Uguisudani/Iriya, Tokyo | Japanese Cuisine Iriya Kishimojin Monzen no Daya (Iriya Kishimojin Monzen no Daya) | Seat Reservation Only
・You can eat the next generation "Isoflavone Eel" and "Lactic Acid Bacteria Eel" at our restaurant!
・This dish can only be enjoyed at our restaurant! It truly is the epitome of "master craftsmanship."
・Enjoy the "master craftsmanship" of our chefs in the "live kitchen" in the "annex."
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Product Info
The content of this product is provided by machine translation and may not reflect the actual information, please take this into consideration before booking.
- Store Introduction - Founded in 1868, this restaurant is directly managed by the Chefs Association! Enjoy the masterful skills of the head of the main family of eel chefs!Our restaurant is the only place where you can eat four major brands of domestically farmed eel and four major brands of domestically wild eel! Established in 1868, this restaurant is directly managed by Nodaya Higashihokai, and the head chef himself serves as the head chef, grilling golden-colored kabayaki using the "Manben-gaeshi Honyaki" method. The Kanto-style "Edo-yaki" with its spicy sauce is highly popular. The Kansai-style "Ji-yaki" with its sweet sauce is also popular, as is our unique "Rock Salt Grill." The eight major brands of live eel are cooked after your order is placed, so it may take some time, but please enjoy our carefully selected sake and the atmosphere of our restaurant.
The owner and chef is the head of Nodaya Azuma Hokai, the head family of Kanto eel chefs, which was founded in 1868. The essence of eel cooking is said to take three years to skewer, eight years to slice, and a lifetime to grill. In order to master this essence, the foremost masters of the time who have trained at a number of well-established and prestigious eel restaurants can become the head of Nodaya Azuma Hokai. And Nodaya, which was opened in Negishi by the fourth generation head of Nodaya Azuma Hokai to train eel chefs, has been in business for about 60 years. Please enjoy the essence of "master craftsmanship."
The "Isoflavone Eel" [Aoi no Unagi Kanemitsu] is from Aichi and is a brand of eel with "large, soft flesh and skin" jointly developed by "Aichi Prefecture" and "Kanemitsu Tansui"! The "Lactic Acid Bacteria Eel" [Mirai Unagi] is from Yamanashi and is a healthy brand of live eel with a strong flavor, where the lactic acid bacteria in the food promotes absorption of nutrients! [Maboroshi no Unagi Kyosui] is from Shizuoka and is a rare "Maboroshi no Unagi" that has been "long-term aged and raised"! [Hyuga Unagi Washoku] is from Miyazaki and is an eel that boasts nutritional value that surpasses that of wild eels! Enjoy it with our secret "Manben-gaeshi" method!
![The "Isoflavone Eel" [Aoi no Unagi Kanemitsu] is from Aichi and is a brand of eel with "large, soft flesh and skin" jointly developed by "Aichi Prefecture" and "Kanemitsu Tansui"! The "Lactic Acid Bacteria Eel" [Mirai Unagi] is from Yamanashi and is a healthy brand of live eel with a strong flavor, where the lactic acid bacteria in the food promotes absorption of nutrients! [Maboroshi no Unagi Kyosui] is from Shizuoka and is a rare "Maboroshi no Unagi" that has been "long-term aged and raised"! [Hyuga Unagi Washoku] is from Miyazaki and is an eel that boasts nutritional value that surpasses that of wild eels! Enjoy it with our secret "Manben-gaeshi" method!](https://image.kkday.com/v2/image/get/c_fit%2Cq_55%2Ct_webp%2Cw_960/s1.kkday.com/product_247935/20241001165254_hH0F4/png)
The dish in the photo is "Eel pickled in vinegar with ume plum sauce." Even though Japan is vast, this dish can only be eaten at our restaurant! It is truly the epitome of "master craftsmanship." Other popular original dishes include "Three kinds of eel delicacies," "Eel ham and cream cheese with sake kasu sauce," and "Grilled eel tempura." "Grilling" is not the only "master craftsmanship." We utilize all kinds of techniques, such as "deep-frying," "steaming," "pickling in vinegar," etc., to get to the heart of eel cuisine.
