A go to to this restaurant that makes a speciality of deep sea fish additionally teaches us that a few of our favourite fish stay deeper than we beforehand thought.
Numazu is a metropolis nestled in Shizuoka Prefecture’s Suruga Bay, which occurs to be the deepest bay in Japan at a depth of two,500 meters (8,202 toes). Consequently, it’s well-known for all issues discovered within the deep, from the fish on the Numazu Deep Sea Aquarium to the deep sea pudding that we beforehand sampled. Whereas our Japanese-language reporters Ikuna Kamezawa and Seiji Nakazawa have been captivated by the gracefully swimming deep sea fish on the aquarium throughout their current go to, they left with just one thought on their minds: “We need to eat you…”
▼ Who knew that studying in regards to the ocean’s depths would spark such appetites?
The aquarium is positioned very near the bay, and the encircling space has loads of websites of curiosity to vacationers. As an illustration, Ikuna handed by a big market promoting loads of marine merchandise, however she didn’t see wherever that appeared prefer it was promoting deep sea fish. Truly, there weren’t that many locations promoting stay fish to start with–maybe as a result of time of the day or the season. As a substitute, it appeared like dried fish have been the primary attraction since they have been on show just about all over the place.
That’s after they noticed a conveyor belt sushi restaurant known as Numazu Port Kaiten-zushi Ichifujimaru. In some intelligent wordplay, the phrase “kaiten,” whereas being the time period for “revolving,” was as a substitute written utilizing two kanji that imply “ocean heaven.”
The restaurant’s inside had a considerably stylish vibe, however the sushi was certainly revolving round on a belt.
For reference, the egg omelet sushi was 250 yen (US$1.59), the salmon 380 yen, and the tuna 480 yen. These costs have been undoubtedly greater than at widespread conveyor belt sushi chains like Sushiro, however there’s nothing flawed with native locations charging a bit extra. It additionally appears to be a little bit of a pattern just lately.
Ikuna requested the conveyor belt sushi skilled, Seiji, for his opinion. He thought that these costs have been fully regular for barely “connoisseur” conveyor belt sushi locations that always emphasize the standard of the toppings in addition to native specialties.
In any case, they proceeded to order some small plates of fish that appeared intriguing. First up was the largehead hairtail (tachiuo in Japanese), also referred to as the beltfish (440 yen), which occurs to be one among Ikuna’s favourite fish in the entire world. Grilled, it completely melts in your mouth, and uncooked, it has a pleasing chewiness.
Subsequent was the crimson sea bream/madai (380 yen). Even at low cost conveyor belt sushi locations this fish tends to be a bit pricier than others, so Ikuna thought this was truly a reasonably whole lot.
Lastly, they sprung for a plate of deep-fried greeneyes/mehikari (580 yen). These fish stay at a water depth of round 500 meters, so that they’re categorised as a deep sea fish. Whereas Ikuna is keen on small fish which are fried basically, these ones have been gentle, virtually fluffy, and particularly scrumptious with out even a touch of bitterness.
They considered ordering the deep-fried “rising dragon-style” largehead hairtail (1,680 yen) primarily based on the intriguing image on the menu, however finally determined that it will be an excessive amount of.
Now, although, it was time for the primary attraction–Ichifujimaru’s 5 Sorts of a Deep-Sea Fish Hand Rolled Sushi (1,380 yen).
▼ (Left to proper) Black gnomefish, Pacific barrelfish, splendid alfonsino, longtail snapper, and whiskered velvet shrimp
The black gnomefish/kuromutsu was extremely mushy to the purpose that the 2 of them might have saved consuming it ceaselessly.
In the meantime, the Pacific barrelfish/medai was quite a bit firmer. It had a posh, deep taste that was troublesome to explain.
Ikuna has eaten splendid alfonsino/kinmeidai numerous instances earlier than, however she by no means imagined in her wildest goals that it was a deep sea fish. The fish was plump and tender with a refined style.
The longtail snapper/onagadai was a bit sinewy with a touch of firmness and a style that connoisseurs are sure to take pleasure in. Ikuna thought it was fascinating how completely different all of those fish tasted from one another. Even the whiskered velvet shrimp was on a totally completely different degree than the sort that you could purchase at a grocery store.
It’s not that Ikuna had by no means heard of those fish earlier than going to Numazu, however she had by no means identified that a few of them are categorised as deep sea fish. In her thoughts, it’s all of the extra purpose to proceed visiting native sushi eating places and be a lifelong piscine learner.
Restaurant informationNumazu Port Kaiten-zushi Ichifujimaru / Numazu Port Kaiten-zushi Ichifujimaru Deal with: Shizuoka-ken, Numazu-shi, Senbonminato-cho 83Senbonminato-cho, Numazu Metropolis, Shizuoka PrefectureOpen 11 am-9 pmClosed WednesdaysWebsite
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