Even if you're not a fan of eel, you can still savor it at Hanabusa.
Restaurant Experience
"The ultimate eel in a premium space defines the finest moment."
Azabu-Juban Hanabusa is a Japanese-modern eel restaurant dedicated to the pursuit of culinary excellence and a splendid ambiance. We offer the finest eel, providing a delightful experience.
Our original dish features juicy, high-quality Unagi (Japanese for eel) from Ichikosan, grilled to perfection with a crispy exterior and a rich glaze made with Tamari soy sauce from Sanjo and thick Sanjo mirin.
Our hidden gem-style interior is truly distinctive.
Regarding private rooms:
An adult-oriented space is created by the Japanese-themed interior. Enjoy special cuisine with your loved ones on those special occasions. The main floor is divided by partitions, allowing you to savor your meal without concern for neighboring diners.
Restaurant Concept
Azabu-Juban Hanabusa exclusively use eels from Isshiki, Aichi Prefecture. Eel cultivation in Isshiki Town boasts a history and tradition of over a century. Eels are raised in an environment that closely mimics natural conditions, thanks to the pristine waters of the Yahagi River. As a result, the charm of Isshiki eels lies in almost complete absence of the "fishy" odor when consumed. Raised meticulously in the high-quality, untouched waters of nature, Isshiki eels undergo Hanabusa's unique processes, which involve extra effort and time, all in the pursuit of the true deliciousness of eel. This is what makes Hanabusa's eel the "ultimate eel."
While the traditional method of eel preparation in the Kanto region involves steaming, Hanabusa employs the Kansai-style "jibiyaki" method, where eels are grilled from start to finish without steaming. This "jibiyaki" technique results in a crispy surface and a flavorful, juicy interior, accentuating the exquisite taste of the eel.
Hanabusa's pride is the sauce that combines rich soy sauce and Mikawa mirin with a strong umami flavor, aged with great care, continuing the tradition. This sauce elegantly enhances the eel's deliciousness.
Under the guidance of an owner who is dedicated to both cuisine and ambiance, we have established a concept of "Japanese-modern eel restaurant."
We employ an unique Nagoya cooking method called "jibiyaki" to create a delightful texture for the eel's exterior and a tender richness for the interior.
With a spirit of learning from the past to innovate for the future, we aim to provide all of our customers with the finest eel and a delightful experience.
Hanabusa Course - ¥11,000
- Crispy Eel Bone (Eel, Sesame, Sauce)
- Eel Steamed Egg Custard (Eel, Egg, Bonito Broth)
- Grilled Eel (Eel)
- Fruit Tomato Salad (Tomato, Onion, Cream Cheese, Dressing)
- Hitsumabushi (Japanese Eel, Rice, Sauce)
Hanabusa Premium Course - ¥14,500
- Crispy Eel Bone (Eel, Sesame, Sauce)
- Eel Steamed Egg Custard (Eel, Egg, Bonito Broth)
- Grilled Eel (Eel)
- Eel Liver (Eel)
- Fruit Tomato Salad (Tomato, Onion, Cream Cheese, Dressing)
- Premium Hitsumabushi (Eel, Rice, Sauce)
- Dessert (Seasonal Fruits, Shiratama, etc.)
Executive Chef's Special Course - ¥24,000
- Crispy Eel Bone (Eel, Sesame, Sauce)
- Eel Steamed Egg Custard (Eel, Egg, Bonito Broth)
- Grilled Eel (Eel)
- Eel Liver (Eel)
- Fruit Tomato Salad (Tomato, Onion, Cream Cheese, Dressing)
- Cucumber and Eel Vinegar Dish (Cucumber, Seaweed, Myoga, Vinegar, Eel, Sesame)
- Chateaubriand Steak (Beef, Tomato, Mushrooms, Miso)
- Premium Hitsumabushi (Eel, Rice, Sauce)
- Dessert (Seasonal Fruits, Shiratama, etc.)
