Sushi Jube (鮨 十兵衛) Fukui

While checking the table availability, I miraculously found an opening at the notoriously hard-to-book Sushi Jube, so I made a reservation without hesitation.The restaurant has 9 counter seats and the interior is stunning.It's also rare for a sushi restaurant to have a parking lot.- Mozuku from Fukui Prefecture- Sawara (Spanish mackerel), White shrimp- Hairy crab chawanmushi (savory egg custard)- Abalone, Octopus- Nodoguro (blackthroat seaperch) rice bowl- Flounder- Fish scraps- Huedai (sweetlip) lightly marinated- Horse mackerel- Kensaki squid- Shime saba (vinegared mackerel)- Bonito- Sawara belly- Northern purple sea urchin- Anago (conger eel)- Miso soup with seaweed- Tuna roll- Gourd roll- Tamago (sweet omelet)Additional:Sweet shrimpThe appetizers evoke the flavors of the Hokuriku region.This is why local sushi is simply irresistible.The abalone and white shrimp were particularly outstanding.I personally preferred the firmer rice. Less

This is my second visit since the snowy day in winter in Fukui. It was even more delicious than my last visit, but the dishes kept coming one after another, making it a bit overwhelming. I ended up feeling quite full, so I recommend keeping it light for dinner.Today's menu included:- Arra (a type of fish)- White shrimp and clam- Kinmedai (golden eye snapper)- Chawanmushi (savory egg custard)- Ishikawa octopus and steamed abalone with seaweed (the octopus had a soft texture)- HerringNigiri:- Fue Dai (a type of fish)- Shima Aji (striped jack with a hint of kombu)- Sweet shrimp- Shime Saba (marinated mackerel with a delicious rich flavor)- Horse mackerel- Swordtip squid- Bonito- Red sea urchin rice bowl- Rishiri Island's horse dung sea urchin- Tuna- Anago (conger eel)- Kanpyo roll (dried gourd)- Tamago (sweet egg omelet)- Dessert Less

I was invited by an acquaintance to visit this restaurant.It’s a bit far, but I had been looking forward to it for a while. It took about 10 minutes by taxi from Fukui Station. Upon arrival, they kindly asked if I would be taking a taxi back, which was a thoughtful gesture.The chef was just as I imagined from his YouTube videos—bright, cheerful, and very impressive.Personally, I found the appetizers before the sushi to be quite remarkable. We started with aji (horse mackerel), followed by white shrimp, surf clam, red sea bream, octopus, and seasonal abalone. The abalone, in particular, was outstanding.I had plans for the evening, but I ended up drinking a bit too much during lunch, haha.Among the sushi, the sweet shrimp, horse mackerel, and marinated mackerel stood out to me. The returning bonito was also quite good. However, I didn’t find the tuna to be particularly memorable this time.The comparison of sea urchin was interesting, but since I came all the way to Hokuriku, I would have appreciated a few more local sushi options.That said, it was a great restaurant, and I really enjoyed it!Perhaps because it was lunch, the pace of the sushi serving was quite fast. It didn’t feel like a leisurely dining experience, but even so, I believe it was definitely worth the trip.I would love to visit again when I come back to Fukui. It was wonderful. Less

Even at my favorite restaurant that I visit frequently, I sometimes worry if my taste buds are right. In those moments, I like to bring a friend along and ask them, a bit uncertain, "...What do you think?" On this day, I took my friend to Sushi Jube to confirm its deliciousness. From the very first appetizer, my friend exclaimed, "This is amazing!" But that felt more like a polite greeting. However, they kept saying "This is delicious!" over and over, so I knew it was the real deal. Indeed, both the appetizers and the sushi at Sushi Jube are fantastic. The sweet snapper we had that day was simply the best. It was so delicious. Thank you for the wonderful meal! Less

This restaurant has earned two stars in the Michelin Guide, attracting food lovers from all over the country. It is one of Japan's top dining spots, operating on a reservation-only basis, making it quite difficult to book a table.I thought it would be impossible to get a reservation, but just a few days ago, I managed to secure a spot for a solo lunch through the reservation site.This is the advantage of being in a regional city.For lunch, there was only one option: a course over JPY 31,000. The price was quite steep, and I hesitated for a moment, thinking about canceling. But then I realized, I might never have another chance to visit this place in my lifetime. We have no tomorrow, after all. So, I decided to go and eat! Confirmed—let's do it! (laughs)I see that eb and Rakiten are regulars here.Oh, so the chef trained at Sushi Ki in Sapporo? That makes me happy.The only option was a JPY 31,460 course.The sushi was magnificent, the hospitality was outstanding, and the presentation was exquisite.From the wasabi to the momiji oroshi, everything was served in carefully selected dishes, without a single Tupperware in sight. It was truly wonderful! (laughs)The chef wants customers to enjoy an extraordinary experience.Chef Tsukada is gentle and always smiling, and I can see why everyone loves him.As expected from a renowned restaurant in Fukui City, this sushi place represents Japan at its finest.I was able to fully enjoy the fresh seafood from the Sea of Japan, and everything was absolutely perfect.Now I understand why eb and Rakiten come here so often. Less

