![[Eel bento takeout] Eel bento, unaju amber (reservations required by 5pm the day before)](https://cdn.r-corona.jp/prd.rb.r-corona.jp/assets/site_files/3rxa2jjx/27291394/ghx9_w435h435.jpg)
[Eel bento takeout] Eel bento, unaju amber (reservations required by 5pm the day before)
By using a coupon0 Yen(Tax included)
*The price is not 0 yen, but varies depending on the number of bento boxes.
- 1items
- 1-1persons
[Regarding large orders] If you are ordering 10 or more items, please contact us by phone by 5:00 p.m. the day before.[Order time] Please place your order by 5pm the day before.After that, please make a reservation by phone.[Regarding pick-up time] Please specify a time between 11:00 and 18:00.
Course menu
◆Please set your visit date and time as the pick-up time.
Pick-up time can be set between 11am and 6pm.
◆Please select 1 person for "Number of people"
◆When making an online reservation, please reserve from the seats marked "Takeout only."
◆Please write your desired menu and the quantity in the "Request to the restaurant" section when making your reservation.
You can choose from two types of eel "Amber".
D. Eel bento "Amber (2 layers)" 4,000 yen (tax included)
E Unaju "Amber (1 tier)" 3,800 yen (tax included)
(Example of what to write in "Requests to the store")
D 3 pieces or eel bento 2-tier 3 pieces
E 2 pieces or Unaju 1 layer 2 pieces
- Reservation reception time
- 11:00~18:00
- Available days for reservation
- Mondays, Tuesdays, Thursdays to Sundays, holidays, and days before holidays
- Length of stay
- 1 hour and 30 minutes
- Reservation deadline
- Monday: Until 17:00 the day before your visit
Tuesday: Until 17:00 the day before your visit
Wednesday: Until 17:00 the day before your visit
Thursday: Until 17:00 the day before your visit
Friday: Until 17:00 the day before your visit
Saturday: Until 17:00 the day before your visit
Sunday: Until 17:00 the day before your visit
Holidays: Until 17:00 the day before your visit
The day before a holiday: Until 17:00 the day before your visit
Coupons that can be used with this course
2025/01/19 update
