The food was delicious, but I was surprised at how slow the dishes came out after the appetizer. I understand that the menu changes daily, but it was disappointing that there was no sashimi despite it being a feature of the course, and only a large plate at the end.

I went out for drinks with my high school classmates. The owner of the restaurant was incredibly funny and chose some fantastic sake that paired well with the food. The dishes were also delicious, with a focus on aging and using ingredients with rich flavors. I was very satisfied.

A unique fish dish like never before! Reservations are only accepted by phone for the basic course menu. I made a reservation for a 5000 yen course on this day. Despite it being a weekday, the restaurant was fully booked, and even people without reservations were turned away due to its popularity, so I recommend making a reservation. I went with my boyfriend, who loves seafood and sake. Takumanma serves fish that has been aged for 1 week, 2 weeks, or even 60 days, depending on the type of fish. We usually eat sashimi and fresh fish, so we were surprised by the depth of flavor and umami in the aged fish and fish roe. The chef is like a beer and sake sommelier, suggesting unique ways to enjoy beer and sake. The beer was delicious, especially when mixed with the foam or black beer. The sake was also served in various ways, such as sparkling sake or a hot sake at 66.6°C, all of which were delicious. The restaurant has a wide variety of sake, including rare items like a 100th-anniversary pure rice daiginjo. The chef's dedication and the variety of sake were impressive. The amazing fish dishes perfectly complement the sake, making it impossible not to enjoy them together. I usually try not to get drunk when eating out, but I couldn't help it this time. I will be moving out of the prefecture at the end of the year, but I hope to visit again if the opportunity arises.

This is a unique and one-of-a-kind restaurant. The master's dedication is not only in the food, but also in the rare selection of drinks from all over the country. Asking for a pairing was the right choice. The pursuit of delicious food is at a scholarly and research level. Fish, meat, and vegetables are all aged to enhance their flavors. In particular, the salted fish guts were aged and the name of the fish used was provided. It went perfectly with the sake. The restaurant is small, but the master manages everything personally, making the wait for the next dish enjoyable. The food was so delicious that I forgot to take photos and just ate right away. The appetizers and the dish I managed to take a picture of were both brown in color. The tempura of ayu had sweet potatoes fried at a low temperature for about 3 hours.

Visited in June 2023. About a 5-minute walk from Hakata Station. Enjoyed a course of aged fish dishes with unique flavors. May need more experience to fully appreciate everything. The master sake sommelier paired various Japanese sake with the dishes. Has a sharp palate. Both the dishes and sake were delicious. Also knowledgeable about shochu and beer.

This restaurant, which was ranked first within 800 meters of Hakata Station on Tabelog, was visited today. The shop has been open for 17 years and is run by a couple. The owner, Tak, is extremely friendly and addresses customers by their names. There are counter seats, table seats, and private rooms on the third floor, making it easy for solo customers to feel welcome. I started with a drink and ordered the popular course priced at 8000 yen, which the owner explained in detail. Here are some of the dishes I tried: - A small glass of "Okuyu" (a type of sake) - Seared fish, which was the largest size available and had a crispy texture - Various appetizers such as water eggplant, radish with meat miso, roast beef, and gratin with spiny lobster and asparagus - Smoked red sea bream, corn aged for 100 days, and canapé with sea bass and sea bream - Tempura of horse mackerel and conger eel, aged sweet potato, and more - Grilled squid, smoked salmon roe, and more - Service dish of steamed sea bream, egg over rice, and more The meal ended with Yame's Japanese black tea. Each dish featured carefully selected ingredients and meticulous preparation. The owner also recommended sake pairings to complement the dishes, showcasing his expertise as a sake expert. The menu also includes items like homemade Karasumi (bottarga), making it a great spot for those who love alcohol. Overall, it was a delightful experience with delicious food and enjoyable conversations with the owner.

I had been curious about this place for a while, so I decided to make a same-day reservation and they kindly accepted. The restaurant is a bit hard to find, but I didn't hesitate to climb the narrow stairs. I was seated at the counter and ordered the chef's choice course (without a final dish). Everything was delicious - the appetizer platter, mackerel, mehikari fish, potato dish, and the main dish of golden-eyed fish. The alcohol also paired well with the food. While it's not cheap, I was completely satisfied. In that sense, I think the cost performance is high.

We were able to enjoy a variety of dishes with the head chef's special touch. The Japanese sake was also a rare local sake that is not easy to come by. We chose the all-you-can-drink course for around 8,000 yen. However, the bill ended up being over 30,000 yen for two people, so next time, I would like to set a limit before going.

