A Night in Fukuoka.I received a delightful invitation and visited this restaurant for the first time.The L-shaped counter, designed in a modern Japanese style, has around ten seats and creates a calm and elegant atmosphere. The soft hospitality of the staff adds a warm touch to the space.This time, I opted for the course meal with a pairing (JPY 10,000), while my companion chose a smaller pairing (JPY 8,500).It was a very humid day, so I started with a draft beer. It was a beautifully foamy glass.The meal began with sashimi.Sea bream caught in Meihama, Fukuoka.I heard they source directly from the fishermen.The texture was impressively tender.Served with salt and soy sauce.Next, we had Okinawan thick mozuku seaweed.Soft and paired with a refined vinegar.A hint of shiso flower aroma.Then came the Japanese sake from Nagano, Narai.It was my first time trying this sake.Smooth sweetness and mellow aroma made it delicious. I ended up ordering a second glass.From Kanazaki, Munakata City in Fukuoka, we had octopus.Beautifully cooked, with exquisite aroma and texture.Served with yuzu and wasabi, and a touch of salt.Next was herring from Hokkaido.Cured with salt and vinegar, then grilled.Rich in flavor and fat.Served with wasabi.We also had bonito caught in Nagasaki.Slightly marinated and smoked with straw.Summer bonito has a gentle acidity and a chewy texture.The condiments were outstanding; the ginger and green onions were exquisite.For red wine, we had one made from black grapes.Smooth with herbal nuances.The Japanese sake was from Ubusuna, Kouko!One of my favorites.I ended up ordering a second glass of this too.Next was hairy crab from the Funka Bay in Hokkaido.A beautiful chawanmushi (savory egg custard) with flounder and scallops.From Itoshima City in Fukuoka, we had Yamada Nishiki rice.I also love Tanaka Rokugo, a delightful sake.65/13.For grilled dishes, we had silver cod from Hokkaido.Served with shari (sushi rice) and sansho pepper.The flesh was incredibly soft and fluffy.The Japanese sake was from Nara, Kaze no Mori.Next was squid nigiri.Served with salt and sudachi citrus.Finely sliced, incredibly sweet. The knife work was beautiful.Then came the ankimo (monkfish liver)!From Yoichi in Hokkaido, paired with Nara pickles.What a smooth texture, rich umami, and lingering deliciousness. This was truly amazing.We also had flounder nigiri from Nagasaki.The beautiful elasticity of the flesh was impressive.It was lightly salted and dehydrated this morning.For white wine, we had Passerille.Made from five types of white grapes.The aroma wafted through the nose. A natural wine.Next was white clam from Shimane.With a ginger aroma and a pleasant crunch.We had horse mackerel caught in Tsushima, Nagasaki.Served with condiments, green onions, and ginger.For white wine, we had a Bordeaux blend from France.Mainly Sauvignon Blanc, mixed for depth and barrel-aged.Next was steamed abalone nigiri.The texture was delightful, with umami bursting forth.We also had kinmedai (golden eye snapper) from Abashiri, Hokkaido, grilled.What a delicious fat content.For red wine, we had a Burgundy Pinot Noir.From Chiba, we had butterfish, also known as ebo-dai.Soft and moist texture, served with citrus.We enjoyed the tuna from Yamako.The marinated red meat was tender and fluffy.The aroma was wonderful.From Itoshima City in Fukuoka, we had medium fatty tuna, close to shirakawa.And then, miso soup.For dessert, we had Juyondai.Ginjo, Daiginjo.Next was sea urchin gunkan (sushi).From Rishiri in Hokkaido.We also had anago (conger eel) caught in Tsushima, Nagasaki.Fluffy, tender, and sweet.Finally, we had a big tuna maki.With fatty tuna, pickled daikon, and green onions. Perfect.We finished this blissful course here.The young chef's graceful movements and meticulous work reflect his sincere character. Although it was my first visit, I felt a sense of comfort and was able to relax.The attentiveness and warmth of the staff were heartwarming. I was deeply impressed by their thoughtful hospitality.There was also a new staff member from our hometown, Miyazaki, which made the restaurant feel even closer to home.I am truly grateful to have encountered such a wonderful restaurant that I definitely want to revisit. Thank you for creating this opportunity.It was a great meal! (^^)
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