Sushi Sakai Fukuoka

Located on the 2nd floor of the LANE Round Building at 3-20 Nishinakasu, Chuo Ward, Fukuoka City, Sushi Sakai is an Edo-style sushi restaurant that has evolved and thrived in Nakasu, Fukuoka, earning a Michelin three-star rating. Opened in 2013, it received its first Michelin star in 2014 and achieved three stars in 2019. The restaurant features a sukiya-style design based on Kyoto's Kitayama cedar, with 11 counter seats. It is a 7-minute walk from Tenjin Minami Station on the Nanakuma Line. Credit cards are accepted, but electronic money is not. The restaurant is non-smoking and does not have parking. Sakai-san has opened two sister restaurants in the same building, with "Wa Aijin" on the 3rd floor and "Zaisho" on the same floor. Reservations are staggered and start at the same time. Closed on Sundays, Mondays, and holidays. Reservations can be made through the general reception on the website (HP) https://sakai-sushi.jp/. Awarded the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants in 2025.On a summer afternoon, I visited with three friends. As the time approached, reservation guests gathered in front of the restaurant and were guided to their designated seats. The atmosphere inside was serene and clean, with energetic service that always felt pleasant. Upon arrival, we were greeted with a warm towel and a note on the table with usage guidelines. We began by selecting our drinks.On this hot day, I started with a cup of cold tea. - Kama-iri Green Tea IRIKA JPY 2500 (excluding tax) A premium bottled tea brand, Royal Blue Tea, featuring rare kama-iri tea from Gokase Town, Miyazaki Prefecture. It has a fragrant roasted aroma, refreshing flavor, elegant astringency, and deep richness. - Louis Roederer Collection 246 Brut JPY 22000 (excluding tax) We enjoyed a bottle of bubbles today as well. This flagship multi-vintage champagne is crafted by a prestigious champagne house, based on grapes from the 246th harvest since its founding in 1776. It pairs excellently with delicate Japanese dishes like Edo-style sushi.Sakai-san, the owner, greeted us, and his apprentices and sommeliers lined up. The atmosphere became focused in a good way, and we could feel the essence of summer ingredients in the dishes. 1. Hairy Crab (Hokkaido Funka Bay) and Purple Sea Urchin (Oita Himejima) - served with snow salt (Miyako Island) salt paper. 2. Fresh Junsai (Hiroshima) - a top-tier luxury item, flavored with yuzu, shiso leaves, and dashi soy sauce. 3. Octopus (Nagasaki) and Abalone - the octopus is served with wasabi and salt, while the abalone is paired with wasabi and liver. 4. Sea Bream and Botan Shrimp - summer sashimi, seasoned with roasted sake and salt, garnished with wasabi and sweet vinegar jelly. 5. Negitoro - summer tuna from Yamako. A delightful piece to start. 6. Sawara (Tokyo Bay) and White Clam (Ishikawa) - served with spicy vinegar miso and sweet vinegar jelly, allowing for a layered flavor experience. 7. Oyster (Hokkaido Senpochi) - a high-quality specialty enjoyed year-round, with a delightful umami from the fried oyster. 8. Sea Eel (Hakata Bay) - a rare natural sea eel, served with fragrant grilled eel and summer vegetables.Next, we moved on to the nigiri. They checked the size of the rice, and I opted for the shari koma. Pickled ginger was provided, made from the new shoots of ginger. I appreciated that they generously offered more whenever my small plate was empty. I also ordered extra ankimo (monkfish liver) from Hokkaido Yoichi, which was a blissful pairing with some Nara pickles. 1. Squid (Fukuoka Kanazaki) - expertly sliced, it had a smooth texture and perfect harmony with the rice. 2. Matsukawa Sole - a summer delicacy with just the right amount of fat and refined umami. 3. Shinko (Kumamoto Amakusa) - a special piece with meticulous preparation and exceptional technique, capturing the fleeting essence of the season. 