It all started with a comment from one of our employees saying "I want to have a drinking party" and led to this plan. Our employees are scattered throughout the prefecture, so deciding where to meet was a challenge. Ah! I remembered there was a banquet hall here! And it turned out to be a banquet hall with plenty of social distance! Each person had their own space, and the room, which could accommodate around 20 people, was used by only 50 people. Everyone was joking about how "far away" they were from each other. The course meal began with a kaiseki dinner from a duck hot pot restaurant. Appetizers and sashimi were served at the same time, along with some clams sent by my daughters (a mystery). The soup, grilled dish, and other delicious dishes continued. I can't quite remember the liver I ate in between, but if it was duck liver, I should have savored it more. The main dish was grilled fillet on a ceramic plate, but the best dish was definitely the duck and scallion sauté. By the way, that day I enjoyed the local sake in this area. Interestingly, the cost of alcohol ended up being higher than the food bill (laughs). From next year, I think we'll make it an all-you-can-drink party! Thank you for the meal.

Hehe!! I also joined a secret society and was invited here!! First of all, I was overwhelmed by the atmosphere of the restaurant haha. They really put a lot of thought into choosing this place!! As a food blogger, I can't ask for more these days haha. Thank you so much ^_^ Every dish was delicious and high quality! Personally, the scallop with vinegar miso was the MVP haha. What a steal with the drinks haha. Next time, I'll try a ramen shop haha. Thank you for the meal!

I remembered the recommendation from the head chef of a high-end sushi restaurant in Hakata ward and made a reservation for the same day. Despite the state of emergency in Fukuoka, I was able to get a reservation smoothly! I ordered the "Duck Full Course," which consisted of various dishes made with wild duck (game meat). When I looked it up on the internet (More Fukuoka), I found out that the duck was caught by a duck hunter named Tenmoto using a unique hunting method called "Musou Ami" in Ogori City. He created a pond in the mountains (Misawa) where ducks fly in, spread feed for about 10 days to attract the ducks, and caught wild ducks. The course included dishes such as duck liver amaguro-ni, Chikuzen-ni (duck stew), a trio of duck sashimi with breast meat, gizzard, and thigh meat, deep-fried duck drumsticks, grilled duck wings with salt, scallop carpaccio, grilled duck breast, duck hot pot, duck soup, duck rice (all-you-can-eat), and fruits (melon, apple, strawberry). Since the wild ducks can only be caught from November to early March, and even during that period, there are days when they cannot be caught, the restaurant can only offer this dish during that time. I was told that I was lucky to be able to try it. The restaurant seemed to have few walk-in customers, with most being regulars. Every dish made with the precious duck was delicious as I learned more about it. The restaurant had a beautiful building and garden, typical of a high-end traditional Japanese restaurant. It was even awarded the 2019 Michelin star. The hostess explained everything to us, making it a delightful dining experience.

I came to eat duck hot pot~ About half a year ago, I happened to pass by the front of the restaurant and was curious, so I inquired. I was told that duck hot pot is only available in winter, so this visit was planned. I made a reservation about a week ago. The roughness of the duck meat is addictive. This Taisho romantic restaurant is also stylish and wonderful. However, my wife and I really don't have much conversation. It felt like we were eating with strangers due to the social aspect (lol). Thank you for the meal.

I visited the long-established restaurant "Satou Besso" in Ogori for the third time. I ordered a course that included both hot pot and grilled dishes (10,000 yen). We brought 13 bottles of wine for 13 people and also added grilled dishes, so the cost per person was 16,000 yen (plus the cost of the wine we brought). The meal started with liver and heart stew, which had a slight sweetness to it. The duck sashimi was delicious, with both tender and crispy parts. There was also a stewed vegetable dish that resembled a simmered dish. The grilled duck leg had a unique seaside duck aroma and the meat was a bit lean since it's not yet cold enough. The duck tempura had a slim and bonier texture. The main dish was the duck grilled on a unique raised iron plate. The duck meat was all cut into the same shape along the muscle fibers. Lastly, there was a second round of duck hot pot, this time served in individual pots. The hot pot here is still on the sweeter side. The duck rice, which was delicious last time, had a slightly off-putting taste this time, as if the oil had oxidized. The restaurant, with its long history as a duck cuisine establishment, has a wonderful ambiance from the entrance to the garden. This restaurant is recommended for those who have a taste for slightly unique natural duck, enjoy a tranquil atmosphere with a beautiful garden, are willing to spend over 10,000 yen per person on duck dishes, and live near the Nishitetsu Ogori station or in the Ogori area.

