Sushi WEST is located in Nishi Nakasu, Chuo-ku, Fukuoka City, and has been selected as one of the top 100 sushi restaurants in 2022. It is located on the 3rd floor of LANE Round Building, in the same building as Sakai-san. The restaurant offers sushi made by skilled chefs who trained at the top-ranked Sushi Sakai. The atmosphere is very calming, with a traditional Japanese design. I had the "Kanbai" room and was served by Chef Kawashima. The dishes I had included seasonal appetizers and sushi omakase (priced at 27,500 yen including tax). Each dish was meticulously prepared and presented, starting with a vibrant new ginkgo nut from Kumamoto, followed by octopus from Shiga Island, and cod milt from Nemuro, Hokkaido. The meal continued with delicacies like fugu liver from Taka Island, Saga, and sea lettuce from Naruto, Tokushima. The highlight was the mini bowl of ikura from Nemuro, Hokkaido, which was incredibly flavorful and paired perfectly with the shari. The abalone from Karatsu, Saga, was steamed for 5 hours and had a rich, savory taste. The meal ended with a variety of nigiri sushi, including hirame from Meihama, Fukuoka, and red snapper from Izumi, Kagoshima. Each piece was expertly crafted and showcased the chef's skill in balancing flavors and textures. Overall, the meal was a delightful experience, and I highly recommend Sushi WEST to any sushi enthusiast looking for top-quality sushi in Fukuoka.

Visited Sushi Sakai's second store after half a year, this time at the counter managed by Kanbai and Kawashima. Started with a beer toast in a room with tatami mats and an L-shaped counter with 6 seats. Enjoyed the octopus from Shiga Island, sea bream from Niecehama, tuna from Ohata, matsutake and scallop chawanmushi from Hokkaido, botan shrimp from Mashike, purple sea urchin sauce from Oita, and liver from Nara. The quality of these appetizers was outstanding, making the sake go down smoothly. My companion doesn't drink, so I had sake in a glass. Every dish was luxurious. The liver was perfect for nibbling until the end. Is it a standard dish here? I feel like I've had it at Sakai's before. The eel was impressively fatty. The uni sauce on the botan shrimp made me want to have multiple servings of the risotto. Moving on to the nigiri sushi, I asked for smaller portions of rice since I was already quite satisfied. The red sea bream from Nagasaki, striped jack from Goto, sardine from Choshi, konoshiro from Amakusa, marinated tuna, medium fatty tuna, and fatty tuna from Hokkaido, sweet shrimp from Amakusa, sea urchin from Hokkaido, eel and burdock roll from Tsushima - everything was delicious. It's impossible to rank them because they were all so good. Looking forward to the next visit. Thank you for the meal!

After three months away from Fukuoka, I finally had the weekend dinner I had been longing for at Warehou. The restaurant was a 6-seat counter with only one Japanese person (me) and the rest were guests from China or Taiwan. The Shanghai-born assistant chef was working alongside the master sushi chef Tsubasa Yoshida, explaining each dish in detail. Despite the recent news of Fukushima nuclear plant's treated water release leading to a complete ban on Japanese seafood imports in some countries, I tried to focus on the meal. The meal started with a hot dish of summer ginkgo nuts from Kumamoto, seasoned with salt and served piping hot. The octopus from Shiga Island was served with wasabi only, while the abalone from Karatsu was simply seasoned with salt and wasabi. The sashimi course featured a 138kg bluefin tuna from Hachinohe, which was later used for sushi as well. The chawanmushi included salmon roe and matsutake mushrooms from Iwate, along with cuttlefish and scallops. The next dish was pickled button shrimp from Masaki-cho with sea urchin sauce from Oita, offering a unique combination of textures and flavors. Grilled eel from Yatsushiro was served with a smooth paste of Ankimo from Yoichi, mixed with chopped pickled vegetables. The sushi course included red tuna, yellowtail amberjack, and golden-eye snapper from Fukuoka, each offering a different taste experience. The pace was set with a generous serving of prawn from Yatsushiro, followed by a smooth and creamy liver paste from Yoichi. The sushi continued with squid from Choshi, alfonsino from Karatsu, and shad from Kumamoto, each showcasing the delicate balance of flavors. The meal concluded with a warm dish of sweet shrimp omelet, leaving a lasting impression of the restaurant's dedication to quality ingredients and warm hospitality. The attentive service of Chef Yoshida, combined with the inviting atmosphere, made for a delightful dining experience that I would love to revisit with the changing seasons.

