Zaisho Fukuoka

I made a reservation for lunch and visited this restaurant.It is a sister restaurant following the extremely famous "Sushi Sakai" and "Gaoujin" located in the same building, offering an omakase course featuring seasonal appetizers and sushi.Currently, both lunch and dinner feature the same course, which takes about two hours to enjoy, combining appetizers and sushi.The cleanliness of the restaurant and the hospitality of the floor staff are truly top-notch.The sushi has a good balance of rice.The standout of the day was the squid.It was expertly prepared, and in a good way, it had a delicate texture.Here’s the course menu:⚫︎ Okinawa Mozuku⚫︎ Fukuoka Sea Bream⚫︎ Fukuoka Octopus⚫︎ Hokkaido Herring⚫︎ Nagasaki Bonito⚫︎ Hairy Crab Chawanmushi with Scallop⚫︎ Silver Flounder Rice Bowl (Hokkaido)○ Squid (Karatsu)○ Young Horse Mackerel (Amakusa)○ White Clam (Shimane)○ Horse Mackerel (Tsushima)○ Abalone (Nagasaki)○ Kinmedai (Abashiri)○ Meichidai (Nagasaki)○ Lean Tuna (Oma)○ Fatty Tuna (Oma)○ Purple Sea Urchin (Rishiri)○ Conger Eel (Tsushima)⚫︎ Negitoro Sushi Roll⚫︎ Tamagoyaki Less

A Night in Fukuoka.I received a delightful invitation and visited this restaurant for the first time.The L-shaped counter, designed in a modern Japanese style, has around ten seats and creates a calm and elegant atmosphere. The soft hospitality of the staff adds a warm touch to the space.This time, I opted for the course meal with a pairing (JPY 10,000), while my companion chose a smaller pairing (JPY 8,500).It was a very humid day, so I started with a draft beer. It was a beautifully foamy glass.The meal began with sashimi.Sea bream caught in Meihama, Fukuoka.I heard they source directly from the fishermen.The texture was impressively tender.Served with salt and soy sauce.Next, we had Okinawan thick mozuku seaweed.Soft and paired with a refined vinegar.A hint of shiso flower aroma.Then came the Japanese sake from Nagano, Narai.It was my first time trying this sake.Smooth sweetness and mellow aroma made it delicious. I ended up ordering a second glass.From Kanazaki, Munakata City in Fukuoka, we had octopus.Beautifully cooked, with exquisite aroma and texture.Served with yuzu and wasabi, and a touch of salt.Next was herring from Hokkaido.Cured with salt and vinegar, then grilled.Rich in flavor and fat.Served with wasabi.We also had bonito caught in Nagasaki.Slightly marinated and smoked with straw.Summer bonito has a gentle acidity and a chewy texture.The condiments were outstanding; the ginger and green onions were exquisite.For red wine, we had one made from black grapes.Smooth with herbal nuances.The Japanese sake was from Ubusuna, Kouko!One of my favorites.I ended up ordering a second glass of this too.Next was hairy crab from the Funka Bay in Hokkaido.A beautiful chawanmushi (savory egg custard) with flounder and scallops.From Itoshima City in Fukuoka, we had Yamada Nishiki rice.I also love Tanaka Rokugo, a delightful sake.65/13.For grilled dishes, we had silver cod from Hokkaido.Served with shari (sushi rice) and sansho pepper.The flesh was incredibly soft and fluffy.The Japanese sake was from Nara, Kaze no Mori.Next was squid nigiri.Served with salt and sudachi citrus.Finely sliced, incredibly sweet. The knife work was beautiful.Then came the ankimo (monkfish liver)!From Yoichi in Hokkaido, paired with Nara pickles.What a smooth texture, rich umami, and lingering deliciousness. This was truly amazing.We also had flounder nigiri from Nagasaki.The beautiful elasticity of the flesh was impressive.It was lightly salted and dehydrated this morning.For white wine, we had Passerille.Made from five types of white grapes.The aroma wafted through the nose. A natural wine.Next was white clam from Shimane.With a ginger aroma and a pleasant crunch.We had horse mackerel caught in Tsushima, Nagasaki.Served with condiments, green onions, and ginger.For white wine, we had a Bordeaux blend from France.Mainly Sauvignon Blanc, mixed for depth and barrel-aged.Next was steamed abalone nigiri.The texture was delightful, with umami bursting forth.We also had kinmedai (golden eye snapper) from Abashiri, Hokkaido, grilled.What a delicious fat content.For red wine, we had a Burgundy Pinot Noir.From Chiba, we had butterfish, also known as ebo-dai.Soft and moist texture, served with citrus.We enjoyed the tuna from Yamako.The marinated red meat was tender and fluffy.The aroma was wonderful.From Itoshima City in Fukuoka, we had medium fatty tuna, close to shirakawa.And then, miso soup.For dessert, we had Juyondai.Ginjo, Daiginjo.Next was sea urchin gunkan (sushi).From Rishiri in Hokkaido.We also had anago (conger eel) caught in Tsushima, Nagasaki.Fluffy, tender, and sweet.Finally, we had a big tuna maki.With fatty tuna, pickled daikon, and green onions. Perfect.We finished this blissful course here.The young chef's graceful movements and meticulous work reflect his sincere character. Although it was my first visit, I felt a sense of comfort and was able to relax.The attentiveness and warmth of the staff were heartwarming. I was deeply impressed by their thoughtful hospitality.There was also a new staff member from our hometown, Miyazaki, which made the restaurant feel even closer to home.I am truly grateful to have encountered such a wonderful restaurant that I definitely want to revisit. Thank you for creating this opportunity.It was a great meal! (^^) Less

