Kanemasu
cost estimate: lunch 2,500 yen, dinner 4,000 yen
closed: Wednesday (Open on public holidays)
New specialty "Ikkoku boshi," (fish salted and dried right after it’s caught), the result of endless trial and error
Established as a shipping company in 1902 in what is currently Miyazu city, Kanemasu is a long-established wholesaler dealing with specialty products from all over the country. The business started a new venture in 2009 when they opened an izakaya. But this bar/restaurant is unique in that they created their own specialty, overnight-dried and salted fish they are calling [Ikkoku-boshi], made using fish caught locally. All of these fish are fresh to the minute before being soaked in a special mix of salt and dashi (soup stock made from seaweed and small fish), before being dried indoors for a short time. This method has been so successful that there are now 6 different types of fish used such as barracuda, squid, and scabbard fish, all locally harvested. After ordering the chef will bake the ingredients you choose using a charcoal grill. Most of the charcoal, seasonings, and vegetables used are locally produced. As Kanemasu is an izakaya, no meal would be complete without local sake, and Kanemasu has a wide variety. They are happy to offer recommendations that will pair well with your meal.
from the chef:
"How can we help as many people as possible visit Miyazu and learn about the taste of this area’s wonderful ingredients?" There was a time when I was looking for something new as the fifth generation of the oldest wholesaler in the area. About a year later, one of our staff was great at preparing fish, and the father of a local friend was making charcoal. And these two things sort of overlapped, creating a specialty called "Ikkoku-boshi." I hope it gives a great impression of how great Miyazu is.
“Ikkoku-boshi” Dried squid
Dried squid always caught during peak season. The grilling process really brings out the rich flavor.
2-3 pies 680 yen
“Ikkoku-boshi” Dried Japanese horse mackerel
A tender and juicy local fish that breaks apart all by itself. Seasoned with local salt made at Kotohiki beach and local ponzu sauce from Iio Vinegar Brewery.
1,080 yen per fish (depending on size)
side dish
A special Kanemase side dish that’s prepared daily. This is vinegared squid and cucumber. In addition to dried fish, you can also enjoy local vegetables and grilled rice balls.
450 yen ~)
TEL 0772-22-3297 (Reservation only) 0772-25-0058 (Store)
Reservation are possible
hours Monday-Friday 12:00-21:00 (LO/20:00) Saturdays, Sundays and public holidays 11:30~21:00 (LO/20:00)
closed Wednesday (Open on public holidays)
Payment information Cash only
Facility information Number of seats 42 seats (1F 20 seats, 2F 22 seats Private room 5 people or more (reservation required)
Parking on site