4. White Sweetfish (Ehime Yahatahama) - a rare fish traded at high prices, known for its delicate and soft flesh. - Water Eggplant (Osaka Sennan) - a rare eggplant that can be eaten raw, with a sweetness reminiscent of fruit. 5. Lean Tuna (Ibaraki Namisaki Active Bait 179.6kg, Yamako) - a superb piece with a clear aroma and strong umami that harmonizes beautifully with the rice. 6. Chutoro (Ibaraki Namisaki Active Bait 179.6kg, Yamako) - an exquisite piece with perfect balance of rich fat and delicate texture. 7. Otoro (Ibaraki Namisaki Active Bait 179.6kg, Yamako) - a stunning piece with deep, rich umami that melds with the rice. 8. Kuruma Ebi (Kumamoto Amakusa) - served hot with freshly peeled shells. - Miso Soup - a simple miso soup with aosa seaweed and green onions, flavorful yet not too rich. 9. Horse Mackerel (Nagasaki Tsushima) - thicker than the average horse mackerel, with beautiful fat like white fish. 10. Sea Urchin - pure sweetness and rich umami delivered directly. 11. Anago - a perfect balance of fluffiness and aroma. - Shiba Shrimp and Yamato Potato Tamagoyaki - with a delightful texture. 12. Dry Gourd Roll - prepared for men in one bite and women in two.After finishing a bottle of champagne, we moved on to a bottle of white wine. With four of us, it was easily consumed. - Chablis Philippe Charlopin Parisot 2022 (White Wine, France) JPY 16000 (excluding tax) With its sharp acidity and strong minerality characteristic of Chablis, this wine showcases the rich fruitiness typical of Charlopin. A great vintage for Burgundy, made from 100% Chardonnay. - Morey Saint Denis La Rue de Vergy 2017 (Red Wine, France) A glass of red wine paired with tuna, from a top Burgundy domaine. It has pure fruitiness and smooth tannins, with a medium body that is not too heavy, perfectly complementing the three pieces of tuna.We also enjoyed two types of Japanese sake. - Ubusuna (Hana no Kaze Brewery, Kumamoto) Utilizing the power of microorganisms, this sake is made using the kimoto method, highlighting its lively freshness and slight carbonation from fermentation. - Takachiyo (Takachiyo Brewery, Niigata) A strong umami flavor from unfiltered, raw sake, with a rich and sweet-sour fruitiness.We finished with hot tea, an original blend from Okuyame Hoshinomura, incorporating matcha and other elements. While I couldn't review every aspect of my experience, I consistently leave with high satisfaction after each visit. Sushi Sakai Omakase JPY 44000 (tax and service included) Wa Aijin Omakase JPY 33000 (tax and service included) Zaisho Omakase JPY 22000 (tax and service included) For those who prefer a more leisurely experience, I recommend reserving a private room at Wa Aijin, as Sushi Sakai has a specific pace throughout the restaurant. If you're curious about the offerings, Zaisho is a great entry point to experience.Sushi Sakai is the only restaurant that accepts orders for box souvenirs, and there are no additional orders for nigiri. The prices remain reasonable given the quality of ingredients and skill. Without the apprentice restaurants, it would have already gained recognition. It could be elevated at any time.It’s astonishing that all three sister restaurants in the same building have received Tabelog Awards!The reason Sushi Sakai stands out is its overwhelming skill and the finest ingredients. It sources top-quality tuna from Yamako, Japan's premier wholesaler, along with carefully selected ingredients from across the country and the nearby Kyushu seas. The meticulous craftsmanship and exquisite balance of rice allow you to experience the essence of Edo-style sushi. Unusually for a sushi restaurant, there is uncompromising drink pairing by a team of sommeliers. Under Sakai-san's guidance, his apprentices are steadily growing. As a central figure in Fukuoka's sushi culture, they provide a first-class atmosphere and service. I always look forward to my visits! At the end of the photos, I’ve included a destination to head to after dining in Nishinakasu. I hope this helps those who are also sightseeing. Less

