Atami is a seaside resort south of Tokyo. If you have access to a car, then put Mugitoro Douji on your radar. I believe you could also come by bus, but best to look into the details.
Mugitoro is a dish made from rice cooked with barley (mugi) that is topped with grated yamaimo (mountain potato), which we call toro. The Atami area is also famous for shirasu, tiny anchovies that have been quickly blanched in hot water. The shirasu are soft and rich in calcium as you are eating the whole fish, head to toe.
Here is shirasudon, short for donburi, or rice bowl, here topped with the boiled anchovies. To the side in the brown bowl with a lip is the grated mountain potato with some dashi and soy sauce which is poured over the leftover rice after eating the fish. The right bowl is simply green tea soba with the grated mountain potato.
The setting is fabulous, with a wall of windows overlooking the sea. The entrance is charming with the handwritten noren banner, and who wouldn’t loved to be hosted by this chef, smiling like a little boy.
Mugitoro Dōji 麦とろ童子
Shizuoka-ken, Atami-shin, Izusan, Gōshimizu 210