Saturday afternoon at Pocket Concierge.They offer a pairing course with drinks, but I didn’t notice it at first. There are options for both wine and Japanese sake.Since I missed it initially, I ordered my own drinks, but later switched to the omakase option.The food course was, as expected, consistently delicious and offered great value for the price. The sushi sizes were standard.However, I felt that the personal space was a bit cramped, giving a sense of being packed in. In reality, it might not be narrower compared to other places, but perhaps it’s because they were serving a slightly larger number of customers—12 seats—at once. Less

Following my lunch at Wagatabi, I visited Zaisho for dinner, marking my first experience of sushi hopping.The restaurant features a spacious L-shaped counter with 14 seats, creating a modern and sophisticated atmosphere that feels distinct from Wagatabi. It seems both establishments were designed by the same person, yet each has its own unique ambiance.I opted for the Omakase course priced at JPY 22,000.The flavors were impeccable, and I was truly impressed by the service.While the chef at Wagatabi was quite young, the chef at Zaisho is even younger, at just 25 years old. He manages the large capacity of the restaurant with great skill, and his dedication to ensuring that customers leave feeling satisfied is evident.It was inspiring to see both Wagatabi and Zaisho, along with their apprentices, all striving towards the same goal. I can only imagine that the chef at Sakai is a remarkable person who greatly contributes to nurturing the next generation of sushi chefs. I had a wonderful time while pondering such thoughts.I am grateful for the delightful experience that went beyond just the flavors. The chef even escorted me to the elevator, and when I expressed my appreciation, he mentioned, "I learned that aspect from the chef at Sakai."This special experience, witnessing such a dedicated young chef, was both moving and motivating.I am thankful for this wonderful experience at Wagatabi, Zaisho, and even though I couldn't visit this time, at Sushi Sakai. I definitely look forward to returning. Less

I visited the third branch of Sushi Sakai, a Michelin three-star restaurant in Fukuoka, for the first time.The amount spent is only for the course fee.This location is on the same second floor as Sushi Sakai.【Ambiance & Cuisine】I enjoyed the seasonal appetizer and nigiri omakase course for JPY 22,000, paired with a JPY 30,000 drink pairing.First, the appetizers:- Sashimi of sea bream from Meihama- Simmered octopus from Kanazaki (forgot to take a photo)- Grilled herring from Hokkaido- Marinated bonito from Nagasaki- Chawanmushi with hairy crab from Funka Bay (forgot to take a photo)- Ankimo from Yoichi, prepared in Sakai style- Ginkarei with vinegared riceNow for the nigiri:- Kombu-marinated flounder from Nagasaki- White clam from Shimane- Spear squid from Saga- Young horse mackerel from Amakusa- Kinmedai from Tsushima- Ebodai from Chiba- Tuna from Funka Bay, marinated red meat and kama toro- Sea urchin from Himejima- Anago from Tsushima- Toro-taku- TamagoThe drink pairing was also wonderful.【Recommendation】Reservations are not particularly difficult, making it suitable for business meetings or sushi dates.For those who enjoy alcohol, there is a fantastic sommelier and an excellent selection of drinks available.This place is also great for hosting international guests. Less

