Gion Ashida’s “whole-eel course” serves one eel in two styles: shirayaki, grilled without sauce, and kabayaki, grilled with a sweet soy-based glaze. The full 6-item course includes fried eel bones, shirayaki, kabayaki, grilled liver, rice and pickles, making eel part of a meal’s progression rather than a single dish. Diners who chose the course have noted the bones’ crisp texture, the fragrant skin and tender flesh of the shirayaki, and the pairing of kabayaki with rice dressed in sauce. With each preparation offering a different flavour, it is a substantial choice for anyone keen to enjoy eel in several ways.
For eel in a bowl rather than as a course, the menu also lists a whole-eel rice bowl. The whole-eel course can be reserved for one person, while the one-and-a-half-eel and two-eel courses add dishes such as rolled eel omelette, a small hot pot and vinegared eel. The options let diners choose according to party size and how many dishes they want. Some visitors have also watched the eel being prepared in front of them; seeing the cooking at the counter is another part of the experience. Paired with a course that compares different preparations, it makes the meal itself part of the occasion.
Softshell turtle is another focus. The one-turtle course, available by reservation for two or more, is described as serving about two people and includes live blood, sashimi, fried turtle, hot pot and rice porridge, for a total of 5 items. One first-time diner said they enjoyed it without finding the flavour overpowering, and the meal continues from the hot pot to rice porridge. Fried softshell turtle with sansho pepper salt and turtle sashimi are also among the menu options. Diners who chose the course have reported eating freshly prepared turtle and sashimi. If you would like to try something different from eel, this course may be worth reserving and asking about.
Diners have mentioned having beer and shochu with the eel. The drinks menu also lists draft and bottled beer, shochu, sake and wine, with options to suit the meal. Both chilled and warmed sake are available, so you can choose how to enjoy it alongside the food.
The eel course can be reserved for one person, while the softshell turtle course requires two or more; dinner reservations are also possible. Decide whether you want to explore a range of eel dishes in Gion or share softshell turtle hot pot and rice porridge, then choose the course around that main event.