Whenever I visit Fukuoka, I usually have a set list of restaurants I go to, but this time I couldn't make a reservation. While browsing a reservation site, I found an opening, and I thought I had to go there. It became one of my main reasons for visiting Fukuoka.Upon entering, I noticed a comfortable distance between tables, which heightened my anticipation.Coincidentally, it seemed like most of the guests were regulars, engaging in friendly conversations with the sommelier and staff. I felt a bit nervous in that atmosphere, but they occasionally chatted with me, making me feel more at ease. Eating in a relaxed state is definitely more enjoyable than being tense.The service was exceptional, which added to the overall experience. However, I think a bit more space between the tables would enhance comfort, but that might make reservations even more competitive.Since I was in Hakata, there are many places I want to visit, but this restaurant left me wanting to return when the seasons change.It was a great meal. Less

During my last visit, I was deeply impressed by the flavors, ambiance, and the refined service from the staff, so I was eagerly looking forward to returning.The rice at Sushi Sakai has a firm and robust flavor, which may not be to everyone's taste, but I absolutely love this punchy rice. It pairs exceptionally well with fatty toppings.This time, the kohada was perfectly sized, almost like shinko, and the flesh was incredibly tender—simply the best.The ankimo (monkfish liver) I ordered as an extra was also exquisite, and I found myself enjoying drinks a bit too much during lunch (laughs).I can't wait for my next visit! Less

I finally made it to Sushi Sakai. My favorite high-end sushi place until now has been Kiku Sushi in Fukuoka. However, I actually prefer Sakai over Kiku! Thanks to a gourmet friend’s recommendation, my expectations were high! Writing a review about sushi is challenging, but I truly experienced summer through my senses during those two hours, even without going to the sea or a festival. The ingredients, textures, and seasonal dishes made the meal incredibly enjoyable. Moreover, it felt like almost all the staff were sommeliers, as they had extensive knowledge about alcohol, and the variety of Japanese sake seemed endless, surpassing even the sea! I know it’s a cliché, but I definitely want to go back. Less

I was so impressed during my visit in January that I considered it the best sushi restaurant in Japan. I wanted to come back, so I made a reservation for April during my summer vacation. While summer sushi may not be as exceptional as winter sushi, the skill of the chef lies in how deliciously they can present the finest ingredients. It was truly wonderful!Here are some highlights:- Hokkaido Hairy Crab and Oita Purple Sea Urchin- Hiroshima Junsai (water shield)- Simmered Octopus and Abalone- Tsushima Flounder and Hokkaido Mashike Botan Shrimp- Dish featuring Jure (gelée) with Tokyo Bay Spanish Mackerel- Fried Oysters from Senpōan- Yatsushiro Eel with Vinegar- Monkfish Liver~~Nigiri~~- Munakata Spear Squid- Hokkaido Flounder??- Baby Horse Mackerel- Marinated Shima Aji (striped jack)- Water Eggplant- Akami from Shiogama- Chutoro (medium fatty tuna)- Otoro (fatty tuna)- Kuruma Ebi (sweet shrimp)- Horse Mackerel- Sea Urchin from Imabari, Ehime- Anago (sea eel)! Perfect!- Tamashiba Shrimp and Yam- Kanpyo RollI was told that if I want to come back for dinner, I can only book for the third visit onward, but there are openings for the pairing course on weekends in December. I’m looking forward to the next dinner experience! Less

Enjoying the flavors of summer at Sushi Sakai.**Appetizers** Hokkaido hairy crab and purple sea urchin from Himejima, Oita. Junsei from Aomori with roasted soy sauce. Sasebo octopus and simmered abalone from Fukutsu. Two dishes served with refreshing jelly. Flounder from Tsushima and botan shrimp from Mashike with roasted sake jelly. A refreshing dish of seasonal vegetables, white clam from Kanazawa, and swordfish from Takeoka with mustard vinegar miso and sweet vinegar jelly. Fried oysters from Senpohshi. Eel salad from Yatsushiro. The pairing of these specialty appetizers is simply irresistible.**Nigiri** Spear squid (Kanezaki) Matsukawa flounder (Mukawa) Baby sardine (Amakusa) Additional appetizers: Karasumi and ankimo Striped jack (Goto Islands) aged for a week and marinated. Water eggplant from Sennan. Lean tuna (winter bluefin from Shiogama) Medium fatty tuna (Hokkaido) Fatty tuna (Hokkaido) with marbled belly Sweet shrimp (Amakusa) Horse mackerel (Tsushima) Red sea urchin (Imabari) served as an impressive nigiri, not as a gunkan. Indulging in sea urchin paired with Dom Pérignon P2 is a luxury. Conger eel (Tsushima) Dried gourd roll Egg The pairings at Sushi Sakai enhance the dining experience, leaving me completely satisfied every time. I had a wonderful evening. Less

