やちよ 只管 （馬出九大前）　モダンな要素も入る日本料理 : 口福ヤマトモの食日記 : Yachiyo Shikan

● Number of visits: 1 This is a Japanese Cuisine restaurant located near the main gate of Kyushu University Hospital in Umade. The owner trained at the famous Kyoto Ryokan Hiiragiya. The restaurant has a solid foundation, but also has a modern twist, making it a convenient restaurant, especially for those associated with Kyushu University Hospital. Since photos of food cannot be posted on social media, the only photo I have is of Rosanjin's plate in the restaurant. Sorry. I ordered the 10,000 yen course. There are also Other dishes priced at 15,000 yen and 20,000 yen. Steamed scallops with rice and Domyoji flour The milky nuance is said to be butter It is topped with powdered bottarga. It is probably intended to protect the stomach before drinking alcohol, but it was an interesting modern twist. Watari crab and chrysanthemum greens in soybean yolk vinegar A classic dish. The yolk vinegar is mellow and sweet Sea bream kombujime This was a delicious maple leaf sea bream. Squid, sea urchin, yuba The quality of the sea urchin was also good. I heard that it was a remnant of the red sea urchin from Iki. Coarsely ground sesame tofu with sesame seeds. The roasted sesame has a wonderful aroma. When you bite into it, the flavor overflows. Salt-grilled barracuda aged for 3 days Grilled shiitake mushrooms grilled on a cedar board The flavor of the barracuda is amazing. At first I thought it was dried in the wind, but it was salt-aged. Oyster and turnip with white miso sauce and the scent of yuzu A dish that is typical of Kyoto. It was elegant and went well with Oyster and turnip. Shrimp potato, deep-fried Fried food with pumpkin sauce Was the pumpkin sauce a little sweet? White rice It is said to be rice from Fukuoka, but the flavor is wonderful and the white rice itself is delicious. Nara's Daishiro persimmon Zenzai The slightly dried persimmon-like nuance is said to come from the use of alcohol (I forget what alcohol it is). There was also sake, Shinsei, and local sake, which are brands that you don't often see. The champagne was Cristal!! The list starts with wines from Burgundy. There is a great lineup of wines, including Leflaive and Pacalet (I think?), but the prices were not written, so I did not order any this time. I think it is high-end. The food is solidly basic, but there are also Western and modern touches here and there, so I think you will not get bored and will enjoy it. I think it will especially appeal to those who like something a little different. Of particular note is the tableware, which the owner has collected since he was young, and the food is served on them. There is Rosanjin and antique lacquerware, and it was a feast for the eyes!! Recommended customers - Those who like Japanese Cuisine with a slightly modern twist - Courses start at 10,000 yen, so those who can spend around 15,000 yen - Those who have a deep knowledge of tableware and appreciate good tableware (They use tableware that is hard to find these days, so when you dine, please handle it properly, such as not dragging the tableware on the lacquered tray (lol))