When in Fukuoka, sushi is a must!I visited Zaisho, located next to Sushi Sakai.On the upper floor, there’s also a restaurant run by my senior colleague, Waai Jin.The interior features a spacious L-shaped counter.At Sakai, Waai Jin, and Zaisho, there’s a sommelier in every room, ensuring a thorough experience.The course starts with appetizers followed by sushi.The greetings before the meal are formal, showcasing the excellent training of the head chef.The course includes 7 types of appetizers and 11 pieces of sushi, lasting about 2 hours.It was refreshing to see the young and lively staff at work.Next month, another sushi chef will join, adding even more energy to the restaurant.It was a great meal! Less

I made a reservation for 6:00 PM on a weekday and enjoyed the seasonal appetizer and nigiri omakase course for JPY 22,000.The course included:▪️ Appetizers- Sea Bream Sashimi (local, from Meihama)- Simmered Octopus (from Fukuoka)- Sesame Herring (from Hokkaido)- Oysters (from Hokkaido)- Fried Spear Squid and Spanish Mackerel- Pureed Soft Roe from Sea Bream- Silver Flounder (from Hokkaido)▪️ Nigiri- Spear Squid (from Saga)- Flounder (from Nagasaki)- Young Sea Bream (from Fukuoka)- White Clam (from Shimane)- Sea Bream (from Nagasaki)- Horse Mackerel (from Nagasaki)- Marinated Tokishirazu (from Hokkaido)- Marinated Lean Tuna (from Tottori)- Medium Fatty Tuna (from Tottori)- Purple Sea Urchin (from Fukuoka)- Eel (from Nagasaki)- Negitoro (minced tuna with green onion)- Tamagoyaki with Sweet Shrimp and Yamato YamFor drinks, I had a beer and a recommendation of dry Japanese sake, Jikkoku from Kyoto.What stood out the most:- Sesame Herring: The herring was rich and delicious, with a strong sesame aroma and a perfect combination of condiments.- Oysters: They had a crunchy texture while being creamy and rich, quite different from typical oysters.- Pureed Soft Roe from Sea Bream: It had no unpleasant odor, maintaining the unique flavor of the soft roe, and the sweetness of corn from Kumamoto complemented it perfectly.- Spear Squid: Fresh and rich. Saga squid is truly amazing!- Horse Mackerel: Thick and juicy, with enough fat to pair well with spicy condiments.- Tokishirazu: Rarely available, it had a sweet flavor of salmon while being rich in fat. The balance between the flesh and fat was perfect.- Medium Fatty Tuna: The acidity and wasabi were pleasantly strong, creating a wonderful balance. It seems they even change the rice specifically for the tuna, showing great attention to detail.Everything was delicious, and I was completely satisfied. When I visited, everyone except me was a foreigner, but they provided English explanations on paper and showed pictures of the fish on a tablet, making it truly enjoyable for everyone.The restaurant was clean, and the lighting made the sushi look even more beautiful. There were even power outlets under the counter!This place embodies the spirit of hospitality! I feel like I could spend any amount of money here. It was delicious, and I want to come back! Less

