Oryori Sato (お料理 佐藤) Kitakyushu

Kanmon Octopus Junsai and Squid Paste Hagi Red Sea Urchin and Abalone Steamed in Sake Sashimi featuring Ise Lobster and Okose, served with plenty of salt kombu and green onion ponzu A bowl of Botanhamo (Pufferfish) and Green Plum, with the plums marinated in wine Sweetfish Kagoshima Beef Tenderloin topped with Purple Sea Urchin Steamed Swordfish with Rice Grilled Summer Vegetables Rice with Dried Sardines and Karasumi (Salted Cod Roe) A menu that reflects the season. I have the impression that next time I visit, I will be able to enjoy a completely different menu, excluding the standard rice dishes, as they seem to create the menu based on the fresh ingredients available that day. The grilled dishes cooked over the irori (sunken hearth) in one corner of the U-shaped counter are also exquisite. Less

I made a reservation for noon on Sunday.I ordered the Omakase course for JPY 30,000.The highlight was the steamed broad beans and sea urchin in a yuri root monaka. The bitterness of the yuri root accentuated the sweetness of the sea urchin, and the contrast between the fluffy and sticky textures was intriguing.The steamed abalone was particularly impressive. After the aroma of the dashi jelly spread, the umami of the abalone continued to burst with every bite. The saltiness of the caviar added a nice accent, sharpening the flavor profile. The accompanying miso-marinated tofu had a richness akin to cheese, and the abalone liver was also very rich.The sashimi of the flathead was chewy yet had a good bite. The sweetfish, bamboo shoots, and wakame soup had an exquisite crispy skin on the sweetfish, and the thickness of the wakame left a lasting impression. Even the leaf sushi with sandfish and karasumi was flawless.The most shocking dish of the day was the grilled Ise lobster head.Grilled over charcoal right in front of me, the anticipation built as I watched the lobster curl up. And above all, it was incredibly delicious. The perfect rare doneness created a delightful bounce and the sensation of the lobster fibers breaking apart was pleasing. The pairing with the lobster miso sauce was outstanding, making it a dish I could eat forever.After the bamboo shoots and squid with kinome, the young tomato, and the flathead soup, we moved on to the rice.This rice was also wonderful. The first bowl was cooked al dente, allowing me to fully appreciate the contours and sweetness of the rice grains. The pickles and anago were delicious, but the karasumi and tiny fish were particularly memorable. The saltiness of the karasumi enhanced the sweetness of the rice, and the aroma of the sansho pepper was a nice accent. I enjoyed four bowls due to its incredible taste.The dessert mango juice was so rich that it felt like drinking pure mango. The kuzukiri had a chewy texture that paired well with the black syrup, and even the final matcha was fragrant and flavorful.I realized at this restaurant that high-quality ingredients like abalone and Ise lobster are not just delicious on their own, but they have a very high potential for flavor when properly enhanced.The skill in bringing out the potential of the ingredients was truly overwhelming. Less