Kiku Zushi Kasuga

I visited Kiku Zushi for the first time after its renovation during weekday lunch hours.The interior is a truly wonderful space with exquisite decor. It’s simply the best.【During my visit】Goemiyo 2026 3 Tock (15.5 points)Michelin Fukuoka Saga Nagasaki Special Edition 2019 ⭐Tabelog Award 2026 SilverTabelog Sushi Fukuoka Prefecture Ranking 4th (4.40)【What I had】■Omakase Course JPY 29,700 (tax included)With 2 non-alcoholic drinks, the total was JPY 30,800.From the appetizers to the nigiri, everything was incredibly delicious from start to finish. While all the dishes left a lasting impression, my personal favorites were the appetizers: Managatsuo (Japanese mackerel) with seaweed and the Tsushima's Nodoguro (blackthroat seaperch). For the nigiri, I enjoyed the Spear Squid, warm Hamo (pike eel), marinated Mackerel, Akau (red sea urchin), and Anago (sea eel), among others.Most of the ingredients were sourced from northern Kyushu, including Fukuoka, Oita, and Nagasaki, allowing me to truly appreciate the quality of Kyushu fish and the charm of regional sushi. The nigiri pieces were on the smaller side.I had an amazing time.It was a great meal. Less

On the second day in Fukuoka, I visited Kiku Zushi in Kasuga City, just like last year. Although the address is in Kasuga City, the nearest station is Onojo Station in the neighboring Onojo City. It’s only a 10-minute ride on the rapid train from Hakata on the JR Kagoshima Main Line. The station is less than a 10-minute walk away, but the heat in Fukuoka that day was intense, making it quite exhausting.The restaurant is located in a residential area beyond a housing complex, which might explain the limited operating hours: lunch is served in two shifts, from 11:30 AM to 2 PM and then from 6 PM for dinner (they sometimes open at 8:30 PM). The restaurant has a grand appearance, complete with a parking lot that can accommodate eight cars (plus space for two more in front of the restaurant). Upon entering through the lattice door, there’s a waiting area where guests can cool off in the air conditioning. When it’s time, guests are guided into the dining area in order. Next to the waiting room is "Hakubun," which is managed by an apprentice. To reach Kiku Zushi, you exit and go around to a separate building. After passing through another lattice door and entering through the entrance, the interior is impressive! The counter is made from a single slab of ginkgo wood over 100 years old, and the stone walls are beautifully crafted.Originally established in 1988 by the previous owner as a neighborhood sushi restaurant (after opening in Hakata in 1980 and relocating), the current chef, Yusuke Seguchi, took over in 2012 and transformed the style. This is reminiscent of the two major sushi restaurants in Niigata. Chef Seguchi trained at a long-established sushi restaurant in Hakata before working at a five-star hotel in Monaco, where he had the honor of preparing sushi alongside renowned chefs like Joël Robuchon and Alain Ducasse during the wedding of Prince Albert! The omakase course begins with the chef himself cutting the sushi rice.- Octopus from Kunisaki, Oita: Served with plum soy sauce and wasabi. The surface is lightly grilled, while the inside is still alive, giving it a wonderful texture, hence the thin slices.- Meichidai from Oroshima, Fukuoka: Enjoyed with salt or soy sauce, both delicious, but I prefer the salt.- Steamed abalone from Oita and red sea urchin from Mukushima, Oita: Mixed with liver soy sauce and rice. They were both fed the same kombu, making for a perfect pairing—what a luxury! I’ve had abalone with sea urchin and rice before, but this combination with liver sauce and rice was a first for me. The red sea urchin was fresh and not soaked in alkaline.Next, we were shown a magnificent lobster from Goto Islands, Nagasaki. - Katsuo (bonito) from Oita: Served freshly fried with seaweed from Ariake. It was hot and delicious!- Chawanmushi (savory egg custard) with hairy crab: The sweet and rich flavor of the crab paired beautifully with the smooth custard.- Mehikaru from Miyazaki: Small and thin, but the crispy texture made it delightful.Now we move on to the nigiri sushi. The plates are said to be from the 400-year-old Jingdezhen!?... but the tasting continued.- Steamed grouper from Goto Islands, Nagasaki: A 20 kg grouper, seasoned only with salt. It had a wonderful texture.Now, let’s start the nigiri.- Local spear squid from Nishiura: Dressed with yuzu peel and seasoned with a sweet soy sauce. It was sweet and delightful!- Sea bream from Itoshima, Fukuyoshi: Salt-cured with a touch of momiji oroshi (grated daikon with red leaves). The momiji oroshi was interesting.- Hokkigai (surf clam) from Hokkaido: Lightly grilled and seasoned with sweet soy sauce. It was fragrant and had a great texture!- Spring child from Tsukumi, Oita: Cured in kombu dashi and briefly dipped in vinegar. It was soft and delicious.- Striped jack from Tsurumi, Oita: Served with ginger. It was tasty!- Long-legged shrimp from Miyazaki: Seasoned with sweet soy sauce. Grilled to tenderness, it had a new texture. Delicious! It’s a rare shrimp caught in deep waters, similar to botan shrimp, and was caught alongside the mehikaru.- Chutoro (medium fatty tuna): Caught in Funka Bay, weighing 154.2 kg. It was rich and delicious!- Lobster: This was incredible! The thick, large meat was grilled right in front of us and divided among ten people, topped with lobster miso. What a luxury!- Boiled clams from Chiba, Kujukuri: Served with a dipping sauce. Delicious!- Shibudai from Oita: Served with momiji oroshi. Seasoned with sweet soy sauce and grilled, the fat melted beautifully—this fish is extremely rare, caught only once or twice a month.- Red sea urchin: Served as hand rolls, generously topped—another indulgence!- Red miso soup: Made with slippery mushrooms.- Anago (conger eel) from Tsushima: Served with a dipping sauce. Contrary to its appearance, it was light, allowing us to enjoy the true flavor of the eel.- Tamagoyaki (Japanese omelet): Made with shrimp paste. It was moist and delicious.- Additional: Gourd roll: A gentle preparation that was delicious.Focusing on fish from Kyushu, along with tuna and shellfish from Hokkaido, I enjoyed local sake and was completely satisfied. The atmosphere, led by the chef, was wonderful, and I would love to return in a different season. It was a great meal! Less

