Japanese Cuisine Tobi UmeUnder the passionate guidance of Chef Tashiro, this restaurant showcases the finest local ingredients from Kitakyushu, Yamaguchi, Fukuoka, Saga, and Nagasaki, prepared with boldness and delicacy. It embodies the essence of delicious food, exquisite sake, and exceptional hospitality! That is what Japanese Cuisine Tobi Ume is all about, my beloved restaurant! Since I arrived a day early, I had plenty of time to reach Orito and greet my companions before heading to Japanese Cuisine Tobi Ume together. Upon arrival, I greeted the owner and entered the restaurant! I also had the pleasure of greeting Chef Tashiro. The spacious and modern interior, once an eye clinic, was beautifully decorated with Tanabata-themed ornaments. We took our seats at a luxurious table for four, truly a treat! Now, I am excited to fully enjoy the wonderful world of my favorite Chef Tashiro! I started with a tasting of what I can confidently say is the "best water in the world"! Minazuki - Kitakyushu is delicious. ⭐︎ The Beginning: "Plum and Ice"Homemade plum syrup soda with Wakami Nankou plum.→ First, I enjoyed this refreshing drink with ice and homemade plum syrup to cool off from the heat. The light sweetness whets the appetite! ⭐︎ Akita Aramasa: The Wonderful World of Sake Rice III2026 Special Distribution Cosmos Cedar, stored in cedar barrels 2025.⭐︎ Akita Aramasa: The Wonderful World of Sake Rice III 2026 Special Distribution Suiboku (Ash) Kame no O, low-polish 80% version 2025.⭐︎ Akita Aramasa No.6 A-type 2025.⭐︎ Akita Aramasa: Ecru, Genroku-style, aged in the brewery.→ First, we enjoyed this year's special distribution from Akita Aramasa in May! The Ash and Cosmos have transformed beautifully thanks to the cedar barrel aging. The A-type is light, and the rare Ecru has an incredible finish! ◉ Himuro: Cooling OffHagi red sea urchin on Minazuki tofu with new onions, served with Shimonoseki edamame and adzuki beans.→ The star of this dish is the generous topping of "Hagi red sea urchin"! Its beautiful, clear grains and rich flavor are truly representative of Hagi! The deliciousness of the Minazuki tofu, enhanced by the sweetness from the new onions, is a delightful surprise. It perfectly complements the exquisite flavor of the red sea urchin, making for an incredibly satisfying first dish! Chef Tashiro is simply the best! ⭐︎ Mie Jikon Junmai Daiginjo Hakutsuru Nishiki, heat-treated 2025.⭐︎ Mie Jikon Junmai Ginjo Hattan Nishiki, heat-treated 2025.⭐︎ Mie Jikon Junmai Ginjo Omachi, heat-treated 2025.→ Next, we enjoyed the Jikon signal set! The light flavor of the Hakutsuru Nishiki Daiginjo was a pleasant surprise! ◉ Kanmon: Short LegsMoji Kanmon Strait octopus with Wakamatsu water-pressed tomatoes and cucumber, served as a gazpacho.→ The octopus from the Kanmon Strait, known for its muscular build and short legs, is truly remarkable! Each bite reveals the texture of the octopus's muscle fibers, and the flavor intensifies with every chew. The gazpacho made with water-pressed tomatoes is equally impressive! ⭐︎ Saga Nabeshima Ginjo Summer Moon.⭐︎ Saga Nabeshima Classic Junmai Daiginjo Akaiwa Tokutou Omachi.⭐︎ Saga Nabeshima Junmai Daiginjo Kita Shizuku.→ Next, we indulged in Nabeshima! ◉ Shimi: A Wish Upon a StarKitakyushu Akou (Kijihata) with okra, Miwa somen, and a rich broth made with Rishiri kombu and Kagoshima Makurazaki katsuobushi.→ This dish elegantly represents Tanabata with okra and somen! The bowl embodies Chef Tashiro's philosophy of "a bowl you can eat"! The robust katsuobushi broth pairs beautifully with the Akou and the abundant Miwa somen. Delicious! ⭐︎ Yamagata Juyondai Junmai Daiginjo Nanatari Nijukon Daikyujo Tobin Kakoi.⭐︎ Yamagata Juyondai Nakadori Junmai Daiginjo Chokyoku.⭐︎ Yamagata Juyondai EXTRA Daikyujo Morohaku Yuki Megami.