It was my first time trying duck dishes, but there was no gamey taste at all and it was easy to eat and delicious. Towards the end, I had drunk too much to fully enjoy it, so I hope to visit again.

11/15-3/ mid-month is the end of the duck season, except for the oily season, it becomes frozen before you can eat sashimi the day before. 3.4 liver, 3.5 duck sashimi, 4.5 grilled thigh meat, 3.8 fried, 3.6 carpaccio, 3.4 grilled in the hunting field, 4.2 duck hot pot, 4.4 duck rice with delicious broth, 3.7 duck soup poured over the pot is 4. *Duck soup goes well with yuzu pepper and ichimi for duck hot pot.

An experience that can only be found here!

Sashimi until 2/15, simmered dish 3.4, sashimi 3.4, duck leg grilled? Something like that 4.2, duck tempura 3.9, carpaccio 3.7, grilled game 4.3 Absolutely must try the rare dish.

Visited again after my grandmother's 50th memorial service. Still exceptional. Added photos. Last visit was in October 2015 for my grandfather's 50th memorial service. After the service in my hometown of Ogo, we had lunch (a course meal) at the longstanding restaurant "Satou Bessou." The courtyard and corridors had a serene atmosphere that reminded me of my late mother's family home. The building has been rebuilt now, but it turns out the architect who designed it also designed my late mother's family home nearby. It seems to be from the late Taisho era. When I was a child (about 45 years ago?), I used to sneak inside to catch cicadas... I'm sorry. The room was quite spacious with a Western style for about 25 guests. You could overlook the surrounding courtyard and corridors, creating a sense of openness and a wonderful atmosphere. The meal was a full course traditional Japanese meal. They take pride in their wild duck, as well as sashimi, Saga beef, crab dishes, matsutake mushroom dishes, and other seasonal delicacies. Everything was delicious, especially the wild duck, which had a rich and flavorful taste without any strong flavors. The Saga beef was also amazing, lightly seared on a charcoal grill and meltingly tender at medium rare. They also had sweet potato shochu (Satou's black) on the menu, and I indulged in three glasses (with water, hot water, and on the rocks) at the host family's suggestion. Additionally, we were treated to a special bottle of secret junmai daiginjo sake (polished to 40%) brought by a cousin. The gathering of relatives (cousins in their 50s to 70s?) was filled with nostalgic stories, making it a thoroughly satisfying memorial service. Looking forward to the next one in two years for my grandmother's 50th memorial service. Uncle (the host and my late mother's brother), please stay healthy for a long time and we will definitely come back here again.

Small Ogori in Fukuoka is famous for its duck cuisine, but it is not well known. Sato Besso here is a traditional and charming restaurant. However, the adjacent Best Denki shop does not match the atmosphere. Also, the pond in the Japanese garden is dried up, which is a bit disappointing. This visit was after a long time. I eagerly awaited the lifting of the ban on wild ducks and enjoyed a duck full course meal. We arrived a little earlier than the reservation time and were ushered into the waiting room, but the heating was not working and there was a chill from the floor. Once we were seated in the room, it was a Western-style room, with a bamboo heating carpet at our feet, keeping us warm. The meal started with three appetizers: steamed dish with duck broth, vinegared miso salad with konjac, and kazunoko. Next was the duck liver stewed in a sweet and savory sauce, but it lacked flavor. Then came the three types of duck sashimi - breast meat, tenderloin, and gizzard. All were fresh and delicious, allowing us to savor the unique taste of each part. The duck grill was cooked just enough to retain its tenderness and flavor. The duck tempura was crispy and delicious, although a bit tough to chew. The duck simmered in soy sauce, known as game-ni, was served cold, which didn't bring out the flavors of the ingredients. The grilled duck skewers were my favorite, perfectly cooked and full of flavor. The salad was salmon carpaccio, a refreshing dish. The duck hotpot was a dish I could do without, as the duck meat became tough and slightly gamey. The duck rice and clear soup were average, lacking in depth of flavor. Dessert was melon and strawberries, with the melon surprisingly sweet, almost overpowering the strawberries. Unfortunately, the selection of sake to accompany the duck cuisine was limited. It is recommended to make reservations early as it gets crowded during the season. There are three course options, but next time I might go for the grilled duck skewers course.

At the "Satou Villa" in Ogo, I enjoyed a full course meal of wild duck. I heard from the landlady that before they fly off to Siberia, the ducks are in their best condition and taste the most delicious. The main dish was grilled duck. The staff grilled it for us, cooking it twice to get it just right. The second time was much better in terms of flavor and texture. With a full course meal, you also get a hot pot. It's quite filling. For dessert, we had duck rice and duck soup. I was completely satisfied. My stomach was full to the brim. Thank you for the delicious meal.

