お値段ちょいとお高めですが、八丈島料理を堪能できました : Sannemme no shima jouhachi

``Jima Johachi, a third year student.'' A 6-7 minute walk from the west exit of JR Tsurumi Station, this is an Izakaya (Japanese-style bar) that serves rare and Hachijojima cuisine. The store opens at 6pm. When I entered after a little while, there were already three groups of customers getting excited. I wonder if they open earlier. There are some four-person tables and counter seats. I took a seat at the counter and first had a draft beer (550 yen, tax not included). The appetizer was hijiki (300 yen). In addition to Hachijojima cuisine, the menu also includes many standard Izakaya (Japanese-style bar) menu items. However, I would like to try some of Hachijojima's specialties. I ordered Asuka leaf Tempura for 580 yen and Muroji Kusaya for 1,280 yen. The shop is staffed by three people: the manager (a young man) and two women. The number of customers is increasing gradually, and the staff seems to be busy. Kusaya is here. It's on the iron plate. This is my first time seeing dried fish on a griddle. What came with it was chili pepper and mayonnaise. This is the first time I've used mayo on dried fish. Actually, this is my first time eating Kusaya itself. I wanted to try it once. What if my body can't handle the strong smell that I've heard about? It's a pretty good price though. As a result, everything was fine. On the contrary, it was very delicious and very satisfying. There is definitely a fermented smell like ammonia. But it wasn't as intense as I had feared. The extent of these foods probably varies depending on the manufacturer. The kusaya used at this shop may have a relatively mild odor. The flavor of Kusaya is added to the dried Japanese horse mackerel, giving it an extra umami flavor. Anyway, the dried fish eaten with mayo is delicious. This may also be suitable for general dried fish. Let's try it at home next time. Next was Asuka leaf Tempura. A long time ago, when I went to Kozushima and Niijima on official business, I ate Asuha, and my impression at that time was that the leaves had a grassy smell and were very assertive. The Asuha here today is very light. When I sprinkled it with rock salt from South Africa, as the chef suggested, I tried eating it with table salt, which gave it a slightly more delicate taste. The beer was long gone, so next time I'd switch to shochu, a specialty of the Izu Islands. They have shochu from each island, including Aogashima's blue shochu, which is said to be a fantastic shochu, but since it's quite reasonably priced, I decided to try Hachijojima's shochu. Nasakejima potato 780 yen with water. I usually drink sweet potato shochu from Kagoshima at home, but I can't really explain how it's different from that, but it's much lighter. The menu says it's "like dried potatoes," and that's exactly what it says. You can feel the sweetness of dried potatoes. Then, I ordered a dish that I had no idea what it was from the menu, Nyoge Imo Shuto (480 yen). In addition, the shochu can be replaced with Edo chu for 880 yen, also mixed with water. When I saw the taro, it was a large taro. It is divided into three parts. Liquor thief on the side. Speaking of taro, it has a thick taste and is also thick, but Japanese ginger potato is neither thick nor thick. However, it was so chewy that I could barely cut it with chopsticks. If you eat it with Shuto on top, the salty taste of Shuto and the rich taste of sweet potatoes will make the drink go better. If you eat the sweet potato alone, it doesn't have much taste, and it's similar to the salty taste of a sake thief. To finish off, we had island Sushi (880 yen for 4 pieces). Shima Sushi is white fish marinated in chili peppers and soy sauce. This was my first time eating it, and I was impressed by how delicious the pickled white fish was. The spiciness of the chili pepper is just right. The cost was 6,215 yen. The price was a bit high considering the location of Tsurumi. However, I was able to enjoy Hachijojima cuisine that cannot be tasted anywhere else nearby.