Tamazushi

The restaurant owner, Takatoshi Hirata, is also a professional fisherman, so he prepares and serves the seafood that he himself catches in the Ariake Sea. Wild tai (sea bream) and other seasonal fish in hand-pressed nigiri have been popular with the local community for over 40 years. One can also get fatty etsu (Japanese anchovy) as sashimi between May and July, and sometimes wild unagi (river eel) from the Chikugo River. Also popular are the sushi rolls that use a brand of scallions, Hakata Yokanegi, grown in Okawa.