遠赤外線でじっくり焼き上げる「原始焼き」、短時間でさっと炙る「わら焼き」。コンセプト秀逸な居酒屋。 : Yakiwo Kiwameru Hibi

[Mishima City, Shizuoka Prefecture] Monday, July 25, 2022 A charcoal grill Izakaya (Japanese-style bar) located in Honmachi, east of Mishima Hirokoji. They serve a variety of ingredients, including straw grilling and "primitive grilling". The location is... From Mishima Hirokoji Station, proceed along Hirokoji toward Mishima Taisha Shrine (east). Turn right at the Honmachi intersection, proceed in the opposite direction to Mishima Station, and you will find it on your left. 6 minutes walk from Mishima Hirokoji Station, 12 minutes walk from JR Mishima Station. Closed on Sundays and the second Monday of the month. It is a new restaurant that opened in January 2020. It feels like it was hit hard by the COVID-19 pandemic, but The first floor has 8 counter seats and 2 tables for 4 people? (28 seats) There seems to be a tatami room on the second floor (22 seats) All seats are non-smoking. There is a hearth on the left end of the counter, where the "primitive grilling" takes place. Just to the right of that is a one-gallon can, which is where the "straw grilling" takes place. It's fun to watch the signature dishes being cooked, but the temperature rises, so it might not be suitable for people who don't like the heat in the summer (lol). The clientele is about half regulars and half newcomers. The ratio of female customers seems to be high. It was full after 7pm, so if you want to be sure to get in, it might be best to make a reservation. There are three staff members. When it's full, it seems like it's close to the limit? The young male staff member was very attentive and made a good impression. Here is a partial list of the menu... [Primitive grilling] Horse mackerel, sardines, mackerel, conger eel [Wara-yaki] Bonito, golden-eyed snapper, conger eel, Japanese beef [Charcoal grilling] Clams, oysters, abalone, seared firefly squid, onions, corn [Single dish] Assorted sashimi, namero, grated salmon roe, salted sweet Tempura, mentaiko tempura [Vegetables] Shio-koji choregi salad, Mishima Croquette, deep-fried tofu, fried garlic, daikon tempura [Meat Dishes] Chicken stamina with black pepper, chicken Tempura, Cow tongue tongue and daikon [Finishing dish] Seafood Bowl bowl, alfonsino soup, sake affogato, seared marshmallow -------------------------------------------------- ■Alcohol ◎Draft beer (¥650) *10% tax included The brand is "Sapporo Shizuoka Beer". It's good to feel the regional flavor even with the draft beer! ◎Cold sake "Gakki Masamune" (half a cup, ¥680) Honjozo Nakadori I thought it was sake from around Hamamatsu, but it's actually sake from Nishishirakawa-gun, Fukushima. You can order in half-cup (90ml) increments, so you can enjoy a variety of brands. ◎Sake Lemon Sour (¥650) It comes with a pure white "cotton candy" on top of the glass! When you pour sake over the cotton candy, the sour is created in the glass. I didn't have time to take photos, so as a food blogger, I wanted to pour the sake myself (^-^;) The sake used is Shizuoka Yui "Masayuki". I thought it would be sweet because of the cotton candy, but it was surprisingly not sweet. The alcoholic taste was also not too strong. ◎Sakenic (¥650) Sake mixed with tonic. They have some interesting things on the menu. The tonic was more bitter than I expected. The carbonation was also strong, making it a very refreshing drink. -------------------------------------------------- ■Appetizer (¥500) First, a charcoal grill was prepared on the table, and raw scallops, nori seaweed, and shiso leaves were brought out. Scallops can be eaten raw, but as the description says "isobeyaki", you have no choice but to grill them! It takes time, but it's so much fun to grill them yourself on the charcoal grill. Once they're cooked to the right degree, wrap them in seaweed and shiso leaves and take a bite. -------------------------------------------------- ■Deep-fried summer vegetables (¥590) A dish of bitter melon, bell peppers, and pumpkin topped with plenty of grated whitebait. The bitter melon is not too bitter, but has just the right amount of bitterness. It's sure to give you energy! The overall flavor of the broth is strong, making this a very satisfying dish. -------------------------------------------------- ■Sweetened young sweetfish (¥690) Homemade, with a semi-rare texture. The sweetness is subdued, with the bitterness of the ingredients bringing out a mature taste. Not limited to this dish, the fact that it is served in an elaborate dish is also a highlight. -------------------------------------------------- ■ Primitive grilled mackerel (¥890) It takes more than 30 minutes to prepare, so you should order the "primitive grilled" first. Like robatayaki, the seafood is grilled on a skewer about 15cm away from the charcoal heat source. In other words, it's "salt-grilled mackerel"... By grilling it slowly over a strong flame, you can visibly see the excess fat dripping off. The true value of this cooking method seems to be revealed the more fatty the ingredients are, such as mackerel and conger eel. The taste is excellent, and the salt sprinkled on the skin alone makes you want to drink sake♪ It's a very rustic dish. The volume is small, so it's okay to order 2-3 types by yourself. -------------------------------------------------- ■ Straw-grilled red snapper (¥1100) Straw is placed inside a 18-liter can, and after it is ignited, it is grilled by roasting it in the air. The flames burning in front of you naturally draw your attention. The grilling time is not that long, so unlike the primitive grill, it arrives without much waiting. It is semi-rare, so it is not grilled fish, but more like sashimi. It is not salt-grilled, so it is served with wasabi soy sauce. It has the fattiness that is unique to golden-eyed snapper! It was less than I expected, so I think it would be more enjoyable if it was a little more. -------------------------------------------------- ■Charcoal grill ◎Onion (¥400) It is grilled with its thin skin on in the kitchen, not on the hearth. Steam rises up! The heat brings out the sweetness of the onion. The miso and mayonnaise dip also brings out the charm of the vegetables. It is simple but delicious, and especially resonates with the sweetness of the sake. ◎Corn (half ¥390) It is slowly grilled on the hearth, dipped in soy sauce many times and adjusted in the direction of the fire. It takes quite a while, but it is a happy time to stare at it while drinking sake. It is a variety called "white chocolate", and it is certainly sweet when you bite into it! It lives up to its name. The simple seasoning of just soy sauce is a great choice. The smell of burnt soy sauce reminds me of a festival from long ago (maybe). -------------------------------------------------- ■Fried Karaage (450 yen) This is the first time I've heard of this dish. It's more filling than I thought. It has a crunchy and crispy texture, more like a snack than fried chicken. The seaweed is not very noticeable, and it feels like you're eating a batter, but the rich flavor makes it a perfect match for alcohol (^-^) -------------------------------------------------- The bill was 7,750 yen. Credit cards and PayPay can be used. It was a little on the high side, but I guess that's how it is after drinking four glasses of alcohol and trying all the primitive grilling, straw grilling, and charcoal grilling. When you leave the store, the staff will click a "flint" to pray for your safe journey home. It's a unique device that will make you smile.