Japanese Cuisine Tobi Ume (日本料理 TOBIUME) Kitakyushu

August 2026.After two long years, I finally received the long-awaited invitation,and on the third day in Fukuoka, I headed to Japanese Cuisine Tobi Ume for lunch.I went in on an empty stomach, having fasted since morning, ready to indulge!I arrived at 12 PM for my reservation and was seated at a table.Right from the start, I was thrilled by the collaboration of KOKURYU with the Space Brothers,which set my excitement soaring. Following that, I enjoyed an incredible pairing ofJunmai Daiginjo, Jikon, Aramasa, and Domaine Takahiko, making it feel like a last supper.Although I couldn’t drink on this day due to the unfortunate circumstances of our organizer,I did my best to enjoy it for them, feeling a mix of determination and guilt. ٩( 'ω' )و↑ I tend to push myself in situations where I really shouldn’t.Above all, the red sea urchin, abalone, and the dashi of the soup paired with the sake were astonishingly wonderful.By the time we reached the rice course, I was so full that I felt like crying from happiness.I’m envious of how Fukuoka has such a variety of ingredients, not just seafood but also vegetables.In this course, while I’d love to say the red sea urchin was my favorite,I also really enjoyed the spring rolls made with my favorite corn,and the dashi of the soup was simply outstanding, not to mention the abalone and the octopus in the rice.Everything was just perfect!It was an incredibly happy afternoon in Kitakyushu.By the way, I indulged a bit too much, and on my way home, I felt the consequences,but once again, I was helped by the kind people of Kitakyushu, avoiding a crisis.I’m truly grateful for this town. It was a great meal.Here’s what I enjoyed during my visit:【Hazuki – Kitakyushu is Delicious.】*Reference: Fuhito @ Hiroshima, August 2026☆ Beginning with a drink "Corn Squash" Gold Rush (Wakamatsu, Fukuoka) core & skin with soda water◯ KOKURYU (Fukui) ・KOKURYU AWA Jump – Space Brothers – ・Assemblage Atto – Space Brothers –☆ Saltwater Red from Wakamatsu Saltwater red sea urchin (Waki no Ura, Fukuoka) Country-style simmered eggplant (Wakamatsu, Fukuoka) Seaweed (Ariake Sea, Fukuoka) Inaniwa soba (Akita)◯ Jikon (Mie) ・Junmai Daiginjo Nabari 2025 ・Junmai Ginjo Asahi Hiiri ・Junmai Ginjo Hattan Nishiki Hiiri☆ Bottom-dragging, bone-cut Steamed hamo (Ashiya, Fukuoka) Boiled vine shoots & cucumber (Wakamatsu, Fukuoka) with chili vinegar and ponzu◯ Domaine Takahiko Soga Nanatsumori ・Blanc de Noir 2021 (Hokkaido)☆ Diving into a one-sided love of the shore Simmered black abalone (Waki no Ura, Fukuoka, 600g, simmered for 6 hours) with fermented butter (Omuta, Fukuoka) sautéed with shaved Caciottina cheese (Fukuoka) Risotto with shiitake (Wakamatsu, Fukuoka) and black abalone liver sauce◯ Kinkonichi (Miyagi) ・Junmai Ginjo Sake Mirai ・Kinkonichi Junmai Daiginjo Sake Mirai ・Junmai Sake Omachi Usunigori Nama☆ Flavorful seasonal fish Charcoal-grilled sweetfish (Nishikigawa, Yamaguchi) with mitsuba stems Shaved green kabosu peel on winter melon (Wakamatsu, Fukuoka) Somen melon (Wakamatsu, Fukuoka) Dashi soup with 4-year-old Rishiri kombu from Okui Kaiseido and freshly shaved honkarebushi (Makurazaki, Kagoshima)◯ Juyondai (Yamagata) ・Ryusen Hakun Kyorai Junmai Daiginjo Tokubetsu Junmai Daiginjo, Ice-aged ・Mankai Daiginjo Sake, Tokubetsu Junmai Daiginjo, Super-low-temperature aged ・Nan-taru Niju-kin Junmai Daiginjo☆ Sea flavor, red of indigo Red sea urchin (Aoshima, Fukuoka) Kyu-e (Ashiya, Fukuoka, 3.1kg female) inner skin with sea salt & wasabi & sudachi (Wakamatsu, Fukuoka)◯ Aramasa 2026 Special Distribution The Wonderful World of Sake Rice III Colors (Akita) ・Clear Spark Yamabuki 2025 ・Cloudy Spark Utsukushi 2025 ・Hiiri Cloudy Sake Velvet 2025 ・Nama Sake Generation 2025 ・Barrel Sake Cosmos 2025 ・80% Low Polished Suiboku 2025☆ Real Summer Roll Spring rolls with Gold Rush (Wakamatsu, Fukuoka) and red kame (Ashiya, Fukuoka) Sweet long peppers (Wakamatsu, Fukuoka) with silver bean paste◯ Kikuzaka Merlot Barrel Aged 2020 (Kumamoto)☆ Core, True Name Charcoal-grilled true bonito (Uramoji, Fukuoka) Boiled water spinach with hanakatsuobushi (Makurazaki, Kagoshima)◯ Wakamusume (Yamaguchi) ・Tropical Bunbun Nama Sake ・METAL Bunbun Super Dry Junmai Ginjo ・Ruri Karakusa Junmai Ginjo Nama Sake☆ Mizuho Kanmon's Summer Purple True octopus (Kanmon Strait, Fukuoka) with rice cooked with edamame & basil (Wakamatsu, Fukuoka) Red miso soup Pickles (carrot & shiso melon & red melon)☆ Sweet Passion Passion fruit (Ashiya, Fukuoka) Black figs (Ashiya, Fukuoka) with vanilla ice cream☆ Japanese Black Tea (Yame, Fukuoka) Blue lemon (Wakamatsu, Fukuoka) & honey (Kokura, Fukuoka) Less

About a 10-minute taxi ride from Oriyo Station, I arrived at "Tobi Ume."With only 4 seats available for both lunch and dinner, reservations are hard to come by—truly a "platinum seat."I sincerely thank the organizer for inviting me to such a precious spot.At "Tobi Ume," created by Chef Tashiro and the owner, there's a refined atmosphere that also feels warm and welcoming.I absolutely love this ambiance.The theme for this visit was "Hazuki - Deliciousness of Kitakyushu." (Menu courtesy of Fuhito-san)**Dishes** 《01》Starting Sip: "Corn Squash" ① Corn (Variety: Gold Rush, from Wakamatsu, Fukuoka) core & skin, mixed with soda water.《02》"Saltwater Red Sea Urchin" ② Saltwater red sea urchin (from Waki no Ura, Fukuoka, without alum), stewed long eggplant (from Wakamatsu, Fukuoka), seaweed (from Ariake Sea, Fukuoka), served as a mini parfait with Inaniwa somen (from Akita).