Regional cuisine Tsugumi (郷土料理 嗣味) Fukuoka

Located a 5 to 7-minute walk from Watanabe-dori Station, Regional Cuisine Tsugumi is a renowned Japanese restaurant. Here, you can indulge in luxurious course meals featuring Kue (a type of fish) and enjoy Fugu (pufferfish) courses during the winter months. The restaurant has been recognized as one of the top 100 Japanese restaurants in the West from 2021 to 2025 and has also been awarded Tabelog Bronze from 2022 to 2026.The attentive service and explanations from the owner leave a lasting impression, and the warm atmosphere of the restaurant adds to its charm. Lunch is particularly appealing, with online reservations often available even a few days in advance.Here’s what I enjoyed during my visit:-----------------------------◾️ Hassun We started the course with a beautiful Hassun that captures the essence of summer. It featured a variety of dishes using local Kyushu ingredients, including vinegared purple yam, red jellyfish, moringa seaweed, baked shellfish, dengaku-style red eggplant, fried majako (a type of fish), soy sauce-pickled bitter melon, salted spear squid, and edamame.◾️ Sashimi The sashimi platter included Kue's outside skirt and aji (horse mackerel) tataki. Dipping it in a spicy blue chili soy sauce really enhances the natural flavors of the seafood.◾️ Kue with Ponzu This dish features various parts of Kue, including the flesh, stomach, engawa (fin), peritoneum, and skin, all mixed with ponzu sauce. Each part offers a different texture and flavor, beautifully complemented by the refreshing acidity of the ponzu.◾️ Fried Kue The fried Kue is crispy on the outside and tender on the inside, served with a variety of condiments including Manji peppers, young ginger, sesame, and fish sauce. The delightful texture of the Kue combined with the perfect saltiness of the condiments was fantastic, and the crispy scales were a highlight!◾️ Kue and Clam Hot Pot The Kue is gently cooked in a clam broth until tender, creating a delicious hot pot. Even without any dipping sauce, the rich flavor of the clam broth permeates the fish, but adding the sansho oil ponzu or onion ponzu elevates the Kue's taste even further.◾️ Clam and Kue Rice Porridge To finish, we made a rice porridge by simmering the leftover broth from the hot pot and adding clay pot rice. The rice goes down smoothly, and the gentle flavor of the broth, combined with the aroma of egg and green onions, makes for a highly satisfying final dish.◾️ Dessert For dessert, we enjoyed Daifuku made with the Toyomitsuhime brand figs grown in Fukuoka Prefecture. Sprinkling it with broad bean flour added a kinako-like aroma, perfectly complementing the rich sweetness of the fruit—absolutely exquisite!-----------------------------This restaurant allows you to fully enjoy the high-quality ingredients unique to Kyushu, so be sure to visit!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I visited Regional cuisine Tsugumi. The restaurant has a lovely private atmosphere, and true to its name, it features exquisite dishes made with fresh ingredients from Kyushu. I was truly impressed by the skillful presentation and flavors. They show you the ingredients beforehand, which adds to the anticipation of how they will be transformed into delicious dishes. I enjoyed my meal in a relaxed and comfortable setting. Thank you for a wonderful experience. I hear the menu changes with the seasons, so I look forward to my next visit! Less

I made a reservation on a booking site a month and a half ago and visited on a Saturday at noon. On that day, we were the only customers, so it felt like a private reservation.We started with "Yame no Shizuku Tea." The tea, carefully brewed at a low temperature, had a rich umami flavor reminiscent of dashi. We enjoyed the leftover tea leaves with ponzu sauce.The meal featured a course filled with seasonal ingredients unique to Kyushu, especially focusing on "Kue" (a type of grouper).**Appetizer:** A plate showcasing various Kyushu ingredients, including vinegared mozuku seaweed, Agemaki clam, grilled red eggplant, fried Majaku, soy sauce-pickled bitter melon, salted spear squid and uruka, and edamame.**Sashimi:** Kue and tataki of horse mackerel, served with a spicy blue chili pepper soy sauce.**Kue with Ponzu:** This dish included not only the fish meat but also various parts like the stomach. The different textures were interesting, and the refreshing ponzu sauce with shiso flowers added a nice touch.**Fried Kue:** The kue was perfectly fried, and the crispy fish scale crackers served alongside were fragrant.**Kue and Clam Hot Pot:** The kue was cooked in clam broth. It was delicious on its own, but dipping it in a ponzu made with sansho pepper oil and onions enhanced the flavor even more.**Zosui (Rice Porridge):** The meal concluded with zosui made from the hot pot broth.**Dessert:** Daifuku made with the Fukuoka brand fig "Toyomitsuhime." The texture of the freshly made soft mochi was impressive.I actually had quite a few ingredients I’m not fond of, but thanks to the careful preparation and seasoning, I enjoyed everything without any issues. I believe the course offered great value for the price.One thing I noticed was that when we arrived, there was a bicycle left at the entrance, and it was hurriedly moved as our reservation time approached. It would have been nice if the preparations for welcoming guests were ready a bit earlier. Less