I made a reservation a month ago and was looking forward to enjoying the exquisite sushi at Sushi Sakai's second branch! With an impressive rating of 4.09 on Tabelog, they won the Bronze award in 2023 and were ranked 55th out of 32,480 sushi restaurants in Japan. The course menu is omakase only, priced at 27,500 yen with advance payment required. The dinner started promptly at 5:00 PM. Appetizers: 1. Salted new gingko from Kumamoto - delicious with a perfect salty taste! 2. Soft-boiled octopus from Shiga Island, Fukuoka - tender with a hint of yuzu fragrance, incredibly tasty! 3. 122kg bluefin tuna from Oma - amazing aroma and rich flavor, very tender! 4. Abalone from Karatsu (aged 30-40 years) - steamed for 5 hours, soft and fragrant with a thick and flavorful taste! 5. Ikura chawanmushi from Iwate, featuring mushrooms, cutlassfish, and ginkgo nuts - smooth texture and exquisite harmony of flavors! 6. Botan shrimp from Masumae, Hokkaido - served with sauce made from purple sea urchin from Oita, the shrimp is tender and aromatic, absolutely delicious! 7. Uni risotto - mixing sea urchin sauce with sushi rice creates a delightful and creamy texture, bursting with the umami of uni, incredibly tasty! 8. Ankimo from Yobuko, Saga - mixed with pickled eggplant from Nara, the creamy texture of ankimo and the crunchy texture of pickles blend perfectly, making it a great accompaniment to drinks! 9. Eel from Yatsushiro, Kumamoto - thick and flavorful with a crispy skin, very delicious when paired with sansho pepper and wasabi! Sushi: 1. Spear squid from Yobuko, Saga - sticky and sweet, incredibly delicious! 2. Hirasu (young yellowtail) from Iki, Nagasaki - rich in umami, leaving a lingering taste, very tasty! 3. Gizzard shad from Amakusa, Kumamoto - moist and flavorful, the more you chew, the more concentrated the umami becomes! 4. Pickled red tuna from Oma - an amazing aroma of marinated red meat! 5. Medium fatty tuna from Oma - tender and delicious, with a rich flavor that lingers in the nose! 6. Extra fatty tuna - perfectly fatty and incredibly delicious, the flavor is so good that you don't want to swallow it! 7. Carabinero shrimp from Amakusa - sweet and incredibly tasty, with a perfect elasticity! 8. Purple sea urchin from Hokkaido - rich and creamy, melts in your mouth! 9. Conger eel from Tsushima - fluffy and incredibly delicious, no fishy smell, just perfect! 10. Kanpyo roll - with a perfect sweetness and elasticity, incredibly delicious! 11. Tamago - fluffy and slightly sweet, with a strong dashi flavor, delicious! 12. Dessert Overall, the host's service was very polite and attentive, making for a perfect dining experience! Both the appetizers and sushi were top-notch, incredibly delicious, and I spent a fantastic 2 hours enjoying every moment. There is absolutely nothing to complain about, from the exceptional service to the hospitality. It was a flawless experience! Thank you for the wonderful meal!

Returning to Fukuoka for a short visit, this time I visited "Ware Airen" on the third floor of LANE Round Building in Nishi Nakasu. This restaurant is the second branch of "Sushi Sakai" located on the second floor of the same building. I had always wanted to visit "Ware Airen" as well, and finally had the chance during this visit. Just like its sister restaurant, "Ware Airen" has been recognized with awards such as the Bronze Tabelog Award and being listed as one of the top 100 sushi restaurants in the WEST. The name "Ware Airen" comes from a Zen phrase that signifies the importance of human connections and encounters. The restaurant features three private rooms named Mizukou, Kashou, and Kanbai, and I had the pleasure of dining in the Kashou room during this visit. The reservation was made a month in advance through Table Check, and I opted to pay with my credit card. Upon entering the restaurant, I changed into slippers and took a seat at the straight counter in the Kashou room. The chef in charge, Yoshida, greeted me warmly and mentioned that they would be serving some different dishes compared to Sushi Sakai. I started with a glass of "Mochi Special Junmai Suisei" sake, which had a refreshing apple-like sweetness and acidity with a hint of bitterness. The meal began with Kagoshima tea beans, followed by steamed abalone and simmered octopus, both of which were delicious. The abalone was from Karatsu and the octopus from Shiga Island, offering a strong umami flavor. I then enjoyed a glass of "Mansaku no Hana Turtle Label Junmai Daiginjo" sake from Akita, which had a rich umami flavor with a crisp finish. The meal continued with a 6kg piece of charcoal-grilled Karatsu abalone topped with shiso flowers, served with vinegar, salt, and wasabi. The dish was flavorful and had a nice smoky aroma. Next was the unique dish of peony shrimp with sea urchin sauce, featuring sweet peony shrimp from Masaki and rich sea urchin from Oita. The combination of the two flavors was delightful, complemented by a refreshing touch of yuzu zest.

