Tokyo Table Trip

Logo discover 8a060a5a25d78a2d81322b0a16884eb1c05869ebadb772a16350e198984e5cfb

福岡縣面向玄界灘、周防灘、有明海等豐富的漁場,所以擁有像是褐石斑魚或佐賀呼子的花枝等九州上等海鮮。
在九州以前喜歡利用食材的新鮮度直接料理成壽司,近年來增加許多店家會前往東京精進修行,習得江戶前壽司的技法。
在本篇特集中,將會介紹僅次於東京,位於日本第二壽司王國的福岡縣內排名前10名的壽司店!
世界各地的壽司迷們啊,若想品嚐不同於銀座壽司店而是充滿魅力個性的壽司,務必前來一趟福岡縣吧。

第10名 森田

森田是代表九州的老字號壽司店。
店主森田順夫先生曾於名店「天壽司」精進修行過,現年83歲。
日本壽司界的三大職人,排名第一的是鼎鼎大名的小野二郎先生(數寄屋橋次郎),第二名是森田一夫先生(小松彌助),而第三名的則是這位森田順夫先生。
森田順夫先生發祥在「天壽司」學到的"九州前壽司",將其特色化,不使用醬油,取而代之只用鹽、酸橘與七味粉來提味北九州的纖細海鮮。
有時搭配海膽與魚子醬,有時搭配番茄,店主這種偶爾的出其不意的搭配方式令人覺得有趣。
儘管超過80歲還是保有對壽司的熱情。
店主說「壽司是靠腰力捏出來的」,客人可在吧台以近距離觀賞職人料理的姿態,一定可從當中獲得能量。

◆森田
地址:福岡縣北九州市小倉北區魚町2-5-17 2F
電話:093-531-1058
營業時間:
[午餐] 11:30~15:00
[晚餐] 16:30~21:00
預算:10,000~14,999JPY
公休日:星期三

第9名 吉富壽司

lambwoolさん(@mr.lambwool)がシェアした投稿 -

tossy.tokyoさん(@tossy.tokyo)がシェアした投稿 -

吉富壽司受到日本各地的壽司職人所尊敬的老字號壽司店。
店主於1978年從懷石料理界中搖身一變為壽司職人。
福岡壽司的重心著重於引以為傲的鮮度,以日式料理與江戶前壽司的技法來料理,致力於展現獨特的風格。
雖構不成為江戶前壽司的"博多前壽司",其特徵為使用江戶前的技法為基礎,以散落的方式為創作手法。
例如赤鯥佐蕪菁昆布,鰆魚佐蒜味醬油等,可在店內享受這種在東京不曾見過的獨創壽司。
套餐內容將「甜味」「酸味」「辣味」表現的剛剛好。
務必體驗看看這只要花超值5800日幣,即可品嚐到一流職人所料理的壽司套餐。

◆吉富壽司
地址:福岡縣福岡市中央區舞鶴3-6-23
電話:092-741-3490
營業時間:
[午餐] 12:00~14:00
[晚餐] 17:30~21:00
預算:8,000~9,999JPY(午餐)/10,000~14,999JPY(晚餐)
公休日:星期三
本店可使用信用卡(VISA、MASTER、JCB、AMEX、Diners)

第8名 壽司 修

y_ttm7さん(@yusuke_ttm)がシェアした投稿 -

Jolliさん(@jolli316)がシェアした投稿 -

壽司 修是位於福岡市郊外的人氣壽司店。
從繁華街・天神搭乘計程車約30分鐘即可抵達,本殿聚集日本全國的饕客們就為品嚐這CP值極高的壽司。
主廚推薦套餐提供5-6道的下酒菜與12貫握壽司(15,000日幣)。
完全吃不出腥味的鯨魚培根,其食材的新鮮度著實令人感到驚豔。
小而精緻上等的壽司,醋飯帶點鹹味為其特徵,使用赤身與中鮪魚相疊捏出來的壽司等創意壽司最為出色。
最後一道的餐點為「芥末稻荷壽司」更是絕品,壽司內包覆著胡麻風味的醋飯,許多客人都會買回去當作土產。

