TOBIUME, a Japanese restaurant located in the suburbs of Kitakyushu City, about 10 minutes by taxi from Orio Station. Currently, it is said to be a referral-only registration system, and reservations are only available to those who have been recognized as friends. This time, I invited my dining companions to hold a meal party. We enjoyed the chef's carefully crafted dishes and spirit. The restaurant offers the finest seafood, vegetables, and meats that can only be tasted in this area, along with special sake pairings. The majority of the producers and customers are said to be locals, creating dishes that crystallize the pride of the local community. I have summarized my way of enjoying TOBIUME in this area. [1] Fish: Fish and seafood from the Kanmon Strait to Hakata Bay are purchased directly from fishermen while still alive. The main dishes are made from fish that are lively and fresh after being left in the restaurant's live fish tank overnight, but sometimes aged fish that have been matured for about a week are also provided. [2] Vegetables: Vegetables that are ripened to the last minute are purchased from local farmers in Kitakyushu City through a special route. The best vegetables among those grown in the vicinity are gathered, guaranteeing freshness and sweetness. [3] Grilling: The grilling process is crucial, with the outer layer being crispy and the flavor of the fish or meat's fat being maximized. The perfect finish, which does not leave any excess moisture typical of charcoal grilling, can be enjoyed. [4] Dashi (broth): The dashi broth is made using Okui Kaiseido's Rishiri Konbu (from the fishing village of Rebun Island, Okui Kaiseido's brewery, aged for 5 years, grade 1). When the lid is opened, the aroma of Rishiri Konbu fills the air. The dashi broth made from Rishiri Konbu has a clear transparency yet a sharp and distinct flavor. Just like the top-class kaiseki cuisine in Kyoto, you will be served a bowl where the dashi broth takes center stage, whether it's meat or fish. [5] Sake: Enjoy super rare sake at an incredibly reasonable price for the best pairing! There is no doubt that the dishes will taste even better. The restaurant has a spacious interior, but even for private reservations, the quality of the dishes provided is not compromised, with reservations limited to four people to pursue perfection. This commitment also translates into a high level of hospitality, providing high-quality service naturally. The exterior of the store has a slightly Western feel, while the interior is stylish like a French restaurant, with classical piano music playing in the background, allowing you to fully enjoy the food and sake in a relaxed atmosphere. The total bill for the meal was ¥24,000 + half pairing ¥6,800 + 10% service charge + 10% consumption tax, totaling ¥37,268. The photos are accompanied by explanations. It was a blissful experience. The theme of this meal was "Fumizuki - Kitakyushu, so delicious." The dishes included "Morning Dew," "Underwater Love," "Bone-Cut Cutlet Sandwich," "Dragon of Flavor," "Tide - Summer Seashore Story," "River - Fragrant Fish," "Warmth - Summer Winter," "Earth - This Taste is Good," "Harvest - Kanmon Strait Summer Scene," "Sweetness - Midsummer Fruit."

TOBIUME, a Japanese restaurant located at 3-14-11, Chiyozaki, Yahatanishi-ku, Kitakyushu City, Fukuoka Prefecture. From traditional Japanese cuisine to Kitakyushu cuisine, Chef Tashiro continues to evolve by focusing on local ingredients. The vegetables from farmers in Wakamatsu and Onga, seafood from the Hyogo and Buzen seas, and meat from Fukuoka and Kyushu are all used in the dishes. It is a 10-minute drive from Orio Station and a 5-minute drive from Honjo Station. The Chiyo-gasaki bus stop is right in front of the restaurant. Parking is available. The restaurant can accommodate 2-4 people per group. Non-smoking (with a smoking room available). Credit cards are accepted. The only option available is a seasonal kaiseki course that highlights the flavors of Kitakyushu for 24,000 yen (excluding tax). The course menu changes monthly. A 10% service charge is added for both lunch and dinner. A sake pairing course is also available: half (40cc) for 7,480 yen and full (80cc) for 9,900 yen (excluding tax). The restaurant is open from 12:00 to 15:00 and 18:00 to 22:30. Closed on Mondays (open on public holidays, with Tuesday being the day off). Awarded one star by the Michelin Guide Fukuoka, Saga, Nagasaki 2019 Special Edition. Foodlog Award 2023 BRONZE, 2023 Top 100 Restaurants. It has been a year since the last revisit review, and the course prices have not been updated. It is not ideal to keep the information outdated, especially when the reviewer takes many photos and provides detailed descriptions. I visited the restaurant in September of Reiwa 5. Reservations are now difficult to make for first-time visitors due to the limited seating availability, with only 4 seats for lunch and 4 seats for dinner. The restaurant is now recommended for accompanying regular customers. If you have any requests or would like to join me for a meal, please message akii. In September of Reiwa 5, I had another satisfying dining experience at TOBIUME. The udon mangetsu, baked in an oven, is becoming more popular during lunchtime. The restaurant offers a luxurious dining experience for one group at a time. The outdoor garden, maintained by Chef Tashiro, has lush greenery and a beautifully landscaped approach. The tables in the spacious dining area feature high ceilings with skylights, creating a unique dining atmosphere. The view of the Japanese garden during the meal is also delightful. This time, I opted for the seasonal kaiseki course and the half sake pairing. The course menu includes: "Wakamatsu Aonigiri" for a refreshing start, "Aisland" with abundant sea urchin, "Yasobi" with Hokkaido's new salmon roe, "Choyo" with a flavorful soup, "Shio" with a luxurious sashimi platter, "Kawakudari" with a rich bonito broth, and "Zansho" with a decadent abalone and tilefish dish. Each dish was a delight to the senses. Overall, it was a truly blissful dining experience.

