In Osaka, one delicious dish is the conger eel caught in Osaka Bay. Many high-end tempura restaurants in Osaka source their conger eel from Osaka Bay. While it's unclear if the conger eel in this bento box is from Osaka Bay, conger eel dishes in Osaka are flavorful and enjoyable due to the local atmosphere.

Next to Maneki Bento, there was a shop selling grilled eel and eel sushi. The grilled eel sushi looked fluffy and delicious, but I decided to purchase the tightly packed eel rice. It was elegantly arranged with seven pieces, and it came with pickled vegetables as a palate cleanser. I enjoyed it very much.

There is a Hitachi elevator that tells you what day it is, and today is "Conger Eel Day." I bought some conger eel rolls and found out that the day was created by a company in Osaka imitating a historical event. Some elderly people still believe in the significance of eating eel rolls on a certain day. Regardless of the origin, the conger eel roll was delicious, so it's all good. The roll was a bit loosely packed, but it was tasty.

On a certain night in September 2022, I ordered takeout for dinner from a bento shop operated by Maneki Shokuhin, famous for its eki soba at Himeji Station. They have a collaboration with Sakai Riken, offering the "Kansai Shumai Bento" for 960 yen. The Kansai Shumai is similar in size to Sakai Riken's shumai, with a mix of pork and chopped lotus root that is infused with a rich broth, resulting in a flavorful taste. The Ago Dashi Karaage, marinated in a broth made from jawfish, is juicy and flavorful with hints of soy sauce. The Hekijo-giri Takenoko-ni, simmered in the broth of Himeji's famous eki soba, has a firm texture with a rich broth flavor. The Dashi Tamagoyaki, infused with the essence of bonito flakes and kelp, is full of umami. The Mackerel Yuzuan-yaki was not to my liking, so I gave it to my family. The Tawara Gohan, topped with sesame seeds, was slightly hard and mushy, which was a bit disappointing. The Kuro-hanamame-ni, simmered black beans, had a perfect balance of sweetness and savory flavors, becoming my personal favorite. The Umeboshi, placed on top of the Tawara Gohan, added a sourness that enhanced the overall flavor. The Renkon Amazu-zuke, a pickled lotus root with a perfect balance of acidity, stimulated the appetite. The Kamaboko had a unique texture that added to its flavorful taste. The Shibazuke, sweet and slightly sour, was a perfect accompaniment to the rice. Each side dish had its own uniqueness, making the bento different from Sakai Riken's shumai bento and showcasing a high level of quality. Thank you for the delicious meal!

[Visit on June 5, 2022] - Takeda's Anago (Conger Eel) Roll and Simmered Anago Sushi Set: 2376 yen - Takeda's Anago (Conger Eel) Roll: 2176 yen - Takeda's Anago (Conger Eel) Rice Dish: 1998 yen Takeda's Anago (Conger Eel) Rice Dish at Hankyu Department Store Umeda Main Store (Takeda's Anago Roll and Simmered Anago Sushi Set) Phone: 06-6345-1201 Address: Hankyu Department Store Umeda Main Store, 1-13-13 Umeda, Kita-ku, Osaka City, Osaka https://tabelog.com/osaka/A2701/A270101/27128559/

I visited the newly opened Hankyu Umeda and tried the signature dish of Maneki Honten, Anago Meshi, along with a 3-piece nigiri set. The Anago Meshi was steamed and deliciously light. The nigiri had soft rice and fluffy anago, making it very tasty. It was a perfect accompaniment to alcohol.

When I heard that the food section of Umeda Hankyu was fully open, I had to go check it out! While wandering around, I came across a shop called "Takeda's Anago Meshi." As a huge fan of Ueno's Anago Meshi from Miyajima, I couldn't resist checking out this place with a very similar look. I initially passed by, but on my second pass, I had to stop. They offer Anago sushi as well, but I decided to go for the Anago Meshi, choosing the larger size priced at around ¥1400 or ¥2000. So, how does it compare to Ueno's? First of all, when you open the container, you'll find a bottle of sauce to pour over the dish. They also provide sansho pepper and three types of pickles - Nara pickles, shibazuke, and ginger. The Nara pickle was a nice touch. As for the Anago itself, it looks very similar to Ueno's, but here they first lightly grill it and then dip it in sauce before grilling again. The Anago is thick and slightly tender, and the rice is cooked in Anago broth with added toasted sesame seeds for a rich flavor. The overall taste is comparable to Ueno's, but Ueno may have a slight edge in terms of completeness. The name "Takeda" comes from the president of Maneki Foods, who seems to be striving to surpass Ueno's. However, Ueno may still have a slight advantage in terms of overall quality. Both Hyogo and Hiroshima prefectures are known for their delicious Anago, so I hope they continue to strive for even better flavors.

The small-sized anago (conger eel) costs 1,404 yen. The anago is thick, almost like the one from Densuke. Unlike the delicate flavor of the thin-sliced anago, this one lacks depth in taste. The sauce is sweet and overall too salty. The pickles (Nara-zuke, Shibazuke-style, ginger pickles) are also salty. The rice is tasty, but maybe it needs sesame seeds. It's better to have a more fragrant sansho pepper. I prefer the anago bento from Maneki Foods.