I visited "Ten Zushi Kyomachi" located just a 5-minute walk from Kokura Station.The second-generation chef, Isao Amano, has inherited the techniques of the previous generation.This restaurant is one of Japan's finest, establishing a unique "Kyushu-style" that sets it apart from traditional Edomae sushi.♦︎ A focus on sushi without alcohol ── The interior features a minimalist space with only five counter seats.In line with the philosophy of purely enjoying the taste of sushi, no appetizers or alcohol are served.The course consists solely of tea and sushi.From the very first piece, the menu showcases a unique rhythm, starting with medium fatty tuna.♦︎ Menu items I enjoyed ── - Medium Fatty Tuna - Fatty Tuna - Red Squid - Shrimp - Marinated Mackerel - Simmered Scallop - Fugu (Pufferfish) - Swordfish - Marinated Fish - Kiss Fish - Sea Snail - Isaki (Snapper) - Shrimp Heads - Sea Bream - Simmered Eel - Toro Sea Grapes - Tamagoyaki (Japanese Omelette) - Melon ♦︎ Gentle service and overall impressions ── The standout feature is the unique seasoning that skillfully uses kabosu (a type of citrus) from Oita and salt instead of soy sauce.The finishing touch of citrus dramatically enhances the sweetness, based on meticulous calculations to elevate the umami of the ingredients.Although there is no alcohol, the chef's gentle demeanor and thoughtful attention create a welcoming atmosphere.The restaurant offers a pleasant experience filled with tension yet comfort.With each piece being a perfected specialty, the satisfaction level for the price is extremely high.This establishment has built a unique culture and attracts people from around the world solely based on its skill.I will definitely return.
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