北陸 旬の海の幸を豪華な刺盛り･アレンジ天ぷらで味わえる！金沢おでんや地酒と逸品揃いの予約必須の繁盛店に密着 Kanazawa Seafood Izakaya Restaurant Japan

北陸 旬の海の幸を豪華な刺盛り･アレンジ天ぷらで味わえる！金沢おでんや地酒と逸品揃いの予約必須の繁盛店に密着 Kanazawa Seafood Izakaya Restaurant Japan

Ishikawa, Kanazawa (Kenrokuen) This time, we will introduce the popular restaurant Meshiya Uokaijin Urakatamachi store in the Kanazawa Katamachi area, which is lined with many popular restaurants . Preparation work has begun in preparation for the opening time of 4:00 PM. Kanazawa is a treasure trove of Kanazawa Oden and seafood. Kanazawa is attractive for its wide variety of seafood. We prepare sweet shrimp, which we will use in the specialty dish “Sweet Shrimp, Scallop, and Shiso Tempura.” We fillet a golden-eyed snapper. We prepare a menu called “Cream Cheese with Love.” This dish combines seasonal fruit with cream cheese. On the day of the visit, we used Shine Muscat grapes. To finish, we wrap it in prosciutto. We fillet a gurnard. We prepare the dashi for the water octopus oden caught in Noto, Ishikawa . We cut the lean tuna, medium fatty tuna, and fatty tuna into individual parts. We scrape out the fatty tuna remaining on the skin with a spoon and use it in “Torotaku.” We serve it with three types of salt to go with the tempura: Oku-Noto, cherry blossom chips, and Kanazawa Bancha. Speaking of Kanazawa oden, we prepare red-rolled kamaboko, potato salad , and sea bream kelp-cured ankimo butter. Traditional crafts of Ishikawa Prefecture I found a Kutani ware plate with a Doraemon design on it, and apparently there are also Mickey Mouse, Spiderman, and Pikachu from Pokemon. Kaga’s traditional vegetable, “kinjiso,” is used in oden and ohitashi. The popular winter ingredient, “kobako crab,” has arrived. Kobako crab can be eaten with crab vinegar, or as a crab face in oden. The popular winter ingredient , “kobako crab,” is a female snow crab, a precious ingredient that can only be enjoyed from early November to the end of December, when crab fishing is permitted. It is called by different names depending on the region; in Fukui it is called seiko crab, and in Hyogo and Tottori it is called oyagani or koppegani. Kobako crab is made with crab miso, roe and sotoko, and crab meat. At Meshiya Uokaijin, there is an “Oden Counter” that surrounds a large oden pot. Many Kanazawa oden restaurants use the classic wheel-shaped gluten, which is sometimes called “Kaga gluten.” Another feature of Kanazawa oden is the use of large clams. We will be opening soon. As soon as we open, a customer with a reservation arrives. Even though it is a weekday, the restaurant is almost fully booked . While you can use the restaurant during the available time, we recommend making a reservation in advance. At Meshiya Uokaijin, we have Kutani ware chopstick rests with various designs available, allowing you to choose your favorite one. “I The shop’s original, custom-made chopstick rests, called “Love Kanazawa,” are available for purchase in-store, and many customers buy them as souvenirs. Kanazawa Oden Platters: You can order your favorite oden ingredients, but they also come in platters of 6, 8, or 10 varieties. Melt- in-your-mouth Noto beef sirloin tartare , Kaga lotus root, and Gorojima Kintoki chips are also available. The “Sashimi Platter from the Fish World” is a popular choice for most customers. A variety of sashimi is presented on a Kutani ware plate and served with smoked soy sauce. When it comes to hairy crab season, the jewel of the sea is the crab face, cooked in oden broth. Deep- fried white shrimp and seabass sushi are grilled over charcoal right in front of you. Tempura made with Beni Haruka sweet potatoes, known for their high sugar content. Enjoy the tempura with three types of special salt from the restaurant. Adult Torotaku grilled meat sushi made with rare Noto beef, of which only 500 are shipped annually, with plenty of dashi stock . A delicious dish of eel rolls (umaki) with fig cream cheese and a rich potato salad with smoked mustard. The popular sweet shrimp, scallop, and shiso leaf tempura is served with caviar. A surprise for a visiting customer , such as a birthday guest, or a couple visiting Kanazawa for their wedding anniversary, is on offer . Grilled whole blackthroat seaperch with maitake mushrooms and shaved parmesan . A small blackthroat seaperch “Chibiguro Tempura” assortment. Braised Noto pork cubes cooked with Kaga Bancha tea. “Oden Daikon Tempura” with oden radish infused with dashi broth. “Monkfish Butter Sandwich” with richly flavored monkfish liver butter. A tasting of sake from the Hokuriku region, popular with overseas travelers, is also recommended. A grown-up’s potato salad and Ishikawa Wagyu beef are also available. It’s time for last orders, so let’s take a look at the menu at Meshiya Uokaijin , from dishes using Kanazawa’s freshest sashimi to tempura and dishes using Noto beef . The restaurant, which carries a wide variety of sake brands, also has a wide selection of snacks and robatayaki dishes that go well with alcohol. You can also order Kanazawa oden with your choice of ingredients. The seasonal menu includes a menu using hairy crab, which is only available in winter, as well as popular creative tempura, making the most of a variety of ingredients. In addition to seafood, there are also meat dishes, dishes unique to Kanazawa, and after-meal sweets. There is also a wide selection of local sake from Ishikawa Prefecture and the Hokuriku region. Let’s try Meshiya Uokaijin’s popular dishes. Enjoy a wide variety of oden dishes, including Kanazawa oden, a popular sashimi platter, and Kanazawa oden, a dish made with kelp and bonito broth. This specialty dish features a whole Kobako crab cooked in oden broth, packed with the rich flavor of crab meat, crab miso, roe, and crab meat. The sashimi platter, presented in a gorgeous Kenrokuen-like setting on a vibrant Kutani ware plate, features seasonal seafood savored with homemade smoked soy sauce. Enjoy Noto water octopus, golden-eyed snapper, tuna, kombu-jime (sea kelp-cured), and sea urchin, all served with seaweed and soy sauce. Based on the concept of a Japanese restaurant like a hideaway for adults, the popular Kanazawa restaurant “Meshiya Uokaijin” offers bar-quality alcoholic beverages, centered around counter seating with a lively atmosphere, and “Ganso” (Original Restaurant), which has many popular restaurants. This restaurant is a sister restaurant of “Kanazawa Robata Appare,” and we are also filming at the Appare Katamachi main store, so please look forward to this video. “Meshiya Uokaijin” is a popular restaurant recommended for those traveling to Kanazawa. Please make a reservation and enjoy the “luxurious feast” of Hokuriku.

