I had been avoiding dining out at night since just before the state of emergency was declared, but when I returned home from working on Saturday, I realized I had forgotten something for dinner. In the rain, I searched for a nearby shop on foot and ended up visiting a restaurant with my family. It was our first time dining there at night. First, we ordered a refreshing glass of draft beer to quench our thirst. For our dishes, we ordered seared Spanish mackerel sashimi, spear squid sashimi, assorted tempura, grilled red shrimp with salt, butter-grilled salmon belly, addictive cabbage, seared mackerel, minced meatball with cartilage, and finished with a mini seafood bowl. The seared Spanish mackerel was tender and moist, and it paired really well with the soy sauce from Fukuoka. The searing of the skin added a nice aroma and the flesh was slightly fatty, making it very delicious. This dish became a must-order item for us. The spear squid sashimi had both flesh and fins, and when eaten with salt, the sweetness was enhanced. The squid was fresh, tender, and had a delightful sweetness, making it a must-try for squid lovers. The fins provided a crunchy texture in contrast to the tender flesh. The assorted tempura consisted of shrimp, sandfish, squid, and vegetables, which were served hot and crispy with salt or tempura sauce. There is something special about eating freshly fried tempura. The steam rising up, the crispy texture outside, and the moist inside. The vegetables were crunchy, providing a nice contrast. The freshly fried tempura was truly irresistible. The grilled red shrimp with salt had a flavorful aroma that whetted our appetites. The strong salt seasoning was just right for the plump flesh. Eating the head with a crunchy texture and then drinking shochu, the grilled flavor of the shell would fade away from the nose. This dish is a delight for drinkers. The butter-grilled salmon belly was surprisingly not too fatty. It was much lighter compared to regular salmon belly. The slight amount of fat and saltiness paired perfectly with shochu. I had always associated salmon belly with a greasy mouthfeel, but this level of fat was just right for me at my age. The seared mackerel was unexpectedly exquisite, with a perfect firmness and a great finish. The chef, who hails from Iki, mentioned that he could only serve mackerel from Iki that he caught himself, as he was too afraid to serve other types of mackerel as sashimi. The mackerel we had today was frozen and then thawed from Aomori. It was as delicious as the grilled mackerel sushi I had in Kanazawa. Lastly, my family enjoyed a mini seafood bowl. The seafood bowl we had for lunch as takeout was also delicious, but the freshly cut seafood bowl we had on the spot was exceptional. It is said that umami components decline the moment seafood is cut from the whole piece, and I truly felt that was the case. Today, due to the heavy rain, the restaurant was not as crowded as usual, which was lucky for us. It was truly delicious. Next time, I will definitely visit again. Thank you for the wonderful meal.

I read the review of Mairebi-sama and was curious, so I stopped by on the way back from a walk with my friend on a holiday. We ordered two seafood bowls (large), seafood mixed rice (with clams), and seafood inari sushi (2 pieces). It took about 15 minutes for the order to be ready because they start making it once the order is placed to maintain the freshness of the ingredients. The seafood bowls had a variety of fresh toppings, with a generous amount of seafood that was incredibly fresh. The white fish, red fish, salmon, octopus, and squid were all very fresh. We also received a complimentary sazae (turban shell) topping because another customer had ordered the special seafood bowl. It was truly delicious. The seafood mixed rice allowed us to choose between clams and seafood, and since we had ordered the seafood bowl, we chose clams. The vinegared rice was well-balanced and the dish was satisfying on its own with miso soup and pickles. It was also very delicious. The seafood inari sushi had mackerel on top of the inari sushi, and the balance of flavors was perfect. Even though I'm not a fan of vinegar, I found it very tasty. The moist texture of the inari sushi was also to my liking. The seafood inari sushi might become a regular for me. While waiting, I chatted with the chef, who mentioned that he goes to Itoshima or Nagasaki Prefecture every other day to source fish. They started offering takeout as soon as they moved in February due to the state of emergency. Today, they participated in a drive-thru event organized by the Chamber of Commerce and reportedly sold out. They are currently enduring the situation and are promoting through word of mouth and Instagram. With the state of emergency lifted, they hope that the number of customers will gradually increase, and I felt compelled to help in any way I can after experiencing the chef's dedication and hospitality towards customers. It was truly delicious, and I will definitely visit again. Thank you for the wonderful meal.

A former fisherman from Takashima, Matsura City, Nagasaki Prefecture, who now runs a seafood izakaya, was forced to suspend business and has been selling takeout. He relocated from another place in February this year and opened a seafood restaurant. The location is near Nishitetsu Train Asakura Kaido Station in Chikushino City, Fukuoka Prefecture, which is not easy to notice along the train line. When I visited on a weekday before noon, the 50-year-old owner was busy preparing a pre-ordered bento. I ordered a seafood bowl (regular) for 1000 yen including tax. The menu indicates a limited 10 servings. I was asked to wait for about 10 minutes. The owner mentioned that every morning on business days, he always goes to purchase fresh fish in Itoshima City, Fukuoka Prefecture. He drives for an hour and a half to the JA-related market in Itoshima City to buy freshly caught fish. The owner explained that he wants to provide customers with fresh fish, so he cannot settle for fish caught the day before. The seafood bowl I ordered was served in a simple container with special sauce. It had vinegared rice topped with chopped seaweed, and six types of toppings including red snapper, horse mackerel, young yellowtail, Japanese flying squid, octopus, and salmon. The thickness of the toppings was impressive, and the freshness of the fish was evident. The taste was so delicious that I savored each bite. The sweetness of the Japanese flying squid and the texture of the red snapper were remarkable. The freshness and size of the toppings are crucial for sushi and seafood bowls. Although it was my first time at this restaurant, it may become a memorable place to visit again. I am grateful to my acquaintance for recommending this place. I wonder if they will continue offering takeout seafood bowls in the future, whether it is a temporary measure or a permanent service. After enjoying a delicious seafood bowl, I feel like trying the 1500 yen option next time.