This time, my trip to Fukuoka was also related to work. Despite various constraints due to schedules and the relationships of my companions, I wanted to enjoy the food during my 3-night stay in Fukuoka. On the first night, I visited Tenon. I had been longing to visit this restaurant after seeing the posts from MyRebi in Fukuoka. Also, the MyRebi in Miyazaki had been posting reviews about Amakusa, which had piqued my interest in Amakusa. As someone who loves sushi and chicken, this course was irresistible to me. The restaurant had a warm and elegant interior with an L-shaped counter for 8 seats and 2 table seats. The atmosphere was relaxing, with a lively group of male customers already there. I started with a plum wine soda and a draft beer. The dishes included vinegar using chicken skin, which was surprisingly full of chicken flavor. The texture of the tiger fish skin and liver was firm and sweet. The excitement didn't stop from the start. I then had a bottle of Chablis, opting for white wine as I had a special pairing planned for the next day. The sashimi included tuna from Aomori, tilefish, striped jack from Amakusa, and minced whale meat. All of them were of excellent quality. The grilled dish was white-grilled eel from Amakusa, a rare eel that only comes upstream at this time of year. I was delighted to have tried it, as I had been curious after seeing MyRebi's post. It was amazing, and I felt the flavor of an eel raised in the sea. The Amakusa Daio's chawanmushi was made with seaweed, shiitake mushrooms, Amakusa Daio's fat, and meat flavor. The broth was gentle and warm. The Amakusa Daio sashimi included seared heart, gizzard, tataki, and white liver. The liver was creamy and rich, with a strong umami taste. The chef hesitated to serve chicken sashimi to someone from Miyazaki, but the Amakusa Daio was truly amazing. The Amakusa warty crab was soft and slightly vinegary. The nigiri sushi started with the sea bream from Amakusa, which had a refreshing aroma of shiso leaves. It was a perfect size. The Amakusa Daio's fried breast meat tempura was juicy and plump, with a crispy lotus root and a comforting texture. The white wine bottle ran out, so I ordered an additional bottle of sake. The Amakusa horse mackerel was moist and melting in the mouth, while the squid and cuttlefish were sticky and sweet. The Amakusa Daio's grilled chicken thigh was flavorful in every way. The shinko, baby gizzard shad, was delicate and fluffy. The mana gatsuo with sauce was aromatic and tender. The seared sardine had a crispy texture and a smoky flavor. The striped jack had a crunchy yet moist texture and was full of umami. The simmered ark shell was rich in flavor. The thread-sail filefish was tender and melted in the mouth. The clam soup was rich and concentrated. The prawn had a semi-raw texture and a strong sweetness. The red sea urchin from Karatsu melted in the mouth with its sweet flavor. The hand-rolled sushi with tuna from Ariake was delicious, even though I was already full. The meal ended with a satisfying course of overwhelming variety and high quality dishes, leaving me impressed and healed by the hospitality and care.

"I was beautifully betrayed in a good way, it was amazing! On September 23, 2023, I visited Sushi and Amakusa Daio Tenon in Yakuin for lunch with my brother (not blood-related, second time meeting). It was my first visit. The sushi rice had a good balance of red vinegar and rice vinegar. I was wary of the 'tatsumi-ism', but I was pleasantly surprised. It turns out that Chef Funada trained in traditional Edo-style sushi before honing his skills at Tatsumi Sushi. The sushi pieces were bite-sized, with a nice citrus accent and a focus on traditional Edo-style sushi without unnecessary additions. The ingredients were sourced mostly from Amakusa. The Amakusa Daio was provided at a high level with technical support from a certain yakitori restaurant. It was a unique sushi experience that was beautifully differentiated. I found another sushi restaurant to love. Thank you, @buddycochran58! I forgot to take a photo of the cutlassfish... Also, I mistakenly wrote 'Akagyunan (Tenon)' instead of 'Amakusa'. I also went to second and third rounds, so I will share more later." #Sushi and Amakusa Daio Tenon #Tenon #Fukuoka Sushi #Fukuoka Gourmet #Yakuin Gourmet #Amakusa Daio

