In Fukuoka's Nishi-Nakasu, the difficult-to-reserve Michelin three-star restaurant "Sushi Sakai" was visited after 8 months. The counter with 12 seats gathered 6 regular customers, who first ordered their drinks and then received the usual greetings from the head chef. The omakase course for the day began with various appetizers and sushi. The appetizers included bamboo shoots with Kagoshima pine nut miso, firefly squid from Toyama, octopus from Shiga Island, steamed abalone from Karatsu, cherry snapper from Karatsu, sea urchin from Nemuro, hairy crab jelly, negitoro roll, steamed whitefish from Amakusa, sweetfish from Yamaguchi Hagi, and foie gras from Nara. The sushi course featured bluefin tuna from Shizuoka Shimoda, halibut, golden eye snapper from Chiba, shrimp, red snapper, medium fatty tuna, fatty tuna, prawn, nodoguro, miso soup, Kitamurasaki from Hakodate, clams from Chiba Kujukuri, shrimp ball with yamaimo, and dried gourd roll. The drinks included draft beer, sake from Yamaguchi, Mie, Hokkaido, Shiga, and Fukuoka. The appetizers showcased seasonal ingredients like firefly squid and abalone, while the sushi was highlighted by the flavorful golden eye snapper, fatty tuna, and nodoguro. The meal was delicious and enjoyable, with a perfect balance of food and drinks. Thank you for the feast!

I don't know how many times I've been there, but I love Sushi Sakai. I value not only the deliciousness of the sushi, but also the customer service, attitude towards customers, and overall atmosphere of the restaurant. Sakai-san's sushi has it all. They greet first-time customers with a smile, provide detailed explanations about the sushi, and show great care. The apprentices also play their part well in creating a pleasant atmosphere. I hope to see more restaurants with this kind of wonderful mindset, not just in sushi but in all types of dining establishments.

Visited Sushi Sakai in Hakata, known for its Michelin 3-star rating and high ratings on Tabelog (4.54). This time, I had the pleasure of dining with the president of Sakaizake, famous for their "Ugo no Tsuki" sake. We started with fresh salmon roe served on top of sushi rice, followed by octopus and abalone prepared simply with wasabi, salt, and wasabi. The octopus was incredibly tender with a strong umami flavor, while the abalone had a firm texture and a delightful aroma. Next, we enjoyed a combination of red and white sashimi featuring local fish and tuna. The quality of the fish was exceptional, with a delicate sweetness that paired beautifully with soy sauce and vinegar. One of the highlights was the uni and caviar dish from Ehime, served with a sweet and sour jelly made from bonito dashi. The combination of flavors was exquisite, with the jelly adding a unique touch to the dish. We also savored dishes like negitoro, matsutake mushrooms, and sea eel vinegar rice with sansho pepper and wasabi. Each dish was expertly prepared and showcased the chef's skill and creativity. The meal continued with a variety of sushi, including squid, Ishikage clam, and giant butterfish. The freshness and quality of the seafood were outstanding, and each piece of sushi was a delight to savor. The meal concluded with a miso soup made from the broth of the sweet shrimp, followed by tamago, dried gourd roll, and anago tamagoyaki. Each dish was a testament to the chef's dedication to excellence. Overall, dining at Sushi Sakai was a truly memorable experience, made even more enjoyable by the company of the Sakaizake president. I look forward to returning for another exceptional meal in the future.

It had been six months since I last visited Sushi Sakai. As always, they used high-quality ingredients. Although Kohada was not available due to bad weather, they served delicious sardines with rich flavor. The tuna was also excellent as usual. I am already looking forward to my next reservation date.