This was my 3rd or 4th visit to Sushi Jube, but my first time in summer! I’ve only seen it in the snowy scenery before! I was invited to a summer sea urchin tasting. Thank you to the organizer and everyone who joined.Here’s what we enjoyed that day:◎ Mozuku Seaweed Locally sourced from Fukui, refreshing to start on a hot day.◎ Sashimi Bay Shellfish Fish scraps◎ Red Sea Urchin Front: Obama Back: Tsuruga A tasting comparison.◎ Kyu-ei (Nine-Eyed) Infused with charcoal flavor Rich in fat, almost like meat.◎ Chawanmushi (Savory Egg Custard) Hairy Crab◎ Abalone and Octopus ◎ Nigiri Kinmedai (Golden Eye Snapper) Shima Aji (Striped Jack) Kamasu (Swordtip Squid) Akami (Red Meat) Baby Horse Mackerel Sweet Shrimp Bonito Red Sea Urchin Kitamurasaki Wakarami Tuna (Chutoro) Anago (Sea Eel) Goya Roll (Dried Gourd Roll)◎ Thick Omelette Additional Wakarami Chutoro Bloodline Cucumber◎ Dessert Matcha Granita Everything was delicious! It was a great meal. Less

I visited Sushi Jube, located in a quiet residential area about 10 minutes by car from Fukui Station.This restaurant is run by Tetsuya Tsukada, the second generation chef who trained at the renowned Sushizen in Sapporo, and it is a popular sushi spot representing Fukui Prefecture on a national level.Known for its refined sushi that skillfully incorporates the rich local ingredients unique to Hokuriku and Fukui, it is based on traditional Edomae techniques.♦︎ A serene sukiya-style space harmonizing warmth of wood and modernism ── The restaurant, a beautifully maintained house with a garden, features a stunning Yoshino hinoki wood counter, creating a clean and sophisticated Japanese atmosphere.The chef is very sincere and gentle, providing warm hospitality that makes you feel at ease even on your first visit.Surrounded by a refined and pleasant ambiance, you can relax and enjoy the chef's craftsmanship and the story behind each dish right in front of you.♦︎ The menu I enjoyed this time ── Fukui Mozuku (seaweed) Ishikawa's Arare and Toyama's Shiro Ebi (white shrimp) Kanazawa's Hairy Crab Fukui's Abalone and Ishikawa's Octopus Nodoguro (blackthroat seaperch) rice bowl Flounder Kinmedai (golden eye snapper) Huedai Swordtip Squid Baby Horse Mackerel Sweet Shrimp Striped Horse Mackerel Sea Urchin Herring Kuro Mutsu (black mutsu) Toro Tekka (fatty tuna) Egg ♦︎ Overall impressions and a few delightful points ── The essence of this place lies in the subtly flavored red vinegar rice, which has a perfect texture that gently dissolves in your mouth.The balance of acidity and saltiness that wraps around the unique flavors of the fish is exceptional, and the moment the fresh local seafood from the Sea of Japan combines with it creates a delightful harmony in your mouth.The appetizers in the first half of the course are designed to complement wine and sake, and a pleasant point is that despite being a high-end restaurant, it maintains a rustic and gentle flavor typical of Fukui (providing a reassuring experience without being overly sharp), allowing you to enjoy the meal from start to finish without getting bored.Without relying on excessive flamboyance or gimmicks, the chef draws out the potential of local ingredients with sincere skill, resulting in delicious sushi that resonates deeply. I look forward to visiting again in a different season. It was a great meal.Review posted by "Instagram@_1show" Thank you for reading to the end. I appreciate all your likes, follows, and saves for the restaurant. Less

I was taken here by a regular customer.This sushi restaurant is a representative of Fukui.It truly lived up to its reputation.- Tsuruga: Sea Urchin- White Shrimp, Hon-Ara (True Sea Bream)- Hairy Crab- Ishikawa: Noto Octopus, Fukui: Kunimi Abalone- Kagoshima: Swordfish- Aomori: Flatfish- Chiba: Red Snapper- Kagoshima: Striped Horse Mackerel- Fukui: Swordtip Squid- Kagoshima: White-spotted Pufferfish- Young Horse Mackerel- Ara (Fish Scraps)- Tokishirazu (Young Bluefin Tuna)- Mikuni: Kitamurasaki Sea Urchin- Anago (Sea Eel)- Dried Gourd Roll Less

I haven't been this impressed by sushi in a long time, but this place was the best I've ever experienced.From the very first sashimi, it was exceptional. I usually don't get this excited about sashimi, but the first bite raised my expectations significantly.What stood out the most was the abalone, cooked without any seasoning. Because it wasn't masked by extra flavors, the rich umami of the abalone was fully appreciated, and I was genuinely surprised after just one bite.The nigiri was, of course, fantastic, and the harmony with the rice was remarkable. However, what left the strongest impression was the deliciousness of the fish itself. Each piece showcased the quality of the ingredients, and I was moved with every bite.The selection of Japanese sake was also excellent, pairing perfectly with the sushi, which made it easy to indulge a little too much.Before leaving, I made a reservation for my next visit. I'm already looking forward to returning! (^_^) Less

