Imaishi Hanten Suzuka (今石飯店 涼華) Fukuoka

This small café-like establishment, Imaishi Hanten Suzuka, features just four counter seats and two tables for four.They focus on serving a variety of small dishes with simple yet refined flavors, utilizing carefully selected sauces and seasonings that enhance the natural potential of the ingredients. The refreshing citrus acidity further elevates the dishes! The warm and gentle owner showcases a masterful level of seasoning that is truly impressive.Some of the standout sauces include:- Ginger Sauce- Garlic Chive and Fermented Chili Sauce- Green Sichuan Pepper and Green Onion Sauce- Stir-fried Shrimp Oil with Green Lemon- Sichuan Pepper and Sweet Vinegar Sauce with Kabosu- Manganji Pepper- Homemade XO SauceAdditionally, the rice and porridge made with plenty of hamo (pike eel) roe used like a seasoning are delightful.The diverse array of sauces, seasonings, and citrus ingredients transforms the flavors so much that it feels like a completely different dish!It was a great meal.Today's menu:- JPY 10,000- Omakase Lunch Course: JPY 8,800Dishes include:- White Eggplant and Jellyfish with Ginger Sauce, Myoga, Okra- Katsuo (Bonito) with Garlic Chive and Fermented Chili Sauce- Grilled Squid with Green Sichuan Pepper and Green Onion Sauce- Dried Scallops, Jinhua Ham, Grated Daikon, Matsutake, Steamed Soup- Chinese-style Garlic Shrimp, Stir-fried Shrimp Oil, Green Lemon- Peking Duck wrapped in Grape Leaves, Back and Breast Meat- Sichuan-style Hamo with Sichuan Pepper and Sweet Vinegar Sauce, Kabosu- Kumamoto Gikuichi Genbo Beef, Top Blade, Braised, Manganji Pepper- Hamo and Roe Rice, Homemade XO Sauce- Plum and Egg Drop Soup, Hamo and Roe Porridge- Dan Dan Noodles without Soup- Almond Tofu- Other drinks Less

I absolutely love Suzuka!Recently, I've been visiting almost every month, haha.Everything is fantastic—the taste, value for money, atmosphere, and service are all top-notch.The ingredients reflect the seasons, and the master brings out their flavors to perfection.Each dish is meticulously crafted, something you definitely can't replicate at home.Moreover, the portion sizes for the course, from appetizers to the main dish, are just right.And the warm service from the lovely lady is wonderful.It's a cozy place and one of the best restaurants around.This time, the course included the following: Summer Vegetable Jelly Fresh Sea Bream with Spicy Ponzu Rare Fried Horse Mackerel Clear Soup with Pike Conger Red Shrimp with Steamed Bun (served with shrimp miso sauce) Fried Clam and Water Squid with Fermented Black Beans Fried Sweetfish with Molokhia (served with fermented bean sauce) Sweet and Sour Pork (Nobiton: free-range pork) Five-Flavor Fried Rice (with Okra, Dried Shrimp, and Nobiton Chashu) Zhajiang Noodles Coconut Pudding Less

I made a reservation for noon on a holiday and visited the restaurant. The Omakase Lunch Course is JPY 8000 per person.For drinks, I ordered the Seikou Tekkannon (清香鉄観音) for JPY 1280 and the Meikuwai Fa (メイクワイファー) for JPY 1280. The Seikou Tekkannon has a refreshing green tea flavor with a hint of floral sweetness, while the Meikuwai Fa offers a more pronounced aroma.The Tsushima Anago Tempura (first dish) features fluffy anago (conger eel) that has been steamed before frying, coated in a light batter. The rich, sweet sauce enhances the delicate umami of the anago, making it incredibly delicious and hard to resist.The Isaki Sashimi Carpaccio showcases the mild umami and good texture of the Isaki caught in the Goto Islands. The contrast between the elegant flavors of the ingredients and the aromatic sauce is outstanding.The Ebi Chili combines the rich umami of the Aka Ebi (red shrimp) with a hint of sweetness from the Gruyère cheese, creating a complex and layered taste.Overall, the dishes are light and delicious, making this a casual Chinese restaurant that appeals to a wide range of diners. I look forward to visiting again after some time! Less