1.0Fukuoka Nowhttps://www.fukuoka-now.comfukuoka nowhttps://www.fukuoka-now.com/author/fukuoka-now-editor/Georges Marceau | Fukuoka Nowrich600338<blockquote class="wp-embedded-content" data-secret="SbkfIvE9uf"><a href="https://www.fukuoka-now.com/en/georges-marceau/">Georges Marceau</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fukuoka-now.com/en/georges-marceau/embed/#?secret=SbkfIvE9uf" width="600" height="338" title="“Georges Marceau” — Fukuoka Now" data-secret="SbkfIvE9uf" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://i0.wp.com/www.fukuoka-now.com/wp-content/uploads/2017/04/georges-marceau-web-001.jpg?fit=1024%2C683&ssl=11024683Two to three times a week, fish is trucked in from Karatsu (Saga Pref.) and immediately prepped to maintain its freshness and flavor. Some become the main dish for the evening, but others are left to stand a few days. Each meal combines a range of dishes, painstakingly...