in shimabara, japan (aug’24)
made it to what feels like the edge of japan after a whole morning of travelling into shimabara, nagasaki. a city that feels like we were transported back in time. serving hyper-local ingredients in particular seafood around the shimabara bay, with ingredients straight from his father’s fish shop next door. with very clean cooking, highlighting and maximising the natural flavours with the most beautiful presentation to match its scenery.
started with an anchovy potato tart, uni and onion puff, and a natural kuruma ebi stuffed with a egg mayo salad. ‘shimabara salad’ with local rice, kelp and uni, with a light hint of sesame oil was interesting, really loved the broth made of ham, kelp and mushroom with a huge local rock oyster. the same ham of the broth was also served with fried hamo, before the signature dish of octopus tenticles and okra which was too pretty to eat. the next signature blue crab somen was one of my favourites of the lunch, as shimabara is known for their local somen, the texture and flavour of this was sososo good. was wow-ed by the cold brew niboshi broth which served with the unagi, made with anchovies abundant in this area. before ending with a seafood caldozo, and a anko, wasanbon sugar dessert with cheese ice-cream.
so far away but worthy of a trek, completely highlighting the seafood produce of this region of japan which is still somewhat undiscovered. simple cooking with so much depth of flavours, looking forward to his menus in other seasons, will be back the next time i’m around kyushu.
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tasting menu (¥32,670)
✨浜辺の散歩: anchovy tart
✨波紋のように: uni puff
✨余韻: kuruma ebi with egg salad, shimabara rice & kelp salad, rock oyster broth
「fish & ham」
タコの花束: octopus bouquet
✨ガネ素麺: blue crab somen
✨海鰻: unagi
菜園のなかで: steamed kue in fig leaves
ひとつの鍋: seafood rice
懷味: anko, wasanbon sugar, cheese ice cream
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would revisit: yes
introduction only
price range pp: ¥30,000-¥60,000
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📍PESCECO
location: 223-1 shinbabamachi, shimabara, nagasaki
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