Kotan Fukuoka

This sushi restaurant is located about a 5-minute walk from Sakurazaka Station on the Nanakuma Line. It has been selected as one of the "Top 100 Sushi Restaurants in the West 2025" and has also received the "THE TABELOG AWARD 2026 Bronze."The exterior is striking, and the interior has a pleasant atmosphere. Counter seating is available.The owner, Mr. Noguchi, trained at the renowned Edomae sushi restaurant "Sushi Hashimoto" in Tokyo.★My Impressions★ I don’t visit sushi restaurants often, so I felt a bit nervous when I arrived. However, that tension quickly faded away. I believe it was due to the welcoming atmosphere of "Kotan." The chef was very friendly and attentive, not only to regular customers but also to newcomers like myself. I think that’s one of the great qualities of this restaurant. Now, let me introduce the course I enjoyed that day.★What I Had That Day★ Marinated Bonito Hiramasa Simmered Octopus Grilled Eggplant Chawanmushi Ankimo Sea Eel Kohada Meichidai (Tamame) New Squid New Squid Tentacles Chutoro Tuna Nakaochi Shiro Amadai Sardine Sawara Kuruma Ebi Miso Soup Red Sea Urchin Anago Egg 【Additions】 Kama Toro Tuna Mayo《Drinks》 Heartland (small bottle) Senkin (Tochigi) Jikon (Mie) Yamashiroya Seiran (Niigata)This was my first visit, and the sushi rice is truly delicious. The balance with the toppings is excellent, making it a very pleasant sushi experience. The appetizers were also very tasty, and I was highly satisfied with the entire course. I wanted to try the Tuna Mayo, so I requested an addition, and it was playful and delicious. Among the course items, the "Sea Eel" was thick and incredibly delicious! I would love to visit again if the opportunity arises.It was a great meal. Less

A sushi restaurant where you can enjoy the flavors of Kyushu's fish. The highlight of my visit was definitely the sea urchin from Amakusa. Its rich sweetness and clean aftertaste allowed me to savor the unique deliciousness of this season.The sea bream and white sweet sea bream were also outstanding, showcasing the high quality of the ingredients. I believe the ability to taste seasonal fish unique to Kyushu is one of this restaurant's greatest charms.The sushi pieces were generously sized, both in terms of the fish and the rice, providing a satisfying bite. Each piece offered a sense of fulfillment, making it a highly satisfying experience overall.It was a great meal. Less

Fukuoka Cuisine ② July 24, 2026 (Friday) 11:30 AM Tabelog Rating: 4.30 2026 BRONZE 2025 Top 100 Restaurants 2026 Go-E-Miyou 3 Stars Yesterday's lunch was here! It was my first visit in 1 year and 3 and a half months. Chef Kazuki Noguchi (@kazuki5098) is from the Michelin-starred, hard-to-book restaurant "Sushi Hashimoto" in Tsukiji, Tokyo. This means he is a grand-disciple of Chef Takaaki Sugita from "Nihonbashi Kakigara-cho Sugita" (ranked 4th nationwide on Tabelog). The menu consists of an Omakase course only. 1. Simmered Octopus Topped with smashed okra 2. Shako (Mantis Shrimp) from Meinohama Served with marinated tomatoes and drizzled with olive oil. 3. Chawanmushi (Savory Egg Custard) with Edamame 4. Tempura of Abalone from Shikanoshima Served on a bed of solidified abalone broth 5. Okinawan Fine Mozuku Seaweed and Somen Squash Served with dipping sauce and garnished with plum. 6. Ankimo (Monkfish Liver) Mixed with chopped pickled daikon and Nara-zuke (pickled vegetables). 7. Managatsuo (Blackthroat Sea Perch) Served with cucumber dressed in sesame vinegar. 8. Sea Bream from Itoshima 9. White Sweetfish from Tsushima 10. Shimaji (Striped Jack) from Goto 11. Chutoro (Medium Fatty Tuna) from Goto The tuna was sourced from a local fish market, weighing 129 kg. 12. Otoro (Fatty Tuna) from Goto From the same fish as the chutoro. 13. Bonito from Kagoshima Drizzled with smoked oil and served with ginger soy sauce. 14. Horse Mackerel from Nagasaki With chopped green onions between the rice and fish. 15. Tuna Mayo Hand Roll Mixed with pickled shallots. 16. Wild Kuruma Shrimp from Fukuoka With shrimp miso between the rice and fish. 17. Red Sea Urchin from Amakusa 18. Miso Soup 19. Anago (Sea Eel) 20. Shirohoshi Huedai (Added) 21. Muroaji (Added) 22. Shoboro Ika (Added) Served with salt and sudachi (Japanese citrus). 23. Kamatoro (Added) Lightly charred on one side. 24. Shime Saba (Added) 25. Tamagoyaki (Japanese Omelette) It was great to have Noguchi's sushi again after a long time; the rice was still large and delicious. Less

