Ten Zushi Kyomachi ten (天寿し 京町店) Kitakyushu

Ten Zushi, Kyomachi BranchI traveled four hours to Fukuoka just to visit this place!I was so excited to finally enjoy my favorite sushi!Each dish was impressively crafted, with the rice perfectly sized to fit in my mouth, making for an incredibly satisfying sushi experience. I couldn't stop reaching for the next piece!The service was exceptional, as expected from a top-tier restaurant, allowing me to enjoy my meal in a pleasant atmosphere.Even after returning to Tokyo, I still feel grateful for the flight to Fukuoka. It was a great meal! I wish this wonderful experience could last forever. Less

Today, I enjoyed the art of sushi once again.Without any alcohol, I was able to have a deep conversation with the chef.Though I started off a bit stiff, I left with a smile in the end.That's what Ten Zushi is all about.○ Medium Fatty Tuna - Canada ○ Fatty Tuna - Canada ○ Squid - A work of art ● Clear Soup ○ Sweet Shrimp ○ Marinated Mackerel ○ Scallop ○ Swordfish ○ Medium Fatty Tuna - Marinated ○ Sand Dab ○ Red Sea Urchin This is the best I've had in years ● Red Miso Soup ○ Turban Shell ○ Striped Horse Mackerel ● Shrimp Heads ○ Sea Bream and its Liver - The flesh and liver pair perfectly ○ Conger Eel ○ Fatty Sea Grapes ● Tamagoyaki (Japanese Omelette) ● Melon Less

Ten Zushi Kyomachi BranchInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saves of the restaurant.I revisited the Michelin one-star restaurant and Tabelog Award 2026 SILVER winner, "Ten Zushi Kyomachi Branch." It’s always a pleasure to come here.On this day, I had a delightful conversation with Chef Amano.Here’s what I enjoyed on this visit:As expected, the marinated medium fatty tuna and squid are signature nigiri at Ten Zushi—absolutely exquisite. Each piece of nigiri feels like a perfectly crafted dish. Everything was delicious as always.- Marinated Medium Fatty Tuna - Fatty Tuna with Salt - Signature Red Squid - Sweet Shrimp - Clear Soup - Pickled Mackerel - Scallop with Soy Sauce - Flounder Fin - White Sweet Sea Bream - Marinated Medium Fatty Tuna - Kiss Fish - Red Sea Urchin Gunkan from Yamaguchi Prefecture, Shimonoseki - Red Miso Soup with Water Shield - Grilled Turban Shell and Okra - Striped Jack - Sweet Shrimp Heads - Sea Bream with Liver - Eel - Sea Grapes Hand Roll - Egg - Melon I had a wonderful time and would love to visit again. It was a great meal. Less

JPY 55,000 and up, excluding drinks.It had been a few years since my last visit, but they still only offered tea as a beverage.Here’s what I enjoyed, based on my companions' posts:- Tuna Chutoro Marinade- Tuna Otoro with Salt- Specialty Akai Ika (Red Squid)- Sweet Shrimp- Clear Soup- Vinegared Mackerel- Scallop- Flounder Engawa (Fin)- Tuna Chutoro Marinade- Sayori (Halfbeak)- White Sweet Sea Bream- Tiger Pufferfish Soft Roe Gunkan Maki- Red Miso Soup- Grilled Turban Shell and Okra- Shima Aji (Striped Jack)- Sweet Shrimp Heads- Sea Bream with Liver- Anago (Conger Eel)- Negitoro Hand Roll (Chopped Tuna with Green Onion)- Tamago (Egg)- Melon Less

