I visited "Edogokoro Yamaboushi" in Nishi Nakasu, Chuo-ku, Fukuoka City. The restaurant is located on the 3rd floor of a building about a 5-minute walk from Tenjin Minami Station Exit 5. It takes about 7 minutes to walk from Nakasu Kawabata Station Exit 1. The owner, who trained at a long-established sushi restaurant in Asakusa, runs this sushi restaurant with his wife, focusing on Edomae sushi. This was my first visit, and I made a reservation for the omakase course. The course included a variety of appetizers and nigiri sushi. On this day, the course included: 1. Cooked Tsubugai: Tsubugai cooked and marinated in its own broth, served cold. The meat was firm with a good bite, and the liver added a delicious flavor. 2. Squid Tentacles, Squid Ears, and Snow Crab Salad: Squid tentacles and ears mixed with snow crab, wasabi, olive oil, and mayonnaise, served chilled. The textures and sweetness of the squid and crab were enjoyable. 3. Nori Salad: A large sheet of nori from Ehime, marinated in sweet vinegar and topped with sesame seeds and perilla leaves. It had a good texture and a gentle sweetness. 4. Fugu Shirako Ponzu Jelly: Fugu Shirako (milt) set with dashi and served cold with green onions. The creamy shirako and ponzu flavor were delicious. 5. Tamagoyaki: A simple yet flavorful rolled omelette served slightly warm. Nigiri Sushi: 1. Kohada: A beautifully crafted piece of Kohada from Yatsushiro, aged for 70 hours. It had a soft texture with a good balance of acidity and sweetness. 2. Hirame: Hirame from Hirado, aged for 3 days with kombu. It had a rich flavor and a slightly chewy texture. 3. Sayori: Sayori from Okayama marinated in kombu saltwater and served with shiso, soy sauce reduction, and lemon. The gentle kombu flavor enhanced the sweetness of the fish. 4. Tako: Tako from Tanoura served two ways - one with sesame and wasabi, and the other with lemon and Uyuni salt. The octopus had a firm texture and a rich flavor. 5. Aori Ika: Aori Ika from Shiga Island, aged for 3 days with uni. It had a soft texture and paired well with the uni. 6. Horse Mackerel: Horse mackerel from Genkai-nada Aoshima, prepared with the same salted kombu method as Sayori.

This is my first time at Edomae Kokoroyama Boushi... The owner is from Asakusa, which is why they named the restaurant "Edo Kokoro"... They serve sushi with a mix of traditional and creative dishes, using aged ingredients. It's a cozy, family-run restaurant with a warm and welcoming atmosphere. You can feel the love and support from the local community.

The head of the Edo locals explained the Edo-style techniques. My knowledge of sushi deepened. It started with firefly squid and whelk. Then quickly moved on to nigiri with flounder, horse mackerel, Japanese jack mackerel, saury, octopus, squid with sea urchin, shrimp, marinated tuna belly, ark shell, abalone, Japanese cockle, chawanmushi, sea urchin, salmon roe, cucumber, and conger eel, with an additional tekka maki, and finished with a yuzu jelly.

You can enjoy authentic Edomae sushi here. The detailed explanations from the owner made the experience even more delicious. The appetizers of shellfish, horse mackerel, ark shell, and octopus were undoubtedly the best I've ever had! The portion size was also satisfying. The price was around 20,000 yen per person.

