"High Cost Rate, High Aspirations" On February 17, 2024, due to various circumstances, my plans for the previous day fell through, so I made a last-minute reservation for my first visit. It has been a while since I've explored a new sushi restaurant, but this one has been on my radar. After graduating from Tokyo University of Agriculture and Technology, the chef has spent about 10 years working in Japanese and sushi restaurants in Tokyo before opening this place in Fukuoka. Since he is originally from Asakura, I mentioned that he must be acquainted with Yoichiro Nishimura. He laughed and said they are just one year apart, with Nishimura being around 32. The chef, Kubo, seemed to be inspired by Nishimura. The restaurant sources 80% of its ingredients from Tokyo and 20% from Fukuoka, with a course menu priced at 15,000 yen (excluding tax). The chef is confident about the high cost rate, and with a course including a small beer and 3 servings of sake, the total came to 20,000 yen! Noteworthy dishes included "Nore-Sore Udon," which was served warm in a delicious udon broth – quite unique. The grilled Spanish mackerel was also tasty, and the broth from the dish was incredibly good! The red sea bream was truly delicious, making it a standout. The salted sea bream chawanmushi was a real treat – a "sake thief!" The low-temperature-cooked oyster sushi was an intriguing challenge, but the chef nailed it! The lightly boiled sweet shrimp was superb, and the sea urchin was the highlight of the day. Having experience in kaiseki cuisine, the appetizers were delightful too. The sushi pieces were small, but I left feeling full. The chef is a sake enthusiast who even attempted to work for Kurodragon, and he offers some rare and exquisite sake. Just a heads up, they don’t serve wine, which I strongly support. Though the location is a bit hard to find (intentionally?), this hidden sushi restaurant has a comforting atmosphere created by the chef and his wife. I was fortunate to discover a sushi place that I look forward to visiting again. They are putting effort into keeping costs high, and it’s definitely worth a visit! (I’ve already set my next reservation.) #FukuokaSushi #FukuokaGourmet #HaruyoshiGourmet #HaruyoshiSushi #Sushi #SushiItto #ShoheiOhtaniFan #ShinzoAbe

I felt like it was a shop, but it was a bit unclear. A friend of mine was interested in it, so we made a reservation and arrived at 6 PM. It was one of those sushi restaurants where everything starts at the same time, which is common lately. The head chef was still quite young and didn't seem very friendly; he just explained the dishes to the customers without much warmth, which was disappointing. Overall, there was nothing particularly noteworthy about the experience, and when it was time to leave at 8:15 PM, we were hurried out right away. Even as we left, there was no greeting or acknowledgment.

It's a type of restaurant where everything starts at the same time. The young chef, who trained in Tokyo, has incorporated his unique touches throughout, making the dining experience enjoyable. The sake I ordered was a great choice and delicious, offering excellent cost performance. I'm definitely returning!

In a word, absolutely delicious. Everything was tasty, and I can’t pick a favorite; however, the sushi with kawahagi (with liver) and the chu-toro (medium fatty tuna) were outstanding. As for the sea urchin, although it was no longer the red sea urchin due to the season and had switched to the one from Hokkaido, it was very fresh and didn’t have any of the usual strong flavors. The kanpyo (dried gourd strips) was not too sweet and had a fluffy texture that changed my perception of what kanpyo should taste like. The final dish, the tamagoyaki (Japanese omelette), was like a dessert. I definitely want to come back when I visit Fukuoka again; great value for all of this. Thank you for the meal!

There’s a sushi restaurant called Taisho in Harukichi that opened in 2023. The chef trained at sushi and washoku restaurants in Setagaya, Tokyo. The ingredients are excellent, and the seasoning of the dishes is impressive. This time, the grilled tuna with Saikyo miso was particularly delicious. Recently, sushi prices have been rising in Fukuoka, but this place keeps its prices reasonable. Currently, a meal with oolong tea costs ¥16,500. While the average price for authentic sushi in Fukuoka is over ¥20,000, this restaurant is offering great value. Reservations are still easy to make, so it’s definitely worth a visit.

