JP EN

臭いものに蓋、それを取りに来た。臭いものに蓋、それを取りに来た。

Kusaya, a traditional food from the Izu islands and with roots dating back to the Edo period, is at risk of disappearing. Just over 30 years ago, the islands were home to as many as 30 Kusaya fisheries. That number has, however, shrunk to just 15 due to the negative image associated with the delicacy in response to it frequently being used as a punishment on TV shows, a lack of successors and the aging of the consumer demographic.

Without a doubt, Kusaya’s “pungent odour” is one of the main contributing factors behind this. While it is easy to focus on the smell, one should not overlook the fact that Kusaya has captured the hearts of many for hundreds of years thanks to its rich and deep flavour. We want to share that flavour with the world and for that very reason, have dedicated ourselves, Aigae Fishery, to producing the most flavorful Kusaya as possible using our own proprietary recipe.

We are pleased to announce that we have opened the world’s first Kusaya bar, “Aigae Kusaya Bar”, in Ikebukuro, Tokyo and sincerely welcome you to enjoy a glass of sake alongside our vast Kusaya menu.

We cordially invite you to come and “smell” and “taste” our “KUSAYA”.

We will be waiting for you with “the lid off”.

Our homemade Kusaya brine to enrich and heighten the taste
Daily aerating of this traditional Kusaya brine which has been passed down from the Meiji era enhances the fermentation process and brings out the full flavour of the Kusaya.
Made using fresh spring water from Hachijojima
Of the roughly 400 inhabitated islands within Japan, Hachijojima is the one with fresh spring water. Our kusaya is prepared using this rare and flavourful water
Our kusaya is made using only the most fresh fish which are processed on the same day that they are caught
By promptly processing the mackerel scad (muro aji) and flying fish (tobiuo) immediately after they are brought to port, we are able to lock in and preserve their fresh taste, resulting in delicious dried fish
Our homemade Kusaya brine to enrich and heighten the taste
Daily aerating of this traditional Kusaya brine which has been passed down from the Meiji era enhances the fermentation process and brings out the full flavour of the Kusaya.
Made using fresh spring water from Hachijojima
Of the roughly 400 inhabitated islands within Japan, Hachijojima is the one with fresh spring water. Our kusaya is prepared using this rare and flavourful water
Our kusaya is made using only the most fresh fish which are processed on the same day that they are caught
By promptly processing the mackerel scad (muro aji) and flying fish (tobiuo) immediately after they are brought to port, we are able to lock in and preserve their fresh taste, resulting in delicious dried fish
  • AIGAE KUSAYA BAR - Kusaya BAR

  • 4th Floor Nagaoka Bldg. 2-16-1 Minami Ikebukuro Toshima-ku, Tokyo 171-0022 Google Map
  • ◎ Phone / 03-6912-6636
  • ◎ Transportation method / 5 minutes on foot from Ikebukuro station east exit
  • ◎ Opening Hours / 15: 00 ~ 27: 00 (Drink LO 26: 30)
  • ◎ closed daily / none