Hitotsu (ひとつ) Miyazaki

Two years ago, during my visit to Miyazaki, I was deeply impressed by the sushi at "Isshin Sushi Koyo." This time, I wanted to visit again and learned that one of the chefs there has now become the head chef at a sushi restaurant called "Hitotsu," so I made a reservation. This was one of the places I was particularly looking forward to on my trip to Miyazaki. Standing at the counter was Chef Yuta Kawahara. The live experience of watching him prepare, cut, and shape each piece of sushi right in front of me was captivating. He was serious about his craft, yet when we spoke, he was very friendly, creating a close connection. While there was a certain tension typical of a sushi restaurant, it never felt stiff, and even as a first-time visitor, the conversation flowed naturally. The progression from appetizers to sushi was pleasant, and I enjoyed the local ingredients from Kyushu and Miyazaki. What particularly stood out to me was the sushi rice. I learned that it is made with red vinegar and wasanbon sugar. When I heard "wasanbon," I imagined it would be sweet, but when I tasted it, the sweetness was subtle and harmonious with the toppings, without being heavy. Even as the sushi continued, I never felt tired and enjoyed every bite until the end. As a sake lover, the selection of drinks was also one of the highlights. It wasn't just about enjoying the sushi; I paired it with sake and chatted with the chef. I believe that this experience itself is part of the charm of "Hitotsu." Of course, the delicious sushi was a given, but what left the strongest impression on me after the meal was, strangely enough, the chef's smile. His serious expression as a craftsman at the counter contrasted beautifully with his soft demeanor during our conversation. I took many photos, and even through the lens, his personality shone through. It all started two years ago with my awe for sushi at "Isshin Sushi Koyo," and now I have discovered a new place called "Hitotsu." This kind of connection might be part of the joy of exploring food while traveling. I now have one more sushi restaurant in Miyazaki that I want to visit again. Next time I come to Miyazaki, I hope to sit at the counter once more. Less

This is a sushi restaurant in Miyazaki City that was selected for the Tabelog Award 2026.Hitotsu offers a unique sushi style where the young chef presents seasonal fish and appetizers in various ways.The course includes five appetizers and ten pieces of nigiri for JPY 17,600.The rice, made with red vinegar and wasanbon sugar, paired beautifully with the toppings, creating a delicious umami that kept me engaged until the end.The monthly changing appetizers featured seasonal vegetables and fish, crafted with the chef's unique sensibility.- Winter melon with soft-shelled turtle broth- Miyazaki bonito, grilled with straw, served with whole grain mustard- Soft-shelled turtle spring rolls with zucchini and wasabi sauce- Somen noodles with moringa and clam broth- Grilled eel- Meichidai (a type of fish)- Aori squid- Grilled ribbonfish- Boiled okawakame seaweed- Egg- Marinated yellowfin tuna- Miyazaki mackerel- Anago (conger eel)- Homemade puddingThe restaurant has an environment where they can serve freshly fried dishes right in front of you, allowing me to enjoy the hot soft-shelled turtle spring rolls. They were delicious.Since everything starts at once, I felt a bit of an "away" atmosphere during my first visit, but the energetic staff provided great support, which was nice.This is a place I look forward to returning to, as I expect great things in the future.It was a great meal. Less

■ Visit Information - Thursday, 20:00 A sushi restaurant located in Miyazaki City. This time, I visited for the sushi Omakase course. ⸻ ■ Order Details - Sushi Omakase Course Cost for one person: Approximately JPY 21,340 ⸻ ■ Food Review The Omakase course featured a variety of sushi, primarily focusing on nigiri, incorporating local Miyazaki ingredients. The standout item of the day was the eel. Grilled to perfection, the eel had a rich flavor and a nice balance with its tender texture. It was a highly satisfying dish for eel served at a sushi restaurant. The nigiri overall showcased meticulous craftsmanship, highlighting the natural flavors of the ingredients. ⸻ ■ Overall Evaluation This is a place I would consider when I want to truly enjoy sushi in Miyazaki. The quality of the dishes is high, with the eel being particularly memorable. Given the price in the JPY 21,000 range, I would personally rate it ★3.8 considering the cost performance. Nonetheless, I would like to revisit this restaurant when I want to leisurely enjoy sushi with the Omakase option. Less

