Discover the Art of Japanese Fish Pickling at Suzunami - From Nagoya to Tokyo: How Moriguchi Pickling Transforms Fish

My recommended set meal: "Nagoya-Gozen"

After the meal, they serve a glass of Ume-sake

There is a restaurant I love in Roppongi, Tokyo, called "Suzunami." This restaurant specializes in fish dishes and serves a variety of fish, such as silver cod, barracuda, Spanish mackerel, and more, prepared using a traditional pickling technique from the Nagoya area.

The technique, known as "Moriguchi pickles," uses sake lees and mirin, which is a sweet type of sake lees. Originally, this method was used for pickling vegetables like Moriguchi daikon radishes, cucumbers, and others. However, this restaurant has expanded its application of the pickling technique to include fish.

The fish here is absolutely breathtakingly delicious. While you can purchase the pickled fish to cook at home, it is quite challenging to prepare in a home kitchen because it burns easily.

Photos by Tsukubu

Suzunami

9-7-3, Akasaka, Minato-ku, Tokyo, Japan

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