Category: [Kyushu Region] Personally, no matter how many delicious restaurants I find, I always want to try more. But this particular restaurant is truly exceptional and cannot be ignored when in Hakata. On this day, I had other plans so I asked for a smaller portion, but I indulged in plenty of drinks. The lavish meal cost just over 8000 yen, which was astonishing. Starting with shrimp potato, freshly opened raw cherry shrimp, green onions, and yuzu. I switched to sake after just one beer. Then came eggplant, smoked duck with sesame pork, the signature dish Takosumi, and the highlight - over 3 kilograms of golden eye snapper from Hachijo Island and squid from Itoshima. The sauce was amazing! A mixture of squid miso and golden eye snapper roe. Ta-chan, you've surpassed genius with this one! They even serve every part of the mackerel, nothing goes to waste, it's all a treat. The mackerel from Tsushima is aged for 5 days, while the mackerel from Goto is aged for 1 day, allowing for a taste comparison. The amberjack from Tsushima is aged for 11 days, and the bonito belly is aged for a week. The comparison of the belly and back of the bonito is a culinary delight. With such luxurious ingredients and meticulous preparation, Ta-chan's world shines through once again. Just with this one dish alone, there is no reason not to visit this restaurant when in Hakata. The liver of red rockfish, isaki, and horse mackerel always enhance the sake experience. Ta-chan, the genius, was busy on this day, but his beautiful wife Iyo-chan's service was impeccable. The performance they both put on daily is truly captivating. The blowfish milt was aged for 16 days, and the main dish was Senpohji oysters, with small Iroha oysters from Saga underneath and coriander on top. Every time, it's like watching an all-star game, unable to even go to the restroom due to the constant excitement. Ta-chan and the beautiful wife Iyo-chan's performance - I love everything about this restaurant from the bottom of my heart.

When I went on a business trip to Hakata, a friend recommended this place and I went there alone. The head chef, who is still young and holds the qualification of a sake master, creates original dishes that pair perfectly with sake. It was incredibly delicious! They have over 100 types of sake available at all times! They transform locally sourced fresh ingredients into amazing dishes! I was truly impressed! The wife is also very friendly and wonderful! Everything was great!

I ordered the omakase course for 4000 yen. The assorted appetizers that came out first were all delicious, with each dish being a small portion. I especially liked the white corn. The flavors of all the dishes were perfect for pairing with alcohol, and I found myself wanting more. The main dish of simmered sea bream had a firm and substantial texture. The variety of alcohol options, from popular choices to rare finds, kept me entertained throughout. It was all very delicious.

Category: [Kyushu Region] When it comes to business trips in Hakata, there are plenty of delicious things to try at various restaurants, but for a special dinner, I always end up coming here. For those who have never been to this restaurant, I recommend starting by making a reservation for the 5500 yen chef's choice course. Of course, if you go for a higher price setting, you won't be disappointed. But start by experiencing the charm of this restaurant at this price point. When you enter the restaurant, be sure to say "Aurora" beer is the way to go. This time, the dishes were rich in flavor, with not only locally sourced fish but also a strong emphasis on vegetables. From red kururi daikon to homemade meat miso, octopus ink, and sea bream roe, just hearing about these dishes should make you feel the allure. But what truly shines here is the aged fish. The aged tuna sushi was a first at this restaurant. Even the grilled sardines were aged. We then moved on to sake. Taku-manma-san, a sake enthusiast with an advanced sake sommelier certification, is a true sake geek. Why not leave the pairing to him? Aged sardines and conger eel served as sashimi or grilled. The Fukuoka-style of using mitsuba leaves as a palate cleanser. The Karatsu octopus was cooked in a stress-free manner, bringing out its tenderness and umami. Whether it's sashimi, aged dishes, simmered, grilled, or fried, each cooking method is precise, with the temperature setting at the moment of consumption being skillfully controlled. Of course, you can enjoy a variety of sake pairings as you drink. Today's main dish was Kirishima trout, double-aged with Nishiki miso. Taku-manma's Tak-chan is a master craftsman and an entertainer, full of charm. I want to eat delicious food. I want to eat it deliciously. I want to enjoy eating it. I want to taste unfamiliar foods. I want to eat with unfamiliar cooking methods. When I go to Fukuoka, I leave it to Tak-chan, at least that's what I do.

Category: [Other] When it comes to nights in Hakata, this is the place to be. It's only my third time here, but it feels like I've been coming here forever. This time, I requested the rare beast from Ariake. And this person here, a genius from Hakata. We went for the 5000 yen course this time, with no set ending, just quality going up and up. Genius Tak-chan is not just a master of cooking, but also a master of pouring beer. The way he pours black beer foam onto a regular beer, creating an Aurora effect, is truly mesmerizing. The foam princess in Nakasu is beautiful, but the Aurora foam is just as stunning! Would you like to try a sip? The main dish this time was the heart of the first bonito. It was firm and rich, seasoned with sesame oil and salt. Both the heart and the eye of the first bonito were exquisitely delicious. From right to left... Itojima vegetables with five types of miso, smoked and fermented yellowtail belly aged since March 7th, red sea urchin miso with Karatsu, grilled yellowtail milt, and grilled edamame with yellowtail milt... This was my first time trying them, but the flavors were so intense that my molars couldn't wait to chew. The seaweed called Kanagi was also a unique experience. The sashimi was a showcase of Takumanma's world. A showdown between yellowtail aged since March 7th and yellowtail aged since March 14th. Scale senbei and skin senbei. Deep-fried turban shell... This was also my first time trying it, and I was pleasantly surprised by its refined taste. Here comes the rare beast from Ariake. It's Mr. Mutsumaro! Served as sashimi with liver soy sauce. Honestly... I had no idea that Mutsumaro was such a delicious fish. It had a fresh, river fish-like aroma. Takumanma doesn't just excel in cooking and sake; he is a true enthusiast. The conversations with him, overflowing with passion for food and sake, are so enjoyable. A single meal here is like watching a movie... Excitement, surprise, admiration, fascination, lingering feeling... It's a grand experience. The first bonito was exquisite. It was chewy and moist, yet fresh. The true gurnard simmered in a soup made from conger eel and grouper, aged for 60 days, was a masterpiece. Takumanma doesn't just stick to local fish; he constantly introduces delicious ingredients from all over. Please pair the delicious but affordable Hotaruika from Toyama with sake. This is my usual request. He also lets you enjoy a single sake in three different temperatures. His sense of service goes beyond words. Lastly, we were being silly, trying to make ourselves smarter by letting the smoke from the grilled fish touch our heads. The 6.5kg straw-grilled horse mackerel was also incredibly delicious. Everything you eat in Hakata is delicious. When you visit Hakata, don't miss out on Takumanma. This time, with sake and beer included, it came to 8000 yen. The dishes vary each day, but Takumanma will surely make everyone happy.

