Wakamatsuya
serving the best broiled and bamboo steamed eel for over 150 years in Yanagawa City, Fukuoka

• About Wakamatsuya
• Wakamatsuya Menu
• Getting to Wakamatsuya

Wakamatsuya Menu

Savor the traditional sauce and warm hospitality that have been Wakamatsuya hallmarks for over 150 years.
In addition to our bamboo steamed and seasoned KABAYAKI options, our menu features rice bowl dishes, unseasoned broiled options, à-la-carte options and a selection of beverages.

• SEIROMUSHI

  

  Distinctive Characteristics of Wakamatsuya SEIROMUSHI

  Hot rice, which has been mixed with our secret sauce and carefully steamed, is placed within a bamboo steaming basket and covered in KABAYAKI pieces and shaved omelet garnish, which are then allowed to steam within the basket.

  For unseasoned KABAYAKI, the most common way to prepare it in the Kanto region is to first steam the eel and then broil it; however, in Yanagawa the eel is directly broiled over a charcoal fire. This method more resembles that found in the Kansai region.

  The unseasoned eel is carefully broiled for around 20 minutes until that distinctive eel odor – somewhere between flesh and skin – disappears.
  After the unseasoned eel is finished broiling, it is usually basted twice with sauce and then grilled; however, since no two pieces of eel are the same, each receives exactly the amount of turning and basting that it requires.

  Finally, the eel is laid atop rice coated in sauce, steamed and then served.

  • SEIROMUSHI – JOU

    3,430 yen

  • SEIROMUSHI – JOU (full course)

    4,960 yen

  • SEIROMUSHI

    3,100 yen

  • SEIROMUSHI (full course)

    4,630yen

  • SEIROMUSHI (Ume)

    2,765 yen

  • SEIROMUSHI (Ume: full course)

    4,295 yen

  • Bamboo Steamed Egg on Rice
    *Contains no KABAYAKI.

    665 yen

  • Large rice

    +260 yen

  Full course meals come with vinegared eel and cucumber and eel rolled in an omelet

• KABAYAKI Set

  

  Distinctive Characteristics of Wakamatsuya KABAYAKI

  Choice pieces of eel are meticulously grilled over a charcoal fire until plump and without odor; they are then generously basted in a sauce made from a secret recipe passed down for generations; and, finally, they are broiled until perfectly done.

  For unseasoned KABAYAKI, the same charcoal fire direct grilling method used with SEIROMUSHI is applied.
  The unseasoned eel is carefully broiled for around 20 minutes until that distinctive eel odor – somewhere between flesh and skin – disappears.
  After the unseasoned eel is finished broiling, it is usually basted twice with sauce and then grilled; however, since no two pieces of eel are the same, each receives exactly the amount of turning and basting that it requires.

  Finally, the eel is laid atop rice coated in sauce and served.

  • KABAYAKI Set (Matsu)

    3,870 yen

  • KABAYAKI Set (Matsu: full course)

    5,400 yen

  • KABAYAKI (single item)

    3,535 yen

  • KABAYAKI Set (Take)

    3,100 yen

  • KABAYAKI Set (Take: full course)

    4,630 yen

  • KABAYAKI (Take: single item)

    2,765 yen

  • Large rice (only for the set)

    115 yen

  Full course meals come with vinegared eel and cucumber and eel rolled in an omelet; set meals come with rice, eel-liver soup and pickles

Getting to Wakamatsuya

Savor the traditional sauce and warm hospitality that have been Wakamatsuya hallmarks for over 150 years.
In addition to our bamboo steamed and seasoned KABAYAKI options, our menu features rice bowl dishes, unseasoned broiled options, à-la-carte options and a selection of beverages.