From catching wild eels to farming, processing, and sales,
we carefully manage every step of production.

We use eels raised in Kochi by our contracted Kochi farm-ers.

White grilling is done over high heat, with delicious results. Before broiling, we steam the eel so as not to lose its natural flavor and to soften the skin. Sauce is carefully applied, and the eel is broiled. This grilling process is repeated 4 times to make tender, aromatic broiled eel.

Tender and aromatic broiled Shimanto eel.
Coated with our secret sauce and grilled 4 times.

Using mochi rice and heirloom rice from the Taisho area of Shimanto! Firm-textured, aromatic rice cakes.