About: Restaurant/shop Information

This is an izakaya using strictly selected fresh fish and the best seasonal ingredients from throughout Japan. It is run by an owner from Sukagawa City. Kawamata Shamo (gamecock) has been used since the restaurant opened 15 year ago. Through a strong connection with the Kawamata Town Agriculture Public Corporation, rare cuts, such as livers and hearts, are on the menu at all times together with high‐quality sake from Fukushima.

[Interviewer comments]
One of the restaurant’s specialties, a fresh fish set changes every day. Kawamata Shamo (gamecock) is provided with skewers, stews, and rice seasoned and cooked with various ingredients in an earthenware pot at all times. Aizu Yamajio (salt) is used for charcoal grilling of thigh meats grilled over the fireside. Eggs of Kawamata Shamo (gamecock) are used for egg yolks that are added to homemade tsukune (chicken meatloaf made with eggs) and raw egg rice for finishing off the meal. The liver, adored by regular customers, is exquisite.