1. "kaisen sushi Shiogama harbor"?

When saying Shiogama harbor of Miyagi , it's a fishing port where Japan takes pride in the landing volume of the eminent tuna. Fresh tuna and Bigeye Tuna tuna have recorded the best of Japan landing volume in particular.
It's also Shiogama city to say that crowded places rate of the sushi shop per the population is highest in Japan.

The this place conveyor belt sushi and that by which much fresh place fish is eaten including landed tuna at Shiogama harbor are "kaisen sushi Shiogama harbor" in such Shiogama city.

"kaisen sushi Shiogama harbor" passes for 35 years at Shiogama fish market, and you have started the Japanese parsley and the sale by Mr. Hideya Kamata who has the experience to which he went (Chairperson present*).

Before the business is started, it's said that what kind of fish is gathered at Shiogama harbor wasn't known by a local person so much. Therefore Chairperson Kamata has started "kaisen sushi Shiogama harbor", targeting a local person's knowing the fish gathered at Shiogama harbor.

Chairperson Kamata is doing stocking personally even now using experience at Shiogama city fish market and. Chairperson Kamata who goes to a store in the afternoon after he goes to a market and participates in the Japanese parsley performed 3 times in the morning at 4:00 every morning.

"Because I have the confidence that I'm defeated by no one if uncooked food is handled."

Gusto got the reputation and a store of Chairperson Kamata who takes pride in so was the store where a line is formed in now.

2. The conveyor belt sushi by which local people form a line at a town of tuna landing Japanese best

A store is also in front of the Sendai Station, but "kaisen sushi Shiogama harbor" will stretch the leg a little and go to the main store in Shiogama.
If it's a train, I get on Senseki northeastern line from Sendai Station, even Shiogama Station is about 15 minutes. I arrive at a "kaisen sushi Shiogama, harbor" Shiogama main store in 5 minutes on foot from there.

The Shiogama main store where "bluefin mizuyou Japanese best" and the art object which is written and it's tuna at the entrance meet in a sign. No, tuna feeling also rises in ou, doesn't it?
It'll be a line in front of the open on a weekend, and the height of the local popularity is felt.

That I enter in the store, a craftsman, lively voice flies about and is full of the bounce. The ingredient for sushi I got on the day in a white board is ZURARI. Something in a place such as "made in Shiogama" and "made in Ishinomaki" is lined up much.

Then I'll eat!

3. It melts in the mouth! I'm impressed with tuna made in Shiogama.

"I want you to eat tuna as expected!"

It starts from "bluefin tuna fatty tuna" made in Shiogama Chairperson Kamata recommends, too. Surprisingly, it was 18 dishes of limitation! A gentle entered small and the fresh bluefin tuna which became the vivid color was carrying rice grains with the size I cover.

That it's put in the mouth, the feel which will be matched with a tongue immediately. There are also no unpleasant taste and bad smell at all. And the taste with which fat was refreshed. Surprisingly, it has been also knocked by elegant bluefin tuna fatty tuna out suddenly.

There are a lot of conveyor belt sushi stores where "detective ingredient for sushi" is put up, but it's long whether this is called large...! Here just like a wristwatch is outstanding in "detective fish raw tuna" and impact. Refreshing lean, the mouth can stuff its mouth fully.

The here where Seared Tuna Sashimi put toppings on the warship on which the back was wound "the warship which burns fatty tuna". The pickled radish made a coarse cut is mixed with tuna.

I think Seared Tuna Sashimi is often eaten by Minced Tuna with Green Onions warship, but if it's a low-price conveyor belt sushi store, bottle butterfly tuna is often used, and it's the simple taste. But "kaisen sushi Shiogama harbor" then, bluefin tuna fish meat around the spine is also used daringly. The food texture of the pickled radish made gusto of tuna and a poly poly was one dish with the very high degree of satisfaction which can be enjoyed at the same time.

Master of MICHIKU SA

The Shiogama harbor where other ones are overwhelmed by the landing volume of the tuna indeed. Where where you have no beautiful lean of fresh tuna and bad smell at all could the comfortable taste even enjoy?

4. Home-grown fresh fish can be tasted up!

It's said that the popularity to home-grown fish is also high according to Chairperson Kamata. Fat Greenling, a soy, Flounder and Limanda yokohamae are always an ingredient for sushi of attention in particular and.

Limanda yokohamae was included on this day, so it was ordered. Limanda yokohamae is the Righteye Flounder learned about as high-grade fish, and a body with feeling of the transparency is very beautiful, isn't it? This is said to be the one from place landed at Shiogama harbor.

When it'll be tried, the elastic food texture is striking for rice cake rice cake. While biting, the sweetness spread damply in the mouth.