Located a 5-7 minute walk from Nakasu Kawabata Station, is the sushi restaurant Warehito. This restaurant, which opened in August 2020, is the second branch of the popular sushi restaurant Sakai in Fukuoka. In 2022, it was selected as one of the top 100 sushi restaurants in the west, and in 2023, it was chosen for the bronze award on Tabelog. Operating in the same building as Sakai, the sushi at Warehito is prepared by their apprentice, but the quality of the ingredients is on par with the main restaurant, allowing customers to enjoy top-notch sushi. I tried the omakase course, starting with seasonal ingredients like jun-sai from Akita. The course continued with tender simmered octopus and abalone, sweet shrimp from Mikawa Bay that paired well with wasabi, fragrant charcoal-grilled tilefish from Karatsu, luxurious botan shrimp with uni sauce, fatty swordfish from Chiba, and rare Kumamoto sea eel that only specialized fishermen know how to catch. The nigiri, like the bouncy yet firm spear squid from Nagasaki Tsushima, the flavorful Meichidai, the melt-in-your-mouth salmon from Kesennuma, and the firm and aromatic kohada, built up anticipation for the main sushi dishes. Sakai and Warehito both adjust the shari rice to complement the tuna, and the trio of akami, chutoro, and otoro was truly impressive. The combination of the tuna's lean meat and fatty sweetness, along with the shari rice melting in the mouth, created an unforgettable taste experience. Each meticulously boiled prawn, explosively flavorful horse mackerel, enticing sea urchin aroma, and rich and sweet conger eel paired with tender crab were all outstanding. This restaurant offers a satisfying sushi experience, making it worth a visit. Thank you for the meal!

I was lucky to secure a reservation for the seasonal omakase course. We were seated in the room with beautiful plum blossoms, Mr. Kawashima's room. There were three of us, and we were seated in a great position (at least I think so). They are willing to adjust the portion sizes based on our preferences, which is great. Everything was delicious, but the button shrimp and sea eel were especially amazing. I will definitely come back again! Thank you for the wonderful meal.

**Come here!** With the motto of "Meeting people", this restaurant provides heartfelt hospitality. As the second branch of the renowned Fukuoka restaurant "Sushi Sakai", you can enjoy a seasonal omakase course featuring a variety of small dishes and exquisite nigiri sushi. The standout items include the chef's pride, tuna, sweet shrimp, uni handed directly by the chef, and conger eel. Witnessing the wonderful craftsmanship right in front of you is truly impressive. It's a place where you can spend a blissful moment with your loved ones. **Course Memo:** Please refer to the posted images and additional comments. The "Seasonal appetizers and nigiri sushi omakase (27,500 yen including tax)" features carefully selected ingredients sourced daily via air transport from local Fukuoka's central market and Toyosu market, ensuring exceptional freshness! Pay attention not only to the sushi toppings but also to the vinegar rice that emphasizes the best compatibility with tuna. They are willing to make smaller-sized nigiri. With a wide selection of local sake from around the country, you can enjoy pairing with appetizers and sushi. **Closing remarks:** Exceeded expectations with a comfortable atmosphere that doesn't feel too intimidating. Reservations can be made through TableCheck!

