Ippongi Ishibashi Fukuoka

I visited this famous restaurant for lunch with a friend. I had wanted to come here for a while, and after receiving a recommendation from the master of a bar I frequently visit, I finally made my first visit. I trust the master's judgment, so I was really looking forward to it. It was a wonderful place that lived up to my expectations.For drinks, we had:- A small draft beer,- Japanese sake from Kyoto (I forgot the taste and brand),- A seasonal sake called Inabikari from the Japanese sake brand "Niwa no Uguisu."We started with small dishes and a soup:- Shinjiyo, with fireworks drawn on the underside of the lid,- Sashimi of sea bream from Kanesaki,- Matsudai from Nagasaki (a large fish with a coelacanth-like appearance and delicate white flesh),- Tempura of hamo (pike eel) and taro from Okinera.Next, we had grilled dishes:- White and red sweet potato vines, grilled with mackerel pike and other ingredients.For sushi:- Tuna, shaped like an ohagi (sweet rice ball),- Horse mackerel, and more.We also enjoyed:- Shimabara somen (thin noodles),- Two bowls of rice topped with bonito flakes and tuna flakes.For dessert:- Homemade peach ice cream,- Sweet red bean paste with shiratama (rice dumplings).The delicate and flavorful dishes were truly outstanding, and the hospitality from the owner and the atmosphere of the restaurant were also excellent. When I mentioned the recommendation from the bar master, they were very pleased.I had great conversations with the apprentices and heard stories about one of them who recently opened their own restaurant after training. It made me realize that the journey to reach this point was both strict and warm.I definitely want to visit again. Less

Just a 7-minute walk from Hirao Station, I visited "Ippongi Ishibashi," a recipient of the BRONZE AWARD and recognized as one of Japan's top 100 Japanese restaurants.I made a reservation through Tabelog and arrived on a weekday at noon.I ordered the Omakase Course for JPY 12,000, which features a selection of Japanese cuisine and sushi.The owner, Yasutaka Ishibashi, hails from Fukuoka. Born into a sushi family, he trained at "Kodaiji Wakuden" and "Umi no Aji" before opening "Ippongi Ishibashi" in 2018. This restaurant offers a relaxed atmosphere to enjoy Japanese cuisine and sushi.Every dish was delicious, with a perfect balance of dashi. The sashimi of Sea Bream and the tempura of conger eel and small potatoes left a lasting impression.With outstanding hospitality, I felt comfortable and enjoyed every bite until the end.【Today's Menu】・Cold Brewed Gyokuro1. Tokoroten, Sea Snail, Myoga2. Corn Chikuwa, Zucchini, Yuzuki Soup3. Sashimi of Sea Bream (from Goto Islands)4. Sushi - Sweetfish (from Kanazaki, Fukuoka) - Horse Mackerel (from Genkai-nada, Fukuoka) - Bluefin Tuna (from Shiogama, Miyagi)5. Tempura of Conger Eel (from Nakatsu, Oita) and Small Potatoes6. Katsuo (from Setouchi), Sweet Potato Shoots, Man-gaji Pepper7. Sudachi Somen (from Shimabara)8. Clay Pot Rice with Bonito Flakes - The rice is said to be Ippongi Ishibashi rice from Itoshima.9. Homemade Peach Ice Cream10. Shiratama Zenzai and Matcha・Kyoto Bancha Less

