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.
Many large and succulent Anago are used.
Sansyu-no-moriawase and Chirashizushi are also popular.
Also available for take-away.
Post a review and receive a scratch card!
Scratch the card to get coupons that are useful for traveling in Japan!
- Name in Japanese
- Postal Code
- 2-9-4 Sakaemachidori, Chuo-ku, Kobe City, Hyogo
- Business Hours
※ The restaurant is closed once sold out.
- 1,000-3,000 yen
- About 3 minutes on foot from the JR Kobe Line Motomachi Station
- Credit Cards
- Not accepted