Kinsui (Gakugei University)
A wide variety of fish dishes, honed at a seafood bar, are the specialty
Raw, grilled, boiled, fried... When you line up seasonal seafood in the most delicious cooking methods, you'll have over 50 varieties in no time. The sake to go with it comes from a lineup that allows you to choose based on flavor and region, from north to south. There's also a selection of wines selected by a sommelier, with a focus on sparkling and white wines that go well with seafood.
There are no appetizers, as they want you to start with the first dish and choose what you like. They don't skimp on the wasabi, which is sourced from Izu, Shizuoka, and everything else is straightforward.
Specialty sashimi platter
The generous sashimi platter features seasonal fish sourced from a wholesaler familiar to the chef since his apprenticeship. It's a great value considering you can sample seven or eight different types of fish, including tiger prawns from Kumamoto, squid, seared golden-eyed snapper from Choshi, Chiba Prefecture, and fresh fatty tuna. The genuine wasabi from Izu is so delicious you'll want to eat it as a snack on its own. One portion costs 1,800 yen (the photo shows a portion for two).
Amera tomatoes and asparagus marinated in real wasabi
Highly sweet Amera tomatoes are blanched and combined with green asparagus, a spring delicacy, to create a colorful marinade. The salty marinade is crisp and cold, making it drinkable, and the same wasabi used to accompany sashimi has been dissolved in it, giving it an excellent refreshing taste. 780 yen.
Grilled sea bream
A generous portion of raw sea urchin is placed on a grilled rice ball flavored with butter and soy sauce. The mellowness of the butter complements the sweetness of the creamy sea urchin. It's a satisfying dish that will have you sipping on it and wanting another drink. 980 yen.
Owner Shohei Suzuki has a unique background. He went to dental school to take over his family's dental clinic, then aspiring to study art as a reactionary. It was a turbulent journey choosing his career path, but he finally found his groove when he started working part-time in the restaurant industry. After eight years of training at Fisherman, a seafood bar known among fish lovers in the Sagamihara area of Kanagawa Prefecture, he was like a fish in water.
The property they found by chance is a short walk from the station, but it's in a quiet residential area. Perhaps due to their likable hospitality, which is based more on a genuine love of fish and people than strategy, the restaurant is bustling with adult customers.
Suzuki-san has been working solely with fish throughout his food and beverage career. 
This store was formerly a golf shop, and has an interesting layout with large table seating behind the counter.
