Manazuru Sakae Sushi

The best season is November. When the refreshing flesh is mixed with the creamy liver, it is exquisite!

6 pieces of local fish and 1 piece each of sea urchin and fatty tuna from Tsukiji, plus a fish head soup. The toppings will change daily.

Six pieces of seasonal fish and four rolls, primarily featuring local fish. The ingredients may change with the seasons.

(Toro) 4500 yen (Akami) 1800 yen

In Kyushu, Ara refers to what is called Moroko or Kue in the Kanto region, but it is a different species of fish. Smaller ones inhabit depths of about 100 meters, while adult fish live at depths ranging from 200 meters to 350 meters. Nowadays, large ones are not often caught nationwide. Large specimens are considered high-end fish with a high market price. Of course, they are delicious when served as sashimi, but they can also be very tasty when cooked in a hot pot after sufficient broth has been extracted. Fish weighing over 5 kg are rarely encountered, and if you do come across one, you might consider yourself lucky.

In the Sea of Japan, it is called Nodoguro and is a high-class fish. It inhabits the waters off the Miura Peninsula and Manazuru in Sagami Bay, but in recent years, its numbers have significantly decreased. Nowadays, it can occasionally be seen as a pleasant bycatch while fishing for Kinme and Kuromutsu. Being a deep-sea fish, it has a considerable amount of fat. It is a fish around 40 cm in length, but the quality of its fat can even feel reminiscent of tuna belly.

A fish that is often caught in fixed nets in May and June, known for its good appearance and taste. Those that cling to the rocks may have a strong odor, but those from fixed nets are caught offshore and have little to no odor. This fish is commonly seen in supermarkets during this season, but the ones caught off Manazuru have a rich fat content and taste distinctly different, making it a fish to be proud of as a product of Manazuru. It is a species that I highly recommend trying side by side. It is delicious whether served as sashimi or grilled. Except for after the summer spawning season, the numbers are few, but winter Isaki is also tasty.

This fish is a popular target among anglers. While most fish typically only move forward, this fish swims up and down due to its skillful fin work. As a result, the fishing rod does not register bites, and the bait can disappear without the angler realizing it, making it a challenging fish to catch. It can be caught year-round, but its peak season is from autumn to winter. During this time, the liver of the Kawahagi becomes larger, and the white flesh mixed with this liver has a remarkable taste that rivals that of fugu. In the past, it was considered a common fish, but recently, the catch has decreased, and now larger specimens are traded at high prices.

Although it is rare in the Kanto region, this fish inhabits sandy mud areas that include rocky reefs at depths of about 40 to 80 meters off the coast of Manazuru and the neighboring Enoura. The flesh is a pinkish white and has a strong sweetness, often served as meunière in French cuisine. The fish from off Manazuru is a variety known as Soko Itoyori, but its taste is almost the same as that of Itoyori. It is a very delicious fish, but due to its rather flashy appearance, it is often underrated. Sashimi is also tasty, but cooking it enhances the umami of this fish even more.

It is a fish that migrates in summer and leaves in autumn, but the summer ones have less fat, and many anglers throw them away. However, for some reason, there are those that stay until around December. The ones caught in November and December have good fat content and are much tastier than the returning bonito. However, they are still few in number and not often seen even by locals, and outside of fishermen, not many people know about this. Local tradition says that eating soda in December can upset your stomach, which suggests that they are indeed very fatty.

The type caught off the coast of Manazuru is called Aka Amadai. It is the most common species of Amadai. This fish is often used in Kyoto cuisine, but it is more commonly prepared as miso-marinated rather than as sashimi. The flesh of this fish is soft, and it cannot be served as sashimi unless it is fresh. It inhabits sandy mud areas similar to Itoyori, but it tends to be found in slightly deeper locations. The waters off Manazuru are also famous in the Kanto region as a fishing spot for Amadai. There are many fans of this fish, and there are not a few anglers who specifically target it in Manazuru. Some large specimens can exceed 2 kg.

The Kaiwari is a fish that can surprisingly be found almost anywhere from Sagami Bay to the Izu Peninsula, typically measuring about 15 to 25 cm, resembling a smaller version of the striped jack. In the past, there were specimens over 30 cm found off the coast of Oshima, but nowadays, large ones are rarely caught. Its taste is delicious, comparable to that of the striped jack. It usually inhabits areas similar to those of sea bream, living in schools. Larger specimens are traded at high prices. While it is delicious as sashimi, the best way to bring out the flavor of this fish is by grilling it with salt.

