Simples Shizuoka

I visited on a Sunday afternoon.I enjoyed a course centered around fresh seafood.The fifth dish featured Meigo (young sea bream). It was perfectly cooked, and the spice on top is called "Dukkah." The flavor of this spice pairs wonderfully with the tender, mild flesh.The seasoning was simply olive oil and salt.You can really feel the commitment to quality ingredients and their origins.The sixth dish, Kinmedai (golden eye snapper), was also cooked to perfection.Great restaurants are simple, just like the name suggests (laughs).They carefully prepare the ingredients, use high-quality raw materials, and serve them with straightforward cooking methods. The seasoning is minimal, allowing the ingredients to shine.You can truly feel the passion of the chefs and the restaurant through the dishes.I was also impressed by the detailed explanations provided for each dish.It was a great meal. Less

This was my sixth visit.I wonder if it has anything to do with their recent Bronze Award? Previously, I could choose between the "SIMPLES Course" for JPY 16,500 and the "Omakase Course" for JPY 21,000, but it seems that since June of this year, only the "Omakase Course" is available.I had always been satisfied with the SIMPLES Course, so to be honest, I didn't feel that the difference in price was justified this time.Including the atmosphere, this was my favorite restaurant in Shizuoka, so I am a bit disappointed with the recent price and course changes.While I used to think, "I want to go back again," after this visit, I feel like I might not need to return for a while. Less

I made a reservation for the weekend-only lunch course and visited the restaurant. It took about 15 minutes by taxi from Shizuoka Station, making for a surprisingly smooth access to the location. The building is quite luxurious, and the spacious interior offers a refined and calming atmosphere.They use fresh fish from the renowned "Sasue Maeda Fish Shop," and I appreciated the detailed explanation of their commitment to sourcing, as well as the methods of preparing and cooling the fish. With high expectations, the first dish, an amuse-bouche, was incredibly delicious, setting a promising tone for the meal.However, one thing I noticed throughout the course was the saltiness of the fish dishes. The seasoning felt quite strong in all the cooked fish dishes. Even for someone like me, who generally prefers bolder flavors, it was noticeably salty. I wondered if this was intentional to pair with the drinks or just a coincidence. Personally, I felt that a lighter touch would allow the natural flavors of the ingredients to shine through.The chef seems to have an interest in Brazil, as some local seasonings and ingredients made an appearance. On this day, the meat dishes featured wild boar and Akaushi beef. Pairing them with a spicy Brazilian seasoning enhanced the umami of the meat, making it very enjoyable.The chef also presented the dishes himself, conveying his passion for the cuisine directly. Additionally, the unique wooden dishes crafted by local artisans added a charming touch, making the dining experience visually delightful.With such a sophisticated space, carefully selected ingredients, and a unique approach, if the seasoning aligns more closely with my personal taste, it could elevate the overall satisfaction of the experience even further. Less

The fish is truly exceptional. The Sawara, Sazae, White Sweet Sea Bream, and Kinmedai are surprisingly delicious.The space design is also lovely.However, there were a few dishes (like venison and watermelon) that raised some concerns, and overall, I felt it lacked a bit of surprise. (Maybe it's just because I'm a fish lover.)I also sensed some room for improvement in the service, as it felt a bit chaotic and there seemed to be little breathing room.While I was impressed by several fish dishes, I question whether it's worth traveling all the way to Shizuoka just for this. Less

