◉Genre: Sushi ◉Area: Asao area, Tobata-ku, Kitakyushu City ◉Access: 5 minutes walk from JR Tobata Station ◉Parking: Not available (coin parking nearby) ◉Credit card payment: Available ◉Reservation method: Through the website ◉Frequency of use: First time in half a year... ◉Number of reviews: 25th visit On this day, I decided to visit "Maruki Sushi" on a whim. ◇Exterior and Interior This sushi restaurant is located in Tobata-ku, Kitakyushu City. The exterior has a nostalgic appearance, with a deep vermillion noren curtain and an aged neon sign behind it, bearing the name "Maruki Shokudo," a remnant of the past. The interior of the restaurant has a design reminiscent of a traditional sushi eatery, with a soft atmosphere, luxurious Arita porcelain on the right side of the entrance, and subtle background music playing. The unpretentious ambiance makes it a comfortable place to dine. Smoking is not allowed inside, but there is an ashtray outside. ◇Seating There are only 8 counter seats, sometimes packed to accommodate 9 guests. ◇Menu Structure There is only one omakase course available, priced at ¥17,600 (including tax), which has been increased to ¥19,600 from July 2022 and further increased to ¥21,600. For more details, please refer to the website. It is possible to make special requests after making a reservation. They also offer bara chirashi for takeout. The items I ordered are as follows: ・Omakase (Yugen) Course (¥17,600) 【Since it is an omakase course, I will list the appetizers and sushi separately】 □Appetizers 1. Chawanmushi / Refreshing with the good acidity of tomatoes 2. Iwamigaki / Simple seasoning with the great texture of natural ingredients 3. Tachiuo / Great pairing with cucumbers 4. Ayu / Best dish of the day, served with somen noodles 5. Ainame / Full of blessings from Amakusa 6. Sawara / Made with Amakusa produce, the miso flavor enhances the quality 7. Watarigani / Surprisingly fried rice... innovative and with a sense of Japanese aesthetics, the shari rice is alive and the corn is also good. □Sushi 1. Yariika / Unconventional choice, looking forward to the rest of the lineup 2. Isaki / Surprisingly fatty but not heavy 3. Maguro / Kamatoro, a novel texture close to hagashi 4. Shinika / Classic piece with layers of freshness 5. Masu / Refreshing 6. Nodo-kuro / Stable and reliable 7. Kurumaebi / Excellent balance, might be tastier than other sushi restaurants 8. Iwashi / 9. Uni / A harmony of a little salt added to hold from the hole 10. Anago / Looking forward to what's next 11. Roll / Closing with dried gourd 12. Miso soup 13. Tamago / Slightly different...? □Additional Tekkamaki □Sake 1. Kokuryu Shizuku 2. Junmai Ginjo Sairai 3. Special Junmai Namazake Kokorodokoru 4. AKABU mountain2023 5. Junmai Ginjo Shinomi 6. Sakunohana (Urasaku) 7. Watarifune Terroir Ota-no-tani 2021 ◆Strong Points First, the composition of the dishes. Today's course consisted of 7 appetizers, 11 pieces of sushi, tamago, and miso soup. The excellent balance and the approach to the sushi are outstanding. The composition is not just about the number of items but the well-planned variety. The rice in the sushi has a perfect amount of firmness, which I really like. The blend of rice vinegar and red vinegar, with water provided by the brewery, results in a carefully crafted shari. They may change the rice depending on the season, but the basic is the classic red vinegar. The highlight of this place is definitely the sawara! If you haven't noticed the charm of sawara yet, you must try it! Additionally, the shari rice is excellent, and the approach to the sushi is outstanding.

I went there based on the reviews. The sushi and dishes were very good. The taste was exactly to my liking. I think that a sushi restaurant is not just about the taste. I evaluate everything including the atmosphere of the restaurant, the restroom, the furnishings, the hostess, and the service as a whole. The taste gets 100 points. The head chef was also very nice, 100 points. Unfortunately.

