(Source: 食べログ)
They use Bincho charcoal when they roast eel, and also put charcoal in the pot when they make rice. Bincho charcoal makes the eel crispy outside and soft inside. It reduces the smell of rice bran by putting in on the rice pot and makes rice delicious.
(Source: 食べログ)
Their recommended menu is Hitsumabushi (4,320 yen), eel and rice dish, a specialty of Nagoya. The right amount of oil falls from thick and oily wild eel by roasting with Bincho charcoal, and the taste becomes light. The combination of the savory eel made with elegant sweet sauce and the warm rice made with Bincho charcoal which they proud of, is just amazing.
(Source: 食べログ)
Kimoiri unagi-don (3,900 yen), of which only a limited number, is served a day is also very popular! On the fat, savory wild eel, precious liver took from seven eel are gorgeously placed. The bitterness and softness of the liver with the soaked sauce will make you want more.
(Source: 食べログ)
(Source: 食べログ)
They use Bincho charcoal when they roast eel, and also put charcoal in the pot when they make rice. Bincho charcoal makes the eel crispy outside and soft inside. It reduces the smell of rice bran by putting in on the rice pot and makes rice delicious.
(Source: 食べログ)
Their recommended menu is Hitsumabushi (4,320 yen), eel and rice dish, a specialty of Nagoya. The right amount of oil falls from thick and oily wild eel by roasting with Bincho charcoal, and the taste becomes light. The combination of the savory eel made with elegant sweet sauce and the warm rice made with Bincho charcoal which they proud of, is just amazing.
(Source: 食べログ)
Kimoiri unagi-don (3,900 yen), of which only a limited number, is served a day is also very popular! On the fat, savory wild eel, precious liver took from seven eel are gorgeously placed. The bitterness and softness of the liver with the soaked sauce will make you want more.
(Source: 食べログ)