A popular spot tucked away quietly, known only to those in the know

It’s a two-minute walk from the Southeast Exit of Fuse Station. A softly lit sign catches your eye.That’s our destination today: “Fuse Sakaba Kai.”

Stepping through the noren curtain, you’re greeted by an atmosphere that feels strangely nostalgic, even on your first visit. Though situated a short distance from the bustle of the shopping district, the interior is always filled with laughter, as regulars and first-time visitors alike relax and enjoy their time.

An evening that begins with a menu that feels like a treasure hunt

Once you’re seated, the first thing that catches your eye is the handwritten menu by the owner, Kai.

“Maybe I’ll try this today,” “I wonder what this dish tastes like”—just looking at it like that makes your stomach growl.

The characters, carefully written with a brush, reveal the owner’s meticulous nature and a touch of humor.They whet customers’ appetites and curiosity, making even the wait for the food a pleasure.

A Dish with a Whiff of Miyazaki’s Breeze

Among the many items on the menu, the top recommendation is the “Chicken Nanban,” prepared by the owner, who hails from Miyazaki.

“You can’t go wrong with ordering the Chicken Nanban!” This signature dish comes highly recommended by regulars.

The owner is particular about using sweet soy sauce from his hometown of Miyazaki. The chicken is generously marinated in sweet vinegar sauce and lavishly topped with a special tartar sauce—truly an authentic taste of the region.

Its glossy appearance whets your appetite, and one bite is sure to bring a smile to your face.

Chicken Nanban isn’t the only recommended meat dish. Wagyu tataki and steamed pork are also long-standing favorites among regulars.

The Wagyu tataki is tender and melts in your mouth. You can savor it on its own or enjoy it as a salad generously topped with tataki.

It’s a nice touch that you can choose based on your mood or how hungry you are.

The steamed pork is cooked slowly to bring out the sweetness of the fat, resulting in a moist and juicy texture. It pairs perfectly with spicy kimchi, creating a flavor that makes the drinks flow freely.

As one regular put it, “Once you try it, you’ll never order it anywhere else.”

The sashimi made with seasonal fish is also not to be missed. The way the slices are arranged in perfect, uniform rows seems to reflect the owner’s meticulous and careful nature.

Everything is so appealing that it’s hard to narrow it down to just one dish. Perhaps even the time spent agonizing over your choice is part of the fun of this restaurant.

The Time Accumulated Behind the Noren

After leaving Miyazaki,hecontinued his culinary training in Osaka, eventually settling in “Fuse.”

“To be honest, it was tough at first,” he says with a slight smile.In this town, home to many long-established restaurants passed down through generations, not everyone was thrilled to see a newcomer open a shop.

Still, he hung up his noren and kept at it, cooking day in and day out. It’s been over 10 years since he opened the shop, and now he has regulars who know him by sight; it’s become a warm, welcoming place filled with laughter.“It’s a comfortable place—Fuse is a warm community,” he says .

Take a break from your travels and enjoy a night where you can let your guard down.

Whether you want to enjoy a quiet moment alone or stay up all night chatting with someone, this place gently welcomes you at any time.

It’s easy to walk in without feeling self-conscious, and there’s acertainwarmthhere. This is the story of a small tavern that you’re sure to grow to love more with every visit.