Fukuoka Food Part 2: June 17, 2023, 7:30 pm - After 2 and a half months, I visited this restaurant. With a rating of 4.08 on Tabelog and BRONZE in 2023, this place is a sister restaurant to the Michelin 3-star "Sushi Sakai" located on the second floor of the same building. It is known as a place where Sakai Daisuke's (@sushi__sakai) disciples train before becoming independent. I understand that it is a manifestation of his affection towards his apprentices. I visit either this place or "Sushi Sakai" almost every month, as they are my favorite sushi restaurants. The menu consists of an omakase course only. The sushi chef for this visit was Yoshida Tsubasa (@y.tsubasa33). He took over in April after the previous chef, Nishimura, graduated at the end of March. Although I have seen him at "Sushi Sakai" on the second floor many times, it was my first time meeting him at "Gaourito". Here is a summary of the dishes served: (List of dishes served) It was a delightful experience, with all dishes being delicious from start to finish. The restaurant was filled with foreign customers, which created a somewhat unique atmosphere, but I had a great time chatting with Yoshida-san. #Gaourito #SushiSakai #FukuokaGourmet #HakataGourmet #Fukuoka #Hakata #TabelogHighRating #HardToReserve #SushiLovers #SushiTime #SushiGram #FoodieGram #FoodPorn #FoodStagram.

Sushi Sakai's apprentice runs the second restaurant. Located on the 3rd floor of the same building as Sakai-san. I made a reservation for the room of "Kanbai" Kawashima-san.・Omakase course 28,500 yenL-shaped counter with 6 seats. I was seated right in front of Kawashima-san. There were also two groups of Asian guests who did not speak Japanese, so the staff occasionally provided explanations.（Appetizers）・Okinawa mozuku seaweed・Shiga Island octopus・Choshi seared golden eye snapper・Fukuoka swordfish・Oita purple sea urchin and Saga black abalone・Yoichi foie gras with Nara pickles・Kumamoto Yachiyo grilled sea eelThe sea eel was crispy and delicious.（Nigiri）・Yobuko spear squidThe squid from Yobuko was deliciously tender.・Fukuoka flatfishA huge 2.3kg flatfish. It was as heavy as my dog... Aged overnight.・Hokkaido Ishikari cherry salmon・Amakusa gizzard shadNext was the tuna from Yamayuki-san. From Maizuru. The same region as when I visited Shimazu-san a while ago.・Akami・Back toro・Otoro・Amakusa shrimp・Shrimp miso soup・Iwate purple sea urchinI wonder if they can't get Bafun sea urchin anymore?・Aichi Mikawa shrimpI'm glad to be able to enjoy the short-lived Mikawa shrimp.・Dried gourd roll・TamagoA few years ago, when I visited Sakai-san, he mentioned that the apprentices here don't often get the chance to actually make sushi for customers, so he was preparing a place within the same building to create such an opportunity. It's quite moving to be able to visit this place that has become a reality. Sakai-san is known for sourcing ingredients from all over Japan, but on this day, there were many local Kyushu ingredients, which was a pleasant surprise for someone who came from afar. In terms of price, it's not much different from an omakase course around 30,000 yen at popular Tokyo restaurants. Kawashima-san is very earnest. He works efficiently and the timing of the dishes being served was great. He also took the time to explain things in broken English to the Asian guests. Overall, the food was delicious, but it would be even better if there was a better balance between the fish and the rice to create a synergistic effect. He mentioned that he will be independent in about a year, and until then, he will continue to strive for exceptional deliciousness... Thank you for the wonderful meal.

- Sushi Sakai's 2nd store, a Michelin 3-star restaurant - Course duration: 2 hours Located in Nishi Nakasu, a 13-minute walk from Nakasu Kawabata Station, is the second store of Sushi Sakai, a Michelin 3-star restaurant, called "Ware Airen." The exterior of the restaurant is a modern grey building with a stylish bamboo planting and lighting. The restaurant is on the 2nd floor, while Sushi Sakai is on the 3rd floor. Inside, there is a beautiful traditional Japanese-style space with three private rooms available. At Ware Airen, the young apprentices of Sushi Sakai showcase their skills. Similar to Sushi Sakai, Ware Airen offers an omakase course featuring premium ingredients sourced from various regions across Japan. They pay particular attention to the balance of shari (sushi rice) with the toppings and ensure precise temperature control of the shari. Some of the menu items we enjoyed include: - Katsuura Kinmedai with amazing fat content, prepared simply by grilling. - Masumoe Botan Ebi pickled in Oita sea urchin sauce, offering a luxurious combination of sweetness and richness. - Chiba Takeoka Tachiuo with soy sauce sear, highlighting the fragrant soy sauce and the moist, flavorful fish meat. - Yamaguchi Hagi Amadai prepared in Wakasa style, showcasing the delicious fat content of the fish. - And many more, including various types of sushi, sashimi, and other seafood dishes. The omakase course also includes dishes like Okinawan mozuku seaweed, Shiga Island octopus, Karatsu abalone, and more. The meal ends with a satisfying egg soup and a Toro taco, made from the premium fatty tuna belly. Overall, Ware Airen is a must-visit destination for sushi enthusiasts, offering a delightful culinary experience with a focus on quality ingredients and skilled craftsmanship.

