Eaten “Ayu Ramen” at Koinishi in Ueda city

Thank you for your seeing this blog!
This time’s subject is for the restaurant in Ueda city.

I had ever referred to a restaurant in Ueda which I couldn’t visit(the article) and been there.
This is the appearance of “Koinishi”.

The inside

As the past artcle, this restaurant serves dishes of fish caught in river and you can enjoy “Ayu”, “Iwana”, loach and so on besides of carp.
The menu is:

There were letters, Carp, “Iwana”, loach, sculpin, eal, “Ayu” and Fly, Grill, “Sashimi”, “Stew”, “Bowls”.

This is drinks:
Beer, Shouchu (Japanese spirits), High-bowl, and Nihonshu, sake.

You can find “Koinishi” at Namazake.
I supposed that it was Private brand, it was brewed by Shinshu-Meijou, a brewery in Ueda city ….

I wanted to have ordered it but I came here by car!
It hit me that I should order and go home with it without drinking but the shop persons think of me as suspicious and gave up the idea.

On the menu, I found the other sake, “Fukumuryou”.
Fortunately other customers had ordered it.

I glanced at the bottle and found out it was “Fukumuryou Honjouzou Nama-Chozou-shu”.
…suspicious person ^^;

I ordered “Ayu ramen” though I wonder which should be ordered, Ayu Ramen which was recommended by shop master or “Koikoku Teishoku”, which is carp stew with Miso.
I was son of Ramen shop and more interested in Ramen and ordered “Ayu Ramen”.
Then Ayu Ramen had come.

I was excited with the inside under the cover!
Open it

There were a whole Ayu!
The boles near the Ayu were “Tsumire” of Ayu, a flied bole made by fish body.

There were six boles in he bowl and the six boles represented “Sanada Rokumonsen”, in English Six coins of Sanada”.
The shop person advised me that it was easy to eat by putting the Ayu on the cover and I obeyed it and eat soup first.

Delicious for salty and faint Ayu taste, not fat.
Next Tsumire.

Mysterious texture….
First felt a little resistance, next soft fish meat, around the bole was gelatinous, good texture.

Noodle

It was harmonious with the soup.

Grilled Ayu

Ayu seems to be the most delicious in Spring, according to a famous comic maybe, the Ayu in winter was delicious enough.
This Ramen bowl had deep bottom in spite of the appearance and there were many noodles but the deliciousness enabel me eat all.

The web site said that the soup was made by soaking 50 grilled Ayu and other foods and so on for 10 hours and boiling over low heat for 4 hours.
Like the master of “Onishi”, the master of Koinishi studied very hard and make outthe dish.
The enthusiasm made the delicious dishes, I thought that.

Next time I want to eat dishes of carp!