2026year5month

It’s the season for charcoal-grilled young ayu and kabayaki-style wild giant eel.

We skewer the live ayu fish after you arrive, and slowly grill them over binchotan charcoal.

The head and body are crispy like fried , the liver has a slight bitterness, and the tail is crisp like dried fish—this is our highly original charcoal-grilled ayu, crafted to deliver a unique texture.

Please enjoy it paired with a dark beer.

Additionally, our wild giant eels are not steamed but slowly grilled over charcoal, carefully brushed with our homemade sauce to create the perfect kabayaki.

Of course, as these are wild-caught, availability may vary depending on weather conditions, but we hope you’ll take this opportunity to try them. *Available starting Monday, June 1.

We sincerely look forward to your visit.