Shimanto Unagi

Shimanto unagi is eel raised in the basin of the Shimanto River, often called Japan's last clear stream. Nurtured amid rich nature, the firm flesh, grilled fragrantly as kabayaki, lets you fully feel the umami of the fat and the blessing of the river.

Highlights

Because it grows in pure water it has little muddiness and a refined flavor. Kabayaki carefully grilled over charcoal is fragrant outside and fluffy within. In the season when wild eel is caught, you can enjoy a robust flavor a little different from farmed.

Enjoying the Seasons

Wild eel is considered in season from summer into autumn, and the fatty specimens of that time are exceptional. Beyond the traditional midsummer ox day, it is beloved locally as a summer dish sought for its refreshment.

Access and Basic Information

Centered on Shimanto City, it can be enjoyed at riverside specialty shops and restaurants. Reservations are safest at popular places, and it pairs well with sightseeing.

A Quick Tip

Start with the sauced kabayaki, and if you have room, try the plain-grilled shirayaki. Savor the blessing of Shimanto with wasabi or sansho pepper.