When dining at sushi restaurants outside of Tokyo, I often feel the rice is not to my liking and can leave me feeling unsatisfied. However, in Fukuoka, I have rarely experienced this issue. The level of sushi in Fukuoka is high, and I find that sushi in Kyushu suits my taste better than in northern regions. This particular restaurant is the second branch of Sushi Sakai, not as high-end as the original, but with only 6 seats, reservations can be difficult to secure. They offer a wide variety of sake and all the appetizers were delicious, making for an enjoyable dining experience. The overall portion size is sufficient for an average man. Personally, I prefer a portion size that suits a woman, and if still hungry, I can always order more to enjoy until the end.

The lack of consideration and education in the staff's guidance, as well as the lack of attention to detail, were noticeable throughout. There were reservation and billing errors. As a restaurant, I wish they would pay more attention to aspects other than just the food. The price does not match the quality. The chef's personality and taste were good, so depending on the reputation since Chef Kawashima became independent, I may consider revisiting. The lunch omakase course was 27,500 yen. The entrance is in the middle of the premises, take the elevator after entering. Highlights: - Appetizers: all delicious - Sushi: various types, with Aori squid being a standout - The restaurant uses the same ingredients and rice as Ichiban-Tei on the second floor - The restaurant prepares about 80 servings per day before opening, so currently they are not open for lunch at 11am.

The counter had 6 seats and was full, but there seemed to be other rooms available. The head chef, Yoshida, who took over this room from April, is young but carries himself confidently. There were plenty of appetizers and a variety of sake to choose from. The atmosphere was great and the pretty female staff members were smiling as they recommended dishes. I had a good time and would like to come back again. Thank you for the meal.

On April 8, 2023 (Saturday) from 11:00, after a month's absence. Tabelog rating 4.07, 2023 BRONZE, 2022 Top 100 Restaurant. This is a sister restaurant located on the 2nd floor of the same building as the Michelin 3-star "Sushi Sakai," which I understand to be a place where the disciples of Master Daigo Sakai (@sushi__sakai) trained before becoming independent, reflecting his affection for them. I visit either this restaurant or "Sushi Sakai" almost every month, as they are my favorite sushi restaurants. The menu consists of an omakase course only. The sushi chef for this visit was the long-awaited Tadashi Kawashima (@kawashima245). <Appetizers> 1. White shrimp - marinated in Toyama soy sauce. Sweet and sticky. 2. Simmered octopus from Shiga Island and charcoal-grilled firefly squid from Toyama. 3. Seared red snapper from Neihama and golden eye snapper from Choshi. The red snapper was prepared this morning and served with salt and vinegar, yuzu, and soy sauce. 4. Bafun sea urchin from Nemuro. 5. Steamed black abalone from Karatsu - cooked for 5 hours, fragrant and deliciously chewy. 6. Seared ark shell from Tomakomai. 7. Ankimo from Yoichi and pickled cucumber. 8. Sweet sea bream from Suzaki, grilled in Wakasa style over charcoal and served with a splash of sake. Served with pickled daikon radish as a palate cleanser. <Sushi> 9. Flatfish from Nagasaki - aged for 1 day and salt-cured. 10. Spring child sea bream - vinegar-cured from Izumi. Served with a hint of yuzu between the rice and fish. 11. Marinated blackthroat seaperch from Tsushima - a brand called "Saga Red Pupil," served raw without searing. 12. Gizzard shad from Amakusa. 13. Marinated lean tuna from Katsuura - sourced from "Yamayuki" in Katsuura, weighing 139 kg and aged for 7 days. 14. Medium fatty tuna with sinew from Katsuura - the same fish as the lean tuna, very tender with a moist, sweet fat. 15. Tuna collar from Katsuura - lightly seared on the surface, with sweet fat. 16. Carabinero prawn from Amakusa. 17. Miso soup made from the heads of carabinero prawns and button prawns. 18. Negitoro roll. 19. Horse mackerel from Hamada, Shimane - a type called "Donchicchi." 20. Purple sea urchin from Kitamura, Aomori. 21. Simmered clams from Kujukuri. 22. Dried gourd roll. 23. Tamagoyaki with Shiba shrimp and Yamato potato. Everything from start to finish was delicious this time as well. #SushiSakai #FukuokaGourmet #HakataGourmet #TabelogHighRating #ReservationDifficultRestaurant #SushiLovers #SushiTime #SushiGram #GourmetGram #FoodieGram #FoodPorn #FoodStagram

