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Unagi Yodaimi Kikukawa - Eel Cuisine

日料 · ⭐ 4.2

Guangzhou Tower Plaza, No. 8 Guangzhou Tower Road

Dishes

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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Grilled Eel (Unagi) - Famous Dish

  A traditional Japanese dish featuring a whole grilled eel glazed with sweet soy-based sauce, known for its rich flavor and tender texture.
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  One-Grilled Eel Three Ways

  A whole eel is enjoyed in three different preparations: steamed, grilled, and simmered, showcasing its rich flavors at each stage.
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  Daguan Peach Plum Wine

  A fruit-infused liquor made by steeping fresh peaches in premium plum wine, offering a sweet and slightly tart flavor with a rich peach aroma.
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  Seasonal Tempura Platter

  A platter of seasonal vegetables and seafood lightly battered and deep-fried to golden crispness, highlighting the natural flavors of fresh ingredients.
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  Handmade Japanese Almond Tofu

  Made from high-quality almond powder and water, slowly cooked and then cooled to solidify. Smooth and delicate in texture with a natural almond fragrance and moderate sweetness, this is a traditional Japanese dessert.
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  Seasonal Tempura Platter

  Seasonal tempura platter features fresh seasonal vegetables and seafood, lightly battered and deep-fried to achieve a crispy exterior and tender interior, preserving the natural flavors. Main ingredients include pumpkin, eggplant, asparagus, shrimp, and fish fillets.
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  Grilled Eel Liver

  A delicacy made by grilling eel liver after marinating, resulting in a rich and tender texture with a deep umami flavor.
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  Steamed Eel in White Sauce

  White-braised eel is a dish featuring eel as the main ingredient. The cleaned eel is cut into segments and simmered with soy sauce, sugar, and rice wine to infuse flavor while keeping it tender. No chili or strong seasonings are used, highlighting the eel's natural freshness.
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  Kikukawa Eel Three Ways

  A creative dish featuring premium eel prepared in three ways—grilled, simmered, and raw—to highlight its diverse textures and flavors.
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  Grilled and Boiled Fresh Eel Platter with Yuzuru Rice

  Fresh eels are prepared by grilling (kabayaki) and steaming (shirozume), served with Yuzuru rice. The grilled eel has a golden-brown glaze with rich sauce flavor, while the steamed eel retains its natural freshness and tender texture. Yuzuru rice is plump, fragrant, and soft.
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  Yayoi Rice

  Yayoi rice is a premium imported Japanese rice known for its large, plump grains and bright white color. To cook, simply rinse the rice and boil it with water until tender. It has a soft, sticky texture and an aromatic fragrance.
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  Eel Roll

  Eel Roll is a Chinese dish made from eel, typically marinated and grilled or pan-fried, served with a savory sauce.
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  Eel Simmered in Soy Sauce

  Unagi shirozake is a dish featuring eel as the main ingredient. The eel is cleaned, blanched to remove odor, then simmered in soy sauce, mirin, sake, and sugar until tender and flavorful.

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