I have eaten freshly pickled fresh fish caught at the `` fish market cafeteria '' attached to the home of the best cold yellowtail `` Himi Cold Buri''Himi fishing port
The winter is especially famous in the season of yellowtail, are trapped in the nets of Toyama Bay, is the 'Secret cold the first time' in the brand the first time that has been Sera in Himi fishing port. In Himi fishing port where such `` Himi coldness '' is competed, `` Fish market cafeteria '' where you can eat freshly caught fresh fish is attached, so I was curious what kind of fresh fish you can eat So I actually went to eat.
Fish Market Restaurant-Home Page
The fish market cafeteria is located on the second floor of the Himi fishing port where the auction of 'Himi-Kobari' is held. Himi Fishing Port is about 16 minutes on foot from the nearest station, Himi Station .
As you approach the fishing port, there is a sign called 'Fish Market Dining Room', so follow the instructions.
As you proceed to multiple fishing boats sideways as a fishing port ...
A building named Local Wholesale Market Himi Fish Market appears. There is an entrance marked 'Fish Market Cafeteria' in that corner, so go in and go up the stairs ...
It was possible to overlook the Himi fishing port from the second floor. Since I visited Himi Fishing Port during the lunch time, fish packing was done, but it seems that auctions are taking place in the morning.
At the fishing port, 'Himi-Kobari' was just packed in a box.
Just above the fishing port is the fish market cafeteria. It was just lunch time, and there were many customers outside the store who came to eat fresh fish.
A waiting board is prepared at the entrance of the shop, so write your name first and wait for a while. Since you can see inside the fishing port where you do not have a chance to see it, when you are taking photos,
I was able to enter the store in no time. It was a thriving year-end and New Year holiday, so it took 30-40 minutes to write the name on the waiting board and order food.
There was also a board called “Fish Arrived Today” inside the store, and on that day, the grilled fish was “Red Sea Bream” and the fry was “Hiramasa, Sawara”.
The basic menu of the fish market cafeteria is like this. Himihamadon, a seafood bowl made with freshly caught fish, Sashimi set meal with recommended local fish, Toyama prefecture's specialty product, Shirabi Sashimi, Himi's specialty product, Himi Udon There is also a restaurant ramen with a back menu that is not like a fishing port.
In addition, during the winter season, a 'Himi-Kobari' menu is also available. The menu included sashimi, rice bowl, shabu-shabu, grilled “Himi Koburi”, and even radish.
So I ordered various things and waited for a while at the seat. A cassette stove is placed on each table in advance.
Only about 5 minutes after ordering, fisherman's soup that came with a bowl and set meal was provided in a clay pot. You can wait while eating fisherman juice until other menus are offered. In the following photo, two fishermen's juices are placed in a clay pot.
Fisherman's juice contains several types of fish,
In the clay pot, there were roughly three or more fishermen's juices in a bowl.
The fisherman's juice contains a lot of ara, so it has a lot of bones, but the fish taste comes out firmly and it is tastefully finished. The surimi is very soft, and the smell peculiar to fish is small, so even those who are not good at surimi can eat it without problems.
Next was the winter-only 'Kanburi Shabu-Shabu' (tax-excluded 1500 yen).
In addition to 6 slices, it comes with Chinese cabbage, carrots, shimeji and enoki.
At first, put the lid on the pot, and when the broth boils ...
Put vegetables.
And then I'll make the first time. It is OK if the surface is slightly colored.
Eat radish with grated radish and condiments. In the cold, the taste is very concentrated, but the fat is firm and melts in the mouth in no time. Shabu-shabu removes a moderate amount of fat and can be easily eaten with ponzu, so there is no impression that it is greasy. Of course there is no smell because it is fresh.
Next, 'Himihamadon Hansamori (Omori)' was offered (2290 yen excluding tax). Along with this, fisherman's juice, one dish, and pickles are attached. Himi Hamadonburi is
When comparing the size of the bowl with iPhone 11 Pro, it is as follows. Height is over two thirds of iPhone 11 Pro.
The bowl is about the same diameter as the iPhone 11 Pro.
Light pink fillet is Medina. Of the three fish, it has the least habit and the lightest taste without odor, and is perfect for sweet soy sauce.
Hiramasa is lightly grilled on the surface. Although the smell is more peculiar to fish than medina, it is firmly greasy and umami is stronger. It is good that the difference in flavor accentuates because the surface is roasted.
Sawara was the tightest of the three and enjoyed a crisp texture. The fat is firmly on the winter season, but the smell unique to fish may be the strongest among the three.
This is the amount of rice in Hansamori. A large amount of sashimi is served, so you never have too much rice.
There was one sweet shrimp on the top of the bowl, and it had a rich taste with little smell and sliminess.
Finally, let's eat 'Kaburi Bowl' (2800 yen plus tax). There are 18 pieces of sashimi for the first time served on the cold rice bowl.
The season of cold winter is generously served.
In the cold, the fat is firmly firm and the body is tighter and tighter than shabu-shabu. Just before I ate Himihamadon, I knew that the melting of fat in the cold was exceptional compared to Hiramasa and Sawara.
The part with fat and the part with less fat can be enjoyed at the same time, and the lean part is very crisp and firm. It was a bowl with a glimpse of various aspects of yellowtail. Although it is certainly a little expensive compared to Himihamadon, it was a good feeling to be able to eat as much fresh coldness as you like this season.
The fish market cafeteria is closed on the third day of New Year's Day, but since then it is normally open from 6:30 to 15:00 in the morning.
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