pesceco (pesceco) Shimabara

I finally had the chance to visit pesceco, a restaurant I’ve wanted to go to for a long time!I visited for lunch, but to get there from Tokyo, I took an 8 AM flight from Haneda to Kumamoto Airport. From there, I barely made it in time by ferry!■ The Tabelog Award 2026 Silver Winner ■ Selected as one of Tabelog's Top 100 Innovative Restaurants 2025 ■ Tabelog rating at the time of visit: 4.49*Location: 223-1 Shinbabacho, Shimabara City, Nagasaki Prefecture *Access: 30 minutes by ferry from Kumamoto Port, 10 minutes by taxi from Shimabara Outer PortWhat I had: *Warm tea - White tea *White Magnolia Sparkling ● Cucumber and Goya ● Beach Walk - Tart with salted butter and sweet potato flour - Sea Urchin Pie - Iggisso ● Ripple Effect Seafood Salad Natural sweet shrimp with fish sauce, purple sea urchin, scallop, and kombu foam sauce ● Aftertaste Warm soup with rock oysters Grilled rock oyster scallops *Lemongrass Sparkling ● Fish & Ham Prosciutto Fried Katsuo ● Gane Somen Male blue crab with Shimabara's hand-stretched somen ● Octopus Bouquet Male summer octopus Head, legs, sauce, cucumber salad, topped with boiled suckers ● Steamed with Leaves Steamed Kijihata with fig leaves and lemon leaves Aromatic leaves *Hojicha ● Summer Abalone Abalone Steak ● One Pot Broth made from fish bones used today The first cup was soup-like and spicy with cumin and fennel The second cup was with simmered eggs, goya, and pickled chili ● Nostalgic Flavor Here are my impressions: Every dish was amazing, and I believe this is a place worth visiting even from afar. I was particularly surprised by the Octopus Bouquet. The dish, beautifully presented with the head, legs, sauce, cucumber salad, and carefully sliced boiled suckers, was not only visually stunning but also incredibly delicious.And the Gane Somen! The blue crab paired perfectly with the somen, making it delightful.Both the chef and the madam provided excellent service, and despite the hot summer weather, I lost track of time and was able to immerse myself in the food, enjoying a wonderful experience!I’m grateful to the regulars who brought me here!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future! Thank you for your encouragement! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

Traveling to experience summer.To a beloved place.Through food, I can feel the culture, land, and sea of that region.Deliciousness is not overshadowed by anything else.Flavors that highlight the essence of the land.History and culture shape the taste.While delicious food can be found throughout Japan, experiencing Shimabara's cuisine is a rare opportunity.The unique charm that can only be savored here.A multitude of backgrounds come together to create it.The beauty of summer is also expressed in this cuisine.I used to think that the charm of a place should be expressed through its deliciousness, but I’ve come to realize that beautifully presenting ingredients can also be a reflection of that region.It’s not about returning to nostalgia, but about creating something new.Such is the nature of this cuisine.Dishes that carry their backgrounds as they thrive.Being fulfilled while savoring the sea.pesceco Less

The seafood salad was shockingly delicious, leaving me in awe.The octopus bouquet was not only visually stunning but also incredibly tasty, exceeding my expectations.Despite the variety of ingredients and seasonings, none of them overpowered the others; everything maintained a perfect balance.The moment it touched my palate, all I could think was "delicious"—a divine combination.Even the seaweed roll had a perfect flavor balance.I never thought seaweed could be so unobtrusive in a roll…?!I would love for the chef to take the taste assessment test organized by the Japanese Taste Association.Although it's quite far, this restaurant made me want to return just for this experience! Less

