01 / ABOUT THE PLACE
About this place
Picture an evening of nibbling on sashimi and kombu-cured fish while choosing a drink that brings out the savoury depth of seafood. Umi no Mon Nagahan has dishes and drinks that suit just such a meal.
The menu puts fish centre stage, with fresh sashimi platters, kombu-cured flounder and cod milt with ponzu among the options. For smaller bites, there is potato salad named for the texture of flying fish roe, as well as fried squid tentacles. Build a seafood-focused meal, then add a fried dish or small plate for variety.
For a final course, choose from rice cooked in an earthenware pot with sea bream, chicken or sweetfish, or sea bream ochazuke—rice served with tea or broth poured over it. Whether you are having a light drink centred on sashimi or sitting down to a fuller meal with rice, putting together an order is part of the pleasure.
The clam-stock tomato sour is a particularly distinctive drink. One diner who ordered it found the dashi-based tomato chūhai easy to drink, suggesting it may be a more approachable choice than its name implies. It sounds worth trying alongside a seafood dish. The menu also lists a tasting flight of 3 kinds of sake, sake mixed with dashi, and fugu fin sake. Take your time over a dashi mix with your food, or compare the differences between sake varieties in the tasting flight. With seafood as the starting point, there is room to find a drink to suit the occasion.
