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A restaurant where the popular Hakozushi (compressed sushi in a wooden box) is packed with succulent saltwater eel.
A square sushi called “Hakozushi” that originated in Osaka, made by stacking sushi with red snapper, shrimp or Anago (saltwater eel) in a wooden box, is Kansai region’s traditional hospitality cuisine. “Higaki” is a popular Anago Hakozushi restaurant that is in Kobe’s Nankin-Machi, home to many Chuka-Ryori restaurants (Japanese adaptation of Chinese cuisine).
Many large and succulent Anago called “Densuke” that are caught in Setouchi are used, and the sauce using the stock of the Anago’s head is exceptional.
The Anago Hakozushi, Shrimp Hakozushi and Makizushi (rolled sushi) combo “Sansyu-moriawase” (triple combo), and Chirashizushi (scattered sushi) are also highly popular.
The restaurant is small with only counter seating, but being able to eat made to order food quickly is nice.
The exterior
The small interior with counter seating only
The small interior with counter seating only
Anago and Shrimp Hakozushi
Sansyu-no-moriawase
Chirashizushi
蝦盒壽司很新鮮，口味也很好，可能是預定的人很多，所以有等了一下