I had been curious about Ten Zushi for a long time. I had visited another branch run by the same brothers a long time ago, but I thought I would never get a reservation here since it was always fully booked. Thanks to a regular customer, I finally got the chance to go.Interestingly, while dining at the brothers' restaurant, I received a call from this location saying that a reservation had mistakenly come to them instead of the other restaurant, and they would accommodate the guests here. I was shocked to learn that this was a way to get in!This place serves only sushi, with no appetizers, and the only drink available is tea—it's truly a restaurant focused on sushi.We started with marinated tuna. Even though it’s not the season for tuna, all of it was delicious.The squid at sushi restaurants in Kokura is always beautifully cut and artistic.I was very surprised to find that the scallops were brushed with sauce!During the summer, it seems that the sea urchin from around Kyushu is sourced from different locations each month. I received an extra serving of sea urchin from the female staff.The last sushi was unexpectedly sea grapes! They had an amazing texture and saltiness.I learned that the lemon served at the end is meant to eliminate the fishy smell from your hands, not just to freshen your palate.I was pleased to find cucumber alongside the ginger. There was a constant flow of water at the counter, presumably for handwashing.When I visited Kokura after several years, I was surprised to see that right outside the station, it was now labeled "Sushi Capital Kitakyushu"...I usually rate my first visit a maximum of ★4, but since it was so good, I’m giving it a 4.3. Less

I revisited Ten Zushi in Kokura after about 10 years.This restaurant has a unique style of hospitality, offering no drink menu and serving tea instead. I was impressed by their thoughtful service, providing both iced and hot green tea at the perfect temperature.The head chef is very friendly, and his attention to each customer creates a warm and welcoming atmosphere throughout the restaurant. Even first-time visitors can naturally relax and enjoy their meals.Each piece of sushi reflects meticulous craftsmanship and is, of course, exquisite. Among them, the sea urchin stood out with its rich sweetness and melt-in-your-mouth texture, bringing a smile to my face with just one bite.Known as a popular restaurant where reservations are hard to come by, I truly understood why during this visit. The high satisfaction level encompasses not only the food but also the hospitality and comfort of the place. I definitely want to create another opportunity to return. Less

I had the best sushi in Japan in Kokura!Omakase Course:1. Chutoro (Medium Fatty Tuna)2. Otoro (Fatty Tuna)3. Squid4. Shrimp5. Clear Soup6. Aburi Shime Saba (Seared Mackerel)7. Scallop8. Flounder9. Aburi Tachiuo (Seared Beltfish)10. Marinated Chutoro11. Whiting12. Abalone with Okra13. Striped Horse Mackerel14. Shrimp Heads15. Sea Bream16. Anago (Conger Eel)17. Toro with Sea Grapes18. Red Sea UrchinEach dish showcased delicate flavors and aromas, making the sushi truly exceptional! It was a once-in-a-lifetime experience! It was absolutely delicious! Less

Ten Zushi, one of Japan's top sushi restaurants, has perfected the art of Kyushu-style sushi, distinct from Edo-mae. With a Michelin star and a regular spot on Tabelog's Gold list, this place is a must-visit.Led by the legendary third-generation chef Amano, they offer a unique sushi experience with a course focused solely on nigiri, without any alcohol or appetizers. The nigiri is crafted using fresh Kyushu ingredients, emphasizing addition rather than subtraction. The rice is softer than traditional Edo-mae sushi, which complements the freshness beautifully.Using salt, kabosu, and various seasonings, along with marinated tuna that doesn't keep well, the sushi here presents a different culinary perspective compared to Edo-mae. The standout specialty, Akaiika (red squid), was so delicious it left me in awe. Its presentation was stunning, and the kabosu added a refreshing touch, making it impossible to get bored with the flavors. I thoroughly enjoyed every bite.The seasonal offerings, like the vibrant red sea urchin and sea grape tuna rolls, made my visit in early summer truly special!Even without alcohol, Chef Amano's engaging conversation created a delightful atmosphere, balancing the tension of a high-end restaurant with a fun experience. I left feeling incredibly satisfied, not just with the taste but with the overall experience. A sushi restaurant is truly a sushi restaurant!The sushi level in Fukuoka is impressively high, and Ten Zushi stands out as an exceptional experience. It's definitely worth flying from Tokyo to Kokura!◆ Appetizers, ◇ Nigiri◆ Cucumber◇ Lean Tuna◇ Salted Fatty Tuna◇ Akaiika (Red Squid)◆ Soup◇ Sweet Shrimp◇ Mackerel◇ Scallop◇ Flounder◇ Swordfish◇ Marinated Tuna◇ Whiting◇ Red Sea Urchin◇ Turban Shell◆ Red Miso Soup◇ Striped Horse Mackerel◆ Shrimp Heads◇ Sea Bream◇ Anago (Sea Eel)◇ Sea Grapes and Fatty Tuna Roll◆ Tamago (Egg)◆ Melon Less