"Regional cuisine Tsugumi"This weekend, I embarked on a Fukuoka tour to visit my favorite restaurant. Given the charm of Fukuoka, it’s only natural to want to indulge in some food exploration...With that in mind, I made a reservation at "Regional cuisine Tsugumi" for the evening. Since we were in Kyushu, I wanted to enjoy dishes primarily made with local ingredients, and it turned out to be the right choice!On the day of the visit, I was a bit concerned about the typhoon, but it was easier than expected to arrive in Fukuoka! I arrived at "Regional cuisine Tsugumi" with plenty of time to spare.As I pulled open the sliding door and entered, I was greeted by a chic atmosphere with a counter and jazz music playing in the background. I was excited to experience the world of local cuisine crafted by the young chef. For drinks, I opted for the house selection.⭐︎Yame Hoshino Tea→ I started with the flavorful tea from Hoshino Tea Garden! It was delightful.⭐︎Saga Prefecture Amabuki Super Dry Special Junmai Sake→ Truly dry!◉Chilled Appetizers Nagasaki Swordtip Squid, Korean Steamed Abalone, Oita Rock Oysters, Green Asparagus, and Molokhia with Dashi Jelly, topped with Miyazaki Heibei Vinegar → First up was the chilled seafood with dashi jelly! The dish featured abalone, rock oysters, swordtip squid, and asparagus, all prepared with great care. The dashi jelly was excellent, and the citrusy Heibei vinegar added a nice mild acidity.◉Kyushu Hassun - Tsuru Murasaki and Kumamoto Nankan Age with Fish Sauce - Iki Kue, On-the-Day Shime, and Stewed Jelly - Itoshima Mozuku Vinegar - Kumamoto Red Eggplant Dengaku - Miyazaki Sweetfish, One-Night Dry, with Young Uruka - Iki Kue, On-the-Day Shime, with Crispy Skin - Fukuoka Goya Ohitashi → Next was the Kyushu-style hassun! Each dish showcased meticulous preparation. The stewed jelly made from the flavorful Kue, the melt-in-your-mouth red eggplant dengaku, and the fresh young uruka were particularly outstanding.◉Yame Hoshino Tea Leaves with Ponzu → After enjoying the second brew of tea, they served it with ponzu as a side dish. This was possible due to the high-quality tea leaves! The combination with ponzu was fantastic!⭐︎Oita Takakiya Special Junmai Dry, Pressed Sake◉Iki Kue, Morning Shime, with Seared Skin and Belly, served with Salt and Wasabi, and Nagasaki Horse Mackerel Tartare with Green Chili Soy Sauce → Next was the sashimi, featuring Kue again! The horse mackerel tartare was presented like a meatball. The Kue was served in three different cuts, each showcasing the delightful crunch of the fresh catch, and the rich flavors were superb! The horse mackerel tartare paired excellently with the green chili soy sauce, creating a wonderful combination thanks to the rich fat content.◉Iki Kue, Grilled Sesame Steak Style, served with Fukuoka Green Onion Stir-Fried in Sesame Oil, Yuzu Pepper, and Salt, topped with Miyazaki Heibei Vinegar → More Kue! This time, it was a hearty grilled sesame steak with the bone intact! This dish revealed a new dimension of Kue’s flavor, complemented by a crispy texture. Delicious!⭐︎Saga Higashiichi Junmai Ginjo Black Label → Very good!◉Itoshima Game Research Institute Wild Boar Menchi Katsu, with Grape Wood Smoke, Fig, and Sesame Dressing → The Menchi Katsu made from award-winning wild boar from Itoshima was incredibly flavorful and juicy! The aroma from the grape branches added a stylish touch.◉Iki Kue, Morning Shime, and Chiba Mitsuishi Clam Hot Pot - Kue Shabu-Shabu with Onion Ponzu - Kue Belly and Lips, Clams, and Winter Melon Hot Pot Served with Onion Ponzu and Sichuan Chili Oil → The final dishes featured Kue in two styles: shabu-shabu and hot pot, both served with different sauces. The shabu-shabu highlighted the thick, tender meat, while the hot pot allowed us to enjoy the gelatinous textures of the lips and eyes! The onion ponzu was excellent, and the Sichuan chili oil added a fun twist. It was impressive how they showcased Kue with such sauces.◉Fukuoka Eel Steamed in a Bamboo Steamer ◉Pickles (Mentaiko, Raw Wood Jellyfish, Cucumber with Mustard, Long Yam with Wasabi) ◉Kue and Clam Dashi Zosui → The final meal consisted of two dishes! The local specialty, eel steamed in a bamboo steamer, and Kue dashi zosui! Absolutely perfect!◉Fresh Warabi Mochi made from Real Warabi Flour Served with Asakura Minaki Sugar and Kikai Island Tena Beans Kinako → The last sweet treat was fresh warabi mochi made from real warabi flour, served with kinako made from Kikai Island’s Tena beans! The kinako was fascinating! It had the essence of the Tena beans while still being true kinako! The warabi mochi was also excellent!Thus, the evening of enjoying Kyushu’s local cuisine centered around Kue came to an end. I truly appreciated the various ways they showcased Kue, and the unique textures and flavors that come with the fresh catch of the day were delightful! My previous impression of Kue being primarily for aging and hot pot has completely changed. Thank you very much.It was a great meal! Less

