Sakaiman

For a different take on conger eel beyond yubiki, consider sashimi or usuzukuri, thinly sliced fish. One diner described Sakaiman’s conger eel sashimi as bone-cut and sliced as thinly as fugu tessa, while another recommended hamoochi and usuzukuri.

A diner who enjoyed a conger eel kaiseki meal also noted the pleasure of seeing the fish transformed into different dishes, including shinjo, fried preparations and grilled dishes. Another visitor, who came in a season other than early summer, when yubiki is popular, learned about fatty “kin-hamo” and enjoyed an autumn meal. The chance to encounter conger eel in different seasonal forms is part of the appeal of a restaurant specialising in it.

After savouring conger eel dish by dish, rice porridge makes for a satisfying finish. One diner who enjoyed a conger eel course recommended it alongside hamoochi and usuzukuri; another mentioned it as the closing dish of a meal featuring conger eel and matsutake mushrooms.

A diner who tried a conger eel bento praised the care given to each item and noted that the wooden container helped keep the food in good condition. In the restaurant, kaiseki offers a chance to take your time over conger eel, so you can choose according to the occasion. For a meal in a relaxed setting, booking ahead seems advisable.