Sakana

Fish! Nowhere else than in Japan’s kitchens, you’ll find a deeper love to fish. If raw, boiled, pan fried, deep fried, or grilled, fish is prepared in every possible way a chef can wish for.. sea urchin sushi, yellowtail buri daikon, shioyaki sea bream, tuna katsuo, sanma-no-nitsuke saury, miso-zuke salmon, nanban-zuke sardines, mackerel aji-furai, whitebait shirasu donburi, fugu nabe tecchiri, chopped fish namerou, sun-dried himono, or kabuto-yaki fish head, just to name a few popular ones.