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.

*We also accept consultations regarding catering, including dim sum for tea ceremonies.

At Hyotei, they only use female sea bream weighing 1.8 to 2.5 kg from Akashi. The seasonings are Tosa soy sauce and tomato soy sauce with a refreshing sourness.

The 14th generation owner switched from dried bonito flakes to dried tuna stock, and the 15th generation owner changed the ratio even further. This time, the soup is made with boiled conger eel and seasonal matsutake mushrooms.

"Hyotei Tamago" with its thick texture and the taste of dashi soy sauce has been a specialty since the Edo period. Other dishes include grilled barracuda sushi, grilled sweetfish, and chestnuts and ginkgo nuts simmered in sake honey.

*All prices include tax and service charge.