Famous for artistic knife technique for conger eel preparation
Nijo Sakaiman opened in 1863 and has been favored by many people, including the Nobel Prize author, Junichiro Tanizaki, for their excellent cooking skill with conger eels (hamo). Conger eels have countless tiny bones that require a very developed skill to remove. The present owner and chef, Mr.Takaaki Sawano, has an incredibly fine technique of preparing conger eel and many of his fans visit Nijo Sakaiman to enjoy his dishes in summer. Particularly noteworthy is the extremely thin hamo sashimi as well as hamo sushi using Japanese conger eels. From May to October, a special Hamo Kaiseki Course is available. Outside of the summer hamo season, hot pot dishes using seasonal seafood are there to satisfy customers.
photo:Koichi Higashitani,writer:Wakako sato/Translation to English by AD BRAIN INC.
Fujin-gaho,july issue,2011/ july issue,2010
|Address||Nijo-dori Muromachi-nishi-iru, Nakagyo-ku, Kyoto|
|Hours||12:00-13:30 (L.O.), 17:00-19:00 (L.O.)|
|Closed||Tues. & last Mon.|
|Resevation||Reservation required by the day before visiting|
|Recommended||Lunch & dinner: from 8,000 yen (hamo shabu: from 13,000 yen); 3 private rooms.|
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