ぱるたまは 食いしん坊

Fukuoka Cuisine ② May 22, 2026 (Fri) 11:00 AM Tabelog 4.51 2026 SILVER 2025 Top 100 Restaurants 2019 Michelin ☆☆☆ 2026 Go-Emiyo 4 Tock Today's lunch is here! It's my first visit in three months. This is one of my favorite places. Chef Daigo Sakai (@sushi__sakai) is from the renowned Tokyo restaurant "Umi." (By the way, the current "Umi" is completely different.) The menu consists of only the Omakase course. 1. Hairy crab from Funka Bay and purple sea urchin from Himeshima, Oita Served with sweet vinegar jelly sauce 2. Simmered octopus from Sasebo and steamed abalone from Munakata 3. Soft roe of sea bream mixed with sesame soy sauce Lightly mixed before serving 4. Negitoro gunkan (tuna belly with green onion) 5. Spanish mackerel from Takeoka and flat shell from Irago Served with vinegar miso and sweet vinegar jelly sauce 6. Sweetfish steamed in sake from Hagi Served in clam soup 7. Grilled anago (conger eel) from Tsushima Served plain or with salt and wasabi 8. Anko (monkfish liver) from Yoichi and Nara pickles 9. Yariika (spear squid) With grated yuzu peel between the rice and topping, seasoned with salt. 10. Tori-gai (cockle) from Noto Served with sweet soy sauce and sudachi 11. Kohada (gizzard shad) from Amakusa 12. Sakuramasu (cherry salmon) from Suttu 13. Akami (lean tuna) from Sanmyaku Sourced from "Yama Ko"—135 kg of caught tuna from Sanmyaku. 14. Chutoro (medium fatty tuna) from Sanmyaku From the same fish as the akami. 15. Otoro (fatty tuna) from Sanmyaku From the same fish as the akami. Sourced from "Yama Ko"—135 kg of caught tuna from Sanmyaku. 16. Kuruma ebi (sweet shrimp) 17. Miso soup 18. Aji (horse mackerel) from Tsushima Topped with scallions 19. Akau (red sea urchin) from Karatsu 20. Anago (conger eel) Served with sauce 21. Shiba ebi (grass shrimp) and yam omelet 22. Kanpyo maki (dried gourd roll) Everything from start to finish was delicious this time as well. Less

Fukuoka Cuisine #1 May 21, 2026 (Thu) 19:30 Tabelog 4.53 2026 SILVER 2025 Top 100 Restaurants 2019 Michelin Star 2026 Go! Go! Michelin 4 Tock Tonight's dinner is here! It's my first visit in three months. As you might expect, this is a renowned restaurant that every sushi lover dreams of visiting at least once. It's just a 15-minute ride from Hakata Station by Shinkansen and a 4-5 minute walk from Kokura Station. This place is known for its nigiri sushi made with salt and kombu vinegar, and uniquely, they do not serve alcohol. The menu consists solely of an omakase course. There are no appetizers, just a focus on the nigiri. < Menu > 1. Marinated Chutoro (Medium Fatty Tuna) from Yamagata The tuna is sourced from "Ishiji." As always, the first piece captures my heart. 2. Otoro (Fatty Tuna) from Yamagata From the same fish as the chutoro, seasoned with salt. 3. Akaiika (Red Squid) Homemade yuzu pepper is placed between the rice and the squid, topped with sea urchin and tobiko. Finished with a summer kombu vinegar and nishiki sesame. This is their specialty. 4. Kuruma Ebi (Sweet Shrimp) Rare, seasoned with salt and summer kombu vinegar. 5. Clear Soup 6. Shime Saba (Marinated Mackerel) Lightly grilled, topped with myoga and kombu, and seasoned with green onion and summer kombu vinegar. 7. Hotate (Scallop) With a sweet sauce. 8. Hirame (Flounder) With shiso leaf between the rice and fish, seasoned with salt, summer kombu vinegar, and a sweet sauce. 9. Aburi Tachiuo (Grilled Beltfish) Yuzu pepper is placed between the rice and fish, topped with salt, ume paste, and green onion, finished with summer kombu vinegar. 10. Marinated Chutoro Unlike the first two pieces, this tuna is sourced from "Yama Sachi," marinated in an original sauce made with tuna broth. As delicious as ever! 11. Sayori (Halfbeak) With yuzu pepper between the rice and fish. 12. Assorted Sea Urchin (Two Types) Bottom: Murasaki Uni from Kitakyushu, Top: Bafun Uni from Hokkaido. 13. Red Miso Soup with Mitsuba and Water Shield 14. Aburi Sawara (Grilled Turbot) Topped with okra, seasoned with salt and summer kombu vinegar. 15. Shima Aji (Striped Jack) Topped with ginger and green onion, seasoned with salt, summer kombu vinegar, sweet sauce, and sesame. 16. Grilled Kuruma Ebi Heads Seasoned with salt and summer kombu vinegar. 17. Tai (Sea Bream) With yuzu pepper between the rice and fish, seasoned with salt and summer kombu vinegar, topped with tai liver, momiji oroshi, and green onion. 18. Anago (Sea Eel) With sweet sauce. 19. Negitoro Hand Roll Wrapped with sea grapes from Amami Oshima. 20. Tamagoyaki (Japanese Omelette) 21. Melon Everything from start to finish was delicious once again. Less

