Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Sunday
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Restaurant information
Details
| Restaurant name |
Katsugyoryouri Narikoma（Katsugyoryouri Narikoma）
|
|---|---|
| Categories | Seafood、Japanese Cuisine、Izakaya (Tavern) |
| Phone number (for reservation and inquiry) |
050-5872-5982 |
| Reservation Availability |
Reservations available |
| Address |
広島県福山市霞町1-4-19 |
| Transportation |
Train: 10 minutes walk from Fukuyama Station on the JR Sanyo Main Line Car: 15 minutes by car from Fukuyama Higashi IC on the Sanyo Expressway 721 meters from Fukuyama. |
| Opening hours |
|
| Budget |
￥5,000～￥5,999 |
| Budget（Aggregate of reviews） |
￥5,000～￥5,999
|
| Method of payment |
Credit Cards Accepted （JCB、VISA、Master、Diners、AMEX） Electronic money Not Accepted |
Seats/facilities
| Number of seats |
70 Seats |
|---|---|
| Private dining rooms |
OK |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK Go north at the corner of Mochizuki Bookstore next door, parking lot (1st and 2nd) 30 spaces |
| Space/facilities |
Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Website | |
| Phone Number |
084-921-0860 |
The photo is [Tai Somen]. After taking a walk around Tomonoura, Japan's most relaxing port in Fukuyama City, we stopped by for dinner. The entrance and interior design evokes the romance of the Showa era. A veteran general swings his arms at the counter. This dish, which I experienced for the first time, featured a whole grilled sea bream on top of somen noodles with sauce. [Wow~] As I was surprised, Mr. Nakai deftly loosened the body of the grilled sea bream, expertly removing the spine and separating it from the head. Next, loosen the other side in the same way, and arrange on a small plate with the sea bream, somen noodles, thin strips of thin strips, stewed shiitake mushrooms, and silk pods. Let's eat it right away.First, let's start with the shiitake mushrooms. The rich ajitsuke prepares the sea bream before tasting it. Next, we will have grilled sea bream meat. At high tide, the ocean currents of the Seto Inland Sea flow from east to west and collide off the coast of Tomonoura, located in the center.At low tide, the currents flow from the coast of Tomonoura to the east and west. In other words, the flow of the tide reverses around the coast of Tomonoura. Ships at that time were propelled by wind and human power. Therefore, by taking advantage of this reversing tide, the ship sails along the current in each direction, east and west. The ships waiting until this reversal began were called ``tide waiters.'' The sea bream grown in this unique ocean current has a gentle texture that maintains its softness without becoming hard even when grilled. Stuff your cheeks with shiitake mushrooms. [delicious! ] This one word sums it up. After resting your chopsticks in the silk pods, you will be served with grilled sea bream, somen noodles, tinsel, and shiitake mushrooms little by little. As expected [delicious! ]. It was a night where I felt like I had made the most of the day, and I was impressed by Tomonoura, the most soothing port in Japan, and the delicious local food [sea bream somen].