🍜 KADOYA Dining Hall

KADOYA Shokudo (かどや食堂) is an old-style eatery guarded by three generations of a family. The hot steaming white rice topped with shirasu (young sardines) is particularly popular, and it is said that the "shirasu donburi" originated from this shop. The key to showcasing the delicate texture of shirasu lies in the shop's unique secret sauce. Made with local specialty Yuasa soy sauce as the base, combined with honey infused with Arita citrus, and carefully prepared with Kishu umeboshi (pickled plum), it is truly the best companion for shirasu. During the peak season from September to November, the shop starts serving dishes made from the morning's catch, and there are already lines forming outside before opening. In addition to enjoying the cooked shirasu donburi, customers can also delight in the rare opportunity to taste the raw shirasu donburi, which can only be made with the freshest ingredients. Moreover, it is no exaggeration to say that Wakayama's signature shirasu has the highest production volume in Japan. There are several fishing grounds in the prefecture, such as Ugo Bay, Yuasa Bay, Tanabe Bay, and Shingu Offshore. It is worth mentioning that shirasu is a collective term for several types of young sardines. Originally translucent, shirasu turns completely white when blanched in hot water, offering a fluffy texture. Nearby the fishing grounds in Wakayama, there are factories that blanch shirasu. The elastic shirasu is processed immediately after being landed, ensuring an environment that perfectly preserves freshness. Thanks to the excellent fishing grounds and the immediate processing system, one can enjoy high-quality shirasu.

Famous for being the origin of "Wenzai Fish Rice Bowl." The secret to its deliciousness lies in the original secret sauce. In addition to cooked Wenzai fish, it also offers fresh Wenzai fish, where freshness is very important.