Due to lack of information, I visited a restaurant without knowing much about it. However, it turned out to be a house in a residential area. I arrived a bit late, but the lovely hostess was waiting for me outside the house. I took off my shoes and went upstairs to the dining room, where the host greeted me with a smile. I ordered a beer and the host explained the menu, which was set for four people with a budget of 20,000 yen. The dishes included fried morning-caught conger eel with garlic, dried shiitake mushroom soup, braised chicken wings, sautéed fresh squid and asparagus, abalone simmered in soy sauce, stir-fried eggs with fermented tofu, Saga beef with black pepper sauce, Hokkaido dried scallops and Fukuoka beef cheek meat stew, and walnut soup for dessert. The chef, Mr. Sugimoto, has been self-taught in Chinese cuisine for 20 years and his dedication to the craft was evident in the delicious meal. The dining experience, with the help of his beautiful wife, was truly a delightful and memorable one. It's definitely worth a visit from Fukuoka. Delicious! Thank you for the feast.

There is absolutely nothing to fault about Mr. Sugimoto's cooking. It was the best Chinese cuisine of my life. Only one group is served per day at his home. This world-famous restaurant is run by a couple on the outskirts of Fukuoka City. I was left breathless with happiness.

This is a shop where the second floor of a house, designed like a detached two-family house, is turned into guest rooms. The owner lived in China and started cooking self-taught before opening this shop. The shop operates by reservation only, with relatively high prices, so I had high expectations. It was rare to see bird's nest served inside a hairy crab in Fukuoka, but it was superb! If you are curious, I recommend giving it a try. The quality of the food definitely matched the price.

I have known Mr. Sugimoto for 16 years, but it's a miracle to be able to eat this restaurant's cuisine in Fukuoka. It might be rare even in Hong Kong, right? I produce a Cantonese restaurant (SESSION) in Hong Kong, so I understand well, maintaining this level and evolving is a difficult task. We started with the usual stir-fried walnut with maltose, which is fried in lard, giving it a great umami flavor that pairs well with champagne. The live spear squid wrapped in shrimp is a standout dish, with the garlic aroma and red bell pepper accent being wonderful. The sauce is said to be an old Cantonese technique. The soup, made with dried bamboo fungus, is packed with meat essence without any unpleasant flavors - truly impressive. The steamed live red grouper, prepared by gutting the live fish the day before and steaming it the next day, has an amazing texture and presence. The sauce is delicious, and I wiped the plate clean with bread. The stir-fried live abalone and baby cabbage with homemade fermented black bean sauce has a rich umami flavor, with a gentle taste that is delightful. The clay pot stew of fish maw, eel, and shiitake mushroom is a bomb of umami flavor, with juicy eel and a fantastic texture of fish maw. The red chicken in water curry flavor is crispy fried with superb meat quality and excellent skin treatment. The jasmine rice and roasted cashew nut soup is comforting, like a more refined version of Starbucks' Hazelnut Macchiato flavor. Honestly, I think Mr. Sugimoto skillfully incorporates the essence and freshness of Cantonese cuisine, which is considered the foundation of Cantonese cuisine. Harmony of flavors and bringing out the umami of fresh ingredients are key aspects. Those who cannot appreciate this restaurant probably do not understand Cantonese cuisine. A young chef from a top Tokyo Japanese restaurant who dined with me was deeply moved and impressed. A Michelin two-star Japanese chef even rated it as the "number one restaurant to visit in Fukuoka" overall, including sushi. He couldn't think of any Cantonese restaurant in Tokyo that serves at this level.

With over 20 visits to this restaurant, the depth of flavors here surpasses renowned Chinese restaurants in Hong Kong and Japan, offering a unique experience with many dishes that you won't find elsewhere. For those looking to explore the depth of Chinese cuisine, this is a must-visit restaurant. The dishes, created by Mr. Sugimoto based on his diverse culinary experiences in Hong Kong and beyond, are unique to him and stand out from other restaurants' offerings. Each visit brings new discoveries, showcasing the complexity of Chinese cuisine. A menu from one day included dishes like caramelized walnuts with sesame, deep-fried spare ribs of Kyuyama pork with homemade dried fig sauce, and a unique twist on West Lake beef tofu stew. The flavors are rich and distinct, reflecting Mr. Sugimoto's interpretation of Chinese cuisine.

Located at the top of a luxury residential complex in Umamatsudai, Nishi-ku, Fukuoka City, is "Chuka Sugimoto," a Chinese restaurant. The restaurant is housed in a regular-looking house with no signs or banners to indicate its presence. Upon entering, guests are guided to the second floor, where they will experience a surprise course meal prepared in a kitchen that resembles a typical home kitchen. The restaurant only accepts one reservation per day and serves meals in a style reminiscent of dining in someone's living room. Each dish is meticulously crafted and showcases a sophisticated Cantonese cuisine with a delicate and refined flavor profile. The menu includes dishes such as braised peanuts, spare ribs with homemade sauce, shark fin soup, steamed fish, fried rice with abalone broth, and almond soup for dessert. Overall, the dining experience at Chuka Sugimoto is a continuous delight of exquisite dishes that cater to the refined palate of Chinese cuisine enthusiasts. The owner, Mr. Sugimoto, who is a former professional musician, regularly travels to China to source ingredients and seasonings for his dishes, adding an intriguing backstory to the restaurant's concept.