I received an invitation from my culinary mentor and finally visited Ten Zushi! After dreaming for about 5 years to dine here, I am overwhelmed with gratitude. Thank you so much! ‍♂️‍♂️‍♂️ Ten Zushi is renowned as one of the best sushi restaurants in Japan, known for its top-notch skills! Every dish was so delicious that I can hardly find the words to express my amazement! And the Karatsu red sea urchin available at this time of year is simply exquisite!!! It might be the best uni I've ever had! Overall, from start to finish, it was an incredible experience and a wonderful memory. Less

Ten Zushi, located in Kyomachi, Kokura, is a representative of Kyushu-style sushi.Founded in 1939, this long-established restaurant is known for its unique style called "Kyushu-mae" or "Kokura-mae," established by the previous generation. Unlike traditional Edomae sushi, which emphasizes the technique of "subtraction" by using soy sauce to enhance flavors, Ten Zushi adopts an "addition" approach that further highlights the umami of the ingredients. By using minimal soy sauce and combining flavors from kabosu, salt, yuzu pepper, kombu, dashi soy sauce, and various condiments, the restaurant brings out the natural sweetness, umami, and freshness of the ingredients in a refreshing and vibrant way, creating a complex taste experience in your mouth.Chef Koichi Amano is known as the "God of Addition Principles," and the beautiful decorative cuts and colorful toppings (such as myoga, shiso, sea grapes, and okra) applied to the sushi, along with the contrast in textures, create an artistic presentation. This sushi is a high-level experience that engages all five senses: sight, smell, touch, taste, and sound.The signature dishes include red squid and sweet marinated tuna, and I felt fortunate to experience the unique world of Ten Zushi, which cannot be found in Tokyo. The carefully selected red sea urchin from Yamaguchi's Hagi, sourced directly from fishermen, was a life-changing dish!With a taste that is clearly distinct from other sushi restaurants, Ten Zushi has received high praise for many years. While enjoying exceptional sushi, I listened to Chef Amano's lively conversation, which created a pleasant atmosphere that was just the right amount of tension for newcomers.Among the three legendary sushi gourmets (Jiro Ono from Tokyo, Komatsu Nezuke from Kanazawa, and Koichi Amano from Fukuoka), this was a wonderful experience. It was a great meal!Menu:1. Nigiri - Chutoro (with sauce)2. Nigiri - Jabara (with salt)3. Nigiri - Akai Ika (with sea urchin, flying fish roe, three-color sesame, sansho, Kyushu sea salt, Oita kabosu)4. Nigiri - Kuruma Ebi (with salt and sudachi)5. Shio-jiru (soup)6. Nigiri - Aburi Shime Saba (with green onion, seaweed, myoga, kombu)7. Nigiri - Hotate (with reduced sauce)8. Nigiri - Hirame (with perilla leaf, dashi, salt, sudachi)9. Nigiri - Tachiuo (with plum sauce, sudachi, salt, green onion)10. Nigiri - Marinated Tuna11. Nigiri - Kisu (with yuzu pepper)12. Red Sea Urchin Gunkan (from Yamaguchi)13. Akadashi (red miso soup)14. Nigiri - Sawara/Okra (with sudachi, salt)15. Nigiri - Shima Aji (with salt, ginger, white sesame, sudachi, green onion, sauce)16. Grilled Kuruma Ebi Heads17. Nigiri - Tai with Tai Liver18. Nigiri - Simmered Anago19. Sea Grapes Toro Roll20. Tamagoyaki (Japanese omelet)21. Melon Less

