@Eel specialty restaurant, gHONDAh was founded in1904. We are located in the deeply snowing
Iiyama in Nagano prefecture. We
specialize to serve "Kabayaki
(Broiled eel)", which is
@one of the most traditional Japanese dishes to symbolize food culture in this country.
@Kabayaki is cooked by several processes. First, the bone of eel is removed when
it is cooked.
@Then, the eel is steamed and broiled by charcoal. After that, the eel
is seasoned by our
@special sauce, which is made by soy sauce, mirin, sugar, sake (Japanese
@Kabayaki is served through further broiling.
@@@@@@@@Regular holiday (Thursday)
@@@@@@@@@@@@@@@@Annual holiday calendar
@@@@@@Opening Hours11:00 am-6:30 pm(last orderstime)
@@@ @Unaju (\3,900) Picture-right.
@@@ @Unadon (\3,150) Picture-left.
@@@The size of Kabayaki (Broiled eel) on Unajyu and Unadon is as follows.
@@@@*@Unajyu: One eel
@@@@*@Unadon: Three fourths of one eel
@@@The size of eel on Aoidon (\2,300) is half of Unajyufs.
@@@The size of eel on Hitokiredon (\1,850) is half of Unadonfs.
@@@*@You can request to change the amount of rice and sauce with your preference.
@@@ We will meet the large serving of rice with additional 100 and little
more one with additional 50.@@@@@@
@@@Though the price of Unajyu, Unadon, Aoidon and Hitokiredon is different
for the size of
@@@eel, the amount of rice and taste are same. Whichever you order, you can enjoy our
@Shirayaki (Large \1,850 Small \1,000) Picture-below.
@You can enjoy the real taste of eel,as it is not tasted by sauce like
@Umaki 2dishes (Large \ 2,300@Small \1,650)
Picture upper- left.
@Kabayaki is covered with baked egg. It can be served except for busy time.@
@Vinegared eel (\1,250) Picture upper right.
@Steamed eel is seasoned with vinegar. It can be served except for busy
@@@Broiled eel liver (\470) Picture-below. @@@@Eelfs liver is broiled with
@@@HoneAge (\310) Picture-upper left. @@@@@@The bone of eel is baked by oven.
@@@Kabutoni (\310) Picture-upper right.
@@@The head of eel is simmered with our original sauce,mainly made by soy
@ Suimono (350) Picture-left.
@(Japanese-style soup) is a traditional soup of Japanese
@ The dashi (soup stock) is prepared from dried bonito
@ shavings and kombu (tangle)and it is tasted by
@ soysauce, salt and sake (Japanese wine)
@ Broiled eel's liver and seasonal soup ingredients are in
@ our suimono. You have also an alternative choice to
@ order it without broiled eel's liver.
@ (Three units in one package 700 is for souvenir.)
@Sasanaha-sushi (Sushi with bomboo leaf) is a traditional
@local dish in Iiyama.
@Vinegared rice, walnut, royalfern, ginger, egg,
@shiitake-mushroom, radish are on the leaf.
@We will serve it per unit (220) inside of our restaurant.
@Sake (Japanese wine) (One glass \420)
@Cold sake (300ml of bottle \1,030)
@Bottled beer (\720)
@Draft beer (\620)
@Non -alcoholic beer(\420)
@Homemade plum juice (\370)
@Homemade shiso juice (\310)
@Oolong tea (\260)