A Long-Established Eel Restaurant’s Bold Culinary Reversal
“Eel and ume should not be eaten together”—this long-held belief is exactly what Ota Shoten, a historic establishment in Tanabe City, Wakayama, set out to challenge. With nearly 90 years of tradition, the restaurant devoted over three years to testing and refinement, ultimately arriving at a confident conclusion: eel and ume are, in fact, an exceptional pairing.
Thus was born Kishu Nanko Ume Hitsumabushi, a new Wakayama specialty that transforms old misconceptions into extraordinary flavor.
A Thoughtfully Composed Bowl of Richness and Acidity
Only carefully selected domestic eel—judged to be the finest at any given time—is used, grilled to a soft, fragrant finish. Paired with it is locally sourced Kishu Nanko ume from regional farmers. Using traditional salted plums, the restaurant prepares three distinct variations—bonito, kelp, and shiso—in-house with great care.
The clean, vibrant acidity of the ume cuts through the eel’s richness, enhancing its umami while creating a refined, lingering finish that feels light rather than heavy.
Three Ways to Enjoy in a Single Bowl
First, savor it as is to appreciate the harmony of eel and ume.
Next, add condiments to introduce layers of aroma and depth.
Finally, pour over the special broth to enjoy it as ochazuke, bringing the meal to a gentle close.
This evolving composition transforms dining into an experience. The citric acid of the ume and the nourishing qualities of the eel gradually permeate the body, leaving behind a subtle sense of lightness after the meal.
A modern expression of hospitality, crafted from the finest ingredients and techniques Wakayama has to offer.
