Fukuoka Cuisine #1 May 21, 2026 (Thu) 19:30 Tabelog 4.53 2026 SILVER 2025 Top 100 Restaurants 2019 Michelin Star 2026 Go! Go! Michelin 4 Tock Tonight's dinner is here! It's my first visit in three months. As you might expect, this is a renowned restaurant that every sushi lover dreams of visiting at least once. It's just a 15-minute ride from Hakata Station by Shinkansen and a 4-5 minute walk from Kokura Station. This place is known for its nigiri sushi made with salt and kombu vinegar, and uniquely, they do not serve alcohol. The menu consists solely of an omakase course. There are no appetizers, just a focus on the nigiri. < Menu > 1. Marinated Chutoro (Medium Fatty Tuna) from Yamagata The tuna is sourced from "Ishiji." As always, the first piece captures my heart. 2. Otoro (Fatty Tuna) from Yamagata From the same fish as the chutoro, seasoned with salt. 3. Akaiika (Red Squid) Homemade yuzu pepper is placed between the rice and the squid, topped with sea urchin and tobiko. Finished with a summer kombu vinegar and nishiki sesame. This is their specialty. 4. Kuruma Ebi (Sweet Shrimp) Rare, seasoned with salt and summer kombu vinegar. 5. Clear Soup 6. Shime Saba (Marinated Mackerel) Lightly grilled, topped with myoga and kombu, and seasoned with green onion and summer kombu vinegar. 7. Hotate (Scallop) With a sweet sauce. 8. Hirame (Flounder) With shiso leaf between the rice and fish, seasoned with salt, summer kombu vinegar, and a sweet sauce. 9. Aburi Tachiuo (Grilled Beltfish) Yuzu pepper is placed between the rice and fish, topped with salt, ume paste, and green onion, finished with summer kombu vinegar. 10. Marinated Chutoro Unlike the first two pieces, this tuna is sourced from "Yama Sachi," marinated in an original sauce made with tuna broth. As delicious as ever! 11. Sayori (Halfbeak) With yuzu pepper between the rice and fish. 12. Assorted Sea Urchin (Two Types) Bottom: Murasaki Uni from Kitakyushu, Top: Bafun Uni from Hokkaido. 13. Red Miso Soup with Mitsuba and Water Shield 14. Aburi Sawara (Grilled Turbot) Topped with okra, seasoned with salt and summer kombu vinegar. 15. Shima Aji (Striped Jack) Topped with ginger and green onion, seasoned with salt, summer kombu vinegar, sweet sauce, and sesame. 16. Grilled Kuruma Ebi Heads Seasoned with salt and summer kombu vinegar. 17. Tai (Sea Bream) With yuzu pepper between the rice and fish, seasoned with salt and summer kombu vinegar, topped with tai liver, momiji oroshi, and green onion. 18. Anago (Sea Eel) With sweet sauce. 19. Negitoro Hand Roll Wrapped with sea grapes from Amami Oshima. 20. Tamagoyaki (Japanese Omelette) 21. Melon Everything from start to finish was delicious once again. Less