I once believed that the pinnacle of sushi was the cold, restrained kind found in places like Ginza, where the ocean's flavors are encapsulated in vinegared rice. However, the moment I stepped through the noren of "Ten Zushi," I was unexpectedly greeted by the warmth that has been hidden in Kyushu's winds for 80 years.Founded in 1939, the first owner, Koichi Amano, did not intend to merely replicate Edo-style sushi when he first crafted sushi in Kokura. The coastal waters of Kyushu are rich in seafood, but pairing them with strong soy sauce would mask the pure flavors nurtured by the waves. Instead, he drew out the umami with salt, enhanced freshness with citrus juice, and created a unique taste of Kyushu sushi, which later became known as "Kyushu-mae."The current owner is the second-generation Koichi Amano, who continues to uphold the rules passed down from his father: no alcohol is served, and no side dishes accompany the meal. In this intimate space with only six seats, he hopes diners will sharpen their senses and appreciate the heartfelt offerings presented before them.In front of each seat is a handwashing station that allows guests to feel the warmth of the sushi in the most direct way. The fatty tuna reaches its peak right from the start, melting on the tongue with a cloud-like aroma. The signature dish, squid, is cut with petal-like slits, topped with rich sea urchin and glossy salmon roe, creating a plate that sparkles like stardust. The sweetness of the squid, the creaminess of the sea urchin, and the pop of the salmon roe burst in the mouth, evoking the vividness of the Genkai-nada waves.The most surprising piece during the meal was the marinated tuna belly, which shone like high-end ham, releasing a richness and floral aroma reminiscent of summer flowers upon tasting. This "instant kill" flavor can only be achieved with the finest tuna from "Yamakou," which is exclusively provided to VVIPs.The chef is fluent in English and has a gentle demeanor, engaging in casual conversation. When we mentioned the restaurants we had booked in Kyushu, he jokingly warned us about "Sushi Sakai" and "Yakitori Torira," both of which are run by his friends, saying, "Those two places have extensive drink menus, so be careful not to overindulge!" He treats us not as distant customers but like family, always pouring us perfectly warm tea.From the Showa era to the Reiwa era, this second-generation chef has maintained the six-seat counter, expressing the freshness of the seas of Kitakyushu in a unique way without succumbing to the mainstream sushi aesthetics. He neither allows umami to be stolen by common soy sauce nor flaunts complex techniques; instead, he uses only salt, citrus juice, and homemade soy sauce to highlight the inherent flavors of each piece of fish caught nearby, delivering them directly to the diner's palate.By the time I left the restaurant, the sky had turned completely dark. The chef came out to bow deeply and see me off, and as I felt the lingering freshness on my fingertips, I realized that the pinnacle of sushi is not a lofty work of art but the heartfelt sincerity upheld by two generations for 80 years. It is the unwavering kindness kneaded into each piece of vinegared rice, shaped by the waves and coastal winds of Kyushu.It was a great meal. Less

I made a reservation for noon on a holiday, and of course, the restaurant was fully booked.Although it seems like a serious and high-end place since they only serve sushi without alcohol, once you step inside, you find a cozy atmosphere where you can enjoy sushi in peace.The selection included:Medium Fatty TunaFatty TunaRed SquidSweet ShrimpClear SoupMarinated MackerelScallopFlounderSwordfishMarinated FishWhitingRed Miso SoupSea UrchinSea SnailStriped JackSweet Shrimp HeadsSea BreamConger EelNegitoro Sea Grapes RollEggMelonThe rice was mild and slightly soft, while the fish was fresh and had a nice texture. As you bite into the fish, the rice clings to it, enhancing the flavor. As the chef said, "It's sushi that adds up," for example, the squid is topped with various ingredients like kabosu (a type of citrus), sea urchin, sesame, and fish roe. It could easily become a muddled flavor, but surprisingly, the squid remains the star, making it a delicious sushi experience focused on enjoying the squid. Perhaps due to the use of fish that hasn't been deeply rested, the sushi had a remarkably glossy impression. My favorite was the marinated fish using tuna broth. I've never tasted such a vibrant marinated dish before. It was incredibly delicious. Regular customers were placing additional orders, but I chose not to.The total bill was around JPY 55,000. Less

