Sushi in the Tango area is a reasonably priced alternative to the more expensive options in central Kyoto. A restaurant popular with locals means quality fare. Miyazu, known nationwide as the location of the famed Amanohashidate viewspot, is also home to Namiji, which is one such sushi restaurant frequented by the local community. The restaurant is run by Yoshihisa Kishimoto, a native of Miyazu, and his wife. Every morning, Kishimoto personally visits the local port to select and purchase freshly caught fish for his sushi. Namiji is known for serving fat-rich, flavorful seasonal fish as well as rare species that can only be caught in this region’s waters.
For first-timers, Kishimoto recommends the jizakana nigiri, locally-caught sushi (7 pieces), or the kaisendon seafood rice bowl (both 2,200 yen). On the day of our visit, the fish included red-spotted grouper, yellowtail amberjack, and the red cornetfish. The fish served at Namiji are often unique to the region and the names might be unfamiliar. Rest assured, photos of the fish Kishimoto purchased that day are posted in the restaurant, and he points to them and tells diners of their characteristics. The sushi has a pleasant texture, melts in your mouth, and has a wide variety of flavors. The delicious koshihikari rice, grown in the region, is a perfect complement to the locally-sourced fish.
The warm smiles and hospitality of the Kishimotos make you feel relaxed and welcome at Namiji.
The Kishimotos are both certified sake sommeliers and offer sake from six local breweries that they have personally selected. The pairing selection ranges from full-bodied sakes to clear, crisp, and dry options. Nurtured by the nature of Tango, the fish, rice, and sake are a perfect match, complementing each other’s flavors. Additionally, seasonal delicacies such as Tango torigai shellfish in summer and Matsuba crabs in winter are another reason to experience dining at Namiji. Any time of year is the best time for a visit.
Visitors can book through Umi no Kyoto DMO Tour Center via email: tour@uminokyoto.jp.
Anyone who has eaten sushi knows that komezu (rice vinegar) is an indispensable part of Japanese cuisine. Among the many makers of rice vinegar throughout Japan, Iio Jozo in Miyazu produces outstanding, flavorful rice vinegar using a traditional process that takes nearly two years. Iio rice vinegar is used by sushi artisans and professional chefs all over Japan, as well as by some of the finest kitchens in Paris, New York, San Francisco, and many other far-flung destinations.
Iio Jozo was founded in 1893, on a site next to Kunda Bay just to the east of Miyazu City. Akihiro Iio, the fifth-generation head of Iio Jozo explains, “The raw material for rice vinegar is sake. First sake is brewed, then acetic acid bacteria is added to it, and only then can it be fermented into rice vinegar.” Currently, most manufacturers in Japan purchase their sake from external suppliers, but at Iio Jozo, they start from the sake brewing process to make truly delicious rice vinegar.
At Iio Jozo, the first step is to select the right ingredients to make their sake. For more than 50 years, the brewery has been using subterranean water from the surrounding mountains and locally grown, pesticide-free rice. Furthermore, Iio Jozo has leased some of the terraced rice paddies in Miyazu, and the brewers grow rice themselves, thereby supporting the preservation of the beautiful local scenery and natural environment.
The key to rice vinegar production is the traditional method of slow fermentation using only the power of bacteria, which takes about 80 to 120 days. If oxygen were to be supplied artificially, fermentation could be completed in just one day, but Iio states with pride, “Taking the proper time to ferment produces a full-bodied, rich aroma that cannot be found anywhere else.” Iio rice vinegar uses a larger amount of rice than most other vinegars, which gives it a lot of umami.
After fermentation and maturation, the resulting vinegar is a shining, golden color. The clean water and air together with the rich, fertile soil of the Tango region are all a part of Iio Jozo rice vinegar. Visitors can purchase from the store inside the brewery, from supermarkets in Miyazu City, and Michi-no-Eki roadside stations (designated rest areas found along roads and highways), so be sure to pick some up as a delicious souvenir.
