Regular visits to the Michelin 3-star restaurant, Sushi Sakai in Fukuoka.Tabelog Rating: 4.50 Tabelog Award 2026 Silver Selected as one of Tabelog's 100 Best Sushi Restaurants in the West for 2025.- Toyama Bay white shrimp and caviar The sweetness of the white shrimp and the saltiness of the caviar create a perfect balance.- Smoked mackerel from Tsushima, Nagasaki, and steamed abalone from Munakata, Fukuoka The mackerel is served with green onion and ginger, while the abalone is paired with wasabi and salt or liver sauce. The rich flavor of the mackerel and the umami of the abalone are simply outstanding!- Grilled firefly squid from Toyama Served with wasabi. The plump squid enhances the flavor of the chilled sake.- Grilled akagai (red clam) from Ube, Yamaguchi, and grilled tairagai (pen shell) from Irako, Aichi Served with urui (a type of vegetable) and a two-layer sauce of spicy vinegar miso and sweet vinegar jelly. The large akagai has a wonderful aroma, and the grilled tairagai is exquisite. I enjoyed the leftover sauce with some seaweed.- Negitoro (minced tuna with green onion) A refreshing spring tuna dish.- Tekone-zushi (hand-mixed sushi) A mix of hairy crab, sakura shrimp from Suruga Bay, and bamboo shoots from Kurume, Fukuoka. The pairing with the refreshing sudachi citrus is exceptional and incredibly delicious.- Cherry salmon from Tomiura, Hokkaido Served with a bitter sesame salad and Ishikawa potato from Kagoshima. The cherry salmon, grilled over binchotan charcoal, has a delicate and gentle flavor.- Anko (monkfish liver) from Yoichi, Hokkaido, and narazuke (pickled vegetables) A classic at Sushi Sakai. Always smooth and delicious!Now, the sushi begins.- Sakura sea bream from Genkai-nada Rich in flavor, the more you chew, the more umami you experience.- Spring child from Izumi, Kagoshima Soft and gently sweet. This spring child pairs better with Sushi Sakai's rice than the sakura sea bream.- Karasumi (dried mullet roe) with Japanese radish Ordered as an additional appetizer. Today’s seasoning is just right.- Marinated stone bream Spring stone bream has a unique odor that dissipates, allowing for a direct experience of its strong umami. The texture is incredible.- Water eggplant from Sennan, Osaka A palate cleanser.- Marinated lean tuna - Chutoro (medium fatty tuna) - Otoro (fatty tuna) Today’s tuna is from Shimoda, weighing 197.2 kg. Sakai-san says that spring tuna from Shimoda pairs best with their rice. Since sardines are their main diet, the fat is light, and the flavor is soft with a rich sweetness and just the right acidity.- Kuruma ebi (sweet shrimp) from Amakusa A theatrical presentation by the talented apprentice, served with great skill.- Horse mackerel from Tsushima This was the most delicious item of the day! The flavor and balance of moisture are exceptional, making it incredibly tasty.- Miso soup - Bafun uni (sea urchin) from Nemuro - Simmered clams - Simmered anago (conger eel) - Tamagoyaki (Japanese omelet) with shrimp and yam - Goya maki (dried gourd roll) It was a great meal! I thoroughly enjoyed the spring offerings at Sushi Sakai. The toro-taku (fatty tuna and pickled radish) souvenir was also fantastic.I look forward to visiting again in the summer!
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