Located in the suburbs of Kitakyushu, about a 10-minute taxi ride from Orii Station, Japanese Cuisine Tobi Ume is a hidden gem. My first visit was in March 2018, and now it operates on a reservation-only basis, rumored to be accessible only to those recognized as friends.This time, I hosted a dinner gathering with fellow food enthusiasts, enjoying the exquisite dishes crafted by Chef Tashiro and the warm hospitality of the owner.The restaurant offers an unparalleled experience with top-quality seafood, vegetables, and meats, perfectly paired with special sake.It seems that 95% of the customers are locals, showcasing the pride of the Wakamatsu region through the culinary creations.Here’s how I personally enjoy Tobi Ume:【1】Seafood Fresh seafood is sourced directly from fishermen in the Kanmon Straits to Hakata Bay, delivered alive. The main offerings are fish that have been kept in the restaurant's fish tank overnight before being prepared, though occasionally, fish aged for about a week are also served.【2】Vegetables The vegetables are sourced through special routes from local farmers in Kitakyushu, ensuring they are picked at peak ripeness. The selection includes the best vegetables grown nearby, known for their freshness and sweetness.【3】Cooking Technique The grilling technique is noteworthy, achieving a crispy exterior while maximizing the umami of the fish. The charcoal grilling method ensures a perfect finish without excess moisture.【4】Dashi The dashi is made using premium Rishiri kombu from Okui Kaiseido. Upon opening the lid, the aroma of the kombu fills the air. The dashi has a clear yet distinct flavor profile, combined with freshly shaved, high-quality katsuobushi (bonito flakes) for a rich taste without any off-flavors. Like top-tier kaiseki in Kyoto, the broth takes center stage in the dishes.【5】Sake Enjoy ultra-rare sake at an unbeatable price, perfectly paired with the dishes, enhancing their flavors.The restaurant has a spacious atmosphere, but even for private reservations, they limit bookings to four guests to maintain the quality of the dishes, showcasing their commitment to excellence.This dedication is reflected in their high level of hospitality, providing a refined experience in a natural manner.The exterior of the restaurant has a slightly Western style, while the interior is stylishly French, with jazz music playing in the background, allowing guests to fully enjoy their food and drinks.The omakase course (JPY 30,000, excluding tax) + pairing (JPY 9,000, excluding tax) + 10% service charge + 10% consumption tax totaled JPY 47,190.While the restaurant is known for its sake, the quality of the dishes has significantly improved since around 2020, creating a perfect synergy with the ultra pairings.They offer dishes that feature a delicate approach reminiscent of Kyoto cuisine, focusing on the essence of the ingredients, as well as innovative creations that incorporate elements of Japanese-French fusion. The overall balance of flavors throughout the course is exceptional, neither overwhelmingly strong nor disappointingly weak.I admire their ongoing interest in various methods of fish preparation, short resting times, and aging techniques, which reflects their remarkable motivation.The dishes continually evolve, showcasing not only changes in seasoning but also in the ingredients themselves, driven by their curiosity and quest for excellence.This time, I was particularly impressed by the octopus rice, which showcased their deep sense of taste.Tobi Ume is truly a unique and ultimate dining experience, and I look forward to seeing their continued growth in culinary techniques.It was a wonderful meal, and I am grateful for the experience.Here’s a glimpse of Tobi Ume’s menu. This time’s theme is "Hazuki - Kitakyushu is Delicious."Dishes: 《01》Beginning with a Snack - "Corn Squash" ① Corn (variety: Gold Rush, from Wakamatsu, Fukuoka) core & husk, served with sparkling water.《02》"Saltwater - Wakamatsu's Red" ② Saltwater red sea urchin (from Wakinoura, Fukuoka, no alum), stewed long eggplant (from Wakamatsu, Fukuoka), seaweed (from Ariake Sea, Fukuoka), served as a mini parfait with Inaniwa somen (from Akita).《03》"Bottom Fishing - Bone Cutting" ③ Hamo eel (from Ashiya, Fukuoka) prepared with hot water, boiled vine shoots (from Wakamatsu, Fukuoka) & cucumber (from Wakamatsu, Fukuoka), garnished with chili vinegar, chopped myoga, shiso, and broccoli sprouts in ponzu.《04》"Diving - Unrequited Love of the Shore" ④ Simmered black abalone (from Wakinoura, Fukuoka, 600g, simmered for 6 hours) sautéed with fermented butter (from Omuta, Fukuoka, Omu Dairy), topped with shaved Caciocavallo cheese (from Fukuoka), served with risotto accompanied by shiitake mushrooms (from Wakamatsu, Fukuoka) and black abalone liver sauce.《05》"Flavor - Year Fish" ⑤ Charcoal-grilled sweetfish (from Nishikigawa, Yamaguchi), garnished with mitsuba stems, topped with shaved green kabosu peel and winter melon (from Wakamatsu, Fukuoka) & cucumber (from Wakamatsu, Fukuoka), served in a bowl with dashi made from 6-year-old Rishiri kombu (from Rishiri Island, Hokkaido) and freshly shaved katsuobushi (from Makurazaki, Kagoshima, caught by hand).《06》"Sea Flavor - Blue's Red" ⑥ Red sea urchin (from Aijima, Fukuoka, no alum) ⑦ Kyu-e (from Ashiya, Fukuoka, 3.1kg, female), with a transparent square being the inner skin of Kyu-e, garnished with sea salt, wasabi, and sudachi (from Wakamatsu, Fukuoka).《07》"Fruits - Summer Roll" ⑧ Spring roll with corn (variety: Gold Rush, from Wakamatsu, Fukuoka) & red kamaboko (from Ashiya, Fukuoka), topped with sweet long peppers (from Wakamatsu, Fukuoka) and served with silver sauce.《08》"Core - True Name" ⑨ Charcoal-grilled mackerel (from Urakamojima, Fukuoka), garnished with boiled water spinach and sprinkled with flower katsuobushi (from Makurazaki, Kagoshima, caught by hand).《09》"Mizuho - Summer Purple of Kanmon" ⑩ True octopus (from Kanmon Straits, Fukuoka) & edamame (from Wakamatsu, Fukuoka) & basil (from Wakamatsu, Fukuoka) rice ⑪ Red miso soup ⑫ Pickles (carrot & makuwa melon & red melon).《10》"Sweet - Passion" ⑬ Passion fruit (from Ashiya, Fukuoka) & black figs (from Ashiya, Fukuoka), served with vanilla ice cream.
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