I visited this restaurant around noon on a holiday, having made a reservation in advance. Located in the Izumigaya area, about a 15-minute drive from Shizuoka Station, this establishment is nestled in a serene countryside setting. The location, which blends seamlessly with the rural landscape, adds to the charm, offering a unique dining experience.The cuisine emphasizes seasonal ingredients from Shizuoka, presented in a course style that carefully highlights the natural flavors of each ingredient. One standout dish features locally acclaimed fish, showcasing a delightful balance of robust flavors and delicate presentation, creating a taste that is truly unique to this restaurant.~ Course Details ~ [Weekends Only, Starts at 12 PM] Enjoy a once-in-a-lifetime dish crafted from the bountiful ingredients of Shizuoka, savoring its deep flavors.Takumi Yado - Lacquer Plate~ Amuse Bouche ~ Jindo Squid with Ayu Fish Sauce Small Horse Mackerel, Vinegared, Finger Lime Potato with Butter, Homemade Karasumi Fresh Shirasu with Ginger Soy Sauce Bacalao, Fried Salted Fish Sweet Sea Bream with Gazpacho ~ Spanish Mackerel Consommé ~ Freshly prepared Spanish Mackerel, skin seared, Okra Fish Consommé with 10 varieties Bergamot Olive Oil ~ Turban Shell ~ Locally sourced Turban Shell Liver and Garlic, Freshly picked Red Shiso ~ Jindo Squid ~ Sweetness emerges when grilled, Rarely cooked Tentacles and Beak Fresh Cuttlefish Liver, Edamame ~ Ebi Dashi ~ Fried, Chopped Ginger, Shiso, Two-Flavor Vinegar Egyptian Spices, White Skin, Sesame, Cumin ~ White Skin ~ Sweet Sea Bream, White Sweet Sea Bream (the finest among red and yellow) Amaranth ~ Miriyougyo ~ Small irregular fish pureed into a bouillabaisse The black paste is an aioli sauce mixed with squid ink ~ Kitano Aka Beef ~ Cattle born in Shiga and raised in Kumamoto Zucchini, Garden Herb Sauce, Venison Bone Red Wine Sauce ~ Doman Crab ~ Chilled Pasta, Lemon Zest, Ayu Fish Sauce ~ Peach ~ Peach Ice Cream, Basil and Bay Leaf Granita ~ Blueberry ~ Baked in Pastry, Cream Goat Milk Ricotta Cheese Each dish showcases local ingredients, leaving me in awe. The fish consommé was particularly exquisite—delicious! The atmosphere of the restaurant and the service from the staff were also outstanding, satisfying all my senses and leaving me thoroughly pleased. I look forward to visiting again, ideally combining it with an overnight stay. This is definitely a place I want to return to when I'm in Suruga Ward, Shizuoka. Less

This restaurant is located a bit away from the bustling city center, in a spacious area that offers a relaxed atmosphere.The majority of the course features fish, incorporating fresh cold dishes that highlight the ingredients' quality. Original expressions are created using dried seasonings and spices while maintaining the essence of the ingredients.The meal starts simultaneously for all guests, so the pacing is guided by the restaurant, but they do engage with counter customers appropriately. If you have experience with innovative dining, you might not find it surprising.There’s no doubt that this is a great restaurant where you can enjoy the interior and location. However, it seems that they might be overly reliant on their fish suppliers, which raises the question of whether they can break free from that constraint to truly be innovative. After all, the chef is not just a middleman but the final provider of the dishes. Less

Sunday lunch is truly appreciated.Maruko is a bit far from Shizuoka, but it's not a hassle at all.The non-alcoholic pairings are great too.Sweet Summer Citrus SquashNon-Alcoholic PairingAmuse-BoucheJindo SquidMarinated SardinesPotato with Butter and Fish RoeGrilled Pike Conger with Natural Yam and Aonori SeaweedFried Hashikinme, resembling Chicken WingsHoubou Fish Wrapped in Green BeansHamamatsu's Douman Crab with Fish Consommé and Bergamot OilLive Horse Mackerel with Sansho Oil, Sakura Shrimp Powder, and MugwortGrilled Eel from Lake Hamana, with a female Deshiko, White Eggplant Steak, and Salsa VerdeWhole Wheat Bread from Fujieda with Olive OilJindo Squid with Edamame and BreadcrumbsEbodai Fish with Ginger SauceFreshly Caught Kinmedai with Eggplant Sauce and BasilOlive Leaf TeaMiriyougyo Soup with Underutilized FishSakaeya's Sasuke Pork Shoulder, aged for a week, with Red Wine Sauce, Shishito Peppers, and ZucchiniGrilled Sweetfish with Lemon RisottoPeach Ice Cream from Nagata District, with Basil and Bay Leaf IceBlueberry Pie Wrapped with Goat Milk Ricotta CheeseJapanese Black Tea from KawaneTea Sweets Less

A restaurant where you can fully enjoy the charm of Shizuoka's ingredients. The dishes, primarily featuring locally caught fish, were impressively crafted with seasonal ingredients of the day. I heard the term "underutilized fish" for the first time during the explanation of the dishes, and I appreciated their commitment to valuing local resources. Each fish was cooked to perfection, bringing out the natural flavors and textures to the fullest, creating a memorable experience with every plate. This establishment shines not through extravagance, but through skill and quality ingredients. It was a memorable dining experience worth taking the Shinkansen to visit. Less

