Ningyocho Umeda

A unique delicacy with a distinctive bittersweet taste and rich umami that becomes addictive. Perfect as a side dish with beer or sake.

Umeda's pride, chawanmushi topped luxuriously with fluffy grilled eel. The rich broth made from carefully selected thick bonito flakes enhances the eel, complemented by our special rich eggs.

Carefully rolled by artisans using domestically sourced blue eel that has been slowly grilled over charcoal, combined with top-quality eggs raised with the famous safflower from Yamagata Prefecture. Enjoy the rich flavor and sweetness of the eel's fat that bursts out the moment you take a bite, along with the deep sweetness and richness of the eggs.

Since the old days of the Edo period, in the 88 towns of Oedo, there has been a saying that certain combinations of food, known as 'kui awase', can cause stomach issues when eaten together. People have passed down this warning as a dietary caution. While some combinations are indeed best avoided, there are others that are so compatible that one might end up overeating, which is something to be careful about. Our signature dish, 'Umeda Don', carries on the deliciously forbidden combination of 'eel and pickled plum' with our unique twist, and has been loved for a long time here in Ningyocho since the time of our first generation. We hope you enjoy this old yet new flavor that the stylish people of Edo once relished. We carefully select domestic blue eel from Umeda, sourcing it from the region with the best quality at the time. Through years of honing our skills and carefully considering flavor compatibility, the taste of our eel pairs exceptionally well with the plum, embodying a perfect balance of smoothness and deliciousness.

Umeda Rice Bowl (one eel), liver soup, small dish (seasonal delicacy), and pickles (five varieties) included.

Little Plum Rice Bowl (half eel), served with soup and three types of pickles.

Since our establishment, we have been sourcing from trusted suppliers, carefully selecting the finest domestic blue eel of the day from the best production areas. For grilling, we use the technique of 'Hyakute Kaeshi' passed down from our predecessors, grilling in a way that envelops the fat between the skin and flesh. By cooking quickly over a strong flame exceeding 1300 degrees, the fat that seeps from the flesh spreads to the tips of the small bones, resulting in a rounded finish similar to deep-frying, creating a crispy aroma and a smooth texture. Furthermore, during the steaming process after opening the live eel, we carefully assess the individual differences of each eel to achieve the perfect steaming level. Finally, we dip the hot eel into our high-concentration secret aged sauce, a fusion of traditional wisdom and technique. Enjoy this bowl that embodies deep richness and lingering flavor.

Deluxe Unaju (1.5 eels), liver soup, small dish (seasonal delicacy), and pickles (five varieties) included.

Unajyu Jo (one eel), kimo soup, small dish (seasonal delicacy), and pickles (five kinds) included.

Unaju Nami (Eel, 75 grams), served with clear soup and three types of pickles.

This exquisite dish features limited quantities of freshly prepared eel liver. Due to the limited number available each day, we offer approximately seven servings daily. Our skilled artisans grill it over charcoal at a temperature of 1300 degrees Celsius.