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’ll know this simmered anago is something rare.
The flesh is plump and tender, falling apart softly, with no trace of muddiness.
Its gentle aroma and refined depth invite you to savor it again and again.

The secret lies in Yamago’s signature simmering sauce, a recipe passed down for generations, imbuing each piece with flavors so balanced that even top sushi and tempura chefs continue to rely on it.

A Legendary Conger Eel Broker

Founded in postwar Tsukiji by Goro Yamazaki, Yamago has supplied Tokyo’s most renowned restaurants for over 70 years—including Michelin-starred names like Ginza Onodera and Ginza Hirai.

Their strength lies in discernment: selecting only conger eels with small heads and plump bodies, then handling them with the precision of true artisans.

From Market to Masterpiece

At 3 a.m. in Toyosu Market, owner Daisuke Yamazaki begins the daily selection.
Live eels, gathered from Tokyo Bay and across Japan, are chosen with a sharp eye trained over decades.

Within the market, they are immediately ikijime—a traditional method that preserves freshness by swiftly and humanely preparing the fish.

Back at Yamago’s kitchen, the artisans begin the careful simmering process.
The eels are cooked first in a light broth for 25 minutes, then finished in a richer, concentrated sauce for another 5 minutes.

The result is tender, fragrant anago, finished with a glossy glaze—an Edo-style tradition carried on without compromise.

The Taste of Edo at Your Table

Yamago’s simmered anago arrives frozen, ready to enjoy at home.
Simply thaw and warm gently, and the flavors of Edo reveal themselves.
Serve it as is with a glass of chilled sake, or shape it into small temari sushi with cucumber or yuzu for a touch of festivity.

- 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

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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Enjoy authentic NIANAGO at your home!