At Oimatsu, a well-known ryotei established in 1927, dining is a complete experience. From the food and private rooms to the tableware, interior design and gardens, no detail is overlooked. On our visit, Keiko Ueno, the kimono-clad okamisan, greeted us at the entrance, and the paper screens, doors, wall hangings and flowers were freshly changed to match the season. The chef, Hiroyuki Fujiwara, offers a traditional kaiseki menu: appetizers, soup, sashimi, grilled fish, nimono, pickles, rice, miso soup and dessert. The painstaking preparation and presentation aims to highlight the abundance of seasonal ingredients. We sampled their new lunch menu: the appetizer – miso-pickled egg yolk – was carefully arranged to look like a persimmon and the plates were decorated with zebra grass and autumn leaves. If you want to treat yourself to the finest Japanese-style dining and hospitality there is, look no further than Oimatsu.
Kaiseki lunch course: ¥6,000, ¥8,000 or ¥10,000, evening kaiseki ¥25,000~ (excl. tax + service)
Originally published in the Fukuoka Now Magazine (fn215, Nov. 2016)