I used this traditional restaurant for a formal dinner with a business partner. It had been 20 years since my last visit, and the restaurant, representing Omuta, had a dignified atmosphere like a cultural property. I could still feel the lingering scent of the heyday of the Miike coal mine. The banquet began, and the visually pleasing kaiseki dishes were delightful. The salt-grilled ayu and local horse sashimi were excellent. However, towards the end of the meal, I found myself too full and ended up leaving a piece of the beef steak uneaten. It was probably the first time I had left food uneaten in this type of course meal, indicating how generous the portions were. The selection of drinks like sake and shochu was also impressive, making this restaurant a great choice for special occasions or business entertainment.

Daigata is a prestigious restaurant that seems to retain the remnants of its prosperity during the coal mining era. I arrived by car after finishing work. Upon entering the entrance, the landlady greeted me. The hallway was also spacious. I was led to a private room with a view of the garden. We gathered around the table with six people. We ordered a course menu and started with a toast of draft beer. The meal began with appetizers, sashimi, and matsutake mushroom steamed in a clay pot. Since it was Kyushu, they served kabosu instead of sudachi. As a sudachi enthusiast, I felt the urge to mention it to the landlady. Then, the conversation turned to seafood from the Ariake Sea, and the landlady suggested a special assorted delicacy. Despite the protest from a local old man, we decided to give it a try. The plate contained majaku (similar to mantis shrimp), warasubo (dried fish), mutsugorou (black sweet simmered fish), umitake (sea mushroom), and mekajagai (vinegared shellfish). We paired the dishes with Kyushu sake "Hana no Kaori," "Shichita," and "Tenzoku," all served chilled (the lack of prices on the menu added to the traditional atmosphere). The meal included grilled yellowtail, fried blowfish, beef skewers, and ended with soba noodles. For palate cleansing, we had oyster vinegar, followed by fruits. It was a delightful feast.

The traditional kaiseki restaurant in Omuta exudes a dignified atmosphere from its appearance, and once you enter the room, you can feel the history even more. These kinds of restaurants seem to be disappearing from local areas, so I want to support them. We used it for a banquet, and from seafood to wagyu beef, and finally soba and uni don, we were completely satisfied.

It's a miracle that I can't go to the restaurant once or twice due to work reasons. I was surprised that two types of grilled and simmered dishes were served.

If you walk about 5 minutes from JR Omuta Station, you will come across a high-end restaurant with a fancy entrance surrounded by a fence at the corner of a crossroads. This is the most luxurious ryotei in Omuta, called "Ichiri". I heard from my friend that Ichiri is expensive and it's dangerous to approach (laughs). I used to think Omuta was a scary place because there are ramen dishes that cost over 1200 yen, but my friend Erika and I made a reservation for dinner at Ichiri. When I called to make a reservation, they mentioned that the meals range from 6000 yen to 20000 yen, with courses available in 1000 yen increments. We reserved a course around 12000 yen. We prepared some bills just in case, but we ended up spending more than expected (laughs). After relaxing at Kawa Onsen and taking a break at a café, we rushed to Omuta for our reservation. By the time we arrived at the restaurant, it was already dark. The atmosphere reminded me of the bustling coal mining town that Omuta used to be. We were greeted by the landlady at the entrance, who then escorted us to our room. The room was about 12 tatami mats in size, and after exchanging greetings with the landlady, we sat down with Erika in the lower seat while I sat on the zabuton (laughs). The room was decent, with a large glass door overlooking the garden, a tokonoma alcove, an entrance to the restroom, and a ceiling that hinted at the cost of the establishment. We ordered Oolong tea for Erika, and some sake for me. The meal started with an assortment of appetizers and small dishes. The presentation of the dishes was impressive, with a lantern-shaped daikon radish, simmered broad beans and octopus, fried sweetfish, and mountain cherry blossoms as garnish. The meal continued with sashimi, soup, grilled dish, and other courses. While there was no standout dish, the quality of the ingredients and the seasonal offerings were evident. We enjoyed a bottle of Fukui's Kokuryu Daiginjo sake, followed by Dewazakura's Yuki Manman. The sake was delightful, with a rich aroma and a crisp, refreshing taste. It was a bit pricey, but we didn't mind since it was a special occasion. The restaurant was quiet as we were the only guests for the evening. It seems that they are fully booked from the next day until the weekend, so there's no need to worry about the atmosphere. Overall, Ichiri is a great place for formal gatherings or banquets. Total cost for the meal, drinks, tax, and service charge came to 36,250 yen.