On a certain Friday in August 2023, a restaurant where you can enjoy a special time without feeling burdened, offering a delightful experience not only for everyday use but also to please someone special. The exquisite omakase course priced at ¥17,600, with detailed descriptions of the dishes in the attached photos, allowing you to savor them with your imagination. The conversation flows smoothly, and the hospitality is exceptional, with elegant hands placing the dishes quietly and gracefully. It feels like experiencing the forgotten seasons of spring, summer, autumn, and winter right before your eyes. It makes you feel like you are indulging in luxury, a place that you want to keep a secret but also recommend. Thank you for the feast. (*･ω･)*_ _)ﾍﾟｺﾘ

I made a reservation over the phone more than 2 months in advance, so I was able to easily secure a spot. I took the Shinkansen to Kokura, then transferred to the Kagoshima Main Line and got off at Tobata, the third stop. It was a 7-8 minute walk from there, with a distinctive sign and a charming noren curtain at the entrance. This immediately gave me a sense of calm. Inside, there was an old counter with seating for 7-8 people, and brick footrests. The counter was a bit far, but I got used to it in 10 minutes. I started with appetizers: a cold tea cup steamed with Tobata corn, which was sweet and delicious, and I want to try making it at home. Next was Iwagaki oyster from Amakusa, which was light and easy to eat. At this point, I felt like having some sake, but I didn't want to drink too much, so I started with potato shochu on the rocks. The Isaki fish from Goto with a touch of nori seaweed was a nice touch. The tea was refreshing and easy to drink, a good match with the potato shochu. The anago steamed sushi had a nice contrast of textures. The Me-hikari was a perfect sake for this dish. The maguro katsuo with miso paste was fried perfectly. The crab fried rice was unexpected but tasty. The grilled squid was fragrant and sweet, a nice sake to go with it. The kinmedai, aji, chutoro, kinmedai, kuruma ebi, iwashi, aka uni, and tamago were all delicious. The appetizers were perfect for sake lovers. The ingredients were carefully selected from the local area, and each piece was delicious. The shari rice was small and soft, with a subtle core that may not be to everyone's liking. The chef was quiet but answered questions well. When I noticed the dishes were on display in a raised area, the chef mentioned that his family runs an Arita-yaki pottery workshop. The dinnerware is Arita-yaki, adding to the visual appeal. The hostess was knowledgeable about the sake selection and shared interesting stories about the breweries. This young couple's dedication shines through in their sushi restaurant, where you can enjoy a peaceful meal without feeling rushed. It's a great place to entertain sushi lovers, don't you think?

We made a reservation for 8:30 pm on a weekday night and it seemed like we were the only ones with reservations at that time, maybe just two other groups. The creative touch in each dish made the flavors outstanding and well-balanced. The eel rice bowl with kanpyo was a unique and delicious combination, and the snow crab fried rice had a rich and intense flavor. The sushi was simple yet creatively prepared, especially the medium fatty tuna and throat blackfish were exceptional. The extra serving of throat blackfish, seared, was a nice touch. Don't forget to order the negitoro for a perfect ending. The sake selection was expertly paired by the hostess. Overall, it was a truly delightful dining experience.

A long time ago, my grandmother used to visit this sushi restaurant quite often, and it was my first visit since the new head chef took over. The atmosphere of the restaurant remains the same as it was back then. They seem to focus a lot on their sake selection, which many customers come to enjoy. The dishes also seem to be well-suited for pairing with sake. Both my companion and I do not drink alcohol, so we enjoyed the food while imagining how well it would go with sake. The traditional atmosphere of the restaurant is nice, but improving facilities like the restroom to make it more female-friendly would make it even more inviting. Despite the rising prices of sushi, they are making an effort to offer reasonable prices that locals can afford, so I would like to visit again.

I visited this restaurant for the first time in about 2 months, and once again it was fully booked. I started with a beer and some appetizers: 1. Clam and firefly squid chawanmushi 2. Yokowa tuna 3. Mackerel bonito 4. Firefly squid with vinegar dressing 5. Mashed sweetfish 6. Cutlassfish fry 7. Cherry shrimp with vinegar dressing. I learned that the most popular appetizer is the mashed sweetfish, and it's indeed a gem that goes perfectly with sipping on Japanese sake. It's funny to see everyone switch to sipping mode once this dish is served (laughs). Moving on to the main sushi course: 1. Red sea bream 2. Golden eye snapper 3. Turban shell 4. Medium fatty tuna 5. Horse mackerel 6. Cherry salmon 7. Blackthroat seaperch seared 8. Tiger prawn 9. Sea urchin 10. Hole cucumber 11. Miso soup 12. Tamagoyaki. The transition from red sea bream to golden eye snapper was excellent. Throughout the meal, seasonal ingredients were used, adding to the overall enjoyment of the dining experience. Of course, the sake chosen by the proprietress was too good. It was a perfect pairing with the delicious dishes. Thank you for the feast. I will definitely visit again.

