Gahoujin Kasho Fukuoka

On the second day in Fukuoka, we had dinner here.Sakai has been a popular restaurant with reservations fully booked for a year, so I made a reservation at their second location, Gaho Jin, two months in advance.Located on the second floor of a stylish, compact building in Nakasu, Sakai's second and third branches are here. You take off your shoes to enter. There are two counters with seating for six each, accommodating a total of 36 guests at once.You’ll be seated at the counter where Yoshida Tsubasa prepares the sushi.Unfortunately, two women with strong perfume sat right next to my husband. They seemed quite accustomed to sushi dining, but perhaps they were unaware of proper etiquette. My husband became a bit grumpy because of it. ^^;◆ Here’s the sushi selection:◇ Junsai (Akita), Scallop (Miyagi), Iridashi◇ Sea Bream (Tejima), belly and back◇ Bonito (Nagasaki)◇ Red Sea Urchin (Imabari)◇ Herring (Abashiri), Hairy Crab (Funka-wan), Caviar, Tosa Vinegar Jelly◇ Octopus (Kujukushima)◇ Purple Sea Urchin (Rishiri), Botan Shrimp (Mashike)◇ Sea Eel (Yatsushiro), grilled white, cucumber with sesame◇ Anko Liver Paste, Nara Pickles◆ Sandfish (Tokyo Bay), kelp-marinated◆ Spear Squid (Karatsu)◆ Kohada (Gizzard Shad)◆ Lean Tuna (Oma)◆ Chutoro (Medium Fatty Tuna)◆ Otoro (Fatty Tuna, between belly and marbled)◆ Sweet Shrimp (Amakusa), freshly boiled◆ Nodoguro (Blackthroat Sea Perch, Tsushima, Akane)◆ Horse Manure Sea Urchin (Rishiri)◆ Anago (Conger Eel, Tsushima)◆ Dried Gourd Roll◆ Tamago (Egg)It was an impressive course. The chef (everyone calls him Sakai) seems to excel not only in his craft but also in training his apprentices, as all the staff were very well-mannered. When I asked about him, I found out he is younger than I am.On our way out, I saw the chef seeing guests off on the second floor. He had a gentle demeanor with romantic gray hair, which was quite different from the typical sushi chef image I had expected.After enjoying sushi in Takamatsu and Fukuoka, I concluded that popular restaurants ranked highly on Tabelog tend to source ingredients from all over the country (especially in summer, when fish from Kyushu is scarce and they rely on Hokkaido), resulting in Edo-style sushi. Less

I visited "Gaho Jin" located in Nishinakasu, Fukuoka.This restaurant is known as the second branch of the renowned sushi establishment "Sushi Sakai," which I had been curious about for some time.From seasonal appetizers to nigiri, each dish was of high quality, showcasing not only the excellent ingredients but also a perfect balance with the rice. Rather than flashy presentation, the sushi conveyed the meticulous craftsmanship with every bite.The interior had a calm atmosphere without being overly formal, allowing for enjoyable conversations with the chef while taking my time.If you're looking for delicious sushi in Fukuoka, this place is definitely a must-try.I look forward to visiting again when the seasons change. Less

I had been curious about this sushi restaurant for a while, and I finally made a reservation during my trip to Fukuoka. It seems to be the second location of Sushi Sakai. The interior has a refined, traditional feel within a modern building, creating a calm atmosphere. It’s not overly formal, making it very comfortable. Of course, the taste was incredible, and I was constantly impressed. I was thrilled to enjoy fresh Ooma tuna during this season. I definitely want to visit again the next time I have the chance to go to Fukuoka. Less

