Kabayaki (Grilled Eel) Torikadoya

The kabayaki is made by grilling domestically produced live eels, procured each morning from an eel wholesaler, and the crisp exterior and flurry interior is admired by connoisseurs. The tare (sauce) is created using a secret recipe and has been continuously added to little by little since the restaurant was established and has an exquisite balance between sweetness and spiciness. The chicken meat used in the chicken dishes are grilled with excess fat removed. The free-range chicken oyako-ju is a luxurious and voluptuous dish.