I visited this favorite restaurant again and was welcomed by the owner, the hostess, and the handsome apprentice with smiles. Here is a summary of the dishes and drinks we had: - Assorted beers for 16,500 yen (tax included) - Summer vegetable simmered dish with eggplant, offering a gentle taste and refreshing texture. - Bonito sashimi with ponzu sauce and condiments, highlighting the richness of bonito. - Monkfish liver with skin, a favorite dish with a delicious liver topping. - Various sashimi including tuna, sea bream, sea urchin, and saury, each offering a unique and delicious taste. - Grilled sea eel from Amakusa, a high-quality dish that is expertly grilled and pairs well with wasabi. - Specialty chicken sashimi made with chicken from Amakusa, featuring heart, breast meat, and liver. - Various sake selections including Ryuka from Gunma and Ooyukimei from Nagano, both complementing the meal well. - Tea-steamed egg custard with chicken thigh, a dish made with Amakusa's special dashi and tender chicken meat. - Vinegared dish of Amakusa swimming crab, offering a rich and sweet flavor. - Tempura with prawn, matsutake mushroom, and chicken tenderloin, showcasing a crispy and delicious batter. - Assorted sushi toppings including ginger, Japanese butterfish, fatty tuna, and others, each offering a unique taste and texture. - Grilled chicken thigh from Amakusa, juicy and flavorful. - Various sushi selections like horse mackerel, beltfish, and young squid, each offering a delicious and fresh taste. - Miso soup with a rich fish broth, a comforting end to the meal. Overall, the experience was delightful with a variety of high-quality dishes and drinks that were expertly prepared and served with a smile.

I visited for lunch again this month. Dried daikon and vegetable salad with Tosazu vinegar dressing - refreshing and delicious on a hot day ⭐️⭐️⭐️⭐️. Bonito sashimi with condiments - great combination and delicious ⭐️⭐️⭐️⭐️⭐️. Sashimi platter with Southern Bluefin Tuna, Snapper, and Herring - unusual and delicious, similar to mackerel ⭐️⭐️⭐️⭐️⭐️. Nigiri sushi with Bighead Seabream - light but flavorful ⭐️⭐️⭐️⭐️⭐️. Tempura with Matsutake mushroom, Shishito pepper, and Amaou tomato - fluffy texture, delicious ⭐️⭐️⭐️⭐️⭐️. Southern Bluefin Tuna sashimi with good fat content ⭐️⭐️⭐️⭐️. Horse mackerel with just the right amount of fat ⭐️⭐️⭐️⭐️⭐️. Mackerel with a nice smoky flavor from searing, goes well with Amaou tomato ⭐️⭐️⭐️⭐️⭐️. Grilled chicken thigh - crispy on the outside, tender and tasty ⭐️⭐️⭐️⭐️⭐️. Spear squid - sweet and delicious ⭐️⭐️⭐️⭐️. Fish collar with rich fat content, strong umami flavor ⭐️⭐️⭐️⭐️⭐️. Mackerel pike - tender and fatty ⭐️⭐️⭐️⭐️⭐️. Pacific saury - good aroma, moderate fat content ⭐️⭐️⭐️⭐️. Striped jack sashimi - forgot to take a photo, delicious ⭐️⭐️⭐️⭐️⭐️. Sweet shrimp - sweet and perfectly cooked ⭐️⭐️⭐️⭐️⭐️. Thornyhead - delicious ⭐️⭐️⭐️⭐️⭐️. Red sea urchin - very sweet and delicious ⭐️⭐️⭐️⭐️⭐️. Hand roll with lean tuna - nice aroma of tuna and seaweed ⭐️⭐️⭐️⭐️. Conger eel - fluffy and delicious ⭐️⭐️⭐️⭐️. Dessert (salted panna cotta) - had a fun lunch chatting with the owner about old hobbies. It was delicious, thank you for the meal.