《03》"Bottom Fishing, Bone Cutting" ③ Hamo eel (from Ashiya, Fukuoka) with hot water treatment, boiled vine shoots (from Wakamatsu, Fukuoka) & cucumber (from Wakamatsu, Fukuoka), garnished with chili vinegar, chopped myoga, shiso, and broccoli sprouts in ponzu.《04》"Diving, Unrequited Love of the Shore" ④ Simmered black abalone (from Waki no Ura, Fukuoka, 600g, simmered for 6 hours) sautéed with fermented butter (from Omuta, Fukuoka, Omu Dairy), topped with shaved Caciottina cheese (from Fukuoka), served with risotto in liver sauce made from shiitake mushrooms (from Wakamatsu, Fukuoka) and black abalone (from Waki no Ura, Fukuoka, 600g).《05》"Flavorful, Year Fish" ⑤ Charcoal-grilled sweetfish (from Nishikigawa, Yamaguchi), topped with mitsuba stems, served with winter melon (from Wakamatsu, Fukuoka) & somen melon (from Wakamatsu, Fukuoka) with a broth made from 4-year-old Rishiri kombu (from Rebun Island, Hokkaido) and freshly shaved honkarebushi (from Makurazaki, Kagoshima, caught by line).《06》"Sea Flavor, Indigo Red" ⑥ Red sea urchin (from Aijima, Fukuoka, without alum) ⑦ Kue fish (from Ashiya, Fukuoka, 3.1kg, female), with a transparent square being the inner skin of the Kue. Garnished with sea salt, wasabi, and sudachi (from Wakamatsu, Fukuoka).《07》"Fruits, Summer Roll" ⑧ Spring roll with corn (Variety: Gold Rush, from Wakamatsu, Fukuoka) & red kamasu (from Ashiya, Fukuoka), topped with sweet long peppers (from Wakamatsu, Fukuoka) and served with silver sauce.《08》"Core, True Name" ⑨ Charcoal-grilled true bonito (from Urakamonji, Fukuoka), topped with boiled water spinach, and sprinkled with hanakatsuobushi (from Makurazaki, Kagoshima, caught by line).《09》"Mizuho, Summer Purple of Kanmon" ⑩ True octopus (from Kanmon Strait, Fukuoka) & edamame (from Wakamatsu, Fukuoka) & basil (from Wakamatsu, Fukuoka) cooked rice. ⑪ Red miso soup. ⑫ Pickles (carrot & muskmelon & red melon).《10》"Sweet, Passion" ⑬ Passion fruit (from Ashiya, Fukuoka) & black figs (from Ashiya, Fukuoka), served with vanilla ice cream.**Drinks** ① Hojicha (roasted green tea). ② Japanese black tea (from Yame, Fukuoka), served with green lemon (from Wakamatsu, Fukuoka) & honey (from Kokura, Fukuoka).First up was the "Starting Sip" - "Corn Squash." This drink, made using the core and skin of Gold Rush corn from Wakamatsu, marks the beginning of the day's story.The mini parfait with saltwater red sea urchin was particularly memorable. It was so beautiful and delicious that I was left speechless!The hamo eel, enjoyed with vine shoots and cucumber, was refreshing, and the ponzu with chili vinegar and garnishes enhanced its delicate flavor.The 600g black abalone, simmered for 6 hours, paired with liver sauce risotto allowed me to savor every bit of its umami.The sweetfish soup was delightful, with a broth carefully made from Rishiri kombu and honkarebushi.The sashimi of red sea urchin and Kue fish from Ashiya was exquisite, offering a luxurious comparison of the two.The spring roll made with Gold Rush corn and red kamasu was sweet and juicy!To finish, we had rice cooked with true octopus from the Kanmon Strait, edamame from Wakamatsu, and basil.The final dessert featured passion fruit and black figs from Ashiya, served with vanilla ice cream.Each dish reflected a love for seasonal ingredients centered around Kitakyushu, showcasing Chef Tashiro's unique creativity.The warm hospitality from Chef Tashiro and the owner was, as always, moving and exceptional.Every visit to "Tobi Ume" brings new and exciting experiences.Thank you to the organizer and everyone who joined me for another wonderful time! Less

Located in the suburbs of Kitakyushu, about a 10-minute taxi ride from Orii Station, Japanese Cuisine Tobi Ume is a hidden gem. My first visit was in March 2018, and now it operates on a reservation-only basis, rumored to be accessible only to those recognized as friends.This time, I hosted a dinner gathering with fellow food enthusiasts, enjoying the exquisite dishes crafted by Chef Tashiro and the warm hospitality of the owner.The restaurant offers an unparalleled experience with top-quality seafood, vegetables, and meats, perfectly paired with special sake.It seems that 95% of the customers are locals, showcasing the pride of the Wakamatsu region through the culinary creations.Here’s how I personally enjoy Tobi Ume:【1】Seafood Fresh seafood is sourced directly from fishermen in the Kanmon Straits to Hakata Bay, delivered alive. The main offerings are fish that have been kept in the restaurant's fish tank overnight before being prepared, though occasionally, fish aged for about a week are also served.【2】Vegetables The vegetables are sourced through special routes from local farmers in Kitakyushu, ensuring they are picked at peak ripeness. The selection includes the best vegetables grown nearby, known for their freshness and sweetness.【3】Cooking Technique The grilling technique is noteworthy, achieving a crispy exterior while maximizing the umami of the fish. The charcoal grilling method ensures a perfect finish without excess moisture.【4】Dashi The dashi is made using premium Rishiri kombu from Okui Kaiseido. Upon opening the lid, the aroma of the kombu fills the air. The dashi has a clear yet distinct flavor profile, combined with freshly shaved, high-quality katsuobushi (bonito flakes) for a rich taste without any off-flavors. Like top-tier kaiseki in Kyoto, the broth takes center stage in the dishes.