A small restaurant in Akasaka (Fukuoka) run by a friendly couple, with a lovely atmosphere and around 10 counter seats. I revisited this place because I had a delicious meal here last year. Reservations are required in advance, and the omakase course is 6,600 yen (tax included). It was nice to be welcomed by the husband who remembered me from my previous visit. The selection of Japanese sake is also extensive. - Simmered octopus, sesame tofu, dashi jelly: The octopus was tender and the jelly had a nice flavor, both dishes were delicious. - Asparagus, kombu spring roll, homemade squid ink: The texture of the asparagus was good, and the squid ink added a luxurious touch to the dish. - Chilled sudachi citrus with fresh Gotō udon: The gentle flavor of the broth and the cold texture of the udon were enjoyable. - Red snapper, sea urchin, squid, horse mackerel: The squid was easy to eat with a delicate knife technique, and the horse mackerel was also delicious. - Hand-rolled tuna with wasabi: The tuna was fresh and the wasabi added a nice accent to the dish. - Scallop, edamame, seaweed chawanmushi: The chawanmushi had a gentle flavor that didn't overpower the scallop and seaweed. - Fried flounder with shichimi pepper salt: The flounder from Hokkaido was thick and fatty, and the batter was tasty. - Bamboo shoot and rapeseed flower soup: The soup had a good flavor, and the bamboo shoot was delicious. - Saga beef roast beef: The meat was tender, and it tasted great with the new onion sauce. - Additional dish: Steamed rice with horse mackerel and seaweed (2,200 yen, tax included): The seasoning was good, and the dish was delicious. - Miso soup, pickles, genmaicha, and the drinks we had were listed with prices. The price was inclusive of tax, and the dishes were carefully prepared and delicious. The creative cuisine makes you look forward to the next visit. The friendly service from the couple added to the enjoyable evening. The restaurant also offers à la carte options from 9:30 pm to 11 pm, making it convenient for a second stop. I will definitely visit again. The total cost for two people, including drinks, was 19,350 yen (tax included).

This is my first visit to a restaurant in Fukuoka Akasaka. I called and ordered the ¥7800 chef's choice menu, and also added a clay pot rice for ¥2400. The dishes included: - Draft beer - Scallop, winter melon, moroheiya, dashi jelly - Corn spring rolls with salted kelp - Okra salad with mozuku seaweed - Samurai-style fried chicken - Assorted sashimi - Grilled eel with special soy sauce - Saga beef shabu-shabu with eggplant - Clay pot rice with new burdock and fried conger eel - Miso soup My friend initially didn't want the course meal, but I convinced them that the ¥7800 course was probably light, only to be surprised by the amount of food. However, my friend managed to finish even the additional rice, which shows great value for money. The female owner, who speaks in a strong Kurume dialect, adds a nice touch to the experience. I will definitely come back, but next time, I'll skip the lunch menu. Thank you for the delicious meal.

Located in the Akasaka area near Kokutai-doro, this restaurant is a bit of a walk from the station but still within walking distance from Tenjin. It was my first visit, and when the owner and I made eye contact, he greeted me from the back with a friendly "yoroshiku onegaishimasu." As someone who enjoys chatting with the chef and staff, I was excited. Being a creative cuisine restaurant, every dish felt fresh and well thought out. They used a lot of summer vegetables, which added a seasonal touch to the meal. Winter melon, corn, eggplant, you name it – all were deliciously prepared. The corn spring rolls were especially a standout, filled with plenty of corn kernels. Personally, they were the MVP. The owner's wife started chatting with us midway through the meal and kept bringing out different types of sake to match our preferences. She seemed to really enjoy sake and shared a lot of knowledge with us, leading us to drink twice as much as usual. We were a party of two, had beer, five servings of sake, and ordered dessert, which came to around 16,000 yen per person. Considering the quality of the food and the area, I believe it's a good value for money. The head chef even joined in the conversation after serving all the dishes, making it a lively and enjoyable evening. Although I couldn't go anywhere for the short Obon holiday this year, I am completely satisfied with this one night. I will definitely visit this place again. Hopefully, next time in autumn, I can enjoy some matsutake mushrooms.

