• You can enjoy the unique deliciousness of Anago, both as sashimi and in various cooked dishes.
• "Kitahama Anagoya" is featured by three types of sashimi, thinly sliced, diced, and seared "San-shu Mori".
• You would experience a comparison between "Shirayaki" (grilled without sauce) and "Tareyaki" (grilled with sauce) preparations.

ー Restaurant Details ー

During his training in Japanese cuisine, he fell in love with the delicious
flavor and excellent fat content of Anago (conger eel) from DenSuke Anago and
decided to open the specialized restaurant "Kitahama Anagoya."

His preference lies in using thick-fleshed Anago from Tsushima. The three
types of sashimi, thinly sliced, diced, and seared "San-shu Mori," are
particularly popular.

You can also enjoy a comparison between "Shirayaki" (grilled without sauce)
and "Tareyaki" (grilled with sauce) preparations. Indulge in a variety of
distinctive "Anago" dishes.

[About Anago]

Unagi (freshwater eel) cannot be eaten raw due to its muddy taste from growing
in freshwater. On the other hand, Anago (conger eel) grown in seawater can be
enjoyed both as sashimi and in various cooked dishes, including tempura, each
highlighting the unique deliciousness of Anago. It is considered healthier
compared to Unagi.