Murakami (むら上) Kumamoto

I had the pleasure of visiting Murakami, a sushi restaurant recommended by regulars during my trip to Kumamoto. This establishment is run by the brothers Masaomi Murakami and Takuya Murakami, who are both chefs.The restaurant features a U-shaped counter with 10 seats, showcasing ingredients from Amakusa.■ Tabelog Award 2026 Bronze Winner ■ Selected as one of Tabelog's Top 100 Sushi Restaurants in the West 2025 ■ Tabelog rating of 4.28 at the time of my visit*Location: 5-17 Sakura-machi, Chuo-ku, Kumamoto City, Kumamoto Prefecture, 2F SAKURA TERRACE *Access: 3-minute walk from "Senbabashi" tram stationWhat I enjoyed: ● Grouper, shrimp, abalone, dashi ● Tempura of sweet shrimp (6 pieces) ● Steamed abalone chawanmushi ● White sweet sea bream with grilled sake ● Sardine rice Spanish caldoso ● Grouper With yam sauce, green onions, and ginger ◎ Red sea urchin ◎ Squid ◎ Striped jack ◎ Spanish mackerel ◎ Red meat ◎ Fatty tuna (from Canada) ◎ Gizzard shad ◎ Sweet shrimp ◎ Black throat sea perch ◎ Negitoro roll Additional: ◎ Sardine The sushi is prepared in a style where the brothers share the responsibilities; the right half is handled by the elder brother, while the left half is managed by the younger brother. I had the pleasure of tasting the sushi made by Masaomi Murakami.The small-sized rice balls meant I had plenty to eat for lunch, and I was completely satisfied! The additional sardine I ordered was incredibly delicious!I definitely want to revisit this place on my next trip to Kumamoto!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it! If you enjoyed this, please consider giving a "like," following, saving the restaurant, or leaving a comment. Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

Before diving into the sushi, I was treated to a series of innovative dishes that went beyond the typical appetizers:- Burdock Root Soup- Grilled Blue Crab- Fig and Cucumber with White Miso- Sweetfish- Sweet Shrimp with Rice- Risotto infused with shellfish broth- RibbonfishThese dishes, while rooted in Japanese cuisine, made me realize how a sushi restaurant can surprise you with such creativity. I was thoroughly entertained even before the sushi arrived.Then came the sushi:- Red Sea Urchin- Cuttlefish- Sea Bream- Grouper- Lean Tuna- Medium Fatty Tuna- Horse Mackerel- Sweet Shrimp- Blackthroat Sea Perch- Minced TunaThe transition from appetizers to sushi was seamless, and the timing of each piece served was just right. Each piece was enjoyable, and the portion sizes were perfect, leaving me wanting more, which led to an extension of my meal.I added:- Sea Bream- Sweet Shrimp- EelI couldn’t resist ordering the Sea Bream and Sweet Shrimp again, and I finished off with some Eel, completing the meal.For dessert, I had barley tea ice cream.This experience was not just about coming for sushi; it was about enjoying innovative dishes that led into the sushi course. Both the cuisine and sushi were beautifully presented in one course, making it truly innovative sushi. Once again, I thoroughly enjoyed every moment, even extending my meal! Less

On a holiday, just two food-loving friends.Omakase - Pureed Shiitake Mushrooms - Ikura Somen - Grilled Grouper - Cucumber with Fig Espuma - Sweet Shrimp Risotto - 10 Pieces of Sushi (Red Sea Urchin, Aori Squid, Kasugodai (Young Sea Bream), Greater Amberjack, Red Tuna, Medium Fatty Tuna, Horse Mackerel, Sweet Shrimp, Grouper, Negitoro) - Sanbutsu Ni No Jo - Additional 3 Pieces (Nagoya Pufferfish, Medium Fatty Tuna, Anago)The appetizers before the sushi were outstanding.The visual and taste stimulation from the presentation was remarkable.The sushi, featuring fresh ingredients from Amakusa, paired with the melt-in-your-mouth rice, was exquisite.Especially the seasonal red sea urchin, which was simply superb.Many dishes highlighted the quality of the ingredients, allowing us to fully enjoy the seafood from Kumamoto.Only counter seating.The presentation of ingredients on the central table was impressive.The interior has a calm ambiance, perfect for a leisurely meal.The service was attentive, adding a special touch to the experience.Highly recommended for adult dining.If you're looking to enjoy delicious seafood from Kumamoto, this is a place I definitely want to revisit.I was truly impressed by the wonderful presentation and delicious food. Less

