Sushi Gyoten
2025.02 dinner
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明石鯛・ほおずきトマト
Akashi-tai and Hozuki Tomatoes

羅臼の鰤の龍の瞳藁焼き
馬目小丸備長炭炙り
土佐醤油・七味唐辛子
天然クレソン
Rousu yellowtail grilled over “Dragon's Eye” straw
Seared by Uma-me Komaru Binchota
Tosa Soy Sauce, Shichimi Pepper
Wild Watercress
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In Fukuoka,「Sushi Gyoten (鮨 行天)」feels like one of those rare places where reputation and presence fully meet. Kenji Gyoten (行天 健二) opened the restaurant in his hometown of Shimonoseki in 2009, moved it to Fukuoka in 2012, and later earned three Michelin stars there. In 2025 fall,「Sushi Gyoten (鮨 行天)」entered a new chapter with a move to a new location in Fukuoka, where the restaurant adopted a membership system, making the experience feel even more private and exclusive.

His foundation runs deep. Born into a sushi family, Gyoten later trained in Tokyo at「Araki (あら輝)」under Mitsuhiro Araki (荒木 水都弘), a formative experience he has said shaped the way he lives and works. From that lineage came a style that is disciplined in its Edomae core but very much his own in expression.

What stands out most at「Sushi Gyoten (鮨 行天)」is his carefully prepared series of tuna dishes, very much in line with the legacy of「Araki (あら輝)」. Beyond that, the restaurant’s identity is built on merticulous sourcing and control: akazu-seasoned shari, top-grade fish gathered into Fukuoka from across Japan, and an omakase shaped around the idea that each encounter is unique to that day. The result is a sushi experience that feels both rigorous and deeply personal.
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#vinfox_gyoten #sushi #omakase #michelinguide #3michelinstars Less