Ningyocho Umeda

A unique bittersweet flavor and rich umami that becomes addictive, a high-end delicacy. Perfect as a side dish for 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, along with the carefully crafted rich eggs.

Carefully rolled by artisans using domestically sourced 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.

Umeda rice bowl (one eel), liver soup, small dish (seasonal delicacy), and pickles (five kinds) included. Since the old days of the Edo period, it has been said that certain combinations of food can cause stomach issues when eaten together, referred to as 'food combinations.' People have passed down these warnings as dietary advice. While some combinations are indeed best avoided, there are also those that are so compatible that one might end up overeating, which is something to be cautious about. Our signature dish, the 'Umeda Rice Bowl,' uniquely carries on the delicious yet forbidden combination of 'eel and pickled plum' into modern times. It has been loved for a long time here in Ningyocho since the days 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 considering flavor compatibility, our eel pairs exceptionally well with the pickled plums, embodying a perfect balance of smoothness and deliciousness.

Little Plum Rice Bowl (half eel), with liver soup and three types of pickles. We carefully select domestic blue eel from Umeda, sourcing from the region with the best quality at that time. Through years of honing techniques in Umeda and carefully considering flavor compatibility, our eel embodies an exquisite smoothness and deliciousness that pairs exceptionally well with our dishes.

Since its establishment, we have been sourcing large domestic eel from trusted suppliers, selecting the best quality from the day's catch. The grilling technique, inherited from the previous generation, uses the 'Hyakute Kaeshi' method, which envelops the eel in fat between the skin and flesh. By cooking it 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, the hot eel is dipped in a high-concentration secret aged sauce that combines the wisdom and techniques of our long-established business. Enjoy a bowl that embodies deep richness and lingering flavor.

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

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

Unaju Nami (Eel 0, 75 pieces), Kimo Soup, and three types of pickles included.

The exquisite limited quantity eel liver is all about freshness, prepared right after being caught. Due to the limited number available each day, we offer about seven servings for sale daily. Our skilled artisans grill it over charcoal at a temperature of 1300 degrees.