Recommended: Lunchtime Seasonal Vegetable Daily Course.

Hello.
I am the PR person in charge of unagi (eel) Okafuji.

With more and more days with high temperatures above 10 degrees Celsius, we realize that we are in the midst of a seasonal change.

It is time for the creatures that have been hibernating during the winter to wake up and begin their activities.

Now, I would like to introduce our lunchtime banquet course menu.

This is a lunchtime seasonal vegetable daily course that is beautiful to look at and will not bore your sight and taste buds.

Lunchtime Seasonal Vegetable Daily Course

Course fee 6,000 yen
Number of guests Minimum two persons.

■Course Content
I. Seasonal sashimi
sharp-nosed turban shell (species of turban shell, Turbo petholatus)
medium-fatty tuna
splendid alfonsino (Beryx splendens)
I. Unamaki Tamago-Yaki (Fried Eel Wrapped in Eel and Omelet) with Aosa Nori (Seaweed)
I. grilled kamasu with salted malted rice, konpei with Takana (Chinese cabbage)
I. Including wax gourd and yuba
I. Sesame seed paste of square peas
I. Steamed egg custard with ginkgo lily bulb
with mushrooms and minced crab
1. cucumber and myoga eel zuke
I. Small eel and eel eel eel on rice
three kinds of spices (cayenne, sesame, and Japanese pepper)
broth made from tea leaves and branches
(i) incense
I. Gelato

The above is just an example.
Please note that the menu is subject to change depending on availability.

This is a special lunch-only course.

This luxurious lunch course begins with seasonal sashimi and includes hitsu-mabushi, a dish inherited from Unafuji, which is ranked No. 1 in Nagoya's food log ranking.

Please try it when you come to Nagoya or visit us at the Gionza Tower.

We look forward to welcoming you to our restaurant.