【5】Sake Enjoy ultra-rare sake at an unbeatable price, perfectly paired with the dishes, enhancing their flavors.The restaurant has a spacious atmosphere, but even for private reservations, they limit bookings to four guests to maintain the quality of the dishes, showcasing their commitment to excellence.This dedication is reflected in their high level of hospitality, providing a refined experience in a natural manner.The exterior of the restaurant has a slightly Western style, while the interior is stylishly French, with jazz music playing in the background, allowing guests to fully enjoy their food and drinks.The omakase course (JPY 30,000, excluding tax) + pairing (JPY 9,000, excluding tax) + 10% service charge + 10% consumption tax totaled JPY 47,190.While the restaurant is known for its sake, the quality of the dishes has significantly improved since around 2020, creating a perfect synergy with the ultra pairings.They offer dishes that feature a delicate approach reminiscent of Kyoto cuisine, focusing on the essence of the ingredients, as well as innovative creations that incorporate elements of Japanese-French fusion. The overall balance of flavors throughout the course is exceptional, neither overwhelmingly strong nor disappointingly weak.I admire their ongoing interest in various methods of fish preparation, short resting times, and aging techniques, which reflects their remarkable motivation.The dishes continually evolve, showcasing not only changes in seasoning but also in the ingredients themselves, driven by their curiosity and quest for excellence.This time, I was particularly impressed by the octopus rice, which showcased their deep sense of taste.Tobi Ume is truly a unique and ultimate dining experience, and I look forward to seeing their continued growth in culinary techniques.It was a wonderful meal, and I am grateful for the experience.Here’s a glimpse of Tobi Ume’s menu. This time’s theme is "Hazuki - Kitakyushu is Delicious."Dishes: 《01》Beginning with a Snack - "Corn Squash" ① Corn (variety: Gold Rush, from Wakamatsu, Fukuoka) core & husk, served with sparkling water.《02》"Saltwater - Wakamatsu's Red" ② Saltwater red sea urchin (from Wakinoura, Fukuoka, no alum), stewed long eggplant (from Wakamatsu, Fukuoka), seaweed (from Ariake Sea, Fukuoka), served as a mini parfait with Inaniwa somen (from Akita).《03》"Bottom Fishing - Bone Cutting" ③ Hamo eel (from Ashiya, Fukuoka) prepared with hot water, boiled vine shoots (from Wakamatsu, Fukuoka) & cucumber (from Wakamatsu, Fukuoka), garnished with chili vinegar, chopped myoga, shiso, and broccoli sprouts in ponzu.《04》"Diving - Unrequited Love of the Shore" ④ Simmered black abalone (from Wakinoura, Fukuoka, 600g, simmered for 6 hours) sautéed with fermented butter (from Omuta, Fukuoka, Omu Dairy), topped with shaved Caciocavallo cheese (from Fukuoka), served with risotto accompanied by shiitake mushrooms (from Wakamatsu, Fukuoka) and black abalone liver sauce.《05》"Flavor - Year Fish" ⑤ Charcoal-grilled sweetfish (from Nishikigawa, Yamaguchi), garnished with mitsuba stems, topped with shaved green kabosu peel and winter melon (from Wakamatsu, Fukuoka) & cucumber (from Wakamatsu, Fukuoka), served in a bowl with dashi made from 6-year-old Rishiri kombu (from Rishiri Island, Hokkaido) and freshly shaved katsuobushi (from Makurazaki, Kagoshima, caught by hand).《06》"Sea Flavor - Blue's Red" ⑥ Red sea urchin (from Aijima, Fukuoka, no alum) ⑦ Kyu-e (from Ashiya, Fukuoka, 3.1kg, female), with a transparent square being the inner skin of Kyu-e, garnished with sea salt, wasabi, and sudachi (from Wakamatsu, Fukuoka).《07》"Fruits - Summer Roll" ⑧ Spring roll with corn (variety: Gold Rush, from Wakamatsu, Fukuoka) & red kamaboko (from Ashiya, Fukuoka), topped with sweet long peppers (from Wakamatsu, Fukuoka) and served with silver sauce.《08》"Core - True Name" ⑨ Charcoal-grilled mackerel (from Urakamojima, Fukuoka), garnished with boiled water spinach and sprinkled with flower katsuobushi (from Makurazaki, Kagoshima, caught by hand).《09》"Mizuho - Summer Purple of Kanmon" ⑩ True octopus (from Kanmon Straits, Fukuoka) & edamame (from Wakamatsu, Fukuoka) & basil (from Wakamatsu, Fukuoka) rice ⑪ Red miso soup ⑫ Pickles (carrot & makuwa melon & red melon).《10》"Sweet - Passion" ⑬ Passion fruit (from Ashiya, Fukuoka) & black figs (from Ashiya, Fukuoka), served with vanilla ice cream. 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I was finally able to visit after a long time.This time, it was my first lunch visit.I requested the omakase course with pairings (I had a half portion, and my companion had a quarter).⚫︎ Beginning with a sip - Corn EssenceA cold corn tea made only from the core of the corn.The aroma and sweetness are surprisingly rich and full-bodied.The pairing begins.The champagne is "Beaumont des Crayères Grand Réserve Brut."It has a refreshing acidity with a gentle sweetness on the finish.This is delicious!⚫︎ Seasonal "Sen ni Hitotsu mo"The dish paired with this champagne features red sea urchin from Shimonoseki and eggplant from Wakamatsu, Kitakyushu.The red sea urchin is incredibly sweet and rich in umami, with a hint of ocean flavor that spreads in the mouth.The eggplant is smooth, aromatic, juicy, and sweet—almost like fruit.The happiness of washing down this sea urchin and eggplant with champagne is pure luxury.Next, we have Aomori's "Tazake."This Junmai Ginjo, made with Yamada Nishiki summer sake, is served in a wine glass after being rinsed.Additionally, we enjoy a comparison of two types of sake rice: the "father's" Wataribune No. 2 and the "mother's" Yamada Ho.