Only available in early summer! Matsushima Zaritsunan's "Miyagi Salmon and Salmon Roe Three Ways": Japan's Premier Silver Salmon and Salmon Roe's Ultimate Three Preparations

For your trip to Miyagi Prefecture, if you want to savor local seasonal seafood while admiring Matsushima, one of Japan's Three Scenic Views, this limited-time dish is worth noting. Kaki to Anago Matsushima Tariya, which offers views of Matsushima Bay, will launch "Miyagi Salmon Harako Hitsumabushi" starting May 1, 2026.

This dish features Miyagi Prefecture's brand silver salmon, "Miyagi Salmon," and salmon roe, presented in a style similar to Nagoya's Hitsumabushi (grilled eel over rice). It allows travelers to enjoy charcoal-grilled salmon, salmon roe, and a dashi broth rice bowl all in one dish.

Miyagi Prefecture's Seasonal Specialty: Brand Silver Salmon "Miyagi Salmon"

Miyagi Prefecture is Japan’s leading region for farmed silver salmon shipments, accounting for over 80% of the nation’s total production. Among these, “Miyagi Salmon” is a high-quality brand of salmon that undergoes live-slaughtering immediately after catch to preserve its freshness, making it suitable even for sashimi.

Fishing begins in late April, with the peak season arriving in early summer. This time, Tianli Jinnian is using salmon caught during its prime delicious season from Miyagi, paired with salmon roe, to create a limited-time dish with the flavor of Miyagi's local specialty, "Harako Meshi" (salmon and salmon roe rice bowl).

Charcoal-grilled aroma and secret sauce bring out the sweet freshness of salmon.

The Miyagi salmon used in this dish is skewered one by one and carefully grilled over charcoal while fresh. It is then coated with the restaurant's secret sauce. The charcoal brings out the aroma of the surface, giving the fish a tender and plump texture.

The rice isn't just plain white rice; it's cooked with a broth carefully simmered from the heads and bones of fresh Miyagi salmon, then seasoned with Miyagi Prefecture-produced Marudai soy sauce. Finally, grilled salmon is flaked and mixed into the rice, infusing every bite with the umami of salmon.

Add salmon roe at the end to recreate the flavor of Miyagi regional cuisine.

Another highlight of this dish is that salmon roe can be added after serving. The rich umami flavor and the popping texture of the salmon roe in your mouth make the overall taste more similar to Miyagi's famous local dish, "Salmon Oyako Meshi" (Salmon and Roe Rice Bowl).

For Taiwanese travelers, this isn't just a simple salmon dish, but a meal that offers a chance to experience Miyagi's local food culture all at once. If you usually enjoy salmon, salmon roe, or Japanese kamameshi (rice cooked in a pot), you should find it easy to accept.

Three ways to eat, enjoy variety like unagi don

"Miyagi Salmon Three Ways" features a three-serving style. For the first serving, we recommend enjoying it as is to savor the original flavors of charcoal-grilled salmon and seasoned rice.

Next, you can add toppings, including first-harvest nori seaweed, scallions, and wasabi, to enhance the aroma and refreshing taste. Finally, pour in ichiban dashi broth to finish it as chazuke (rice with tea or broth), enjoying a more mellow and varied flavor.

The meal also includes a dashi-based tamagoyaki using Zao Jiyō eggs (蔵王地養卵), soup, and homemade pickles, making it a complete Miyagi seasonal flavor imperial meal.

Product information and prices

Product Name: Miyagi Salmon Ikura Hitsumabushi

Price: 5,300 yen (tax included)

Sales period: From May 1, 2026, to around July

Contents: Miyagi salmon Roe, Rice, Ichiban Dashi, Condiments, Topped with Salmon Roe, Zao Locally Raised Egg Dashirolled Omelet, Clear Soup, House-Made Pickles

※Orders are freshly grilled over charcoal after being received, so please allow approximately 20 minutes for preparation.

Store Information and Directions

Store Name: Oyster and Conger Eel Matsushima Taritsuan

Address: 132-2 Idoshiri, Akanuma, Rifu-cho, Miyagi-gun, Miyagi Prefecture

Phone: 0570-041-075

Business hours: 11:00 AM - 3:00 PM (last order at 2:00 PM)

Official Website:https://taritsuan.ichinobo.com/

Transportation

By car: Approximately 5 minutes from Matsushimakaigan IC. Free parking is available.

Train: JR Senseki Line, approximately 12-minute walk from Rikuzen-Hamada Station

About 8 minutes by taxi from JR Sensekyusen Higashi-Shiogama Station (Higashi-Shiogama Station).

8 minutes by taxi from JR Senseki Line Matsushimakaigan Station.

Suitable for a one-day trip to Matsushima

Matsushima is one of Japan's Three Most Scenic Views, and it's also relatively easy to arrange a visit from Sendai. If you are already planning to take a boat tour, stroll through temples, or enjoy the bay scenery in Matsushima, you can arrange for Tagaritsuan to be your lunch destination.

As this dish is a limited-time offering and uses seasonal Miyagi salmon, we recommend paying special attention to it when visiting between May and July. For Taiwanese travelers eager to deeply experience Tohoku cuisine, this dish offers a more local flavor than that of typical tourist restaurants.

Conclusion

"Miyagi Salmon, Salmon Roe, Three Ways to Eat" combines Miyagi brand salmon, salmon roe, charcoal aroma, and a three-course soup preparation. It offers the flavor of the local specialty "Salmon and Roe Rice Bowl" while also providing the ceremonial sense of enjoying a special meal while traveling.

If you're planning a self-guided trip to Sendai, Matsushima, or the Tohoku region, this limited-time dish, only available in early summer, can be a stop for experiencing Miyagi's seafood and local food culture.