A representative sushi restaurant in Fukuoka.I had always wanted to visit "Sushi Sakai" at least once.The atmosphere inside is serene, yet somehow it doesn’t feel tense; it was a pleasant experience from start to finish.What stood out to me was the course structure that goes beyond just sushi.The seasonal dishes reflect a creativity that transcends traditional Japanese cuisine.Each piece of sushi has its own unique character.The harmony between the fish and the rice was particularly impressive.The food, the tableware, the ambiance, and the service.None of these elements stand out on their own; rather, they all connect seamlessly, creating a unique aftertaste that is characteristic of this restaurant.If I visit Fukuoka again, this is definitely a place I want to return to. Less

Located on the second floor of a building in Nishinakasu, Chuo Ward, Fukuoka, Sushi Sakai is a renowned sushi restaurant that has earned the prestigious Michelin three-star rating. The chef, Daiko Sakai, trained for seven years at the famous Tokyo restaurant Umi, blending traditional Edomae techniques with seasonal ingredients from Kyushu to create a unique flavor experience.Sushi Sakai is one of only two restaurants in Kyushu permitted to source from the top-tier wholesaler Yamazaki, allowing them to exclusively procure tuna of the highest quality, comparable to that from the first auction at Toyosu Market. The highlight of the course is the tuna gunkan (battleship sushi) prepared as tataki, allowing diners to savor the natural umami of the ingredient. Following this, two pieces of medium fatty tuna showcase different cuts, providing a layered tasting experience. The final piece, the fatty tuna, melts in your mouth, with the exquisite acidity of the vinegared rice balancing the richness and leaving a long-lasting aftertaste.Other dishes also shine with skill. The locally sourced octopus from Fukuoka is tender and elastic, bringing out the deep sweetness with just a sprinkle of salt. The abalone is paired with freshly grated liver sauce, spreading a rich umami flavor. The flounder is wrapped in kombu, the shako (sweet shrimp) is prepared to a perfect soft-boiled state, and the progression of flavors from the delicate to the rich is seamless.Among the chef's remarkable skills, the sushi rice stands out. The temperature of the vinegared rice is meticulously adjusted to enhance the umami of each ingredient at its peak moment. Each grain of rice maintains its shape without becoming mushy, with a mild acidity that supports the overall flavor of each sushi piece, maximizing the umami of the toppings.The sommeliers also demonstrate impressive teamwork, carefully explaining the reasons behind their selections of sake and wine, as well as the flavor profiles that complement each pairing course. The rhythm of the meal flows comfortably over approximately two hours, without any sense of rush. From the appetizers to each piece of sushi, and finally to the sweet, perfectly cooked tamagoyaki, every moment of the experience is thoughtfully curated.What truly moves you when tasting sushi at Sushi Sakai is not just the extravagant display of high-quality ingredients. It is the unwavering confidence of the chef, who puts his heart into each piece, and the reassurance that comes from years of dedicated training. The fusion of traditional techniques honed over seven years in Tokyo and the innovative spirit developed through years of working with local ingredients in Fukuoka leads to a depth of satisfaction for every diner. It’s no wonder that reservations have been filling up for months. Finding a restaurant in Kyushu that has mastered the essence of Edomae sushi at such a high level as Sushi Sakai is a rare feat.It was a great meal. Less

