In the Showa era, there was a chef who was famous for his homemade mentaiko. The mentaiko was marinated in a carefully seasoned sauce based on the stock and sauce of the dish prepared that SUN. As a result, the flavor components are intricately intertwined, and the finished product after aging has a slightly different taste every time. Furthermore, at the perfect time, we carefully wrapped the kelp, which has been marinated in a seasoning sauce to enhance its flavor, around the mentaiko. The konbu-maki mentaiko, made with a lot of carefully selected ingredients and a lot of time, was exquisitely delicious and imbued with the soul of the craftsman.
The chef's mentaiko was highly praised for being delicious whether served raw, broiled, in ochazuke, or as rice balls. However, without being satisfied with the status quo, we have always wanted to provide delicious food that is unparalleled and make everyone happy.
Meanwhile, I came up with the idea of developing a ``kakedare'' that would go well with mentaiko. Based on the soy sauce base, which has been added and preserved over many years, we repeated trial and error by combining various ingredients and seasonings. After many years of struggle, we were finally able to create a ``special kake-dare'' for mentaiko that enriches the flavor of mentaiko and brings out its umami to the fullest. The combination of rice, mentaiko, and special kake-dare was outstanding, and it quickly became a very popular dish that people wanted to eat anytime for breakfast, lunch, snacks, dinner, and late night snacks. However, since the chef retired, that taste has become a mirage.
For a long time, there were many shops in Fukuoka that sold mentaiko as Original Goods, but there were no shops that served it as a meal. We want to preserve the deliciousness of those days for future generations, and we want as many people as possible to enjoy it, so we once again evoked the taste of mentaiko, put it in a large bowl, and topped it with a special sauce similar to the sauce for kabayaki eel. It has been reprinted in modern times as the edible "Ganso Hakata Mentaiju."
Our restaurant opened in 2010 as a specialty restaurant where you can enjoy mentaiko in Nishinakasu, which used to be crowded with Japanese restaurants. Please enjoy ` Ganso Hakata Mentaiju'' to your heart's content in a somewhat nostalgic restaurant that reminds you of the atmosphere of those days.
