CONTENTS
About pesceco
Concept
The cuisine at pesceco is more than Italian in the conventional sense — it’s chef Toshihiro Inoue’s own invention, which he calls “Satohama Gastronomy,” distilling the land, history, and culture of Shimabara into every plate.
Through this philosophy, the restaurant continues to reveal new facets of Shimabara’s character with each course.
Chef Inoue holds deep respect for the ingredients and traditions of his hometown, working to draw out their full character within the frame of a single dish. That conviction moves diners deeply, leaving them with a genuine impression of Shimabara’s landscape and a memory that stays with them.
Chef Toshihiro Inoue
Born in Shimabara City, Nagasaki Prefecture, Inoue grew up in and around the market and out on the water alongside his father, who ran a fresh fish shop — an upbringing that instilled a deep attachment to local ingredients from an early age. After high school, he studied culinary fundamentals at Tsuji Culinary Institute in Osaka. In 2009, he returned home to Shimabara and opened Oshokujidokoro Inoue together with his father.
In 2014, he struck out on his own, opening the Italian restaurant pesceco.
Critical Recognition
In July 2019, pesceco earned a Michelin star in the Michelin Guide Fukuoka Saga Nagasaki Special Edition 2019, and that same year was named a Gold Egg by RED U-35. The restaurant has also received Silver at the Tabelog Award, while Chef Inoue was honored with the Rising Young Chef award from Gault & Millau.
Together, these accolades reflect the acclaim earned by pesceco’s distinctive Satohama Gastronomy concept and its unwavering commitment to local ingredients.
Dining Prelude
The exterior is simple, yet carries a distinctly refined design.
Waiting & Reception
Inside, the space is clean and dressed largely in white, with windows opening onto beautiful views of the Ariake Sea.
A welcome drink that carries the character of Shimabara’s land and season, meant to be savored in the quiet moment before the meal begins.
Menu Presentation
The menu here is more than a simple list of dishes — it’s a single page where the stories of chef, producer, and ingredient all intersect.
Opening Drink
Driving that day, unfortunately, meant toasting with the restaurant’s house-made non-alcoholic drink instead.
The Tasting
Jimi (Quiet Richness)
pesceco’s course opens with a delicate dish built around the idea of jimi — a quiet, understated richness of flavor.
The white tones of the ingredients create a refined visual, simple on the surface but layered with real depth underneath.
Seasonal miyama kokabu turnips take center stage, prepared to bring out their natural sweetness and tender texture to the fullest.
A Walk Along the Shore
A concept dish named “A Walk Along the Shore.”
Etari Salted Fish and Sweet Potato Tart
A bite that feels like walking along the shores of Shimabara — equal parts nostalgia and discovery, marking the beginning of the culinary journey ahead.
Sea Urchin Pie
Built around gaze uni (also called gangaze, a long-spined sea urchin) caught off the Shimabara coast, this dish lets the urchin’s umami take full center stage.
The pastry’s light, crisp texture pairs beautifully with the urchin’s creaminess.
Ray Liver Pie
A pie generously topped with ray liver, delivering a deep richness and creamy character. Fermentation adds further depth, while chopped scallion lends a sharp, fragrant contrast in both aroma and texture, leaving a complex, lingering finish.
Oyster
Two-year oysters, their flavor deeply concentrated, are briefly boiled in fresh water the moment they arrive, then marinated in chilled kombu water the instant they open.
Jersey cow’s milk and scallion oil are added, bringing creaminess and further depth to the oyster’s rich, lingering finish.
Like Ripples
The umami of Shimabara kombu is concentrated and worked into a light, airy foam, its fluffy texture evoking ripples spreading across the water’s surface.
Beneath it hides kawahagi (filefish) landed that morning in Shimabara, dressed with its own liver alongside kōgai (razor clam).
Flavor shifts with every bite, like waves spreading across the surface, as the ingredients’ delicate umami slowly unfolds.
Lingering Note
A soup base built on kombu, prosciutto, and kōtake mushroom, producing a complex flavor that lingers long after the last spoonful.
As the soup’s warmth rises, the fragrance of kuruma prawn slowly unfurls, leaving its presence felt well after the dish is finished.
Fish & Ham
Prosciutto from Saddleback pigs raised at Fukudome Farm.
Aged more than 26 months, it carries deep umami and a rich, complex aroma.
First, a single freshly sliced piece on its own.
Prosciutto aged 26 months at Fukudome Farm in Kagoshima is laid atop a fritto of mana-gatsuo (butterfish).
The fritto’s warmth gently melts the prosciutto’s fat, letting it merge with the fish’s own umami.
The contrast is striking: crisp batter, tender butterfish, and the deep character of aged ham. A refined dish where the fish’s expanding flavor meets the prosciutto’s rich, lingering finish.
Gane Somen
Gane is the local Shimabara dialect word for crab — specifically, the blue swimming crab.
A female crab, heavy with roe, is boiled and carefully picked, its meat tossed with a rich crab essence for a truly luxurious bowl.
pesceco’s rendition of cold somen draws fully on the bounty of Shimabara’s sea.
Original Flavor
The delicate umami of kue (longtooth grouper) intertwines with the deep richness of dried sardine and the fermented character of krill, building a complex, layered flavor.
A Seasonal Scene
A dish built around wild mallard that winters on the Ariake Sea.
Rice straw — the same straw the ducks feed on — is used to roast the meat, its smoky fragrance balanced beautifully against a richness that deepens with every bite.
The cooking is calculated to precision, the duck’s umami unfolding further with each bite.
One Pot
A closing dish that draws together the essence of every fish used that day, layered with the fragrance of spice.
The soup’s character shifts from day to day — a flavor that exists only once.
A second bowl brings the smooth richness of egg into sharp contrast with the sting of chili kōji — a memorable way to carry pesceco’s flavors through to the very last spoonful.
Dessert & Finale
A Familiar Memory
A dessert built around a sweetness that feels quietly nostalgic to the Japanese palate.
Fragrant kinako (roasted soybean flour), gently sweet anko (red bean paste), and rich vanilla gelato come together in a dish that’s simple, yet leaves a lasting impression.
Final Thoughts
The meal at pesceco was a memorable stretch of time woven from the land and ingredients of Shimabara.
Chef Inoue’s cooking brings together his own childhood memories, the natural bounty of his hometown, and genuinely delicate technique into a single, coherent whole.
Rather than simply cooking ingredients, he folds the story of the land into every dish — an experience where the landscape itself seemed to rise up with every bite.
Reservations & Access
**Reservations:**
Online only, via Pocket Concierge.
**Notes:**
Reservations generally open up to two months in advance.
The restaurant currently serves lunch only, with a single 12:00 seating.
Allergy accommodations may be difficult depending on the season — please inquire in advance.
Children generally cannot be accommodated, though exceptions may be possible if they’re willing to follow the same course as the adults; please ask directly.
**Access:**
Address: 223-1 Shinbaba-cho, Shimabara City, Nagasaki Prefecture
By train: About a 10-minute walk from Shimabara Station on the Shimabara Railway
By car: About 90 minutes from Nagasaki Airport
From Kumamoto: About a 30-minute ferry from Kumamoto Port, followed by a 5-minute taxi from Shimabara Outer Port
Parking: 6 spaces available at the restaurant.
**Closed:** Sundays and Mondays (with occasional irregular closures)
For further details and the latest information, please check the official website.
For a Shimabara itinerary built around a visit to pesceco, see below.
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