It has been about 2 years since sushi lovers from all over the country have longed for a visit to Tenju Sushi. The restaurant is just a few minutes' walk from Kokura, with a large Tenju Sushi sign as a landmark! The head chef is as lively and energetic as before, and the atmosphere inside the restaurant is very homely, with his son and family running the place. I was a bit nervous during my previous visit, but after gaining more life experience over the past 2 years, I feel more relaxed and ready to savor the sushi this time haha. Once the customers were all seated, the sushi course began. Today's sushi included: tuna, Oma Bluefin tuna medium fatty, Oma Bluefin tuna fatty salt-cured, red cuttlefish, sea urchin & flying fish roe & kinome, shrimp, marinated mackerel, clam soup, boiled clams, flounder, belt fish, grilled with charcoal & yuzu pepper & plum, tuna, Oma Bluefin tuna marinated in tuna broth, saury, sea urchin assortment, red sea urchin from Aoshima in Fukuoka & purple sea urchin from Hokkaido, grilled shrimp head, bonito, red miso soup, turban shell, grilled with charcoal & okra, sea bream, sea bream liver & grated red turnip, conger eel, fatty tuna roll, egg, musk melon. The lineup was almost the same as last time, but I was able to enjoy Tenju's sushi calmly this time! The deliciousness of the tuna is truly indescribable and irresistible, a type of sushi that you can't find in Tokyo! The special red cuttlefish and shrimp were also excellent! The huge belt fish and red sea urchin were also incredibly delicious! This classic lineup is what Tenju Sushi is all about. Although it's not a place I can visit frequently, I definitely want to revisit and enjoy this sushi at a different time! I hope to visit Kokura again soon...

This restaurant is a place where you can be truly healed by the smile of the head chef and the smiles of his family. Everything is delicious without a doubt. The sea urchin from the super close sea was particularly impressive on this day!! Fresh and delicious ingredients from Fukuoka and the Kyushu coast are the best. The hand-rolled tuna and sea grapes at the end were also light and delicious. It's a bit pricey, but always a happy and delicious time awaits there. The son's expression seems even more focused and sharp, and the number of sushi pieces he's making has increased. I was observing his meticulous work. Thank you for the enjoyable time as always.

I was invited to a private party of an acquaintance and visited. It was a scene I often saw on Instagram. They didn't have alcohol, but the sushi was outstanding. Each dish seemed unique and something that could only be eaten there. However, I felt that the wasabi was a bit strong and the balance was slightly off. But I was impressed by the hospitality and creativity of the restaurant.

It has been about a year since my last visit, and this was my third time at the restaurant. I cannot make reservations at this place on my own, but thanks to a kind friend who invited me to a private event, I was able to attend. I am always grateful for the invitation. While Tokyo's "Edomae" is delicious, the Kyushu-style sushi here is equally charming, especially the nigiri sushi made by Master Amano, which is truly one-of-a-kind and cannot be found anywhere else. Despite being located in Kokura, fans from all over Japan, including Tokyo, flock to this place because of its unique charm. It is said that they serve five rounds of sushi in a day, but even then, there is always a rush of customers, making it hard to keep up. Perhaps because of this, on this day, it seemed like Master Amano's son was handling more of the sushi-making scenes compared to my previous visit. The menu included tuna, squid with tobiko, sea urchin, shrimp, half-cooked mackerel, scallops, grilled fish with plum, bonito flakes, blue island sea urchin, red sea urchin from Yamaguchi, smoked turban shell, spicy grilled shrimp head, sea bream liver, grilled conger eel, sea grapes and tuna hand roll. Additional orders of white sweetfish and blackthroat seaperch were also made. Everything was incredibly delicious. The specialty dish of squid with tobiko, sea urchin, and bonito flakes was exceptionally tasty. While there is a popular restaurant in Nagoya that combines squid and sea urchin, it simply cannot compare to this place. The shrimp with its back split open was a sight to behold, towering over the sushi rice like a shrimp cracker. And for me, the best part was the tuna nigiri marinated in bonito dashi. It was truly exceptional and something that must be experienced to be understood. The hand roll with tuna and sea grapes was surprisingly harmonious. While I usually don't order additional items, I decided to do so this time since there was time between the first and second rounds. I chose white sweetfish and blackthroat seaperch, both of which were delicious. Even the final melon was outstanding. I sincerely hope to visit this place at least once a year. I look forward to hearing the call of the heavens once again!!

