Sushi Nakamura (鮨中村) Kumamoto

I visited Sushi Nakamura in Kumamoto for dinner. Thankfully, the earthquake didn't have much impact on the restaurant. First, I enjoyed the Amakusa Kue, which was delicious with just the right amount of aging. Next was the tender simmered abalone, which was delightful. Then came the seared Shiro Amadai, firm and packed with flavor. The soft-shell crab in a rich sauce was also very tasty. The fried conger eel was fluffy and light. I paired everything with Sanzenmori sake. I also ordered the grilled one-night-dried Kue, which was flavorful due to the bones. After that, I savored the nigiri, and the seafood from Ariake was as delicious as ever. Less

The appetizers started with yellowfin tuna, followed by grilled saury, a dish with blue crab and fresh ginkgo nuts, abalone, and tempura of pike eel. For the sushi, we had sweetfish, sea bream, amberjack, squid, sweet shrimp, medium fatty tuna, red sea urchin, salmon roe, sweetfish, electric eel, and a thin roll with gourd strips, topped off with fluffy egg. I enjoyed six servings of Japanese sake, which paired perfectly with the meal. It was a great meal. I wonder if I’ll be back in late autumn. Less

This sushi restaurant near Tsuboi Police Station is my third visit, including before its relocation, and it's my first time coming during lunch hours. It starts at noon on weekdays, and today the counter was fully booked. The first dish was a delicious sea bream shabu-shabu with egg yolk, which was amazing. The owner sources directly from Amakusa, and the shrimp, two types of sea urchin, and nori surpassed my previous visits. Lunch might be even better than dinner. The large sushi pieces are also a plus! \(//∇//\) Less

I finally visited Sushi Nakamura, a place I had wanted to try for a long time.From start to finish, I must have whispered "delicious" countless times.Just thinking about it makes me crave it again.The abalone, sweet shrimp, and sea urchin were all incredible.Perhaps my love for these dishes made them taste even better, but they were truly outstanding.I had a wonderful time enjoying delicious sushi at a leisurely pace, and it was such a happy experience.I’m grateful to have been taken to such a lovely restaurant! ✨️It was a great meal! Less

One of the reasons for my visit to Kumamoto was to savor the rich seafood from Amakusa and the Ariake Sea. I chose to dine at "Sushi Nakamura," a highly regarded establishment recognized by Michelin and Tabelog.The owner, Masahiko Nakamura, honed his skills at the famous Kumamoto restaurant "Sushi Kodairo" before opening his own place in 2016. He now runs the restaurant with his wife. The bright and serene interior features only 10 counter seats. Both the owner and the hostess were warm and welcoming, allowing us to enjoy a pleasant dining experience throughout.The sushi is served as an omakase course, primarily featuring local fish from Amakusa and the nearby Kyushu waters. What stood out to me was the unique style of stacking two or three pieces of fish for certain toppings. The rice was also shaped larger to match, creating a bold appearance. However, once in my mouth, the harmony between the fish and rice was delightful, seamlessly embodying the owner's culinary vision.The white sweet sea bream from Amakusa was enhanced by kombu aging, while the long-nosed flounder from Nagasaki developed a deep flavor after being aged for a week. The red sea urchin from Gojo Town in Amakusa, which is coming into season, was particularly memorable for its rich sweetness and creamy texture.The carefully prepared local fish paired with soft rice made from a blend of red vinegar and rice vinegar creates a distinctive sushi experience unique to this restaurant.This is a place where you can fully enjoy the blessings of the sea in Kumamoto and the owner's unique sushi. Considering the quality of the offerings, the prices are quite reasonable, making it a must-visit for sushi lovers in Kumamoto.◾️ Tabelog (Bronze, Top 100 Restaurants) ◾️ Michelin (One Star) 【Lunch Omakase】 ・Marinated fatty tuna with yuzu pepper (Nagasaki) ＊Long-nosed flounder, two pieces, aged for one week, kabosu (Nagasaki) ＊White sweet sea bream, two pieces, kombu aged, yuzu (Amakusa) ＊Striped jack, young ginger (Amakusa, Ushibuka Town) ＊Squid, kabosu (Amakusa) ＊Red sea urchin (Amakusa, Gojo Town) ＊Akoya clam, adductor muscle (Amakusa) ・Chawanmushi (savory egg custard) with seaweed, mochi, lotus root, and edamame ＊Sweet shrimp (Amakusa) ＊Young horse mackerel, caught one by one, prepared yesterday, young ginger (Ariake Sea) ＊Medium fatty tuna, three pieces (Nagasaki) ＊Anago (conger eel), two pieces (Nagasaki, Tsushima) ・Miso soup with long-nosed flounder and other fish scraps ＊Tekka maki (tuna roll) with chunky tuna and ginger (Nagasaki) 　First harvest seaweed "Shioya Ichiban" (Kumamoto, Kawachi Town) ・Egg, red grouper paste ※Drinks 　・Non-alcoholic umeshu (sparkling) 　　　(From Wakayama Prefecture, "Heiwa Shuzou" Baby Tsurume) 　・First-grade tea leaves Oolong #SushiNakamura #Sushi #KumamotoGourmet Less

