The newly opened Ginmi offers courses of 11 items made from carefully selected ingredients from around Japan. The umami-packed broth, the base for every dish, is made from three kinds of bonito flakes, including the highest-grade Kagoshima Makurazaki bonito, and the kelp is no less than Hokkaido Rishiri. The course starts with a cup of broth served in 400-year old Karatsu Ware and continues with sashimi, simmered dishes, fish and meat. Most fresh ingredients are sourced locally daily. The main event is the unique blend of rice cooked in an earthenware pot. To top it off, alcoholic and non-alcoholic drinks are included in the price!
Menu: Course ¥6,500, ¥8,500 & ¥10,000 (including wine, highball, beer, shochu, sake, chuhai and soft drinks), Kuroge Wagyu beef sukiyaki ¥1,390
*Foreign language menu: English, Chinese, Korean / Credit cards accepted / Reservations possible / No smoking
Originally published in Fukuoka Now Magazine (fn243, Mar. 2019)