Sushi Yoshida (鮨 よし田) Fukuoka

To indulge in sushi after a while, I visited "Sushi Yoshida" this day.It was my first luxurious dinner since coming to Fukuoka! There are several excellent sushi restaurants in Fukuoka City, and I was pleasantly surprised to find that some of the highly-rated places can be reserved through Tabelog.I want to gradually discover my favorite sushi spots, but on this day, I ventured out of Fukuoka City to Kurume. □ Octopus from Genkai / Dadacha Beans / Shine Muscat □ Karatsu Red Sea Urchin with Water Shield □ Stuffed Spear Squid □ Tail Meat of Nagasu Whale with Saga Onion □ Soup with Sea Bream Bone Broth, Saga Nori, and Bachiko ■ 3-Day Aged Sea Bream from Karatsu ■ Striped Horse Mackerel from Goto ■ Whiting ■ Purple Sea Urchin ■ Lean Tuna ■ Chutoro (Medium Fatty Tuna) ■ Toro-Taku Roll (Fatty Tuna and Pickled Radish Roll) ■ Kohada (Gizzard Shad) ■ Kuruma Ebi (Sweet Shrimp) ■ Tsushima Anago (Conger Eel) □ Inari with Nankin Fried Tofu / Tamago (Egg) The rice was slightly warmer than my personal preference, but it was a compelling and wonderful nigiri centered around the blessings of Kyushu, which is popular in this area! Given the current heat and the season, I thought it would be a challenging time, but I thoroughly enjoyed every bite!Moreover, the charming and stylish chef was impressive with his customer service, making the atmosphere very comfortable. He kindly shared various insights with me, a newcomer to Fukuoka! Although it’s a bit far from my new home, I definitely want to visit this place again. Less

It had been about three years since my last visit. The previous experience was already amazing, but this time it exceeded all expectations with continuous evolution. Even with the price increase, I felt it was completely worth it. The interior offers a calm Japanese atmosphere with a wonderful sense of luxury. Additionally, the attentive service from the head chef was very impressive. Everything was truly delicious. It was a great meal. I hope to return much sooner next time.If I had to mention one thing, it would be nice to have a waiting area before starting. I arrived a bit early for my 6 PM reservation because I didn’t want to be late. It was a scorching hot day, and even at this hour, the sunlight was strong, and the temperature hadn’t dropped at all. Waiting outside was quite tough. I understand it might be a physical space issue with the building, so it may not be avoidable.【Appetizers】Octopus from Genkai-nadaMozuku seaweed from Tottori PrefectureShine Muscat grape saladRed sea urchin from Amakusa, with water shield and sushi riceSpear squid stuffed with sushi riceSweet sea breamGrilled eelClear soup made with grilled fish bones【Nigiri】FlounderRed snapper with yuzu pepperTrout from Shiga Prefecture with shiso kombuPurple sea urchin from Yamaguchi PrefectureLean tuna and fatty tuna from Shizuoka PrefectureTuna and lean tunaKohada (gizzard shad)WhitingSweet shrimpAnago (conger eel)Nankin-age (fried inari sushi) with a charred surfaceTamago (Japanese omelet)【Additions】WhitingScallopExtra serving of purple sea urchin. Less

To start, we enjoyed three types of appetizers while sipping on some sake, which really set the mood for being at a sushi restaurant. The "Bachiko" is a favorite among sake lovers, isn’t it? Savoring it while sipping sake is simply delightful.The slightly sweet rice also brings out the umami flavors, making my taste buds dance. Good sushi really changes the flavor of the rice depending on the toppings!● Octopus, Mozuku (Tottori), Edamame (Niigata) ● Red Sea Urchin (Karatsu), Junzai (Hiroshima) ○ Stuffed Spear Squid With a hint of sweetness and acidity ● Pike Conger with Plum Paste ● Sea Bream Soup with Dashi Bachiko ○ Fish Head ○ Aori Squid ○ Young Sea Bream ○ Purple Sea Urchin ○ Medium Fatty Tuna ○ Fatty Tuna ● Red Miso Soup ○ Tuna and Pickled Radish ○ Kohada ○ Sweet Shrimp ○ Conger Eel Less

The chef is a surfer with a gentle demeanor, reminiscent of soft Hakata udon. His dishes feature amazing ingredients, and he shared insights about the fish, revealing his diverse experience in the culinary world. The Ikijima red sea urchin was exceptionally delicious—possibly the best I've ever had. Among the other appetizers, the whale tartare and the squid served in a traditional style were particularly tasty! The nigiri sushi featured fluffy spring baby fish, and the addition of onion soy sauce and bonito was delightful. I now understand why the people of Kurume have loved this place for so many years! It was a great meal! Less

