Utsubo Ryori

Utsubo ryori, or moray eel dishes, are a coastal delicacy of Kochi with a refined and rich flavor that belies its fierce appearance. Though the fish is called the gangster of the Tosa sea, its collagen-rich flesh and skin turn springy and plump when cooked.

Highlights

The classics are deep-fried and tataki styles. The deep-fried version, though bony, has fluffy fragrant flesh whose umami spreads as you chew. The gelatinous skin is thick and melting, and locals cherish it as good for the complexion.

Enjoying the Seasons

Winter, when the flesh firms and gains fat, is considered the peak, and utsubo of this season is exceptional. Added to a hot pot it yields a rich broth that warms you to the core in the cold season.

Access and Basic Information

It can be enjoyed at eateries around Tosashimizu City and Cape Ashizuri, and it is a standard item at local izakaya. Coastal restaurants serve especially fresh portions.

A Quick Tip

If it is your first time, start with the deep-fried style. Watch out for the bones, and be sure to savor the springy texture of the skin.