First of all, the surprising price!! With this variety, it was 13,000 yen for two people. We visited for a lunch date and were very pleased with everything from the entrance to the atmosphere of the restaurant, and the taste. It is a very comfortable place for people in their 30s and 40s. The prawns and squid were large and a bit difficult to eat, which was a luxurious dilemma, but the taste was great and we were very satisfied with the content. The sea urchin is purple. → This is something that catches your attention, right? haha

This was my first visit to a sushi restaurant in Yakuin. I went for lunch and I remember there were so many varieties offered at a reasonable price. I don't remember exactly how much it was for one person, but the cost performance was very good. All the seats at the counter were full.

The atmosphere of the restaurant was great, and the staff and chef were very friendly and easy to talk to. The sushi rice was small so even women can enjoy until the end. From the small dishes to the dessert at the end, everything was delicious and there was plenty to eat, yet the cost performance was surprisingly good. Thank you for the wonderful meal...♪*ﾟ

One of the restaurants I had been curious about is a place where you can enjoy a variety of dishes and sushi, but the highlight is the Amakusa Daioh chicken raised by the owner's family. With an L-shaped counter seating for 8 and 2 table seats, the cozy interior made for a comfortable dining experience. The high-quality Amakusa Daioh chicken has a powerful umami flavor that can only be enjoyed here, and the chawanmushi with its broth, chicken oil, and seaweed aroma is a comforting dish. As for the sushi, every piece was impressive in terms of the balance between the rice and toppings, presentation, and generous portions, leaving me completely satisfied. There is a strong dedication to each dish, and the cost performance was excellent. The owners are friendly, and the clientele is pleasant, making it a fun place to spend time. I definitely want to visit again. Location: Yakuin, Business Hours: [Mon-Sat] 12:00-14:30, 18:00-22:00, Closed on Sundays, with occasional irregular holidays.

I went to Tenon in Hakata for lunch because it looked so delicious on SNS. The mythical Tori Amakusa Daio was incredibly delicious ^_^ I also love the texture of the sushi rice and toppings. The good relationship between the head chef and the female chef made me feel happy and enjoy a delicious time. I would love to visit again when I go to Hakata.

This month, I visited and had the following dishes: - Tuna with ponzu sauce: A mysterious texture between the skin and flesh, a bit of tuna smell. ⭐️⭐️⭐️ - Bonito sashimi with ponzu sauce: Light with a good flavor of bonito. ⭐️⭐️⭐️⭐️⭐️ - Assorted sashimi: Tuna from Iki, Amakusa, sea bream, and grunt. ⭐️⭐️⭐️⭐️ - Chawanmushi: Rich in chicken oil, nice aroma. ⭐️⭐️⭐️⭐️ - Chicken breast tempura: Crispy and juicy. ⭐️⭐️⭐️⭐️⭐️ - Nigiri sushi: Flounder with good umami. ⭐️⭐️⭐️⭐️⭐️ - Otoro: Plenty of fat, good flavor. ⭐️⭐️⭐️⭐️⭐️ - Horse mackerel: Balanced fat, good flavor. ⭐️⭐️⭐️⭐️ - Thigh grill: Crispy skin, juicy and delicious. ⭐️⭐️⭐️⭐️⭐️ - Striped jack: Light texture with lingering umami. ⭐️⭐️⭐️⭐️⭐️ - Sweet shrimp: Sweet and delicious. ⭐️⭐️⭐️⭐️⭐️ - Golden eye snapper: Good flavor and aroma. ⭐️⭐️⭐️⭐️⭐️ - Seared tuna belly: Delicious flavor of seared fat. ⭐️⭐️⭐️⭐️⭐️ - Carabinero prawn: Slightly warm, strong sweetness. ⭐️⭐️⭐️⭐️⭐️ - Firefly squid: Soft with a nice sweetness. ⭐️⭐️⭐️⭐️⭐️ - Fresh conger eel: Light and fragrant. ⭐️⭐️⭐️⭐️ - Tuna hand roll: Moist and flavorful, perfect seaweed. ⭐️⭐️⭐️⭐️⭐️ - Red sea urchin: Sweet, slightly taste of alum. ⭐️⭐️⭐️⭐️⭐️ - Negitoro: Delicious. ⭐️⭐️⭐️⭐️⭐️ - Dessert: Salted panna cotta, excellent. ⭐️⭐️⭐️⭐️ I had a delightful lunch while enjoying a conversation with the owner. It was delicious, thank you for the meal.

