This is the shocking "Sea Urchin Cream Pasta". The taste is rich and incredibly delicious, using a whole box of fresh sea urchin. It has a light seaweed aroma, but no fishy smell, and is completely different from sea urchin mixed with cream. However, it's amazing how "The Lonely Gourmet" always manages to find such small, out-of-the-way places. In the New Year's Eve special of "The Lonely Gourmet" in 2019, Inogashira Goro visited a seafood restaurant called "Katsu Kai Saké". It's located quite far from any station, at least a 15-minute walk from Tenjin. However, the area along the Kokutai Road from Tenjin has completely transformed, with many new shops now lining the street. The owner of "Katsu Kai Saké" is originally from a French cuisine background. He had been working in the field of Western cuisine for many years, starting with the renowned "Royal" restaurant in Fukuoka, before deciding to open his current seafood-focused restaurant. The specialty of the restaurant is dishes made with one whole live fish. In "The Lonely Gourmet", it was a thread-sail filefish, but this time I ordered conger eel. The owner skillfully prepared the conger eel, showing off its fatty texture. The sashimi that came out first had a thin, pale color. It was chewy and bursting with flavor. When dipped in ponzu sauce with grated daikon and thin green onions, the taste became even more distinct and delicious. Despite the potential toxins in conger eel, when it's freshly and expertly prepared, its taste can rival any high-end fish. The grilled conger eel had a light sauce and was lightly seared, allowing the rich flavor of the flesh to shine through. As a service, the owner brought out the freshly cut head and heart of the conger eel to the table for a "display", showing that they were still moving, which was a bit... unsettling. However, the conger eel at this restaurant is definitely a must-try dish. The "shinjo" appetizer for 300 yen was surprisingly delicious, and the "Potato Gratin", "Shrimp Mayonnaise", and "Chicken Tataki Salad" that my companion ordered were all top-notch. We ordered quite a bit of alcohol as well, so I was expecting the bill to be much higher, but it came out to around 18,000 yen. In Tokyo, it might have been closer to 25,000 yen, or we might not have been able to enjoy this level of quality at all. This restaurant is truly amazing. Fukuoka is known for its excellent food, but this restaurant surpasses even the highest standards. If you visit Fukuoka, you must go to this restaurant. I highly recommend it to everyone. This article is from "Tokyo Totteoki!!". If you want to see more photos, please click the link below. "Katsu Kai Saké" (Fukuoka Imaizumi, Seafood Cuisine/Bistro) https://tokyo.totteoki.jp/21538/

I was taken to a restaurant called "Katsu Umi Sake" by someone I work with. It was my first time visiting this place, so I was really looking forward to it. We ordered recommended dishes by the staff, such as long-armed octopus, conger eel, and mackerel sashimi. There were so many menu options, so we tried various dishes. Thank you for the delicious meal.

On this day, I went to a drinking party with 5 male colleagues. It was my first time in a while, but the others were regulars. We had various sashimi like conger eel, red sea bream, octopus, and mackerel. We also enjoyed local chicken, turtle meat, and grated yam on the hot plate. We had a great time eating and drinking together. Thank you for the delicious meal.

It is located just off the main street. They have a tank with seasonal fish that they cook for you. This time, we had mackerel, horsehair crab, and conger eel. The mackerel was served as sashimi with recommended seasonings for each part. The horsehair crab was a type of snow crab from Hokkaido, served in a tomato cream pasta. The conger eel was served as sashimi, grilled, and tempura. The sashimi was delicious on its own or with a refreshing lemon water. This is definitely a hidden gem in Fukuoka.

I visited this restaurant during my trip to Fukuoka. The staff were very friendly and made the atmosphere enjoyable. Each person receives a different appetizer. You can share with others. The sashimi platter is generous, so you can share it with other customers and enjoy half each.

