Fukugi to Tamago: A Setoko Island Table Under the Fukugi Trees

Field notes

The restaurant separates its offer into an open breakfast-and-lunch service and a limited, reservation-only chef’s dinner. Its preparation account is unusually concrete: fish arrives whole from a local wholesaler, is assessed and filleted on site, then becomes sashimi, simmered fish or a rice bowl according to the day’s supply. The signature Setoko Maki adds sea grapes and aosa seaweed sauce to a dashi-rolled egg, tying the menu to the island’s stated ingredients.