Lindsay ArakawaFirst to rec
“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 🍠”