This time, I used it for a weekday lunch. I was very happy because there were many types of sushi toppings and a lot of white fish, which I like. It was mentioned that there are more appetizers using Tennoo in the evening. It was a very satisfying lunch. I would like to visit at night as well.

This is also a favorite restaurant of mine, where the small dishes and sushi are delicious, but one of the highlights is being able to enjoy the Amakusa Daioh chicken raised by the owner's family. The apprentice is also there, a young and pleasant young man. My husband had a beer (800 yen), and I had the "SAKANA JAPON" sake, which is made to pair well with fish and has a refreshing and delicious taste. The omakase course is 16,500 yen (tax included) and includes dishes like: - New mozuku (Amakusa): The texture of the mozuku is good, and the vinegar flavor is not too strong. - Oysters (Amakusa, Onaga): The oysters do not shrink when steamed and have a concentrated umami flavor. - Tiger fish (Amakusa): The tiger fish was delicious, and it was served with skin, liver, and eggs. - Assorted sashimi: Includes Isagi (Amakusa, straw-grilled), hirame, Hokkaido purple sea urchin, and whale back meat, among others. - Amakusa Daioh chawanmushi: Made with broth from Amakusa Daioh chicken and has a creamy texture. - Isagi liver: A creamy and delicious dish. - Sea eel (Amakusa): A high-quality dish with a good balance of fat and texture. - Grilled saury and Amakusa Daioh chicken breast tempura: Crispy tempura with a nice crunch. - Assorted Amakusa Daioh dishes: Includes breast meat tataki, white liver, heart, gizzard, and more. - Swimming crab (Amakusa) and sea grapes: Both the crab meat and eggs are delicious. - Cutlassfish salt-grilled: Thick and fatty with a delicious flavor. - And many more dishes like sea bream, otoro, shirako, aji, kinmedai, kochi, spear squid, etc. The Amakusa Daioh chicken dishes are particularly outstanding, and the overall quality and variety of dishes for the price of 16,500 yen is quite reasonable. The atmosphere is pleasant, and the owners are friendly. We have already made a reservation for our next visit and are looking forward to it. The total cost for two people, including drinks, was 36,600 yen (tax included, credit cards accepted).

