Ichinobo Villa Oyster and Conger eel Matsushima Taritsunan

On Tuesday, June 24, 2025, Chef Koyama visited Takenohama Fishing Port (Ishinomaki City, Miyagi Prefecture), where conger eel fishing takes place.

Conger eels caught in Miyagi Prefecture are known as the "northernmost conger eels," and conger eels from this area and other parts of Sanriku have thick flesh and a good texture due to their freshness, and are rated as first-class quality.

Taritsuan uses wild conger eel, which has soft flesh and just the right amount of fat, in its live conger eel dishes.

"Conger eel all-you-can-eat" using "summer conger eels from the northernmost part of Japan"

You can enjoy the "All-natural live conger eel from Sanriku, served in a clay pot" menu, which is unique to this specialty restaurant and uses approximately two live conger eels freshly filleted in-house. *The "All-natural live conger eel from Sanriku, served in a clay pot" menu is limited to five servings per day, and reservations must be made at least two days in advance.

Prevent summer fatigue with conger eel, which is healthier than eel, on the summer's "Doyō no Ushi no Hi"

This summer's Doyo-Ushi Day falls on July 19th and July 30th. While Doyo-Ushi Day is synonymous with eel, conger eel is actually healthier and has less fat than eel. It's also packed with nutrients such as B vitamins, vitamin A, vitamin E, DHA and EPA, and iron, which are effective in preventing summer fatigue, making it a great source of goodness.

Why not try some natural conger eel hitsumabushi at a specialty restaurant in Matsushima to recharge your energy this summer?