INGREDIENTS
Wild eels are from the best fishing grounds across thecountry, from Aomori to kumamoto. Farmed eels are
from Toyohashi and Mikawa(Aichi), rice is from
Nishiokitama-gun(Yamagata) branded "Tsuyahime"
and Japanese pepper-Sansho "Grape sansho" is from
Arita-gun(Wakayama). Charcoal, the most important
element for grilling, "Kishu Binchotan" is from
Irokawa(Wakayama).
We visited the producers directly to share our value
and vision, they have become our irreplaceable
partners. So we can secure reliable ingredients.
and vision, they have become our irreplaceable
partners. So we can secure reliable ingredients.
We carefully prepare eels one by one by craftsmanship
with love and respect, and grill them with a fragrant
flavor using the secret sauce that has been passed
down from generation to generation and the Kishu-
Bincho charcoal.
with love and respect, and grill them with a fragrant
flavor using the secret sauce that has been passed
down from generation to generation and the Kishu-
Bincho charcoal.
We think it is our mission to take pride in being
"Related to Japanese culture" and play a part in the
further development of Japanese agriculture,
fisheries, and culture.
"Related to Japanese culture" and play a part in the
further development of Japanese agriculture,
fisheries, and culture.