Mogcal is going! Final episode! We have collected Manazuru's ``delicious'' items.
Be impressed by the Edomae sushi made with fresh seafood prepared by chefs right in front of your eyes! ! !
Edomae Tsuru Sushi
The local nigiri, where you can enjoy the seasonal ingredients caught that day directly from Manazuru Port, are made by a chef who has been making them for over 30 years since the store first opened.
He is so good that he has regular customers who come all the way from Tokyo and Kyoto, and the 10 types of toppings change daily depending on the catch. You can also cut and hold them on the spot from the fish tank in the store.
On this day, we received tuna (flounder), live horse mackerel, squid, golden sea bream, amberjack, spiny lobster, filefish liver, mutsu, sea bream, and stone sea bream.
As expected, the nigiri is made with only fresh ingredients, and all I can say is, "It's delicious!" Among them, the filefish liver topped with the most fat right now is an exquisite dish! Please enjoy it.
A liquor store in town that draws people from all over the neighborhood.
Kusayagi Shoten
``Private brand of shochu in Manazuru!'' While searching for a matured liquor with a strong personality, he came across and fell in love with his recommended shochu, which he adopted as Manazuru's treasure.It is also called ``Treasure of the Manazuru People.''
The shochu, which has been aged for seven years in the same oak barrels used to make sherry, has a faint golden color and a mellow wood aroma that wafts through your nostrils.
Although it has a high alcohol content of 25%, it has a mellow taste, with a deep brandy-like sweetness that makes you want to enjoy it while munching on dried fish or fruit.
Enjoy a luxurious lunch or tea time while looking out at the port in a relaxing cafe space.
octopus pillow
You can spend a special time at the two-story cafe, which is a renovated former guest house and has the warmth of wood, while admiring the small but well-maintained garden and the port that stretches out below.
The fish curry is made with mackerel simmered in coconut milk until it's so soft that you can eat it with its bones, and it's a mild curry with a gentle acidity.
The ``kumquat and carrot rapée (salad)'' that comes with it has a nice texture, and the sweetness of the carrots and the sweet and sour taste of the kumquats fills your mouth, making you want to munch on the whole bowl!
Surrounded by furniture and miscellaneous goods selected by the owner, it is a comfortable space that makes you want to stay for a long time.
Located in a prime location, ``0 minute walk to the sea!'', Marche sells locally caught seafood, vegetables, fruits, and specialty products.You can enjoy charcoal-grilled BBQ using the ingredients sold in the store on the spot. Masu!
Seafood that is slowly grilled over charcoal to bring out its flavor to the max is exquisite. The fatty dried fish is piping hot and juicy, and the skin is fragrant and grilled, so you can eat it whole!
If you don't know how to grill, don't worry, the cheerful staff will kindly check on the doneness.
A boatload of fresh seafood! Beautiful hostesses serve you efficiently
Sea urchin Kiyoshi
The set meal consists of a boatload of seafood such as spiny lobster, red sea bream, abalone, raw turban shell, raw sea urchin, and tataki horse mackerel, along with grilled foods, miso soup, rice, and pickles, and just by looking at it, you'll be full. What a visual!
The live lobster and red sea bream are still moving and fresh even when they are brought to your table.
Salt-grilled fatty sea bream has a silky texture and a delicate flavor that permeates your mouth.
The raw hijiki placed under the grilled shrimp was crunchy and felt like a salad. To finish off the meal, we served miso soup with a good dashi flavor, containing the whole head of the spiny lobster that had just been served at the restaurant.
At the bottom of a cliff overlooking Mitsuishi, a famous spot for the first sunrise of the year on the southernmost tip of the Manazuru Peninsula, you can enjoy the home-cooked meals of a wife who loves cooking and her husband's dishes that will make you smile. Skillful storytelling.
The special curry is boldly topped with large shrimp and turban shells, and is full of volume with a medium-spicy roux that allows you to enjoy seafood and soft pork belly at the same time.
The pudding has a thick and firm texture, and has a subdued sweet taste that goes well with the special bittersweet brandy sauce instead of caramel.
The couple will warmly welcome you, saying, ``We've come all the way to the edge of the cape,'' and your stomach and heart will be satisfied.
Editing/Photo: Akiko Inoue (MAGCUL.NET)
Food report: Chie Oshima
writing and acting.
▼ Romance column/essay ``Men's Speech Notes'' and ``I'm glad I didn't fall in love with you'' are currently being serialized (
“The Ark of Memes|Chii Oshima” )
▼Screenplay “Kiss no Katachi” (starring BOYS AND MEN/director Eiji Uchida and others),
“Flower Name” (Director: Tsuyoshi Toshige)
▼Starring “Grave Visit” (Director: Motoki Yoshimura)
Illustration map design: Hikaru Daimon
manga artist.
I am irregularly updating my blog ``Damo, Troublesome Break Time,'' which is a record of my visit to a coffee shop.
In addition, the portfolio site ``Damo, Kokoro no Ai $ Room'' is also being updated from time to time.
*The amounts listed are as of March 2016.