Kitazuien

Come and enjoy our exceptional Awaji conger eel or even a tasty bouillabaisse in a traditional, yet relaxing atmosphere.

To maximize the flavor, we first grill the conger eel bones, and then use them to make our stock for our Nimonowan (boiled dish). This dish takes the read moreutmost care in order to maximize the flavor of all the ingredients. Nimonowan conger eel is dusted in its own offal, which creates a silky texture. Many people believe that conger eel has an unexciting taste, but the texture and rich, savory flavor of Awaji conger eel are truly exceptional. In our soup or sashimi, you will fully experience conger eel's natural flavor. Since many of our customers are older, we insist on preserving that generation's flavor traditions. Nevertheless, eating the same food repeatedly can become dull, so we also offer different items like the bouillabaisse of Occidental cuisine. For the Japanese kaiseki (traditional tea ceremony fare), which is meticulously prepared, a great deal of creativity is used in creating a genuine feel for the season. Tart flavors are used to stimulate the appetite in the heat, and food to warm oneself in the cold. It is just this attention to detail that we apply to everything we do. learn more from chef