高知県·海鮮
Shimanto Unagi (Freshwater Eel)
As the sauce sizzles over charcoal, a sweet and savory aroma fills the air. When you take a bite of the fluffy kabayaki, the skin is fragrant and the meat is tender—the rich, fatty umami surges alongside the rice. This is the pride of Shimanto, an eel feast. Wild eel caught in the clear waters of the Shimanto River is so rare that it is often called 'phantom eel' due to its limited availability. Its defining characteristics are its firm texture and deep aroma. While the kabayaki coated in sauce is wonderful, the shira-yaki (grilled with just salt) is also exquisite for a refreshing taste. A small dab of wasabi soy sauce further enhances the natural umami of the ingredients. Please, give it a taste for yourself.
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