For many people, the image of grilled eel (kabayaki) is that glossy, tender, charcoal-scented eel rice served at Japanese restaurants.
But did you know? A truly delicious kabayaki eel depends not only on quality ingredients but also on time.
We select plump eels from premium freshwater farms, which are carefully slaughtered live, promptly processed to remove bones and shaped. Then, experienced chefs use traditional Japanese methods to slowly grill them over charcoal fires, brushing on our exclusive sauce three times—each step meticulously timed and paced. There’s no rushing or cutting corners.
With a slightly crispy skin, delicate flesh, and sauce deeply infused, this is what authentic kabayaki should be.
What we’ve done is make this flavor easier to bring to every dining table.
Frozen to lock in freshness, it can be microwaved or heated in a water bath for 3–5 minutes and enjoyed immediately. Served with white rice, rolled into sushi, or topped with a soft-boiled egg and scallions, it becomes a comforting, luxurious bento.
We know this isn’t everyday food, but it’s the choice you make when you want to treat yourself.
That’s why we’ve thoughtfully designed the portion size, flavor, and preservation method—
not just to recreate a delicious dish, but to save you charcoal fire and waiting time without sacrificing any aroma or texture.
Let authentic kabayaki no longer be exclusive to restaurants.
