This is my fifth visit and my first post. The eel sashimi, uni and ikura hand roll, toro tartare with wasabi, and abalone liver risotto were all amazing. I have been to over 10 Michelin three-star restaurants, but I truly believe this place is on the same level. The hospitality from the chef and staff is also wonderful. I look forward to visiting again.

On this day, we departed from Miyazaki in the afternoon and arrived in Fukuoka after 5 pm. After checking into the hotel, we hurriedly headed to dinner. "Yonejima" was recommended by a gourmet acquaintance in Miyazaki as a must-visit restaurant in Fukuoka. Despite the last-minute decision to stay in Fukuoka this time, we were lucky to make a reservation. When we arrived about 5 minutes before our reservation, a staff member was waiting at the entrance. It seems they were waiting for customers outside...such thoughtful consideration. As we entered the restaurant, we could feel the high level of hospitality, with a genuine desire to make customers smile. The beautifully arranged counter seats 8. The only option for food is the chef's special course. This time, we opted for the wine pairing (6 glasses from 13,200 yen). The drink started with Champagne Maridoume, made with a 15-year-old Pinot. It had a gentle acidity, deep richness, and was very delicious. The first dish was noresore, with baby conger eel and quail eggs. Such a refined flavor with a hint of ginger. Next was the sea bream sushi from Nagasaki. The texture was elegant. Then came the medium fatty tuna sushi from Tsushima. It melted in the mouth, blending perfectly with the rice. For those not fond of tuna, there was bonito belly sushi. The fat was so delicious just by looking at it. Chablis from William Fevre was served next, with a crisp taste and refreshing umami. Then came the sea urchin sushi from Nemuro, Hokkaido, which was heavenly. The water used to make the sake was from Shizuoka. It was a mysterious water that didn't make you feel full no matter how much you drank. The snow crab sushi in ankake style was a delight. The pottery from Shimizu was lovely. The seared Spanish mackerel with garlic soy sauce was exquisite, with a rare and fatty sweetness. Throughout the meal, the attentive service of the staff was delightful. The chef's care and friendly demeanor made the atmosphere very comfortable. It was delicious and enjoyable. We couldn't stop smiling. The French Marsanne white wine was from a balanced vineyard. The squid sushi with plum and salt was delicate and delicious. The horse mackerel sushi with citrus and shiso was full of potential. The tiger pufferfish from Saga was served with grated radish and ponzu. The thick and flavorful fugu was amazing. The red sea bream with bamboo leaf grill was a favorite dish. The charcoal aroma and fusion with the rice were perfect. The dashi soup poured over it was a nice touch. The torotaku with western wasabi, salted kelp, and green onion was mind-blowing. The accompanying diner had oilfish sushi. The California Chardonnay was rich and slightly sweet. The ikura hand roll was exceptional. The cod milt wrapped in daikon was creamy and blended perfectly with the rice. The yuzu flavor was refreshing. The cherry salmon from Tokachi, Hokkaido, had a rich fat and umami. The Albarino from Niigata had a sake-like nuance with juicy fruitiness. The yellowtail sushi was superb, with a sweet fat and great texture. The scallop sushi was cooked at low temperature. The oilfish sushi was from the same family as mackerel. The shrimp sushi was warm and sweet. The California Pinot was firm yet easy to drink. The conger eel sushi was fluffy and melted in the mouth. Lastly, the tamago and soup were served. We also had grappa and dicem to accompany dessert. The dessert was cauliflower and dekopon. Although I couldn't take notes in the latter part as the alcohol was flowing, it was a night full of smiles and enjoyment.

When you enter the restaurant, the first thing that catches your eye is the wonderful dining experience in the space created by Takeda Soun. The sushi and appetizers come out at a good pace. You can also enjoy comparing different grades of sea urchin, which is very satisfying. When you compare them, you can really taste the richness of Karatsu. They also seem to put a lot of effort into their wine selection, with a fully equipped wine cellar. The rice has a sense of unity with the toppings rather than standing out on its own. And the tamagoyaki (Japanese omelette) here is surprisingly delicious. The technique of incorporating it with the toppings and the friendly nature of the head chef are wonderful. Thank you for the meal.