The price range of JPY 15,000 to JPY 18,000 for sushi is highly competitive, and "Hitotsu" reigns at the top.Yuta, who is 29 years old, has been entrusted with "Hitotsu" since last year. I visited when the new Hitotsu had just opened, and I remembered Yuta from when he was making sushi at Isshin Sushi. I was impressed by the delicious sushi he prepared, reflecting his hard work.We talked about wanting to go back, but with so many restaurants in Nishitachi, it’s hard to prioritize places that require reservations. Looking back, I’ve only been there during events, and when invited out for sushi, I always end up at a different restaurant.This time, I made a reservation casually.The sushi was shockingly delicious. I even sent a somewhat nonsensical email to the president of Isshin Sushi saying, "It was incredibly delicious, I’m sorry for saying it wasn’t that great before."The vinegared rice was perfectly seasoned, undoubtedly the best I’ve ever had. The dishes carried on the legacy of Meizan Kimiyama, with the nigiri prepared by Haru-san, incorporating Yuta's own style while still being true to his course (when they first opened, it felt like they were just following a recipe everyone had come up with).A fellow diner, Mr. Komehara, expressed that each movement was beautiful, and indeed, Yuta carried himself well as the head chef.There’s no better training than actually running a restaurant, and this sushi truly inspired me to keep moving forward without being satisfied with the present.If you haven’t been to "Hitotsu" recently, I encourage you to go. Without a reason, you might overlook a place that makes you think, "Hmm?" I hope this message serves as that reason, even if my thoughts are a bit scattered.Score: 4.5 pointsScore Meaning:5---This is the restaurant for my last day on Earth! (Still undecided on 0 places)4---You can confidently recommend it to others.3---A place you want to visit repeatedly.2---Not a top recommendation, but still quite good.1---Not that great...0---I won’t go again. Less

I had a business trip to Miyazaki and found this sushi restaurant online, so I made a reservation right away. I was looking forward to my visit.Omakase x Omakase: JPY 17,600Miyazaki Prefecture Bafun Uni with soft-shelled turtle broth and yuzu zestMiyazaki Prefecture winter melon pureeSoft-shelled turtle and zucchini spring rollsMiyazaki Prefecture molokhia and chilled somen with clam brothMiyazaki Prefecture grilled eelNigiri:Flounder with HebesuAori Ika with salt and yuzuFlounder finThin omeletRed tunaHorse mackerelRed shrimp with kombuMiyazaki Prefecture bonitoSteamed anagoMiso soupAdditional:ManagatsuoHomemade puddingThey use as many ingredients from Miyazaki Prefecture as possible, and each dish is carefully prepared and delicious! Especially the Aori Ika, bonito, anago, and uni were incredibly tasty!The set of six glasses of Japanese sake paired with the dishes was also a nice touch, as they selected them to complement the food.It was truly wonderful. I might even consider going to Miyazaki just to eat here. Less

This trip to Miyazaki was all about coming to this restaurant.It was the main spot of my journey.Last year, I visited solo and had an amazing meal, so now that I’ve moved to Kyushu, I came back with a friend.Of course, we made a reservation.We arrived at 5:30 PM on a weekday in early August.Since it was a simultaneous start, the place was fully booked.There were about 10 seats at the counter.Let’s get started!● Drinks- Bottled Beer The brand was Ebisu in a small bottle. My favorite! ♡- Kamo Nishiki Hatazakura (Niigata) Junmai Daiginjo. The soft ginjo aroma is irresistible! ♡- Nabeshima Ginjo Summer Moon (Saga) Refreshing… be careful, it’s easy to drink too much! w- Ishizuchi Junmai Doyou Sake (Ehime) This sake was brewed to pair with eel dishes. A hint of acidity? I love it! ♡- Shiogama Abe Kan (Miyagi) Junmai Ginjo. Just the right amount of sweetness! ♡- Natsumo (Shimane) Perfect balance of sweetness and acidity! First place! ♡The sake cups were made of tin. So delicious! ♡● Appetizers & Sushi- Sea Urchin with Soft-Shelled Turtle Broth (Sea urchin from Miyazaki, soft-shelled turtle from Oita?) Can you really catch sea urchin in Miyazaki? Σ（・□・；） The gentle broth with a hint of kabosu… It was delicious the moment I tasted it.- Winter Melon (Miyazaki) Just boiled winter melon with salt, as the name suggests. I wonder if they didn’t use any broth… it was tasty.- Soft-Shelled Turtle and Zucchini Spring Rolls The sauce was made from zucchini and wasabi. The wasabi was just for flavor. It was gently delicious!- Sanuki Somen Served with clam broth, moringa, and a bit of hebesu. The somen had a nice chew, and the citrus paired well with the clams. The sliminess of the moringa was also nice.- Eel (Miyazaki) This was my fourth eel dish on this trip. The sweetness was moderate, and the grilled eel had a light glaze. I see, the special sake pairs perfectly.- Meichi Sea Bream (Miyazaki) Beautiful white fish. So tender and delicious! ♡- Manakatsu Bonito (Miyazaki) Though it has "bonito" in the name, it’s completely different. It’s a white fish with no strong flavor, very tasty.- Aori Squid (Miyazaki) My favorite type of squid. With fine hidden cuts, it was tender and flavorful.- Tamagoyaki Slightly sweet.- Chutoro (Miyazaki) Topped with Miyazaki chicken egg yolk soy sauce… Meltingly delicious with the richness of the egg yolk. ♡- Horse Mackerel (Miyazaki) The green onion and ginger garnish was perfect.- Akami (Miyazaki) Here it comes! My favorite sushi topping! ♡ So moist and delicious.- Anago (Nagasaki Tsushima) Soft and gently cooked anago… Amazing!- Ara Soup The broth was rich and flavorful!- Catalana and Hojicha Dessert after the meal. Sweet and slightly bitter… So good!I enjoyed every bite and finished my meal deliciously.It took about 2 hours.The service was casual but not overly familiar, and they explained the origins and details of the dishes when serving.I usually don’t talk much, but the service was just the right distance, making it a fun experience.Yes, it was delicious!With all this food and drink, it was about JPY 20,000 per person.If I had eaten this in Fukuoka… Σ（・□・；）It was a great meal.I’ll definitely come back! Less