Just a 10-minute walk from Onojo Station, I visited Kiku Zushi, a sushi restaurant that has won the SILVER AWARD eight times and is listed among the top sushi restaurants.I made a reservation through the OMAKASE website and arrived on a weekday at 11:30 AM.I ordered the Omakase course for JPY 29,700.The highlight of today’s menu was undoubtedly the red sea urchin. There were three dishes featuring it: steamed abalone with red sea urchin, chawanmushi (savory egg custard), and hand rolls. The generous portion of sea urchin was incredibly delicious.The giant Ise lobster was served in a small bowl, including the miso, and the combination of the semi-raw meat and the rich flavor of the miso was outstanding.I enjoyed every bite until the end.It has been five years since my last visit when I had an incredibly affordable lunch for JPY 8,800, and now the Omakase course is just under JPY 30,000, but the taste exceeded the price, leaving me very satisfied.【Today's Menu】1. Tsukumi octopus with plum soy sauce 2. Grilled grouper from Goto 3. Steamed abalone and red sea urchin from Oita with liver soy sauce and rice 4. Chawanmushi with red sea urchin from Oita 5. Fried skipjack tuna roll 6. Sake-steamed sweetfish from Nagasaki 7. Swordfish with rice and seaweed from Shimanto River 8. Cuttlefish from Nishiura, Fukuoka 9. Red sea bream from Oita 10. Pacific saury 11. Sandfish from Meihama, Fukuoka 12. Marinated lean tuna from Funka Bay (Yamakou) 13. Chutoro (medium fatty tuna) from Funka Bay (Yamakou) 14. Clams from Oita 15. Small bowl of Ise lobster from Goto 16. Sushi roll of horse mackerel caught in Oita 17. Sweet shrimp from Meihama, Fukuoka 18. Red sea urchin from Oita 19. Conger eel from Tsushima 20. Red miso soup 21. Tamago (Japanese omelet) Less

It was quite difficult to make a reservation at Nakanaka, but I was lucky enough to secure one.This was my first visit, and I felt a bit nervous as I wasn't familiar with the restaurant's rules.I was glad to finally go, as I had been interested in it for a while. The head chef was very pleasant, and the staff were well-trained, which was impressive.As for the food, perhaps due to my hangover, I found the overall flavors a bit mild.I could tell they used high-quality ingredients, so I wish it had been a little more to my taste.With such great ingredients, a little extra effort or creativity could have made it truly remarkable.If I have the chance, I would love to visit again.I forgot to take photos, so I don't have pictures of all the dishes. Less

