The best eel of the season is procured live, and grilled in the Kansai style for a crispy texture. The eel is flipped over several times to coat it with fat and cooked slowly to make it fluffy on the inside and fragrant on the outside. The sweet and spicy sauce is thick and easy to mix with the eel so as not to spoil its chewy texture.

The rice is made from Ouka rice produced by Gihee VIII, which is sticky and has a lingering taste, and has a presence that is as strong as that of the eel and sauce. The glossy rice is cooked in the restaurant's original Rakuyaki earthenware pot at just the right time to enhance the deliciousness of the eel. While the eel-jyu is available as a stand-alone dish, it is recommended to enjoy the seasonal taste with a course.