A gastronomic restaurant named 'pesceco' that makes me want to visit every time, even after a 3-hour drive from Fukuoka via the Isahaya IC, totaling 9 hours.This time, I was invited to a private reservation event.An elegant gathering with only one group during the day.We started with three types of appetizers from the beach:First, we had salted squid from Etari and a sweet potato tart.Next was a purple sea urchin pie made with kombu kelp broth from Shimabara.The fusion version of the local dish, Igiris, featured natural sea bream paired with Camembert cheese.I truly felt that I had come back to pesceco.Next, we explored the theme of ripples:In a foam made from Shimabara kombu broth, we found thinly sliced Kijihata fish, sea urchin, and clams from the Ariake Sea, all served over marinated Minami Nishiki rice.The next theme was lingering flavors:A rich soup made from a year-old rock oyster and ham from Fukudome Komakijo.The oyster's siphon was grilled over charcoal.This time, the ham was a 29-month-aged saddleback, which we also sampled.We paired this ham with fried knife fish from the local area, sandwiched with seaweed from Kawauchi Town.Finally, we encountered the Gane somen.One of pesceco's specialties, it featured carefully peeled male crab meat and roe, served in a delightful presentation.Another specialty was the octopus bouquet:Male octopus from Shimabara was mixed with coriander and sesame oil, with the suckers meticulously opened, creating a delicious and artistic dish.Next, we expressed flavors with grilled conger eel:The conger eel, cut into bones from Shimabara, was grilled over straw and served with a dried tomato paste made with dried plums instead of the usual iriko broth and plum paste.Before the final dish, we had summer abalone:Sautéed red abalone from the Ariake Sea was served with a liver sauce accented with black garlic and fresh pepper, accompanied by ancient grain zucchini.The finale was a single hot pot:Using the leftover seafood, we made a risotto infused with cumin, fennel, and anise, creating a pleasant aroma.I enjoyed it as is, and for the second serving, I added an egg and a spicy boost with a paste made from green chili marinated in sansho oil.For dessert, we had the local specialty Kanzarashi, paired with rich gelato made from vanilla, milk, and eggs from Omura.Once again, it was a wonderful and innovative meal that beautifully coexists with the culture passed down through nature. Less

White Tea⚫︎Stroll by the Beach (Amuse)Etali TartPurple Sea Urchin PieIgis⚫︎Like RipplesRice Salad⚫︎AftertasteRock Oyster Soup⚫︎Fish & HamProsciuttoNoriFried Flatfish⚫︎Gane SomenBlue Crab, Hand-Pulled Somen⚫︎Octopus BouquetOctopus Salad⚫︎FlavorMackerel, Matsutake⚫︎In the Vegetable GardenSteamed Grouper with HerbsFreshly Baked Bread⚫︎One PotOjiya (Rice Porridge)⚫︎Nostalgic TasteKanzarashi (Sweet Rice Dumpling)Vanilla Ice Cream⚫︎Beverages (Pairing)ChampagneWhite WineRed WineChampagneJapanese SakeWhite WineWhite WineEspresso Less

The first impression was the beautifully plated octopus appetizer, resembling a bouquet of flowers. Not only was it visually stunning, but the combination of onion and green onion oil, cilantro, and various cooking methods for different parts of the octopus created a remarkable harmony. Each bite offered a different expression while maintaining an overall coherence, making it a truly memorable dish.Next, the grouper steamed with figs and lemon leaves was also outstanding. The delicate umami of the grouper combined with the aromas of the fruits and leaves enhanced the quality of the ingredients.The course was thoroughly satisfying, even down to the final rice porridge. Although the location is not one you would casually drop by, this restaurant makes you feel it’s worth the trip. I enjoyed the unique ingredients and the creatively rich dishes that are characteristic of Shimabara.It was a great meal. Less