"Sushi Asou Hirao Sanso" This was my first visit, although I have been to "Sushi Asou Hirao Sanso" several times in the past. I heard rumors of a performance at Yonejima Theater and requested the omakase course for ¥25,000. ⭐︎ Tsumugi anago with nori, sesame, and wasabi ⭐︎ Sushi of kiss fish marinated in kombu ⭐︎ Chutoro from Tsushima ⭐︎ Steamed black abalone from Nagasaki with abalone liver sauce ⭐︎ Ishidai with grilled frost, kogomi, and umeboshi ⭐︎ Spear squid with umeboshi and shiso ⭐︎ Tokachi cherry salmon ⭐︎ Eel from Kagoshima ⭐︎ Toro tartare with Western wasabi and salted kelp ⭐︎ Ikura ⭐︎ Kinmedai from Sagami Bay with squid ink ⭐︎ Red clam from Hagi ⭐︎ Kohada ⭐︎ Whale meat from Hachinohe with pickles ⭐︎ Red clam with cucumber ⭐︎ Kuruma shrimp from Kagoshima Koshikijima ⭐︎ Simmered anago ⭐︎ Tamagoyaki ⭐︎ Miso soup ⭐︎ Strawberry meringue with red beans Truly amazing, Mr. Yonejima, I am extremely satisfied. Will definitely come back, thank you for the feast.

Third visit✨ Excitement was building up again this time. Despite a rare encounter with a major flight delay, which caused a big delay.... I am very sorry, but the head chef and staff warmly welcomed us and I am grateful for that(；ω；) Now, onto the eagerly awaited small dishes and sushi. They were so delicious from the start that we couldn't help but devour them quickly, but the head chef kindly told us to "take it easy" with a refreshing smile. The sushi started with tuna! Lean tuna, medium fatty tuna, it really soaked into our tired bodies! Uni rice, abalone, sesame kanpachi.... knockout from the first half. Squid, horse mackerel, and then blowfish!! It was so good it brought tears to my eyes... The sea bream had crispy scales and the flesh was perfectly cooked, showing the high level of skill... The toro taco was luxuriously cut in half for us to enjoy. Scallop, shirako, prawn, and then scallop again, followed by conger eelーー! Words cannot describe its deliciousness... The usual tamagoyaki was sweet as always. Even the dessert was a slightly unusual cauliflower ice cream. It was an omakase course filled with nothing but dreams and hope... I want to go every month, haha.

I went to a sushi restaurant called Sushi O, which has 14 seats. It was my second time there. The head chef, who used to work at Sushi Aso, makes sushi with traditional Japanese techniques and the best quality ingredients. It was delicious. This hidden gem doesn't have high ratings on Tabelog, but it's easy to make a reservation because it's not well-known. I want to go back again soon.

Sushi Yonejima, which opened in February 2021, is a restaurant run by Mr. Tsuyoshi Yonejima, who was the head chef at the exclusive sushi restaurant "Aso Heiyo Sanso." I had been interested in this restaurant since it was featured in OMAKASE, and I finally visited it for the first time. The location is very convenient, just a short walk from Yakuin Station. The restaurant has a traditional sushi shop appearance, with the same "Sushi Yonejima" characters on the curtain as on the business card I received later. There are 7-8 counter seats and private rooms. Personally, I highly recommend sitting at the counter as it allows for enjoyable conversations with the chef and staff. In front of the counter, there is a character "rice" by Takeda Soun, which exudes power and presence. This character represents both Mr. Yonejima's name and the rice used in the sushi, emphasizing the importance of rice in sushi making. Additionally, the ice chamber refrigerator, a trademark of Aso Heiyo Sanso, can also be seen here. The course consists of an omakase style with a mix of sushi and side dishes served together. The large snow crab, which was shown at the beginning of the course, was later served as a side dish and was equally impressive as the character "rice." The dishes included: - Akoya clam with chrysanthemum and yuzu jelly - Kohada - Chutoro - Purple sea urchin - Snow crab in ankake sauce - Yellowtail amberjack - Japanese flying squid - Horse mackerel - Horse mackerel - Horse mackerel - Tiger pufferfish - Salmon roe - Toro-taku - Marinated tuna - Yellowtail - Beltfish - Japanese amberjack - Grouper - Kuruma prawn Each dish showcased the freshness and quality of the ingredients, with unique flavors and textures that complemented each other perfectly.

