Sushi Gyoten @ Chuo-ku, Fukuoka City ~ The 132.8kg salted barrel tuna caught in late January suffered from heart failure, and I wasn't sure how long the aftermath would last, so it has been six months since my last visit. My cardiologist recently mentioned that my heart has recovered 80%, and as someone whose job revolves around eating, I plan to take it easy and not push myself too hard. Last year's study notes on Shiratsuyu mentioned a typhoon passing from the south and heading north. Typhoon season is here. Today, despite the rough seas making it difficult to gather fish, I am very interested in seeing what kind of fish will be served on such challenging days in a high-end restaurant where I assist. This year, I was able to visit at a good time. The meal started with Fukui's mekabu seaweed with Kochi's myoga garnish. It had a crunchy texture and a pleasant acidity. Next up was the 132.8kg salted barrel tuna. The chef cut the shari inside the counter, and a pleasant vinegar aroma filled the air. The timing has changed to allow for a delicate taste of the tuna without any roughness. The season's impressive belly meat was placed in front of me. First, the fatty tuna belly, with an even more upgraded shari. It was incredibly soft but didn't fall apart, and the large grains of rice disappeared with each bite alongside the tuna. The adjacent sushi lover's father also praised the shari. The clean fat of the tuna spread with a refreshing acidity. Next, a medium fatty tuna that had a powerful impact. The iron aftertaste lingers at the end. In front of me were fluffy fins lined up. Excuse me, it's a piece of fresh herring. It had a slightly salty taste, and the skin was soft and fluffy. It truly is a refreshing herring. The shirako was incredibly dehydrated and fluffy. The chef at the tempura restaurant was surprised last time. The herring roe from Nemuro. At first glance, the fat seems intense, but the balance between the shari and the quality of the fat is what makes it so delicious. The flow of fresh herring, shirako, and herring is excellent. The pickled lean tuna. The acidity is truly amazing. This concludes the first act. The curtain opens, and tsukune rice is served. The second act starts with the high-voltage sea urchin from Amakusa Ryuhoku. The sweet and lingering sea urchin was exceptional. The shari felt firm. The distinctive feature of the excellent sea urchin from Kyushu is its lingering aftertaste. I remember the head chef at Nomura in Kagoshima warning not to drink too much alcohol while the aftertaste lingers. The new squid, you can tell the texture just by looking at it. You can taste the crunchy texture of the new squid. The essence of the new squid is enjoyable. The new squid's legs are provided with the claw. The texture of the legs and the claw is excellent. The bonito marinated in miso. Steamed sushi of saury. The fatty shrimp is served without searing the skin. It has a good melting fat. New ikura bowl. Simmered conger eel. Gelatinous conger eel from Tsushima. The claw is still excellent. Fluffy, creamy, crunchy, delicious. A 420g nori roll with 10 pieces of minced toro topped with scallions is amazing. Tamago-yaki with scallops. Sushi Gyoten 1-2-12 Hirao, Chuo-ku, Fukuoka City, Fukuoka 810-0014 Phone: 092-521-2200

I enjoyed a delightful experience at Gotei Sushi. I started off with a highball to quench my thirst, accompanied by a refreshing vinegar-marinated mozuku seaweed and edamame. The grilled sa wara melted in my mouth, releasing a deliciously smoky flavor. I continued my meal with a selection of Japanese sake, including Nanada, Sawano Hana, and Toyo Bijin. The grilled corn was exceptionally sweet, a true highlight of the season. The skilled chefs showcased their expertise with dishes like the maguro nigiri and a variety of other sushi selections. The seared mana gatsuo on gunkan sushi was a delightful surprise, offering a combination of hot fish, vinegared rice, and seaweed. The toro topped with ikura and wrapped in seaweed was a decadent treat. The grilled shrimp was perfectly cooked and generously sized, with a fantastic aroma and flavor. The anago practically melted in my mouth, and the simmered geso was incredibly flavorful. I finished off my meal with a satisfying serving of tamagoyaki. Overall, I truly savored the culinary performance at Gotei Sushi, a masterful blend of skill and knowledge.