At Tobata, there is a sushi restaurant that is different from the flashy theater-style T Sushi in the same area. It has a traditional izakaya atmosphere with classical music playing in the background. The young chef speaks very little and only mentions the names of the ingredients. Customers sit at separate tables, creating a quiet and serene dining experience. The food and sake pairing are exceptional and definitely worth trying.

I went to Maruki Sushi in Tobata-ku, Kitakyushu City and had the omakase course (15,000 yen). The meal included dishes such as steamed egg custard with sea bream broth, fatty tuna, seared mackerel with nori soy sauce, vinegared firefly squid, swordtip squid with fuki miso, blowfish milt on vinegar rice porridge, spring child golden eye snapper, smoked cherry trout with apple chips, bluefin tuna, seared belt fish, oyster, shrimp hand roll, sea urchin soup, conger eel, strawberry and cinnamon castella cake. We also enjoyed a variety of sake including Junmai Ginjo, Junmai Daiginjo, and unpasteurized sake. Overall, it was a delicious and enjoyable dining experience. I look forward to the future evolution of this restaurant, along with Sushi Mimuro in Hitoyoshi, among the younger generation of sushi chefs. I am already looking forward to my next visit. Thank you for the wonderful meal!

My wife and I are fans of Golden Bomber, and we heard about this restaurant last month. We made a reservation one month in advance and went there as a couple. When we entered the restaurant, we saw their autographs displayed, so we took a photo. The restaurant has only 7 seats at the counter, and operates on a complete turnover basis. The sushi is served as a course, with each dish being provided to everyone in order. The sushi was so delicious!! They also have a wide variety of sake, and since I love sake the most, I got really excited and ended up drinking quite a bit (^^) The price is on the higher side, so I would like to go back for some special occasion in the future.

I visited Maruki Sushi in Tobata-ku, Kitakyushu City. This is a long-established sushi restaurant, currently run by the third generation. The head chef is the son of a kiln owner in Arita, Saga Prefecture, and all the sushi plates are made of Arita ware. The blue painting of Arita is splendid and complements the sushi well. The sushi itself is beautiful and delicious. I love Maruki Sushi and will definitely visit again. ^_^

I was able to visit in February as well. The restaurant was full, so I sat alone at the left end of the counter. I started with an Ebisu beer and enjoyed the following dishes: 1. Steamed hairy crab in a teacup 2. Squid with eggs 3. Surf clam 4. Blowfish milt with vinegar dressing 5. Monkfish liver 6. Marinated hairtail fish 7. Cod milt with vinegar dressing. Then it was time for sushi: 1. Red snapper 2. Mackerel 3. Ark shell 4. Yellowtail 5. Sardine 6. Grilled gizzard shad 7. Spot prawn 8. Mackerel sushi 9. Sea urchin sushi 10. Nori roll 11. Egg 12. Miso soup 13. Special tea selected by the proprietress. The two types of blowfish milt with vinegar dressing were exceptional, and the freshly caught fish from Daishinshu was superb. Thank you for the meal. I will try to visit again next month as much as possible.

I visited this place at the beginning of the year. It was fully packed as usual, and I, being alone, took my usual spot at the end of the counter. The head chef greeted me for the new year, and I started with a bottle of Ebisu beer. A young chef poured the beer for me, and I began with the first dish. The appetizers for the day were as follows: 1. Steamed abalone 2. Tender octopus stew 3. Amberjack sashimi 4. Blowfish milt 5. Horsehair crab with vinegar dressing 6. Marinated sea bream with cucumber 7. Swordfish tartare rice bowl with pickled ginger (rice) The marinated sea bream was surprising, but the last rice bowl was surprisingly delicious, although it may be considered unconventional (laughs). It was so good that the entire counter fell silent. It was like the common saying when you eat crab and become speechless. After that, it was time for the enjoyable sushi course: 1. Sea bream 2. Mackerel 3. Ark shell 4. Tuna (salt kettle) 5. Oyster 6. Sardine 7. Seared blackthroat seaperch 8. Spot prawn 9. Finishing mackerel 10. Sea urchin 11. Nori roll 12. Tamagoyaki And to finish, I had the blend of tea made by the landlady. Thank you for the delicious meal. I will visit again! Oh, I forgot to take pictures... (laughs)

