Azabu Juban Hanabusa

We only use Isshiki from Aichi Prefecture.
The cultivation of eels in Isshiki Town has a history and tradition of more than 1 0 0 years.
The eel manufacturing method in the Kanto region always involves a process of “steaming”, but Hanabusa uses a Kansai-style method called “jiyaki”, which is baked without steaming from raw to finish.
The “ground grilling” makes the surface crispy and the inside fragrant and juicy, giving it a distinctive taste of high-quality eel.
Hanabusa’s signature sauce, which has inherited the tradition, is a deep fusion of dark tamari soy sauce and Mikawa mirin, and has been carefully matured, elegantly enhances the flavor of the eel.

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