Located at 2-6-19 Yakuin, Chuo Ward, Fukuoka City, Chikamatsu is a highly popular Edomae sushi restaurant that is fully booked for a year in advance. The warm atmosphere is created by the Sakabane family, who run the establishment together. This restaurant operates by reservation only and has a referral system, having returned its Michelin 2-star rating. It features 10 counter seats, is non-smoking, accepts credit cards, prohibits photography, and has parking available for two cars in front of the restaurant. The menu is exclusively Omakase, priced at JPY 25,000 for lunch and JPY 28,000 for dinner (excluding tax). Both lunch and dinner services have a single seating. Operating hours are from 12:00 to 14:00 and 18:00 to 21:30, with Mondays off. Chikamatsu has received the Tabelog Award 2026 Gold and was listed among the Top 100 Restaurants in 2025.During a summer lunch visit, the entrance was adorned with water-sprinkled ground, and the vibrant blue of the wisteria pots was dazzling. About five minutes before opening, the proprietress hung the noren (curtain) and welcomed the waiting guests inside. The bonsai at the entrance has become a recent delight. Seasonal flowers decorate the walls, showcasing exquisite arrangements. The restroom features jazz music and a pleasant fragrance.Seating is predetermined, and I was guided to my assigned spot, where chopsticks in a bag and a hand towel awaited me. A warm towel was handed over, along with a glass dish of gari (pickled ginger). I enjoyed the atmosphere while sipping on drinks. I requested a bottle of champagne and was presented with three options, ultimately choosing Nicolas Feuillatte, which had a fresh and elegant taste.The lunch service began with sushi plates, alternating between appetizers and nigiri.- (Small dish) Octopus Sakura Boiled- (Nigiri) Yari Ika (spear squid) - a specialty of Chikamatsu, cut in a feather-like style.- (Nigiri) ARA (grouper) - two slices of 17kg fish, aged for three days. (Young Master)- (Nigiri) Toro (fatty tuna) - from Genkai, weighing 117kg, cut into three slices. The melt-in-your-mouth texture was exceptional!- (Small dish) Abalone Chawanmushi (steamed egg custard) - served in an elegant dish, generously filled with abalone and liver, perfectly steamed for a smooth texture. Pure bliss.- (Nigiri) Akami Zuke (marinated lean tuna) - from Genkai, 117kg. (Young Master)- (Nigiri) Hiragai (flat shell clam) - wrapped in nori.- (Nigiri) Kobashira (young gizzard shad) - ideal texture that melts in your mouth, cut with decorative knives. (Young Master)- (Nigiri) Kodai (young sea bream) - (Young Master)- (Nigiri) Isaki (grunt) - grilled from a large specimen from Nagasaki.- (Small dish) Memaguro (young horse mackerel) - grilled to perfection with the best fat content and flavor.- (Nigiri) Shima Aji (striped jack) - cut into three slices. Absolutely delicious...- (Nigiri) Kuruma Ebi (sweet shrimp) - served as one piece for men and split into two for women, showing consideration. (Young Master)- (Nigiri) Madai (sea bream) - too delicious for words.- (Soup) Suimono (clear soup) - with conger eel and water shield, garnished with mitsuba. The small bowl was elegantly designed.- (Stuffed) Ika Inro (squid) - sliced squid filled with vinegared rice mixed with chopped dried gourd, gari, and shiso.- (Nigiri) Uni (sea urchin) - from Aijima, served as gunkan.- (Nigiri) Anago (sea eel) - fluffy and delicious. (Young Master)- (Final dish) Tamago (egg) - surpassing castella, with a soufflé-like texture.That concluded the main course. I also ordered additional Tekka Maki (tuna rolls) and Kanpyo Maki (dried gourd rolls). The Tekka was beautifully prepared, with the skin and sinews of the tuna removed, resulting in a clean cut. The aroma of the nori was delightful, and the tuna melted in my mouth...The Kanpyo Maki had a pleasantly sweet finish.I later enjoyed some Japanese sake and whiskey, sharing my preferences for a personalized selection. The summer ochoko (sake cup) was made of glass in various shapes, sparkling beautifully, making the selection process enjoyable.- Hōken Junmai Karakuchi (Hōken Brewery, Hiroshima) - a clean and crisp sake made with pristine water, perfect for pairing with food.- Ryūsuisen Karakuchi Muroka Nama Genshu Hanabi (Ichinoya, Nagano) - bursting with vibrant acidity and dry flavors, reminiscent of summer fireworks. Brewed by a female toji (master brewer).- Arran Single Malt Whiskey on the rocks - a pioneer of craft whiskey, maintaining its flavor even when ice is added.I concluded my meal with hot tea, leaving me thoroughly satisfied once again. I truly enjoy the flow of the lunch service. The family of three—husband, wife, and son—run the restaurant together, which is the foundation of the Chikamatsu brand. No matter how many times I visit, I always find it to be an exceptional establishment.