This is a sushi restaurant located opposite the Hilton Regency in Maekawa City, facing Sakurazan Chūdōri.
The chef, Mr. Yanagura Hideo, has spent many years honing his skills at the "Suzuka Kawajima" restaurant in Naha. In 2018, he decided to open his own restaurant.
We source fresh seasonal fish from areas like Toyocho, and offer dishes that combine ingredients from Okinawa, such as night light clams.
We started our meal with a glass of beer at Silkéール in Springvale. After that, we opted for a pairing of Japanese sake.
◎ミズケ
A dish that reflects the charm of Okinawa, using lucuma shells instead of abalone. The shells floating in cold salt water offer a crisp texture that is enjoyable to eat. Perfect for the still-hot Okinawan climate. Although abalone is more my preference, this dish truly captures the essence of Okinawan cuisine.
◎小鰯 愛知県
This is a fatty salmon dish with plenty of fat. It has a sweet taste and is extremely delicious. The unique aroma of salmon also stimulates appetite.
○茶碗蒸し
The flavor of the broth, and the silver birch trees that are in season right now are really delicious.
◎メヒカリ
A piece of food that has been dried overnight is grilled right in front of you over a charcoal fire. The restaurant is filled with a fragrant aroma. The meat remains moist despite having lost some moisture, allowing you to eat it thoroughly, including the bones.
◎ North Sea clams' ropes, liver, ostrich eggs, zucchini, and papaya pickles
This scallop is rich in sweetness. Its tendons and liver are highly flavorful, making sake even more enjoyable. It also has a unique and pleasant aroma. The opossum squid also has a crispy texture, making it delicious.
◎ししゃも
Of course, it's a genuine shishamo. It's plump and has a elegant taste.
Here comes the hand-turned dish.
◎まぐろ赤身
○소미
○ Knife Tip Ice
◎Crayfish with green onions and ginger as seasonings
◎Kita Kebe
△タマゴ
○カワハギ 肝付き
◎大トロ
◎ 모게삼치
○車海老 ミソも 沖縄
○鰆 中に辛子
○雲丹
○穴子
△玉
○Additional Scrolls: Toro
Especially the mackerel and hairy crabs were delicious.
◎黒糖アイス
The elegant sweetness of black sugar is extremely delicious. There are crushed chinn su kouo mixed in, providing a crunchy texture that is very enjoyable.
The sake received is as follows. All of them are light-taste sake.
Especially the two drinks in the latter half were extremely spicy.
◎マンスイキュウ 純米酒 富山県富山市 桝田酒造店
Yamada Kin・Go-Mi-Mi-Shi. Percentage of polished rice: 60%.
◎雪の茅舎 山廃純米 ひやおろし 秋田県由利本荘市 齋弥酒造店
Yamada Kin・Akita Shochikomachi. Moisture content of polished rice: 65%.
○泽の花 超辛口純米吟醸 ササラ 長野県佐久市 伴野酒造
Longano Prefecture-produced rice. Moisture content: 60%.
○Shinomine Takeyama Yamada Kin, extra-spicy pure rice wine. Nara Prefecture, Miura City, Chiyo Shuzo
Yamada Kin. Precision milling ratio: 66%.
Unlike in the past, there are now more high-quality sushi restaurants in Naha, making it quite difficult to differentiate among them.
On weekdays during the day, there were only us customers.
It was delicious.
Thank you for your hospitality.