The last dinner of my trip to Kyushu was at the famous "Katsu Kai Sake" known for its appearance in "The Lonely Gourmet". The restaurant did not disappoint. The recommended dish was "Anago", but I decided to pass on it this time. The two women at the next table enjoyed various dishes like sashimi, grilled eel, and grilled white fish. My wife and I started with the seared nodoguro sashimi, which was delicious. The nodoguro's bones were later used to make a rice dish, and the innards were cooked with tofu. The rice dish was tasty, but be careful of the small bones. The crispy rice at the bottom of the pot, as well as the mekabu seaweed shabu-shabu, were also delicious. The mekabu turns green the moment you dip it in. The chicken sashimi, turtle hand, aosa seaweed tempura, and turban shell sashimi were all tasty, but the portion size for each dish was a bit large, which may be considered a luxurious problem.

First time visiting. The atmosphere is pleasant, similar to visiting grandma's house. The main focus is on seafood, but overall very delicious! Surprisingly, the pasta was also tasty. If you're going to order, it's better to focus on seafood dishes rather than Chinese cuisine.

I visited a hidden famous restaurant known for being a filming location for "The Lonely Gourmet" after a year. It was still crowded and popular as ever. The dumplings and gratin were good, but there was no other sense of excitement or surprise. They say freshness is key for seafood, but besides that, the chef's skills also play a big role in seafood dishes. Even with the same sashimi, it tastes completely different depending on the chef. Despite having many staff, they don't seem to function well, and the chef's playful nature seems to be going to waste. It's hard to evaluate a restaurant that only regulars can enjoy. I hope the taste and excitement I felt on my first visit will come back.

*Season 10 episode 12 seems to be like La Taberna in Kojimachi. I went to Fukuoka for the first time in a while and followed Goro-san to visit here. There are 4 counter seats on the first floor and 2 tables for 4 people in a raised tatami area. There are also seats on the second floor, which you can reach by going up the stairs with many signs on the right as soon as you enter. Here is what we had (excluding tax): - Otoshi (appetizer) 350 yen? - Hagifish (farmed) sashimi 4100-4900 yen - Hagifish simmered +300-800 yen - Hagifish bone miso soup +300-400 yen - Grilled oyster 200 yen each - Stingray fin 680 yen - Grilled ayu fish (large) 1180 yen - Nabeshima special junmai sanjurokumanjaku 1 go (180ml) 700 yen - Toyo Bijin junmai ginjo 1 go (180ml) 700 yen The bill only shows the total amount, which was 9910 yen. Sake is cheap in Fukuoka. Nabeshima has a deep flavor and is delicious. Toyo Bijin is elegant and tasty. The otoshi was listed as a small dish on the menu, but it was actually a soup with sea bream and shiitake mushrooms. The slices were large, and the thick shiitake mushrooms were delicious. The hagifish was quite small, but we were recommended to try both sashimi and simmered half of it each. The sashimi had plenty of fin that was still moving, and it was delicious with ponzu sauce mixed with liver. The simmered dish had only a small piece, but it was good with plenty of tofu and green onions. The miso soup was sweet with white miso, and the fish was firm and tasty. The grilled oysters were quite small and bland, disappointing. When asked if we wanted to grill something over the charcoal stove, we ordered the stingray fin. The menu had many common items, and the stingray fin was ordinary. Feeling disappointed, we added grilled ayu fish. It was a splendid ayu fish, and we enjoyed it. The staff were all friendly and provided cheerful service. The menu seemed extensive, but when it came to ordering, we found it difficult to choose. It seemed like most customers were ordering from the standard menu. Perhaps this place is popular as a casual izakaya rather than a place for trying out fish since coming to Fukuoka.

The third act of the first day of the Fukuoka trip is the main food event of this trip! It is a long-awaited first visit to "Katsukaisake" in the Kego district of Fukuoka City, where Inogashira Goro also visited in "The Solitary Gourmet". The live sashimi is excellent, isn't it! Fukuoka is known for mackerel, but the golden anago from Tsushima is also attractive, so you have to try both, right? The dishes with special arrangements by the chef who also handles French cuisine were all excellent and delicious. Check out the blog of tosifumu for more details.

