This restaurant has a calm atmosphere that you wouldn't expect in Nakasu. The portion sizes and decorations are more suited for people in their 40s and above. While the area around Nakasu has delicious food, sometimes the ambience can be awkward due to accompanying guests. However, this restaurant exudes a sense of calmness throughout, thanks to the owners. It may not be flashy, but the food is delicious. There is also plenty of seating space on the second floor, and with Nakasu River flowing below, this place is highly recommended for the senior generation.

During a business trip night, I really wanted to eat Okoze, so I made a reservation and visited. I was completely satisfied with the liver sashimi, fried chicken, and miso soup. The fresh oysters were juicy and paired perfectly with sake. We enjoyed it with some Nabeshima sake. The asparagus was a bit tough and not so great. The final sea bream tea-soaked rice bowl was perfect in both quantity and taste. I will definitely come back again.

It's a casual and affordable restaurant where you can feel at ease. The prices are reasonable and the food was delicious. As you can see in the photo, there are quite a lot of toppings, which was a pleasant surprise. The texture is satisfying, so you can eat them one by one or indulge in a few at a time without finishing quickly. The chefs and staff were also very friendly, making the atmosphere very pleasant.

This restaurant serves delicious dishes such as hot pot and blowfish.

First time trying Ara-nabe. The shabu-shabu was thick and delicious.

I visited this place during a business trip. The taste is average! It's not incredibly delicious but not bad either... 😄

I had fugu sashimi and monkfish hot pot. The grilled shirako was especially delicious!

President Yoshihara, Director Tanaka, Mr. Kawazaki, Mr. Iwatani, and Mr. Kuwahara were all treated to a delicious meal by our business partners. We enjoyed dishes such as fresh sashimi, karasumi, fried chicken, and miso soup. Thank you for the wonderful meal.

Everything is delicious!!!

The fish is delicious.

Wow, this blowfish hot pot is...so delicious...I've never had blowfish hot pot before. First, you swish the slices in the pot, then you eat the diced meat. The fatty skin is amazing, and you can even make porridge with the flavorful soup that comes from the oily meat. It's so delicious, it's dangerous. The blowfish sashimi is also incredibly tasty. Once you try blowfish milt for the first time, you'll definitely get hooked. The staff's kindness and attention to detail are proof of an excellent restaurant. It's truly impressive. If you want to experience blowfish hot pot for the first time, I highly recommend this place.

I feel like I've been transported on a journey to Hakata. Not Nazca, so it's not geoglyphs, not watermelon, so it's not prepaid either. In that case, I have to try the fish from the Genkai Sea. I decided on Okoze even though I don't have a specific reason, maybe because I forgot it. If there is a reason, it might be because I didn't reserve in advance and the Sabam, Uni, and Majaku were almost sold out on a Friday despite my visit. I quietly think that this indirectly promotes the popularity of this restaurant. As I enjoy the sashimi with ponzu, the karasumi with salmon roe, karaage, miso soup, and the whole fish prepared in various ways, the flavors are light on the tongue but rich in umami and collagen, making my taste buds tingle and my lips shine. I indulge in Tokichi Ayasugi sake, savor the delicate nuances of the mentaiko (served generously due to various fish being cut that day), and end with grilled bitter melon in vinegar. I think this is what a feast in the underwater palace would be like. My spirits are high, but not overly so.

I had planned to start the Hakata gourmet night with a luxurious blowfish meal. However, all the blowfish restaurants in Nakasu were fully booked. Just as I was about to give up, I found Rokusan-tei. As I entered, I was greeted by a spacious interior. The tables were filled with well-dressed businessmen chatting away. I decided to sit at the counter. Although the menu seemed a bit lacking, I decided to splurge and ordered the "tessa" as planned, and also the recommended "okoze". The chef started cutting immediately. As I waited while sipping on a draft beer, the tessa was served! It looked so beautiful, with its transparent flesh neatly arranged. I took a bite. It was light yet elegant, filled with happiness. Completely satisfied. Lost in the deliciousness of the tessa, the okoze was served. Its appearance was so different from its intimidating look, and the taste was equally amazing. The refined flavor was just as impressive as the tessa. The accompanying liver was exquisite. This extravagant comparison was almost sinful in its indulgence. The highlight was the fried okoze. The crispy, freshly fried dish was fragrant and full of flavor. I enjoyed the delicacies of the Genkainada Sea to the fullest, as the night in Nakasu grew late.