Lunch Omakase JPY 15,400I made a reservation for Sunday at 12 PM and visited the restaurant. The place is quietly nestled in a residential area, giving off a refined and hidden gem vibe. Inside, there are 10 seats at a beautifully crafted L-shaped white wood counter, creating a modern yet luxurious and homey atmosphere.The omakase course consists of the following 14 dishes:- Seared Mackerel from Amakusa with citrus ponzu- Grouper from Nagasaki- Striped Jack from Nagasaki- Small rice bowl with Blue Crab- Sea Bream from Amakusa- Cuttlefish from Amakusa- Red Sea Urchin from Gowa Town- Chawanmushi (savory egg custard)- Sweet Shrimp from Amakusa- Gizzard Shad from Upper Amakusa- Bluefin Tuna Belly from Okinawa- Eel from Tsushima, Nagasaki- Hand-rolled Sushi with Bonito from Chiba- Tamagoyaki (Japanese omelet)The unique style of serving the grouper, tuna, and sea bream involves thinly slicing the fish and stacking it in three layers, creating a harmonious blend that envelops the rice, allowing for a rich umami experience.The grouper from Nagasaki has firm flesh with a refined sweetness and rich flavor, leaving a refreshing aftertaste. The sea bream from Amakusa has a fragrant skin and plump flesh, offering deep umami and a refreshing finish.The cuttlefish from Amakusa is finely scored, making it incredibly tender, and when you take a bite, a sweet flavor spreads in your mouth, showcasing the rich umami of the squid.The red sea urchin from Gowa Town has a natural sweetness, rich creaminess, and a delightful fresh scent of the ocean.The sweet shrimp from Amakusa are large, with a firm texture that bursts with sweetness and aroma. The gizzard shad from Upper Amakusa has a gentle acidity, allowing you to fully appreciate its umami and fat, making it the best gizzard shad I’ve ever had.The bluefin tuna belly from Okinawa is marbled with fine fat, offering a rich depth and sweetness, while still allowing the umami of the red meat to shine through. The eel from Tsushima, Nagasaki, is cooked to perfection, incredibly tender, and melts in your mouth, enhanced by a delicate sweet sauce that brings out its natural flavor.The chef is very humble, approachable, and provides warm service, allowing for a relaxing and pleasant dining experience.From the first piece to the last, every dish was truly delicious and satisfying. The freshness and umami of the ingredients, along with the harmony with the rice, were exceptional, showcasing the meticulous craftsmanship in each piece. Less

