Souan Nabeshima
(草庵 鍋島)
Specialities
Chef
Takuma Nishimura - A young talent making his mark on the world of fine dining
Food
The food is made with the producer's heart and soul, so the flavor is etched in your memory
Space
A historic building in a charming streetscape will be the setting for tonight's dinner.
Set menu
Review
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Review 143casesFollower 76PeoplePick-up reviews
趣のある空間で和食と鍋島のマリアージュ
食事のみの予約で訪問しました。 宿場町の雰囲気を感じる外観から入店し奥の食事処まで案内してもらうと、料理長とスタッフの皆さんが和やかな笑顔で迎えてくれます。テーブルは大きな一枚板で料理が盛られた器は有田焼など、随所にオーナーの拘りがちりばめられています。 この日はコース料理と鍋島のペアリング...Find out more
2023/11 Visitation
1times
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Review 5,399casesFollower 10,809People予約困難なオーベルジュ
佐賀県の南部に位置する鹿嶋市内に店を構える「草庵 鍋島」さんに再訪いたしました。 The Tabelog Award 2023 2024 Bronze 受賞店です。おめでとうござ...Find out more
2024/02 Visitation
2times
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Review 1,971casesFollower 2,906PeopleA traditional thatched roof villa op...
2420-1 Hamamachi Otsu, Kashima City, Saga Prefecture, Onyado Fukuchiyo. Opened on April 24...Find out more
2023/12 Visitation
6times
Restaurant information
Details
| Restaurant name |
Souan Nabeshima（Souan Nabeshima）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
0954-60-4668 |
| Reservation Availability |
Reservations available |
| Address |
佐賀県鹿島市浜町乙2420-1 |
| Transportation |
276 meters from Hizen Hama. |
| Opening hours | |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted |
Seats/facilities
| Private dining rooms |
not allowed |
|---|---|
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
Feature - Related information
| Occasion |
|
|---|---|
| Website | |
| The opening day |
2021.3.12 |
閉じる
ChefTakuma Nishimura - A young talent making his mark on the world of fine dining
Born in Fukuoka Prefecture in 1993. Dreaming of becoming a chef from an early age, he joined the famous restaurant "Kagurazaka Ishikawa" after graduating from culinary school. While honing his skills for five and a half years, he says, "I learned important things other than cooking, such as consideration, hospitality, and gratitude to producers." These experiences are the foundation of his current work. After studying Western Western Cuisine under Chef Yoshitake Hiroki, who was awarded one Michelin star in France, he became the head chef of "Souan Nabeshima" when "Onyado Fukuchiyo" opened in 2021.
Food The food is made with the producer's heart and soul, so the flavor is etched in your memory
"I want to tell the story behind the food and ingredients," says Nishimura, who prepares his dishes using ingredients he personally sources. The strong ingredients, mainly from Kyushu, including seafood from the local Ariake Sea, are memorable. Another advantage of being directly managed by the brewery is that they offer a full lineup of Nabeshima sake, which is said to be a phantom sake due to its rarity. In the pairing course, you can enjoy the marriage of Nabeshima and food, which complement each other.
SpaceA historic building in a charming streetscape will be the setting for tonight's dinner.
The restaurant is located in an area known as "Sake Brewery Street," where soy sauce and sake breweries are lined up. This luxurious Auberge was renovated from a striking, stately historical building. You can also just come for a meal at Soan Nabeshima. You can spend quality time surrounded by tableware and sake ware that would be displayed in a museum, including pottery made by Living National Treasures and antique glass by Gallé and Lalique.
Immerse yourself in the world of fine sake and gourmet food at this sake brewery Auberge run by Fukuchiyo Sake Brewery, the brewery of the legendary Nabeshima sake.
Nabeshima is a legendary sake. In 2020, Auberge "Onyado Fukuchiyo" was opened by Fukuchiyo Sake Brewery, the brewer of Nabeshima. The elegant space expresses the worldview of Nabeshima, set in a tradi
...tional building. The same atmosphere is also present in Restaurants "Soan Nabeshima" inside the building. The young head chef, Takuma Nishimura, honed his skills at a three-star restaurant in the city center. Supported by his straightforward passion for local ingredients, which he searches for every day in the region, the techniques of this famous restaurant's preparations are becoming even more brilliant.