Long time no see "Katsukaisu". About the 3rd or 4th visit! Ever since going after watching "The Lonely Gourmet", it has become my favorite restaurant. No matter how many times I come, it's always the best place! It might be a bit hard to find for tourists! ・Sashimi platter ・Summer vegetable tempura ・Scallop rice in pot ・Dancing octopus to eat, and more. The sashimi platter is for one person. At this point, the cost performance is excellent. The wasabi is also delicious. I also got to eat the dancing octopus that I had last summer. They even put on a lively performance, not just in taste but also in service. Eating it with sesame oil and salt is delicious for sure! Everything was delicious and I was very satisfied. I would like to try the sea urchin cream pasta that was featured in The Lonely Gourmet someday, but it's not easy to come by. Thank you for the meal.

Four guys visited the restaurant together. They were excited to see the seafood displayed near the entrance, especially the unique Matsukasauo. They were led to a tatami room on the second floor, which was renovated from an old house. The first appetizers surprised them with four different dishes they had never tried before, all of which were delicious. They enjoyed Matsukasauo tempura, a luxurious sashimi platter, and a variety of shellfish sashimi. They also had a delicious miso soup to finish. They even ordered some Good Camenote, which brought back nostalgic memories of collecting them by the sea. The food was perfect for drinking and they highly recommend this restaurant to visitors from outside the prefecture. Thank you for the wonderful meal.

Gourmet of Solitude Pilgrimage! Episode 26 New Year's Eve Special ⭐️ Outside the restaurant, there were fish cases stacked, raising expectations for delicious fish. I entered the restaurant almost as soon as it opened. When asked if I had a reservation, I was able to be seated as it was still early. I sat nervously at the seat furthest from the counter. I ordered dishes that Gorou-san recommended. The hospitality from the appetizer was heartfelt... amazing. As I ordered sashimi and appetizers, the sake flowed. The sea urchin cream pasta was delicious, but I felt there was a bit lacking in the sea urchin flavor even though it was generously used. And the recommended dish was the sesame mackerel! This was... incredibly delicious! I've tried it at various places in Hakata, but this was the best. The food was fantastic, but what made me happiest was the kind words from the staff...^ ^ When I mentioned "Gourmet of Solitude," they said, "This seat is where Kusumi-san sat," etc. It seemed like the young master was a fan of the same show for a long time. Then there was a discussion about a filming request, which made me extremely happy... It was a lovely night in Hakata. Since the prices per dish are naturally on the higher side and the portions are generous, I recommend going with two people or more when you want to try a variety of dishes. Also, it might be a good idea to make a reservation just in case...

I'll confess honestly! I learned about it from "The Lonely Gourmet"! While traveling to Nagasaki, I watched the year-end special in my uncle's car, and as soon as I saw the kawahagi, I decided that I must go there when I go to Fukuoka tomorrow! I experienced the atmosphere of the food stalls in Nakasu, and managed to secure a reservation after making a phone call! After this, I plan to go to Bar Kaihori and finish with a bowl of ramen at Issen, so I don't have much time! For now, I ordered the kawahagi before the drinks! There was only one fish left in the tank, so I chose the farmed kawahagi to eat the liver, although I could have chosen the wild one if I wanted to, but it's too early in the season so of course I chose the farmed one! I was a bit embarrassed, but when I asked, "I watched the drama, can I have the kawahagi as sashimi, simmered, and in miso soup?" it was okay. Kyushu people are so kind! For sake, I'll stick with Yokoyama Goju. I've tried various types of sake in Kumamoto, Shimabara, and Nagasaki, so today I'll just go with my favorite. Oh yeah! Goro-san also ate deep-fried pig's trotters. I was also considering the pasta, but I don't have much time and my stomach can't handle that much, so I decided to skip it after a brief discussion. I hope to come back someday for the whole crab tomato cream pasta. The chef even brought up fresh kawahagi and liver to show us on the second floor, showing great hospitality. It was the best restaurant experience. I want to come back tomorrow too! There are so many places I want to visit, so I'll stop here for now, but remember this! I'll definitely come back next time!! It was delicious! Thank you for the meal!