This sushi restaurant, awarded three Michelin stars, is the top of the top in Fukuoka. The omakase is priced at JPY 40,000 and requires advance payment. While the red vinegar is the main component, the sharp acidity is well-balanced, with a slight saltiness. The exquisite combination of the firm, slightly warm sushi rice and the toppings is remarkable, with each piece served at the perfect temperature and with its own story. With three sommeliers on staff, the pairing selections are well-known. While some pairings didn’t quite match, overall, the choices were excellent. Most importantly, Chef Sakai is very friendly and humorous, ensuring that every guest at the counter feels equally attended to, creating a very comfortable atmosphere.**Imperial Pairing** JPY 50,000 (JPY 55,000) N.V. Egly Ouriet Grand Cru V.P. Extra Brut Champagne / France N.V. Senkin Kakumei Urara, Senkin Brewery, Tochigi Pref. N.V. Juyondai Extra, Takagi Brewery, Yamagata Pref. 2021 Chassagne-Montrachet 1er Les Ruchottes, Jean-Claude Ramonet Bourgogne / France 2025 Ubusuna Kabashiko Rokunojo, Hananoka Brewery, Kumamoto Pref. 2025 Aramasa No.6 S-type Barrel Aged Essence, Aramasa Brewery, Akita Pref. 2021 Marc Soyard Bourgogne Blanc Bourgogne / France 2020 Chambolle-Musigny Orveaux des Bussières Vieilles Vignes Perrot-Minot, Bourgogne / France 2022 Corton-Charlemagne Grand Cru, Hospices de Beaune Raised by Pierre-Yves Colin-Morey, Bourgogne / France 2017 Pavillon Blanc du Château Margaux Bordeaux / France 2008 Dom Pérignon Plénitude 2 Brut Champagne / France Less

It was delicious! (^^)I really appreciated being able to add ankimo (monkfish liver) and karasumi (salted mullet roe). Both pair wonderfully with Japanese sake.Here’s what I had:I apologize if I missed anything since there were so many dishes.⭐︎ Starting with a draft beer⚫︎ Hairy crab and purple sea urchin⚫︎ Abalone and octopus⭐︎ MizuoA sake from Nagano Prefecture.It was incredibly delicious! Apparently, it’s not available in Gaho-jin. Haha.⚫︎ Sakura sea breamIt’s a taste of spring.The sesame sauce was really good.I quickly ran out of sake! Haha.⚫︎ Swordfish and flat shell clamThey added some wakame (seaweed) for me.⭐︎ VegaThis is the sake I enjoyed last time.It’s from Niigata.⚫︎ Negitoro rollI didn’t like it last time, but it was delicious this time.Maybe I was just not feeling well last time.⚫︎ Sweetfish steamed in sake ◎⚫︎ Grilled conger eel from TsushimaThe citrus served with it is bebesu (a citrus from Miyazaki).⚫︎ Ankimo and narazuke (pickled vegetables)⭐︎ UbusunaA sake from Kumamoto.Since I could add ankimo and karasumi, I didn’t hesitate to add them!!Now, onto the sushi.⚫︎ Spear squid ◎Spear squid from Fukuoka.The green yuzu was a great touch and it was very tasty.⭐︎ Library SelectionMy favorite sake brewery, Nichinichi.I love its flavor!⚫︎ Flounder⚫︎ Horse mackerel ◎Today’s horse mackerel was 6 kg!A big size.⚫︎ Tuna, lean cut⭐︎ KabutomushiA limited sake from Senkin (Tochigi Prefecture).⚫︎ Chutoro (medium fatty tuna)⚫︎ Otoro (fatty tuna)⚫︎ Horse mackerel ◎⚫︎ Miso soup⚫︎ Sea urchin from Ehime⚫︎ Conger eelThe yuzu added a refreshing touch.⚫︎ Shiba shrimp and yam omelet⚫︎ Kanpyo (dried gourd)There’s only one restroom.I definitely want to come back in winter.It was a great meal! (^^)By the way, I took some home.It was delicious!I almost forgot to mention this! (*´Д｀*) Less