In July 2026, I was invited by my sister in Nagoya to a private lunch gathering at Sushi Jube in Fukui. I arrived in Fukui two days early to avoid being late, ready for a summer sea urchin feast! We entered the restaurant at 12:30 PM and took our seats at the counter. Let’s toast with some local sake from Fukui!The star of the show was the tasting of Fukui's red sea urchin, and both the ones from Obama and Tsuruga were incredibly delicious! We also enjoyed abalone, sweet shrimp, hairy crab, and tuna, all of which were absolutely fantastic. The variety of local sake was the cherry on top!It was a great meal.Here’s a list of the drinks and course items we enjoyed:【Drinks】◯ Hakuryu Junmai Ginjo Natsu Kiriri (Eiheiji Town)◯ Hakutake Sen Junmai Ginjo Natsumushi (Fukui City)◯ Jozan Gendatsu - Fisherman's Celebration Sake - (Fukui City)◯ Koshinotaka Junmai Ginjo BLUEHAWK (Fukui City)◯ Hayaseura Tokubetsu Junmai Sake Hama no Kaze (Mihama Town)◯ Ippongi Karasawa Limited Unfiltered (Katsuyama City)【Omakase Course】 (Sea Urchin Feast)★ Fukui Mozuku★ Fukui Baigai and Ishikawa's Ara★ Red Sea Urchin (Obama in front, Tsuruga in back)★ Summer Kue lightly grilled over charcoal★ Ishikawa's Hairy Crab Chawanmushi★ Fukui Abalone and Ishikawa Octopus☆ Kinmedai (Red Snapper)☆ Shima Aji (Striped Jack)☆ Fukui's Ken-saki Ika (Squid)☆ Akami (Red Meat) from Hokkaido, Funka Bay☆ Aji (Horse Mackerel)☆ Sweet Shrimp from Yamato Bank☆ Bonito☆ Obama Red Sea Urchin☆ Hokkaido Kitamurasaki Sea Urchin☆ Tuna, separated parts☆ Tuna, bloodline★ Miso Soup☆ Anago (Conger Eel)☆ Kanpyo Maki (Dried Gourd Roll)☆ Tamago (Egg)★ Matcha Blancmange Less

The interior has a calm and luxurious atmosphere, allowing you to enjoy your meal at a leisurely pace. The sushi features outstanding freshness, and you can truly appreciate the craftsmanship in each piece. The balance with the rice is exquisite, and the umami spreads beautifully in your mouth. The seasonal dishes are also delicious, and each one offers a high level of satisfaction. The staff's service is attentive and thoughtful, making for a pleasant experience. This is a wonderful restaurant that I would love to use for meals with loved ones or special occasions. Less

Located in Fukui City, Fukui Prefecture, this sushi restaurant is run by Tetsuya Tsukada, who trained at the renowned Sushi Zen in Hokkaido and is now the second generation of his family’s business. This time, I opted for a course with added red sea urchin.The menu included:(Appetizers)● Mozuku seaweed Grated daikon, dashi, wasabi, bonito flakes● Ara (a type of shellfish) sashimi● Tsuruoka red sea urchin● Hairy crab chawanmushi (savory egg custard)● Tender octopus and steamed abalone● Grilled swordfish with salt(Nigiri)● Whiting● Flounder● Kentsuki squid● Marinated red fish● Striped jack● Sweet shrimp● Bonito● Tsuruoka red sea urchin with salt● Hokkaido Kitamurasaki sea urchin gunkan● Kinmedai (golden eye snapper) wrapped in kombu● Herring● Tsuruoka red sea urchin with soy sauce● Anago (conger eel) with sweet sauce● Toro (fatty tuna) tekka (sushi)● Miso soup● Tamago (sweet omelet)● Matcha and coconut blancmangeThis time, I enjoyed an extra pack of my favorite Tsuruoka red sea urchin. Although I was looking forward to the horse mackerel, it wasn’t in season yet, but the herring was outstanding. Ah, it was delicious! Less

