Aji Arai Nakatsu

Ten years ago, I had a great impression of this place and had been wanting to return, but it took me a while to finally make it back.So, I was really looking forward to this visit. ^^ Last time, I went straight back to Fukuoka after the meal, but this time I booked a hotel right in front of Nakatsu Station to be fully prepared (laughs).I made my reservation quite a while ago through a booking site.Omakase was JPY 22,000 (tax included).The reservation time was set for 4 PM and 7 PM, with a simultaneous start, and I chose the 4 PM slot.Upon entering the restaurant, the owner greeted me with a smile..♪◎ Beer and soda with plum wine.. this plum wine is delicious.☆ After a 10-minute walk from the hotel, my husband arrived sweating.Seeing this, the owner kindly lent him a beautiful fan. m(__)m.I had never seen such a lovely fan before, and the design was exquisite.◆ Somen noodles in broth made from water shield and dried shiitake mushrooms.The flavor of the cold broth was delightful, making the accompanying water shield and somen taste even better.☆ A large octopus appeared!◆ Simmered octopus (Oita), sea urchin, wakame, and jelly.The simmered octopus was topped with sea urchin, which was luxurious.The tender octopus was well-seasoned, and the sea urchin was delicious on its own or with the broth jelly.◆ Bone-cutting of the pike eel. "Shari, shari"—the sound was quite pleasant. ♪◆ Pike eel, Rishiri kombu, and bonito flakes.* The bowl decorated with "Gosho-guruma" in maki-e style is beautiful. It’s said to be from the Meiji era.* The carefully cut pike eel was blanched and melted in the mouth.The broth made from Rishiri kombu and bonito flakes was exquisite, making it very tasty when enjoyed together.◆ Seared bonito, battera kombu (white board kombu), onion, and okra.The seared bonito is wrapped in battera kombu, which is often seen with mackerel sushi.This was my first time tasting seared bonito with kombu, and it enhanced the umami flavor beautifully.Underneath, there were sliced onions, and on top, okra, with a ponzu sauce that I really liked.◆ Assorted sashimi.. striped jack, stone bream, akou, squid, and spear squid.What a luxurious assortment! I won’t go into details about each, but they were all cut thickly and delicious.◆ Swordfish (Oita).I enjoyed it grilled with salt. The swordfish was rich in fat and incredibly flavorful!This season's swordfish is truly delicious. ♪◆ Marinated fatty tuna.I loved the flavor of the marinade, and the fatty tuna melted in my mouth.I was delighted to have it as nigiri, and of course, it was delicious. ♪◆ Shirodai squid (local) and red sea urchin (Oita).On top of high-quality nori, the shirodai squid and generous sea urchin were beautifully arranged.The combination of flavors was delightful, making it delicious as well.◆ Corn potage.Seasoned only with broth and light soy sauce, the corn was sweet.I was told it could be enjoyed on its own or with meat, but it was so delicious that I mostly enjoyed it as is.◆ Beef from Yabakei has arrived!!Wonderful, wonderful. You can choose between fatty (right) and lean (left), but we opted for the "fatty" while others preferred the "lean."The owner cheerfully said, "Then let’s serve both!"Wow, I was so happy. (´∀｀ﾉﾉ`☆ﾊﾟﾁﾊﾟﾁ◆ Yabakei beef, chives, eggplant, and shishito peppers.* The fatty meat (perhaps Chateaubriand) was tender, and the rich flavor spread in my mouth, making it exquisite.* The lean meat was also delicious, showcasing its umami.The chives and eggplant were well-seasoned, making for a nice palate cleanser.◆ True bonito, myoga, and nori soy sauce.The true bonito and myoga were wrapped in spring roll skin. The umami of the true bonito combined with the crunch of the myoga was a great accent, and the crispy texture of the skin was delightful.It paired well with both salt and nori soy sauce, and I loved it. ♪◆ Abalone, Goto udon, and bonito flakes.Wow—abalone has made an appearance!The flavor of the tender steamed abalone and the Goto udon mixed with liver soy sauce were both exquisite.The bonito flakes were also delicious.◆ Wild sweetfish (Shimane) and ginger.I love sweetfish. The fish is removed once, the bones are taken out, and then it’s mixed with rice.The umami of the sweetfish and the flavor of ginger were perfectly balanced, making for a delicious rice dish.◆ Miso soup and pickles.Inside, there were tofu and slices of isaki, and the broth made from clams and isaki was delicious.* Pickles.◆ Grilled eel.The owner mentioned that white rice was also available, and the luxurious pairing of grilled eel was delightful.The flesh was fluffy, and the skin was crispy, making it very tasty.I love eel, so I was thrilled. ^^ ◆ Ice cream made with wasanbon.The ice cream with the refined sweetness of wasanbon is perfect for after a meal.It pairs well with watermelon and mango, making it delicious.◆ Warabi mochi with coconut powder.I also love warabi mochi. The freshly made warabi mochi was melt-in-your-mouth soft. ♪Just like last time, this visit was filled with my favorite dishes.I enjoyed the conversations with the owner and had a wonderful time, making it worth the return. (*^_^*)For JPY 22,000 (tax included), being able to enjoy such high-quality ingredients and meticulously prepared dishes is truly remarkable.Considering the content, it’s an incredible value.Everything was delicious, and I was completely satisfied and full. (*⌒▽⌒*)I’ve already made a reservation for my next visit, so I’m looking forward to it. Less

