When I go to Kokura, I always go to Tenjushi Kyomachi store, but sometimes I thought, "Let's try Sushi Tsubasa!" and came here. It's been a long time, maybe about 5 years. The owner, Mr. Koudan, is a disciple of Mr. Morita. It's a legitimate lineage of "Tenjushi". And I'm happy that they serve alcohol here. From squid with decorative knife cuts to familiar Edo-style toppings like Kohada, Tai, and Hirame. The fruit juice at the end is also delicious and I love it! I have to come here occasionally as well.

◯Daytime omakase 22,000 yen ・I finally visited a sushi restaurant that would be among the top in Kitakyushu's Sanbon-finger area, located on the second floor of a mixed-use building that may be a bit hard to find ・The beautiful white counter and the warm, rustic atmosphere quickly draw you in ・Since I had to drive later, I toasted with a non-alcoholic sparkling drink ・Even without alcohol, the various appetizers were delicious (seared nodoguro sushi, octopus and mozuku seaweed, ikura chawanmushi, mehikari) ・Especially the chawanmushi was covered in a layer of ikura, which you mix and eat ・The first sushi piece had a decorative knife cut into it, starting with the delicious squid and even had two pieces of tuna, finishing with sweet pear juice ・The refreshing flavor of kabosu and the perfect balance of shari spread deliciousness throughout the mouth ・The refreshing kabosu and firm white sea bream, along with the luxurious Aoshima uni, were particularly delicious memories

Sushi restaurant located along the Fish Town Ginza arcade street in front of Kokura station in Kitakyushu City. The restaurant has a unique design with a Japanese-style building inside a building, providing shelter from the rain as you walk from the station. You can reach the restaurant within walking distance from the station, taking the elevator to the second floor of the building. The interior is luxurious, with the chef mainly handling the sushi and the hostess providing service. The lunch course starts at 12:00 and 13:00, with a variety of dishes served. The sushi is impressive, with a selection of toppings and ingredients that show creativity and skill. The restaurant showcases the high potential of Kokura, with a great selection of drinks, including sake. I look forward to exploring more sushi restaurants in the Kokura area on my next visit to Kyushu.

I had the chef's choice course at night. The flavors were so enjoyable that I could truly experience it with all five senses - taste, sight, and even smell. The sake served with the course was delicious, and the sake cups showed great attention to detail.

My spouse and I visited this restaurant. We started with appetizers, followed by octopus, crab, turban shell, and chawanmushi. The anago sushi was particularly impressive. The dishes were perfect for pairing with alcohol. Then we moved on to nigiri sushi, and the chef's meticulous work was evident in every piece. The two hours flew by, and we had the best lunch experience. When it came time to pay, we found the drink prices to be reasonable for a high-end establishment. I highly recommend the anago sushi here.

Sushi Tsubasa was my first visit for lunch. The head chef, Koudan, is from "Morita" and the head chef of "Morita" is from "Tensushi." So, Koudan is a grand disciple of "Tensushi." The sushi presentation and combinations reminded me of "Tensushi" in some ways. There were also unique touches from Koudan, and the sea bream and pickled thousand sheets sushi I had that day was the personal MVP. It was a surprising combination at first, but the delicate texture of the sea bream and the sweetness and texture of the pickled thousand sheets sushi matched perfectly. I couldn't help but have seconds. The prices are reasonable, and it's easy to make a reservation, so it's good for regular use. I will visit again if I have the chance. Thank you for the meal.

There are many famous restaurants in Kitakyushu City. First, the tuna red meat pickled in soy sauce from Iki, Nagasaki Prefecture, served with yuba sauce, will capture your heart. The chawanmushi with homemade squid ink is also excellent. The eel from Oita has a slightly firm texture. The squid nigiri at the beginning of the meal is amazing, using only rice vinegar. The blackthroat seaperch nigiri was the best I've ever had, with a sharp edge and no dullness. Overall, the omakase sushi course for 22,000 yen is worth it.

