Japanese
The menu expresses the chef's unique sensibility and unfettered approach in that anything can appear on it. Soy sauce is not provided with the tsukuri; instead, the natural flavours of the fish are brought out with salt and onion yuzu pepper. In autumn, the speciality is chub mackerel bozushi, and in winter, it’s a saw-edged perch set meal. The name of the restaurant comes from the owner-chef’s commitment to serve his customers to the fullest.
* This content is based on the information when “MICHELIN GUIDE FUKUOKA SAGA NAGASAKI 2019” was published.
* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.