Written by Oku-Akasaka Sushi Tanji, an omakase counter in Akasaka, Tokyo.See the menu →
Our signature dish: simmered conger eel (anago) from Tsushima, Nagasaki.
We source only the finest anago directly from Tsushima, selecting each one for quality.
Preparation begins by simmering the eel slowly over low heat so the flesh stays intact. It rests overnight, and the next day every fine bone is removed by hand, one at a time.
Then, four to five minutes before serving, it is gently steamed once more.
The result is so tender it is hard to lift with chopsticks. The moment it touches your tongue, it seems to melt away.
Made with no shortcuts in time or care, this is the piece that defines our restaurant.
Please come and try the Tsushima anago at Oku-Akasaka Sushi Tanji.
(From the owner’s Google Business Profile post)
