I visited Kikuzushi in Kasuga City. The restaurant is located about a 12-minute walk from JR Onojo Station West Exit, in a residential area. Established in 1980, Kikuzushi is now run by the second generation, Yosuke Seguchi, since 2012. Due to the multiple cancellations during the pandemic, it had been 1 year and 9 months since my last visit. I apologize for the inconvenience caused by the cancellations. I visited during the daytime session, which now has 2 rotations compared to the previous 1 rotation, as the evening session has been reduced to 1 rotation due to the pandemic. This time, I enjoyed the omakase course starting at 2 pm. Here is what I had: Appetizers: 1. Conger eel from Ube, lightly boiled and served with a plum soy sauce. The eel was tender and flavorful. 2. Yellowtail from Goto, served with wasabi, salt, and soy sauce. The crispy skin and rich flavor of the fish were exceptional. 3. Ankimo from Yoichi, a smooth and delicious liver dish. 4. Young corn from Kurume, deep-fried and seasoned with soy sauce, wrapped in seaweed. 5. Uni chawanmushi with Murasaki Uni from Yoichi, served cold. 6. Grilled turban shell from the shell, tender and sweet. 7. Grilled beltfish from Kobushi, fluffy and flavorful. 8. Grilled cherry salmon with hairy crab sauce, a delightful combination. Sushi: 1. Red sea bream, seasoned with soy sauce and salt. 2. Gizzard shad, marinated and served cold. 3. Horse mackerel, marinated in ginger soy sauce. 4. Bigfin reef squid, fresh and flavorful. Each piece of sushi was delicious, with unique flavors and textures that showcased the freshness and quality of the ingredients.

I revisited this restaurant since last year. We had 7 small dishes, chawanmushi, 1 soup dish, 10 pieces of sushi, and 2 rolls. The Japanese cuisine here is truly overwhelming in its craftsmanship. I can't imagine how much time and effort goes into the preparation. I especially love the sea urchin here ⭐️ Unfortunately, the uni crumbled on my hand so I couldn't take a photo, but I had red sea urchin. I definitely want to go back to this restaurant if I can get a reservation. ✨

Kikuzushi, which I hadn't visited in six months, was a delight to return to. Mr. Seguchi's skilled appetizers and sushi are exactly what I look for in an ideal dining experience. That's why I keep coming back without having to make a reservation. I envy those who live nearby. I was so engrossed in the sushi that I even forgot to take photos. The summer sushi in Kyushu is truly delicious compared to Tokyo. Tuna becomes secondary when you're enjoying such a variety of flavors. By the way, the tuna here is from Yamazaki. Today, the appetizers were particularly outstanding. I was amazed by the bonito being deboned right in front of me, the familiar Goto Islands' cuttlefish, the prawns from the Genkai Sea, and the natural carabineros from Hime Beach. Instead of the usual hairy crab, we had carabineros with dashi jelly... The tender steamed abalone was also delicious. The specialty of freshly fried belt fish and seaweed was a delight. The heat released a strong seaweed aroma. The steamed sushi of blackthroat seaperch is a classic, but the more you mix it, the more the fat melts into a wonderful risotto. It tastes even better to me lately. They used to be closer to the entrance... I watched the sushi being made up close. This isn't a modern performance, it's been like this for a long time. The good smell of red vinegar fills the air. The sushi rice cutting and shaping are ideal. It's so melt-in-your-mouth... Today, after finishing everything, I felt great. I couldn't be happier. I just want to go to sleep right now. Kikuzushi does have one flaw! That is, the reservations are made too far in advance, haha. Next time will be after April next year... Even with three turns a day, they keep growing. I have a reservation but the next earliest visit will be after New Year... Last week, when I was eating Chinese food with a friend, we talked about going on a Fukuoka expedition next time. We got really excited and decided on it! By the way, when I asked my daughter the same question, she just ignored me (*_*). Oh well, I tried... I'm so happy because I really wanted sushi lovers to try it. I'm looking forward to the expedition in the New Year and I'm grinning from ear to ear. Without pretending, in a nice atmosphere, just eating delicious sushi. Kikuzushi is the ideal place for me. Thank you for the meal. Maybe, one more visit before the end of the year...