#japaneserestaurant #japanesefood #japanfood

石川･金沢で鮮魚と豊富な日本酒で多くの方をもてなす｢めしや魚界人 裏片町店｣｡
地元で人気の繁盛店は､名物の刺盛りや冬は蟹､金沢おでんと天ぷらなど充実したメニューで話題の北陸の冬の海の幸を使った予約必須の人気店の1日に密着｡

【店舗】めしや魚界人 裏片町店
【住所】石川県金沢市片町2-2-25
【Map】https://maps.app.goo.gl/mKfpBnRpN1UweAn69
https://gyo-kaijin-urakatamachi.com/
https://www.instagram.com/gyo_kaijin_urakatamachi/

北陸の旬の食材で作る寿司や丼

越前蟹を求め大行列の海鮮食堂

屋台職人がいよいよ独立！ワンオペ営業の屋台

寿司職人歴40年以上の大将と女将の隠れ家寿司店

和食･寿司の名店で修行した店主の朝食専門店

若手夫婦が屋台を開業

京都の隠れ家おでん店

日本庭園と歴史ある家屋の和食店

コスパ最強で大行列の役所めし

炉端焼きで賑わう繁盛店

70年続く大衆食堂

76年続く老舗の4代目はアメリカ育ちのハーフ兄弟

北の大地のロードサイド食堂

福岡 人気屋台 屋台けいじ

父から受継ぎ60年続く夫婦で営む屋台

打ちたての手打ち蕎麦屋台

福岡 メニュー数が1番多い人気屋台

広島お好み焼き発祥の店

朝から行列ができる食堂

フランス人店主の屋台

50年続くレトロなうどん自販機の聖地

静岡･伊豆 大行列の日替ラーメン屋台