(Visited on 4.54)The finale of my whirlwind trip to Kitakyushu was here. Well, I actually came here to match my reservation (^◇^;).I wonder, there aren’t many sushi places in Tokyo that serve sushi like this.In contrast to the minimalist aesthetic of Edomae sushi, this place embraces a more additive philosophy. There’s no sushi before the main event; it starts directly with the nigiri. Each piece is adorned with a variety of toppings—wasabi, kabosu, shiso, chopped green onions, homemade soy sauce, and even some lightly seared options, often totaling 4 to 6 different toppings.Another unique feature is the presence of cucumber and salt alongside the gari (pickled ginger). This is surprisingly delicious, and I found myself munching on it without realizing. It’s true that you don’t usually eat vegetables at sushi restaurants, so having this as a palate cleanser and for nutritional balance is quite nice.As for drinks, there’s no menu; it’s just green tea. Initially served slightly warm, the temperature gradually increases. This attention to temperature is very important, and before you know it, a fresh pot of tea is brought out. You can fully focus on the sushi and the chef.It’s not about which sushi is better; there’s just something about the sushi here and the chef’s smile that makes you feel an inexplicable longing for it. It’s a place with a mysterious charm.Here’s what I had that day:- Tuna - The marinated tuna, soaked in that famous tuna broth, was the first to arrive! It was crisp and delicious.- Otoro (fatty tuna) - It seems to have been briefly submerged in hot water, giving it a unique texture. It truly melts in your mouth!- Squid - One of Ten Zushi’s most famous signatures. The meticulous knife work and the use of nishiki sesame make it an artistic masterpiece.- Sweet shrimp - The sweet shrimp here is served semi-raw, and it’s absolutely delightful.- Clear soup - Receiving the bowl early on is part of the Ten Zushi style. When asked whether customers prefer clear soup or miso soup, some request both, so they serve the clear soup first and the miso soup later. Such thoughtful touches are what attract fans.- Seared mackerel - The searing is done perfectly, and the shredded kombu and myoga (ginger) toppings pair wonderfully.- Scallop - The scallop is delicious, but the sauce it’s cooked in is exceptionally good.- Flounder - It’s served with shiso hidden inside, making it refreshing.- Seared knife fish - Look at the size! The thickness of the flesh! The cooking is perfect!- Chutoro (medium fatty tuna) - Silky and incredibly beautiful.- Horse mackerel - It’s in season, with a refined flavor. You can really feel the change of seasons.- Sea urchin - The chef jokingly said that once you try this sea urchin, you won’t be able to eat any other, and he might be right... it was that delicious!- Turban shell - As usual, it comes with okra. How does one even think of such a pairing?- Striped jack - The flesh was so firm and bouncy, with a refreshing fat content that made me wonder if it was yellowtail (^◇^;).- Shrimp heads- Sea bream and its liver - This was another highly anticipated dish. I casually ate it, but the liver was incredibly smooth and rich, suggesting a lot of preparation went into it.- Miso soup- Anago (sea eel) - You could almost call it a drink. The sauce is just so good...- Sea grapes and negitoro roll - The moderate saltiness of the sea grapes is just right. The texture adds a delightful pop.- Tamago (egg)- Melon - The chef jokingly said, "The best thing in this restaurant is the cucumber, the second is the gari, and the third is this melon," but honestly, the cucumber, gari, and melon are all addictively delicious.And just like that, an hour and a half flew by.The chef was chatting and very relaxed, yet his hands were skillfully at work, and before I knew it, the next piece of sushi arrived in perfect rhythm. This is the essence of someone who has mastered their craft, truly embodying calmness and composure.I truly felt that the sushi at Ten Zushi is unique to Ten Zushi.I would be thrilled to visit again.It was delicious!Thank you for the wonderful meal! Less

I couldn't choose which dish was the best because everything was surprisingly delicious.While there was a sense of tension, I enjoyed delightful conversations filled with humor from the chef while savoring incredibly tasty sushi.The moment the beautifully presented sushi was placed in front of me, I couldn't help but exclaim, "Wow! It looks so delicious!" I even forgot to take pictures a few times and ended up eating it right away.Not only was the sushi fantastic, but the conversation, atmosphere, and attention to detail were all exceptional.I truly had a wonderful time, feeling both my stomach and heart filled with happiness. Less