Fukuoka has one of the legitimate successors of Edo-style sushi, and that is Chef Mayume Shinichi of "Edo Kokoro Yamaboushi" located in Nishi Nakasu. Originally from Asakusa, Chef Mayume's sushi restaurant is designed with a red theme reminiscent of the old entertainment districts. The history of Edo-style sushi traces back to "Yohei Sushi," with branches like "Senju Miyako Sushi" and "Benten Yamamiya Kojizushi" leading to the establishment of "Miyako Kojizushi" in Yanagibashi. Chef Kato Hiroaki, known as the god of Edo-style sushi, revolutionized the cuisine by introducing innovations like sugar-free shari. His disciple, Chef Mayume Shinichi, continues this tradition at Edo Kokoro Yamaboushi. The restaurant serves authentic Edo-style sushi with meticulous attention to detail, such as the unique preparation of toppings like "nigiri." The menu includes various delicacies like "Squid Tentacle Mayo Salad," "Clams," "Seaweed Salad," and more, all prepared with traditional Edo-style techniques. The dining experience is elevated with dishes like "Salt-Steamed Abalone" and "Horse Mackerel Sashimi," showcasing the rich flavors of Edo-style sushi. A must-try is the "Ikura and Yuba Sushi," a creative twist on traditional sushi. Overall, dining at Edo Kokoro Yamaboushi is a delightful experience filled with the essence of authentic Edo-style sushi.

Thank you for viewing. I visited "Edogokoro Yamaboushi" at Sushi WEST Hyakumeiten. The head chef, Mayume Shinichi, trained at the 1866-established "Bikya Kozushi Honten" in Asakusa Yanagibashi, Tokyo. The restaurant is located on the 3rd floor of a building called Planet Building, about a 5-minute walk from Tenjin Minami Station in Nishinakasu. The red door makes it easy to spot. The interior has a unique atmosphere, more like an izakaya than a sushi restaurant. The red-themed counter area is interesting. The service is very polite, with both the head chef and the hostess showing great care and consideration. They even light a fire with flint for you as you leave. The food consists of appetizers and sushi. Most of the ingredients are from Kyushu, which is a delight for out-of-town guests. The dishes I had that day are as follows, along with some thoughts: "Sweetened abalone" "Squid and crab salad" "Cod milt with ponzu and yuzu pepper" "Egg and pickled ginger" "Small fins from Yatsushiro, Kumamoto" "Halibut from Hirado, Nagasaki" "Horse mackerel and salted kelp" "Octopus from Dan-no-ura, simmered until tender" "Mackerel pressed sushi from Matsushima" "Salted kelp from Sayori, Kumamoto" "Bigfin reef squid and purple sea urchin from Shiga Island" "Halibut fin" "Steamed abalone with liver, claw, and sesame" "Wild sweet shrimp from Itoshima, with salt and soy sauce" "Halibut skin" "Steamed egg custard with sweet shrimp and golden threadfin bream" "Tuna loin marinated from Iwate" "Medium fatty tuna from Iwate" "Red clam from Yuiage" "Purple sea urchin from Oshima, Fukuoka, with seaweed" "Fresh tofu skin and salted salmon roe" "Hand-rolled red clam sushi" "Eel" "Jelly made from Hyuganatsu" Squeezing the flesh from the back of the fruit is very delicious. It was a very enjoyable time. Thank you for the feast.

From appetizers like egg and shirako to sushi like nakazumi, hirame, kohada, aji, tako, aoriika. The sake is Hagi-Nishiki from Shizuoka. The bonito sashimi is a bit watery. The shrimp and abalone are delicious with a great texture and aftertaste. The abalone sake steamed is also recommended to bring out the aroma. Other dishes include ark shell, sea urchin, chawanmushi, raw sea cucumber, himokyu, and anago. We also added kanpyo maki, which is delicious. After enjoying a variety of dishes and drinks, the total cost was only 24,000 yen. Fukuoka is truly affordable!

It's a traditional Edomae sushi restaurant. They occasionally use olive oil or rock salt. The chef loves to chat with customers, and the graceful hostess takes good care of everyone. As you leave, they say "Have a good trip." And when you come back next time, you can say "Hey, I'm back."