【2026 Bronze】【2025 Top 100 Restaurants】Since I was staying in Shizuoka, I made a reservation here, thinking there might be something nice for dinner. I didn’t do much research, so I was surprised on the day of my visit. There is a bus service, but it only runs every 30 minutes, so I ended up calling a taxi for the first time to get to "Simples"; it took about 15 minutes from Shizuoka Station and cost around JPY 3000.The restaurant is located behind what looks like a super sento (public bathhouse). Inside, there’s an open kitchen surrounded by 12 to 13 counter seats, and high-end speakers add to the innovative atmosphere. The designer interior features carefully selected tableware, a common tactic of the Sasue style.■ Omakase Course: JPY 21,000 + Half Pairing: JPY 6,000 + 2 Additional Glasses: JPY 30,570◇ Amuse Bouche- Jindo Squid- Hounai Sardine- Small Horse Mackerel- Cake Osare- Croquette- Sea Bream prepared in a Nepalese style◇ Swordfish & Fish Consommé Swordfish with hibiscus, okra, natural yam, and fish broth jelly◇ Horse Mackerel Live horse mackerel, sakura shrimp, homemade sansho oil, and salt◇ Jindo Squid Grilled squid with anchovy, edamame, fennel, and black olive powder◇ Ebodai Fried ebodai with a vinegar sauce and mixed spices◇ Kinmedai (Golden Eye Snapper) Served with eggplant and basil puree, eggplant skin, powder, and coriander◇ Dolce Dream Extremely sweet Dolce Dream (corn) with tonka bean flan◇ Venison Venison thigh from Oita, stuffed with minced meat, zucchini, dried tomatoes, and venison sauce◇ Sweetfish Fried sweetfish with a matsukasa (mushroom) coating, and risotto from Fujieda◇ Peach Granita with basil and laurel, served with peach ice cream◇ Blueberry Goat milk yogurt with blueberries◇ Japanese Black TeaContrary to its name, the dishes were complex and innovative. While French cuisine often incorporates spices, it tends to lean heavily on curry, which I’m not fond of. Using fish from Sasue Maeda doesn’t guarantee that everything will be delicious; I believe the fish from Chiba is superior. Additionally, the quality of the wine wasn’t very good. Less

On this day, I visited Simples in Shizuoka. I mistakenly thought it was located in the city center, but it turned out to be quite a distance that required a taxi ride. Haha.I was surprised to find several accommodations nearby, so I guess it’s a bit of a hidden gem?Upon arrival, I was amazed by how stylish the building was—much more than I had imagined. It’s a really cool place with a lovely counter area (*´∀`).The space is quite open, allowing you to enjoy watching the chefs prepare the dishes. And the food was excellent as well. The portions were more generous than I expected, and I ended up quite full. Half of that was probably due to my breakfast that day, though! Haha.I definitely want to come back and experience this place in a different season (*´∀`).Also, the unique cap or stopper for the wine they prepared for us was interesting. I thought it was amusing to see animals that couldn’t express emotions, only to be told that one of them was our sommelier, which surprised me! Haha.It was a wonderful space, and I had a delightful and delicious experience. Thank you for the meal!Reservation method: TableCheckCourse fee: JPY 22,000Duration: Just over 2 hoursReservation difficulty: Fairly easy to bookOrder: Pairing half?Total bill: Around JPY 29,000 Less

