NIANAGO - Michelin-Trusted Simmered Conger Eel from Yamago

Simmered Conger Eel from “Yamago”
A brokerage trusted by
multiple Michelin-listed restaurants

With just one bite, you realize that this simmered conger eel is truly exceptional.
Its aroma, richness, and thickness of the flesh leave nothing to be desired.
You'll find yourself wanting to savor it bite after bite.

The plump texture and the perfect harmony of flavours are unparalleled. Not only that, but the conger eel exhibits no trace of any muddy taste.

The simmering sauce, a secret recipe passed down since their establishment, infuses the conger eel with flavours that even the professionals trust.

As a Legendary Conger Eel Buyer
Serving the Finest Establishment

Yamago is a long-established conger eel specialist and buyer that supplies renowned Michelin-starred restaurants and famous establishments such as "Ginza Onodera" and "Ginza Hirai."

Immediately after the post-war period, the founder, Goro Yamazaki, established a fish market in Tsukiji and named his store "Yamago(山五)" by taking the first character from his surname and given name, thus marking the beginning of Yamago's history.

Currently, Yamago supplies a large number of famous establishments, including sushi and tempura specialty restaurants in Ginza, as well as renowned hotels, just by mentioning their names, anyone would recognize them.

Yamago's Discerning Selection
and Masterful Preservation

The Discerning Eye of a Time-Honoured Tradition

With a 70-year history, Yamago possesses a keen sense of discernment backed by years of experience.

Located in the bustling Tsukiji Market, where delicious ingredients from all over the country converge, they source the freshest conger eels available each day.

Their confidence lies in their ability to select only the finest conger eels with small heads and plump bodies, a skill honed through their long-standing expertise.

“Ikijime", Preserving Freshness
through Masterful Technique

The conger eels sourced through the discerning eye of Yamago's time-honoured tradition are immediately subjected to the delicate process of "ikijime" within the market premises, ensuring their optimal freshness.

"ikijime" is a Japanese technique of humanely and quickly killing fish to ensure the highest quality of meat by immediately stopping the fish's brain activity and preserving its cellular structure.

With the skilled hands of artisans, the coger eels are expertly handled to maintain their freshness and delectable taste.

Yamago's Three-Hour Masterpiece of 
Sourcing to Perfection

3am: Sourcing starts at Toyosu Market

At 3 a.m at Toyosu Market, where fresh seafood from all over Japan congregates, conger eel sourcing begins. Without the connections, gaining entry into the Jonai market (場内) is challenging.

In the conger eel auction area and tanks, live conger eels wriggle about.

These conger eels come not only from Tokyo Bay but also from all across Japan, including the Sea of Japan.
Daisuke, the owner of Yamago, has a sharp gaze as he scrutinizes the conger eels.

"For conger eels, we look for those with small heads and plump bodies," he asserts.

 Handling Live Conger Eels with Unparalleled Precision

Once procured at the market, the conger eels are swiftly transported to the Yamago within the premises.

Live conger eels are immediately prepared for handling. To remove the tiny fins, one must possess the precision to wield a knife at a sub-millimeter level — it is a skill that distinguishes true artisans.

While ordinary individuals may be allowed to touch the live conger eels, they often struggle even to grasp them.

Meticulous Simmering

The prepared conger eels are brought into the kitchen in the area for cooking.
There, they undergo the process of simmering.

After simmering for 25 minutes in a lightly seasoned sauce, they are further cooked for an additional 5 minutes in a richer, more concentrated sauce.

The conger eels are meticulously and carefully simmered until they become tender and succulent.

The finishing touch involves adding a luscious glaze to the warm conger eels, enhancing their texture. Since the Edo period, this has been a task where the artisans never compromise on their craftsmanship.

Yamago's Exquisite Simmered Conger Eels

Even before taking a bite, you can be certain of its deliciousness.
Why? Because such fresh and vibrant conger eels are prepared with such meticulous care.

It is the transformation from lively conger eels swimming in the tank just three hours ago to the delectable simmered conger eel dish.

Highly received by renowned Japanese chefs

Mr. YoshikazuHirai,
Owner of “Ginza Hirai”

Ginza Hirai is considered a renowned establishment for its expertise in preparing a wide variety of conger eel dishes.

It has been acclaimed with three consecutive Michelin stars, showcasing its exceptional culinary skills and mastery in creating diverse conger eel delicacies.

“Our conger eel is from Yamago.
They are the number one conger eel broker in Toyosu.
They have an excellent eye for quality and maintain the freshness of the conger eel, and always prepare the best each day.
I highly recommend everyone to try Yamago's conger eel."

Mr. Fumio Kondo,
Owner of “Tempura Kondo”

He is a pioneer who has brought the name of "Tempura" to both domestic and international recognition.
With over 50 years of experience as a master craftsman, the owner of this establishment was the first tempura chef to receive the prestigious "Contemporary Master Craftsman" award, which is bestowed upon individuals with outstanding skills in various fields.

“Yamago's conger eel is the best among all fish markets.
This is because they are constantly researching ways to provide the best quality products.
They go out and pick up the best conger eels by themselves.
I think that's what makes them different from others.”

Mr. Akifumi Sakagami,
Executive Head Chef, of “Ginza Onodera”

Ginza Onodera is an establishment with its flagship location in Tokyo's Ginza district, and it has expanded to 12 branches across five regions worldwide.
Three of these branches have been awarded Michelin stars, garnering global recognition and acclaim.

“We have been fortunate to receive consistently excellent quality conger eel from Yamago.
The conger eel carefully selected by Yamago's exceptional discerning eye is an indispensable component of Onodera Sushi.
When it comes to sourcing anago, we cannot imagine anyone other than Yamago.
We look forward to continuing our partnership and appreciate his continued support.”

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How to enjoy

1. Please thaw naturally and then heat before serving

● In case of microwave
Remove the conger eel from the pack with the bamboo leaves onto a plate.
Heat up conger eel for about 10 - 20 seconds at 500w.
* If it is not warm enough, reheat again 10 seconds at a time.

● In case of Non-stick pan
Remove the conger eel from the pack.
Together with the bamboo leaves, place them on a non-stick pan and heat slowly around 2 mins over low heat.

* Overheating may cause them to harden.
* Warm the conger eel before pouring the sauce.

2. Plate it with sauce

It goes well with cucumber and sesame.
It is recommended to put yuzu peel on top as an accent of refreshing flavour!

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Enjoy authentic NIANAGO at your home!