A high-end fish that inhabits waters 200 to 350 meters off the coast of Manazuru. It can be caught weighing between 1 kg and 5 kg. There are a few fishermen who specifically target this fish, but indeed, only a few large ones are caught each year. In contrast, the ones that are brown on the upper half and slightly silver on the belly are called Ko Mutsu. When this fish grows a bit larger, it takes on a color that is a lighter version of Kuro Mutsu, but it seems to be a different species. This type is often seen from autumn to winter. Both have sharp teeth as a characteristic. There is no doubt that it is a delicious fish.

When it matures, it can exceed a meter in length, but it is said to take several decades to reach this size, making this class a representative of mythical fish. There are few that weigh around 5 kg, but occasionally, they are caught. In Kyushu, it is called 'Ara' and is considered the highest quality ingredient for sumo's chanko nabe. The flesh is firm, and of course, it is great as sashimi.

Although not well known, it has been caught off the coast of Manazuru at depths of about 200m to 350m since ancient times. Of course, being a deep-sea fish, it has more fat than ordinary fish, but for some reason, the ones from Manazuru have less fat compared to other fish, and they also have less of the typical deep-sea fish odor, making them suitable for sushi. They are also slightly smaller in size.

This fish can be found throughout Japan except for Hokkaido, but the sea bream found in relatively calm inner bays like Sagami Bay has a more refined taste and umami compared to those caught in the open sea. In areas with fast currents, the fish tend to be more muscular and have less fat. The taste generally declines depending on the season and location. Along with Isaki and Aji, it is also a representative fish that proves the uniqueness of the fish from Manazuru.

This is a fish that is often caught from autumn to winter. Occasionally, large quantities come into fixed nets during this time. It resides at depths of about 20m to 80m and moves using its front fins. Some can make sounds using their swim bladders when caught. In Kyoto cuisine, it is often used as a soup ingredient. It produces a good broth, and its flesh has a very refined taste of white meat. Larger specimens can exceed 50cm. Although some people may dislike its appearance, it has been recognized for its deliciousness and is indispensable as sushi topping, acknowledged as a seasonal fish.

It is actually called Nisehusakasago, but is usually known as Onikasago. The white part of the lower abdomen in the illustration is called Izukasago, but this is also sold in the market as Onikasago. It inhabits sandy mud areas within rocky reefs. It lives at depths of about 80m to 200m, and larger ones can exceed 2kg. The flesh has a mild white taste with a hint of sweetness. Fresh ones have a texture that is so firm it is hard to bite through. Off the coast of Manazuru, at depths of 70 to 80m, about 1kg can occasionally be caught as bycatch while fishing for sea bream. Its peak season is winter, but it is a delicious fish year-round.

Large ones weighing around 10 kg can be caught off the coast of Toshima in the Izu Seven Islands, while small to medium-sized fish weighing around 3 kg are often caught at depths of 80 m to 250 m off the coast of Manazuru. This fish, once called Daruma, was considered to have no commercial value and was discarded according to fishermen in Izu, but recently, more sushi restaurants have started using it as sushi topping. The surface of the fish body is covered with a mucus similar to that of the tilefish, which seems to be a reason for its unpopularity. The part known as Engawa, or the belly flap, is particularly fatty and delicious. It is not suitable for sushi topping if not fresh. Over time, the flesh becomes mushy.

A delicious fish among the sardine family. Smaller ones can be seen from summer, but the peak season is in autumn. It has a transparent membrane in its eyes, making it look like it has moist eyes, which is how it got its name. Freshly caught ones have a beautiful blue back with a vivid luster, making them very pretty fish. However, like other sardines, they spoil quickly, so the best sashimi is made from those caught on the same day. Most are around 10 to 15 cm, but for sushi toppings, those around 20 to 30 cm are preferable. It makes you re-recognize sardines.

Also known as banana squid or water squid. It is considered the most delicious among squids and has a high market price. The flesh is said to be thick and tender, but truly fresh ones are crunchy like spear squid, with a firm texture and sufficient sweetness. Those that are overly soft and sticky have been aged. From summer to autumn, they gather in groups in bays near land where seaweeds like kajime grow for spawning. Large ones can exceed 2 kg.

