As I was strolling through Nakasu, I stepped into a small izakaya that caught my eye. It was already late, and I was told that many items had sold out. I had no choice but to select from the remaining few dishes—but each and every one turned out to be exceptionally delicious, to my surprise. The quality clearly stood out, and I understood why so many items were already gone.
The standout of the night was a delightfully round, charming little item that caught me off guard: satsuma-age. At first glance, I thought it might be tsukune or even takoyaki, but one bite revealed its true identity. Though just satsuma-age, it had a fluffy texture and a rich, savory fish cake flavor that spread beautifully across the palate—it completely took me by surprise. Honestly, the dish was so well-crafted, it felt almost wasteful to enjoy it while tipsy.
It was a shame that all the sashimi offerings had already sold out—that’s my only regret. Next time, I’ll make a point of arriving earlier, aiming to try the local specialty: goma saba (mackerel with sesame sauce).
ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
中州を闊歩しながら、小さな居酒屋にはいりました
時間帯が遅く、既に売り切れ多数と言われ、残っている数品から選ぶしかありませんでしたが、その一品一品が驚くほど美味しく驚きました
他とは違うと感じさせられるほどのクオリティで、売り切れ続出も納得です
今日のヒットが、丸くかわいらしい形をしたさつま揚げでした
つくねかたこ焼きかと思いながら口に入れると…なんとさつま揚げでした
単なるさつま揚げなのですが、ふわっとした食感と濃厚なすり身の旨味が口いっぱいに広がり、驚きました
酔ったまま味わうにはもったいないほどの完成度です
お造り類はすでに完売しており、その点だけが心残りです
次回はぜひ、九州名物のごまさばを目当てに、もう少し早い時間に訪れたい
後で気づいたのですが、百名店のお店でした、この美味しさに納得です
As I was strolling through Nakasu, I stepped into a small izakaya that caught my eye.
It was already late, and I was told that many items had sold out. I had no choice but to select from the remaining few dishes—but each and every one turned out to be exceptionally delicious, to my surprise. The quality clearly stood out, and I understood why so many items were already gone.
The standout of the night was a delightfully round, charming little item that caught me off guard: satsuma-age. At first glance, I thought it might be tsukune or even takoyaki, but one bite revealed its true identity. Though just satsuma-age, it had a fluffy texture and a rich, savory fish cake flavor that spread beautifully across the palate—it completely took me by surprise. Honestly, the dish was so well-crafted, it felt almost wasteful to enjoy it while tipsy.
It was a shame that all the sashimi offerings had already sold out—that’s my only regret. Next time, I’ll make a point of arriving earlier, aiming to try the local specialty: goma saba (mackerel with sesame sauce).