Every month, I look forward to visiting TOBIUME. Even after coming here so many times, it still excites me. Guests for the day included a splendid "abalone" from Ashiya Fishing Port, continuing from the previous time. As the season makes it difficult to transport live ayu (sweetfish) from Tenryu River, they were prepared in a special way, and they were big and delicious. The theme for the 2023 New Sake Distribution Event by Niinoshu was "Sparkling Type," with the release of the second installment on June 6th, "Niinoshu Day" (Day of the Sixth Yeast). The red bottle, No.6 A-type spark, had a good aroma and a refreshing taste. The white bottle, "No.6 X-type," in its sparkling version, had a strong carbonation and a rich taste. Both were delicious. The meal started with a serving of abalone broth, which was rich in flavor and delicious. Following that, a dish called "End of Summer" was served, featuring large cuts of abalone, which were tender and very tasty. The sake "Kei" from Ooraku Shuzo in Shimane had a good balance of sweetness and acidity. Then, the dish "Tobisushi" was served, featuring ayu from Tenryu River transformed into "stick sushi" and served with grated cucumber. The dish was luxurious and delightful. The meal continued with a dish called "Mouranbon," featuring Sanawa somen, Kue (from Moji), and namafu. The dish was well-prepared with a flavorful broth and delicious ingredients. The meal also included high-quality somen noodles with a finer texture than usual. The sake "Juyondai Shirokumekorai" was served, a premium sake with a rich and gentle flavor that paired well with Japanese cuisine. The meal ended with a dish called "Stachys Swim," featuring swordfish, water spinach, and tomatoes from Aishima. The dish was well-prepared and delicious. Overall, the meal was paired with luxurious and delicious sake, including "Juyondai Sohko" and "Juyondai Soko." The meal also featured delicacies like red sea urchin and natural sea bream. The meal concluded with "Tobishu" sake, a sweet and fruity sake that was perfect for pairing with the meal. Finally, the meal ended with a dish called "Somen Again," featuring "Somen Ume" and seaweed dumplings, which were delicious and well-prepared.

"Japanese Cuisine TOBIUME" is a restaurant that I love, with Chef Tashiro leading the way. I have had the pleasure of meeting Chef Tashiro in Tokyo and Kyoto, but it has been about a year since I last visited his main base in Kitakyushu. I wish it were closer so I could visit every month, as it is truly my favorite restaurant. There are rumors that Chef Tashiro's culinary skills have been evolving even further, and I believe it, as he is always striving for improvement. Let's enjoy Chef Tashiro's world that I have been looking forward to. The drink pairing is undoubtedly the best in the world, and I look forward to indulging in it today. Cheers with the new Masayuki Special Distribution III Spark! Today, I want to enjoy the blissful experience of the six bottles of the Masayuki Special Distribution all together. I am truly grateful. The depth and beautiful flavor of the broth from steaming the 800g black abalone from Ashiya for 6 hours is simply amazing. I can't help but marvel at the incredible flavor of the abalone. The liver sauce is also exquisite. The steamed edamame chawanmushi with pear jelly and nori topping hidden underneath was outstanding. The abalone and liver sauce were heavenly, and the edamame chawanmushi was excellent, especially with the nori topping. Next, I encountered the Hidamari sake, which I had never seen before. The presentation and taste were both exceptional. The next dish featured the Brilliance Koi from Kamo Nishiki, which is famous for its fresh namazake. The dish was beautifully presented, and the flavor was pure and delightful. The dish with the blood-freezing bonito shavings and the ultra-thin Misawa cedar noodles, charcoal-grilled sea bream, and imperial wheat gluten was divine. The aroma was intoxicating, and the dashi was cleansing to the soul. The sea bream, noodles, and wheat gluten were all fantastic, but I was particularly impressed by the presentation of the wheat gluten. Unexpectedly, the Rainbow Bridge from Juyondai was served, with the White Clouds Returning being overshadowed by the overwhelming beauty of the Brilliance Koi. The Red Sea Urchin from Akaunidan on the Morning-Drawn Kue with Aonijima from Ogura, Niigata, and red algae salt was astonishing. The Red Sea Urchin's incredible texture, sweetness, umami, and transparency were all thanks to being bought at the fishing port in its shell. The Morning-Drawn Kue's texture was outstanding, and the Red Sea Urchin was truly remarkable."