Once again, I was very satisfied with the course at Uchiyama-san's restaurant. The shochu named Flamingo Orange was quite impactful, and even those who don't like shochu would find this fruity drink easy to enjoy. The label is memorable as well. Kasarecchonero from Ikeda Sake Brewery in Maizuru, Kyoto, or Kasanelo for short, also had a vibrant label that left an impression. It had a slightly sparkling wine-like flavor and was easy to drink, especially when freshly opened. Ura Chiebijin, with a simple and stylish label that is the reverse of Chiebijin, had a subtly sweet taste. The dishes from start to finish were truly satisfying. The corn spring rolls were fluffy and packed with corn kernels, allowing you to savor the taste of corn itself. The sashimi included a rare treat of abalone, which had an irresistible texture. The eel kabayaki, meat, and clay pot rice were the perfect way to end the meal!

Recently, whenever I go to Hakata, I always visit this shop! The chef and the female owner run the shop efficiently at the counter. Every dish is delicious, especially the eel and the amazing kamameshi at the end! I always order two or more kamameshi, so the female owner worries if I can finish them, but I always do! (laughs) The cost performance is also great, and it's a shop that I love! I always use it for business meetings, so next time, I want to take my time and chat with the chef and the female owner!

I had high expectations for this restaurant! Is this price okay? The quality of every dish was excellent, and honestly, I think they could charge more for what they offer. It's clear that they put a lot of effort into their dishes. As a customer, I really appreciate that. The owner even walked me to the door, and their friendly and gentle demeanor made me understand why the food was so good. The dishes that stood out to me were the eel hand-rolled sushi (huge and perfectly crispy) and the fried horse mackerel with corn spring rolls. They were so delicious that I'm still drooling just thinking about them. To top it off, they even served miso soup, leaving me feeling completely satisfied in both body and soul as I left the restaurant. This is a place where you can only order omakase, but that's what makes it exciting because the menu changes with the seasons. I definitely want to come back again! Thank you for the wonderful experience. I will definitely be back!

This is my first visit. A Japanese restaurant in Akasaka. This may be the most impressed I've been at a restaurant recently. I was recommended by a follower on Instagram. The cost performance is really good. The prices are not high, but the taste is really delicious. I think they could raise the prices more. I want to go back again.

To our usual Uchiyama-san. This time, there were ingredients that captured the scent of early summer, and once again, it was a highly satisfying course. Undoubtedly one of the top restaurants in Fukuoka. - Chawanmushi The first dish, chawanmushi, was a cold chawanmushi with a rich and delicious flavor of corn. The corn sauce had a refreshing sweetness and a smooth texture, creating a pleasant mouthfeel. The chawanmushi was mellow with a strong dashi flavor, complementing the sweetness of the sauce. - Lotus Root Cake with Fresh Ginger Inside the crispy coating is a dense lotus root cake. It was a simple dish with a flavorful broth that allowed you to savor the deliciousness of the ingredients. The subtle aroma of the crispy coating was also delicious. - Sashimi Assortment This time, it was flounder, firefly squid, and seared bonito. The flounder had a slightly thick and crunchy texture typical of flounder. The finely sliced firefly squid spread a sweet flavor throughout the mouth. The seared bonito was light yet tender with a rich flavor. - Hand Roll The classic hand roll, this time with hot grilled eel. The juicy eel had a crispy surface, and even when rolled in seaweed, its texture remained. The wasabi added an accent, making it flavorful. It was a well-rounded hand roll with a satisfying volume. - Scallop and Okra with Plum Dressing Scallops and okra dressed with plum and finished with bonito broth jelly. It had a refreshing taste with the acidity of plum and cold bonito broth jelly, evoking the taste of early summer. - Deep-Fried Beltfish, Deep-Fried Water Eggplant The thick beltfish had a tender texture, and the savory garlic-flavored coating was surprisingly light. The juicy water eggplant was encased in crispy coating, creating a contrast of creamy interior and crunchy exterior. - Soup The soup contained large clams, bamboo shoots, and seaweed. The soup had a direct clam flavor with a moderate saltiness extracted from the clams themselves. The thick clams had a sweetness, and the textures of bamboo shoots and seaweed worked well. - Main Course The main course was the sirloin part of Saga beef. Despite its thickness, it had a firm texture and a rich flavor of the meat, yet it was incredibly tender. The generous amount of grated mountain wasabi prevented any greasiness, allowing for a refreshing taste. - Clay Pot Rice The clay pot rice with scallops and corn was unavailable, so we ordered the clay pot rice with burdock and pork. The rice cooked in the clay pot was sweet with a strong dashi flavor. It paired well with the delicious green onion miso soup. Once again, the course content was seasonal and delicious. We had an incredibly enjoyable time and would like to revisit soon.