Located in Fukuoka City, Gaho Jin is the second branch of Sushi Sakai.Currently, Gaho Jin boasts a Tabelog score of 4.14, ranking 10th in the Fukuoka City category and 5th in the Fukuoka City Sushi category out of approximately 16,000 establishments.After enjoying some cake at the nearby Patisserie Georges Marceau, I visited for lunch. I opted for the omakase course priced at JPY 33,000, tax included.The restaurant is situated south of Nakasu-Kawabata Station, about an 11 to 12-minute walk from the station, on the 3rd floor of a building.Upon arrival, I entered the restaurant, removed my shoes, and took a seat at the counter.We started with a toast over a refreshing draft beer. There were five of us in total.~Omakase Course~● Junsai and Scallop ● Sea Bream ● Black Sea Urchin ● Bonito ● Herring and Hairy Crab ● Simmered Octopus ● Botan Shrimp with Purple Sea Urchin Sauce ● Eel ● Monkfish Liver ● Kiss Fish ● Spear Squid ● Kohada ● Zuke ● Chutoro ● Otoro ● Kuruma Ebi ● Horse Mackerel ● Bafun Uni ● Hand Roll ● Simmered Anago ● Gourd Roll ● Miso Soup ● Tamago ◯ Draft Beer ◯ Japanese Sake The total came to JPY 35,530. I enjoyed delicious sushi, starting with the firm texture of the sea bream, first with sudachi and salt, then with soy sauce. The black sea urchin and bonito followed, leading to the herring, which was delightful, especially paired with my favorite hairy crab. I savored it alongside Tosa vinegar jelly. Of course, I was also satisfied with the clean taste of the eel.The nigiri began with kiss fish from Chiba Prefecture, followed by red fish, horse mackerel, kuruma ebi, and anago, all of which were exceptional. Enjoying the monkfish liver with Nara pickles was truly a golden moment.Gaho Jin has received the "Bronze" award in the "The Tabelog Award 2026," which selects the best restaurants across regions and genres, and is recognized as a must-visit establishment for anyone discussing restaurants. Known for its high-quality seasonal ingredients, I would love to visit again if given the opportunity. Less

This restaurant is run by a disciple of the famous Fukuoka sushi establishment, "Sushi Sakai," and is located in the same building. Although I couldn't secure a reservation at Sakai, I was fortunate enough to book a table at Gaho Jin, which led to my trip to Fukuoka for sushi.Omakase: JPY 33,000The interior features only five counter seats, designed with chairs on tatami mats to ensure that guests can maintain eye contact with the chef. The ambiance is exceptional, providing the utmost comfort.The taste is undoubtedly excellent. I won't elaborate on my thoughts since they may not do justice to the experience, but what truly impressed me was the delightful service led by the young chef. Later that evening, I visited the restaurant "Zaisho" on the floor below, where I felt the same warmth; you can sense their genuine desire for customers to leave feeling satisfied.It was not just about the taste; I truly enjoyed a wonderful time in a fantastic space with outstanding service.The course fee was prepaid, and on the day, I only needed to pay for drinks: JPY 7,260.I'll share more about my experience at Zaisho later.It was a great meal. Absolutely fantastic! Less

Hakata Cuisine ② June 25, 2026 (Thursday) 11:00 AM Tabelog 4.12 2026 BRONZE 2025 Top 100 Restaurants Today's lunch is here! It's been a while since my last visit. This restaurant is a sister establishment of the Michelin three-star "Sushi Sakai," located on the second floor of the same building. It embodies the love of Chef Daigo Sakai (@sushi__sakai) for his disciples, serving as a training ground before they became independent. The menu consists of an Omakase course only. Today's sushi chef is Tadao Kawashima (@kawashima245). 1. White shrimp from Toyama Bay and purple sea urchin from Kunisaki Peninsula 2. Isaki from the Goto Islands, red sea urchin from Imabari, and donchicchi horse mackerel from Hamada Served with sudachi citrus. Choose between salt and sudachi or soy sauce and wasabi. 3. Swordfish from Hakata Bay Served with shredded meat, crab miso, and chopped myoga from Abashiri, topped with sweet vinegar jelly sauce and caviar. 4. Tender octopus stew from Nagasaki Prefecture, Kujukushima 5. Chawanmushi (savory egg custard) Contains clams and red sea bream from Tsushima, served with clam broth. Add a touch of kinome (Japanese pepper leaf) for a flavor change. 6. Anko (monkfish liver) from Yoichi Served with pickled melon from Nara 7. Young sea bream grilled in Wakasa style from Yamaguchi Prefecture Served with cucumber 8. Squid from Karatsu Served with salt and sudachi. 9. Whiting from Chiba Wrapped in kombu kelp, with yuzu peel between the rice and fish. 10. Kohada (gizzard shad) from Amakusa 11. Marinated Tokishirazu from Kombumori 12. Marinated red meat from Shimonoseki Tuna sourced from "Yama Ko" in Shimonoseki, weighing 133 kg. 13. Chutoro (medium fatty tuna) from Shimonoseki From the same fish as the red meat. 14. Otoro (fatty tuna) from Shimonoseki From the same fish as the red meat, sourced from "Yama Ko" in Shimonoseki, weighing 133 kg. 15. Sweet shrimp from Amakusa 16. Miso soup 17. Bafun uni (sea urchin) from Hokkaido 18. Negitoro (minced tuna with green onion) rolled sushi 19. Anago (conger eel) from Tsushima Topped with Japanese pepper from Wakayama Prefecture 20. Kanpyo (dried gourd) roll 21. Tamagoyaki (Japanese omelette) with shrimp and yam It was wonderful to enjoy Kawashima's sushi again after such a long time. Less