I finally had the chance to taste this exquisite sushi. Many of my foodie friends all agree that their favorite sushi place is Ten Sushi. Everyone has their own preferences when it comes to sushi, but Ten Sushi stands out as the ultimate choice. I went there with some skepticism, but as soon as I tried the first bite of tuna, I regretted ever doubting it. The flavors were unlike anything I had ever experienced before. The balance between the fish and rice as they melted in my mouth was truly a revelation. The chef's stories were also very pleasant, and as everyone had mentioned, the course flowed seamlessly like a performance at the Tenno Theater, ending all too quickly. It was the first time I felt so sad for a sushi meal to end. I am truly grateful to the acquaintance who invited me to such a special dining experience. I dream of returning for another visit in the future.

This was my regular visit every six months. On this day, I was able to enjoy the art pieces in the form of food. I also learned about the hardships the chef faced when opening the restaurant, and it reminded me of the importance of gratitude. A great restaurant is not only about the food, but also about the heartfelt connection. After finishing the meal, I felt grateful. It's something rare. Recently, I've noticed that the chef's son's sushi skills are improving, and I look forward to seeing his future progress.

Fukuoka Meal ① August 9, 2023 (Wednesday) 19:30 - Approximately 2 months since my last visit. Foodlog rating 4.63, ranked 5th nationwide (1st in Fukuoka Prefecture). Awards: 2023 GOLD, 2022 Top 100 Restaurants, 2019 Michelin One Star, 2023 Gault&Millau 4 toques. Tonight's dinner spot! A well-known sushi restaurant that sushi lovers would definitely want to visit at least once. They specialize in nigiri sushi made with salt and kabosu, and surprisingly, they do not serve alcohol. The menu consists only of omakase courses, with no appetizers, focusing solely on nigiri sushi. Nigiri highlights include: 1. Marinated tuna, always a captivating first bite. 2. Otoro with salt. 3. Squid with flying fish roe, topped with kinugoma and kobumizu. 4. Soup. 5. Boiled shrimp nigiri, lightly blanched and seasoned with salt and kobumizu. 6. Blow-torched mackerel, topped with kombu and myoga. 7. Scallop nigiri with claw. 8. Halibut fin nigiri, aged for 2 days with salt, sandwiched between shari and neta with a shiso leaf. 9. Conger eel with salt, ume, and kobumizu. 10. Marinated chutoro, different from the first two pieces. 11. Sandfish. 12. Red sea urchin from Yamaguchi, with large grains. 13. Red sea urchin only (complimentary). 14. Bonito. 15. Grilled turban shell with okra, seasoned with salt and kobumizu. 16. Red miso soup. 17. Grilled shrimp head. 18. Topped with sea bream liver, seasoned with salt and kobumizu. 19. Eel. 20. Medium fatty tuna and sea grapes hand roll. 21. Tamagoyaki. 22. Melon. Every dish from start to finish was delicious. By the time we left, the weather had worsened due to a typhoon, so the proprietress kindly drove us to the station. Thank you very much.

This was my first time experiencing a private reservation at Tensushi! I was looking forward to it, but there was a risk of not being able to go due to a direct hit by a typhoon (*_*) Due to scheduling constraints, I couldn't stay overnight, but I was determined to go no matter what, so I ended up going for a day trip to Tensushi! (Sakai-san the next day was also looking forward to it very much, what a pity.) The taste and presentation of the sushi were as reliable as ever. Thank you very much. As always, the head chef was divine. (* -人-) The champion of the meal was the red sea urchin, which the head chef also highly recommended!! I was extremely satisfied. Thank you for the feast (*´ω`*)

I visited Tensushi for the first time in several months. I have been to various sushi restaurants in Tokyo, but I have never found one that is more delicious than Tensushi. I believe it is the number one sushi restaurant by far. One of the main features is that you cannot drink alcohol. Instead, you can enjoy hot tea while savoring the best sushi. Every piece of sushi is incredibly delicious. The deliciousness comes not only from the freshness of the ingredients but also from the intricate and thoughtful preparation. The attention to detail enhances the flavor of each piece. Tensushi truly offers the best sushi, and I consider it to be the best sushi restaurant in Japan.

