Grilled River Fish on Skewer

Grilled river fish on skewer is a traditional Japanese preparation, particularly associated with the mountainous region of Chichibu, Saitama Prefecture. The dish typically features whole ayu (sweetfish) or other freshwater fish, skewered in a wave-like shape, seasoned simply with salt, and grilled over hot charcoal. This method, known as *shioyaki*, allows the skin to become crisp while the flesh remains moist and delicate, with a faint bitterness from the viscera that is prized by connoisseurs.

A great version is distinguished by the freshness of the fish and the skill of the skewering, which ensures even cooking and an elegant presentation. The fish should be grilled until the skin is blistered and lightly charred, with the natural oils rendering to create a smoky, savory finish. The simplicity of the seasoning means the quality of the fish and the heat of the coals are paramount.

In Chichibu, the dish is a specialty of riverside establishments. Mark Wiens has highlighted **Iana (Stone BBQ Restaurant in Chichibu)** as a notable venue, where the fish is grilled over local stones and coals, emphasizing the region’s tradition of *kamaado* (stone oven) cooking. Regional variations exist across Japan: in Kyoto, the fish may be basted with a sweet soy glaze (*tare*), while in the mountainous areas of Nagano, larger fish like *iwana* (char) are often used. The skewer itself can be a single straight stick or a forked branch, the latter being a rustic touch common in riverside *kawadoko* dining.