I visited this restaurant in Fukuoka mainly because I was invited by a regular customer. I sat at the best seat in front of the chef and enjoyed watching his skills while savoring the amazing sushi. Each piece was perfect, but the ones that left a lasting impression were the ginkgo, sea bream, thinly sliced karasumi, sliced cuttlefish, marinated tuna, medium fatty tuna, swordfish, conger eel, and kampyo roll. The chef's son also works there, and he has been gradually learning to make sushi, currently able to make four pieces. Every year on the last business day, he is told which new pieces he will be making the following year, which adds to the excitement. The restaurant does not allow photos inside, so I could only take a picture at the entrance. It is definitely worth visiting Fukuoka just for this exceptional restaurant! The prices are reasonable compared to other popular places, which naturally increases the overall rating and satisfaction. I am grateful to the organizer and would love to visit this place again. The dishes I had included simmered octopus, ginkgo, sea bream salted and preserved, 2.4kg of squid from Yobuko, sea urchin from Hokkaido, salmon roe, steamed tilefish, salt-grilled Japanese Spanish mackerel, straw-grilled bonito from Nagasaki, thinly sliced cuttlefish, flatfish, marinated tuna from Oma, medium fatty tuna, small skin fish, swordfish (baby), shrimp, sawara, flat shellfish, horse mackerel, clam, conger eel, Tamago from Tsushima, kampyo roll, and additional items by the son.

This is a revisit after 10 years to my number one restaurant. Today's meal was incredibly delicious as always. I am completely satisfied. The son is also evolving every time I visit. Such a filial son! I envy that. The cost performance is excellent. I am grateful. That's why even with a hangover, I end up ordering champagne. Louis Roederer half & Matsumoto 5 daughters are also delighted♪

A quiet space. I love this time. I don't get tired of eating. The tenderness of the octopus and the squid make me feel like I'm in a good place. I get drunk from drinking in the afternoon. At the end of being drunk, I eat dried squid rolls with level 5 wasabi, shed tears, and cough to sober up. Happy. I love it.

After a long time, I visited Konkatsu again. This time, I started with some snacks and enjoyed the flow of the evening. The menu included octopus, ginkgo nuts, red snapper, Hokkaido horse dung, salmon roe, abalone, chawanmushi, sashimi, squid, red snapper, tuna, sea urchin, red sea bream, udon noodles, clams, conger eel, dried gourd rolls, and more. The owner wanted to pass the baton to his son, who is the next generation. He has been letting his son make one piece of sushi per year, and it seems like his son will take over soon. The owner mentioned that once they reach halfway, they will switch roles. It seems like the owner is not ready to retire yet, and he wants his son to gain more experience and show off his sushi skills to the customers. This kind of atmosphere, where the owner respects his customers and maintains the dignity of the sushi restaurant, is what makes Konkatsu a gem in the Fukuoka sushi scene.

Near Matsus. It is said to be the most difficult restaurant to book in Kyushu. At first glance, it is invitation-only. Thanks to my regular customer father, I was able to visit. I will refrain from photos, but I can say that it is definitely the best value sushi restaurant. The sushi is orthodox and I understood the meaning of my older brother saying that the work is careful. The hospitality is also amazing, it reminded me of when I visited Mr. Sugita. I feel like I should definitely continue to visit due to the connection we made. It was very delicious. Thank you for the meal.

I am always impressed by this restaurant. The skill in making nigiri sushi is outstanding. The way they handle the knife and shape the sushi, I wonder how they can make it taste this good. I think if someone else made sushi with the same rice, it wouldn't be the same. People who come here must be able to tell the difference. It's also great that you can have a bottle of champagne for two people for 30,000 yen, which is reasonable. The three-layered shirako this time was the best. Perhaps this size is better than being too small.

Summer brings happiness once again. It helps build motivation for the year ahead. Enjoy everything with full enthusiasm. Sushi is where I truly experience the meaning. Each piece of fish is prepared with care. Not only are the visible actions and movements impressive, but I also sense the depth of preparation that is not visible. Grateful.

The total cost is 31,000 yen including alcohol. I finally had the chance to visit this place that I am invited to a few times a year. I heard that the cost performance is good, but the taste is also top-notch. The interior of the restaurant is dimly lit, and photography is prohibited from this point on. This allowed me to focus on eating. Sushi restaurants recommend no photography of the food, which was also good. I had high expectations from the way the squid was skillfully sliced. The perfect style where the shari and toppings come together in your mouth depending on the topping. When leaving, the cute wave goodbye made me feel even better. P.S. There are few types of champagne available.