It's been a while since I visited Kiku Zushi. I was fortunate to sit in a lovely spot right in front of the head chef. What stood out this time was the large Ise lobster. The meat was cooked perfectly, enhancing its sweetness, and it was incredibly delicious. The sweetness of the squid was also delightful. The combination of abalone and red sea urchin paired perfectly with the Japanese sake. The chef mentioned that cutting the bones of the conger eel is the best background music for a sushi restaurant. I also added some sweet shrimp, which was delicious! Less

This was my first visit to Kiku Zushi since its renovation.It seems like it’s been two years since my last visit.The course menu remains unchanged, featuring ingredients sourced mainly from the Kyushu region, along with selections from across the country.I thoroughly enjoyed the luxurious summer ingredients like abalone and red sea urchin.On this day, the grouper and Ise lobster were also delicious.The atmosphere in the restaurant is pleasant, and the food is tasty, making it a highly satisfying dining experience. Less

A calm space with a 10-seat counter.The standout dishes included:- Northern Surf Clam Nigiri: A beautifully grilled piece with a fragrant surface.- Sea Bream Nigiri: Delicious sea bream with a delightful chewy texture.- Sea Urchin Nigiri: Fresh and juicy uni.- Abalone Appetizer: An explosion of umami with liver sauce.And then there was the 20-year-aged Lobster Nigiri:A superb dish featuring red rice topped with lobster meat and miso.This year, they are opening a location in Los Angeles,and it seems they will also be expanding to New York next year.Bringing Hakata fish to the world.It was the best dinner! Less

A representative sushi restaurant in Fukuoka.First of all, the ambiance and atmosphere of the restaurant are outstanding. You can immediately sense that you’ve arrived at a great restaurant.It’s also impressive to see the chef adding vinegar to the rice in a large tub right in front of the counter. The delightful aroma fills the restaurant, stimulating your appetite before the meal.The sharp red vinegar sushi rice is sourced from a dedicated farmer in Saga Prefecture, specifically cultivated for Kiku Zushi to enhance its umami flavor.The nigiri is relatively large, and the balance between the toppings and the rice is exceptional. The chef's skill in making the nigiri truly shines, and the rhythm of his movements is impressive.Not only are the appetizers and nigiri delicious, but the chef's personality and demeanor, along with the service from the staff, are also remarkable.I believe this is undoubtedly one of the top sushi restaurants in Japan.It was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant." I look forward to your continued support.--------------------------- Less

It took about 50 minutes by taxi from Hakata Station (there was heavy traffic that day).This year, I returned to this popular spot in Fukuoka that is notoriously hard to book...✅ Dishes...Grilled Black MutsuSashimi of KueSteamed Abalone with Red Sea Urchin, served with rice and liver sauceHairy Crab ChawanmushiFried ManagatsuoSweetfishGrilled Nodoguro✅ Sushi...Spear SquidHimedaiConger EelStriped Horse MackerelFatty Tuna (Jabara) from Miyazaki, 1732 kg YamazakiIse LobsterClamHamadaiSweet ShrimpBafun Sea Urchin wrapped in Ariake NoriAnago...✅ Red Miso Soup...✅ Hand Rolls...Marinated Lean Tuna...✅ Tamago...The personality of Chef Seguchi and the atmosphere of the restaurant were very comfortable. Personally, I love the sushi rice at Kiku Zushi.From the first dish, I kept saying "Delicious!" and felt both my stomach and heart were satisfied. It was a blissful time✨️✨️✨️I also want to thank the wonderful people I shared the table with✨I sincerely apologize for arriving a few minutes late to the restaurant.Thank you, Chef Seguchi, for the wonderful meal. Less

