From few-week fermentation to liquefied sushi
The eel is cooked Kansai (western Japan) style, has a crunchy outside but melts in your mouth
|Add||2-2-12 Yoko-machi, Shingu, Wakayama, 647-0017|
|Price||Fermented sushi (pacific saury/ sweetfish / mackerel) 1080 - 1300 yen (tax included)
Lactic acid fermentation using only salt, rice, and fish (the very traditional way of sushi making before nigari sushi is available).
Unaju (regular to large) 1620 - 3240 yen (tax included)
Grilled the Kansai style (only grilling, no steaming)
|Credit Card||not available|