Live Squid Sashimi
Food: Mizuno Ryokan / Kenichiro Tachibana.
Vessel: Ryutagama / Takashi Nakazato, Taki Nakazato , Kenta Nakazato.
A long-established inn that welcomes you with samurai residence gate was relocated from the Nagoya Castle built 400 years ago. Karatsu and Yobuko are famous for their “Live Squid Sashimi”, and the contrast between the transparent squid and the roughness of the Ryutagama grilled ware is so beautiful. “Tonsan Namasu” (literally “sashimi for the lord”), which is associated with Taiko Hideyoshi, is also a specialty of Mizuno Ryokan.
Charcoal-Grilled Saga Beef and Sesame Tofu
Food: Chosetsuan / Takuya Sasaki.
Vessel: Torisugama / Masahiro Kishida.
Just like listening to the sound of snow, owner listened to the silent voice of his customers and respond to them with careful work. Sesame seeds ground in a mortar and slow-roasted Saga Beef. The dishes served in delicate and dignified Torisugama vessels express the chef’s philosophy.
Rolled Japanese-Style Omelet.
Food: Inaba / Katsuyoshi Inaba.
Vessel: Mitohgama / Rui Mitou.
Rolled Japanese-Style Omelet is simple yet has a strong presence, made by the owner who has extensive training in Kaiseki. We use a special soba soup that is a blend of several different soup stock. The beautiful and gentle yellow omelet blends perfectly into the soft-textured pottery created by Rui Mitou of Mitouｇama.
Karatsu’s Mukozuke
Food: Karatsu Sakamotoya / Ryo Sakamoto.
Vessel: Sakureigama / Sakurei Okamoto.
What the chef sensed from the abalone-shaped Chosenkaratsu bowl with its beautiful contrast of black and white was the elegance and generosity typical of Sakurei Okamoto. The ingredients that the chef naturally found were from the sea in Karatsu. This is a product that was created naturally and as it is, without any decoration, with the heart in mind.
Chirashizushi
Food: Karats Robata / Eiji Tsuchiya
Vessel: Yukikogama / Yukiko Tsuchiya
Seafood from Karatsu, home-grown shiitake mushrooms, sansho pepper, mitsuba leaves, and vinegared lotus, are all carefully selected ingredients, sprinkled over sushi rice. The “Akanekaratsu” pottery is Yukikogma’s unique glaze, named after the sunset sky, and brings a sense of peace to the dining table. The owner is a chef and his wife is a potter, and together they create a warm space.
Squid Salsa
Food : Tamatori / Mai Ito.
Vessel: monohanako / Hanako Nakazato.
When you see this vessel, you can tell who made it. When you look at the plate named Chakra, Hanako’s face comes to mind. I hear a voice saying, “Make it as you like!”. Freshly fried squid and sauce. The arrangement takes place naturally. The owner said that she would be happy, if people saw this dish and said “Tamatori”.
Earth and sea
“Spanish Mackerel Poire”
Food: Yuichi Yokota.
Vessel: Tonoyamagama / Naoto Yano.
The glaze poured onto a flat plate lose its place and floats on the surface of the vessel like a calm sea. Croquettes made from mackerel and mackerel belly caught by the owner himself. Crepes mixed with seaweed are inspired by waves and served with clam sauce. A single dish that expresses the energy of the flavors of the earth and sea.
Salt Rice Ball
Food: Arutokoro / Sunao Hirakawa
Vessel: Kentarogama / Kentaro Murayama
A pure white triangular rice ball held with exquisite care. There is a theory that rice balls imitate the shape of the mountain where the gods dwell, and that by eating them, people sought to gain the power of the gods. These rice balls are served in a dignified bowl made by Kentarogama’s Madarakaratsu.