I finally visited Chisui at Yakuo, which I had been curious about for a long time. You can enjoy chatting with the owner in the warm wooden interior while savoring Japanese cuisine that brings out the flavor of the ingredients. Please note that only cash is accepted for payment, as cards are not accepted. The dishes are simple and delicious, focusing on bringing out the natural flavors of the ingredients. The dishes I had that day were as follows: - Botan shrimp and taranomu: The botan shrimp is served lightly cooked as it was alive until just before being served. It is incredibly sweet and delicious. - Bamboo shoots from Fukuoka and wood buds grown by the owner. - Sake-steamed clams from Ariake: Simple yet rich in flavor with a delicious broth. - Grilled Yamato clams from Kaburaki: Despite just being grilled, the broth is rich and flavorful. - Sashimi with komatsuna: Spring only has squid, while other seasons have spear squid. The saury and red sea bream were delicious, especially the fatty red sea bream. - Grilled salted saury: Deliciously fatty saury. - Kohada from Ariake with freshly cooked vinegar rice: Vinegar rice seasoned with mirin, soy sauce, and black vinegar. The vinegar is not overpowering, and the rice is moist and slightly soft. - Chawanmushi with white asparagus cooked in clam broth: The white asparagus from Saga is tender and flavorful. - Kakinomu and steamed firefly squid from Toyama. - Grilled sardines: The fatty sardines were delicious, and the fat drips off while grilling, preventing it from becoming too heavy. - Yumetsukushi rice: You can enjoy the crispy rice with broth. - Bamboo shoot soup. - Pesticide-free Hinata Natsu citrus: Refreshing and sour, perfect for the end of the meal.

I ordered a course for two people at a cost of 15,000 yen each! I won't go into too much detail, but this is the number one Japanese restaurant in Fukuoka in terms of taste, atmosphere, customer service, and value for money. Even though I don't like fish, I was able to enjoy the variety of fish dishes served. The chef's conversation was entertaining and warm, making this restaurant stand out in Fukuoka. Thank you for the wonderful meal! (^^)

I ordered the 15,000 yen course and each ingredient's flavor was outstanding and very delicious. However, personally, I prefer a slightly lighter taste as the broth was a bit strong, not overly so. When I first visited the restaurant, I had the impression that it was a place to enjoy Japanese sake and appetizers, but I was pleasantly surprised that the meal was also very enjoyable. I left feeling full.

Located in a back alley in Hirao, this shop feels like a hidden gem for adults. The broth is elegant and delicious, with dishes that are subtly seasoned to bring out the natural flavors of the ingredients. They specialize in bringing out the true flavors of the ingredients. They are particular about using locally sourced vegetables and fish, to the point where you might want to make everything from scratch yourself. "People these days only know the taste of artificial additives. I want to change that." These words come from a sincere dedication to food, and I found them wonderful. Each dish is simple yet full of flavor, with a heartfelt touch. 【Chisui】 may become a legend in changing Fukuoka's food culture.

Located between Yakuin and Hirao, on the 2nd floor of a building. When I visited, the road in front of the building was closed for construction (pedestrians allowed), so I got lost trying to find the building and had to ask the construction workers for directions. The noise from the construction outside was overwhelming, but once I stepped inside the restaurant, it was a chic and peaceful space with only counter seats. I opted for the omakase course, priced at 11000 yen, which was the same for both lunch and dinner. I started with a beer, which tasted especially delicious after not drinking for a while. The seasonal dishes included fried asparagus, local peanut sprouts, and deep-fried food seasoned simply with salt. The soup was a gentle and comforting gourd soup. The sashimi was served one by one, starting with firefly squid, followed by amberjack, smoked bonito, and a couple of other varieties. The sake recommended by the owner was "Oroku," which paired perfectly with the sea urchin and eggplant dish. The second sake was from Takaraken Sake Brewery in Hiroshima, a super dry Junmai. The seasonal dishes included karabuki, okra, and sea bream. The meal ended with a simple yet satisfying dish of eel and white rice, accompanied by miso soup with tofu. Overall, it was a delightful dining experience where I could truly savor each ingredient.

