"Regional cuisine Tsugumi"This weekend, I embarked on a Fukuoka tour to visit my favorite restaurant. Given the charm of Fukuoka, it’s only natural to want to indulge in some food exploration...With that in mind, I made a reservation at "Regional cuisine Tsugumi" for the evening. Since we were in Kyushu, I wanted to enjoy dishes primarily made with local ingredients, and it turned out to be the right choice!On the day of the visit, I was a bit concerned about the typhoon, but it was easier than expected to arrive in Fukuoka! I arrived at "Regional cuisine Tsugumi" with plenty of time to spare.As I pulled open the sliding door and entered, I was greeted by a chic atmosphere with a counter and jazz music playing in the background. I was excited to experience the world of local cuisine crafted by the young chef. For drinks, I opted for the house selection.⭐︎Yame Hoshino Tea→ I started with the flavorful tea from Hoshino Tea Garden! It was delightful.⭐︎Saga Prefecture Amabuki Super Dry Special Junmai Sake→ Truly dry!◉Chilled Appetizers Nagasaki Swordtip Squid, Korean Steamed Abalone, Oita Rock Oysters, Green Asparagus, and Molokhia with Dashi Jelly, topped with Miyazaki Heibei Vinegar → First up was the chilled seafood with dashi jelly! The dish featured abalone, rock oysters, swordtip squid, and asparagus, all prepared with great care. The dashi jelly was excellent, and the citrusy Heibei vinegar added a nice mild acidity.◉Kyushu Hassun - Tsuru Murasaki and Kumamoto Nankan Age with Fish Sauce - Iki Kue, On-the-Day Shime, and Stewed Jelly - Itoshima Mozuku Vinegar - Kumamoto Red Eggplant Dengaku - Miyazaki Sweetfish, One-Night Dry, with Young Uruka - Iki Kue, On-the-Day Shime, with Crispy Skin - Fukuoka Goya Ohitashi → Next was the Kyushu-style hassun! Each dish showcased meticulous preparation. The stewed jelly made from the flavorful Kue, the melt-in-your-mouth red eggplant dengaku, and the fresh young uruka were particularly outstanding.◉Yame Hoshino Tea Leaves with Ponzu → After enjoying the second brew of tea, they served it with ponzu as a side dish. This was possible due to the high-quality tea leaves! The combination with ponzu was fantastic!⭐︎Oita Takakiya Special Junmai Dry, Pressed Sake◉Iki Kue, Morning Shime, with Seared Skin and Belly, served with Salt and Wasabi, and Nagasaki Horse Mackerel Tartare with Green Chili Soy Sauce → Next was the sashimi, featuring Kue again! The horse mackerel tartare was presented like a meatball. The Kue was served in three different cuts, each showcasing the delightful crunch of the fresh catch, and the rich flavors were superb! The horse mackerel tartare paired excellently with the green chili soy sauce, creating a wonderful combination thanks to the rich fat content.◉Iki Kue, Grilled Sesame Steak Style, served with Fukuoka Green Onion Stir-Fried in Sesame Oil, Yuzu Pepper, and Salt, topped with Miyazaki Heibei Vinegar → More Kue! This time, it was a hearty grilled sesame steak with the bone intact! This dish revealed a new dimension of Kue’s flavor, complemented by a crispy texture. Delicious!⭐︎Saga Higashiichi Junmai Ginjo Black Label → Very good!◉Itoshima Game Research Institute Wild Boar Menchi Katsu, with Grape Wood Smoke, Fig, and Sesame Dressing → The Menchi Katsu made from award-winning wild boar from Itoshima was incredibly flavorful and juicy! The aroma from the grape branches added a stylish touch.◉Iki Kue, Morning Shime, and Chiba Mitsuishi Clam Hot Pot - Kue Shabu-Shabu with Onion Ponzu - Kue Belly and Lips, Clams, and Winter Melon Hot Pot Served with Onion Ponzu and Sichuan Chili Oil → The final dishes featured Kue in two styles: shabu-shabu and hot pot, both served with different sauces. The shabu-shabu highlighted the thick, tender meat, while the hot pot allowed us to enjoy the gelatinous textures of the lips and eyes! The onion ponzu was excellent, and the Sichuan chili oil added a fun twist. It was impressive how they showcased Kue with such sauces.◉Fukuoka Eel Steamed in a Bamboo Steamer ◉Pickles (Mentaiko, Raw Wood Jellyfish, Cucumber with Mustard, Long Yam with Wasabi) ◉Kue and Clam Dashi Zosui → The final meal consisted of two dishes! The local specialty, eel steamed in a bamboo steamer, and Kue dashi zosui! Absolutely perfect!◉Fresh Warabi Mochi made from Real Warabi Flour Served with Asakura Minaki Sugar and Kikai Island Tena Beans Kinako → The last sweet treat was fresh warabi mochi made from real warabi flour, served with kinako made from Kikai Island’s Tena beans! The kinako was fascinating! It had the essence of the Tena beans while still being true kinako! The warabi mochi was also excellent!Thus, the evening of enjoying Kyushu’s local cuisine centered around Kue came to an end. I truly appreciated the various ways they showcased Kue, and the unique textures and flavors that come with the fresh catch of the day were delightful! My previous impression of Kue being primarily for aging and hot pot has completely changed. Thank you very much.It was a great meal!