Lately, this place has been getting a lot of attention. It's a popular restaurant and getting a last-minute reservation can be quite difficult. The ratings on Tabelog have also gone up, so it seems like they are busy. Perhaps the sharp decline in impact due to COVID has worked in their favor. You can enjoy a relaxed meal here. The sushi is delicious with precise Edo-style preparation. They start with a few appetizers before serving the nigiri. The rice portion is quite large, so you can get quite full. The unique service, or maybe it's just old-fashioned, is a bit off-putting for me. It's hard to find a place that really suits my taste.

This shop is truly warm. Not in terms of temperature, but in the nostalgic, traditional Japanese atmosphere inside. The sushi is large, with mild red vinegar in the rice. The aged fish has a stronger flavor, reflecting the spirit of Edo-style sushi. Each piece is satisfying to eat, both in size and taste. The staff also share interesting stories about the tuna and abalone. The dessert is a refreshing and sweet hyuganatsu jelly, perfectly balanced. The dessert is said to be created by the proprietress. The couple's work is truly wonderful. Even though I usually don't eat a lot of sushi, I left feeling very full. It's a warm sushi restaurant where you can feel the host's hospitality. Hospitality at its best at Edo Kokoro Yamaboushi.

I went to a sushi restaurant called "Tsukasa" on the 14th of this month. It was delicious. They let me know as soon as they got fresh fish. The head chef has an old-fashioned Edo-style personality. Be careful because the portions are large. When I asked how many more pieces were coming after I was full, they said 4 more pieces! It's better to skip lunch. The proprietress will give you a nice massage on the way out.

This restaurant offers a variety of delicious seafood dishes such as flounder sashimi, sea urchin with octopus and salted and marinated horse mackerel. They also serve Miyazaki's fresh bonito, surf clam, tomato, abalone, tuna, and rockfish. The sweet shrimp from Hokkaido, shrimp, chawanmushi with tofu milk, lily root tempura, ark shell, abalone, sea urchin, salmon roe, cucumber, conger eel, dessert, and alcohol are also available. The price is 20,000 yen per person. Thank you for the meal.

Located in a building in Nishi-Nakasu, it's not difficult to find, but it's not a place you just stumble upon. It's been about four years since my last visit. The counter is the same as always, and I sat in front of the master at the arena seat. I started with a beer, which was sold out, and then the appetizers started coming out. The sushi here is amazing, with various types of fish like flounder, squid with sea urchin, sardine, horse mackerel, shrimp, tuna, red clam, sea urchin, tofu skin with salmon roe, conger eel, and more. The appetizers kept coming, and I was very satisfied. The sushi rice and toppings are large, so make sure to come hungry. I also went to see the master and the mistress. It was a delicious meal, thank you very much for the feast. Thank you for reading until the end.

You can enjoy it casually, participate in stamp rallies, or use it for entertaining guests in Nakasu. However, only true food enthusiasts who have been sincerely engaged in food for decades can understand the subtleties. The movements are not necessarily quick or numerous, but they are efficient and swift at key points, smoothly progressing through the course. Despite offering a considerable number of dishes, they manage to serve them all within 90 minutes, even with staggered timings compared to other groups. Finally, they cleanse the palate with a flaming finish.

Visiting Fukuoka for the first time and trying Fukuoka sushi for the first time. It's amazing. I don't have a picture, but as soon as I arrived, I was so thirsty that I chugged a Ginger Highball right away. It was so refreshing. The sushi was all carefully crafted in the Edo style. Everything was incredibly delicious, but the squid and horse mackerel were especially amazing. Eating this much and not even reaching 20,000 yen is just ridiculous. When you come to Fukuoka, this is a must-try.

Over the past year, I've been wanting to come back here but it's been hard to get a reservation. Finally got in at 8:30pm as it was fully booked earlier. In 2021, it became one of the top 100 restaurants and even more popular. With the decrease in inbound tourism due to COVID-19, it's become more accessible. They serve a variety of sashimi and small dishes followed by sushi. Each dish is carefully prepared and delicious. The portions are generous too. By the end, I was so full it was almost painful. Nowadays, many high-end restaurants focus on expensive ingredients or just being pricey, but this place is different. It's a sushi restaurant that truly values skill and technique. Amazing!

