The shop on the third floor of the SU:K building specializes in food from Kyushu (1 Chome−9, 03-6380-4289). So we got things like mentaiko as well as basashi, the latter of which is losing its appeal to me now after eating so many lean cuts.
What I really wanted to get though was that odd-looking brown lump above. See we're out here in Chiba this weekend, and namero is a local fisherman's dish of minced raw fish with aromatics, not unlike a tartare.
We had it straight with raw onions to start, while I also closed my meal with a lump of it adorning my ochazuke above, the hot broth of which cooked it slightly. Apparently the type of fish can vary depending on what's available, so namero could be other colors depending on the fish used.
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