This is an innovative restaurant located in Baba-cho, Shimabara.Facing the Ariake Sea and Shimabara Bay, Chef Takahiro Inoue offers a unique dining experience called "Satohama Gastronomy" using local ingredients.Customers travel from afar for this one-of-a-kind culinary experience that cannot be found elsewhere.Opened in October 2014, the restaurant relocated to its current location in August 2018, becoming a "Satohama Gastronomy" restaurant.The restaurant is about a 13-minute walk from Shimabara Station.Head right on Route 251, turn right at the first intersection, and continue along the seaside or the road one block in, where you will find a grayish-blue house nestled between both roads.The menu features only a lunch omakase course (JPY 33,000, tax included, plus a 10% service charge).Depending on the ingredients of the day, there may be an additional charge of around JPY 2,000.Reservations are only accepted online, and with only six seats, it can be difficult to secure a spot.I visited for lunch.For the past 5-6 years, I had been checking the reservation site for available dates, but could only find openings last minute, making it hard to plan.Recently, advance availability information has been released, and I made a reservation about two months in advance.Finally, my long-awaited trip to Shimabara was here, and I hoped for good weather...On the day of my visit, I arrived in front of the restaurant around 11:50 AM to align with the 12:00 PM start time, and the doors opened at 11:55 AM.I was warmly welcomed by the Madame and entered the restaurant.The establishment is run by Chef Inoue and his wife, along with three staff members.Everyone was friendly and cheerful, creating a pleasant atmosphere.The seating included tables near the entrance with framed windows offering views of the Ariake Sea, and counter seats in the back.I was seated at the counter, where I could see the cooking process unfold right in front of me, adding to the excitement.The explanations provided when each dish was served were thorough, enhancing my understanding of the ingredients and dishes.The first water served was "Iwatono Spring Water" from Nishigo, Unzen City.Next, I was served "Shirocha" from Higashi-Konan Town, which was hand-picked by the chef.It had a refreshing bitterness that was delightful.For a drink to accompany the meal, I ordered the non-alcoholic "Sparkling (Yomogi)" (JPY 1,700).It had a refreshing aroma of yomogi.Although it was non-alcoholic due to circumstances, the dishes served were perfectly paired with alcohol.The dishes I enjoyed were as follows:◇ Satohama Gastronomy Course● "Stroll on the Beach"Starting with four amuse-bouches from the concept food "Etari.""Etari" is a local dialect term for sardines.Long ago, when the local fishermen (grandfathers) were young, the treat for children was steamed sweet potatoes topped with "Etari" salted fish.This dish reflects Chef Inoue's nostalgic memories.It was served on a glass box resembling a sandy beach.- "Etari Tart"A tart topped with sweet potato paste and "Etari" salted fish butter, dusted with "Etari" powder.The slight sweetness of the sweet potato paired with the saltiness of the "Etari" created a nostalgic flavor.- "Purple Sea Urchin Pie"A pie crust topped generously with "Purple Sea Urchin" and a paste made from Shimabara kombu.The crispy and light pie crust combined with the sweet "Purple Sea Urchin" was a delightful combination that brought happiness.Served on a black, round basalt stone, this dish was inspired by local cuisine.- "Igisu"Composed of "Igisu" (seaweed said to be from England), cheese, karasumi, and a paste made from young sea bream.It seemed like a perfect match for wine.- "Snap Peas and Green Peas"Hot snap peas and green peas cooked to match their size.Tossed with a sherbet-like pea paste and olive oil at the bottom of the dish, it was enjoyed hot and cold.The peas were fresh and sweet, embodying the taste of early summer.● "Like Ripples"Under the "Kombu Foam" sauce was a salad of rice (Minami Nishiki, ancient rice).The salad included "Okose" and its liver puree, "Uni," marinated "Tengunishi" (Tengu shell), fish sauce, and olive oil.Mixing it all together released the flavor of kombu, and the rice, reminiscent of sushi, paired well with the "Okose" and shellfish.● "Aftertaste"A soup made with "Iwa Oyster," fragrant mushrooms, prosciutto, and kombu.When the lid of the bowl was opened, the aroma of kombu and oysters wafted up.It had a comforting taste.Half of the "Iwa Oyster" was served in the soup, and the other half was grilled.It was plump and delicious.● "Fish & Ham"29-month-aged "Prosciutto" (produced by Fukutome Komakijo in Kanoya, Kagoshima).I tasted the freshly cut piece first.It melted in my mouth.Next, I was served fried "Magochi" on top of "Ichiban Nori" from Kawachi Town, along with the "Prosciutto."The idea was to sandwich the fried "Magochi" and "Prosciutto" with the "Nori" and eat it by hand.Here we go!The crispy "Nori" was full of umami, and the "Magochi" was fluffy.The heat from the fry made the "Prosciutto" melt... this was delicious.● "Gane Somen"Seasonal "Watarigani" (blue crab) caught in the Ariake Sea, with the inner crab meat included.It consisted of the inner crab, crab meat, and somen mixed with the crab extract.After tasting the inner crab and meat, I mixed it with the somen.The texture of the cold somen coated in the inner crab and meat was delightful.