Hmm. The tuna here lacks acidity, umami, and fattiness. It's quite underwhelming for summer. The color is also not good. The vinegar on the sashimi seems to be applied by a woman in her early 20s, making it dull and mushy. It seems like they have little experience with Japanese cuisine, as the quality of the dishes is low. I had high expectations, but I'm left with mixed feelings. It seems like the chef, like at Edo Sushi, has lost focus due to opening other branches, leading to a decline in quality. I wonder if it was delicious in the past.

The tuna was very delicious. The sushi was made with carefully selected high-quality ingredients. Although the prices are on the higher side, including the cost of traveling to Fukuoka, it is worth visiting this restaurant at least once. The July menu included Edamame from Atami, Okra with vinegar, Otoro (fatty tuna), Chutoro (medium fatty tuna), Akami (lean tuna), Hamaguri (clam), Squid, Horse Mackerel, Surf Clam, Herring roe, Corn with grated yam, Uni (sea urchin), Managatsuo (Japanese butterfish), Blackthroat seaperch, Goldeneye snapper, Ishikagegai (surf clam), Flounder, Egg, Kiss (young sardine), Shrimp, Abalone, Conger eel, and Tamago (sweet egg omelette).

I visited a difficult-to-book restaurant in Yakuin for the first time. They serve sushi called "Ryu no Hitomi" using quality rice. The lively and entertaining service by Gyoten-san made the experience enjoyable. The dishes I had that day included: Ibusuki edamame, Mozuku and Maru okra vinegar salad, Otoro, Chutoro, Akami, Kohada, Harusame clam, Shirauo, Aji, Negitoro, Baikara corn with grated yam rice, Uni from Amakusa, Managatsuo, Nodoguro, Kinmedai, Ishigaki shellfish, Owan with big clam, Kiss, Kuruma shrimp, Abalone, Anago.

I finally visited this restaurant that I've been wanting to go to! Even though it was lunchtime, I enjoyed plenty of drinks and left completely satisfied. The highlight was the fresh red sea urchin that was just in season - it was the best sea urchin I've ever had! I also savored the excellent tuna, the fluffy Kasugo that had been aged for 17 days, and the perfectly grilled miso-marinated Manakatsuo. The prices were the highest I've ever paid at a sushi restaurant, but it was worth it for a 3-star Michelin restaurant. I've already made a reservation for next year - I'll definitely be back!

From Fukuoka/Yakuin Station, it's about a 5-minute walk to "Sushi Gyoten." <Today's Menu> Edamame (Yufuin) Mozuku Seaweed (Shirakami Mountains) Myoga Okra Mochi Tororo Hanaho Shiso Ichimi Da Toro Chu Toro Akami Kohada Akami-zuke Kasugo Aoriika Aji Saury Katsuo (Akashi) Karei Isaki Suzuki Kanpachi White Chocolate Corn (Oita) Kuruma Ebi Abalone Tairagai Uni (Rishiri) Steamed Anago Toro Taku Hand Rolls Caviar Boiled Egg Pickled Ginger Tamagoyaki. Today was another delicious and enjoyable time. Unfortunately, this year's seat is now over for me... Looking forward to next year already!

Why is the tuna here so delicious? Without a doubt, the tuna here is the most delicious. I was so impressed this time, it was my second visit so I was able to relax and focus on the sushi, even though it usually takes about 3 hours for the course. The chef was on fire that day! His talk was interesting and the service was amazing. He is a bit strict but I respect that. I found a bone in the golden eye snapper this time and discreetly removed it, but he noticed and made me another one. Amazing! The grilled beltfish is really delicious, I thought the same thing before. The salt they use is a special high-quality salt with a strong mineral taste. The combination of delicious salt and beltfish is the best. There weren't many shellfish dishes that day, but the abalone was so good when it came out. Inari sushi was juicy and delicious, which was a nice surprise. It is a bit expensive, but the unique flavor of the tuna here is unparalleled. From fatty tuna to lean tuna, marinated tuna, they serve it all. The rice here is not sweetened with sugar, it has a firm texture and a salty taste that perfectly complements the toppings. The harmony between the toppings and rice here is truly impressive. Thank you for a wonderful time.