Yuba tofu with purple sea urchin, scallop and grilled eggplant sauce, sea bream, steamed egg custard with crab innards and kettle-cooked whitebait, octopus from the Kanmon Strait, grilled young yellowtail, red squid, blowfish, golden eye snapper, blackthroat seaperch, marinated fish, spotted shrimp, horse mackerel, red sea urchin from Hagi, miso soup with pickled turnip, shrimp head, conger eel, fatty tuna and smoked herring roe, egg, watermelon juice.

In Kitakyushu, I revisited my partner's favorite restaurant after a long time. My partner's priorities are 1) delicious food more than the price, 2) not feeling tense, and 3) not too long of a course meal time, and this place hit the mark perfectly. I made a reservation for the ¥22,000 omakase course through Pocket Concierge. The meal included dishes like tofu skin with sea urchin, clam with salt, sashimi of flatfish with salted kelp, herb-fried belt fish from Kajitani Farm, steamed new onion with clam soup and kudzu sauce, octopus with daikon, seaweed noodles with tomato, shrimp head, fresh cucumber, fish broth, watermelon, sushi with fugu, squid with sea urchin, ark shell, white sea bream, gizzard shad, marinated tuna belly, mackerel, shrimp with red sea urchin, sandfish, red clam, eel, and warabi roll. The restaurant had excellent value for money, a friendly head chef, and a good pace, making it my partner's sweet spot. The cutting of the fish was precise, and the omakase course was refreshing and satisfying. I definitely want to visit this restaurant again. I probably had the best cucumber of the century. Thank you for the delicious meal.

The space exudes a meticulous attention to detail in traditional Japanese architecture. The restaurant uses Chinese Ming-era wired cloisonné and Kutani ware, showcasing a dedication to high-quality tableware. Most of the ingredients are sourced locally from Kyushu. The sushi chef pays special attention to seasoning with citrus and salt before serving, a Kyushu tradition. The day's special, medium fatty tuna from Miya-jima and live sea urchin from Ogawa Shoten, were the highlights. The chef, Mr. Koudan, trained as a French chef before transitioning to sushi, working as the top apprentice at a sushi restaurant in Kokura. He had plans to open a shop in Tokyo but decided to stay in Kyushu due to the superior local ingredients. The presentation of dishes, such as jellies and oil-marinated items, showed creativity. Recently, a Japanese cuisine chef from the former Matsumoto residence joined the team, allowing Mr. Koudan to focus more on sushi. The menu included dishes like abalone with red turnip, oil-marinated mantis shrimp, fugu sushi, white sweetfish with thousand-layer pickle, and more.

I visited Sushi Tsubasa in Kitakyushu. The owner trained at the famous Kyushu restaurant Mori-Ten and uses mostly Kyushu ingredients. As a Kanto resident, I was happy to try so many local fish. The sushi here is distinct from Edo-style, with unique touches like citrus seasoning and decorative knife work. The service was excellent, making me want to return. Here's what I had that day: - Fugu fin sashimi - Rolled sardines - Baby sardine roll - Medium fatty tuna with wasabi jelly - Yellowtail with red turnip - Cod milt chawanmushi - Oyster in oil - Grilled shrimp heads - Seaweed miso soup - Tangerine juice - Nigiri sushi: Fugu, blackthroat seaperch, flounder, bonito, bluefin tuna, shrimp, squid, mackerel, ark shell, shirako, conger eel, fatty tuna, and smoked herring roll with pickled radish and bracken fern.