This fish can adapt from shallow areas to deep sea at depths of 10 to 350 meters, and it inhabits sandy and muddy areas of rocky reefs. The author's record for the deepest catch is 350 meters, where I was surprised to catch a flatfish weighing about 5 kilograms while fishing for black rockfish. Typically, flatfish weighing around 2 to 4 kilograms are best, especially from early winter to around February. The white, firm flesh has no strong flavor and has a slight sweetness, offering a refined taste. Normally, fish are filleted into three pieces, but flatfish are filleted into five pieces. It is quite a fish with a lot of flesh. By the way, those caught with gill nets tend to get damaged on the engawa part, and they start to spoil quickly from there. If not processed quickly, it will go bad. Although the price is high, caught flatfish is the best.

Usually, when it comes to fish, this Horse Mackerel is probably the most popular fish throughout Japan. However, the taste and flavor of this fish can vary significantly depending on the location and season. Famous varieties include Sekiaji and Matsuwa's Horse Mackerel, but while Horse Mackerel can be caught year-round, the ones from Manazuru that come in around May are equally impressive. Regardless of size, they tend to be quite fatty. Fresh ones that are larger than 40 cm have a firm texture that makes them difficult to eat in any way other than as tataki. But that's the classic way to enjoy sashimi! Eizushi does not let the fish sit to develop its flavor.

Compared to the true sea bream, it is smaller, with adults reaching a maximum size of about 40 cm. The true sea bream has black tips on its tail, but Chidai does not have that. The edges of the gills are slightly red, which is also a characteristic. It is said to be tastier in summer than in winter, but larger and thicker specimens are still quite delicious in winter. Its flavor is considered to be inferior to that of true sea bream, but those from Manazuru are delicious and comparable. Conversely, some people say it lacks the unique sea smell of true sea bream and is tasty. Vinegared dishes and kelp-cured young sea bream often use juvenile Chidai.

The intense pull when hooked makes it one of the representative fish of Manazuru, coveted by anglers. Young fish have striped patterns on their bodies and are also called Shimadai due to their appearance. As they mature, the stripes gradually fade, and the area around their sharp, strong teeth turns black, earning them the name Kuchiguro. They primarily feed on shellfish and crustaceans. Ishidai from winter is richer in fat and significantly more delicious than that from summer.

A fish with a powerful jaw that can crush fishing hooks, similar to the Isidai, sharing almost the same diet and habits. When it matures, the net-like pattern of spots disappears, and the area around the mouth turns white, earning it the name Kuchijiro. Although it is slightly more southern in origin than the Isidai, both can be found in fixed nets in Manazuru. The winter catch is rich in fat and delicious. Many people say that a 2 kg Ishigaki Snapper is tastier than the Isidai. Never put your fingers into the mouth of a live Ishigaki Snapper.

A fish from the scorpionfish family, its body color varies from red to gold, silver, and black depending on the depth and location, and it is found facing upwards on rocky sea bottoms. The red ones are called Okimebaru and are found at depths of about 50 to 100 meters, while the black ones are called Isomebaru and are found in rocky areas from 1 to 20 meters deep. Generally, Isomebaru is considered to be tastier. The standard size is about 10 to 25 cm. Common cooking methods are sashimi or simmered fish. Grilled Mebaru is not commonly heard of nationwide. Its white flesh is light and lacks much flavor, which may be the reason it is avoided.

The Yagara caught in Manazuru is the Akayagara, which is the most delicious type among Yagara. In Kansai, it is often used as a high-class fish in restaurants. Due to its shape, it was not very popular in Kanto, but recently it has become more commonly seen as a high-class fish. It inhabits rocky areas at depths of 50 to 100 meters, but its numbers are not very high. In Kansai, it is prepared in a similar way to Hobou, and it is delicious in any form, but sashimi is probably the best. The larger ones are tastier.

This fish, characterized by its bright red body, large eyes, and fins, schools off the coast of Hatsushima, just beyond Manazuru. It also enters the fixed nets off Manazuru. Generally, it has little fat, but those over 40 cm have some fat. Normally, when grilling fish with salt, the scales are removed, but this fish is grilled whole. Once cooked, the skin can be easily pulled off. The flesh is quite firm.