This sushi restaurant stands out for its fresh ingredients and the skill of its chefs. The perfectly balanced acidity and temperature of the rice enhance the flavor of the toppings, creating an exquisite harmony. I particularly recommend the fatty tuna and sea urchin; their melt-in-your-mouth texture is incredible. The calm atmosphere of the restaurant and the attentive service leave a lasting impression. It offers value for the price. This is a place I'd love to visit on a special occasion.

It doesn't really matter which it is, as long as it tastes good!＼(^o^)／ Yes, it was definitely delicious, so I was very satisfied. If there are a couple of unique or standout features, I can remember the restaurant better, but if things stay this way, it might fade from my memory over time (*´థ.థ`*)ﾃﾞｭﾌﾌ. Next, I want to enjoy the second course of the original menu. Thank you for the meal!＼(^o^)／

I made a reservation in advance and visited Sushi Ittoku in Fukuoka. It's located on the second floor of a building, and I initially thought the cute fish motif on the door was a sign for the place, but there was actually a visible sign outside. At the exact reservation time, the door was unlocked and I entered. The restaurant features an L-shaped counter with about 6-7 seats, where all cooking, including grilling and steaming, is done in a compact area. There was no drink menu, but they mentioned that besides wine, most things were available. However, when I ordered a draft beer, I was informed that they don't serve it. I mistakenly assumed that the phrase "most things" included draft beer. I shouldn't take for granted that draft beer is available everywhere; that was my fault. They did have small bottled beer, so I opted for that, deciding to enjoy it in a refined manner. The compact layout led to a somewhat chaotic scene as hands reached in from various directions to serve dishes. At one point, the chef had to pause his knife work to provide drinks. It felt like watching a scene from an izakaya, contrary to the refined atmosphere I aimed for. The hierarchy in the restaurant seemed to place the drink server at the top, followed by the chef and then the assistants. The chef was constantly attentive to the surroundings, which made for a rather awkward situation when ordering drinks as I had to time my orders while he was cooking. This made the experience quite tiring and actually detracted from my enjoyment of the food, so I decided to stop drinking for a while. The fish was sourced impeccably, with careful preparation and beautifully crafted nigiri that was delicious. The chef had a sense of humor and quietly announced "This is Kamasu" when serving me a fish that I noticed. At first, I thought I had misheard, but he smiled and confirmed it, which made me wish I had reacted. The course meal closely resembled what I had at Sushi Ikki in Setagaya, with a sesame sauce tofu that looked almost identical. A hand-rolled sushi style was presented at the end, featuring warm dried gourd on nori, and it was utterly delightful. Additionally, I noticed that a fellow diner was impressed by the bathroom, which had a hand-washing tap designed like a pump for drawing well water—quite cute. Such surprises added to the charm. Overall, it was an affordable, delicious, and interesting place. For anyone wanting to enjoy sushi in a fun and tasty way, this restaurant is very accessible. Those who are price-conscious will find it particularly excellent; it’s hard to find a place that offers such quality at this price these days—almost impossible, really. Unless it’s a home and business in one, it’s unbelievable for a tenant-operated restaurant to offer these prices. However, for those concerned about etiquette, the drink situation might create stress, so it may help to have a mindset that accommodates that. Since it can get crowded with people using it for gatherings, there might be issues like strong perfume or loud conversations, but we could consider that just part of the charm. It might be worth exploring the idea of moving drinks outside the counter area to improve overall service and allow easier movement within the counter. It’s a fun and delicious spot, and I would be happier if I could concentrate more on my meal. Thank you for the meal!

I had to come to Fukuoka on short notice, so I decided to go on a sushi tour. The first place I visited was Ittoku. It's located in a building and has a stylish atmosphere. The owner’s wife greeted me with a smile! The dishes included deep-fried ginkgo nuts, lightly boiled grouper, and mackerel with sesame tofu, along with various grilled mushrooms. I also forgot to take photos of the sushi, which included about ten pieces, so my memory is a bit hazy… What stuck in my mind was the sesame tofu; I absolutely loved it. As for the sushi, the anago (conger eel) stood out to me. I might have drunk a little too much and got carried away chatting with the customer beside me (laughs). The next time I visit, I’ll make sure to focus more on the food! Thank you for the meal!

This time, we had sushi for lunch and sushi for dinner again because we enjoyed it during our last visit. Initially, I wanted to check the drink menu, but I completely forgot that there was no menu and no wine available. We started with five people, but gradually more people joined, and we eventually filled the restaurant. We could eat comfortably, and if you mention your preferences for drinks, the staff will make recommendations. It's a great place!

