SHIRAYUKI

Japanese people — and to an even greater extent Japanese chefs — take great happiness in extolling the virtues of their home country and its seasonal bounties. Shirayuki, one of Fukuoka’s most celebrated kappo restaurants, has made it its personal mission to introduce as many people as possible to not just Japanese seasonal ingredients, but specifically those of the southern island of Kyushu. The menu at Shirayuki changes drastically with the seasons, so as to showcase the tastiest fish of each season. For instance, in the spring, the restaurant highlights bonito by offering seared katsuo no tataki. Salt-grilled mackerel takes center stage in the fall. By showcasing a rotating range of dishes, Shirayuki entices guests to fall deeper in love with Kyushu with each passing season. It’s not just the freshness of the seafood that the restaurant takes great pride in, but also the way it is prepared. For fatty fish like tuna, the chef encourages guests to use sansho-shoyu, a Japanese pepper-based shoyu with a hint of citrus flavor to balance the richness of the fat. For white fish with a delicate taste, the chef suggests using iri-zake, a sauce infused with sake, plum, and dashi, a stock made from kelp and bonito broth. Fukuoka’s Hirao district is often crowded with visitors, but stepping Shirayuki’s quiet and accommodating space instantly transports guests to a different world.