福岡の遊漁料理と郷土料理　博多和食　志まづ

■We apologize for the inconvenience, but the facility will not be available on Fridays and Saturdays in March only.

[Appetizer] Layered yuba sashimi and hot spring tofu marinated in dashi broth

------------------------------------◆Specialty: Live Sashimi◆------------------------------------

[Boat-shaped platter] Directly delivered from the Genkai Sea! Live squid sashimi

[Assortment] Genkai Live Mackerel (Sesame Mackerel/Sashimi/Two Types)

We purchase live fish from Itoshima Nokita Fishing Port in Fukuoka using our own live fish trucks!

☆ Purchasing scene https://youtu.be/kRLFEpTlq1Q?si=TuTemTa3IVEEA85b

――――★―――――――☆*――――――――☆―★*――――――

[Strong Side Dishes] Hyuga Chicken Tataki (Sparkling Smoked)

◆ Open it and you'll be surprised! We'll lock in the smoke and bring it to you.

[Post-sashimi] Post-sashimi squid tempura

After your sashimi, enjoy some tempura.

[Oily dish] Spicy fried seasonal local fish

◆This month's dish is thick, handmade fried mackerel

[Lid-topped bowl] Thickly sliced braised pork cubes and hexagonal sweet potato topped with grated yam

Tender thick-cut braised pork in a lidded bowl

[Main dish] Mizutaki of seasonal local fish

Our specialty! Fish mizutaki (hot pot) made directly by the fishermen of Funakoshi Port

■One tabletop stove per person will be provided.

[Meal] Sakura shrimp tempura and rice with tempura tea

◆ Seasonal Shirasu shrimp are almost as delicious as Toyama white shrimp!

[Confectionery] Today's dessert

■Various additions are accepted

Fin sake (tiger pufferfish fin) - +500 yen per person

Marbled horse meat sashimi {50g per person} ・・・・・+770 per person

Abalone steak (natural product from Hirado)...+2,000 yen per person

3 pieces of nigiri sushi (tuna, flounder, and hirassu) - +1,000 yen per person

■ All-you-can-drink

Change to no all-you-can-drink plan: 1,000 yen discount per person

The menu changes slightly each month to reflect the fish in season.Please feel free to contact us for the following month.

◇Contents may change depending on the supply situation.

*The post-cooking method may change to simmered fish depending on the season.