Preparing Anago at our restaurant is a delicate process that ensures each piece is tender and flavorful. Anago is known for its many fine bones, but we carefully remove each bone, ensuring a smooth, bone-free experience.

The eel is gently simmered for one hour, a slow process that tenderizes the meat. Before serving, we grill the Anago, giving it a slightly crisp exterior and soft in the inside.