Located a bit away from Shizuoka Station, this restaurant is in a wonderful, tranquil spot surrounded by nature. You can really feel that it's worth the trip just from the atmosphere.The amuse-bouche was shockingly delicious.Personally, I was amazed by how the Mehikari fish paired with the pesto brought out such incredible flavors.Next came the omakase course, served all at once:- Grilled Sawara (Spanish mackerel) with natural yam and okra, topped with fish consomme jelly.- Sea snail with liver and garlic sauce.- Blanched Hanadai (sea bream) with homemade sansho oil and deep-fried mugwort.- Squid with a sauce made from its innards underneath.- Barracuda, seared skin-side, served with eggplant puree and cilantro flowers and seeds.- Amadai (sweetfish) with a sprinkle of cumin and coriander spices.- "Dolce Dream" featuring corn from Kuwakata Farm, young corn, 24-day aged prosciutto, and soup from "Dolce Dream."- Venison leg from Oita, with eggplant stuffed with venison ragu, served with zucchini and sun-dried tomatoes.- Uchiwa Ebi (fan shrimp) risotto.- Vanilla ice cream topped with Oita rose and rose jam.- Dokudami (Houttuynia) warabi mochi with Sanbun no Hana.- Tea sweets including sesame tuile, caramelized natural cacao from Barzea, and orange meringue.The innovative dishes, primarily using fresh seafood from the long-established Sasuemaeda Fish Shop in Yaizu, are simple yet full of flavor, making each dish exceptional.You can truly appreciate the chef's skill in bringing out such simplicity by stripping away the unnecessary elements.The cooking methods, which lock in the umami with quick searing, and the techniques honed overseas, all work in harmony with the excellent ingredients from Shizuoka.The main meat of the evening was venison leg, which was very lean and robust, perfectly cooked with the unique iron-rich flavor of the deer.It was a great meal! ✨️ Less

A 15-minute taxi ride from Shizuoka Station. In the evening, you can find it behind Takumi-yado along Route 1, which should help you locate it. I made a reservation with a table check!First of all, the location is fantastic. The building and the refined interior create a stylish atmosphere. I hear the windows open during lunch, which makes me want to visit again.The staff is numerous, sophisticated, and truly enhances the experience.You can enjoy simple yet delicious dishes primarily featuring fresh fish from Shizuoka, all at reasonable prices.The wine pairings come at a rapid pace, so I recommend going for half glasses. Pairing is an additional JPY 10,000.The total cost per person is JPY 25,000.Credit cards are accepted. Less

An innovative restaurant representing Shizuoka.The restaurant is located about 20 minutes by taxi from Shizuoka Station's north exit, in a beautiful and relaxing area with stunning views. The location is fantastic.The course centered around fish from Sasae is impressive, featuring many dishes with dynamic portions.The large portion of sea bream, cut thick, offers a texture and flavor that you can't find in Tokyo. It's simply amazing.The fritto of the large flower sea bream was also incredible. Served hot, it bursts with flavor when you eat it by hand, and the inside is fluffy. The cooking is perfectly executed.The combination of seasonings is interesting as well. The chef has experience training in Europe, which adds a unique touch to the dishes.There’s also an auberge, and it seems that every room comes with a sauna and breakfast, so I definitely want to stay there.True to its name, the restaurant eliminates all unnecessary elements and allows the quality of the ingredients to shine through in every dish!I look forward to visiting again in a different season.It was delicious.Thank you for the wonderful meal.-----------------------------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

Dining Time: 2 hours and 20 minutesI had the opportunity to visit Simples, a place I had wanted to go for a long time. It’s located about a 20-minute drive from Shizuoka Station, in a green area where you can enjoy a unique atmosphere with restaurants, accommodations, and saunas scattered around.This restaurant is one of the few that serves fish from the Sasae Maeda Fish Shop. Chef Inoue, originally from Hita City in Oita Prefecture, opened this restaurant in Shizuoka, where his wife is from. The name "Simples" refers to the essence of stripping everything down to its core.You can enjoy dishes crafted by a chef who has experienced not only Japan but also Europe and other parts of the world. The meat dish featured wild boar, while the rest of the menu primarily showcased seafood, allowing us to savor the rich bounty of Suruga Bay. For example, the horse mackerel was uniquely prepared with its own soft roe, paired with fried yomogi (mugwort) to create a refreshing aftertaste. The broad beans were served fried, and their smooth texture combined with all the umami flavors was delightful. The non-alcoholic pairings were also excellent, with sparkling tea being a standout.I look forward to my next visit! Less

