Under the influence of the typhoon, I received warm hospitality from the chef. Thank you.At Regional Cuisine Tsugumi, I was introduced to the delicious flavors unique to this region. While many believe that the fish in urban areas are aged, the chef emphasized the importance of conveying the freshness and quality of the catch.To start, I was served Shizuku tea, which offered a rich umami flavor at room temperature.The drinking method involves tilting the lid while sipping, ensuring that the tea leaves do not enter the cup. This tea is from Hoshino Tea Garden in Yame.*Saga Prefecture, Amabuki, Extra Dry, Special Junmai Sake* This sake has a refreshing quality and is quite enjoyable. The wide-mouthed sake cup enhances the drinking experience, allowing for a soft sip. The aroma differs from a regular cup, providing a delightful spread of flavors.*Chilled Appetizers* Nagasaki, swordtip squid, served on a bed of squid legs. Korea, steamed abalone, cut into large pieces. Oita, rock oysters, split in half. Green asparagus and molokhia, topped with a generous amount of dashi jelly. Miyazaki, drizzled with Heibei vinegar.The dashi jelly is plentiful, and I enjoyed scooping it up with a spoon. The sweetness of the squid, the creamy texture of the oysters, and the elasticity and umami of the abalone were all delightful. The refreshing taste of the Heibei vinegar lingered nicely.*Kyushu Hassun* - Vine purple and Kumamoto Nankan fried fish sauce salad - Iki, fresh fish, simmered and chilled - Itoshima, mozuku vinegar - Kumamoto, red eggplant dengaku - Miyazaki, sweetfish, dried overnight with child uruka on top - Iki, fresh fish, simmered and served with crispy fish skin - Fukuoka, goya salad.I recommend the warm eggplant and sweetfish. The umami and saltiness of the uruka stand out. The sweetfish has just the right amount of moisture and tender flesh, perfect for pairing with sake. The sweetness of the eggplant pairs well with the miso. The simmered fish has a delightful texture and melting gelatinous umami. The crispy fish skin is light and not oily. The goya was pleasantly not too bitter.For the second steep of the Shizuku tea at 70 degrees, there was a slight astringency, but even with tea leaves in my mouth, it was still enjoyable. I learned that "the tea leaves are from a cultivation method that allows them to be eaten, and they pair well with ponzu."*Yame, Hoshino Tea Garden, Shizuku tea leaves with ponzu* I enjoyed it as a side dish or snack.Japanese sake, Oita, Takakiya, Special Junmai, Dry, Pressed.*Iki, fresh fish, grilled with skin and belly, served with salt and wasabi. Nagasaki, mackerel sashimi with green chili soy sauce.*The fresh fish was served in three different styles, and I enjoyed each piece with salt and wasabi. The sweetness of the fish varied with the saltiness and the wasabi's intensity. The salt enhanced the roasted flavor, while the wasabi complemented the fish's umami, refreshing the palate.The fatty mackerel sashimi was perfectly balanced with the kick of the green chili soy sauce, making it irresistible.*Iki, fresh fish, grilled with sesame, served with Fukuoka green onions stir-fried in sesame oil, yuzu pepper, and Miyazaki Heibei vinegar.*The fish was grilled and coated with sesame, served over fragrant stir-fried green onions.⭐︎Saga, Higashiichi, Junmai Ginjo, Black Label.*Oita, wild boar, minced cutlet, served with smoked grapevine, figs, and sesame dressing.*The wild boar minced cutlet was skewered on grapevine branches. It had a firm texture but melted in the mouth, with no gamey smell or heaviness from the oil.*Iki, fresh fish, served in a hot pot with Chiba, Mitsuise clams.* - Fresh fish shabu-shabu with onion ponzu. - Fresh fish, lips, clams, and winter melon in a hot pot with onion ponzu and sansho chili oil.The cooked fresh fish was delightful. The large clams were tender, and the fish's lips had a nice bounce, with a strong broth flavor around the bones.*Fukuoka, eel steamed in a bamboo basket.* *Pickles (mentaiko, fresh wood ear mushrooms, cucumber with mustard, long yam with wasabi).* The eel had a light texture, and the soft, fluffy egg was delightful.*Fresh fish and clam dashi porridge.* The deep flavor of the dashi was gentle on the stomach. The dashi was truly delicious!*Fresh warabi powder, freshly made warabi mochi.* Asakura, Minaki sugar. Kikaijima, soybean flour.The warabi mochi, freshly kneaded before my eyes, was glossy and had a plump texture with a mild sweetness.The soybean flour was made from soybeans, and it was delicious without any odd taste.Not only fresh fish but also many shellfish from Kyushu were featured. The beautiful sea is indeed delicious. Even without aging, the fresh fish is delightful. The quality of the production area and the unique flavors of the land were truly wonderful.Thank you for the meal!