On the second day in Fukuoka, I visited Kiku Zushi in Kasuga City, just like last year. Although the address is in Kasuga City, the nearest station is Onojo Station in the neighboring Onojo City. It’s only a 10-minute ride on the rapid train from Hakata on the JR Kagoshima Main Line. The station is less than a 10-minute walk away, but the heat in Fukuoka that day was intense, making it quite exhausting.The restaurant is located in a residential area beyond a housing complex, which might explain the limited operating hours: lunch is served in two shifts, from 11:30 AM to 2 PM and then from 6 PM for dinner (they sometimes open at 8:30 PM). The restaurant has a grand appearance, complete with a parking lot that can accommodate eight cars (plus space for two more in front of the restaurant). Upon entering through the lattice door, there’s a waiting area where guests can cool off in the air conditioning. When it’s time, guests are guided into the dining area in order. Next to the waiting room is "Hakubun," which is managed by an apprentice. To reach Kiku Zushi, you exit and go around to a separate building. After passing through another lattice door and entering through the entrance, the interior is impressive! The counter is made from a single slab of ginkgo wood over 100 years old, and the stone walls are beautifully crafted.Originally established in 1988 by the previous owner as a neighborhood sushi restaurant (after opening in Hakata in 1980 and relocating), the current chef, Yusuke Seguchi, took over in 2012 and transformed the style. This is reminiscent of the two major sushi restaurants in Niigata. Chef Seguchi trained at a long-established sushi restaurant in Hakata before working at a five-star hotel in Monaco, where he had the honor of preparing sushi alongside renowned chefs like Joël Robuchon and Alain Ducasse during the wedding of Prince Albert! The omakase course begins with the chef himself cutting the sushi rice.- Octopus from Kunisaki, Oita: Served with plum soy sauce and wasabi. The surface is lightly grilled, while the inside is still alive, giving it a wonderful texture, hence the thin slices.- Meichidai from Oroshima, Fukuoka: Enjoyed with salt or soy sauce, both delicious, but I prefer the salt.- Steamed abalone from Oita and red sea urchin from Mukushima, Oita: Mixed with liver soy sauce and rice. They were both fed the same kombu, making for a perfect pairing—what a luxury! I’ve had abalone with sea urchin and rice before, but this combination with liver sauce and rice was a first for me. The red sea urchin was fresh and not soaked in alkaline.Next, we were shown a magnificent lobster from Goto Islands, Nagasaki. - Katsuo (bonito) from Oita: Served freshly fried with seaweed from Ariake. It was hot and delicious!- Chawanmushi (savory egg custard) with hairy crab: The sweet and rich flavor of the crab paired beautifully with the smooth custard.- Mehikaru from Miyazaki: Small and thin, but the crispy texture made it delightful.Now we move on to the nigiri sushi. The plates are said to be from the 400-year-old Jingdezhen!?... but the tasting continued.- Steamed grouper from Goto Islands, Nagasaki: A 20 kg grouper, seasoned only with salt. It had a wonderful texture.Now, let’s start the nigiri.- Local spear squid from Nishiura: Dressed with yuzu peel and seasoned with a sweet soy sauce. It was sweet and delightful!- Sea bream from Itoshima, Fukuyoshi: Salt-cured with a touch of momiji oroshi (grated daikon with red leaves). The momiji oroshi was interesting.- Hokkigai (surf clam) from Hokkaido: Lightly grilled and seasoned with sweet soy sauce. It was fragrant and had a great texture!- Spring child from Tsukumi, Oita: Cured in kombu dashi and briefly dipped in vinegar. It was soft and delicious.- Striped jack from Tsurumi, Oita: Served with ginger. It was tasty!- Long-legged shrimp from Miyazaki: Seasoned with sweet soy sauce. Grilled to tenderness, it had a new texture. Delicious! It’s a rare shrimp caught in deep waters, similar to botan shrimp, and was caught alongside the mehikaru.- Chutoro (medium fatty tuna): Caught in Funka Bay, weighing 154.2 kg. It was rich and delicious!- Lobster: This was incredible! The thick, large meat was grilled right in front of us and divided among ten people, topped with lobster miso. What a luxury!- Boiled clams from Chiba, Kujukuri: Served with a dipping sauce. Delicious!- Shibudai from Oita: Served with momiji oroshi. Seasoned with sweet soy sauce and grilled, the fat melted beautifully—this fish is extremely rare, caught only once or twice a month.- Red sea urchin: Served as hand rolls, generously topped—another indulgence!- Red miso soup: Made with slippery mushrooms.- Anago (conger eel) from Tsushima: Served with a dipping sauce. Contrary to its appearance, it was light, allowing us to enjoy the true flavor of the eel.- Tamagoyaki (Japanese omelet): Made with shrimp paste. It was moist and delicious.- Additional: Gourd roll: A gentle preparation that was delicious.Focusing on fish from Kyushu, along with tuna and shellfish from Hokkaido, I enjoyed local sake and was completely satisfied. The atmosphere, led by the chef, was wonderful, and I would love to return in a different season. It was a great meal!
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