The restaurant is a hidden gem with no signboard. The staff were very friendly, and the delicious food tasted even better. We had a semi-private room where we could enjoy our meal while overlooking the Naka River and the row of food stalls across the river. The meal started with rich red sea urchin, followed by hairy crab served with a refined crab vinegar that enhanced the crab's flavor. The scaly and crispy texture of the scale sushi was enjoyable. I love grilled fish scales. The squid dish had a unique progression of flavors from plum to okra to sesame, but the sesame flavor was a bit overpowering, overshadowing the other ingredients. The mantis shrimp had a crunchy shell and sweet, creamy flesh, which I tried for the first time and instantly became a favorite. The grilled and broiled eel with rice in a clay pot was worth the additional 1,200 yen per person, and I opted for foie gras rice. The aroma and flavor of the foie gras lingered, and the creamy foie gras coated the rice grains, creating an indescribable deliciousness. I turned the leftovers into onigiri for souvenirs. Overall, the food, staff, and tableware were all fantastic, but the only disappointment was the sake cups.

I searched on Tabelog for a nearby restaurant from my home in Fukuoka and found a delicious Japanese restaurant, so I made a reservation in advance and went there. We visited at 9:30 pm with 2 people. We were guided to a private room. The restaurant is located along the river with a nice view. We toasted with draft beer. From the second drink, I had a homemade lemon sour. We ordered the seasonal chef's special course for 9900 yen including tax. It included Hokkaido sea urchin, eggplant, edible seaweed, dashi jelly, Hokkaido hairy crab, Nagasaki conger eel and okahijiki soup, grilled Fukuoka sea bream scales, Fukuoka squid and okra salad with plum sauce, Nagasaki goby with yolk ponzu, seasonal fried horse mackerel, Kagoshima white grilled eel and sea noodles, Kagoshima eel rolled in thin crepes, Hokkaido snow crab and corn chawanmushi, kettle-fried whitebait with shiso and lantern fruit, homemade pickles and mentaiko, red miso soup, homemade rich pudding with hojicha cream, and seasonal fruit. The course had a wide variety of dishes including sea urchin, crab, conger eel, and eel, and the ingredients were luxurious. The seasoning was just right, and the course was satisfying with a good amount of food. We couldn't finish the rice in the pot at the end, so they kindly made it into rice balls for us to take home. The homemade rich pudding for dessert was also delicious. There are many appetizing items on the à la carte menu, so I'm torn between ordering the course or individual dishes next time. I would like to visit again soon. Thank you for the wonderful meal.

Located along the Nakagawa River in Nakasu, "Shunkichi Kujira" is a stylish restaurant in the area. The entrance does not have a visible sign with the restaurant's name, but you can spot it by the lanterns. The interior is slightly dimly lit to showcase the beautiful night view of Nakasu, creating a nice ambiance. There are four semi-private rooms at the counter where you can fully enjoy the night view. I made a reservation for the 1st-anniversary course through the "Ikyu" website (10,890 yen). The price of the course on Tabelog (9,900 yen including tax) may differ slightly, possibly due to the 10% service charge included, but I did not confirm this. - Hokkaido red sea urchin and jade eggplant, Akita bracken and dashi jelly: A luxurious dish featuring Hokkaido red sea urchin, jade eggplant, and a refreshing dashi jelly, evoking a summer feel. - Hokkaido hairy crab and tonburi: Another luxurious dish with hairy crab and tonburi, also known as "caviar from the fields." The richness of the crab miso and the delicate flavor of the hairy crab are delicious. The texture of the tonburi adds a nice touch. - Red snapper scale grilled sushi bowl: Literally, sushi is prepared in a bowl. The crispy texture of the grilled scales and the tender flesh of the red snapper are delicious. - Spear squid and okra tataki with plum sauce: A dish featuring the chewy texture of spear squid complemented by the acidity of the plum sauce. The okra tataki and sea grapes are refreshing. - Yellowtail with egg yolk and ponzu: Yellowtail with a different texture from spear squid, combined with the refreshing yet flavorful taste of egg yolk ponzu. - Deep-fried horse mackerel: Crispy deep-fried horse mackerel with a memorable combination of shell texture and sweet flesh. - Grilled eel and sea somen: A refreshing dish with sea somen and cucumber, elevated by the grilled eel. The combination of grilled eel and salt is excellent, and the eel itself is delicious. - Grilled eel and thin pancake roll: Another eel dish, this one featuring a thin pancake roll reminiscent of Peking duck. The texture of the pancake and the eel inside is superb. - Hokkaido snow crab and corn chawanmushi: Another crab dish, with Hokkaido snow crab meat complementing the sweetness of corn chawanmushi's gentle flavor. - Eel clay pot rice: An additional charge is required, but I chose the eel clay pot rice as the finale. A dish full of eel. The clay pot rice with plenty of condiments is satisfying even at this late stage. The deliciousness of the eel goes without saying, making it a supreme combination. You can also take the leftovers home as onigiri, making it a delicious clay pot rice even after returning home. - Dessert: The seasonal fruit for this occasion was melon. The homemade pudding with hojicha cream was elegant and matched the atmosphere. In a very stylish atmosphere, the high-quality course using premium ingredients allows you to experience the high quality of Nakasu. I think this restaurant is also perfect for important business dinners!