The restaurant focuses entirely on sushi, without distractions from drinks or appetizers. This allows for a variety of flavors and textures throughout the course, ensuring that you never get bored until the very end. The sushi, exemplified by the Akai Ika (red squid), is not only enjoyable with its aesthetic appeal—featuring toppings like tobiko, sesame, kabosu, and salt—but also beautiful enough to be displayed in an art museum. In summer, you can savor exquisite Akauuni (red sea urchin) and Umibudo (sea grapes) rolls, experiencing the seasonal delicacies that remind you of Kyushu, with local yuzu pepper and kabosu from Oita. This sushi is something you simply cannot find in Tokyo, making it worth flying just to enjoy it. The master, who turns 70 this year, continues to pursue eternal deliciousness, even innovating the grilling method for shrimp heads to prevent the miso from spilling out. The sushi he serves radiates an aura, making it a true work of art. Everything is incredibly delicious.【Menu】1. Chutoro (Medium Fatty Tuna) 2. Otoro (Fatty Tuna) 3. Akai Ika (Red Squid) 4. Clear Soup 5. Kuruma Ebi (Sweet Shrimp) 6. Shime Saba (Marinated Mackerel) 7. Scallop 8. Hirame (Flounder) 9. Tachiuo (Beltfish) 10. Chutoro Zuke (Marinated Medium Fatty Tuna) 11. Kisu (Japanese Whiting) 12. Purple Sea Urchin on the bottom, Akauuni on top 13. Red Miso Soup 14. Sazae (Turbo Shell) 15. Shima Aji (Striped Jack) 16. Shrimp Head 17. Tai (Sea Bream) and its Liver 18. Anago (Sea Eel) 19. Umibudo Negitoro (Sea Grapes with Minced Tuna) 20. Tamago (Egg) 21. Melon Less

I finally had the chance to visit the renowned Ten Zushi Kyomachi, a place I had long admired. This restaurant has been selected as a "Tabelog SILVER 2026" establishment, attracting sushi enthusiasts from all over the country. While maintaining the unique style established by the first generation—"serving no alcohol, allowing guests to purely savor sushi"—the current second-generation chef has elevated this concept to new heights.As I nervously stepped through the noren (curtain), I was pleasantly surprised by the chef's warm and friendly demeanor. He is passionate about studying other restaurants and generously shares his extensive knowledge, transforming the initial tension at the counter into a delightful atmosphere.The true essence of this restaurant lies in its style of enhancing the ingredients with salt, kabosu (a type of citrus), and yuzu pepper, rather than soy sauce. The neta (topping) is prepared with a notably sweet glaze. The rice is on the smaller side, but the clear flavors and umami of each nigiri leave you feeling pleasantly full by the time you finish all 16 pieces.Here’s a glimpse of the exquisite course I enjoyed:- Cucumber as a palate cleanser: Refreshing and perfect for cleansing the palate.- Chutoro (medium fatty tuna): The sweetness of the fat harmonizes beautifully with the refreshing kabosu.- Otoro (fatty tuna): Rich fat is perfectly balanced with salt, melting in your mouth.- Akaiika (red squid): A specialty of the restaurant, adorned with artistic cuts, topped with uni (sea urchin) and tobiko (fish roe), and garnished with colorful sesame. The visual beauty is matched by the rich sweetness and delightful texture.- Kuruma ebi (sweet shrimp): Lightly seared on the surface, this rare preparation balances the sweetness of the raw shrimp with the umami that develops from the heat.- Shime saba (vinegared mackerel): The combination of kombu and myoga (Japanese ginger) pickles creates a striking approach that beautifully elevates the flavor of the blue fish.- Clear soup: A gentle flavor that seeps into your body, warming you from within.- Scallop: Tender fibers with a refined sweetness.- Hirame (flounder): Perfectly showcases the pleasant texture and umami of white fish.- Aburi tachiuo (grilled beltfish): Enjoy the contrast between the fragrant skin and the fluffy flesh.- Marinated chutoro: The marination concentrates the umami, enhancing the potential of the chutoro.- Kisu (whiting): Delicate yet elevated by kabosu and salt, resulting in a refined flavor.- Uni gunkan (sea urchin sushi): A luxurious piece with Kitakyushu's murasaki uni on the bottom and Hokkaido's bafun uni on top, perfectly merging two different sweetnesses in your mouth.- Sawara (Spanish mackerel) and okra: A delightful dish harmonizing the scent of the ocean with the stickiness of okra.- Miso soup: A comforting bowl accented with junsai (water shield) and mitsuba (Japanese wild parsley).- Shima aji (striped jack): The sharp fat and excellent texture are irresistible.- Kuruma ebi heads: Grilled to perfection, concentrating the rich flavor of the miso.- Tai (sea bream) and its liver: A perfect composition where the sweetness of the tai meets the rich depth of the liver.- Simmered anago (conger eel): The sweet glaze matches perfectly with the fluffy texture of the anago.- Negitoro hand roll: Although called negitoro, it actually uses "umibudo" (sea grapes) instead of green onions, adding a playful pop of texture.- Tamago (egg): Moist and elegantly sweet, signaling the finale of the course.- Melon: Juicy sweetness that beautifully concludes the meal.The warm personality of the chef made me forget my initial nerves, and the unique "Kyushu-style" techniques set this restaurant apart from traditional Edomae sushi. Each piece brought incredible surprises and satisfaction, making the trip to Kokura truly worthwhile. Thank you for a wonderful experience! Less

