Wineshark Japan Journey - Tachibanaya 立花屋

Leaving Hizen Hamashuku 肥前浜宿 we drove to Yutoku Inari Shrine 祐徳稲荷神社, but taking a break for lunch before going to the shrine. Having made reservation beforehand, we came to Tachibanaya 立花屋, a restaurant that can be seen walking up the approach to the shrine.

It has been in business for 85 years, offering a wide variety of menu and food. A granny showed us to our table, which had already been set for our pre-ordered 精進会席 (3,000 yen each), starting with Sashimi 刺身.

The Appetizers 小鉢 were neat and also tasty.

The Grilled Dishes 焼物 include duck breast and fish.

There was also Inarizushi 稲荷寿司, and I wonder whether it has to do with the shrine?

The Tempura 天ぷら had different vegetables and prawns. Nicely done and not oily or soggy.

The main dish was Grilled Saga Beef on iron plate, paired with some seasonal vegetables.

Instead of rice the restaurant served us a steaming hot udon which was very flavourful.

Dessert フルーツ was fresh fruit and cake.

A really full meal and we could barely finish all. The bill was 7,370 yen for two, which is very reasonable. A good place to take a rest and enjoy some food before or after visiting the shrine.

 

Address: 佐賀県鹿島市古枝1693

Telephone: 0954-63-5381

Website: https://www.kashimacity.com/eat/tachibanaya/index.html

Wineshark Cooking Class - Steamed Pork Loin with Butter and Herbs 奶油蒸香草豬

Ingredients (for 4):

• Pork loin - 1 piece
• Onion - 1
• Olive oil - 1 tbsp
• Salt - 2 tsp
• Canned white beans - 1
• Rosemary - 1 tbsp
• Thyme - 1 tbsp
• Butter - 10g

Procedures:

1. Cut the pork loin into two halves, and season with salt.

2. Cut the onion into quarters.

3. Add olive oil to the pot, then put in the pork loin. Surround the pork with the onions. Cover with lid and turn to medium heat.

4. When steam seeps out from the edge, turn to low heat and continues to cook for 20 minutes. Turn off the heat and let the pot cools down.

5. Remove the pork loin and cut into pieces of 1cm thick. Keep the jus for future use.

6. Put the pork loin, sauces, drained beans, onion, jus, herbs and butter into the pot. Turn to medium heat and cover with lid.

7. When steam seeps out from the edge, open the lid and continue to cook for 5 minutes to thicken the sauce.

8 Serve.

Wineshark Cooking Class - Vietnam Beef Cubes 越南牛肉粒

Ingredients (for 4):

• Beef cubes - 300g
• Black pepper finely - 1/4 tsp
• Sweet soy sauce - 1 tsp
• Oil - 1 tsp
• Lettuce - 1/2 
• Red onion - 1/2
• Red chili - 1
• Garlic - 1 clove
• Lime juice - 4 tsp
• Sake - 1 tsp
• Sugar - 1 tsp
• Fish sauce - 1 tsp

Procedures:

1. Remove seeds from the red chili and cut into small pieces. Cut the garlic also into small pieces.

2. Crush the two into mashes.

3. Mix the paste with fish sauce, sake, sugar and lime juice. Keep in fridge for later use.

4.  Marinate the beef cubes with black pepper finely and sweet soy sauce.

5. Cut the red onion into shreds.

6. Wash the lettuce and drip off the water. Then place them on the serving dish.

7. Heat the pan to high temperature, then add in the teaspoon of oil. Add the beef cubes in and continue to stir fry until the surface is charred. 

8. Pour the beef cubes on the lettuce, with the onion shreds surrounding. Eat together with the sauce.

Wineshark Japan Journey - Hizen Hamashuku 肥前浜宿

After checking out from Oncri, we drove to Hizen Hamashuku 肥前浜宿. There are not that many public parking facilities in the vicinity, so we decided to park at Hamamachi train station 肥前浜駅, then walked to the historic town.

Since Kamakura 鎌倉 and Muromachi Periods室町時代, the place had been a busy port. It became even more prosperous in Meiji Period 明治時代 with sake production, supported by its economic power as a post town, abundant underground water, and high-quality rice. Many large sake breweries were started then and continue to operate today.

On the first stop we came to Fukuchiyo Sake Brewery 富久千代酒造, with their famous and award-winning sake Nabeshima 鍋島. With the door closed we waited outside a while before a friendly staff came out informing us that the brewery is not open to public and also does not handle retail customers. It was disappointing but he kindly shared with us a shop nearby which can purchase their sake.  

