AYUYA is one famous restaurant in Toyama that serves ayu (sweetfish), which is in season starting spring to the end of summer, thought it is a symbol of summer. Ayu is called Seiryu No Jouo (Queen of Clear Rivers) because it only survives in extremely clean waters. Ayu only live one year (with the exception of the smaller Ko Ayu in Lake Biwa), so enjoying these fish seasonally is quite meaningful. The taste if Ayu is often described as "clean", even giving of a fragrant of watermelon or cucumber to some. Enjoy that with its buttery, milky soft flesh. Young Ayu (spring) is best enjoyed deep-fried. Peak season Ayu (summer) is best enjoyed salt grilled (shio-yaki). And late season Ayu (autumn) are often pregnant and best enjoyed stewed in miso sauce. So you get a slightly different taste depending on when you get your Ayu. AYUYA serve Ayu different styles. You can sample different styles in sets, and you can order individual plates of your favorite style of Ayu cook. AYUYA is a big restaurant, but gets crowded during Ayu season. If you book beforehand, you can eat immediately (book early). If you walk in, the wait could be 45min or longer. There's citrus water while you wait, and many waiting benches to sit on. Enjoy Ayu season!
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AYUYA is one famous restaurant in Toyama that serves ayu (sweetfish), which is in season starting spring to the end of summer, thought it is a symbol of summer. Ayu is called Seiryu No Jouo (Queen of Clear Rivers) because it only survives in extremely clean waters. Ayu only live one year (with the exception of the smaller Ko Ayu in Lake Biwa), so enjoying these fish seasonally is quite meaningful. The taste if Ayu is often described as "clean", even giving of a fragrant of watermelon or cucumber to some. Enjoy that with its buttery, milky soft flesh. Young Ayu (spring) is best enjoyed deep-fried. Peak season Ayu (summer) is best enjoyed salt grilled (shio-yaki). And late season Ayu (autumn) are often pregnant and best enjoyed stewed in miso sauce. So you get a slightly different taste depending on when you get your Ayu. AYUYA serve Ayu different styles. You can sample different styles in sets, and you can order individual plates of your favorite style of Ayu cook. AYUYA is a big restaurant, but gets crowded during Ayu season. If you book beforehand, you can eat immediately (book early). If you walk in, the wait could be 45min or longer. There's citrus water while you wait, and many waiting benches to sit on. Enjoy Ayu season!
鮎やは人気です。まず、予約した方がいい。そうではないと、待ち時間が長いです。店内は広くて綺麗です。待ち場所も広くて、待ちながらシトラス水が飲めます。鮎は上手い。塩焼きだけではなく、色々な調理仕方が楽しめます。鮎シーズンは最高だわ！
鮎屋は富山で鮎料理を出す名店の一つで、春から夏の終わりまでが旬で、夏の風物詩ともいえる。鮎は清流の女王と呼ばれ、極めて清らかな水域でしか生きられない。鮎は一年しか生きられない（琵琶湖の小鮎は例外）ので、旬の時期に鮎料理を楽しむのは意義深い。鮎の味は「清らか」と評されることが多く、人によってはスイカやキュウリのような香りがする。バターのように乳白色で柔らかい身とともに、その味を堪能しよう。若鮎（春）は唐揚げ、旬の鮎（夏）は塩焼き、晩秋の鮎は妊娠していることが多く、味噌煮が最高。そのため、鮎をいつ手に入れるかによって、少しずつ味が違ってくる。鮎屋では、鮎を様々なスタイルで提供している。セットでいろいろなスタイルを試食したり、お好みの鮎の調理法を単品で注文したりできます。AYUYAは大きなレストランですが、鮎の季節には混雑します。事前に予約すればすぐに食べることができます（早めに予約してください）。ふらっと入った場合は、45分以上待つこともあります。待っている間に柑橘類の水があり、座れる待ちベンチがたくさんあります。鮎の季節を楽しんでください！