@Japanese@@

HONDA-Japanese UNAGI EEL Reataurant in Iiyama

Address@@@1117@‚hIYAMA , IIYAMA-SHI , NAGANO , JAPAN@ 389-2253@

@@

@
@Eel specialty restaurant, gHONDAh was founded in1904. We are located in the deeply snowing
@region
, 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 wine). Finally,
@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 Unajyufs.

@@@The size of eel on Hitokiredon (\1,850) is half of Unadonfs.

@@@*@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
@@@homemade pickles.


@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 Kabayaki.


@
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 time.

@@@Broiled eel liver (\470) Picture-below. @@@@Eelfs liver is broiled with skewer.

@@@
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 sauce
@@@and mirin.


@ Suimono (350) Picture-left.
@
(Japanese-style soup) is a traditional soup of Japanese
@ dish.
@ 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.


@Sasanoha-sushi
@ (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.

 

@
@Drink Menu


@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)

@Apple juice(\310)

@Oolong tea (\260)
@Hot coffee(\310)