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Kyoto Ryori Tsugumi

Name: Kyoto Ryori Tsugumi
Address: 1-6-6 Takasago, Chuo-ku, Fukuoka, Préfecture de Fukuoka, 1F Thanks Takasago, Fukuoka-shi Chuo-ku, préfecture de Fukuoka, JP
Telephone: +81924011819
Price range: JPY 26 000
Rating: 3.92

郷土料理嗣味 / Local Cuisine Tsugumi

3.92

（7avis）

JPY 26 000

Kaiseki

Fukuoka-shi Chuo-ku, préfecture de Fukuoka, Japan

28

message

16 novembre à 13 décembre 2026

L	M	M	J	V	S	D
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30	12/1	2	3	4	5	6
7	8	9	10	11	12	13

：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

Règles de réservation

Ouverture des réservations : Aucune restriction

Réservations closes : La veille 22:00

Dernières informations

Réservation

Réservation possible・Réservation par procuration

Genre

Budget

JPY 26 000

Horaires d'ouverture

Adresse

Gare la plus proche

Gare de Watanabedoorià0.40 kmGare de Yakuinnà0.47 kmGare de Nishitetsuhiraoà0.78 km

Équipements

Pas de parking

Tsugumi is a Japanese restaurant about a 5-minute walk from Watanabe-dori Station. The owner's delicate cuisine uses an abundance of Kyushu ingredients and focuses on the ingredients, dishes, and cooking methods. The course meals, which include rice cooked in earthenware pots, local dishes of Fukuoka, and sashimi served with special soy sauce, are exquisite.

Points forts

Évaluation

3.92（7avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Avis

Anonyme

2021年6月6日

4.2

Heure de la visite : 6/2021 Midi

Prix par personne : JPY 22 000

Tsugumi's June menu, which focuses on Kyushu ingredients, was as follows. All of the dishes were of a high degree of perfection, but the most impressive were the Yoshino stew of steamed abalone (exquisite balance of umami and saltiness), a bowl of nodoguro (a type of tuna) with fat to add depth, junsai in shijimi broth, and zosui (rice with rice porridge). It seems that the restaurant celebrated its first anniversary the day before, and it looks like it will become even more exciting in the future. Today's menu Mouthfish, sea bream, tofu with egg and sweet vinegar jus Four kinds of mussels, spiny snapper, sea bream milt, and loquat Steamed abalone simmered in Yoshino sauce Salted striped horse mackerel (Kamigoto) (fresh combination of salt and sesame oil) bowl - char-grilled dried nodoguro fish (nodoguro is grilled overnight) Dengaku with sea urchin and eggplant, Aijima's purple sea urchin Steamed sushi with green eel (Ariake) Junsai (water shield soup stock from Itoshima) fried yellowtail simmered saga beef, Kurume cod roe and rice rice gruel with sea bream rice cake with warabi and soy bean powder