JCAA'S MISSION

We would like to take this opportunity to outline our mission.

Today, one can find excellent ramen and sushi restaurants overseas—some of which, in countries like Italy, may arguably surpass even those in Japan. This is the reality of our times.

In many regions, sushi and ramen have reached a point of saturation. With this in mind, we turned our focus to unagi (freshwater eel) and its signature preparation, kabayaki (grilled eel).

The preparation of unagi requires a high level of skill, as the eel must be cleaned and filleted while still alive to ensure its freshness and taste. Following this, the processes of skewering and grilling demand an intricate craftsmanship, to the extent that the saying goes, “It takes three years to master skewering, eight years to perfect grilling, and a lifetime to excel at both.”

Yesterday, I had the opportunity to enjoy lunch alone at Nodaiwa, a long-established unagi restaurant with a history spanning five generations, which also operates a branch in Paris. As I looked around, I noticed that the restaurant was nearly full, with most of the seats occupied by foreign tourists. This experience further solidified my personal conviction that kabayaki has immense potential to be embraced internationally in the years to come.

Rather than keeping this culinary tradition confined to Japan, our mission is to introduce and promote kabayaki on a global scale.

Ultimately, we hope that this effort will lead to an increase in the number of unagi chefs, both internationally and domestically, thereby addressing the labor shortage of skilled professionals in Japan. With this vision in mind, we have established a culinary school specializing in unagi preparation.

We are committed to fostering the next generation of unagi artisans and bringing this treasured aspect of Japanese food culture to the world.