【2026.07 Enjoying a Sea Urchin Tasting Date♪】About a 10-minute taxi ride from Fukui Station, this popular sushi restaurant represents Fukui. I regularly visit this place seeking delicious crab, sea urchin, and other fresh seafood from the Japan Sea, which are rarely available outside the prefecture due to their limited catching season and quantity (though the chef from a French restaurant in Roppongi has discovered them). I came here to savor the rare Fukui sea urchin! Previously, the lunch course was a light menu consisting only of nigiri, and to enjoy a full course with appetizers, I had to either visit at night or reserve the entire restaurant for lunch. However, now both lunch and dinner offer the same course, so I didn’t need a private reservation and could enjoy it with my wife and a friend. That said, we met at Fukui Station and arrived at the restaurant just five minutes before our reservation. The noren (curtain) was up, and we entered smoothly (wonderful!). We enjoyed a course featuring early summer ingredients from the Japan Sea and local sea urchin while tasting different varieties of sea urchin! 【2026.07 Red Sea Urchin Tasting Course♪】 ★ Mozuku seaweed, dashi, bonito flakes, wasabi, grated Japanese radish ★ Ishikawa ara (fish), Fukui basket-caught shellfish ★ Tasting of Tsuruga red sea urchin ★ Chawanmushi (savory egg custard) with hairy crab ★ Soft-boiled Ishikawa octopus, Fukui Echizen abalone Steamed abalone with no added salt ★ Grilled salt mackerel ☆ Ishikawa sandfish ☆ Flounder ☆ Swordtip squid ☆ Marinated red fish ☆ Striped jack ☆ Sweet shrimp ☆ Fukui set net bonito ☆ Tsuruga red sea urchin ☆ Hokkaido Murasaki sea urchin ☆ Red snapper with kombu ☆ Hokkaido herring ☆ Tsuruga red sea urchin ☆ Conger eel ☆ Negitoro roll (tuna with green onion) ☆ Tamagoyaki (Japanese omelet) ★ Matcha blancmange 【Drinks】 ☆ Draft beer x3 ☆ Eiheiji Hakuryu Junmai Ginjo Summer ☆ Hayaseura Junmai Ginjo Limited Nama ☆ Koshinotaka Junmai Ginjo BLUEHAWK ☆ Jozan Junmai Gendatsu Fisherman's Celebration Sake ★ Total bill: JPY 71,500 per person x2 While I came for the sea urchin, the appetizers like ara and shellfish, as well as the abalone, were incredibly delicious! The spring cherry salmon is also tasty, and the winter crab is exquisite, making this a restaurant I will continue to visit throughout the seasons! Less

This was my third visit, and it was my first time coming in early summer, so I was looking forward to it.On this day, I enjoyed the following:- Hanamozuku (seaweed)- Ara (fish)- Kuro-mutsu (black rockfish)- An-kimo (monkfish liver), Tako (octopus)- Tachiuo (beltfish)- Kinmedai (golden eye snapper)- Isaki (grunt)- Ishidai (striped beakfish)- Kensaki-ika (squid)- Kaiwari (mackerel)- Akami (lean tuna)- Amaebi (sweet shrimp)- Natsu-sake (summer salmon) and Tokishirazu- Hokkigai (surf clam)- Uni (sea urchin)- Chutoro (medium fatty tuna)- Anago (sea eel)The Kuro-mutsu was delicious, and the An-kimo was incredibly tasty! I was already quite full from just the appetizers (I tend to have a small appetite).The sushi was as delicious as ever.However, I didn’t feel the level of deliciousness that would leave everyone else in awe, and I think it’s just a matter of personal preference.The chef is always smiling and very kind. Thank you very much.It was a great meal. Less

"The Pride of Hokuriku Sushi"I have visited Fukui many times, but this was my first opportunity to make a reservation, finally aligning it with work commitments. 【Atmosphere】 The restaurant features a straight counter with only 9 seats. The elegant space exudes the chef's passion, almost like a breath of fresh air. 【Sushi Jube * Omakase Course Ordered】 ↓↓↓ Appetizers ◉ Mozuku seaweed from Fukui (with wasabi). ◉ Makogarei (flatfish) from Fukui and Torigai (bird shell) from Noto. ◉ Kuro-mutsu (blackthroat seaperch) from Toyama (with condiments and ponzu). ◉ Chawanmushi (savory egg custard) with hairy crab from Ishikawa. ◉ Tachiuo (beltfish) (with sudachi citrus). ↓↓↓ Nigiri ◉ Arare (from Fukui). ◉ Isaki (grunt fish from Himi). ◉ Shiro-ebi (white shrimp from Shinminato). ◉ Ken-saki ika (squid from Fukui). ◉ Aji (horse mackerel from Fukui). ◉ Akami (lean tuna). ◉ Ama-ebi (sweet shrimp). ◉ Tokishirazu (summer salmon from Hokkaido). ◉ Kitakuri shellfish. ◉ Murasaki uni (purple sea urchin) (gunkan style). ◉ Chutoro (medium fatty tuna). ◉ Negitoro (minced fatty tuna with green onion). ◉ Tamago (sweet egg omelet). ◉ Matcha blancmange. ↓↓↓ Additions ◉ Nodoguro (blackthroat seaperch). ◉ Hoshinpo (dried gourd). 【Food Impressions】 I was pleasantly surprised by the slightly firm sushi rice. It was charming enough that from the appetizers to the nigiri, it was a parade of "Hokuriku's bounty," and just hearing the names Himi and Noto added a special touch. The skillful techniques of Edomae sushi were evident in every dish. Among them, the white shrimp and sweet shrimp burst with a clear sweetness and exquisite umami, leaving me in awe. The flow of the nigiri, with the uni following the akami and then the chutoro, was refreshingly unexpected. The classic matcha blancmange served at the end was smooth and gentle, providing a calm finish to the meal. 【Service】 The chef's warm gaze was memorable, and the same could be said for the apprentices, who exuded a human touch and warmth. Thanks to them, I enjoyed a pleasant time filled with hospitality from lunchtime. I hope to revisit in the fall. It was a great meal. Thank you for reading until the end. I would appreciate a like, follow, and saving the restaurant. Thank you! Less