One of the best restaurants I have been to in terms of food and service. The dashi broth was very flavorful and delicious! The dishes that came out were so tasty that it made the drinks go down smoothly. The fourth course was sashimi, and at that time we had to decide what to do with the rice (4 types) cooked in the pot. At first, I was thinking of skipping the rice, but the food was so delicious that I felt like trying the rice as well. They mentioned that it was possible to take home any leftovers, so I decided on the "Sea Bream and Ginger Mixed Rice". The owner and his wife were very friendly and shared a lot of information with us. I will definitely visit again. Thank you for the wonderful meal! ❤️

A stable, fun, and delicious place. I went there for the first time in a while, and found out that they started serving at 6 or 7 pm. On this day, we started at 7 pm with 10 people. The chef adjusted the pace of the meal according to us, but there were quite a few latecomers and people leaving early, so it was a relaxed pace. It must have been tough for the chef. Because it was slow, we could enjoy each dish with excitement while waiting. Also, I ended up drinking too much. The fish and meat dishes in the second half went well with the drinks and were enjoyable. I couldn't resist and ended up eating all of the chicken and daikon hot pot rice without taking any home. I could have eaten more. After that, we had a fun conversation and almost missed the last train. It was a warm and enjoyable time. Thank you. Love it.

To Uchiyama-san as always. This course was also very satisfying. One of the top restaurants in the Akasaka area. It started with a steamed dish of shirako and mushrooms. The creamy texture of the shirako and the smoothness of the steamed dish combine well, with the depth of flavor and aroma of the shirako spreading in the mouth. The umami of autumn mushrooms added a nice accent to the steamed dish. The second dish was Uchiyama-san's signature hand roll. This time it was a saury and herb hand roll. The saury was tender, with the charred aroma matching well with the herb scent. A unique combination for a hand roll, blending Japanese and Western flavors beautifully. The third dish was scallop and turnip puree. The sweetness of the turnip and scallop puree was enhanced by the dashi jelly. The different textures of turnip and scallop added a nice touch, allowing us to enjoy the various aspects of the ingredients. The fourth dish was sashimi. This time it was striped jack and bonito tataki. The striped jack was fatty and paired perfectly with salt and kabosu. The sweetness of the fish in the mouth was irresistible. The bonito was seared until a charred crust formed, giving it a fragrant taste. The fifth dish was a white miso salad with persimmon and spinach. The abundance of autumn persimmons and the compatibility with the spinach made this dish stand out. The white miso sauce was so delicious that you would want to have more. The sixth dish was eggplant-wrapped salmon. A creative and eye-catching dish combining the best of autumn. The salmon was thick and juicy with a crispy skin. The spiciness of shichimi added excitement to the dish. The seventh dish was lotus root mochi with crab sauce. A visually appealing dish with a traditional Japanese feel. The lotus root mochi contained shrimp, making it irresistible for shrimp and crab lovers. The crab sauce and lotus root mochi had a gentle taste that was very comforting. The main dish was Saga beef lamp. The thick, flavorful meat was complemented by the sautéed leeks underneath. The clay pot rice with Mitsuse chicken and daikon was sweet, with a rich dashi flavor. The chicken was tender and moist, and the daikon had a perfect texture. Overall, each dish was delicious and satisfying, and I will definitely be revisiting soon!

I visited "Oryouri Uchiyama" on this day. The restaurant is located in Akasaka, Chuo-ku, Fukuoka City, just a 4-minute walk from Akasaka Station on the subway. As the name suggests, it is a popular spot for local food enthusiasts, and although I had been wanting to visit for a while, I finally had the opportunity. It had been over 2 years since I last met my companion, and our conversation flowed easily, so I didn't take detailed notes for this review. We opted for the chef's special course for 6,800 yen (excluding tax) and also ordered the red snapper with ginger cooked in a clay pot for an additional 2,200 yen. It is also possible to order a la carte if you arrive late. The restaurant has only counter seats, but the back area is set up facing each other, which was quite interesting. The dishes we were served were all intricately prepared, and I must say that the quality exceeded the price. From the ingredients used to the presentation and, most importantly, the taste, everything was flawless. I was honestly surprised by the overall experience! The atmosphere of the restaurant is calm and inviting, suitable for various occasions, and the husband and wife running the place work seamlessly together, creating a cozy and welcoming feeling. It's no wonder they have many regular customers. Considering the current high cost of living, I imagine they must be struggling with their pricing, but I sincerely hope they continue to do well. Thank you very much, and I definitely want to visit again! Thank you for the wonderful meal! ★★★.08-2205

I felt like enjoying Japanese cuisine casually, so I made a reservation here and went. There is a course for 6,800 yen, and you can add about 4 rice dishes such as sea bream and new ginger mixed rice and dessert. This time, we had dishes like shrimp and summer vegetable jelly, sea bream with kelp, seared swordfish sashimi, ikura and fresh yuba, okra with tortoiseshell sauce, spring rolls with corn, fig white miso, eel with tamari soy sauce, and Miyazaki beef and Kamo eggplant simmered in miso. The dishes were surprising and the conversation with friends was lively. When paired with natural wines, the meal becomes even more delicious.