We were still under a state of emergency, but we were able to visit for Saturday lunch with a reservation. (Thank you) They have received the 'Tabelog Award 2021 bronze' and 'Hyakumeiten 2021'. The restaurant is located on the second floor next to a construction site, and the worker there kindly directed us upstairs. It was next to Niigakiya Chosuke. This time, we had the place to ourselves with 3 people, and we had a great time chatting and enjoying the delicious food. It was a delight to have such a course meal for lunch during the state of emergency. The course meal mainly featured local vegetables and fish, which was all delicious!! The pace of serving the dishes was perfect, allowing us to enjoy both the conversation and the food. [Course Contents] - Asparagus tempura - Nokonoshima peanuts and bean sprout tempura - Soup with winter melon and sea bream belly - Spear squid - Goto Islands fish bones - Red tilefish - Smoked bonito (returning bonito from Miyazaki) - Uni and ginkgo nuts - Sea bream, okra and bell pepper salad - Horse mackerel fry - Steamed rice - Grilled eel - Miso soup Thank you for the feast.

This was my first visit. I had a half bottle of wine from Luenar. Ah, the wine was so good! Started with tempura of corn and asparagus. Crispy and delicious. Lightly grilled kiss fish and grilled eggplant in a soup. A gentle and flavorful soup. The sashimi was served one by one. I forgot the names. It was like black sea bream sashimi. Sticky spear squid. Seared mackerel. Seared skipjack tuna. All were refined sashimi dishes. Crushed green ginkgo nuts with sea urchin on top. The fragrance of ginkgo nuts spreads gently. Homegrown edamame. Yellowtail tuna and green onion soup. It looks cloudy, like pork bone soup. It made me want to ask for ramen. Simmered clams. Freshly cooked rice in a clay pot. The rice was plump and delicious. Simmered conger eel. Simmered nameko mushrooms? Fish head soup. Delicious tea. Dessert was peach and Kyoho grape. Seasonal flavors. Delicious fish and seasonal vegetables. Carefully prepared dishes. I also enjoyed the sake. Thank you for the feast!

-Corn tempura -Hamo and red onion soup -Spear squid, sea bream, red sea bream, horse mackerel, bonito -Grilled eggplant, Me-hikari -Red sea urchin, junmai -Sardine, black pepper -Tomato, pickled plum, Japanese medlar -White rice, grilled swordfish, bamboo shoot miso soup, boiled hamo, simmered beef, kashiwa rice -Peach A high-class izakaya-like restaurant that uses fresh ingredients mainly from Kyushu. Upon entering the restaurant, you are immediately drawn in by the unique atmosphere created by the chef and the interior. The food, as well as the ambiance, make this place truly charming. We spent about 3 and a half hours enjoying a leisurely meal, engaging in conversation with the chef, and indulging in the pairing of sake. If I lived nearby, I would definitely visit this place regularly. I will definitely come back when I visit Fukuoka again. Thank you for the wonderful meal.

The appetizers that go well with beer include asparagus with mountain vegetables. The sashimi consists of flounder, squid, and red clam from Fukuoka, as well as smoked bonito wrapped in straw, purple sea urchin from Nagasaki, red clam liver soup, white asparagus chawanmushi, and a dish of flying fish from Hakata Bay with Fukuoka dream rice. The miso soup is made with minke whale fat and has karashi mustard as a hidden flavor. The special feature is eating while chatting with the chef. It was delicious!

The aesthetics of subtraction. A wonderful technique that maximizes the quality of the ingredients. Freshly picked bamboo shoots alone make a delicious broth. This bamboo shoot soup was the best I've ever had. The freshly cooked rice was also sweet, with each grain of rice standing out. I felt truly satisfied and grateful to be born Japanese. The meal cost ¥15,000, but there were some disagreements between my companion and the chef regarding infection control measures. My usually calm companion was secretly quite upset, but I suppose there are different ways of thinking. Dining should be enjoyed after all. :( ;´꒳`;)

The tempura of taro sprouts and asparagus, the belly of red snapper from Oma with bamboo shoots, spear squid with rapeseed blossoms, red sea bream, and mackerel, white sea bream were all delicious. I missed out on trying the steamed abalone, octopus, and leaf wasabi with sea urchin. The firefly squid and mountain vegetable rice was particularly delicious. The seasonal dishes were all tasty.

Thank you for viewing. I visited "Chisui," a Michelin Plate restaurant that won the Tabelog Award Bronze. It is located about 10-15 minutes by taxi from Hakata Station. The cuisine features locally sourced fish and vegetables with the chef's unique twist, known as "Chisui cuisine." The flavors are on the lighter side. The service was average with nothing particularly notable. I would like to visit again if given the chance. The dishes I had that day were as follows: "Tempura of mukago, lotus root, and crosne," "Kajiki tuna and green onion soup," "Squid and komatsuna," "Seared mackerel," "Katsuo smoked with straw," "Simmered taro, gobou, and shungiku," "Boiled snow crab," "Abalone," "Hyogo oysters," "Steamed rice," "Wild nameko mushrooms, nanban fried fish, and vinegared rice," "Sirloin," and "Orange juice."