Category: [Fukuoka Area] All 2014, Sapura Izu Gourmet of the Year. Finally, after 5 years, it's the second time to visit. Last time, there was a great response with the special menu structure that was too special. However, because it was too special, many comments were received saying that "you can't eat this unless you go with me, right?" So this time, I deliberately ordered the regular Kimama course for 5000 yen and wanted to convey how satisfying it can be with this course. Please be amazed by the unimaginable content. Even the beer is amazing. The Aurora drinking method, pouring black beer foam into draft beer. The richness of beer with the richness of black beer foam. Just this alone shows how the past 5 years have powered him up even more. The Yaz (this is what they call the child of amberjack in Kyushu) that has been aged since 1/12 is topped with yuzu paste, French cream cheese, and the skin of Yaz. The part at the base of the amberjack's tail. When this part is seared with fire, it tastes exactly like seared pork feet. And the crispy skin adds to the deliciousness of the beer snack. On the right is Itoshima vegetables and roast beef of Kumamoto Premium Black Wagyu. The octopus ink comes with homemade sesame crackers made by the beautiful wife Iyo-chan, Hakata burdock, and more. There is no compromise in the snacks, instead, they are boldly made! The sake selection by Tak-chan, who holds the advanced qualification of a sake sommelier, is of course the biggest weapon of this restaurant, but equally important is the beautiful wife Iyo-chan. She is cute, kind, and I love her. This time, the order was for cheap but delicious sake only to be paired with the dishes. Both the pairing and the selection of sake itself are perfect, around 100 points, or maybe 500 million points. Luxurious sashimi. This comes with the 5000 yen course! The Isaki from Goto aged since 1/30 is something I have never seen anyone who excels in aging fish more than this restaurant in just 5 years. The love for the ingredients, carefully crafted over time to bring out the flavor. The sashimi is accompanied by the aged Oba leaf pickles. You can enjoy comparing the finished product with the one in the middle of the aging process. The depth is completely different. Depending on your preference, choosing the aging period and eating it is also enjoyable. The Isaki is like the belly part of salmon. The Japanese pilchard is not yet fatty, but it is delicious with the sesame mackerel, a Hakata specialty. The sauce for seasoning is also carefully selected for the Isaki and Kin-ki's internal organs, but this can also be enjoyed as a sake accompaniment. Tak-chan was 29 years old when I last visited. Now he is 34 years old. The one with the most energy is actually Tak-chan. He says that some people say he talks too much and that he wants to drink slowly and quietly. Well, of course. But his talk is not bragging at all, nor does he talk about things unrelated to food. It is a manifestation of his passion to enjoy the deliciousness of the food in front of him. Even if I were a person who always wanted to drink slowly and quietly, I would want to hear his stories. I think it's okay to be drawn into his way of drinking only when I come to Takumanma. Of course, I want to respect each person's style, but personally, I would recommend getting involved with him. A 2-year aged amberjack, lightly seared. A comparison with the less aged amberjack. This consideration of his enhances the knowledge of the ingredients. Knowledge enhances the deliciousness of the ingredients. Whether to bring out or kill the ingredients depends on the degree of joy of the eater. Seared raw whale and sashimi. The sashimi tastes similar to premium horse sashimi. The homemade Matsumae pickles of Shiraoi are intentionally made with a strong stickiness for snacking. It was shocking 5 years ago, and Takumanma has evolved even more. It's even more surprising. Yet he is still only 34 years old. Since the French restaurant Bacar closed, this is the second time I've wanted to use this word on this blog. He is a truly formidable presence.

If you come to Hakata, you must visit this place. Aged fish and delicious side dishes are waiting for you. The master sake brewer is ready with recommended sake and dishes for the season. The hot sake here is also amazing!

It is a shop that takes a lot of time to provide. It can't be helped, as it is run by the husband and wife owners. It is a place where you would want to visit when you are not too hungry for a second round or when you have a tight schedule.

At last night's banquet.