Sushi Koji

In the tranquil residential area of Hirao, Fukuoka, Sushi Koji’s wood-paneled storefront stands out. As diners step inside, the most striking feature is the dramatically curved, semi-circular wooden counter crafted from an old ginkgo tree. It departs from the typical straight-lined or L-shaped silhouettes seen in most sushi establishments. The space is petite, with no decor except for a statement ikebana arrangement that adds a touch of elegance. While the look is certainly pared back and pale-hued, Sushi Koji’s menu is more ambitious. Chef Nakamuta Koji helms the kitchen with finesse, bringing years of experience from renowned establishments such as a sushi kappo and the esteemed Hilton Fukuoka. For his sushi degustation, he uses a variety of ingredients from Kyushu. He heads to Yanagibashi Market early in the morning and gets ingredients from his trusted middleman. Meanwhile, shari, or sushi rice, is made with rice from the Nanayama area of Saga Prefecture, mixed with a vinegar bland with a slight addition of red vinegar for depth. Big hits include delicate sea urchin gunkan wrapped in nori, anago brushed with thick sauce and simply scored gizzard shad. Lunch sets are refreshingly affordable while still scoring diners 10 pieces of nigiri. As word spreads about this hidden gem, reservations are increasingly recommended to secure a spot at the coveted counter.