Tokyo Food, May 26, 2026 (Tue) 20:30 Tabelog 4.55 2026 GOLD 2025 Top 100 Restaurants 2026 Michelin ☆☆ 2026 Go-E-Miyo 4 Tock Last night's dinner was here! It was my first visit in two months. This is one of my favorite restaurants. Chef Takemasa Shinohara (@ginza_shinohara) hails from "Yamagencha" in Kyoto. The menu consists solely of an omakase course. < Menu > 1. Hamo Suisen On May 5, known as "Tango no Sekku," it is said to be the day when luck is at its lowest. By floating iris leaves in the bath, impurities are washed away, and hanging them at the entrance is believed to prevent bad energy from entering the home. Served with a jelly made from the first dashi, featuring hamo (pike eel), uni (sea urchin), kuruma ebi (Japanese tiger prawn), and okra, garnished with a sword made from iris. 2. Crab Bread Deep-fried crab paste sandwiched between bread. 3. Sea Bream and Abalone Soup With edamame puree, topped with udo (Japanese wild mountain vegetable) and sato mame (three-point bean). 4. Nigiri of Small Sweetfish from Lake Biwa 5. Hand-Rolled Sushi with Eel and Mitsuba 6. Deep-Fried Soft-Shelled Turtle Served with soft-shelled turtle liver and jelly, drizzled with Setouchi lemon. 7. Freshly Boiled Taraba Crab from Nemuro (additional) Squeezed with sudachi (Japanese citrus) and served with vinegar or olive oil. 8. Hassun This month's theme is "Tango no Sekku." During this time, it is believed that evil spirits and impurities accumulate, so placing a demon tile with a scary face in the direction of the house's demon gate is thought to keep bad energy out. The hassun is adorned with a demon tile, iris leaves, and yomogi (mugwort) shaped like a sword and armor, symbolizing the wish to ward off impurities and safely pass through May. - Firefly squid, snap peas, sweet shrimp, and scallops with egg yolk vinegar, topped with ginger vinegar jelly. - Salt-seared sea bass with grated daikon and onion ponzu. - Marinated tuna rolled in nori with spicy soy sauce. - Quail egg yolk pickled in miso. - Tiger pufferfish wrapped in green onion, served on a bed of ankimo (monkfish liver). - Flounder marinated in kombu, served with roasted sake, garnished with hiratake mushrooms and udo. - Three-point beans and steamed abalone with sesame dressing. - Brandied squid and uni. - Cucumber and Daidokoro tofu with sesame white vinegar dressing. 9. Foie Gras, Dried Persimmon, and Whiskey Jelly Monaka 10. Steamed Abalone (additional) 11. Hida Beef Sukiyaki With asparagus and bent bamboo inside. 12. Rice with Young Ginger 13. Handa Somen In the sukiyaki broth. 14. Pickles 15. Shiga Tomato Wine Jelly 16. Freshly Made Yomogi Kuzu Manju 17. Matcha Everything from start to finish was delicious once again. Less