Sushi Sempachi

Takashi Nakahara has a strong sushi pedigree as a fourth generation sushi chef. Whether his skills are down to nature or nurture, they’re unmistakably top class. After gaining preliminary training from his family, he cut his teeth in Michelin star restaurants around Fukuoka and Tokyo before opening his own place in his hometown of Kumamoto at only 28 years old. This might seem like a gamble for someone so young, but Nakahara-san’s confidence paid off marvelously when he was awarded two Michelin stars in the very first Kumamoto Michelin Guide in 2018. He sources everything he uses from Tasaki Market, preparing local fish in the Edomae style which he trained in. Very light use of vinegar and sauces in his nigiri lets the fish flavors burst through naturally, packed full of umami. His natural abilities really shine, however, in the innovative appetizers which break all the rules to achieve some unique results. Take, for example, the Western-inspired abalone risotto, or the fish offal dashi with sushi rice. A strong range of Kyoto and Kumamoto sakes completes the experience of what must surely be the very best sushi restaurant in Kumamoto, if not the whole of Kyushu.