This is a restaurant that has also appeared in the popular gourmet drama "The Lonely Gourmet." My friend wanted to go back, so I made a reservation and went there. - Assorted sashimi - Tsushima's golden conger eel (sashimi and grilled) - Dancing shrimp (they grill the head for you) - Venus shell - Shirako (milt) - Aosa seaweed tempura (served with grated daikon radish) We ordered a lot, but surprisingly didn't order that much. The appetizers were amazing, with each person getting a mini American hot dog, oyster gratin, or duck dish. They come in proper plates, not small bowls, and look quite fancy! The sashimi platter was enough for 2-3 people, so even if you order less than the number of people, it should be fine. The conger eel was brought by the chef himself from the tank before being prepared, which was entertaining to watch. He even brought out the head and heart during the preparation process. The heart was still beating, but the head was moving its mouth. It was quite an experience! The conger eel was served half as sashimi and half grilled, and both were delicious. The sashimi was beautifully white and fresh, and you can also try the version that is lightly pressed with cold water. The grilled conger eel was also excellent, with the bones fried and served.

1977 Katsukai Shu (2-5-13 Keigo, Fukuoka City, Fukuoka Prefecture) The 109th round of "The Solitary Gourmet" visiting restaurants! The restaurant is located in a back alley north of the Chikushi Jogakuin Kindergarten, between Yakuin Odori on the Nanakuma Line and Akasaka Station on the Kuko Line. This restaurant was featured in the "The Solitary Gourmet New Year's Eve Special 2019 - Narita to Fukuoka to Busan Express Business Trip" for its Fukuoka hagfish sashimi set meal and Busan Nakkoopse (spicy stir-fried octopus). The visit was made after making a reservation due to post-broadcast crowds. Although the famous supporting actor Roppachi Naomasa, known for his roles in period dramas, TV dramas such as Grand Maison, and movies like Gokudo no Tsuma-tachi, was not present, the signatures of Matsushige Yutaka, Hisashi Hisashi, and Roppachi Naomasa were proudly displayed inside. The menu is easy to choose because it follows the same dishes as the protagonist Inogashira Goro. The appetizer, priced at 300 yen, was duck-wrapped grilled eggplant, a delicate and visually appealing dish reminiscent of a wine restaurant's appetizer. The main dishes ordered were hagfish sashimi with liver (3,600 yen) and simmered hagfish (500 yen). The hagfish sashimi, still swimming in the tank, arrived first, and the freshness and quality were outstanding. The liver was particularly delicious. The sashimi is eaten with ponzu sauce, highlighting the delicate and elegant taste.

On August 8, 2020 (Saturday), we visited a restaurant that was featured in "The Lonely Gourmet 2019 New Year's Eve SP - Emergency Order! Narita to Fukuoka to Busan Bullet Business Trip Edition!" and we were excited even before entering because we never thought we would be able to go there. There were 4 adults and 1 child in our group, and we made a reservation in advance. [Ordered Items] - Crispy and chewy fried pig trotters for 650 yen: It was one of the dishes ordered and enjoyed by Goro-san in The Lonely Gourmet. Pig trotters are a popular ingredient in Fukuoka, but not many places serve them as fried like this. It's recommended to drizzle plenty of ponzu sauce on them. We couldn't resist ordering more because they were so delicious. - Fried potatoes for 380 yen: Shoestring-cut potatoes. - Sandfish tempura for 680 yen: Deep-fried with potato starch, a great snack that goes well with beer. - Live sashimi of meichidai (egghead seabream) for 3,900-4,300 yen: Recommended as a seasonal and delicious fish. It had a moderate amount of fat, a mild white flesh that paired well with sweet Kyushu soy sauce. The wasabi served whole was a nice touch, and the fish head soup served at the end was incredibly delicious. - Corn tempura for 580 yen: A tempura with a different texture from regular tempura, made with seasonal corn. - Aosa seaweed tempura from Amakusa for 780 yen: A dish with the addictive flavor of the sea. - Mackerel sushi for 1,580 yen per piece: A limited quantity item. The grated kelp on top did a great job. - Stir-fried pork and leek for 550 yen: I was already full so I didn't eat this, please refer to the photo. Thanks to The Lonely Gourmet, we discovered this great restaurant. If there's a chance, we would love to visit again. It's definitely worth a visit. Thank you for the meal.

I tried this restaurant for the first time. The highlights were the potato salad and seared mackerel. The live octopus sashimi was slightly chewy but delicious. The boiled turtle's hand was small but flavorful and paired well with sake. The live red grouper sashimi was fresh and tasty. We also had edamame and Caesar salad, as well as seaweed tempura which was fragrant and green. Finally, we ended with ochazuke and miso soup. Overall, the seafood dishes were delicious.

