Notoyo West

freshwater fish
processed fish
tsukudani
deli

Notoyo West opened in 1963 as the west branch of the river fish specialty shop Notoyo. Their merchandise is exactly the same as that of the main store, but their specialty is kabayaki eel grilled over binchotan charcoal. They use Nishiki's groundwater for everything except washing. Since they sell freshwater fish, Nishiki's groundwater is indispensable to keep them alive. Freshness is the main selling point of their grilled fish.

There is a reason why they insist on binchotan charcoal. Kneaded charcoal creates too much heat, so binchotan is ideal for grilling because the heat can be fine-tuned. Above all, the aroma is better when the food is grilled using binchotan charcoal.

They filet fresh eels, skewer them, and grill them while carefully observing how they shrink.

Kabayaki, eel liver, eel yawatamaki (vegetables rolled in eel meat), ayu sweetfish, etc., are available here.

Check location on Nishiki Market MAP