Fukuoka Meal #2 September 7, 2023 (Thursday) 11:00 AM - A visit after a month and a half. Foodlog 4.54 Fukuoka Prefecture General 3rd place 2023 SILVER 2022 Top 100 Restaurants 2019 Michelin ☆☆☆2023 Gault & Millau 4 toques Today's lunch is here! A visit after a month and a half. Sakai Daigo is from the Tokyo long-established restaurant "Kaimi". (The current "Kaimi" is completely different) This is my favorite sushi restaurant, located on the 3rd floor of the same building as its sister restaurant "Gaomito", which I visit almost every month. The menu is only an omakase course. <Appetizers> 1 Fresh salmon roe from Fukuoka. On top of the vinegar rice. 2 Fukuoka octopus and Karatsu steamed abalone Octopus with wasabi only, abalone with salt and wasabi. 3 Karatsu cuttlefish and Oma red meat Cuttlefish is grilled for 2 days. With salt and vinegar kumquat. The red meat is Oma tuna caught by "Yamako" weighing 138 kg, 5th day. 4 Red sea urchin with Imabari caviar and bonito dashi jelly sauce 5 Negitoro roll 6 Matsutake mushroom tempura from Yunnan Province 7 White grilled sea eel Eight generations on top of the vinegar rice 8 Yoichi ankimo and Nara pickled watermelon 9 Abalone liver shiokara <Sushi> 10 Shari squid with salt and green yuzu 11 Isikage shellfish Lightly blanched from Hirota Bay, Iwate Prefecture. 12 Red snapper 13 Kohada 14 Marinated red meat Oma tuna caught by "Yamako" weighing 138 kg, 5th day. 15 Medium fatty tuna with bloodline Oma red meat from the same individual. 16 Fatty tuna with snake belly Oma tuna caught by "Yamako" weighing 138 kg, 5th day. Soft to the muscles, sweet fat. Very delicious! 17 Kuruma prawn from Amakusa 18 Miso soup made from the head of the kuruma prawn 19 Grilled nodoguro Red eye from Tsushima. With salt. 20 Red sea urchin from Amakusa 21 Pickled red turnip 22 Conger eel 23 Shiba shrimp and Yamato potato tamagoyaki 24 Dried gourd roll Everything from start to finish was delicious this time as well. #Sushi Sakai #Hakata Gourmet #Fukuoka Gourmet #Hakata #Fukuoka #Foodlog High rating #Top 100 Foodlog #Michelin #Michelin Three Stars #Michelin Restaurant #Hard to book restaurant #Sushi #Sushi Time #Sushi Lovers #Sushi #Sushi #Sushi #Gourmet #Gourmet Lovers #Gourmet Lovers #Gourmetstagram #Foodstagram #Gourmet #Foodiegram #Foodporn #Foodstagram

When I traveled to Hakata, this was my top priority. The atmosphere in the shop was dignified, and I enjoyed everything from appetizers to sushi in front of the head chef. The fugu shirako was especially delicious, and the nigiri sushi was perfect with the chef's seasoned rice. It was a harmonious and delicious experience as the chef said. I would love to visit again when I go back to Hakata. I was too nervous to take any pictures, so I apologize for that.

I have visited this place about 3 times. It is truly my favorite sushi restaurant in Japan. The head chef is very friendly and the apprentices are very skilled. Everything I eat here is incredibly delicious and surprising. I always buy some sushi to take home and enjoy it a few hours later (laughs).

