All eels used here are Japanese eels. The eel is steamed once and then grilled in Kanto style, which allows you to enjoy its plump meat. Sansho, which is indispensable for eel, is made from brand-name sansho, including the high-grade grape sansho produced in Wakayama Prefecture at Hirano Seishoan. Its elegant, fresh aroma and piquant flavor enhances the delicious flavor of the savory eel. One piece of eel is enough to satisfy your appetite, but if you want to enjoy more, order two pieces of eel.

Don't forget to try the after-dinner dessert of Mizu-Maru Mochi, a specialty of Marumochiya, which will leave you with the satisfaction of the eel and a refreshing aftertaste.