Summer at Murakami.Once again, a wonderful lineup that makes you fall in love with summer.The fried shinko with sauce was an exquisite dish that paired perfectly with drinks.Shinko appears as an appetizer rather than sushi, and the unagi in the first half builds excitement.I enjoyed the seasonal catch that was available for the first time on the day I visited.Every time, the appetizers in the first half capture my heart.Incredible.The sushi starts with the consistently excellent uni.I absolutely love this beginning.Warm rice and uni create a gradient of flavors that can only be experienced here.You can enjoy local ingredients as well as those from the Setouchi region.The transition from uni to squid was also fantastic.I feel like the squid keeps evolving, which is thrilling.And then, the reliable shrimp takes it even further... I love it.The craftsmanship leaves a lingering aftertaste without tiring you out.I had my younger brother prepare some sushi for me, and my older brother made the extras; it was my first time experiencing the brothers' talents.It was the best day enjoying Murakami. Less

On a Saturday lunchtime, I made a reservation by phone before my visit. Upon entering the restaurant, I was greeted by a dimly lit, chic atmosphere that felt like a sophisticated adult hideaway.This time, due to my lack of prior research, I was a bit surprised by an unexpected presentation once I was seated. Both brothers, who are the chefs, stood at the counter simultaneously, each preparing sushi for guests on either side—a unique style not often seen elsewhere. I was initially taken aback by this.The course began with some uniquely crafted appetizers that had a twist. Given the intriguing start, I had high expectations for the subsequent dishes. However, overall, I felt that the experience lacked peaks and excitement, ending rather blandly.From the perspective of a guest like me, who traveled from afar with the hope of enjoying the wonderful ingredients from Kumamoto, I felt there could have been more proactive announcements or presentations regarding the origin and uniqueness of the ingredients served.Regarding the sushi, the rice was quite small, allowing for a light and elegant experience overall. While the pace of eating was enjoyable, those who are gourmet enthusiasts or seek a substantial sense of satisfaction might find the overall volume to be quite limited.Given the quality of the space and the unique collaboration between the brothers, I felt that if the story behind each dish could be conveyed more effectively, it would enhance the overall satisfaction and create an even more special dining experience.Here’s the menu we enjoyed today:- Corn puree- Grilled rock oyster with kuzu- Sweetfish somen- Isaki with grated daikon- Sea eel- Crustacean risotto- Purple sea urchin- Aori squid- Oume dai- Shima aji- Marinated tuna- Chutoro- Kohada- Kuruma ebi- Tachiuo- Negitoro- Tamago- Dessert Less

This was my third visit. I was remembered, making it a bit easier to come back. This time, I had my sushi prepared by the owner's brother. It seems he trained at a famous Chinese restaurant, and when I spoke with him, it became clear that renowned establishments have an incredible level of detail and dedication. Arriving early has its perks, such as being able to chat with the owner more easily.⭐️Recommended⭐️Murasaki UniFollow the restaurant on Instagram: @yacco.brotherMy budget: JPY 22,000#KumamotoGourmet#KumamotoSushiThis account shares gourmet information.Aiming to become a specialist in culinary arts.↓↓↓↓↓↓↓↓↓@ydiet1192 Less

I used this restaurant for a business meeting. Even though my guest lives in Kumamoto, they had never tried it before, so they were very pleased.My favorite dish of the day was the kiss (a type of fish). It was beautifully prepared with precise cuts, and the texture was smooth against my tongue, creating a delightful moment. The striped jack was also delicious; I really loved its silky texture. The additional anago (conger eel) had an irresistible aroma.This time, the rock oyster risotto left a strong impression on me. The refreshing acidity and fragrance of the sushi vinegar paired perfectly with the rock oysters. The whole ayu (sweetfish) served with somen noodles also stuck in my memory. The next day, I searched everywhere for ayu, but unfortunately, I couldn't find any. Less

