Akashitei Anago

Anago is nocturnal and is named for its behavior of burrowing into the sea floor or hiding in rock crevices during the day. Additionally, the regular white spots along the sides of its body resemble the markings on a scale, which is why it is also called 'hakari-me'. Anago is high in protein and contains a large amount of EPA, a lipid component that helps prevent arteriosclerosis, and is beneficial for the health of the eyes and skin, as well as maintaining taste and hearing, and is effective against night blindness.

Prepared to an astonishing level of tenderness, the sauce is made by carefully extracting the broth from the conger eel. Please enjoy it in your preferred way.

・Seared Slices ・Thinly Sliced ・Chilled

A fragrant and appetizing sashimi.

This is an assorted sashimi platter featuring the famous Akashi sea bream, Akashi octopus, and Densuke eel, all served fresh due to the proximity to the sea.

Akashi octopus is characterized by its rich flavor and firm texture. Please enjoy the carefully simmered Akashi octopus!

A perfect accompaniment for local sake or beer. A commitment to adjusting the vinegar level according to the season.

The conger eel is grilled and then prepared as a vinegared dish to enhance its flavor. The combination of conger eel and cucumber is excellent.

Cooked with a rich anago (conger eel) broth, featuring anago and burdock root. Please enjoy it hot, along with the fluffy eggs.

There are not many opportunities to eat freshly made Yahata Rolls. Be sure to try the fluffy, freshly prepared Yahata Rolls.

Enjoy the pairing of the mild-flavored eel and garlic oil.

Slowly grilled over charcoal, enjoy the thick Densuke anago prepared in your preferred style (salt-grilled or sauce-grilled).

Grilled conger eel and apple with two sauces. A savory and fruity flavor. It's an addictive taste.

A dish that is becoming a specialty of Akashitei. You should be satisfied with its flavor, color, and texture. Perfect as a souvenir as well.