Carp Shige 鯉しげ
- Area
- Saga
- Access and surrounding information
- Access and surrounding information
Enjoy Carp Dishes That Will Make You Fall in Love With Carp at a Restaurant Run by Two Generations of Parents and Children
A famous carp restaurant located upstream of the Shimizu River, one of the "100 Best Waters" selected by the Ministry of the Environment. The first generation is still working in the kitchen, and his son, the second generation, has inherited the skills and passion of the first generation. Carp has a strong image of being fishy, but at this restaurant you can learn how to manage and cook carp to eliminate that taste. They serve delicious carp dishes to the many people who visit. If you want to enjoy the crunchy texture of carp, we recommend the "carp arai". Wash the carp meat at the perfect time and freeze it with ice. That “water” is the local water source, the famous Shimizu. The store's philosophy of "compassion" is also reflected in the barrier - free private rooms.
Koi Are Managed and Raised in Carefully Selected "Fish Tanks"
The restaurant features tanks that maintain optimal water temperatures by combining spring water from the Seiryu and Shimizu Rivers with groundwater in a 24-hour circulation system. By keeping the koi unfed for 20 days, the fish lose their characteristic muddy odor, resulting in firmer, more flavorful flesh. This transformation highlights their remarkable texture and taste.
Refined Knife Skills Perfected Through Years of Training
In fact, carp is a fish with large individual differences in flesh quality. The placement and thickness of the small bones vary. Through years of experience and study, he can tell just by the feel of it with his hands. Insert the knife at the angle and speed that best suits the flesh and bones of the carp in front of you, and carp it to the thickness that gives it the best texture.
