Chikamatsu (近松) Fukuoka

Located at 2-6-19 Yakuin, Chuo Ward, Fukuoka City, Chikamatsu is a highly popular Edomae sushi restaurant that is fully booked for a year in advance. The warm atmosphere is created by the Sakabane family, who run the establishment together. This restaurant operates by reservation only and has a referral system, having returned its Michelin 2-star rating. It features 10 counter seats, is non-smoking, accepts credit cards, prohibits photography, and has parking available for two cars in front of the restaurant. The menu is exclusively Omakase, priced at JPY 25,000 for lunch and JPY 28,000 for dinner (excluding tax). Both lunch and dinner services have a single seating. Operating hours are from 12:00 to 14:00 and 18:00 to 21:30, with Mondays off. Chikamatsu has received the Tabelog Award 2026 Gold and was listed among the Top 100 Restaurants in 2025.During a summer lunch visit, the entrance was adorned with water-sprinkled ground, and the vibrant blue of the wisteria pots was dazzling. About five minutes before opening, the proprietress hung the noren (curtain) and welcomed the waiting guests inside. The bonsai at the entrance has become a recent delight. Seasonal flowers decorate the walls, showcasing exquisite arrangements. The restroom features jazz music and a pleasant fragrance.Seating is predetermined, and I was guided to my assigned spot, where chopsticks in a bag and a hand towel awaited me. A warm towel was handed over, along with a glass dish of gari (pickled ginger). I enjoyed the atmosphere while sipping on drinks. I requested a bottle of champagne and was presented with three options, ultimately choosing Nicolas Feuillatte, which had a fresh and elegant taste.The lunch service began with sushi plates, alternating between appetizers and nigiri.- (Small dish) Octopus Sakura Boiled- (Nigiri) Yari Ika (spear squid) - a specialty of Chikamatsu, cut in a feather-like style.- (Nigiri) ARA (grouper) - two slices of 17kg fish, aged for three days. (Young Master)- (Nigiri) Toro (fatty tuna) - from Genkai, weighing 117kg, cut into three slices. The melt-in-your-mouth texture was exceptional!- (Small dish) Abalone Chawanmushi (steamed egg custard) - served in an elegant dish, generously filled with abalone and liver, perfectly steamed for a smooth texture. Pure bliss.- (Nigiri) Akami Zuke (marinated lean tuna) - from Genkai, 117kg. (Young Master)- (Nigiri) Hiragai (flat shell clam) - wrapped in nori.- (Nigiri) Kobashira (young gizzard shad) - ideal texture that melts in your mouth, cut with decorative knives. (Young Master)- (Nigiri) Kodai (young sea bream) - (Young Master)- (Nigiri) Isaki (grunt) - grilled from a large specimen from Nagasaki.- (Small dish) Memaguro (young horse mackerel) - grilled to perfection with the best fat content and flavor.- (Nigiri) Shima Aji (striped jack) - cut into three slices. Absolutely delicious...- (Nigiri) Kuruma Ebi (sweet shrimp) - served as one piece for men and split into two for women, showing consideration. (Young Master)- (Nigiri) Madai (sea bream) - too delicious for words.- (Soup) Suimono (clear soup) - with conger eel and water shield, garnished with mitsuba. The small bowl was elegantly designed.- (Stuffed) Ika Inro (squid) - sliced squid filled with vinegared rice mixed with chopped dried gourd, gari, and shiso.- (Nigiri) Uni (sea urchin) - from Aijima, served as gunkan.- (Nigiri) Anago (sea eel) - fluffy and delicious. (Young Master)- (Final dish) Tamago (egg) - surpassing castella, with a soufflé-like texture.That concluded the main course. I also ordered additional Tekka Maki (tuna rolls) and Kanpyo Maki (dried gourd rolls). The Tekka was beautifully prepared, with the skin and sinews of the tuna removed, resulting in a clean cut. The aroma of the nori was delightful, and the tuna melted in my mouth...The Kanpyo Maki had a pleasantly sweet finish.I later enjoyed some Japanese sake and whiskey, sharing my preferences for a personalized selection. The summer ochoko (sake cup) was made of glass in various shapes, sparkling beautifully, making the selection process enjoyable.- Hōken Junmai Karakuchi (Hōken Brewery, Hiroshima) - a clean and crisp sake made with pristine water, perfect for pairing with food.- Ryūsuisen Karakuchi Muroka Nama Genshu Hanabi (Ichinoya, Nagano) - bursting with vibrant acidity and dry flavors, reminiscent of summer fireworks. Brewed by a female toji (master brewer).- Arran Single Malt Whiskey on the rocks - a pioneer of craft whiskey, maintaining its flavor even when ice is added.I concluded my meal with hot tea, leaving me thoroughly satisfied once again. I truly enjoy the flow of the lunch service. The family of three—husband, wife, and son—run the restaurant together, which is the foundation of the Chikamatsu brand. No matter how many times I visit, I always find it to be an exceptional establishment. Less

