Four Luxuries: Binchotan Char-Grilled Eel Hitsumabushi (Reservations Required)
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The moment you open the lid, the air fills with the appetizing aroma of grilled eel, smoked naturally as the fat dripped out onto the premium binchotan charcoal.
The skin side is slowly cooked at a distance, while the meat side is grilled over much more intense heat for a tender yet crisp texture and a rich flavor.
The eel is coated with a special sweet-and-savory sauce made with locally produced soy sauce, and served alongside a soft and fluffy dashimaki rolled omelet on a bed of Koshihikari rice — Saitaki no Kaori, a local variety from Kanazawa that is particularly well-suited to eel hitsumabushi.
To eat, we recommend starting with just the eel and rice. Next, move on to eating it along with the egg, then try it with the flavorful sides for some added variety. Finally, pour dashi stock over top and finish it as a soup, for a fourth way to enjoy this Kenjotei specialty.
￥3,960（incl.tax）
