【Charcoal Grilled AYU】 will begin on Monday, June 2nd this year.
The AYUs are raised in the upper reaches of the Tenryu River in Nagano Prefecture in the same conditions as in the natural environment, and we grill them for about an hour after guests arrive at our restaurant.
“For salt-grilling, AYUs about 15 cm have a good balance between the savory bitterness and the flavor of AYU fish.
Grill them slowly over low heat until the AYU is soft and fluffy and the head is light and crispy. To do this, we completely evaporate the moisture that accumulates inside. Then, use iron skewer to drain the fat toward the head, so that the head is deep-fried and grilled. “
From the book “Japanese Cuisine: Techniques for Charcoal Grilling” by Toru Okuda
Please enjoy AYU fish, which represents the Japanese summer.
We look forward to your reservations for June.