🍜 Miyasuke Sushi弥助寿司

The long-established sushi restaurant, which opened in the 15th year of the Meiji era (1882), is now run by the fourth and fifth generations of owners. Its signature dish is "熟壽司" (narezushi), a local delicacy from Kishu. Narezushi refers to a food made from salted fish and rice that has undergone lactic acid fermentation. In Wakayama Prefecture, narezushi mainly uses mackerel and is known as one of the "three major narezushi" in Japan, alongside Shiga Prefecture's funa-zushi and Akita Prefecture's ankou-zushi. Narezushi originated in an era without seasonings like vinegar and sugar, with salt being the only seasoning used. It has a unique aroma that changes with the seasons and the degree of fermentation, so if you have the chance, be sure to challenge the flavor of this so-called "ancestor of sushi." Additionally, there is a variant known as "早壽司" (hayazushi), which is a modern adaptation of narezushi that incorporates vinegar to suit contemporary tastes, without using excessive seasonings to preserve the freshness of the mackerel. The sweetness of the mackerel perfectly combines with the vinegared rice, resulting in a richer texture. Other offerings include sanma-zushi (saury sushi) and ko-dai-zushi (small sea bream sushi) made with yuzu vinegar, as well as sweetfish simmered sushi. It is recommended to enjoy these dishes paired with local sake such as "紀土" (Kido) and "黑牛" (Kuro-ushi).

Taste the so-called original sushi, "Narezushi." There is also the rich and easy-to-eat "Hayazushi." Additionally, you can enjoy sushi rolls and pressed sushi. A variety of local sake is also available.