Sashimi of kan-buri (winter yellowtail); breaded deep-fried aji (jack); onsen tamago (soft boiled egg); wakame seaweed clear soup; a generous bowl of white rice; and some lurid yellow daikon pickles. All for 1000 yen.
A classic fisherman's teishoku (set-meal lunch), eaten outdoors in the bright winter sun, sitting on trestle tables in a sheltered parking lot with the fishing port not quite visible. It don't get much better.
