Anago-meshi (conger eel on rice)
Sake - Kamotsuru
Established in 1902 and now a Michelin Starred must-visit attraction for the hoards of tourists that (pre-pandemic) descend upon Miyajima, Fujitaya serves up the island’s speciality anago-meshi (conger eel on rice), prepared from locally caught and sourced ingredients.
The menu is limited; anago-meshi served piping hot (each bowl is steamed before serving) with pickles and a clear oyster or scallop soup depending on the season. Orders are freshly prepared, so waits of around 30-45 minutes upon ordering are not uncommon, and when combined with the sometimes hour long queues to enter the restaurant (advance reservations aren’t accepted), require a significant investment of time.
Each bowl comes served with a wooden futa lid, which upon removal releases the fragrant aroma of lightly glazed, fluffy conger eel and chewy, steamed rice. The subtle flavour is a perfect match for the local Kamotsuru sake.
0829 44 0151