Today is one of our favorite days, the day of Chikamatsu. We always look forward to this day. ⭐︎ Soft-boiled octopus ⭐︎ Ginkgo nuts ★ Spear squid ★ Flounder ★ Shinjo ★ Akami-zuke ⭐︎ Steamed abalone ★ Oma's first fatty tuna ★ Kodai ★ Grilled turban shell meat with seaweed ★ Botan shrimp ★ Horse mackerel ★ Shako ⭐︎ Conger eel and water shield soup ★ Karatsu red sea urchin ★ Squid in a box ★ Conger eel ⭐︎ 5 types of sake ⭐︎ Tamago We are very very satisfied today. It's a great value for money. Looking forward to the next time♪

■ Date: July 14, 2023 (Friday) 12:00-14:30 ■ Reservation: Invited by a regular customer ■ Course: Chef's choice ¥20,000 including tax, drinks included. Total bill: ¥20,400 including tax The restaurant exudes a simple yet elegant aesthetic, with a single flower vase subtly enhancing the beauty of the space. The chef's dedication to craftsmanship is evident in every detail, from the meticulous preparation of ingredients to the skillful execution of each sushi piece. The sushi chef's technique is impeccable, with each piece carefully formed and shaped to perfection. The rice, seasoned with only rice vinegar, has a slightly firm texture and a refreshing acidity that complements the fresh fish. The wasabi is finely grated and mixed with care, adding a subtle kick to each bite. The appetizers, including tender octopus simmered in tea, fresh ginkgo nuts, and steamed abalone, showcase the chef's attention to detail and commitment to quality. Each dish is a harmonious blend of flavors and textures, leaving a lasting impression on the palate. The sushi selection, prepared by both the chef and his son, reflects a tradition of passing down skills from one generation to the next. The son's craftsmanship is evident in each piece, demonstrating a level of expertise that rivals that of his father. The sushi is light and airy, with a perfect balance of flavors that delight the senses. Highlights from the sushi course include thinly sliced squid with intricate patterns, and tender ark shell sushi served in pairs. Each piece is a work of art, showcasing the chef's mastery of his craft and his dedication to creating a memorable dining experience.

Fukuoka Food ① July 7, 2023 (Friday) 18:00- First visit. Foodlog 4.54 Fukuoka Prefecture General 3rd place 2023 SILVER 2022 Top 100 Today's dinner is here! First visit. Thanks to @inuuupeeee for inviting me, I was able to visit the long-awaited "Kinmatsu" restaurant. Thank you for inviting me to this valuable seat by complete introduction. Only the chef's course menu is available here, so I can only show the menu without photos. <Appetizers> 1. Tender octopus simmered 2. New ginkgo nuts first arrival today! 3. Sea bream with salt and wasabi 4. Steamed abalone 5. Grilled mehikari with miso sauce 6. Grilled squid <Sushi> 7. Thinly sliced spear squid, incredibly tender! 8. Akou sushi, made by the son 9. Marinated red meat, sourced from Hinokawa Bay, made by the son. The tuna was sourced from "Ishiji" with a fixed net in Hinokawa Bay, weighing 94 kg, arrived yesterday. 10. Medium fatty tuna, same individual as the red meat from Hinokawa Bay. 11. Gizzard shad sushi, made by the son 12. Razor clam 13. Small sea bream sushi, made by the son 14. Horse mackerel from Tsushima 15. Spot prawn sushi, made by the son 16. Mantis shrimp from Hakata Bay 17. Black sea urchin from Karatsu, although it's red, it's called black sea urchin because of its color. 18. Simmered clams 19. Conger eel and wakame seaweed soup 20. Eel sushi 21. Tamagoyaki 22. Tekka maki (additional) 23. Kanpyo maki (additional) Everything from start to finish was delicious. #Kinmatsu #FukuokaGourmet #HakataGourmet #FoodlogHighRating #FoodlogTop100 #HardToReserveRestaurant #sushi #sushitime #sushilovers #sushi #sushilovers #sushigram #gourmet #gourmetlovers #gourmetgram #gourmetgram #foodstagram #foodiegram #foodporn #foodstagram

I was finally able to visit Konkatsu-san. I had heard great things about it, but I was truly impressed beyond words. The tender simmered octopus as the first course captured my heart, and the signature squid sushi by Konkatsu-san was a knockout. The attention to detail in the preparation of the fish and the finishing touches were flawless. I can't find words other than happiness to describe my experience at Konkatsu-san. It's a shame that I can't rate them higher than 5 on Tabelog. I hope to visit again in the future. Thank you for the wonderful meal!

I cannot take photos. What surprised me here at first was that it wasn't a simultaneous start, and there was no rotation either. So, I forgot about the flow of time and a calm and dignified time passed by. However, the fact that it started means it's heading towards the end. From the first appetizer to the last hoshigaki roll, everything was just delicious... amazing. It was a waterfall of happiness. It was truly a happy time. From the silence to the air of everyone's expectations, and then the warm homely atmosphere, both the appetizers and sushi made all five senses naturally focus. And then, the craftsmanship that surpasses expectations. Thank you, Chikamatsu-san.