An amazing restaurant! The bonito is the MVP❣️ Also, the sea urchin, shrimp roe... a dazzling and moving sushi experience!! I hope they become more famous with higher Tabelog ratings, but I would be disappointed if it becomes too difficult to make a reservation...

Sushi Yonejima, named after the master, was my first visit. The dynamic and eye-catching Yonejima characters at the counter were already appetizing. Both the sushi and small dishes were perfect, a solid 5.0 out of 5! Especially impressive was the squid dish. The original sesame mackerel had a strong and delicious flavor. Each piece of sushi was so delicious that it made me shiver. Just like the name implies, each grain of rice was delicious. And the master's personality was one of a kind. Unlike some top chefs who can be intimidating, creating a tense atmosphere in the restaurant, this master was friendly and made everyone feel comfortable and happy. Thanks to him, I left the restaurant with a smile on my face. I can't wait to visit again soon! Oh, and the toilet was also amazing, haha.

The shining skills of Japanese cuisine are best represented in the bowl dishes. Sea urchin sushi, golden eye snapper sushi, and hairy crab sushi. All served in bowls and all exquisite. The vinegar rice is delicious. Of course, the sushi is also top-notch. Medium fatty tuna with Western wasabi. It's a great experience to see the humble chef in front of the sushi counter with hands together. A restaurant I definitely want to visit again.

It might be fun, but if you don't get hooked, it could be painful. The jokes and sushi are average. There are private rooms as well as a counter, so it would be even more convenient once the apprentices have grown and you can enjoy a relaxing time there.

First visit to Sushishima and the head chef's personality was super cute, funny, and made for a really enjoyable time ☀️ The sushi in Fukuoka is definitely delicious! This is a place I would love to visit again. They have a wide selection of champagne, wine, and shochu, so it might be perfect for those who love alcohol.

The sushi was delicious, with a variety of fresh fish and unique flavors. The uni paired perfectly with the seaweed, creating a happy sensation. The skilled knife work on the spear squid was impressive. The sesame conger eel had a great texture and paired well with sake. The freshly boiled shrimp had a wonderful aroma. The fluffy texture of the eel was delightful. The fluffy texture of the egg roll was also fantastic. The additional cucumber roll was a nice touch. And yes, even the restroom was enjoyable (lol).

Sushi restaurant near Yakuin Station. It is the shop of Master Yonejima who previously worked at Hirao Sanso. The interior of the restaurant is luxurious, with fish being skillfully prepared under shining lights, creating a high-spirited atmosphere. The omakase style is unique to Kyushu, with appetizers and nigiri served in a nested manner known as Yotsuya-style. Among the dishes I tried, I was particularly impressed by the Kinmedai, Bonito sashimi, Squid (nigiri), Sesame eel, Fatty tuna (nigiri), Sea urchin (nigiri), and Eel. The Kinmedai was prepared in a bouillabaisse style, a first for me. The broth, made from multiple ingredients, was rich in flavor yet not overpowering, highlighting the deliciousness. The Kinmedai itself had a strong presence that wasn't overshadowed by the broth. The bonito sashimi, though slightly firm, had a subtle fatty texture when dipped in soy sauce. The Sesame eel was not only unique but also had a memorable blend of roasted sesame and nori flavors. It might have been the first time I truly enjoyed raw eel. As for the nigiri, the squid was beautifully balanced with garnishes, making me want to order more immediately. The innovative presentation of the Fatty tuna, with horseradish as a nice touch, showcased the excellent balance once again. The sea urchin from Rebun was striking in its freshness. Finally, the eel had a snow-like texture, melting softly without any lingering sweetness. The original tea served with the sweetness was also delicious, leaving no room for disappointment. The combination of Edo-style and Hakata-style sushi, along with the overflowing originality mentioned above, made the experience truly unique. While I stuck with sake, they also offer a wine pairing course, suggesting even more enjoyable possibilities. The gentle demeanor of the master, not just for show but genuinely kind, was also a major charm of the restaurant. It's rare to find a high-end sushi restaurant in Fukuoka where you can relax without feeling too formal. This delightful and charming restaurant allowed me to leave with a bright and happy feeling. Truly an experience that can only be enjoyed here.

