Kobe Kitano Sow

The Ankimo (monkfish liver) is prepared with homemade sauce to preserve the flavor of the ingredients. It is served with grilled Anago (conger eel) from Akashi and topped with wasabi. This dish was created to pair well with Japanese sake.

Awaji live abalone is steamed and braised to tenderness, then combined with a creamy Japanese sauce for a luxurious flavor. It pairs exceptionally well with wine and is one of the signature dishes at Sow.

Akashi sea bream is known for its strong flavor and aroma. To enhance the deliciousness of the white meat, they have worked on preparing it with a mild finish, using a red vinegar rice base.

The monkfish liver is seasoned with a homemade sauce, bringing out the natural flavor of the ingredients. It is served with grilled conger eel from Akashi and topped with real wasabi. This dish was created with sake in mind.

This luxurious dish is made by steaming live abalone from Awaji, simmering it until it is soft, and combining it with a creamy Japanese-style sauce. It goes great with wine. This is one of [Sou]'s signature dishes.

Akashi sea bream is known for its strong flavor and aroma. To bring out the deliciousness of the white meat, we put a lot of effort into creating a mild flavor with red rice as the base.