Kappo Ryori Fukuyasu

A dish made primarily with eel from the Setouchi region, prepared in a small pot. The eel, skillfully cut, is fluffy and surprisingly tender. The elegant aroma of the abundant matsutake mushrooms wafts through, allowing you to enjoy both the texture and fragrance at once.

This dish is made by grating lotus root, steaming it, and shaping it into dumplings. Within the mysterious chewy texture, the rustic sweetness of the lotus root can be glimpsed. The dashi, served in a thickened sauce, has a smooth and velvety mouthfeel. It is a simple yet beautiful dish.

We serve fish with rich fat content as Saikyo grilled fish according to the season. The photo shows Spanish mackerel, but in autumn and winter, we use black cod and striped jack. By cooking it thoroughly with plenty of fat, we bring out a juicy and delicious flavor.

A dish made primarily with eel from the Setouchi region, prepared in a small pot. The eel, skillfully cut, is fluffy and surprisingly tender. The elegant aroma of the abundant matsutake mushrooms wafts through the air, allowing you to enjoy both the texture and fragrance at once.