Today is September 29th (Tuesday). Finally, I am visiting my long-awaited restaurant, "Uotora." I made a reservation online through Instagram over six months ago on March 1st at 4:50 AM. When I searched for a time around 6 PM, this was the only available date. (@_@) Uotora is known as one of the most difficult izakayas to book in Kitakyushu and is a regular on Tabelog's "100 Famous Restaurants." Wanting to enjoy the full experience, including drinks, we booked a nearby hotel and headed there as a pair. The restaurant is about a 7-8 minute walk from JR Kurosaki Station. Dinner is served in two shifts: at 6 PM and 8:30 PM. We couldn't afford to be late. In front of the station, there is a fan-shaped shopping street. We relied on Google Maps to navigate. Despite being a shopping street, many shops had their shutters down. As we ventured into the alleys of the shopping district, we finally spotted the lights of our destination. We arrived at "Uotora" right at 6 PM. Upon informing the staff of our reservation at the entrance, we were guided to a counter seat facing the kitchen. There are a total of six seats at the counter. Four were already occupied, and we filled the last two spots. Once seated, the head chef personally greeted us. His cheerful and polite manner was truly delightful. I became an instant fan of his warm hospitality. After confirming our reservation for the omakase course, the dishes began to arrive. My companion, who couldn't drink due to an injury, opted for a non-alcoholic drink, while I started with a fresh lemon chuhai. The restaurant's special chuhai was served with a whole sliced lemon in the glass. It had a refreshing taste that made it easy to drink several. (laughs) You can order refills, known as "kaedama," and I ended up having about 4-5 glasses. Every dish we received was of high quality and incredibly satisfying. To keep it concise, here are the highlights (the dish names are my own). - Sea Urchin on Tofu: The generous serving of sea urchin was absolutely delicious! This first dish captured my heart. - Sashimi Assortment: Featuring seven types including grouper, spear squid, and tuna. The head chef personally explained each item as it was served. Every piece was delicious, and I was pleasantly surprised to find the elusive grouper included. For sashimi, I felt that a warm sake would pair better than chuhai. After consulting with the chef, I decided to try the Junmai sake made from Yamada Nishiki rice from Nabeshima. The sake's rich flavor and aroma enhanced the enjoyment of the sashimi. (^^♪ - Simmered Gindara: The flesh and the broth were so delicious that it felt wasteful to leave any behind. Even though it was an omakase course, I ordered rice here and poured the leftover broth over it, creating a blissful dish. - Fried Corn: Just one word—delicious! I was amazed at how good it could be. - Chawanmushi: A comforting pause. Its gentle flavor reset my palate. - Fried Arafugu: A whole fish fried, making a big visual impact. When I asked the staff, they kindly cut it into bite-sized pieces for me. Eating it with the bones was a delightful experience! This was my first time eating it this way. (*'▽') You can really feel the high level of hospitality at Uotora, as they consider how to make the dining experience enjoyable for their guests. - The meal continued with a rolled omelet, sea bream chazuke, and dessert of almond tofu. From start to finish, the omakase course was flawless. I was also impressed by the staff's movements. The head chef interacted cheerfully with customers while always keeping an eye on the overall atmosphere. When teaching the apprentices about plating, he explained the reasons behind his methods. In the kitchen facing the counter, there was a skilled sous-chef who paid attention to every detail of the dishes. Perhaps he was the most senior apprentice? His work was like that of a seasoned pro, truly the backbone of the operation. The young apprentices were also quick and efficient. Used plates were swiftly taken to the back of the kitchen, ensuring that only polished dishes and utensils were visible to the customers. This restaurant embodies the philosophy of providing a comfortable dining experience for guests. Due to the slightly cramped interior, the sense of hospitality is even more direct. I purchased the restaurant's special "Uotora Ponzu" to take home, and the total bill for two came to JPY 22,400. In an atmosphere filled with hospitality, I felt a great sense of satisfaction being able to customize the delicious dishes to my liking. It’s no wonder it takes six months to get a reservation at such a wonderful place. I had a truly delightful meal. It was a great meal.