I had been wanting to visit this place for a long time, and my wish finally came true. The dinner started promptly at 6 PM. I arrived too early, 15 minutes ahead of time, and the noren (curtain) wasn’t even out yet. I wasn’t allowed inside, so I had to wait outside in the heat. I heard they open 5 minutes before.The 8 counter seats were already fully booked. It was disappointing to end up at the back despite arriving early.The appetizers served before the sushi were exquisite! Each dish was delicious and skillfully prepared, which only heightened my anticipation for the sushi.I started with the white fish and tried a variety, but surprisingly, I didn’t order any extras this time. Perhaps I was a bit too full. Less

This was my first visit to Kotan. The restaurant is quietly nestled in a residential area of Sakurazaka, and I hesitated a bit to enter since there was no sign or name displayed. The interior is slightly dim, reminiscent of the renowned restaurant Chikamatsu in Yakuin, and the decor is well-crafted, giving it a sense of luxury. Several appetizers were served at the beginning, each showcasing innovative and fresh flavors. The sushi was slightly larger than usual, with each piece having a unique and carefully crafted taste that was delicious. Overall, the experience was quite impactful. Everything was delightful, and I definitely want to return. Less

Finally made it to Kotan! The appetizers were incredibly high quality, and I was already feeling very satisfied at this point. The chawanmushi (savory egg custard) made with edamame and the tempura of abalone were absolutely delicious. The sushi had larger rice balls, and every piece was great. The highlights were the sea bream and the bonito brushed with charcoal oil. I was reminded once again how delicious Fukumi sake is. Even though it was my first visit and I was alone, I had a lovely conversation with the owner, who left a great impression with their warm personality. Less

I made a reservation for lunch through Omakase and visited the restaurant. Based on the online reviews, I had the impression that opinions were quite divided, so I was looking forward to experiencing what it would be like as I stepped through the noren (curtain).On the day of my visit, there was a long line at the taxi stand at Hakata Station, which took much longer than expected to navigate. If you're traveling in the Hakata area, be cautious of this. I was quite embarrassed to arrive late, but the head chef and staff were incredibly kind and considerate, showing no signs of displeasure. Although I started my meal under unfortunate circumstances, the warm and gentle atmosphere of the restaurant made me feel at ease as I took my seat.The dishes served were primarily composed of fresh local ingredients. The nigiri served later had a milder acidity in the rice, and some of the toppings were cut quite generously. This dynamic style clearly reflects the lineage of the head chef's training. Overall, the quality of the food, from the appetizers to the nigiri, was consistently delicious.However, there was no conversation with the head chef throughout the meal. It has been quite a while since I finished a meal at a sushi counter of this caliber without exchanging a single word with the chef. Of course, this could depend on the timing of the seating and the rapport between the chef and the customer. Still, I sensed that this might be a point of contention in the online reviews.That said, I thoroughly enjoyed the underlying kindness of the hospitality and the chef's skill in utilizing the rich ingredients from Kyushu.Here is the menu I enjoyed today:- Octopus and Okra- Mahata with Tomato Jelly- Edamame Chawanmushi- Fried Black Abalone- Fine Mozuku Seaweed- Whale Bacon- Grilled Katsuo with Cucumber- Kohada (Gizzard Shad)- Sea Bream- Striped Horse Mackerel- Chutoro (Medium Fatty Tuna)- Otoro (Fatty Tuna)- Marinated Tuna- Spring Sea Bream- Muroaji (Mackerel)- Honkatsuo (Bonito)- Kuruma Ebi (Tiger Prawn)- Red Sea Urchin- Miso Soup- Shako (Mantis Shrimp)- Tamago (Egg) Less