The grilled sea bream sashimi, grilled Hokkaido surf clam, steamed sweet sea bream, uni and crab sushi, super giant Ise lobster with its miso and rice, abalone with red sea urchin sushi, aged grilled squid sushi, steamed conger eel sushi, shrimp sushi, large Oita sardine sushi, striped jack sushi that the chef said he wants to keep whole without cutting, medium fatty tuna sushi, fried bonito with seaweed from Ariake Sea, and a risotto-style dish with nodoguro (blackthroat seaperch), along with anago (conger eel) and tamago (sweet egg omelet)—all of these ingredients were exceptional and outstanding. Moreover, the sushi plate was crafted by the renowned artist Kitauji Rosanjin, and the attention to detail in the rice was remarkable, allowing me to truly appreciate the depth of sushi. In short, it was delicious—simply the best! I will definitely come back! Less

I wonder if being around such top-tier individuals will boost my luck as well. Recently, I've started idolizing the chefs here. There are still many restaurants I want to try.Finally, I had the chance to visit Kiku Zushi due to a last-minute cancellation. The chef, who took over from Takadama, is very welcoming and made me smile.⭐️Highly Recommended⭐️Ise Lobster NigiriCheck out the restaurant's Instagram: @kikuzushi_officialMy budget: around JPY 30,000#FukuokaGourmet #KikuZushi #FukuokaSushi This account shares gourmet information. I aim to become a specialist in culinary arts.↓↓↓↓↓↓↓↓↓ @bisyoku1192 Less

During my business trip to Fukuoka, I had the pleasure of visiting Kiku Zushi. The sophisticated and beautiful space was filled with a warm and inviting atmosphere, instantly raising my expectations as soon as I took my seat.The dishes served were artistic creations that showcased the rich ingredients of Kyushu, brought to life by skilled craftsmanship. The harmony between the rice and toppings, along with the exquisite temperature and melt-in-your-mouth texture, left me deeply impressed with each piece.The chef's meticulous attention to detail and the spirit of hospitality were remarkable, providing a luxurious experience that satisfied all my senses.It was truly a transcendent moment that made all the fatigue from my business trip disappear. This is a memorable establishment that I definitely want to visit again when I return to Fukuoka. Less

I had the pleasure of visiting Kiku Zushi, a renowned sushi restaurant quietly nestled in a residential area of Kasuga City, Fukuoka Prefecture.This is a well-known establishment representing Fukuoka's sushi scene, and I truly felt the reason why sushi lovers from all over the country make the trip here. Although it is located in a quiet neighborhood, stepping through the noren (curtain) changes the atmosphere entirely. The space is both refined and warm, creating a perfectly comfortable environment without being overly formal. From the moment I sat at the counter, my anticipation for the upcoming experience grew.The sushi here features seasonal seafood primarily sourced from Kyushu and Yamaguchi Prefecture. It was impressive to see how thoughtfully they engage with local ingredients, showcasing the bounties of the Genkai Sea. Each piece of sushi is not just about freshness; the careful aging and knife skills enhance the umami, resulting in a remarkably high level of craftsmanship for each piece.What stood out to me the most was the rice. The small, perfectly shaped sushi pieces naturally dissolve in your mouth, and it felt as if the temperature and texture were meticulously calculated. The rice has a subtle presence that complements the fish beautifully, creating a wonderful harmony. Personally, I found the rice to be quite to my liking. Its smaller size allowed for a seamless transition to the next piece, and before I knew it, the course progressed at a delightful pace.The appetizers were delicate, reflecting the chef's honest approach to layering the natural flavors of the ingredients rather than relying on flamboyance. The movements across the counter were graceful, adding a pleasant tension to the overall atmosphere.Moreover, despite being a prestigious restaurant, there is a certain softness to the ambiance that adds to its charm. Even as a first-time visitor, I felt at ease, and I could understand why regulars have cherished this place for so long. Although it is located a bit away from the center of Fukuoka City, this very sense of making the effort to visit adds to the special experience.It was a wonderful moment that deepened my appreciation for Fukuoka's sushi culture. I highly recommend this esteemed restaurant to any sushi enthusiast.It was a great meal. Less

