About Kikuzushi

Concept

Nestled quietly in a residential neighborhood of Kasuga City, Fukuoka, Kikuzushi has been a beloved local sushi restaurant since its founding in 1988. Originally a down-to-earth neighborhood spot, it underwent a striking transformation when the second-generation chef, Yusuke Seguchi, took over in 2012. Today, Kikuzushi has become one of Fukuoka’s most coveted sushi destinations, with reservations said to be nearly impossible to secure up to six months in advance.

At the heart of Kikuzushi lies a steadfast philosophy: “Serve the most delicious ingredients of the day, in their most delicious state.” Eschewing rigid formats, the chef builds the day’s omakase based on that morning’s market selection, delivering a live, unpredictable experience—even regulars don’t know what nigiri will come next, and that anticipation is part of the allure.

The omakase typically consists of 7–8 small dishes followed by around 12 pieces of nigiri. Ingredients are meticulously sourced, mainly from Kyushu but also from across Japan. The shari (sushi rice) is made from a special rice grown in Saga Prefecture, carefully dried and polished in-house, and seasoned with red vinegar, reflecting a philosophy that permeates every detail.

The interior features a serene 10-seat whitewood counter set within a traditional sukiya-style design. At its center rests a single slab of 100-year-old ginkgo wood, which instills a quiet, meditative ambiance. The lack of ornamentation speaks to the restaurant’s intent: to focus diners entirely on the experience of sushi.

Kikuzushi was awarded one Michelin star in the Michelin Guide Fukuoka-Saga-Nagasaki 2019 Special Edition. With its extraordinary attention to flavor, atmosphere, and craftsmanship, it stands as a pivotal figure in Fukuoka’s sushi culture.

Head Chef: Yusuke Seguchi

At just 27, Yusuke Seguchi made a pivotal decision to take over his family’s restaurant. After training for a decade at renowned establishments in Hakata, he ventured solo to Monaco, where he quickly rose to a leadership role in the sushi division of a five-star hotel. A unique talent, he proved his skills not only in Japan but on the global stage.

Upon returning to Japan, Seguchi boldly revamped Kikuzushi. From sourcing fish and managing rice temperature to carefully controlling the timing and pairing of ingredients, his pursuit of perfection quickly earned him critical acclaim.

Each piece of sushi he prepares reflects a balance of precision and sensitivity. For example, even slight variations in cooking temperature are used to draw out the sweetness or aroma of ingredients—nothing is left to chance.

His warm personality is also a core part of Kikuzushi’s charm. Guests often find themselves disarmed by his genuine attentiveness and deep respect for both ingredients and patrons. Even first-time visitors quickly feel at ease.

“Not flamboyance, but a piece that stays in memory.”
True to these words, Seguchi’s sushi embodies a quiet passion and refined aesthetic.

Acclaim and Recognition

Fukuoka-Saga-Nagasaki 2019 Special Edition and has since remained a key player in the region’s sushi scene.

According to Japan’s popular gourmet review platform Tabelog, Kikuzushi received the “Tabelog Award Silver” in 2020, 2021, 2022, 2024, and 2025, and a “Bronze” in 2023—testaments to its consistent excellence in flavor and service.

Furthermore, the French gastronomy guide Gault & Millau featured Kikuzushi in its 2023, 2024, and 2025 editions, awarding it a high score of 15.5/20. This international recognition reflects the restaurant’s meticulous approach to cuisine and composition.

Dining Prelude

Exterior & Entrance

In 2025, Kikuzushi underwent a major renovation that enhanced its dignified presence. Once a discreet home in a quiet residential area, the restaurant now welcomes guests through a refined approachway of stone paving and bamboo fencing, reminiscent of a Kyoto machiya.

Upon entering the gate, you’re greeted by meticulously maintained bonsai trees and a traditional stone lantern. A few steps up the stone stairs lead to a newly added waiting room on the left, softly illuminated and featuring whitewood benches that help guests transition into a calm state of mind.

The renovation also introduced a new annex on the same property. This second sushi counter, run by one of the chef’s apprentices, offers a more casual yet refined experience, carrying forward the techniques and spirit of the main location.

The pairing of Kikuzushi’s main space and its more flexible annex adds new depth and richness to the restaurant’s overall offering.

Dining Space

Slide open the latticed entrance door, and you enter a space stripped of all unnecessary elements, filled with a serene and dignified atmosphere.

Chef Yusuke Seguchi quietly stands to greet you with a respectful bow. His words are few, but every gesture reflects his devotion and pride as a sushi artisan.

There are only 10 seats at a single whitewood counter. The ceiling features traditional kumiko latticework in an ichimatsu(checkered) pattern, while the walls combine rustic earthen tones with natural stone—classic yet contemporary in their tranquility. Soft light filters in through shoji screens, allowing time itself to seem suspended.

At the center of the counter rest the chef’s knife and rice tub, commanding attention. Watching the sushi being prepared just before your eyes feels like witnessing a ceremony—a reverent experience of sushi.

“Dining is not only about taste; it is something to be experienced with all five senses.”
This belief is manifest in a space that blends beauty, focus, and a gentle warmth.

Starter Drink

Soon after taking your seat, a chilled non-alcoholic beer is served. Poured into a beautiful glass, its clear foam and crisp aroma create a perfect visual contrast against the pale wood of the counter.

Since the visit involved driving, alcohol was off the table—but what was desired in that moment was something refreshing, yet grounding. This non-alcoholic beer was the perfect start.

