Sushi Tsubasa

The chef of Sushi Tsubasa is no stranger to Kokura-style sushi — he used to work under sushi masters of Morita and Tenzushi, both are known for the Kokura-style. In comparison to Edomae sushi which is usually eaten with soy sauce, Kokura-style sushi is made from seafood caught only from Kitakyushu and flavored with salt and sudachi. There’s no better place than Sushi Tsubasa to experience this unique regional sushi. The traditional setting of the restaurant adds on to the authenticity of the Kokura-style sushi encounter. Chef Tsubasa Otan collaborated with a tea house carpenter who trained in Kyoto for the interior setup. At Sushi Tsubasa, detailed attention is put into more than just cuisine — that’s dedication. Dine like a local on tatami mats as you’re being served a course of various dishes including small appetizers and nigiri sushi dishes. Among them is the signature Kokura-style sushi, a type of sushi made of squid that’s been decoratively sliced. For locals and foreign visitors alike, a trip to Sushi Tsubasa is more than just a dining experience, as you’ll be going home with greater knowledge about the Kyushu sushi scene and sensibilities.