Chinese Oshige (中華 大しげ) Karatsu

You can truly feel the change of seasons here. And it’s remarkable how every dish showcases Chinese culinary techniques. Without these techniques, the dishes might have turned out quite differently, but they are transformed into exquisite Chinese cuisine. And it’s delicious. Not only is there a rich broth, but various soups come together beautifully. When you think about it, could this be French cuisine? No, it’s definitely Chinese. The roasted pork and Peking duck hit the spot perfectly. It’s refreshing. I was captivated by the large Peking duck. The mushroom and shark fin soup was a whole new experience for me. It’s a world that captivates you. Absolutely delightful. Fish transformed into Chinese style. Meat too, in a Chinese way. The course structure is impeccable, seamlessly leading to the next dish without leaving a strong aftertaste. I thought I wouldn’t get tired of eating, yet I ended up enjoying quite a bit. Because of that, I ordered four different types of dishes to finish. Among them was the shumai. To be able to enjoy dim sum here is a treat. They keep the excitement alive. I can’t help but feel happy. I want to make the green onion pork ramen... The explosion of deliciousness is exhilarating. I love it. The dessert of pineapple cake with coconut milk ice cream brings back memories of my trip to Taiwan. And everything comes together perfectly. From start to finish, every detail is taken care of, leaving me feeling refreshed. This place turns dining into a wonderful experience. Less

In the historic town of Karatsu, there is a vibrant Chinese restaurant making waves. The stage is set at "Chuka Ooshige" located in Bozu-cho, Karatsu City, Saga Prefecture, housed in a detached building of the former Fujita family residence, built in 1925 (Taisho 14). The structure retains the heavy presence of a pawnshop, carrying the weight of history, while the cuisine is surprisingly contemporary. Opened in the fall of 2024, this new establishment beautifully combines Chinese culinary techniques honed in Kyoto with Japanese sensibilities, using local ingredients from Saga and Karatsu on a single plate.The foundation of this restaurant is built on the careers of the husband and wife team. The owner, Keiji Ooshige, is a chef who honed his skills at "Nishibuchi Hanten" in Gion, Kyoto. His wife is also an experienced chef from the Japanese restaurant "Noguchi" in Kyoto. Thus, it is only natural that the structure of Cantonese cuisine intertwines with the umami of Japanese cooking, seasonal flavors, and the aesthetics of simplicity. What’s particularly interesting is that they do not present this in the context of Japanese cuisine but instead focus sharply on Saga and Karatsu. By incorporating local fish, Saga vegetables, and regional fermented seasonings, the techniques and sensibilities acquired during their training have been seamlessly integrated into the local culinary scene. The strength of Chinese cuisine, the subtlety of Japanese food, and the essence of Karatsu ingredients converge to create the unique character of this restaurant.From the very first "Cold Appetizers," the essence of Ooshige is on full display. Featuring Karatsu's purple sea urchin, sweet shrimp, snow peas, and sweet summer oranges, the sesame sauce has a profile reminiscent of chilled tantanmen, gently embracing the sweetness of the shrimp and the richness of the sea urchin without overshadowing them. The acidity of the sweet summer orange shines through, creating a re-edited experience of Karatsu's ingredients through a Chinese filter rather than overwhelming them with intensity.Next, the "Karatsu Horse Mackerel with Yodare Chicken Sauce" is a triumph of creativity. When one hears "Yodare Chicken Sauce," they might imagine a punch of chili and aromatics, but the aftertaste cleverly returns to the horse mackerel. The juiciness of Karatsu's new onions connects the fat and aromatics, leaving only the umami of the fish lingering in the mouth. Here, one can feel the influence of Japanese cuisine, where the sauce does not take center stage but instead enhances the fish.The "Chashu" (braised pork) dramatically changes the atmosphere with its meaty presence. With a glossy sheen and a burst of sweet fat upon biting, complemented by the acidity and spiciness of whole grain mustard, it offers a classic Chinese satisfaction without feeling heavy. The primitive joy of eating good meat makes one sit up straight.The standout dish is undoubtedly the "Peking Duck." Its whole presence as a showpiece raises excitement, but the execution surpasses its appearance. The crispy skin and sweet miso, combined with young corn and asparagus from Saga, are enhanced by a sauce made with Matsukane soy sauce, adding a Japanese fermented nuance. While it is indeed Peking Duck, it carries a hint of the fragrance of Karatsu's fields. This is a new kind of Chinese cuisine.The "Mushroom Shark Fin Soup" is also memorable. Rather than pushing the umami of shark fin to the forefront, it is crafted with the aroma of mushrooms and the umami of what seems to be dried scallops, resembling a clear first dashi. It feels like drinking a Chinese broth with the sensibility of a Japanese soup. Within the bowl, Cantonese and Kyoto quietly collaborate.The "Garlic Steamed Sea Bass" is a delight from the way it is served in a steamer. The Karatsu sea bass is infused with garlic aroma, the freshness of cilantro, and the umami of the sauce. The fish flakes apart gently, with strong aromatics yet a light aftertaste. This balance of "strong aroma from Chinese cuisine, light aftertaste from Japanese cuisine" may be the most evident expression of the couple's journey.The "Saga Beef Hot and Sour Soup" combines the umami of the meat with white fungus, molokhia, and tomatoes. It is not just a hot and sour soup that attacks with acidity and spiciness; it creates depth with the stickiness of the vegetables and the acidity of the tomatoes. The fat from Saga beef melts into the soup, with the aroma of chili oil running through. Rich yet surprisingly clear at the end.What follows is even more interesting. "Noguchi," where the wife trained, is known for its series of satisfying closing dishes, and it feels like Ooshige carries on the chef's desire for diners to leave full, but in a Chinese form. Moreover, why are Chinese closing dishes so enticing? Rice, noodles, dim sum. The moment carbohydrates overlap with oil, aroma, and umami, human reason easily crumbles.First up is the "Clay Pot Rice with Mackerel and XO Sauce." The fragrant, grilled mackerel is layered with the umami of XO sauce, garlic shoots from Karatsu, and the aroma of green onions. The moment the clay pot is opened, the aroma seals the deal. The fish fat, sweetness of the rice, and depth of the fermented seasoning come together, and before you know it, the bowl is empty.Next is the "Beef Tendon and Nara Pickles Fried Rice." The toasty aroma from the wok combines with the fermented fragrance and sweet-salty taste of Nara pickles, creating a delightful surprise. The richness of the beef tendon is balanced by the pickles, while the egg and rice bring everything together. This is fried rice in the Chinese style, yet it embodies Japan's pickling culture. Here too, the essence of Ooshige shines through, landing the sensibilities learned in Kyoto into the Saga and Karatsu course.The "Chinese Noodles" feature a simple composition of mizuna, chashu, and green onions, yet the broth is clear, allowing for a lingering taste rather than heaviness. Such seemingly simple noodles are surprisingly delightful in a Chinese course. The "Shumai" is also excellent, with straightforward deliciousness from the meat juices, embodying classic flavors. There is a gravitational pull that makes you want to eat more while also fulfilling the desire to leave satisfied.For dessert, the "Taiwanese Pineapple Cake-inspired Dessert" features the aroma of baked goods and the acidity of pineapple, topped with a light cold cream that feels pleasant. It leaves a tropical sensation typical of Chinese post-meal desserts without making the heavy course feel overwhelming. The design remains meticulous until the very end."Chuka Ooshige" cannot be simply described as Chinese cuisine using Karatsu ingredients. It encompasses the techniques of Chinese cooking, the Japanese sensibilities cultivated in Kyoto, Saga's ingredients, and the atmosphere of a historical building. All of these elements naturally connect within a single course. The unique charm found here is clear, with each dish showcasing significant individuality and completeness. Another reason to visit Karatsu has emerged. It was a great meal. Less

