Tenzushi Kyomachi

Kitakyushu, Japan

Named after second-generation sushi chef Isao Amano, Tenzushi’s food might seem daringly modern for a restaurant that has been in business for over 90 years but it is based on the regional Kyushu speciality of forgoing soy sauce for kabosu juice (a Japanese citrus not unlike lime). A predilection for vibrant colour is the other defining characteristic of a restaurant said to be a favourite of Noma’s René Redzepi. Mackerel might be marinated with seaweed and ginger, whiting paired with yuzu pepper and horse mackerel with soy sauce powder; other seasonings include lemon and homemade salt, applied with a delicacy that highlights the flavour of fish served directly on to the five-seater sushi counter, a straightforward simplicity which points up the exquisite presentation of each beautifully crafted morsel.

Key Information

• Tasting menu from $400
• Lunch and dinner: Weds – Sun
• +81 93 521 5540

Location

3 Chome-11-9 Kyomachi, Kokurakita Ward, Kitakyushu, 802-0002