There are many outstanding “fish” restaurants but Isshin stood out among all as specialising in Sakana (肴) or drinking cuisine, so that’s a bit more unique. Strangely Sakana also means fish in Japanese, so Isshin does Drinking Fish Cuisine, if that make any sense to you.
In Kochi, fishermen made bonfires of using straws and cooked their catch. This technique called Warayaki is quite a spectacle to watch and tasty.
ADRIFT by David Myers is a modern take on the vibrant Izakaya. Adrift’s flavour-forward menu includes small plates, healthy salads, seafood, and meats grilled over bincho charcoal on a traditional robata grill.
Only in Japan can you get specialisation in one ingredient like this one. Tucked away in Nihonbashi was a restaurant that specialised in squid. And you can guessed the name of the restaurant – Ika Center.
This blog post is quite bloody. We are going to eat like Flintstones. Jige at Tsujiki is a Kushiyaki Sake Bar, but their claimed to fame was their serving of Bone-in Tuna Sashimi called Maguro Nakaochi (鮪中落ち).