Tobiume-san gets off at Orio station and heads to the north of Kyushu, where she enthusiastically agrees that it is a place known for delicious food. She enjoys the excitement of exploring new ingredients and solving culinary mysteries. The dishes she was served, including black abalone, sweetfish, and sea urchin, were truly exquisite. The menu included a variety of dishes such as the "Beginning Sake," "6-Hour Umami," "Tobishio Sushi," "Flavorful Ullambana," "Blue from Awa," "Warm Sesame," "Somen Again," "Earthly Mapo Eggplant," "Mizuho," and "Forest of Conifers." Tobiume-san's wine cellar also had a selection of Japanese sake, allowing for a perfect pairing with each dish. The experience was like a yearly celebration of Japanese sake, with each dish offering a unique and delightful taste. The dishes were filled with rich flavors and freshness, enhancing the overall dining experience. Each dish, from the slow-cooked abalone to the grilled tai fish, was a true delight. The meal ended with a delicious corn and saury rice dish, showcasing the chef's creativity and skill. The evening was completed with a selection of Japanese sake, including the special New Government Sake, which added a perfect finishing touch to the dining experience.

Every month, it's a joy to visit TOBIUME.^^ It's a happiness to be able to come here.♪ This time, there are even two special guest groups.^^ - A splendid black abalone... on the left is a steamed dish. It's exciting to think about enjoying it later.♪ - Ayu from the Tenryu River... they have grown since last month, but on this day, the ayu seemed to be unaware of their fate and acted up. (^◇^;) - The first sip "Morning Dew"... from a distance, it looked like a lemon to me (due to my nearsightedness + presbyopia), but it was actually morning dew corn. (^_^;) It was delicious, with a sweet corn flavor. This marks the beginning of the pairing. - Aramasa Spark collection... the 2023 distribution items for the club members. Naturally, they are difficult to obtain. This year's distribution consists entirely of sparkling wines. * Ecru Spark Clear... a sparkling wine made with the "Kairyo Shinko" rice from Akita. It has a clear taste and is delicious. * Cosmos Spark... a slightly cloudy sparkling wine made with "Kairyo Shinko" rice. It has a transparent quality and is also delicious. - Skin diving "One-sided love of the shore"... Oh my, the black abalone from earlier, and in this quantity. What a luxury. (≧◇≦) The black abalone, Shimabara somen, and liver sauce were exquisite. - DATE SEVEN (Dase Seven) SEASON 2... a sake made by seven sake breweries in Miyagi Prefecture. The main brands are "Katsuyama," "Suminoe," "Hakurakusei," "Yamawa," "Haginotsuru," "Urakasumi," "Koganezawa," etc. Both have a rounded flavor with mild acidity. I like this too.^^ - Boning "Cutlet Sandwich"... conger eel (Ashiya fishing port), parsley (Fukuoka), homemade tartar sauce (with homemade pickled onions). The conger eel cutlet is thick. The conger eel itself, including the coating, is delicious, but it's the homemade tartar sauce that goes well and is very delicious. - Ura Chiebijin, Extra Edition... Origarumi sake... a sweet and aromatic sake different from the regular Chiebijin. - Flavor "Dragon"... swordfish, eggplant, myoga. The bowl is beautiful, and the presentation is lovely. The dashi broth, generously topped with thickly shaved bonito flakes, is delicious as always. The swordfish is crispy on the skin side, adding a fragrant touch. The eggplant is soft and tender. - Juyondai "Mankou"... a sake said to be a phantom, aged for about 2 years at -6°C after being selected as a daiginjo sake. The umami, aroma, and richness spread in the mouth, and it's delicious. Just having this is a joy.♪ - Juyondai "Harimaya Nakatori Junmai Ginjo"... a delicate sweetness and umami spread in this fine sake. - Juyondai "Sakamirai Junmai Ginjo"... a junmai ginjo sake brewed with the sake rice "Sakamirai" that the former Takagi Tatsugoro spent 18 years developing. It has a good balance of aroma and a rich umami taste. - Tide "Summer Coast Story"... sea urchin (Anoka), ku-e (Wakamatsu), spear squid (Ashiya) - a luxurious lineup. The sea urchin grains are of the highest quality, and you can only enjoy such a selection here. It's sweet and delicious. The ku-e has a nice elasticity, and the spear squid is also sweet. - Yuki no Bijin "Yamada Nishiki No. 6 Yeast Super Dry"... as expected, it's super dry, with a crisp taste and no sweetness. It has a refreshing finish, and I like it too. - Warmth "Summer Winter"... sea bream, winter melon (Wakamatsu), moroheiya, okawasabi.

