I visited Sushi Karashima in Akasaka, Chuo-ku, Fukuoka City. The restaurant is located about a 6-minute walk from Sakurazaka Station on the subway, towards Chikushi Jogakuen. Karashima-san trained at Japanese restaurants such as Sakuichi in Osaka and Kimoto in Kobe, before honing his skills at a sushi restaurant in Fukuoka. He opened his own restaurant in May 2018, and has been running it with his father since then. This year marks the 5th anniversary of the restaurant. I made a reservation and enjoyed the omakase course, starting with various appetizers followed by nigiri sushi. The omakase course included: - Steamed sea bream chawanmushi with a yuzu fragrance, made with bones of seasonal seafood. - Freshly cooked sushi rice topped with freshly shaved bonito flakes and raw egg. - Tenderly cooked octopus with hojicha tea and yuzu zest. - Grilled conger eel skewers with wasabi and squeezed sudachi. - Salt-grilled beltfish with squeezed sudachi. - Heart of a shark, marinated in sesame oil and salt. - Okinawan mozuku seaweed with citrus juice. - Isaak's roe made into a fish sauce called "colatura". - Isaak's milt, gently cooked and creamy in texture. - Marinated lean tuna nigiri with a warm, high-temperature rice ball. - Medium fatty tuna nigiri marinated in dashi. Each dish was expertly prepared and presented, showcasing the chef's skills and dedication to quality.

On the first day of the 3-day weekend, I visited Karashima again. ★Beer ⭐️Chilled anglerfish chawanmushi ⭐️Freshly shaved bonito flakes on rice with raw egg ⭐️Kumamoto new ginkgo charcoal ⭐️Tanaka 65 sakekasu grilled swordfish ⭐️Mozuku seaweed ★Red kumquat ⭐️Salted anglerfish roe ★Nabeshima Harvest Moon ⭐️Grilled conger eel liver ⭐️Soy sauce-marinated salmon roe ★Ho-oken ⭐️Marinated lean tuna (1st place) ⭐️Medium fatty tuna (2nd place) ⭐️Gizzard shad, served chilled ★Hououbita ⭐️Fresh squid ⭐️Black sea urchin ⭐️Red snapper ⭐️Horse mackerel ★Tenpuku ⭐️Fresh squid tentacles ⭐️Mackerel sushi roll ⭐️Conger eel ★Ouroku ⭐️Dried gourd sushi roll ★Junsen ⭐️Shrimp ⭐️Small sardines ⭐️Frigate mackerel ⭐️Conger eel and burdock ⭐️Dashi made from all fish today ⭐️Tama It was delicious today too! The sushi rice was just to my liking. Will definitely come back, looking forward to the next visit. I'm a regular here♪ Thank you for the meal.

On Saturday night (August 26th), after getting drunk at Sushi Karashima for the first time in 4 months, I accidentally deleted my notes, so there may be some mistakes or omissions. Tonight, I had a late reservation at 8:30 PM, and the place was fully booked. I started with my usual sweet potato soda and then had a variety of cold sake. For snacks, I had: - Chilled steamed egg custard with conger eel broth and plum paste - Freshly sliced sushi rice topped with shaved bonito flakes and raw egg - Octopus simmered in its own broth with wasabi - Lightly seared conger eel and lightly seared sardine with wasabi - Grilled sardine and jellyfish salad with vinegar - Fig with sesame sauce - Squid dumplings and jellyfish (I think) For sushi, I had: - Marinated tuna - Medium fatty tuna - Gizzard shad - Fresh squid - Red sea urchin from Amakusa - Conger eel - Shrimp roe - Fresh squid tentacles - Horse mackerel - Conger eel hand roll (additional) - Scallop roll For drinks, I had sweet potato soda, Sato cold sake, and a variety of other sake brands from different regions. The meal ended with a highball. Thank you for the meal.

