01 / ABOUT THE PLACE
About this place
At Tateya, you can build a meal around sashimi and other fish dishes, then finish with mackerel sushi or rice cooked with other ingredients. Visitors have ordered sashimi, oyster tempura, salt-grilled local chicken and mackerel sushi, choosing a mix of raw, fried and grilled dishes before rounding things off with rice.
Seasonal dishes are another reason some diners return. One visitor recalled enjoying matsutake mushrooms and figs in autumn, along with rice cooked with sea bream and edamame. Another remembered a summer kakiage fritter of sweetcorn, and winter steamed turnip with a smooth finish. You can choose a seasonal special or order a few fish and vegetable dishes, shaping the meal around what appeals that day.
Clay-pot rice is another option for the end of the meal. Choose from local chicken, scallops, sea bream or pike conger. It takes thirty minutes to cook, so ordering early is a good idea. One diner was so taken with the rice that they had another serving despite being full; it’s an appealing choice if you want a substantial finish.
There are also courses available by reservation, a way to enjoy a series of dishes centred on fish. The drinks list includes sake and beer, as well as La Rosca, a dry sparkling wine. For dessert, finish with roasted green tea ice cream (500 yen) or jelly (300 yen).
