Read the article: Young Ayu, Air-Dried and Grilled
Hattori Nutrition College
Young Ayu, Air-Dried and Grilled
The grilled dish is young sweetfish, air-dried. Butterfly the sweetfish open along the back, and marinate it briefly in a slightly sweet…
Hattori Nutrition College
The grilled dish is young sweetfish, air-dried. Butterfly the sweetfish open along the back, and marinate it briefly in a slightly sweet…
Nishiazabu/Nishiazabu Ichino
This is the grilled course. For the ayu, the bones are dried, then deep-fried into bone crisps. For the physalis-shaped cheese (hozuki), drained…
The grilled-fish course is a yuan-yaki using the first-of-the-season roe-bearing sweetfish. A knife cut is made all the way to the center of the back…
Otemachi Tokyo Kaikan
This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…
¥1,850
Cook time 1 days
For the vinegared dish, the vinegar-simmered ayu (sweetfish): split it along the back only, without splitting the head. Remove the ayu's central…
Nerima Hotel Cadenza Hikarigaoka
For the rice-gruel-pickled grilled ayu, the ayu's scales are scraped off, the head and tail removed, and it is salted and left until the salt takes…
Since this is autumn, we plated it in a crescent-moon-shaped vessel, garnished with variegated silver grass and chrysanthemum flowers. For the salmon…
The appetizer ayu uruka tofu is served topped with tade-oroshi (grated water pepper) that has been given a sweet-and-sour balance with a little sweet…
For the pureed soup of sweetfish and uruka — fermented sweetfish innards — we fillet sweetfish - a nagori, end-of-season ingredient - into three…
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Serves 4 · ¥1,200
Cook time 20 min
Yoyogi, Four Seasons Taste Horikawa
This is the rice course's ayu kamameshi. Normally the ayu is basted and grilled with salt and sake and topped with scattered water pepper leaves, but…
Yoshiharu Kasai
This is the rice course. The ayu used for the ayu broth poured over rice isn't listed on the menu, but it's coated with sesame and nori, then…
This dish cures ayu (sweetfish) overnight in kombu to draw out its umami and give it a silky richness. It's finished light and refreshing, paired…
Serves 1 · ¥800
Cook time 1 hr
It's cured in salt and stirred every day without fail for six months, checking its condition, to concentrate its distinctive bitterness and umami…
Serves 10 · ¥800
Salt-grilled ayu is the true essence of Mikadoya. The fish are kept in tanks for one to two days to fully purge any muddiness, and their size, shape…
Serves 5 · ¥5,000
Cook time 30 min
A special dish available only for a limited time, from right after the season opens until late July, before the ayu's bones harden. From August…
Serves 1 · ¥1,200
Cook time 10 min
Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…
Serves 10 · ¥8,000
Cook time 1 hr
Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…
Serves 12 · ¥10,000
Cook time 1 hr
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…
Serves 1 · ¥540
Cook time 1 hr
This was developed under the theme "a sauce with presence." For this fried course, I combined sweetfish fried until fragrant in rice flour with a…
Serves 1 · ¥700
Cook time 40 min
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