Crucian Carp
It is caught by the traditional fishing method called "Tataki-net fishing," in which fish are driven into a net by striking the surface of the lake with a bamboo pole, which has become a wintertime tradition at Lake Mikata in Wakasa Town, one of the Mikata Five Lakes straddling Mihama and Wakasa towns. Because Mikata Goko is connected to the sea and its water is rich in minerals derived from salt, the fish has no odor and is particularly tasty as sashimi, with its crunchy texture, unique flavor, and sweetness.
「Crucian Carp」に関する記事
Unagi Tansui (うなぎ 淡水)
Mouth-fine blue eel is grilled over Tosa-binchotan charcoal to perfection.
It is often thought that it is not available this time of year (spring), but since we are fishermen, we serve natural products as much as possible.
We want our customers to taste the taste of Mikata's eels themselves, so our top choice is white broiled.
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Unagiryori Tokuemon(うなぎ料理 徳右ェ門)
The fourth-generation owner, who insists on "freshly ripped and grilled" kabayaki, is a skilled chef with more than 40 years of experience in the business. The kabayaki is made with a traditional sauce that has been passed down for 120 years.
管理者 |
19 view
Uosan(魚三)
The secret sauce enhances the taste of the eel. Please enjoy the aroma and texture that fills your mouth.
管理者 |
10 view
Unasuke(うな祐)
There is a fine blue eel directly sent from Mikata Lake depending on the time of year!
管理者 |
7 view
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