This sushi restaurant is filled with deliciousness and happiness. The atmosphere is lively with a full counter of seats starting at 7 o'clock sharp. The skilled female sushi chefs work with precision and delicacy, creating beautifully crafted sushi pieces. The fish is fresh and flavorful, with a perfect balance of seasonings. The sushi pairs well with recommended drinks, enhancing the overall dining experience. The highlight for me was the nodoguro and ankou, which were incredibly delicious. I highly recommend this restaurant for anyone looking for the best Edo-style sushi in Fukuoka. Thank you for a satisfying and delightful meal!

This week felt like it was somehow related to Yoshitomi Sushi. I visited Kinji, a newly opened restaurant, a few days ago and felt a strange connection. The food was delicious and the drinks were excellent. I will definitely go back again!

The sushi made by the goddess at the counter was beautifully presented with a sense of spaciousness despite nine people sitting tightly. Three of them were foreign tourists, and the chef spoke fluent English to accommodate them. The sushi was meticulously crafted, with a focus on unique pairings rather than the individual flavors of the ingredients. Personally, I found the pickled ginger to be delicious and ended up having seconds. It had a gentle vinegar flavor with a nice aroma of bonito. The pickled ginger here was different from the usual kind, as it gently reset the palate without being too sharp. The restaurant embodied the philosophy of wabi-sabi, making me reflect on my own materialistic tendencies. The restroom had a pleasant scent, inspiring me to clean my own bathroom thoroughly at home. Overall, it was a wonderful dining experience.

The octopus appetizer was delicious. It was my first time trying sushi made by a female chef. The sushi was excellent, especially the snapper, blackthroat seaperch, and smoked bonito. The marinated sardine, flounder with kelp, Japanese flying squid, and shrimp were also very good. Overall, the food was delicious and I could feel the chef's dedication. Even though we only had one drink each, the bill ended up being over 12,000 yen per person, which was unexpected as we thought the course was 7,700 yen including tax. We made a last-minute reservation and the restaurant was mostly filled with foreign tourists. The atmosphere was quiet and focused on the Zen-like cuisine, but the counter seating was quite cramped and not very comfortable. I feel a bit guilty for mentioning this since we were able to get in on the same day, but considering the price range, I thought they may have overbooked a bit.

One of my favorite sushi restaurants in Fukuoka. The most impressive dish here was the Akamutsu, also known as nodoguro. The nodoguro is lightly seared and topped with thinly sliced pickled turnip. The fine fatty texture of the nodoguro is perfectly complemented by the refreshing turnip. It was a truly shocking experience for me. While I have enjoyed many delicious sushi meals before, this level of impact was unprecedented. I was completely hooked by the shock of the nodoguro. The fish here is often aged, which happens to be my preference. (For those who prefer fresh fish served as is, this may not be to your liking.) I do enjoy fresh fish, but the aged fish here is unexpectedly delicious. The sushi is made by a female chef, resulting in smaller, elegant pieces. Her graceful movements always captivate me. It's a shame that taking photos is generally not allowed, but I highly recommend visiting in person to witness it yourself. A piece of sushi here that surpasses the shock of the nodoguro may be a once-in-a-lifetime experience. That's how impactful the nodoguro was at this place, Yoshitomi Sushi.

