Eel dishes and sake served in a historic brewery.
Unagi -KURO- is located in Fushimi, where sake brewing is thriving. The restaurant is located in a renovated warehouse once used by "Gekkeikan", a sake brewing company in Fushimi, and offers eel dishes in a spacious restaurant. Unlike the Kanto style, where the eel is opened from the back, steamed, and then grilled, here the Kansai style is served, where the eel is opened from the belly and grilled over charcoal without steaming. Just before cooking, the eels are made to swim in Fushimi spring water, which has a soft and mild flavor, to remove the smell of the eels.
The emphasis is put on meaty and fatty eels. Skilled artisans carefully bake them for about 20 minutes to ensure they have a soft and tender texture.
We recommend ordering sake with your meal, as a wide selection of "Gekkeikan" sake is available. Please enjoy sake and exquisite eel dishes in a brewery where you can feel Fushimi's history.
/ ￥4,200（inc. tax）
"Unaju" is a dish consisting of rice in a square container called a "jubako" (multi-tiered food box), topped with grilled "Kabayaki" eel seasoned with a sauce made from soy sauce and mirin.
The eels are grilled over high-heat "Binchotan" charcoal to remove excess fat, and are crispy on the outside and plump on the inside.
By marinating the eel in the sauce twice before grilling, the heat allows the sauce to soak inside the eel.
The Koshihikari rice used is produced in Shiga prefecture and has a subtle sweetness that goes well with the eel sauce.
Shirayaki ※Half size
/ ￥1,980（inc. tax）
"Shirayaki" is a dish in which eels are grilled over charcoal without sauce. Just before grilling, the surface of the eel is coated with Gekkeikan sake. The coating of sake helps to remove the unique odor of the eel and adds umami. You can enjoy it with ponzu , which is made by adding vinegar to citrus juice, and grated daikon radish, or with dashi soy sauce and wasabi (Japanese horseradish). Both can be eaten lightly.
/ ￥980（inc. tax）
"Umaki" is a dish in which the "Kabayaki" grilled eel used in the "Unaju" dish is placed in a dashi broth-rolled egg. The sweetness of the eel and the flavor of the broth overflowing from the eggs make this dish particularly delicious.
They are baked one by one after receiving an order and served individually, so you can enjoy freshly made soft "umaki" any time of the day.
/ ￥850（inc. tax）
"Kimoyaki" grilled eel guts is a dish in which the internal organs of the eel are grilled. It is made with the same salty-sweet sauce used for "Unaju".
You can feel the different textures and flavors of the "Kamoyaki", with some parts being fluffy and rich, and others being elastic and getting more flavorful the more you chew them.