This time, I had the evening course for lunch. The vinegar dish of Amakusa Daioh's skin was slightly warm and the skin's fat was delicious ⭐️⭐️⭐️⭐️ Straw-grilled Yokowamaguro with moderate fat content. Fragrant from the straw grilling ⭐️⭐️⭐️⭐️ Sashimi: Aomori tuna, ishidai (striped beakfish), striped jack. The tuna is rich in flavor, the ishidai has a good amount of fat, and the striped jack has a strong taste. All delicious ⭐️⭐️⭐️⭐️⭐️ Minke whale, golden conger eel, Tsushima grilled. The whale has delicious fatty meat, and the conger eel is refreshing ⭐️⭐️⭐️⭐️⭐️ Chicken sashimi, grilled, white liver grilled, gizzard. Crunchy gizzard, white liver like foie gras ⭐️⭐️⭐️⭐️⭐️ Amakusa Daioh breast meat tempura. Fluffy and delicious ⭐️⭐️⭐️⭐️⭐️ Nigiri: Sea bream, Amakusa. Moist and strong umami ⭐️⭐️⭐️⭐️⭐️ Amakusa swimming crab. Delicious ⭐️⭐️⭐️⭐️ Nigiri: Indian tuna, New Zealand. Well-balanced fat ⭐️⭐️⭐️⭐️⭐️ Managatsuo, grilled. Light and delicious ⭐️⭐️⭐️⭐️⭐️ Horse mackerel, Amakusa. Good balance of fat and umami ⭐️⭐️⭐️⭐️ Beltfish, salt-grilled. Dragon beltfish. Extremely fatty ⭐️⭐️⭐️⭐️⭐️ Amakusa squid. Sweet and delicious ⭐️⭐️⭐️⭐️⭐️ Gizzard shad, well-marinated ⭐️⭐️⭐️⭐️ Threeline grunt, moderate fat ⭐️⭐️⭐️⭐️⭐️ Amakusa Daioh skewers. Crispy skin. Soft and delicious ⭐️⭐️⭐️⭐️⭐️ Grilled fish head. Added fragrance from grilling, delicious ⭐️⭐️⭐️⭐️⭐️ Sardine. Fatty and fragrant. Good balance ⭐️⭐️⭐️⭐️ Ark shell. No odor, thick meat ⭐️⭐️⭐️⭐️ Amakusa purple sea urchin. Sea urchin without alum. Sweet and delicious ⭐️⭐️⭐️⭐️⭐️ Boiled spiny lobster. Sweet and delicious ⭐️⭐️⭐️⭐️⭐️ Desserts were plentiful and all delicious. Good value for money. Enjoyed the conversation with the owner and his wife while having a pleasant meal. The lunch portion was large, my wife gave up halfway through. Next time, we will reduce the amount a bit. It was delicious. Thank you for the meal.

A restaurant run by a chef from Amakusa, known for its fresh seafood, offering sushi made with the treasures of Amakusa. One of the unique features of this place is that you can also enjoy the rare Amakusa Daioh chicken raised at the chef's family farm. Located just a short walk from the Yakuin Odori subway station, on the second floor of a building called Lexington Square, the restaurant named "Tenon" has a high-class feel to it. The interior has a counter with 8 seats and two 4-seat tables, accommodating a maximum of 16 guests. There don't seem to be private rooms at first glance. They have a variety of alcoholic beverages available, and this time we ordered mainly highballs. - Amakusa Daioh Chicken Skin with Ponzu Sauce: A refreshing dish that pairs well with alcohol. - Hagatsuo: Smoked Hagatsuo from Amakusa, tender and not too fishy. - Mizuika Empura with Egg Yolk Soy Sauce: Tender and flavorful, with a rich taste from the egg yolk soy sauce. - Natural Sea Bream and New Zealand Tuna Sashimi: Fresh and served with a touch of spiciness from green pepper. - Local Octopus and Golden Conger Eel: Impressive textures and flavors. - Chawanmushi: Simple and delicious, made with Amakusa Daioh chicken. - Chicken Sashimi: A highlight of the meal, featuring various cuts of chicken sashimi. - Snow Crab: Delicious and paired with sea grapes. - Chicken Breast Tempura: Juicy and flavorful, unlike the usual dry chicken breast. - Sushi Selection: Various sushi pieces, each with its own unique taste and texture. - Amakusa Daioh Chicken Thigh Yakitori: Juicy and flavorful chicken thigh. - Miso Soup with Seafood: Rich and flavorful miso soup made from fish scraps and shrimp shells. - Tamagoyaki: Rich and flavorful Japanese omelette. Overall, the meal was satisfying with a wide variety of dishes, including delicious sushi and high-quality chicken meat. The casual atmosphere of the restaurant makes it an enjoyable dining experience, and I look forward to visiting again in the future.