I finally managed to make a reservation at the hard-to-book restaurant "Kotan," starting at 6 PM, and went with my sushi-loving friend. Since it was in the Sakurazaka area, we took a taxi, but the lack of a sign made us a bit lost at first. The counter seating was already full, and true to its name, Kotan had a calm atmosphere, with a warm welcome from the gentle chef. As soon as the meal began, it became clear that this restaurant focuses on enhancing the quality of the ingredients rather than showcasing flashy, expensive materials. My friend, who has a big appetite, ordered larger sushi rice, while I opted for the regular size. One standout was the tuna mayo. Although it's a familiar item even at convenience stores, the creaminess of the mayo combined with the umami of the tuna was executed to perfection, so much so that my friend requested an extra serving of the tuna mayo. I also added clams, which were delicious. This is a place where you can truly savor the solid craftsmanship of Edomae sushi. Less

The appetizers were generally quite average, with the only standout being the tuna with mayonnaise. The ingredients were mostly sourced from Kyushu, and there wasn't much of a sense of specialness in the offerings.Additionally, the presentation of the sushi was surprisingly not very appealing. The rice had a strong acidity and was a bit hard. The chef seemed preoccupied with chatting with regular customers, which may have contributed to the lack of care in the sushi preparation.The service staff's response was also lacking, leading to a low overall satisfaction. Unfortunately, I don't think I will be returning. Less

I thoroughly enjoyed both the appetizers and the sushi this time as well.I made a reservation through omakase.If you register as a favorite, you'll receive notifications when seats become available, making it easier to book.I visit regularly, and I truly feel that both the appetizers and sushi evolve with each visit.This time, they served a creamy dish made from new onions, reminiscent of sesame tofu. The combination of the creamy interior and the crispy exterior was fantastic.The seasonal chawanmushi with black abalone was rich and delicious, perfectly complemented by the liver sauce on top.As for the sushi, I personally love the rice they use. I get excited every time I go. Less

It had been a while since my last visit to Kotan, and it was truly exceptional, exceeding all my expectations in terms of flavor.I was fortunate to sit right in front of the chef again, allowing me to witness his skill from the best vantage point.Despite being such a popular restaurant, the seating arrangement is spacious, which is greatly appreciated.I was completely satisfied with all the additional nigiri as well.I can’t wait to come back again.Here’s what I enjoyed:- Marinated Yaito Katsuo from Nagasaki- Purple Sea Urchin- Squid- Octopus- Sea Bream Roe- Monkfish Liver- Grilled Fish (Kue)- Steamed Abalone Chawanmushi (Nagasaki Black Abalone)- Kohada- Isaki from Hirado, Nagasaki- Aori Squid- Ootoro from Omura Bay, Nagasaki- Akami- Chutoro- Mahata- Horse Mackerel from Nagasaki- Shako from Meihama, Fukuoka- Kuruma Ebi- Purple Sea Urchin from Omura Bay, Nagasaki- Anago- Sweetfish from Kanazaki, Munakata City- Mackerel from Iki, Nagasaki. Less

