Salt-grilled ayu (grilled sweetfish)

Salt-grilled ayu is regarded as the king of ayu dishes. The grill fully draws out the flavor and rich taste of ayu. The deliciousness of the dish depends not only on the freshness of the ayu but also on the skill and experience of the chef. Skillfully grilled ayu captivates those who eat it with its soft meat and savory aroma.

Read the recipe

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Road Station Kokondenjuno Sato Yamato Lunch eatery Kanihasakura
Yamato-cho, Gujo City

Address164 Yamatocho-Tsurugi, Gujo City[Map
Phone Number0575-88-2525
Opening Hour9:00~18:00
HolidayTuesdays (or following day if a national holiday falls on Tuesday)
Parking Capacity273 cars
Access Approx. 7 minutes by car from Tokai-Hokuriku Expressway "Gifu-Yamato IC"
Approx. 10 minutes walk from Nagaragawa Railway "Gujo-Yamato Station"
Ayu of Gujo baked with special "distant, strong fire"
Salt-grilled sweetfish offered at "Kanihasakura" located in the Kutsurogi Hiroba of Road Station is made from strictly selected local ayu caught in fishing weir, hand-net or those with roe, depending on seasons. Its taste is unique due to its freshness and traditional grilling methods.
Service periodFrom early May to late November
Please call us to confirm.
<Messages from the Staff> Thanks for growing popularity! We are planning to install more grills for less waiting time during peak seasons.
Salt-grilled ayu recipe
Ingredients :

(serves 4)
・4 sweetfish
・A dash salt


①Lightly salt the sweetfish all over.

②After letting them, sit for 5 to 6 minutes, add more salt to their fins and tails, and cook both sides.

The recipe source:Gifu Regional Diet Improvement Promotion Council

※Recipes vary by region and family.