Uokei

Had the red rockfish simmered in sweet soy at Uokei right outside Machida Station—a spot run directly by a long-standing seafood processor from Izu that specializes in charcoal-grilled dried fish. Added a side of simmered daikon radish too, which hit the spot. 🐟🥢

Sushi and tempura are great and all, but honestly, this kind of dish is what I think of as true Japanese comfort food.