Kawaume

This famous dish features rice topped with shredded nori (seaweed) and shiso leaf and arranged with thin strips of unagi no kabayaki ( char-broiled eel with sauce). That would be delicious enough, but adding the refreshing taste of wasabi soy sauce is the Kawaume way. Served with eel liver soup, tsukemono (Japanese pickled vegetables), and salad.

Even among all the various choices of eel dishes, like kabayaki and shirayaki, this dish is highly recommended. The shirayaki tempura really illustrates the quality of the eel, while the deep fried lotus root proves to be exceptionally compatible with the eel.

Oysters from Matoya Bay, grilled simply. Loaded with ocean flavor and rich umami (pleasant savory taste), as one would expect from official Mie brand oysters. These plump oysters are finished simply with a squeeze of lemon. This is a special menu item, available only during the harvest period of November to March.