Sushi Tsubasa (寿司つばさ) Kitakyushu

On a summer Friday night, during the second seating, the hallway was decorated with morning glory fans, creating a somewhat comfortable atmosphere.▲ Chilled Sake: Sharaku, Sakemirai, Junmai Ginjo■ Appetizers:Yuba Tofu with Akau Uni from AijimaTamame (aka Meichidai)Freshly Fried Sea Snail with Wakame, Sea Grapes, and Liver Soy Sauce▲ Chilled Sake: Senkin, Senkō HanabiBraised OctopusAbalone LiverMatsutake Chawanmushi▲ Chilled Sake: Juyondai, Ginsen■ Nigiri:Small Sea BreamSea Bream with Green OnionSpear SquidIsaki (Japanese grunt)▲ Chilled Sake: Ubusuna, Kōko, Nanō JōSwordfishSmall Sardines▲ Chilled Sake: Shiogama, Abe Kan, Summer TideRed MeatAkau UniSweet Shrimp - Delicious!Sakura Masu (Cherry Salmon)Shinko (Baby Fish)Hokkigai (Surf Clam)Shrimp HeadsAnago (Conger Eel)Ume Tai Negi RollIn the past, I always joked that "winter is the best season for sushi," but after coming here several times, I truly believe that spring and summer are the best seasons.This time, the highlight was definitely the braised octopus, which had a delightful texture and rich flavor, though it's a shame I can only enjoy it once a year.The nigiri was consistently delicious, with the handling and taste of the shiny fish always being exceptional. Moreover, the appetizers change every time, and the chawanmushi (savory egg custard) topping is different each visit, which only heightens my anticipation.I look forward to my tenth visit, the timing of which is still uncertain. Less

☆Lunch Omakase Course JPY 25,000I made a reservation to visit this restaurant, located along the Uomachi Ginten Street. The interior has only 8 counter seats, and the meal starts simultaneously for all guests.For appetizers, we had mozuku seaweed with boiled octopus, sashimi, fried young sweetfish, and matsutake mushroom chawanmushi (savory egg custard). We enjoyed sushi all the way to the finishing touch of tamagoyaki (Japanese omelet). The sweet shrimp was particularly exquisite. The selection of Japanese sake was abundant, and I couldn't stop drinking even during lunch. I had a wonderful sushi experience at this representative restaurant of Kitakyushu, the sushi capital. It was a great meal! Less

It's been a while since I visited Kokura, and I can hear the sounds of festival drums practicing from various places around town. This restaurant is located on the second floor of an inconspicuous building in the heart of the city. Inside, there are only eight counter seats. It's a delightful sushi restaurant where conversations flow easily, making it easy to linger longer than planned. I saw the owner, the hostess, and three staff members, but there might be more in the back. The service is very pleasant. The sushi is delicious, and what impressed me the most was that even though it was my first visit, I felt like a regular. This place felt like a miracle to me. Thank you for a wonderful meal tonight! Less

During my stay in Kokura, I was looking forward to this reservation, and I had a sublime evening enjoying both appetizers and sushi! Everything was meticulously crafted and absolutely delicious. Personally, I especially loved the sweetfish, chawanmushi (savory egg custard), Isaki (grunt fish), white sweetfish, swordfish, red sea urchin, sweet shrimp, and sandfish!#Heiwadori #Kokura#Sushi**Appetizers** Kinu Mozuku (seaweed) from the Kanmon Straits Sashimi: Kiji (Japanese pheasant), Hata (grouper), and salt kombu Hand roll: Sweetfish with herbs from a Hiroshima farm Tender boiled octopus Chawanmushi: conger eel and new onion **Nigiri** Small sea bream, Kasuga sea bream Isaki Yari Ika (spear squid) with tobiko (fish roe) White sweetfish Swordfish Sweet shrimp Marinated fish Red sea urchin from Hagi Striped jack Kita-gai (surf clam) Anago (conger eel) Hosomaki (thin rolls) with green onion and sandfish **Additional Dishes** Sweet shrimp heads Red miso soup Egg Watermelon juice **Market Price**: Omakase course for the evening Omakase with appetizers and nigiri **Drinks** Musha Gaeshi Rice Shochu (Kuma Shochu) from Jufuku Shuzo (Kumamoto Prefecture, Hitoyoshi City) Sarukawa Barley Shochu (Iki Shochu) from Sarukawa Izu Shuzo (Nagasaki Prefecture, Iki City) Amakusa Junmai Shochu, rice shochu from Amakusa Shuzo (Kumamoto Prefecture, Amakusa City) with green tea Highball Suntory All-Free Less