About a month and a half ago, I made a reservation by phone and finally visited this place that I had been wanting to try. On the day of my visit, I was traveling from Hakata, but due to delays on the Nishitetsu Omuta Line, I had to quickly hop on the Kyushu Shinkansen. It’s located about a 10-minute taxi ride from Kurume Station. The restaurant has a beautifully maintained exterior and interior, impressively clean and well-kept throughout. I learned that this month marks their 20th anniversary, which adds to the charm of this long-loved establishment.I started with some appetizers. Dishes featuring Shine Muscat grapes and a refreshing combination of junsai and sea urchin showcased creativity while maintaining a solid foundation of delicious flavors.The nigiri served later was small and perfectly balanced with the pleasant tang of red vinegar. The way the fish was cut and prepared was exquisite, melting beautifully in my mouth.The chef, Yoshida, has a gentle demeanor and striking gray hair, giving him the air of a distinguished gentleman. I had the opportunity to chat with him briefly, and his warm personality was evident. When I mentioned my Shinkansen schedule, he kindly adjusted the timing for me, as the meal usually takes about two and a half hours.The sophisticated and beautiful space, the chef's warm hospitality, and the assured flavors all harmonized perfectly, providing me with a highly satisfying and wonderful experience. I definitely plan to return in a different season. It was a great meal.Here’s what I enjoyed today:- Octopus, conger eel, Shine Muscat- Red sea urchin and junsai- Stuffed spear squid- White sweet sea bream, Manganji pepper, seaweed- Sea bream soup with fish roe- Aori squid- Young sea bream- Sandfish- Purple sea urchin- Fatty tuna- Lean tuna- Miso soup- Fatty tuna with scallions- Scallop- Sweet shrimp- Mackerel- Eel- Egg Less

Sushi.The anticipation builds as I enjoy appetizers before the sushi.I savor the seasonal delights of summer fugu and red sea urchin, paired with whale.It’s a wonderful time.On this day, while the squid nigiri didn’t make an appearance, I was captivated by the squid inro.I love every season, but summer holds a special place in my heart.The skill to enjoy summer flavors is remarkable.The deliciousness of the appetizers elevates the experience of the nigiri.Each piece is a work of art, both beautiful and strong.The flavor packed into each piece is exquisite.I feel the luxury of the ingredients, perfectly harmonizing with the rice.From purple sea urchin to tuna...The experience just keeps getting better.I indulge in anago (conger eel) with salt, feeling satisfied yet wanting more.I have a deep affection for adding more.It’s almost too much to handle.However, it’s not included in the nigiri course.The meal feels complete with the anago, yet I can’t help but crave more.The lingering sensation makes me not want it to end.I truly love this.It’s irresistible.Congratulations on your 20th anniversary! Less

At Sushi Yoshida in Kurume, I experienced firsthand why sushi enthusiasts from all over the country make the journey to this Chikugo location. Chef Yoshida warmly welcomes guests with a gentle demeanor, creating an inviting atmosphere. The precise and skillful movements displayed across the counter immediately raised my expectations.【Food and Taste Impressions】◆Omakase CourseThe standout feature here is the distinctly flavored red vinegar sushi rice. Each grain stands tall and melts in your mouth, enhancing the umami of the expertly prepared toppings to the fullest.Braised OctopusThe overwhelming tenderness left me speechless, as my chopsticks effortlessly pierced through. With each bite, the rich aroma of the octopus and its refined, non-overpowering sweetness washed over me like waves.Sea Urchin DishThe clear sweetness of the melting sea urchin filled my mouth, complemented by the irresistible fresh scent of the ocean that lingered in my nose.Spring Sea BreamThe artistic knife work reveals the beautiful translucence of the rice. The exquisite blanching and finishing techniques bring out the fish's plumpness and refined flavor.Gizzard ShadWith its beautiful presentation showcasing the skin, the fish is firmly seasoned with salt and vinegar, while the rich fat oozes out with each bite. This piece harmonizes perfectly with the rice's saltiness, showcasing a consistent core.White FishWhile maintaining a firm texture, the careful knife work allows the sweetness to burst forth with each bite.SquidIntricate knife cuts create a delightful sensation as it melts in your mouth alongside the rice.Medium Fatty TunaThe iron and richness of the tuna are brought out in the most sensual way possible.Sweet ShrimpPerfectly controlling the boiling temperature, the shrimp is cut in half to showcase its beautiful cross-section. As I popped it into my mouth, the thick sweetness of the shrimp, the richness of the inner roe, and the warmth of the rice combined to create an overwhelming sense of bliss.Conger EelSoft and delicate, it disappears the moment it enters your mouth. The savory skin and the saltiness of the crystal salt dramatically highlight the rice's outline.Tuna RollPacked luxuriously with tuna, the crispy, fragrant seaweed makes a satisfying crunch, perfectly complemented by the tuna's fat. A flawless finish.In short, everything was delicious, but behind it all lies the chef's meticulous philosophy of subtraction. The work enhances the potential of the ingredients to the maximum and creates a perfect unity with the carefully calculated rice.【Overall Impressions】Despite being such a popular restaurant, the attentive and warm service without any pretension adds to its charm. It's no wonder that getting a reservation is considered lucky; this is a restaurant that Kyushu should proudly present to the world. Thank you for a blissful time.It was a great meal. Less