Mishun Fukuoka, a Michelin Plate awarded restaurant, received the Bronze Award at the Senryu Food Blog Awards 2020. Located a 7-minute walk from Yakuin-Odori Station's 2nd exit, this hidden gem offers a cozy traditional Japanese dining experience. With a counter seating for 6, the restaurant serves dishes featuring local Kyushu seafood and vegetables paired with a selection of Japanese sake. The ¥10,000 course menu includes dishes like boiled young bamboo shoots, taro and lotus root soup, sashimi platter, grilled squid, and more. A delightful dining experience indeed.

The second stop on the Fukuoka food tour is located a 20-minute walk from Tenjin in Fukuoka City, or a 5-minute walk from Yakuin Station. It's on the second floor of a building with no clear signage, but the interior has a nice traditional feel. I made a reservation for lunch and rushed there after eating curry at Fukuoka Airport at 11 am. The dishes prepared by former French chef Matsuo incorporate some French elements like olive oil. They served fried island pickles, sashimi, various types of fish, white asparagus chawanmushi, red clam with liver, dried squid, and Yamaguchi snow crab, among other delicacies. The bamboo shoots from Kyushu, particularly from the Gama area in Kitakyushu, are said to be the most delicious. The soup with bamboo shoots in a bowl is especially tasty. They offer a variety of 7 types of sashimi, all of which are delicious. The fish in Kyushu is excellent. Everything was delicious.

Today's Fukuoka lunch was at Chisui, located in a small alley just south of Yakuin Station. They specialize in course meals using seasonal ingredients from Kyushu. The restaurant is hidden on the second floor of a small building with a narrow entrance and steep stairs. Chisui focuses on seafood caught in the rich fishing grounds of Kyushu's nearby seas, such as the Goto Islands, Genkai Sea, Tsushima Strait, and more. The course meal we had included island pickled onions tempura, steamed bamboo shoots from Kitakyushu, sashimi of various fresh catches, simmered abalone from Fukuoka Nokonoshima, white asparagus cooked in clam broth, butter-grilled red clam and liver from Yamaguchi, and more. The chef, Matsuo, actively promotes the deliciousness of local vegetables and seafood. Highly recommended! The course meal cost 19,500 yen, and the 15,000 yen course included island pickled onions tempura, steamed bamboo shoots from Kitakyushu, and assorted sashimi.

I visited the "Sensui" in Fukuoka City, a completely reservation-only restaurant that won The Tabelog Award 2020 BRONZE. The restaurant is located about a 5-minute walk from Nishitetsu Yakuin Station on the subway Nanakuma Line. Upon entering the restaurant, you walk up the illuminated staircase and enter a spacious counter with six seats. It is a gentle space that conveys the warmth of wood. The chef, Hideki Matsuo, who is from Fukuoka Prefecture, was originally a French chef. After traveling to Europe for several months and rethinking Japanese culture, he returned to Japan, trained at Japanese restaurants in Kitakyushu, and opened Sensui at the age of 33. Here is the menu I had today: - Fried island pickles - Steamed bowl of bamboo shoots from Kitakyushu Kokura - Sashimi: Firefly squid, flounder, flathead, kisu from Omura Bay, throat of Goto Island, horse mackerel from Nagasaki's Gotos, young tuna from a fixed net in Nagasaki's Gotos, abalone from Fukuoka Nokonoshima, white asparagus cooked in clam broth, red clam and liver from Yamaguchi, dried squid, rice from Fukuoka "Yumetsukushi", migrating crab from Yamaguchi, Yame tea, Tarocco orange. The chawanmushi, a seasonal dish of seafood and vegetables prepared in a gentle flavor, is exquisite. I enjoyed seasonal Japanese cuisine in a relaxed space away from everyday life. I will definitely visit again to seek healing. Thank you for the wonderful meal.