This time, I visited a popular restaurant that has been receiving a lot of attention since being featured on "The Lonely Gourmet." Reservations are essential, and it seems quite difficult to secure a spot on weekends without booking well in advance. The restaurant is two stories high, with this visit being on the first floor, so the number of seats on the second floor is unknown. The first floor has about two tables and a counter. According to information on Tabelog, there seem to be 48 seats in total. One of the highlights of this restaurant is the wide variety of seasonal dishes, including daily recommendations. While seafood is a specialty, they also offer Western dishes like pasta, risotto, and meat options, ensuring satisfaction for all types of diners. I ordered the recommended nodoguro sashimi, which is served with lemon and salt for a delightful flavor. The texture is incredibly smooth, and the taste of the fat is exquisite. The remaining bones can be used to make miso soup or rice. The fresh shrimp prepared on the grill was also delicious, with a unique texture whether eaten as is or cooked. The white fish sashimi may be a hit or miss for some due to its focus on texture rather than taste. The kanafugu (pufferfish) tempura was another recommended dish, light in flavor and perfectly seasoned. For the finale, I opted for pasta, which was served with a delightful tomato cream sauce. Each dish was satisfying, and the restaurant offers a wide selection of sake. While slightly away from the center of Akasaka, it is still easily accessible. If you haven't visited before, I highly recommend giving it a try.

Great value, delicious food, definitely want to go back! I tried a little bit of everything and couldn't even spend 5000 yen by myself... I was so full. The appetizer at the beginning was lovely. I had mapo tofu, yam salad, sesame mackerel, seaweed and Thai shabu-shabu, fried octopus balls, gorgonzola pasta, tamagoyaki, various fillings rice balls, and miso soup with sesame mackerel scraps. I heard they will be going to Mie Prefecture for their son's wedding or something... I made sure to tell them to try the tonkatsu when they go.

On this day in January 2020, I embarked on a trip to Fukuoka after a 9-month hiatus. I got off at Yakuin-Odori Station on the Fukuoka City Subway Nanakuma Line, took the number 1 exit, and headed towards the Keigo area in Chuo Ward. After about a 10-minute walk, I found the restaurant I had made a reservation for, called "Katsu Kai Saké." The name of the restaurant is reminiscent of "Katsu Kaishu," which is sure to excite history buffs, especially those interested in the Bakumatsu period. This restaurant was featured on the "Solitary Gourmet 2019 New Year's Eve Special" that aired on TV Tokyo on December 31, 2019, so I decided to make a pilgrimage to this sacred place. The restaurant was bustling with locals and visitors from other prefectures who had come to see the place they had watched on TV. I sat at the counter and ordered a Freezing Lemon Chu-Hi for 550 yen, a Freezing Lemon Highball for 580 yen, and Fukuoka's sake, Nihonshu's Uguisu Doburoku for 650 yen. The dishes I enjoyed that day were as follows: 1. Duck and Grilled Eggplant Roll: A delicious dish that featured duck wrapped around grilled eggplant, which was served as an appetizer. 2. Raw Skin Hagfish (farmed): I opted for the farmed skin hagfish over the natural one, which was served half sashimi style and half simmered. The sashimi was delicate and flavorful, while the simmered part had a rich taste. 3. Simmered Skin Hagfish (farmed): The simmered skin hagfish was cooked in a sweet soy sauce-based broth that complemented the tender meat of the fish. 4. Crispy Fried Pig's Trotters: A crispy and flavorful dish that was a first-time experience for me. 5. Seared Mackerel Sashimi: A generous portion of mackerel sashimi that was fresh and delicious. 6. Sea Cucumber for 780 yen: A rare black sea cucumber from Genkai, with a crunchy texture and served with various condiments. 7. Uni Cream Pasta: A creamy pasta dish made with a whole piece of uni that was smooth and flavorful. 8. Skin Hagfish Miso Soup: A delicious miso soup made with the leftover parts of the skin hagfish. Overall, the dining experience at Katsu Kai Saké was delightful, with a wide variety of dishes and flavors to enjoy.