This is a sushi restaurant that I will be visiting regularly from now on. I was so impressed during my last visit after a long time, so this time I brought my partner along. ⭐︎Chawanmushi made only with red snapper broth ⭐︎Freshly cooked shari rice topped with freshly shaved bonito flakes and raw egg ⭐︎Soft-boiled octopus ⭐︎Grilled overnight-dried mehikari fish ⭐︎Mozuku seaweed ⭐︎Beltfish simmered with new ginger ⭐︎Bonito with spicy soy sauce ⭐︎Sardine and seaweed roll ⭐︎Marinated tuna ⭐︎Tuna back ⭐︎Gizzard shad ⭐︎Sailfin sandfish ⭐︎Spear squid with ginger soy sauce ⭐︎Amakusa sea urchin ⭐︎Kelp-marinated red snapper ⭐︎Negitoro roll ⭐︎Horse mackerel ⭐︎Conger eel ⭐︎Dried gourd roll added ⭐︎Managatsuo from Ehime Imabari Fujimoto ⭐︎Miso soup made from broth of all the fish used today ⭐︎Tamago Today's sushi was delicious as always, and I am extremely satisfied. It offers excellent value for money. Looking forward to the next visit♪ I will definitely be coming back! Thank you for the wonderful meal.

It's been a while, this is my 3rd or 4th visit. Even though it's been about 5 years, I'm surprised you remembered me. Am I that memorable? I'm curious. I requested the 25,300 yen omakase course through Pocket Concierge. ☆Chawanmushi ⭐︎Katsuobushi Tamagoyaki ⭐︎Octopus ⭐︎Kamasu Straw-grilled ⭐︎Sea somen ⭐︎Madai Mako Fish Sauce ⭐︎Karasumi ⭐︎Firefly squid with grated radish ★Sushi pickles, Chutoro, Hiramasu, Aoriika, Uni, Isaki, Ishidai, Kasugo, Horse mackerel, Conger eel, Hoshigaki roll. I am very very satisfied. It's been a while since I visited the Subibo restaurant. It's delicious. I will come back again when the season changes. Thank you for the feast.

Steamed clams with bonito flakes, raw egg over rice with conger eel and sea bream, somen noodles with conger eel liver in mustard vinegar miso, firefly squid, grilled Pacific saury, medium fatty tuna, skin of yellowtail, dried squid, squid sashimi, salted kumquat, matured horse mackerel, Kagoshima eel, hand-rolled shrimp, conger eel, raw sushi with salmon roe, fatty tuna roll.

On Thursday night (April 6th), I visited Sushi Karashima for the first time in 3 months. The 8:30 pm seating was fully booked. I started with my usual drink, sweet potato soda. I had a cocktail with Kuroda whiskey, followed by a sake selection from Miyazaki Prefecture. For appetizers, I enjoyed a steamed clam broth dish, freshly grated katsuobushi over freshly made rice, lightly smoked firefly squid, seared butterfish with vinegar, and more. The sushi selection included marinated red tuna, fatty tuna, gizzard shad, squid, sea bream, sea urchin, flounder, and more. The meal ended with a flavorful egg custard and a variety of sake selections from different prefectures. It was a delightful dining experience.

I made a reservation at Sushi Karashima months in advance for a celebration with 8 people! We had the place to ourselves♪ We had the chef's choice course and it was delicious! No complaints at all! You can tell just by looking at the photos. The price is a bit on the higher side, but we were extremely satisfied. Thank you very much!

I went there for the first time this time. The atmosphere of the restaurant is nice and cozy *\(^o^)/* The sushi was delicious *\(^o^)/* I could eat it up quickly, haha. I'm not sure if I can make a reservation, but I would like to visit again. Thank you for the meal!

I am someone who visits sushi restaurants 14 times a month. I have been going since June 2022. The taste is still great. I had one beer, a half bottle of wine, and added shrimp and bonito rolls for a total of 37,000 yen. I think the half bottle of wine was around 10,000 yen. This is my favorite restaurant.

"Sushi Karashima's sushi is like a piece of art, each piece placed on the plate resembling a work of art. The sushi, with its firm vinegar rice, pairs exceptionally well with tuna. Head Chef Karashima's approach to sushi seemed dedicated to seeking perfection. Each piece conveyed a desire to reach even greater heights. The accompaniments for sake were also outstanding, such as the flounder fin, stomach with liver sauce, and conger eel liver, all irresistible to sake enthusiasts. The lingering aftertaste was intense and memorable. The atmosphere exuded a sense of elegance, yet the hospitality was also impeccable. Sushi enthusiasts would find this restaurant stimulating."