Pine leather Righteye Flounder is Verasper variegatus, sole and high-grade fish from the said class and is the fish which says that it's best in the Righteye Flounder. It's also "kaisen sushi Shiogama harbor" that such pine leather fluke can be eaten by "way", well.

By the way, the fish through which one just before "way" lived (It was included in a fish preserve.)

There is steady involved feeling, and the faint and elegant sweetness is felt from moderate fat. When I ate with salt, I found gusto to be drawn out.

Vivid red is red snapper of the feature. You often come across it as luxury place fish at Izu and Numazu, right?

Red snapper of "kaisen sushi Shiogama harbor" is the food texture which is anyway I soft and soft. I was surprised at this. This may be my first time to have soft red snapper to here. It was a very good ingredient for sushi.

Egg and that of the king salmon written on the menu with "limitation" are large salmon roe. It's so salmon roe loving that I order salmon roe certainly to whichever conveyor belt sushi I go.

Petite petiteness, the pleasant elasticity and the flavor were enough taste, and salmon roe of "kaisen sushi Shiogama harbor" was something with the high degree of satisfaction.

Master of MICHIKU SA

White fish has the delicate taste, so the soy sauce is made humble and it's recommended to sharpen and taste a sense as much as possible. I know good or bad of the ingredient for sushi well!

5. [With liquor] a relish taken with sake which goes well with sake is this!

To go well with sushi, as expected, sake. I received "Urakasumi" this time. The long-established store Saura in Urakasumi manufacturer has started in 1724 at Shiogama. The distinguished family who produces sake of a southern brewer of sake way "Urakasumi" and spreads its brand through the whole country.

The Local Sakes I drink by "kaisen sushi Shiogama harbor" is a special word. The abundant taste smells soft and it are considering the feces and the flavor which spreads in the mouth.

The one added to sake "is also mixed with the one of the angler" here. To mix with the mixed material with "if, mix" and take clothes from the same ingredients. Local cuisine of the Fukushima which was also mixed with the one of the angler in the one by which mix fried boiled angler with angler's liver, sugar and fermented soybean paste.

It's thick and ideal for the rich taste as a Japanese relish taken with sake. A small sake cup has been emptied in no time. But a body of the angler which can be enjoyed was very thick and was the rich taste, and which place went well with liquor? As I bite, gusto seeps more.

If they're a heart and summer of rock oysters, true oysters and tuna, besides sea urchin and sea squirt are also the popular side menu and.

And I'll finish the end with the clam Japanese clear soup" many clam entered.

How was it?
I bothered the this place conveyor belt sushi in every region of the country at the Shiogama main store of "kaisen sushi Shiogama harbor" where the tuna landing volume is in Shiogama of the number of whole nationalization this time. Indeed! Of the ingredient for sushi which is so fresh that I feel like growling, variously, the matrix in front of the open is also consent.

That it's a weekday according to a way to the store, all seats, it's possible to make a reservation, the weekend can reserve only small rising. If it's in case of without reservation, it's the time it's easy to enter when from 15:00 to around 16 o'clock.

Please go to "kaisen sushi Shiogama harbor" by all means in Sendai. Further Sendai store, from a Sendai Station east entrance, 5 minutes on foot and Direction, often, it's location.

Master of MICHIKU SA

"kaisen sushi Shiogama harbor" is that there is also a sister store in Tokyo. It's in Ginza, "sushi Shiogama harbor Ginza Pole" is a luxury store only in a counter. It can also be satisfied with the sake by which Tohoku was selected carefully as well as the bluefin tuna directly sent from Shiogama harbor.

The "kaisen sushi Shiogama harbor" where the numbers of the landed tuna and the fresh fish can be tasted easily at Shiogama harbor. Future will be also a store of linchpin attention!

"kaisen sushi Shiogama harbor" main store

• 18-1, Noda, Shiogama-shi, Miyagi MAP
• From JR Tohoku Main Line Shiogama Station, 5 minutes on foot
• 11:00-20:30 (L.O. 20:00)
• 022-367-3838

Drawing room in the back in Sendai and the inn where I pause in Akiuhot spring "Hoshino Resorts KAI Akiu"

Efficacious hot spring in Oshu where history in 1400 is here and Akiuhot spring on Date family relation. Then the "SESERAKI lounge" where I wish for a valley stream can spend some time flooded naturally slowly with the seasonal drink and snack in one hand.

It's also most suitable for 50 minutes and a drive by car from an inn to the "kaisen sushi Shiogama, harbor" Shiogama main store. Wouldn't you like to enjoy the Sendai travel which tastes tuna made in Shiogama and fresh local fish?