Sushi Shiro is a japanese sushi restaurant in Yakuin, Fukuoka.
Shiro's Yakuin counter runs edomae sushi with a la carte alongside the omakase. Eight seats, intimate, chef sets the tempo across a small a la carte board.
Signature dishes: Edomae omakase nigiri, Genkai Sea aged tuna, Seasonal grilled fish
Must order: Omakase nigiri course; ask for the chef's a-la-carte add-ons at the close.
Tip: Reserve two weeks ahead through Pocket Concierge. Counter and one table.
Address: Chuo-ku, Fukuoka 810-0022, Japan
Toriden's Yakuin branch is quieter than the Hakata flagship and runs the same six-hour chicken broth. Tatami rooms upstairs, counter on the ground floor.
Signature: Mizutaki six-hour chicken broth, Goma saba mackerel, Chicken zosui finish
Order: Mizutaki TENJIN course at 6,600 yen per person.
Tip: Reserve through TableCheck; weekday dinners are easier than Saturday nights.
Toriden's Yakuin branch is quieter than the Hakata flagship and runs the same six-hour chicken broth. Tatami rooms upstairs, counter on the ground floor.
Signature: Mizutaki six-hour chicken broth, Goma saba mackerel, Chicken zosui finish
Order: Mizutaki TENJIN course at 6,600 yen per person.
Tip: Reserve through TableCheck; weekday dinners are easier than Saturday nights.
Yuzuru Takebayashi's Akasaka kaiseki counter in Fukuoka has run since 1993 and held a Michelin star in the 2014 and 2019 Kyushu special editions.
Signature: Seasonal kaiseki course, Hamo pike conger summer course, Fugu winter course
Order: The seasonal multi-course kaiseki built around whatever the Genkai Sea morning catch delivered.
Tip: Akasaka Station is eight minutes on foot. Counter and two private rooms; reserve a week ahead minimum.
Daigo Sakai runs the most-decorated edomae sushi counter in Fukuoka. Three Michelin stars in the 2019 Kyushu special edition, after holding one star in 2014.
Signature: Edomae omakase nigiri, Aged Genkai tuna, Seasonal appetisers from the Kyushu coast
Order: Whatever Sakai-san shapes on the night, with the aged tuna midway through.
Tip: Reserve through Pocket Concierge two to three months ahead. Cancellations are charged.
Yamanaka invented miso motsunabe in 1984 and codified the Hakata offal hotpot. The Akasaka branch is the easiest of three to reach in central Fukuoka.
Signature: Miso motsunabe, Soy sauce motsunabe, Shabu-shabu motsunabe
Order: Miso motsunabe for two, finished with the champon noodle round.
Tip: Reserve a day ahead for dinner. Closes between 14:30 and 17:00 for the afternoon break.
Rakutenchi Tenjin flagship: three floors, 240 horigotatsu seats, the largest motsunabe room in Kyushu. Soy-sauce base, mountain of garlic chives.
Signature: Soy-sauce motsunabe, All-you-can-eat champon finish, Garlic-chive mound
Order: Puripuri motsu daimanzoku course with all-you-can-eat champon noodles.
Tip: Open daily 17:00-24:00. Reserve through the operator's site or by phone; English service is patchy.
Mizutaki built from the Hanamidori chicken brand, raised on seaweed and herb feed in northern Kyushu and simmered six hours into a milky-white broth.
Signature: Hanamidori chicken mizutaki, Yakitori starters, Zosui rice porridge finish
Order: Mizutaki course with the zosui rice-porridge close. Add the yakitori starter platter.
Tip: Lunch weekends and holidays only. Dinner 17:00-23:00 weekdays; reserve a day ahead.
