01 / ABOUT THE PLACE
About this place
When looking for a substantial fish meal around lunchtime in Nerima, the house specialty of yellowtail marinated in sesame is an easy place to start. Coated with an egg yolk, the gently marinated fish delivers a rich savory depth that pairs effortlessly with mouthfuls of steamed white rice. Calling for extra rice and pouring hot dashi over the bowl transforms the remainder into dashi chazuke, where the heat instantly blanches the surface of the yellowtail for a completely different profile.
Diners arriving with an eye on grilled fish often gravitate toward the salt-grilled atka mackerel sourced from Bansuke. The flaky flesh holds rich fat and concentrated flavor, seasoned with a measured touch of salt that allows the crisp, charred skin to be enjoyed just as thoroughly. Alongside standard miso soup, grilled options also include salt-grilled Sanriku coho salmon or Saikyo miso-marinated sablefish on rotating days.
Beyond seafood, meat-centered lunch sets are on offer as well, including sweet-and-savory stir-fried green onion pork and fried chicken karaage. With a relaxed floor plan featuring table seating and raised tatami small seating areas, it is an inviting choice for a solo lunch.
