We visited "Shibakin Nishi Tane" located in Nakahōri-ku, Fukuoka City.
This is located on the first floor of a building, about 5 minutes' walk from the "Tenjin South Station" on the Shichiku Line.
A luxurious interior filled with the warmth of wood, scattered throughout.
The seats include a counter and private rooms, so it seems suitable for both individuals and groups.
This restaurant, managed by General Nishida, previously served as the head chef at "Plaza Hotel" and "Hakata Miso Stew Torita". In 2014, he opened his current restaurant in White Gold. In 2022, the restaurant moved to Harukichi.
At Goh E Miyo, a Michelin one-star restaurant, they have achieved three stars.
The menu items received this time are as follows:
○一番出汁
○ Tea Bowl Stewed Crayfish from Hamabasho Port
○22キロクエの昆布出汁を使った酒蒸し料理。合馬のたけのこ
○平目のお造り 奈良漬け
○ニタリクジラ 尾の身と赤身
○에비와의 프라이, 간장을 포함한 재료를 사용해 만들어졌습니다. 사가 지방에서 가장 유명한 다시마를 사용했습니다.
○Tuna Tare Yaki – Ghost Oroshi
○Sashimi of Sliced Salmon
○佐賀中村牛雌のサーロインのすき焼き 九条葱
○田島米の土鍋ご飯
○自家製明太子
○Ishima's Happy Berry and Jelly with Mikanosugar
Although photos have been posted, every dish has been prepared with care and attention to detail.
The atmosphere inside the restaurant is very friendly, making it a comfortable place to spend time.
A little personal opinion…
It is said that if the processing of "NitaRikuWhale" is done improperly, the taste will become too intense.
The meat of the tail has a moderate amount of fat, but it is sweet and delicious.
The red meat was extremely fresh and tender.
If you look at the photo of "Saga Nakamura Beef Calf," I believe you will understand its beauty.
Eating it together with Kyojo Negi further enhances its flavor.
The last item is “handmade yuzuko.” The spiciness is moderate, but the umami from kombu is clearly present.
The freshness of the yuzu is also great.
Thank you for the wonderful meal. I had a great time.