Chikamatsu, a sushi restaurant located just a 3-5 minute walk from Yakuin-Odori Station, boasts the highest rating in Kyushu and is known as a legendary sushi spot where reservations are nearly impossible to secure. It has been selected as one of the top 100 sushi restaurants in Japan from 2021 to 2025 and has also received Tabelog Gold, Silver, and Bronze awards from 2017 to 2026.The warm hospitality of the head chef and the perfect balance of tension create an atmosphere that is truly characteristic of a renowned establishment. Photography is prohibited, so I savored each piece of sushi while etching the experience into my memory.Here’s the menu I enjoyed:-----------------------------◾️ Simmered Octopus We started the course with perfectly simmered octopus, which had just the right firmness. It retained the characteristic chewiness of octopus while delivering a delightful sweetness that captured my heart from the very first dish.◾️ Ginkgo Nuts These bite-sized ginkgo nuts are perfect as a snack with drinks. The moment you pop one in your mouth, a sweet corn-like flavor spreads, followed by the unique bitterness and aroma of ginkgo.◾️ Spear Squid The nigiri of spear squid was rich and creamy. By finely cutting and shaping the squid, it naturally spreads in your mouth when you take a bite.◾️ Arare In Kyushu, "Arare" often refers to the high-end fish, Kue, which left a memorable impression with its sweet fat!◾️ Shinko The nigiri of Shinko had a pleasant acidity. The balance between the sourness and saltiness of the rice and the Shinko was perfect, evoking the arrival of early summer.◾️ Kiss The nigiri of Kiss was rich and fluffy, with a translucent beauty and refined sweetness that was captivating.◾️ Abalone Chawanmushi This hot, creamy chawanmushi hid a large and impressive piece of abalone. It melted in my mouth, blending beautifully with the umami and chewy texture of the abalone.◾️ Lean Tuna The beautifully shaped marinated tuna nigiri was outstanding. The saltiness of the soy sauce paired perfectly with the rice.◾️ Fatty Tuna The nigiri of fatty tuna featured two thin slices layered together, offering a depth of flavor. The fat content varied slightly between the layers, allowing me to enjoy both the rich taste of the fat and the inherent umami of the tuna.◾️ Mehikari Grilled to perfection, the Mehikari glistened with a delicious sheen. The subtly sweet sauce and fluffy texture were irresistible!◾️ Kohada The nigiri of Kohada, a staple at high-end sushi restaurants, had a gentle acidity and the delightful aroma of blue fish that expanded with each bite.◾️ Small Sea Bream The nigiri of small sea bream was cut thick, providing a satisfying bite. The richness of the fat was remarkable, making it hard to believe it was sea bream.◾️ Sweet Shrimp The nigiri of sweet shrimp was firm and had a delightful bounce, with the shrimp taking center stage over the rice. Some pieces were prepared by the second-generation chef, and the quality was on par with the head chef's.◾️ Horse Mackerel The nigiri of horse mackerel had a pleasant aroma of green onions. There was no fishy smell, just a lingering umami that stayed on my palate.◾️ Sea Urchin This sea urchin gunkan was rich and melted in my mouth, with an incredibly strong sweetness that was exquisite.◾️ Clear Soup The clear soup featured vegetables and eel dumplings. The deliciousness of the ingredients was complemented by the gentle and profound umami of the broth.◾️ Anago This nigiri of anago combined a well-balanced sweet sauce with fluffy eel, creating an incredibly delicious piece. There were no negative textures from small bones, showcasing the chef's meticulous work.◾️ Tamago The tamago was light and fluffy, melting in my mouth like a soufflé. The balance of the egg's richness, the saltiness of the dashi, and the dessert-like sweetness was exquisite.◾️ Tekka Maki To finish, I could choose between dried gourd rolls and tekka maki. This rolled sushi was packed with the deliciousness of various parts of tuna, complemented by the enticing aroma of nori.-----------------------------After finishing the course, I was enveloped in an indescribable sense of fulfillment. This is truly an exceptional sushi restaurant, so I highly recommend a visit.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

In the cold season, fish from various restaurants generally provide a decent level of satisfaction, but for sushi lovers, summer is truly the best time.I believe summer showcases the efforts and creativity of restaurants that take pride in their work.Chikamatsu is one of those places where you can enjoy seasonal fish during the summer.This time, I was particularly impressed by:⚪︎ Spear Squid⚪︎ Sand Dab⚪︎ Red Sea UrchinInterestingly, the source of the red sea urchin is not from Kyushu, but rather procured through unique channels.The sweetness and richness of the red sea urchin are simply exquisite!This wonderful establishment is characterized by the cheerful demeanor of the head chef, the elegance of the second generation, and the thoughtful care of the wife. Less