I visited "Ten Zushi Kyomachi" located just a 5-minute walk from Kokura Station.The second-generation chef, Isao Amano, has inherited the techniques of the previous generation.This restaurant is one of Japan's finest, establishing a unique "Kyushu-style" that sets it apart from traditional Edomae sushi.♦︎ A focus on sushi without alcohol ── The interior features a minimalist space with only five counter seats.In line with the philosophy of purely enjoying the taste of sushi, no appetizers or alcohol are served.The course consists solely of tea and sushi.From the very first piece, the menu showcases a unique rhythm, starting with medium fatty tuna.♦︎ Menu items I enjoyed ── - Medium Fatty Tuna - Fatty Tuna - Red Squid - Shrimp - Marinated Mackerel - Simmered Scallop - Fugu (Pufferfish) - Swordfish - Marinated Fish - Kiss Fish - Sea Snail - Isaki (Snapper) - Shrimp Heads - Sea Bream - Simmered Eel - Toro Sea Grapes - Tamagoyaki (Japanese Omelette) - Melon ♦︎ Gentle service and overall impressions ── The standout feature is the unique seasoning that skillfully uses kabosu (a type of citrus) from Oita and salt instead of soy sauce.The finishing touch of citrus dramatically enhances the sweetness, based on meticulous calculations to elevate the umami of the ingredients.Although there is no alcohol, the chef's gentle demeanor and thoughtful attention create a welcoming atmosphere.The restaurant offers a pleasant experience filled with tension yet comfort.With each piece being a perfected specialty, the satisfaction level for the price is extremely high.This establishment has built a unique culture and attracts people from around the world solely based on its skill.I will definitely return. Less

I had my perspective on sushi completely turned upside down.Such an experience is rare. I canceled plans with a woman I had just met and even skipped a reservation at a men's esthetic salon.I wanted to fully confront my memories.This was at Ten Zushi, Kyomachi branch in Kokura.Here, local fish from Kyushu is enhanced with salt and citrus, creating a delicious harmony that defines the essence of Kokura sushi.To be honest, I approached this visit with skepticism. I thought, if it’s fish, it’s Tokyo. Sushi is about simplicity: fish, wasabi, and vinegared rice. I believed that true beauty lies in that simplicity.But I was completely defeated.As I savored the strength of Kyushu fish, I was utterly charmed by Chef Koichi Amano. I found myself unable to stand up after the meal.Before I knew it, I wasn’t just eating sushi; I was immersed in the chef’s world.By the end of the meal, I believe everyone will not just be a fan of sushi, but a fan of Chef Amano himself. He has that kind of magnetic appeal.What struck me most were the chef’s words.He said, "If Edomae sushi is the sun, then Kokura sushi is the moon."He explained that Kokura sushi exists because of the vast culture of Edomae sushi. There was a strange persuasive power in his humility.The dishes I enjoyed were as follows:Chutoro, otoro, akai ika, shrimp, marinated mackerel, fugu, swordfish, marinated tuna, kisu, uni, turban shell, isaki, sea bream, anago, tamagoyaki, and melon.Many sushi enthusiasts tend to nitpick the fish and vinegared rice.That’s understandable; if you eat critically, you can find negativity in anything.However, the essence of sushi is not in that.It’s about seeing the craftsman’s life through the fish. It’s about feeling the streets of that town. It’s about tasting the history and atmosphere of the land.Ten Zushi was precisely that kind of place.It’s not just a restaurant I want to visit regularly; it’s a place I want to go to see Chef Amano regularly.You can instantly understand why it has national recognition and why it has been at the forefront of Kokura’s sushi culture once you sit at the counter.Ten Zushi, Kyomachi branch, is truly a storyteller of that street. Less