⚫︎ Bottom-dragging "Tachi-Omi"Thick, meaty ribbonfish.We enjoyed it hand-rolled with shari (sushi rice) and condiments wrapped in nori.Broccoli sprouts, delicate condiments, and plum paste.The fluffy texture and tender ribbonfish are beautiful, with an excellent quality of flesh.Next, we have "Amana Neko" from Aramasa Brewery.A rare bottle numbered 6 out of a limited 180.This is a middle-pressed barrel sake.Additionally, we have four bottles from the following color series:- Kaizen Shinkou, Akizakura- Kame no O, Suiboku- Misato Nishiki, Velvet (Viridian)- Akita Sake Komachi, Namazake, Seisei, Ecru⚫︎ Kanmon "Can you hear it???"This is an octopus from the Kanmon Strait.What a large and impressive octopus it is! We enjoyed it simmered.The white dressing includes peach, okra, and green beans? It has a smooth finish.It felt like pairing fruit with wine.Next, we have white wine.Chardonnay from Terres de Ciel Winery in Nagano.Fresh and juicy with a delightful crispness.⚫︎ Flavor "The Yellow of Happiness"The soup is a smooth corn gold rush.It has a rich sweetness but an elegant flavor.And here comes my favorite, "Juyondai!"Banshu Hakutsuru Nishiki EXTRA Junmai Daiginjo.It has a high-quality, rich aroma and flavor. This was delicious.We also had Nanatari Nijuukan and Ryuu no Otoshigo.I’m always impressed and moved by the opportunity to compare three types of Juyondai.⚫︎ Umami "King of Fish"The sashimi features red sea urchin from Hagi, Yamaguchi, sea bream, and spear squid.Paired with Juyondai, the delicious aftertaste lingers in the mouth.An unbeatable marriage.Next, we have sake from Yamagata, "Kudoki Jouzu Jr." with Aiyama 33.Additionally, we have "Kame Sennin," made from Kame no O, with a polishing ratio of 40%, Junmai Daiginjo.⚫︎ Shore "Unrequited Love"An incredibly thick abalone.The delicate umami and aroma stand out in this exquisite broth.It was served over Miwa no Goku somen.Fava beans were also included.Next, we have red wine.Muscat Bailey A from Kumamoto Wine Farm.Soft and gentle acidity.YAMAGA.⚫︎ Wrapped "Gion Matsuri"The mystery of the menu—this one stumped me.It seems that "Gion Matsuri" is also referred to as "Hamo Matsuri," and the ingredient for this dish was hamo (pike eel).We enjoyed the hamo from Kitakyushu grilled with a glaze.Instead of unagi (eel) "umaki," it was hamo "hamaki."With potatoes and a dashi omelet made from free-range eggs.Sansho pepper adds an accent.From Miyagi, we have "Suminokawa," Ginsei 40, Junmai Daiginjo.Additionally, we have two types of DATE7.⚫︎ Mizuho "Flying Ball"Fried wild sweetfish from Yamaguchi (fry = flying ball!).Served with salt and homemade sauce.The gentle acidity of the tomato in this sauce is exquisite.The fluffy flavor and texture of the sweetfish are remarkable.We enjoyed Genki Tsukushi rice and red miso soup.What a delicious set of rice and miso soup.I even had a second helping of rice.After the meal, we had iced coffee and herbal tea.⚫︎ Sweet "Queen of Wakamatsu"A watermelon called Wakamatsu Queen!They even surprised me with a birthday plate.The day before my visit was my birthday.I was so happy they remembered! ^^Once again, this happy time flew by. I spent nearly three hours savoring happiness and enjoying a blissful moment.Every visit seems to overwrite my happiness and excitement, providing an absolute sense of satisfaction and fulfillment.There is no other place that can surpass Tobi Ume for me.Thank you for your wonderful hospitality once again.I am truly grateful to be able to come here. I can’t wait for my next visit.It was a great meal! (^^) Less

On this day, I finally made it to Kitakyushu. The destination for my little trip was "Japanese Cuisine Tobi Ume." I vividly remember my first visit two years ago in early June, where I was amazed by the local ingredients of Kitakyushu, the incredible dishes crafted by Chef Tashiro, and the outstanding selection of Japanese sake.Once again, I am grateful to the organizer and everyone who joined me!◎ Here’s what I enjoyed that day. The perfect menu was a gift.June ~ Kitakyushu is delicious. ~⭐︎ Starting with a refreshing drink: "Plum and Ice"Wakamatsu Nanko Plum with homemade plum syrup soda.⭐︎ Akita Shinsei: The Wonderful World of Sake Rice III2026 Special Distribution: Kosumosu (Cosmos) Cedar, improved Shin-Konko, stored in cedar barrels until 2025.⭐︎ Akita Shinsei: The Wonderful World of Sake Rice III 2026 Special Distribution: Suiboku (Ash) Kame no O, low-polished 80% version for 2025.⭐︎ Akita Shinsei No.6 A-type 2025.⭐︎ Akita Shinsei: Ecru, Genroku-style, aged in the brewery.◉ Himuro: Summer RefreshmentHagi Red Sea Urchin on fresh onion water tofu, served with Shimonoseki edamame and adzuki beans.⭐︎ Mie Jikon Junmai Daiginjo Hakutsuru Nishiki, heat-treated 2025.⭐︎ Mie Jikon Junmai Ginjo Hattan Nishiki, heat-treated 2025.⭐︎ Mie Jikon Junmai Ginjo Omachi, heat-treated 2025.◉ Kanmon: Short LegsMoji Kanmon Strait Octopus with Wakamatsu water-pressed tomatoes and cucumber, served gazpacho-style.⭐︎ Saga Nabeshima Ginjo Summer Moon.⭐︎ Saga Nabeshima Classic Junmai Daiginjo Akaiwa Tokutou Omachi.⭐︎ Saga Nabeshima Junmai Daiginjo Kita Shizuku.◉ Shijimi: A Wish Upon a StarKitakyushu Akou (Kijihata) and okra with Nara Miwa somen, prepared with Miwa's special boiled noodles, and a broth made with Rishiri kombu and Makurazaki katsuobushi from Kagoshima.⭐︎ Yamagata Juyondai Junmai Daiginjo Nanatari Nijugon Daikyujo Tobin Kakoi.⭐︎ Yamagata Juyondai Nakadori Junmai Daiginjo Chokyoku.⭐︎ Yamagata Juyondai EXTRA Daikyujo Morohaku Yuki Megami.◉ Umami: Chicken FishKashiwabara Port Isaki sashimi and grilled skin, served with salt, kabosu, plum paste, and Isaki soft roe ponzu.⭐︎ Fukui Kuro Ryu Daiginjo Shizuku.⭐︎ Fukui Kuro Ryu Daiginjo CRYSTAL DRAGON.⭐︎ Fukui Kuro Ryu Junmai Daiginjo Gohyakuman Goku.◉ Bottom Fishing: DragonAshiya Port Tachiuo Dragon 7 with Wakamatsu grilled eggplant wrapped in grilled eggplant, topped with Wakamatsu fried peppers.⭐︎ Yamaguchi Toyo Bijin Junmai Ginjo Yamada Nishiki Limited Edition.