Translated by Kanako Fukuma
Feast Yourself With Noto’s Freshest Seafood at Janome Sushi
Written by Kana Shm
In the region of Nanao City, Ishikawa Prefecture, Wakura has more to explore other than its finest hot springs: quality seafood. Because of the majestic surrounding between the ocean and forest, unique shape of Nanao bay has been favored by abundant plank
In the region of Nanao City, Ishikawa Prefecture, Wakura has more to explore other than its finest hot springs: quality seafood. Because of the majestic surrounding between the ocean and forest, unique shape of Nanao bay has been favored by abundant planktons and became a home for fishes. Then how can we take full advantage of visiting this fishy paradise – Sushi, undoubtedly.
Eating Locally Is Wallet-friendly
Situated not far from Wakura Onsen Sōyu, the street named Bentenzaki Dori has a number of Japanese-style restaurants. Janome Sushi is one of the popular choices, has operated business since 1967.
As more visitors from all over the world come and stop by, now the owner chef is learning English so he can explain what is served to customers from overseas.
The owner promises to use the local products, since he believes that is what enhances taste of raw fish grown in the area. Soy sauce is specially crafted at Sakurai Shoyu Miso Factory in the neighborhood. Encountering its deep rich flavor, any sushi tastes better than ever. For sushi rice, he selects Noto Koshihikari taken care of by contracted farmers. Koshihikari is one of Japan’s most premium varieties of rice, largely known for its sticky texture. Noto Koshihikari is less mushy on the other hand, even individual grains are clearly visible; simply because the experienced chef knows every single grain of rice has an important role to perform in sushi.
For Anyone of You Not Knowing What to Get
Hello fellow indecisivers. See our recommends below:
"Noto-zukushi" Set 2,200 yen
10 seasonal assortments. Selection depends on what is in season and varies time to time (photo taken in February). From top to bottom and left to right: Kajiki tuna, squid, Akanishi-gai (red sea snail), yellowtail and crab, plum clam, sweet shrimp, flatfish, horse mackerel, oyster.
"Jō Nigiri" Set 2,500 yen
All-time favorite stars are in one plate. Clockwise from top left: Akanishi-gai, flatfish, crab, turban shell, sweet shrimp, fatty tuna. Another gems are in the middle, sea urchin and salmon roe.
Mackerel in Winter, Akanishi-gai in Summer
Everything tastes at its best in different season. Here are their winter and summer speciality you don’t want to miss.
Mackerel sushi called Battera, is a solid option for winter (5 pieces for 1,200 yen). Battera is a traditional pressed type of sushi topped with pickled fatty mackerel and thinner Kombu seaweed on. Despite its subtle existence, Kombu sheet from local shop Shirai, adds the delicate flavor.
Summer, June to August, is the season of Akanishi-gai (350 yen per piece), red sea snail sourced in Nanao bay. Not only does this sweet whelk satisfy your appetite, but also fuels your curiosity with its crunchy texture.
Come explore more of sea treasure only available in Noto peninsula. Be careful not to sink into too much deliciousness!
Address: 20-7 Wabu, Wakura-machi, Nanao-city, Ishikawa Prefecture
Open: Daily, 11:00-14:30 / 17:00-23:00 (Closed occasionally)
Credit Cards: Visa, Master, American Express
Station: Wakura-Onsen Station, Nanao Line
Access: 7 min drive from the station
Price Range: 1,200 yen ~ (prices in the article does not include taxes)
Website: Janome Sushi