I found a small restaurant on Instagram that I really liked and made a reservation. It seems like a cozy place where you can enjoy some drinks, and I love the stylish menu. The course menu consists of 8 dishes for ¥6600, including tax, and they also offer a la carte menu after 9pm. The a la carte menu includes the same dishes as the course menu plus some additional options. If you're still hungry, you can order additional rice dishes from a selection of several clay pot rice options to finish off your meal. [Course Menu] - Chilled Chawanmushi with Ise Bay Sea Urchin and Edamame - Spring Rolls with Corn - White Miso-marinated Figs - Sashimi: Flatfish, Spot Prawn, Grilled Sandfish - Squid and Okra Tataki - Sea Bream Hand Roll - Sea Bream and Eggplant Rice Bowl - Miyazaki Beef and Shishito Pepper Stir-fry (extra charge) - Clay Pot Rice with Corn and Scallop for ¥2200 The creative ideas behind the dishes are enjoyable. They not only pair well with alcohol but are also visually appealing and tasty with unique twists. The Shishito Pepper Stir-fry was surprising, but once you taste it, it's unmistakably Shishito Pepper Stir-fry. The White Miso-marinated Figs were like a dessert, I could eat that tofu sauce forever. They have a wide variety of drinks, gathering selections from all over the country. I indulged in delicious drinks. Thank you for the feast.

At the restaurant, I tried the a la carte menu recommended by a foodie staff member during the day. Although they mainly offer courses, in the late hours, they have an a la carte menu. I enjoyed a tea cocktail with alcohol from Kuman-san, and suddenly the bell rang signaling an available table. The young chef and the foodie lady welcomed me. We quickly had some Japanese sake and tried out some new ones together. The dishes were all so delicious, especially the fried swordfish and fried tofu with eggplant. The swordfish was incredibly tasty with a crispy coating and a fluffy texture. The fried tofu and eggplant in broth were also flavorful and comforting. I also had a Manhattan and a local sake, and finished the meal with some smoked fish udon noodles. The meal was enjoyable and the restaurant had a great atmosphere. It was a truly delicious experience in Fukuoka.

I often visit "Uchiyama" restaurant, which is one of the top restaurants in the Tenjin/Akasaka area. Every dish is delicious and not too heavy, which is great. This time, I ordered the clay pot rice with cherry shrimp and broad beans. It's a nice touch that they let you take home any leftover clay pot rice. While everything is delicious, I personally loved the fried flounder and Ishikawa sweet potato steamed bun. I look forward to visiting again next month.

This year's Golden Week was spent enjoying gourmet food in Fukuoka city. I visited the restaurant on the first day of the second half of the holiday, starting at 7 o'clock. The lovely couple who run the restaurant had already started serving the courses for the two groups before us. The atmosphere was warm and welcoming. I was in the mood for sake that day, so I started with a glass of Eikofuji. It was sweet, yet refreshing, and got me ready for the meal. The first dish was sea urchin and okra on a bed of yuba with a soy-based sauce. It was creamy and melt-in-your-mouth delicious. Next was the fried flounder with karasumi. The crispy fried fish topped with plenty of karasumi was a perfect match with sake. The chilled chawanmushi with edamame and ikura provided a fun texture to enjoy. The sashimi included firefly squid, grilled grunt, and red snapper. Squeezing sudachi and sprinkling salt enhanced the flavors and complemented the sake. Then came the toro hand roll, a secretly anticipated dish that did not disappoint. The thick and crispy seaweed, vinegared rice, and generous amount of fish made it irresistible. The steamed bun with Ishikawa yam and bamboo shoot, mozuku seaweed, and tofu and eggplant soup provided a balanced variety of flavors. The sukiyaki, although I forgot the type of wagyu used, was delicious with a good balance of flavors and a hint of sansho pepper. For the finale, I ordered the simmered rice with fava beans and sakura shrimp, which was fragrant and full of umami without being too heavy. The fava beans were freshly peeled and added a sweet and fluffy texture to the rice. The daikon miso soup and pickles were perfect accompaniments. I even asked for seconds. I took the leftover rice for breakfast the next day. Thank you for the wonderful evening and morning. I have been exploring restaurants in Fukuoka city for the past six months as a young professional with limited budget, but I will definitely return to this restaurant. Perhaps next month.