It's been a while since I visited Sushi Sakai. The master, Sommelier Fujishima, a female Sommelier, and a female apprentice - times have certainly changed. The master is still in good health. After exchanging greetings, the usual atmosphere is set by the master's customary opening speech. The lineup of sushi was impressive, featuring ingredients like sea urchin, caviar, matsutake mushrooms, sea eel, monkfish liver, and more. The sea eel is a seasonal favorite, essential for the summer experience at Sakai. The master's shari rice, particularly paired with tuna, stood out as a perfect match. The standout of the meal was the monkfish. Even the master was surprised by how well it paired with the seasoning. The pairing selection for the day was exceptional, with wines and sake that were unmatched. I probably won't find a better pairing anywhere else, maybe only at that one place. I had to pace myself because there was more to come, thanks to the skillful pouring by Fujishima. I got a bit tipsy in the afternoon. (Unbelievable pairings for the day): - Sando 2022 Yamada Nishiki (Specifications undisclosed, Hana no Ka Shuzo, Kumamoto) - HENRIOT Blanc de Blanc - Shiraito 35 (Yamada Nishiki 100%, Seimai Buai 35%, Shiraito Shuzo, Fukuoka) - KRUG 2008 - TREBBIANO d'ABRUZZO 2017 VALENTINI - IWA 5 Assemblage 2 (Yamada Nishiki from Hyogo, Yamada Nishiki from Toyama, Omachi from Okayama, Gohyakumangoku from Toyama, Seimai Buai 35%, Shiraishi Co., Ltd., Toyama) - CONDRIEU Les Terrasses de l'Empire 2014 - Shinsei Ash Fubukuro Sushi Sakai Limited 2022 (Kame no O, Shinsei Shuzo, Akita) - 98WINEs KOKU 2021 WHITE (98WINEs LLC, Yamanashi) - GEVREY-CHAMBERTIN JUSTICE DES SEUVREES 2018 PERROT-MINOT - Ishidaya (Yamada Nishiki from Tosajo, Hyogo, Seimai Buai 35%, Kokuryu Shuzo, Fukui) - CORTON CHARLEMAGNE GRAND CRU 2016 OLIVIER BERNSTEIN - SALON 2012 - Nichinichi Akitsuyamada Nishiki Jishadai (Akitsu Nishitomura Yamada Nishiki 100%, Nichinichi Brewery, Kyoto) - Juyondai Shichitari Nijukwan (Aiyama from Yoshikawa-cho, Special A Area, Seimai Buai 40%, Takagi Shuzo, Yamagata) - BOLLINGER R.D. 2002. Pairing these exceptional wines and sake with exquisite sushi was a delight. I will definitely make another visit when the opportunity arises.

I went to this restaurant for the first time based on a recommendation. I'm not sure about the lunch, but dinner starts promptly at 6 o'clock. First, the chefs lined up and greeted us, and there are 11 seats at the counter. They offer a pairing of sake and wine for drinks, with two sommeliers who work efficiently. I enjoyed both the food and the drinks. It took three visits to finally secure a dinner reservation due to their system, but after being introduced, I was able to book lunch twice and then make a dinner reservation.

Due to a severe thunderstorm in Fukuoka, the airplane couldn't take off from Fukuoka Airport, causing delays for incoming flights. I arrived at Fukuoka Airport 40 minutes later than scheduled and informed that I would be 20 minutes late. I rushed to meet Sakai-san and finally arrived at 18:10. Fukuoka is so convenient, only 30 minutes from the airport to Sakai-san's place by subway. When I apologized upon arrival, Sakai-san graciously replied, "No problem, thank you for calling." The first dish was already served, and from the second dish onwards, I was able to enjoy the meal at the same pace as everyone else. As always, I am impressed by the quality of the sushi, especially the perfect balance of shari, size of the toppings, and the speed of service. The menu included various sushi items, such as ikura donburi, octopus and abalone from Meinohama, kue and botan shrimp from Karatsu and Masumoe, uni with caviar and jelly, negitoro roll, matsutake mushroom, ankimo with Nara pickles, spear squid, tilefish, shinko, pickled fish, medium fatty tuna, fatty tuna, horse mackerel, shrimp, nodoguro, miso soup with shrimp head, purple sea urchin, eggplant, conger eel, tamagoyaki, and gourd roll.