◆壽司 修
地址:福岡縣福岡市南區長住5-16-10
電話:092-511-2288
營業時間:①18:00~②20:30~
預算:6,000~7,999JPY(午餐)/15,000~19,999JPY(晚餐)
公休日:星期三

第7名 壽司 安吉

zuma.xさん(@zuma.x)がシェアした投稿 -

壽司 安吉為米其林2星的名店,就連「壽司匠」集團的首領中澤先生也都讚不絕口說這是間「他全世界上最喜歡的壽司店」。
店主被形容為"最年輕的壽司天才",做事嚴謹態度所料理出纖細完成度高的壽司充滿極高的魅力。
主廚推薦套餐的握壽司提供白身魚佐昆布,小鰶魚壽司、明蝦與蛤蜊等等。
料理內容是為配合吃慣東京壽司的客人所精心搭配的。
夏季使用當季的三線磯鱸,去皮後灑點鹽,最後用醋川燙後再與醋飯捏成。
CP值高的主廚推薦套餐,享用超過10道的下酒菜料理之後,品嚐賣相超越銀座高級壽司店的上等握壽司,價格僅為16,000日幣。
推薦給不想花太多的錢就可品嚐到福岡最高級壽司的人必吃的店。

◆壽司 安吉
地址:福岡縣福岡市博多區博多站前4-3-11
電話:092-437-8111
營業時間:18:00~22:00
預算:10,000~14,999JPY
公休日:星期日
本店可使用信用卡(VISA、MASTER、JCB、AMEX、Diners)

第6名 菊壽司

威任 陳さん(@twnsushi27)がシェアした投稿 -

@foodieboubaがシェアした投稿 -

在福岡當地一點一滴累積實力,人氣水漲船高的新銳壽司店。
店主花了10年的時間在博多的名店「高玉」精進修行後,赴任於摩納哥米其林5星餐廳的壽司指導老師。
曾參與過摩納哥親王的結婚典禮,與世界有名的廚師齊聚一堂,在客人面前烹調料理壽司,是非常難能可貴的經驗。
店主說「料理最重要的是水份的均衡。例如除去炸天婦羅的水份後會使食材的香氣更加明顯。料理的時候會思考壽司要除去多少水份才會更美味。」
例如福岡的名產褐石斑魚,使用特殊的紙包覆經過一個禮拜的時間熟成,變成黏糊軟嫩的獨特口感與香氣。
醋飯則是會指定米商批發業者米的含水量,考慮與食材的搭配平衡感來煮成。醋飯分為兩種,一是使用兩種不同的紅醋來調配而成的紅醋飯,二是使用米醋及紅醋調配而成的白醋飯。
賣相不輸給銀座人氣店,具備高級品質的壽司,想必往後的人氣會越來越高。
推薦趁現在還好預約的時候趕快來店品嚐。

◆菊壽司
地址:福岡縣春日市春日公園3-51-3
電話:092-575-0718
營業時間:
[午餐] 12:00~
[晚餐] ①18:00~②20:30~
預算:10,000~14,999JPY
公休日:星期一
本店可使用信用卡(VISA、MASTER、JCB、AMEX、Diners)

第5名 照壽司

Masaharu Kiyomizuさん(@mkiyomizu)がシェアした投稿 -

Hee dong eeさん(@my_heedongee)がシェアした投稿 -

現在日本最夯,透過Instagram宣傳而大紅的一家壽司店。
在福岡縣的鄉下街道上聚集來自於世界各地的旅遊觀光客,「照壽司」為大家的必訪店家。
因為招牌的上菜手勢照片而一舉成名的店主,看似很華麗的外表但其實工作態度認真老實,同時店主自身也是位壽司迷。
只要找到喜歡的食材後就會直接聯繫漁夫,到當地拜訪與業者建立起信賴關係,所以店內也能提供「山口縣下關的紅海膽」「豐前紅海膽」等這樣稀少珍貴的食材。
醋飯使用如同紹興酒般強度的紅醋。搭配廣東螃蟹料理在使用的紹興酒,以及法式料理的黃葡萄酒。與其說是一貫握壽司,不如說是店主想呈現出一道料理的完成度。
不要小看滑稽搞笑的店主只是個Instagrammer,倘若想品嚐現在日本最夯的壽司的話,不要猶豫就應該選擇「照壽司」!