Just a 7-minute walk from Nakasu-Kawabata Station, I visited "Zaisho," a sushi restaurant that has won the BRONZE AWARD and is listed among Japan's top 100 sushi spots. Opened in 2024 as the third branch of the renowned Fukuoka sushi restaurant "Sushi Sakai," I made a reservation through Table Check and arrived on a weekday at 1:30 PM.I ordered the seasonal appetizers and nigiri omakase for JPY 22,000.Chef Ryo Yamahara, born in 2000, showcases remarkable skills in his mid-20s, serving the rich ingredients from the Genkai Sea of Fukuoka, Saga, and Nagasaki at their finest.The nigiri included spear squid, horse mackerel, and sea urchin, while the appetizers featured herring with sesame, grilled nodoguro, and a small rice bowl of silver flounder, all of which were incredibly delicious.I enjoyed every bite until the very end.【Today's Menu】1. Sea Bream from Meihama, Fukuoka2. Simmered Octopus from Kanzaki, Fukuoka3. Herring from Rausu, Hokkaido (sesame style)4. Grilled Nodoguro from Tsushima, Nagasaki5. Fried Knife Fish from Oita and Squid from Karatsu, Saga6. Small Rice Bowl of Silver Flounder from Hokkaido7. Anko (monkfish liver) from Yoichi and Nara-zuke (pickled vegetables)8. Spear Squid from Karatsu9. Flounder from Nagasaki10. Spring Sea Bream from Fukuoka11. White Clam from Shimane12. Grilled Isaki (grunt)13. Horse Mackerel from Tsushima, Nagasaki14. Tokishirazu from Hokkaido15. Marinated Lean Tuna from Sakaiminato (Yamakou)16. Medium Fatty Tuna from Sakaiminato (Yamakou)17. Miso Soup18. Purple Sea Urchin from Shikanoshima19. Anago (conger eel) from Tsushima20. Negitoro (minced tuna with green onions) and pickled daikon roll21. Shiba Shrimp and Yamato Potato Omelette Less

Among the Sakai group, this course is the most affordable, yet I was very satisfied with the quality!I also love that I can place additional orders. I’ve ordered extra a few times, and considering the price, I think it offers great value within the group.The food served is delicious, and I appreciate that I can charge my devices without having to take off my shoes. There’s a charging station under the counter for each person, which is very convenient.I also like the warm and approachable atmosphere created by the chef.Here’s what I enjoyed this time:⚫︎ Sea Bream Caught at the Meihama fishing port.⚫︎ Hane Saki (Munakata) Octopus Topped with yuzu, refreshing and delicious.⚫︎ Herring from Rausu, Hokkaido Tossed with sesame, very tasty.⚫︎ Ubu The green variety is limited edition. I liked this flavor, but I remember having a red one at another location in this group that was also delicious.⚫︎ Oyster From Senpou City, Hokkaido.⚫︎ Fried Swordfish and Tempura of the Legs.Nichi Nichi A limited edition sake called Aiyama It’s a sake that looks like a face when you see it. Haha! Once you see the face, you can’t unsee it!⚫︎ Grated Corn From Fukuoka Prefecture. Seasonal vegetables are always delicious.⚫︎ Flatfish From Rausu, Hokkaido.I also ordered Ankimo and Karasumi as extras. Being able to order additional items is fantastic!Next up is sushi.From the Kaze no Mori series, I had a limited edition sake called Summer Night Sky 2026, which is a fresh sake.⚫︎ Spear Squid From Karatsu, served with refreshing sudachi.⚫︎ Kasugo Sea Bream With a refreshing yuzu aroma, very tasty.⚫︎ FlounderShinano Seishu No.6 Limited edition barrel-aged S type sake.⚫︎ Kohada ⚫︎ Tokishirazu ⚫︎ Isaki A fish that feels like summer.⚫︎ Horse Mackerel From Tsushima, Nagasaki.Tuna ⚫︎ Akami ⚫︎ Ootoro From the jaw area.Kokuryu Shizuku ⚫︎ Anago Miso Soup ⚫︎ Negitoro Takumaki With shiso as a nice accent.⚫︎ Tamagoyaki Egg omelet with shrimp and yam. Not sweet, very delicious.I was extremely satisfied.On this day, it turned out that an overseas guest canceled last minute, so we had the place to ourselves! What a lucky day!!! I don’t think I’ll have such a lucky experience again anytime soon.Because of that, I raised my rating. I’m truly grateful and feel lucky.I had a great time chatting freely with the chefs, more than usual.It was a great meal! I apologize for not being able to record the drinks for my companion, although I took photos. Less

