静岡県·ご当地グルメ
Unagi (Freshwater Eel)
When you gently slide your chopsticks into the plumply grilled eel, the meat falls apart beautifully. The fragrant sauce combined with the melting fat spreads a profound sense of happiness the moment it touches your palate. Mishima is a city of clear streams fed by the snowmelt of Mount Fuji. The technique of 'tateba'—letting the eels swim in this pure spring water for several days to remove any mud or odor—creates its sophisticated taste. Since the era of the Mishima-juku post town, which bustled with travelers crossing Hakone, eel has been cherished as a culinary delight for travelers. This is why the city is lined with many long-established eel restaurants. A single, refined fillet polished by the waters of Mount Fuji. It is a specialty we truly want you to taste when you visit Mishima.
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