魚光る SAKANAHIKARU — Japanese Grilled Fish Restaurant, 14 Stanley Street, Singapore

日本から取り寄せた圧力羽釜で、ご注文ごとに一釜ずつ炊き上げる炊きたての銀シャリ。蓋を開けた瞬間に立ちのぼる湯気と、ふっくら光る一粒一粒が、魚光るに来る理由のひとつです。

In a pressure kama pot imported from Japan, we cook one fresh pot of rice per order. The steam that rises when the lid opens, and every plump, glistening grain — it's one of the reasons people come to Sakanahikaru.

魚光るの銀シャリに使うのは、新潟県産「ゆきんこ舞」。豊かな雪解け水と寒暖差のある気候の中で丁寧に育てられたお米で、澄んだ甘みとしっかりとした粒立ちが特徴です。羽釜で一釜ずつ炊き上げることで、そのもち味と旨みを最大限に引き出しています。

Our rice is "Yukinko-mai" from Niigata Prefecture, grown carefully with rich snowmelt water and a wide temperature range. It has a clean sweetness and firm, distinct grains — and cooking it one pot at a time in the kama draws out its full flavor and texture.

日本各地から届く旬の魚を、ご注文ごとに丁寧に焼き上げます。生魚とはまた違う、深い旨みと香ばしさ。余分な水分が抜けることで旨みがぎゅっと凝縮された、魚光るの一枚です。

Seasonal fish arrives from all over Japan and is carefully grilled to order. Drying draws out excess moisture, concentrating a deep, savory flavor and aroma you won't get from fresh fish alone — a Sakanahikaru signature.

かつお節・さば節・うるめ節・いわし煮干しを合わせた天然だし。毎朝店内で引き、定食のすべてに、焼きたての干物と旨みのきいた味噌汁に仕立てています。

A natural dashi blended from katsuobushi, sababushi, urumebushi and dried sardines, drawn fresh in-house every morning. It goes into every set as a deeply savory miso soup alongside the freshly grilled fish.

一般に「サーモン」と呼ばれる魚の多くはアトランティックサーモンやトラウト。魚光るが厚切りでお出しするのは銀鮭——脂の質が上品で、身はしっかりと締まり、噛むほどに甘みが広がります。臭みが少なく、日本製の両面焼き高火力グリラーでじっくり焼き上げることでその旨みが際立つ、魚光るいちばんの自信作です。

Most fish sold simply as "salmon" are Atlantic salmon or trout. What Sakanahikaru serves thick-cut is ginshake — its fat is refined, the flesh stays firm, and the sweetness builds with every bite. With little of the fishy edge, it shines when grilled on a high-heat, double-sided Japanese griller — our proudest dish.