Located in Nishinakasu, this popular sushi restaurant is quite difficult to book. I managed to secure a reservation about two weeks ago and finally visited!Omakase with seasonal appetizers and sushiJPY 33,000Toyama white shrimp and Oita sea urchinSashimi:- Isaki from Goto, Nagasaki- Aji from Hamada, ShimaneKanagawa swordfish with Hokkaido hairy crab in Tosa vinegar jellyOctopus from Sasebo, NagasakiAbalone from Munakata, FukuokaChawanmushi with clams from Nagasaki and red sea bream from Tsushima, NagasakiSweetfish from Hagi, Yamaguchi, grilled in the Wakasa stylePureed ankimo (monkfish liver) with chopped Nara picklesNigiri:- Spear squid from Karatsu, Saga- Kiss (Japanese whiting) from Tokyo Bay, Chiba, kelp marinated- Shima-aji (Japanese amberjack) from Nemuro, Hokkaido, marinated- Kohada (shad) from Amakusa, Kumamoto- Red tuna from Okinawa, marinated- Medium fatty tuna from Okinawa- Fatty tuna from Sakai Port, Tottori- Kuruma shrimp from Amakusa, Kumamoto- Bafun uni (sea urchin) from Nemuro, Hokkaido- Anago (conger eel) from Tsushima, NagasakiMiso soup with red sea bream and isaki dashiRed tuna:- Lean, medium fatty, and fatty tuna tataki with rollsKanpyō roll and tamagoyaki (Japanese omelet)Using fresh wasabi from Gotemba, ShizuokaI enjoyed delicious dishes made with seasonal ingredients! Everything was truly delightful.Especially the kiss, isaki, and shima-aji.The two hours flew by.With five sommeliers across three locations, they not only focused on the ingredients and dishes but also on the drinks, providing excellent service.While it's not a casual price, I will definitely return! Less

Course: JPY 33,000 (tax included)Soft drinks x 4Total: JPY 36,920Located a 10-minute walk from Tenjin Minami Station, this sushi restaurant is on the 3rd floor of a building. I made a reservation for OMAKASE and visited this second branch of the renowned "Sushi Sakai."Before the nigiri, we enjoyed 8 dishes. The lightly seared "Kinmedai" (Golden Eye Snapper) was dripping with fat, while the skin-seared "Isaki" (Snapper) had a delightful aroma. The highlight of the appetizers was Sakai's specialty: "Ankimo" (Monkfish Liver) with "Nara-zuke" (Nara Pickles). The ankimo was creamy and smooth, pairing perfectly with the Nara-zuke, making me truly feel like I was at Sakai.The nigiri consisted of 12 pieces. Using the same high-quality ingredients as Sakai, they were exceptional. While the nigiri differed slightly from the master’s style, it was still delicious enough."Gaho Jin" has two branches: "Gaho Jin Kasho" and "Gaho Jin Kanbai," and this time I visited the former. Chef Yoshida is still young, and I believe he will continue to develop further.It was a great meal.Course Menu:● Shiro Ebi (Toyama) & Murasaki Uni (Kunisaki)● Kinmedai (Shimoda)● Isaki (Nagasaki)● Tachiuo (Koshiba) & Hairy Crab with Tosa Vinegar Jelly● Tako (Kujukushima) & Abalone (Munakata)● Chawanmushi with Asari (Nagasaki) & Nodoguro (Tsushima)● Amadai (Hagi) Grilled Wakasayaki● Ankimo (Yoichi) & Nara-zuke◯ Kisu (Chiba)◯ Yari Ika (Karatsu)◯ Tokishirasu (Kombu-mori)◯ Amakusa (Kohada)● Bettara-zuke◯ Akami (Sakaiminato)◯ Chutoro (Sakaiminato)◯ Otoro (Sakaiminato)◯ Kuruma Ebi (Amakusa)● Miso Soup◯ Toro-taku (Sakaiminato)◯ Anago (Tsushima) & Budou Sansho (Wakayama)◯ Hoshinpo Maki◯ Tamago Less

