The name Suigyo, roughly ‘pure fish’, announces this restaurant’s devotion to conveying its pure flavour. The owner-chef uses fish sent directly each morning from fishermen and fishing ports. The signature dishes are tsukuri and simmered fish. The sashimi is cut thick, while the simmered fish is seasoned only with water and soy sauce. The seafood nabe with added fruit or mochi is recommended. This dynamic cuisine overflows with the restaurant’s passion for fish.