Restaurant Hyoshirou

A restaurant that has been around for a long time in Ine.
We buy fresh fish caught at Ine fishing port every day, so you can enjoy seasonal dishes.
You can order the food separately, not as a course. The average budget is ~ 2,000 yen during the day and 3,000-4,000 yen at night.
Since it is a privately run shop, it is difficult for a large number of people to use it. Heshiko sushi
is recommended at this restaurant !
Do you know heshiko?

“Heshiko” that is, from the fish to make soaking the fish with salt and rice bran (bran) pickles, it is a traditional preserved food of the region, such as Fukui, Ishikawa, the Tango Peninsula. “Saba no Heshiko” is a processing method that was conceived when transporting mackerel from Wakasa to the capital of Kyoto using the Saba Kaido, and is a specialty of Wakasa that has been handed down from ancient times as a preserved food. The origin of the name is said to be the origin of “heshiko” in the local fisherman’s language, which means to “push” mackerel into a wooden barrel.

Source: From the Tanaka Heisuke Shoten website ( http://www.t-heisuke.com/?mode=f4 )

Heshiko is a local dish in Ine, but if you eat it as it is, it’s quite salty, so you can use it as a snack for sake. However,
if you remove the salt from a good salted plum, only the taste will remain, so the rich taste will spread throughout your mouth.
It goes well with vinegared rice, so please use it when you visit Hyoshiro!