First visit. As soon as I was guided inside, the atmosphere at the counter made it clear that this place must be delicious. It started with a vinegar dish, then straight into tuna sushi. Otoro, Chutoro, medium fatty tuna, marinated tuna, a gradient of tuna. Wow, this is so delicious! After that, a total of 20 pieces of unbelievably delicious sushi. I finally understood why this place is so popular. The taste was out of this world. Honestly, it was the best sushi I've ever had.

When thinking about sushi I want to eat before I die, the first thing that comes to mind is Kyomachi. Kyomachi's sushi has an explosively delicious taste that appeals to your instincts. Especially when it comes to tuna, it's like no other. It doesn't taste like typical tuna, but something completely different that is incredibly delicious. When it enters your mouth, a fragrant aroma escapes through your nose. As you savor it on your tongue, you can feel the high-quality tuna fat. Personally, I also think sea urchin ranks up there with tuna in terms of deliciousness. Again, it's hard to describe, but there's a nutty richness to it. All I can say is that it's delicious. I have been to several famous sushi restaurants in Fukuoka, but if I had to choose one to eat every day, it would be Kyomachi. And if I had to eat at one place before I die, it would be Kyomachi. It may be difficult to make a reservation, but I highly recommend trying to go. Thank you for the wonderful meal.

#Sushi Gyoten's top chef's nigiri stole my heart 😂 It was seriously delicious. The chef could tell how much we could eat just by looking at our throats, and his talk was amazing, it felt like watching a show. Ah, beautiful ✨ It was a happy time. Thank you for the feast! #Gourmet #FukuokaGourmet #YakuinGourmet #BClassGourmet #FoodTour #Foodstagram #HardToReserveRestaurant #HungryDiary #Sushi

I finally visited Sushikotei, a highly sought-after sushi restaurant in Fukuoka that has been awarded three Michelin stars. It was one of the two restaurants in Fukuoka to receive this prestigious award. Thanks to a friend's invitation, I was able to make a reservation and experience the chef's dedication to sushi-making. The chef pays meticulous attention to every detail, from preparing the ingredients to maintaining the perfect temperature. Each piece of sushi I tried was truly exceptional, and it had been a while since I had been so impressed by sushi. I can't wait to make a reservation for next year.

Gyoten's tuna is amazing. The meal starts with a tuna dish and ends with a toro sushi roll. It's incredible. The structure of the meal is such that you become intrigued in the first dish, enjoy it in the second, and are convinced by the third, leading up to the final tuna dish. Gyoten is a tuna entertainer, stimulating your brain with each dish. The excitement of not knowing what will come next is thrilling. The uni sushi served that day was made from Amakusa's purple sea urchin, and it was delicious. The event had two starting times, at 6:00 PM and 7:00 PM, with a second session as well, making it quite lively. Even though I started at 6:00 PM, I ended up following a similar flow as those who started at 7:00 PM, and the lively talk continued for a three-hour course. It was a luxurious experience, with spoonfuls of broth and a display of salt in between. It felt like traveling to Gyoten's world.

Total bill: 60,632 yen. Stayed for about 3 hours this time. They only serve high-quality items, so the number of servings changes each time. Both the sushi rice and the toppings were excellent. The steamed anago (conger eel) was the champion this time, so fluffy. The lean part of the bluefin tuna was superb. The finish of the gizzard shad was also excellent.

