Sakana no Terasaka - Okayama

The atmosphere of the store is good. The sashimi is the best.

A small restaurant with two faces: a fish shop at noon and an izakaya at night. Reservation is essential at a popular restaurant that people who know know you can get fresh and high quality fish at reasonable prices. The menu is completely Japanese, but the interior is a little Western with a brick-like wall. Whether the pretreatment and management were so good, there was no smell of odor, and the cleaning was widespread and clean. The clerk was nice and friendly, and it was nice to be cheerful and helpful. “Buri Shabu Ponzu” was served as a beer when ordering beer. The yellowtail cut into a thick sashimi size is fast-boiled for a half-life and has a moist and crisp texture. The greasy ponzu vinegar refreshed the fat that melts when activated by heat. Despite this, I was convinced that this restaurant was a big hit with a bite of taste and volume. After that, `` raw oysters '' `` special assorted sashimi (sawara, return salmon, octopus, flat eyes, octopus, salmon) '' `` sardine mackerel '' `` burdock karaage '' `` ehire '' `` smoked tempura '' `` shrimp sashimi '' I ordered "Ponzu" and "Tuna Chazuke", but they were all exquisite and ate with cheers. “Assorted special sashimi” and “Sashimi sashimi” are both large and sharp, with a strong and delicious taste (← abovely, the sashimi of Toro-like return candy and freshly touched tongue). "Hamo tempura" and "burdock karaage" have a thick and large body sealed in a solid garment. “Saba mackerel” is a perfect combination of soft and chewy kumbu like wakame and mackerel with a little bit of vinegar tightening and condensed umami. The raw oysters and oyster boiled ponzu are fresh and fruity, soy sauce is juicy, and the boiled oysters are concentrated in sweetness and soft toro (← refined restaurant style with shredded coconut skin and autumn leaves grated. I was impressed with the delicate finish and the detailed attention.) “Ochachazuke” is not a common sesame soy sauce, but it has a nice finish with a light soup stock and a gentle taste that heals drunk bodies from the core. There are many types of sake and shochu, and there are plenty of alcohol, so you can fully enjoy the harmony of sake and food. Anyway, I don't know a fish restaurant where every dish is generous and conscientious. I was guessed that I tried to eat Ochazuke separately, and it was perfect until I prepared dishes and bowls for each person. Someday, I would like to go to eat "Seafood bowl", "Sawara sashimi", "Tara Shiroko ponzu" that was recommended in the menu table.

It's a great location and the number of seats is small, so reservations are required. If you don't have a seat open during the walk, buy it If it is free, it will be lighter. It's a very friendly shop, so it's a secret place for me personally, but I like it so it's spread. The fun place is shared with everyone ♪

It's tasty because it's a tavern that the fish shop is doing. However, it is difficult to use with a large number of people because the store is very small.

If you eat the fish here, you can't go anywhere else ❗ It's a cheap and delicious utopia

This is the place to eat fish around Okayama Station. The customer service is good and the fish are delicious anyway. Boiled oyster ponzu was the best.

An izakaya run by a fishmonger. There is a shop behind the fish counter. The inside of the shop is small with only 3 tables and a counter. I had made a reservation in advance this time, so I was able to enter the store, but it seemed to be a popular store, and all walk-in customers and telephone inquiries that came one after another were refused due to full capacity. As a fishmonger, fresh fish are popular, so first choose a special assortment. This assortment is all natural products. The sashimi was thickly sliced ​​and all were really delicious! Especially, the sashimi of Spanish mackerel was very soft and exquisite with the texture that the sashimi loosened along the fiber when it was put in the mouth. No matter what you eat, you will be impressed by the deliciousness of the other meals. There are a lot of local sake, so even sake lovers can't stand it. Due to the fate of a popular restaurant, it was a two-hour system, and there were two stages: the last order for fried food and grilled food, which took time, and the last order for the whole. When I come to Okayama, I would like to visit again.

I went there on Saturday, October 9th. Sashimi, boiled black rockfish, scratches, steamed clams in soy sauce butter. Everything was delicious. The state of emergency was lifted and it was virtually full and lively.