Kadoya restaurant

A long-established restaurant that has been in business for three generations. It is said to be the birthplace of "shirasu-don," a bowl of hot rice topped with shirasu (Whitebait), and it is said that this restaurant is the birthplace of "shirasu-don", a bowl of rice topped with shirasu. The secret to enhancing the delicate flavor of shirasu lies in the original sauce. The flavorful sauce, based on Yuasa soy sauce, a local specialty, honey with Arita tangerine, and umeboshi (Japanese pickled plum) from Kishu, is the best match for shirasu.

When it is in season from September to November, the fish is caught in the morning, so people make a queue in front of the restaurant to get it even before the opening. Not only can you enjoy kama-age (boiled shirasu), but also fresh raw shirasu, which is the key to freshness, is also available on the menu.

With one of the largest catches in Japan, it is no exaggeration to say that Shirasu is one of Wakayama's representative brand-name marine products. There are many fishing grounds in the prefecture, including Wakaura Bay, Yuasa Bay, Tanabe Bay, and off Shingu. Shirasu is the young of anchovy, spotlined sardine, and round herring. The body is originally translucent but it turns to pure white after being boiled and produces a fluffy texture.

The fishing grounds in Wakayama are lined with factories that can boil the fish, and the environment is perfect for processing the freshly landed shirasu right away without losing its freshness. Thanks to the excellent fishing grounds and the system that allows for immediate processing, we are able to obtain high-quality kama-age shirasu.