Lunch-only seafood restaurant Sakanameshi Kanegon opens in Tenmonkan, Kagoshima City, featuring rice bowls

PUBLISHED Oct 4, 2022

Kagoshima Irodori Don

On October 3, Sakanameshi Kanegon, a restaurant specializing in seafood lunch, opened in Tenmonkan, Kagoshima City.

The restaurant operates as a Japanese restaurant Shunsai Ogawa at night. Kanehiro Ogawa, the owner, manages the restaurant with Sadayuki Sasaki, a local TV personality. The two are from Ibusuki City and were classmates since kindergarten. Since Sasaki was considering starting a restaurant business, following in the footsteps of his family’s fish wholesale business, he and Ogawa decided to open a lunch-only restaurant. It is also thier hope to encourage local fish restaurants, which have been decreasing in number in the Tenmonkan area.

The name Kanegon is Ogawa’s nickname from his childhood. Recognizing that Kanegon also represents the money-eating monster, the restaurant uses gold-colored bowls for serving Sakanameshi, or fish rice, and the staff wears yellow overalls, both colors associated with money and wealth. The entrance to the building, where the restaurant is housed, features lanterns bearing the words “Volume!” and “Sakanameshi.”

The lunch menu includes three types of Sakanameshi. Kagoshima Irodori Don features two Takaebi (jack-knife shrimp) sauced from Kasasacho, Minamisatsuma City, fish from the Kagoshima fish market, okra from Ibusuki, and Kinshi Tamago (shredded egg crepe). Kagoshima Kakiage Don is topped with three pieces of 10-cm-thick Kakiage tempura, made with wild Shiba shrimp from the Kagoshima fish market and seasonal vegetables. Kagoshima Sanmai Don includes seared bonito from Makurazaki, fried Kibinago (blue sprat) with sweet and spicy sauce, Kanpachi (amberjack) from Kinko Bay, and Kamaage Shirasu (boiled whitebait). Twenty portions of each are available per day, priced at 990 yen.

Two types of Saba-bo (mackerel sticks) are also available for takeout. Kanegon no Saba-bo is made by searing the fresh mackerel to bring out its flavor, seasoned with spices. Sadabo no Saba-bo is made into a Norimaki, wrapped with nori seaweed. Ten of each are available per day, priced at 880 yen.

Sasaki said: “We have perfected Sakanameshi through trial and error. The fish may change depending on the catch, but we never compromise on three points: taste, volume, and presentation. Please come and try it for yourself.”

Opening hours: 11:30 a.m. – 2:30 p.m. Closed on Saturdays, Sundays, and holidays.

  • Owners, Kanehiro Ogawa and Sadayuki Sasaki

  • Kagoshima Sanmai Don from Sakanameshi Kanegon

  • Kagoshima Kakiage Don from Sakanameshi Kanegon

  • Saba-bo for takeout at Sakanameshi Kanegon

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