A gastronomic restaurant named 'pesceco' that makes me want to visit every time, even after a 3-hour drive from Fukuoka via the Isahaya IC, totaling 9 hours.This time, I was invited to a private reservation event.An elegant gathering with only one group during the day.We started with three types of appetizers from the beach:First, we had salted squid from Etari and a sweet potato tart.Next was a purple sea urchin pie made with kombu kelp broth from Shimabara.The fusion version of the local dish, Igiris, featured natural sea bream paired with Camembert cheese.I truly felt that I had come back to pesceco.Next, we explored the theme of ripples:In a foam made from Shimabara kombu broth, we found thinly sliced Kijihata fish, sea urchin, and clams from the Ariake Sea, all served over marinated Minami Nishiki rice.The next theme was lingering flavors:A rich soup made from a year-old rock oyster and ham from Fukudome Komakijo.The oyster's siphon was grilled over charcoal.This time, the ham was a 29-month-aged saddleback, which we also sampled.We paired this ham with fried knife fish from the local area, sandwiched with seaweed from Kawauchi Town.Finally, we encountered the Gane somen.One of pesceco's specialties, it featured carefully peeled male crab meat and roe, served in a delightful presentation.Another specialty was the octopus bouquet:Male octopus from Shimabara was mixed with coriander and sesame oil, with the suckers meticulously opened, creating a delicious and artistic dish.Next, we expressed flavors with grilled conger eel:The conger eel, cut into bones from Shimabara, was grilled over straw and served with a dried tomato paste made with dried plums instead of the usual iriko broth and plum paste.Before the final dish, we had summer abalone:Sautéed red abalone from the Ariake Sea was served with a liver sauce accented with black garlic and fresh pepper, accompanied by ancient grain zucchini.The finale was a single hot pot:Using the leftover seafood, we made a risotto infused with cumin, fennel, and anise, creating a pleasant aroma.I enjoyed it as is, and for the second serving, I added an egg and a spicy boost with a paste made from green chili marinated in sansho oil.For dessert, we had the local specialty Kanzarashi, paired with rich gelato made from vanilla, milk, and eggs from Omura.Once again, it was a wonderful and innovative meal that beautifully coexists with the culture passed down through nature.
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