아나고요리 오오가네

You can compare different parts of the anago from the tail to the belly. Please try it with the sea salt from the Oga Peninsula in Akita Prefecture and wasabi. Of course, soy sauce is also available. It is a seasonal item, but we also have Hime lemon prepared.

Each piece is topped with a large grain of rock salt. When you bite into it, the rich flavor and sweetness of the anago spreads in your mouth.

Various flavors of young eel from mid-January to March

We steam the largest possible size of conger eel, allowing you to choose your preferred part and quantity. Please enjoy it with our homemade soy sauce or salt. Unlike grilled eel, savor the gelatinous skin and fluffy flesh.

We offer the largest size of anago, allowing you to choose your preferred part and quantity, grilled over charcoal until the skin is crispy and the flesh is juicy. Please try adding a generous amount of wasabi.

Large anago is grilled over charcoal while being brushed with our special sauce that has been continuously replenished. Sansho pepper is essential.

Five types of anago with different cuts and sizes, cooked slowly in a broth made from the bones. You can enjoy it with homemade ponzu sauce, broth shabu, salt, and three different flavors.

Different parts and sizes of anago are simmered in a special sauce. You can enjoy it dipped in raw egg. Adding rice is good, but the final egg over rice is the best!

The anago (conger eel) is swimming in a live tank and will be prepared as tempura after you place your order. I believe opportunities to see live anago are quite rare, so I hope you enjoy it. You can also compare different parts from the tail to the belly. We recommend ginger soy sauce for the anago tempura. It will be served as a whole eel, so you will also receive bone crackers.

We prepare medium-sized eel caught that morning as tempura. We use eel that has been slightly aged to allow the amino acids to develop nicely. The batter is crispy, and the flesh is fried to a fluffy texture.

Fried anago that has been boiled and coated with breadcrumbs. You must have sauce with fried food. Please also try it with salt.

We simmer it after receiving your order. The conger eel is finished with a thick, syrupy sauce similar to Mitarashi Dango, and it is enjoyed by dipping it in that sauce. This dish is a classic of conger eel cuisine. Since it does not use sugar, it is not heavy, and the accent of sansho pepper and pickles makes it even more delicious.

A representative dish of Spanish cuisine, Ajillo. It may be the only place that serves such large anago in Ajillo. Please enjoy it with a baguette.

Large-sized anago that has been fried and then quickly stewed in my wife's homemade tomato sauce. Please enjoy it with a baguette.

We start cooking after you place your order. It is filled with plenty of boiled anago (conger eel). You can also add shiso leaves and soy sauce with sesame for a flavor change, and finally, please try it with dashi chazuke.

Hot rice mixed with grilled anago (conger eel) in a hot stone bowl. Enjoy it while the bowl is still hot. Please also try adding Arima sansho pepper or yuzu pepper for an accent. Finally, you can also have it as a dashi chazuke.

We serve freshly fried anago tempura on top.

We use the largest possible anago, simmer it in white broth, and then grill it before shaping it into sushi.

Rolled omelette with half a boiled anago (conger eel) inside. The fluffy dashimaki contains tender boiled anago. Please try using sweet sauce for a flavor change.

This is a limited quantity item. Please check with the staff on the day. I hope you will definitely try it when it is available.

[Seasonal Limited]

Sashimi, grilled, sushi - can be prepared in three different ways or just one. Available from the end of August to the end of October.

There are two seasons for fresh bonito: the first catch season and the returning bonito season. It can be served as sashimi or grilled.

From November to March

From April to May

From the end of August to December

From July to August

From March to early May

Since it is swimming, it can be served as sashimi or grilled.

Grilled, Jibu-ni, Shabu-shabu, Duck Roast Stew

Can also be served as a side dish