Ten years ago, I had a great impression of this place and had been wanting to return, but it took me a while to finally make it back.So, I was really looking forward to this visit. ^^ Last time, I went straight back to Fukuoka after the meal, but this time I booked a hotel right in front of Nakatsu Station to be fully prepared (laughs).I made my reservation quite a while ago through a booking site.Omakase was JPY 22,000 (tax included).The reservation time was set for 4 PM and 7 PM, with a simultaneous start, and I chose the 4 PM slot.Upon entering the restaurant, the owner greeted me with a smile..♪◎ Beer and soda with plum wine.. this plum wine is delicious.☆ After a 10-minute walk from the hotel, my husband arrived sweating.Seeing this, the owner kindly lent him a beautiful fan. m(__)m.I had never seen such a lovely fan before, and the design was exquisite.◆ Somen noodles in broth made from water shield and dried shiitake mushrooms.The flavor of the cold broth was delightful, making the accompanying water shield and somen taste even better.☆ A large octopus appeared!◆ Simmered octopus (Oita), sea urchin, wakame, and jelly.The simmered octopus was topped with sea urchin, which was luxurious.The tender octopus was well-seasoned, and the sea urchin was delicious on its own or with the broth jelly.◆ Bone-cutting of the pike eel. "Shari, shari"—the sound was quite pleasant. ♪◆ Pike eel, Rishiri kombu, and bonito flakes.* The bowl decorated with "Gosho-guruma" in maki-e style is beautiful. It’s said to be from the Meiji era.* The carefully cut pike eel was blanched and melted in the mouth.The broth made from Rishiri kombu and bonito flakes was exquisite, making it very tasty when enjoyed together.◆ Seared bonito, battera kombu (white board kombu), onion, and okra.The seared bonito is wrapped in battera kombu, which is often seen with mackerel sushi.This was my first time tasting seared bonito with kombu, and it enhanced the umami flavor beautifully.Underneath, there were sliced onions, and on top, okra, with a ponzu sauce that I really liked.◆ Assorted sashimi.. striped jack, stone bream, akou, squid, and spear squid.What a luxurious assortment! I won’t go into details about each, but they were all cut thickly and delicious.◆ Swordfish (Oita).I enjoyed it grilled with salt. The swordfish was rich in fat and incredibly flavorful!This season's swordfish is truly delicious. ♪◆ Marinated fatty tuna.I loved the flavor of the marinade, and the fatty tuna melted in my mouth.I was delighted to have it as nigiri, and of course, it was delicious. ♪◆ Shirodai squid (local) and red sea urchin (Oita).On top of high-quality nori, the shirodai squid and generous sea urchin were beautifully arranged.The combination of flavors was delightful, making it delicious as well.◆ Corn potage.Seasoned only with broth and light soy sauce, the corn was sweet.I was told it could be enjoyed on its own or with meat, but it was so delicious that I mostly enjoyed it as is.◆ Beef from Yabakei has arrived!!Wonderful, wonderful. You can choose between fatty (right) and lean (left), but we opted for the "fatty" while others preferred the "lean."The owner cheerfully said, "Then let’s serve both!"Wow, I was so happy. (´∀｀ﾉﾉ`☆ﾊﾟﾁﾊﾟﾁ◆ Yabakei beef, chives, eggplant, and shishito peppers.* The fatty meat (perhaps Chateaubriand) was tender, and the rich flavor spread in my mouth, making it exquisite.* The lean meat was also delicious, showcasing its umami.The chives and eggplant were well-seasoned, making for a nice palate cleanser.◆ True bonito, myoga, and nori soy sauce.The true bonito and myoga were wrapped in spring roll skin. The umami of the true bonito combined with the crunch of the myoga was a great accent, and the crispy texture of the skin was delightful.It paired well with both salt and nori soy sauce, and I loved it. ♪◆ Abalone, Goto udon, and bonito flakes.Wow—abalone has made an appearance!The flavor of the tender steamed abalone and the Goto udon mixed with liver soy sauce were both exquisite.The bonito flakes were also delicious.◆ Wild sweetfish (Shimane) and ginger.I love sweetfish. The fish is removed once, the bones are taken out, and then it’s mixed with rice.The umami of the sweetfish and the flavor of ginger were perfectly balanced, making for a delicious rice dish.◆ Miso soup and pickles.Inside, there were tofu and slices of isaki, and the broth made from clams and isaki was delicious.* Pickles.◆ Grilled eel.The owner mentioned that white rice was also available, and the luxurious pairing of grilled eel was delightful.The flesh was fluffy, and the skin was crispy, making it very tasty.I love eel, so I was thrilled. ^^ ◆ Ice cream made with wasanbon.The ice cream with the refined sweetness of wasanbon is perfect for after a meal.It pairs well with watermelon and mango, making it delicious.◆ Warabi mochi with coconut powder.I also love warabi mochi. The freshly made warabi mochi was melt-in-your-mouth soft. ♪Just like last time, this visit was filled with my favorite dishes.I enjoyed the conversations with the owner and had a wonderful time, making it worth the return. (*^_^*)For JPY 22,000 (tax included), being able to enjoy such high-quality ingredients and meticulously prepared dishes is truly remarkable.Considering the content, it’s an incredible value.Everything was delicious, and I was completely satisfied and full. (*⌒▽⌒*)I’ve already made a reservation for my next visit, so I’m looking forward to it.
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