I had the pleasure of visiting the renowned restaurant Kotan, located in the Sakurazaka area of Fukuoka! This establishment has received high praise among sushi lovers in Fukuoka for its exceptional skills, with the owner having honed his craft at prestigious Tokyo restaurants such as Sushi Mizutani and Sushi Hashimoto. I had long been curious about this place, as it offers a taste of Edomae sushi right here in Fukuoka.The restaurant quietly stands in a residential neighborhood, exuding a calm atmosphere from the moment you see its exterior. Upon entering, you feel a serene yet warm ambiance. The comfortable setting eases any tension, even for first-time visitors. The owner’s gentle demeanor quickly conveys why there are so many regular customers.I opted for the omakase, and what struck me first was the outstanding quality of the appetizers. They were perfectly aligned with my personal taste, delivering a series of delightful flavors that left me in awe. The quality of the ingredients was evident, but the skillful preparation and seasoning were particularly impressive, creating a subtle yet delicious experience that captivated me as I continued to eat.What stood out most was the balance of flavors that brought out the umami of the fish without feeling heavy. The attention to detail regarding temperature, moisture, and aroma was remarkable, and pairing the dishes with sake enhanced the overall experience. While rooted in traditional Edomae techniques, there was no sense of pretentiousness; the owner’s sensibility was expressed naturally.The nigiri was relatively large, with a firm texture to the rice. Unlike the recent trend of lighter, fluffy sushi, each piece had a strong presence. Rather than merging the fish and rice into one, this sushi allowed you to appreciate the distinct characteristics of each component. The seasoning of the vinegar was just right—not too mild, providing a pleasant contrast that paired well with the lean fish.This rice may be a matter of personal preference, but I found it fascinating and it left a strong impression as part of the restaurant's identity. While many places now offer smaller, lighter nigiri, experiencing such satisfying Edomae sushi feels increasingly rare.Additionally, the atmosphere inside the restaurant was wonderful, and I could truly feel why it has been cherished by regulars for so long. The distance between the chef and customers was just right, creating a gentle sense of unity throughout the counter. Even as a first-time visitor, I felt at ease, and before I knew it, engaging conversations flowed naturally, allowing me to enjoy a leisurely time.This is not a flashy tourist spot but rather a place where local food enthusiasts quietly return. It conveys a sincere dedication to sushi without extravagant displays. Fukuoka boasts many excellent sushi restaurants, but this one stands out for its solid technique and unique style.I highly recommend this restaurant to anyone who wants to enjoy not only delicious sushi but also the wonderful atmosphere of a great sushi shop.It was a great meal! Less

This restaurant offers a calm atmosphere where you can truly appreciate the meticulous craftsmanship. True to its name "Kotan," it focuses on the quality of ingredients and allows you to savor their lingering flavors rather than overwhelming you with flashiness. What stood out to me were the horse mackerel, medium fatty tuna, and tuna mayo. The horse mackerel had a perfect balance of firmness and umami, with a refined richness. It paired beautifully with the condiments, and as soon as it touched my palate, the aroma of the fish gently spread. The medium fatty tuna was melt-in-your-mouth tender, with a sweet richness that wasn’t heavy, leaving a clean aftertaste. The harmony with the rice was excellent, making it a satisfying piece. Surprisingly memorable was the tuna mayo. Although it’s a familiar topping, here it was elevated to a high level of perfection, with the creaminess of the mayo and the umami of the tuna blending exquisitely. It had an unpretentious deliciousness that made it unforgettable. Overall, each flavor was thoughtfully crafted, leading to a quietly accumulating satisfaction throughout the meal. I believe this place is perfect for those who want to enjoy delicious food without pretension. Less

The sushi rice on this day was the best I've ever had. Each grain of rice was perfectly independent, with just the right firmness, size, acidity, umami, and saltiness—truly impeccable. The pairing with the toppings was outstanding. It went perfectly with white fish! It was great with tuna too! Even with the same recipe, you can’t replicate the same results every year due to variations in the rice, temperature, and humidity on that day. And just look at the simple yet beautiful presentation of the nigiri. Among them, the aged sea bream with inosinate was exceptional. It was delicious! I couldn't stop eating.● Mozuku seaweed and junna Tomato jelly ● Grilled bonito with nori tsukudani ● Octopus and eggplant ● Chawanmushi (savory egg custard) Topped with corn mousse ● Ankimo (monkfish liver) with pickled daikon and Nara-zuke ● Edamame tofu ● Fried Spanish mackerel ○ Kohada (gizzard shad) ○ Sea bream ○ Aori squid with kabosu ○ Chutoro (medium fatty tuna) ○ Otoro (fatty tuna) ○ Marinated akami (lean tuna) ○ Kisu (whiting) lightly marinated with kombu and kabosu ○ Mackerel from Tsushima ○ Horse mackerel from Tsushima ○ Sweet shrimp ○ Red sea urchin from Hagi ● Miso soup ○ Shako (mantis shrimp) ● Tamagoyaki (Japanese omelet) Additions: ○ Tuna mayo ○ Sea bream Less