This was my first time dining in Oita! (*´∀`)I had decided to visit all the prefectures this year, so I was determined to make it to Oita, and I finally did!I took the Limited Express Sonic from Fukuoka and even stopped by Nakatsu Castle for a visit.Upon arriving at the restaurant, I noticed that most of the customers seemed to be regulars, but the staff provided a warm and balanced service that made it enjoyable for me as a solo diner. (*´∀`)When I mentioned my visit to Nakatsu Castle, they shared stories about the home of Yukichi Fukuzawa, and I realized I should have done a bit more research beforehand... haha.The food was absolutely wonderful, just as I had hoped. The ingredients were top-notch and perfectly suited to my taste.The meal included various flavor changes, and everything was delightful until the very end. (*´∀`)Since Oita is easily accessible from the Fukuoka side, I plan to visit again in a different season!It was a great meal!Reservation method: Via IkkyuCourse price: JPY 22,000Duration: About 2 hoursReservation difficulty: Fairly easy to bookOrder: Japanese sake and moreTotal bill: JPY 28,380 Less

I traveled to Oita just for this! HahaI stayed in Yufuin, but I rented a car and drove all the way to Nakatsu.The lively and cheerful chef prepared a variety of dishes that were both bold and delicate, with a rich umami flavor from the dashi. I don't think you can find such quality at this price in Tokyo.From the final rice dish to the accompanying sides, I enjoyed a meal that was truly crafted with care.I would love to make another trip to Oita just for this place! ☺︎ (The hot springs were just a bonus, really! Haha)It was a great meal! Less

The course is priced at JPY 22,000, featuring an array of luxurious ingredients and impressive presentation.If I had to choose just one dish, it would be the simmered abalone. In the photo, it’s hard to gauge the scale, but it includes a giant size and a slightly smaller one for comparison. (I wish I had taken a photo before it was cut!) The dish is served in a stylish abalone-shaped pottery.In addition to the delicious food, the presentation was elaborate, making for a very enjoyable experience.The head chef was impressive when focused, yet charming when conversing with customers, showcasing his wonderful personality.The total bill came to around JPY 32,000, which is the highest I’ve ever spent on a single meal, but I felt it was worth every penny.- Nakatsu Octopus- Somen with dried shiitake broth and bracken- Asparagus and clam soup- Sashimi: - Kue - Sweetfish - Stonefish - Jōka flatfish - Aori squid - Yaito bonito- Toro sushi- Kitakyushu sea urchin and aori squid sushi roll- Farmed abalone chawanmushi (steamed egg custard)- Wild abalone with simmered abalone and liver rice- Sweetfish, butterbur, watermelon- Fried knife fish- Nakatsu sea urchin, junsai, grilled eggplant- Beef tenderloin- Bamboo shoot rice with blackthroat seaperch- Mentaiko rice- Warabi mochi (bracken starch dumpling)- Wasanbon ice cream with mango. Less