Fukuoka Cuisine #1 May 21, 2026 (Thu) 19:30 Tabelog 4.53 2026 SILVER 2025 Top 100 Restaurants 2019 Michelin Star 2026 Go! Go! Michelin 4 Tock Tonight's dinner is here! It's my first visit in three months. As you might expect, this is a renowned restaurant that every sushi lover dreams of visiting at least once. It's just a 15-minute ride from Hakata Station by Shinkansen and a 4-5 minute walk from Kokura Station. This place is known for its nigiri sushi made with salt and kombu vinegar, and uniquely, they do not serve alcohol. The menu consists solely of an omakase course. There are no appetizers, just a focus on the nigiri. < Menu > 1. Marinated Chutoro (Medium Fatty Tuna) from Yamagata The tuna is sourced from "Ishiji." As always, the first piece captures my heart. 2. Otoro (Fatty Tuna) from Yamagata From the same fish as the chutoro, seasoned with salt. 3. Akaiika (Red Squid) Homemade yuzu pepper is placed between the rice and the squid, topped with sea urchin and tobiko. Finished with a summer kombu vinegar and nishiki sesame. This is their specialty. 4. Kuruma Ebi (Sweet Shrimp) Rare, seasoned with salt and summer kombu vinegar. 5. Clear Soup 6. Shime Saba (Marinated Mackerel) Lightly grilled, topped with myoga and kombu, and seasoned with green onion and summer kombu vinegar. 7. Hotate (Scallop) With a sweet sauce. 8. Hirame (Flounder) With shiso leaf between the rice and fish, seasoned with salt, summer kombu vinegar, and a sweet sauce. 9. Aburi Tachiuo (Grilled Beltfish) Yuzu pepper is placed between the rice and fish, topped with salt, ume paste, and green onion, finished with summer kombu vinegar. 10. Marinated Chutoro Unlike the first two pieces, this tuna is sourced from "Yama Sachi," marinated in an original sauce made with tuna broth. As delicious as ever! 11. Sayori (Halfbeak) With yuzu pepper between the rice and fish. 12. Assorted Sea Urchin (Two Types) Bottom: Murasaki Uni from Kitakyushu, Top: Bafun Uni from Hokkaido. 13. Red Miso Soup with Mitsuba and Water Shield 14. Aburi Sawara (Grilled Turbot) Topped with okra, seasoned with salt and summer kombu vinegar. 15. Shima Aji (Striped Jack) Topped with ginger and green onion, seasoned with salt, summer kombu vinegar, sweet sauce, and sesame. 16. Grilled Kuruma Ebi Heads Seasoned with salt and summer kombu vinegar. 17. Tai (Sea Bream) With yuzu pepper between the rice and fish, seasoned with salt and summer kombu vinegar, topped with tai liver, momiji oroshi, and green onion. 18. Anago (Sea Eel) With sweet sauce. 19. Negitoro Hand Roll Wrapped with sea grapes from Amami Oshima. 20. Tamagoyaki (Japanese Omelette) 21. Melon Everything from start to finish was delicious once again. Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
天寿し京町店　TENZUSHI
michelin1star

#天寿し京町店
#天寿し
#tenzushi
#patek_fukuoka
#予約困難
予約困難店
食べログ
食べログアワード
鮪の漬け
粉醤油
アカイカ が天寿し🍣の代表作品だと思う😍😁
河豚の白子
fattytuna
大トロ
otoro
中とろ
とろ
うに
雲丹
seaurchin
ミシュラン一つ星
michelin1star
米其林
米芝蓮
미슐랭1스타 Less