Limited time Anago Chazuke Festival is held! Munakata City

Munakata Local Fish Festival - Anago Chazuke (underage tuna stew) Underage tuna is in season in summer! You should eat it with chazuke!

　Anagoge and eel are similar to each other, being members of the eel family Anagidae and the eel family Euphausiacea. Like eels, conger eels are said to be shrouded in mystery. And while there are 150 species of anago in the world, the only ones that are actually suitable for eating are the ma-anago and black conger eel. In other words, they are rare and valuable. Munakata City, which is blessed with the bounty of the Genkai Sea, has the largest catch of conger eels in Fukuoka Prefecture. Most of them are landed at Kanezaki Fishing Port. Fresh conger eels are shipped to Munakata City by basket fishing, in which a basket is sunk to the bottom of the sea and the conger eels are caught without damaging them. Fifteen restaurants and lodging facilities in Munakata City will offer conger eel in chazuke from July 20 to August 31. Each restaurant and lodging facility will be offering their own unique take on the broth, sauce, and cooking method of chazuke conger eel. In fact, anago is in season in summer, and now is the best time to eat it. Eels, by the way, are in season in winter. Surprising, isn't it?

Limited quantities, the earlier the better! Tantalize your taste buds with rare anago chazuke!

　Ikesu Cuisine Fumi, a ryotei (Japanese-style restaurant) established 43 years ago, offers "Aburi-anago chazuke (roasted sea eel stew)" (1,700 yen). It comes with pickles and soup and is limited to 10 servings a day. The dish is made with freshly caught sea eel of the day. The seared sea eel is first eaten as is to enjoy the texture of the seared eel. Next, it is served on rice in a green tea broth and sesame soy sauce sauce sauce chazuke.

　The long-established inn "Uoya Bekkan" will also offer "Anago Chazuke" (2,750 yen) in limited quantities. It comes with eel and vegetable tempura, a small bowl of cooked food, steamed egg custard, and pickles. Two types of conger eel sashimi are available: thinly sliced and wrapped conger eel with green onion. The chazuke is served with green tea broth and a secret homemade sweet and spicy soy sauce sauce sauce that has been passed down since the Edo period.

　Limited to 20 servings a day, this dish is served at "Fish Restaurant Tatsu (Daruma)". The rice is topped with kakiage (deep-fried conger eel), boiled conger eel, cucumbers, ice, and other toppings. Pour the miso broth over the ice, and the dish is transformed into a gorgeous chilled soup chazuke. The chilled soup is refreshingly cold! The duo of different textures of kaki-age conger eel and boiled conger eel is also a delight. A la carte: 1,980 yen; set meal: 3,850 yen (photo). The sauce is a sweet sauce.

　If you want to eat near Kanezaki Fishing Port, go to "Munakata Kaijin Shokudo YASAN". Naturally, the freshness of the fish is outstanding as it comes directly from the fishing port. The "live conger eel chazuke" (1,800 yen), available in limited quantities, comes with two seasonal small bowls of cooked food, homemade pickles, and miso soup. After the conger eel is processed and seared, it is marinated in a secret sauce for three days. The conger eel is cut into thick slices and deeply marinated, and its texture is also enjoyable. The sauce is made with matcha bonito broth and a sweet sesame sauce. It is recommended to enter the restaurant as early as possible, as it is sometimes sold out.

Secured by appointment only or by appointment by day of the week or time of day!

　Munakata Cuisine Ishida is a restaurant that requires a complete reservation by the day before. The "Conger eel fritters in black rice soup" is offered as one of the course meals (from 5,280 yen). The dish consists of conger eel fritters battered with Oshima-grown furiwa seaweed on a bed of Munakata black rice risotto and served in a soup. The broth is a conger eel consommé soup with green tea. Please make reservations as early as possible.

The "conger eel chazuke gozen" (3,000 yen) at the seaside restaurant Harashiro offers two kinds of fresh conger eel, thinly sliced and boiled. After comparing the two, you can enjoy them on rice in a bowl or in chazuke (rice with bonito broth and spicy sesame sauce). You can enjoy conger eel to the fullest. The dish comes with anago and vegetable tempura, a small bowl of cooked food, squid yaki-sai, and chawanmushi (steamed egg custard). Reservations are recommended on weekends and holidays.

