Maizuru City is located at the northern end of Kyoto Prefecture and borders Fukui Prefecture. Do you think of "Maizuru gourmet"? Even the author from Hyogo Prefecture could only remember crabs (because of the Sea of Japan) and the Self-Defense Forces (not even food). There is only such a vague image.

From such Maizuru city, the local gourmet "Maizuru Kakidon", which is said to be "the first outside the city", came to Tokyo for a limited time. When I went to eat while imagining a bowl like Oyakodon, an unexpected situation awaited me.


Maizuru Kakidon is a menu that combines the specialty oysters and "Maizuru Kamaboko". It seems that it has been sold at each restaurant in the city for about 10 years. There are also proper conditions such as "use 5 or more Maizuru oysters and Maizuru kamaboko" and "do not spoil the oyster's plumpness". It is offered from December to March when oysters are harvested, and it seems that you can enjoy original bowls such as Chinese style with oysters, centering on the "orthodox" seasoned like oyakodon. .. Also, in the summer (about June-August), it will be a "rock oyster bowl" using large rock oysters (Iwagaki). All menus were limited to Maizuru city.

The Kaki-don, which was recently released in Tokyo, is the first heart in the city. The author headed to the Oyster Market Oyster Market Tokyo Sky Tree Ekimae store where you can eat rice bowls.


When I ordered the oyster bowl, it wasn't the "oyakodon" that came out. "Italian bowl" with oyster and mushroom garlic cheese saute on top of rice mixed with tomato. It was a fashionable bowl called "Italian Oyster Bowl" (980 yen / day limited to 20 meals).

The richness of cheese and the aroma of garlic go well with the rich taste of oysters. The texture of mushrooms is also a nice accent. When you add Tabasco, the taste is tight.


However, the shock that hit me wasn't this "I thought it was (different from what I expected)" menu. It is a "kamaboko" that is casually (?) Scattered. This was a mess.

That's why I definitely recommend the Maizuru Kneaded Food Comparison Set (480 yen), which is also offered for a limited time. You can compare the two types of Satsuma-age (often called "tempura" in Kansai) with grilled kamaboko.


Although it is chewy, it is soft and soft. It seems that it uses a lot of raw surimi, and you can feel its rough texture. The faint sweetness is also pleasant. Of course, it is delicious as it is, but if you bake it quickly, the fragrance will increase and it will be even more delicious, so please ask the clerk.


Sake goes ridiculously with this guy. I received "Special Ginjo Ikeda" (850 yen per go) from Ikeda Sake Brewery, the only brewery in Maizuru City. This is also a limited-time item. It seems that you can order even at lunch time, so let's just say it without worrying about the time. The combination of kamaboko and local sake was so delicious that I forgot that the purpose of the interview was oyster bowl.

The "Maizuru Menu" including the Italian Oyster Bowl will be available until March 31st. It's still a small oyster now, but it seems that it will grow bigger and more responsive to eating. However, I want to push the kamaboko again. Will you sell it for take-out?

* Prices shown include tax