⭐︎ Yamaguchi Toyo Bijin Bessho Yamada Nishiki.◉ Yoshino: Rainy SeasonAshiya Port Hamo with hamo dashi and hon-kuzu dashi, served with Red Moon potatoes and Moroccan beans.⭐︎ Fukushima Ikisui Uma Junmai Active Nigori Umami Minazuki Kakeru.⭐︎ Fukushima Ikisui Uma Junmai Ginjo Yume no Kaori.⭐︎ Fukushima Ikisui Uma Yume no Kaori x Gohyakuman Goku x Fukunoka Blend.◉ Earth: Bi-ColorWakamatsu Dolci Dream tempura with Aijima purple sea urchin, served with sansho salt and tempura dipping sauce.+ Extra: Ashiya Port Yari Ika tempura.⭐︎ Nagasaki Yokoyama Gojyu Junmai Daiginjo Akaiwa Omachi.⭐︎ Nagasaki Yokoyama Junmai Daiginjo Princess Michiko.⭐︎ Nagasaki Yokoyama 8th Anniversary Assemblage, limited to 888 bottles.◉ Mizuho: A Single FlavorKokura Genki Tsukushi freshly cooked rice.Ashiya Port Sea Bream with sesame dressing, seaweed, green onions, and perilla.Dashi chazuke.⭐︎ Akita Shinsei Tenkaeru SPARK 2025.◉ Sweetness: Fast and Thirteen YearsFukuoka Loquat and loquat jelly with salted meringue and vanilla ice cream.Thank you for the tear-jerking dishes, just like two years ago.It was a great meal. Less

Japanese Cuisine Tobi UmeUnder the passionate guidance of Chef Tashiro, this restaurant showcases the finest local ingredients from Kitakyushu, Yamaguchi, Fukuoka, Saga, and Nagasaki, prepared with boldness and delicacy. It embodies the essence of delicious food, exquisite sake, and exceptional hospitality! That is what Japanese Cuisine Tobi Ume is all about, my beloved restaurant! Since I arrived a day early, I had plenty of time to reach Orito and greet my companions before heading to Japanese Cuisine Tobi Ume together. Upon arrival, I greeted the owner and entered the restaurant! I also had the pleasure of greeting Chef Tashiro. The spacious and modern interior, once an eye clinic, was beautifully decorated with Tanabata-themed ornaments. We took our seats at a luxurious table for four, truly a treat! Now, I am excited to fully enjoy the wonderful world of my favorite Chef Tashiro! I started with a tasting of what I can confidently say is the "best water in the world"! Minazuki - Kitakyushu is delicious. ⭐︎ The Beginning: "Plum and Ice"Homemade plum syrup soda with Wakami Nankou plum.→ First, I enjoyed this refreshing drink with ice and homemade plum syrup to cool off from the heat. The light sweetness whets the appetite! ⭐︎ Akita Aramasa: The Wonderful World of Sake Rice III2026 Special Distribution Cosmos Cedar, stored in cedar barrels 2025.⭐︎ Akita Aramasa: The Wonderful World of Sake Rice III 2026 Special Distribution Suiboku (Ash) Kame no O, low-polish 80% version 2025.⭐︎ Akita Aramasa No.6 A-type 2025.⭐︎ Akita Aramasa: Ecru, Genroku-style, aged in the brewery.→ First, we enjoyed this year's special distribution from Akita Aramasa in May! The Ash and Cosmos have transformed beautifully thanks to the cedar barrel aging. The A-type is light, and the rare Ecru has an incredible finish! ◉ Himuro: Cooling OffHagi red sea urchin on Minazuki tofu with new onions, served with Shimonoseki edamame and adzuki beans.→ The star of this dish is the generous topping of "Hagi red sea urchin"! Its beautiful, clear grains and rich flavor are truly representative of Hagi! The deliciousness of the Minazuki tofu, enhanced by the sweetness from the new onions, is a delightful surprise. It perfectly complements the exquisite flavor of the red sea urchin, making for an incredibly satisfying first dish! Chef Tashiro is simply the best! ⭐︎ Mie Jikon Junmai Daiginjo Hakutsuru Nishiki, heat-treated 2025.⭐︎ Mie Jikon Junmai Ginjo Hattan Nishiki, heat-treated 2025.⭐︎ Mie Jikon Junmai Ginjo Omachi, heat-treated 2025.→ Next, we enjoyed the Jikon signal set! The light flavor of the Hakutsuru Nishiki Daiginjo was a pleasant surprise! ◉ Kanmon: Short LegsMoji Kanmon Strait octopus with Wakamatsu water-pressed tomatoes and cucumber, served as a gazpacho.→ The octopus from the Kanmon Strait, known for its muscular build and short legs, is truly remarkable! Each bite reveals the texture of the octopus's muscle fibers, and the flavor intensifies with every chew. The gazpacho made with water-pressed tomatoes is equally impressive! ⭐︎ Saga Nabeshima Ginjo Summer Moon.⭐︎ Saga Nabeshima Classic Junmai Daiginjo Akaiwa Tokutou Omachi.⭐︎ Saga Nabeshima Junmai Daiginjo Kita Shizuku.→ Next, we indulged in Nabeshima! ◉ Shimi: A Wish Upon a StarKitakyushu Akou (Kijihata) with okra, Miwa somen, and a rich broth made with Rishiri kombu and Kagoshima Makurazaki katsuobushi.→ This dish elegantly represents Tanabata with okra and somen! The bowl embodies Chef Tashiro's philosophy of "a bowl you can eat"! The robust katsuobushi broth pairs beautifully with the Akou and the abundant Miwa somen. Delicious! ⭐︎ Yamagata Juyondai Junmai Daiginjo Nanatari Nijukon Daikyujo Tobin Kakoi.⭐︎ Yamagata Juyondai Nakadori Junmai Daiginjo Chokyoku.⭐︎ Yamagata Juyondai EXTRA Daikyujo Morohaku Yuki Megami.→ Recently, I’ve realized how wonderful it is to pair sashimi with Juyondai's exquisite Daiginjo! ◉ Umami: Chicken FishKashiwabara Port Isaki sashimi and grilled Isaki skin, served with salt, kabosu, plum paste, and Isaki soft roe ponzu.→ Despite the challenges of the day, Chef Tashiro arranged for a fishing boat to catch this Isaki, and I am truly grateful to the fisherman! The exquisite Isaki is a delight, and the grilled skin is fantastic, but the sashimi enjoyed with wasabi soy sauce is simply divine! The rich flavor of the Isaki is unforgettable! The soft roe floating in ponzu is a captivating dish on its own! ⭐︎ Fukui Kurodragon Daiginjo Shizuku.⭐︎ Fukui Kurodragon Daiginjo CRYSTAL DRAGON.⭐︎ Fukui Kurodragon Junmai Daiginjo Gohyakumangoku.