"We interviewed "Edogokoro Yamaboshi," who won the "Tabelog Sushi WEST Top 100 Stores 2021" award. The restaurant is located in Fukuoka City, a 5-minute walk from Tenjin Minami Station on the Nanakuma Line. It is on the 3rd floor of a food and beverage building, with a red door as a landmark. The interior of the restaurant also incorporates red in various places, with both counter and tatami seating available. The head chef of this restaurant trained at "Bikako Sushi Honten" in Asakusabashi, so it is understandable why the name "Edogokoro" is included in the restaurant's name. The dishes we had this time are as follows: - Bai shellfish, Tsubugai shellfish - Fugu shirako with vinegar jelly - Assorted pickles - Tamago - Kohada - Hirame aged for 3 days with kombu - Sayori aged with kombu - Octopus with salt and sweet sauce - Golden boy sardine - Aji aged with kombu - Shiga Island Aori Ika aged for 3 days and Miyazaki Murasaki Uni - Yubari Ankimo - 140kg tuna from Wakayama - Toro - Kawahagi from Hirado with liver - Natural carabineros - Thai clams steamed with salt - Abalone - Natural carabineros and Kinmedai milt - Steamed chawanmushi with tuna and cucumber - Ikura and yuba - Rock salt blend and cucumber - Akagai from Yuyake - Anago - Jule of Hinata Natsu We have posted photos, but the composition includes a mix of appetizers and nigiri sushi. It is an omakase course with a considerable number of items. The sushi vinegar rice is seasoned with red vinegar, but the acidity is not overpowering, making it easy to eat. A personal impression... The 'Bai shellfish and Tsubugai shellfish' served at the beginning. Fukuoka has many restaurants with delicious shellfish, and this one had a firm texture and umami flavor that increased the anticipation for the next dish. The 'Golden boy sardine' was served. It is still a bit early for the peak season, but when you put it in your mouth, the fat melts nicely in your mouth, making you want to eat another piece. The gentle demeanor of the head chef and his wife created a very comfortable atmosphere. Thank you for the meal."

"Accompanied 'Yoshii no Tanaka' on a business trip ☆ Visited with a couple of friends! It was a bit nerve-wracking to visit a high-end sushi restaurant after a long time, but the head chef and his wife were very friendly and lovely. The whitefish with ponzu sauce served as an appetizer was delicious! Also, I usually don't like hokkaido scallops wherever I eat, but the ones at this restaurant were really tasty. Added to my list of places I want to visit again ☆"

I heard from a friend that this place is delicious, so I decided to visit "Edogokoro Yamaboushi" for the first time. The restaurant had a cozy atmosphere with a small size, and I really liked it. The master and the mistress were managing the place, and their warmth could be felt throughout the restaurant. The food was exceptionally delicious, and I would rate it 100 points for each dish. Overall, it was a top-class sushi experience that everyone would enjoy. As the name suggests, it truly embodies the spirit of Edomae sushi. I definitely want to visit again! Thank you for the wonderful meal!

First time at this restaurant ^ ^ It's been a while since I had high-quality sushi, so I was a little nervous haha. I can't resist going on business trips to Hakata, right? The atmosphere of the restaurant, the head chef, and the hostess were all great at conversation, and they explained the sushi and sake very kindly and politely (^.^) Each piece of sushi was made with care and effort, and it was really delicious! I'm not sure what my friend ordered since they treated me, but I think it was a course menu! I enjoyed it very much! I will definitely go back again (≧∀≦)

I visited this place for the first time. The interior has a slightly retro feel and is very calming. I tried various dishes with the chef's choice course. Every dish was incredibly delicious (*´ω`*) The sushi, in particular, was outstandingly good (o^^o) The proprietress was very friendly, and I had a great time throughout the meal. I am satisfied and would definitely like to visit this place again♪