Hello, I am the PR person for Unagi Okafuji. I am the PR person in charge of eel, Okafuji.
The warmth of the sun during the daytime feels even warmer, while the cooler mornings and evenings bring a hint of late autumn.
How are you all doing?
In this issue, we would like to introduce a recommended dish from our signature eel dishes.
∽∽∽∽The representative of Nagoya dishes! Hitsujimabushi"∽∽∽∽
～The flavor is locked in through the use of the "jichi-yaki" method.
Hitsumabushi Menu
Hitsujimabushi 4,100 yen (tax included)
Special Hitsujimabushi 6,000 yen (tax included)
Top hitsu-mabushi with liver 5,350 yen (tax included)
*Limited quantity
Special hitsu-mabushi with liver 7,250 yen (tax included)
*Limited quantity
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We were taken care of by Unafuji, Kanemitsu Suisan, and Kitagawa, and sorted eels, processed eels, and skewered eels,
I learned to master the art of charcoal making.
Inheriting the desire to "give customers a belly full of delicious eel,
We can confidently say that our eel dishes are the best in Nagoya!
How to eat Hitsumabushi.
1. Put a shabu-shabu in a crosswise pattern in a bowl of rice and divide it into four equal portions.
2. Serve a quarter of the rice in a bowl, and eat the first serving as it is.
The third or second serving is served with condiments on top for a different taste.
The fourth and third servings are served with dashi broth to make "una chazuke" (eel stew).
5. Finally, please enjoy it in the way you like best.
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Eel U Okafuji, located on the first floor of the Gionza Tower, offers hitsu-mabushi and unajyu (sea urchin) dishes prepared by our trained chefs.
Please enjoy the finest eels at our restaurant.
The entire staff looks forward to serving you.