This time, I visited Hakata to visit "Sushi Sakai". I booked an inn that was a 30-second walk away to be fully prepared. I joined the banquet starting at 8:30 pm this time. At this time, I don't have to worry about going for a late-night ramen snack, so I can spend the evening healthily. Now, with anticipation of what I will be served this time, the banquet began. The items I had this time are as follows: 1. Tea beans from Yamagata - Enjoy the aroma 2. Octopus and abalone - The octopus should be eaten with wasabi only, and the abalone is delicious as it is 3. Sashimi of Ishikagegai (giant clam) from Iwate (3.5kg) - The giant clam is lightly seared, with excellent aroma and texture, and amazing umami 4. Purple sea urchin from Oita, topped with yuzu jelly and caviar - A well-balanced dish 5. Tuna chutoro rolled in Aichi nori - The aroma of nori and chutoro go well together 6. Wild matsutake mushrooms from China - Good quality mushrooms, but I prefer domestic ones 7. Eel from Yanagawa - Enjoy the crispy skin and bitterness 8. Ankimo (monkfish liver) from Yoichi and Nara pickles - I want to eat this with bread 9. Nigiri sushi: 1. Spear squid from Fukuoka Kinzaki - Sweet and sticky delicious 2. Sandfish from Fukuoka Izaki, marinated in kombu - Gentle flavor 3. Meichidai (Japanese butterfish) from Karatsu - Fatty and delicious 4. Shinko (baby gizzard shad) - Enjoy the aroma 5. Akami (salted and aged for 84 days) - Refreshing taste 6. Chutoro (salted and aged for 84 days) - My personal favorite, excellent aroma 7. Jabara (line-caught and aged for 157 days) - Interesting texture 8. Cold sweet shrimp from Amakusa - Excellent texture and sweetness 9. Cold horse mackerel - Excellent following the warm sweet shrimp 10. Miso soup with sweet shrimp broth 11. Sea urchin - Sweet and rich 12. Anago (conger eel) - Sweet sauce and sansho pepper work well 13. Tamago (egg), shrimp, and Japanese yam - Normal 14. Dried gourd roll - Normal Tea pairings: - Carbonated water was served when I asked for it, but I recommend avoiding San Pellegrino as it may not match the quality of Sushi Sakai. It would be better to replace it with soft water carbonated water. Throughout the evening, I smiled, laughed, listened to the chef's explanations seriously, and enjoyed the strictness and elegance of the chef, as well as his friendly demeanor. This is the secret to why everyone goes to "Sushi Sakai". I had a great time enjoying delicious dishes and pleasant conversations. Thank you very much. I will visit again in a year.

It had been about half a year since my last visit. I went to the restaurant to enjoy some delicious tuna and red sea urchin. I found out that they had red sea urchin from Karatsu instead of Yura in Awaji Island. It was very sweet and tasty. At first, I was given a plate with 3 edamame beans, but I only ate 2 of them. A young girl almost dropped the plate, and I saw the chef scolding her in the back. I hope she will do her best for the sake of the restaurant. Next time, I'll ask for 4 beans so that it doesn't happen again. Keep up the good work! Can't wait to come back.

The smile and kindness of the head chef really came through! The staff worked together seamlessly to create a great atmosphere and serve the best menu possible, allowing us to enjoy our meal without any worries. We looked forward to each new dish, and were able to fully enjoy the experience in an atmosphere that felt almost sacred, like a shrine. It wasn't just about the food, the entire restaurant made it a delightful and enjoyable experience!

