The set menu is devoted entirely to unagi, prepared using Japanese culinary techniques. By incorporating seasonal vegetables to express a sense of season, the chef reveals new delights of eel. He applies inventive touches to every dish, offering creations such as straw-smoked unagi salad and soup with steamed unagi. Kabayaki (grilled with sauce) and shirayaki (grilled without sauce) are prepared Kansai-style, directly over the heat without prior steaming. The meal concludes with an unagi rice bowl, savoured with freshly cooked rice from a clay pot. Serving an Unagi Pie for dessert adds a touch of playfulness.