Uokyu Ningyocho

“Let me put you onto my favorite way to flavor fish in Japan. Similar in preparation to saikyoyaki, kyō kasuzuke is fish marinated in sake lees, which is a little less sweet and a little more sake-y in flavor than saikyoyaki. Uokyu is faaaamous for their kyō kasuzuke and was founded in 1914. They have multiple locations throughout Ningyōchō, and this one is more of a takeout spot than it is restaurant. As seen in: An afternoon in Ningyōchō 🍠”