The wife received a recommendation from a resident of Ogori to definitely visit a certain restaurant and must try the full course meal. The restaurant serves duck dishes starting from November 15 when duck hunting season opens. Although Saturday was fully booked, they managed to make a reservation for Sunday. They arrived earlier than expected and were warmly welcomed into a room where they started enjoying the course meal immediately. The restaurant had a sophisticated atmosphere, with a stone-paved path leading to the entrance and a grand building resembling a villa. They were seated in a Western-style room that could accommodate up to six people, originally a study room with intricate details like ceiling lamps and duck-shaped chopstick rests. The restaurant has a total of seven rooms, all for private dining. The full course meal they ordered included various duck dishes, with each course being a delightful surprise. The meal started with a delicious simmered duck liver and heart, followed by duck sashimi that had a unique texture and no gamey taste. The duck hot pot and grilled duck leg were exceptional, while the deep-fried duck and grilled duck breast were also highlights of the meal. They ended the meal with a refreshing scallop salad, flavorful grilled duck breast, and a satisfying duck rice bowl with soup. Overall, they were pleased with the quality and presentation of the dishes, although they found the duck hot pot slightly underwhelming compared to the other courses. Despite the slightly high price, they felt that the meal was worth it and would love to visit the restaurant again in the future.

A little extra money came in, and my father's birthday is approaching, so we decided to have a gourmet meal as a family. After considering various options, we decided to challenge ourselves with a mysterious dish in our local area of Ogo, a duck cuisine that we had never tried before. We made a reservation for the end of November for the popular duck course priced at 7560 yen. The restaurant, called Satou Bessou, is located along Route 500, between a pachinko parlor and a Best Denki store in Ogo. It has a grand entrance and operates on a reservation-only basis. Originally a villa for the wealthy, it has been renovated into a restaurant. We were led to a private room after entering the waiting room at the entrance, which was beautifully maintained with white plaster walls. The room was set up neatly for four people, with duck chopsticks placed on the table. We started with duck liver simmered in a perfect balance of sweetness and bitterness, followed by duck sashimi served in different cuts for us to enjoy the differences. The duck leg meat had a great texture and a subtly sweet and delicious taste. We paired this with sake and then switched to hot sake, choosing a local sake called "Niwa no Uguisu." Next, we enjoyed grilled duck wing tips and then fried duck wings. The fried wings had a good texture, and we were encouraged to eat them with our hands. We then switched to shochu and chose the "Shimajin" brand. The main course was grilled duck meat, starting with grilling leeks and then the duck meat itself. The duck meat was delicious when dipped in ponzu sauce, and we enjoyed the flavors immensely. We also had duck simmered in a pot, which was elegantly flavored, and ended the meal with duck rice and dessert. The meal left us full and satisfied, and we were pleasantly surprised by the reasonable bill, which included a 20% service charge.

This is my second visit. Duck, which can only be eaten in winter. The building, built in the Taisho era, has a very charming atmosphere. The courtyard is also lovely. The "Duck Hunting Grill Course 7,560 yen" is wonderful with chopstick rests shaped like ducks. The small dishes, sashimi, lidded dishes, grilled dishes, and fried dishes are all very delicious. There is no unpleasant smell. The main dish, "Hunting Grill," is grilled by a mature lady in a kimono with skill. Duck meat with green onions is amazing. The unique-shaped hunting grill plate? Pot? is custom-made. The finale is "Duck Rice," which is truly exquisite and delicious. You will definitely want to have seconds. It is not an exaggeration to say that I came here to eat this! I look forward to going back to eat next winter.