◆照壽司
地址:福岡縣北九州市戶畑區菅原3-1-7
電話:090-9567-2202
營業時間:
[午餐] 12:00~14:00
[晚餐] 17:30~22:30
預算:30,000JPY~
公休日:不定時
本店可使用信用卡(VISA、MASTER、JCB、AMEX、Diners)

第4名 壽司 行天

Bryan Sudjatiさん(@sudjiii)がシェアした投稿 -

福岡唯一一家米其林3星的壽司店。
店主於東京名店「ARA輝」精進修行過,使用傳統握壽司技巧「本手返」,精湛的技巧將食材的潛力發揮到淋漓盡致。
金目鯛佐紅海膽,當季的短爪章魚與海帶芽一同放入涮涮鍋食用,店主的各個創意料理讓客人出乎意料,充滿驚奇與趣味。
對於充滿自信及個性強勢的店主接待客人的態度,青菜蘿蔔各有所好。
主廚推薦套餐可以吃到在東京難以品嚐到的稀少珍貴食材,在福岡也是屈指可數的店家。
到訪福岡時有機會的話值得前來體驗看看。

◆壽司 行天
地址:福岡縣福岡市中央區平尾1-2-12
電話:092-521-2200
營業時間:
[午餐] 12:00~13:30
[晚餐] 18:00~21:00
預算:30,000JPY~
公休日:不定時
本店可使用信用卡(VISA、MASTER)

第3名 近松

うどんが主食さん(@alwaysudon)がシェアした投稿 -

受到日本全國壽司迷的熱烈支持的超實力派壽司店。
店家完全採介紹制,去年秋天時的預約早已排到今年,具超高人氣。
對於本店壽司的印象為,雖然沿襲九州的名店「河庄」的技法,但受到江戶前壽司的影響,可感受到店主所料理出的壽司色彩濃郁,其醋飯更是絕佳的美味。
使用米醋做成的醋飯,不會過硬或過軟,加上酸酸甜甜的鹽梅更是恰到好處。
店主引以自豪的花枝,切成許多超薄片來層層疊上,入口即化的口感,不惜為客人展現這樣熟練的"神技巧"。
主廚精選套餐為5道下酒菜與10-12貫握壽司,破盤價只要10,200日幣。
這是間壽司迷充滿憧憬的一家壽司店,無論如何快想辦法找到熟悉門路的人帶你去品嚐吧。

◆近松
地址:福岡縣福岡市中央區藥院2-6-19
電話:092-716-5855
營業時間:
[午餐] 12:00~14:00
[晚餐] 18:00~21:30
預算:15,000~19,999JPY
公休日:星期一
本店可使用信用卡(VISA、JCB、AMEX、Diners)

第2名 壽司Sakai

y_ttm7さん(@yusuke_ttm)がシェアした投稿 -

近年來在福岡壽司的人氣持續沸騰,地位依舊屹立不搖的人氣壽司店。
店主曾花費7年時間於東京名店「海味」精進修行過,於2013年返回故鄉福岡開店,不到一年的時間就榮獲米其林1星。
店內使用的海鮮來自於福岡的中央批發市場、柳橋連合市場與東京築地。
以在「海味」學到的江戶前壽司技法作為基礎,再發揮店主的自由創意來表現。
例如花枝切成超級薄片後,將薄片一層一層的疊上來捏成的握壽司,口感獨特甘甜。
使用紅醋來提味的醋飯帶點鹹味,搭配新鮮海鮮更視絕配。
完成度高的握壽司,即使在日本也被評為頂級壽司。
有機會到訪福岡之際,務必排除萬難也要吃到的壽司店。

