I had the pleasure of visiting Zaisho, a highly talked-about sushi restaurant located in Nishinakasu, Fukuoka!This establishment opened as the third branch of Sushi Sakai, a renowned name in Fukuoka that is recognized nationwide, and it is currently attracting significant attention. Despite being only 25 years old, Chef Hara possesses remarkable skills and sensitivity in his craft. His calm demeanor and confidence at the counter made me forget his age, showcasing a level of professionalism that was truly impressive.The interior exudes a refined yet soft atmosphere, providing a comfortable space that balances a pleasant tension with a sense of ease. It embodies the sophisticated vibe typical of Nishinakasu, allowing guests to enjoy sushi without feeling overly formal.One of the standout dishes was the soft roe of sea bream paired with a corn puree. The moment it touched my palate, the rich umami of the sea bream's soft roe combined beautifully with the natural sweetness of the corn, creating an exceptionally elegant flavor. Served at a comfortable temperature for the hot season, it highlighted the delicacy and creativity of Japanese cuisine. I couldn't help but exclaim, "This is delicious..." due to its high level of perfection, which captivated me from the very start.The nigiri was overall very light and airy. The rice was prepared in a way that felt fluffy in my mouth, dissolving gently while maintaining its shape, creating a wonderful harmony with the toppings. It didn’t overpower the fish's natural flavors, instead enhancing them with a perfect balance of seasoning.The medium fatty tuna was particularly memorable. It had a sweet richness without any heaviness, and the temperature contrast and melt-in-your-mouth texture with the rice were flawless. The squid was also expertly cut, achieving a delightful balance between a tender texture and a satisfying bite. Each piece of nigiri conveyed the dedication and meticulous craftsmanship behind it, rather than relying solely on flashy presentation.And of course, I couldn't miss the specialty known from Sushi Sakai: the monkfish liver paired with pickled melon. The rich and creamy monkfish liver combined with the fermented aroma and texture of the pickles, along with the refreshing juiciness of the melon, created a truly unique dish. It was a flavor that made me crave Japanese sake, yet the dish stood out on its own, making my visit worthwhile just for this one plate.Despite his young age, Chef Hara already demonstrates a solid philosophy in his approach to fish, temperature control, and creating a welcoming atmosphere. I believe he will continue to evolve, but even at this stage, he is incredibly captivating and represents the future of Fukuoka's sushi scene.I anticipate that it may become increasingly difficult to secure a reservation here, so I highly recommend visiting soon if you're interested. It was a memorable evening that allowed me to experience the new possibilities of Fukuoka sushi and the talents of a young chef.It was a great meal!
We use cookies on this site to enhance your user experience.