I had the pleasure of visiting Zaisho, a highly talked-about sushi restaurant located in Nishinakasu, Fukuoka!This establishment opened as the third branch of Sushi Sakai, a renowned name in Fukuoka that is recognized nationwide, and it is currently attracting significant attention. Despite being only 25 years old, Chef Hara possesses remarkable skills and sensitivity in his craft. His calm demeanor and confidence at the counter made me forget his age, showcasing a level of professionalism that was truly impressive.The interior exudes a refined yet soft atmosphere, providing a comfortable space that balances a pleasant tension with a sense of ease. It embodies the sophisticated vibe typical of Nishinakasu, allowing guests to enjoy sushi without feeling overly formal.One of the standout dishes was the soft roe of sea bream paired with a corn puree. The moment it touched my palate, the rich umami of the sea bream's soft roe combined beautifully with the natural sweetness of the corn, creating an exceptionally elegant flavor. Served at a comfortable temperature for the hot season, it highlighted the delicacy and creativity of Japanese cuisine. I couldn't help but exclaim, "This is delicious..." due to its high level of perfection, which captivated me from the very start.The nigiri was overall very light and airy. The rice was prepared in a way that felt fluffy in my mouth, dissolving gently while maintaining its shape, creating a wonderful harmony with the toppings. It didn’t overpower the fish's natural flavors, instead enhancing them with a perfect balance of seasoning.The medium fatty tuna was particularly memorable. It had a sweet richness without any heaviness, and the temperature contrast and melt-in-your-mouth texture with the rice were flawless. The squid was also expertly cut, achieving a delightful balance between a tender texture and a satisfying bite. Each piece of nigiri conveyed the dedication and meticulous craftsmanship behind it, rather than relying solely on flashy presentation.And of course, I couldn't miss the specialty known from Sushi Sakai: the monkfish liver paired with pickled melon. The rich and creamy monkfish liver combined with the fermented aroma and texture of the pickles, along with the refreshing juiciness of the melon, created a truly unique dish. It was a flavor that made me crave Japanese sake, yet the dish stood out on its own, making my visit worthwhile just for this one plate.Despite his young age, Chef Hara already demonstrates a solid philosophy in his approach to fish, temperature control, and creating a welcoming atmosphere. I believe he will continue to evolve, but even at this stage, he is incredibly captivating and represents the future of Fukuoka's sushi scene.I anticipate that it may become increasingly difficult to secure a reservation here, so I highly recommend visiting soon if you're interested. It was a memorable evening that allowed me to experience the new possibilities of Fukuoka sushi and the talents of a young chef.It was a great meal! Less

I visited the restaurant about 10 minutes before 6 PM.Even before the opening time, there was no key lock at the entrance.Since I had a reservation, I was able to enter smoothly and comfortably, taking a seat at the counter.The young chefs were efficiently preparing everything, and the female staff, dressed in ties, exuded elegance.They were attentive to the customers who had just arrived.I ordered the omakase.At first, I was a bit worried since the chefs were quite young, but they served delicious dishes and sushi with confidence! The food had a slightly sweeter taste compared to what I usually have in Tokyo or Hokkaido, which I personally enjoyed.The sushi rice was not overly vinegared, making it easy to eat.The gari (pickled ginger) was also mild in vinegar, with a refined sweetness that I liked (I ended up asking for more!).Additionally, I appreciated that they served miso soup instead of red miso soup.As a fan of Taiwanese oolong tea, I found the small amount of high-quality Taiwanese oolong tea to have a deep and rich flavor, which was delightful.One downside was that the distance between the seats was a bit close, making it feel cramped.These are just my personal impressions of the restaurant.Thank you very much for reading until the end! Less

As a Tabelog Award-winning restaurant, I travel across the country in search of delicious food, focusing on renowned establishments like Michelin-starred and top 100 restaurants. I use this as a personal record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆Tabelog Bronze Award 2026 Tabelog Sushi WEST Top 100 Restaurants 2025◆Crowd Level◆Reservation required Currently operating with a maximum of 7 guests.◆Parking◆None◆Duration of Stay◆Approximately 2.5 hours◆Cuisine◆Lunch Course◆Comment◆This is the third location of Sakai-san. As expected, the Sakai-san chain offers exquisite dishes. It has a high cost-performance ratio, and reservations are still relatively easy to make here.I highly recommend visiting this restaurant. The customer base has a high ratio of foreign visitors.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within each cuisine category. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you taking the time to read this. I hope this helps you in choosing a restaurant. Less

