When it comes to Shimizu, the highlight is definitely the "ayu" (sweetfish). This time of year, you can enjoy the whole fish, bones and all, making for an exciting visit. I had the chance to compare the ayu from the Wara River and the Higashi Shirakawa River. Biting into the fish from the head, the flesh, bones, and clear liver create a unique flavor that balances sweetness with a hint of bitterness—absolutely delightful. The ayu, slowly grilled to perfection, is packed with umami and is truly exceptional. Pairing it with dark beer is also fantastic; just last month at the Spanish restaurant Aca, I was recommended to pair young ayu fritters with dark beer, so it seems that dark beer is a must for young ayu from now on! From the starter of conger eel to the final dish, I thoroughly enjoyed the essence of Japanese cuisine that Shimizu offers. Next time, I look forward to tasting the autumn ayu with roe.【Today's Menu】Starter: Conger eel Intermediary: Simmered vegetables, Tears beans Soup: Akou (a type of fish) with ume (plum) and zucchini Sashimi: Tiger fish Grilled: Wara River ayu / Higashi Shirakawa ayu Iwagaki (rock oyster) Simmered dish Main: Horse mackerel with sesame sauce, Tears beans, Trout Angel sound mask melon
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