⭐︎I came to Fukui just for this!⭐︎Omakase Course- Fukui Mozuku Seaweed- Noto Torigai (Bird Shell), Fukui Makogarei (Flatfish)- Himi Kuromutsu (Blackthroat Seaperch)- Ishikawa Hairy Crab Chawanmushi (Savory Egg Custard)- Simmered Octopus, Ankimo (Monkfish Liver)- Grilled Tachiuo (Beltfish)Sushi Selection:- Arare (Sea Bream)- Himi Ishidai (Striped Sea Bream)- Shimaaji (Striped Jack)- Kensaki Ika (Squid)- Akami (Red Tuna)- Aji (Horse Mackerel)- Ishikawa Botan Ebi (Sweet Shrimp)- Kitakoya Clam- Tokishirazu (Young Sea Bream)- Kitamurasaki Uni (Purple Sea Urchin)- Shimonoseki Chutoro (Medium Fatty Tuna)- Anago (Sea Eel)- Kanpyo Maki (Dried Gourd Roll)- Tamago (Egg)Add-ons:- Shiro Ebi (White Shrimp)- Bafun Uni (Sea Urchin)With 8 drinks, the total was just over JPY 40,000.Located in a quiet residential area a bit away from the city center of Fukui, this restaurant is notoriously hard to get a reservation at.The focus is on local seafood from the Hokuriku region, and the appetizers, especially the hairy crab and grilled tachiuo, were particularly delicious! I was amazed by the fluffy texture of the tachiuo!For sushi, I loved the Kensaki Ika and Botan Ebi, both of which had a rich flavor and sweetness that was irresistible!The Japanese sake selection was mainly from Fukui, and I felt like I truly experienced Fukui just by dining at this restaurant! Less