On Monday (October 24th), I had lunch at Tsubasa-san for the first time in about 3 and a half months. There were many flowers celebrating the 10th anniversary at the entrance. The first drink was sweet potato shochu soda, and then I switched to cold sake. The shochu was Isao Oizumi Su (Sui) from Oyama Sake Brewery in Isa City, Kagoshima Prefecture. For appetizers, there was seared shako (mantis shrimp) with salted kelp, sashimi of sea bream wrapped in salted kelp, and sashimi of seared mackerel with onion sauce. The cold sake was Hagi no Tsuyu Junmai Daiginjo Etude, an unfiltered sake from Shiga Prefecture. For the next course, there was a vinegar dish of gizzard shad and seaweed, scallop fry topped with shaved boiled chestnuts, and chawanmushi (savory egg custard) with matsutake mushroom sauce. The sushi featured squid with sea urchin and kinome (Japanese pepper leaf) on top, as well as salted salmon roe. The cold sake was Jokigen Junmai Sake Yamadanishiki, a sake from Yamagata Prefecture. The dishes included seared pufferfish, white croaker, and octopus marinated in vinegar, as well as Hachinohe shrimp. The final course was a soup with nameko mushrooms and rolled omelet. The meal ended with juice made from Hita pears. It was a delightful meal. I will head back home on the Shinkansen feeling pleasantly tipsy.

Upon entering the second floor of a building in the city of Kokura, you are greeted by a high-class and clean toilet. The customer service is top-notch and polite, although the cost may be slightly high (subjective). The volume of the experience is just right. The atmosphere feels like a hidden gem in the midst of the city. The approach to the place includes a low table and another sliding door leading to a counter space where the owner warmly welcomes you. The owner's voice is delightful and makes the experience even better. The service is understated yet thoughtful, making it a comfortable and enjoyable place to be. I always end up drinking more than I planned, but it's worth it. Another satisfying visit - now off to a bar for some ramen!

When staying in Kokura, the highlight is definitely Kokuramai Sushi. This time, I made a reservation at Sushi Tsubasa, a sushi restaurant that follows the tradition of "Tensushi". The restaurant has a traditional Japanese tea house atmosphere with a head chef, a hostess, and two apprentices. The dinner course for the evening consisted of 7 appetizers, 13 types of sushi, tamagoyaki (egg omelette), soup, and dessert. Appetizers: 1) Naga-imo somen (long yam noodles) with Mozuku seaweed vinegar 2) Octopus from the Kanmon Straits 3) Red snapper and red sea urchin from Yasuhara 4) Abalone 5) Steamed egg custard with snow crab 6) Medium fatty tuna 7) Shellfish Sushi and others: 8) Medium fatty tuna 9) Shinko (baby gizzard shad) 10) Squid 11) Red snapper 12) Nodoguro (blackthroat seaperch) with simmered sansho pepper sauce 13) Saury 14) Marinated tuna 15) Fatty tuna 16) Horse mackerel 17) Spot prawn 18) Golden eye snapper 19) Conger eel (from Tsushima) Others: 20) Soup 21) Negitoro (minced fatty tuna with green onions) 22) Summer vegetable roll 23) Tamagoyaki 24) Watermelon juice Drinks: Draft beer, Chablis (white wine), Sake (Shirakawago), Sake (Aiyama), Tenka, and others. Regarding the sushi, the squid had a delicate sweetness and was beautifully presented with decorative knife cuts reminiscent of Tensushi. Personally, I found the saury sushi, which is not commonly seen in Edomae sushi, to be particularly delicious. The appearance was elegant and the flavor was subtly rich. Overall, I enjoyed the high quality sushi from the Mori-Teda lineage!

It was delicious, truly. The chef was enjoyable and provided a wonderful time. The sushi was excellent, and the work was meticulous. The rice was well seasoned and at a good temperature. The service was very skilled and enjoyable. In addition, the shrimp, inari, nodoguro, cold corn soup, conger eel, soup, and sand liver were all incredibly delicious. The balance between the nori and the sushi was perfect, creating a synergistic effect. Thank you for the wonderful meal.

