Tenzushi Kyomachi

Located in Kitakyushu, just a 2-minute walk from Kokura Station, this 90-year-old sushiya is one of the most important restaurants in the region because of its role in pioneering Kyushu’s very own style of sushi. Now under the care of the second generation chef, it continues to be the flagship store for the region’s distinct style. Part of what makes Kyushu-mae sushi so unique is the use of Oita kabosu juice (a kind of Japanese citrus fruit often mistaken for lime) instead of soy sauce. The other defining feature is the glorious layers of color in the nigiri, with a philosophy of decadent addition that results in multi-layered parcels of joy. Atop a piece of shrimp you might find a sprinkle of aromatic seeds, and a layer of thinly sliced daikon radish, topped with a dot of wasabi and the petal of an edible flower. These pieces of sushi are a photographer’s dream. Because of this, the five counter seats at this restaurant are among the hottest in Japan, so you’ll likely need to have some connections to get a foot in the door here.