→ Next, we enjoyed the Kurodragon Daiginjo trio! Absolutely no complaints! ◉ Bottom Trawling: DragonAshiya Port Tachiuo Dragon 7, grilled eggplant wrapped in Wakamatsu eggplant, topped with Wakamatsu fried peppers.→ Next, we had the grilled eggplant wrapped around the giant Tachiuo caught by the bottom trawling! I was thrilled with this combination, and the flavor of the Tachiuo, with its wonderful aroma, and the grilled eggplant was simply perfect! ⭐︎ Yamaguchi Toyo Bijin Jun-do Ichizu Limited Junmai Ginjo Yamada Nishiki.⭐︎ Yamaguchi Toyo Bijin Bessho Yamada Nishiki.→ I am grateful for the precious Toyo Bijin! ◉ Yoshino: Rainy SeasonAshiya Port Hamo with Hamo broth, served with Red Moon potatoes and Moroccan beans.→ Next, we enjoyed Hamo with a rich Hamo broth, paired with Red Moon potatoes and Moroccan beans! The Hamo, enveloped in the flavorful broth, is simply delightful! ⭐︎ Fukushima Ikisui Uma Junmai Active Nigori Uma Uma Minazuki Kakeru.⭐︎ Fukushima Ikisui Uma Junmai Ginjo Yume no Kaori.⭐︎ Fukushima Ikisui Uma Yume no Kaori x Gohyakumangoku x Fukunoka Blend.→ This was my first experience with Ikisui Uma! It was also wonderfully crisp! ◉ Earth: Bi-ColorWakamatsu Dolci Dream tempura with Aijima purple sea urchin, served with sansho salt and tempura dipping sauce.+ Extra: Ashiya Port Yari Ika tempura.→ Next, we enjoyed the bi-color tempura with yellow and white Dolci Dream, topped with plenty of Aijima purple sea urchin! The deliciousness of the purple sea urchin, even when warmed, is a joy! The sweetness of the Dolci Dream and the purple sea urchin create a perfect collaboration! ⭐︎ Nagasaki Yokoyama Goju Junmai Daiginjo Akaiwa Omachi.⭐︎ Nagasaki Yokoyama Junmai Daiginjo Princess Michiko.⭐︎ Nagasaki Yokoyama 8th Anniversary Assemblage, limited to 888 bottles.→ Next, we enjoyed the exquisite trio from Yokoyama! I am grateful for the limited edition assemblage! ◉ Mizuho: A Single TasteKokura Genki Tsukushi freshly cooked rice.Ashiya Port Sea Bream with sesame dressing, seaweed, green onions, and perilla.Dashi chazuke.→ For this meal, we had freshly cooked Genki Tsukushi rice with plenty of sea bream sesame dressing, allowing us to enjoy both sea bream rice and sea bream chazuke! The sea bream is so delicious that both dishes are fantastic! Of course, I had seconds! ⭐︎ Akita Aramasa Tenkaeru SPARK 2025.→ For the final sweet treat, I requested the "water of life" and received the Aramasa Tenkaeru! I am truly grateful! ◉ Sweetness: Fast and Thirteen YearsFukuoka Biwa and Biwa jelly with vanilla ice cream and salt meringue.→ The final sweet treat was exquisite as always! This day featured Biwa and Biwa jelly from thirteen years ago! Underneath the Biwa was vanilla ice cream with salt meringue! The elegant sweetness of the Biwa paired with the sophisticated salt meringue ice cream was a wonderful match, leaving me completely satisfied! Thus, the "ultimate hospitality" banquet by Chef Tashiro and the owner came to an end. I felt an overwhelming sense of satisfaction, completely immersed in an extraordinary world of flavors, and it was a moment of pure happiness! It was truly the best experience! I can't wait for my next visit in autumn! I sincerely thank you! It was a great meal! I was filled with happiness! Less

A Late ReviewAs we enter June, it's the season for filling rice paddies with water, but it seems like it's been raining a bit too much.Now, let's take a look at the menu:- Himuro: Heat Relief- Kanmon: Short Legs- Jimi: A Wish Upon a Star- Umami: Chicken Fish- Sokubiki: Dragon- Yoshino: Rainy Season- Daichi: Bi-Color- Mizuho: Pure Flavor- Kanbi: Fast and Thirteen YearsHmm, hmm...The riddle of the sea and chicken? I have no idea...Only when the dishes arrive does it all make sense.The answer is Isaki (Japanese sea bream).I feel delighted when I understand the riddles while looking at the menu, and when the dishes come out, they exceed my expectations.Every time, I am overwhelmed with delicious surprises! ♡And the perfect pairing with Japanese sake is like a paradise.June in Kitakyushu is delicious.*Starting with a sip: "Plum and Ice"Homemade plum syrup soda with Nanko plums from Wakamatsu.The soft sweetness of the plum is unlike rock sugar (@_@).It's a gentler sweetness that seeps into your body.Is it honey?I'm surprised that there's no sharp acidity from the plum.I could drink this plum soda every day.It's perfect for summer.New Selections from Akita:⭐︎ Akita, Aramasa: The Wonderful World of Sake Rice III, 2026 Special Distribution, Cosmos (Kosumosu), Cedar, Improved Shinkon, Aged in Cedar Barrels 2025⭐︎ Akita, Aramasa: The Wonderful World of Sake Rice III, 2026 Special Distribution, Suiboku (Ash), Kame no O, Low Polishing 80% Version 2025⭐︎ Akita, Aramasa: No.6 A-type 2025⭐︎ Akita, Aramasa: Ecru, Genroku-style, Aged in the BreweryKame no O Ash has a delicious bitterness and astringency.Cosmos has a floral quality.A-type has a clean taste.Genroku has a long finish.*Himuro: Heat ReliefHagi Red Sea Urchin on New Onion June Tofu, served with Edamame and Azuki from Shimonoseki.A gentle sweetness from the triangular tofu.The sweetness is substantial, and both the azuki and edamame have an earthy flavor.And here it is, the red sea urchin! ♪Its thickness and beautiful color do not drip when shaken, and it melts in your mouth.This red sea urchin is amazing! It's the best! ♪⭐︎ Mie, Jikon: Junmai Daiginjo, Hakutsuru Nishiki, Heat-Processed 2025⭐︎ Mie, Jikon: Junmai Ginjo, Hattan Nishiki, Heat-Processed 2025⭐︎ Mie, Jikon: Junmai Ginjo, Omachi, Heat-Processed 2025*Kanmon: Short LegsMoji, Kanmon Straits Octopus with Wakamatsu Water-Drained Tomatoes and Cucumber, Gazpacho Style.The soda-like sensation of the tomato makes time stand still.