About a 10-minute taxi ride from Oriyo Station, I arrived at "Tobi Ume."With only 4 seats available for both lunch and dinner, reservations are hard to come by—truly a "platinum seat."I sincerely thank the organizer for inviting me to such a precious spot.At "Tobi Ume," created by Chef Tashiro and the owner, there's a refined atmosphere that also feels warm and welcoming.I absolutely love this ambiance.The theme for this visit was "Hazuki - Deliciousness of Kitakyushu." (Menu courtesy of Fuhito-san)**Dishes** 《01》Starting Sip: "Corn Squash" ① Corn (Variety: Gold Rush, from Wakamatsu, Fukuoka) core & skin, mixed with soda water.《02》"Saltwater Red Sea Urchin" ② Saltwater red sea urchin (from Waki no Ura, Fukuoka, without 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) with hot water treatment, 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 Waki no Ura, Fukuoka, 600g, simmered for 6 hours) sautéed with fermented butter (from Omuta, Fukuoka, Omu Dairy), topped with shaved Caciottina cheese (from Fukuoka), served with risotto in liver sauce made from shiitake mushrooms (from Wakamatsu, Fukuoka) and black abalone (from Waki no Ura, Fukuoka, 600g).《05》"Flavorful, Year Fish" ⑤ Charcoal-grilled sweetfish (from Nishikigawa, Yamaguchi), topped with mitsuba stems, served with winter melon (from Wakamatsu, Fukuoka) & somen melon (from Wakamatsu, Fukuoka) with a broth made from 4-year-old Rishiri kombu (from Rebun Island, Hokkaido) and freshly shaved honkarebushi (from Makurazaki, Kagoshima, caught by line).《06》"Sea Flavor, Indigo Red" ⑥ Red sea urchin (from Aijima, Fukuoka, without alum) ⑦ Kue fish (from Ashiya, Fukuoka, 3.1kg, female), with a transparent square being the inner skin of the Kue. 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 kamasu (from Ashiya, Fukuoka), topped with sweet long peppers (from Wakamatsu, Fukuoka) and served with silver sauce.《08》"Core, True Name" ⑨ Charcoal-grilled true bonito (from Urakamonji, Fukuoka), topped with boiled water spinach, and sprinkled with hanakatsuobushi (from Makurazaki, Kagoshima, caught by line).《09》"Mizuho, Summer Purple of Kanmon" ⑩ True octopus (from Kanmon Strait, Fukuoka) & edamame (from Wakamatsu, Fukuoka) & basil (from Wakamatsu, Fukuoka) cooked rice. ⑪ Red miso soup. ⑫ Pickles (carrot & muskmelon & red melon).《10》"Sweet, Passion" ⑬ Passion fruit (from Ashiya, Fukuoka) & black figs (from Ashiya, Fukuoka), served with vanilla ice cream.**Drinks** ① Hojicha (roasted green tea). ② Japanese black tea (from Yame, Fukuoka), served with green lemon (from Wakamatsu, Fukuoka) & honey (from Kokura, Fukuoka).First up was the "Starting Sip" - "Corn Squash." This drink, made using the core and skin of Gold Rush corn from Wakamatsu, marks the beginning of the day's story.The mini parfait with saltwater red sea urchin was particularly memorable. It was so beautiful and delicious that I was left speechless!The hamo eel, enjoyed with vine shoots and cucumber, was refreshing, and the ponzu with chili vinegar and garnishes enhanced its delicate flavor.The 600g black abalone, simmered for 6 hours, paired with liver sauce risotto allowed me to savor every bit of its umami.The sweetfish soup was delightful, with a broth carefully made from Rishiri kombu and honkarebushi.The sashimi of red sea urchin and Kue fish from Ashiya was exquisite, offering a luxurious comparison of the two.The spring roll made with Gold Rush corn and red kamasu was sweet and juicy!To finish, we had rice cooked with true octopus from the Kanmon Strait, edamame from Wakamatsu, and basil.The final dessert featured passion fruit and black figs from Ashiya, served with vanilla ice cream.Each dish reflected a love for seasonal ingredients centered around Kitakyushu, showcasing Chef Tashiro's unique creativity.The warm hospitality from Chef Tashiro and the owner was, as always, moving and exceptional.Every visit to "Tobi Ume" brings new and exciting experiences.Thank you to the organizer and everyone who joined me for another wonderful time!
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