- Genre: Sushi - Area: Maizuru area, Chuo Ward, Fukuoka City - Access: 6 minutes on foot from Akasaka Subway Station - Parking: Not available (Coin parking nearby) - Credit card payment: Available - Reservation method: Phone - Frequency of use: First time - Number of reviews: 1 On this day, I casually visited "Yoshitomi Sushi." Exterior and Interior: Located in the Maizuru area of Chuo Ward, Fukuoka City, this sushi restaurant is not a casual dining place but operates on a reservation basis with set courses. The exterior is characterized by a sign with the name of the restaurant written in vines. The establishment exudes a sense of history, with a clean and traditional Japanese decor. While the interior is non-smoking, there is an ashtray available outside. Seating: There are only 8 counter seats and one table for 4 to 6 people. Menu: Only omakase courses are available, starting from 7,800 yen for lunch and over 10,000 yen for dinner. It is best to inquire with the restaurant for more details. The ordered items were as follows: - Omakase Course (7,800 yen, excluding tax) [The course included appetizers and nigiri sushi, listed in order below] - Appetizers: 1. Fugu (Blowfish) with homemade ink sauce 2. Octopus simmered in a traditional way - Nigiri Sushi: 1. Fugu 2. Red snapper 3. Kamasu (barracuda) with turnip 4. Small fish 5. Tuna 6. Sardine with vinegar 7. Simmered clam 8. Mackerel 9. Sea bream 10. Botan shrimp 11. Squid with sea urchin 12. Miso soup - Additional: 1. Dried gourd - Sake: 1. Miyoshi Junmai Ginjo Green 2. Modern Senkin Mukuu 3. Yoshitomi Original Highlights: Firstly, the cost-effectiveness of the meal is notable. The course includes 2 appetizers, 11 pieces of nigiri sushi, and miso soup, which is reasonably priced. The menu composition was also interesting, with a well-thought-out sequence of dishes. The service was pleasant, with no uncomfortable interactions noted. In conclusion, photography is not allowed in the restaurant, and the blending of vinegar in the sushi rice may vary in temperature throughout the meal. The atmosphere is elegant and refined, with a slightly formal ambiance that may vary depending on the clientele. Overall, the experience was enjoyable, with a few personal observations and suggestions for improvement.

I was able to make a same-day reservation. I was told that taking photos of the food was not allowed, so I only took a picture of the restaurant sign. I had lunch here and it cost less than 10,000 yen per person. The appetizers included fugu skin and tender octopus. The sushi included fugu, seared fugu milt, horse mackerel, marinated mackerel, marinated tuna, shrimp, firefly squid, conger eel. The sushi was small but easy to eat. The seared fugu milt was rich and incredibly delicious. The firefly squid was sliced to make it tender and had a sweet, sticky texture. They season the sushi before serving it, using salt, ponzu, and citrus flavors, which really brought out the natural flavors of the ingredients.

I came here based on a recommendation from Mr. Komatsu Yasuke Morita, a well-established sushi restaurant in Maizuru. The previous owner seems to have been influenced by Bentenzan Miyakeko Futaba Sushi. The restaurant is normally strict about no photography, but things may have changed since the ownership transition. Now, a young woman who was once an apprentice is behind the sushi counter. According to regular customers, the taste remains the same as before, but the prices are reasonable and the taste is average.

I heard that there is a delicious sushi restaurant in Hakata where women make sushi, and I have been wanting to visit it once. You enter through a quaint entrance and pass through the noren curtain. The cozy atmosphere inside the small shop is nice. The anticipation is high. The dishes I had this time were: - Tokobushi with simmered sansho pepper and liver sauce - Homemade tar sauce on taro - Fugu sushi - Red snapper sushi, the best sushi of the day - Blackthroat seaperch sushi - Skipjack tuna sushi - Grilled cutlassfish - Tuna lean meat marinated, maybe tuna is not their specialty - Small fin with kabosu - Vinegared sardine with island garlic chive sushi - Spear squid sushi - Carabinero sushi - Simmered conger eel sushi [Drinks of the day] - Heartland beer - Original Yoshitomi sake - Nanada Jun Natsu I enjoyed delicious sushi. I would like to visit again.

This sushi restaurant is located along Nanotsu Street. The curtain is still the same, but Master Yoshitomi has retired and there has been a change in leadership. This was my first visit since the new master took over. I had the chef's choice lunch, which consisted of two light appetizers and about 10 pieces of nigiri sushi. The appetizers included homemade smoked karasumi and oil-soaked tokobushi, which were perfect for snacking. The nigiri sushi, on the other hand, was carefully crafted with familiar ingredients like kelp-cured yellowtail and conger eel. It seems that the new master is carrying on the work of the previous one, at least for now. One noticeable change is the expanded selection of sake. It will be interesting to see how things evolve in the future. While there are already female sushi masters in places like Osaka, Kyushu still has a limited number of artisans, so I am looking forward to seeing how things progress in that regard as well.

