It seems as if it’s featured on ‘Kodoku no gurume’ right now, but Kazutomi is a place I’ve admired for a long time, having featured on ‘Ame Talk’ (Hanamaru Hakata, Daikichi Hakata) as a location spot. I finished running errands early in Fukuoka and started out in the Hakata neighbourhood. Dipping my head under the noren curtain, I made my way inside.
Tairagi (fan mussel) is an appetizer. Shellfish is common in Fukuoka as is Tairagi. Grilled scallop can also be eaten this way at a yakitori-ya shop.
And goma-saba (blue mackerel), a local Fukuoka side-dish. But here it’s saba-goma. Sashimi shōyu soy sauce is prepared separately and eaten when added, but comes with a goma (sesame) dressing. Ugh … it’s so good.
When I about about the Sakana no nitsuke (simmering fish), they reply with ‘garakabu’ (kelp). This is also very much a Kyūshū fish, which I order. The white meat tastes good boiled quickly.
The speciality young chicken soup is cooked as well. The key point is it is a small pot of boiling cabbage but is it named as such because it’s boiled from chicken stock instead of water? There’s not only chicken meat in there but also chicken liver. It is possible to have zōsui (rice soup) as a final dish, but also another and another if you’ve the appetite.
The master was by himself so it took a while for food to be served, but here time passes relatively easily. Everything is peaceful and honest. I want to come again.