I was able to visit in December as well. The restaurant was full, and it seems to be thriving. I started with a bottle of Ebisu beer. The owner poured it into a glass right in front of me, making sure the amount was just right. It seemed like she was conscious of how it was presented. For starters, we had 1. Cod milt soup 2. Striped jack 3. Yellowtail amberjack 4. Blowfish milt with vinegar dressing 5. Monkfish liver 6. Fried oysters 7. Snow crab with vinegar dressing. The cod milt soup was served first, warming us up in the winter. And of course, the highlight of the season, the blowfish milt with vinegar dressing, was incredibly delicious. Then, onto the nigiri sushi: 1. Alfonsino 2. Mackerel 3. Ark shell 4. Medium fatty tuna (from Oma) 5. Yellowtail 6. Seared barracuda 7. Botan shrimp 8. Seared sardine and seaweed roll 9. Sea urchin 10. Conger eel 11. Dried gourd roll 12. Tamagoyaki 13. Miso soup. The balance of the entire meal was wonderful, and each piece of sushi was savored. The quality seems to have improved since the introduction of tuna. I forgot to take photos due to the deliciousness (laughs). And from start to finish, the sake chosen by the owner to match the dishes was excellent. The highlight of the day was the Shizuku from Ukiyo. Absolutely exquisite. I was completely satisfied this month. I will definitely be back next month.

I was able to visit this month as well. I arrived at the restaurant 5 minutes before my reservation time, but it seemed I was the last one to arrive as there was only one seat left. Slightly flustered, I took the second seat from the left. Later, I found out that the person next to me was the sake master of the landlady, so I observed them while pretending not to. The lineup for the day was as follows: First, appetizers including 1. steamed sakura shrimp, 2. yaito bonito, 3. mehikari fish, 4. cod milt with vinegar, 5. shishamo smelt fish, 6. crab and salmon roe with vinegar. Then, the eagerly awaited nigiri sushi: 1. white sea bream, 2. ark shell, 3. mackerel, 4. medium fatty tuna, 5. yellowtail, 6. seared barracuda, 7. spot prawn, 8. sardine with seaweed wrap, 9. Hokkaido sea urchin, 10. minced tuna with green onion, 11. egg, 12. miso soup. And to finish, a delicious cup of tea. I was very satisfied with the content this month as well. This time, I seemed to have drank more than usual, likely influenced by the fast pace at which both of my neighbors were drinking sake. Thank you for the wonderful meal. I will visit again next month.

I visited the restaurant after a month. It was just me, along with a group of three and a group of two. We sat at the counter in our usual spot on the left end. We started with beer as usual, but this time the bottles were smaller. I had two bottles before switching to the sake recommended by the owner. The dishes for the day were as follows: 1. Salmon roe chawanmushi 2. Grilled yellowtail 3. Mackerel with ponzu sauce 4. Swordfish and mushroom salad 5. Pacific saury with vinegar rice 6. Small scallops 7. Kamasu fish cutlet rice bowl The recommended sake paired perfectly with the dishes, especially the aged sake. Then it was time for sushi. The lineup included: sea bream, Oma tuna (lean and medium fatty), gizzard shad, seared rockfish, shrimp, sardine roll, sea urchin battleship roll, conger eel, dried gourd roll, and tamagoyaki. We ended the meal with Shizuoka tea, which was delicious. Overall, it was a very satisfying experience. Looking forward to my visit next month!

I was able to visit in August as well. Although the restaurant was full, I was seated at the counter's leftmost seat, which seems to be reserved for solo diners. I decided to make a proper post this time and recorded the menu. First, some appetizers: 1. Chinese cabbage and snow crab salad 2. Salmon roe and corn chawanmushi 3. Beltfish simmered in miso 4. Blackthroat seaperch with sweet and sour sauce 5. Rock seaweed and grated yam rice 6. Sashimi of bonito 7. Pacific saury vinegar dressing. The restaurant offers unique dishes that I haven't seen elsewhere, as the chef is self-taught. It's always exciting to see what will be served next. The monthly chawanmushi is particularly delicious. Next came the sushi: 1. Sea bream 2. Fresh squid 3. Oma tuna belly 4. Gizzard shad (4 pieces) 5. Frigate mackerel 6. Thornhead flounder seared 7. Botan shrimp 8. Small sardine wrapped in seaweed 9. Uni from Aoshima 10. Conger eel 11. Dried gourd roll. The meal ended with miso soup and pickles. After the first beer, I enjoyed the sake selected by the hostess, which paired excellently with the dishes. The sake cups were all exquisite Arita ware, a feast for the eyes. Thank you for the delicious meal. I will visit again next month.