The nearest station is Sakurazaka, but it is not connected to the airport line at all. The rain has stopped, and it’s a sunny 22 degrees, so let’s walk from Nakasu-Kawabata.We started with some appetizers. The owner is very friendly (there was someone who apprenticed under him, so I’ll refer to him as the owner).- Grilled Bonito- Sea Noodles topped with Sea Urchin- Simmered Octopus and Sea Bream Roe- Tofu with New Onion and This Fish- Karasumi and Ankimo- Grilled Spanish Mackerel with Shuto- Kohada (Gizzard Shad)- Isaki (Snapper)- Sumiika (Cuttlefish)- Chutoro (Medium Fatty Tuna)- Nakaochi Gunkan (Tuna Belly Sushi)- Zuke (Marinated Fish)- Makokarei (Flatfish)- Ishidai (Rockfish)- Aji (Horse Mackerel)- Kuruma Ebi (Tiger Prawn)- Uni Gunkan (Sea Urchin Sushi)- Gyoku (Egg)- Anago (Conger Eel)- Soup- (Additional) Miru ShellIt was a delightful experience. Thank you for the wonderful meal! Less

I visited Kotan, one of Fukuoka's top sushi restaurants located in Sakurazaka. Every time I go, I find myself wanting to return, and I was thrilled to visit again in May. Not only was the quality of the appetizers and sushi exceptional, but the drinks were also outstanding.◯ Marinated Nagasaki YaitogatsuoThe first dish was marinated Yaitogatsuo. Unfortunately, I forgot to take a photo. The rich and intricate sweetness and umami of the Yaitogatsuo spread across my palate. The perfectly balanced soy sauce enhanced the flavors, drawing me in immediately.◯ Sea Urchin SomenThis dish featured thick mozuku seaweed served with a dipping sauce and purple sea urchin from Aijima. When mixed well, the crunchy texture of the mozuku combined beautifully with the gentle sweetness and lingering ocean flavor of the sea urchin, creating a harmonious experience.◯ Simmered Octopus, Sea Bream Roe, and FukiThe octopus had a delightful bounce and flavor, while the sea bream roe melted in my mouth, and the fuki added a crisp texture. Each ingredient brought its own unique texture and taste, resonating together beautifully.◯ Onion TofuThis onion tofu was made similarly to sesame tofu. The tofu itself was fried, topped with a paste of fresh onions and sea cucumber roe. The light coating of the onion tofu provided a melt-in-your-mouth texture, and the pure sweetness of the fresh onions paired perfectly with the saltiness of the sea cucumber roe, making it a delightful dish.◯ Grilled Swordfish with ShutoThis dish featured swordfish grilled with bonito shuto. The tender flesh of the swordfish crumbled easily, complemented by the savory aroma of the shuto on the skin. The accompanying grated daikon was a perfect palate cleanser.◯ Steamed Abalone ChawanmushiThis visually appealing dish was a treat for the senses. The abalone had a pleasing texture, and the rich flavor of the liver combined with the smoothness and sweetness of the egg custard made it an exquisite dish.~ Sushi ~● Kohada ● Isaki from Goto ● Sumiika ★ Chutoro ★ Akami Zuke ★ Otoro ● Makogarei ★ Ishidai ★ Aji ★ Kuruma Ebi ★ Murasaki Uni Once again, I thoroughly enjoyed the meticulous appetizers and sushi prepared by Chef Noguchi. Although my next visit will be a little while away, I am already looking forward to it! Less