On a recent afternoon we found ourselves in Nihonbashi a little after noon. Just around the corner was one of our favorite restaurants in the city, Nihonbashi Yukari. Nihonbashi Yukari is a kaiseki/kappō restaurant. Behind the counter on most days is the third-generation chef, Kimio Nonaga. We actually tried coming in last week but when we…
Tag: anago
July Seasonal Japanese Seafood
Simmered ma-anago Seared katsuo July sashimi Some of our personal favorites include ayu (salted and grilled), shitabirame (meuniere), shijimi (miso soup), benisake (salted and grilled), and for sashimi – surumeika, kinmedai, takabe, and isaki. Ainame 鮎並 fat greenling (Hexagrammos otakii) Akashita birame 赤舌鮃 red-tongued sole (Cynoglossus joyneri) Awabi 鮑 abalone (Haliotis sorenseni) Ayu 鮎…
August Seasonal Japanese Seafood
Photo of anago tempura. Some of my favorite seafood is in season this time of year, particularly unagi and anago. For unagi I love Nodaiwa and for anago, Tamai in Nihonbashi is a treat. Kamasu (barracuda) is lovely just salted and grilled. The meat is light and flakey. Kawahagi (thread-sail filefish) sashimi is light and…
June Seasonal Japanese Seafood ６月旬の魚
June Seasonal Seafood The arrival of ayu is a sign that summer has arrived. Simply salted and grilled is the most popular way of serving this tender-fleshed fish. Kawahagi is a funny looking fish. The skin is so thick, hence the name kawahagi, or leather jacket. We love this fish as sashimi. If we’re lucky,…
September Seasonal Japanese Seafood ９月旬の魚
September Seasonal Japanese Seafood Perhaps no fish signals the arrival of autumn to me than sanma (Pacific saury), a silver skinned, long and skinny fish that for me is best when simply salted and grilled. This at night with a glass of nihonshu or shochu is heaven for me. What many Japanese especially appreciate is the…
Food Sake Tokyo 