Adult Hideaway Shichirin Sumibi Restaurant Bar AVANTI

Ultra-rare cut of tenderloin

Eel sashimi that even skilled craftsmen, who say 'three years for skewering, eight years for filleting, a lifetime for grilling,' cannot achieve.

Varies depending on the supply

It is thin and dried for smoking. It becomes soft when grilled.

Grill the skinless side until it turns brown, and grill the side with skin at the end.

Please turn it over when it turns brown after being seen from under the net.

Grill the skinless side until it turns brown, and then grill the side with skin last.

Grill the side without skin until it turns brown, and grill the side with skin at the end.

Five types

Our staff enjoys eating it as sashimi every day for quality control, but please do not imitate.

Our staff enjoys eating it as sashimi every day for quality control, but please do not imitate.

The staff enjoys eating it as sashimi every day for quality control, but please do not imitate.

The staff enjoys eating it as sashimi every day for quality control, but please do not imitate.

The staff enjoys eating it as sashimi every day for quality control, but please do not imitate.