長野県·ご当地グルメ
Unagi (Eel)
With crispy, fragrant skin and meltingly tender fat, this is a premium skewer that Okaya—the 'City of Eel'—is proud of. Okaya City, on the shores of Lake Suwa, has been closely connected to eel since ancient times. The grilling method here is unique: the eel is split down the back in the Kanto style, but then slow-grilled over charcoal without steaming, following the Kansai style. This fusion of Eastern and Western traditions creates a flavor where the skin is crispy and fragrant while the meat remains plump. A thick, sweet sauce further enhances that savory aroma. This area is a hidden competitive hub for eel lovers, lined with specialty shops overlooking Lake Suwa. Please come and savor this masterful skewer, grilled to perfection.
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