The day after enjoying traditional Japanese cuisine at a famous restaurant in Hiroshima, I extended my journey to Kitakyushu. I was fortunate to join Fuhito-san's reservation once again. I would like to express my gratitude to Fuhito-san for taking care of us for two days in a row. Thank you very much. This restaurant in Kitakyushu does not accept new reservations and is almost completely closed to customers from outside the prefecture. They focus on local customers to leave room for nearby residents and to prioritize locals who can still come to the restaurant even if transportation is disrupted. I learned that the restaurant used to accommodate many people, but there were various problems that arose from that. As a result, they now only accept one table per group per seating, which naturally limits the number of customers they can serve. Despite hearing such stories, I had the impression that the head chef might be very particular, but both the head chef and the hostess were very friendly and treated me, a first-time visitor, with no discrimination. Thank you very much!! Although the restaurant was quite spacious, there were only three of us as customers... It was a luxurious experience to have such a large space all to ourselves for the meal. On that day, we started with "Morning Dew"① Tea made from simmering the core of corn (produced in Wakamatsu, Fukuoka Prefecture) "Diving - Unrequited Love of the Seashore"② Black abalone (produced in Kashihara, Fukuoka Prefecture) [Steamed → simmered for 6 hours], black abalone liver sauce, black abalone jelly, hand-stretched somen noodles (produced in Shimabara, Nagasaki Prefecture) with fruit tomatoes (produced in Wakamatsu, Fukuoka Prefecture) on the side "Bone-cutting - Eel Cutlet Sandwich"③ Conger eel (produced in Ashiya, Fukuoka Prefecture) cutlet sandwich, free-range chicken egg & homemade 2-year pickled leeks (produced in Wakamatsu, Fukuoka Prefecture) & parsley (produced in Onga, Fukuoka Prefecture) & onions (produced in Wakamatsu, Fukuoka Prefecture) homemade tartar sauce, topped with plum flesh "Elegance - Dragon"④ Charcoal-grilled swordfish (produced in Ashiya, Fukuoka Prefecture), charcoal-grilled jade eggplant (produced in Wakamatsu, Fukuoka Prefecture), served with hidden beans (produced in Wakamatsu, Fukuoka Prefecture), with a dashi soup made from Rishiri kelp (produced in Senpoushihama, Rishiri Island, Hokkaido, stored for 5 years by Okui Suisendo) and freshly shaved bloodless dried bonito flakes (produced in Makurazaki, Kagoshima Prefecture, from skipjack tuna backbones caught in the nearby sea) "Tide - Summer Seashore Story"⑤ Red sea urchin (produced in Shimonoseki, Yamaguchi Prefecture) [Chef Tashiro hand-peels the live red sea urchin just before serving]⑥ Akou (formal name: Kijihata) (produced in Wakamatsu, Fukuoka Prefecture)⑦ Isagi (produced in Kashihara, Fukuoka Prefecture) Condiments: Hikimi wasabi (produced in Hikimi, Shimane Prefecture), green yuzu (produced in Wakamatsu, Fukuoka Prefecture) "Mountain Stream - Fragrant Fish"⑧ Charcoal-grilled sweetfish (produced in Tenryugawa, Nagano Prefecture), watermelon (produced in Wakamatsu, Fukuoka Prefecture, Wakamatsu Queen) & cucumber (produced in Wakamatsu, Fukuoka Prefecture) jellied "Warmth - Summer Winter"⑨ Winter melon (produced in Wakamatsu, Fukuoka Prefecture), okuwakame seaweed (produced in Wakamatsu, Fukuoka Prefecture), mizuna (produced in Wakamatsu, Fukuoka Prefecture), and red snapper (produced in Ashiya, Fukuoka Prefecture) in a broth made from fish bones "Earth - This Taste is Good"⑩ Roast beef of Iki beef (produced in Iki Island, Nagasaki Prefecture, A5 rank #12, top grade), served with Andes red potatoes (produced in Wakamatsu, Fukuoka Prefecture), pumpkin (produced in Wakamatsu, Fukuoka Prefecture), corn (produced in Wakamatsu, Fukuoka Prefecture), and bitter melon (produced in Wakamatsu, Fukuoka Prefecture) "Mizuho - Summer Seascape of the Kanmon Strait"⑪ Kanmon octopus (produced in the Kanmon Strait, Fukuoka Prefecture, female), edamame (produced in Shimonoseki, Yamaguchi Prefecture) mixed rice (rice: produced in Fukuoka, Genkitsu)⑫ Hakata bunashimeji mushrooms (produced in Fukuoka Prefecture) & sweet red pepper (produced in Wakamatsu, Fukuoka Prefecture) in the broth of conger eel (produced in Ashiya, Fukuoka Prefecture) miso soup (blend of Kakukyu's Hatchobori miso & Kuno's Taishiro miso & local red miso)⑬ Pickles (thinly sliced lotus root)

During a gourmet expedition, I had the opportunity to visit the Japanese restaurant TOBIUME in Kokura. I am truly grateful to the organizer, Mr. F, for inviting me to such a special occasion. It took about 30 minutes by train from Kokura to Orio Station. This was my first time getting off at Orio Station. There is a medical university in the area. It's about a 10-minute taxi ride from the station to the restaurant. The restaurant looks like a Western-style house. Chef Tanaka and his wife welcomed us. There is only one table for each lunch and dinner service, accommodating four people each. The menu for the meal was provided by Mr. F. It was detailed and easy to understand, bringing back memories of that moment.