This day was the night of a business trip to Fukuoka. I visited Sushi Karajima, a long-awaited restaurant that I quickly made a reservation for as soon as the business trip was decided. It must have been about four years ago. Toba-san from sio told me about this incredibly delicious sushi restaurant. Since then, every time I mentioned it, he said it was the best, and I had always wanted to visit when I came to Fukuoka. The sushi was amazing, but the manly atmosphere of Karajima-san was also great, so I visited with a slight nervousness. I arrived 10 minutes before the opening time. As I was told when I made the reservation over the phone, the door opened about 5 minutes before the opening time. We were guided to our seats one by one, greeted Karajima-san, and started! Below are the dishes that came out in order. - Fukuoka Yame Takahashi Shoten Sakana Japon 1. Steamed red snapper broth 2. Shari bonito flakes TKG 3. Grilled rape blossoms - Hiroshima Takaragin Sake Brewery Takaragin Junmai Ginjo Aiyama 4. Yokowa (young tuna) 5. Mozuku 6. Iroha Island oysters 7. Chaburi sea cucumber 8. Flounder ovary 9. Ankimo - Fukushima Hiroki Sake Brewery Hiroki Junmai Daiginjo 1. Tuna akami zuke 2. Medium fatty tuna 3. Small skin 4. Bigfin reef squid 5. Sea urchin roll 6. Hirasuzuki 7. Yokowa red meat 8. Horse mackerel - Shizuoka Doi Sake Brewery KAIUN 9. Simmered

On Thursday night (January 19th), I visited Karashima-san for the first time in three months. The food was even more delicious than before. For appetizers, the oyster, spear squid with coratula, ankimo, and for sushi, the simmered scallop and carabinero were excellent. The menu included dishes such as steamed egg custard with red snapper broth, tamago kake gohan with freshly grated katsuobushi, grilled barracuda with sansho pepper, smoked mackerel, vinegar marinated thread-skin sea cucumber, oysters simmered in oyster broth, spear squid with coratula, and ankimo with Nara pickled watermelon. The sushi selection featured marinated red tuna, medium fatty tuna, gizzard shad, bigfin reef squid, surimi with vinegar, thread-skin mackerel, simmered scallop, carabinero boiled in broth, mackerel sushi roll, conger eel, and dried gourd sushi roll. Additional orders were not possible, so we added more appetizers, including fresh black ink squid and oyster appetizers. The meal was complemented with drinks such as sweet potato shochu with soda, Modern Senkin Muku, Sakana Japon special junmai, Tosa Shirokiku junmai ginjo Arabashiri, Juyondai junmai daiginjo, Takemitsu junmai, Kido special junmai, Shinomine junmai Yamada Nishiki, and two highballs.

Today, the quiet father is shaving bonito flakes again. It's traditional and cool. The young chef seems to have studied hard and it shows in the taste. It's definitely delicious. However, the price seems to go up every time I visit, so I'm worried about how much it will be next time. The amount of alcohol is decent, with maybe one or two refills. Looking forward to the next visit.

I hadn't had the opportunity to visit a high-class sushi restaurant for a while, but I decided to go with two fellow sio fans to the restaurant where my favorite chef, Toba Shusaku, works. I was unsure if it was okay to take photos, but seeing other regular customers snapping away, I followed suit. We started with some sake as an appetizer, followed by a variety of sushi dishes. The sake selection matched the food perfectly. The appetizers were quite unique, such as whitebait shirako and freshly shaved bonito over rice. The sushi included horse mackerel, mackerel, sardine, sea urchin, simmered conger eel, tuna, and marinated fatty tuna, all of which were relatively standard but with unique flavors and textures that I had never experienced before. This experience overturned my preconception as a sushi novice that sushi is delicious as long as the ingredients are good. I caught a glimpse of the innovative flavors and techniques used. I would love to visit this place again in a different season!

