Oryori MatsuyamaI can honestly say I came to Fukuoka just for this place, my beloved Oryori Matsuyama.I was fortunate enough to visit around the same time last year as well.The ayu (sweetfish) season is simply the best.Thank you so much.It’s been a year since my last visit to Matsuyama, and I’ve been looking forward to this.It’s great to see Chef Matsuyama and the owner in good spirits.First, we enjoyed the chilled Yame Gyokuro tea, which helped cool us down from the hot weather outside.For the appetizer, we had cold somen noodles.What a divine presentation!The red sea urchin on top is a rare delicacy from Mishima Port, known for its saltwater flavor.Unlike board sea urchin, this red sea urchin has no bitterness due to the absence of alum.The word "sweet" was made for this red sea urchin, I whispered to myself.The broth is a delightful blend of bonito and soft-shelled turtle stock, creating a wonderful thickness that pairs perfectly with the red sea urchin.It’s like the engine is running at full throttle right from the start!The somen noodles, made by Nagao Seimen, are oil-free and healthy, allowing you to enjoy the natural flavor of the wheat without any oxidation smell.They are incredibly smooth, kneaded with pure well water from Ukiha and aged overnight.They also don’t become mushy when boiled, offering a delightful texture.Next, we had the specialty of Karasumi Mochi.The karasumi inside the mochi has been aged for a year and a half.The owner’s consistent grilling gives it a beautiful, elegant char.The visual is stunning, and the delicate flavor of the aged karasumi is exquisite.It’s a specialty that’s delicious even in summer.For the soup dish, we had new lotus root, grilled to reduce moisture and concentrate the flavor, giving it a crispy texture.Underneath was sesame tofu, and the broth made from skipjack tuna and bonito was incredibly delicate and refined.For sashimi, we had grilled swordfish from Kagoshima’s Kinko Bay, weighing 5 kg and measuring 1.8 meters.This fatty, tender swordfish is packed with umami, truly captivating the hearts of drinkers ❤️.For sake, we enjoyed DATE7seven SEA SON II, Yamawa style, and Koganezawa style.The DATE SEVEN project is a collaborative brewing initiative involving seven breweries from Miyagi Prefecture, aiming to challenge the world with the concept "All Miyagi, challenging the world" this year.The leaders use the same rice and standards to brew, expressing deliciousness while highlighting each brewery's individuality.For the 8-dish course, we had:- Ten no Kawa (Milky Way) with edamame from Kitakyushu- Amakusa chicken rice- Pumpkin and Kumamoto red eggplant simmered- Micro tomatoes- Agar brothGrilled ayu (sweetfish) with watermelon, a sauce made from tatena, and cucumber sauce, grilled over charcoal from the Tenryu River.The skill in grilling the ayu is almost magical.We were also served a stout beer from Baeren in Morioka, perfectly paired with the ayu.What a thoughtful touch!For chawanmushi (savory egg custard), we had Hirako jidori chicken and turban shell, with garlic butter.The turban shell was low-temperature cooked for 6 hours and then returned to the egg mixture.Next, we had corn tempura with salt and truffle salt, paired with Rococo beer, blended with tahini and sesame oil.For the main course, we enjoyed clay pot rice.This silver rice is simply irresistible.I could eat it on its own.The second serving included some crispy bits, reminding me how grateful I am to be Japanese.We also had red miso soup with wakame from Aijima and yudofu.For the rice accompaniment, we had the yolk of Hirako jidori chicken eggs with sweetly cooked chopped shiitake from Soeda Town in Fukuoka.We also had Shigure-ni made from "Nozaki beef," raised by the renowned beef artisan Mitsuhiro Nozaki.Oryori Matsuyama’s special mentaiko (spicy cod roe).For pickles, we had nuka-zuke (rice bran pickles), sweet vinegar pickles, and narazuke (Nara-style pickles).For dessert, we enjoyed mango with pamelo, Jersey cow ice cream, and cider jelly.We finished with matcha from Yame tea and konpeito (sugar candy).It was a delightful experience.It was a great meal, and I was truly impressed by the wonderful dishes.I will definitely visit again, so thank you in advance!
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