2,922 characters ★Uotora Omakase Course JPY 15,000 (including tax) Duration: Approximately 1 hour and 40 minutes (including extras)I traveled from Tokyo to Fukuoka Prefecture.This restaurant (4.05) is run by Ryoji Maeda, born in 1974, from Kitakyushu. It is an izakaya that embodies the supreme principle of fresh, bouncy fish at a high level in Kyushu. The owner, who previously worked as a fish wholesaler, honed his cooking skills through self-study and opened this establishment in 2006. I found an available slot on the online reservation site Table Check and decided to visit.At 5:55 PM (opening at 6 PM), the door opened. The restaurant operates on a two-turn system, with the first turn limited until 8:15 PM. Inside, there are 5 seats at a straight counter in front of the kitchen, 3 four-person tables, and seating on the second floor.The restaurant is managed by the owner and five young men (including a 17-year-old high school student), totaling six male staff members. On the table, there are towels, chopsticks, crab-shaped chopstick rests, sweet soy sauce, chili pepper, and toothpicks. The restroom is a shared Panasonic Arauno.Drinks:- Fresh Lemon Highball (JPY 770) Asahi Taru High- Extra Lemon Highball (JPY 440)- Saga Prefecture, Fukuchiyo Sake Brewery, Nabeshima Honjozo (Glass JPY 600)- Yamagata Prefecture, Dewazakura Sake Brewery, Yukimanman Daiginjo (Glass JPY 1,500)• Uotora Omakase Course JPY 15,0001. Kimura's Sea Urchin, Hokkaido Fresh Sea Urchin on Tofu | Assorted Sashimi (6 types)2. Simmered Grouper3. Amakusa Rock Oyster4. Chawanmushi (Savory Egg Custard)5. Fried Gold Rush Corn from Miyazaki6. Fried Scad7. Umaki (Egg Roll)Extras: Sesame Striped Horse Mackerel (JPY 1,380)Extras: Sashimi of Isidai from Nagasaki (JPY 1,800)Service: Fugu Sashimi with PonzuExtras: Sashimi of Anago from Tsushima (JPY 1,380)Extras: Fried Squid Tentacles (JPY 850)Extras: Grilled Mero Kama (JPY 1,800)8. Tai Chazuke (Sea Bream Rice with Broth)9. Homemade Almond Tofu | Hot Kagoshima Chiran TeaHere are my impressions of the dishes, with individual ratings in brackets. The displayed prices include tax.【3.8】 Kimura's Sea Urchin, Hokkaido Fresh Sea Urchin on TofuA generous serving of what seems to be Bafun Uni on chilled tofu (likely silken tofu). It is recommended to mix it with soy sauce before eating. The wasabi garnish is a bit lacking, but the combination is quite good. The sea urchin processing company is also favored by high-end sushi restaurants in Tokyo.【3.9】 Assorted Sashimi (6 types)1. Grouper2. Seki Horse Mackerel3. Kagoshima Prefecture Bluefin Tuna4. Hirame (Flounder)5. Oita Prefecture Flatfish6. Munakata Swordtip SquidYou can also use blue chili soy sauce if you like. The wasabi and daikon garnish are pre-packaged, making this part feel more like a casual izakaya compared to high-end restaurants, but aside from the bluefin tuna, the fish is fresh and bouncy, truly reflecting "Kyushu."In Kyushu, freshness is paramount for fish, and the supreme principle is bouncy and lively. According to the owner, serving kelp-cured fish would anger customers. He explained that they prepare the fish at 3 AM (the previous night).The owner's lively talk is also a charm of this establishment.Since they prepare the fish at 3 AM, the swordtip squid is not as crunchy as those served fresh from a fish tank, but the lively texture stands out in the grouper, horse mackerel, hirame, and flatfish. While the aged sashimi at high-end restaurants in Tokyo may have a stronger umami flavor, the bouncy texture is a delicacy unique to Kyushu. As a self-proclaimed texture enthusiast, I absolutely love the fresh fish from Kyushu.