We prepare the four major live brands of eel that can only be eaten at our restaurant. First-class ingredients, first-class techniques! Although it is through glass, the eel is "cut" and "skewered" in front of the customer! ⇒ The eel is "cut" so that no "blood paste" remains so that the kabayaki will have an amber color, and the bones are carefully "cut" so that the eel can be grilled completely with high-heat "Kishu Binchotan charcoal" so that no small bones remain in the kabayaki. The eel is "skewered" evenly on the surface so that there are no "uneven cooking" areas. Please enjoy the "neat" and "efficient" preparation of live eel!
Purchase Notice
- *Points ① to ⑤ are for customers with seat reservations only. ① Guests with reservations cannot order complimentary items. ② We cannot accept orders for unaju unless the number of guests is the same. ③ Guests with seat reservations only cannot order a course meal. ④ The second floor seats are accessed by stairs. Please be careful. ⑤ The restaurant is crowded on weekends and during peak seasons, so if you would like a quieter dining experience, we recommend making a reservation for a weekday or a course meal.
- Restaurant service charge (charged separately at the time of payment for dining in the restaurant): A 300 yen appetizer will be charged to customers ordering alcoholic beverages. *The above information is for reference only. Local rates will take precedence over actual rates.
- Cancellation policy: The cancellation policy for this product is divided into KKday's reservation fee cancellation policy and the restaurant's cancellation policy.
Based on the cancellation date, there will be different cancellation charges for KKday's reservation fee (440 JPY per guest).
If you are unable to show up, please be sure to cancel your reservation before departure. If you do not cancel, the following fees will be charged to you (the actual fee will be determined by the information on the certificate provided after booking): If you cancel this reservation, the following fees will be charged. Cancellation on the day (without notice): 5,000 yen (per person) Cancellation on the day (with notice): 3,000 yen (same as above) Cancellation the day before: 1,000 yen (same as above)
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Reminders
If you need to change your order, please contact KKday customer service. However, please note that the decision on whether to allow changes to your order rests with KKday and the restaurant, so please fill out your order details carefully when placing your order.
Please ensure that the order details provided are correct. If there is any error in the order information, you will be responsible for any resulting loss of rights.
Japanese restaurants strictly adhere to the reservation time system. If you are late, it will be considered as a voluntary cancellation of the reservation. Latecomers cannot request changes, cancellations, or refunds for this reason.
The Promotional photos are for reference only. If the actual dishes served is different than the reference, please reflect that to the restaurant, who will be responsible for this matter fully.
Dining time is limited. If you're late and therefore shorten the dining time, the dining time cannot be extended.
The restaurant may contact users via email. Please provide an email address that you frequently use and can regularly check.
You understand, agree, and authorize the booking platform to provide booking services and make reservations and relevant requests on your behalf with the restaurant as necessary.
Regardless of the terms and conditions of KKday, this product is a direct contract between the restaurant and the user. KKday customer service will provide support to the best of our ability, but cannot assume any responsibility.
If dining is not possible due to a natural disaster, KKday will refund the reservation fee.
Please note that you cannot book different restaurants for the same time slot on the same day. Thank you for your understanding and cooperation.
How to Redeem Your Voucher
How to Use Your Voucher
- Please present the e-voucher on-site
Validity Period
- The voucher must be used on the selected date and within operating hours; Invalid after expiration
Experience Location
Location Name: Daya in front of the Iriya Kishimojin Shrine gate
Address: 2-3-1 Shitaya, Taito-ku11:00 - 14:30
17:30 - 20:00
Mon.
Closed on
■ Business Hours *We may close early if we sell out* We prioritize the freshness of our live eels and have them delivered directly from the source, so our "unaju" (eel rice bowl) sells out quickly. We recommend visiting us early.
We kindly ask for your understanding.
■ Closed every Monday (If Monday is a public holiday, the store will be closed the following Tuesday.)
Additionally, there are a few irregular days off each month.
Our closing days in May are May 1st (Fri), May 7th (Thu), May 11th (Mon), and May 14th (Thu).
The dates are May 18th (Monday) and May 25th (Monday).
We kindly ask for your understanding and cooperation.
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