Reservation only.This upscale sushi restaurant in Nishinakasu offers an omakase course featuring carefully selected seasonal seafood!The freshness of the ingredients is exceptional, and the skillful preparation and aging of the sushi elevate each piece, allowing you to enjoy a delightful variety of flavors.The rice has a perfect balance of acidity, complementing the toppings beautifully.The interior is a calm space centered around the counter, making it a charming place to enjoy your meal while engaging in conversation with the chef! Less

Everything was delicious again this time! The seasonal changes in the dishes always bring new culinary experiences, which makes me happy.After visiting a few times, I find it easier to talk to the chef and the staff, making the atmosphere even more comfortable. ⭐︎Here’s what I enjoyed this time↓↓Yorokobi Gaijin (悦凱陣) Sake from Kagawa⚫︎ Scallops and Junsai (water shield)Ryuuriki (龍力) Sake from Hyogo Prefecture They say they revived ancient rice. With an alcohol content of 18%, it’s quite strong, but it’s so delicious that you hardly notice it. This is a fresh sake.⚫︎ Isaki (Japanese grunt) and Uni (sea urchin) from Ehime Brand name: Donchicchi Aji (どんちっち鯵)The sudachi (citrus fruit) was delightful.⚫︎ Hairy crab from Abashiri and Sawara (Spanish mackerel) With sweet vinegar jellyI tried three limited editions from Aramasa. All were delicious and amazing!⚫︎ Tender octopus stew From Nagasaki Prefecture⚫︎ Chawanmushi (savory egg custard) With Asari (clams) and Nodoguro (blackthroat seaperch)⚫︎ Ankimo (monkfish liver) From Hokkaido⚫︎ Wakasa-yaki Sweet sea bream from Hagi, Yamaguchi, with squeezed sudachi The cucumber with sesame dressing was delicious.Bega A sake I’ve been drinking recently, But after Aramasa, it doesn’t taste as good, haha.Now onto the sushi!⚫︎ Yari Ika (spear squid) from Karatsu⚫︎ Kiss Kombu-jime (dried with kelp) So good! This was my first time trying it. The kiss fish is said to be thick at this time of year.⚫︎ Kohada (gizzard shad) From Kumamoto, Amakusa.⚫︎ Tokishirazu (young tuna) from Hokkaido.Now for the tuna From Shimonoseki, Yamaguchi, weighing 133 kg.⚫︎ Akami (lean tuna) ⚫︎ Chutoro (medium fatty tuna) ⚫︎ Otoro (fatty tuna)I had a limited bottle of Kuro Ryu (黒龍).⚫︎ Shrimp⚫︎ Uni (sea urchin) Hokkaido uni and Ariake nori (seaweed)The miso soup arrived as well, With broth from sea bream and Nodoguro, it was the best. I think it’s impossible for me to procure those tiny green onions myself.⚫︎ Negitoro (minced tuna with green onion)⚫︎ Anago (conger eel)⚫︎ Shiba Ebi (sweet shrimp) and Yamatoimo (Japanese yam) omeletAs for the sake, I only noted down what I ordered, and while I took pictures of what my companion ordered, I don’t remember the details.I truly enjoyed this feast! Less