I happened to sit at the counter with a lady who comes all the way from Kumamoto by Shinkansen regularly to enjoy the chef's cuisine. Feeling sorry that I can walk to the restaurant from my home, I learned that the chef, who trained at famous restaurants like Aoyama's Kaimi and Kyoto's Wakuden, is the son of the owner of a well-known restaurant near the area, Tamasho. He uses seasonal ingredients sourced from trusted suppliers and creates a rich and aromatic broth using dried bonito from Meji maguro, as well as rough and dried bonito from Makurazaki, Kagoshima. Each guest receives freshly shaved bonito flakes for their broth. We started with a cherry blossom soup, perfect for warming up the body on a cold, rainy day. The seasonal bamboo shoot, Tanba bamboo shoot, fresh wakame, and rice octopus dish was a delightful combination of textures and flavors. The sake served was refreshing, leading to a transition to richer sake. The soup with peas and mountain udo was delicious, with the aroma of peas complementing the broth. The sea bream from Tsushima had a wonderful flavor and aroma, and the grated wasabi enhanced the dish. The sweet sea bream nigiri was perfectly firm and paired well with the vinegared rice. The seared Nagasaki yellowtail nigiri melted in the mouth and had a delightful aroma. The fatty and flavorful Gotou honmaguro chu-toro nigiri showcased the unique flavor of tuna. The rapeseed flower and snap pea sesame salad was a perfect balance of spring flavors. The grilled sweetfish from Shiozaki with plum soy sauce and boiled udo with plum soy sauce were both meticulously prepared and delicious. The boiled flower root porridge was flavorful and comforting. The fuki miso spring roll, a gift from a lovely lady from Kumamoto, had a delightful scent of spring fern and crispy spring roll. The freshly cooked rice in a clay pot with homemade bran pickles, Kyoto green tea, and ultra-thin bonito flakes was a delightful end to the meal. The yuzu sherbet was refreshing, and the homemade bracken rice cake with matcha was a comforting finale. The hospitality of the owner couple and the attention to detail made the three hours fly by. It was clear why regulars make the effort to visit this place regularly.

"At Hirao no Kobako, find energy and life lessons. In the autumn of a fifty-year-old who loves Ichinogi Ishibashi, it's still hot, but the fish seem to still be in a summer mood. From summer remnants like abalone and conger eel to new arrivals like matsutake mushrooms, ginkgo nuts, new salmon roe, autumn eggplants, and deliciously lost bonito, we welcome the autumn. Two new young apprentices have joined the team in September, adding to the charm of the master's work ethic and storytelling skills, the hostess's soothing presence, and the growth of the apprentices. This wonderful restaurant not only offers delicious food, but also embodies the essence of Japanese cuisine. It's not just about being delicious; it's also incredibly enjoyable, brings happiness, and provokes deep thoughts. What is work? What is the future of Japanese culture? Japanese children are treasures. At Ichinogi Ishibashi, there is something deeper that makes you feel more than just the taste." #IchinogiIshibashi #FukuokaGourmet #FukuokaJapaneseCuisine #FukuokaSushi #CongerEel #JapaneseFood #JapaneseCulture

"The head chef is like a father to his apprentice" A young apprentice who started training under Chef Ishibashi at the age of 18 in the spring of Reiwa 5. The head chef, upon receiving the apprentice from their parents, said, "As long as I take care of them, I will treat them as my own child," and with that determination, welcomed the young person and educated them in the attitudes of a working adult and a chef. "I am not here to teach cooking," the head chef firmly states. Despite the busy schedule at the restaurant where reservations are hard to come by, the head chef makes a point to focus on educating and nurturing the young individuals. This kind of dedication cannot be replicated by AI! It may be easier for business to run with just the head chef, the landlady, and a minimum staff, but the head chef takes in young apprentices and gives them intensive training. Some young individuals who trained here did not graduate, but rather left. In this day and age, the head chef truly raises his apprentices with the heart of a father, creating a wonderful restaurant that I deeply admire. The sea bream from Karatsu tastes like it's been marinated in kombu. The nigiri sushi is amazing, especially the sweet sea bream. The clam dish is exceptional, my favorite in Fukuoka. The yuzu pepper and wagyu beef, even though I'm not a fan of meat, I love them. Towards the end, the plum rice porridge is something I would ask for seconds even if I had the flu. The yellowtail (Yokowa) made me groan with delight. The bonito flakes are consistently delicious. I always feel healed here for some reason. The head chef, the landlady, the apprentice, and all the part-time staff, thank you. There is a lot of "heart" in Ichimonki Ishibashi. Touching and smiling faces. I don't know why, but I don't feel like taking videos. The apprentice who joined in April this year has shown great progress. I felt reassured about the future of Japan with the energy of young people. I look forward to seeing the apprentice again in July. #IchimonkiIshibashi #FukuokaGourmet #HiraoGourmet #FukuokaJapaneseCuisine #FukuokaSushi #JapaneseCuisine #Sushi #Sushi

