Kawaramachi Izumiya
For five generations, this faithful riverside restaurant has been serving some of the best charcoal-grilled sweetfish — known as “ayu” in Japanese — since the Meiji era.
Restaurant Details
Among rows of old townhouses in the riverside port and wholesale district of Kawaramachi and by the bank of the Nagaragawa River lies Kawaramachi Izumiya, a historical pocket of Gifu that has been operating since 1887. The Kishu binchotan charcoal grill in the kitchen serves as a shrine where the fifth-generation owner Izumi Zenshichi prepares fresh sweetfish, the highly prized emblematic fish of the prefecture.
Better known as “ayu” in Japanese, sweetfish is a local delicacy that thrives in clear rivers — hence its nickname, “the queen of clear rivers.” The fish lay their eggs during the colder season and swim upstream in the spring. The pristine waters it inhabits give them a gentle, sweeter flavor that often carries a mellow aroma.
When it comes to serving these prefectural river dwellers, Kawaramachi Izumiya is in a class of its own. Wild-caught sweetfish, or “tenen ayu,” are grilled over charcoal until the bones become tender and edible. The assured menu tells the story of the fish’s journey: "waka-ayu," young sweetfish harvested in summer, are fried in tempura batter and seasoned with Japanese pepper called "sansho". Midsummer is peak ayu season, when the fish are at their fattest, and the restaurant serves them shioyaki-style — salted and grilled. Diners can also enjoy a bowl of their signature noodle soup, topped with sun-dried ayu, but can never go wrong with its sweetfish “urukayaki,” coated with the fish roe sauce, or the appetizer of ayu sushi wrapped in bamboo leaves called “sasa."
All of these dishes and more can be enjoyed a la carte, but the full sweetfish experience is encapsulated in the form of a multi-course meal.
Michelin Guide accolades:
2019 - Michelin Plate on the Michelin Guide Aichi-Gifu-Mie 2019 Selection
Enjoy Kawaramachi Izumiya’s farmed and wild-caught sweetfish at a reasonable price. Diners begin with assorted appetizers and move on to ayu-focused delights such as sweetfish sasamaki sushi (sushi wrapped in bamboo leaves), sweetfish zosui (Japanese rice soup) and grilled innards. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.
Enjoy Kawaramachi Izumiya’s farmed and wild-caught sweetfish at a reasonable price. Diners begin with assorted appetizers and move on to ayu-focused delights such as sweetfish sasamaki sushi (sushi wrapped in bamboo leaves), sweetfish zosui (Japanese rice soup) and grilled innards. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.
This elevated course is about savoring the exquisiteness of wild-caught sweetfish even more. Following the same progression as the standard course, it features higher quality, wild ayu fish harvested from pristine waters, resulting in a more complex and flavorful taste. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.
This elevated course is about savoring the exquisiteness of wild-caught sweetfish even more. Following the same progression as the standard course, it features higher quality, wild ayu fish harvested from pristine waters, resulting in a more complex and flavorful taste. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.
Enjoy an exquisite course, where the delicate yet rich flavors of the ayu fish shines in almost every dish. Among the notable selections include grilled sweetfish sushi wrapped in bamboo leaves called sasa, the charcoal-grilled, wild-caught ayu and the extra-large Ajime loach. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.
Enjoy an exquisite course, where the delicate yet rich flavors of the ayu fish shines in almost every dish. Among the notable selections include grilled sweetfish sushi wrapped in bamboo leaves called sasa, the charcoal-grilled, wild-caught ayu and the extra-large Ajime loach. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.
Indulge in a full-fledged feast of wild-caught sweetfish with this luxurious meal. Diners begin with assorted appetizers and continue with tender, umami-rich dishes such as charcoal-grilled ayu fish, seasonal tempura and a special feature of an extra-large Ajime loach. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.
Indulge in a full-fledged feast of wild-caught sweetfish with this luxurious meal. Diners begin with assorted appetizers and continue with tender, umami-rich dishes such as charcoal-grilled ayu fish, seasonal tempura and a special feature of an extra-large Ajime loach. The "Hakujuku Cream" is made up of aged rice from sweetfish sushi, blended with fresh cream and sour cream.
Kawaramachi Izumiya Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Kawaramachi Izumiya Business Days
Kawaramachi Izumiya Address
20 Motohamacho, Gifu-shi, Gifu, 500-8007, Japan
Kawaramachi Izumiya Access Info
Kawaramachi Izumiya is a 3-minute walk from Zaimoku-cho bus stop.
Kawaramachi Izumiya Phone Number
Kawaramachi Izumiya Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Gifu Prefecture is home to well-preserved historic villages, mountainous landscapes, and scenic open-air hot springs, with a proud culinary heritage spanning centuries.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
10 meals
SEAT RESERVATIONJapanese cuisine e.
Classic Japanese seasonal dining is given fresh life by a chef with experience in the European culinary arts.
COURSE MENUShojin Ryori Daigo
Holding two Michelin stars for a 15-year streak, the traditional vegetarian cuisine at this Tokyo restaurant was called "the best shojin ryori in the world" by The World's 50 Best Restaurants.
SEAT RESERVATIONNacree
Trained in Italy and France, Chef Ogata Minoru brings the French spirit of invention and aesthetics from Europe to Japan.
SEAT RESERVATIONKamimura
When Michelin-starred Kamimura Yuichi commits, he goes all in. His French high diner has been high on the list among food critics and out-of-town travelers for its genre-blurring degustation menu.