Hyotei Main Branch

[Hyotei Egg], our specialty since the Edo period, marinated well with a stock and sauce mixture, has an oozy texture. It is served with other side dishes such as sushi of surface-browned barracuda, cuttlefish pickled in salt and grilled, and chestnut and ginkgo simmered with sake and honey.

We only use 1.8 - 2.5 kg female sea breams caught in Akashi. Served with Tosa soy sauce and a refreshing sour tomato soy sauce.

The ingredient of the broth has been changed from dried bonito to dried tuna since the 14th generation, and the ratio has been changed since the 15th generation. Please enjoy our parboiled Nagori Hamo (winter pike conger) and seasonal Matsutake mushroom with the broth.