Dining at Narayamachi Ao in HakataTabelog Rating: 4.38 Tabelog Award 2026 Silver Selected as one of Tabelog's Top 100 Innovative Restaurants 2025- Black Bun A classic dish at Narayamachi Ao. Inside, you'll find a rich filling made of pig's trotters, foie gras, and truffles. It's served piping hot, and the intense flavor left my companions amazed.- Nagaimo Somen On a lotus leaf, there's a layer of water shield. Underneath, long yam is shaped like somen noodles. You pour the water shield over it to eat. These super thin yam noodles are incredibly crunchy and refreshing, making them easy to devour.- Ayu Spring Roll The filling is a paste made from the head, innards, and bones of ayu, cooked in white wine consomme. This rich spring roll uses the entire fish, making it a perfect dish for ayu lovers like me.- Corn Mousse Topped with fruit tomatoes and zucchini. The transparent jelly is made from tomato juice, creating a tomato tea jelly. The sweet corn mousse and the acidity of the tomato blend beautifully, leaving a refreshing taste in your mouth.- Hamo and Fried Eggplant from Aoshima, Nagasaki The consomme is made from hamo broth. The gelatinous flavor of the skin is outstanding. The fried eggplant is cut in a cross pattern for easy eating and is very delicious.- Kurume Horse Meat Thinly sliced from the outside skirt, topped with chilled ginger sauce. The sweetness of the meat stands out, and it’s so good you could eat it endlessly. My companions finished it in no time, almost as if they were swallowing it whole.- Black Abalone from Karatsu and Kumamoto's Shiitake Mushrooms, served as a rice porridge This dish is simply outstanding. The flavor of sansho pepper is rich and intense. It's incredibly delicious, and I wanted a second helping.- Salmon Roe Peking Duck Style Lightly marinated salmon roe with asparagus, wrapped in a rice flour crepe with herbs from Kubota Farm. The juicy, melting flavor of the salmon roe is irresistible.- Udon from Nagao Seimen in Ukiha topped with purple sea urchin from Aijima Drizzled with a sauce made from just edamame, water, and salt. The sweet purple sea urchin and edamame sauce cling perfectly to the thin udon, making it exceptionally tasty.- Nozaki Beef from Kagoshima Grilled tenderloin over onions cooked in sukiyaki sauce. Served with a sauce made from the sukiyaki broth, red wine, and consomme, along with a soft-boiled egg. It’s like a sukiyaki steak, with a gentle umami flavor that makes it easy to finish.- Hairy Crab Spice Curry One bite spreads the rich flavor of hairy crab throughout your mouth in this spicy curry. Of course, I wanted a second helping.- Cherry A cherry made from special candy art. When you lightly tap it with the back of a spoon, cherry mousse comes out. It’s paired with rare cheese ice cream.- Water-like Mizu Yokan It’s indeed clear like water, leaving a refreshing taste in your mouth.It was a great meal. My companions were also enchanted by the wonderful dishes. I look forward to visiting again.I’m grateful to the owner for seeing us off until we were out of sight.