A shop in Kokura, Kitakyushu, Fukuoka. Selected as one of the top 100 sushi restaurants in Tabelog in 2021 and 2022 ✨ Winner of the Tabelog Award Bronze in 2019 and 2020 ✨ I visited this difficult-to-reserve restaurant for lunch. They only offer an omakase course for 22,000 yen for both lunch and dinner. There are only 8 seats at the counter. The sushi made by Mr. Koutan Tsubasa was all delicious, and I ended up drinking 5 beers even though it was lunchtime (lol). It's a shop in my hometown, so I definitely want to visit again (*'▽'*). It's not Edomae, it's Kokura-mae ✨ Below are the dishes I had: - Silk mozuku and Delaware from the Kanmon Strait - Octopus from the Kanmon Strait - Sweet snapper - Tairagi clam with grilled eggplant sauce and sea urchin from Hagi, Yamaguchi - Steamed egg custard with kettle-boiled whitebait and okra - Me-hikari (a type of fish) - Tairagi clam skirt with kelp sauce - Ayu fish pate - Nodoguro (blackthroat seaperch) sushi - Sawara (Spanish mackerel) - Squid - Flounder marinated in kelp - Golden eye snapper - Marinated tuna - Oma Chu Toro (fatty tuna from Oma) - Bonito - Boiled shrimp - Shrimp head - Horse mackerel - Uni (sea urchin) from Yasuoka, Shimonoseki - Junmai (pure) dashi with seasonal vegetables - Conger eel - Smoked bonito and fatty tuna hand-rolled sushi - Tamagoyaki (Japanese rolled omelette) - Watermelon juice - 5 beers Thank you for reading until the end. If you like, please "save the restaurant" and give it a "like"! If you leave a comment, I will reply. I am not a gourmet, so I cannot write a professional review, but I hope this can be somewhat helpful. ▽ I also update Instagram. HIDE GOURMAND【@hide06_21】

I finally got a reservation at a sushi restaurant in Kokura, Kitakyushu, which is said to be difficult to book. The restaurant is called "Sushi Tsubaki," and it is located about an 8-minute walk from Kokura Station. The head chef of "Sushi Tsubaki" trained for 8 years at the famous Kokura restaurant "Morita" before opening his own restaurant in 2012. The atmosphere inside the restaurant is calm and elegant, providing a warm and inviting space to enjoy a refined dining experience. Visit Date: July 17, 2022 [Omakase Course] - Mozuku seaweed - Seedless grape-infused octopus wasabi nodoguro sushi with real sansho pepper sauce - Skinless spear squid - Uni and flying fish roe - Halibut with chili pepper and mizuna in soy sauce - Sweet sea bream with seared skin - Fresh lightly salted sand lance with yuzu pepper - Red meat tuna with marinated in Kyushu soy sauce - Bonito with ginger condiment - Steamed shrimp - Half-cooked sardine with ginger - Asatsuki with sudachi - Grilled scallop with yuzu pepper - Nori-wrapped conger eel - Toro taku with smoked pickled radish - Egg soup My personal favorite of the day was the sand lance! It was so fresh and delicious. The nodoguro with sansho pepper sauce had a perfect balance of flavors. It was interesting to see the use of condiments like yuzu pepper and chili pepper. The chef didn't talk much and seemed focused on his work, so there wasn't much of a conversational atmosphere, but that was okay. The lunch course was quite filling and satisfying. Thank you for the meal! Thank you for reading until the end. Please consider saving, liking, and following for more reviews. I'm still new to writing reviews, so please be kind with your feedback. I will reply to comments as well. Please also follow me on Instagram (@eri.ogawa1102).