　Bibian is mainly a lunchtime restaurant, but reservations are required for the evening. The "Anago chazuke gozen" (2,850 yen) is available for two persons or more. The restaurant is proud of its popular sauce made from locally produced soy sauce! The special soy sauce sauce with three kinds of sesame seeds gives the dish a rich flavor. Enjoy a sumptuous chazuke gozen with a sashimi of conger eel and wild local fish, homemade shirako tofu, conger eel shumai, kobachi (small bowl of cooked food), and miso soup. The broth is dashiwari hojicha.

For a slightly extravagant lunch, try the anago chazuke (eel stew)!

　At Genkai Ryokan, a long-established ryokan in Shinminato, you can enjoy "Anago chazuke with seaweed aroma" (1,980 yen), which includes tempura of conger eel, shrimp and vegetables, steamed egg custard, miso soup, and pickles. In fact, conger eel goes very well with nori (seaweed)! This nori is used to make the sauce, which is then combined with the sashimi. Enjoy the chazuke with the aromatic broth of anago (sea eel), which is the ultimate in anago deliciousness! The tare is a deeply flavored roasted sesame soy sauce.

　Now, Genkai Ryokan's sister restaurant, Genkai Yokocho, also offers anago chazuke. The "Nori Nori Anago Chazuke" (1,500 yen) uses nori (seaweed), which goes well with conger eel, and consists of conger eel sashimi and condiments on a bed of vinegared rice topped with a homemade nori sauce. The broth is the same rich sesame broth as at "Uosho Genkai," and the sauce is roasted sesame soy sauce. The seaweed flavor adds to the dish, making it a refreshing and light dish even in the hot summer months.

　The texture of conger eel is soft and fluffy. The Munakata Anago Gozen at Wagokoro brings this to the forefront. It comes with an assortment of appetizers, a small box of meat and fish dishes, pickles, and dessert, and costs 2,780 yen for conger eel (medium) and 3,100 yen for conger eel (large). The conger eel is served on rice cooked in an earthenware pot and topped with dried bonito dashi and soy sauce sauce. Enjoy the freshly cooked rice and fluffy conger eel!

Anago chazuke for lunch, dinner, or whenever you like!

　The "Anago chazuke" (2,750 yen) at "Oyado Hana Warabi" features a homemade sauce made from nuts. It comes with a small bowl of cooked food, steamed egg custard, pickles, and dessert. Enjoy fresh conger eel sashimi with sesame sauce, ponzu sauce, or sashimi soy sauce, then top with rice for a bowl of rice or chazuke. The broth is dark green tea and the sauce is a special sesame sauce.

　The "Live Fish Village Umihiko" uses a sesame sauce made from locally produced soy sauce. The Munakata Conger Chazuke (1,650 yen) comes with pickles and soup. The fresh conger eel is freshly caught on the same day. The restaurant's own sesame sauce, which has been used for the past 27 years since its opening, is also praised as a perfect match for the sashimi. The dashi is made from bonito stock, and the sauce is sesame sauce.

　Global Arena Japanese and Western Style Buffet GA Club" offers "Chilled Grilled Conger eel Chazuke" as one of the dishes at the order buffet (2,090 yen for both lunch and dinner). The conger eel is grilled with sauce and topped with plum jelly. The broth is bonito broth with brown rice tea. The chazuke is popular as a refreshing way to end a buffet meal, even in summer. Prices may vary depending on the contents of the fair held at the restaurant.

　If you want to eat after taking a bath, how about "Restaurant Mireo" at "Munakata Ohmaru Natural Hot Spring Yamatsubasa"? The "Gozen" with tempura with conger eel, steamed egg custard, salad, small bowl of cooked food, and pickles is 2,350 yen. The rice is cooked with the flavor of kombu (kelp), and the grilled shiroyaki (grilled white fish) is light but packed with flavor! Enjoy it with special dashi broth.

　Japanese Restaurant Suehiro, which has a history of more than 60 years in the local area, uses a secret sauce that has been passed down for 40 years. The name of the dish is "Hitsumabushi: Anago Version from Kanesaki" (2,000 yen). The "Hitsu-mabushi style" can be enjoyed as a bowl of rice topped with conger eel first, then topped with katsuo dashi (bonito broth). It comes with a small bowl of cooked food and chawanmushi (steamed egg custard), and the sauce is a sweet soy sauce sauce.