Kitagumon Isahaya Honten

Isahaya specialty 'Raku-yaki eel'. This is a traditional specialty dish that has been passed down since the Edo period, which you should definitely try when you visit Isahaya. The grilling method is a Kansai-style where the eel is grilled repeatedly with plain grilling and sauce grilling, but Isahaya has a unique feature in the 'vessel'. After grilling the eel, Isahaya's kabayaki uses a unique vessel made of Raku-yaki from Kyoto with a double bottom, and the finishing touch involves steaming. The hollow part of the Raku-yaki vessel holds hot water, so the eel is steamed just right, remains fluffy, does not cool easily, and creates a unique melting texture. The photo set meal 'Ume Gozen' includes 4 pieces of Raku-yaki eel, rice (free refills), miso soup with liver, and pickles. Please enjoy it.