I personally have no confidence in my usual behavior or actions. However, if God truly exists and luck is equal for everyone, good things will surely come my way!♪Today, after about a year and a half, I returned to Kiku Zushi for a meal! What’s surprising is that I was able to make a reservation through Tabelog. I’m really grateful to the colleague who informed me about it!!Today, it’s a rainy forecast in Kasuga City, Fukuoka Prefecture.But! Since I came, it seems like the rain won’t fall… I remember last time, it was sunny the day after a heavy snowfall. Just after I entered the restaurant, the rain started pouring, and by the time I left, it had stopped.In just a little over a year, I was amazed to see the changes around Kiku Zushi, including the waiting area and the interior. The tatami room has been remodeled into the sibling restaurant "Hakubun," and the entrance has changed significantly.At Kiku Zushi and Hakubun, about 80% to 90% of the customers today were women. There were only a couple of men, including myself.We started with a dish featuring the long-legged shrimp from Oita. Then we had the grouper from the Goto Islands. A small plate with firefly squid and sea urchin served on red vinegar rice already made me feel incredibly happy.Next came the mackerel from Oita, chawanmushi with hairy crab, and the MeHikari from Miyazaki, all contributing to a blissful aura filling my mind and body. Just as I was enjoying this, a small bowl of nodoguro (blackthroat seaperch) arrived, and at the same time, an astonishing ten plates were lined up in front of the counter guests.According to AI, the greatness of Kitauji Rosanjin lies in eliminating the boundaries between "food" and "tableware," elevating Japanese cuisine to a comprehensive art form. Not only did he thoroughly pursue ingredients and flavors as a chef and gourmet, but he also created pottery himself, leaving behind the famous saying, "Tableware is the clothing of the dish."Incredibly, those plates were auctioned off by Chef Seguchi. He explained, albeit a bit hesitantly, that he wanted to ensure their authenticity since there are fakes out there, and he absolutely wanted to acquire them. The audience of ten felt an indescribable emotion as he shared this. (He mentioned it was a bit expensive, but it didn’t seem like just a little. I felt embarrassed thinking I wanted to submit it to a valuation show.) If I heard correctly, he won both sets out of two.The ten plates are inscribed with the character "福" (fortune), but each one has a different style. (If I break one of these plates, it would be a huge deal…?)From here, the pace picked up even more during the golden time initiated by the chef.The nigiri started with squid. Then came the sea bream, conger eel, and striped jack, with several references to Ehime. There’s no doubt that these fish were caught by that famous fisherman. (The price is said to be quite top-tier as well.)The surf clam, kasugo (baby sea bream), and tuna were all soft, deeply sweet, and rich yet delicate in flavor, reminding me of the "dancing large Ise lobster" that had appeared at the beginning, full of life and freshness. Watching the Ise lobster being grilled right in front of me and then carefully prepared promised an exquisite taste.The wave of deliciousness continued with steamed abalone and sea urchin, sweet shrimp, and anago, leading to a complete knockout. Red miso soup arrived, followed by negitoro rolls and a sweet tamagoyaki to conclude the meal."I won’t eat anything else today," I declared to the chef as I left the restaurant.Despite being an extremely high-end restaurant with difficult reservations, I think it has a rare, relaxed atmosphere. There’s absolutely no sense of pressure, yet the service is sharp and conveys kindness.With ten customers present, I felt like I might experience a wait for my sushi or dishes to arrive, but the intervals were short, creating a perfect rhythm. The timing of the apprentice’s service is crucial, and it felt like they were trained to respond in seconds.I believe the challenges of the chef, who is also exploring overseas opportunities with his apprentice’s restaurant "Hakubun" and plans to open in America this year, will continue. I can only hope to have another miraculous reservation like today’s!♪ (Oh no! I forgot to ask for the legendary futomaki as a souvenir!?) Less

Hokkigai (Surf Clam)Absolutely no odor, tender, and the umami of the clam is at its best.Kue (Grouper) Sashimi, lightly seared on the surfaceThe sweetness comes out with salt and wasabi.Red vinegar sushi rice with firefly squid and sea urchinSo rich and decadent.This is the ultimate way to enjoy firefly squid.Hot and fresh Katsuo (Bonito)So tender!Is it really this delicious just wrapped in seaweed?!Ahh~Steamed abalone chawanmushi (savory egg custard)Rich and flavorful!Grilled Tachiuo (Ribbonfish)Tender and simply delicious.Steamed Nodoguro (Blackthroat Seaperch) sushiThis is my first time trying it...Food reviews are tough.Delicious!!The rice is on the smaller side.Aori Ika (Bigfin Reef Squid)Hata (Grouper)Shima Aji (Striped Jack)Hiragai (Surf Clam)Kasugo (Young Sea Bream)Toro (Fatty Tuna)Ise Ebi (Japanese Spiny Lobster)Hamo (Pike Conger)Ishidai (Sea Bream)Kuruma Ebi (Japanese Tiger Prawn)Nakaochi (Fatty Tuna Scraps) and Murasaki Uni (Purple Sea Urchin)Anago (Conger Eel)Tamago (Egg)Everything was delicious!!It was a great meal! Less