Summer is my favorite season for shinko (young herring) and I was excited to try it for lunch for the first time. When it finally arrived, I was delighted to see three pieces of beautifully presented shinko. It's a delicacy that requires skill to prepare, but it's only available for a short period of time, so this summer's shinko experience may be over after this meal. I also enjoyed other dishes like anago (conger eel) and horse mackerel sushi, which left a lasting impression.

I couldn't get a reservation for dinner, so I reluctantly settled for lunch. The charm of our restaurant, with its sushi-focused menu and unique appetizers, didn't come across. I'll try again in three months when I could finally secure a dinner reservation. The dishes that left an impression were simmered firefly squid, clams, conger eel, and steamed crab.

Thank you for always reading ✨ If you like it, please try bookmarking the shop with the "Save shop" button. A shop located in Kasuga City, Fukuoka Prefecture. I went for a private reservation for 10 people in the daytime on my birthday. The shop has a rating of 4.31 on Tabelog and has won the Tabelog Award Silver for 6 consecutive years from 2018 to 2023. It is also a Michelin Guide Fukuoka 2019 one-star restaurant. They start by making the sushi rice in a large tub, and the aroma of the red vinegar being mixed in the tub builds anticipation. The rice is just right for me, not too hard or too soft, with a subtle red vinegar flavor. The owner, Mr. Seguchi, is a gentle and wonderful person. He trained in Hakata for 10 years and served as a sushi instructor at a 5-star hotel in Monaco before returning to Fukuoka. He is only forty years old and I think he is one of the leading figures in the sushi industry in Japan. Without a doubt, this is one of the top restaurants in western Japan, and I had a wonderful two hours enjoying the meal. The omakase course I had included the following: [List of dishes]. Thank you for reading until the end ✨ If you leave a comment, I will reply to it. I hope this information is helpful for your gourmet experience.

A nationally renowned famous restaurant that everyone knows. It is one of the top 100 restaurants and has won numerous awards such as the Tabelog Awards silver and bronze for several years! I have always wanted to go there, and I was finally able to visit thanks to an acquaintance inviting me! The refined skills were so impressive and cool, showcasing the essence of Japanese cuisine from the appetizers to the main dishes. They use seasonal ingredients and pay attention to the origin of the ingredients in various dishes! I was already very satisfied even before the sushi was served, but the sushi was also amazing!! The chef was smiling throughout, creating a comfortable atmosphere and serving the best dishes. Thank you very much!! It was a restaurant where I truly felt it was worth coming after a long time!! It's hard to get a reservation, but I definitely want to go again! Thank you for the wonderful meal ⭐

I visited this restaurant for the first time with my senior colleague who is a regular customer. It was located in a residential area about a 15-minute walk from Nishitetsu Shirakihara Station, and I was surprised to see the silver signboard. When we arrived a little before our reservation time, we were guided to a private room to wait. Coincidentally, all the customers this time were women. We started the lunch course with a toast with beer. Sashimi, steamed egg custard, and various sushi were served one after another. Everything was delicious and beautifully presented! We also enjoyed some sake halfway through. The Seven Shellfish from Saga Prefecture was particularly to my liking, and I was amazed by the shellfish strings! So delicious! The course cost around 11,000 yen, but I was very satisfied. When I asked to make a reservation for next time, I was told that from now on, the lunch course will be the same as the dinner course, which makes me even more excited for the next visit! Thank you for the wonderful meal!

It's been a while since I last visited, but I have been here multiple times before. The location is a bit tough for out-of-town drinkers, so I had been coming here less frequently. However, I have started a diet that includes no alcohol, so I decided to come back and wait in line again. There are 8 easy-to-park parking spaces in front of the store. ⭐︎Tsubugai vinegar dish⭐︎Isaki⭐︎Conger eel with plum soy sauce⭐︎Deep-fried young corn with seaweed⭐︎Beltfish⭐︎Yoichi purple sea urchin chawanmushi⭐︎Hokki clam⭐︎Deep-fried cherry trout with green seaweed and swimming crab★Squid★Kiss fish★Amadai fish★Yura red clam★Goto horse mackerel★Iki tuna★Konoshiro fish★Simmered clams★Spot prawn★Conger eel★Shrimp roll⭐︎Sake, Nishi Jin, Hakuraku, Hassen, Karakuchi Samurai, Yamagata Masamune, Takaraken (drinking) Very satisfied. Thank you for the meal. Looking forward to the next visit.

