Eel à la Tajimienne
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Eel à la Tajimienne

Learn how a master chef cooks eel in the Kansai tradition with a local touch

About the Book

If you have the slightest interest in food and plan to visit Tajimi, a visit to an unagiya - an eel restaurant - is a must. This writer was never a fan of eel before moving here, partly because my mother had always told me it is a fatty food. I didn't visit an unagiya even once during my years in Tokyo. But here in Tajimi I was soon invited to my first treat, and it was an eye-opener. Since then I have become something of an eel fan. For this article, I had the opportunity to interview Mr Hiroyuki Murate, the chef and owner of Uoseki, one of the most popular eel restaurants among foreign visitors to Tajimi.

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About the Author

Hans O. Karlsson
Hans O. Karlsson

Old Japan Hand and VR techno nerd in Japan. Writer, producer, CTO of Mimir - a VR company.

About the Contributors

Hiroyuki Murate
Hiroyuki Murate


Chef and owner of the Uoseki restaurant in Tajimi

Table of Contents

  • Introduction
    • Map and contact information
  • An interview with master chef Murate
  • Eel as a culinary tradition
  • Eel and pottery workers
  • Grilling takes a lifetime to learn
  • A healthy dish - in moderate amounts
  • Common eel dishes
  • Images
  • Notes

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