藤う那 FUJIUNA メニュー価格 (JP)

～名物 蒸籠蒸し～福岡ならではのうなぎ料理といえばやはり蒸籠蒸し。タレを絡めたご飯の上に、蒲焼きにしたうなぎ、錦糸玉子を乗せ、蒸籠へ。蒸すことでうなぎの旨味が、よりご飯に染み込みます。藤う那に来たら蒸籠蒸しをぜひ。藤う那の人気メニューです。 ~Our famous basket steamed dish~ Basket steamed cuisine is a definitive cooking style of Fukuoka. Rice is coated in our sauce, topped with our eel and Kinshi eggs, and placed into a steam basket. The delicious flavors of the eel are absorbed by the rice during the steaming process. If you come to Fujiuna, you simply must try it. It is one our most popular items.

～決め手は蓋蒸し～丼はご飯の熱により少し蒸されるのが特徴です。 お重より絶妙に柔らかくなった鰻とタレのかかったご飯がたまりません。 ~The steam is what decides~ The defining characteristic of our rice bowls is that the steam from the rice finishes cooking the rest of the rice bowl. The same tender, delicious eel and sauce from the layered boxes are simply placed onto a bowl of rice.

～職人の地焼そのままを堪能できる贅沢～ 関東風の背開きで捌いたうなぎを、博多風の地焼きにて丁寧に焼き上げます。 皮目はパリッと、身はふんわりと仕上がる職人の地焼きをそのまま、ご堪能ください。 ~A luxurious and filling meal of Hakata-style grilled eel crafted by our workers~ Eels are prepared Kansai-style (long filets cut from head to tail) and gently grilled whole. Please have your fill of crispy skin and soft meat carefully made by our staff.

厳選したうなぎの骨をカリっと揚げてありますので、食感はサクサクになっております。味付けは食べやすい塩味となっております。 The bones from carefully selected eels are fried until they are incredibly crispy. Seasoned simply with salt.

こだわりのある糸島産の卵に、職人が厳選したうなぎを焼いてうまきにしております。 Eels are carefully selected by our staff, grilled, and wrapped in an omelette made only from Itoshima eggs.

うなぎ１尾から１つしか取れない肝を４～５個使用しております。 この希少価値の高い肝を贅沢に使用し、秘伝のタレでじっくりと丁寧に焼き上げました。 Made with 4-5 eel livers, of which there is only 1 in every eel. This scarce organ mades for a luxurious dish that is gently grilled and seasoned with our secret sauce.

職人が厳選したうなぎに、わかめときゅうりとみょうがを加え三杯酢で和えております。 お箸が止まらなくなる一品です。 Our staff carefully pick out eels, mix them with wakame seaweed and cucumbers, and ginger, and season it using a combination of soy sauce, vinegar, and mirin. You will not be able to get enough of it.

腹側が青みがかったうなぎを活きたまま厳選しております。関東風の背開きで捌いたうなぎを、博多風の地焼きにて丁寧に焼き上げます。 Made with a carefully selected cut of belly from live blue eel. The eels are prepared Kansai-style (long filets cut from head to tail) and gently grilled Hakata-style (as a whole filet).

皮はパリッと、身はふわっと。じっくりと素焼きされたうなぎをわざび醤油でおいしくどうぞ。 Crisp skin, tender meat. Please enjoy this carefully grilled eel with our wasabi soy sauce.