MICHELIN GUIDE

Founded in 1838, this restaurant is now run by the fifth-generation owner-chef. He uses ingredients from the Tamashima River, which are described in Hizen Fudoki, an 8th century account of what was then Hizen Province. Enjoy koi-no-arai and rough-chopped ayu with vinegar miso; ayu and masu salmon grilled with salt or sweet sauce; and simmered mitten crab. In spring, there’s also ice goby fish served while still moving; and wild-caught unagi kabayaki in summer.