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About Chinese Restaurant Chūka Ōshige
Concept
Quietly tucked into the streetscape of Karatsu, Saga, “Chūka Ōshige.”
The restaurant stands in a former charcoal shed behind a main house designated as an Important Cultural Property. The renovated space is intimate and hushed, with just four counter seats and a single small table. Reservations are essential for parties of two or more, and dinner has only one seating per evening. The atmosphere befits a special night.
There is one option only: a tasting menu at about ¥13,000. The chef-and-wife team—both trained at renowned Kyoto restaurants—crafts Chinese cuisine centered on the bounty of Karatsu’s sea and mountains. Yet as you progress, a Japanese afterglow lingers, yielding a light, unforced profile with room to breathe. Chinese technique and washoku finesse draw out the vitality of Karatsu’s ingredients—this is why so many guests remark in unison that the food is “airy yet deep.”
About the Chef Couple
At the helm of “Ōshige” is Chef Ōshige, formerly second-in-command at the notoriously hard-to-book Kyoto restaurant “Nishibuchi Hanten.”
His experience at that house—where robust Chinese cookery is woven with fermentation and spice aromatics and elevated into a contemporary idiom—lives on here in Karatsu.
Supporting the kitchen is his wife, a chef who trained at the Japanese restaurant “Kyotenjin Noguchi.” The delicacy visible in plating and in the handling of dashi is proof of Japanese technique at work. Because both touched the top tier of different disciplines before opening this small restaurant together, a natural harmony and distinct contour emerge in the cuisine.
Sensibilities honed in Kyoto—Chinese and Japanese—are layered onto the ingredients of Karatsu.
What unfolds beyond that is “a taste you can only meet here.”
Restaurant Recognition
Having brought a fresh breeze to Karatsu’s Chinese dining scene, “Chūka Ōshige” has already earned ratings on par with Tabelog’s Award tier not long after opening, with an air of expectation for future prizes. Fusing Japanese delicacy and Chinese vigor at a high level, the cooking is so composed it’s been described as “elegant Chinese with an artistic spirit,” showing strong commitment to flavor and structure.
Dining Prelude
Exterior & Entrance
The façade preserves a classic machiya townhouse. Walk down a narrow lane framed by black fences and stone paving underfoot, with modest greenery flanking the path. A soft glow spills from behind lattice windows, and a white noren sways in the breeze. A wooden sign reading “Chūka Ōshige” hangs beside it, with an andon lantern glowing quietly at your feet. Rather than lavish decoration, the setting keeps the original charm of the machiya, and with just a few steps off the main street, you feel the air change. From outside, it’s a closed, hushed presence that gives little away—yet that very stillness signals an entry into special time.
The building is the “Former Fujita Residence,” once a pawnbroker’s shop-cum-home built in 1925 (Taishō 14). The contrast of black-lacquered latticework facing the road and earthen walls is striking, telling of a time when commerce and daily life were seamlessly one. An information board at the entrance explains its role as a pawnshop and details fire- and theft-conscious construction—background you might miss by sight alone. Pausing to read brings the layered history of this streetscape to life.
Dining Space
Inside, the calm of a machiya is retained. The counter is a single plank with beautiful grain, finished with great care down to the details. Baskets are placed by the chairs for your belongings—thoughtful hospitality.
At the table, gentle lighting and wood tones in harmony with the walls create the center. It’s a quiet, composed room that lets you focus on the meal.
Simple yet comfortable, the space echoes the finesse of the dishes and naturally sets a special mood.
Menu Presentation
At Karatsu’s “Chūka Ōshige,” reservations are required and there is one omakase course only (¥13,000 incl. tax / from two guests).
With a focus on locally sourced ingredients centered on Karatsu, the dishes honor the seasons.
Overall the use of oil is restrained, so even with multiple courses you can savor the meal to the end with a light step.
Dishes We Tasted
Karatsu Pacific Oysters
Karatsu oysters are served with a sauce of black vinegar jelly, cucumber, and jiao ma (peppercorn) aromatics.
The mellow acidity of the vinegar, the cucumber’s freshness, and the tingling lift of jiao ma amplify the oyster’s umami.
On the side, Karatsu asparagus and fruit tomatoes underscore the freshness and balance of local produce.
Karatsu Hamo “Otoshi”
Karatsu hamo (pike conger) with a delicate, fluffy texture. Dip lightly into a yodare-dori (mouthwatering chicken) sauce.
The soy-sauce-based tare is bright with huajiao (Sichuan pepper) and aromatics, pairing beautifully with the fish’s gentle savor.
In the mouth, the tender hamo gives way and the mild heat provides a poised counterpoint—an exquisite balance.
Champagne Oolong Tea
We ordered Champagne oolong tea served in a teapot.