On this day, I went to "Chikamatsu" in Yakuin. I had a course meal with a variety of dishes such as octopus simmered in cherry blossom, sea urchin and abalone steamed dish, grilled red snapper, etc. The quality of the dishes was good, with some parts being a bit tough to chew. Overall, it was a satisfying experience.

Thank you for viewing. I revisited "Kinmatsu," a restaurant that is a Tabelog Award 2023 Silver winner and also one of the top 100 restaurants. This place always exudes a dignified atmosphere while also making you feel at home. The sushi here is consistently delicious and reliable. Each piece is exquisite, but the thinly sliced, layered, and sweet squid is particularly outstanding. I look forward to visiting this restaurant every time. On this day, I enjoyed dishes such as "Simmered Octopus," "Sea Noodles (Thick Wakame)," "Spear Squid," "Flounder and Engawa," "Salt Kettle Tuna, Akami Marinated," "Salt Kettle Tuna, Chutoro," "Abalone, Flat Scallop, and Shrimp Chawanmushi," "Kohada," "Horse Mackerel," "Shirako," "Shiga Island Purple Sea Urchin," "Flat Scallop," "Mejikari," "Sayori," "Red Shrimp," "Conger Eel, Seaweed, and Myoga Clear Soup," "Isaki," "Squid Legs," "Tsushima Anago," and "Egg." It was a very enjoyable experience, and I definitely want to visit again. Thank you for the meal.

Today is always a delicious day at Konkatsu. It is a special day for us. Our excitement rises from the morning. ⭐︎ Soft-boiled octopus ⭐︎ Sea somen ★ Spear squid ★ Marbled flounder ★ Salted bonito ★ Medium fatty tuna ⭐︎ Abalone chawanmushi ★ Gizzard shad ★ Tsushima horse mackerel ★ Shako ★ First bonito ⭐︎ Grilled mehikari ★ Spot prawn ★ Thread-sail filefish ★ Iki purple sea urchin ⭐︎ Conger eel and junsai clear soup ★ Squid in ink ★ Conger eel ⭐︎ Egg Today, we enjoyed the best sushi. Your son's manners are also refined and it's even more enjoyable. Thank you for the feast.

For us, the day at Konkatsu is a special day. We have been eagerly awaiting this day. It is a unique restaurant where we deeply feel the joy of food. Today, as always, it was incredibly delicious. It is a precious restaurant that we want to continue to visit. Thank you for the meal.

I went to Kinmatsu in Chuo-ku, Fukuoka City. Normally, I don't write reviews on meals at Kinmatsu more than four times a year, but this year was irregular with five meals. It's not as stylish as before, but somehow I'm happy. It's a great value for someone like me who enjoys alcohol moderately, all for under 20,000 yen. The quality of ingredients, work, skills, and atmosphere are top-notch. I haven't seen a restaurant evolving like this anywhere else in the country. I look forward to visiting again next time. Thank you for the meal.

#Chikamatsu#Sakasa-sama#Long time no see#If you want sushi in Fukuoka, this is the place to go#The reserved owner is shy, so please start a conversation#Thinly sliced Yariika with a rich flavor#Ishiji#Three layers of thinly sliced Chutoro with a rich aroma#Passing the baton to my son in a relay#Same style as the Amano family#My son Take-chan is in charge of 5 cans this year#I don't use social media#The bill is 17,000 yen per person, which is why reservations are difficult#Introduction system#Reservations are made by sending a letter, a traditional method.

If you want to eat sushi that is a cut above, then Sushi Kinmatsu is the place to go. The atmosphere inside is dimly lit but very chic, even during the day. In the evening, everyone comes dressed in jackets to enjoy their sushi. It's a high-class establishment where such patrons come. Despite the delicious sushi, the prices are kept reasonable. If I lived in Fukuoka, I would definitely visit this place every month. Thank you for the wonderful meal. *Photos are not allowed.

Twice a year treat. For the past few years, I have been visiting around this time and in November. I often make lunch reservations, which usually consist of a sushi omakase. On this day, it started with tender simmered octopus, followed by sushi featuring the famous thinly layered mud-covered squid. Using mostly local seafood from Kyushu waters, there were 14 pieces of sushi. The size was small and the rice was light, so I felt like I could eat about 5 more pieces. Some of the sushi was actually made by the chef's son (marked with a star). It's quite special to witness this gradual passing of the torch as a customer. I will visit again in the fall.【March 2023 Lunch Omakase】★Tender Simmered Octopus★Mud-Covered Squid☆Flatfish☆Lean Tuna★Fatty Tuna★Sea Urchin Chawanmushi☆Small Fin★Yellowtail★Small Fish★Dried Kamaboko☆Young Sea Bream★Mackerel☆Shrimp★Marinated Mackerel★Pufferfish Milt★Seaweed Soup with Clams★Scallop★Eel★Tamago★Dried Gourd Roll (Additional)（Drinks）★Beer