Course: JPY 22,000Additional Snacks x2Soft Drinks x4Total: JPY 31,640Located a 10-minute walk from Tenjin Minami Station, this sushi restaurant is on the second floor of a building. I made a reservation through TableCheck.Before the nigiri, we enjoyed six dishes. Many of them featured ingredients from Kyushu, such as "Boiled Octopus" and "Grilled Anago (Sea Eel)." Before starting the nigiri, I was asked if I wanted to add any snacks, so I ordered "Ankimo (Monkfish Liver)" and "Karasumi Daikon (Dried Mullet Roe with Daikon)." The "Ankimo" is served with finely chopped Nara pickles, just like at the original restaurant. The chef's specialty, Ankimo, was exceptionally delicious.The nigiri consisted of 13 pieces. The "Aori Ika (Bigfin Reef Squid)" was sourced from Goto, Nagasaki. The squid was cut finely in both directions, making it sweet and melt-in-your-mouth tender—so soft that you could eat it without teeth.The "Aji (Horse Mackerel)" was a piece made with a brand of mackerel called "Gen-chan Aji." It was topped with grated green onion and ginger, with firm flesh and rich fat.The "Hiragai (Surf Clam)" was slightly seared on the surface, giving it a nice aroma.The "Abalone" was steamed abalone from Karatsu, finished with a sauce made from the juices released during steaming, seasoned with salt. This sauce paired perfectly with the abalone, a recipe recently devised by the chef, Sakai.The "Kasugo (Young Sea Bream)" was locally sourced from Meihama, lightly marinated in vinegar.The "Sawara (Spanish Mackerel)" was from Oita, smoked with straw and then marinated. It was fragrant, tender, and delicious.The "Nodoguro (Blackthroat Seaperch)" was from Tsushima, Nagasaki, with a slightly charred surface. The outside was aromatic while the inside melted in your mouth.Today's tuna was caught using longline fishing in Shimoda, Shizuoka. I was served two pieces: "Marinated Akami (Lean Tuna)" and "Chutoro (Medium Fatty Tuna)."The "Miso Soup" was simple, containing only green onions.The "Bafun Uni (Sea Urchin)" was from Nemuro and did not use any sodium bicarbonate, highlighting its umami over sweetness.The "Anago (Sea Eel)" was the classic type from Tsushima, served with a sweet sauce. It was soft and fluffy.The "Negitoro Takumaki (Chopped Tuna Roll with Green Onion)" included white green onions and shiso.The "Tamago (Egg)" was a rolled omelet mixed with shrimp and yam.This is the third brand of "Sushi Sakai," which has earned three Michelin stars. The quality of the ingredients is as high as the main restaurant, and the nigiri is on par with the chef's standards. The explanations and phrases used for the ingredients were quite similar, indicating thorough training.It was a great meal.Course Menu:● Tachiuo (Fukuoka) Sakura Tai (Fukuoka)● Boiled Octopus (Sasebo)● Firefly Squid (Toyama)● Sakura Shrimp Chawanmushi (Savory Egg Custard)● Fried Bamboo Shoot (Kagoshima) and Sakura Salmon (Hokkaido)● Grilled Anago (Tsushima)● Ankimo (Yoichi)● Karasumi Daikon◯ Aori Ika (Goto)◯ Gen-chan Aji (Fukuoka)◯ Hiragai (Aichi)◯ Abalone (Karatsu)◯ Kasugo (Meihama)◯ Sawara (Oita)◯ Nodoguro (Tsushima)◯ Marinated Akami (Shimoda)◯ Chutoro (Shimoda)● Miso Soup◯ Bafun Uni (Nemuro)◯ Anago (Tsushima)◯ Negitoro Takumaki (Shimoda)◯ Tamago Less