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! Less

I visited this restaurant during my trip to Fukuoka.The interior is small, with only counter seating. The distance between seats is comfortable, so it doesn’t feel cramped, but the sound can echo a bit, making it potentially noisy if there are loud voices nearby. It was a weekday at 6 PM, and the place was fully booked shortly after I arrived.As the name suggests, the menu features many regional dishes from Kyushu. It seems that the ingredients are primarily sourced from Kyushu, as many dishes included grouper this time. Everything was incredibly delicious! In particular, the hassun (a traditional Japanese appetizer) paired perfectly with the drinks, and the rice served at the end was truly exceptional. Even the final dessert, warabi mochi, was crafted with great care. However, please note that there are quite a few fried dishes, so those who are not fond of them should be cautious.This is a wonderful place to enjoy delicious regional cuisine. If you find yourself in Hakata, I highly recommend stopping by! Less

●Number of Visits: 2Yame's Shizuku TeaSavoring the umami by tilting the lid bowlEnjoying the second brew as wellPurple Sea Urchin, Asparagus, and Spear SquidSea NoodlesDashi JellyHassunStarting from the top left: Stewed Grouper Jelly, Blanched Shungiku (wonderful aroma), Mozuku VinegarFrom the bottom left: Majaqu, Kumamoto's Red Eggplant Dengaku, Homemade Karasumi with Fava BeansSashimi of Grouper with Grilled Skin and FatDumplings made from mackerelThe mackerel dumplings were both firm and smooth, an astonishing flavor.Grilled Grouper Genko (fragrant citrus) The umami of the grouper was exceptional, weighing about 8 kg.Fried Abalone and 1 kg Fried IsakiMackerel Sushi RollIshikawa's Wild Boar Menchi Katsu with Amaou White VinegarThe boar was caught by a famous fisherman from Itoshima, known for its unique bloodletting technique studied during dissection.No gamey taste, rich flavor.The Amaou adds a nice accent.Finally, Steamed Eel in a Bamboo SteamerWith peppers and corn, it was fragrant and enjoyable.Brown Sugar Warabi Mochi (made with real warabi starch) with Kikai Island Fava Bean KinakoAstonishingly deep sweetness.While there are many restaurants in Fukuoka that focus on local fish, meat, and mountain delicacies, this establishment's delicate and refined style is truly unique, making it perfect for entertaining visitors from other prefectures. Less

The highlight of this course was the grouper, which we enjoyed in various preparations. It was my first time tasting such a generous portion of grouper, and it had a delightful texture similar to fugu (pufferfish).However, one downside was that the porridge served midway through didn’t particularly stand out in flavor, and I found it hard to appreciate. Additionally, perhaps due to the emphasis on the local traditions and flavors of Kyushu, the overall seasoning was quite delicate, making it not overwhelmingly delicious (though one could say it had a profound, earthy taste).- Fried Bamboo Shoots from Kitakyushu, Ouba- Hassun (seasonal appetizer) - Hakata Shungiku (chrysanthemum greens) - Sawara (Spanish mackerel) - Itoshima Futo Mozuku (seaweed) - Kumamoto Red Eggplant - Grouper Jelly - Fried Grouper Skin - Broad Beans with Karasumi (dried mullet roe)- Sashimi - Grouper - Aji Namero (mackerel tartare)- Bone-in Grouper, Grilled with Sesame- Isaki (grunt fish) Tempura with Soft Roe Vinegar- Porridge with Saga White Asparagus- Steamed Eel with Bamboo Shoots and Mountain Vegetables- Warabi Mochi (bracken starch dumpling) with Kinako (roasted soybean flour) made from Kikaijima Broad Beans. Less