I have only been able to visit for lunch so far, but I have been there about 4 times until July this year. Whenever I feel like treating myself or on Mother's Day, I have used this place. Although I don't have many photos, Tenon-san's family produces Amakusa Daioh, and even though it's a sushi restaurant, the chicken dishes are incredibly delicious! Especially the chawanmushi... it tastes like the best part of a delicious sukiyaki! I was amazed when I first visited. The dashi here is so gentle and delicious that I could drink it for the rest of my life (or want to). Of course, the sushi is also delicious, and I am impressed every time! Personally, I really like the seared sushi here. The desserts are also well thought out. The salted panna cotta! If I could eat this at home... I would like to visit for the evening course before the end of this year.

We visited this month as well and this time we had the place to ourselves. It was a great experience. The threadfin sea catfish from Amakusa had a nice crunchy texture and was delicious. The amberjack sushi from Amakusa was fatty and tasty. The tuna had just the right amount of fat and a wonderful flavor. The kelp grouper from Amakusa was tender with a perfect amount of umami. The horse mackerel had a good balance of fat and flavor. The bonito was seared and had a nice smoky taste. The cutlassfish from Amakusa was delicious when seared. The saury had no unpleasant smell and a refreshing taste. The spear squid had a unique texture and great flavor. The red sea bream from Tsushima is a personal favorite. The whale had a chewy texture and delicious fat. The sweet shrimp from Amakusa was sweet and tasty. The sea urchin from Amakusa was sweet and delicious. The ark shell hand roll had no unpleasant smell and was delicious. We had a great time chatting with the owner and his wife in the private setting. Looking forward to trying the night course next time. It was delicious, thank you for the meal.

I made a reservation over the phone after hearing great reviews about this restaurant. We arrived at different times starting at 6 pm, and it quickly filled up. The chef and his wife served us a variety of dishes, perfect for those who enjoy drinking. However, be prepared to spend about 3 and a half hours here, so plan accordingly. We started at 6:30 pm, but those who came at 7:30 pm finished around the same time, so arriving later might be better. One of the most memorable dishes of the night was the "Grilled Amakusa Daioh Chicken Thigh", which was delicious. The other dishes were above average, and while the sushi was tasty, it didn't have any standout characteristics, probably because the rice was standard. Overall, a great experience that I would definitely want to repeat.

#Yakuin Lunch#: I went to lunch at Tenon: The owner's hometown of Kumamoto Prefecture, Amakusa region, is known for its brand chicken "Amakusa Daio" and other carefully selected ingredients that are full of flavor. You can enjoy the combination of sushi and meat for a delightful dining experience. - Sushi Omakase Course Lunch: Starting from 6,600 yen, includes appetizer, chawanmushi, 15 pieces of nigiri, soup, and dessert. ▫️Restaurant Name: Sushi and Amakusa Daio Tenon ▫️Hours: 12:00-14:30, 18:00-22:00 ▫️Closed on Sundays ▫️Phone Number: 092-791-2167 ▫️Location: 2B Lexington Square Yakuin, 2-28 Yakuin 2-chome, Chuo-ku, Fukuoka City, Fukuoka 810-0022

