01 / ABOUT THE PLACE
About this place
Start with sashimi, then add a few dishes that catch your eye. Otakarasan’s menu offers plenty to choose from for this kind of dinner. One diner ordered vinegared jellyfish with miso, nasu dengaku, fatty yellowtail, red sea cucumber with ponzu, simmered Kinki rockfish and seared conger eel with wasabi, among other dishes. Their meal gives a sense of how a variety of plates can be enjoyed together. The menu also lists raw jellyfish with miso-vinegar dressing and nasubi dengaku, so there are options for those who prefer to begin with a small plate or a single dish. Fish is the focus, but diners can build a meal around the dishes they fancy.
Sashimi platters are available in portions for different group sizes, including a single-serving assorted sashimi, an Araiso platter for 2–3 people and a Tairyo platter for 3–4. The choice of portions makes it easier to order for one or for a group. Another diner mentioned the colourful presentation of the tuna sashimi and assorted platter, adding that they went well with drinks. For a meal centred on sashimi, an assorted platter paired with a drink of your choice could be a good fit.
Sushi is also on the menu. The nigiri platter contains 7 pieces, with tuna, squid, salmon, white fish, amberjack, prawns and eel. The hand-roll platter comes with 5 rolls, and individual pieces and thin rolls are available too—a different way to enjoy seafood alongside sashimi. Other options include salt-grilled local chicken, duck meatballs and agedashi tofu with tea soba noodles. To finish, there is salt soba or ochazuke, rice in broth, with a choice of plum, salmon or seaweed. These dishes work well whether you are sharing sashimi or adding a warm plate or rice dish to the meal.
