CONTENTS
About pesceco
Concept
The cuisine at Pesceco is not just traditional Italian; it is a unique interpretation of “Sato-hama Gastronomy” that encapsulates the local land, history, and culture of Shimabara in every dish. Under this concept, the restaurant continuously shares the “new charm of Shimabara” through its dishes.
Chef Inoue respects the local ingredients and traditions of Shimabara, aiming to bring out their charm while perfectly completing each dish. This philosophy touches many people and offers guests a special dining experience, embedding the landscape and memories of Shimabara in their hearts.
Chef Inoue Toshihiro
Born in Shimabara City, Nagasaki Prefecture, Chef Inoue grew up with a deep connection to the local ingredients, spending his childhood alongside his father who ran a fresh seafood shop. After graduating high school, he attended the Tsuji Culinary Institute in Osaka to study the basics of cooking. In 2009, he returned to his hometown and opened “Oshokujidokoro Inoue” with his father. In 2014, Chef Inoue opened his own Italian restaurant, Pesceco.
Restaurant Recognition
In July 2019, Pesceco received a Michelin star in the “Michelin Guide Fukuoka-Saga-Nagasaki Special Edition 2019”. The same year, it was selected for the “RED U-35” Gold Egg award. Furthermore, the restaurant received Silver at the “Tabelog Award” and Chef Inoue won the Young Talent Award at the “Go & Miyo” guide. These accolades reflect the high regard for Pesceco‘s unique “Sato-hama Gastronomy” concept and the chef’s dedication to local ingredients.
Dining Prelude
The exterior is simple yet sophisticated in design.
Waiting & Reception
Inside, the space is clean and primarily white, offering a serene atmosphere. Through the windows, guests can enjoy a beautiful view of the Ariake Sea.
The restaurant carefully considers the importance of a peaceful moment before dining, allowing guests to fully appreciate the seasons and landscapes of Shimabara.
Menu Presentation
The menu is not just a list of dishes; it is a “story” that intertwines the chef, the producers, and the ingredients, offering a narrative that guests can experience.
Starter Drink
Unfortunately, due to being in a car, guests enjoy a homemade non-alcoholic drink to toast.
Cuisine Experienced
Jimi (Earthy Flavor)
The meal begins with a delicate dish centered around “Jimi” (earthy flavors). The elegant visual, crafted from the white tones of the ingredients, offers a simple yet rich layering of profound taste.
This dish features Miyama Kabu (turnips) in season, with an emphasis on highlighting the sweetness and softness of the vegetable.
Beachside Walk
A concept dish named “Beachside Walk,” evoking nostalgia and discovery with every bite, inviting guests on a culinary journey.
Etari’s Salted Fish and Sweet Potato Tart
This dish feels like a walk along the shores of Shimabara, combining nostalgic flavors with new discoveries. It marks the beginning of a culinary adventure.
Uni Pie
Made with Gaze Uni (also known as Gun Gaze), harvested along the Shimabara coastline, this dish highlights the umami of the sea. The flaky, crispy pastry crust pairs perfectly with the creamy texture of the uni, making for a harmonious bite.
Ray Liver Pie
A luxurious pie topped with ray liver, creating a rich, creamy flavor. The depth of fermentation is complemented by the sharp aroma and texture of chopped green onions, leaving a complex and lingering aftertaste.
Oyster
Two-year-old oysters, concentrated in flavor, are briefly boiled in fresh water and marinated in chilled kombu water as they open. Adding Jersey cow milk and green onion oil enhances the oyster’s rich aftertaste with a creamy, layered depth.
Ripples
The umami of kombu from Shimabara is concentrated and transformed into a light, airy foam that gives a fluffy texture. It creates an effect reminiscent of ripples on the water’s surface. Beneath the foam, you’ll find kava-hagi, freshly caught in Shimabara, mixed with kōgai shellfish liver. Each bite brings a shift in flavor, spreading the delicate umami of the ingredients.