It has been about a year since my last visit. Comparing the photos from last year with this visit is interesting, and it reminds me of the importance of recording these memories. The course started with a dish of kisu, which had a soft texture and was incredibly delicious. The quality of the ingredients was evident. The second dish, raw isaki, was also outstanding. Simply seasoned with salt, the richness of the fat and the firmness of the flesh made it incredibly tasty. The third dish was ankimo from Yoichi, rich and full of flavor, perfect with sake. The fourth dish was young corn rolls, made with special young corn that was tender and juicy. The nori at Kikuzushi is always delicious. The fifth dish was uni chawanmushi, also from Yoichi, rich and flavorful, elevating the dish to a higher level. The flavor of the uni was irresistible. The sixth dish was hokki clam from Tomakomai, with a chewy texture and juicy meat, perfectly seasoned. The seventh dish was tachiuo, top quality and impressively delicious. The lack of fishiness and the delicious, high-quality fat were very memorable. The eighth dish, the final one before sushi, was a soup with cherry salmon and hairy crab, with incredibly fatty cherry salmon and a refined hairy crab sauce. The sushi that followed was all top quality and delicious. The sweetfish, kisu, squid and uni, squid tentacles, tuna, gizzard shad, clam, shrimp, fatty tuna, cherry salmon, conger eel, and sakura shrimp roll totaled 12 pieces. The red miso soup with seaweed at the end was a nice finish. The sushi was all delicious, with the kisu as sushi being a fresh and unique experience. The tuna was from Sakata, with a large cut and high-quality fat. The additional fatty tuna was the ultimate in richness. The squid was different in texture and taste when eaten with uni or with tentacles, each highlighting its unique qualities. The conger eel had a crispy skin and a tender flesh, a perfect balance. All the dishes, from the one-pot dishes to the sushi, were of the highest quality and truly delicious, as expected from Kikuzushi. I look forward to my next visit!

I was lucky to get a cancellation and was able to visit. It seems difficult to make a reservation, so it's a good idea to contact them a few months in advance. The start time was 20:30. There were about 10 people at the counter and we all started at the same time. The appetizers before the sushi were also luxurious and plentiful.

Thank you for always viewing my reviews ✨ If you like it, please try bookmarking the restaurant with the "Save Shop" button. This is a restaurant in Kasuga City, Fukuoka Prefecture. I went with 4 people for the first time in the evening session. It has a rating of 4.31 on Tabelog and has won the Tabelog Award Silver for 6 consecutive years from 2018 to 2023 ✨ It is also a one-star Michelin Guide Fukuoka 2019 restaurant ✨ The meal started with the chef making the sushi rice in a large tub. The aroma of the red vinegar being mixed in the tub creates anticipation. The sushi rice is just right, not too hard or too soft, with a hint of red vinegar that I like. The owner, Mr. Seguchi, is a wonderful and gentle person. He trained in Hakata for 10 years and served as a sushi instructor at a 5-star hotel in Monaco before returning to Fukuoka. He is still young at forty and I believe he is one of the leading figures in the sushi industry in Japan. Undoubtedly, this is one of the top restaurants in western Japan, and I thoroughly enjoyed the best 2 hours there. The dishes I had are as follows: [List of dishes] Thank you for reading until the end ✨ If you leave a comment, I will reply to it. I hope this information is helpful for your gourmet experiences. ▽ I also update my Instagram. Hide Gourmand【@hide06_21】

The chef's courses are like art. Each time, I am excited to see what will be created on the blank canvas of my stomach. This time was no exception, and I thoroughly enjoyed it! The chef adjusted the rice to match the toppings, and provided exquisite dishes to pair with the drinks throughout the course. The satisfaction at this price point is beyond words. The food was so delicious that I ended up drinking too much. It was a wonderful meal! Thank you!