◆壽司Sakai
地址:福岡縣福岡市中央區中洲3-20
電話:092-726-6289
營業時間:
[一~五]①18:00~②20:30~
[六] ①17:00~②19:30~
預算:20,000~29,999JPY
公休日:星期日・國定假日
本店可使用信用卡

緊接著,榮登第1名的是・・・

@riko.riko15がシェアした投稿 -

Freyaさん(@restaurant_hunter)がシェアした投稿 -

「天壽司 京町店」在饕客們間無所不知,堪稱代表福岡的壽司店。
黑鮪魚的背部與腹部肉如同鏡面般閃爍・・・
纖細刀工的花枝配上彩色芝麻與絢爛光輝的飛魚子。
僅用火烤方式料理而成的稀少珍貴蝦子・・・
搭配大量的海葡萄一起食用的鐵火卷・・・
來自世界各地的壽司迷就為品嚐這藝術氣息感的壽司,完全和平常吃慣的江戶前壽司大有不同。
因為店主覺得「希望客人可以用五感來好好地體會用柑橘與鹽巴來調味的纖細壽司美味」,因此店內制定完全不提供酒品的政策,實為獨特。
雖然店主已達到名人的領域但還是「熱衷學習」且吃遍日本全國壽司店,和這樣壽司迷的店主一邊聊天,一邊品嚐壽司的時間實在令人格外喜歡。

◆天壽司 京町店
地址:福岡縣北九州市小倉北區京町3-11-9
電話:093-521-5540
營業時間:
[午餐] 12:30~15:30
[晚餐] 17:00~21:00
預算:20,000~29,999JPY
公休日:星期一・星期二
本店不可使用信用卡

Add a comment

  • Add photos

Comments Icon comments 20b52f1dd59ace07b92433da2a385e6f7392eb2937032eebc2a0bd0b67c69516 12


thetrashmouth

Hi Saito san,

was wondering if you heard of this new sushi restaurant in fukuoka called Ichitaka. Only four tabelog reviews but very high scores - was wondering if this was worth a visit instead of somewhere established like Sushi Sakai or Osamu.

Thanks!

大约一个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 3
Bb11c095 578e 4225 a742 94329a116e92

bootsy_gin

IG: bootsy_gin

Just some info from the Tabelog reviews.
It is run by the son of the chef who started Isshin-zushi Koyo in Miyazaki. 一心鮨 光洋.
It seems that the appetizers are more kaiseki influenced dishes and are made by a second chef.


30 天 ago
Aaue7mbigemrupzeh cgue8xuezwqlgwlgn6 bkx1nb57w s50

thetrashmouth

Thanks for the response. Given the lack of information, was wary about making a reservation - despite the crazy high average rating from each individual reviewer.

30 天 ago
Bb11c095 578e 4225 a742 94329a116e92

bootsy_gin

IG: bootsy_gin

Since the restaurant has just opened, it's possible that the reviewers know the chef personally.

30 天 ago

Brady Yang

We are going to Kyushu this March. Tried to get a reservation for Tenzushi but failed...I guess planning 6 months ahead is not even enough now. I'm also looking at Sushi Sakai as well. I see it can be booked on Tablecheck as well. I'm just wondering 1. How can I know it is the counter seat or private room?
2. Is lunch also operated by Sakai-san himself?

Also since I cannot get into Tenzushi and don't really link Teruzushi's style. Could anyone please recommend other sushiya in Kita-Kyushu has similar style to Tenzushi?

大约一个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 3
Aaue7mbnqck0clok b3ujg8 bzpctbp37245abqiam4j s50

Leo Saito

chief editor, TokyoTableTrip

1. At the time of reservation, you should be able to inform them that you would not like a private room.
2. Sakai-san also makes the sushi at lunch.
3. I would recommend "Sushi Tsubasa" which is a newly opened restaurant run by a chef who trained at "Morita" which is descended from "Tenzushi".
https://tabelog.com/en/fukuoka/A4004/A400401/40043591/

大约一个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

For sushi sakai, there are no private rooms. Yes it's served by sakai-san.