I visited Sushikomejima☺️ They had a wide variety of drinks, so I asked for a pairing and started with: - Shrimp appetizer - Golden eye snapper - Fatty tuna - Tea-infused rice with abalone liver sauce - Sesame tai - Seared kinki - Mackerel - Grilled abalone - Green onion tako - Mountain wasabi salmon - Boiled fish kue - Surf clam - Kohada - Car shrimp - Sea urchin - Conger eel - Miso soup with clam - Sorbet I was so full, my central nervous system almost exploded with laughter. Each dish was carefully prepared and I was able to chat with the head chef along the way, making me feel warm and fuzzy. The restaurant was originally started by the head chef who used to work at Heiozan-so. The place was beautiful and I had a great time. #Sushi #Luxury #FukuokaGourmet #YakuinGourmet #BeautifulRestaurant #DrinkPairing #GreatAtmosphere #EntertainingClients #Date

Today, I decided to take a break from work and go eat sushi. I went to Sushi Aso, which was recommended by Mairevi-sama. It seems that it was started by Mr. Yonejima, but there is another producer involved, although I'm not entirely sure about the details (laughs). When I arrived at the restaurant a bit late, the staff was waiting outside for me. The course was unique in that it consisted of appetizers and sushi served together, rather than ending with sushi. I started with a greeting of Isaki and tuna, both delicately crafted by the chef. The sushi, perfectly balanced between the rice and the fish, was truly delicious. The course had a wide variety of dishes and was very satisfying. The price of the course was not cheap, but considering the quality of the food, it was worth it. The sushi had elements of Edo-style preparation but was not strictly Edo-style or Hakata-style, truly reflecting Mr. Yonejima's own culinary style. Enjoying delicious food always makes the sake taste even better. I had always wanted to try Mr. Yonejima's evening course, which used to be exclusive to members only. I never thought I would have the opportunity to experience it one day. Thank you for the wonderful meal!

Sushi Yonemijima (Yakuin) is located just a short walk from Yakuin Station and opened on February 4, 2021. This is a new challenge by the head chef, Tsuyoshi Yonejima, who was previously at Sushi Aso in Hirao Sanso, which I just missed visiting with a friend. The restaurant features the "ice refrigerator" seen at Sushi Aso, which keeps the fish fresh and tasty. The atmosphere is cozy and welcoming, with a focus on using local ingredients. The chef aims to provide a fun dining experience for customers and the menu changes regularly. The lineup for the day included a variety of dishes such as blowfish liver vinegar, salt-grilled tuna from Shio-gama, sesame mackerel, uni and salmon roe soup, live conger eel, abalone from Goto Islands, and more. The meal ended with a dessert of panna cotta and green tea. The total cost was around 28,000 yen. Each dish was delicious, with highlights including the blowfish liver vinegar, salt-grilled tuna, and conger eel. Overall, it was a great dining experience with fresh and tasty seafood.

I had a great time talking with the friendly chef. The meal was delicious and he provided a lot of complimentary items. I'm not sure about the price, but it was a wonderful experience.

The chef is amazing! And of course, the food is delicious!