Fukuoka Meal ① July 28, 2023 (Friday) 11:00 - A visit after 3 weeks. Tabelog rating 4.55, Fukuoka Prefecture 2nd place, SILVER 2022, Top 100 Stores 2019, Michelin ☆☆☆ 2023, Gault et Millau 4 toques. Today's lunch is here! A visit after 3 weeks. Master Sakai Daigo is from the renowned Tokyo restaurant "Kaibi" (the current "Kaibi" is completely different). Located on the 3rd floor of the same building, this sister restaurant, along with "Wagaouhito," is one of my favorite sushi restaurants that I visit almost every month. The menu consists of only omakase courses. <Appetizers> 1. Edamame from Yamagata 2. Soft-boiled octopus from Shiga Island and steamed abalone from Tsuyazaki. Octopus with wasabi, and steamed abalone with salt and wasabi. 3. Kue from Karatsu and Isikagegai from Hirota Bay, Iwate. The kue is aged for 2 days and lightly seared. 4. Kitamura purple caviar from Yoichi with bonito broth and sweet vinegar jelly sauce. 5. Negitoro roll 6. Fried swordfish with Tokyo Bay salt and vinegar kumquat. Surprisingly fluffy! 7. Small bowl of eel from Yanagawa 8. Kitamura ankimo and diced Nara pickles <Nigiri Sushi> 9. Spear squid with Kanazaki salt and yuzu 10. Matsukawa flounder from Funka Bay 11. Pickled yellowtail amberjack from Tsushima 12. Gizzard shad from Amakusa 13. Pickled red meat from Hokkaido Yoshio Oka 14. Medium fatty tuna from Hokkaido Yoshio Oka 15. Fatty tuna with frost salt from Shibukama. Salted tuna from Shibukama weighing 140 kg. Very delicious! 16. Spot prawn 17. Horse mackerel from Hagi 18. Miso soup made from prawn heads 19. Red sea urchin from Karatsu 20. Conger eel 21. Dried gourd roll 22. Shiba prawn and Yamato potato rolled omelet Everything from start to finish was delicious this time as well. #Sushi Sakai #Hakata Gourmet #Fukuoka Gourmet #Tabelog High Evaluation #Tabelog Top 100 Stores #Michelin #Michelin Three Stars #Michelin Restaurant #Hard-to-Book Restaurant #Sushi #Sushi Time #Sushi Lovers #Gourmet #Gourmet Lovers #Gourmet Instagram #Food Instagram #Fine Dining #Foodie #Foodiegram #Food Porn #Foodstagram

A day when I felt the luxury of Edomae sushi perfectly. The selection at Sakai is top-notch. Every piece is perfect. The quality of the ingredients is amazing. Not only that, they are generously provided. The texture of the swordfish is a new sensation. The summer eel at Sakai always surprises me. Where else can you find eel like this? I am completely defeated. The summer tuna is tangy but not overpowering. The rice perfectly complements it, wrapping around it gently in the mouth. Every piece of sushi has the same perfectly gentle rice. They are all so delicious. This is a whole new level of experience that I have never felt before. The power of the sushi. This is true Edomae sushi. Experiencing the best of Edomae in Kyushu. This is luxury. And it's moving. Shin's creations are beautiful. Enchanting. Delicious. The appreciation of the season at this time. The charm of being able to truly enjoy Japanese ingredients. It was more powerful than ever before. And the introduction of pairing for the first time... Well, it was a wonderful choice. Each pairing enhances without overpowering. And the teamwork at Sakai. From entering to leaving, the atmosphere is meticulously crafted. Truly remarkable... Sushi that Kyushu can be proud of... I am beyond satisfied.

"Sushi Sakai" in Nishi Nakasu! The calm atmosphere and the beautiful interior of the head chef are already impressive! The appetizers are orthodox sushi bar snacks, all stable and with a seasonal touch, all excellent! The nigiri sushi is made with a standard tuna shari, and all the toppings are delicious. This time, the medium fatty tuna was amazing! It has excellent compatibility with the shari, melts easily in the mouth, and is delicious. The sea urchin has no odor, is sweet, and the horse mackerel has a popping sensation in the mouth that is wonderful. Truly traditional Edomae sushi! The drink paired with the food was chosen by the sommelier, providing a total experience of hospitality from the entire restaurant. It was very delicious! Location: Nishi Nakasu, Business Hours: Completely on a 3-shift system [Tue-Fri] ①11:00- ②13:30- ③18:00- *Tuesday night only [Sat] ①11:00- ②13:30- ③17:00- ④19:30- Closed: Sun, Mon, and public holidays"

