A straw-burning flame is well-known for making katsuo no tataki—seared bonito. But this open-flame searing method is also great for isaki (grunt). Flash-searing brings out the aromatic qualities of the fish and melts the fat just the right amount to allow the umami flavor to come to the fore. One should also try the hot-pot dish motsunabe, made with seared offal meats.
| Adress | 4-3-14 Nishijin, Sawara-ku, Fukuoka |
|---|---|
| Tel | 092-822-6100 |
| Hours | 17:00–24:00 (Last order: 23:00) |
| Days closed | None |
| Parking | None |
