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Takahiro Inoue lived his whole life on the Shimabara Peninsula, apart from a short stint as a cooking school in Osaka.
He opened his current place up 3 years ago. His initial Italien influenced cuisine evolve rapidly. Another example that Chef cannot resist the siren lure of the Japanese food culture.
He now focuses on local dishes which he refines and adopts. The execution is flawless which is extraordinary as he never has cooked with a mentoring master.
He sources from local suppliers and his father’s fish store which is next door.
A wonderful hospitality makes this a true destination restaurant.
9 / 10