On this day, the drinking and eating enthusiast members headed to the Chinese restaurant Sugimoto in Nishi-ku, Fukuoka City. The main attraction of the day was the "Tsukani" crab, which is in season and we wanted to have it at Sugimoto-san for the first time this year! We had requested it when making the reservation. We were excited to see the menu for the day. Look, there's crab too, how cute~♪ We said as we dug into it heartily. And so, the feast began. "Deep-fried raw cashew nuts with five-spice salt flavor" This savory aroma further increased our appetite. (My partner keeps telling me not to increase it any further, but I can't help it...) "Stewed dried abalone mushrooms in superior soup" As always, the appearance and taste of the superior soup are clear and beautiful. The abalone mushrooms have a fine texture, making it a rare and beautiful dish. The crispy texture is excellent. "Yellowtail fillet from Genkai Sea with oil-blanching, superior soup with yellow chives and garlic flavor" The gentle umami and the firm yet fluffy texture were delightful. I love yellowtail fish. The texture and flavor that can be achieved are unique to Chinese cuisine. "Steamed and stir-fried Tsugani crab meat and shimeji mushrooms in Hangzhou style" When this dish was served, there was an initial "wow" followed by applause. It was so plentiful that we couldn't believe it. "You can eat until you're satisfied" is how we felt. Scoop after scoop, there's crab. It's a feast for adults. So happy... But everyone was eating at a slow pace. The lingering taste of umami makes it hard to eat quickly. We enjoyed savoring each bite. "Stir-fried broccoli with abalone sauce from Itoshima" The beautiful green color of the broccoli is not captured in the photo due to my poor photography skills... (I'm sorry to Sugimoto-san...) The sauce with a deep and moist flavor complements the blanched broccoli well. It's a simple and modest dish, but I really liked it. "Stewed marinated chicken fillet and dried golden needle mushroom with black fungus in a clay pot" The concentrated umami of the chicken, along with the selected black fungus from Hong Kong, was delicious. The crunchy texture turns slightly chewy after a while. The long, orange-colored vegetable is "golden needle vegetable." It has a crunchy texture and a unique aroma and flavor. It's simple, but the taste is addictive. It was my first time trying it, but I've heard you can find it at local roadside stations. "Clay pot-cooked rice with four kinds of marinated meat from Hong Kong" The reaction of everyone when the lid of the clay pot was opened was amazing. Hooray for foodies! The aroma of jasmine rice and the four marinated meats combined to create a seductive flavor. The marinated meats were boiled and steamed to perfection. The rice was mixed quickly with a special sauce... (The burnt rice at the bottom was delicious.) The sliced marinated meats on top of the rice were like this. The sliced duck intestine with a star anise-like sweet aroma was irresistible. By the way, "marinated meat" refers to salted meat and intestines that have been dried. The sliced duck intestine with a star anise-like sweet aroma was irresistible. By the way, "marinated meat" refers to salted meat and intestines that have been dried. The "marinated" in marinated meat refers to the twelfth month of the lunar calendar. In Guangzhou, it is a winter preserved food made just before this season. Another seasonal flavor, here. "Dessert with sweet potatoes, ginger, and rock sugar flavor" Full of ginger flavor. The sweet taste of the crumbling sweet potatoes seeps into your body. Once again, we were completely satisfied today. Thank you for the meal!

I finally had the chance to visit the restaurant "Chuka Sugimoto," which I had been wanting to go to for a long time but couldn't due to various reasons. This time, there were four of us, which is a good number for enjoying Chinese cuisine. We opted for the 10,000 yen course, which included 8 dishes. We started with the restaurant's signature dish, "Walnut and Maltose Fried with White Sesame," which was tasty but the portion was a bit small for sharing. The "Natural Dried Eryngii Mushroom and Shrimp Soup" was used in all dishes but wasn't to my liking. The "Steamed Morning-Caught Sweet Sea Bream with Superior Broth and Soy Sauce" was delicious, with a nice ginger flavor. However, the "Okinawa Dried White Sea Cucumber and Fish Swim Bladder, Tsushima Sea White Donko Abalone Stew" received mixed reviews and was a bit underwhelming. The "Itoshima Nanohana Garlic Stir-Fry with Superior Broth" was okay. The "Hong Kong-Style Fried Morning-Caught Whole Chicken" was crispy on the outside and juicy inside, very tasty. The "Dried Scallop and Saga Beef Cheek Meat Fried Rice" used fragrant Thai Jasmine rice and was delicious. Lastly, the "Almond (North and South Almonds) in Sweetened Rice Flour Soup" was subtly sweet, but I would have preferred a bit more sweetness. Overall, the experience was a bit disappointing, especially since I had high expectations. To make up for it, we decided to go for sushi afterwards. The owner couple was friendly, but the room was quite cold, which was a bit of a downside.

A very diligent and passionate chef. Originally a trombone player, he discovered Hong Kong Chinese cuisine and taught himself how to cook. His dishes have a gentle flavor with a strong sense of belief and determination as a chef. Initially, most ingredients were passed through a hot water bath, giving them all a similar taste, but now that is no longer the case. His adventurous spirit can be seen throughout, and there is great anticipation for what he will create in the future. It feels like the day is approaching when we will be served dishes that are not traditional Hong Kong Chinese cuisine.