Sushidokoro Tsukuta (鮨処 つく田) was awarded 2 Michelin stars in both the 2014 edition as well as the 2019 to the Fukuoka-Nagasaki-Saga edition of the Michelin Guide. Owner/chef Yuji Matsuo (松尾雄二) primarily sources his seafood locally, with the only exception during our meal being the Scallops (Hotate) and Tuna (Maguro.) The explanation by Mr. Matsuo of each serving was in Japanese, but I’ve summarized each offering in both languages below. They are:
RYORI (DISHES):
* Aji Gomajoyu-zuke (鰺胡麻醬油漬け – Horse Mackerel with Sesame Soy Sauce)
* Sazae to Kyuri no Olive Oil-su (栄螺と胡瓜のオリーブオイル酢 – Horned Turban / Turban Shell with Olive Oil and Vinegar)
* Ebi Yakinasu-ae (海老焼き茄子和え – Shrimp with Fried Japanese Eggplant Paste)
* Nigauri Shio Konbu Umezu (にがうり (ゴーヤ) 塩昆布漬け – Konbu Sea Kelp-cured Bitter Melon with Ume Plum and Vinegar Sauce)
SUSHI SERVINGS:
* Meichidai (メイチダイ – Gingko Fish)
* Aori Ika (煽烏賊 – Bigfin Reef Squid)
* Ashiaka-ebi Kobujime (アシアカエビ (クマエビ) 昆布〆 – Konbu Sea Kelp-cured Green Tiger Shrimp / Flower Shrimp)
* Maguro (鮪 – Tuna)
* Aji (鰺 – Horse Mackerel)
* Iwashi (鰯 – Sardine)
* Teion de hiire shita Hotate (低温で火入れした帆立 – Low Temperature-cooked Scallop)
* Jimoto Uni Maki (地元雲丹巻き – Local Sea Urchin Roll)
* Anago (穴子 – Conger Eel)
* Tamago (玉子 – Egg)
AloJapan.com