Ten Zushi, located in Kyomachi, Kokura, is a representative of Kyushu-style sushi.Founded in 1939, this long-established restaurant is known for its unique style called "Kyushu-mae" or "Kokura-mae," established by the previous generation. Unlike traditional Edomae sushi, which emphasizes the technique of "subtraction" by using soy sauce to enhance flavors, Ten Zushi adopts an "addition" approach that further highlights the umami of the ingredients. By using minimal soy sauce and combining flavors from kabosu, salt, yuzu pepper, kombu, dashi soy sauce, and various condiments, the restaurant brings out the natural sweetness, umami, and freshness of the ingredients in a refreshing and vibrant way, creating a complex taste experience in your mouth.Chef Koichi Amano is known as the "God of Addition Principles," and the beautiful decorative cuts and colorful toppings (such as myoga, shiso, sea grapes, and okra) applied to the sushi, along with the contrast in textures, create an artistic presentation. This sushi is a high-level experience that engages all five senses: sight, smell, touch, taste, and sound.The signature dishes include red squid and sweet marinated tuna, and I felt fortunate to experience the unique world of Ten Zushi, which cannot be found in Tokyo. The carefully selected red sea urchin from Yamaguchi's Hagi, sourced directly from fishermen, was a life-changing dish!With a taste that is clearly distinct from other sushi restaurants, Ten Zushi has received high praise for many years. While enjoying exceptional sushi, I listened to Chef Amano's lively conversation, which created a pleasant atmosphere that was just the right amount of tension for newcomers.Among the three legendary sushi gourmets (Jiro Ono from Tokyo, Komatsu Nezuke from Kanazawa, and Koichi Amano from Fukuoka), this was a wonderful experience. It was a great meal!Menu:1. Nigiri - Chutoro (with sauce)2. Nigiri - Jabara (with salt)3. Nigiri - Akai Ika (with sea urchin, flying fish roe, three-color sesame, sansho, Kyushu sea salt, Oita kabosu)4. Nigiri - Kuruma Ebi (with salt and sudachi)5. Shio-jiru (soup)6. Nigiri - Aburi Shime Saba (with green onion, seaweed, myoga, kombu)7. Nigiri - Hotate (with reduced sauce)8. Nigiri - Hirame (with perilla leaf, dashi, salt, sudachi)9. Nigiri - Tachiuo (with plum sauce, sudachi, salt, green onion)10. Nigiri - Marinated Tuna11. Nigiri - Kisu (with yuzu pepper)12. Red Sea Urchin Gunkan (from Yamaguchi)13. Akadashi (red miso soup)14. Nigiri - Sawara/Okra (with sudachi, salt)15. Nigiri - Shima Aji (with salt, ginger, white sesame, sudachi, green onion, sauce)16. Grilled Kuruma Ebi Heads17. Nigiri - Tai with Tai Liver18. Nigiri - Simmered Anago19. Sea Grapes Toro Roll20. Tamagoyaki (Japanese omelet)21. Melon
We use cookies on this site to enhance your user experience.