I would recomend sushi morita.

大约一个月 ago
Picture?width=100&height=100

Brady Yang

Thanks a lot Saito-san and everyone. It's really good to know lunch is also operated by Sakai-san because lunch is preferable to me. I will have a look at Morita and Sushi Tsubasa for my Kitakyushu trip.

大约一个月 ago

guest

I understand the rule of preferential treatment to regular customers over first timers, but let says, they provide 100 score to regular, 90 score to fist timers, I think everyone will accept it, but I think my case is 50 score to 100 score, so I dont think it is acceptable. Also, also some non Japanses get the same treatment with me. So I wonder is it a good restaurant for foreigners to visit it.

If a restaurant accepts reservation from Pocket concierge and Tableall, I think it should be welcome to foreigners, but.........

大约 2 个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 2
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

@guest I’m sorry, which restaurant is this regarding?

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

sorry should reply to the 鮨 唐島 post

大约 2 个月 ago

guest

@Saito. Where would you rank Sushi Karashima 鮨 唐島 on this list?

2 个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 15
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

Rum_n_raisin

not saito, but as someone who dined at both karashima and sakai 2 weeks ago, i would be likely to return to sushi Karashima

2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

Thanks Rum_n_raisin. Did you go to any other sushiyas in Fukuoka and could you rank them in order of preference

2 个月 ago
Aaue7mbnqck0clok b3ujg8 bzpctbp37245abqiam4j s50

Leo Saito

chief editor, TokyoTableTrip

This is purely only my personal opinion, but I would probably evaluate its merit to lie above that of Kikuzushi and Teruzushi.

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

@Saito - So #4 after Gyoten?

(would you recommend Gyoten on Karashima?)

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

I have a very bad experience at karashima...For me, Kikuzushi and sakai is much better than karashima very very much.

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

Curious, what made the experience very bad?

大约 2 个月 ago
Aaue7mbnqck0clok b3ujg8 bzpctbp37245abqiam4j s50

Leo Saito

chief editor, TokyoTableTrip

I'm curious, too.

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

1. They serve relative bad positions of the fish/tsumami to the first time customer including me and the Japanese customers sit beside me. Such as he choices the tako and awabi the smallest part carefully and give us. Every tsumami he use around 15 second to choice which one should be distributed to me.
2. Karashima san gave the nigiri to a long time customer that sit in-front of him,then serve one by one from his left hand side to the right hand side customer. When he serves the O-Toro, he forgot already gives the O-toro to the long time customer and he gave him again, when the long time customer reminds him, him take up the O-Toro nigiri from the long time customer's plate to another customers. I think it has some hygienic problem if the nigiri is already put onto some one plates.
3.It is also the first time that the sushi shop "refill" the green tea but not change the whole cup of tea in order to keep the temperature of the green tea.
I think it is the most bad experience of high end sushi meal for me as a foreigner....But I think if you are Japanese, it maybe quite good in terms of taste....

In terms of taste or attitude towards foreigners, Sakai is much more better.

大约 2 个月 ago
Aaue7mbnqck0clok b3ujg8 bzpctbp37245abqiam4j s50

Leo Saito

chief editor, TokyoTableTrip

Although it's traditional for sushi restaurants to give preferential treatment to regular customers over first timers, the number of visits from foreign sushi fans has increased dramatically recently so the blatant difference in service is unpleasant and outdated. Hearing about it, I too, get angry.

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

Rum_n_raisin

@guest i only went to sakai & karashima in fukuoka and sushi senpachi in kumamoto, i would not rank 1 over the other, but i felt that there was great satisfaction even though they do not use more premium neta compared to sakai

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

Rum_n_raisin

so sorry to hear of the bad experience u received. i might be lucky when i went then as it was just 3 groups of people chatting among themselves(including me) thus nobody actually made any conversation with the chef throughout the meal, i felt it went pretty smoothly and everything was served fairly, but i would have to agree that the attention at sakai was top notch, and green teas were always refilled half way through the cup,

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

For the three issues listed above, I'm personally okay with 2 and 3 but it obviously makes me feel unpleasant too. No. 1 is completely unacceptable.

