I visited a sushi restaurant that was buzzing on social media for the first time. The day started with a show of dismantling a large 32kg grouper, which was like a theatrical performance. The creative dishes, such as harmony with conger eel and sea urchin, an eel burger with vinegared rice, and a hot dog stuffed with large shrimp and vinegared rice, were all named with great sense. The surprise came from the quality of the ingredients, sourced mainly from the local area around Kitakyushu. The red sea urchin, grouper, and eel unique to the area, along with top-notch abalone and red clams that rival those from Chiba, were all impressive. The chef has built a strong relationship with young and ambitious local fishermen who provide these exceptional ingredients. The sushi, inspired by the famous Sukiyabashi Jiro, uses a unique strong vinegar reminiscent of Shaoxing wine, which sets it apart from other sushi places. The chef's dedication to pushing the boundaries of traditional Edo-style sushi was evident in his approach to creating a new direction for his craft. The restaurant has successfully attracted attention through social media, drawing in about 20% of customers from overseas. While the restaurant may seem flashy on social media, the chef's sincere dedication to his craft was evident during my visit. The restaurant's strategy of focusing on attracting high-paying customers from afar could serve as a model for other struggling local establishments in this challenging economic climate.

Standing in Tobata, Kitakyushu, Fukuoka Prefecture, is the world-famous sushi restaurant, Choshu Sushi. Popular among YouTubers like Hikaru and Horiemon, this restaurant has gained popularity not only in Japan but also internationally. The head chef has 160,000 followers on Instagram and has become an influencer. One of the reasons for its evolution from a local sushi restaurant to a global sensation was its feature in The New York Times. The food is exceptional, but what really captivates diners is the intimidating appearance and performance of the head chef, reminiscent of a kabuki actor. I recently visited Choshu Sushi, and it was quite an experience! Access is a bit inconvenient, about 20 minutes by taxi from Kokura Station, costing around 2,000 yen. Due to the pandemic, the restaurant operates with a capacity of 6 people in 3 groups, one of which was a group of foreign guests. The price per person, including tax and service charge, is the same for lunch and dinner at 38,500 yen (as of 2022). Despite being in the highest price range, the drink prices are reasonable, with soft drinks priced normally and options like Dom Perignon and champagne available. The quality of the ingredients is exceptional, and the dishes are incredibly delicious, making the dining experience highly satisfying. The course started with a classic dish of caviar, sea urchin, and tuna, followed by a seasonal delicacy of salmon roe and shirako chawanmushi, which was delicious. Then came a unique dish of giant black abalone with liver sauce, which was truly delightful. This was followed by a refreshing vinegar dish of sea cucumber, fried sea bream with sea urchin, and a presentation of a large amount of matsutake mushrooms and a big grouper, creating a fragrant and flavorful hot pot. The seasonal ingredients used in the course make every season special, but autumn with matsutake mushrooms is particularly outstanding. The matsutake and grouper hot pot was unforgettable and the most delicious soup I've ever had. Other highlights included the eel burger, sardine sushi, nodoguro risotto, and the famous shrimp hot dog. The tuna sushi, especially the fatty otoro and chutoro, were exceptional, and the squid topped with sea urchin was amazingly flavorful. The meal concluded with anago, miso soup, and a savory egg custard resembling castella, followed by a vanilla ice cream dessert created in collaboration with Yuki-san. Overall, it was a highly satisfying experience with delicious food, quality ingredients, entertaining performances, and a great atmosphere.

Pride of Kitakyushu! There is a famous restaurant in Tobata, Kitakyushu, called Shoji Sushi that attracts attention from all over the world! I visited the new store this time! It is a unique presence that cannot be compared to other restaurants! The quality of the ingredients is on a different level! You can feel their seriousness in sourcing! The Aka Uni from Aoshima is amazing!! The soup stock made from Kue is amazing!! The squid juice is amazing!! The eel burger is amazing!! I was surprised by the amount of Uni used! The level of the space is more like a theater than a restaurant! It is the most famous sushi restaurant that everyone wants to visit at least once. I think it's like a theme park in Kitakyushu! I will visit again as a reward to myself.