Chef Amano used to focus on creating dishes where every element is a star, but he realized that eating too many delicious sushi pieces can lead to palate fatigue. He now aims for a balanced approach, adding variety and contrast to the course to create a more engaging dining experience. Despite incorporating creativity, innovation, and various elements, his focus remains on delivering consistently delicious dishes that are not overly rich. Despite being a small restaurant with only five counter seats, the greatness of the chef and the establishment is truly impressive.

First Visit: A 5-minute walk from Kokura Station to "Tensushi." Finally, I was able to visit the restaurant I had always wanted to go to. Today's menu included chutoro, otoro, red cuttlefish, red sea urchin, five-color sesame, kabosu, kuruma prawn (from Amakusa), shime saba, myoga, rausu kombu, scallop, simmered hirame (from Genkainada), shiso, tachiuo belly and skin, plum meat, green onion, yuzu pepper, marinated tuna, kohada with yuzu pepper, red sea urchin gunkanmaki (from Anoyama), seared bonito with yuzu pepper, maple radish, green onion, ginger, kuruma prawn head, sazae, okura, tai, tai liver, steamed anago with salt and plum meat, toro grape hand roll, tamagoyaki, and melon. All the sushi was delicious, but I can't forget the taste of the shari and marinade. I would love to visit this restaurant again if given the chance.

Yay!! I was taken to "Tensushi"!! It's been 4 years since my last visit!! This is an award-winning restaurant, "The Tabelog Award 2023 Gold", and new reservations are not possible. What I had: Chutoro, Otoro, Akaika, Amakusa shrimp, Simmered mackerel and scallop, Boiled hairtail, Marinated chutoro, Kisu fish, Battleship roll with red sea urchin from Yamaguchi, Shrimp head, Katsuo, Turban shell and okra, Sea bream and liver, Anago and toro roll, Amami sea grapes, Tamagoyaki, and melon. It was amazing!! I've had sushi all over Japan, but sushi in Tokyo is truly the best. However, Tensushi is exceptional! You can only experience this sushi here!! Today's highlight was the marinated chutoro. I've never had marinated fish like this before, and it was truly a delightful surprise. Mr. Amano's personality is also wonderful, and I had a very enjoyable time. I can only hope that someone will take me there again. Money spent: 49,500 yen Rating: 5 points 5 points: Definitely want to revisit!! 4 points: Would love to revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

I enjoy inviting first-time visitors to experience the deliciousness of this place as it is one of the pleasures of being the organizer. It seems that it is becoming increasingly difficult to secure fish due to global warming, which is a concern for the future... This time, we had Boston tuna. Boston tuna has a somewhat lower reputation, but the taste really exceeded expectations. Summer is not the best time for tuna, so shrimp, mackerel, and scallops did a great job. The red sea urchin from Karatsu is the most delicious when it is natural. Normally it is best in early August, but this time it was caught a day earlier not by free diving, but by scuba diving. The taste varies depending on where it is caught. The concept of "encounter once in a lifetime" with ingredients is interesting. No two sushi are ever the same. Thank you for the best of this season. Thank you for the feast.

Tensho Sushi Kyoto-cho store. Located in Kokura, Fukuoka, this renowned sushi restaurant does not accept new reservations. It is a must-visit for foodies, offering a different kind of excellence compared to traditional Edo-style sushi. Every piece of sushi was delicious, but the marinated tuna was particularly outstanding, reaching a level of taste that left me speechless. I dined with a well-known food critic, which made me a bit nervous, but Chef Amano and O-chan (who is over 10 years older than me) were so kind and made me feel at ease as the meal progressed. I am truly grateful. After dining here, I felt a lingering sense of ultimate satisfaction, similar to when I visited Nihonbashi Fukugawa Suginami. I will definitely return. Thank you for the incredibly delicious meal.

