Menu : Akashitei Uonotana

The conger eel is nocturnal, and during the day it digs holes in the ocean floor or hides in rock holes, hence the name ``conger eel.'' It is also called ``Hakarime'' because the white dots lined up regularly on the sides of its body resemble the scales on a stick scale. Conger eel is high in protein and contains a large amount of a lipid component called EPA (eicosapentaenoic acid), which has the effect of preventing arteriosclerosis, and is effective for maintaining eye and skin health, taste and hearing, and night blindness.

recommendation

8 pieces 3500 yen Half 1900 yen

Fluffy and truly a specialty. *We can prepare according to the number of people.

Speaking of Akashi, it is ``Akashi sea bream''. Akashi sea bream caught in the Akashi Strait, where the current is fast and there is plenty of food for sea bream such as plankton, shrimp, and crabs, becomes firm and delicious as they migrate. Akashi sea bream, which is caught from early spring to early summer, is known as ``Sakura sea bream'' because of its beautiful and gorgeous appearance. Autumn sea bream that eats crabs and shrimp in the summer, becomes fat and fat, and is called ``red leaves sea bream.''

Recommendation At Akashitei, we use wild Akashi sea bream in spring and autumn, but farmed sea bream also has good fat during other seasons, so we use wild and farmed sea bream depending on the season.

The fat of the natural Akashi sea bream and the flavor of the tree buds go perfectly together. The rice is locally grown in Hyogo Prefecture and has a firm texture. At our restaurant, we also include soup stock so that you can enjoy different ways of eating. Please enjoy it as dashi chazuke.

Akashi octopus eats crabs as food. The Akashi octopus' distinctive feature is that its body is dark brown and has horns. Octopuses grown in the Akashi Strait have short, thick legs, and are strong enough to stand up and walk on land.

recommendation

Our restaurant delivers fresh fish caught in Akashiura in a variety of ways. First of all, we recommend the famous three-piece assortment of Akashi sea bream, Densuke conger eel, and Akashi octopus! We offer exceptional freshness at reasonable prices that can only be found locally. Other, seasonal flavors with fatty ingredients are also available on a daily basis. We look forward to seeing what you can find when you visit! Fish fried on the beach of Akashi Maemon We will introduce some of the typical fish that are in season each month.

We will introduce some representative items that are in season each month. ◆January Kiss, bald octopus, octopus ◆February Long-tailed bald fish, Chinese rockfish, stonefish ◆March Black rockfish, rock rockfish, furuse ◆April Aburame, white clam ◆May Cherry blossom sea bream, horse mackerel, western shellfish ◆June Flathead flounder, kingfish shrimp ◆July Akashi octopus, red flathead ◆August: Japanese flatfish, sea bass ◆September: Tubasu, tamori, bluefin squid ◆October: Japanese maple sea bream, Spanish mackerel, pomfret ◆November: Japanese sardine, hairtail, conger eel ◆December: Densuke conger eel, Japanese squid, flounder

*The quantity of the platter can be increased according to the number of people.

Recommended best sellers

(Subject to change depending on stock) *The quantity of the platter can be increased according to the number of people.

Along with fresh fish, our restaurant's specialty is ``Tempura.'' Each dish is carefully prepared one by one by a craftsman with over 10 years of experience in Japanese-style meal cuisine. We offer more than 10 types of seafood every day, including shrimp, octopus, and seasonal vegetables. Our tempura sauce is so popular that you'll want to order another one, and it's a unique flavor that's unique to our restaurant, where the soup is made from the bones of the sea bream and takes three hours to make. Please give it a try!

Recommended best sellers

Best selling 1,300 yen each

A large dashi roll made with 4 eggs and plenty of Akashitei's special soup stock.

The Densuke conger eel, which has been slowly and carefully steamed for about two hours, is so plump and soft that it falls apart when you pick it with chopsticks. It melts in your mouth and the flavor spreads. You can increase the amount according to the number of people.

recommendation

Various 1,300 yen

By lightly pickling the sea bream, you can enjoy a deep flavor.

The fat of the natural Akashi sea bream and the flavor of the tree buds go perfectly together. The rice is locally grown in Hyogo Prefecture and has a firm texture. At our restaurant, we also include soup stock so that you can enjoy different ways of eating. Please enjoy it as dashi chazuke.

The flavor of ginger is an accent! Take-out meals are also popular.

It uses plenty of steamed conger eel and goes perfectly with the original shari. We also offer take-home souvenirs.

(2 shrimp, 1 abalone, 2 scallops, 1 squid, 2 clams, 1 turban shell, 2 pieces of Densuke conger eel, 2 octopus skewers), etc.

(2 shrimp, 2 scallops, 2 octopus skewers, 2 clams, 1 grilled squid, 1 turban shell) and other daily specials

(2 skewers of shrimp, 2 scallops, 1 grilled squid, 1 turban shell) and other daily specials

(2 scallops, 2 turban shells, 4 clams, 1 abalone) and other daily specials

(2 scallops, 1 turban shell, 2 clams, 4 white clams) and other daily specials

Can be added to 3 tails

Can be added according to the number of people

Can be added according to the number of people

1 piece from 600 yen

Prices may vary depending on stock and size. 1 piece from 700 yen

It may not be in stock. 1 piece 2,000 yen~

Prices may vary depending on stock and size. 2 pieces from 700 yen

Prices may vary depending on stock and size. 4 pieces 700 yen