It has patterns on its body resembling targets. There are various theories that its face looks like a horse. It inhabits depths of about 50 to 100 meters and swallows small fish like horse mackerel and sardines whole with its large mouth. It is often caught while fishing for flatfish or sea bream. It is caught off the coast of Manazuru from early winter to spring. The flesh is very mild, and it is eaten together with the liver. Compared to fish like the filefish, it is relatively light.

There are many types of fish, but Yamato Kamasu (Water Kamasu) and Aka Kamasu (Oil Kamasu) are representative of this species. Aka Kamasu is generally larger. The flesh is plump, and grilled salt preparation is common. Dried fish is also delicious. The flesh is soft, so only fresh ones can be used for sashimi. It is a fish from summer to early winter.

As a fish from the Seto Inland Sea, it is famous as a high-class fish in the Kansai region, but it also chases small fish like sardines from autumn to spring off the coast of Manazuru, entering the fixed nets in the inner bay. Before the spawning season in spring, it has a high body and when it reaches about 1 meter, it has a very refreshing and fine fat, making it delicious. However, since the flesh is soft, only fresh ones are suitable for sashimi. Generally, it is often grilled with salt. The plump texture when you pick it up with chopsticks is unique to this fish. By the way, in Odawara and Manazuru, medium-sized ones of this fish are also called Sagochi.

A slender fish similar to sanma with a protruding lower jaw. In the waters off Manazuru, it is caught in fixed nets as a mature fish around 30 cm from winter to spring. It may seem bland, but the flesh is white and surprisingly has a firm flavor. Freshly caught ones have a blue shine on the lateral line and are beautiful fish. However, when pulled from the fixed nets, the fish at the bottom, due to their weight, often have crushed internal organs and spoil quickly. Over time, the belly area of these fish tends to turn yellow.

Typically inhabits sandy and muddy bottoms at depths of 80 to 120 meters, and comes close to the surface at night to feed. It can be caught even in winter, but in Manazuru, it is commonly caught in fixed nets during the summer spawning season. Its skin is a vibrant silver with a rainbow sheen, often referred to as a saber fish. During this time, the swordfish is also rich in fat, and larger, fresh specimens are so delicious they can be considered white meat toro. It is sold in supermarkets and fish shops as fillets, but since it is a fish that spoils quickly, it is generally prepared as grilled with salt.

In Manazuru, they enter fixed nets from early summer to autumn. They are chased by fish like Mahi Mahi, signaling the arrival of summer. They glide using their pectoral fins, covering distances of about 100 to 300 meters. The taste is milder than horse mackerel, but when prepared as tataki, the texture is subtly similar. Common cooking methods include sashimi and salt grilling. Like abalone, when dried, they exhibit a different flavor. A representative product is Kusaya, made in the Izu Seven Islands, and in Kyushu, the Japan Sea side, and South Izu, they are treated as fish used for making dashi, referred to as 'Ago.' Those accustomed to Ago dashi sometimes say it is tastier than bonito.

As it grows larger, the name changes from Seigo, Futsuko, to Suzuki. Generally, this includes the round Suzuki (true Suzuki) and flat Suzuki. Round Suzuki inhabits brackish areas such as rivers, while flat Suzuki is found in rocky areas. The distinguishing feature is that flat Suzuki has a higher body and scales on the lower jaw. The taste of flat Suzuki is several levels better; round Suzuki, which lives in river areas, can have a strong odor, especially those from polluted rivers. The fixed nets off the coast of Manazuru, which do not have rivers, catch fish that are clean and delicious. It is considered in season during summer, with white flesh and black veins remaining. If the blood is not properly drained, these veins become prominent.

When it comes to representative high-end fish, the Striped Jack is certainly among the top. The best places for this fish are the outer seas of the Izu Seven Islands and the Senjyu Islands, but it was also caught in Sagami Bay in the past. However, due to changes in the currents, it is now rarely seen. Still, it occasionally ends up in nets a few times a year. The best size for eating is around 1.5 to 3 kg. Most of the fish available in the market are farmed, and wild ones are quite rare. The best ways to enjoy this fish are with its high-quality, refined fat, as sashimi or grilled with salt.