A popular Chinese restaurant located in Karatsu, Saga Prefecture.The establishment, renovated from a historic pawn shop, has a charming atmosphere both inside and out.The interior is a bit cramped, with limited seating.While the food is indeed delicious and, most importantly, affordable, I can't say I would make the trip to Karatsu just for it.The highlight was definitely the shumai. They were soft, juicy, and perfectly seasoned. Absolutely delicious!There are three types of dishes for the finale, and you can choose the portion size, so even the hungriest diners will leave satisfied.It was a great meal.Thank you for the wonderful experience.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

【Access】There is parking available for 2 cars about 50 meters away.【Environment & Cuisine】This is a renowned restaurant that is often fully booked.We started with the rock oysters from Karatsu, served with fruit tomatoes and zucchini, topped with a fragrant vinegar jelly.Next, we enjoyed the Chinese-style sashimi of Karatsu's Kanpachi, accompanied by a spicy sesame sauce and blanched garlic chives!Then came the first signature dish: homemade char siu.Followed by the second signature dish: exquisite Peking duck, served with Karatsu corn and crispy rice—absolutely delicious.The shark fin soup was rich and flavorful, featuring mozuku seaweed and dried scallops.We also had fried swordfish from Karatsu and fried eggplant, served with a spicy pepper sauce and grated cucumber.The Saga beef zabuton and bitter melon were paired with a fermented black bean sauce.For the first round of rice, we had stir-fried crab and lettuce fried rice.The second round included all three options, which were:Chilled tantanmen noodles,Beef tendon yakisoba,Tenshinhan (omelette rice).For dessert, we enjoyed peach compote and sake ice cream.Thank you to the chef and owner for always providing such a wonderful course.【Recommendation】This is a highly recommended Chinese restaurant.While making a reservation can be quite challenging, it is definitely worth visiting if you have the chance. Less