This is a reasonably tasty meal focused on fish, with about half of the selection being sashimi and the other half cooked dishes. The seafood is mostly from the waters around Fukuoka. Check out my blog post about this meal here: https://www.diarygrowingboy.com/2019/12/pre-holiday-fuk-day-1-hidden-upstairs.html

[¥10,000 course] ¥11,000 - Kikuyamo and pumpkin tempura soup - Sashimi: leaf bonito, red tilefish, flounder, red tilefish, yokowa, horse mackerel, sea bream, daikon, pork - Chawanmushi with snow crab - Tempura of Akoya clam and celery - Rice with sea urchin - Crab clear soup - Pear

Tabelog 4.06 (August 2019) and highly acclaimed Sensui. Located on the second floor of a chic building in the Yakuin area, Sensui does not have a signboard, making it a bit difficult to find. Chef Hideki Matsuo has made a unique transition from French cuisine to Japanese cuisine. He showcases Japanese cuisine using local ingredients, which is unique to this area. The restaurant has a counter with 6 seats and a few tables, but on this day, they were only serving at the counter. The chef handles everything from cooking to service in a one-man operation, and they seem to close reservations once a certain number of guests are confirmed. We started with a toast with beer. I was surprised at the bill, as the alcohol here is quite affordable. Although the detailed breakdown was not provided due to the total amount billing method, I felt that both beer and sake were priced below 1,000 yen per order. We began with corn tempura (?). Each piece was large and had a strong sweetness. It was undoubtedly delicious, but starting with fried food and intensely sweet grains was a bit heavy. The soup with conger eel was too subtle in flavor, overshadowed by the lingering sweetness of the corn. I prefer a soup with stronger umami. The sashimi was served live, with a small portion for each fish. We started with spear squid. It had a high-quality sweetness and was delicious, but the tiny portion left me wanting more. A slice of lightly seared red bream. The moist fat was impressive, with intense umami and sweetness making it delicious. However, just having one slice on the plate felt lonely. Horse mackerel. It had a concentrated flavor, quite different from the fresh supermarket variety. Sake kept flowing. A bluefin tuna. While one might imagine a fierce red taste with bonito, this one had good fat content, offering a different taste experience. By the way, the speed of serving the dishes was extremely slow. Of course, being a one-man show, it was somewhat understandable, but the chef loved to chat, and when he did, his hands would completely stop, making me impatient as I waited. Crushed fresh ginkgo nuts topped with Karatsu's red sea urchin. It was generously drizzled with soy sauce, making it a perfect sake accompaniment. The ginkgo nuts were particularly delicious. They had a chewy texture and a soft green aroma. It was the best dish of the day. Eggplant and taro. The taste was not bad, but the presentation seemed too ordinary. Steamed abalone was delicious. It allowed the taste of the abalone itself to be enjoyed without any unnecessary seasoning. Personally, I would have preferred it to be diced rather than thinly sliced so I could enjoy it heartily. Cold steamed egg custard with crab flavor topped with snow crab. The miso was thick and perfect for sake lovers, and I ended up gulping down my sake. Now, as I mentioned earlier, the chef was quite chatty, but the guests were not to be outdone in conversation. They started boasting about their dining experiences at various restaurants, and it turned into a cringeworthy discussion similar to "the story of a wealthy woman going berserk at a high-end sushi restaurant in Minato-ku." The chef even joined in and started badmouthing other restaurants, which was a turn-off. This kind of attitude seemed to be prevalent at this establishment. Octopus. It was delicious, but well, it's just octopus. Hmm, I'm not sure about this style of presentation where they just place the cut ends on the plate. The meal was served with a bowl of rice and a salt-grilled sardine placed on top. The sardine, grilled until it turned completely black, was full of wild charm and was indeed delicious, but it didn't look like a dish from a restaurant that charges over 15,000 yen per person. I was quite disappointed with the presentation of the conger eel as well. The dessert consisted only of fruits, very simple. Overall, I didn't quite like this restaurant. The taste was okay, and I could tolerate the lack of speed in service. However, the complete absence of presentation and the style of just placing cut ends on the plate didn't sit well with me.

I made a reservation in advance and visited the restaurant. It was my first time and I got a little lost finding the place. I started with some heartland sake, which really hit the spot for my dieting body. I enjoyed it to the fullest. I started with some grated tomato, then moved on to the sashimi - first the sea bream, which was okay, then the squid, which was delicious. The clams and abalone that followed were also very tasty. The walnut and sea urchin sashimi that came next was so delicious that I had to make a note of it. It was much better than spinach, surprisingly. The steamed crab dish was a bit underwhelming, but the grilled eel at the end was not crispy enough and a bit oily. The rice was delicious and I finished it all. Thank you for the meal!

"Apparently, 'gochisou' means going to great lengths to treat someone to really delicious food... and it was truly a feast. It felt like eating at Yuuyama Unzan's home. Laugh The preparation of the river crab chawanmushi must have been a mind-boggling task. The level of care put into it was awe-inspiring. The ingredients are not extravagant at all. The shop owner said he picked the water shield on the way to the shop. Laugh It's like the ultimate home-cooked meal, or like Mrs. Yuuyama Unzan's cooking. Laugh Good restaurants are 90% about the preparation."