Okazaki, Aichi, Japan｜Isshou

To eat sweetfish. I didn't make a reservation, but since it was a weekday, I was able to eat there. The meals are served in courses, and each item is freshly prepared. Ayumeshi can be added to each course. It comes freshly cooked in an iron pot, and after steaming, the staff removes the bones and loosens it before serving it. Apparently they also have eel for those who don't like ayu, but since quantities are limited, it's best to make reservations and inquire by phone. The staff is very friendly and will answer any questions you may have. Not only sweetfish in summer, but also bamboo shoots, wild plants, and char in spring. Mushrooms such as matsutake are popular in autumn. In winter, wild boar pot and wild yam. The dishes seem to change depending on the season. Incidentally, depending on the quality of the catch, the sweetfish will be available until around October.

The fried sweetfish and sweetfish rice were especially delicious. The rest of the sweetfish rice was packed in a bag and I was able to take it home.

My wish came true and I went to dinner. spring wild vegetables I had heard that it was delicious, but I was still impressed ♡ Sukiyaki is the best (⁠●⁠♡⁠∀⁠♡⁠) I split it, but it was elegant and had a taste I had never had before. Repeat confirmed The lady on the shuttle bus and the staff at the shop were both very nice and it was a fun time for everyone. thank you