Time information Date and time: Saturday, around 11:00 Reservation: Yes (62 days ago, Table Check) Waiting time: None Number of people: 1 person Seating: Counter Frequency: 441 days since last visit, 4th visit Duration of stay: 2 hours Payment: Credit card Food Menu Seasonal appetizer and nigiri omakase: ¥38,500 (tax included) - Tea beans - Steamed abalone and simmered octopus - Katsuura and Ishiin shellfish - Red sea urchin with jelly - Negitoro roll - Swordfish tempura - Eel small bowl - Ankimo Nara-zuke - Spear squid - Matsuhada flounder - Hiramasa - Tangy squid ink daikon - Shinko - Akami - Chutoro - Otoro - Kuruma prawn - Horse mackerel - Red sea urchin - Soup: Water eggplant - Anago - Tamago Drink Menu - Tobi Ishizumi Yamahai Junmai Maruto 限定夏生: ¥Ask - Tenmi Special Junmai: ¥Ask - Toko Special Junmai Fire: ¥Ask - Katano Sakura Namazume Junmai Muroka Nama Genshu Aiyama: ¥Ask - Hiroki Special Junmai: ¥Ask - Ishizuchi Muroka Junmai: ¥Ask - Suminoe Special Junmai Sake: ¥Ask - Karakuchi Samurai Junmai Yamadanishiki: ¥Ask Good Points - Sushi Sakai is more delicious than Edo-style sushi eaten in Edo Bad Points - It may be difficult to decide at first Other Notes - Tabelog Award Gold: 2018-2020, 2022 - Tabelog Award Silver: 2017, 2021, 2023 - Sushi WEST Top 100 Stores: 2021, 2022 - Michelin Guide Fukuoka ★★★: 2019 - Go-Miyo 4 Tock: 2022, 2023 Impressions This is part 2 of my temporary return to Fukuoka. After taking a leisurely break at "Log-in," I headed towards the center of Nishinakasu. I went to "Sushi Sakai" located on the 2nd floor of LANE Round Building. I made a reservation two months in advance through Table Check after deciding on my temporary return. I opted for the seasonal appetizer and nigiri omakase course with automatic credit card payment upon reservation. The price has increased by ¥5,500 compared to my last visit. I took the elevator to the 2nd floor, changed into slippers, and entered the restaurant. The counter with 12 seats had 4 groups of inbound solo customers, 2 Japanese solo customers including myself, and 3 groups of two customers. I sat right in the middle as usual. I chose to go at my own pace with the omakase menu for drinks. The sommelier made the selection for my first drink, which was the Tobi Ishizumi Yamahai Junmai Maruto 限定夏生. It was a summer limited edition from Akita, and it had a refreshing taste with a slight bitterness. The atmosphere was exciting as we waited for all customers to gather and listened to the introduction by the chef. The dishes started with tea beans from Yamagata, followed by steamed abalone and simmered octopus from Fukuoka, and Katsuura and Ishiin shellfish. Each dish had a delightful aroma and unique flavors. I paired the meal with Tenmi Special Junmai sake, also known as Kuroten, which was a smooth and enjoyable sake. The meal continued with red sea urchin with jelly, Negitoro roll, swordfish tempura, and more exquisite dishes. The third drink was the Toko Special Junmai Fire, which had distinctive sweetness, acidity, and bitterness.

The alcohol pairing was amazing on this day as well. In between wines, there were special Japanese sake selections - Shinsei and Hiroumi. And a small winery in Koshu City, Yamanashi Prefecture, 98WINEs, had a red wine called "Koku" with a dashi flavor, paired with fatty tuna sushi. It was an incredible experience. Really delicious.

Sushi Sakai in Hakata City, Fukuoka Prefecture, is a renowned restaurant with Master Sakai at the helm. He trained at Umi no Ueno in Tokyo's Gaienmae area and was recognized as an official disciple by the late Master Nagano, the second generation of Umi no Ueno, along with two other top chefs in Tokyo. The reservation at this restaurant is typically a one-year wait, but luckily, I was able to secure a spot due to a last-minute cancellation that aligned with my schedule. For future reservations, only those with a history of visiting three times or more can book a table, emphasizing the importance of regular customers. Despite being a first-time visitor, I was treated with warmth and hospitality, making me feel welcomed and comfortable. The course started with appetizers and progressed to nigiri, mostly featuring ingredients from Kyushu. The rice was specially prepared to complement the tuna. Every dish was incredibly delicious and exceptional. I hope to return again in the future. The course included: [list of dishes]