→ Recently, I’ve realized how wonderful it is to pair sashimi with Juyondai's exquisite Daiginjo! ◉ Umami: Chicken FishKashiwabara Port Isaki sashimi and grilled Isaki skin, served with salt, kabosu, plum paste, and Isaki soft roe ponzu.→ Despite the challenges of the day, Chef Tashiro arranged for a fishing boat to catch this Isaki, and I am truly grateful to the fisherman! The exquisite Isaki is a delight, and the grilled skin is fantastic, but the sashimi enjoyed with wasabi soy sauce is simply divine! The rich flavor of the Isaki is unforgettable! The soft roe floating in ponzu is a captivating dish on its own! ⭐︎ Fukui Kurodragon Daiginjo Shizuku.⭐︎ Fukui Kurodragon Daiginjo CRYSTAL DRAGON.⭐︎ Fukui Kurodragon Junmai Daiginjo Gohyakumangoku.→ Next, we enjoyed the Kurodragon Daiginjo trio! Absolutely no complaints! ◉ Bottom Trawling: DragonAshiya Port Tachiuo Dragon 7, grilled eggplant wrapped in Wakamatsu eggplant, topped with Wakamatsu fried peppers.→ Next, we had the grilled eggplant wrapped around the giant Tachiuo caught by the bottom trawling! I was thrilled with this combination, and the flavor of the Tachiuo, with its wonderful aroma, and the grilled eggplant was simply perfect! ⭐︎ Yamaguchi Toyo Bijin Jun-do Ichizu Limited Junmai Ginjo Yamada Nishiki.⭐︎ Yamaguchi Toyo Bijin Bessho Yamada Nishiki.→ I am grateful for the precious Toyo Bijin! ◉ Yoshino: Rainy SeasonAshiya Port Hamo with Hamo broth, served with Red Moon potatoes and Moroccan beans.→ Next, we enjoyed Hamo with a rich Hamo broth, paired with Red Moon potatoes and Moroccan beans! The Hamo, enveloped in the flavorful broth, is simply delightful! ⭐︎ Fukushima Ikisui Uma Junmai Active Nigori Uma Uma Minazuki Kakeru.⭐︎ Fukushima Ikisui Uma Junmai Ginjo Yume no Kaori.⭐︎ Fukushima Ikisui Uma Yume no Kaori x Gohyakumangoku x Fukunoka Blend.→ This was my first experience with Ikisui Uma! It was also wonderfully crisp! ◉ Earth: Bi-ColorWakamatsu Dolci Dream tempura with Aijima purple sea urchin, served with sansho salt and tempura dipping sauce.+ Extra: Ashiya Port Yari Ika tempura.→ Next, we enjoyed the bi-color tempura with yellow and white Dolci Dream, topped with plenty of Aijima purple sea urchin! The deliciousness of the purple sea urchin, even when warmed, is a joy! The sweetness of the Dolci Dream and the purple sea urchin create a perfect collaboration! ⭐︎ Nagasaki Yokoyama Goju Junmai Daiginjo Akaiwa Omachi.⭐︎ Nagasaki Yokoyama Junmai Daiginjo Princess Michiko.⭐︎ Nagasaki Yokoyama 8th Anniversary Assemblage, limited to 888 bottles.→ Next, we enjoyed the exquisite trio from Yokoyama! I am grateful for the limited edition assemblage! ◉ Mizuho: A Single TasteKokura Genki Tsukushi freshly cooked rice.Ashiya Port Sea Bream with sesame dressing, seaweed, green onions, and perilla.Dashi chazuke.→ For this meal, we had freshly cooked Genki Tsukushi rice with plenty of sea bream sesame dressing, allowing us to enjoy both sea bream rice and sea bream chazuke! The sea bream is so delicious that both dishes are fantastic! Of course, I had seconds! ⭐︎ Akita Aramasa Tenkaeru SPARK 2025.→ For the final sweet treat, I requested the "water of life" and received the Aramasa Tenkaeru! I am truly grateful! ◉ Sweetness: Fast and Thirteen YearsFukuoka Biwa and Biwa jelly with vanilla ice cream and salt meringue.→ The final sweet treat was exquisite as always! This day featured Biwa and Biwa jelly from thirteen years ago! Underneath the Biwa was vanilla ice cream with salt meringue! The elegant sweetness of the Biwa paired with the sophisticated salt meringue ice cream was a wonderful match, leaving me completely satisfied! Thus, the "ultimate hospitality" banquet by Chef Tashiro and the owner came to an end. I felt an overwhelming sense of satisfaction, completely immersed in an extraordinary world of flavors, and it was a moment of pure happiness! It was truly the best experience! I can't wait for my next visit in autumn! I sincerely thank you! It was a great meal! I was filled with happiness!