Various factors are taken into account in this ranking system: whether two eels are arranged as described above or only one eel is used; and whether a whole eel is placed at the bottom layer when two eels are arranged as described above or a chopped broiled eel is placed at the bottom layer with, just like the Hitsumabushi (Nagoya style Eel on Rice), the edges which are cut off in order to cut the eel into evenly sized pieces included.
ほかにも、前記のような鰻重ねとして二匹分入っている場合、一匹の場合、前記鰻重ねで下層の蒲焼が一匹丸々入っている場合、器に入れる際に大きさを整えるために切り落とした切れ端も含めてひつまぶし同様に蒲焼を細かく刻んだものが敷かれている場合、など様々なランク付けがある。