Eel and Minamoto

Founding a long-established eel cuisine in Wakasa, Fukui Prefecture, Japan, in 1888. "Freshly baked" is the motto. Selected and fine blue-handed eels are carefully baked with a Kansai-style direct fire, and the skin is crisp and the body has a plump texture. Natural eel needs to be confirmed by phone.

Specialized shops such as Bipokou Oshou Seoin and Kawafishes are tasted along with locations standing on the shores of Lake Mikata. You can enjoy local seasonal river fish (market value) such as heavy box 5500 yen, kabayaki and white-yaki. The dish, which uses locally-produced organic pesticide-free rice and is carefully baked with national high-level coal, boasts a savory and deep taste that is full of flavor and has a different taste and a different taste.

Kuzu sweets, which you can make after receiving an order, are popular if you want to feel the original texture and consistency of Kuzu. The transparent transparency and the elastic texture are unique to freshly made. Recommended are 700 yen and 1000 yen for kudamochi that you can taste all year. In addition, the homemade mackerel, which uses no frozen mackerel at all and is prepared only from domestic raw mackerel, is a specialty of the shopkeeper. It is a popular product of 3500 yen each.