I finally had the chance to visit the renowned Ten Zushi Kyomachi, a place I had long admired. This restaurant has been selected as a "Tabelog SILVER 2026" establishment, attracting sushi enthusiasts from all over the country. While maintaining the unique style established by the first generation—"serving no alcohol, allowing guests to purely savor sushi"—the current second-generation chef has elevated this concept to new heights.As I nervously stepped through the noren (curtain), I was pleasantly surprised by the chef's warm and friendly demeanor. He is passionate about studying other restaurants and generously shares his extensive knowledge, transforming the initial tension at the counter into a delightful atmosphere.The true essence of this restaurant lies in its style of enhancing the ingredients with salt, kabosu (a type of citrus), and yuzu pepper, rather than soy sauce. The neta (topping) is prepared with a notably sweet glaze. The rice is on the smaller side, but the clear flavors and umami of each nigiri leave you feeling pleasantly full by the time you finish all 16 pieces.Here’s a glimpse of the exquisite course I enjoyed:- Cucumber as a palate cleanser: Refreshing and perfect for cleansing the palate.- Chutoro (medium fatty tuna): The sweetness of the fat harmonizes beautifully with the refreshing kabosu.- Otoro (fatty tuna): Rich fat is perfectly balanced with salt, melting in your mouth.- Akaiika (red squid): A specialty of the restaurant, adorned with artistic cuts, topped with uni (sea urchin) and tobiko (fish roe), and garnished with colorful sesame. The visual beauty is matched by the rich sweetness and delightful texture.- Kuruma ebi (sweet shrimp): Lightly seared on the surface, this rare preparation balances the sweetness of the raw shrimp with the umami that develops from the heat.- Shime saba (vinegared mackerel): The combination of kombu and myoga (Japanese ginger) pickles creates a striking approach that beautifully elevates the flavor of the blue fish.- Clear soup: A gentle flavor that seeps into your body, warming you from within.- Scallop: Tender fibers with a refined sweetness.- Hirame (flounder): Perfectly showcases the pleasant texture and umami of white fish.- Aburi tachiuo (grilled beltfish): Enjoy the contrast between the fragrant skin and the fluffy flesh.- Marinated chutoro: The marination concentrates the umami, enhancing the potential of the chutoro.- Kisu (whiting): Delicate yet elevated by kabosu and salt, resulting in a refined flavor.- Uni gunkan (sea urchin sushi): A luxurious piece with Kitakyushu's murasaki uni on the bottom and Hokkaido's bafun uni on top, perfectly merging two different sweetnesses in your mouth.- Sawara (Spanish mackerel) and okra: A delightful dish harmonizing the scent of the ocean with the stickiness of okra.- Miso soup: A comforting bowl accented with junsai (water shield) and mitsuba (Japanese wild parsley).- Shima aji (striped jack): The sharp fat and excellent texture are irresistible.- Kuruma ebi heads: Grilled to perfection, concentrating the rich flavor of the miso.- Tai (sea bream) and its liver: A perfect composition where the sweetness of the tai meets the rich depth of the liver.- Simmered anago (conger eel): The sweet glaze matches perfectly with the fluffy texture of the anago.- Negitoro hand roll: Although called negitoro, it actually uses "umibudo" (sea grapes) instead of green onions, adding a playful pop of texture.- Tamago (egg): Moist and elegantly sweet, signaling the finale of the course.- Melon: Juicy sweetness that beautifully concludes the meal.The warm personality of the chef made me forget my initial nerves, and the unique "Kyushu-style" techniques set this restaurant apart from traditional Edomae sushi. Each piece brought incredible surprises and satisfaction, making the trip to Kokura truly worthwhile. Thank you for a wonderful experience!