| Conger eel dishes |
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| ANAGO-DON (AKA) KOUNOMONO
MISOSHIRU TSUKI |
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950 |
997 |
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bowl of rice topped with simmered conger eel
coated with sweetish sauce; included Japanese pickled vegetables
and miso soup
This is our standing dish. |
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| ANAGO-DON (SHIRO) KOUNOMONO
MISOSHIRU TSUKI |
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950 |
997 |
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bowl of rice
topped with simmered conger eel dressed with thick starchy
sauce; included Japanese pickled vegetables, miso
soup and citron-flavored condiments
This is our original recipe. |
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| ANAGO-TENDON (YASAI-TEN TSUKI)
KOUNOMONO MISOSHIRU TSUKI |
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1,000 |
1,050 |
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bowl of rice topped with conger
eel tempura and vegetable tempura; included Japanese pickled
vegetables and miso soup. |
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| HITSUMABUSHI-JUU (ANAGO) KOUNOMONO
DASHI TSUKI |
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1,600 |
1,680 |
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simmered conger eel cut in rectangles
on rice in wooden rectangular box; included Japanese pickled
vegetables and flavorful broth
First, take some of the conger eel and rice from the container
and put it in porcelain bowl, eat it as is. Then, with condiments.
For the third, pour a flavorful broth over the conger eel and
rice and eat. This is the most popular dish. |
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| DAISEN-JIDORI SOBORO-DON
KOUNOMONO MISOSHIRU TSUKI |
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850 |
892 |
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bowl of rice topped with powdered
chicken boiled in salty-sweet stock, laver and quail's egg yolk;
included Japanese pickled vegetables and miso soup |
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| ABURI ZUKE-MAGURO-DON KOUNOMONO
MISOSHIRU TSUKI |
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1000 |
1050 |
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bowl of rice topped with seared
tuna soaked in soy sauce; included Japanese pickled vegetables
and miso soup |
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| LUNCH COURSE |
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3,500〜 |
3,675〜 |
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<An example
of Lunch Courses>
・ appetizer
・ conger eel sashimi
・ today's special No.1
・ today's special No.2
・ hitsumabushi-juu (simmered conger eel cut in rectangles
on rice in
wooden container)
・ Japanese pickled vegetables
・ soft egg custard with chicken (not sweet, served hot)
・ dessert
* Drinks are not included in the price.
* Reservations for course dishes are limited for two or more.
* Please feel free to tell us your price range and taste.
* Please let us know any changes in your reservation by the
day
before your visit. |
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