I heard that this restaurant in Kyoto, Kinoyama, is in the same school as the famous Wakuden, so I visited for the first time. The Wakuden style, known for its exceptional quality, never disappoints. I had high expectations as I took my seat. I requested the omakase course for ¥22,000 over the phone. - Asparagus, yuba, sea urchin - Corn and taro soup - Goto Ishidai, Amakusa Kuruma Ebi - Shimabara Meichidai, Genkai Aji, Tsushima Hon Maguro, simmered hamaguri - White zucchini, Karatsu black abalone, Manjutogarashi, ginger - Okayama Senyagyu, Hanazansho shabu-shabu - Young corn and new burdock white salad - Tempura, Kyoto Kamo eggplant, Akita Masu, kinome miso - Ume zosui - Noto Mejimaguro tsukedon - Katsuobushi KBG rice - Miyazaki mango ice cream - Grilled lotus root mochi I was very satisfied with the meal. I was pleasantly surprised to find sushi on the menu. The owner is very friendly, kind, and entertaining, making it easy for even a first-timer to enjoy the meal. I also enjoyed hearing about Kinoyama's legendary stories. I found a great restaurant! I will definitely come back again. Thank you for the meal.

I visited the famous Fukuoka Japanese restaurant, "Ipponmoku Ishibashi," even in Tokyo. I had high expectations as I heard that the chef trained at Koudaiji Wakuden in Kyoto and Umami in Tokyo. The dishes I had today were as follows: - Yame tea - Yuba, sea urchin - Corn and taro miso soup - Meichi sea bream sashimi, Amakusa shrimp - Sweet sea bream sushi - Horse mackerel sushi - Tuna sushi from Tsushima - Simmered clams sushi - White turnip, Karatsu black abalone, Manjuto pepper - Young corn and burdock sesame salad - Okayama Chiya beef, Hanasansho pepper - Black rockfish tempura, Kamo eggplant tempura - Nigiri-zosui - Miyazaki first bonito - Okaka rice - Edamame ice cream - Lotus root mochi - Green tea - Hojicha It was indeed a delicious Japanese restaurant as rumored, but the specialty sushi had a unique and slightly unusual taste. Unfortunately, it didn't suit my palate.

Thank you for viewing. I visited "Ippongi Ishibashi," a Michelin one-star restaurant in the top 1000 on Tabelog, for lunch. The head chef here is Yasutaka Ishibashi. After 5 years at Kyoto's "Kodai-ji Wakuden," 5 years at Tokyo's sushi restaurant "Kaiaji," and 2 and a half years of training at "Kaiseki Kamimura" in Ise, Mie Prefecture, he opened this restaurant near his father's long-established sushi restaurant "Tamasho" in September 2018. The location is a convenient 6-minute walk from Nishitetsu Hirao Station and about a 10-minute walk from Yakuin Station. The restaurant is a traditional Japanese-style house with a counter seating for 6 on the first floor and private rooms on the second floor. The service is very polite and friendly. The head chef, the lady of the house, and the apprentices are all very humble and create a comfortable atmosphere. The food is delicious overall as they use carefully selected ingredients and cooking methods. The dashi broth is made using skipjack tuna flakes, Kagoshima Makurazaki rough flakes, and dried bonito flakes, and they freshly shave bonito flakes each time to make the broth. The dishes I had on that day were as follows: "Red Shiso Roasted Tea," "Omi Turnip from Shiga," "Snow Crab and True Potato Soup with Uguisu Greens and Yuzu," "Seared Saury from Oita," and sushi pieces like "Kawahagi and Liver," "Kohada," and "Tuna from Toi, Medium Fatty." The sushi was easy to eat with a gentle vinegared rice. The meal also included dishes like "Tobata Prawn Liver with Squid Ink," "Buri Daikon with Marudai Radish from Kyoto and Yellowtail from Himi," "Pickles," "Lotus Root Porridge," "Bonito Flake Rice," "Black Bean Ice Cream," "Shiratama Zenzai," "Matcha," and "Kyoto Green Tea." I had a very enjoyable time and would love to visit again. Thank you for the wonderful meal.