First visit. I enjoyed the food and conversation with the chef who trained at Sushi Sakai across the counter. Each piece of sushi was filled with soul, and the timing of serving was perfect. Not only the taste, but also the beauty, etiquette, and behavior were all top-notch.

"Delicious sushi created with meticulous work and the best ingredients! Located in Fukuoka, where some of the top sushi restaurants in the country can be found, 'Sushi Sakai' is like the second branch of the renowned restaurant. 'Ware Aito' is a perfect match of tuna and vinegar rice, carefully considered for the best combination. If you love tuna, you won't be able to resist this! Located about 1.7km from JR Hakata Station, it's a 23-minute walk to 3-20 Nishi Nakasu, Chuo-ku, Fukuoka City (on the 3rd floor of LANE Round Building, just above Sushi Sakai). The interior has a calm, sophisticated atmosphere with a traditional tea house design, designed by architect Shinji Maeda. There are 6 counter seats and private rooms are also available. Of course, a reservation is recommended for a visit (lucky if you can get one!). Today, there are 6 of us, arriving early and seated at the counter ready to start. The course is 'Ware Aito's Omakase Course.' - Norisore (Kochi Prefecture Tosa): A rare dish with clear Maanago-like baby eel, with a chewy texture and a perfect harmony of Tosa vinegar jelly and shiso leaves. - Octopus (Off the coast of Fukuoka): A tender octopus dish with a rich flavor and a hint of wasabi. - Botan shrimp (Mashike Town, Hokkaido): A succulent shrimp dish with a rich flavor enhanced by egg yolk and the crunchiness of Kujo negi. - Steamed abalone (Karatsu, Saga): A chewy yet light abalone dish that bursts with flavor, perfect with a sprinkle of salt or a dip of wasabi. - Soup: A hot soup made from the steamed abalone, brimming with umami essence and served with Kujo negi. - Scallop (Nemuro, Hokkaido): A smoky scallop dish grilled over charcoal, wrapped in seaweed and soy sauce. - Ankimo (Yoichi, Hokkaido): A rich and flavorful monkfish liver dish mixed with Nara-zuke and sake lees. - Tiger pufferfish shirako (Shimonoseki, Yamaguchi): A creamy shirako dish grilled over charcoal and served on vinegar rice, a perfect balance of flavors with sudachi, soy sauce, and wasabi. And the sushi course begins! Each piece is carefully prepared and served with attention to detail. Enjoying sushi with your fingers is recommended, and they even provide finger towels. It's a delightful dining experience that you won't forget!"