Aftertaste
The soup base, a blend of kombu, prosciutto, and kōtake mushrooms, creates a complex and lasting taste.
As the heat of the soup rises, the aroma of the car shrimp gently spreads, leaving a lingering aftertaste long after the dish is finished.
Fish & ham
The prosciutto from Fukudome Farm’s Saddleback pigs has been aged for 26 months, resulting in a deep umami and aromatic richness.
Starting with a slice of freshly cut prosciutto
The prosciutto, aged for 26 months at Fukudome Farm in Kagoshima, is placed atop a fritto of managatsuo (a type of mackerel). The warmth of the fritto melts the prosciutto’s fat, melding with the fish’s umami. The crispy exterior of the fritto and the moist managatsuo flesh create a perfect contrast, while the depth of the aged ham adds to the overall dish’s refinement. The expanding flavor of the fish and the aromatic aftertaste of the prosciutto come together in a sophisticated bite.
Gane Somen
“Gane” refers to crabs in the dialect of the Shimabara region of Nagasaki, particularly referring to the blue crab.
A luxurious dish featuring a female crab brimming with roe, gently boiled, and combined with tender crab meat and rich crab essence. This cold somen dish showcases the best of Shimabara’s coastal bounty, allowing the natural flavors to shine.
Original Flavors
A dish that intertwines the delicate umami of the grouper, the deep richness of dried sardines, and the fermented flavors of krill, creating a complex layering of tastes.
Seasonal Scene
A dish highlighting the migratory wild ducks that visit the Ariake Sea during winter.
Using rice straw from the ducks’ feeding, the smoky fragrance from the straw roasting and the rich umami that spreads with each bite create a perfect balance.
The preparation is precisely calculated, and with every bite, the deep umami of the duck unfolds.
One Pot
A dish that incorporates all the fish essence from the day, layered with the aromas of spices.
The flavor of the soup changes depending on the day, offering a unique, once-in-a-lifetime taste experience.
The second serving features a perfect contrast between the richness of the egg and the subtle spiciness of chili miso, leaving a lasting impression of Pesceco’s culinary experience in every bite.
Dessert & Finale
Nostalgic Memory
A dish that evokes a sense of nostalgia for the Japanese palate. Combining fragrant roasted soybean flour, sweet red bean paste, and rich vanilla gelato, this simple yet unforgettable dessert encapsulates the essence of traditional flavors.
Summary and Reflection
The culinary experience at Pesceco was an unforgettable moment, woven with the natural bounty and heritage of Shimabara. Chef Inoue masterfully blended his childhood memories, the region’s natural gifts, and delicate techniques into each dish. It wasn’t just about cooking the ingredients—it was about telling the story of the land, and with every bite, the landscapes of Shimabara seemed to come to life.
Reservation & Access Information
Reservation Method:
Online reservations only: Reservations can be made via “Pocket Concierge.”
Important Notes:
- Reservations are generally accepted up to two months in advance.
- Currently, the restaurant is open only for lunch, starting at 12:00 PM.
- Allergy accommodations may be difficult during certain seasons, so please inquire in advance.
- Children are generally not allowed, but exceptions may be made if they are willing to enjoy the same course as adults.
Access Information:
- Address: 223-1 Shinbaba-cho, Shimabara City, Nagasaki Prefecture
- Transportation:
- Train: 10-minute walk from Shimabara Station on the Shimabara Railway
- Car: Approximately 90 minutes from Nagasaki Airport
- From Kumamoto: About 30 minutes by ferry from Kumamoto Port, followed by a 5-minute taxi ride from Shimabara Outer Port
- Parking: 6 parking spaces available at the restaurant.
Closed: Sundays and Mondays (with occasional irregular closures)
For details and the latest updates, please check the official website.
For a trip centered around Pesceco, please refer to this guide for planning your Shimabara journey.
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