Course: JPY 22,000Additional Snacks x2Soft Drinks x4Total: JPY 31,640Located a 10-minute walk from Tenjin Minami Station, this sushi restaurant is on the second floor of a building. I made a reservation through TableCheck.Before the nigiri, we enjoyed six dishes. Many of them featured ingredients from Kyushu, such as "Boiled Octopus" and "Grilled Anago (Sea Eel)." Before starting the nigiri, I was asked if I wanted to add any snacks, so I ordered "Ankimo (Monkfish Liver)" and "Karasumi Daikon (Dried Mullet Roe with Daikon)." The "Ankimo" is served with finely chopped Nara pickles, just like at the original restaurant. The chef's specialty, Ankimo, was exceptionally delicious.The nigiri consisted of 13 pieces. The "Aori Ika (Bigfin Reef Squid)" was sourced from Goto, Nagasaki. The squid was cut finely in both directions, making it sweet and melt-in-your-mouth tender—so soft that you could eat it without teeth.The "Aji (Horse Mackerel)" was a piece made with a brand of mackerel called "Gen-chan Aji." It was topped with grated green onion and ginger, with firm flesh and rich fat.The "Hiragai (Surf Clam)" was slightly seared on the surface, giving it a nice aroma.The "Abalone" was steamed abalone from Karatsu, finished with a sauce made from the juices released during steaming, seasoned with salt. This sauce paired perfectly with the abalone, a recipe recently devised by the chef, Sakai.The "Kasugo (Young Sea Bream)" was locally sourced from Meihama, lightly marinated in vinegar.The "Sawara (Spanish Mackerel)" was from Oita, smoked with straw and then marinated. It was fragrant, tender, and delicious.The "Nodoguro (Blackthroat Seaperch)" was from Tsushima, Nagasaki, with a slightly charred surface. The outside was aromatic while the inside melted in your mouth.Today's tuna was caught using longline fishing in Shimoda, Shizuoka. I was served two pieces: "Marinated Akami (Lean Tuna)" and "Chutoro (Medium Fatty Tuna)."The "Miso Soup" was simple, containing only green onions.The "Bafun Uni (Sea Urchin)" was from Nemuro and did not use any sodium bicarbonate, highlighting its umami over sweetness.The "Anago (Sea Eel)" was the classic type from Tsushima, served with a sweet sauce. It was soft and fluffy.The "Negitoro Takumaki (Chopped Tuna Roll with Green Onion)" included white green onions and shiso.The "Tamago (Egg)" was a rolled omelet mixed with shrimp and yam.This is the third brand of "Sushi Sakai," which has earned three Michelin stars. The quality of the ingredients is as high as the main restaurant, and the nigiri is on par with the chef's standards. The explanations and phrases used for the ingredients were quite similar, indicating thorough training.It was a great meal.Course Menu:● Tachiuo (Fukuoka) Sakura Tai (Fukuoka)● Boiled Octopus (Sasebo)● Firefly Squid (Toyama)● Sakura Shrimp Chawanmushi (Savory Egg Custard)● Fried Bamboo Shoot (Kagoshima) and Sakura Salmon (Hokkaido)● Grilled Anago (Tsushima)● Ankimo (Yoichi)● Karasumi Daikon◯ Aori Ika (Goto)◯ Gen-chan Aji (Fukuoka)◯ Hiragai (Aichi)◯ Abalone (Karatsu)◯ Kasugo (Meihama)◯ Sawara (Oita)◯ Nodoguro (Tsushima)◯ Marinated Akami (Shimoda)◯ Chutoro (Shimoda)● Miso Soup◯ Bafun Uni (Nemuro)◯ Anago (Tsushima)◯ Negitoro Takumaki (Shimoda)◯ Tamago
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