╰(*´︶`*)╯♡The sweet and sour waves are immense.Is it like 100 or even 1000 times the sweetness of high-quality soda? The refreshing aftertaste is extraordinary.The tomato takes center stage.I could eat this gazpacho every day.It gives me energy.The octopus clings to rocks due to the swift currents, becoming muscular and short-legged, which enhances its flavor.The strong, muscular texture is delightful.⭐︎ Saga, Nabeshima: Ginjo, Summer Moon⭐︎ Saga, Nabeshima: Classic Junmai Daiginjo, Akaiwa Special Omachi⭐︎ Saga, Nabeshima: Junmai Daiginjo, Kita Shizuku◉ Jimi: A Wish Upon a StarKitakyushu, Akou (Kijihata) and Okra with Miwa Somen, prepared with a rich broth made from Rishiri Kombu and Katsuobushi from Makurazaki, Kagoshima.The light texture of the somen noodles glides smoothly down the throat, conveying a sense of lightness.The gelatinous texture of the Akou is delightful.The white fish is also delicious and fluffy.The broth has a long finish, making me wish it could hydrate my body.It's a satisfying and hearty soup! ♪⭐︎ Yamagata, Juyondai: Junmai Daiginjo, Nanatari Nijukan, Super Premium, Bottled⭐︎ Yamagata, Juyondai: Nakadori Junmai Daiginjo, Super Premium⭐︎ Yamagata, Juyondai: EXTRA, Super Premium, Yuki Megami◉ Umami: Chicken FishKashiwabara Port, Isaki Sashimi and Grilled with Rice Straw, served with salt, kabosu, plum paste, and Isaki soft roe ponzu.As the name "chicken fish" suggests, it has a deep umami flavor comparable to animal protein.I totally understand the name "chicken fish" (@_@).When grilled, the fat oozes with deliciousness.The firm texture is also great.The soft roe ponzu is a delicacy on its own.⭐︎ Fukui, Kuro Ryu: Daiginjo, Shizuku⭐︎ Fukui, Kuro Ryu: Daiginjo, CRYSTAL DRAGON⭐︎ Fukui, Kuro Ryu: Junmai Daiginjo, Gohyakumangoku◉ Sokubiki: DragonAshiya Port, Swordfish, Dragon 7, Wakamatsu, Eggplant Wrapped in Grilled Eggplant, topped with Fried Green Pepper.The swordfish, as thick as seven fingers, is fluffy.The moisture in the fibers is invigorating.The eggplant is sweet.⭐︎ Yamaguchi, Toyo Bijin: Junmai, Jun-do Ichizu, Limited Junmai Ginjo, Yamada Nishiki⭐︎ Yamaguchi, Toyo Bijin: Bessho, Yamada Nishiki◉ Yoshino: Rainy SeasonAshiya Port, Hamo (pike eel) in Hamo Dashi with Kuzu, Red Moon Potatoes, and Moroccan Beans.The plump flesh of the hamo ♡ is perfectly complemented by the smoothness of the kuzu.The potatoes have a dense texture reminiscent of taro.This broth is incredibly delicious.The freshness of the green beans spreads in my mouth.Everything is delicious.⭐︎ Fukushima, Ikko Uma: Junmai Active Nigori, Uma Uma Minazuki Kakeru⭐︎ Fukushima, Ikko Uma: Junmai Ginjo, Yume no Kaori⭐︎ Fukushima, Ikko Uma: Junmai, Yume no Kaori x Gohyakumangoku x Fukuno Ka Blend◉ Daichi: Bi-ColorWakamatsu, Dolche Dream Tempura, topped with Aijima Purple Sea Urchin, served with Sansho Salt and Tempura Dashi.+ Add: Ashiya Port, Yari Ika Tempura.The tempura is light, activating the moisture of the corn.It feels like it's steamed despite being fried (@_@).The squid is sweet and has a delightful texture! ♪⭐︎ Nagasaki, Yokoyama Goju: Junmai Daiginjo, Akaiwa Omachi⭐︎ Nagasaki, Yokoyama: Junmai Daiginjo, Princess Michiko⭐︎ Nagasaki, Yokoyama: 8th Anniversary, Assemblage, Limited to 888 Bottles◉ Mizuho: Pure FlavorKokura, Energetic Rice, freshly cooked rice.Ashiya Port, Sea Bream with Sesame Dressing, Nori, Green Onion, and Shiso.Served as a Dashi Chazuke.The ultimate sea bream chazuke ♡Generously flavored with fragrant sesame.The aromatic vegetables are intensely fragrant.Using the finest dashi, this is an exquisite sea bream chazuke! ♡I enjoy each piece of sea bream slowly.It's so delicious that I feel the urge to devour it, but I want to savor it carefully.I wished for a bigger stomach! ♪⭐︎ Akita, Aramasa: Tenkaeru SPARK 2025Ending with a drink of Japanese sake! ♡◉ Kanbi: Fast and Thirteen YearsFukuoka, Loquat and Loquat Jelly, served with Salt Meringue and Vanilla Ice Cream.I truly appreciate the loquat after thirteen years.The salt-flavored vanilla ice cream enhances the sweetness of the loquat.The perfect balance of sweetness and freshness lingers, leaving me with a bittersweet feeling.I was moved by the dishes,I was moved by the pairings,And the relaxing time passed by in an instant.I eagerly await the day I can visit again.Thank you for the wonderful meal.It was delicious.I was happy.Thank you very much. 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Number of visits: 74 timesI love Japanese Cuisine Tobi Ume, and I was excited to see what dishes and drinks I would enjoy this month. ^^ ◆ Starting with a sip: "Tamago no Shizuku" (Corn Drop) – This tea is made only from the core of the corn, and it’s incredibly sweet. On a hot day, the cold texture is refreshing, and the gentle sweetness is soothing.◎ Shinsei Collars "Viridian (Mizunokuni Nishiki)" "Mist (Unfiltered Sake) Ver." and "Ecru (Akita Sake Komachi)" "Namazake Ver." I’m delighted to enjoy Shinsei’s 2026 Special Distribution "The Wonderful World of Sake Rice III, Part 2" this month as well. ♪* "Mist (Unfiltered Sake) Ver." – A beautiful sake with the rich umami of Mizunokuni Nishiki and a smooth unfiltered texture that I really enjoy. * "Ecru Namazake Ver." – This has a refreshing quality, along with the juiciness and floral notes typical of fresh sake, with a light sweetness as well. Both are delicious, but I prefer this one a bit more. ♪☆ A wonderful "Uni" (Sea Urchin) appears!! Red Uni (Yasuoka), the top auction item. It’s an ultra-luxury item. When I asked about the price, I was shocked and felt a bit embarrassed. m(__)m Only Tobi Ume would serve such exquisite uni.