Decided to first take a walk at the famous ‘Sake Brewery Street’, there were a lot of beautiful, historic buildings on the two sides. There are some Western-style buildings along the street, creating an interesting contrast with the traditional Japanese buildings just adjacent or opposite.

The historic post office is an example of such Western architecture, with two floors, signature Western window shutters, and an arched canopy at the entrance.

As it started to rain quite heavily, we decided to enjoy a cup of coffee to wait for the rain to stop. Seeing Café Brew is opened, we went to this cafe operated by Fukuchiyo Brewery. Really comfortable and soothing, the café has a long table, which must cost a fortune being made from a single piece of wood.

Even though the staff did not speak much English, she was very friendly and helpful, interacting with us to the best she can. The coffee was also fantastic, and served in a very beautiful ceramic cup that we can individually choose from an assortment in the display case, with each one of them apparently of high value. But the bill was very reasonable at 1,600 yen for two. A definite recommendation.

The sake shop which the staff at Fukuchiyo referred us was in fact the historic building of Iimori Shuzo 飯盛酒造. I ended up buying three bottles of sake, including 東一 純米大吟醸, 肥前蔵心 権右衛門 純米大吟醸 and 鍋島 大吟醸, at a very good price of 12,980 yen.

Wineshark HK Restaurant Review - House of Culture

This restaurant is pretty new, which has opened for six months only, and have Gavin Chin, who used to be the head chef of Brut! before starting this business, taking the helm. Located in Sai Ying Pun, at the entrance they proudly displayed a board with the hand-written comments from diners, showing their good feedback from prior visits.

The interior décor has a contemporary and hip vibe, using plenty of pinkish hue on the bar, with whitewashed walls and lightings recreating a feeling of a relaxing place in the Mediterranean. There are a few alcoves which presents into a semi-private space. With good energy and music, the only issue is that the tables are quite packed together.

We order The Chaos Menu ($658 each), with some of the chef’s signature as well as off-menu items. The starter is Scallops, diced and mixed with some wasabi and yuzu dressing, plus the crunchy jicama and cucumber, all put inside the homemade pani puri. This finger-food is refreshing, with the different texture appealing and the delicate taste wakes up the palate with acidity from the dressing. Good.

The next course has a great presentation. Featuring Leek, the chef wrapped them on nori sheet, pressed and cut to form a layer. In-between the leeks are apricot pulp and raisin, adding a bit of sweetness and fruity taste to the leeks. The kumquat sauce integrates the two components well, bringing a good harmony in taste to the dish. Good.

The third course is Chicken Liver Pate, with the creamy homemade pate having prepared together with cognac and celeriac to give a nice fragrance. Putting on top are chopped leeks that are mixed with fruit jam, as well as some green grapes and spicy toasted hazelnuts, drizzled with some olive oil. On the side is the freshly baked brioche to allow us to spread the pate to enjoy. Good.

The fourth course is my favourite in the meal. The Daikon, or Japanese radish, has been braised in a broth made from shiitake and blaze mushroom to fully absorbed the umami flavours, combining with the sweetness of the radish itself. The chef has caramelized the surface with butter, with some crispy crumbs on top to create a nice bite. With a bit of mustard the taste is amazing. Very good.

Coming to the fifth course, Lamb Rack. Marinated with shio koji and curry powder, the lamb is grilled to medium rare, keeping it juicy and tender, while the meat has the right amount of fat to give flavours without being excessively fatty. On the side is some greens, water chestnut and horseradish puree to balance the palate to make the whole dish more healthy and not too heavy. Good.

Before transitioning to the main course is the palate cleanser, featuring Pickled Tomato. With a strip of pickled radish on top, the acidity of the tomato is refreshing, having a delicate sweetness as well. Interestingly, underneath the chef has added some spring onion and ginger, the same condiment in the dipping sauce for steamed chicken, to create a more complex experience in taste. Good.

The seventh course is Rendang Short Rib. The beef short rib has been slow cooked for 12 hours, with the meat completely detached from the bone, very tender and full of flavours. On top of the short rib are a crust of toasted coconut and Thai basil, with also the Rendang sauce poured on the side to integrate the Asian taste into this fusion dish. Very good.

Accompanying the short rib is the Fresh Fennel to provide the balance. The fennel has been shredded to strips, then added with some jam and sprinkled with gremolata on top. Gremolata is a type of green sauce made from chopped parsley, lemon zest and garlic, adding acidity and vibrancy to the fennel. A nice complement to help remove the heaviness from the meats. A thoughtful side fish to go with the short ribs. Good.