This time, I visited for the evening service available only on Fridays and Saturdays.I enjoyed a leisurely meal for about three hours, focusing on fish from the Amakusa coastal area.The standout dish this time was the fried sweet shrimp, which paired wonderfully with the tartar sauce that tasted like iburi-gakko (smoked daikon pickles). The crispy coating made it a delightful experience.Another highlight was the grouper, which had a rich flavor yet was refined. When served as sushi, its presence was even more pronounced.The tekka maki (tuna roll) was packed with ingredients. The aroma of the premium seaweed from Shioya combined beautifully with the umami of the hon-maguro (bluefin tuna), making it a satisfying roll until the very end.The egg dish, made with white flesh from the red rockfish, was light and fluffy, reminiscent of a chiffon cake. It’s the perfect way to finish any meal.There was a wide variety of sours available, and I appreciated the selection of Japanese sake as well.**Appetizers:** - Amakusa Oomon Hata - Amakusa Steamed Abalone - Amakusa Fried Sweet Shrimp - Amakusa Blue Crab - Amakusa Managatsuo **Sushi:** - Amakusa Grouper - Amakusa White Sweetfish - Ashikita Swordfish - Amakusa Kanpachi - Amakusa Sweet Shrimp - Amakusa Aori Squid - Amakusa Red Sea Urchin - Nagasaki Shima Aji - Okinawa Hon-Maguro - Nagasaki Tsushima Densuke Anago - Tekka Maki - Egg Less

Excellent quality!The creativity is impressive, and the cost performance is outstanding.The cutting techniques are innovative, providing a pleasant texture and aftertaste.While some toppings may be a bit overwhelming, the red sea urchin, swordfish, squid, and Amakusa shrimp perfectly complement the exquisite vinegared rice.The finishing touch of the tamagoyaki made with red grouper is also remarkable.This is definitely a place I want to revisit.*I believe the evaluation may vary depending on whether one focuses on the toppings, the rice, or the overall balance, but overall, I find it exceptional. Less

I made an online reservation for the weekend-only sushi lunch course and visited the restaurant. It is located about a 10-minute drive from downtown Kumamoto, with convenient parking right next door.On this day, I mentioned that I had a tight schedule for my return trip and requested a quicker pace, which they kindly accommodated. Once the course began, they served the sushi at a very good pace while carefully monitoring my progress, and I truly appreciated their attentive service. The warm and friendly demeanor of the chef enhanced the comfortable atmosphere of the space.The lineup of dishes featured local seafood from the Amakusa and Ariake Sea, which was a delightful treat for a traveler like me.The sushi here is characterized by its large portions of both rice and fish by default, but the size of the rice can be adjusted to suit individual preferences. I requested smaller rice portions this time, and the balance with the fish was just perfect for me. The fish itself was served in generous portions, allowing me to fully savor its rich flavors, which I absolutely loved. With each bite, I felt a strong sense of satisfaction and a reminder that I had come to Kumamoto for sushi.The wonderful local ingredients and, above all, the exceptional comfort of the place make it a restaurant I want to add to my list for future visits when I come to Kumamoto. It was a great meal.Here’s what I had today:- Soft-shell crab rice bowl- Isaki from Nagasaki- Chidai from Amakusa- Sawara from Ashikita- Aori squid from Amakusa- Kanpachi from Amakusa- Chawanmushi (steamed egg custard)- Kuruma ebi from Amakusa- Hiohigi clam from Amakusa- Small horse mackerel from Ariake Sea- Tuna from Okinawa- Anago (conger eel) from Tsushima- Miso soup- Tekka maki (tuna roll)- Tamago (sweet omelet) Less

Sushi NakamuraIsaki TatakiAshiaka Ebi with Salt, Olive Oil, and LemonSoft-Shelled Crab ChawanmushiSeaweed and Baby OctopusManagatsuo with Kinpira Bamboo ShootsNigiriAburi Kue (Fatty Side)AkahataTachiuoKanpachiClam with Clam Broth SauceAori IkaMurasaki UniKuruma EbiMaguro from Okinawa (Near the Neck)Densuke AnagoTekka MakiTamagoGood morning.I enjoyed a wonderful, refreshing sushi experience at Nakamura, and now I’m putting pen to paper the morning after.In my 19th year of non-regular employment, the sweltering heat and rain have been relentless, making outdoor work extremely challenging. I suspect everyone is feeling drained both physically and mentally.I quickly completed a task for a local grandmother, counting the petals of hydrangeas, and hurried over to Nakamura.I don’t often visit in early summer, so my expectations were high, and I was pleasantly surprised in the best way.While summer sushi typically lacks richness, this was a parade of refreshing, crisp bites.Once again, I am in awe.Thank you for the meal! Less