Wednesday, August 16, 2017

Tohoku 2015 東北の旅 - Riasu Kitchen リアスキッチン

Visited 11.10.2015 (Sun)


Modern style. After visited Shark Museum, we headed down to the first floor of Umi no ichi 海の市 in search for lunch. As Kesennuma is well known for its bountiful harvest of seafood, we already had in mind what we should have for lunch today. Rias Kitchen リアスキッチン stood out from the rest of the eateries with its modern flair. Glanced through its menu and the mains served for lunch were kaisen don (or seafood rice bowl), seafood ramen and seafood soup curry. Peeked inside and noticed that the business was rather brisk, so we decided to end our search and settle our lunch here. The interior took on a contemporary style with wood being the main material utilitsed in its dining area. The word "rias" means deeply indented coastline, a feature of the coast of Sanriku 三陸海岸 which faces Pacific Ocean and the offshore being one of the world's largest fishing ground. The catch from Kesennuma fishing port differs by season and an excellent variety of fish such as bonito (katsuo 鰹), swordfish (mekajiki メカジキ), pacific saury (sanma サンマ), yellowtail (buri ブリ), japanese sardines (maiwashi マイワシ), mackerel (saba 鯖), etc is delivered to here. 


Freshness guaranteed! With such an abundant supply of seafood readily available right at its doorstep, freshness is definitely guaranteed here. For chefs, I think it is a dream to have direct access to fresh ingredients which is an essential element to ensure quality food is presented to their guests.
Ordered a sanshoku don (three-coloured seafood rice bowl 三色丼) for myself and Kesennuma's signature fukahire (sharkfin) ramen フカヒレラーメン for my parents. As the name implied for sanshoku don, three different kinds of seafood were neatly arranged on top of rice - maguro (tuna), hotate (scallops) and ikura (salmon roe), accompanied with wakame (seaweed) and lettuce. Solely base on this simple rice bowl, I could echo the claim of how good the seafood were in Kesennuma! The delicate texture of maguro, sweetness of hotate and slightly salty flavour of ikura, complemented each another in this single rice bowl. As for the fukahire ramen, dried sharkfin was cooked till it turned gelatin-like and was served together with shoyu based ramen. We felt that the taste/texture of sharkfin was no different from the ones we had before and the quantity served was much more than we thought. Overall, the addition of sharkfin gave the bowl of noodles a different element of texture.

Sanshoku don. Highly recommended to try their seafood rice bowls.
Fukahire ramen.
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Riasu Kitchen リアスキッチン
〒988-0037 宮城県気仙沼市魚市場前7-13
気仙沼海の市 1F (Umi no ichi 1st floor)
Operating hours: 0800 - 1800 hrs; Closed on 1st Jan
http://www.mermaid-st.com/13_popreath/

How to get there? 

(1) By city loop bus. 
Board the city loop bus clockwise direction 市内循環バス (時計回り) from Kesennuma Ekimae bus stop 気仙沼駅前 (less than a minute walk from Kesennuma JR Station, situated along Kesennuma Highway). Alight at Umi no ichi mae 海の市前. Bus journey takes approx 10 mins.
Bus fare = 200 yen

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