Goryu Kubo (Takeaway) Takeaway

■About products for in-store pickup
*Please call us if you need a large number of items.

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■About "Selected Japanese Unaju"
We use eel produced in Mikawa-Ishiki, Aichi, which has good quality fat and tender flesh and skin.
The eel is grilled using Kishu-binchotan charcoal with a rich broth made from extracted bones.

■About "Selected Natural Unaju" limited to 7/29 and 7/30
Eels from Kojima Bay in Okayama Prefecture and Lake Biwa in Shiga Prefecture are used for this dish, which is characterized by its natural flavor and clean, high-quality fat.
The eel is steamed so it is soft and fluffy, and has a rich flavor covered with the fragrance of the eel.
It is grilled using Kishu-binchotan charcoal and dipped in a rich broth made from the extract of the bones.

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Japanese restaurant Goryukubo, which makes the most of the best seasonal ingredients, presents this domestic eel stew to savor the best of the season.
We hope you will try it this summer.