In late November 2009, I visited a restaurant called "Ryotei Sato Besso" located in Ogori along the Nishitetsu Omuta Line. I had made a reservation about 2 months in advance for the duck hunting season, which starts on November 15th. This time of year, the restaurant specializes in wild duck dishes, so my friend and I went to enjoy duck grilling. We wanted to enjoy some drinks with the duck, so we decided not to drive and took the express train from Nishitetsu Fukuoka Station to Ogori Station, which took about 30 minutes. From the station terminal, we took a taxi for just under 5 minutes to reach "Ryotei Sato Besso," which was located in a traditional townhouse in Ogori. Upon entering through the gate facing the road, we were greeted with a charming approach to the entrance. The sliding doors at the entrance were wide open, with a flower arrangement on the alcove in front. The building was maintained in its original Taisho era style, and we were initially led to a Western-style waiting room. There was a large pond in the courtyard, surrounded by a corridor. The cool evening air and the pleasant atmosphere made it a delightful space. The lighting was just right, illuminating the trees and the building. Our room was on the second floor, a Japanese-style room called "Matsunoma" with a tokonoma overlooking the courtyard. For dinner, we ordered the "Hunting Grilled Duck Course" (7,560 yen per person). The course included small dishes, sashimi, simmered dishes, grilled dishes, fried dishes, hunting grilled duck, duck rice, soup, fruits, and pickles. We started with beer and then had a full bottle of red wine from Chile, which we ended up taking home because we couldn't finish it. The meal began with small dishes of liver and heart. The sashimi included breast meat, tenderloin, and gizzard sashimi served with ginger and soy sauce. The duck meat was incredibly fresh and sweet, as it was caught on the same day. The simmered dish was duck meat simmered in a pot, which was flavorful. The grilled dish was a juicy duck leg. Then came the highlight of the meal, the hunting grilled duck. The duck breast was grilled in a unique pot with spring onions and served with spring onion soy sauce. The best way to enjoy the duck meat was to lightly grill both sides and dip it in the spring onion soy sauce. The sweet and tender meat, combined with the aroma of spring onions, was a delightful experience. After enjoying the hunting grilled duck, we had duck rice. Despite being full, one bite of the duck rice was enough to make us crave for more. We ended up having seconds, although we were already quite full. Previously, duck rice was available for takeout, but now it is served per person and cannot be taken home. The fruits were also delicious, with strawberries from Ogori and persimmons from Tanushimaru, a local brand called Koufuku. It was a night of pure happiness, indulging in delicious duck meat.

This is a long-established duck cuisine restaurant in Ogori. It has a high-class atmosphere and a beautiful garden. They use wild ducks caught in the Chikugo area with a traditional net. I reserved a full course meal for 7500 yen. The sashimi, such as breast, sand liver, and chest meat, was all delicious without any strong flavors, and you could really taste the umami. The chest meat was tender and not tough. The liver and heart stew was cooked sweet and savory, with a rich flavor. The grilled duck leg meat with salt was incredibly delicious. It didn't have the typical strong smell of duck meat, instead, it had a strong umami flavor. The fried duck was slightly crispy on the skin, but the more you chew, the more flavor comes out. The duck yakiniku was cooked in a unique iron pot similar to a Genghis Khan pot. They cook the duck and green onions separately to prevent the onions from absorbing the duck fat. It was lightly salted, and although they recommended dipping it in ponzu sauce, it was more delicious without anything, as the sauce was spicy and strong in flavor. The meat was juicy and flavorful. Lastly, the duck rice was slightly sweet and tasty. The charm of this restaurant lies in its beautiful appearance and the use of natural duck meat. However, be aware that there is a 20% service charge added to the bill.

A restaurant where you can enjoy exquisite duck dishes. Due to duck hunting regulations, ducks can only be eaten in winter (around November to February), which adds to the special feeling. The prices are not exactly cheap, and the location is not easily accessible without a car, so it's not a place you can visit frequently. However, it's highly recommended for special occasions like once a year. Most people order the duck course meal, but the duck grilled over an open flame is just incredibly delicious. I mean, really delicious. Also, even though I only go once a year, it's nice that the landlady remembers me.

A restaurant specializing in wild duck dishes. The seasonal dishes prepared in conjunction with the lifting of the duck ban are excellent. The winter-only duck full course is incredibly delicious. Many people may not be fond of duck, but trying the dishes here will change their minds. The tataki, skewers, hot pot, and teppanyaki dishes that come out are all exquisite. The prices are on the higher side, but the value is definitely worth it. Additionally, this restaurant was favored by a famous former Hiroshima Carp scout, and negotiations with players from northern Kyushu were reportedly conducted here.

First of all, this is not a place I can usually go as a commoner. I only go on very special occasions. I have rarely been to places like this in my life. However, this restaurant comes highly recommended. One thing you must try when you visit is the duck full course meal. It costs 9,450 yen, which is quite expensive, so I can only come here occasionally. But it is really delicious. My favorite is the sweet and savory seasoned duck thigh meat cooked on a hot plate with leeks. The portion is quite generous, and it's common to take the duck rice for a souvenir. The duck full course may not be available depending on the season, so be sure to check in advance. In winter, when the snow piles up in the garden, the atmosphere becomes even more charming. It may require a budget to match, but the restaurant is very satisfying in terms of room atmosphere, service, and food.