Kombu brings out the rich flavor of the fish! Here’s blackthroat seaperch and fresh cod marinated in kombu.

Kelp brings out the natural umami of the fish. For this dish, we’ve prepared nodoguro—known for the sweetness of its fatty flesh—and fresh cod—with its delicate, subtle umami—using the kelp-curing method. By carefully curing these two distinct fish with kelp, excess moisture is drawn out, the flavor of the flesh becomes more concentrated, and the umami of the kelp gently blends in. You can enjoy the distinct differences between these two fish, which are highlighted precisely because they’re both prepared using the same kelp-curing method.

Shin Hinomoto’s approach is to carefully select the fish delivered from Toyosu Market and prepare each dish in a way that best suits the ingredients. Drawing on Andy’s 40 years of experience working with fish, we bring out the natural flavors of the ingredients. Located in the Yurakucho, Ginza, and Marunouchi areas, beneath the red-brick arch, we invite you to enjoy the distinct umami flavors of nodoguro and raw cod, paired with sake.