Sushi Sakai (Tabelog 4.54, ***)

Tabelog 4.54, 3 Michelin stars in the last published guide, snd second highest sushiya in Kyushu.

Otherwise, known as the highest ranked sushiya in Japan that can be reserved using free public reservation platform (tablecheck).

Traditional edomae style. Every nigiri shone with top-tier ingredients matched by strongly red-vinegared rice. My top 5 favs were akami from 165kg tuna caught in Aomori (sourced from Yamayuki), kasugodai, kawahagi, 2 kinds of winter crabs otsumami, and tiger prawn prepared by 4 person relay team (1st chef boiled live prawn in the kitchen, 2nd chef ran from kitchen to the counter to bring the just cooked prawn, 3rd chef peeled the hot prawn, and finally Sakai-san made the sushi. This relay process was painstakingly done one by one to ensure optimal bite).

12 seater counter, I was the only foreigner. Visited in December and paid 38K before drinks. Price from January onwards has now risen to 44K.

The best thing was the hospitality and warm atmosphere. Sakai-san was chatty and checked in with every customers after every piece. Sushi omakase can sometimes be an intense or hushed affair but this one felt like a family dinner. Every customer also received a take home souvenir of artisan local teas at the end.

The full menu for late December 2023 as follows (total 23 items)

– Shirako Soup (pic 2)
– Abalone & Octopus (pic 4)
– Seiko Gani (female snow crab) & Ikura (pic 5)
– Taiza crab with crab miso (pic 6)
– Negitoro
– Smoked Bonito with salted plum (pic 7)
– Salt-grilled Leatherback Sea Bream (pic 3)
– Monk fish liver
– Flounder
– Amberjack aged 10 days (pic 8)
– Young Seabream aged 4 days (pic 9)
– Gizzard Shad
– Lean Tuna (pic 10)
– Medium Fatty Tuna
– Fatty Tuna (pic 11)
– Tiger Prawn (pic 1)
– Ark Shell (pic 13)
– Flounder bone broth
– Botan ebi
– Murasaki Sea Urchin
– Conger Eel (pic 14)
– Tekka maki
– Egg

by BocaTaberu