鮨志郎 Sushi Shiro Fukuoka

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Sushi Shiro is co-owned by Owner Chef Takaguchi and a passionate food lover from Hong Kong. Being born and raised in Fukuoka, Chef Takaguchi began his sushi journey at the age of 16 before joining the pioneer of high-ended sushi in Fukuoka, Kougyoku [高玉], working alongside the head chef of Kikuzushi. An opportunity knocked in early 2010s - Chef Takaguchi embarked on his overseas sushi venture in Taiwan. During this journey, he met Chef Masuda [增田] of Sushi Masuda who entrusted him in numerous projects like the opening of Wakon [和魂] in Tokyo. Prior to opening his own sushiya in Fukuoka, he was the head chef of Zhiting [植庭] in Shenzhen where he built a trusted team of supporting cast.

The co-owner is experienced in interior design so it is totally understandable that the décor of Sushi Shiro is way better than most of the top sushiyas in Japan. Each glassware and tableware was carefully selected as well - cost was essentially the last thing that the team considers.

Thanks to the well-equipped kitchen, including a kappo-level grilling station at the center, the tsumami session was an impressive start. I had the most delicious mehikari in my life at Sushi Shiro – the owner subsequently told me it was the second most costly item right behind maguro. The homemade karasumi mochi was flawless in terms of mouthfeel and balance of flavors.

Sushi is undoubtedly the focus of a sushi omakase which largely hinges on the consistency of shari. Sushi Shiro perfected it despite the fact that it’s just soft opening. The shari recipe was very unique that I was unable to relate to any notable school, allowing the natural umami of rice to shine with the support of balanced salinity and acidity. I was particularly impressed by the kawahagi and kuruma ebi.
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Let’s not forget about the sake selection which was collaborated with Shuho [酒峰], a famous sake bar in Fukuoka. The premium Kinpa [光武] from Saga was comparable to Nizaemon [二左衛門], which paired well with the sophisticated and savory tsumami.

Reservation is still relatively easy. I can tell this sushiya will exceed Tabelog 4.0 soon so do try it out before it becomes hard to book.
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💴Budget: 30,000 yen⁣ Less