Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
pesceco
(pesceco)The Tabelog Award 2026 Silver winner
Selected for Tabelog Innovative/Creative Cuisine "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Minoru Inoue - The Determination Embodied in Cooking
Food
"Engaging in Dialogue with Guests Through Cooking to Love and Nurture the Land"
Space
"The Ariake Sea Spreading Outside the Window Becomes an Important Piece of the Store's Composition"
Review
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Review 1,128 postsFollowers 1,849 peopleA reason to visit Shimabara is right...
I was fortunate enough to secure a reservation through Pocket Concierge, marking my second...View details
Visited on May, 2026
2 times
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Review 104 postsFollowers 46 peoplePesceco: A Poetic Culinary Journey i...
Pesceco: A Poetic Culinary Journey in the Quiet Land of Shimabara Nestled in a tranquil ar...View details
Visited on April, 2026
1 time
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Review 419 postsFollowers 243 peopleA Unique Course Experience Showcasin...
Located in Nagasaki, in Shimabara, pesceco is a restaurant I had been curious about after ...View details
Visited on April, 2026
1 time
Restaurant information
Details
| Restaurant name |
pesceco
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Silver winner
The Tabelog Award 2026 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
Selected for Tabelog Innovative/Creative Cuisine "Tabelog 100" 2025
Selected for Tabelog Innovative/Creative Cuisine "Tabelog 100" 2025 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2026年Silver受賞店
The Tabelog Award 2026 Silver 受賞店
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
百名店 選出歴
創作料理・イノベーティブ 百名店 2025 選出店
食べログ 創作料理・イノベーティブ 百名店 2025 選出店 |
| Categories | Innovative |
| Phone number (for reservation and inquiry) |
0957-73-9014 |
| Reservation availability |
Reservation only
* Reservations are accepted up to two months in advance. |
| Address |
長崎県島原市新馬場町223-1 |
| Transportation |
- 10 minutes on foot from Shimabara Station (Shimabara Railway). 912 meters from Shimabara. |
| Business hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999JPY 40,000 - JPY 49,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge: 10% (excluding tax) Original text サービス料10％（消費税別途） This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
6 seats （ We can accommodate groups of 2 to 4 people.） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available 6 units |
| Space/facilities |
Relaxing space, Counter seating |
Menu
| Drink |
Wine, Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful view, Ocean view, Hideout, A house restaurant |
| Family friendly |
Generally, we do not allow customers with children to enter the restaurant. We will do our best to accommodate requests for the same course menu as for adults. |
| Dress code |
Please refrain from wearing overly casual clothing or wearing strong perfume. |
| Website |
Find Similar Restaurants （Area)
Shimabara Sta.
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Categories
Rankings in nearby areas
閉じる
ChefMinoru Inoue - The Determination Embodied in Cooking
Born and raised in Shimabara, Nagasaki Prefecture. Under the guidance of his father, who was a fishmonger, he found himself on the path of cooking. "However, I have no experience training in famous restaurants..." This is how Chef Minoru Inoue, who has reached his culinary style through self-study, came to create a gastronomy that expresses his beloved land. Without the influences of French, Japanese, or Chinese cuisine, his dishes are entirely Shimabara. They feature local fish that he has tasted since childhood, regional preserved foods, and the extremely fine Shimabara somen noodles, among others. Here, you will find a unique culinary experience that can only be born from this land.
Food "Engaging in Dialogue with Guests Through Cooking to Love and Nurture the Land"
Chef Inoue, who previously used capellini (very thin pasta), thought about the significance of serving this in Shimabara. "Shimabara has somen," he concluded, leading to the creation of a cold dish using Shimabara somen. All the dishes incorporate the blessings of Shimabara and its surroundings, with continuous updates and improvements being made. The seafood selected by his father, a fishmonger, the mountain produce cultivated by local farmers, and the regional delicacies passed down in the area all contribute to the unique character of the cuisine, enriching the course.
Space"The Ariake Sea Spreading Outside the Window Becomes an Important Piece of the Store's Composition"
Currently, the area spreads out to Ariake Sea and Shimabara Bay. Originally, the shop was located in a shopping district, but the decision was made to relocate in order to incorporate this calm and beautiful landscape into the shop. Since 2018, they have been focusing on providing a single course called "Satohama Gastronomy." The richness of this coastal town, where Chef Inoue was born and raised, is reflected in the view of Shimabara Bay that spreads out beyond the window, forming part of the shop's atmosphere.
Chef Toshihiro Inoue is dedicated to pursuing a unique coastal gastronomy that can only be experienced around Shimabara.
The preparation begins with collecting spring water from the mountains, followed by traditional preserved food like salted sardines and Etari tart as an appetizer. The course continues with a chilled ...dish featuring hairy crabs served with ultra-thin Shimabara somen noodles. Additionally, enjoy the fresh seafood from Shimabara Bay and the neighboring Amakusa... Ultimately, pesceco's cuisine embodies the richness of this land that Chef Inoue was born and raised in and continues to cherish. The course, named "Satohama Gastronomy," offers an experience that tells the story of Shimabara.