The impression I had from the Matsuba crab sushi last time was significant, but this time, the dish resembling Ise lobster sushi was truly impressive as well. The quality of the other appetizers and sushi was top-notch.~ Appetizers ~◯ Kitakuri Clam Appetizer The first dish was made with Kitakuri clam from Hokkaido. The delightful crunchiness and the perfectly grilled aroma of the clam were exquisite. It made me want to start drinking right away.◯ Kue Sashimi Sashimi of Kue from the Goto Islands. It was slightly aged and seared on the surface with charcoal, creating an irresistible aged flavor and aroma. It pairs excellently with both salt and wasabi soy sauce.◯ Sushi Rice Appetizer Red vinegar sushi rice topped with finely chopped firefly squid and purple sea urchin from Tsukumi, Oita. The firefly squid clings to the rice like a sauce, blending the richness and sweetness of the sea urchin with the umami of the squid. The acidity of the red vinegar brought everything together in a wonderful balance. I wish I could have this in a rice bowl size instead of this small portion! ◯ Oita Managatsuo Sushi Roll This is the sushi roll made with Managatsuo that I enjoyed in March. The freshly fried Managatsuo is hot and fluffy, with a crispy coating that enhances its aroma. The crispy seaweed adds a nice accent, and the fresh scent of the ocean is wonderful.◯ Hairy Crab Chawanmushi This dish is visually stunning. It is packed with the umami of hairy crab, overwhelming with the sweetness of the meat and the rich flavor of the dashi. I would love to have this again.◯ Spanish Mackerel Appetizer An appetizer made with Spanish mackerel caught in Maehama, Fukuoka. This was also incredibly delicious last time. Grilled over charcoal and seasoned with green chili soy sauce, the tender texture of the mackerel is exquisite, and the smoky aroma from the grilling, along with the spiciness of the green chili, enhances the sweetness of the fish.◯ Nodoguro Steamed Sushi This was also an exquisite dish from last time, made with Nodoguro from Tsushima. This time it was served with seaweed. The Nodoguro, rich in fat, was astonishingly tender and melted in my mouth. The combination of the grated yam and the seaweed's flavor and aroma was delightful, creating a wonderful harmony with the rice.~ Sushi ~ ● Spear Squid (Nishiura) ● Spring Sea Bream ● Tai Ragigai ★ Lean and Fatty Tuna ★★ Tsushima Ise Lobster ★ Abalone and Purple Sea Urchin ● Kohada ★ Ishidai ★ Kuruma Ebi ★ Anago All the sushi was incredibly delicious, but I particularly enjoyed the starred items. The Ise lobster was presented in a style not seen at other sushi restaurants, with its firm texture, sweetness, and rich flavor being truly remarkable. The egg was also rich in flavor, and while I felt a sense of longing at the end of the course, it was a blissful conclusion.I am already looking forward to my next visit! Less

Regular visit for a business dinner at Kiku Zushi in May.This time, they served a giant Ise lobster from Goto.Starting with lightly grilled Tai-ragi from Ube,followed by a lightly seared Kue.The sushi rice was seasoned with red vinegar and mixed with firefly squid and purple sea urchin from Aijima. I opted for non-alcoholic beer since I was driving, but I really wanted some Japanese sake.I always admire the fried Mako bonito.Next was the uni chawanmushi (steamed egg custard with sea urchin).Then, we had Kue marinated in miso and steamed Nodoguro sushi from Tsushima.The nigiri started with:Mud squid from Koroshima,Isaki from Tsukumi,Horse mackerel from Genkai-nada,Kita-gai (surf clam),Spring baby horse mackerel from Genkai-nada,Tuna from Sado.The main dish was the Ise lobster nigiri, with its rich lobster miso flavor that was simply irresistible.The purple sea urchin from Aijima and local steamed abalone created a blissful moment.Lightly grilled stone bream from Tsukumi,Sweet shrimp,Anago (conger eel),Tamago (egg).I also added some shako (mantis shrimp).I had a wonderful time.Thank you always, Chef! Less