20 migliori ristoranti per raccomandazione a Intorno a FujinokiStazione

A theatrical sushi restaurant famous for its marketing concept of selling the experience here rather than the sushi, the background music is Beethoven throughout. Although one tends to focus on the performance of the owner, the snacks and sushi, which are made with ingredients and combinations of ingredients only available here, were very tasty and impressive, with an emphasis on items from Kitakyushu and its suburbs. The rice is moderately hard and with strong vinegar, and is a perfect match for the large, fatty fish. The snacks using plenty of red sea urchin from Kitakyushu, which was the last of the season, were also delicious, and the extremely fatty Kue, called "Super Kue", was very tasty. However, the portions are large and the nigiri sushi is large in size, so you will be stuffing your mouth full of sushi. The owner says that he is thankful to those who have come this far by providing them with a full stomach, and as one would expect from him, he is not afraid to be blunt. Today's menu Tsumami Oma tuna, Kitakyushu red sea urchin, caviar Yamaguchi matsutake mushroom Black Abalone Sea urchin with liver sauce Ana Jako (eel) Watari crab Bonito karazo mullet roe Char-grilled sea bream grilled eel with liver sauce Kue (super kue with fat like toro) Nigiri (hand-rolled sushi) Nodo kuro nori maki (Throat blackfish rolled in dried laver) Mackerel Horse mackerel (super natural and tasty) Yari squid and sea urchin medium fatty tuna Kohada prawn Ootoro (big fatty tuna) Kiss (konbu-shime) Spanish mackerel Eel sandwich

The menu and atmosphere were both good. The prices were a bit high, but all the dishes were delicious. My colleagues were also pleased. The quality of the yakitori meat, the grilling, the taste, and the smell were all great. Especially the liver and pork belly were amazing!

The owner's inquisitiveness and curiosity about food make this restaurant a wonderful place to eat. First of all, the chestnut rice is very delicious. Furthermore, the steamed rice in an earthenware teapot was excellent. The broth made from the tuna brisket just before cooking had a sweet taste, and the combination of the broth and the matsutake mushrooms from Yamaguchi was wonderful. Everything was delicious, but the fillet, cod roe, and jako (baby sardines) that accompanied the white rice were so good that I had to have another bowl of rice and, although it was not mandatory, I could not leave without eating the egg on rice, which made me feel great and my stomach growl with excitement. It is delicious, and I would love to try it in a different season. Here is the menu Bizen crab, salmon roe, caviar Chestnut rice (roasted and deep-fried chestnuts) Steamed in an earthenware teapot (tuna with sweetened tuna pieces) Akashi sea bream sashimi (delicious sea bream that has been laid to rest) Bonito sashimi (fatty fatty tuna) appetizer saikyo grilled gingame horse mackerel steamed eggplant steamed in a bowl white rice with fillet in Japanese wine, dried baby sardines and homemade cod roe egg on rice with garlic mustard pumpkin pudding green tea Above

Located in a quiet place just off the bustling street, they serve freshly fried dishes one by one at the counter. A few small bowls and salads are presented first, and the elaborate flavors centered around vegetables are delightful. The fried pear in the agedashi tofu was unexpected, and both the texture and aroma are enjoyable. The tempura of shrimp, chicken breast, and pork is light and crispy, and the cucumber tempura is refreshing and pairs well. The finishing touch, the flying fish paste, is served hot and goes well with rice, miso soup, and kelp tsukudani. The careful craftsmanship of the chef, who has trained for many years, is evident, allowing for a calm and delicious dining experience.

The food was delicious and the atmosphere was good

The signature simmered hormone and beef tendon rice bowl tempts the appetite with the aroma of the sauce. The rice is well-soaked in the sauce, and combined with shredded nori, mizuna, cucumber, green onions, and white sesame, it makes it hard to put down the chopsticks until the end. There are both plump and fluffy parts that are fresh, and when combined with the egg yolk, it adds even more richness. The side dishes of kimchi and the sautéed bell peppers and eggplant in the sauce also provide a nice accent. The soup, salad, and small side dishes are all well-prepared, and the spiced coleslaw is delicious as well. The Basque cheesecake and homemade ice cream for dessert were also satisfying, making for a pleasant experience.

You can spend a relaxing time in a calm Japanese space within the hotel. It's exciting to see the chef's skills over the counter. You can enjoy a kaiseki meal with around seven dishes. The choice of tableware and presentation is beautiful, bringing a smile every time a dish is served. The delicate flavors that cherish the taste of the ingredients are perfectly balanced in timing and volume. The seafood and seasonal mountain blessings are carefully selected, and the service is polite and pleasant.

It is a place within walking distance from the station, featuring an interior that combines traditional kominka style with modern elements. There is an L-shaped counter and sunken kotatsu seating, and it's exciting to watch the skilled preparation from across the counter. The menu consists of standard items and today's recommendations, allowing you to choose from skewers, fried foods, vegetables, rice dishes, and à la carte options. The sashimi is also very delicious, and the grilled yam was satisfying with its straightforward flavor. The appetizer includes seasonal bamboo shoots, which brings a smile to your face. The selection of alcoholic beverages is also substantial, and the shochu with water is just right as it is.