"Shark fin" known as a high-class ingredient. What kind of shape do you think of when you think of that "simmered figure"? I'm sure there are many people who draw round things like a thick crescent moon. But have you ever wondered where it was ? No, I'm sure there isn't.

A menu where you can eat and compare the unlikely "Shark fin simmered with shark fin" is now available at the "Seafood wholesaler Hama no Gentamaru" and "Dohanare" izakaya in Musashi Kosugi, Kanagawa. A tasting party for the media was held to coincide with the release on June 1st.


Hama no Gentamaru is an izakaya centered on fresh seafood landed every morning at Miura and Nagai Ports. This time, seven new menus using shark fin have been released, including a comparison of eating simmered figures.

Shark fins are dried and processed shark fins. Obviously, there are fins in different parts. Generally, "tail fins" and "dorsal fins" are boiled. Among them, the tail fin is large, tall, and beautiful in shape, so it is also used in high-end stores for simmering. On the other hand, "pectoral fins" are soft and easily lose their shape, so they are often loosened to make soup.


"Three kinds of shark fin simmered (tail fin, pectoral fin, dorsal fin)" (2,580 yen) is a combination of these three parts.

When I compared them, the shapes were similar, but the texture was different. First of all, the tail fin has a high density of fine fibers, and the image is that it can be loosened. Next, the dorsal fin with a similar shape was thicker than the tail fin and had a crispy texture. And the pectoral fin, which is rarely offered in the form, is soft and exquisite! Is the fiber an image of elasticity?

Even though it is a shark fin, it seems that not only the texture but also the way the fibers are unwound is slightly different. It was a discovery because I compared eating "figure".

In the first place, this menu was planned so that you can enjoy the original shape of the pectoral fin and its deliciousness. In addition to simmered sardines, there are menus that use pectoral fins for spicy sauce with Kujo green onions, white spicy sauce, grilled fried rice, and ankake fried rice. Sushi with sea urchin on the dorsal fin and brulee with the tail fin as a dessert. It's not a course, but it's all about shark fin , from appetizers to desserts.


In particular, Brulee is a favorite dish for both staff and the author. There is a tail fin inside, but it's smooth and plump, and it's chewy and looks like tapioca. This is the texture of my first experience.

This unique texture is a technique that allows you to adjust the cooking time exquisitely. By stopping the heating before it melts, the texture will be different from usual. It seems that it was a really, really difficult road to get here. My head goes down.

There is a loosened tail fin on the top, and if you mix it roughly, you can enjoy a chewy shark fin, a crispy shark fin, and a double texture.


At the time of launch, these menus will be offered as regular menus, not for a limited time. This time I want to taste it with sake. I think it's hot and delicious.