On March 8, 2023 (Wednesday) from 12:00, I visited after 2 months. With a Tabelog rating of 4.07 and BRONZE in 2023, this place is a sister store located on the 2nd floor of the same building as the Michelin 3-star "Sushi Sakai," which I understand to be a place where the apprentices of Sakai Daigo master (@sushi__sakai) trained before becoming independent, reflecting the affection for his disciples. Along with "Sushi Sakai," I visit either of these sushi restaurants almost every month. The menu consists of only omakase courses. The sushi chef for this visit was Yoichiro Nishimura (@nishimura.yoichiro). He is graduating at the end of this month and plans to open his own shop near Hakata Station, so this visit is the last chance to enjoy Nishimura's sushi here. <Appetizers> 1. Nori and Soreto - Tosa vinegar jelly sauce 2. Octopus from Shiga Island and abalone from Karatsu - Octopus with wasabi, abalone with salt and wasabi 3. Golden eye snapper - Lightly seared from Katsuura 4. Tiger pufferfish from Suzaki and ankimo sauce from Shimane - Mix well before eating 5. Add wakame to the remaining liver sauce 6. Grilled gizzard shad - With Shari from Tsushima 7. Ankimo from Yoichi and Nara pickles - Mix well before eating <Sushi> 8. Flounder - Aged for 1 day with salt from Tsushima 9. Spring red sea bream - From Izumi 10. Black sea bass - From Kanzaki Island 11. Gizzard shad - From Amakusa 12. Marinated red lean tuna - Katsuura tuna sourced from "Yamayuki," 219 kg, 3rd day 13. Medium fatty tuna - Back - Same individual as the Katsuura lean tuna, delicious! 14. Fatty tuna - Belly - Same individual as the Katsuura lean tuna, incredibly soft and sweet fat. Very delicious! 15. Prawn - From Amakusa 16. Miso soup - Made from prawn heads 17. Bafun sea urchin - From Hokkaido 18. Simmered clams - From Kujukuri 19. Eel - From Tsushima, very tender! 20. Dried gourd roll 21. Tamagoyaki Nishimura, who has been instrumental in leading Gaoiren on the 3rd floor with Kawashima, will graduate at the end of this month. However, Yoshida, who has been serving as the right-hand man for the master at "Sushi Sakai" on the 2nd floor, will start serving as a sushi chef on the 3rd floor from April, so I am looking forward to that as well. Lastly, Nishimura, thank you for your hard work. As the first graduate of "Sushi Sakai," you will be noticed by everyone around you. It may be tough at first, but please do your best. I look forward to visiting your new shop. #Gaoiren #SushiSakai #FukuokaGourmet #HakataGourmet #Fukuoka #Hakata #TabelogHighRating #TabelogTop100 #HardToBookRestaurant #SushiLovers #SushiTime #Sushi #SushiLovers #SushiInstagram #GourmetInstagram #Gourmet #GourmetLovers #FoodTour #FineDining #FoodieGram #FoodPorn #FoodStagram

I originally have a hard time motivating myself to go to Fukuoka, but I wanted to create another reason to go. With that in mind, I made a reservation at Waro Jinin through Pocket Concierge a week before my visit. It's convenient because I can check if there are available reservations without having to call, and they handle not only the course fee but also the drink charges on-site (I spent 2700 yen for three glasses of sake). Waro Jinin is the second store of the Michelin three-starred sushi restaurant Sakai. The location is in Haruyoshi or Nishi Nakasu, according to locals. For tourists who don't use taxis much, taking a bus from Hakata Station via Canal City and getting off at Haruyoshi or Nishi Nakasu bus stop seems like a good option. Within walking distance, there's the shopping spot Tenjin and the nightlife area Nakasu. Before or after visiting the restaurant, you won't have trouble finding things to do. I was seated at a counter private room that can accommodate six people. There might be two more private rooms available? Thanks to a reservation for a group of three, I was able to secure a solo reservation a week before my visit. The Edo-style sushi with a gentle touch of red vinegar was served. The sushi rice was slightly warm, and it seemed like they added even warmer rice when making the tuna sushi. I don't understand the technical aspects, but I felt that the medium fatty tuna, in particular, matched well with the warmth of the rice and the acidity of the red vinegar. Below is the menu (forgot to take a picture of the firefly squid). Brief impressions are included in the photos. [Dishes] - Kochi-produced re and Tosa vinegar jelly - Soft-boiled Saga Shiga Island octopus - Hokkaido Masumachi Botan shrimp with egg yolk jelly - Steamed black abalone from Saga - Hokkaido Nemuro scallop grilled with homemade mullet roe and liver Nara pickled horse mackerel - Tsushima-produced blackthroat seaperch [Sushi: 11 pieces, 2 rolls] - Saga Yobuko firefly squid - Kagoshima Izumi katsuo - Nagasaki Goto Islands sawara - Chiba Choshi golden snapper - Kumamoto Amakusa konoshiro - Niigata Sado maguro akami (from Yamazuki) - Chutoro - Otoro - Kumamoto Amakusa carabineros with negitoro roll - Hokkaido Nemuro bafun uni - Chiba Kujukuri Beach simmered clams with dried gourd roll [Finale] - Red miso soup with carabineros dashi - Shrimp and Yamato potato omelette [Sake] (I mentioned that I came from outside Kyushu, so they served more Kyushu sake) - Kumamoto Ubusuna - Fukushima Shirakiku - Fukuoka Tanaka Rokugo