The interior features a calm counter-only space, allowing you to enjoy your meal without feeling rushed. They offer only set courses.What stood out to me was the selection of Japanese sake. The owner recommended various brands to pair with the dishes, and I enjoyed unique options like "Bishu no Sekkei" and "Ryuki," each with its own character. I believe this place will delight sake enthusiasts.The dishes reflect careful preparation, with the sashimi and nigiri consistently delicious. The octopus and squid, in particular, showcased the quality of the ingredients, and the hand rolls were quite satisfying.However, considering the price range, I didn’t experience a level of excitement that exceeded my expectations. While the food is undoubtedly good, I honestly felt that at this price point, I would have liked to be a bit more surprised.The service, atmosphere, and sake pairings were excellent, making this a recommended spot for special meals or leisurely drinks. Less

Located on the second floor of a building about a 10-minute walk from Kokura Station, I could even catch a glimpse of Kokura Castle along the way! The restaurant had a lovely atmosphere that felt far from typical for a building. Kokura is blessed with great fishing grounds, so I expected the sushi to showcase the quality of the fish itself. However, they also offered various preparations like searing and yuzu pepper, which made it distinct from traditional Edomae sushi. I recommend asking the chef for more details! Everything was delicious, but I especially enjoyed the sweetfish sashimi paired with salt kombu, the white sweetfish nigiri, the rare surf clam nigiri, and the red sea urchin from Yamaguchi. It was a great meal! Less

During my visit in June 2026, I enjoyed the following dishes:- Pure Mozuku Seaweed from the Kanmon Straits with Delaware grapes- Salted Akou with Kombu- Grilled Sawara with Daikon Radish- Octopus from the Kanmon Straits- Young Sweetfish with Oolong Tea Vinegar- Abalone and New Onion Chawanmushi with Black Shichimi- Small Sea Bream Nigiri- Amategarei Nigiri- Spear Squid Nigiri (with Tobiko, Akau Uni, and Kinome)- Grilled Shiro Amadai Nigiri- Kisu Nigiri- Tuna (from Sakai Port) Marinated Akami Nigiri- Tuna (from Sakai Port) Haga Nigiri- Kohada Nigiri- Kuruma Ebi Nigiri- Akau Uni (from Hagi) Nigiri- Hotate Nigiri- Anago Nigiri- Junsai Soup- Tamagoyaki- Freshly Squeezed Watermelon Juice- Junmai Daiginjo from Juyondai- Green Tea (hot) Less

