Kuwana, Mie, Japan｜三重人 桑名店

Delicious food, upscale Izakaya. Good service, on the pricier end

I have my own rule that when I come to a different place than usual, I eat the food from that place. First of all, while ordering Nabana no Sato beer and local fish sashimi from the menu, I chose clams recommended by Mr. Itamae from the counter. Local beer, full of flavor and mouth-watering taste♪ Fish, as expected, the locals are often squeezed and yummy! In fact, tuna farmed in Ise is always delicious! Recommended clams steamed in sake, the soup stock is really good, and the beer goes well with the delicious soup stock! In Mie, the aosa, which is also used in soy sauce, and the rare akamoku, which is a rare fish, bring out the salty and sour taste with a nice accent. Here, again, Kamiuma Beer, a local beer. It's a local beer named after the Ageuma Shinto ritual held at Tado Taisha Shrine. I ordered the recommended oysters to finish. Even though it was cooked, it had a rich taste. Of course, it's so delicious that I want to try raw oysters, so I'm over budget and end up ordering them... Raw oysters are often farmed in Toba. The oysters raised in the beautiful rias coastline are raw, so you can fully enjoy the flavor of the oysters. I was able to enjoy the rich aroma of the sea on the black side and the rich flavor of the oyster on the white side. It tastes better with some condiments, but when I heard that good oysters had arrived, I thought it was a good deal, so I ordered another one and ate the whole thing without adding anything. It was today that I realized that truly delicious oysters can be tasted better by eating them whole without adding anything. It was a restaurant that was delicious no matter what I ate. In addition to Mie local menus such as Matsuzaka beef tongue, hormones, and Matsuzaka pork, it seems that there are seasonal menus, so it is a shop that I would like to visit more often in the future! Thank you for the meal!

Iwagaki oysters were delicious! It's creamy and goes well with sake. The bigfin reef squid tempura has a crunchy texture, and it's best eaten with a little salt! I recommend salt rather than tentsuyu.