Sushiryori Ichitaka

This Fukuoka sushiya sources the majority of its seafood locally, from the seas on the north side of Kyushu. The result is an incredibly fresh and delicious meal which combines traditional Edomae sushi with tastes unique to the local region. Chef Kazuhiro Kimiya is a Kyushu native, and aspires to present the very best example of the local sushi culture in every dish he creates. Towards this end, he has spent years perfecting his method of preparing sushi rice: soaking and aging it to perfection, before seasoning each grain with a house blend of three rice vinegars. Those unable to stop in for the full omakase experience can still enjoy this craftsmanship through the shop’s famous bento boxes. These feature organic rice topped with incredibly generous helpings of fresh seafood, with other toppings available depending on the season.