● "Octopus Bouquet"A beautiful salad of male "Tako" (octopus) arranged like a bouquet with its suckers.The suckers and other parts were prepared separately and plated together.It included suckers, flowers, cilantro, marinated red onion, gelatin oil, and marinated raw octopus.The vibrant green around the suckers highlighted the purple color of the octopus.As the name suggests, it was as beautiful as a flower!Here we go!The suckers had a nice texture, and when chewed, they had a moderate elasticity and umami.The acidity of the marinade combined with the aromas of green onion and cilantro made me want to pair it with white wine.I was thrilled that the dish met my expectations.This dish using male "Tako" is available until September.I was glad to visit during this season...The main dish "In the Garden" featured the "Kue" fish, which was revealed.The "Kue" weighed 20 kg and was steamed with fig and lemon leaves grown on the restaurant's premises.● "Flavor"A "Kutsuzoko" (red tongue sole) coated with black rice (ancient rice) and sansho, fried to a crispy finish, served with shredded bamboo shoots, and topped with "Iriko Soup" poured at the table.The "Kutsuzoko" was fragrant, and the spicy sansho added a nice accent.It paired well with the aromatic "Iriko Soup."● "In the Garden"The steamed "Kue" was plated.At the table, a soup made from "Kue" and a sauce made from new onions fermented with koji were poured over it.Accompanied by chopped zucchini and yellow zucchini.The "Kue" was firm and plump.The tangy new onion sauce complemented it perfectly, making it enjoyable.- "Red Rice Bread"Freshly cut hot bread was served right in front of me.The crust was slightly bitter and fragrant, while the moist dough had a hint of acidity and was fluffy.The sprinkled salt added a nice touch.It was delicious on its own or dipped in the sauce from the "Kue."Since the next dish was the final "Ojiya," I enjoyed it modestly while still wanting more.● "One Pot"The "Ojiya" made with the broth, seafood, spices (cumin, fennel, saffron, etc.), and rice was simmered in a clay pot.The texture of the octopus, fish, and shellfish, along with the rice soaked in the broth, was as delicious as expected.The "Ojiya" was topped with a spicy sauce made with egg.If I had room in my stomach, I would want to eat a mountain of it...Finally, for dessert:● "Nostalgia"- "Kanzarashi"Chef Inoue arranged the traditional Shimabara sweet "Kanzarashi."Small white rice dumplings and raspberries floated in a cold syrup made from brown sugar and honey harvested from the vegetable garden.The refreshing sweetness of the syrup felt elegant with the richness of the brown sugar, and the rice dumplings were chewy.This was a completely different experience from the "Kanzarashi" I had 15 years ago at a famous restaurant, completely overturning my image of it.For my post-meal drink, I ordered coffee.- "Coffee (Honduras)"It had a good balance of bitterness and acidity, with a refreshing aftertaste.It was a coffee that suited my taste.- "Jersey Cow Gelato"Gelato made with vanilla from Jersey cows and orchids.(The "vanilla" is from the orchid family.)It had a smooth texture like fresh cream and a rich milk flavor.I was even more surprised to learn that no fresh cream was used.The portion sizes were just right.The total time spent was about 3 hours and 20 minutes.The dishes were meticulously crafted to bring out the flavors of the main ingredients, and I was impressed with each one!It was a time to feel the richness of Shimabara and the Ariake Sea.The comfortable atmosphere of the dining space, along with the journey to Shimabara and the views of the Ariake Sea, made for a memorable experience.This is a restaurant that makes you want to visit Shimabara as a destination. 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- White Tea from Higashizaka Tea Garden- A Stroll by the Beach Salted Etari (Sardine) with Sweet Potato Tart Jersey Cow Butter - Purple Sea Urchin Pie with Kombu Puree - Seaweed from England Igis, a type of seaweed - Snap Pea Paste Cooked to different textures based on bean size - Like Ripples Seafood Salad with Kombu Espuma, Tiger Fish Fillet and Liver Etari Fish Sauce, Marinated Kouka (Tengunishi), Minami Nishiki, Red Onion - Aftertaste ◎ Rock Oysters, 2-Year-Old, Kombu, Kanoya Prosciutto, Fragrant Mushrooms Rock Oyster Scallops, Charcoal Grilled - Fish & Ham Fukudome Komakijo Saddleback, 29-Month Prosciutto Magochi, Red Rice Fritters, Nori from Kawachi Town - Gane Somen Blue Crab, Hand-Pulled Somen Mixed Male and Female - Octopus Bouquet Male Common Octopus - Flavor Kutsuzoko (Flatfish), Hachiku, Sansho, Iriko Extract Red Rice Miso - In the Vegetable Garden Kue, Fig Leaves, Lemon, Steamed with Herbs, Zucchini, Onion Sauce - One Pot Rice porridge made with all the fish used today Refills come with simmered eggs and chili pepper pickled in koji - Nostalgic Flavor Kanzarashi, Wild Strawberries, Honey from Japanese Honeybees Vanilla Gelato from Mirokuji Less

I was fortunate enough to secure a reservation through Pocket Concierge, marking my second visit to this special place.In the intimate setting of six counter seats, I enjoyed a lunch course priced at JPY 36,300.The rich bean soup and the enticing aroma of charcoal-grilled plump rock oysters were simply delightful.I was truly happy to have the "Fried Cod (wrapped in prosciutto and seaweed)" again, served hot just like I remembered from my previous visit.When I tried to take a bite of the signature "Octopus Bouquet," I was surprised to find a suction cup stuck to my spoon! Such surprises are part of the unique charm of this place.The chef's warm personality remains unchanged, allowing me to relax and enjoy a wonderful time. This restaurant is truly worth the trip to Shimabara. Less