about Okabayashi
We have been making “Densuke Anago Sea Eel Nigiri” for 40 years
Relish our exquisite sushi made with ingredients sourced especially from the Awaji Island
The restaurant was founded in 1981. Okabayashi, situated in Sannomiya, Kobe, is a restaurant that has been serving Densuke Anago for over two generations, by the father and the son.
The restaurant takes advantage of its close location to the Awaji Island, and purchases meaty and fatty Densuke Anago and other fresh, exceptional ingredients seafood from there.We amaze our diners by serving seasonal seafood sourced from across the country.
Densuke Conger of Okarin
At Okabayashi, we have been devoted to serving Densuke Anago and purchasing fresh seafood from the Awaji Island every day ever since we opened our doors.
Densuke Anago is characteristically larger than regular sea eels, by three to four times, along with meaty, and fatty texture.When steamed, its texture becomes fluffy and melty, and you can savor its rich flavors, which exceed the notion of sea eels.
As it takes time to prepare Densuke Anago, most sushi restaurants do not carry it, but at Okabayashi, we have searched for creative ways to cook it since establishment because we want our customers to savor flavorful Densuke Anago.You’ll be able to enjoy its fluffy and melty textures because bones are removed one by one at Okabayashi.The specialty we are proud to offer aside from our classic steamed sea eel is “Okamaki,” a creation of the first-generation chef that continues to be served today.
Situated in Sannomiya, Kobe, we are able to offer freshness and value because of our close proximity to the Awaji Island
Not only sea eels, but also other tasty seafood, including red sea breams, conger pikes, and octopuses are caught in the Seto Inland Sea around the Awaji Island.
Okabayashi takes advantage of its close proximity to the Awaji Island, and purchases seasonal seafood from there fresh at value prices.
This is a matter of course, but it is our goal to offer our customers the luxury to savor the seafood made into sushi the very day it was purchased.We focus on the freshness when selecting seafood sourced from places other than the Awaji Island too, and purchase ones of the highest quality for our customers.
special sak
We believe that “Japanese sake,” which brings out the flavors of seasonal food, goes best with Japanese dishes made to savor seasonal ingredients.
Out of the various types of sakes, junmai-shu (sake made only with rice and malted rice) is our best choice. We serve a wide range of brands, from local sakes of Hyogo prefecture to special sakes from across the country.
In the Kansai region, dishes served with alcoholic beverages are often called “ate.” Our multiple-course meals include a variety of “ate”like sashimi platters and grilled dishes, not to mention sushi. Indulge yourself in the pairings you will never find elsewhere with our recommended sake.
In addition to counter seats,
Private rooms also available
We have a tatami-floored private room with horigotatsu (low table with heater placed over a sunken floor) that accommodates four to six people. It’s perfect for those who want to enjoy a quiet and leisurely meal and conversation.
If you would rather enjoy sake while watching the lively sushi chefs, take a seat at the counter.
Have fun watching how fresh seafood quickly turns into beautiful sushi pieces.
