Namiji
cost estimate: lunch 1,500円, dinner 5,000円
closed: Wednesdays, third Tuesday of the month
Glistening-fresh local fish paired with sake recommended by a master of sake.
Miyazu bornYoshihisa Kishimoto, opened up a sushi restaurant with his wife in his hometown. The pride of their restaurant is serving delicious fish that is only available locally, creating sashimi, sushi, seafood bowls, grilled fish, and so on. Every morning, Kishimoto himself goes to the local fishing port to get select both popular and rare varieties of fish. Pictures displaying which fish are available that day are posted inside the restaurant (pictured above). It would be easy to believe that Mr. Kishimoto has a PhD in ichthyology (fish studies), as he has all the names and tastes of the fish compiled in a thick album, as well as committed to memory. The pictures make it easy to order for those who don’t know the names of each and every fish. But customers often leave it up to Mr. Kishimoto to recommend the best fish that day. For those unsure of what to order, a good go-to is the day’s local fish nigiri sushi-style. Chef Kishimoto also stocks an impressive variety of local sake, with six different breweries’ sake on hand and 20 different types to choose from.
From the chef:
After studying cooking at a Japanese restaurant in Ibaraki, Osaka, I returned to Miyazu, where I was born and raised to open this restaurant in 2006. I was 27 at the time. I have gone and continue to go to the fishing ports of Ine, Kurita, and Yoro every day, so I customers can be sure that every morsel they eat has been personally inspected and selected by me personally. I continue to study and enhance my skills. I obtained the Level 2 Japanese Certification in Fish. In addition, because sake marries so well with seafood, and local sake is supposed to pair best with local cuisine, I have become a certified sake master. My wife is also an amazing chef, and it is a joy to be working side by side with her everyday.
Nigiri sushi, selection of local fish
7 nigiri-style sushi using only local fish. Sea bass, sea bream, whitefin trevally, yellowtail amberjack, seared barracuda, cutlassfish, swordtip squid, Japanese Spanish mackerel, etc.
2,000 yen for lunch, 2,300 yen for dinner
Seafood Rice Bowl
A bountiful rice bowl topped with about 8 types of fish mainly from the local area, such as striped beakfish, red sea bream, amberjack, mackerel, sardines, barracuda, red snapper, etc. 2,000 yen for lunch, 2,300 yen for dinner
Namiji Maki-zushi
Kanpyo, shiitake mushrooms, mitsuba (Japanese parsley), eel, shrimp, bonito flakes, Japanese pepper simmered in tsukudani (food preserved in soy), egg, all and rolled up together. The seasoning of the ingredients and the bold flavors go well together.
1,400 yen
Access: 7 minutes walk from Miyazu station, about 5 minutes by car from Expressway Miyazu Amanohashidate IC
TEL 0772-20-1188
Reservation: Reservations are possible but not necessary
Hours: lunch 11: 30 ~ 14: 00 (LO / 13: 30), dinner 17:30 to 22:00 (LO / 21: 30)
Closed: Wednesday, third Tuesday
Payment information: credit card· e-money· QR code settlement. cards accepted: VISA, mastercard, JCB, AMERICAN EXPRESS, Diners Club
Facility information Number of seats 42 seats [6 seats at counter, raised tatami area, 6 seats, tatami room 30 seats (reservation required)] *for a private room a separate service charge is required.
Parking: lot has 7 spots. additional: No smoking