Ichiyoshi

From sashimi and grilled fish to shellfish and whale, Ichiyoshi’s “Nagasaki and Sasebo” chef’s-choice course brings together flavours from the region. It may begin with grilled flying fish, pickled whale cartilage and pufferfish-skin ponzu, followed by sashimi, grilled fish, turban shell grilled in its shell from the Kujukushima Islands, steamed scallops with sake, whale sashimi and a rice dish. The menu changes with the seasons. Some diners have shared that they enjoyed food and drink with ties to Nagasaki, making this a fitting choice for a meal centred on local flavours.

Other options include a pufferfish course with appetisers and sashimi, then pufferfish sashimi, fried pufferfish, tecchiri hot pot, rice porridge and a seasonal dessert. There is also a course built around Nagasaki Wagyu sukiyaki. Each offers a different focus, whether you’re in the mood to share a hot pot, make pufferfish the centrepiece or sample a range of regional dishes.

The listed courses include drinks, with options such as bottled beer, shochu, wine, sake, whisky and soft drinks. For an additional charge, the sake selection can be upgraded to include ginjo and daiginjo varieties; the labels change daily. The restaurant has tatami seating and private rooms with tables, offering a quieter setting for a meal. Reservations are recommended for dinner, so get in touch in advance when planning a course meal.