Ayu, or sweet fish, is part of the smelt family. It is caught by fly-fishing and is very popular in Japan during spring and summer season. It reminds me the sardines I used to eat, cooked over an outside grill during summer time. Just like the sardine, you can eat the ayu from head to tail. The first time I tried ayu fish was about 10 years ago and since then I've learned more on how to prepare them. I like the skin crispy and salty to contrast with the softness of the flesh. At the restaurant it is served very simply with lettuce and a touch of Macha powder. We skewer the fish in a wavy shape to recall the currant of the water and swimming in the river. It is seasoned with sea salt and grill over a robatayaki grill.
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