{"id":91412,"date":"2016-09-27T14:39:14","date_gmt":"2016-09-27T05:39:14","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=food&p=91412&lang=en"},"modified":"2018-03-07T16:07:34","modified_gmt":"2018-03-07T07:07:34","slug":"kaiboku","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/kaiboku\/","title":{"rendered":"Kaiboku"},"content":{"rendered":"

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At Kaiboku, owner-chef Kenji Okabayashi offers exquisitely crafted Japanese meals with seasonal ingredients. Small appetizers are followed by a second course of assorted fresh sashimi<\/em> and vegetables. Main dishes include nimono<\/em> (broiled foods) and vegetable and fish tempura<\/em>. After some soup and a rice dish, the meal ends with dessert. The whole meal is both appetizing and visually appealing – presentation is immaculate – and you can enjoy a sake<\/em> paired to match the seasonal ingredients. Even gourmands smack their lips at the handmade dashi inari<\/em> – sushi rice stuffed in lightly fried tofu<\/em> pouches; it mustn\u2019t be overlooked! Using a traditional fried tofu<\/em> from the owner\u2019s hometown in Kumamoto and a bonito broth, the dashi inari<\/em> take eight hours to prepare! The perfect blend of dashi<\/em> broth and vinegary rice fills your mouth with a burst of flavor. The dish has proven so popular that, this summer, Kaiboku opened a dashi inari<\/em> specialty shop next to the restaurant (open: 11:30~21:00).<\/p>\n

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