Today, the restaurant industry is targeting foreigners and the wealthy. Among them, the sushi restaurant bubble is abnormal. Sushi is originally street food. You order your favorite sushi and eat it. A little bit of sake. Since it's about grabbing and eating, you should eat quickly and leave. The original sushi restaurants are disappearing. Sushi with champagne, wine, truffles, caviar, and the sudden gourmets flocking to it. What on earth is happening to the taste buds of some modern people... Also, the restaurant staff acting high and mighty, catering to those masochistic customers. Starting with a time limit, simultaneous starts. The sight of those customers is like feeding broiler chickens. It's so ridiculous that it goes beyond anger. I've never seen anyone pairing French cuisine with sake. However, good or bad aside, this "Teriyaki Sushi" can be considered a precursor to the modern sushi bubble. The innovative idea that has never been seen before is truly amazing. It's a well-thought-out concept. Many sushi restaurants have popped up imitating this head chef, but there is no doubt that "Teriyaki Sushi" was the pioneer.

I went to a restaurant I had wanted to visit for years, not sure if I went for the food or the show, but it was so much fun. Speaking of Choshu sushi, they served both Kué and Butterfly (Shime-saba), showcasing pioneering sushi. Although Kokura is a bit far, I'm glad I came. It was a restaurant where I felt it was worth it. Ainosuke's rating meaning: 5 - Excellent! 4 - Definitely recommend to others 3 - Would want to visit multiple times 2 - It's good, but not a top recommendation 1 - Not really... 0 - Won't go back.

At first, I tried it in Tokyo, but about half of it was not made by the master, so I wanted to visit the original store. You can enjoy high-quality ingredients that are not easy to come by, such as the variety and size of the ingredients, and the natural eel. Just experiencing these is very satisfying. As for the sushi, the red vinegar is very strong, and it's more about enjoying the ingredients rather than the unity of the topping and the rice. The course meal is also plentiful, so it's easy to get full, and the flavors and ingredients can be heavy on the stomach. When I visited in Tokyo, it was about the third day of opening, so it may have changed now, but I didn't feel like the portion was large, but here it is substantial. I had a valuable experience, including entertainment.

I visited the famous restaurant "Sho Sushi" located in a remote area about an hour away by taxi from Kitakyushu Airport, which is known worldwide. The head chef is renowned and has been featured in the New York Times and BBC. The restaurant is a favorite of Toru Horie, the founder of a well-known company in Tokyo. Fukuoka has produced many influential figures, including politicians and celebrities. The restaurant is known for its exceptional sushi, and the hospitality is outstanding. The chef shared his story of working hard to expand the restaurant's reach globally. The sushi was delicious, and I was deeply moved by the chef's dedication. The experience was worth the travel expenses, and I left feeling grateful and satisfied. Thank you.

[Omakase Course] ¥38,500 Tuna, red sea urchin (Hagi), Osetra caviar, snow crab, sea grapes, octopus (Kanmon Strait), purple sea urchin, egg yolk sauce, abalone, shiitake mushrooms, liver sauce, fried conger eel, two types of sea urchin, mackerel, smoked bonito, sea grapes hot pot, eel burger, mackerel butterfly, grilled horse mackerel, hand rolls, tuna, medium fatty tuna, shrimp hot dog, tuna, fatty tuna, puffer fish, flatfish, seaweed roll, squid, sea urchin ice cream sandwich, Noguchi Naohiko Research Institute Junmai unfiltered sake vintage.

There are mixed opinions on the authenticity of sushi, but I would like to offer a different perspective based on my profession. This restaurant, Chosuzushi, is located in a rural town far from Kokura. The head chef is the third generation, and the restaurant used to mainly cater for banquets in his father's time. Sitting next to me was a Japanese-American family from Oregon, who own a sushi restaurant locally and came to Chosuzushi specifically for this purpose. The head chef talked about articles in the New York Times and explained the fish using English. While ingredients like saffron and the recent trend of bright Yasumura are popular overseas, entertainment value is sought after in America, and this trend is also seen in Japan recently. It is not a matter of good or bad, but it is challenging to go from a rural town to the world. Japan has been incorporating various things from the US, but the technique of sushi, a part of Japanese food culture, cannot be imitated abroad and is perfectly differentiated with unique ingredients that only Japan has. That is why people come from overseas. The head chef's management skills in both cooking and business, as well as his development of people, were impressive. This time, the exceptional dishes included: - Extra thick natural eel from Oita - A pot filled with fatty 25kg grouper - A parfait made with aged tuna. It was a delightful and delicious experience. I had to ask the head chef to include his hands in the photos as I could only capture his face. It was a very enjoyable experience.