2,594 characters ★Omakase Course (JPY 31,460, tax included) Duration: Approximately 2 hours (including extras)I traveled from Tokyo to Fukui Prefecture.This restaurant (4.49) is run by Chef Tetsuya Tsukada, who was born in 1982 and hails from Fukui. He honed his skills at Sushi Zen in Sapporo (3.69) and took over as the second-generation chef in 2013. I found an available slot through the online reservation site Table Check and decided to visit.Overall, I was more impressed by the appetizers that showcased "Fukui terroir," rating them around 4.5. However, the nigiri did not exclusively feature local fish, as ingredients from all over Japan were presented. Out of the 15 pieces (including extras), only 3 were from Fukui, and even when expanding to the Hokuriku region, there were only 6.This lack of local seafood compared to Tokyo sushi restaurants that handle seafood from across Japan made me feel that the techniques at award-winning urban sushi spots might be superior.The restaurant has a parking lot with space for about 10 cars, paved with asphalt. At 11:51 AM (opening at 12 PM), the doors opened. There are 9 seats at the straight counter in front of the sushi preparation area, which feels a bit cramped for a regional city. According to Tabelog, there were 8 seats, so I assume they added more for this new location.They provided a towel, paper coasters, toothpicks, and chopsticks on a black tray. The restaurant is managed by a team of five, including four men and one woman. The restrooms are gender-separated TOTO facilities with a 2023 model Neorest.I enjoyed the following dishes, and the total bill came to JPY 40,500.• Omakase Japanese Sake (half servings)0. Yawagi Water (iced cold water)1. Jozan Gokushizuku Nama from Jozan Brewery, Fukui City, Fukui Prefecture2. Hakutake Sen Junmai Ginjo Natsumushi from Yasumoto Brewery, Fukui City, Fukui Prefecture3. Eiheiji Hakuryu Junmai Ginjo Natsu-kiri from Yoshida Brewery, Eiheiji Town, Fukui Prefecture4. Jozan Junmai Karakuchi Chou from Jozan Brewery, Fukui City, Fukui Prefecture• Omakase Course (JPY 31,460)~ Appetizers ~01. New Mozuku Vinegar from Tsuruga02. Fukui Sourced Makogarei Sashimi with Fresh Wasabi, Sudachi, Salt, Soy Sauce, and Grated Ponzu03. Fukui Sourced Lightly Vinegared Aji with Noto Sourced Torigai, Torigai Liver Paste, Fresh Wasabi, and Grated Ginger04. Fukui Sourced Hairy Crab Chawanmushi05. Hokkaido Sourced Ankimo with Noto Sourced Simmered Tako and Fresh Wasabi06. Grilled Salted Tachiuo from Kagoshima~ Nigiri ~07. Ishikawa Sourced Ara08. Himi Sourced Isaki09. Wakayama Kushimoto Sourced Shima Aji10. Fukui Sourced Surume Ika with Sudachi Salt11. Yamagata Sourced Hon Maguro Akami12. Hokkaido Sourced Tokishirazu13. Ishikawa Sourced Sweet Shrimp14. Aburi Hokkigai from Notsuke, Hokkaido with Sudachi Salt15. Northern Islands Sourced Bafun Uni Gunkan16. Yamagata Sourced Hon Maguro Chutoro17. Chiba Sourced Kohada18. Miso Soup with Grilled Nori19. Simmered Anago from Kagoshima20. Kanpyo Maki21. Thick OmeletteExtras: Chiba Sourced KinmedaiExtras: Himi Sourced IshidaiExtras: Kanazawa Sourced Botan Ebi22. Matcha BlancmangeHere are my impressions of the dishes, with individual ratings in brackets, and prices displayed include tax:【4.7】 New Mozuku Vinegar from TsurugaThe dish consists of mozuku, grated nagaimo, fresh wasabi, and katsuobushi. The mozuku, a thinner variety, is exceptionally delicious with a perfect crunch and vibrant umami flavor. The seasoning is refined and sophisticated, with a gentle acidity.【4.4】 Fukui Sourced Makogarei SashimiThe makogarei was freshly prepared the previous morning, retaining a lively texture and rich flavor. It rivals the quality of joshikari and left me astonished by Fukui's terroir.【4.1】 Fukui Sourced Lightly Vinegared Aji with Noto Sourced Torigai, Torigai Liver Paste, Fresh Wasabi, and Grated GingerI was pleasantly surprised to enjoy the liver paste as part of the dish.【4.6】 Fukui Sourced Hairy Crab ChawanmushiThis chawanmushi was generously filled with crab meat and topped with crab miso, reaching a level comparable to that of a professional Japanese restaurant. The Fukui hairy crab is even tastier than the Echizen crab I’ve had in Tokyo.【4.2】 Hokkaido Sourced Ankimo with Noto Sourced Simmered Tako and Fresh WasabiThe ankimo was rich and melting, while the simmered tako had a good texture. Interestingly, while ankimo is also caught in Hokuriku, the liver there is said to be clearer.【3.5】 Grilled Salted Tachiuo from KagoshimaThis tachiuo is neither from a terroir nor a branded source like Takeoka (Chiba Prefecture). The boneless fillet is easy to eat, but it lacks sufficient fat and has a slight odor.【3.9】 Ishikawa Sourced AraThe crunchy sweet vinegar ginger (gari) uses the bud part, balancing saltiness and sweetness well. The sushi rice is cooked a bit firmer, leaving a core in the mouth, with a gentle acidity. However, the large pieces of fish seem mismatched with the smaller sushi rice.【3.8】 Himi Sourced IsakiFor Isaki, Kyushu might be stronger than Hokuriku.【3.8】 Wakayama Kushimoto Sourced Shima AjiThe terroir Aji left a better impression.【3.8】 Fukui Sourced Surume Ika with Sudachi SaltTokyo's nigiri, which incorporates more cuts to make the squid more tender, is preferable.【3.7】 Yamagata Sourced Hon Maguro AkamiThis summer tuna has a refreshing acidity.【4.0】 Hokkaido Sourced TokishirazuNot related to terroir, but it had good fat content and I preferred it over chutoro.【3.9】 Ishikawa Sourced Sweet ShrimpThe texture and sweetness of the shrimp were far superior to those I had at local izakayas.【3.7】 Aburi Hokkigai from Notsuke, Hokkaido with Sudachi SaltThe Hokkigai I had in the city seemed larger.【4.0】 Northern Islands Sourced Bafun Uni GunkanThis was of sufficient quality for a JPY 31,460 course.【3.9】 Yamagata Sourced Hon Maguro ChutoroAs expected for summer tuna, the fat content is less than in winter.【3.7】 Chiba Sourced KohadaI prefer a milder vinegared version.【3.6】 Miso Soup with Grilled NoriIt was lightly salted and easy to drink.【3.6】 Simmered Anago from KagoshimaEven within Kyushu, the Tsushima sourced ones are better.【3.9】 Kanpyo MakiThis traditional thin roll was perfectly delicious.【3.8】 Thick OmeletteFluffy texture with more umami than sweetness.【3.7】 Chiba Sourced KinmedaiThe Kinmedai I had in the city seemed to have better fat content and flavor.【3.9】 Himi Sourced IshidaiWhile eastern Ishidai is said to be more fishy compared to the west, Himi had no off-flavors.【3.9】 Kanazawa Sourced Botan EbiWhile it doesn't compare to the branded Haboro sourced ones, the Toyama shrimp from Hokuriku is also delicious.【4.1】 Matcha BlancmangeThis dessert had a rich, creamy texture, and the balance with the matcha sauce was excellent. It surpassed the typical sweets found in sushi restaurants. Less

It's a bit of a walk from the station, but it's not impossible to get there by train. If you do, you'll need to walk about 700 meters. I'm in the mood for Japanese sake and can't wait to eat.More than half of the ingredients are local, making me feel grateful to be in Fukui. My favorite dish was the hairy crab chawanmushi, as I love shellfish, and the nigiri was anago (conger eel).The sushi rice had a slightly weak vinegar flavor, but it had some variation. The fish was pre-cut and served at the right temperature. They also have a good selection of local sake. Less

