Summer is the time for Ayu (sweetfish) at Ginza Okuda.
Ayu fish is purchased fresh every morning, and the cooking process begins with skewering the fish after guests arrive at the restaurant.
After nearly an hour of grilling over charcoal, the ayu is slowly fried in the fat from itself and becomes crispy enough to eat off the bone.
This char-grilled Ayu is a departure from the usual salted Ayu, and is a special preparation only possible at OKUDA during this season. Please come and try Okuda’s char-grilled Ayu, which is only available at this time of the year.