Live Amaebi (Sweet Shrimp) is in stock! Watch as our awesome sushi chefs prepare them for you at the sushi bar. They'll even show you how the tentacles on the head continue to move even after it's been decapitated. The heads are eventually deep fried and you can eat them like popcorn chicken. So delicious! And of course, the bodies of the amaebi are expertly prepared and absolutely delicious also! They can be prepared as sushi (nigiri) or without rice as sashimi. Your choice. Make sure you order a few today!
Live Sweet Shrimp
Beautiful, translucent, sweet shrimp. Yum. Yep, they're in stock and alive for the taking. Absolutely one of our favorite items so we always eat them ourselves when they're in stock. Our chefs masterfully serve up the tails of the amaebi with a just a hint of wasabi and rice, if you'd like. They then deep fry the heads for you so you can just eat those like fries, except these are much better. If you do dip it in soy sauce, make sure you only dip it a bit. Doesn't need much because the shrimp itself is so darn tasty.
One of our absolute favorite items to eat is our amaebi, live sweet shrimp. We constantly have to keep our live sweet shrimp in stock because we know it's worth it when you can taste how fresh it is. We try to keep it on our specials board for much of the year, but stock is always limited on hand. Sometimes, we'll come in and eat the whole inventory. Yes, that's how good it is. The tail is prepared nigiri style, with a little rice and wasabi. The head is deep fried to perfection so you can eat them like a potato chip, as one of our regulars describes it.
We have a tank of live sweet shrimp always ready for our special customers who enjoy amaebi. We understand that it's not for everyone but we do strongly suggest you try it at least once in your lifetime. We use the body of the live sweet shrimp and make it into a nigiri sushi that is absolutely delicious. And then, we take the heads, lightly batter them, and then deep fry them for you. It's like eating sweet shrimp potato chips. So you have the two contrasting textures: the softness of the shrimp's body and the crunchiness of the heads.