in fukuoka, japan (aug’24)

hello fukuoka! first time exploring this charming city and can’t wait for more future visits. started the trip with a bang, at one of my best finds this trip. despite all controversy, i had a great time here but i definitely would be extremely cautious coming here if you cannot converse comfortably in japanese.

taisho trained for a bit in the notorious kappo kimoto, so his tsumami though simple was very nicely executed. from his signature katsuoboshi tkg, grilled iwashi to their fig in goma sauce. amazing cold chawanmushi with nagaimo as the first dish to cool us all down from the peak of fukuoka summer heat. whilst preparing the tsumami, it was really cute to see taisho’s father preparing and cutting the neta.

nigiri here are on the stronger side which is completely my cup of tea, relatively thick neta with a small shari but i found it still balanced really well especially with the ample shiromi we had today. wouldn’t say neta quality are top but he handled it really well and still made a very solid experience here especially given the cospa. after the course, there would be a list of tsuika items from kuruma ebi, second selection of uni etc. ended with a very solid cakey tamago.

great cospa, very nice team and dining experience for me here. i found the profile here also one of the most suited for my palate here in fukuoka after trying several sushiyas. definitely can’t be back. thank you!

おまかせコース (¥34,000)
冷たい長芋茶碗蒸しnagaimo cold chawanmushi
✨鰹干し卵かけご飯katsuoboshi tkg
✨焼きいわしgrilled iwashi
もずくmozuku
いちじく、ごまソースfig, sesame sauce
穴子の肝anago liver
はものマゴhamo eggs

✨赤身漬けakami zuke
中トロ chutoro
小肌 kohada
メイチダイmeichidai
✨カンパチkanpachi
✨春子鯛kasugo dai
鯵aji
黒ウニ kurouni
✨ヤライカyaraika
穴子 anago
干瓢巻き kanpyo maki

+ 赤ウニuni
+ ✨ホタテhotate
+ 車海老kuruma ebi
+ ✨昆布春子まきkombu kasugo maki
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would revisit: yes
introduction only
price range pp: ¥30,000-¥60,000
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📍鮨唐島
location: daito building ii, 3-1-2 akasaka, chuo-ku, fukuoka
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