The weekend lunch at the counter Japanese restaurant "SHIKAKU" in the Aoyama Grand Hotel has been renewed as an "eel" specialty restaurant.

■ Open only for lunch on Saturdays, Sundays, and holidays
■ 12:00〜15:00 (LO)

■ Una-don half tail (with miso soup and pickles) 2,800 yen

■ Unaju (with 1 eel, pickles, and miso soup) 5,600 yen

■ Unagi iron pot hitsumabushi (with soup stock and pickles) 5,600 yen

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[Commitment of SHIKAKU “Unaju”]

Eel sauce
【soy sauce】
We use Amano Soy Sauce, a brewery that uses Mt. Fuji spring water.

“Re-prepared soy sauce” is rare these days. 100% pure soy sauce that has not been diluted with water.

It is carefully made with only grains without using any additives. SHIKAKU blends several kinds of soy sauce with a unique formula.

[Mirin]
We use mirin from Kankyo Sake Brewery, which has been producing mirin for 140 years.

It is a mirin with a very strong flavor because it is finished in a very high concentration.

It's not the new type of mirin on the market, it's the real authentic mirin from the old days.

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Description of Unagi Sauce

Shikaku's Ungai marinade features a blend of select soy sauces, including the renowned Amano soy sauce, a product of Mt. Fuji's finest spring water. The unaltered soy-rich blend helps enhance the natural flavors of Unagi in a dish that many Japanese people consider a luxurious summer delicacy.

140 years towards perfecting their product, Kankyo Sake Brewery's Mirin adds an element of complex umami steeped deep in both flavor and history. The traditional Mirin is unlike those found on the market today and is selected specially in order to elevate the balance of flavors in this dish.

SHIKAKU launching a new lunch menu of Unagi (glaze-grilled eel) over rice!

■ Weekends and National holidays Lunch Time Only

■ 12:00pm – 3:00pm (LO)
■ Una-Juu (glaze-grilled eel over rice) with miso soup and Japanese style vegetable pickles 5,600 yen