Miyazaki Cuisine ① August 3, 2026 (Mon) 20:00 Tabelog 4.07 Ranked 3rd in Miyazaki Prefecture 2026 BRONZE 2025 Top 100 Restaurants Tonight's dinner is here! It's been about three months since my last visit. This is one of my favorite places. It’s a sister restaurant of the renowned "Isshin Sushi Koyo" in Miyazaki, which opened on January 11, 2022. Since July 2025, Yuta Kawahara (@yttt_51), who was the second chef at "Isshin Sushi Koyo," has been the head chef here. The menu consists of an Omakase course only. 1. Cold Chawanmushi with Edamame Made with Miyazaki edamame and local chicken eggs, topped with homemade caviar. 2. Cold Somen with Steamed Abalone Abalone from Genkai-nada, garnished with green onion. 3. White Sesame Tofu with Mango from Miyazaki Drizzled with yuzu peel. 4. Fried Tiger Fish Served with a sauce made from soft-shelled turtle broth, with thinly sliced Miyazaki ginger and bell pepper underneath. 5. Flounder Seasoned with salt and Hebesu. 6. Shako (Mantis Shrimp) Seasoned with salt and yuzu peel. 7. Toro (Fatty Tuna) from Shiogama Freshly frozen tuna sourced from a local fish market, served with egg yolk soy sauce made from Miyazaki chicken eggs. 8. Eel Pressed Sushi from Miyazaki Made with rice cooked with new burdock and Nobeoka menma. 9. Moromizuna (Japanese Greens) 10. Thin Omelet Tied with Mitsuba (Japanese wild parsley). 11. Horse Mackerel Garnished with green onion. 12. Purple Sea Urchin from Kumamoto Prefecture 13. Miso Soup 14. Anago (Conger Eel) Seasoned with salt. 15. Kiss (Whiting) (additional) 16. Mirugai (Geoduck) from Genkai-nada (additional) 17. Shinko (Baby Horse Mackerel) from Amakusa (additional) 18. O-Toro (Extra Fatty Tuna) from Shiogama (additional) Seasoned with salt. 19. Kuruma Ebi (Tiger Prawn) (additional) 20. Ikura (Salmon Roe) (additional) 21. Chutoro (Medium Fatty Tuna) from Shiogama (additional) Served with egg yolk soy sauce. Everything from start to finish was delicious once again. Less

I was taken to this sushi restaurant, part of the famous "Isshin Sushi Koyo" group.As I glanced through the reviews, my expectations kept rising, and I was not disappointed. The atmosphere and service were exceptional, making it incredibly comfortable, and I felt satisfied even before the meal began.Every dish was impressive, featuring many local ingredients from Miyazaki, providing a truly unique experience.Unlike other sushi restaurants, the selection of shochu was extensive, which added to the enjoyment. I usually don’t drink much, but my perception of shochu completely changed.The prices were surprisingly reasonable, significantly lower than I had anticipated, leading to an incredible level of satisfaction.I find myself wanting to return to Miyazaki again soon just for this place. Less