I visited for the first time, and it was even more delicious than I expected! I can see a lot of potential for growth in this restaurant. Both the snacks and the nigiri were extremely tasty, and the atmosphere along with the owner was very pleasant—I really liked it! It's still easy to make reservations, so I definitely want to visit again! I have a feeling this place will become harder to book in the future.

The restaurant has an open-counter setup without a back kitchen, so everything is visible. The chef's personality is amazing, and I enjoyed a fun conversation with him. Of course, it wasn't just about the talk—the sushi was also delicious. I especially loved the flounder, kanpyo (dried gourd), scallops, and egg. Among these, I had seconds of the flounder and egg. We went as a group of four, and the value for money was outstanding! Usually, I don't comment on value for money, but it was just too good. I'm really happy to have found another place I'd like to visit again.

A hidden sushi restaurant on the second floor of a new apartment in Haruyoshi. You can't enter until your reservation time because the door is locked. The omakase course is 16,500 yen and includes the following seasonal dishes: fried ginkgo nuts, shabu-shabu of the sweetfish, grilled long eggplant, sushi with chilled broth of sweetfish, grilled sesame tofu, nigiri topped with spear squid, marinated slender sole, marinated yellowtail with liver, katsuo (bonito) grilled over straw, chawanmushi with konowata (sea cucumber), hosomaki with ankimo (monkfish liver) and narazuke (pickled vegetables), and hosomaki with mozuku seaweed and salt tomatoes. The meal also features purple sea urchin, bluefin tuna (medium-fatty and lean cuts), shrimp, eel, miso soup, kanpyo (dried gourd) rolls, and egg omelet. Given the quantity and quality, it's quite a bargain. The sake selection is extensive, and they offer half-cups, allowing you to enjoy a variety of types. Everything was delicious, but the standout items were the kamahagi (filefish), lean bluefin tuna, and eel. I’ve added this place to my list of restaurants I want to visit again!

This sushi restaurant in Fukuoka is quite rare, offering a unique experience for 15,000 yen (excluding tax). The head chef, a graduate of Tokyo University of Agriculture, has continuously evolved his sushi through self-study. He also delights guests with a selection of sake from a prestigious sake brewing and fermentation lineage. The sushi features a sharp, Tokyo-style vinegared rice that I really enjoyed, making for a wonderful experience. Starting with warm ginkgo, the meal included delicacies like ara-shabu, cold soup, and sesame tofu, which elevated my expectations with each dish. The marinated small flatfish with liver was the highlight, and I was blown away by the quality of the bonito as well! I love sea urchin, and I wish I had asked for extra—it would have been a treat. The fatty tuna was aged to perfection, fitting my taste, so I look forward to trying more in the future. The grilled golden eye snapper was delightful as well, and I’m excited to see how this restaurant continues to evolve!

During our trip with three people, we asked what everyone wanted to eat on our last night, and the unanimous choice was sushi. I picked five places from Tabelog, and we decided on Sushi Ittoku. They have a strong focus on sake and don't serve wine. We enjoyed a delightful combination of appetizers and sushi all the way to the end of our meal.

First of all, the effort of boiling and frying even one octopus is quite significant. Then there’s the luxurious sauce for the shirako (cod milt), and the exquisite dish of swordfish and sake that concentrates umami flavors. Next is the famous Kawa-hagi (filefish) nigiri with its liver—this is bound to be delicious. The sushi rice's quality has dramatically improved! I might have been a bit tipsy, but this time it was amazing! The tai (sea bream) nigiri was exceptionally soft and delicious! The sushi rice has great flavor that matches perfectly with the sushi! Next is the hokki clam nigiri; achieving the right sweetness and temperature with hokki clam is very challenging, yet it turned out marvelous! The hamachi (yellowtail) sushi was soft and had a wonderful sweetness! The balance was just right! Next up, the aji (horse mackerel)—it's incredibly delicious! Now, for some quick notes: the kani chawanmushi (crab steamed egg custard) is packed with tasty broth, and it's a must-try for sake lovers. The Menuke (deep-sea fish) was interesting, resembling a lean version of nodoguro (blackthroat seaperch). Then there's mozuku (a type of seaweed)—I was about to wrap up, but the balance of vinegar and something else was unexpectedly excellent! Next is the premium bafun uni (sea urchin) roll—absolutely delicious! The medium-fatty tuna was easy to eat, with a nice sweetness. The red tuna was also great, and it would be excellent if it came first—sweet and tasty! The sweet shrimp was wonderful! The eel was outstanding, as delightful as a grilled eel rice bowl! Next is the dried gourd—this is part of Edo culture. I don’t eat it often, but this was quite tasty. However, serving it with a bit of spice could add a nice touch, like in the Kusumoto lunch style! Finally, the tamago (egg omelet)—what can I say? It’s the best! And I almost forgot about the cheesecake! It was top-notch! The cost-performance ratio is close to perfect!