The dessert is Kopyor Coconut Granita, refreshing and sweet in taste. The chef has added the two creams, made from coriander and coconut respectively, on top to create a colourful combination. On the outside are almond crisps, offering a contrast in texture, and also the calamondin vinegar sprayed to give a bit of citrus sourness to the dessert. With a complex array of flavours from the complementary combination, it demonstrates the creativity of the chef. Good.

Service is good, with the staff friendly and explaining the dishes to us in details. Together with the beverages, the bill is $1,817 which is reasonable. No wonder this place is so popular, with a full house on the night, as well as people waiting for the second seating while we are leaving. I have left them a note congratulating them for the nice food and service, and wonder whether it will end up on the board outside?

Wineshark Japan Journey - Oncri 古湯温泉 Oncri

After shopping we drove to the ryokan 旅館 Oncri, located in Furuyu Onsen 古湯温泉, which is recognized as a beauty hot spring. The ryokan is in the heart of Mt. Sefuri 脊振山, surrounded by mountain streams, trees, and wildlife.

Stepping through the noren curtain 暖簾 at the entrance is the check-in counter and concierge desk, where we completed a simple registration before the staff brought us tea and snacks to freshen up the fatigue of driving.

We have booked the Oncri Suite (Room 601), located on the 6/F, which has a combination of Japanese and Western elements. Through the white torii-style 鳥居 entrance is the sliding door of the suite.

The genkan 玄関 is spacious, with an alcove displaying a piece of nice painting. Taking off the shoes we went into the huge suite, which includes a 12-mat Japanese living room, a Western style living room, and a bedroom with twin beds.

The 12-mat Japanese living room is huge, with large windows looking out to the hills, offering plenty of light. The area can be converted to accommodate more beds for bigger family, with a maximum number of 8 people staying.

In the Japanese living room, there is a side room which serves as a walk-in closet, with a full-size mirror as well.

The Western style living room is also very large, carpeted and having leather sofas, tea table and a large TV. With windows on two side looking out to the same nice view of the hills.

The bedroom has two soft, and very comfortable beds, a make-up table, very neat and cozy, offering a sense of warmth and relaxing ambience.

The make-up room also is big, with two sinks and a full-height towel cabinet.

Through the make-up room it connects to a very large bathroom, with a private cypress bath. Opening the windows will create a semi-open environment to provide a soothing bath experience to take away the tiredness of the day.

Unique to this floor, there is a library lounge at the lift lobby, providing guests staying here to relax and enjoy some readings or conversations in a quiet space.

Going back down to the first floor, we took a walk around the hotel facility. There are some contemporary designs featured in different parts of the ryokan, which combined with the darker colour of black and brown created a modern and relaxing atmosphere.

Facing the lift lobby on the first floor is a small gallery with many books illustrating local ceramics and pottery. Saga has been historically a great producer of ceramics in Japan.

On the right-hand side of the concierge is Gift Shop offering local and seasonal products from Saga, with also a kid’s space and gallery adjacent.

While on the left-hand side of the check-in counter is Sebri, a bar and restaurant that overlooks the mountain gorge through the window. The Italian restaurant offers both lunch and dinner while the bar is a good spot to enjoy after-dinner drinks.

We then took a walk along the road leading to the ryokan, where we saw quite a lot of sakura blooming. Catching the right timing to visit Saga, we were just starting to see the full bloom happening here.

Returning to the room we took a dip at Shiori, the public bath in the ryokan. With their own hot spring source producing 43 tons of water per day, the temperature is at 38 degree C, slightly lukewarm, and ideal for therapy and can be soaked for a long time.

The Men’s large public bath has many different facilities, including walking bath, ceramic bath, lying bath, sauna and jacuzzi. Going outside the open-air bath has the cypress bath, utase bath (with the water coming down like a waterfall), rock bath, pail bath, box steam bath, and water bath.

There is another house which offers natural hot sand bath, but a separate bathing fee applies. Already very contented after a relaxing dip and having fun enjoying the various facilities, we did not experience that. 

The kaiseki dinner is very good. After a full meal we retired to the room, waking up in the next morning refreshed and energized. Breakfast is served at Sebri, buffet style, but because of the relatively small space it is quite crowded. The quality of food is quite nice though.

The cost for the stay and dinner is 103,110 yen for two persons. My overall rating is 7.7 out of 10.

  

Address: 佐賀市富士町大字古湯556

Telephone: 0952-51-8111

Website: https://oncri.com/