01 / ABOUT THE PLACE
About this place
Ogane’s appeal lies in the choice of ways to enjoy conger eel: grilled, fried or served as sashimi. For the salt-grilled eel, choose your preferred cut and portion from a large eel; it is cooked over charcoal until the skin is crisp and the flesh juicy. The restaurant recommends adding plenty of wasabi. One solo diner recalled enjoying shirayaki (plain grilled eel) with wasabi so much that they ordered it again—a good option to keep in mind if you want to start with grilled eel.
To compare different cuts, try the thinly sliced conger eel, served in pieces ranging from tail to belly. You can vary each bite with seaweed salt, wasabi or soy sauce, and seasonal Hime lemon may also be available. A traveller trying eel sashimi for the first time described it as mild yet concentrated in umami, and said they wished they had ordered more.
For something fried, the Kiwami Odori Conger Eel Tempura is prepared from eel taken from the live tank when ordered. It lets you compare cuts from tail to belly and also comes with crispy fried eel bones. Ginger soy sauce is recommended; another diner praised the tempura’s crisp batter and satisfying portion.
The rice dishes offer two different experiences. The signature kamameshi is cooked to order and generously topped with simmered conger eel; add shiso or soy-seasoned sesame to change the flavour, then try it as ochazuke with broth. Ishiyaki anago rice, by contrast, combines rice and sauced grilled eel in a heated dish. One diner remembered the stone-bowl version as a distinctive way to enjoy the eel.
There are also set courses combining sashimi, salt-grilled eel, shabu-shabu and kamameshi. They suit a meal that follows the eel through several preparations, whether you are dining solo and want to try a few differences or sharing a range of dishes with others.
