A must-try for gourmets! Jiyaki" eel, a rare flapping and bending process in the Kanto region Crispy! Fluffy! The "Kitashirakawa" restaurant specializing in jiyaki eel opened in Nagatacho, Tokyo on Monday, April 15.

2024.04.15 11:30

Kitashirakawa

Kitashirakawa will open an eel specialty restaurant, on Monday, April 15, 2024. In the Kanto region, it is common to include a steaming process, but at our restaurant, we cook with the "jiyaki" style, in which the flavor of the eel itself is concentrated without steaming. The eel is grilled by bending it over and over, which is quite rare in Tokyo. The crispy skin and fluffy flesh of the eel are the unique taste that appeals to customers. This is a rare eel specialty restaurant where you can also taste "Seiro-mushi" (eel steamed in a pot), a local dish of Yanagawa, Fukuoka. You can enjoy an eel dishes in a space decorated with antique British furniture.

Left: The secret of our deliciousness is to grill the eel while flapping and bending it. Right: "Seiro-mushi", a local dish of Yanagawa, Fukuoka, is served in an arrangement.

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【Jiyaki" kabayaki is grilled using a special method that involves repeatedly folding the fish.】

The surface of the eel is fragrant and the more you chew, the more powerful the flavor spreads. The meaty flesh of the eel is cooked plumply over a slow fire to condense the flavor of the eel. This delicious taste is created by our original grilling method of "letting the eel eat the fire. The eel is bent many times to burn the gelatinous material under the skin, and is then evenly cooked with water until it is just before it is burnt and tender to the bone. The crispy and savory surface is created by coating the eel with sauce and baking it as if it were caramelized. Please enjoy the strong flavor of our unique "jiyaki" and the savory taste of the sauce, which is different from the Kanto style.

Click here for a video of the grilling process: https://youtu.be/-HRzkEaCKAA

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2D code for the video of how to grill

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Ji-yaki

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Applying sauce

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Unaju (eel stew with soup): 6,380 yen (plum), 4,620 yen (pine) Image 1

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Eel and eel stew with soup: 6,380 yen for ume (plum) and 4,620 yen for matsu (pine)

Seiro-mushi (steamed in a pot )" Ume 5,500 yen, Pine 3,850 yen

Seiro-mushi is as popular as Unaju (broiled eel) in Fukuoka, and originated in Yanagawa, which was known as a production center of eel in the Edo period (1603-1867). It is made by steaming rice topped with broiled eel and egg on top of rice covered with sauce in a seiro. When the lid is opened, the aroma of the wooden box that rises with the steam is unique to seiro steaming. The kabayaki, which contains the powerful flavor of the eel, becomes soft and fluffy by steaming, and you can enjoy a different taste from that of the eel-jyu. The soft and fluffy rice soaked with the flavor of the eel and sauce goes perfectly with the mellow taste of the broiled egg. The dish is served in a Kiso lacquerware box that retains heat well, so please enjoy it hot to the end.

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Seiro-mushi (with soup): 5,500 yen (plum), 3,850 yen (pine) Image 1

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Seiro-mushi (with soup): plum (5,500 yen), pine (3,850 yen) Image 2

In addition, "Kabayaki gozen (with soup)" (turtle 6,380 yen, crane 4,620 yen), "Kabayaki (broiled eel)" (turtle 5,720 yen, crane 3,960 yen), "Umaki" 1,980 yen, "Uzaku" 1,540 yen, beer and sake are also available.

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Four private rooms are available (for 4 to 8 persons). Recommended for business entertainment and private dining.

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Food image

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Private room with English antiques

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Exterior view

All prices include tax.

Store Outline

Name ： Kitashirakawa

Location ： 1F, Gojinsha Tokyo Nagatacho Building, 1-11-28 Nagatacho, Chiyoda-ku, Tokyo