After 5 months, I was finally able to visit the restaurant. I can't visit frequently from Miyazaki, but I want to visit regularly a few times a year. It's a precious and irreplaceable time. This time, I had to stay in Fukuoka city, so I took a JR train from Hakata Station for the first time and then a taxi to the restaurant from Orio Station. First, I met the staff with big smiles. Seeing their smiles made me so happy. Before the meal, the ingredient of the day, "ayu from Tenryu River," was served. The ayu was quite large and swimming energetically. Next, the exquisite course started. The first dish was a corn tea made from the core of corn. It had a gentle sweetness and aroma. The wine pairing started with a Champagne called "Chapee." The next dish was abalone, handmade soba noodles, and ripe tomatoes with a rich liver sauce on top. The abalone was plump and moist, like a lump of umami. It was truly delicious. The next dish was a katsu sandwich made with deep-fried conger eel. It was served with homemade tartar sauce made from local ingredients. It was amazing. I wanted seconds. Then, they showed me a thickly shaved bonito flake, which would be used in the next dish. The dashi was knockout delicious. The next dish was a soup with swordfish, eggplant from Kitakyushu, and Moroccan green beans. It was paired with a delicious sake called "Juyondai." The sashimi dish included two types of red sea urchin and other seafood. The sake pairing was a French wine from the Loire region. The next dish was grilled ayu from Tenryu River served with a refreshing jelly and vegetables. It was paired with a sake from Nagasaki. The last dish was winter melon and sea bream cooked together with seaweed and okra. It had a hint of ginger and was delicious.

Every month, I eagerly look forward to visiting "TOBIUME" and always arrive with a sense of excitement. The decorations are changed every month, and this month there was a Tanabata decoration. So cute! The guest of the day was "Ayumedaka from the Tenryu River," a high-quality item. Whether knowingly or unknowingly, it caused quite a stir. - "Ume Rain" as the first drink: Green plums soaked in syrup and mixed with carbonated water, creating a refreshing and delicious drink. - "New Politics No.6, A-type": A special edition released once a year with a polished rice ratio of 66%, offering a taste of umami characteristic of Japanese sake. - "Japanese black tea + pink pepper + milk": A delicious combination that was enjoyed with the meal. - "Himuro's Heat Relief": Featuring red sea urchin from Shimonoseki and water moon tofu made with onions, a luxurious dish that combines the rich flavor of sea urchin with the gentle taste of onion-made tofu. - "Akabu: Summer Sake 'AIR'": A limited edition sake with a refreshing aroma and taste that my husband particularly enjoyed. - "Iyobonoito: Super Express 'Mikami'": The highest-grade somen noodles, thinner and smoother in texture than the regular version, presented in a playful dish inspired by Tanabata. - "Makurazaki Bonito Flakes": Grated thickly to bring out a rich umami flavor. - "Tatsu no Otoshigo: Junmai Daiginjo 'Akita Sake Komachi'": A refined sweetness and umami with a good drinking experience. - "Fourteen Generations: Junmai Ginjo 'Akaban Oicho'": Fruity aroma, light acidity, and sweetness, resulting in a delicious taste. - "Fourteen Generations: Junmai Ginjo 'Harima Yamada Nishiki'": Slightly sweeter with a lingering aftertaste, both variations were deemed delicious. - "Hoshino Seicha's 'Blue Oolong Tea' + wasabi": A perfect match with sashimi, where a hint of wasabi added to the tea created a delightful balance. - "Shio: Rainy Season Sky": Featuring high-grade red sea urchin, lightly seared belt fish, and fresh catch from Isaki, creating a luxurious dish with exquisite flavors. - "Ippaku Suisei 'Aiyama'": A favorite sake that unfortunately I couldn't enjoy, known for its fruity flavor and richness. - "Sparkling made with corn": A sparkling drink made with corn, which I found delicious due to my preference for carbonated beverages. - "Seiryu: Bouncing": The Ayumedaka from earlier was expertly grilled to resemble a jumping fish, accompanied by morning-picked corn fritters, creating a dynamic and artistic presentation.

Fukuoka Prefecture, Japanese cuisine department 1st place. Currently, only one reservation is accepted for both lunch and dinner, and reservations for new and referral customers are not accepted. I have been out of touch during the Corona pandemic, but I am really grateful to be able to connect like this. I am thankful to the head chef, the landlady, and the people who join me. My enjoyment during this time is the salt-grilled sweetfish from the Tenryu River and the corn fritters. The visual is cute, and the taste is good. Of course, the other dishes are also wonderful, and I was very satisfied on this day. The pairing on this day was also amazing! Before I knew it, there were a total of 20 varieties, and I was so happy that it took my breath away. Minazuki - "Kitakyushu is delicious." Beginning with a cup of tea - "Rainy season" Himuro - Cooling off Tanabata - Orihime's thread Umami - Concentrated Tide - Rainy season sea pattern Seiryu - Splashing Warm taste - Summer fruit Daichi - Two melons Mizuho - One taste Foresight - Yame's new greenery.

