Regular visits to Sushi Karashima in Fukuoka Sakurazaka.Tabelog Rating: 4.18 Tabelog Award 2026 Bronze Selected as one of the Top 100 Sushi Restaurants in WEST 2025.This is my first visit in two months. After checking in at the ONE FUKUOKA HOTEL just after 3 PM, I continued drinking for the inclusive experience before heading to Karashima.- Chawanmushi made with only sea bream broth A rich and flavorful chawanmushi with a strong essence of sea bream ❤️- Freshly cooked sushi rice with freshly shaved katsuobushi over egg rice A classic dish filled with the love of the father-son duo, the chef cutting the rice and his father shaving the katsuobushi. The aroma is strong and delightful ♥️❤- Local octopus Tenderly cooked and served with Yame hojicha tea, it’s refreshing and delicious thanks to the tea.- Directly sourced Isaki from the Goto Islands in Nagasaki Only the skin is grilled over charcoal, served with grated daikon. Isaki is in season now, and it’s rich and tasty.- Silken mozuku seaweed A palate cleanser.- Freshly sourced Hiramasu from the Goto Islands in Nagasaki A large 5.4 kg Hiramasu, aged and mixed with soy sauce, topped with freshly roasted sesame and green onions.- Young yellowtail (Yazu) from Fukuoka Marinated for six hours in a light broth and topped with spicy soy sauce. It has less fat but a wonderful aroma.- Isaki's roe Prepared in a style reminiscent of mentaiko using fish sauce made from colatura, a type of sardine. I love this roe series, and it pairs perfectly with chilled sake.Now, let’s start the sushi.- Marinated red meat from line-caught tuna from Tsushima, Nagasaki - Chutoro - Chilled kohada - Sea bream - Yari ika (spear squid) - Freshly sourced kisu from Amakusa, Kumamoto - Natural kampachi - Horse mackerel - Additive-free uni from Amakusa, Kumamoto - Simmered anago (conger eel) - Gourd roll Additions: - Sea bream with salt and citrus - Live anago (conger eel) with nerve-stunned preparation - Additive-free saltwater uni from Izaki, Fukuoka - Black mutsu, quickly grilled with soy sauce on the skin - Boiled kuruma ebi (sweet shrimp) marinated in broth - Eel - Simmered scallops - Miso soup - Tamagoyaki (Japanese omelet) It was a great meal. Every appetizer at Karashima pairs wonderfully with sake.The sushi has a perfect balance with the rice standing out, as always. My companions were very pleased.Sushi Karashima mainly serves regular customers, but this year they plan to welcome many new guests. ☝️I wonder if it will become harder to make reservations from now on. For now, I plan to visit again in August.
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