Unagi Tansui

SPOT 6

Wakasa Town

Even within the Wakasa region, which is blessed with seafood, Mikatagoko (Five Lakes of Mikata) is a treasure trove of ingredients. Among them, the natural eel grown eating lugworms and long-armed shrimp in Lake Mikata is exquisite. The "Kuchiboso Ao-unagi" (Narrow-mouthed Blue Eel), which has a faintly blue-tinted surface and a narrowly pointed mouth, is called a phantom eel. You can enjoy eels caught by the owner himself who goes out fishing.

A famous eel restaurant that offers natural "Kuchiboso Ao-unagi" from May to November. It uses organically grown rice from Wakasa Town and domestic authentic Bincho charcoal. It was selected as a "Michelin Plate" in the Michelin Guide.

The Phantom "Kuchiboso Ao-unagi" That Can Only Be Caught in Lake Mikata

Mikatagoko (Five Lakes of Mikata) is known as a production area for natural eels, which are now extremely rare. Among them, the "Kuchiboso Ao-unagi" caught in Lake Mikata has thick and soft meat. It is characterized by a light and elegant taste despite being fatty.

This is because while natural eels in other regions eat goby fish and such, Kuchiboso Ao-unagi eats soft food like lugworms and long-armed shrimp. Their jaws do not develop because they eat by pecking, so their mouths are pointed. Also, the muddy lakebed is suitable as a living environment, which is the reason why fatty eels grow.

There are almost no natural eels in Japan that have migrated upstream from the sea, and the natural eels in Lake Mikata are also those that were released as fry and grew up. The owner of "Unagi Tansui," who is also a fisherman, has dedicated himself to the regeneration of Lake Mikata's eels, including the Kuchiboso Ao-unagi.

The Menu is Simple: Two Types, Jubako (Box) and Ippon-yaki (Whole Grilled)

At "Unagi Tansui," the owner goes out fishing himself, selects lively eels, and handles everything up to cooking consistently. You can eat Kuchiboso Ao-unagi from May to November. Natural eels are offered in other seasons as well.

Besides eel, the rice used is organically grown in Wakasa Town. Domestic authentic Bincho charcoal is used for the charcoal fire to grill the eels. The menu is simple with two types: "Unagi Jubako" (Eel Box) and "Unagi Ippon-yaki" (Whole Grilled Eel - Kabayaki or Shirayaki). It has received high praise domestically and internationally, including being listed in the "Michelin Guide Hokuriku 2021 Special Edition."

SPOT INFORMATION

Facility Name: Unagi Tansui
Address: 919-1331
127-10 Torihama, Wakasa-cho, Mikatakaminaka-gun, Fukui Prefecture
Phone Number: 0770-45-1158
Closed: Irregular holidays
Business Hours: 11:00-14:00
Parking: Available (Free)
Standard cars: 15 spaces

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