Fukuoka Haruyoshi is a small sushi restaurant located inside a building. The chef, trained at an Edo-style sushi restaurant in Tokyo, carefully prepares each piece of sushi. The rice, made with 'Tsuyahime' from Anjuin, Oita Prefecture, has a firm texture and rich flavor that I really enjoyed. The interior is cozy, with only 9 counter seats, and features an elegant design based on wooden tones that creates a calm atmosphere. There's a wide variety of sake, allowing for a wonderful experience. Thank you for the delicious meal!

After returning from a rakugo performance, I visited this restaurant for the first time. On that day, there were seven guests, but three of us, including myself, were dining alone. The restaurant accommodates a maximum of nine seats, but it seems they are spacing the seats apart, as there was a good distance between us. I ordered a small bottle of Ebisu beer and waited a while to see how things went. The menu for the day included the following items, although I might have missed one dish due to forgetting to take a photo. First, we had some appetizers: - Clam broth - Aged shima-aji (striped jack) - Sake-steamed nodoguro (blackthroat perch) from Nagasaki - Sweet tilefish tempura - Grilled sesame tofu Next, we had our first round of sushi: - Spring bream - Shirasu squid - Marinated kawa-hagi (flatfish) - Seared kinmedai (golden eye snapper) - Young ayu (sweet fish) We then returned to the appetizers: - Chawanmushi (savory egg custard) with salted cod roe and karasumi (dried mullet roe) - Mehikari (shiny eyes fish) - Firefly squid in soy sauce - Sea urchin rice Finally, we had the last round of sushi: - Tuna - Marinated red tuna - Sweet shrimp - Eel from Kagoshima - Gourd roll The restaurant is run by a modest chef, a beautiful manager, and one apprentice, all of whom provided excellent service and attentiveness, making for a pleasant dining experience. Each appetizer was above average, and the sake-steamed nodoguro was particularly outstanding. The sushi rice was on the softer side with stronger acidity; personally, I prefer it a bit firmer, but the rice for the sea urchin was firmer, so they might be adjusting the texture based on the dish. I paid about ¥23,000 for the bottled beer and four cups of sake, which I find reasonable for Nakasu. I would definitely recommend it, especially for solo diners.

I predict that this restaurant will soon become difficult to book. It offers an overwhelming level of cost performance—there's no way you can get this quality for 15,000 yen. The attention to detail and the taste are exceptional. Since visiting Itto, I have been to other sushi places, but none have surpassed Itto in terms of cost performance. In particular, the anago (conger eel) sushi, which the head chef believes is the best in Fukuoka, is currently number one in my opinion. You will definitely understand once you go and try it. The flavors are honest, sincere, and meticulously crafted.

Recently, I feel that the quality of the food has further improved. Particularly with sushi, but overall the pairing with sake has become better as well. For example, when you enjoy fugu (puffer fish) shirako (milt) topped with dried mullet roe paired with Nida Shizen Sake from Okubharima, the enjoyment of the pairing increases. I highly recommend this sushi restaurant for those looking for a place to frequent.

This restaurant just opened in Haruyoshi. I went there after seeing a post from MyReview. The entrance is on the second floor, marked by a door with a fish symbol. At first, I wasn't sure which door it was! They offer only a 15,000 yen course. A wide variety of dishes were served, from appetizers to sushi. It’s a great value for the price, and the ambiance is nice as well. The rice was on the smaller side, making it easy to eat. The rice was well-balanced and very tasty.