4 July 2015
Saba gin, Yaesu (さば銀 八重洲), Tokyo station, Tokyo, Japan
The meeting with the Japanese style Mackerel
Saba, named as Mackerel in English, is very popular fish in
Japan. We cook it braise with miso, Sashimi, pickled with rice vinegar, sushi, roast
after lite-ly dried under the sun shine or roast with salt etc. I had tasted
the smoked mackerel at the flat in Edinburgh during my study in the University
of Edinburgh. Then I cooked as the very traditional Japanese style: rice, miso
soup, boiled Okura with soy source and Roast smoked mackerel. I roasted the
mackerel till slightly cooked.
This small restaurant has just 10m^2 space and just one
chef. All customers should stand at the bar counter in this small space. As the
other small space restaurant, the chef will kindly serve and cook on our eyes.
In this downtown area a lot of business person enjoyed their sappers or drinks,
this type of shop was very rare.
This shop’s signature dish was Aburi Shime Saba (炙り〆サバ)
which served as the vinegar lightly pickled mackerel whose skin was burned. We
enjoy light sour taste and texture of the fresh fish with savoury skin smell.
The mackerel has also fatty meat. Japanese love into the balance among fatty
meat, texture, sour taste and rightly burned smell in a piece of mackerel.
Aburi Shime Saba and a glass of Sake (less than 100mL)
The menu cards on the wall
All list displayed on the walls or beams were written in
Japanese. But I hope a lot of foreigner will enjoy their evening at this
restaurant.
3-3-17 Nihonbashi, Chuo-ku, Tokyo
3-3-17 Nihonbashi, Chuo-ku, Tokyo
03-5542-1142
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