From June 1 to September 13, 2026, The Westin Tokyo in Meguro, Tokyo, will roll out a series of limited-time eel menus across three of its restaurants: Japanese restaurant Mai (2F), Cantonese restaurant Ryutenmon (2F), and Teppanyaki Yebisu (22F). Eel has long been enjoyed in Japan as a summer stamina food, and each of the hotel's restaurants interprets the ingredient in its own way — from traditional charcoal-grilled unaju and multi-course kaiseki, to Hong Kong-style medicinal cuisine, to a full teppanyaki course dedicated entirely to eel.
Teppanyaki Yebisu (22F) — A Full Eel Course on the Iron Griddle
Special Teppanyaki Course: Eel
Taking place in the hotel's top-floor restaurant with city views, this summer-exclusive course features eel from first course through to the closing rice dish, with every preparation finished on the iron griddle right in front of guests. The sizzle, aroma, and rising steam are all part of the experience.
The lineup includes "Eel Rolled Omelet with Fresh Seaweed Sauce," "Eel Wrapped in Yuba and Grilled with Sansho Miso," and "Simmered Eggplant Topped with Kabayaki Eel," each showing a different facet of eel's versatility. A tasting of the hotel's original wagyu brand, "Yebisu Beef," is woven into the course as well. The meal concludes with hitsumabushi — eel served over rice with bonito dashi broth.
- Period: June 1 (Mon) to July 31 (Fri), 2026
- Hours:
- Lunch: 11:30 AM to 3:00 PM (L.O. 2:30 PM)
- Dinner (weekdays): 5:30 PM to 10:00 PM (L.O. 9:30 PM)
- Dinner (weekends and holidays): 5:00 PM to 10:00 PM (L.O. 9:30 PM)
- Price: ¥38,000 (tax and service charge included)
- Course content:
- Eel Rolled Omelet with Fresh Seaweed Sauce
- Eel Wrapped in Yuba and Grilled with Sansho Miso
- Simmered Eggplant Topped with Kabayaki Eel
- Unazaku with Jabara Cucumber
- Yebisu Beef Tasting (Roast & Fillet)
- Hitsumabushi with Bonito Dashi
- Seasonal Fruit and Hokkaido Fresh Cream "Cremia" Soft Serve
- Coffee or Tea
Reservations: https://www.tablecheck.com/ja/shops/westin-tokyo-yebisu/reserve
Tel. 03-5423-7790
Japanese Restaurant Mai (2F) — Domestic Eel Charcoal-Grilled to Order
Special Unaju Set Meal (Limited Quantity)
This summer set meal centers on domestic eel that is steamed and charcoal-grilled to order by the restaurant's chefs. Served crisp on the outside and soft within, the eel comes atop Niigata-grown "Inochi no Ichi" rice cooked in a clay pot, paired with the restaurant's house sauce and fragrant green sansho from Niyodogawa in Kochi.
Seasonal starters such as edamame with kuzu jelly, kinjisoho greens ohitashi, and sweet corn chawanmushi are included in both lunch and dinner. The dinner course adds "unazaku" — eel with cucumber dressed with shiso and myoga — for a refreshing touch. A chilled kabocha water yokan with adzuki beans serves as dessert.
- Price: Lunch ¥11,000 / Dinner ¥13,000 (tax and service charge included)
- Lunch contents: Two appetizers, soup, two sashimi, unaju, liver soup, dessert
- Dinner contents: Two appetizers, soup, two sashimi, unazaku, unaju, liver soup, dessert
Eel Kaiseki (Advance Reservation Required)
A full kaiseki menu featuring domestic eel alongside seasonal summer ingredients, this course runs from July through August 2026. White-grilled eel with wasabi highlights the eel's natural flavor and delicate fat, while the closing rice dish — charcoal-grilled eel with tororo, dashi, and condiments — ties the meal together. Seasonal preparations including cold summer vegetable stew and vinegared unazaku with shiso and myoga add variety throughout.
