Yonpachi Gyojo 四十八漁場 @ Akihabara

This place is strategically located next to Akihabara station, making it perfect for the company get-together after our event.

Casual izakaya that specialises in fish, Yonpachi Gyojo has two menus, a permanent one and one that changes almost daily depending on the catch of the day.

By directly connecting with fishermen, fishing cooperatives and distribution markets across the country, Yonpachi Gyojo ensures a steady (and profitable) supply of fresh produce. These fishes are processed even before they reach the distribution centres, through a series of techniques special to the Japanese fishermen – 活〆・神経〆・血抜き・活越し等.

This is one of the best otoshi I had in izakayas of wine steamed sea snail and scallops. And they were not rejects or poorer quality ones; like the French amuse bouche, a foretaste of what’s to come next.

It was a hard day’s night, and we toasted for a working like a dog. And then we celebrated the day’s event with a nice seafood dinner.

季節野菜と真鱈のバーニャカウダ Seasonal vegetables and cod bagna càuda

This is a simple vegetable salad with bagna càuda (Italian anchovies dip), which is usually made with anchovies, but instead made with cod and fish sauce from Akita 秋田. We also ordered two more pickled sides – pickled cucumbers つぼきゅう and squid guts (ika no shiokara), both izakaya favourites.

本日の小魚スナッチ Today’s Small Fish Snack

Crisply fried, fragrant small fish, you can enjoy the whole fish from head to bone. The variety of the fish changes with the seasonal or the catch and tonight we had was kibinago きびなご (Silver-stripe round herring); it is small fish used as fishing bait, especially in skipjack tuna-fishing. The best season for kibinago is from early summer to autumn. Delicious.

甘海老カンジャンセウ Sweet shrimp kanjangseu

Although described as 韓国風沖漬け Korean-style pickle, the soy sauce marinated shrimp tasted like Teochew raw marinate 潮州生腌. Very salty on its own, the pregnant sweet shrimps 甘海老 needed some steamed rice or ice cold beer.

数の子チーズポテサラ Cheese potato salad with herring roe

数の子 Kazunoko are cured roes of the Pacific herring that are served as part of the New Year cuisine. I really like the crunch and vinegary taste of these roe. Mixed into a creamy and tasty potato salad, this is a good snack to go with drinks..

本日の刺身本気盛り Today’s sashimi platter

A luxurious spread of fresh fish and seasonal shellfish caught by Japanese fishermen everyday. Today’s selections included Hokkaido scallops ホタテ (in the porcelain sauce), raw sea urchins 生ウニ, live octopus 水タコ (mitsutako), Ofunato katsuo 大船渡 カツオ, Yamaguchi pike conger 山口 ハモ (hamo, in the glass bowl and poached), Nagasaki chutoro 長崎 生本マグロ, Takashima amberjack 德島 カンパチ (kanpachi), Kumamoto Miyabi sea bream 熊本 みやび鯛, Kyoto pepper sweetlips 京都 コショウダイ and snow crab legs. The scallions and ginger are from Kyoto Kujo (九条ねぎ/生姜). Truly luxurious plate of sashimi.

石焼き飯 Stone-grilled rice

This is like a Japanese version of bibimbap, with cooked salmon and matsutake mushrooms, couple with thick slabs of Hokkaido butter and salmon roe (ikura).

The bowl was assembled with all the ingredients like a bibimbap. Nothing was really cooked in the hot stone, unlike Hong Kong style claypot rice.

And the waitress would mix up the rice for you at the table side. The difference between this and the Korean hot stone rice is the condiments. The creamy Hokkaido butter did the job.

漁師焼き Fisherman’s grilled fish offcuts

The next dish is from the parts of fish that were left and usually enjoyed by the fishermen at the harbour. Just a simple sprinkling of sea salt and a hot grill, the collar of the kanpachi (amberjack) released all the omega-3 laden fats to become one delicious eat.

真鯛の煮物 Japanese-style simmered sea bream

We picked one of their daily catch and prepared it the “miso-steamed” method. 真鯛 Madai or red sea bream is called “the King of Fish” and has long been used in celebrations in Japan to bring in good luck, which is associated with its vivid red colour and beautiful shape. Its status as a celebration fish is also supported by the fact that the word “madai” rhymes with the expression めでたい medetai meaning auspicious. And there’s no better time to eat it than during autumn. Beautifully stewed in their miso broth with tofu, Kyoto scallions and leeks.

ピーチシャーチナゲット Peach shark nuggets

This is an attempt to justify the “sustainable” shark business using blue shark ヨシキリザメ from Kesennuma 気仙沼, Miyagi Prefecture. Chunks of shark meat is wrapped in wonton wrappers and deep fried for a nice little snack. With it works if we substitute it with other white meat or fish? Sure, because all the flavours are in the tangy, fruity dip that comes with the “shark nuggets”.

三代目口福のトロたく Sandaime Koufuku’s Toro Taku

One final bite, this tuna roll トロたく was decked with thick slices of tuna on sushi rice and shredded omelette. It cannot be finished in one bite like normal sushi, but it was satisfying mouthful of fatty tuna of various belly cuts.

Food is good and reasonably priced. The fish comes straight from the fishermen, and the sake selection is plentiful and covers a wide range of breweries. Restaurant is spacious and can accommodate large groups. But it is really popular so booking in advance is advised.

Yonpachi Gyojo Akihabara Showa Dori 四十八漁場 秋葉原昭和通り口店
1-9 Kanda Hanaokacho, Chiyoda City, Tokyo 101-0028, Japan
〒101-0028 東京都千代田区 神田花岡町1-9
Tel : +81 3 52982755 (Reservations)

Visited Nov 2024