It features a deep aroma and rounded palate, refreshing the palate between courses.
Rising steam sets a calm pace, quietly framing the meal’s aftertastes.
House Specialty: Roast Pork (Char Siu)
One of “Chūka Ōshige’s” specialties is roast pork carved tableside by the madam.
Seasoning and doneness are pinpoint, with the sweetness and umami of the fat shining through.
Whole-grain mustard is provided, but it is deeply satisfying even on its own—each slice brings a wave of contentment.
Peking Duck
Another Ōshige staple: Peking Duck.
Served with sweet tianmianjiang and a curry-accented sauce, and brightened by Karatsu bell peppers, onions, and pineapple.
The skin is crisp and aromatic; the meat, juicy and full-flavored.
Contrasting sauces and the freshness of local vegetables shift each bite, making it endlessly engaging.
Chawanmushi with Shark Fin (Hot-and-Sour Style)
A Chinese-inspired chawanmushi set in a clear broth.
Within the softly set egg, the strands of shark fin are distinct.
A hot-and-sour (suanlatang) accent brings brightness, and the flavor shifts with each spoonful.
Give it a gentle stir before eating to find your preferred balance.
Steamed Karatsu Cutlassfish
Steamed cutlassfish from Karatsu.
New-season lotus root accompanies it; mung-bean vermicelli underneath soaks up juices rendered from the fish, deepening the flavor.
The fluffy texture of the fish overlaps with the gentle sweetness of the broth-soaked noodles, letting the ingredients speak clearly.
Saga Beef Sirloin, Shacha-Braised
Saga beef sirloin in a Chinese sukiyaki style.
Cooked on the rarer side to highlight tenderness and juiciness.
A broth seasoned with shacha sauce gives a Taiwanese-leaning, aromatic note, building depth with water spinach, eggplant, shiitake, and other vegetables.
Each bite carries a sense of Asia—potent yet precise.
Claypot Rice with Eel and Corn
Claypot rice where the eel’s smoky aroma and sweetness meld with sweet corn.
The eel is grilled to a savory char and cooked carefully together with plump grains of rice.
A finishing drizzle of douchi (fermented black bean) sauce lends mellow umami and depth throughout, layering toastiness and sweetness.
Amid the richness, a gentle sweetness opens up—satisfying to the last bite.
Final Savories
Savory dishes fitting for the meal’s close follow.
Bang bang chicken cold noodles: a boldly seasoned, mildly spicy sauce coats the noodles, whetting the appetite alongside tender steamed chicken.
Chinese soba: a clear, tidy broth where scallion brightness and the depth of roast pork are in fine balance, leaving an ever-expanding aftertaste as you sip.
Spicy fried rice: toasty and lightly piquant, with scallions and roast pork permeating every grain.
These closing dishes deepen the afterglow of the meal and carry satisfaction to the very end.
Dessert & Finale
Black Oolong Shaved Ice
After the savories, a palate-cleansing dessert awaits.
Shaved ice made with black oolong tea balances a pleasant bitterness with the sweetness of milk-kintoki, tightening the finish.
Feathery ice is crowned with silky condensed milk, gently sweet azuki beans, and shiratama dumplings—light yet satisfying.
Summary & Impressions
“Chūka Ōshige” cherishes the gifts of Karatsu’s land while expressing dishes with care, grounded in techniques and experience the chef and madam honed at top Kyoto houses.
In a calm space that makes use of a historic pawnbroker’s building, time flows quietly as guests are gently welcomed. In the kitchen, the chef concentrates on the cooking while the madam carves roast pork before your eyes—their roles in natural harmony.
Shunning flash, the cuisine single-mindedly draws out the appeal of the ingredients themselves. Seasons and a sense of place surface unexpectedly, with new discoveries each visit.
Their quiet coordination and warm service soften the room’s air, creating a place you’ll want to root for.
Here, ingredients, technique, and human intent overlap—making this a special address that renews your sense of the depth of Karatsu’s food culture.
Reservations & Access
How to Book
Reservations only, for parties of two or more.
Bookings are accepted by phone only, as also noted on the official Instagram account.
Access
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Address: 552-5 Hanare, Bōzumachi, Karatsu-shi, Saga
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Nearest Station: JR Karatsu Line — about 9–10 minutes on foot from Karatsu Station (North Exit) (approximately 640–680 meters)
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By Bus: From Fukuoka, take Showa Bus “Karatsu-gō,” alight at “Ōteguchi Karatsu Bus Center,” then about 7 minutes on foot
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Two parking spaces available.
View this post on InstagramHours & Regular Closures
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Dinner only: 18:00–21:00 (last order not specified)
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A note indicates lunch by consultation.
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Irregular closing days. Please check official channels for confirmed closures.
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