Kakujō Gyorui(角上魚類) - Fish Market - Sagamihara(相模原) in Japan
If you ask Tokyo residents "Where is the most popular fish market around Tokyo?",
99% people would name Tsukiji(築地).
Top 2 would be either Chōshi(銚子) or Misaki(三崎).
Whichever they name, towns on the coast surely would be on the list.
However, thanks to well-managed logistics system, you can find fish markets in inland towns.
Kakujō Gyorui(角上魚類) is one of them.
Absolutely, it's much smaller than Tsukiji market. The space may be 1/10,000.
But, it's bigger than the space in a big supermarket like AEON, Ito Yokado.
Kakujō Gyorui builds a fish shop chain. Its headquarter is in Niigata Prefecture(新潟県), northern part of Japan,
which has a venue for Shirone Giant Kites Battle(白根大凧合戦) I posted before.
Kakujō Gyorui expands their business to Kantō region(関東地方) around Tokyo.
Although its share is unlisted, it shows financial condition on its web site.
Its revenue grows 20% up to approximately 25 billion yen and
its pretax profit grows twice up to approximately 1.5 billion yen in fiscal year 2013 as many as it was 5 years ago.
Generally, operating profit per revenue is 1-2% in retail industry in Japan.
Kakujō Gyorui doesn't reveal its operating profit, however, it may be better than average.
I can say Kakujō Gyorui has the adequate potential to go public on Tokyo Stock Exchange Second Section.
Anyway, here is pictures of Kakujō Gyorui in Sagamihara.
99% people would name Tsukiji(築地).
Top 2 would be either Chōshi(銚子) or Misaki(三崎).
Whichever they name, towns on the coast surely would be on the list.
However, thanks to well-managed logistics system, you can find fish markets in inland towns.
Kakujō Gyorui(角上魚類) is one of them.
Absolutely, it's much smaller than Tsukiji market. The space may be 1/10,000.
But, it's bigger than the space in a big supermarket like AEON, Ito Yokado.
Kakujō Gyorui builds a fish shop chain. Its headquarter is in Niigata Prefecture(新潟県), northern part of Japan,
which has a venue for Shirone Giant Kites Battle(白根大凧合戦) I posted before.
Kakujō Gyorui expands their business to Kantō region(関東地方) around Tokyo.
Although its share is unlisted, it shows financial condition on its web site.
Its revenue grows 20% up to approximately 25 billion yen and
its pretax profit grows twice up to approximately 1.5 billion yen in fiscal year 2013 as many as it was 5 years ago.
Generally, operating profit per revenue is 1-2% in retail industry in Japan.
Kakujō Gyorui doesn't reveal its operating profit, however, it may be better than average.
I can say Kakujō Gyorui has the adequate potential to go public on Tokyo Stock Exchange Second Section.
Anyway, here is pictures of Kakujō Gyorui in Sagamihara.
At this time, I chose Suketou Tara(助宗たら)/Alaska Pollock.
Picuture Menu(Cooked by me)
Simmered Suketou Tara(助宗たら)/Alaska Pollock, half-moon cut radish and spinach in broth flavored with sugar, sake, dashi and soy sauce. You may think it is grotesque and it doesn't taste good. I'm not good at putting food on dish. It may not look like much, but I can guarantee it will taste good. You don't believe this. Flesh around eyes and mouth taste much more delicious than its body. |
URL
Official Site(Japanese): http://www.kakujoe.co.jp/kanagawa/sagamihara.php Open Hours 10:00AM - 7:00PM Location Seishin 5-27-13, Chuo, Sagamihara, Kanagawa Access JR Sagami Line(相模線) 5 minutes walk from Minami Hashimoto Station(南橋本駅) |
There are many kinds of fishes with the word "鯛(Tai)/Sea Bream" in Japan, such as 真鯛(Ma Dai)/Red Sea Bream, 金目鯛(Kinme Dai)/Splendid Alfonsino, 甘鯛(Ama Dai)/Tilefish, just to name a few. When we, especially old people, say just "鯛(Tai)", we generally mention 真鯛(Ma Dai)/Red Sea Bream. This is because 真鯛(Ma Dai)/Red Sea Bream is served for auspicious occasions, such as wedding, happy birthday and graduation day etc. But, in my case, I love much more 金目鯛(Kinme Dai)/Splendid Alfonsino than 真鯛(Ma Dai)/Red Sea Bream. This is because 金目鯛(Kinme Dai)/Splendid Alfonsino is redder and brighter than 真鯛(Ma Dai)/Red Sea Bream.金目鯛(Kinme Dai)/Splendid Alfonsino's season is December to February , Winter. It's a pricey fish.
I can hardly see 金目鯛(Kinme Dai)/Splendid Alfonsino at supermarket. So, I headed to Kakujō Gyorui(角上魚類) which I previously posted about. Just one 金目鯛(Kinme Dai)/Splendid Alfonsino costs 1,200 yen. If you eat 金目鯛(Kinme Dai)/Splendid Alfonsino at a restaurant, it will cost 3,000 yen. That's why I cook by myself. The big difference between chefs' cooking and my cooking is that chefs have a big kitchen utensil to scoop up this fish, around 40cm(15.8inches), without crumbling. So, you can enjoy a whole fish in a good figure. The best way to cook 金目鯛(Kinme Dai)/Splendid Alfonsino is simmering. As I mentioned Suketō Dara(助宗だら)/Alaska Pollock in my blog, eyeballs and flesh around eyes and mouth are so yummy. The taste of eyeballs looks like egg. Picture Menu(Cooked by Me)
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http://blog.livedoor.jp/biz_program/archives/21461275.html
http://app.m-cocolog.jp/t/typecast/65397/6/64690756
http://app.m-cocolog.jp/t/typecast/65397/6/64690756