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“360° KYUSHUxTOKYO” is the project that shows you the must-see wonders of Tokyo and prefectures of the Kyushu region, in western Japan, in pairs.
This chapter’s theme is “Food”, introducing grilled eel（Tokyo）and mackerel and horse mackerel cuisine (Oita)
To explore more, go to
■Tokyo：Unagi
Grilled eel (“Unagi”) is a traditional Japanese dish. It is highly nutritious and a good source of vitamins.
The magic ingredient is the restaurant’s own sauce, a closely-guarded secret passed down through generations.
Exposed to the flames of the grill, the salty, sweet sauce produces a tantalizing scent that drifts out of the kitchen and into the dining area, whetting diners’ appetites.
The beautiful multilayered box opens to reveal crispy, chargrilled eel. The deep, rich flavor spreads across the palate.
Eel Cuisine Oedo
Only)
■Oita：Seafood
The mackerel and horse mackerel from Saganoseki Port, called “Seki-saba” and “Seki-aji”, are nationally renowned brands.
The “tsuragai” selection takes place at Saganoseki Port where the weight of the fish is judged by sight to ensure that the fish are in excellent shape.
A restaurant near the port will prepare a meal for you with freshly-caught Seki-aji. Enjoy a meal of fresh, vibrant sashimi, as is or on rice, with the beautiful view of the ocean.
＜Oita Prefecture Fishing Association Saganoseki Branch＞
Only)
＜Amabe no Go Seki-aji Seki-saba Mall＞
(Japanese Only)
AloJapan.com