Fukuoka Cuisine ② May 22, 2026 (Fri) 11:00 AM Tabelog 4.51 2026 SILVER 2025 Top 100 Restaurants 2019 Michelin ☆☆☆ 2026 Go-Emiyo 4 Tock Today's lunch is here! It's my first visit in three months. This is one of my favorite places. Chef Daigo Sakai (@sushi__sakai) is from the renowned Tokyo restaurant "Umi." (By the way, the current "Umi" is completely different.) The menu consists of only the Omakase course. 1. Hairy crab from Funka Bay and purple sea urchin from Himeshima, Oita Served with sweet vinegar jelly sauce 2. Simmered octopus from Sasebo and steamed abalone from Munakata 3. Soft roe of sea bream mixed with sesame soy sauce Lightly mixed before serving 4. Negitoro gunkan (tuna belly with green onion) 5. Spanish mackerel from Takeoka and flat shell from Irago Served with vinegar miso and sweet vinegar jelly sauce 6. Sweetfish steamed in sake from Hagi Served in clam soup 7. Grilled anago (conger eel) from Tsushima Served plain or with salt and wasabi 8. Anko (monkfish liver) from Yoichi and Nara pickles 9. Yariika (spear squid) With grated yuzu peel between the rice and topping, seasoned with salt. 10. Tori-gai (cockle) from Noto Served with sweet soy sauce and sudachi 11. Kohada (gizzard shad) from Amakusa 12. Sakuramasu (cherry salmon) from Suttu 13. Akami (lean tuna) from Sanmyaku Sourced from "Yama Ko"—135 kg of caught tuna from Sanmyaku. 14. Chutoro (medium fatty tuna) from Sanmyaku From the same fish as the akami. 15. Otoro (fatty tuna) from Sanmyaku From the same fish as the akami. Sourced from "Yama Ko"—135 kg of caught tuna from Sanmyaku. 16. Kuruma ebi (sweet shrimp) 17. Miso soup 18. Aji (horse mackerel) from Tsushima Topped with scallions 19. Akau (red sea urchin) from Karatsu 20. Anago (conger eel) Served with sauce 21. Shiba ebi (grass shrimp) and yam omelet 22. Kanpyo maki (dried gourd roll) Everything from start to finish was delicious this time as well. Less