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

I don't really see what being a foreigner has anything to do with the bad experience.

1. A regular got better cuts, which as Saito-san said, is pretty normal. ("better" being a completely subjective guess)
2. Chef made a mistake. I've seen the exact same thing happen in other sushi places, where they simply transfer the nigiri.
3. Plenty of restaurants simply refill the green tea.

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

As my say above,

I understand the rule of preferential treatment to regular customers over first timers, but let says, they provide 100 score to regular, 90 score to fist timers, I think everyone will accept it, but I think my case is 50 score to 100 score, so I dont think it is acceptable. Also, also some non Japanses get the same treatment with me. So I wonder is it a good restaurant for foreigners to visit it.

And it is not cheap restuarant, 20k charge is not cheap in fukuoka area. Kikuzushi 15k, sakai 30k..
I can just go for those chefs wont made mistake.

Also, just my personal opinion that I am not even full after the meal. Since the tsumami in karashima only provide one slice of awabi and tako, and he even choose the smallest slice to us, I am totally not full after the meal. Compare to Sakai, sakai san provide 2 to 3 slice of each tsumami to us. However, someone maybe feel full at karashima but it is not my case.

Therefore, for my personal comment I think Sakai and Kikuzushi is much better

大约 2 个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

As a foreigner who speaks little to no Japanese, who had recently dine in Karashima, Kiku and Sakai, I would much preferred the later 2 for the overall experience. Seguchi-san and Sakai-san try their best to make sure you are not out of place, sometimes even getting extra attention to make sure you like every pieces.

The quality is definitely there in Karashima, and I have no doubt he will be a great sushi chef, but I second to every unfortunate event the gentlemen above has mentioned.

29 天 ago

Just_Ingest

IG: Sushisibz

SAKAI
Nigiri: 7.5 to 8/10
Otsumami: 8/10
CP: 6.5/10 (¥36,000 - Tableall)

I must admit that I didn't know very much about Sakai before visiting. I had seen pictures of the food here but nothing seemed to jump out - I couldn't identify specific signature items. Yet the super high Tabelog ratings (plus the fact that Sakai won a whopping three stars recently) and reviews of the high-level, aka-shari-based Edomae sushi tempted me to visit. My overall assessment is that Sakai meets expectations: it's certainly a solid choice and worthy of rivaling several institutions in Tokyo, but it's also not extraordinary.

Reservations are taken 3 months in advance. Since the counter seats 12 (and there's even a lunch seating these days?) reservations are very manageable if you provide ample time. [P.S. there's even a private room if you so desire!]

Some people say Sakai is really hard to find but that's hogwash: everything is easy with Google Maps these days. It's on the second floor of a building in a traditional street, and around 10 minutes walk from Canal City. Prior to entering you must take off your shoes, and you walk in one by one. The experience is quite ceremonial/ritualistic: you have sous chefs working in a concerted display; staff members yelling orders at each other in animated voices; and Sakai-san himself directing the entire orchestra. It somewhat reminds me of what I've read about Umi, which might not be coincidental as Sakai-san and Nagano-san share the same master.

The otsumami course is reasonably orthodox and minimalistic. Most plates are offered with a pinch of salt/wasabi which you can freely apply. Some of my favorite items were kegani with a jelly/citrus-based sauce and a plate of botan ebi with aka uni from Karatsu. A tennen unagi with crispy skin was pretty good, too. None of the otsumami combinations were particularly complex or creative. I think the otsumami is easy to enjoy, but they're also pretty easy to "get right": you generally can't go wrong with a generous serving of crab and abalone sashimi!

