“I often use seafood from Fukuoka prefecture—oysters from Itoshima in winter and anago (conger eel) in summer, for example,” says Chef Hidemoto Oshima. In summer, besides the eel, the chef likes to serve wild sea bream poiret (pan-fried), while winter is the season for Pacific oysters from Fukuoka prefecture, broiled to perfection. Using lots of vegetables grown in Fukuoka, he prepares dishes with great care, yet the atmosphere is casual, making it easy to drop in for a meal.
| Adress | Vintage Ohori 1F, 1-2-33 Torikai, Chuo-ku, Fukuoka |
|---|---|
| Tel | 092-752-0170 |
| Hours | 11:30–15:00 (Last order: 14:00) , 18:00–22:00 (Last order: 21:30) |
| Days closed | Sundays |
| Parking | One vehicle |