On the third day in Fukuoka, for lunch on Monday, I visited Sushi Tsubasa for the first time in 1 year and 4 months. In the waiting area, there was a birthday celebration flower from Ten Sushi's Tenno-san. I entered at 12 o'clock, and although all the seats at the counter were set up, I was told to sit wherever I liked. After exchanging greetings, I sat in the middle. Today, there will be a private reservation starting from 2 pm. Now, for the first drink, I had a soda with sweet potato shochu Tsuru Mugi Genji. The dishes included cold grated corn soup from Wakamatsu of Kunitoshi Brewery in Kirishima, Kagoshima, octopus from the Kanmon Strait with wasabi, and muscular octopus. There was also salted kombu and wasabi on the flounder, asari clams and Uni from Shimonoseki Anoka with tomato jelly, and tempura of sazae. The cold sake was Katsukoma Junmai from Seiryu Sake Brewery in Takayama, Toyama. There was also a dish of chirashi with whitebait and aosa seaweed, and a dish of grilled escolar belly. The cold sake was Hagi no Tsuyu 270th Anniversary Special Junmai Daiginjo from Fukui Yahira Shoten in Takashima, Shiga. The sushi included squid, ark shell, amberjack, and seared nodoguro with real mountain pepper. The cold sake was Wataya Junmai Ginjo Awa Yamada Nishiki 55 from Kuro Ryu Sake Brewery in Nagaoka, Fukui. There was also a dish of small red sea bream, bonito from the Unzen Bay, tuna, scad, and shrimp. The cold sake was Kuro Ryu Junmai Daiginjo from Kuro Ryu Sake Brewery in Echizen-cho, Fukui. There was also a dish of Thai shellfish simmered in soy sauce, boiled clams, and conger eel. The cold sake was Keiryu Junmai Daiginjo from Endo Sake Brewery in Suzaka, Nagano. There was also a hand roll of torotaku, a soup, and appetizers like grilled shrimp head and tamagoyaki. I ended the meal with watermelon juice. It was a delightful meal. I boarded the Shinkansen feeling a bit tipsy.

This day was used for entertaining guests. The start was still a bit chaotic, with 2 out of 4 groups being accompanied by grandfathers and granddaughters due to the location. The operation was handled by the female owner and two apprentices, making it a team of four. It must have been quite difficult to provide service while considering each person's eating habits, unlike a simultaneous start. The owner, who is casual, serious, and funny, was still doing well. The customers who often make puns were very pleased and enjoyed themselves. The dishes we had on this day were as follows: - Sushi: ○ - Sushi other than sushi: ● - Sake: △ - Corn surinagashi: The sweetness of the corn can be felt at the back of the tongue. - Octopus from Kanmon: Quite chewy and to my liking. - Red snapper: Instantly marinated in kombu, the owner's specialty. - Kanamaki: A good match for sake. - Conger eel soaked in oil. - Scallop with jelly made from soy milk and red sea urchin. - Kamaage shirasu and okra: A parade of appetizers that make you feel the season. They all have a gentle taste but go well with sake. - Shime harizuru: Pure. - Squid's ears. - White sweetfish. - Blackthroat seaperch. - Sugiisami. - Sandfish. - Kiss. - Medium fatty tuna. - Skin. - Prawn. - Horse mackerel. - Clam (additional). - Red snapper. - Junsaio soup. - Watermelon juice.

I'm working in Kokura. I went to the sushi restaurant that Amano-san recommended at "Tensushi" before. Wow... it's delicious... really delicious. It's kind of understated. But the flavor is packed. The sushi here is different from Tokyo's. I don't know how, but it is. The interior is also amazing. I love it. If this place were in Osaka, it would definitely be in heavy rotation. They served minced firefly squid mixed with sea urchin. Fried abalone with abalone liver sauce. Shrimp claws in a battleship sushi!

The second stop was at Sushi Tsubasa, which I had made a reservation for in advance. I went with my family. The meal started with Mozuku seaweed and octopus from the Kanmon Straits, and each piece of sushi was made with local ingredients and had a special touch. The rice portions were on the smaller side. One standout dish was the Nodoguro sushi topped with Senmai-zuke. The Sand Borer sushi was also delicious. The pacing of the meal was good, taking about 90 minutes. Thank you for the wonderful meal.