The Best Michelin 2-Star Sushi Restaurant in Fukui!To wrap up my whirlwind tour of Fukui, I had the pleasure of visiting Sushi Jube. Their sushi, made with carefully selected fish from Sanriku, was paired with rice that truly enhanced the flavors of the ingredients. It was incredibly delicious!~ Course Menu ~Ishikawa Black MozukuMako SoleTorigai (Cockle) & Shiro Ebi (White Shrimp)Ishikawa Hairy Crab Chawanmushi (Savory Egg Custard)Simmered Octopus & Ankimo (Monkfish Liver)Spanish MackerelAla (Fish Head)Isaki (Grunt Fish)Kensaki Ika (Swordtip Squid)Horse MackerelRed MeatSweet ShrimpTroutHokki ClamBafun Uni (Sea Urchin)Chutoro (Medium Fatty Tuna)Miso SoupAnago (Sea Eel)Thick OmeletteCoconut Pudding with Matcha SauceThe restaurant had a calm atmosphere, and the movements of the apprentices were impressive. On my way out, they even asked if I needed a taxi, which was a thoughtful touch. This is definitely a place I want to visit again! It was a great meal!! Less

Sushi Jube is located just west of the northern signal of Fukui University, about a 15-minute taxi ride from Fukui Station. They start serving at 18:30. Please note that the restaurant closes for a month every August. With the opening of the new Shinkansen line, reservations have become harder to secure. Here, you can enjoy delicious sushi primarily made with fresh fish from the Fukui coastal waters. During the season for Echizen crab, Sushi Jube is considered the best in Japan.Today, I had the pleasure of enjoying delicious surf clams, horse mackerel, tuna, and cherry salmon—all were outstanding.Although the price has increased to JPY 35,000 per person, it still feels quite reasonable. Credit cards are accepted. Less

The first restaurant I decided on for my trip to Hokuriku was Sushi Jube. In fact, I planned my itinerary around the three days before and after securing a reservation here! While I’ll leave my thoughts on each individual piece in the comments below the photos, overall, I was truly impressed by the attention to detail. The rice had the perfect moisture level (firmly packed, making it easy to appreciate the texture), the temperature of the rice was just right (not too hot or too cold, as the apprentice brought it out regularly), the quality of the wasabi was excellent (it served more as a seasoning, providing aroma without being spicy), the amount of wasabi varied by the type of fish (less for lean white fish, more for fatty varieties), the texture and aroma of the nori (the apprentice brought it out in small portions, and the chef rolled it quickly, preventing moisture, resulting in an exceptional texture and aroma). There was nothing to complain about. It felt like their dedication was not just for the sake of it, but rather a pursuit of the sushi they wanted to create. The appetizers were also outstanding, especially the mozuku seaweed and swordfish. Among the nigiri, the sawara (Spanish mackerel), kuro-mutsu (blackthroat seaperch), and gourd roll were particularly remarkable. I look forward to visiting again in a different season. It was a great meal! Less

This year, I visited this reservation-only gem that represents Fukui once again.✅ Appetizers...Ishikawa black mozuku seaweed mixed with grated Japanese radish, wasabi, and bonito flakes.Noto surf clam and Kanazawa port botan shrimp.Lightly seared Kagoshima grouper (20kg) served with ponzu sauce.Grilled heads of Kanazawa port botan shrimp with their roe.Chawanmushi (steamed egg custard) with hairy crab.Miso-marinated firefly squid and boiled octopus from Noto.Grilled knife fish....✅ Sushi...Hirame (flounder).Ishaki (striped jack) with kombu.Marinated sawara (Spanish mackerel) from Himi.Aori ika (bigfin reef squid).Marinated akami (lean tuna) from Shiogama.Sakura masu (cherry salmon) from Tsuruga.Sweet shrimp.Kuro mutsu (black mutsu) from Himi....✅ Gunkan...Murasaki uni (purple sea urchin)....✅ Sushi...Chutoro (medium fatty tuna) from Shiogama.✅ Hosomaki...Steamed anago (conger eel) and gourd shavings....✅ Soup......✅ Tamago......✅ Dessert...Matcha blancmange.Hojicha (roasted green tea).I thoroughly enjoyed the ingredients from Hokuriku (and this time from Kagoshima as well), especially the Noto surf clam and botan shrimp, which were at their best this season. The sight of Chef Tsukamoto joyfully preparing sushi was very impressive, and the experience was both fun and delicious, making me eager to return to this sushi restaurant. It was a great meal! Less