Every month, I look forward to visiting TOBIUME and this time was no exception. The window decorations change every month, and this month it was cute teru teru bozu dolls. I enjoyed a cup of "Hatsudzumi" new tea, which was sweet and delicious. A special guest, a splendid tiger fish, made an appearance and I loved the taste. The meal was delightful as always, with a variety of dishes to enjoy. The sake selection was superb as well, including the limited edition "Yama Yu Miyamakyo" from Shinsei Sake Brewery. The meal continued with dishes like "Crying While Peeling Onions" and "Squid-wrapped Lettuce," each one delicious and unique. The evening included top-notch sakes like "Imada Daiginjo" and "Juyondai Nakadori Daiginjo." The meal concluded with a flavorful dish of "Naturally-bitter Ayu" and "Nostalgic" soba noodles. Overall, it was a fantastic dining experience filled with delicious food and exquisite sake.

Every month, I look forward to dining at TOBIUME. However, recently there have been more travelers at Hakata Station than before the pandemic, and you need to line up early for the Sonic (limited express train) free seats (requires a limited express fee) to secure a seat. But the joy that awaits after is worth it. The special guest today is "Goma: Shirako (cod milt)" - a rare delicacy, thank you as always. The tea served was "Hanamatsuri" - delicious with a sweet flavor. The new sake "Invisible Pink Unicorn" from Shinsei Sake Brewery is exquisite, with a good balance of sweetness and acidity. The dish "Shinryoku" was colorful and tasted like spring with ingredients like fuki, concentrated tomato, asparagus, snap peas, and squid, all complemented by miso with tree buds. The "Nouveau BY2022" new sake was fresh and elegant, perfect for Japanese cuisine. The dish "Niebana" featured a delicacy - purple sea urchin from Kashihara Fishing Port, which was rich and flavorful. The "Daiginjo: Tobitsuki" from Eikun was a rare treat, delicate yet rich in flavor. The "Mountain Shirako" was a delightful dish with a creamy texture and a delicious taste. The "Ginpu" sake from Kuroki Honten was a refined sake with a subtle sweetness. The dish "Uguisu" was visually stunning, with a beautiful lacquer design and a delicious broth made with Makurazaki bonito. The "Ryuno Otoshiko" from Juyondai was a limited edition sake with a harmonious blend of sweetness, acidity, and umami. The "Kuronawa" Daiginjo from Juyondai was a rare and fruity sake with a refreshing finish. The dish "Me ni Aoba" featured "Hatsukatsuo" (first bonito), which was seared lightly and served with plenty of grated daikon and ponzu sauce, along with Ishidai (striped beakfish) that had a rich umami flavor. The "Ohmine Junmai 3grain" sake was unique and delicious, with a muscat-like freshness and a rich rice flavor. The dish "Sasayaki" included fried Amadai (tilefish) from Moji, Wasabi from Hayama, and purple sea urchin from Iwaya, all of which were expertly seasoned and delightful to taste.

I'm excited to see what kind of amazing experience awaits me in April as I continue to visit this restaurant. The food was all delicious, but my favorite was the soft yet chewy texture of the white asparagus and bamboo shoots. It had a unique sweetness, a rich aroma, and no bitterness. It was the most luxurious dish of bamboo shoots I've ever had. The pairing was as always fantastic, with a total of 18 different drinks this time. The chef and the hostess both explained the dishes and pairings in detail, making it a truly memorable dining experience. The tea served at the end was also delightful, symbolizing the arrival of spring with its flavors.

On the second day in Kyushu, I visited TOBIUME restaurant. I took the Shinkansen from Kagoshima to Kokura, and then got off at Orio station on the JR Kagoshima main line. It's about a 10-minute taxi ride from there. As soon as you enter, you can feel the elegant atmosphere. The special course for the day (menu provided by the restaurant) cost a total of 32,428 yen, including food, half-pairing, service charge, and consumption tax. The theme of the meal was "Yayoi - Kyushu is delicious." The dishes included items like roasted tea with cherry blossom leaves, sea urchin senbei, charcoal-grilled red and white sea bream, and more. The meal ended with a dessert of strawberry mochi and drinks like sparkling water and coffee. The alcohol menu featured various sake options from different regions.

Gourmet Tour in Kyushu, Day 2... With the help of dear foodie friends, we managed to secure a reservation at the highly sought-after Japanese restaurant TOBIUME, known for using local delicious ingredients and serving rare and precious Japanese sake. The theme of today's gourmet tour, organized by the planner, is "Yayoi - Delicious North Kyushu." Chef Tashiro, who is particular about local ingredients, prepared exquisite dishes using freshly caught purple sea urchin, slowly grilled bamboo shoots, and other local delicacies such as Yokowamaguro, Shiraganadai, and Shiro Mirugai. The flavors were outstanding, enhanced by rare and valuable Japanese sake like Kuro Ryu, Nabeshima, and Juyondai. TOBIUME is a charming restaurant that lives up to its Michelin star reputation. I would love to keep coming back if given the chance. A big thank you to the planner for this wonderful experience! Total cost for today's menu was 32,428 yen.