Most of the customers at Sushi Sakai are regulars. It must be difficult to make a reservation for newcomers, right? On this day, everything was seasonal, and the red sea urchin was particularly outstanding. It was sweet with a lingering richness. Reservations for early times are made once a year, and the next reservation is a year ahead.● Sea Urchin and Hairy Crab from Funka Bay ● Octopus and Abalone ● Sea Bream Soft Roe with Sesame Soy Sauce ● Ribbonfish and Surf Clam ● Sweetfish Steamed with Sake from Hagi ● Anago (Sea Eel) from Tsushima ● Ankimo (Monkfish Liver) ○ Spear Squid ○ Tsubugai (Whelk) from Noto Options: ● Karasumi Mochi (Dried Mullet Roe Rice Cake) ○ Kohada (Gizzard Shad) ○ Tokishirazu (Young Gizzard Shad) ○ Lean Tuna ● Water Eggplant ○ Chutoro (Medium Fatty Tuna) ○ Otoro (Fatty Tuna) ○ Kuruma Ebi (Tiger Prawn) ● Miso Soup ○ Horse Mackerel from Tsushima ○ Red Sea Urchin ○ Anago (Sea Eel) ○ Kanpyo Roll (Dried Gourd Roll) ● Tamagoyaki (Japanese Omelette) Less

As always, the restaurant was quite busy, making the seating feel a bit cramped. While the appetizers were enjoyable, the wait for the nigiri was long.The dishes showcased the remnants of spring and the beginnings of summer, and they were all fantastic. The sea urchin was especially outstanding.Despite being a super famous chef, he was humble and exuded kindness. He had a charming appearance, reminiscent of a prominent actor. The service was comparable to that of a luxury hotel.We had Hokkaido hairy crab, purple sea urchin, Sasebo octopus from Nagasaki, and abalone from Munakata, Fukuoka. Sea bream and soft roe salad from Meihama, Fukuoka. Negitoro without the green onions, haha. Swordfish and flat sea bream, Sweet sea bream from Hagi, Yamaguchi. Eel from Aichi, Hokkaido ankimo and narazuke, Karasumi (extra).【Nigiri】Spear squid with a perfect saltiness, Torigai from Ishikawa, Kohada, Tokishirazu from Hokkaido, Marinated tuna, Chutoro (from Sakai Port, Tottori), Otoro (from Sakai Port, Tottori), Kuruma shrimp, Madai, Red sea urchin from Imabari, Ehime, Anago, Kanpyo, Tamago-yaki.Once again, I was completely satisfied. It was a great meal. I’m looking forward to my reservation in September! Less

Fukuoka Cuisine ② May 22, 2026 (Fri) 11:00 AM Tabelog 4.51 2026 SILVER 2025 Top 100 Restaurants 2019 Michelin ☆☆☆ 2026 Go-Emiyo 4 Tock Today's lunch is here! It's my first visit in three months. This is one of my favorite places. Chef Daigo Sakai (@sushi__sakai) is from the renowned Tokyo restaurant "Umi." (By the way, the current "Umi" is completely different.) The menu consists of only the Omakase course. 1. Hairy crab from Funka Bay and purple sea urchin from Himeshima, Oita Served with sweet vinegar jelly sauce 2. Simmered octopus from Sasebo and steamed abalone from Munakata 3. Soft roe of sea bream mixed with sesame soy sauce Lightly mixed before serving 4. Negitoro gunkan (tuna belly with green onion) 5. Spanish mackerel from Takeoka and flat shell from Irago Served with vinegar miso and sweet vinegar jelly sauce 6. Sweetfish steamed in sake from Hagi Served in clam soup 7. Grilled anago (conger eel) from Tsushima Served plain or with salt and wasabi 8. Anko (monkfish liver) from Yoichi and Nara pickles 9. Yariika (spear squid) With grated yuzu peel between the rice and topping, seasoned with salt. 10. Tori-gai (cockle) from Noto Served with sweet soy sauce and sudachi 11. Kohada (gizzard shad) from Amakusa 12. Sakuramasu (cherry salmon) from Suttu 13. Akami (lean tuna) from Sanmyaku Sourced from "Yama Ko"—135 kg of caught tuna from Sanmyaku. 14. Chutoro (medium fatty tuna) from Sanmyaku From the same fish as the akami. 15. Otoro (fatty tuna) from Sanmyaku From the same fish as the akami. Sourced from "Yama Ko"—135 kg of caught tuna from Sanmyaku. 16. Kuruma ebi (sweet shrimp) 17. Miso soup 18. Aji (horse mackerel) from Tsushima Topped with scallions 19. Akau (red sea urchin) from Karatsu 20. Anago (conger eel) Served with sauce 21. Shiba ebi (grass shrimp) and yam omelet 22. Kanpyo maki (dried gourd roll) Everything from start to finish was delicious this time as well. Less

