Teruzushi

Donning an eccentric red bowtie which pops against the pure white of his chef’s outfit, Takayoshi Watanabe extends his arm theatrically towards the camera, a piece of sushi resting on his palm, and a playful yet sincere expression on his face. This is but one of the stage directions on the script at this Kitakyushu City restaurant, where Watanabe-san embraces dual roles as master chef and ringmaster. He is the third generation owner of this shop, which was first opened in 1964, however his — the most recent incarnation, has won Teruzushi nationwide fame. The entertainment value which he has woven into the dining experience has gained the restaurant a following among the social-media savvy gourmets of Japan, who post pictures of the showman holding up gigantic fresh fish with the stern gaze of a sumo, or posing menacingly with his gigantic katana-like knives. It’s not all about the visuals here though — the taste is also top-notch. Watanabe-san works closely with local fishermen and brokers to procure the freshest and biggest fish. Each ingredient has a unique story, which he proudly tells: whether a tale from the local docks, or the story of a journey from some far-flung corner of Japan. He also works with Fukuoka-based Shoubunsu Vinegar, who make a special blend of vinegar specifically for this restaurant. Teruzushi’s signature eel burgers are one of the unique highlights on the menu, served alongside a range of classic nigiri and regular fresh inventions from the mind of one of Japan’s most idiosyncratic sushi masters.