Kyoto Style Eel-Filled Dashimaki Tamago (Umaki) ~Made with Kombu and Bonito Dashi from Hokkaido~ by Hideki Hiwatashi (Approx. 15 cm, Approx. 6 slices)

With every bite, savoury eel juices burst forth and rich umami fills your mouth — this is our authentic Kyoto-style unagi tamagoyaki, plump grilled eel wrapped in a delicately dashi-infused egg roll.

This restaurant-quality dish is crafted by Hideki Hiwatashi, former head chef of the storied Kyoto ryotei "Roan Kikunoi," where he earned two Michelin stars.

The eggs are enriched with an elegant, deeply flavoursome dashi carefully drawn from kombu and katsuobushi sourced from his hometown of Hokkaido, then wrapped around fragrant grilled eel. Each roll is hand-rolled by skilled artisans, achieving a harmony between the tender eel and the soft, dashi-infused egg.

With every bite, the savoury richness of the grilled eel unfolds alongside the deep, delicate flavour of kombu and bonito dashi — a simple yet profound dish that honours the true taste of its ingredients.

Recreating the soft texture of egg through freezing has long been considered a challenge. When cooked eggs are frozen slowly, large ice crystals form and damage the egg's structure, compromising the texture after thawing.

To solve this, WASO uses a newly introduced flash freezer that freezes the dish immediately after cooking. By keeping ice crystals small, the egg's delicate structure is preserved intact, delivering the same fluffy, freshly made texture straight to your table.

Simply warm in a hot water bath for around 9 minutes to enjoy restaurant-quality flavour at home, even on your busiest days.