鮨 平八郎

The anago (conger eel) caught in Tsushima, Nagasaki Prefecture, is characterized by its thick flesh and rich flavor. This carefully simmered dish has an astonishingly soft and melt-in-your-mouth texture. The lightly brushed sauce enhances the umami, creating an exquisite taste.

This dish can be said to be the signature menu item of the sushi restaurant. At [Heihachiro], we are particular about sourcing natural Hon Maguro. You can enjoy the rich umami of the lean meat, the tender texture and elegant fat of the medium fatty tuna, and a luxurious combination.

Kamigunma, known as the birthplace of natural kuruma ebi farming. The kuruma ebi, raised in mineral-rich waters, is characterized by its large size and strong sweetness. Expert techniques are used to cook it perfectly, resulting in a delightful, firm texture.

500 yen and up

From 450 yen

From 800 yen