Asked to fish, being independent, onchi, t. come to"fish" famous fish taverns group, opened the Naka-Meguro. The origin of the name "fish", Tetsuro's "Che" at the fish,. The shop walked from the station along the line yutenji in about 5 minutes.

Going into shops, first counter Serra and 13, 4 seats, greeted by the cheerful cheer of the clerk. In the back four or so tables and one private, are located inside. And take a look at the menu, fish, fish, fish! Is the tavern's name suggests, the main fish, also offers seasonal vegetables also.

The drinks menu there's famous "jeanremo" （ jumbolemonsava ） "sake eat a record" so... Today I will be focusing on sake. Here that specialize in fish also has a lineup of Center might fit the sashimi and fish dishes to dry of alcohol.


Yutaka Cup (Aomori) behind the scenes Bikini girl
The first Cup as impure and shoshi was released from the Yutaka Cup thin summer limited edition wine "back bikini". Said outspoken Center in the lineup, however, in fish's put such stocks. Slightly sweet with a good crisp aftertaste.

Mozuku vinegar
This fish's no starter, so come out and whip you. Is a casual dish, mozuku seaweed around rather fine fiber-not was a delicious mozuku type.



Is a feature coming out in style from here is a platter of sashimi, but at Mr. fish sashimi 'platter', not like the sashimi course. From the fresh white to gradually salty fish. You control the order eat Freshly cut each fish as much as possible, I want to eat that desire comes through.

1 day: marbled sole pleuronectes yokohamae


2 day: tuna red body & in Toro, FOC


While this per, sake is the second Saiga (Wakayama) sandwiched between...

3 day: skipjack tuna seared with sardines
Are also come later in the sardine season is riding fat, was the best.


Edamame
This is not part of stinging. In the entrees.


Plate 4: sardines
Sardines Super fresh sashimi platter lust


Shirakami (Aomori)
Type in dry system with plenty of flavor of the rice and a thick body. Spits out, Mr. fish, thus poured plenty of 180 ml in single-style, very reasonable.


This day was actually "Midsummer ox', so even a little mood. And whats to selfish to say, but not in the eel eel Kabayaki. Fit sauce himself speaking of conger eel, of course always happy in "Conger", compared to the eel was sticky, it was more crispy feel Kabayaki.


篠峯 (NARA)
In the category of dry, slightly fruity in 1 cup of sharp impression.


Tempura asparagus
Super giant! Like asparagus, boiled or baked 挙ge句 worried since it says to eat in or Tempura Tempura.! It was this decision, pefect. But very heavy in fresh itadake at Solstice. The best.


Homemade salt
Not too 塩tpa from any fishy smell not homemade salt, sweet taste. I ate a little amount than there was.


Grilled Ayu
Flow of food in Japan food like the streak will eating a fish in neglect completely is that the summer... Costs (Ayu) also with,,, just want to eat. Freshwater fish for its aroma and bitterness of the squishy body, liver sake in the form is.


房島屋 (Gifu) junmai unfiltered raw malts
1 cup of the juicy type stark seems to be 房島屋 acid, fragrance, stood while concentrated umami taste balance so relatively easy to swallow. A variety of so-called full-body wine.


Grilled sardines
Still going! After the "freshwater fish" with salt, salt-roasted "ocean fish". Moreover, in this period reached 2 book! Brevoort's starting late this year, on the market, but otherwise friendly values seemed to reverse large sardine now riding fat, it is cheap and it seems to be. （ wrote this post in early September wholesale prices of saury also considerably have come down is like ）

It was sardine brilliantly on the fat and plump.


No ~, a variety of fresh fish, various recipes at the heart. Is also how you fish freshness was really great this day especially sardine strongly was splendid.
Treat thank you!

魚哲
03-3710-8210
東京都目黒区上目黒3-32-5 カーサデラソル 1A

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