Although we're big fans of Kyushu cuisine in general, Nagasaki has remained unfamiliar culinary territory up until now, so we were excited to explore the Nagasaki-focused menu at this specialty izakaya. There's quite a bit to check out here too - fresh seafood from the Kyushu coastline, creative pork dishes, lots of fresh vegetables, and of course a big selection of locally produced shochu.
The otoshi here is an attractively arranged icy bowl of eringi mushrooms and assorted crisp raw vegetables, with miso, mayo and flavored salt for dipping. The daily seafood specials are always a good place to start, and we can recommend the deep-fried kibinago (silver-stripe herring), the flying fish and other assorted fish cakes, and the daily sashimi platter.
Other local specialties range from regional favorites like karashi renkon (deep-fried lotus root stuffed with pungent mustard) and spicy mentaiko potato salad to original creations like pork mille-feuille - thinly sliced morsels wrapped around a gooey cheese center and breaded to sort of resemble a pastry dish. Sara udon - seafood in ankake sauce over crispy noodles - is probably Nagasaki's most famous dish and makes a nice starchy finish to a meal here.
In addition to the expected shochu menu you can also choose from five or six craft sake, sourced from all over the country, not just Kyushu. Jigemonton's atmosphere is lively and the staff are enthusiastic, although seating can be a bit tight and the air can get smoky at times - this place definitely has the feel of an old-school izakaya. There's no English menu or service, but the menu has pictures, and there are easy-to-order full-course dinner options. Budget around Y3000 for food and drink.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.