I was told that if I didn't order the course meal, the food would be served late when making a reservation, so I asked for the course meal. However, when I arrived at the restaurant, it wasn't crowded at all. Thanks to the empty tables next to us, we were able to sit and relax. I wanted to order a la carte, but I decided to go with the course meal. The dishes were served little by little, which was nice. The eel had a burnt smell, but other dishes were elegant and delicious. There was a wide selection of drinks, which was great. In other restaurants, highballs are often too diluted to taste the whiskey properly. However, this restaurant served the highball in a way that allowed us to enjoy the whiskey flavor, making the drinks go down smoothly. The view was nice, and it wasn't too noisy, so it's a great place to come when you want to relax and have a drink. They even made the leftover rice into onigiri for us to take home, which was a nice touch. I would like to come back with someone special. Thank you for the wonderful meal.

The view overlooking Nakasu is fantastic, and the seasonal course dishes that change depending on the season are always interesting and delicious. They are accommodating to some extent of specific requests before the course, making it very user-friendly and recommended for various occasions such as entertaining clients, dates, and more.

I visited with friends for a meal. There was no sign, so the location was a bit hard to find, but it's along the river. We ordered the seasonal omakase course for 9900 yen. There were many dishes and they were all elaborately prepared. The choice of ingredients was great, and considering the price, the cost performance was amazing! The finale of rice cooked in a pot was delicious too! They even made leftover rice into rice balls as a souvenir, which was a thoughtful gesture. Thank you for the wonderful meal!

I used it for a meal with friends. There was no sign at the entrance, and it was a hidden gem of a restaurant! The course dishes were all elaborate and very delicious. The leftover rice in the pot was made into onigiri for takeout, and it was delicious the next day too.

I went from an izakaya to "Haruyoshi Kujira" as part of a pub crawl with friends. They took me to this acquaintance's restaurant because I said I wanted to eat Seko crab. Seko crab is incredibly delicious. The alcohol went down so smoothly, I was completely satisfied.

This was my first time visiting. The interior of the restaurant has counter seats and table seats, and the view from the window is great, with the best location. I had a meal at the counter seat. The crab was incredibly delicious. Next time, I would like to stop by the Italian restaurant next door. Thank you for the meal!

I recently encountered a highly impressive restaurant. It's called "Shunyoshi Kujira" in Nakasu. We enjoyed a course meal and everything we ate was delicious. Some of the highlights were: - Jade Eggplant and Red Sea Urchin - Simmered Shark Fin and White Shrimp - Matsuba Crab and Chrysanthemum Soup - Spring Roll with Pacific Saury and Taro in a Sleet Sauce - Bonito Sashimi with Egg Ponzu - Spear Squid and Red Sea Urchin with Flounder in Kombu - Eel Wrapped in Thin Pancake - Matsutake Mushroom and Simmered Fish Head - Wagyu Beef Sirloin Eight-Fold Roll - Hokkaido Salmon and Wild Matsutake Mushroom Clay Pot Rice #Hakata Gourmet #Nakasu Gourmet #Shunyoshi Gourmet #Shunyoshi Kujira #Delicious Food #Great Restaurant #Recommended Restaurant #Generous Portions #Clay Pot Rice #Fukuoka Business Trip #Business Trip Gourmet #Gourmet Excellence

I recently encountered a highly impressive restaurant. It is called "Haruyoshi Kujira" in Nakasu. I enjoyed their course menu, and every dish was delicious. Some of the highlights include: - Jade Eggplant and Red Sea Urchin - Simmered Shark Fin and White Shrimp - Matsuba Crab and Yamaimo Soup with Chrysanthemum - Autumn Swordfish and Taro Spring Roll with Miso Sauce - Bonito Sashimi with Egg Ponzu Sauce - Spear Squid and Red Sea Urchin with Flounder and Kombu - Eel Thin Pancake Rolls - Matsutake Mushroom and Whole Fish Stew - Black Wagyu Sirloin Eightfold Roll - Hokkaido Salmon and Wild Matsutake Mushroom Clay Pot Rice. It's a great place for delicious food with generous portions, especially recommended for those on business trips to Fukuoka looking for exceptional dining experiences. #HakataGourmet #NakasuGourmet #HaruyoshiGourmet #HaruyoshiKujira #DeliciousFood #GreatRestaurant #RecommendedSpot #GenerousPortions #ClayPotRice #FukuokaBusinessTrip #BusinessTripGourmet #GourmetExperience

