The chef is a surfer with a gentle demeanor, reminiscent of soft Hakata udon. His dishes feature amazing ingredients, and he shared insights about the fish, revealing his diverse experience in the culinary world. The Ikijima red sea urchin was exceptionally delicious—possibly the best I've ever had. Among the other appetizers, the whale tartare and the squid served in a traditional style were particularly tasty! The nigiri sushi featured fluffy spring baby fish, and the addition of onion soy sauce and bonito was delightful. I now understand why the people of Kurume have loved this place for so many years! It was a great meal!
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