I visited Ichimonki Ishibashi in Nishitetsu Hirao. I had been wanting to visit for a while and finally went with a friend. The food exceeded my expectations and I definitely want to go back. The autumn season brings delicious ingredients, making Japanese cuisine shine. The dessert, ohagi, was also delicious! The Kyoto green tea at the end was very tasty too.

"Ipponmoku Ishibashi" #Hirao, Chuo-ku, Fukuoka City. Why not try kaiseki cuisine in a space with a comfortable and calming atmosphere with a tea-ceremony house design. Passing through the wooden gate with abundant wood grain, you will forget the hustle and bustle of the city in this wonderful space. Sitting at the counter is the beginning of the best hospitality. The owner, who honed his skills at famous Kyoto kaiseki and Tokyo Edomae sushi restaurants, serves the best dishes with a relaxed personality that makes you forget the passage of time. Various exquisite dishes are created right in front of you. The luxury of having each dish explained in detail is a unique experience at the calm counter. With a Michelin one-star background, "Ipponmoku Ishibashi" seems to attract customers for the owner's personality as well. I had the ¥10,000 lunch course. Enjoy the depth of flavor of the best dashi made with Kagoshima Makurazaki's rough and withered bonito, and a combination that allows you to taste the aging technique of Edomae sushi. It is the perfect restaurant to spend time with friends, couples, or loved ones. It was very delicious. Thank you for the feast. Beautiful photos and videos can be found on Instagram by searching for k.t.r.from_fukuoka ✨.

I was able to make a reservation and visit the restaurant! However, right after I entered, I received some unfortunate news about a junior colleague, so I don't remember the taste very well. But it was definitely delicious. The impression of the small seating at the counter remains. There is a coin parking nearby.

Second visit. Once again, I was impressed by the deep flavor of the dashi. The dishes really bring out the aroma of the ingredients and highlight the expressions of the ingredients. I am so happy that there is such a wonderful restaurant in Fukuoka. Thank you for the delicious meal. I will visit again.

I enjoyed Japanese food and sushi for lunch. The dishes were made with fresh ingredients and had a delicious dashi flavor. I had two helpings of rice towards the end, thinking I could finish it easily, but ended up quite full. Each dish was served gently and at a good pace. I finished with a cup of matcha tea and left the restaurant feeling content. It was a lovely day enjoying Japanese cuisine for lunch.

I visited Ichimonki Ishibashi in Hirao, Chuo-ku, Fukuoka City. The restaurant is located about a 7-minute walk from Hirao Station on the Nishitetsu Omuta Line, a little off the main road from the Hirao Kita intersection on Takamiya Street. It's also about a 10-minute walk from Yakuin Station. The chef at Ishibashi has trained at renowned restaurants such as Wakuden in Kyoto, Umami in Aoyama, and Kaiseki Kamimura in Ise. After working at his family's sushi restaurant (Tamasho) near Hirao, he opened his own restaurant in September 2018. I had reserved a lunch course and here is what I had: 1. Sencha Tea with Perilla Flavor 2. Young Bamboo Shoot, Wakame, and Nanohana Salad 3. Steamed Tai Snapper with Peanut Tofu 4. Amberjack Sashimi with Wasabi and Soy Sauce 5. Sushi: Saury with Salt, Gizzard Shad, Marinated Bonito from Tsushima 6. Grilled Conger Eel with Mountain Asparagus and Cucumber 7. Firefly Squid and Butterbur Sprout Spring Roll 8. Lotus Root Porridge 9. Kelp-flavored Rice with Shaved Bonito 10. Strawberry Ice Cream, Homemade Warabi Mochi, and Matcha 11. Kyoto Green Tea 12. Draft Beer I enjoyed a delicious lunch featuring the flavors of spring ingredients. Each dish had a delicious broth, and the freshly shaved bonito added a wonderful aroma to the rice. The highlight was the lotus root porridge, a specialty during the cold season. The meal was a delightful experience with the chef's attention to detail and the rich umami flavors in each dish.