The sushi at Gyoten is always amazing whenever I visit. Lately, it seems like they have increased the number of nigiri they serve. Looking forward to my next visit! The menu included tuna, squid, small fin red snapper, managatsuo, miso-marinated mozuku seaweed, horse mackerel, shirako, Hagi's Mimishima sea urchin, squid with grated yam, sliced sardine, ishidai, squid with egg sac, sawara, and tamago. #Gyoten #sushi #Yakuin #Fukuoka #YakuinGourmet #YakuinLunch #FukuokaGourmet #Michelin3Stars #sushi #MichelinThreeStars #FukuokaLunch #HakataGourmet #HakataLunch #TenjinLunch #TenjinGourmet #YakuinGourmet

Sushi is undeniably delicious, but what makes this place truly special is the chef's engaging conversation skills and impressive variety of dishes. We enjoyed rare sake and lively conversations, making it a very enjoyable time. Looking forward to coming back next year!

It was great to hear about the experiences with Mr. Gyoten and Mr. Komaeda and the stories from Tokyo. The taste was as amazing as always. The new signboard features dishes such as shark flounder, grilled with miso sauce, tuna fin, Haruko flounder, raw octopus, exposed white roe, salmon roe, pearl shell, grated yam, horse mackerel, bonito, curved child green onion, toro sea urchin, conger eel, and egg. #Sushi Gyoten #Gyoten #Sushi #Edomae Sushi #Hard-to-reserve restaurant #Fukuoka #Yakuin #Yakuin Gourmet #Yakuin Lunch #Tokyo Gourmet #Food blog 4+ #Food blog silver #Michelin 3 stars #gyoten #sushi #yakuin

Delicious! Really delicious! The tuna was the best I've ever had. It was my first time visiting, so I didn't think about the price while I was eating, but delicious food is delicious regardless of the price. I definitely want to go again, so I made a reservation for next time, but it's quite far in the future. It seems like a lot of people want to eat there. I'm already looking forward to the next time I can go.

A super famous sushi restaurant in Hakata where you can find top-notch sushi. It's definitely worth a visit to Hakata. The tuna is incredibly delicious here. The order of serving and the amount of rice are just right. The sushi crafted by the owner from a scientific perspective is truly unique and can only be tasted here. The prices are a bit high, but that's understandable in this day and age. I was so satisfied that I even made a rare reservation for my next visit.

I came to Fukuoka. It's worth coming here just for the Michelin three-star sushi restaurant, Gyoten. It starts with 6 pieces of tuna sushi. They sing songs starting from the chorus, which is unique. The abundance of red sea urchin is outstanding, and all the sea urchin is incredibly delicious. The head chef, who is a material cuisine enthusiast, digs deep into the ingredients. He joyfully shares stories, and I definitely want to come back to this restaurant. It was so delicious. #Gyoten #MichelinThreeStars #michelinfukuoka #DifficultToReserve #FukuokaGourmet #FukuokaEats

Visited the regular sushi restaurant "Sushi Gyoten" today. It's about a 30-minute taxi ride from Fukuoka Airport, about a 15-minute taxi ride from Hakata Station, and a 3-minute walk from Yakuin Station. Today's menu included: - Sakana Mame (Niigata) - Iwamozuku (Fukui) - Unnan Baiyakumaru Okra Wasabi - Otoro - Toro - Steamed sushi of sawara (Akashi) Ginger Wasabi - Kohada (Amakusa) - Chutoro - Toro close to Akami - Red sea urchin (Rumoi) - Kasugo - Aji - Grilled Maiko Yamaimo? - Tuna belly skin Green onion Wasabi - Ara soup Nameko Green onion - Mini ikura bowl Nori Wasabi sprinkle Yellow yuzu - Kamasu - Saba with large leaves - Shrimp - Anago seaweed roll - Shrimp head and tail - Tamagoyaki. Oh, it was delicious! The four types of tuna that came out first melted in my mouth. Looking forward to visiting this restaurant again next year.