Archives: Travel Post

A Japanese restaurant on the top floor 15 of the "ANA Crowne Plaza Hotel Fukuoka". While looking out over the streets of Fukuoka, you can enjoy a delicious meal that focuses on the specialty of Kyushu and uses local ingredients and fresh fish and shellfish, along with namesake and local sake. For lunch, we recommend "Delicious Aya Gozen" with snapper cooking, fillet steak, and chukushino dago soup. For dinner, there is a variety of beautiful peasable dishes. There are also private rooms and seasonal menus, so you can use them according to your needs.

The 980 yen bream dish, cooked with soup taken from the bones of baked bream, has tasted unchanged for more than 30 years since its opening. The bream meal is a set of sashimi, tempura, and chawan mushi. A wagyu sukiyaki set meal, where you can enjoy hot hot hot, one serving in a small pot, is 2200 yen.

A tavern run by a general with a tuna fisherman history of 30 years. It boasts tuna dishes purchased on its own route, and the large toro, which is particularly greasy, has a taste that melts in your mouth when eaten for 2500 yen in sashimi. 1200 yen for grilled kama salt, 4000 yen for simmering kabuto, etc. There are seats 4, private rooms 4, and counter seats (there are chairs for 5 people).

A sweet shop that always offers more than 30 kinds of cakes, and luxuriates with seasonal local ingredients such as Konatsu (March-September). Tosagiro eggs roll cake, Tosagiro is ideal for souvenirs.

The inn has a tavern that boasts fish dishes. You can eat a variety of sashimi set meals for 1500 yen by making a reservation until the day before. In addition to 2-3 points of sashimi, seared moray eel, and plenty of fresh vegetables, it is a perfect value. There is also a more luxurious 3000 yen course with the addition of taviebi and river shrimp. Accommodation is 2500 yen, dinner is 2000 yen.

The dining hall where the sea bream-farming fisherman wields his arms; the crisp-toned sashimi, the rice-meat tempura that is kneaded every morning, and so on.

It is close to the fish market, and you can enjoy fresh fish dishes because you use seafood that you can purchase immediately. In particular, Shimizu mackerel is an exquisite product, and the crisp and healthy fat paste is local. As for the dishes of Shimizu mackerel, reservations are better until 2 days in advance. Shimizu live mackerel sashimi for 860 yen and Shimizu mackerel for 750 yen.

Genso Parayaki shop, which continues for three generations of parents and children. 500 yen to 1000 yen for one piece of pork baked on an iron plate heated over a charcoal fire has a warm taste. The ingredients are surimi tempura, egg and leek, and the sauce is selected from four types. Currently vacuum pack sales can be started and sent.

Shimizu mackerel refers to sesame mackerel caught off Cape Ashuruu. At this restaurant, you can purchase it alive from the port and tighten yourself through the nerves along the spine when handling it, so you can enjoy the texture of Shimizu mackerel. Grilled mackerel sushi 1200 yen, takeaway 1300 yen.

A personalized tavern with a counter arranged in a fan shape toward the kitchen. You can taste dishes using the rich Kuroshio of the Shimanto River and the Pacific Ocean, such as the deep-fried blue seaweed tempura 720 yen, the fried shrimp shrimp 880 yen, and the tightened Shimizu Saba maki 910 yen. Check out the seasonal recommended menu at the store, such as the savory grilled mackerel sushi 1 cut 320 yen ~ and the natural ayu of Shimanto River. The budget is about 4000 yen.