The sushi restaurant run by a gentle and kind-hearted chef has a soothing atmosphere. The bonito sashimi was exquisite. The appetizers, such as marinated octopus, simmered tuna, seared needlefish sushi, blackthroat seaperch, horse mackerel, skipjack tuna, red sea bream, shrimp, blowfish, squid, and conger eel, were all delicious.

This was my first visit to this restaurant, and I was brought here by someone who frequents the place. The interior is small with only a counter. We started with simmered octopus, sashimi, and marinated tuna. The octopus was very tender and left a lasting impression. The appetizers were delicious, and the sake went down smoothly. I don't remember the name, but we had a sake from Kurume. Then we moved on to nigiri sushi. I can't remember exactly because photos were not allowed, but I think we had blackthroat seaperch, red sea bream, Spanish mackerel, pike conger, ark shell, striped jack, sea urchin, and conger eel. Towards the end of the meal, we were served miso soup with nameko mushrooms, which was just enough to fill us up. The restaurant seemed to have a quick turnover of customers, so we left as soon as we finished our tea. It had been a while since I had authentic Edomae sushi, and trying the seasonal white fish was a real treat. I loved the interior and the choice of plates. It's definitely my style. I would love to come back again. Thank you very much.

Please tell me quickly~w I thought it was okay to take photos, so I was just snapping away, but I got scolded after a few shots because apparently it wasn't allowed (lol) Sorry about that. But on the way out, the old man said, "Sorry we couldn't let you take pictures," in a kind voice (^ム^) On this day, I had a variety of dishes chosen for me, along with some additional sushi and lots of sake to enjoy (・∀・) I ate the throat of the fish with daikon radish on top, but it was kind of weird~ it felt like they were competing for attention (lol) The sweetened kelp was a good balance with the red vinegar. I wasn't a fan of the squid and sea urchin combination (๑´•.̫ • `๑) Overall, everything was delicious! And the best part is how unpretentious it all is. I'll just post the photos I took. Oh, and no, I wasn't sneaking pictures. Thank you for the meal (•ө•)♡

This is Yoshitomi Sushi near Ohori Park. The restaurant may not have flashy numbers on Tabelog, but I decided to visit because a reviewer who is particular about sushi had been there more than five times. The exterior of the restaurant is covered in greenery, making the sign difficult to see at first glance, but it gives off a sense of history. Inside, there is a counter and a table for six. The lighting is not too dim, creating a comforting atmosphere. The owner, who wears round glasses, has a gentle expression and does not make you feel tense. He seems to be in his 50s, giving off a veteran vibe. Unlike the younger and edgier owners of famous sushi restaurants in downtown Fukuoka, the atmosphere here is different. The apprentice also appears to be of a certain age, and there are quite a few staff members for the size of the restaurant. The food consists of all nigiri sushi. Perhaps because it's lunchtime, there are no appetizers. The rice is firmly packed, providing a solid feel when held in your hand, which I personally enjoyed. They excel in bringing out the umami of white fish without relying on citrus flavors like other places. They offer a variety of flavors and textures with different types of sushi. Truly the work of a veteran sushi chef. Since they only serve nigiri, I definitely want to visit this sushi restaurant again for lunch.

This is a long-established sushi restaurant in Akasaka, Hakata. I visited alone after hearing there were seats available when I called on the same day. The restaurant has a traditional atmosphere yet feels clean. The sushi chef cuts all the ingredients before making the sushi, and while the pace is quite fast, it doesn't feel rushed. The owner, who wears round glasses, stands behind the counter. The sushi pieces were on the smaller side, starting with nodoguro and going on to various types. The standout was the additional saba sushi, which had a rich and intense flavor. The maguro katsuo was also a unique experience with its different texture and flavor. Overall, it was a satisfying experience at this restaurant, and I would like to visit again in the future.

The food is delicious, the decor is lovely, and the service is great. It would be even better with some nice music. The only downside is that you can hear the air conditioning running during the meal.

