Toyama | TAIYA ★★★Locally Sourced Kaiseki Cuisine at Manten Hotel★★★富山県富山市鯛家マンテンホテル懐石料理

Toyama | TAIYA ★★★Locally Sourced Kaiseki Cuisine at Manten Hotel★★★富山県富山市鯛家マンテンホテル懐石料理

TAIYA is a renowned Japanese restaurant located adjacent to the Toyama Manten Hotel, offering guests an authentic culinary experience that showcases the rich flavors of Toyama Prefecture. The establishment is conveniently situated just a 10-minute walk from both Dentetsu Toyama Station and JR Toyama Station.

At TAIYA, diners can enjoy a variety of seasonal local fish dishes, including specialties like white shrimp, crab, yellowtail, and sweetfish during the summer months. The restaurant features counter seats and tatami rooms surrounding a live fish tank, ensuring the freshest seafood experience. A wide selection of local sake is also available to complement the meal. The menu offers various set courses, such as the Assorted Sashimi Taiya Platter Course and the Crab Hot Pot Kaiseki, providing a comprehensive taste of regional delicacies. With its commitment to freshness and quality, TAIYA stands out as a must-visit destination for those seeking to immerse themselves in Toyama’s culinary traditions.

Buri Shabu (ブリしゃぶ) is a delightful Japanese hot pot dish that features thinly sliced yellowtail (buri), a fish known for its rich, buttery flavor and firm texture. The dish is a variation of the traditional shabu-shabu, where various ingredients are briefly swished in a hot pot of broth. In the case of buri shabu, slices of fresh yellowtail are gently dipped into the simmering broth, cooking in a matter of seconds. The process allows the fish to retain its delicate texture while absorbing the flavors of the broth.

The dish is typically served with a variety of fresh vegetables such as shungiku (chrysanthemum greens), tofu, and shiitake mushrooms, all cooked in the same pot. The broth is often made from kombu (kelp) and bonito flakes, offering a clean, umami-rich base that enhances the flavor of the fish.

Buri shabu is traditionally enjoyed with dipping sauces. The most common choices are ponzu (citrusy soy sauce) or goma (sesame sauce), both of which complement the sweet and savory notes of the yellowtail. This dish is especially popular during the winter months, when yellowtail is at its peak, making it a comforting and indulgent meal perfect for sharing. @TastyWaterOM