Japan's Exceptional Service! Most Used Taxi App GO

Ibaraki Joso

Why? The reason for eel in summer

This service includes sponsored advertisements.
article thumbnail image

Enjoy the Japanese summer tradition of eating eel on Doyo no Ushi Day with a special menu at Komatsuen. Experience the tradition with special eel dishes and events.

Avatar

Written by

Koshoen Co., Ltd.

At Unagi Nobori Koshoen, you can enjoy eel dishes that boast melt-in-your-mouth flavor and overflowing aroma. Furthermore, we serve river fish dishes, which have been part of the local food culture for over 100 years, using traditional cooking methods. Opportunities to eat such river fish dishes are becoming fewer and fewer each year, making it a valuable cooking method. We want to cherish this historic food culture, so we spread the word through events and experiences.

more
Banner Image
Book tickets and activities for your Japan trip

"Doyō no Ushi no Hi" is a traditional Japanese custom of eating eel to survive the summer heat.

This custom has actually continued since the Edo period, and even today it is a part of the summer season that people all over Japan look forward to every year.

At Komatsuen, we have prepared a special menu and events for this special day. In particular, the eel slowly grilled over binchotan charcoal is fragrant on the outside and soft and fluffy on the inside, perfect for a body exhausted by the heat.

In addition, to coincide with Doyo no Ushi no Hi, you can enjoy a slightly different menu than usual. This is a great opportunity for locals and tourists alike to experience the Japanese summer traditions.

Why not come and enjoy some special eel dishes at Komatsuen to beat the summer heat?

All our staff look forward to your visit!

Avatar

Written by

Koshoen Co., Ltd.

Ibaraki

At Unagi Nobori Koshoen, you can enjoy eel dishes that boast melt-in-your-mouth flavor and overflowing aroma. Furthermore, we serve river fish dishes, which have been part of the local food culture for over 100 years, using traditional cooking methods. Opportunities to eat such river fish dishes are becoming fewer and fewer each year, making it a valuable cooking method. We want to cherish this historic food culture, so we spread the word through events and experiences.

more
The information presented in this article is based on the time it was written. Note that there may be changes in the merchandise, services, and prices that have occurred after this article was published. Please contact the facility or facilities in this article directly before visiting. Some of our articles contain affiliate links. We kindly ask our readers to exercise careful judgement when making a purchase or booking a service online.

The contents on this page may partially contain automatic translation.

Related topics

Ibaraki Joso