Feeling the arrival of midsummer, I visited the streets of Hakata. Sushi Sakai San is always filled with a sense of cleanliness, and no matter when you visit, there is no smell of fish or vinegar. I have been coming here for about 5 years, and the place never feels dirty or old-fashioned, always maintaining a dignified atmosphere. With the addition of "Ware Airen" as well, maintaining a stable quality even as more people are involved, it is clear that the ability of Sakai Master to nurture people is wonderful. They go about their business sincerely without getting too excited, always doing what needs to be done earnestly. There is a sense of dedication. The ingredients are mainly from Kyushu, but high-quality seafood from Hokkaido and Tohoku is also incorporated for a rich taste experience. Sushi relies on the combination of the topping and the rice, and the texture and flavor can change depending on the sushi chef, which is interesting. Personally, I like the slightly loose feeling of the first piece of rice in the nigiri. The attention to detail and the personality of Sakai Master are condensed in the palm of your hand, from the cleanliness of the restaurant to the opening remarks. The omakase course (including tax 38,500 yen) plus drinks came to a total of 65,020 yen. I have provided explanations with the photos. Thank you for the meal. Dish ① Boiled edamame ② Simmered octopus with cherry blossoms ③ Steamed black abalone ④ Botan shrimp ⑤ Charcoal-grilled ku-ebi ⑥ Hokkaido sea urchin with Ossetra caviar, topped with Tosazu jelly and shiso flowers ⑦ Medium fatty tuna roll ⑧ Tempura of belt fish with rice flour coating, served with vinegar citrus ⑨ Charcoal-grilled sea eel ⑩ Back-filtered ankimo with chopped Nara pickles Nigiri The rice is a blend of red vinegar, and in terms of firmness to softness, it is just slightly on the firmer side, I suppose? The acidity and saltiness are just right, with a subtle sweetness, which I like. The temperature of the rice is slightly warmer than body temperature, perhaps? Particularly the bluefin tuna and prawn are maybe 1-2 degrees warmer. The nigiri is soft, with air incorporated but not falling apart, sinking under the weight of the topping when placed by the master, the rice dissolves in the mouth without crumbling. ⑪ Spear squid ⑫ Kombu-cured white fish ⑬ Tokishirazu salmon ⑭ Small fin ⑮ Bluefin tuna akami ⑯ Bluefin tuna chutoro ⑰ Bluefin tuna otoro ⑱ Prawn ⑲ Horse mackerel with chopped green onion on top ⑳ Red sea urchin ㉑ Izumi eggplant ㉒ Simmered conger eel ㉓ Tamago ㉔ Dried gourd roll Sake ① Sapporo Lager Beer (bottled beer, Sapporo Beer) ② Shinomine Aiyama Junmai Muroka Nama Genshu (Nara) ③ Jyukoku Iwai Junmai Ginjo (Kyoto) ④ Karakuchi Samurai Yamadanishiki Junmai (Fukuoka) ⑤ Salon Blanc de Blancs 2012 (Champagne, France)

Sakai-san, who has now become a famous restaurant in Japan, worked as a truck driver to save money when he started his own business in Fukuoka after leaving Umi-aji. He is a hardworking person who has accumulated hardships since his apprenticeship, and provides exquisite sushi using his acquired skills and discerning eye for delicious ingredients. The menu includes various dishes such as mountain edamame, boiled octopus from Shiga Island, abalone from Karatsu, and more. The pairing options range from 15,000 yen to 50,000 yen, with even the cheapest option offering 11 types of high-quality Japanese sake and wine. Reservations are difficult to secure, but the experience of dining at this restaurant is worth the effort, even if it is far from Fukuoka and your usual whereabouts.