嗣味 — Restaurant in Fukuoka

As a foodie who lived in Japan for over 5 years, I have a lot of experience with omakase. I’d heard for years (among other foreigners and Japanese natives alike) that Fukuoka has some of the best food in Japan. After leaving Japan due to COVID, I was finally able to return for an extended vacation and made sure to stop in Fukuoka for some of its famous food.

Let me tell you, I’ll remember our stop at 嗣味 for years to come. No exaggeration, this was probably the best omakase course I’ve had in Japan, anywhere actually, to date. Now this could be due to a lot of determining factors; the ingredients in season when I went may have just been particularly to my liking or perhaps the 大将 and his team were just in a particularly good flow.

But what I know for sure is that I still remember the exact dishes and the exact order they were served in, despite the fact that you may want to refrain from taking pictures inside. That is how much I was in awe of the entire meal: all hits, no misses. The restaurant seems up and coming, but I have extremely high expectations for the master running this spot. His taste for complementary flavors, while still allowing the star ingredients to shine was impeccable. If you’re a fan of fine dining and in the Kyushu area, do not overlook this spot!

If I get the chance to return to Hakata in the coming months, I’ll...

We’re so glad to have booked the lunch here, the two young and talented chefs prepared an exquisite lunch for the two of us today. The place has an intimate yet comfortably cosy atmosphere (and we happened to be the only guests for lunch today). We were foreigners with limited Japanese language. Despite the language barriers, they tried to have conversations with us and explained to us in English where they can. The dishes are exquisitely prepared, and not overpowering the original flavour. We’re truly grateful for their warm hospitality and their remarkable dedication to crafting dishes that are both delicious and true to their authentic...

【Checkポイント】 ■季節で食材が変わる福岡で人気の日本料理 ■コースの所要時間: 2時間20分

季節で食材が変わる福岡で人気の日本料理 郷土料理嗣味 。

薬院駅から徒歩10分程の閑静なエリアにある店舗。

外観は店名の入った看板の灯りで照らされる落ち着いた店構え。

内観は調理場の距離も近く目の前でライブ感も楽しめるカウンター8席の空間。

井上長嗣大将は京都のたん熊本店、やげんぼりで7年修行を積み、京味出身の兄が独立した味享の立ち上げにも参画。2020年に福岡で独立して今やかなりの人気店に。

嗣味では福岡近郊の季節で食材が変わるのが特徴。 1〜3月は下関南風泊漁港の天然虎河豚5kg 4〜6月はジビエ 7〜9月はうなぎ 10〜12月はクエ

今回は5kg upの虎河豚を色々な食べ方で堪能。

■糸島酒粕汁、白石蓮根饅頭 風味と食感の良い蓮根はふわふわの生地で饅頭に。酒粕のコクも良く温まる一品からスタート。

■虎河豚てっさ 塩、糸島橙ポン酢、胡麻油塩、あん肝ポン酢で。 弾力ともちもちさもあるかなり身の質感が良い河豚。

■河豚ぶつ 身をタタキ、てっぴ、白子ポン酢和え。 白子とポン酢があれば河豚は間違いなく美味いことが改めて分かる。

■虎河豚白子の軍艦、煮凝り、唐墨大根 白子の濃厚な旨みを香り高い海苔に合わせて。煮凝りの旨みと上品さ、唐墨大根と日本酒が進むセット。

■虎河豚唐揚げ サイズも大きく食べ応えのある唐揚げも美味い。

■糸島胡麻、博多春菊、冬子椎茸、麩の和物 国産胡麻の風味が良い。今や胡麻の国産率は1%と言われるので貴重。

■焼き虎河豚、身皮 身の上部についた皮。弾力と歯の入るシャキッとした食感が良い。

■焼き虎河豚、真ん中の皮 身皮を三河と見立て隣町が静岡の東都海なのでそう呼ばれる遊び心。それぞれの部位の弾力や食感の違いを楽しめる。

■虎河豚しゃぶ 新玉ねぎすりながしポン酢、ネギラー油で色々な部位を更にいただく。玉ねぎすりながしポン酢がかなり美味い。

■豊作和牛時雨煮、自家製明太子、山芋漬物 ■蕾菜、あご出汁土鍋ご飯 ご飯のお供と一緒に蕾菜のほっこりした食感と香りを楽しめる優しいご飯を。

■河豚雑炊 河豚しゃぶの残りの出汁の優しさがきいた雑炊は卵も入れず素材の美味しさを堪能。

■喜界島そら豆きな粉、あまおう大福 最後は苺大福でコース終了。

おまかせコース ■糸島酒粕汁、白石蓮根饅頭 ■虎河豚てっさ ■河豚ぶつ ■あん肝ポン酢わかめ ■虎河豚白子の軍艦、煮凝り、唐墨大根 ■虎河豚唐揚げ ■糸島胡麻、博多春菊、冬子椎茸、麩の和物 ■焼き虎河豚、身皮 ■焼き虎河豚、真ん中の皮 ■虎河豚しゃぶ ■豊作和牛時雨煮、自家製明太子、山芋漬物 ■蕾菜、あご出汁土鍋ご飯 ■河豚雑炊 ■喜界島そら豆きな粉、あまおう大福

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