Chawanmushi, snow crab soup, scallops, tofu with peanuts, red snapper, shrimp sushi, kawahagi, liver sushi, mackerel, pickled mackerel sushi, tuna sushi, simmered clams and taro, fried caviar, blowfish with vegetables, udo, sesame salad tempura, swordfish, bamboo shoots, butterbur sprouts, lotus root porridge, ice fish and egg bowl, bonito flakes, rice with kinako ice cream, red beans, mochi balls, strawberries.

I visited Ichimonki Ishibashi in Fukuoka, a restaurant I was curious about. The lunch course was 10,000 yen. The restaurant is located in a nice residential area not far from Hakata Station. The atmosphere is great. It has been open for about 3 years. The owner trained at Wakuden in Kyoto and Umi in Aoyama before opening the restaurant in Fukuoka. What I ate: - Steamed sea bream with wasabi, delicious and tender - Snow crab with yam - Aged sashimi - Sushi (kawahagi, sawara, local tuna from fixed nets) - Taro and karasumi (specialty) - Yellowtail with daikon radish - Lotus root porridge - Rice cooked in a clay pot, topped with freshly shaved bonito (using Koshihikari rice, with fine grains!) - Kinako ice cream - Red and white shiratama zenzai - Matcha with a delicious taste of dashi! The food has a rich and deep flavor. The owner's personality is great. I would love to visit again when I come back to Kyushu. Thank you for the meal.

This time, I visited a serene restaurant after a long time. I had made a reservation with confidence as many people I follow had given it high praise. The small counter with 6 seats was fully booked, and everyone except us were regular customers. The start was steamed daikon with flathead mullet in a sauce. The delicate balance of the broth with a hint of salt allowed the natural saltiness of the mullet to shine through. The sashimi of skipjack tuna and sea bream was incredibly flavorful and tender. The sushi with marinated mackerel was outstanding, with the skin expertly prepared. The marinated mackerel was the best I've ever had. The next dish was simmered taro with sea urchin powder, a unique and delicious combination. The subtle saltiness and quality of the broth elevated the dish to a new level. The selection of sake complemented the dishes perfectly. The chef, the hostess, and the young assistant chef provided warm and thoughtful hospitality. It was a wonderful restaurant that made me want to visit again.

I visited a recommended restaurant by an acquaintance after their company visit. The owner had worked at "Kodai-ji Wakuden," "Kaimei," and "Kaiseki Kamimura" before opening their own restaurant in 2018. Located between Nishitetsu Yakuin Station and Hirao Station, I arrived on foot from Hirao Station. I arrived a bit early and waited outside. The staff opened the door about 5 minutes before opening and welcomed me inside. The restaurant has a private room on the second floor, but mainly consists of a 6-seat counter on the first floor. The initial service was by the staff, and then the head chef appeared. His kindness was evident from his appearance. I opted for the omakase course, which included dishes such as cod chawanmushi, green abalone and walnut tofu, Tsunuburi fish from the Goto Islands, seared mackerel sushi, skin sushi, spear squid sushi, clam sushi, fried Ise lobster with karasumi, seared spiny lobster, a combination of Omi turnip and scallop, duck cutlet, lotus root porridge, uni and egg rice bowl, and a dessert. The quality of the dishes was outstanding from the first course, and the sushi served in between was a delightful surprise. The sushi rice was a blend of red vinegar and rice vinegar, with a perfect balance. The ingredients used, despite being difficult to source in Kyoto, were all excellent. I enjoyed them with Highball whiskey from Echizen and wine.