This review is written for the following individuals:- Those who want to enjoy delicious innovative cuisine in Shizuoka City, Shizuoka Prefecture.- Those who wish to savor seafood from Sasae Maeda Fish Shop.- Those who want to enjoy wine and other beverages.- Those who want to spend a delightful time with companions.---On a certain day in May 2026, I visited alone.It was a weekend in Shizuoka. For dinner, I visited the incredibly innovative restaurant, Simples, located in the Maruko area.This is a well-known establishment from the Sasae group. The restaurant, which blends seamlessly with the surrounding rural landscape, has a wonderfully charming atmosphere both inside and out.I had already made a reservation for the "Simples Course." It features a series of exquisite seafood dishes that are hard to believe could be surpassed by any higher course. The beverage pairing was a non-alcoholic selection primarily based on tea.● Hon-yama Tea (cold brew, fermented)◯ Amuse-bouche- Shiba shrimp with ravigote sauce- Hirame (flounder)- Kamasu (barracuda)- Kasago (rockfish) with pesto- Hanadai (sea bream) wrapped in cabbage- Jindo squid canapés◯ Sawara (Spanish mackerel) & fish consomme↓The amuse-bouche featured six types of seafood from Sasae on one plate. It captured my heart at first glance. I thoroughly enjoyed the quality of each preparation and the skill that brought it to life.Next, I had sawara and fava beans paired with various fish consomme jellies. Not only was the flavor delightful, but the cool texture was refreshing during this warming season.To accompany these two dishes, I had the cold-brewed Hon-yama tea. The delicate flavors of the dishes paired beautifully with the light tea.● Strong Hon-yama Tea, with kinome (Japanese pepper)◯ Aji (horse mackerel)◯ Aori squid◯ Enshu Hon-tuna (off-menu)↓The aji was marinated. It changed my perception of aji, and I highly recommend trying it. This time, it also came with aji's soft roe, which was delicious and comparable to that of fugu (pufferfish).The aori squid was served as a salad. It had a mild flavor but a definite umami. The combination with the scallion and ginger sauce brought a delightful harmony.The hon-tuna was a generous grilled collar. It was delicious on its own, and the herbs added depth to the flavor.I paired this with a relatively strong tea of the same brand.● Olive Leaf Tea◯ Awabi (abalone) (off-menu)◯ Sawara (Spanish mackerel)↓The awabi was roasted and finished over charcoal. With exquisite cooking, it had just the right amount of firmness and tenderness. Coated with liver sauce, it was a blissful experience.The sawara was grilled and finished as confit. The smoky aroma from the charcoal and the moist texture of the white fish were irresistible.The tea had an olive flavor that complemented the dishes well.● Homemade Tonic (forgot to take a photo)◯ Ebodai (Japanese butterfish)↓The fritto was eaten by hand. It had a crispy texture reminiscent of matsukasa-yaki (grilled fish with scales). Thick and satisfying, it was delicious with ginger and various spices.Above all, the sensation of flavor expanding when paired with the homemade tonic water is something I still remember vividly.● Hinoki Stem Roasted Tea◯ Odeo Gobou (rare burdock)↓This was a potage made from rare burdock cultivated at the foot of Mount Fuji. It was very aromatic, with a gentle flavor enhanced by the complexity of fish broth. The harmony with the hinoki tea was wonderful.● Kuromoji Tea◯ Kinmedai (golden eye snapper)◯ Hamaguri (clam)↓The main dish featured kinmedai along with a delightful surprise of roasted venison from the chef's hometown, Oita. I enjoyed the distinct flavors of each dish while using the same sauce. The spicy notes of kuromoji tea paired well with both.To finish, there was a lemon-flavored risotto topped with half-cooked clams. The clam broth infused the rice beautifully, making it incredibly delicious.◯ Suruga Elegant◯ Kirapika◯ Japanese Black Tea Mirai First, with tea sweets- Wild cacao bean caramel- Baked meringue- Sesame cookies↓For dessert, there was citrus ice cream and strawberry daifuku. The innovative combination of Japanese and Western elements made for a delightful course. Both flavors were excellent until the very end.Next time, I will invite friends. Thank you for the meal.---Bronze AW 20262026 Goal: Visit a total of 38 target restaurants by the end of the year. I have now visited a total of 41 restaurants.Next target restaurant to visit:【Yakitori Taniguchi】Amagasaki City, Hyogo Prefecture / Yakitori---Creative Cuisine · Innovative Top 100 Restaurants 20252026 Goal: Visit a total of 5 target restaurants by the end of the year. I have now visited a total of 6 restaurants.Next target restaurant to visit:【TexturA】Hibiya, Tokyo---Upcoming visits (June to July)【Yakitori Taniguchi】Amagasaki City, Hyogo Prefecture / Yakitori【Trattoria Tope】Nagoya City, Aichi Prefecture / Italian Cuisine【Sumibi Kappo An】Yokohama City, Kanagawa Prefecture / Japanese Cuisine【Agedrops】Yokohama City, Kanagawa Prefecture / Tonkatsu【PRIMO】Yokohama City, Kanagawa Prefecture / Italian Cuisine【scica】Yokohama City, Kanagawa Prefecture / Western Cuisine【Hikariya Nishi】Matsumoto City, Nagano Prefecture / French Cuisine【Hikariya Higashi】Matsumoto City, Nagano Prefecture / Japanese Cuisine【Yamase】Matsumoto City, Nagano Prefecture / Eel【Unagi no Matsuka】Matsumoto City, Nagano Prefecture / Eel【Tonkatsu Keisui】Gifu City, Gifu Prefecture / Tonkatsu Less

