Ajidokoro Yano

This restaurant specializes in nukadaki, a local Kitakyushu dish that has been popular for centuries. Kenji Yano, who has experience as a fisherman and a fish market broker, selects the fish with his trained eye and his wife Sumiko cooks it using a simple fermented bed of rice bran without the use of any sake, shoyu, or mirin. In addition to the nukadaki set meal made with iwashi (sardines) or saba (mackerel), the kaisen-don seafood rice bowl with hirame (flounder) is also popular.