Sushi restaurant &quot;つく Tian&quot; opened in August 1993. The owner Matsuo Matsuo was young and studied at a sushi restaurant in Tokyo. When Tian Gang opened in Saga, he also used to buy goods from Tokyo. But since more fresh and rare ingredients were found in the port of Tangjin, sushi has been made using a variety of Kyushu fish. Now つく Tian uses fresh seafood captured by Tangjin. The vinegar rice only adds red vinegar and salt. The vinegar rice gently spreads out in the mouth when entering, and the carefully treated fish fillets blend. Every time you eat a piece, you will unconsciously spit out a happy sigh. The decoration and foodware are all famous, and the plates served are the works of Mr. Zhong Lilong, a Tangjin potter. There are only 7 seats at the counter through the curtain, but it is a famous store in the country where customers are scrambling to line up. In addition to sushi, the lesser known cold dishes and stews are also excellent, and there are not a few guests who come to the wine special for &quot;sushi pre-&quot;. #An enjoyable food

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For this type of food, I personally still do not resent, first of all, the choice of varieties is particularly rich, secondly, the nutrition is also very balanced, the most important, the taste is not too bad.

寿司店&ldquo;つく田&rdquo;开张于1993年8月。店主松尾雄二年轻时曾在东京的寿司名店进修学习，つく田刚在佐贺开业时，也曾习惯性从东京进货。但自从在唐津的港口发现更多新鲜少见的食材之后，便改为使用九州各种各样的鱼类制作寿司。现在つく田使用唐津捕获的新鲜海产，醋饭只加入红醋与盐，入口时在口中轻轻散开的醋饭，与细致处理过的鱼片交融，每吃完一块都会不自觉地吐出幸福的叹息。店内装饰、食器全是名家手笔，上菜的餐盘是唐津陶匠中里隆先生的作品。穿过门帘只有柜台7个席位，却是全国饕客争相排队的名店。除了寿司外，少为人知的凉菜和炖菜等也是极品，专为&quot;寿司前&quot;的酒肴前来的客人也不在少数。 #一口就过瘾的美食

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