Second-floor diner (mochiage)
×Reef fish, salt-simmered or butter-grilled
Why you must eat itA fish chosen downstairs is carried up to the diner to be cooked. Maasu-ni, an Okinawan method of simmering fish in only salt, awamori and water, lets the flesh's sweetness stand straight. Butter-grilled, it turns fragrant and filling. The cooking fee is set per dish and it suits sharing. The very pleasure of the market on a plate.
Mochiage is the market's own system of carrying ingredients bought at first-floor fish and meat shops up to a diner and paying a fee to have them cooked. You can choose the method, salt-simmered, butter-grilled or fried. The fish changes daily. Prices and fees are a guide, so check on site.
- Nearest
- Makishi Stn
- Hours
- 10:00-20:00 頃
- Price
- ¥1,500–2,500