I am so happy to be able to visit here again. The second day of the Kyushu tour brought us to "Japanese Cuisine TOBIUME". Is there any other restaurant in Kyushu, or even in Japan, that can compete with the food and pairing here? For sake lovers, this place is like heaven. Last time I was overwhelmed by the amazing Shinsai festival, but the pairing at TOBIUME is only possible because of Chef Tashiro's fantastic dishes. This time, I visited with a slightly calmer mind to enjoy the chef's dishes along with the pairing. Let me write a little about the impressive dishes: - Uni: The uni was visually stunning and the combination of uni and sweet onion was creamy and rich. The nori rice cracker added a nice accent. Absolutely delicious. - Dashi: The comforting aroma of kombu in the dashi was beautiful and the red sea bream paired with it was very tasty. A perfect harmony of flavors. - Bamboo Shoots: The bamboo shoots had a sweet and fragrant aroma when grilled over charcoal. They were sweet, crunchy, and delightful to eat. - Luxurious Rice Dish: The accompaniments to the rice, such as grilled mackerel and yellowtail sashimi, were so luxurious that they could have been main dishes. The fresh rice was also a delight to eat. And of course, TOBIUME is known for its unique and amazing pairings. Let me write about some of them: - Soga Pere et Fils Sparkling Blanc de Blancs 2010: A 10-year aged sparkling wine made in the Champagne method. It had a crisp taste and was a perfect way to start the meal. - Kokuryu Ishidaya & Nizaemon & Muni 2016: Starting with Ishidaya, then Nizaemon, and finally Muni 2016, all made from Yamada Nishiki rice. Each had its own unique nuances, with Muni 2016 standing out for its fruity yet gentle profile. - Shichida Black Rope & Gokujyo Shirohaku & Kakushin Junmai Ginjo: A luxurious tasting of three different sake made from Yamada Nishiki rice. Each had its own distinct characteristics, with the Black Rope being particularly outstanding. These are just a few highlights from the wonderful experience at TOBIUME. The pairings were exceptional and truly made the dining experience unforgettable.

Every month, I look forward to visiting TOBIUME. On this day, I was excited to be there once again. - Starting with "Sakura Hojicha" ... the roasted tea was delicious, with a nice cherry blossom aroma. Even a small amount can have such a strong fragrance. - Black Dragon "Muni" ... a rare sake that is difficult to obtain through bidding. Aged for over 5 years, this 2016 bottle is priced at almost 200,000 yen for a 720ml bottle. The pairing with this sake is a unique experience that can only be found here. - Iso "Uni Senbei" ... featuring purple sea urchin, new onion, and Ariake seaweed. A luxurious dish with a generous amount of sea urchin, a rare treat. - Shinsei "Akizakura (Cosmos) 2019 Namazake" ... a refreshing and clear sake made with the "Kairyo Shinko" rice. A beautiful expression of support from the brewery. - Umi to Yama "Seasonal Encounter" ... featuring Gamashima bamboo shoots and Aishima wakame. The bamboo shoots are a rare find this year, and the combination with wakame is delightful. - Hiran (Hiraniko Nikomaru) ... a light and refreshing sake that I enjoyed. - Sumi "Teppo" ... featuring white mirugai, asparagus, spring onion, and vinegar miso. The white mirugai was delicious and paired perfectly with the asparagus and vinegar miso. - Nabeshima "Blossoms Moon Junmai Ginjo" ... a sake with a label perfect for spring, and a delightful taste. - Jiki "Sakura Saku" ... featuring Amadai fish, fu, and fuki. A beautifully presented dish with a high level of craftsmanship. - Juyondai "Gokujou Morohaku Junmai Daiginjo" ... a luxurious sake with a rich umami and elegant aroma. - Juyondai "Kakushin Junmai Ginjo" ... another delicious sake with a balanced flavor profile. - Genkai Nada "Umisachi" ... featuring tuna, squid, and purple sea urchin. A luxurious combination of seafood. - Imada "Junmai Ginjo Yamada Nishiki Muroka Namazake" ... a sake with a clear taste and umami characteristic of Imada. - Ne "Takenoko no Sato" ... featuring Gamashima bamboo shoots, anago, and snap peas. A delicious dish with a croquette made from bamboo shoots and anago. - Masamune "Junmai Daiginjo Betsuden Premium" ... the highest grade sake from the brewery, with a fruity sweetness and refreshing taste. Overall, the experience at TOBIUME was exceptional, with each dish and sake offering a unique and delightful taste.

