Salt-Grilled Ayu
Salt-grilled Ayu, honored in Japan’s Top 100 Fragrant Landscapes

About Salt-Grilled Ayu

Salt-Grilled Ayu (鮎の塩焼き, Ayu no Shioyaki) showcases the delicate flavors of ayu, or sweetfish, prized for its lifecycle intertwined with nature.

In the spring, young ayu swim upstream to the pristine upper waters of the Gokase River. By summer, they grow plump and savory in the clear-flowing streams, feeding on river algae. Come autumn, they journey downstream to spawn, where traditional fishing traps known as "Ayu Yana" are used to catch them. Ayu Yana has a proud history of over 300 years, and the impressive scale of the Gokase River setup—which spans over 100 meters wide—earns its reputation as the largest among first-class rivers in Japan.

Ayu nurtured in the crystal-clear Gokase River, revered as having Japan's purest water, are grilled over charcoal, releasing an irresistible aroma. This scenic delight has earned a spot among the Ministry of the Environment's "100 Fragrant Landscapes of Japan." In Nobeoka, peak ayu season is from October to November. During this time, you'll find specialty dishes like salted ayu, miso-grilled ayu, ayu sashimi (segoshi), and ayu rice, offering a complete culinary experience of this beloved fish.

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