Hello, I am the PR person for Unagi Okafuji. I am the PR person in charge of eel, Okafuji.
We are pleased to introduce our lunchtime banquet course menu.
Lunchtime Seasonal Vegetable Daily Course
Lunch only.
■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 images are for illustrative purposes only.
The above is just an example.
Please note that the menu is subject to change depending on availability.
We are particular about everything.
This luxurious lunch course begins with seasonal sashimi and includes hittu-mabushi, a dish inherited from Unafuji, which is ranked No. 1 in Nagoya's food log ranking.
Course fee: 6,000 yen
Number of guests: 4 or more people
We are particular about everything from the selection of eels to the way they are handled, skewered, and char-grilled to the right degree,
We offer exquisite eel dishes.
Please try it when you come to Nagoya or visit the Gionza Tower.
Other dishes than the course are also available ⇒.https://unagi-okafuji.com/menu