I made a reservation for lunch and visited the restaurant. I think the course was around 10,000 yen. The interior of the restaurant was small with a few counter seats, giving off a calm and elegant atmosphere. When I entered, I saw an elderly man preparing the food. His skillful and careful work made me excited for what was to come. They didn't serve typical items like tuna, but instead offered unique options like moonfish that are not commonly found in the Kanto region. Everything was delicious and well-prepared. My friend mentioned that taking photos was not allowed, so I didn't take any, and therefore, I don't remember exactly what I ate. But each dish was meticulously crafted and perfect.

During a trip to Nagasaki and Shimabara, I realized two days before that I had not made any reservations for restaurants in Fukuoka. I panicked and tried calling several places, but they were all fully booked. Luckily, I found a place that had availability near Akasaka Station, about a 5-minute walk away. It was the original Nagahamaya, with a long line outside. The entrance was covered in ivy, giving it a traditional feel. Inside, there were both a counter and tables, creating a nice atmosphere. The head chef looked like a literary figure who had changed his style. The only lunch option was a 13-piece, 7,000 yen course. The grilled throat of the fish was unique, lightly seared and topped with thinly sliced radish. The Kyushu throat of the fish seemed to have more fat. The stone bream had been aged for about a week, yet still retained a firm texture. It could probably be aged a bit longer. The mackerel had been marinated in garlic soy sauce. Surprisingly, the garlic flavor was mild and not overpowering. The horse mackerel was served with ginger, asatsuki, and vinegar. It was an unusual combination, but the vinegar helped reduce any fishy taste. The yellowtail had been pressed with kelp. In Kyushu, it is also called Hirasu. It is the largest species, growing over 2 meters in length. Compared to yellowtail, it had less fat and a firmer texture. The prawn was moist and fresh. Although slightly spread out, it was a beautifully shaped piece of sushi. The ark shell left a faint impression. The saury was served with shiso leaf and plum paste, providing a refreshing taste. The abalone was a rare type called Agemaki, similar to the Matsukasa shell. It is mainly imported from Korea as it is scarce in Japan. It was not tough and had no distinct flavor. The blowfish was served with grated daikon and asatsuki. It had a distinct Kyushu flavor and a firm texture. The salted sea bass was slightly seared. It was a bit early in the season, so it had less fat. The spear squid with red sea urchin from Karatsu was a great combination of textures. The Karatsu sea urchin was just starting to appear, so the grains were smaller but plentiful. The conger eel was lightly seared, maintaining its texture. The red miso soup with nameko mushrooms had a hint of sansho pepper. I had expected traditional sushi, but I was pleasantly surprised. The ingredients were not top-notch, but they were well-prepared. The sushi was simple, on the smaller side, and slightly firm. The vinegar flavor was subtle, making the portions seem smaller. The use of vinegar and the left-handed chef gave it a Kyushu touch. It was interesting to learn that both the head chef and the second chef were originally left-handed. However, the second chef had corrected it. Having different dominant hands made it easier to handle the central ingredients and work together. Surprisingly, the pickled ginger was mild in flavor. They do not accept credit cards, so be aware of that. Currently, photography is also not allowed.

This sushi restaurant is now run by a female chef, different from the previous head chef. While it may not compare to the previous chef, I hope to find another standout dish here. The omakase menu is priced at 10,800 yen for dinner and 7,000 yen for lunch according to Tabelog, but considering the high price of alcohol, it might be better to budget around 18,000 to 20,000 yen. The atmosphere of the restaurant is cozy and calming. You may not leave feeling completely full, but it's a place worth looking forward to.

I was nervous at first, but a friend who had been there before guided me and we arrived right on time for the opening. Despite the intimidating exterior, once inside, there was no sense of intimidation, just a friendly atmosphere. The seats were set up for 7 people at the counter, so it felt spacious and comfortable. With 9 to 10 people, it might feel a bit cramped. The restaurant itself was lovely. The head chef was quiet and calm, which was reassuring. The sushi was made with local fish from that season, following a traditional style. I would definitely like to visit this restaurant again.