Tsu, Mie, Japan｜Sakamotogoya

About 40 years ago, I was indebted to Amago research when I was a student. Grilled Amago Sakamoto Hut Of course, neither the husband nor his wife are alive now. However, his son and his wife have taken over the business. The previous owner, Mr. Sakamoto, is particular about amago, which is close to natural and has bright vermillion marks. I was raised in my own way. This is the painting and handwriting of the predecessor Mr. Sakamoto. Now famous enough to be listed in Michelin Then, amago dishes after a long time Boiled in wife's wild vegetables Amago is grilled alive over charcoal. I turn it over many times and bake it while drying it. In addition, it is soft and delicious with the honeydew of Amago. Deep-fried small-sized amago, excellent! i want a beer You can eat the grilled amago along with the bones. I will sear the head even more to make it crispy. Finish off with amago rice and soup It was delicious after a long time! Sakamoto-koya was handed down splendidly by his son A large amount of amago, a year-round fish, swims outside the sunken hearth hut. Here in the trees, it is cool, quiet and soothing I'll come back later

A restaurant serving amago cuisine that requires reservations. I wondered if this road was really the right place for me, so I kept going up the road. Courses include candied boiled fish, grilled with salt, and sashimi. Half of them seem to need a course. The remaining half can order one item. I personally liked the sashimi. As I was the driver, I was disappointed that I couldn't drink.

I made a reservation in advance and drove while bathing in the forest. After crossing the bridge, I saw Sakamoto hut. I greeted the master and was guided to the detached room. It was a very comfortable room in the forest. Boiled eggplant and pumpkin came in the mouth, then skewered amago, and 6 skewers that were still twitching. You can see the goodness of the iki that was swimming until a while ago. The proprietress carefully gave us a lecture on how to bake. The next thing brought was the tsukudani of the lower grandson. It's delicious and you can even eat the bones. Next was fried fry, which was also freshly fried and crispy. and amago fry marinated in sweet and sour sauce. After about 50 minutes, the grilled skewers were burnt out. Rather than saying that you can eat it from the head to the bones, it is a recommended way of eating because the meat is crispy and the skin is crispy, and you can eat the head and bones. And it is miso soup and amago rice. Surprise rice! It was carried about 2 by two people. The proprietress told me that if I had any leftovers, I would put them in a pack, so I packed them up and ate them for dinner. And the dessert fruit was a pear this time. And then I had coffee. Speaking of which, the sashimi this time was rock fish sashimi. There are many of these, so I wanted to take out and eat while drinking alcohol at night. It was a very happy eggplant moment. "I'd like to go again if I have the chance." Thank you very much, Mrs. and Mrs.