I love going to this bar where I can eat and drink to my heart's content. The atmosphere is fun and the food is delicious, especially the kettle rice at the end. It's a great place to enjoy seasonal ingredients with some drinks. I always end up losing track of time and missing the last train because it's so relaxing. I love it.

Located in Akasaka, Uchiyama is a restaurant that originally operated as Dining Nicola in Nishi-Shinjuku and has now opened a branch in Akasaka this year. The course menu is priced at 6600 yen for 9 dishes. - Simmered octopus and sesame tofu in cold jelly: I'm usually not a fan of jelly, but the jelly here made with dashi was to my liking. - Asparagus and kombu spring rolls: Crispy fried asparagus spring rolls topped with karasumi (dried mullet roe). - Sudachi citrus on ice: A refreshing palate cleanser. - Assorted sashimi platter with sea bream, sea urchin, squid, and mackerel: Each piece of sashimi was so delicately prepared that it made you hesitate to dip it in soy sauce. - Hand-rolled tuna and fresh wasabi: The crunchy texture of the fresh wasabi and the aroma of the crispy seaweed were outstanding. - Seaweed, scallop, and fava bean chawanmushi: A chawanmushi with the essence of scallops and the aroma of seaweed, complemented by the freshness of fava beans. - Deep-fried skate wing: The skate wing, in season, was firm and rich in flavor. - Bamboo shoot and rapeseed blossoms: The bamboo shoot was so sweet, it could be mistaken for corn. - Saga beef roast beef: The onion sauce drizzled over the Saga beef was delicious. - Firefly squid and fava bean clay pot rice: A satisfying end to the meal with freshly cooked rice in a clay pot, miso soup, and pickles. The quality of the dishes does not match the price, as each dish is meticulously prepared and shows great culinary skill. The restaurant also offers à la carte options after 9 pm. A place I would love to visit every season. Thank you for the wonderful meal.

I visited "Oryouri Uchiyama" in Akasaka, Chuo-ku. I had been wanting to visit this restaurant for a while, and finally got the chance when I saw on social media that there was a sudden opening. The only option available was the 6,600 yen chef's course, and the menu I had that day included: - Asparagus spring rolls - Cherry shrimp and broad bean chawanmushi - Sashimi - Beltfish and wasabi hand-rolled sushi - Steamed turnip greens with onion sauce - Fried blowfish - Octopus with tomato and vinegar jelly - New bamboo shoots and rapeseed flower clear soup - Grilled Mitsuse chicken with salt The hot asparagus was slightly sweet and delicious, especially with the salted kelp wrapping. The chawanmushi had a crispy texture from the cherry shrimp and a nice flavor from the broad beans. The sashimi included flounder, Japanese flying squid, and Spanish mackerel, with the sticky texture of the squid being particularly enjoyable. The beltfish kabayaki with wasabi was a great combination, and the aroma of the seaweed was also nice. The slight bitterness of the turnip greens with the sweet new onions sauce was excellent. The boneless fried blowfish was tender and fluffy, incredibly satisfying. The clear soup had a rich broth and a nice crunchy texture from the new bamboo shoots. The grilled Mitsuse chicken was crispy on the outside and juicy on the inside, very delicious. Unfortunately, I didn't have time to try the clay pot rice and Inaniwa udon, so I'll have to save that for next time. Overall, it was a completely satisfying experience from start to finish. Thank you for the wonderful meal!

I had missed writing a review before, so I am writing it now. Personally, I think this is one of the top restaurants in the Akasaka area of Fukuoka. The seating is at the counter, suitable for small groups. The atmosphere is calm, and the friendly nature of the owner and the thoughtful service of his wife are highly praised. The menu consists only of chef's choice courses, allowing you to enjoy carefully selected seasonal ingredients at a reasonable price. You can choose whether or not to order the finale of clay pot rice (I personally think it's a must-order haha). For those with a small appetite, it's also an option not to add it, but you can also take home any leftovers, so if there are any combinations you're curious about, I recommend ordering it. The small dishes have a taste similar to the upgraded version of the obanzai dishes from the time when it was a dining hall called Nicola in Nishijin. Each dish is not heavy, allowing you to enjoy the goodness of Japanese cuisine. They also have a wide selection of Japanese sake, making it a place you'll want to visit seasonally.