I visited to have lunch. Tuna skin and vinegar with fresh Japanese paper I tried tuna skin for the first time. The crunchy texture of the skin is interesting. However, I can slightly smell the tuna. Sushi cherry snapper from Amakusa Elegant umami that makes you feel spring Toro from Kesennuma Perfectly delicious with just the right amount of fat Seared belt fish from Kumamoto A good balance of fragrance, texture, and fat Horse mackerel Delicious with just the right amount of fat Chawanmushi with chicken oil from Amakusa Richness added with the chicken oil of Amakusa Daio Mackerel Good balance of fragrance, texture, and fat of the mackerel from Genkai Sea Simmered octopus Soft and packed with octopus umami Sardine No fishy smell, just tender sardine. Delicious Sweet shrimp Sweet and delicious as the name suggests Seared red snapper The deliciousness of red snapper is enhanced by searing Live trumpet shell Delicious without any fishy smell Spot prawn Freshly boiled with good sweetness Fish head soup Concentrated fish umami Striped jack Leaves a crunchy texture and a hint of fat Buffoon sea urchin Delicious sea urchin Ark shell Hand-rolled with shredded cucumber. The aroma of ark shell and seaweed complements each other well Egg Delicious rolled omelet Dessert Panna cotta topped with salted cherry blossom jelly. Delicious I enjoyed a delicious lunch while chatting with the owner and his wife. It was delicious. Thank you for the meal.

I visited my favorite restaurant "Amane" after 2 months and was looking forward to it. The master and the lady welcomed me with smiles. First, I had a beer (800 yen) and then the chef's choice course for 16,500 yen (tax included). The taste of the dishes was gentle and to my liking. The texture of the tuna skin was also good. I haven't had whale skin since my visit to Miza in Kyoto. The fugu was served with both skin and meat, and the ponzu sauce had a mild vinegar flavor that I liked. The steamed oysters from Isahaya were delicious with their large grains and a touch of red pepper. The torigai from Ube, sea bream from Amakusa, and chopped red pepper from the owner's home were a delightful combination. The torigai had a direct umami flavor and a good texture, while the sea bream was sweet when chewed. The chopped red pepper was spicier than store-bought ones, but when mixed with soy sauce and eaten with sashimi, it enhanced the flavor. The minke whale ridge with raw conger eel was a tasty dish. The ridge was delicious with ginger, and the eel had a moderate chewiness and a delicious flavor when grilled. The red sea cucumber from Omura Bay had a crunchy texture and was perfect as a snack. The chawanmushi made with stock from Amakusa Daioh and topped with chicken oil was excellent. The "Koto Sennen" sake, made from Kyoto rice "Iwai," was delightful and matched my taste preferences. I was looking forward to the sashimi of Amakusa Daioh, as the owner's family runs a high-quality and fresh chicken farm. The sashimi included grilled breast meat, liver, heart, and gizzard, all of which were delicious. The grilled shirako was creamy and very tasty, especially with grated daikon. The fugu tempura had a flavorful coating, which pleased my fugu tempura-loving husband. The "Hanmasu Sakana Japan" was light and enjoyable to drink. The pickled ginger sushi was slightly small. The flounder had a subtle flavor with a hint of umami. The medium fatty tuna from Kesennuma had an elegant fat content and was delicious. The golden eye snapper from Shimoda was enhanced in flavor by searing the skin. The grilled chicken thigh from Amakusa Daioh was juicier and more delicious than that from a yakitori restaurant. The horse mackerel from Amakusa was also delicious. The fish head (23 kg) had a good elasticity and revealed its umami when chewed. The bonito was lightly fatty and to my liking. The squid was beautifully cut and easy to eat. The red sea bream from Ube had no fishy smell and was delicious. The red sea bream from Tsushima had a fatty texture that melted in the mouth. The carabinero shrimp was sweet. The miso soup was flavorful with various fish and seafood bones used to make the broth. The Bafun sea urchin had the characteristic umami flavor and was to my liking. The torigai sushi was a first for me and was very delicious. The egg was slightly sweet, which my husband liked. The total of 11 dishes (including sashimi) and 14 pieces of sushi for 16,500 yen was quite reasonable. The quality of the ingredients was high, and I left the restaurant feeling extremely satisfied. The hospitality of the restaurant owners was also pleasant.

I found a sushi restaurant that I really like after a long time✨ The rice is small and the fish is big, almost too good to eat (but I still eat it haha). They have a wide variety of dishes and it was a perfect match for me. The chef and his wife were both very kind...⭐️ I will definitely go with someone else next time.