In recent years, I have honestly felt a bit fatigued by the sushi boom centered around Hakata. Popular restaurants are fully booked months in advance, making it a struggle just to secure a seat. Seeking a break from the hustle and bustle, I hopped on the Shinkansen to explore the gourmet scene in Kokura.I visited "Ten Sushi" about ten years ago, but now it has become so popular that I had to give up on revisiting. The prices seem to have increased to nearly 2-3 times what they were back then (laughs). This time, I visited "Sushi Tsubasa," rumored to have evolved uniquely while inheriting the DNA of the legendary "Ten Sushi."Rather than the refined Edomae sushi, the chef creates impressions with each piece through layers of salt, citrus, herbs, temperature, and aroma. While you can sense the background of being from Ten Sushi, it is clear that the chef has traveled across the country, eagerly absorbing new inspirations.Although it may not yet have the flashy recognition of Hakata's top runners, this restaurant offers an incredibly satisfying experience with original dishes born from the chef's relentless quest for excellence.From the perspective of local sushi, the pricing may initially seem bold. However, witnessing the meticulous craftsmanship firsthand, along with the ease of making reservations, convinces me that it is well worth the trip to Kokura.The atmosphere inside is very modern yet retains a warm touch, creating a perfect space. The staff moves with remarkable agility, and their coordination with the chef is impressive. The attention to detail, such as the timing of changing the oshibori and refilling tea, ensures a stress-free dining experience from start to finish.On this day, I enjoyed an omakase course priced at JPY 26,950, which included an adjustment of JPY 1,650 for market price changes.The chef's dedication to exploring the country and continuously absorbing new inspirations is conveyed as a vivid message in each dish.One standout was the spear squid nigiri. This piece, combined with tobiko, sea urchin, and kinome (Japanese pepper leaf), was quite unique. The squid's sticky sweetness, the pop of the tobiko, the rich sweetness of the sea urchin, and the refreshing taste of kinome all harmonized beautifully. This was not just a nigiri topped with high-end ingredients; the textures, aromas, and umami were thoughtfully organized.The nodoguro (blackthroat seaperch) with Japanese radish was also one of my favorites of the day. While nodoguro is a fish that can be overpowering due to its richness, pairing it with radish lightens the aftertaste while still holding onto the fat. It was rich yet not heavy. Unlike the nodoguro found in Hokuriku or San'in, this was designed with balance as a nigiri in mind.Then there was the salt-baked, 146.6 kg aged tuna. To be honest, I wished I could have tasted a bit more of the aged tuna. It had depth in aroma, acidity, and umami, with a sense of iron from the red meat and roundness from the aging.That’s why it felt a bit regrettable to end with just one piece. I understand that this restaurant has a different direction than an Edomae sushi shop that focuses on tuna, but I wanted to savor this tuna even deeper.Here, you can enjoy a unique local sushi experience infused with the essence of Ten Sushi. Given the chef's passionate quest for knowledge, I believe this restaurant is still on the path of evolution.This is why I can’t resist exploring local gems. I strongly feel that I want to visit again when I come to Kokura. It was a truly wonderful establishment that left a lasting impression.【Menu Items】1. White clam and pure mozuku from the Kanmon Strait2. Vinegared sardine3. Akou (kijihata) marinated in salt kombu4. Chawanmushi with karasumi and boiled shirasu5. Julep of Spanish mackerel and okra6. Small sea bream nigiri7. Sea bream and green onion nigiri8. Spear squid (tobiko, sea urchin, kinome) nigiri★9. Grilled white sweetfish skin nigiri10. Nodoguro (Japanese radish salad) nigiri★11. Kohada nigiri12. Salt-baked, 146.6 kg aged tuna nigiri13. Sweet shrimp nigiri14. Whiting nigiri15. Sea urchin nigiri★16. Anago (conger eel) nigiri17. Grilled sweet shrimp head18. Tamagoyaki (Japanese omelet)19. Miso soup20. Freshly squeezed watermelon juice. Less

Course: JPY 25,300Alcohol: 4 servingsTotal: JPY 29,260Located just a 3-minute walk from Heiwadori Station, this sushi restaurant is on the second floor of a shopping arcade building. I made a reservation through Ikkyu.com.Before the nigiri, we were served four dishes:- "Shirobaigai with Okra Jelly": A dish featuring shirobaigai (white clam) topped with a jelly made from chopped okra.At this point, we were given cucumber and salt at the counter, which reminded me of my master’s restaurant.The "Uni" (sea urchin) was served as is, the "Isaki" (snapper) was wrapped in salted kombu, and the "Katsu" (bonito) was enjoyed with condiments. The condiments had a flavor reminiscent of soy sauce-pickled chopped onions and green onions, with a quite strong seasoning.The nigiri started with "Kodai" (young sea bream) and included 13 pieces in total. One standout was the "Kouika" (baby cuttlefish), which was topped with uni and tobiko (fish roe) and drizzled with sudachi (Japanese citrus). The kouika was sweet with an excellent texture, perfectly complementing the sweetness of the uni.You can feel the essence of Ten Sushi here, yet they maintain their unique style. The chef's approach to customer interaction was just right, engaging both regulars and newcomers equally, which I appreciated.It was a great meal.Course Menu:● Shirobaigai with Okra Jelly● Isaki with Uni● Katsu● Steamed Egg Custard with Boiled Shirasu and Karasumi◯ Kodai◯ Madai (sea bream)◯ Nodoguro (blackthroat seaperch)◯ Kohada (gizzard shad)◯ Kouika (baby cuttlefish)◯ Amategarei (flatfish)◯ Chutoro (medium fatty tuna)◯ Kuruma Ebi (sweet shrimp)◯ Boiled Hamaguri (clam)◯ Hokkigai (surf clam)● Kuruma Ebi heads◯ Murasaki Uni (purple sea urchin)◯ Anago (sea eel)● Miso Soup◯ Tamago (egg)● Watermelon Juice Less