I haven't had free time in the evening, so it's been about half a year since my last visit. I arrived 15 minutes early due to train schedules, so I was shown to a private room in the back to wait. The counter area looks clean with partitions for infection prevention. The dishes are delicious as always, and I can see various efforts put into them. They remembered me even though it's been half a year and engaged in conversation. The sushi rice at Kikuzushi is not too sour or hard, making it suitable for everyone. A group of four sitting next to me, who were from Kansai, were ecstatic about the delicious sushi from start to finish. Other than sushi, the other dishes were also great. The highlights were the aged mackerel, the Isaki fish from Goto with a smoky flavor, and the delicate horsehair crab sauce over cherry trout. The sweet sea bream and Sayori fish were also delicious. The squid and sea urchin melted in my mouth, and the vinegar flavor was strong in the skin sushi. The sushi with clam was refreshing, and the whitebait sushi had an amazing umami flavor. The conger eel was subtly sweet, and the hand-rolled cherry shrimp was fragrant with a good balance of rice and shrimp.

Today, I visited a sushi restaurant in Fukuoka, which has been selected as BRONZE in the Tabelog Awards. I managed to secure a reservation for a seat at 2:00 PM through the monthly reservation battle over the phone that starts on the 1st of each month. The 2:00 PM seat seems to offer the same course as the evening. Since I had to drive, I had to resist the temptation of alcohol. The restaurant had a serene atmosphere, and I started at the counter. The head chef personally made sushi rice in a sushi tub by mixing rice cooked in a clay pot with vinegar. The aroma of red vinegar filled the saturated interior of the restaurant. It was already delicious (lol). First, I had some appetizers: - Aged horse mackerel for 3 weeks. - Sweet bream from Nagasaki served with fried scales. - Ankimo from Yoichi, which was incredibly delicious. - Fried bamboo shoots from Kitakyushu, wrapped in seaweed and handed over. - Nodoguro from Tsushima with Kuma River's dried seaweed on top. - Mirugai from Yamaguchi with a vinegar and broth jelly on top. - Appetizer with firefly squid from Toyama and purple sea urchin from Aji Island. - Appetizer with cherry salmon and hairy crab. Hairy crab sauce on top of fried cherry salmon. Then, the nigiri sushi began: - Isaki from Goto Islands. - Sayori from Nagasaki. - Aji from Goto Islands. - Pickled fish from Katsuura, Chiba. - Medium fatty tuna from Shiogama, Miyagi. - Hand-delivered Aoriika and purple sea urchin. - Pickled fish from Katsuura, Chiba. - Medium fatty tuna from Shiogama, Miyagi. - Kohada from Amakusa. - Hand-delivered Asari with seaweed wrap. - Whitefish milt in soup. - Kuruma prawn. - Red miso soup. - Anago. - Toro-taku roll. - Tamagoyaki. It was so delicious! The tuna was from "Yamayuki," and when you think of Yamayuki, you may imagine a shop with vinegary rice, but here, the mild acidity of the rice was well-balanced, and it went perfectly with the toppings other than tuna. The rice was surprisingly delicious. The temperature and the way the sushi was made were excellent, and the sushi sank softly as soon as it was served, showing the great skill of the chef. The variety of toppings added a creative touch to the traditional Edo-style technique. It was my first time having whitefish milt and clams as nigiri sushi! I thoroughly enjoyed the local ingredients from Kyushu. I had a blissful time chatting with the head chef. Thank you for the wonderful meal.