This place comes highly recommended by many food enthusiasts, and I've been curious about it for a while.The menu for the day included:- Amuse-bouche- Swordfish & Fish Consommé- Horse Mackerel- Jindou Squid- Yellowtail- Sweetfish- Burdock- Red Sea Bream- Ise Lobster- Suruga Elegant- Kirapika- Coffee & SweetsEssentially, it was all about fish! After all, when you think of Shizuoka, fish comes to mind.Everything was delicious, and I really enjoyed the chewy bread. The water with floating roses that came out towards the end was particularly memorable—it had an incredible fragrance and looked so elegant!To my surprise, dessert was strawberry daifuku! What a delightful twist!The staff were very kind, even singing for us, and I am truly grateful for that!It was a great meal. Less

I was completely "transported" in Shizuoka.Although I had been to Shizuoka Prefecture before, it was my first time stepping off at Shizuoka Station. Since I happened to have some business there, I thought I’d treat myself to a nice lunch, and it turned out to be one of the top culinary experiences I’ve had in recent years.This restaurant is not just about delicious food.Each dish quietly captivates your senses.It’s not about flashy presentations; it’s the way they continuously enhance the resolution of your senses that creates immersion and excitement.The pairing was particularly impressive.The combination of swordfish and fish consomme with Koshu wine was remarkable.It was a blend of umami flavors that didn’t feel heavy; instead, it enhanced the contours of the dish.At one point, it became hard to tell whether I was eating swordfish, drinking consomme, or sipping wine—it all melded together into a perfect marriage.The live mackerel paired with sansho oil and yomogi, the yellowtail with a lu rou fan-style sauce and cilantro, the squid with anchovy and liver sauce, and the ebodai fish and chips with an unexpected mead.The burdock potage paired with Georgian amber wine.The range of both the food and drinks was astonishing. Yet, strangely, everything connected to a single worldview.Underlying it all was a philosophy of "re-editing Shizuoka’s fish and land through fermentation, aroma, temperature, and space."What stood out the most was the fish from Sasuemaeda.It wasn’t just about freshness; there was an almost obsessive attention to how to handle the life of the fish.From the final dessert, Suruga Elegant ice, the entire course felt like a single film.Honestly, this meal with the pairing for around JPY 20,000 is incredibly reasonable.In Tokyo, you couldn’t get this level of freshness for that price.Considering the rarity of the experience, I would have been satisfied even if I had paid double.This place is more than a "high-end restaurant"; it’s a place that expands your senses.I would go out of my way to visit Shizuoka Station just to come here. It’s a restaurant worth traveling for.I hear there are accommodations available, so I’ll definitely experience that next time. It was a great meal. Less

It was a wonderful meal with unexpected discoveries. Thanks to the rich ingredients from Suruga Bay and the sourcing skills of Maeda Fish Shop, the quality of the ingredients here is exceptionally high. The fried Hirame (flatfish) in particular was outstanding, with a rich blend of spices that added depth and complexity to the flavor. The two main dishes were also expertly prepared, showcasing the chef's impressive skills in Western cuisine, with perfectly cooked venison and a beautifully crafted Italian risotto. It was a truly satisfying and remarkable evening. Less

Simples Course + Half PairingI was able to make a reservation the day before, and I rushed over to try the seafood from Sasebo.Every dish features seafood, and even the main dish, Kumamoto Red Beef Strip Loin, is seasoned with shrimp extract and more. It’s refreshingly straightforward.The quality of the fish is excellent, and the cooking methods range from Spanish to Southeast Asian, offering a variety of enjoyable flavors.The highlight for me was the squid. I forgot the name of the sauce, but it was simply delicious. Pairing it with sherry made it even more interesting.If you're looking for seafood, this is definitely a great option! Less