Every month, I eagerly look forward to visiting TOBIUME. Oh, there are hina dolls! Special guest appearance - fantastic! This month, I had the pleasure of meeting the 5kg fugu shirako and I was thrilled. The beautiful red snapper, prepared with precision, is a high-quality delicacy that I love, so I'm happy to see it. The event began with the scent of peaches in the oolong tea. The special sake for the 170th anniversary of Shinsei, "Rikyu 132," with a unique smooth flavor that is delicious and easy to drink. The "Kuromatsu" and "Nisemon" from Kokuryu are high-end sake that is only sold once a year, both equally delicious. The "Kaiawase" dish for the "Joshi" festival on March 3rd included red clam, rapeseed blossoms, snap peas, sweet spring, and Tosazu jelly, all with great flavors. The seasonal "Sasayaki" sake from Isojiman is rich and aromatic, perfect for Japanese cuisine. The "Yakimochi" dish with shirako was a delight, creamy and delicious. The "Aiyama" sake from Yamagata Masamune is made from Aiyama rice, clear and flavorful. The "Kokonotsu no Ana" dish featured lotus root with a beautifully crafted broth, a high-quality soup. The "Daikokujyojo" and "Honjo Arasagari" from Juyondai were both exquisite, showcasing the brand's rich and aromatic flavors. The "Fuyu no Tatakai" dish with fugu tataki and shirako was a delightful combination. The "Senbon Nishiki" sake from Eikoh is vibrant and rich, typical of the brand's style. Finally, the "Uroko" dish with sweet snapper prepared in a unique way was a highlight, with a crispy texture and delicious flavor.

This was my first visit to TOBIUME this year. Once again, I drove to Kitakyushu (this time staying overnight in Fukuoka for some errands) with excitement to meet the staff at the restaurant. I opted for the chef's special course and half-pairing. We enjoyed the seasonal flavors of February. - Beginning: "Peach Festival" with white peach oolong tea. We started with New Year's Day sake from Niigata, with a label featuring a rabbit. We also tried a unique sake made with white koji. - Refreshing: "Spring Under the Snow" with turnip steamed with thick saury from Wakamatsu. We were amazed by the size of the natural tiger puffer white roe from Yamaguchi. - Festive: "Shellfish Assortment" with red clam from Ube, along with spring vegetables in gentle Tosazu vinegar. We enjoyed various types of sake, including Jikagumi and Origarumi. - Luxurious: "Jealousy" with charcoal-grilled white roe served over rice and seaweed. We paired this dish with a delicious sake from Hiroshima. - Astringent: "Nine Holes" with lotus root manju from Iwakuni. We were delighted to try three different types of sake, including Junmai Daiginjo. - Seafood: "Winter Tatak" with seared natural tiger puffer. We paired this dish with a white wine from Nagano. - Treasures: "Scales" with sweet sea bream from Moji prepared with a balsamic sauce. We enjoyed this dish with a red wine blend from Bordeaux. - Earth: "Delicious Beyond Words" with deep-fried red sweet potatoes and Miyazaki beef chateaubriand. We also tried two types of aged sake. - Prosperity: "Boneless" with a flavorful rice dish made with burdock, shiitake mushrooms, radish leaves, and tiger puffer. We also had white cabbage mentaiko and miso soup made from tiger puffer broth. - Sweet: Warm chocolate dessert with vanilla ice cream. Once again, we were treated to an amazing dining experience with exceptional food, sake, and hospitality. We are grateful and look forward to our next visit. Thank you for a wonderful meal.

Every month, I look forward to visiting TOBIUME, and even on the taxi ride from Orio Station to the restaurant, I can't help but skip with excitement. The first special guest to appear was the magnificent "Shirako-sama" of tiger puffer fish. It's hard to convey the size, but it was truly impressive. I was hoping to see it, and I'm so happy. My excitement was at its peak at this point. The menu included: - Daifuku tea: a New Year's treat with Yame tea, homemade pickled plum, and kelp. - Shinsei "Reiwa 5th Year New Year Junmai Shiboritate": a fresh and easy-to-drink sake. - Mackerel and Miwa Somen "Kamisugi": beautifully cooked mackerel with exquisite presentation. - Tazake NEW YEAR Bottle 2023: a refreshing and delicious sake. - Homemade ink and rice cake: a luxurious dish with a generous amount of ink inside crispy rice cakes. - Hiroki "Special Junmai First Press": a delicious sake with a fresh umami and light acidity. - Warm "Oni Oroshi": a dish with deep-fried Shirako-sama and plenty of grated daikon. - Juyondai "Kuronawa": a sake with elegant umami and a rich aftertaste. - Juyondai "Junmai Ginjo Funatare": a sake with a good balance of umami and acidity. - Sea delicacy "Kanmon Strait Winter Scenery": fugu sashimi with a delightful ponzu sauce. - Imada "Tokuto Omachi Junmai Daiginjo": a sake with high umami and richness. - Luxurious "Sake Thief": a dish with a large and creamy Shirako-sama, and a delicious brush soy sauce. - NEXT FIVE: a sake unit formed by five sake breweries in Akita Prefecture, with a refreshing and well-balanced taste. - A secret guest appearance: a French truffle, adding elegance to the dining experience. - Daichi "Ushikatsu": Miyazaki beef Chateaubriand cutlet, a luxurious dish on its own. Overall, it was a delightful dining experience with a variety of delicious dishes and sake pairings.