This time, I attended a dinner gathering after a long while.Here’s the course menu:~ Appetizers ~◯ Soup with Kue and Hamo◯ Sesame MackerelA new style of sesame mackerel served with myoga and green onion sauce.◯ Sweetfish SomenThe best somen from Murakami, full of sweetfish flavor.◯ Grilled Knife FishServed with grated daikon, black shichimi, and wasabi. The fat content is exceptional.◯ Sea Eel Rice◯ Fried KueA dish with a crispy coating, allowing you to fully enjoy the juiciness and refined fat of the Kue.~ Sushi ~● Purple Sea Urchin● Cuttlefish● Whiting★ White Sweetfish★ Striped Jack● Lean Tuna★ Fatty Tuna● Horse Mackerel★ Sweet Shrimp★ Blackthroat Sea Perch● Negitoro Roll★ Red Sea Urchin★ Conger Eel◯ Mango Ice Cream Less

Murakami is now the top sushi restaurant in Kumamoto, and arguably the best in the city across all genres. I had heard that it was difficult to get a reservation unless you were a regular, but I surprisingly managed to secure a spot easily by registering for a waitlist on Pocket Concierge. It seems the reservation barrier has lowered. The restaurant is located on a quiet street opposite the shopping district from Sakuramachi. There are a few other charming restaurants in the area as well.The sushi course is priced at JPY 22,000.~ Appetizers ~- A variety of broths with a fragrant aroma of shellfish.- Tempura of anago (conger eel) with a sauce made from kinome (Japanese pepper leaves), blending Japanese and Western flavors.- Steamed abalone with a sauce of shiitake mushrooms, a delightful fusion of Japanese and Western styles, enhanced by the richness of the abalone liver.- Grilled sawara (Spanish mackerel) with myoga (Japanese ginger) and daikon radish in ponzu sauce.- Karasumi somen (dried mullet roe with thin noodles), featuring homemade karasumi and Shimabara somen, perfectly salted with a satisfying texture.- Squid ink mixed with sushi rice, resembling risotto but distinctly flavored with sushi rice.~ Nigiri ~- Purple sea urchin, meltingly tender.- Aori ika (bigfin reef squid), with perfect knife cuts.- Isaki (grunt fish).- Ishidai (stone bream), known for its rich fat content.- Marinated red fish, noted to be not from Kyushu.- Toro (fatty tuna).- Aji (horse mackerel), a staple in Kumamoto sushi, rich in fat.- Kuruma ebi (sweet shrimp), with a rare texture and flavor I had never experienced before.- Nodoguro (blackthroat seaperch).- Negitoro maki (tuna and green onion roll).~ Sweets ~- Minamata Japanese black tea.- Higo green melon ice cream, incredibly smooth with no graininess.The pace of service was relaxed for the appetizers, while the nigiri was served at a perfect tempo, with impeccable timing for tea and gari (pickled ginger). The dishes were a creative blend of Japanese and Western influences, yet they felt completely natural and well-executed. The quality of the sushi, both the ingredients and the rice, was impeccable. If I had to nitpick, I would have liked to have had a few more pieces of sushi. The attention to detail in the ingredients, preparation, and service was remarkable, and the appetizers showcased originality, making this a sushi restaurant with no complaints. Less

●Number of Visits: 3Fish SoupFried Anago (Conger Eel) with Kinome SauceKarasumi Somen (Dried Mullet Roe with Noodles)A touch of oil brings the flavors together.Sashimi of Shiro-Ama Tai (Sweet Sea Bream) with Seared SkinIse Lobster and Blue Crab RisottoA flavor explosion!Grilled Mackerel with Manganji Pepper SauceRich and fatty.Now, onto the Nigiri.Purple Uni (Sea Urchin)Aori Ika (Bigfin Reef Squid)Sayori (Halfbeak)Meichi Dai (Japanese Sea Bream)Marinated Red MeatSeared Toro (Fatty Tuna)AjI with Yuzu Kosho (Japanese Citrus Pepper)Using Yuzu Kosho is innovative.Semi-cooked Shrimp (Mikyu)Seared Nodoguro (Blackthroat Seaperch)RollsAnago (Conger Eel)Dessert: Aso Milk Ice CreamWith the aroma of Amakusa Olive Oil and citrus.This restaurant beautifully combines traditional Edomae sushi techniques with modern styles, offering a well-balanced experience from appetizers to nigiri. Less