Since 2019, Sushi Shou has won the Tabelog Award bronze for 5 consecutive years, attracting many celebrities to dine there. It has now become globally renowned with locations in Fukuoka, Tokyo (members only), and Saudi Arabia. The omakase course is priced at 38,500 yen, inclusive of service charge, for both lunch and dinner, with drinks adding up to around 40,000 yen. In conclusion, the storytelling skills of the head chef, along with the top-notch ingredients, made for a fantastic finale to my solo trip in Fukuoka. Some of the standout dishes included the Tuna x Uni x Caviar, Steamed Abalone, Scorpion and Cobra, and Eel Burger. The flavors were exceptional, and the dining experience was truly memorable.

In Kitakyushu City, Tobata, Fukuoka Prefecture, there is a sushi restaurant called #Sho Sushi with a rating of 4.26. This is a sushi restaurant famous for the theatrical performances by the world-renowned master Watanabe. The menu includes sea urchin caviar roll, clam seaweed noodles, simmered octopus, simmered abalone, red snapper with sea urchin sauce, deep-fried mantis shrimp, smoked mackerel sashimi, rockfish hot pot, eel seaweed roll, mackerel butterfly, striped horse mackerel, medium fatty tuna, blackthroat seaperch, fatty tuna, carabinero prawn, saury, squid with sea urchin, miso soup, rolled omelette, ice cream filled pastry, beverages like vinegar cider and ginger ale. You can receive the best sushi directly from Master Watanabe with his signature determined face. The entertainment factor was so high that I didn't remember all the menu items, but the impact and kindness of the master were enough to leave a lasting impression. I was satisfied just to meet him. I imagine it must be challenging to travel the world, but please take care of yourself and keep up the good work. I support you on Instagram. Thank you for the wonderful meal, Sho Sushi, a world-renowned sushi restaurant.

The chef's performance and serious face stand out, but the food is delicious. Especially the sea bass hot pot, eel burger, nodoguro steak roll, and fried hole shrimp... I could go on, but I'll stop here. Delicious. Tasty. When you say that, the chef with a big smile says, "I'm glad." The gap between his serious face and his smile is unfair, haha.

I visited the restaurant with a friend's invitation, it's about a 20-minute taxi ride from Kokura Station to their own building! When I entered, they provided a place for my smartphone and a smartphone wipe! They even offered a charger if needed! This was very thoughtful! The drink served was Sakura beer, a local beer in Kokura. The dishes included sea urchin, caviar, tuna, and seaweed which were all delicious! The clam and seaweed noodles were also very tasty. The uni and crab, steamed abalone with liver sauce, and beef were rich and delicious. The smoked sea urchin and homemade karasumi had a perfect balance of smoky flavor and richness. The tilefish and sawara smoked fish with homemade karasumi were exceptionally delicious. The tilefish soup had luxurious pieces of fish without bones. The eel sandwich and butterfly dishes left a lasting impression. The salt-boiled tuna, sardines, squid were also very tasty. I didn't take many photos as I recorded videos. The chef was very friendly and easy to talk to, which made the dining experience enjoyable. The total cost for the meal was around 38,000 yen for food and 10,000 yen for drinks, totaling about 50,000 yen, which was worth it for the quality of the food and experience.

Sushi at Kitakyushu's Shou Sushi!! A trip to this restaurant involves traveling quite a distance. From Hakata Station, it's a 15-minute ride on the Shinkansen to Kokura. From there, it's about 8 minutes by train, and then you need to take a taxi. Finally, you arrive at Shou Sushi!! The head chef here has the most Instagram followers in Japan among sushi chefs! Their TikTok is also impressive, attracting many customers from overseas. I take lots of photos. My camera roll is filled with the head chef. The sushi looks amazing too!! On this day, I indulged in plenty of sea urchin! The head chef wants you to leave with a full stomach, so I recommend skipping lunch beforehand because the portions are quite generous. It was a wonderful experience. Thank you for the meal.

