Located in Hihara, Tsuwano-cho, Shimane Prefecture, Mikatoya is a renowned restaurant specializing in ayu (sweetfish), and is well-known throughout Japan. From the end of May to the end of September, when ayu fishing is permitted, they offer a summer ayu course, and from October to the end of November, they offer an autumn ayu course featuring ayu with roe, showcasing the diverse flavors of the ayu that the Takatsu River is proud of. Shunsuke, who currently works in the kitchen alongside his father Ichiro, says, "I am happy to be able to learn my father's outstanding skills up close, and I am learning something new every day."
With the motto of "unchanging principles and evolving trends" at heart, and while preserving traditional techniques, they are determined to build a new Mikato family business that will carry on into the next generation with a modern sensibility, and they dedicate themselves to honing their skills every day.
Founded in 1934, Mikatoya is currently run by the third generation, Ichiro Yamane, and his son Shunsuke, who returned last year after eight years of training in Kyoto, continuing the family's legacy. The dishes made with ayu (sweetfish) from the clear waters of the Takatsu River, nurtured by clean water and high-quality moss, boast a rich flavor in both flesh and innards, and a fragrant aroma, attract many people from far and wide every year.