The service was exceptionally attentive, allowing me to enjoy a pleasant experience throughout my visit. The sommelier's attention to detail was remarkable, and I felt that this restaurant truly values the time spent with wine.However, when it comes to the flavors, I found them to be somewhat different from my personal preferences. While I could sense the high level of skill in the composition and execution that respected the ingredients' natural qualities, I did not encounter a dish that left a lasting impression on me.Considering the price range, my expectations naturally increased, but when factoring in those expectations, my level of satisfaction did not necessarily correlate with the price.That said, the service and commitment to wine are very appealing, and I believe this place could offer a special experience for those whose tastes align with it. Less

This sushi experience was perfectly suited for a night in Nishinakasu, offering a "quiet intensity." The craftsmanship of the chefs at the counter, the atmosphere, and the meticulous temperature control were all flawless, completely captivating me from the very first sip.On this occasion, the pairings flowed seamlessly, featuring Yuris Coran, KRUG ROSÉ, Meursault, and even Japanese sake.It left me with the impression that this place is not just about sushi, but about "perfecting the harmony between sake and sushi."The flavors of hairy crab with sea urchin, abalone, black throat sea perch, and the rich umami of medium fatty tuna were remarkable.Each dish had a long-lasting finish, and the gradual change in temperature and aroma in my mouth was simply exquisite.What stood out particularly was the atmosphere; despite the tension that often accompanies high-end sushi, it felt surprisingly comfortable.There was a natural focus on the food and drinks, creating an inviting ambiance.This is not just a meal; it’s a memorable course experience at a renowned establishment.If you're in Fukuoka and looking for sushi, this is a place you must visit at least once. Less

This is my favorite restaurant that I discovered when it first opened. It's been a while since my last visit.I started with white shrimp topped with caviar. The overwhelming information and emotions created a dream-like experience. As a result, I can't recall much to write in this review... but I made sure to take plenty of photos.The attention to detail in the cooking process and the perfect heat for each dish is astonishing. Just imagining it makes me think how incredible it must be in reality. Since I can't figure it all out, I focused on enjoying the food, savoring every bite. The green tea was also delicious. I was completely immersed in the cycle of "eat → drink → be amazed." It was a truly special time that passed by in the blink of an eye.It was a great meal. Less

