A Dish Wakayama Citizens Who Love 'Sea Bream and Eggs' Will Find Irresistible! Kyukamura Kishu-Kada to Sell 'Dashimaki Set Meal with Sea Bream Broth' Limited to Weekday Lunches from April 8
Kyukamura Kishu-Kada in Wakayama City will launch the 'Dashimaki Set Meal with Sea Bream Broth' for weekday lunches starting April 8. It features a sustainable original broth made from sea bream scraps combined with a rolled omelet, catering to the egg-loving locals.
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- 📰 Published: April 7, 2026 at 19:30
- 🔍 Collected: April 7, 2026 at 11:00
- 🤖 AI Analyzed: April 20, 2026 at 23:09 (324h 8m after Collected)
Kyukamura Kishu-Kada (located in Wakayama City, Wakayama Prefecture; General Manager: Seiji Matsumoto), a nature-inspiring resort situated at the western edge of Wakayama City on the border with Osaka Prefecture, will start selling the "Dashimaki Set Meal with Sea Bream Broth," a collaboration of seasonal sea bream and Japanese rolled omelet, limited to weekday lunches starting Wednesday, April 8.
The light sea bream broth and the rolled omelet are a match made in heaven, creating an absolutely irresistible dish.
◆ Special Feature 1: Original Sea Bream Broth
When you think of Kada, you think of sea bream. At Kyukamura, we purchase dozens of sea bream every day, serving the body as sashimi and grilled dishes, and the head boiled in soy sauce.
Instead of discarding the central bones and scraps, which have little edible meat, we carefully cook them to develop an original sea bream broth as an effective use of ingredients. We remove the odor by lightly roasting them and let them marinate overnight. By simmering them slowly for about two hours the next day, the original umami of the sea bream is concentrated, resulting in a gentle flavor.
◆ Special Feature 2: Dashimaki Tamago (Rolled Omelet)
Wakayama citizens rank 7th nationwide in egg consumption*. They are such egg lovers that they consistently rank high.
The rolled omelet made with an exquisite ratio of broth by the head chef of Kyukamura Kishu-Kada is a popular dish even at breakfast. Because we make it to order for lunch, you can enjoy a piping hot, fluffy rolled omelet.
*Ministry of Internal Affairs and Communications Family Income and Expenditure Survey (Average from 2023 to 2025)
The light sea bream broth and the rolled omelet are a match made in heaven, creating an absolutely irresistible dish.
◆ Special Feature 1: Original Sea Bream Broth
When you think of Kada, you think of sea bream. At Kyukamura, we purchase dozens of sea bream every day, serving the body as sashimi and grilled dishes, and the head boiled in soy sauce.
Instead of discarding the central bones and scraps, which have little edible meat, we carefully cook them to develop an original sea bream broth as an effective use of ingredients. We remove the odor by lightly roasting them and let them marinate overnight. By simmering them slowly for about two hours the next day, the original umami of the sea bream is concentrated, resulting in a gentle flavor.
◆ Special Feature 2: Dashimaki Tamago (Rolled Omelet)
Wakayama citizens rank 7th nationwide in egg consumption*. They are such egg lovers that they consistently rank high.
The rolled omelet made with an exquisite ratio of broth by the head chef of Kyukamura Kishu-Kada is a popular dish even at breakfast. Because we make it to order for lunch, you can enjoy a piping hot, fluffy rolled omelet.
*Ministry of Internal Affairs and Communications Family Income and Expenditure Survey (Average from 2023 to 2025)