●Number of Visits: 2Yame's Shizuku TeaSavoring the umami by tilting the lid bowlEnjoying the second brew as wellPurple Sea Urchin, Asparagus, and Spear SquidSea NoodlesDashi JellyHassunStarting from the top left: Stewed Grouper Jelly, Blanched Shungiku (wonderful aroma), Mozuku VinegarFrom the bottom left: Majaqu, Kumamoto's Red Eggplant Dengaku, Homemade Karasumi with Fava BeansSashimi of Grouper with Grilled Skin and FatDumplings made from mackerelThe mackerel dumplings were both firm and smooth, an astonishing flavor.Grilled Grouper Genko (fragrant citrus) The umami of the grouper was exceptional, weighing about 8 kg.Fried Abalone and 1 kg Fried IsakiMackerel Sushi RollIshikawa's Wild Boar Menchi Katsu with Amaou White VinegarThe boar was caught by a famous fisherman from Itoshima, known for its unique bloodletting technique studied during dissection.No gamey taste, rich flavor.The Amaou adds a nice accent.Finally, Steamed Eel in a Bamboo SteamerWith peppers and corn, it was fragrant and enjoyable.Brown Sugar Warabi Mochi (made with real warabi starch) with Kikai Island Fava Bean KinakoAstonishingly deep sweetness.While there are many restaurants in Fukuoka that focus on local fish, meat, and mountain delicacies, this establishment's delicate and refined style is truly unique, making it perfect for entertaining visitors from other prefectures.
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