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Kurobatei, a maguro tuna specialty shop, has been a cornerstone of a local Japanese fishing town for over half a century. This hidden gem serves ultra-fresh sashimi and signature maguro dishes, offering a dining experience infused with the freshest ingredients, local craftsmanship, and a warm family atmosphere. The journey includes a visit to the Misaki Port fish market, a vital hub of the port city for over 100 years. As a wholesale market, it’s uncommon to see restaurant owners here, but Takuya and his family take pride in selecting and serving the freshest, highest quality fish to their customers, visiting the market every morning. They even participate in the Fish Market Tuna Auction, a tradition started by Takuya’s grandfather, who was renowned as the top maguro fisherman of his time.

In the Misaki area, it’s a local specialty to eat the more unconventional parts of tuna, such as the throat and jaw—a technique developed by local fishermen. During long voyages at sea, Japanese tuna fishermen would enjoy these lesser-known parts, often unavailable in markets, and cook them with international spices gathered during their travels, creating a unique fusion style of tuna cuisine.

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