Second time at Karashima. Just jotting down what we had. It was another fantastic day. [October 2022 Chef's Choice] (Appetizers) Red snapper dashi chawanmushi, Vinegared rice with bonito flakes TKG, Roasted ginkgo nuts, Grilled barracuda with seven-flavor chili pepper, Salt-grilled saury with liver sauce, Mozuku seaweed vinegar, Steamed blood sea bream with sake, Pickled hairtail, Salmon roe bowl (hand-pressed sushi), Lean tuna sushi, Medium fatty tuna sushi, Small fin sushi, Spear squid, Pacific saury, Sea urchin and seaweed roll, Small sardine sushi, Fatty tuna with green onion, Mackerel sushi roll, Conger eel, Dried gourd sushi roll, Squid ink squid (additional), Red sea urchin (additional), Simmered mackerel (additional), Grilled saury rice bowl (additional), Bonito flakes and seaweed roll (additional), Tamago (dessert), Half bottle of champagne, Two shochu soda. Total bill: Approximately 45,000 yen.

On Saturday night (October 22nd), I visited Sushi Karashima. This will be my last visit this year. For the first drink, I had Imo Shochu soda, and then I left the rest of the drinks to the chef. The meal started with a classic tai fish chawanmushi, followed by tamago kake gohan with freshly grated bonito flakes. There was also grilled gingko nuts, seared Kumamoto barracuda with liver sauce, vinegar marinated kelp with small sea bream, and sanma sashimi with roasted sake and wasabi. The sushi selection included akami zuke, chutoro, kohada, fresh cuttlefish, black sea urchin from Seto Inland Sea, and tako nigiri. There was also mackerel batter sushi and hoshigaki roll. Additional dishes included simmered mackerel, scallop, and a White Oak highball. The meal ended with a fluffy tamagoyaki and a selection of cold sakes from various regions. Thank you for the delicious meal.

Located in a quiet residential area about a 6-7 minute walk from Sakurazaka Station, this sushi restaurant stands out. While it is along a road with traffic, it is not a wide street and is quite peaceful. I made a reservation for a weekend evening. Compared to other highly popular restaurants in Fukuoka, it is relatively easy to get a reservation here, but I still wanted to visit due to its good reputation. The interior of the restaurant consists of an L-shaped counter only. The space is quite large with no sense of being cramped, allowing for a relaxed atmosphere. The course menu is priced at 22,000 yen, including 9 appetizers, 10 pieces of nigiri sushi, and one roll. We also ordered some additional items. The appetizers were mostly simple but all delicious. The sushi rice was slightly firm, with just the right texture, and had a good balance of vinegar and salt. The natural red sea urchin from Amakusa was incredibly sweet and rich in flavor. Considering the price, the variety, and the taste, the cost performance is quite good. The additional items available were unique and appealing, such as the raw conger eel and the hand roll with bonito flakes. I had never tried raw conger eel before, and it was a fresh experience. There were other tempting items on the menu, like the mackerel rice bowl. The restaurant's creativity, along with the delicious traditional sushi, made me personally really enjoy the dining experience.

Visit date and time: 20:30 on a weekday Wait time: Reservation Menu: Chef's choice I made a reservation when my wife was returning to Kyushu for her hometown visit. Since they were open during Obon, we were able to visit. I had the opportunity to visit thanks to a connection made when I sat next to the head chef at a sushi restaurant in Osaka and received his business card. It was nice that the head chef and the hostess remembered me. We started with a la carte dishes and then moved on to sushi. It was my first time trying sushi made with "kiss" fish, and it was delicious. I also enjoyed quite a bit of sake, making it a very satisfying dinner. This time, we sat at a table where the head chef's father was helping with the cooking, and my wife and the head chef's father are from the same hometown, so they had a lively conversation. I would like to chat a bit more with the head chef next time. When I come back to Fukuoka, I will definitely visit again. Thank you for the wonderful meal.

If you go to Fukuoka, you should definitely visit this sushi restaurant that is well-known for its local origins. The chef has trained at a traditional Japanese restaurant and now works alongside his father, who is also a sushi chef. The delicate craftsmanship in both the appetizers and sushi was truly impressive. The restaurant offers a selection of carefully chosen ingredients and a story behind each dish. The young chef's passion for sushi is evident, as if he had decided to make sushi from the moment he was born. It was a truly delicious experience.

A young chef who studied Japanese cuisine opened his own sushi restaurant in Akasaka, Fukuoka City, a 4-5 minute walk from Sakurazaka Subway Station. His father also stands behind the counter to support him. This Michelin-starred restaurant offers innovative sushi dishes using the best seasonal fish. The creative dishes other than sushi are also impressive, with surprises in every bite. The artistic technique of cutting squid was particularly memorable, even though I forgot to take a photo this time.