I apologize for the eyesore, but first, a personal story. As you get older, material desires almost disappear, and thoughts of the coffin start to creep in, so I seek experiences. The refinement of sushi, soba, and tempura, which were originally casual, to the level of culinary art that can be proud of worldwide, is due to the Japanese dedication. I love the way Japanese people approach things, their attitude towards things, and their culture of respecting old things that have lasted a long time, along with the natural environment. Also, I trust Tabelog. Based on my experience, I think that Japanese people are critical and have a spirit of improvement like Toyota's "Kaizen," a critical spirit, and a culture that cares about even the smallest details. Therefore, I wanted to confirm how a restaurant rated around 4 points on Tabelog would be, and I visited this restaurant with the purpose of experiencing the above-mentioned. Now, onto the main topic. The location is on the third floor of a building on the right just before the end of the first street on the right, after turning right diagonally, after turning left at the Haruyoshi intersection when heading east on the Kokutai Road from Tenjin Minami Station. They have a very sophisticated reservation system. You can immediately check availability on the website, which is a high-end dining establishment where reservations are difficult to come by, and I applaud their efforts to provide convenience for customers. The setting is indeed that of a high-end restaurant. There were no surprises, as expected. I was concerned about the possibility of accompanying guests heavily perfumed with cologne, as mentioned in reviews, but it turned out to be unnecessary, as there were only two solo diners and two couples, one of which was a Korean couple, with the staff conversing in English. There are many Korean people in Hakata, it seems. The rice portions were small, and there was nothing particularly surprising or sharp about the flavors. They seemed to have a particular obsession with tuna, showing me something like a winning bid, but I didn't feel the freshness and intensity of the lean meat or the sweetness and aroma of the fatty parts. Of course, I think it exceeds the level of bluefin tuna you can find elsewhere, but for a sushi restaurant at this level, I expected a bit more. The steamed abalone was soft and delicious, but whether it was the best is questionable. And, it was disappointing that the wata (milt) did not come out. The gizzard shad also needs to be more delicious for me to be satisfied. The best part was the ankimo paste. It had a strong sweetness and umami, and the minced Nara pickles served with it, along with the sake, had a wonderful affinity as a sake pairing. The overall rating is not low by any means. However, what I expect from this level is higher. My standard is Kiyota by Mr. Niitsu... I haven't been there for decades. In terms of work-related places, Bentenzan Miyakeko and Yohei in Nishiojima are the standards for me. I drank about 8 cups of alcohol, I think. Sake was served in small glasses, with about five go (sake cups) worth. I thought the sake lineup was well thought out. However, the cost performance of the alcohol was not good. It was about 1,600 yen per glass. In terms of one go, it was 3,300 yen... The total for 21 items of appetizers and nigiri sushi was 27,500 yen, averaging 1,300 yen per item, so I didn't think it was that expensive. Good sushi and soba restaurants have the best wasabi, don't they~.

Visited after 2 months on January 10, 2023 (Tuesday) from 20:30. Tabelog rating 4.02. This is a sister restaurant located on the 2nd floor of the same building as the Michelin 3-star "Sushi Sakai," which I understand as a place where Sakai Daigo's disciples can train before becoming independent. I visit either here or "Sushi Sakai" almost every month, as they are my favorite sushi restaurants. The menu consists of an omakase course only. The sushi chef for this visit was Yoichiro Nishimura, who will be leaving at the end of March to start his own business in Hakata. This may be the last chance to enjoy Nishimura's sushi here. The dishes included white shrimp from Toyama Bay, cod milt in Nemuro dashi, octopus from Shiga Island and Thai conch, Kanazawa's snow crab mixed with rice, one-year-old oyster from Hyogo, tiger pufferfish from Fukuoka and angler liver sauce from Shimane, grilled nodoguro with Tsushima wasabi and vinegar citrus, salted beroe jellyfish for palate cleansing, angler liver from Yoichi with Nara pickles, squid with mud, saury from Chiba, young sea bream from Izumi, marinated yellowtail, gizzard shad from Amakusa, marinated red meat from Oma tuna, medium fatty tuna back from Oma, prawn from Amakusa, miso soup, saltwater buffon uni with kelp, conger eel with yuzu, medium fatty tuna roll, dried gourd roll, Japanese yam and shrimp omelette, and more. Every dish from start to finish was delicious as always.