- Period: July 1 (Wed) to August 31 (Mon), 2026
- Hours:
- Lunch: 11:30 AM (L.O. 2:30 PM)
- Dinner (weekdays): 5:30 PM (L.O. 9:30 PM)
- Dinner (weekends and holidays): 5:00 PM (L.O. 9:30 PM)
- Price: ¥20,000 (tax and service charge included)
- Course content:
- Starter: Edamame Kuzuyose with Dashi Sauce
- Appetizer: Kinjisoho Ohitashi, Braised Duck Breast with Curry Flavor, Iwamozuku Seaweed in Ginger Vinegar
- Soup: Eel and Sweet Corn Chawanmushi
- Two types of sashimi
- Grilled: White-Grilled Eel with Wasabi
- Simmered: Cold Summer Vegetable and Koyadofu Stew — Winter Melon, Ishikawa Taro, Eggplant, Petit Tomato
- Vinegared: Unazaku with Minced Shiso and Myoga
- Rice: Charcoal-Grilled Eel Rice with Tororo, Dashi, and Condiments
- Dessert: Kabocha Water Yokan with Adzuki Beans
Menu items may change depending on availability. As eel is steamed and charcoal-grilled to order, please allow approximately 30 to 40 minutes.
Reservations: https://www.tablecheck.com/ja/shops/westin-tokyo-mai/reserve
Tel. 03-5423-7781
Cantonese Restaurant Ryutenmon (2F) — Hong Kong-Inspired Summer Stamina Course
Summer Stamina "THE" Ryutenmon Course: Eel
Drawing on Hong Kong's traditional approach to summer wellness foods, this special course pairs domestic eel with ingredients long used in Cantonese cuisine to help the body cope with summer heat. Standout dishes include "Eel and Korean Ginseng Stir-Fried with Green Sansho" — where fragrant green sansho brings a bright accent to the rich eel and ginseng — alongside Peking duck served two ways, double-boiled winter melon and snow crab soup with Jinhua ham, and wagyu sirloin stir-fried with bitter melon and black bean. The chef's signature cold noodles and a chilled grass jelly dessert in black sugar syrup round out the meal.
À la carte eel dishes are also available:
- Honey-Glazed BBQ Eel with Osmanthus Flower Sauce: ¥8,500
- Eel and Korean Ginseng Stir-Fried with Green Sansho: ¥5,800
- Eel Steamed with Lotus Leaf in Hong Kong Black Bean Sauce (with rice vermicelli or rice): ¥4,800
(All à la carte prices include tax and service charge.)
- Period: July 1 (Wed) to September 13 (Sun), 2026
- Hours:
- Lunch: Weekdays 11:30 AM to 3:00 PM / Weekends and holidays 11:00 AM to 3:00 PM
- Dinner: Weekdays 5:30 PM to 9:30 PM / Weekends and holidays 5:00 PM to 9:30 PM
- Course price: ¥20,000 (tax and service charge included)
- Course content:
- Hong Kong BBQ Platter: Summer Cooling and Stamina Appetizer Combination
- Winter Melon and Snow Crab Double-Boiled Soup with Jinhua Ham Broth
- Razor Clam Shabu-Shabu with Hong Kong Fish Sauce
- Peking Duck Two Ways with Original Sweet Miso and Plum Sauce
- Eel and Korean Ginseng Stir-Fried with Green Sansho
- Eggplant and Glass Noodle Steamed with Hong Kong Salted Fish
- Wagyu Sirloin and Bitter Melon with Eggplant Black Bean Stir-Fry
- Ryutenmon Signature Cold Noodles
- Chilled Grass Jelly Dessert Plate in Black Sugar Syrup
Reservations: https://www.tablecheck.com/ja/shops/westin-tokyo-ryutenmon/reserve
Tel. 03-5423-7787
Menu contents, operating hours, and menu serving times are subject to change.