I was taken there. Thank you. It was delicious again today. It seems that they come to Tokyo often, so they know a lot about the sushi scene in Tokyo. They shared interesting stories with me. It seems that training apprentices is more difficult than creating dishes. They first worry about the cooking, then about running the restaurant independently, and finally about developing staff. People's worries never end. #Thank you for the meal #Master Kouichi Amano #Gourmet #Sushi #Kokura #Omakase featured restaurant #Just between us #The staff enjoyed the meal #That's all from the field

[Shop Name] Tenshu Sushi Kyoto-cho Branch [Location] Kyoto-machi, Kokura Kita-ku, Kitakyushu City [Price] 49,500 yen [Payment] Cash, Card [Seating] Counter [Purpose] Celebrations, Dates [Reservation] Phone [Recommendation Level] Highly Highly Highly Recommended [Impression] The limited-time red sea urchin from Yamaguchi prefecture from June to September was absolutely delicious. [Order] Course only [Parking] Available [Smoking] Non-smoking [Private Room] None [Additional Note] A total of 16 pieces! An hour and a half of complete satisfaction is guaranteed. "Can you eat sea urchin?" the person next to me said, and I replied, "Since we're here, let's try it." When I let them taste it, they said, "Delicious! It's completely different from the supermarket ones!" Don't compare it to the supermarket ones!

God~!! But delicious. The four heavenly kings. I am training to acquire this treasure of Japan so that my son Daichi can protect Japan's treasure! Ah~ moved, thank you for the same excitement about the 20th time today, Dad. #MakoLog gourmet #MakoLog Fukuoka #MakoLog Kokura #2023 MakoLog gourmet top recommended store #Four Heavenly Kings #Tenshu Sushi #Kokura Tenshu Sushi #Sushi #Japan's culture #Japan's treasure

It's always a delicious and enjoyable restaurant no matter when you visit! The specialty squid nigiri is amazing, as well as the fish head, sea bream, bonito, shrimp, sea bream, fatty tuna, red meat, pickled egg, and even melon! I had a great time enjoying the atmosphere with the owner, the landlady, other customers, and the Amano Theater. Thank you always.

I visited the Michelin one-star restaurant, Tenjushi Kyoto-cho, which won the Tabelog Award 2023 Gold. I participated in a valuable private party for regular customers. Here is what I had this time: - Medium fatty tuna marinated - Otoro (fatty tuna) - Red squid - Amakusa shrimp - Clear soup - Shimesaba (marinated mackerel) - Scallop - Kisu (Japanese whiting) - Daggertooth pike conger - Lean tuna marinated - Beltfish - Akami (lean tuna) battleship roll - Seared turban shell and okra - Managatsuo (Japanese butterfish) - Red miso soup - Shrimp head - Sea bream and sea bream liver - Conger eel - Negitoro (minced tuna and green onion) and sea grapes hand roll - Egg - Melon I enjoyed everything from start to finish. The specialties, red squid and sea urchin, were very delicious and made me want to eat more. I would love to visit again if I have the chance. Thank you for the wonderful meal.

Thank you for viewing. I visited the Michelin one-star restaurant, "Tensushi Kyoto-machi," which also won the Tabelog Award 2023 Gold. I've been coming here for about 15 years now, so I think I've been here about 100 times haha. I always look forward to coming here. The atmosphere is very homely with Mr. Amano and his family always welcoming us with smiles. The service is top-notch as well. It's a unique space where you can enjoy yourself every time you visit. I enjoyed the sushi, especially the medium fatty tuna and fresh squid. Everything was delicious as always. It's hard to decide if I come here for the sushi or to chat with the Amano family haha. That's how wonderful they are. Here's what I had on this day: Medium fatty tuna, Large fatty tuna with salt, Soup, Famous fresh squid, Half-cooked shrimp from Amakusa, Mackerel, Boiled clam sushi roll, Halibut fin, Beltfish belly, Medium fatty tuna, Needlefish, Red sea urchin sushi roll from Ano, Grilled turban shell and okra, Alfonsino, Red miso soup, Shrimp head, Sea bream and liver, Eel, Hand-rolled sushi with green onion and toro, Egg, Melon. I had a very enjoyable time and would love to visit again. Thank you for the meal.

- Tuna Chu-toro (from Miyagi, Shio-kama) - Tuna Oo-toro with salt (from Miyagi, Shio-kama) - Squid, sea urchin, flying fish roe, sesame soup - Carabinero shrimp (from Kumamoto, Amakusa) - Marinated mackerel with myoga and kelp - Simmered clams, battleship roll - Fish head (from Kyue) - Beltfish with plum paste - Marinated tuna Chu-toro (from Miyagi, Shio-kama) - Red sea urchin battleship roll (from Yamaguchi, Anoka) - Katsuo (bonito) smoked with miso soup, agar-agar - Turban shell, okra, shrimp head - Tai (sea bream) with sea bream liver - Conger eel - Hand roll with Toro and sea grapes, Tamamero