Hayashiya's sweetfish, is thoroughly grilled with time and effort over a charcoal fire. Just the right degree of heat is the decisive factor for its taste and texture. Using Amashio (salt), brings out the aroma and taste of sweetfish even further.
All eel at Hayashiya is domestically produced, and what we use is only from contracted production areas. The eels that we purchase are quickly frozen for a certain period of time using the underground water of the Nakagawa River. This further improves the quality.
These are seasonal products for a limited time only. Here are some seasonal foods that can only be eaten this season.
If you want something light to eat. Some small souvenirs are prepared.
Ayu that has been grilled over a charcoal fire is wrapped in kelp and glazed in sweet sauce. Thoroughly boiling the sweetfish in a secret sauce brings out its deliciousness.
Hayashiya's products, including grilled sweetfish, use bamboo skewers which are produced in-house.
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