Continuing from the diary entry, the "Yamakasa Enjoyment Tour" was a two and a half hour experience of the powerful Yamakasa festival, culminating in a group meal where everyone got to enjoy summer blowfish. The purpose of the tour was centered around this meal. Upon seating in the tatami room on the second floor, the first dish, blowfish carpaccio, was served to the table. The guide informed us that since it was a Yamakasa tour, the meal would be enjoyed in a traditional style called "Chokai," where everyone would share dishes together. At first, there was some hesitation among the participants as we hadn't talked much before. Especially the younger ones seemed a bit reserved. However, as soon as the beer started flowing, everyone quickly became friendly and the atmosphere transformed into a lively banquet. The blowfish salt hot pot was flavorful and refreshing, and conversations started flowing. When the restaurant staff brought ponzu sauce, it turned out we didn't even need it. Eating hot pot with a large group was so much fun. The blowfish tempura had a delicate flavor and a satisfying texture. Finally, we had top-quality white rice and pickles. Although the number of dishes was a bit limited, the portions were generous, and some of us even left a bit on our plates. At one point, a Yamakasa participant performed the "Hakata Celebration Song," adding to the excitement. The evening ended with a lively rendition of "Hakata Teippai" (which was a bit tricky to follow along with). We said our goodbyes with handshakes and left feeling completely satisfied with the tour.

Fukuoka is visited on business four times a year. When it comes to Hakata, it's all about Nakasu. There's a restaurant that caught my eye from the menu board at the entrance. I've passed by the front of the restaurant many times. Even looking online, the beautifully arranged dishes make me excited to try them. Especially the highly recommended "okoze". And it's a long-established restaurant. However, it seems like the staff at the counter near the entrance are always sitting there looking grumpy and playing with their phones, making it hard to enter... Not very old-fashioned feeling... I hope they stop that... Finally, I gathered my courage and entered the restaurant. The dishes, especially the "okoze", exceeded my expectations. The texture of the live tiger fish sashimi served right in front of me from the tank was so fresh and had a sweet taste. Sometimes okoze sashimi can have a fishy smell, but this restaurant had none at all. The deep-fried pieces of okoze were also delicious and crispy. I was speechless when I tasted the miso soup at the end. However, the staff member mentioned earlier was still sitting at the counter... It's such a shame that such delicious dishes are being wasted at this restaurant (bitter smile).

I decided to summarize the times we ate together. I will update slowly. I will also include old memories of restaurants. Since I don't take many photos, I probably won't include any. This is based on memory and impressions, so there won't be clear images of the dishes. I always visit this restaurant in Nakasu whenever I go. It's a suitable place to enjoy the seasonal fresh fish from the Genkai Sea. In summer, there's kasa-gu and in winter, there's fugu and kue (arai). The fugu is not wild, but it's good enough. Today, I can't decide between fugu nabe or kue nabe. You can enjoy a meal while drinking Sangetsu on the rocks. Their mentaiko is also homemade and almost free of additives. It's a hidden souvenir item.

I went with my friends. The banquet hall had a typical banquet service and atmosphere. The waitstaff were older and experienced. We had a course meal with Alaskan Pollack and Pacific saury. The appetizer of whelk was a perfect match for the first beer. The sashimi was a bit fishy and not very tasty. The boiled liver was delicious. The deep-fried skin was crispy and went well with shochu. The simmered dish was tasty with a sweet and savory flavor. The hotpot was delicious, especially the vegetable soup with cloudy broth from the saury. The porridge with just the right stickiness was also delicious. Eating saury hotpot in Fukuoka was a special experience. It was great.

I visited Hakata the other day and learned that while in Osaka, fugu is popular in winter and hamo in summer, in Hakata, it's fugu in winter and okoze in summer. I arrived at Hakata Station from Shin-Osaka on the Nozomi train at around 8:30 pm and headed straight to Nakasu as I was hungry. Without any reservations or specific restaurants in mind, I wandered around looking for a good place to eat. I stumbled upon a nice-looking restaurant and decided to go in. I ordered the Fugu Shirako Course, which included various dishes like appetizers, sashimi, fried fugu, fugu dumplings, hot pot, grilled shirako, porridge, and dessert for 7350 yen. The highlight for me was the grilled shirako, which was absolutely delicious. The restaurant also recommended a popular oden place called "Yorokobi," which we visited later. The owner and his son were very kind and helpful, making our experience in Hakata memorable. I look forward to revisiting and trying the dishes they recommended.

This is a restaurant where you can enjoy seafood from Genkai Beach. It is not related to that Dojo-san. They particularly focus on Okoze and you can enjoy Okoze all year round. However, Okoze is definitely a summer fish. Now is the peak season. They say Okoze is more delicious than Fugu. A recommended dish is the "Bachibachi" Okoze, where you pour a special soup made from Kashiwa's water-cooked soup over deep-fried Okoze and enjoy it while listening to the crackling sound. Other rare fish such as Zubora are surprisingly delicious as well. The Okoze course includes not only deep-fried Okoze and sashimi, but also Karasumi and Shio-Kara, showing a very authentic dedication.