Grilled River Fish

Grilled river fish, particularly *ayu* (sweetfish) and *iwana* (char), is a celebrated dish in Japan’s mountainous regions, with Chichibu, Saitama Prefecture, standing out as a prime destination. The dish’s origins lie in the ancient practice of *takiyaki* (riverbank grilling), where freshly caught fish were skewered and cooked over an open fire. A great version hinges on pristine freshness, a light salt cure, and a slow, even grill that yields crisp, smoky skin while keeping the flesh moist and flaky. The fish is often presented in a dramatic curved shape, skewered from mouth to tail, a technique that ensures even cooking and a beautiful presentation.

In Chichibu, the restaurant **Iwana** is a notable venue for this specialty. As documented by food traveler **Mark Wiens**, the restaurant’s grilled river fish exemplifies the region’s dedication to simplicity and quality. The key is the fish itself—caught from the clear, cold streams of the Arakawa River—and the minimalist preparation that lets the natural sweetness shine. Regional variations exist across Japan: in Kyoto, *ayu* might be served with a sweet *miso* glaze, while in the Kiso Valley, *iwana* is often paired with a side of *wasabi* and soy sauce. In Chichibu, the focus remains on the pure, unadulterated flavor of the fish, often accompanied by a sprinkle of salt and a wedge of citrus. The dish is a testament to the Japanese philosophy of *shun* (seasonality), best enjoyed in summer when the fish are at their peak.