I recently visited the renowned Japanese restaurant "Ippongi Ishibashi" in Hirao after a long time.This time, I enjoyed a counter seat, savoring delicious dishes while engaging in conversation with the chef, making for a truly wonderful experience. The second floor also has private rooms, which is great for different occasions and group sizes.◯ Winter Melon and Grilled Eggplant with Soft-Shelled Turtle JellyThis dish features winter melon and grilled eggplant at the perfect temperature for a hot summer day, topped with soft-shelled turtle jelly. The refreshing flavor of the broth made it a delightful start to the course.◯ Corn ChawanmushiA chawanmushi made with freshly shaved bonito flakes, showcasing the deliciousness of the corn. The umami from the bonito broth seeps into your body, while the crunchy zucchini and the fluffy texture of the corn create a gentle sweetness that pairs beautifully with the broth.◯ SashimiSashimi of Meichidai from the Goto Islands and Kuruma Ebi from Amakusa. The refined flavor of the Meichidai combined with the firm texture of the Kuruma Ebi was exquisite.◯ Sushi (4 pieces)- Stone Bream from Hirado, Nagasaki, aged for 3 days.- Horse Mackerel from Genkai-nada.- Kohada.- Tuna from Shiozumi, marinated in soy sauce, featuring both lean and fatty parts.◯ Hamo (Pike Conger) SashimiSashimi of Hamo from Nakatsu, Oita. The delicate texture of the fish spreads like a blooming flower, enticing the appetite. The clear umami of the Hamo and its tender, melt-in-your-mouth quality pairs wonderfully with the plum sauce.This was a supreme dish.◯ Tempura of Sweetfish, Fig, and Small PotatoesTempura featuring sweetfish from Lake Biwa, figs, and small potatoes. The heads and bones of the sweetfish are deep-fried, making for a snack-like experience. It was topped with a bonito broth sauce.The fluffy texture and slight bitterness of the sweetfish, the sweetness of the figs, and the creamy, fluffy texture of the small potatoes all harmonized beautifully. The refined umami of the bonito sauce added to the lightness of the tempura.◯ Tokoroten (Agar Jelly)Tokoroten, a summer delicacy, served with okra and pickled myoga, along with sea snail from Genkai-nada. The slimy texture of the okra enhances the smoothness of the Tokoroten, while the refreshing flavor of the myoga adds a nice touch. Overall, it was a wonderfully refreshing dish.◯ Black Abalone Stewed in KudzuBlack abalone from Chiba, stewed with vegetables including white and red yams and Manjanji peppers. The abalone was tender yet firm, releasing its umami with every bite. The crunchy texture of the yams and peppers was also delightful. The liver of the abalone had a rich flavor that paired perfectly with Japanese sake.◯ Shimabara SomenDelicious Shimabara somen served with broth. It was enjoyable to slurp, and the refreshing acidity of the sudachi was irresistible.◯ Hamo Fry with Egg and Rice Bowl◯ RiceYou can choose the rice size from S to L, but I recommend the L size if you can handle it. Additionally, you can refill the rice, and I ended up having about four bowls with bonito flakes and katsuobushi! The crispy coating of the hamo fry and its tender texture were incredibly delicious, and the combination of egg and rice was a guaranteed hit. Both the bonito flakes and katsuobushi were enhanced with a touch of soy sauce, which was another perfect pairing. Personally, I was hooked on the cheesy richness of the bonito flakes.◯ Peach Ice CreamA creamy yet crisp ice cream that captures the essence of the season.◯ Shiratama ZenzaiShiratama zenzai paired with matcha, providing a comforting taste of traditional Japanese sweetness.Once again, I was able to enjoy a variety of seasonal dishes, and I had a delightful time chatting with the chef and the staff. It’s a space that makes me want to return soon.I’m already looking forward to my next visit! Less

Enjoy a delightful lunch at a restaurant where you can savor the flavors of Wakuden! The owner, Yasutaka Ishibashi, opened this place after training at "Kodaiji Wakuden" in Kyoto and "Umi" in Tokyo. The cozy counter creates a warm and inviting atmosphere. Starting with a bamboo tube sake carafe, the meal features rich and flavorful dishes worthy of a Michelin one-star rating. The dashi made from freshly shaved bonito flakes served in a bowl right in front of you is truly captivating. It embodies the essence of Wakuden's taste. The small nigiri of horse mackerel, bluefin tuna, and sea bream, paired with red vinegar rice, strikes a perfect balance of acidity and umami. The tempura of conger eel and Manganji pepper is light and served with a delicate sauce. The meal concludes with freshly cooked rice topped with shaved bonito flakes and pickles, showcasing simplicity at its best. A perfectly balanced lunch course. It was a great meal! ♡ Less

For dinner today, I visited Ippongi Ishibashi, a renowned Japanese restaurant in Fukuoka City. First of all, the dashi made from bonito flakes is absolutely delicious. Additionally, the sushi is excellent, thanks to the owner's training at Sushi Tamasho in Tokyo. Moreover, he has honed his culinary skills at prestigious establishments in Kyoto and Ise, giving him a wide range of culinary expertise. His stories are also quite entertaining. On this particular day, the seasonal sweetfish was especially delightful. Less

