Best Dishes at Kisaiya Hide

A signature Uwajima dish prepared at Kisaiya Hide using sea bream sourced directly from local Uwajima fishermen. The fish is grilled whole, then shredded and ground with Uwajima's famous barley miso and fish stock in a mortar, creating a rich, textured paste. This is served over piping hot rice, the heat activating the miso's umami. The preparation is painstaking and the result is deeply satisfying — this single dish tells the story of Uwajima fishing culture.

Each day's selection changes based on what the fishermen deliver. The restaurant ensures every fish is at peak freshness — sashimi is cut thick and served simply to showcase the ingredient. Seasonal varieties might include horse mackerel (aji), sea bream (tai), and local specialties difficult to find in Tokyo. The sashimi is the restaurant's foundation, establishing the quality standard for everything else served that evening. Reviewers note the consistency and quality of the fish is exceptional.

Another Uwajima specialty. Rock oysters (larger and more flavorful than cultivated oysters) are lightly breaded and quickly deep-fried, creating a crispy exterior while the oyster inside stays plump and briny. The frying brings out subtle sweetness. Served with a squeeze of lemon and perhaps a light dipping sauce. This showcases how the chef takes premium Uwajima ingredients and prepares them with respect and precision.

Horse mackerel from Uwajima is usually served as sashimi, but Kisaiya Hide prepares it as karaage — whole young fish deep-fried until the skin crisps and the flesh turns tender. The bones become edible and the flesh absorbs the heat while maintaining delicate texture. The contrast of crispy exterior to tender interior is extraordinary. The fresh, briny flavor of the fish shines through the light frying. This represents the chef's creative approach to Uwajima ingredients beyond traditional preparation.

A traditional Uwajima preparation. Shark meat is briefly blanched to cook through while maintaining tenderness, then served chilled with a pungent sauce of mustard, rice vinegar, and miso. The shark's slightly firm texture and clean flavor contrasts beautifully with the sharp, complex miso sauce. This is an acquired taste but represents authentic Uwajima cuisine rarely found outside the region.