It's been a while since my second visit. I requested the 38500 yen omakase course through the Pocket Concierge service. I had a great time during my last visit, so my expectations were high. The meal started with the usual greeting from the owner. I also received a sticker to put on my car. I gave a heads up to my dining companion who was visiting for the first time, saying "Watch out, the portions are generous." The meal included: sea urchin, tuna, caviar, clam ramen, sea noodles, queen crab, lotus root dumpling, squid with eggs, sea urchin, and sansho pepper, black abalone, cutlassfish with bamboo shoots and sea urchin, round scad with karasumi, lizardfish bone soup, eel, butterfly, gizzard shad, fatty tuna, saury, mantis shrimp, fatty tuna, marbled flounder, sardine, miso soup, squid with eggs, and rolled omelette. It was another enjoyable meal today. Even for first-time visitors, the head chef is entertaining and the staff are all kind, so you can relax and enjoy your meal. It was delicious, thank you for the feast.

I visited "Teru Sushi" in Tobata, Kitakyushu. I first saw the restaurant on YouTube and thought it was a unique place, so I watched various videos about it. As I watched the videos, I gradually became more interested in visiting, and finally managed to make a reservation and visit the restaurant. When I searched for images of Teru Sushi online, I saw pictures of the chef and other staff posing, which made me wonder if the chef himself would be there, but when he appeared, I was thrilled. Apparently, the restaurant was featured in The New York Times, and the chef was striking the same pose as in the images I saw online. The sushi was made with luxurious ingredients from start to finish, and everything was incredibly delicious. The vinegared rice with a strong acidity was especially impressive. Some of the sushi dishes that were served included: tuna, sea urchin, caviar, and gold leaf nori roll; clam soup; crab and lotus root cake; squid, sea urchin, and fruit tomato; black abalone from Wakamatsu with liver sauce; fried beltfish with sea urchin and bamboo shoot; bonito topped with plenty of karasumi; eel burger with sansho pepper; butterfly mackerel; nodoguro seaweed roll; saury; shrimp; flounder; sardine; miso soup; tuna; squid and sea urchin (melts in your mouth); shrimp paste ball; ice cream sandwich. The sansho pepper had an amazing texture and aroma, which was quite impressive. The chef struck a pose every time he served sushi to each customer at the 9-seat counter, around 17 times per person, totaling over 150 poses. I was impressed by the chef's stamina. I guess some customers come to take photos of the pose, so he can't really stop doing it? The meal was enjoyable from start to finish, and I had a great time that I couldn't experience at other sushi restaurants. The portion size was quite generous, and I was completely full! The sushi made by the apprentice, JP, was also delicious! If I have the chance to visit Kitakyushu again, I definitely want to go back to Teru Sushi. Even if you visit Kitakyushu just to go to Teru Sushi, you won't regret it! I would love to go back in a different season and taste different ingredients. Thank you for the wonderful meal!

"Eikosushi" Sushi - Fukuoka, Kitakyushu ----------------------- Tabelog 4.27, Price: 50,000 yen and up Nearest Station: Tobata Reservations: Available immediately Tabelog Awards: BRONZE, Tabelog Top 100 Restaurants ----------------------- At Eikosushi, you will find Chef Takayoshi Watanabe, who is considered one of the most famous sushi chefs in the world. When you visit Eikosushi, be prepared to have your phone's photo folder filled with pictures of sushi and the chef, as the sushi pieces are large and will surely fill you up. The chef is very friendly and entertaining, even naming a piece of mackerel sushi "Sushi Opera," which is a hit with foreigners. Eikosushi is known for its entertaining sushi style, and even had a pop-up event in New York for four months, making the front page of The New York Times. The chef's goal is to revitalize the local area by providing sushi made mainly from ingredients sourced in Kitakyushu. If you have the chance, I highly recommend visiting Eikosushi for a unique dining experience. ----------------------- #Eikosushi #Sushi #ReservationDifficult #Tabelog #Gourmet #Fukuoka #Tenjin #JapaneseRestaurant #Horiemon #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #Orthogourmet

Sushi restaurant Shou, which has become famous worldwide. The head chef Mr. Watanabe's performance, the local top-notch ingredients, and the unique rich shari rice were all outstanding. The staff's teamwork was also excellent, and we had a delicious and enjoyable time. The dishes we had today included tuna, sea urchin, and caviar sushi, bird clam, scallion, and red clam himo, new wakame seaweed with lotus root mochi, swimming crab and lotus root cake, spear squid, bamboo shoot, and tomato, fried shirako with spicy medium-thick sauce, abalone and shiitake mushrooms with liver sauce, grilled needlefish and homemade squid ink eel burger, butterfly mackerel sushi with rice topped with blackthroat seaperch roe, kue fish soup, red clam, tuna, red tuna, shrimp, bird clam, tuna belly, sea bream with salt and yuzu, sardine, squid and sea urchin ball, and ice cream monaka.