The nigiri is also solid, with some hits and misses. The shari is quite fragrant and I am semi-sure that Sakai-san uses the famous aged fujisu because the shari distinctly smells like that vinegar. There's a good punch of salt in there too, and I found the flavor profile of the shari to be overall salty with some hints of sourness (rather than the other way around). Unfortunately this shari didn't work 100% for me. There was a distinct salty aftertaste that I thought interfered with many of the pieces, creating clashing effects in the mouth that made me feel like I was eating two disjointed things. The neta, for the most part, was good, though. White fishes were solid, and the tuna was AMAZING. It wasn't a fatty tuna fest; even his chutoro and ootoro were pretty lean: but each one of his tuna trio is calibrated to project tons of "blood fragrance" that's indicative of skilled processing. But there were also some misses: the kuruma ebi was humongous yet had almost zero flavor, and I wasn't a fan of the murasaki uni nigiri which was slightly bitter and oceanic and not at all sweet: it was kind of "not here and not there."

The hospitality was very good, and I felt relaxed throughout my time there. The entire team tried their best to converse in some English, and I enjoyed watching the Sakai theatre (i.e. very well-organized team that was skilled at multitasking and cranking out dishes for a group of 12). Overall, I would return, but I wouldn't necessarily plan an entire trip around visiting Sakai. It's definitely a commendable Edomae sushiya and I appreciate that it tries to showcase fish that's often sourced from local waters, but I think the akashari Edomae game is stronger in Tokyo, which probably isn't a surprise!

Otsumami
1) Ginnan x3
2) Tako with yuzu (3.5/5) => thick cut and maybe a bit too chewy
3) Kegani with yuzu and jelly sauce (4.5/5) => very good if somewhat predictable
4) Hirame sashimi (3/5)
5) Ikura with shari (3.5/5) => much refresh
6) Cold mushi awabi (3.5/5) and awabi soup
7) Botan ebi and aka uni (4/5) => interestingly, the botan ebi isn't sweet at all; it was marinated in soy sauce I believe, and thus took on savory flavor notes
8) Hokkigai with shichimi pepper (4/5) => mmmm, delicious - although arguably this tastes more like casual/hearty izakaya food. Not that I mind too much...
9) Wild unagi (4/5) => Good stuff; kind of meaty, semi-sweet-and-salty with addictively crispy skin

Nigiri
1) Ika with salt (3/5) => judging from the texture I think it was aori ika. Not bad but nothing to shout about
2) Tai (3.5/5) => soft and sticky. Not bad
3) Amadai zuke (4/5) => reminded me a little of Inomata's aged shiromi but nowhere near that level
4) Kohada (3.5/5) => lightly-vinegared and decent flavor. But I got some salty onslaught from the shari here for some reason
5) Akami zuke (4.5/5)
6) Chutoro (4.5/5)
7) Ootoro (4.5/5) => as I said, Sakai-san's tuna trio has some intense blood fragrance that's just super good
8) Aji (3.5/5) => served cold. Really fatty/meaty but the flavor was extra light. No off-flavors at all, though.
9) Kuruma ebi (2/5) => maybe a mistake happened in the kitchen here. This was prepped 1-by-1 in the kitchen and the rhythm was off, with Sakai-san often looking impatient as he waited for the next one. Towards the end the kitchen seemed to rush these out. Anyway, almost no flavor; no sweetness, no savori prawn umami, etc.
10) Murasaki uni (3/5)
11) Anago (4/5) => ultra creamy! Good balance of sweet and salty
12) Negitoro maki (3.5/5) => acceptable, predictable, maybe not enough soy sauce xD
13) Tamago, shibaebi/yamaimo based (3.5/5) => nice, sweet, spongy, a little moist
14) Kanpyo maki (4/5)

3 个月 ago

Icon thumbup c50a5e69a172939d8f181c07defd87a40f8b5ea08aa95e4f5248647e539d2f91 Like!
Icon rply g 931a7da4f2fb72f6c47b91ce1a6ff6f0d639792b78b042247406a09dbc121382 Reply 2
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

How long was your meal at Sakai? Thanks!

大约 2 个月 ago
Tinyfin

Just_Ingest

IG: Sushisibz

@I think the course itself took 2 hours and 15 minutes. However, many guests lingered to talk to Sakai-san, so there was still a full house towards 11PM. (The seatings are at 6 and 8:30 pm)

大约 2 个月 ago

Read more