日本食　雅庭

Hitsumabushi is a dish topped with Kanto-style kabayaki eel, which is made by first lightly grilling eel from Aichi Prefecture, steaming it, and then grilling it again.

Eat the first bowl as is, add condiments to the second bowl, and pour dashi over the third bowl to make it into ochazuke.

You can enjoy a wide variety of flavors by combining a variety of condiments.

·salad

・Liver soup

・Various condiments

· Pickles

・ Ochazuke

· Seasonal dessert