This is one of the dishes featured in our dinner course.
We cook a local fish called “Akatamagashira,” which is rather uncommon in this area, and finish it under the salamander to crisp the skin.
It is served with two sauces: one made from a broth of Akatamagashira, combined with a purée of “Shitamachi Bijin” white eggplant and spices; and another, a “Romesco” sauce made with roasted nuts and tomatoes.
Akatamagashira is a fish mainly caught around Kagoshima Prefecture. Its texture is somewhat between grunt (Isaki) and golden threadfin bream (Itayori), and it remains tender even after cooking.
The bones produce an exceptionally rich broth, making it highly suitable for “caldo,” the base stock used in Spanish cuisine.
It’s one of those fish I consider myself lucky to come across.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
