Lunch was so good that I immediately made a reservation for the evening course for my second visit. It was mentioned that a Hong Kong influencer had visited the restaurant, so there were many foreign customers as well. Even though we were the only non-Asian customers that day, it was nice to see people enjoying sushi. However, the prices are serious at night. The best value is still during lunch, but the chef's meticulous cooking is top-notch. The chef seems to struggle with English and is not very talkative. He doesn't talk much when making sushi or explaining the menu. But he does his best to accommodate photo requests. The chef, and perhaps the hostess, are both reserved but charming. Thank you for the meal. [Course Contents] (Appetizer) - Grilled eggplant - Tender octopus simmered in soy sauce - Whitefish milt with ponzu sauce (Sashimi) - Wild red snapper from Genkai Sea - Tuna from Kesennuma, Miyagi - Amberjack thinly sliced (Grilled Dish) - Grilled Atiu fish from Amakusa (Sushi) - Grilled spear squid with salt, lemon, and sesame - Tuna red meat - Flounder from Ariake Sea topped with sake lees - Amberjack topped with yuzu and miso - Tuna with garlic and wine - Crab battleship roll - Uni (sea urchin) roll with horse dung from Ariake and Kumamoto horse sashimi - Nodoguro (blackthroat seaperch) - Ark shell - Kuruma prawn - Medium fatty tuna with truffle - Conger eel - Tamago (egg) (Soup) - Red miso soup

Because the fish are drained of water, they all have a satisfying texture, and you can enjoy the taste, aroma, and texture. The sushi rice is small, so you can eat a lot. It's just the right cost performance. I was a bit concerned about the lack of sashimi, the abundance of seared sushi with similar flavors, and the presence of several dishes with sea urchin. As others have mentioned, the caviar was bland. Overall, the food was delicious, allowing you to savor the flavors and aromas of the ingredients.

Fukuoka recently had a lot of foreign tourists on travel tours, and the customers were all foreigners. It was a great experience, with a fantastic atmosphere in the restaurant. It seemed like it would be quite expensive, but the dishes were unique and interesting. I noticed the smartphone strap sticking out of the chef's back pocket, but the food was delicious and enjoyable.

I regularly plan sushi lunches, and I didn't know there was a restaurant in such a place near Canal City. Every piece of sushi was delicious, and the blue plates added to the visual appeal, making it a fun time. It's definitely one of the restaurants I want to visit again.

On Friday (April 7th) at noon, I visited Sushi Soten, located across from Canal City. I had made a reservation a week in advance for the lunch omakase course for 7,000 yen through Tabelog. When I arrived for my 1:00 pm reservation, there was a waiting area, but I was quickly guided to my seat by a female staff member. The counter was made of a single piece of cypress wood, with comfortable chairs for 8 guests. The blue walls were made of plaster, creating a lovely traditional Japanese atmosphere. Despite being across from Canal City, it was surprisingly quiet. I ordered a non-alcoholic Kirin Zeroichi drink. The meal started with a hot and flavorful chawanmushi. The lunch omakase course mainly consisted of nigiri sushi. There was seared spear squid with citrus and sesame salt, seared tuna with grilled rice cake and Kanazawa soy powder, red sea bream with its innards and sea grapes, amberjack with moromi (fermented soybeans), carabinero shrimp with deep-fried head, Amakusa horsehair crab with salt and citrus, seared Hokkaido spear squid tentacles, Sayori (halfbeak) with green onion and ginger, Genkainada flatfish, Aichi horse mackerel with yuzu pepper, Gotonada fatty tuna with Italian summer truffle, kappa maki, and tamagoyaki (rolled omelette). The vinegar-seasoned rice was not too strong, and each piece of sushi had a unique touch. The restaurant is popular among customers from Hong Kong and Taiwan. Overall, it was a delightful meal. Thank you for the feast.

