• 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.
  

With the training and love toward the delicious flavor and excellent fat content of Anago (conger eel), the restaurant uses thick-fleshed Anago from Tsushima for you to enjoy a comparison between "Shirayaki" (grilled without sauce) and "Tareyaki" (grilled with sauce) preparations.