【4.4】 Simmered GrouperThis piece has a membrane but is quite large. It is rich in fat, tender, and the white flesh flakes apart beautifully, delivering a strong umami flavor. It surpasses the satisfaction of grouper I had at an award-winning French restaurant.In French cuisine, they typically use the "center cut," so having a membrane is considered improper, but in Kyushu, the simmered fish from a JPY 15,000 course can be more delicious than the poached fish from a JPY 30,000 course. The flavor of the simmered dish is elegant and refined, and I was genuinely impressed by the quality of the simmered fish at an izakaya after a long time.【4.0】 Amakusa Rock OysterServed with ponzu and new onion jelly, but the best way to enjoy it is to eat it as is, with its natural saltiness, which is rich and creamy. The previous week, I had rock oysters at an Instagram-friendly izakaya in Tokyo, but these were of a completely different quality. They were also larger than those at the other restaurant.【3.7】 Chawanmushi (Savory Egg Custard)This chawanmushi contains shiitake mushrooms, mochi (possibly wheat gluten), small shrimp, and chicken thigh. It has a salty flavor typical of izakayas, but the umami is strong.【3.5】 Fried Gold Rush Corn from MiyazakiLightly coated with potato starch and fried, it resembles deep-fried corn. Compared to the elaborate corn dishes in French cuisine, this is all about the ingredient's quality.【4.0】 Fried ScadThe fish is fried whole, including the bones and head, and the hard head can be cut into smaller pieces later. When eaten with the owner's special spice salt (chili salt), the white flesh of the scad shines and is delicious. I usually don't find scad very tasty in Kanto, but it is exceptional when enjoyed in Western Japan.【3.7】 Umaki (Egg Roll)While the evaluation as a grilled eel dish is average, the skillful combination as "umaki" stands out.【3.9】 Sesame Striped Horse Mackerel (JPY 1,380)Sashimi of striped horse mackerel marinated in sesame sauce, showcasing the lively texture of the fish, which is a hallmark of Kyushu.【4.4】 Sashimi of Isidai from Nagasaki (JPY 1,800)A generous serving of fresh, bouncy Isidai that astonished me. Isidai from the east often has a strong sea smell, but the western variety has none. The previous week, I had Isidai at an award-winning restaurant in Ibaraki that had been aged for a day, but this was freshly prepared at 3 AM and exploded with flavor without any aging.It was the most delicious of all the fish I had in the sashimi platter. While JPY 1,800 may not seem cheap, considering the quality and quantity, enjoying high-end Isidai is relatively a bargain.【3.8】 Fugu Sashimi with PonzuI had fugu at a well-known eatery in Hakata (3.66), but here, the bouncy texture was more enjoyable, and the umami was stronger, creating a paradise (perhaps due to the various extras I ordered).【3.7】 Sashimi of Anago from Tsushima (JPY 1,380)While the bouncy texture is very appealing, it lacks umami. Anago might be better when aged to enhance its flavor. It seems to be cut, but there are still some small bones that can be felt.【4.0】 Fried Squid Tentacles (JPY 850)They are lightly battered and fried to a crisp, with good oil drainage. The squid itself retains a lively texture, making it fresher than the fried squid tentacles I’ve had in Tokyo.【4.0】 Grilled Mero Kama (JPY 1,800)The white flesh is flaky and rich, similar to the grouper I had as a simmered dish, with excellent fat content. According to the owner, it is a type of rockfish (possibly known as Magellan rockfish).【3.7】 Tai Chazuke (Sea Bream Rice with Broth)This dish features fresh, bouncy sea bream sashimi served over rice with broth. As the broth heats up, it loses the lively texture, so a separate serving would have been better, but the sea bream itself deserves a rating of 4.0.【3.5】 Homemade Almond TofuYou can choose between refreshing lemon syrup or matcha, and I opted for the owner's recommended lemon syrup. It has a firmer texture but a rich creaminess. The sweet and sour lemon syrup pairs perfectly with it.