blue grill


You won’t find fires like this burning in open kitchens back in the States, eh?!

Here at a restaurant (whose name I forget, sorry) near Sendai station, they lightly charred our “kajiki” blue marlin, over the flames in this “irori”, or open hearth, as we sat a few feet away, sweating from the heat.

Simply sprinkled with salt and topped with green onion to let the taste of the fish and the char speak for itself… spectacular!!