First, we had cod milt with grated daikon radish and ponzu sauce, garnished with ginkgo nuts and chrysanthemum. The cold cod milt was delicious with no fishy taste. We paired it with an Italian wine, Grechetto Orange Wine from Umbria, which I really enjoyed. Next, we had hairy crab that was easy to eat as it was already shredded. Then, we tried spring rolls filled with taro, lotus root, and shrimp, served with a rich egg yolk vinegar dipping sauce. The combination of textures was interesting. We also had horse sashimi from Kumamoto with plenty of ginger and a sweet sauce. The sashimi platter included seared bonito, octopus, and fish collar with different seasonings. The sushi rolls were crispy with cucumber, yam, and okra topped with grilled eel. The combination was unique. We also had steamed egg custard with ginkgo nuts and taro topped with Hokkaido sea urchin, charcoal-grilled Miyazaki beef ribeye, and red snapper and shiso leaf rice. The rice was slightly watery and the texture was a bit firm. The miso soup with clams was flavorful. For dessert, we had a caramel-flavored pudding with fresh fruits. Overall, the restaurant did a good job of serving various delicious ingredients. The only downside was the mismatch between the wine menu description and the actual wine served. I chose a white wine described as fresh and fruity, but it turned out to be an orange wine, which I personally like but may not be to everyone's taste. This is an area that could be improved. Keep up the good work.

Today I visited this restaurant based on a friend's recommendation. Tucked away in the back of an Italian restaurant, this place offers a serene atmosphere with a view of the river from the private rooms. The dishes, such as oyster and eel, okra and yam wrapped in seaweed, spring rolls with plum sauce, white fish and seaweed soup, crab and conger eel, sashimi of shellfish, uni and caviar sushi, mock sushi with plenty of salmon roe, steamed egg custard, fig cream cheese salad, steak with corn rice, homemade pudding, and ice cream, all display great creativity and taste. I have a feeling that this place will become a renowned restaurant in the future. I guarantee the deliciousness. I would love to visit again when I'm in Hakata.

I visited a popular restaurant in Hakata and it was delicious! Everything was tasty! I had the 8000 yen course. The staff were friendly and the atmosphere was great. The only thing I didn't like was the dish with fig, it was just okay. I forgot to take photos of everything. The interior was stylish and I would love to visit again.

I was eagerly waiting for the opportunity to visit this restaurant after reading MyRebi's review. It is a restaurant that opened in Haruyoshi in June, offering course meals centered around seafood. After 9 pm, you can also order a la carte. The course is priced at 8,800 yen (tax included). [Course Contents] - Oita rock oysters - Eel wrapped in seaweed - Spring rolls with sand borer and shiso (with daikon and plum sauce) - Nagasaki golden snapper simmered with seaweed - Fried eggplant and snow crab - Sashimi (eel from Tsushima, abalone) - Sashimi (Nagasaki rockfish wrapped in seaweed, Hokkaido sea urchin, French caviar) - Salmon roe chawanmushi - Fukuoka fig salad with white miso dressing - Ichibo from Miyazaki (with mustard soy sauce, moromi, salt) - Corn rice (with red miso soup and pickles) - Pudding and hojicha ice cream Unfortunately, I missed taking a picture of the main dish, the ichibo. I enjoyed the creative dishes using Kyushu's proud seafood, many of which had bold flavors that went well with alcohol. Everything was delicious, although the pace was a bit fast. The dishes kept coming out one after another, making it hard to have a conversation, so I wish they would come out a bit slower. But it was so delicious that I would like to visit again! The corn rice cooked in an earthen pot was hard to predict in terms of timing. This corn rice was very delicious. I liked the sweetness of the corn and the slightly fragrant taste. It is cooked for each group, so you can have seconds, and we even made onigiri with the leftovers! It was delicious even when cold. Dining while looking at the Nakagawa River at night is quite stylish, even though you have your back to it at the counter. Still, you can see the teamwork and performance of the young chefs in the open kitchen. I was curious about the connection between the kitchen and the neighboring restaurant. Thank you for the meal.

The atmosphere and balance of flavors at this restaurant are amazing, making you want to come back again. I got a recommendation from a friend and made a reservation. Even though my companion was late, they waited for us without showing any signs of annoyance. From start to finish, everything was perfect. And when we couldn't finish the corn rice, they made it into onigiri for us to take home. I really want to go back again.

This is a restaurant along the Naka River in Haruyoshi. They have counter and table seats, and maybe private rooms as well? Until 9pm, they offer courses, and afterwards it seems to be a la carte. The dishes are brought out one by one. The tempura with seaweed from Ariake and sea urchin♡ captured my stomach from the first dish haha. Every dish was delicious. The atmosphere was nice, and I was able to spend a relaxing time. Thank you for the meal (^^)

I visited a restaurant in July with my business partner. The location was just across the Haruyoshi Bridge from Nakasu! It had a hidden, cozy atmosphere from the entrance. We had a private table this time, with a course meal. The dishes were all delicious and well-balanced, using seasonal ingredients and creative recipes. I was very satisfied! Since my business partner paid, I didn't know the price, but I thought it was around 15,000 yen. However, when I checked on Tabelog, it was only 8,000 yen! The cost performance is amazing! I understand why they only accept course meals until 9 pm due to their popularity. This is one of the few restaurants that I want to bring someone with me next time! Thank you very much~

I was taken here for a celebration. The prices may be a bit high, but everything was delicious and I was very satisfied. The dishes were all beautiful and I couldn't stop admiring them. It's okay to indulge in luxury once in a while. ✩.*˚