Hitsumabushi Eel Sumito

Peony 9,800 yen (2pcs.) Extra high 7,800 yen (1.5pcs) Top 5,800 yen (1 fish) Please choose from the above on the day. Hitsumabushi is served in a simple yet profound cooking method called "Naoyaki". The eel cooked "nao yaki" has a rich flavor and fragrant aroma because the far-infrared ray effect of the charcoal fire removes excess fat. The contrast between the crispy texture of the skin and the juicy flesh spreading in your mouth is an unforgettable experience once you try it.

Extra high 9,300 yen (2pcs.) Extra high 7,300 yen (1.5pcs) Top 5,300 yen (1 fish) The eel served at our restaurant is "Kanto steamed" to bring out the best flavor of the eel. We use a two-step cooking method, first steaming the eel and then grilling it after basting it with sauce. This process makes the meat fluffy and tender, and the sweet and spicy sauce is perfectly mixed with the meat. This method allows the fat of the eel to drain off moderately, resulting in a more refined flavor.