I visited "Ipponmoku Ishibashi" located about an 8-minute walk from Nishitetsu Hirao Station on the Tenjin Omuta Line. This is a restaurant opened in September 2018 by Ishibashi Taisho, who trained at places like "Kodai-ji Wakuden" and "Kaime". I sat at the counter on the first floor, but there are private rooms on the second floor. The interior is simple, but stylish with the lattice ceiling as an accent. The dishes I had were as follows: - Steamed yuba with Hokkaido scallops and ginkgo nut sauce - Freshly grated bonito dashi soup with walnut tofu and steamed medai fish - Sashimi of Iki island bonito and Sawara from Oita Himeshima - Ebiimo (a type of taro) - Hokkaido bowhead gurnard fry with Manjushage chili peppers - Claypot rice with freshly grated bonito flakes - Homemade chestnut ice cream The dishes were presented in simple plates, but the flavors were anything but simple. They were not too salty and had a strong umami taste, making them very gentle on the palate. The dashi soup was made by shaving bonito flakes on the spot, providing a direct taste of umami. The bowhead gurnard had a crispy exterior and a tender interior, with a rich and flavorful taste. The rice with bonito flakes was also delicious. Thank you for the wonderful meal. I had a great time.

In the popular traditional Japanese restaurant in the Nishitetsu Hirao area, "Wakuden," the owner, who trained under a renowned master of seafood cuisine, has not yet reached the level of a master himself in terms of taste from ingredients. However, the owner's lively conversation and cost performance surpass that of a master's restaurant, making it an enjoyable place. Although I went alone, I was left wanting to go back again.

A Japanese restaurant in Hirao. Impressed by my last visit, I returned promptly. The most memorable dishes this time were, without a doubt, the soup broth, the nigiri sushi of small fin and surf clam, sweetfish, autumn rolls, and egg rice bowl. The soup broth was the reason for an immediate return. The freshly shaved, pulled broth was devilishly seductive. The flavor was strong but rounded and expansive, making it irresistibly delicious. I couldn't help but smile at how good it was. I am now addicted to this amazing broth. The small fin nigiri was outstanding, with the fish itself being excellent and the craftsmanship of the sushi chef shining through. The surf clam from Naganuma was another highlight, with a bitter-sweetness from the searing process contrasting with its soft sweetness. The aroma enveloping the nostrils was also unforgettable. The sweetfish was a personal favorite, especially during the fall season. The texture was enjoyable. The autumn rolls, featuring leftover conger eel and matsutake mushrooms, were a classic combination that was explosively fragrant due to being spring rolls instead of soup. Of course, they were incredibly delicious. Lastly, the egg rice bowl. I thought I understood the power of freshly cooked rice, but the way the egg melted into a silky smooth texture was incredibly intense. Once you taste something like this, regular oyakodon just won't cut it anymore. Despite the short time between visits, this time was thoroughly delicious from start to finish.

A Japanese restaurant located in Hirao. Here you can enjoy authentic Japanese cuisine as well as sushi. The sushi here is not just raw fish on top of rice, but proper sushi. The Japanese dishes and sushi served here are top-notch. Some of the standout dishes we tried were the soup, sashimi, white miso salad, tempura, and the main course. The soup was made by grating bonito flakes right in front of us and served with a rich and flavorful broth. The taste was so incredible that it made me laugh. The sashimi included horse mackerel and tilefish, with the tilefish caught using a traditional method in Goto. The aged flavor of the tilefish was exquisite. The white miso salad with figs and taro served as a palate cleanser was unexpectedly delicious. The taro was so tasty just from being boiled in broth. The tempura autumn rolls with conger eel and shiitake mushrooms were steamed inside the skin, releasing a fragrant and sensual aroma in the mouth. Finally, the main course included the famous lotus root porridge, which was sweet and hearty, with the rice and vegetables blending perfectly. The combination of flavors was so irresistible that I couldn't help but surrender to it completely. The hospitality of the chef and the hostess added to the charm of the restaurant, making it a place filled with the joy and allure of Japanese cuisine.

I visited this restaurant for a meal with a gourmet teacher from Fukuoka, and it was a great choice! I was surprised to find sushi included in the course meal, and it was delicious! The highlight was the shabu-shabu with flower pepper, which was exquisite! The finale of kinmedai rice bowl and katsuobushi rice were also incredibly tasty! Everything was delicious! Thank you for the wonderful meal!