I sometimes go to a sushi restaurant called Tsukasa 14. It seems like the head chef might be distracted because he just returned from Kyoto, or maybe he's thinking about the new branch they're opening in Saudi Arabia. If they don't focus, the quality might suffer. The sushi rice started to become mushy, but they didn't change it. The ingredients weren't fresh, and even though they have many staff members, the service was slow. It's a shame to see the apprentices not being trained properly. This sushi restaurant would be embarrassing if compared to the ones I visit three times a week. Yesterday, I had a better experience at another restaurant, so it's disappointing.

"Kyushu Mae" is a sushi restaurant that captivates people with its meticulously crafted sushi. It is a form of food entertainment that can be described as 'Sho Sushi'. This well-known restaurant operates on a fully reservation basis. Located about 1,500 meters from JR Tobata Station, on the corner of Nankanmonji Street and Tenreiji Street (2nd floor of the building), the restaurant has a parking lot for 7 cars on the right side of the building. The cozy counter with 7 seats (maximum 10 seats) allows for enjoyable conversations. I had the opportunity to visit this restaurant, which I was eager to experience (lucky to get a reservation). The owner, Mr. Watanabe, who is the third generation, carefully selects fresh seafood from the seas near Kyushu and San'in, adding a special touch to create the traditional 'Sho Sushi'. I am excited to savor the finest ingredients from Kyushu. As I arrived early, the staff promptly seated me and we engaged in pleasant conversations. The 'Omakase Course' began on time. The meal started with a delightful appetizer of tuna wrapped in crispy seaweed, topped with red sea urchin from Shimonoseki and caviar. The performance was impressive from the start. Each dish that followed, such as vinegar-marinated sea cucumber, steamed tilefish, and simmered spear squid with fruit tomato, was a delightful surprise. The fried fugu milt, abalone stew, and fatty tuna with cod roe were all expertly prepared and delicious. The eel burger, a specialty of Sho Sushi, was a standout with its crispy eel and flavorful sauce. The meal concluded with a unique dish of pike conger eel hot pot, featuring a rich broth and tender pike conger eel. The experience was further enhanced by the addition of Ninejo green onions and Komatsuna leafy greens. Overall, the meal at Sho Sushi was a delightful culinary journey, showcasing the best of Kyushu's seafood and traditional sushi techniques. I highly recommend this restaurant for anyone looking to experience a unique and memorable dining experience.