A popular Japanese restaurant located in a residential area of Hirao.The interior features a counter with only 6 seats on the first floor, while the second floor seems to have private rooms. The counter offers a close distance to the chef, providing a lively cooking experience.The chef has trained at Wakuend in Kyoto and the sushi restaurant Umami in Tokyo.Today, I enjoyed the lunch Omakase course for JPY 12,000!The bowl with dashi made from freshly shaved katsuobushi was captivating. It had a comforting flavor that permeated through my body.The small nigiri, made with red vinegar rice, was to my liking. The balance of acidity and umami was excellent, and the size of the fish matched perfectly. It was far more delicious than the sushi at typical sushi restaurants.The tempura of conger eel and Manganji pepper was served with a sauce instead of salt. The batter was light, almost like a fritto, and cooked to perfection.For the finale, I had freshly cooked rice topped with shaved katsuobushi and pickles. It was simple, but the combination of aromatic katsuobushi and hot rice was truly satisfying. It was a blissful experience.The course structure, blending sushi and Japanese cuisine, was innovative and interesting.The service from the chef and staff was outstanding, creating a very comfortable atmosphere.Wow, what a great restaurant! I definitely want to come back.It was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

I visited for lunch.Overall, the seasoning was refined, featuring a gentle flavor centered around bonito dashi. While it wasn't flashy, each dish left an impression of being carefully prepared.The sushi consisted of three pieces, served with red vinegar rice, including tuna from Oma. Although it was fatty tuna, it had a bit of a sinewy texture that day, which was a slight disappointment as I was expecting a melt-in-your-mouth experience.The highlight of the meal was the tempura of conger eel. The fluffy eel was lightly battered, capturing the essence of the season and leaving a lasting impression.For the finishing rice, they generously topped it with freshly shaved bonito flakes right in front of me. The aroma of the freshly shaved flakes was delightful, making for a simple yet luxurious bowl.After dessert, I was treated to matcha that was prepared right on the spot.Not only was the food exceptional, but the service was also very attentive and pleasant, allowing me to enjoy my time from start to finish.It was a great meal. Less

I visited for lunch and enjoyed wonderful Japanese cuisine from start to finish, along with some delightful drinks! I definitely want to come back for dinner next time!#Yakuin #Hirao #Hakata #JapaneseCuisine - Kōfukucha - Shirozuiki (Japanese yam) - Madai (Sea Bream) and Winter Melon - Sweetfish - Nigiri Madai from Goto Islands - Nigiri Sweetfish from Kanesaki - Nigiri Honmaguro (Bluefin Tuna) from Ōma - Ebiimo (Sweet Potato) - Hamo (Pike Eel) from Nakatsu - Sōmen (Thin Noodles) - Clay Pot Rice with Bonito Flakes - Ice Cream - Wagashi (Japanese Sweets) - Matcha (Green Tea) - Kyobancha (Kyoto-style Tea) 【Lunch】Omakase Course - Toriyoeemon Natsugin (Junmai Ginjo Nama Genshu) from Kawamura Sake Brewery (Hanamaki, Iwate) - Jikon (Junmai Ginjo) with Hattan Nishiki (Heat-treated) from Kiyamasa Sake Brewery (Nabari, Mie) - Haneya (Junmai Ginjo) Kōka (Nama Genshu) from Tomikiku Sake Brewery (Toyama, Toyama) - Authentic Barley Shochu Aoshika (Barley Shochu, Pressure Distillation) from Yanagida Sake Brewery (Miyazaki, Miyakonojo) with soda #Lunch Less

I started with a dish of Dutch-style simmered eggplant and a bowl of sesame tofu topped with freshly shaved katsuobushi and sweet red beans, enjoying the rich flavor of the dashi. Next came the sashimi and nigiri, with the horse mackerel being particularly fatty and delicious. Several other dishes followed, but the highlight was definitely the lightly boiled fish and the fried young sweetfish, both exquisite. We also had three servings of rice, and to finish, we enjoyed a bowl of rice topped with katsuobushi, which was delightful. After a sweet treat, we concluded with matcha! I thoroughly enjoyed the hospitality from the chef and the staff at the beautifully arranged counter. Thank you very much! I will definitely return! Less