One of the reasons for my visit to Kumamoto was to savor the rich seafood from Amakusa and the Ariake Sea. I chose to dine at "Sushi Nakamura," a highly regarded establishment recognized by Michelin and Tabelog.The owner, Masahiko Nakamura, honed his skills at the famous Kumamoto restaurant "Sushi Kodairo" before opening his own place in 2016. He now runs the restaurant with his wife. The bright and serene interior features only 10 counter seats. Both the owner and the hostess were warm and welcoming, allowing us to enjoy a pleasant dining experience throughout.The sushi is served as an omakase course, primarily featuring local fish from Amakusa and the nearby Kyushu waters. What stood out to me was the unique style of stacking two or three pieces of fish for certain toppings. The rice was also shaped larger to match, creating a bold appearance. However, once in my mouth, the harmony between the fish and rice was delightful, seamlessly embodying the owner's culinary vision.The white sweet sea bream from Amakusa was enhanced by kombu aging, while the long-nosed flounder from Nagasaki developed a deep flavor after being aged for a week. The red sea urchin from Gojo Town in Amakusa, which is coming into season, was particularly memorable for its rich sweetness and creamy texture.The carefully prepared local fish paired with soft rice made from a blend of red vinegar and rice vinegar creates a distinctive sushi experience unique to this restaurant.This is a place where you can fully enjoy the blessings of the sea in Kumamoto and the owner's unique sushi. Considering the quality of the offerings, the prices are quite reasonable, making it a must-visit for sushi lovers in Kumamoto.◾️ Tabelog (Bronze, Top 100 Restaurants) ◾️ Michelin (One Star) 【Lunch Omakase】 ・Marinated fatty tuna with yuzu pepper (Nagasaki) ＊Long-nosed flounder, two pieces, aged for one week, kabosu (Nagasaki) ＊White sweet sea bream, two pieces, kombu aged, yuzu (Amakusa) ＊Striped jack, young ginger (Amakusa, Ushibuka Town) ＊Squid, kabosu (Amakusa) ＊Red sea urchin (Amakusa, Gojo Town) ＊Akoya clam, adductor muscle (Amakusa) ・Chawanmushi (savory egg custard) with seaweed, mochi, lotus root, and edamame ＊Sweet shrimp (Amakusa) ＊Young horse mackerel, caught one by one, prepared yesterday, young ginger (Ariake Sea) ＊Medium fatty tuna, three pieces (Nagasaki) ＊Anago (conger eel), two pieces (Nagasaki, Tsushima) ・Miso soup with long-nosed flounder and other fish scraps ＊Tekka maki (tuna roll) with chunky tuna and ginger (Nagasaki) First harvest seaweed "Shioya Ichiban" (Kumamoto, Kawachi Town) ・Egg, red grouper paste ※Drinks ・Non-alcoholic umeshu (sparkling) (From Wakayama Prefecture, "Heiwa Shuzou" Baby Tsurume) ・First-grade tea leaves Oolong #SushiNakamura #Sushi #KumamotoGourmet
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