{"id":1649,"date":"2025-03-03T18:06:59","date_gmt":"2025-03-03T09:06:59","guid":{"rendered":"https:\/\/higojournal.com\/en\/?p=1649"},"modified":"2025-03-03T18:06:59","modified_gmt":"2025-03-03T09:06:59","slug":"savor-the-catch-of-the-season-at-sahanji-sumptuous-clay-pot-rice-and-fish","status":"publish","type":"post","link":"https:\/\/higojournal.com\/en\/archives\/savor-the-catch-of-the-season-at-sahanji-sumptuous-clay-pot-rice-and-fish.html","title":{"rendered":"Savor the Catch of the Season at “Sahanji”: Sumptuous Clay Pot Rice and Fish"},"content":{"rendered":"

Opened in November 2023 by the Kumamoto-based “Mine Sushi,” a venerable player in the local sushi restaurant business for over 50 years, “Sahanji” has quickly become a must-visit for those who treasure the simple yet divine combination of traditionally prepared Japanese rice and fish.<\/span><\/p>\n

A Refined Retreat near Tetori Shrine<\/b><\/h2>\n

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Sahanji is located on the ground floor of a building along the pathway to Tetori Shrine, right next to the tapas bar “<\/span>BonbonDo<\/b>.”<\/span><\/p>\n

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On the outside, Sahanji welcomes you with an elegant white facade and appetizing signage.<\/span><\/p>\n

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After entering the main entrance, you first pass through a corridor ending with a long <\/span>noren<\/span><\/i> curtain…<\/span><\/p>\n

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…and beyond the curtain, you are met with a long row of twenty earthenware pots, each directly adjacent\u00a0to stoves specifically built for them.<\/span><\/p>\n

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A 12-seat counter\u00a0encircles the kitchen.<\/span><\/p>\n

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At lunch time, there is additional table seating is available for guests further back.<\/span>
\n<\/span>The lunch service operates in two slots, starting at 11:00 AM and 1:00 PM, each limited to 20 diners.<\/span>
\n<\/span>Reservations are required and must be made online through <\/span>this website<\/b><\/a>. If you\u2019re not tech-savvy, enlist a friend or family member\u2014this experience is too good to miss!<\/span><\/p>\n

A Feast of Seasonal Fish<\/b><\/h2>\n

Each diner is greeted with their own steaming pot of rice cooked in a traditional Japanese <\/span>donabe<\/span><\/i>.<\/span><\/p>\n

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The shining, perfectly cooked rice alongside an array of skillfully prepared Japanese dishes will take your breath away.<\/span><\/p>\n

The lavish seasonal platter changes monthly to spotlight the best fish of the season.<\/span><\/p>\n

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Expect delights like early summer <\/span>katsuo<\/span><\/i> (bonito) and <\/span>anago<\/span><\/i> (conger eel) in May, or <\/span>ayu<\/span><\/i> (sweetfish) and <\/span>kampachi<\/span><\/i> (yellowtail) in June.<\/span><\/p>\n

Each table features hand-drawn cards detailing the seasonal fish, ready to be sent as postcards.<\/span><\/p>\n

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Indulge in golden <\/span>dashimaki-tamago<\/span><\/i> rolled omelet and delicately cooked conger eel, each served with a sauce freshly poured for each guest one by one.<\/span><\/p>\n

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I savored the early-season bonito with a dab of freshly grated daikon and ponzu.<\/span><\/p>\n

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Some of the conger eel was made into tempura. Everything was a taste of true seasonal indulgence.<\/span><\/p>\n

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From the salad, <\/span>ankake chawanmushi<\/span><\/i> (steamed egg custard with a thick and savory sauce), to the array of small dishes, each creation showcases the craftsmanship of the chefs in every delightful bite!<\/span><\/p>\n

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The harmony between the delicately cooked rolled omelet and the tender anago is just a culinary work of art.<\/span><\/p>\n

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Enjoying the first bonito of the season, generously topped with condiments like ginger, myoga, and green onions, was like a breeze of early summer\u2014each bite was truly exquisite!<\/span><\/p>\n

Clay Pot Rice, Fresh from the Hearth<\/b><\/h2>\n

The standout companion to these dishes is the rice cooked fresh in a clay pot.<\/span><\/p>\n

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Sourced exclusively from the small town of Naoirimachi in Oita Prefecture,\u00a0the <\/span>hinohikari<\/span><\/i> rice is delicious.<\/span><\/p>\n

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Each individual grain of rice stood out on its own, each plump and slightly glossy.<\/span>
\n<\/span><\/p>\n

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The slightly chewy and shiny rice goes well with the delicious food.<\/span><\/p>\n

There were enough for three bowls, so you can eat your fill.<\/span><\/p>\n

And at the end\u2026<\/span><\/p>\n

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At the end, each customer gives a pot of delicious dashi broth to pour over the remaining, slightly toasted rice stuck to the bottom of the claypot.<\/span><\/p>\n

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A variant of <\/span>ochazuke<\/span><\/i>, this <\/span>dashi-chazuke<\/span><\/i> with dashi made from dried kelp and bonito flakes from Hokkaido, work to transform the rice into a delicious and comforting cross between soup and porridge to cap the meal.<\/span><\/p>\n

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There’s even a chocolate cake for dessert, so the happiness never stops!<\/span><\/p>\n

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The green tea, fragrant and exquisite, is truly befitting of a sushi restaurant.<\/span><\/p>\n

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This renowned spot leaves a lasting impression of deliciousness, rekindling an awe for the finesse of Japanese cuisine!<\/span><\/p>\n

Suited for Special and Everyday Occasions<\/b><\/h2>\n

At Sahanji, the beverage selection is as refined as the food, with choices ranging from beer and sake to whisky and sparkling wines\u2014perfect for celebrating those special moments.<\/span>
\n<\/span><\/p>\n

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With its location being in the center of Kumamoto City, it\u2019s ideal for enjoying a delicious meal paired with excellent drinks, since you can always use public transportation to get home.<\/span><\/p>\n

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The evening menu at 7,700 yen features dishes like freshly sliced sashimi and hot-off-the-grill items prepared right before you.<\/span><\/p>\n

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With breakfast (\uffe51,800) and lunch (\uffe52,500) priced accessibly, Sahanji offers a fantastic opportunity to indulge in superb dining, whether for a casual meal or a special occasion. Don\u2019t miss this culinary gem for a taste of the true heart of Japanese cuisine, delicious rice and seasonal fish!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Opened in November 2023 by the Kumamoto-based “Mine Sushi,” a venerable player in the local sushi restaurant … <\/p>\n","protected":false},"author":3,"featured_media":1675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,8,13],"tags":[],"class_list":["post-1649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature","category-gourmet","category-sightseeing"],"acf":[],"_links":{"self":[{"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/posts\/1649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/comments?post=1649"}],"version-history":[{"count":2,"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/posts\/1649\/revisions"}],"predecessor-version":[{"id":1674,"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/posts\/1649\/revisions\/1674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/media\/1675"}],"wp:attachment":[{"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/media?parent=1649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/categories?post=1649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/higojournal.com\/en\/wp-json\/wp\/v2\/tags?post=1649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}