熟成魚場 「福井県美浜町」 日本橋店/ Aging raw fish restaurant Mihama-Cyo Fukui in Tokyo

肉を美味しくなる熟成させる熟成肉が人気ですが、ここは熟成魚を楽しめるお店です。

Aging beef is now becoming popular in Japan, but the popular menu of this restaurant is aging “sashimi” raw fish .

北陸は、福井の鯖のへしこ、石川のふぐの卵巣の粕漬け、富山の昆布締めなど、魚の熟成技術が豊かなところですが、このお店では熟成させた魚のお刺身が食べられます。

Hokuriku region is famous of advanced technology preserving fish meat such as a “Heshiko; bran pickled mackerel ” in Fukui, a pickled ovary of pufferfish in sake lees in Ishikawa, or a raw fish kept in sheets of kelp in Toyama. 　In this restaurant, we can enjoy a new menu as an aging raw fish shashi.

熟成魚は魚のうまみが前に出てくる感じです。特に２週間熟成の塩鰤は刺身と燻製の間のような濃厚な味わいです。福井美浜町で熟成させてから東京に運んでくるそうです。

I can enjoy taste of matured raw fish which has more deep taste of fish by aging. Particularly, two week mature and soiled yellow-tail (Buri) has amazing rich taste I have never tasted. These matured fish has been transported from Mihama town in Fukui prefecture directly after aging.

量ではなくて、美味しいものを少しだけ食べたい熟年層向けの味でしょうか？ただお酒も進みます。

This dish could be suited for middle or senior generation who prefer quality than quantity. But need to be careful too much drink Japanese wine, sake!

よろしければ、日本ブログ村のバナーもポチッとしていただければ嬉しいです。

にほんブログ村

にほんブログ村

季節の花の写真を別のブログ　「Khaaw のタイと日本の花図鑑」に掲載してますのでぜひご覧ください。　You can link to Khaaw's flower picture book from here and find picture of many flowers in Japan and Thai.

https://khaawsflowerpicture.wordpress.com/

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