A sushi specialty restaurant that opened on December 20th last year in 2022. Located right in front of Canal City and operates on a reservation-only basis. It's great that they offer lunch as well. The bright and beautiful traditional Japanese space with architectural beauty can be enjoyed during the daytime. The counter is made of a single piece of Japanese cypress wood, the walls are a deep blue plaster, and you can even see the Nakagawa River from the back. The head chef has 33 years of experience in this field. This time, I tried the omakase lunch course for 7000 yen. It started with a beer and tea-steamed rice. The ginger was cut into small pieces, and red vinegar was used for the sushi rice. The sushi was served on deep blue plates, enhancing the presentation. Starting with sliced cuttlefish from Kagoshima, seared with sesame toppings for a fragrant flavor. Then there was horse mackerel from Tsushima, flounder from natural sources, lean tuna, and tuna from Kesennuma, Miyagi Prefecture. Seared fatty tuna with garlic wine soy sauce topping, followed by creamy sea urchin from Bungo, marinated herring with kelp from Choshi, and boiled carabinero shrimp from Amakusa with tobiko and Kumamoto's marbled horse sashimi. It was rare to have horse sashimi with sushi. Seared fish scraps, today's special being 22-kilogram red clam from Yamaguchi, and miso soup from Tottori, each bowl with a different design. Medium fatty tuna topped with Italian truffle. They even served their homemade pickled daikon radish. Such high-quality for a lunch. I heard the evening menu is even more fantastic.

I visited this restaurant after being intrigued by it before it even opened. The menu was omakase style, with dishes such as fresh ginger with a subtle sweetness and a nice vinegar balance, steamed chawanmushi, Yariika with sesame salt and lemon, Aji from Tsunozaki, Kinzanji miso with Genkainada Tai, Taiwata (fish collar) with freeze-dried salted tuna, and more. The flavors were unique and delicious, with dishes like seared Otoro with garlic and wine soy sauce, Hokkaido Bafun Uni with salt and citrus, Iwashi from Choshi, and Kumamoto A5 Wagyu horse sashimi. The miso soup was a blend of Tottori miso with chopped green onions and myoga, simple yet delicate and elegant. The Tamachutoro (fatty tuna) with Italian truffle was also a standout dish, as well as the house-made pickled beltfish liver in sake. The interior of the restaurant was sophisticated and the attention to detail in the tableware and decor added to the overall elegant atmosphere. The owner, Mr. Izumi, previously worked at Tatsumi Sushi and his creativity is evident in the menu. I look forward to trying their new creations in the future.

✔︎Daytime Omakase (¥7000) ▶︎Ano Chawanmushi ▷Grilled Spear Squid ▷Tuna Red Meat (Salt Kettle) with Powdered Soy Sauce ▷Flounder (Genkai-nada) with Sea Bream Miso and Yuzu ▷Hiramasa (Genkai-nada) with Wasabi Miso ▷Grilled Otoro with Garlic Wine Marinade ▷Horse Sashimi (Kumamoto) with Yuzu Pepper, Ginger, and Green Onion ▷Half-Cooked Shrimp with Flying Fish Roe ▷Buffoon Sea Urchin with Salt & Citrus ▷22kg Ara Fish with Citrus ▷Mirugai with Autumn Leaves Grated Radish and Sesame Oil ▷Medium Toro with White Truffle Soy Sauce and Black Truffle on Top ▶︎Aged Miso Soup with Matsuyama Agemono ▷Simmered Anago ▶︎12/20 Tamago Canal City Soba NEW OPEN! I visited for a sushi party in January. The daytime omakase includes 12 pieces of nigiri, a bowl dish, and soup. The creatively crafted sushi by the head chef, who comes from Tatsumi Sushi, using homemade condiments, was all delicious. The innovative combinations and presentation style brought surprises and discoveries, making it a delightful time. The depth of the Aoshikiyaki deep blue plates also complemented the sushi beautifully. ☺︎

As always, the food suited my taste and was delicious. It was disappointing that the landlady was not there, and they were out of otoro when I first visited.

When I went, everyone except me was a foreign tourist. I went with a Korean friend, and the chef explained the menu in Korean, which made my friend very happy. I thought the hospitality was wonderful.

You can enjoy delicious sushi in a wonderful atmosphere. Everything is delicious without the need for explanation.

The food was delicious as always.

Each piece of sushi is carefully crafted with unique flavors that never fail to satisfy. The head chef skillfully and efficiently prepares each dish with precision. I am amazed by the quality of the food and service. I definitely want to visit this restaurant again.