Setouchi Ryori Suminoe 瀬戸内料理すみのえ

Grilled Tachiuo

Grilled Tachiuo

Grilled Sazae

Grilled Sazae

Simmered Kijihata

Simmered Kijihata

Taimeshi

Taimeshi

Setouchi Ryori Suminoe was featured in Food & Wine’s Tokyo City Guide in the May 2011 issue.

The fourth generation chef, Yasufumi Ootani, from a Hiroshima ryokan (traditional guest house), Suminoe Ryokan, has opened a restaurant in Tokyo. Seafood is flown in daily from the Setonaikai area (inland Sea of Japan). Sazae (turban shell) grilled in its shell, oysters steamed in sake served with ponzu, and tairagai (pen shell) in a savory custard (chawanmushi). Jizake (local sake), like Taketsuru, from Hiroshima is the perfect partner for the local seafood. Closed for lunch, dinner kaiseki from 8,000 yen.

Seafood to look for from this region include kaki (oysters), iwashi (sardines), madai (sea bream), tako (octopus), tachiuo (cutlass fish), anago (conger eel), and mebaru (rockfish).

Chuo-ku, Ginza 8-7-18, Getsukousou B1

中央区銀座8-7-18月光荘ビルB1

Phone: 03-3572-2155

http://www.ginza-suminoe.com/index.html (Japanese)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s