I couldn't take any photos, so I wanted to post this before I forget.We started with simmered octopus, which was incredibly tender and cooked with hojicha (roasted green tea).The abalone chawanmushi (steamed egg custard) had a strong abalone aroma, making it feel like I was tasting the ocean.I was surprised by how much fat the grilled mehikari (shiny fish) had. Was it dried overnight?Among the nigiri, the specialty of spear squid was exceptionally delicious. I never expected such interesting textures from thinly sliced squid. The chef's skill is truly impressive, and it's a joy to watch his knife work right in front of me.The texture of the sole fish gliding over my tongue was quite exquisite.It's rare to find such delicious fat in horse mackerel that lingers in the mouth.The two pieces of otoro (fatty tuna) were a delight for my palate.The grilled surf clam was fun with its strong texture.I was lucky to have two pieces of shinko (young gizzard shad), which are only available at this time of year.The purple sea urchin had a rich aroma.The simmered squid was accented beautifully with shiso and sesame.I was truly impressed by the deliciousness of the tamago (egg omelet). Its fluffy and crispy soufflé-like texture is something you rarely encounter.The kanpyo (dried gourd) roll was delicious with a good amount of wasabi, enhancing the sweetness of the kanpyo.For sake, we had Touichi and Nabeshima.I absolutely love the rice at Chikamatsu. The firmness and vinegar balance were just right. Less

Summer.This season brings exciting sushi.It truly allows you to enjoy summer to the fullest.A plethora of ingredients appear one after another.You feel the thrill from the ingredients you see at the start, and then even more excitement as new ones are introduced later.While it's said that the harmony between the sushi and rice is important, the gradient of flavors from the first bite to the lingering taste at the end is simply irresistible.The final knockout is the squid, a true masterpiece.A perfect balance of tenderness. Less

【Nearest Station】About a 4-minute walk from Yakuin-Odori Station【Price】Approximately JPY 28,000【Reservation Difficulty】SS (Primarily for regulars and referrals; extremely difficult for general reservations)【Overview】Tabelog rating: 4.565-time Award Gold winner, 4-time Silver, 1-time Bronze3-time recipient of the Sushi 100 Best Restaurants awardThis is an extremely hard-to-book sushi restaurant representing Fukuoka and Yakuin.Chef Eiji Chikamatsu has honed his skills at renowned establishments, preparing seasonal seafood primarily from the Kyushu coastal area with exceptional technique, crafting each piece with care.The delicate work maximizes the natural flavors of the ingredients, and the gentle sushi rice that melts in your mouth creates a wonderful harmony. This restaurant offers not only Fukuoka's seafood but also unique and creative sushi.Another impressive aspect was the story of passing down his skills to his son, one piece at a time each year. His commitment to maintaining quality without compromise and the steady inheritance of skills reflect the chef's sincerity and dedication as an artisan.【Menu】○ Simmered Octopus ● Spear Squid ● Fish Scraps ● Medium Fatty Tuna from Genkai-nada ● Marinated Lean Tuna ○ Abalone Chawanmushi (steamed egg custard) ● Kohada (Gizzard Shad) ● Hiragai (Flat Shell) ● Young Sea Bream ● Grilled Isaki (Striped Beakfish) ○ MeHikari (Small Fish) ● Horse Mackerel ○ Soup with Hamo (Pike Eel) and Junsai (Water Shield) ○ Squid Stuffed in a Wrapper ● Red Sea Urchin from Aijima ● Conger Eel ○ Egg ● Negitoro Roll (added) ● Kanpyo Roll (added) 【Impressions】I had wanted to visit this sushi restaurant, one of the representatives of Fukuoka, for a long time, and it exceeded my expectations with its wonderful offerings.The quality of each piece was outstanding, but what impressed me the most was the presence of the sushi rice. It supported the toppings without being overpowering, and I was amazed by the overall balance.I was particularly moved by the spear squid. It was sliced to an extreme thinness and the texture and sweetness upon entering my mouth were unparalleled. This was a piece unique to Chikamatsu that captured my heart instantly.The red sea urchin from Aijima was rich yet left a refined aftertaste, and the conger eel had a fluffy, melting texture. The appetizers, including abalone chawanmushi and squid stuffed in a wrapper, showed no compromise in quality, making for a highly satisfying course until the end.The added negitoro roll and kanpyo roll were also excellent, allowing me to enjoy my meal with happiness right to the finish.This time, I also had the opportunity to try my son’s sushi, which was impressively high in quality, matching the chef's level, demonstrating that the skills are being passed down effectively. I look forward to more wonderful sushi in the future.Fukuoka has many attractive sushi restaurants, but this is one I genuinely want to visit again. It is a remarkable establishment where traditional techniques and creativity harmoniously blend.It was a great meal. Less