I visited Sushi Jube in Fukui.Since it's a famous restaurant, I thought it would be hard to get a reservation, but I happened to check a booking site and found an opening! Luckily, I secured a reservation and headed straight to Fukui.On this day, I wasn't planning to drink, but the first appetizer was so delicious that I changed my plans and started drinking. Haha.* Black Mozuku Seaweed* Makogarei (Flatfish), Torigai (Bird Shell)* Kue (Grouper)* Hairy Crab Chawanmushi (Savory Egg Custard)* Simmered Octopus and Firefly Squid* Hirame (Flounder)* Arakawa (Sea Bream)* Sawara (Spanish Mackerel)* Ken-saki Ika (Swordtip Squid)* Aji (Horse Mackerel)* Akami (Red Meat)* Sweet Shrimp* Kinmedai (Golden Eye Snapper)* Sakuramasu (Cherry Salmon)* Chutoro (Medium Fatty Tuna)* Sesame Fugu Soft RoeAdditional:* Shiro Ebi (White Shrimp)* Kuromutsu (Black Mutsu)There were many local ingredients from the Hokuriku region, offering a different kind of enjoyment compared to sushi restaurants in Tokyo.Hokuriku is truly amazing!I would love to visit again. It was a great meal.⸻Thank you for reading until the end!I would be very happy if you could "like, save the restaurant, and follow" me!I want to share many wonderful places! ⭐︎ Less

Sushi Jube offers an exquisite selection of fresh seafood caught from the Japan Sea, including from regions like Himi, Noto, Ishikawa, Fukui, and Tsuruga. The charm of this place lies in its unique ingredients that are not available in major markets like Toyosu—many of which are either out of the ordinary or produced in small batches, often consumed locally. Chef Tsukada exclusively uses these exceptional ingredients, making even the offerings from famous sushi restaurants in Tokyo seem less impressive. If you're looking to experience the true essence of local production and consumption, Sushi Jube is a must-visit! Today's Menu: JPY 39,000◯ Ishikawa Black Mozuku Seaweed, Bonito Flakes, Green Onion, Japanese Radish, DashiFukui Aori Squid, Ishikawa Gas Shrimp, SashimiHata Fish with Grated Daikon and PonzuIshikawa Hairy Crab Chawanmushi with MisoMiso-marinated Firefly Squid and OctopusNodoguro (Blackthroat Seaperch)Wajima Arare (a type of fish)Choshi Kinmedai (Golden Eye Snapper)Ishikawa Sayori (Halfbeak)Sumi Ika (Cuttlefish)Noto Hon Maguro (Bluefin Tuna) Akami (Red Meat)Fukui Aji (Horse Mackerel)Mikuni Sweet ShrimpHimi Ishidai (Striped Sea Bream)Tsuruga Sakuramasu (Cherry Salmon)Bafun Uni (Sea Urchin)Chutoro (Medium Fatty Tuna)Miso SoupAnago (Conger Eel)Thick OmeletteMako Karei (Flatfish)Gourd RollMatcha BlancmangeOther Drinks Less

Fukui Cuisine ③ May 1, 2026 (Fri) 18:30 Tabelog 4.47 Ranked No. 1 in Fukui Prefecture 2026 SILVER 2025 Top 100 Restaurants 2021 Michelin ☆☆ 2026 Go! Go! Michelin 3 Tock Last night's dinner was here! It was my first visit in a month and a half. Chef Tetsuya Tsukada (@sushi_jyubei) is from the long-established Sapporo restaurant "Sushi Zen." The menu consists of an omakase course only. 1. Black Mozuku Seaweed Shoots from Ishikawa 2. Fukui Caught Horse Mackerel and Ishikawa Gas Shrimp The mackerel is served with ginger soy sauce, while the gas shrimp is paired with salt and wasabi or soy sauce and wasabi. 3. Grouper Lightly grilled over charcoal, served on a bed of ponzu sauce. 4. Grilled Tiger Pufferfish Soft Roe Served with seaweed sauce and sushi rice underneath. Mix lightly. 5. Simmered Octopus and Grilled Firefly Squid Marinated in Miso 6. Grilled Nodoguro (Blackthroat Seaperch) Mini Rice Bowl from Tsushima Break apart with a spoon. 7. Kinmedai (Golden Eye Snapper) from Chiba 8. Ishidai (Striped Sea Bream) from Himi 9. Sayori (Japanese Halfbeak) With chopped green onions and ginger between the rice and fish. 10. Sumi Ika (Cuttlefish) from Fukui Fixed Net 11. Akami (Red Meat) from Choshi Fish weighing 140 kg 12. Sakuramasu (Cherry Salmon) from Fukui Fixed Net 13. Sweet Shrimp 14. Grilled Hokkigai (Surf Clam) Served with salt and sudachi citrus. 15. Bafun Uni (Sea Urchin) from Hamana 16. Toro (Fatty Tuna) from Choshi Same fish as the akami, weighing 140 kg from Choshi. 17. Anago (Sea Eel) and Kanpyo (Dried Gourd) Roll 18. Miso Soup 19. Tamagoyaki (Japanese Omelette) 20. Hon-Ara (True Sea Bream) from Noto (additional) 21. Isaki (Chicken Grunt) from Kagoshima (additional) 22. Toro (Fatty Tuna) from Choshi (additional) Thinly sliced, layered toro. Served with salt. 23. Sakuramasu (Cherry Salmon) from Fukui Fixed Net (additional) Everything from start to finish was delicious this time as well. Less