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| INGREDIENTS |
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Wild eels are from Lake Ogawara (Aomori Pref.), Hachirougata(Akita Pref.),
Lake Kojima (Okayama Pref.). Farmed eels are from Toyohashi and Mikawa
(Aichi Pref.), rice is from Nishiokitama-gun(Yamagata Pref.) branded "Tsuyahime"
and Japanese pepper-Sansho "Grape sansho" is from Arita-gun(Wakayama
Pref.). We visited the producers directly to share our value and 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. 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. |
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