I visited Shiki Shokusai Shimizu in Kasuga City, Fukuoka Prefecture. It's a casual restaurant where you can enjoy delicious Japanese cuisine. I had the seasonal kaiseki course (6000 yen including tax, plus a 10% service charge) and savored autumn flavors with sake. The menu included dishes like marinated mackerel, sweet simmered sweetfish, soy-simmered princess turban shell, chilled steamed egg custard with sea urchin soy sauce, and more. The quality of the local ingredients and the skilled preparation truly showcased the essence of Fukuoka's food culture. Despite a slight price increase from the previous year, the meal was still highly satisfying and worth the cost. I look forward to visiting Shimizu again in the future.

Lunch My spouse was invited by relatives for a meal. As usual, they enjoyed the seasonal kaiseki course for 6,000 yen (tax included), which included appetizers, soup, sashimi, grilled dish, simmered dish, fried dish, 60g of grilled black wagyu lamp, seasonal rice, and dessert. In addition, they also enjoyed steak, sea bream, and non-alcoholic beer. The restaurant in Kasuga, Fukuoka, faces the blessings of the mountains and sea throughout the seasons and follows the motto learned from a chef in Tokyo's Shiodome: "It is presumptuous for a chef to add flavor to ingredients; we should seek out the flavors of the ingredients." The restaurant operates on a reservation-only basis with one private seating per day for both lunch and dinner.

Lunch will be written at the lunch destination. My partner has been taken to this restaurant by relatives many times. Lunch is limited to "one group per day". I have never been there before ( ´Д`) Finally, I have obtained permission to review this restaurant. However, this is a message from my partner. In my 68 years of life, I have never been to a "one group per day" restaurant (^^)/ Oh, how envious I am. Overall, it was a satisfying lunch. The appetizer looks delicious, the sashimi looks good, and I haven't had Matsutake mushroom steamed in a pot in recent years. I don't know what kind of steak it is, and I don't want to ask (^^♪ At the moment, the Tabelog rating seems low, but it will probably increase significantly in the future, don't you think?! I haven't eaten there, so this is just my partner's guess. Oh, I'm so frustrated. While enjoying such high-quality cuisine, I just had yakitori at an izakaya with my partner earlier. And we went to a ramen shop and had "Hakata ramen." What a shame (^^♪

I visited during evening business hours. The main courses were kaiseki and fugu courses. I had a 5000 yen course that included a steak with the kaiseki meal. Firstly, the clientele was good. I was able to enjoy my meal in a quiet atmosphere. The chef handled cooking, serving, and customer service alone, allowing me to leisurely enjoy my meal and drinks. The food was excellent in taste and presentation. It was great to enjoy authentic kaiseki cuisine at a reasonable price near Kasugahara Station. Highly recommended.

This time, we visited this restaurant for a certain banquet. First, we will start with the appetizers. Each dish is colorful, bite-sized, and beautifully presented in a Japanese style, and the taste is quite good. Next, we had a cold chawanmushi with various ingredients, perfect for summer. The main ingredient was yellowtail or maybe conger eel. The sashimi here is served with solid soy sauce on top instead of dipping in soy sauce, a style I tried for the first time. The sashimi garnish was shredded pumpkin, another first for me, but it was also quite good. Next came the eggplant miso with tempura, and the black tempura was made with clams wrapped in seaweed, which was also delicious. There was also spicy stir-fried squid, perfect for accompanying drinks. For the finale, we had takikomi gohan (mixed rice) and miso soup. The restaurant is a bit small, but it's a good place to visit with a small group and enjoy Japanese cuisine at a leisurely pace. It's nice to see a restaurant like this in Kasugahara. Good luck in the competitive food and beverage district. Thank you for the meal.

Today's dinner was a dish I bought during my visit home this month. The product description reads as follows: 700 yen (including tax) Expiry date: 180 days refrigerated. "A refreshing acidity with a good sharpness while keeping the sweetness in check. Made with Fukuoka-produced orange vinegar, Kagoshima-produced bonito flakes, and top-grade Rishiri kelp, this original blend ranges from a mild flavor to a rich, fatty taste that pairs well with various dishes." I enjoyed it in a hot pot. I also had "crab vinegar," but it was from last year, so I had to discard it. Honestly, "ponzu sauce is delicious everywhere!" It could be said to be one of Japan's representative seasonings. The other day, I used this ponzu sauce to make "oshibanaoshi" using the leftover radish peels from "radish and squid simmered dish." It was perfect as a sake accompaniment. Of course, it also played a role in adjusting the taste of the porridge at the end of the hot pot. It was delicious. From the official website: Thank you for visiting Shiki Shokusai Shimizu today. We opened our restaurant in 2019, at the beginning of the Reiwa era. After graduating from a culinary school in Chiba, I began my training at one of Tokyo's leading traditional Japanese restaurants, where I met a respected mentor and honed my culinary skills while working at various Japanese restaurants in Tokyo. Even in Tokyo, I have had many opportunities to appreciate the quality of ingredients from Kyushu. Here, where I can entertain food enthusiasts from Fukuoka, I will continue to refine my Japanese culinary skills and serve each dish with care. Please enjoy a relaxing time. Yoshio Shimizu