"Kikusushi" Sushi - Onojo, Fukuoka ----------------------- Tabelog Rating: 4.3 Price Range: ¥30,000~ Nearest Station: Onojo Reservation: Difficult Highlights: Tabelog Silver Bronze, Tabelog Top 100 Restaurants Located in a quiet residential area in Kasuga City, Fukuoka, "Kikusushi" is a sushi restaurant housed in a single-family home. Established in 1980, the restaurant is now run by the second-generation owner, Yusuke Seguchi, who has garnered attention from guests both domestically and internationally. Seguchi trained for 10 years at the renowned sushi restaurant "Takatama" in Hakata. He was later invited to the five-star hotel "Metropole Monte-Carlo" in the Principality of Monaco, where he showcased his sushi skills. It is said that he even served sushi in the royal palace alongside Joel Robuchon and Alain Ducasse during the wedding of Prince Albert II of Monaco and Princess Charlene. Upon returning to Japan, Seguchi became the second-generation owner of "Kikusushi" in 2012, offering sushi and appetizers that have evolved to receive high praise. I visited the restaurant with a close friend who is a dentist, and he mentioned that he had been there about 10 years ago when reservations could be made even on the same day or the day before, which is quite different from the current situation where the restaurant is popular and reservations are difficult to secure. Personally, I prefer sushi with a slightly stronger vinegar taste in the rice, so I found it a bit lacking in that aspect. However, this is a matter of personal preference, and those who enjoy sushi with less vinegar in the rice are likely to be impressed. Both my friend and I drove to the restaurant, so we opted for non-alcoholic drinks for a change. I would love to visit again if the opportunity arises. #Kikusushi #Sushi #JapaneseFood #SushiRestaurant #ReservationDifficult #Tabelog #GourmetLovers #Fukuoka #Tenjin #Tokyo #JapaneseCuisine #Orthodontics #Invisalign #Orthogourmet

Near Kasuga Stadium, in a quiet residential area, there is a restaurant that seems out of place. The course starts at 14:00 for 22,000 yen (24,200 yen) and includes dishes such as baby eel, amberjack sashimi, octopus sashimi, and more. The atmosphere is wonderful, and the chef and staff are friendly and lively. The seaweed used is also carefully selected. Overall, it was a fantastic experience, and I made a reservation for the next visit, even though there is a 3-month wait.

The course didn't have any extravagant elements, but I had a great time enjoying high-quality sushi. I had items like sweet shrimp, octopus, throat blackthroat seaperch from Tsushima, hairy crab, anglerfish liver, firefly squid with sea urchin, cherry salmon soup, flounder, Japanese flying squid, scad, barracuda, marinated tuna, fatty tuna, salmon roe, simmered clam, spotted shrimp, sea urchin, red miso soup, conger eel, and bonito.

Squid and butterbur tsukudani, steamed egg custard with this seaweed, spring child buri, simmered kamasu, clam, fugu shirako, mackerel stick sushi, sushi wheel shrimp, purple sea urchin, conger eel, and tamago. This place is truly amazing. You won't get tired of coming back. Today's recommendation is the kamasu. I had seconds.

I visited Kikuzushi for the first time. It is a valuable restaurant with a waiting room, so there is no need to wait outside in bad weather. The staff is lively and the atmosphere is good. The anko (anglerfish liver) from Yoichi that I had that day was very impressive. It was carefully strained and had a hint of sansho pepper as an accent, making it very delicious. The sushi overall was delicious.

Thank you very much for always viewing✨ If you like it, please try bookmarking the restaurant with the "Save Shop" button♪ Located in Kasuga City, Fukuoka Prefecture. A restaurant with a Tabelog rating of 4.30 and has won the Tabelog Award Silver for 6 consecutive years from 2018 to 2023✨ It is also a Michelin Guide Fukuoka 2019 one-star restaurant✨ The experience starts with making the sushi rice in a large bucket after serving the nori. The aroma of the red vinegar being mixed in the bucket builds anticipation♪ The sushi rice is just right, not too firm or too soft, with a hint of red vinegar that I personally like♪ The owner, Mr. Seguchi, is a warm and wonderful person. He trained in Hakata for 10 years and served as a sushi instructor at a 5-star hotel in Monaco before returning to Fukuoka✨ At the age of forty, he is one of the leading figures in the Japanese sushi industry. Undoubtedly, it is one of the top restaurants in western Japan, and I thoroughly enjoyed the best 2 hours there (^-^) The dishes I had are as follows: [Menu items listed] Total bill for 5 beers: 27,400 yen Thank you for reading until the end✨ If you leave a comment, I will reply♪ I hope this information can be helpful for your gourmet experiences. Follow me on Instagram at Hide Gourmand【@hide06_21】