It is February night in 2023. This day marks my first business trip to Fukuoka this year. I was invited by a colleague to dine at this sushi restaurant. I often see photos of the owner, who wears a red bow tie and looks sharp, on food review websites and Instagram. The restaurant is located a bit away from Tobata Station, but there are buses running from Tobata Station and Kokura Station. I missed catching a taxi in front of Tobata Station, so I decided to walk, which took about 20 minutes - a good warm-up before the meal. The owner is the third generation of a local sushi restaurant, but he decided to step up and join the ranks of famous sushi restaurants, even making a name for himself internationally. Just recently, he participated in an event in New York. At the end of the month, he is planning to open a branch in Saudi Arabia, and by the end of the year, in Naples. The restaurant itself has the charm of a local sushi place. I took the elevator to the second floor, noticing that the third floor is a banquet hall. The restaurant is quite spacious, with around 10 seats at the counter, but they only use 8. The decor in front of the counter is unified in a calm red color, with a remarkable feature of having smartphone stands. All the staff wear bow ties, and then the owner appears with a surprisingly cute smile. Now, let's talk about the dishes of the day: - Tuna with sea urchin and Ossetra caviar: A combination of delicious ingredients, but the vinegared rice is quite acidic, clashing a bit with the saltiness of the caviar. - Sea cucumber with ark shell and squid: The sea cucumber was cooked and had a unique, fresh texture. The flavors of the ark shell and squid were as expected, but the sea cucumber's texture stood out. - Red snapper with turnip steamed: A large piece of red snapper on top of a mild turnip dish, allowing the deliciousness of the fish to shine. - Squid with fruit tomato marinade: The squid was as expected, but the marinade made from locally grown fruit tomatoes was exceptionally tasty. - Tiger fugu shirako fry: The shirako inside the fry was creamy and rich, making it a perfect match for white wine. - Giant abalone with shiitake mushrooms: The abalone was surprisingly tender, and the dish was accompanied by fresh shiitake mushrooms. - Tuna with ink sauce: The tuna was caught in Iki and served with homemade ink sauce. While the combination was good, I preferred to enjoy the tuna and ink sauce separately. The tuna, whether it was otoro or chutoro, melted in the mouth. - Grouper hot pot: The best dish of the day, including an exquisite grouper hot pot. The broth made from grouper was rich in flavor, and the fish's texture was both firm and flavorful. This kind of grouper dish is something I have never experienced in Tokyo, and even the shirako added to the satisfaction. - Eel hand roll: Grilled natural eel from the Etakawa River in Oita, wrapped in a hand roll. The crispy eel had a rich flavor, perfect for the strong vinegared rice. - Blackthroat seaperch with tamago kake gohan: Smoked with straw and served in a bowl that released a fragrant aroma when opened. After enjoying the aroma, it turned into a tamago kake gohan dish. The fatty blackthroat seaperch paired perfectly with the dish. - Mackerel butterfly sushi: A specialty of the restaurant, where thick slices of fatty mackerel are placed on top of strong vinegared rice. - Japanese horse mackerel: The seasonal horse mackerel had an enhanced umami flavor, sourced from Aoshima in Kitakyushu. - Giant ark shell: After showing the giant ark shell, it was prepared and still moving when served. Chewing it released a pleasant scent of the sea, with both taste and aroma being top-notch. - Sea bream with salt: The sea bream had a fresh texture, and the strong vinegared rice complemented it well.

On this day, I visited the most famous sushi restaurant in Japan, Choshu Sushi. Although reservations are relatively easy to make, considering its location in Tobata, the incredible popularity is surprising. I was very excited to see how the quality would be. However, a major blunder occurred as we started eating sushi all at once and missed the bullet train by just 10 minutes. We tried to dash around Hakata Station, but we couldn't make it on time. It may be my fault for being too relaxed, but I've noticed that taxis in Fukuoka have been taking unnecessarily long routes these past two days. Are they doing it on purpose? I'm aware of the poor quality of taxis in Tokyo, but this was the first time I felt uneasy about taking a taxi in a rural area. Before boarding the bullet train, I called Choshu Sushi to inform them that I would be about 10 minutes late. They reassured me that it was completely fine, which was very considerate of them. I felt apologetic in return. There were plenty of taxis available in front of Kokura Station, so we quickly got in one and headed to the restaurant. We arrived 15 minutes late, and they had already served the second dish. I felt really sorry. I apologized earnestly to the head chef, and from there, we regained our composure and enjoyed the meal. Cloudy, tuna, and caviar hand rolls were excellent. The three different types of seafood from the sea were truly wonderful. The steamed abalone was top-notch in tenderness and aroma. The toro and cuttlefish were both delicious on their own, with the cuttlefish sliced like truffles and placed on top of the tuna. Moving on to sake, the kue pot was outstanding, with the richness of the kue being exceptional. The grilled eel burger was incredibly tasty, with a different flavor from the eel at an eel restaurant. The contrast with the sushi rice and the way the nori envelops the eel may be unique to this place. The nodoguro and mackerel sushi were good, with the mackerel having an amazing amount of fat. The shrimp sushi was satisfying in sweetness, texture, and size, balancing well with the strength of the sushi rice. The red clam lacked the strong scent of seaweed but still had a refreshing taste. The medium fatty tuna was not overwhelming at the end, pairing perfectly with the sushi rice. The fatty tuna was excellent, and the squid juice was like a juice, overflowing with sweetness. The yellowtail and tamago sushi were both good, and the miso soup was excellent. Overall, the meal was fantastic, and I could understand why this restaurant has remained popular for so long despite being susceptible to criticism. The flavors may be a bit intense, but they are balanced by the exceptional quality of the ingredients. The personality of the head chef and the atmosphere of the restaurant were also fantastic. I heard that they are planning to open a restaurant in Naples, and I hope they continue to elevate the value of Japan and Kyushu. As a fellow restaurateur, I learned a lot during this meal. Thank you for the feast.