I visited Maruki Sushi in Tobata-ku, Kitakyushu City. The restaurant is located in a residential area about a 7-minute walk from JR Tobata Station. Maruki Sushi is a long-established sushi restaurant founded in 1951. The atmosphere of the restaurant is very nostalgic, reminiscent of the Showa era. The current owner is the third generation running the restaurant. I made a reservation through their website and opted for the omakase course, which included appetizers and nigiri sushi (15,400 yen including tax). Here is a summary of the dishes I had that day: Appetizers: 1. Cold corn chawanmushi topped with jelly, perilla leaves, and yuzu zest. The corn had a crunchy texture, and the combination of jelly, perilla leaves, and yuzu created a refreshing and flavorful dish. 2. Aomori's Yokowa tuna marinated in sauce with green onions and mustard. The belly and back parts of the tuna were served separately, each with its own unique texture and flavor. 3. Grilled sandfish with nori soy sauce and sesame. The fish had a firm yet tender texture, and the nori soy sauce complemented its flavor perfectly. 4. Grilled cutlassfish with cucumber and sauce. The fish was incredibly fatty and flavorful, and the sauce added a nice balance to the dish. 5. Ayu fish surinagashi with somen noodles. The flavorful broth and chewy somen noodles paired well with the essence of the ayu fish. 6. Deep-fried marlin with miso marinade. The marlin was crispy on the outside and tender on the inside, with a rich miso flavor. 7. Rice topped with grilled butterfish and egg-based sauce. The butterfish was moist and flavorful, and the sauce enhanced its taste. Nigiri Sushi: 1. Gizzard shad with a delicate texture and pleasant aroma. 2. Red snapper with a firm and sweet flavor. 3. Medium fatty tuna from Oma with a soft texture and rich taste. 4. Boiled young fish with soy sauce, offering a chewy and sweet taste. 5. Grilled blackthroat seaperch with grated radish and sudachi citrus. The fish was fatty and delicious. 6. Mackerel sushi with a nice balance of fat and acidity. 7. Boiled prawn with a crunchy texture and sweet miso flavor. 8. Hand-rolled sardine sushi with a refined fat content and refreshing acidity. Overall, the dining experience at Maruki Sushi was exceptional, with each dish showcasing the chef's skill and dedication to quality ingredients.

I went to Maruki Sushi in Tobata-ku, Kitakyushu City. Just like Asami Sushi that I reviewed before, I hadn't been able to visit Maruki Sushi due to all the corona-related issues. The owner, Mr. Murakami, greeted me with a warm smile, and I immediately felt at ease. I had the omakase course (15,000 yen) which included dishes like chilled crab chawanmushi, homemade dried young sardines, and sea bream. The sushi rice was exceptionally delicious, and the selection of fish was top-notch. The sake selected by the hostess perfectly complemented the meal. I thoroughly enjoyed the sushi and sake pairing. I look forward to visiting Maruki Sushi again to experience their evolving menu. It's a restaurant I would love to visit seasonally. Thank you for the wonderful meal!

It's been about a month since my last visit. The restaurant was fully booked with a total of 8 people, but as a solo diner, I took my usual spot at the far left end of the counter (laughs). I started with a beer as usual, and then enjoyed the sake selected by the proprietress. Just like the last time, I was served the proprietress's original blend of sake, which is a gem that can only be tasted at this restaurant. The first dish was a chilled chawanmushi, which was as delicious as ever and got me really excited. The appetizers at this restaurant always have a unique touch, but the spring roll with ayu fish served that day was an extraordinary masterpiece beyond imagination. After enjoying exquisite dishes like red snapper and sushi rice in tea broth, it was time for the amazing sushi... It was so delicious that I forgot to take a few photos. Thank you for the wonderful meal. I will visit again next month.

I also went in May, but forgot to post about it... It's been about a month since my last visit. I arrived a little before my reservation time and sat at the counter... Surprisingly, there was an apprentice there (laughs). It seems like they just started yesterday, but they have experience in Japanese cuisine, which is a relief for the head chef! I forgot to take a few pictures, but as usual, I started with beer and then switched to the sake chosen by the landlady, considering its compatibility with the dishes. I always leave it up to the landlady. By the way, on this day, a dish made from scratch by the apprentice was served, and it was quite well done. However, I thought they still need more practice to reach the level of the head chef. After that, we moved on to nigiri sushi, which was incredibly satisfying! Actually, last month I brought two young chefs from a certain restaurant with me, and on the way back, the comments were overflowing with high praise. I have been here many times, and I can confidently say that it is a restaurant where you can never go wrong, no matter who you bring. Thank you for the delicious meal. I will visit again next month.