Sangūbashi Asaya

“All menus include only one course meal that uses eel, and we always use 4 to 5 different types of eel and prepare them according to the cooking method.
For the sauce, we only use natural, traditional seasonings that are used even in high-end restaurants, such as raw soy sauce that is not pasteurized, rich red sake, and authentic mirin.
There are only 6 counter seats in the store. A stage-like space where everything unfolds right in front of your eyes, from the point of cutting down the live eel.
The store, which is a renovated house, looks just like a private house. The only landmark is the nameplate on the mailbox. The interior of the store has a stylish design typical of a luxury store. ”

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