Restaurants and Bars

Language: 日本語; English; 한국어; 中文简体字; 中文繁體字; ภาษาไทย

Confirm Reservation / Manage Reservation

Home
Chopped conger eel on rice

Special to Onomichi (Anago Hitsumabushi or chopped eel on rice) Onomichi-styleChopped conger eel on rice

With carefully selected conger eel from the Seto Inland Sea.
There are many ways of enjoying it but we think it tastes best from a woden steamed rice tub Ohitsu.

尾道おひつイメージ

Onomichi Ohitsu (chopped conger eel on rice served in a wooded tub), was inspired by another dish, Hitsumabushi (freshwater eel on rice) which originated in Nagoya in the Meiji era (1868 - 1912).
Onomichi is famous for its saltwater or conger eel and so people there wanted to see if they could replace unagi (freshwater eel) used for Hitsumabushi with anago (conger eel).
But it’s not just about using different fish. Great efforts were made by talented chefs to bring out the best possible flavour by using the freshest, special to Onomichi, ingredients to accompany the chopped anago.
To make the dish soft and easy to eat, grated mountain yam should be mixed with miso, some dashi broth and plum vinegar. Also, the tea that’s going to be poured over the eel and rice should be the genmaicha or brown rice blend.

Restaurant name	Shikitei
Opening hours	7：00～21:30 （Last order：21:00）

Find out more about Shikitei

From the Chef

I created this Onomichi Ohitsu hoping to introduce a whole new experience of enjoying conger eel to Onomichi Kokusai Hotel’s guests. Don’t miss out and try it for yourself!

Chef’s Comment

I created this Onomichi Ohitsu hoping to introduce a whole new experience of enjoying conger eel to Onomichi Kokusai Hotel’s guests. Don’t miss out and try it for yourself!

The best way to enjoy the Onomichi Ohitsu

I created this Onomichi Ohitsu hoping to introduce a whole new experience of enjoying conger eel to Onomichi Kokusai Hotel’s guests.
Don’t miss out and try it for yourself!

1. Divide it into four

01Divide it into four

First, using the wooded spoon provided, divide the eel into four smaller portions.

2. Try it as it is

02Try it as it is

Try the first portion of your sweet-smelling conger eel as it is or with the accompanying sauce.

3. Add grated yam

03Add grated yam

Place our Chef's recommended grated mountain yam with miso mixture on the fish and enjoy the smooth texture and delicate flavour. This is where our Ohitsu surpasses all the others.

4. Pour some tea