Regular visits to the Michelin 3-star restaurant, Sushi Sakai in Fukuoka.Tabelog Rating: 4.50 Tabelog Award 2026 Silver Selected as one of Tabelog's 100 Best Sushi Restaurants in the West for 2025.- Toyama Bay white shrimp and caviar The sweetness of the white shrimp and the saltiness of the caviar create a perfect balance.- Smoked mackerel from Tsushima, Nagasaki, and steamed abalone from Munakata, Fukuoka The mackerel is served with green onion and ginger, while the abalone is paired with wasabi and salt or liver sauce. The rich flavor of the mackerel and the umami of the abalone are simply outstanding!- Grilled firefly squid from Toyama Served with wasabi. The plump squid enhances the flavor of the chilled sake.- Grilled akagai (red clam) from Ube, Yamaguchi, and grilled tairagai (pen shell) from Irako, Aichi Served with urui (a type of vegetable) and a two-layer sauce of spicy vinegar miso and sweet vinegar jelly. The large akagai has a wonderful aroma, and the grilled tairagai is exquisite. I enjoyed the leftover sauce with some seaweed.- Negitoro (minced tuna with green onion) A refreshing spring tuna dish.- Tekone-zushi (hand-mixed sushi) A mix of hairy crab, sakura shrimp from Suruga Bay, and bamboo shoots from Kurume, Fukuoka. The pairing with the refreshing sudachi citrus is exceptional and incredibly delicious.- Cherry salmon from Tomiura, Hokkaido Served with a bitter sesame salad and Ishikawa potato from Kagoshima. The cherry salmon, grilled over binchotan charcoal, has a delicate and gentle flavor.- Anko (monkfish liver) from Yoichi, Hokkaido, and narazuke (pickled vegetables) A classic at Sushi Sakai. Always smooth and delicious!Now, the sushi begins.- Sakura sea bream from Genkai-nada Rich in flavor, the more you chew, the more umami you experience.- Spring child from Izumi, Kagoshima Soft and gently sweet. This spring child pairs better with Sushi Sakai's rice than the sakura sea bream.- Karasumi (dried mullet roe) with Japanese radish Ordered as an additional appetizer. Today’s seasoning is just right.- Marinated stone bream Spring stone bream has a unique odor that dissipates, allowing for a direct experience of its strong umami. The texture is incredible.- Water eggplant from Sennan, Osaka A palate cleanser.- Marinated lean tuna - Chutoro (medium fatty tuna) - Otoro (fatty tuna) Today’s tuna is from Shimoda, weighing 197.2 kg. Sakai-san says that spring tuna from Shimoda pairs best with their rice. Since sardines are their main diet, the fat is light, and the flavor is soft with a rich sweetness and just the right acidity.- Kuruma ebi (sweet shrimp) from Amakusa A theatrical presentation by the talented apprentice, served with great skill.- Horse mackerel from Tsushima This was the most delicious item of the day! The flavor and balance of moisture are exceptional, making it incredibly tasty.- Miso soup - Bafun uni (sea urchin) from Nemuro - Simmered clams - Simmered anago (conger eel) - Tamagoyaki (Japanese omelet) with shrimp and yam - Goya maki (dried gourd roll) It was a great meal! I thoroughly enjoyed the spring offerings at Sushi Sakai. The toro-taku (fatty tuna and pickled radish) souvenir was also fantastic.I look forward to visiting again in the summer! Less

Sushi Sakai
2022.11 lunch
.
.
.
北海道網走のキンキ味噌焼き
Hokkaido Abashiri kinki misoyaki

茶碗蒸し　
北海道の帆立・熊本の銀杏・山口の松茸
Chawanmushi
Hokkaido hotate, Kumamoto ginko nut, Yamaguchi matsutake

余市鮟肝・奈良漬け
Yoichi monkfish liver, narazuke

.
.
.
「Sushi Sakai (鮨 さかい)」in Fukuoka carries a different kind of energy from many destination sushi counters: polished, highly organized, yet still warm at the center. Opened in Akasaka in 2013 and later moved to Nishinakasu in 2017, the restaurant has become one of Kyushu’s defining Edomae sushi addresses, earning three Michelin stars and repeated top-level recognition in Japan’s dining scene.

The restaurant is led by Daigo Sakai (堺 大航), who went to Tokyo at 22 in search of a place to train and found his lifelong master, the late sushi master - Mitsuyasu Nagano (長野 充靖), at「Sushi-dokoro Umi (すし処 海味)」. After seven and a half years there, he returned to Fukuoka, worked around the fish market and logistics side of the industry, and built his own counter from the ground up.

What gives「Sushi Sakai (鮨 さかい)」its character is the way the meal balances speed, precision, and generosity. The course moves through seasonal tsumami and nigiri, with tuna standing as one of the signatures. The best tuna of the day is sourced from Toyosu’s famous tuna specialist「Yamayuki (やま幸)」, while the shari is seasoned with two kinds of red vinegar and salt, calibrated especially to bring out the richness of tuna.

The experience feels refined without becoming cold. A sukiya-zukuri counter, carefully selected sake and wine, and a team-driven rhythm all support the sushi without distracting from it. Rather than relying only on rarity or formality,「Sushi Sakai (鮨 さかい)」leaves its impression through flow: each piece arriving with clarity, confidence, and a lingering sense of hospitality.
.
.
.
#vinfox_sushisakai #sushi #omakase #michelinguide 3michelinstars Less