◆ Seasonal dish "Sen ni Hitotsu mo" – Red Uni (Yasuoka), Eggplant Wow~~, it’s beautiful!! It’s shining. ,ﾟ.:｡+ﾟ When I tasted it, the umami of the red uni spread in my mouth, simply exquisite. Since it’s a luxury item, I savored each piece. The cold texture of the boiled eggplant was also delightful. What a fantastic first dish. ⸜(* ॑꒳ ॑* )⸝◎ UMAUMA "Namiko Sakamai Junmai Active Unfiltered" – The carbonation is incredible! It uses 60% polished Gohyakumangoku and Yumeno Kaori. It has a refreshing taste, perfect for summer.◆ Bottom Fishing "Tachi Uo" (Spanish Mackerel) – with seaweed, broccoli sprouts, and other condiments. I always enjoy solving the mystery of the menu, and I figured out this was "Tachi Uo". (^^)v The Spanish mackerel is grilled to perfection, with a plump and exquisite texture. When wrapped in high-quality seaweed with rice underneath, it’s incredibly delicious. My husband, who loves rolls, said he wanted to eat two more. Haha.◎ Haneya "Summer Junmai Ginjo, Namazake" – With delicate aromas and a refreshing mouthfeel, this is also perfect for summer. With a lower alcohol content of 14%, it’s easy to drink.◆ Kanmon "Can you hear it??" – Octopus (Kanmon Strait), Okra, Peach & Moroccan Snap Peas in White Sauce. I figured out it was octopus, hehe. ♪ The octopus is large and thick, yet the chef makes it incredibly tender and flavorful. It must be challenging to achieve such tenderness with this thickness, showcasing skill. The white sauce is delicious, enhanced by the sweetness of the peach and the crunch of the Moroccan snap peas.◎ Tenman Tsuki "Amamizuki (Shizuoka)" – A limited Junmai Daiginjo of the famous Shizuoka sake "Masayuki." It has fruity notes with a light acidity and bitterness, resulting in a refreshing taste.◆ Jimi "Happiness in Yellow" – Corn soup, grilled corn, and corn paste. I forgot to take an overall photo while chatting, sorry. m(__)m The soup, which preserves the original umami without added seasonings, is very sweet and delicious. The grilled corn is also tasty, and the corn paste has a great flavor.◎ Juyondai "Nana Tare Nijyukan" – This precious sake is made from the drops that naturally drip from the mash of "Nijyukan (about 75kg)" without pressure, only seven drops can be collected. It’s one of the rarest and most sought-after items from Juyondai. I can only say it’s delicious.◎ Juyondai "Ryuu no Otoshigo" – A unique sake brewed from original sake rice created by the brewery itself. It has a transparent sweetness and a clean finish, and I can only say it’s delicious.◆ Umami "King of Fish" – Red Uni (Wakamatsu), Sea Bream (Wakamatsu), Sweetfish (Shimonoseki: 2kg) A luxurious assortment. Sea bream is one of my favorite fish, and enjoying it at this thickness enhances its umami. The sweetfish, grilled on the skin, adds a fragrant touch and a unique sweetness, making it delicious. The uni is generously piled on, creating a delightful experience. (^_^) A triple symphony of "deliciousness." ♪◎ Yamanoi "Amanogawa" (Special Distribution) Aizu Brewery – This limited version is specially provided for select stores in the region with unique brewing, blending, and freshly squeezed "Namazake" specifications. It has a transparent quality, with a balance of fresh fruit-like sweetness and light acidity.◆ Iso "Kataomoi" – Abalone (Wakamatsu, cooked for 6 hours), Noodle Soup. I love abalone. (^_^)v This thickness is amazing! Only Tobi Ume serves it this thick. m(__)m It’s soft and packed with umami, simply exquisite. I can’t help but smile. ♪ The broth for the noodles is made from the abalone, and it’s incredibly delicious. (*⌒▽⌒*)◎ Shinshu Kameirei "Brewery Limited" – This special bottle can only be obtained by visiting Okazaki Brewery in Ueda City, Nagano Prefecture, and I’m grateful to have tasted it. m(__)m It has a gentle sweetness, moderate acidity, and a light bitterness, making it a well-balanced and delicious sake.◆ Hasu Maki "Mikado Festival" – Hamo (Kitakyushu), Fertilized Eggs, New Potatoes. This name is quite clever.＾＾ If it were eel, it would be "Umaki," but since it’s hamo, it’s "Hasu Maki," wonderful.＼(^o^)／ The grilled hamo on top is excellent, and the "Hasu Maki" wrapped with hamo and potatoes pairs well with the omelet, making it delicious. I like "Umaki," but I also enjoyed "Hasu Maki." ♪◎ Hatsugame "Junmai Ginjo, Blue, Unfiltered" – A sake with a light sweetness and acidity, offering a clean finish.☆ Ayu (Wild, from Nishikigawa, Yamaguchi Prefecture) appears!! I love ayu, so I’m thrilled. (･∀･)◆ Mizuhō "Hikyū" – The freshly cooked rice is shiny. The ayu is served fried. The menu's "Hikyū" refers to a fly ball in baseball. Haha. This is fun. (((*´∀p【爆笑】q♪ﾟ+.The batter is fine, providing a pleasant texture, and the ayu’s umami is delicious. The chef’s special sauce enhances the flavor, making it even more enjoyable. ^^ The rice and miso soup are, as always, delicious.◆ Sweetness – Watermelon (Wakamatsu) Carefully scooped out "Watermelon Jelly" with "Homemade Ice Cream" and "Watermelon Gelée." I think it was a small watermelon, but it’s sweet and delicious. The "Watermelon Gelée" on the homemade ice cream is also tasty and perfect for a hot day. ♪◆ Cold Brew Iced Coffee – Normally, I would have "Matcha," but since this is a seasonal item, I tried it. It’s delicious because it’s brewed slowly, and I’m glad I tried it. (^_^) With ultra-luxurious uni, abalone, hamo, and ayu, I enjoyed the seasonal high-quality ingredients along with the skilled cooking. Only Tobi Ume would serve such an array of dishes. I am truly grateful. m(__)mEvery time I visit Tobi Ume, I feel enveloped in happiness. (*ˊ˘ˋ*)｡♪:*°*. Less