With its smooth mouthfeel and precisely chilled temperature, it naturally elevated the anticipation for the culinary journey ahead. Though it seemed like a simple gesture, the timing, temperature, and manner of service revealed the high caliber of hospitality from the outset.

Opening: Preparing the Shari

With a sip of non-alcoholic beer and the body and mind aligned, the time for sushi truly begins.

Chef Seguchi steps in front of the wooden tub to begin shari-kiri—the preparation of sushi rice. Using specially cultivated rice from Saga, he carefully adjusts cooking and seasoning depending on the day’s humidity and temperature, achieving the ideal texture for that day’s nigiri.

He folds the rice deftly with a wooden spatula, releasing the subtle aroma of red vinegar into the air. As the steam rises, illuminated by the soft lighting, a distinct shift takes place—this is the moment when the atmosphere becomes unmistakably that of a sushi restaurant.

Just witnessing this ritual before any food is served already feels like a feast. Your heart begins to race, anticipation builds—the perfect, quiet, powerful beginning to an unforgettable sushi experience.

Dishes Tasted at Kikuzushi

Steamed Abalone from Karatsu, Red Sea Urchin from the Seto Inland Sea, and Pickled Watershield from Akita

The meal began with a dish that evoked the coolness of early summer.
The steamed abalone from Karatsu was perfectly tender, with just enough firmness to carry its umami. Nestled atop was a delicate scoop of red sea urchin from the Seto Inland Sea—its sweet richness and briny minerality gently unfurled across the palate.

Completing the dish was junsai (watershield) from Mitane in Akita Prefecture. Its slippery, silky texture was brought into balance by a lightly acidic, chilled dashi-vinegar, evoking the sensation of a serene early summer stream in just one bite.

The umami of the shellfish, the sweetness of the sea urchin, the cooling texture of the junsai—
three distinct layers in perfect harmony. A pure, nourishing start to the course and a beautiful expression of the season.

Sashimi of Longtooth Grouper (Kue) from the Goto Islands

The second course was sashimi of kue (longtooth grouper) from the Goto Islands.
Translucent slices of white flesh, delicately scored, rested quietly on the plate—a showcase of the fish’s natural elegance.

While kue is commonly associated with winter hot pots, having it as sashimi in summer proved a revelation. The texture was supple, with each bite slowly releasing deep umami. The moist flesh gently enveloped the tongue, offering comfort and clarity.

A touch of chopped scallions and momiji oroshi (grated daikon with chili) with a light dip in ponzu brought a refined depth to the otherwise subtle flavor, delivering both freshness and satisfaction.

Elegant, serene, and powerful—
a refined dish that encapsulated the true essence of summer white fish.

Sashimi of Grunt (Isaki) from the Goto Islands

Next came isaki (grunt) sashimi, also from the Goto Islands.
Each glossy slice was pre-seasoned by the chef—meant to be enjoyed as-is without soy sauce. The subtle sheen on the surface revealed the skilled preparation behind it.

With a firmer bite, the fish’s signature aroma and the sweetness of its fat gradually spread across the palate. The clean, crisp finish left a lasting impression. Garnishes served alongside further accentuated the flavor, rounding out the dish with a refreshing clarity.

Not simply a presentation of quality fish, but one shaped by timing and technique—this was craftsmanship that recognized the perfect moment to serve. A minimalist yet memorable piece of perfection.

Charcoal-Grilled Cutlassfish from Koshiba, Seasoned with Green Chili and Salt

A fragrant aroma heralded the arrival of charcoal-grilled tachiuo (cutlassfish) from Koshiba, Kanagawa.
Its silvery skin, beautifully blistered by the flame, gave way easily to the touch of chopsticks, revealing a tender, fatty flesh in its seasonal prime.

Seasoned simply with green chili and salt, the fish’s innate sweetness and richness shone through. The chili added a refreshing bite, cutting through the fat and leaving a clean, spicy finish.

The harmony of smoke, fat, salt, and heat created a direct, powerful flavor. Yet it never overwhelmed; rather, it grew in savor with each bite.
A dish that showcased the mastery of heat and fire—a satisfying contrast to the earlier sashimi.

Chawanmushi with Hairy Crab

At the perfect interlude, a steaming cup of chawanmushi was served.
As the lid was lifted, an intense aroma of kegani (hairy crab) rose like a warm tide—the scent alone enough to command attention.

The surface was adorned with generous portions of delicately shredded crab meat, which intertwined seamlessly with the smooth, silky egg custard. The dashi base was clear and elegant, yet rich with the essence of crab, delivering profound depth and a lingering warmth.

With each spoonful, the sweetness of crab and the aroma of dashi expanded gently in the mouth, the warmth settling deep into the body.
A masterfully composed dish—flavor, texture, aroma, and temperature all in harmony. Truly the emotional peak of the mid-course.

Grilled Silver Pomfret Wrapped in Nori

Before the sushi began, this signature bite made its appearance.
Grilled managatsuo (silver pomfret) was handed directly from the chef, enveloped in crisp nori—a personal and intimate moment only possible at the counter.

The fish bore a caramelized exterior, releasing a smoky aroma, while the inside remained moist and flaky. One bite released an explosion of rich fat and umami, wrapped perfectly in the nori’s fragrance. The flavor brought an involuntary smile.

There were no additional seasonings—the timing of grilling and wrapping perfected the taste.
A prime example of refined simplicity, and a dish beloved by all who visit again and again.

Sake-Steamed Tilefish from Hirado, Nagasaki

The next dish was a gently steaming bowl of amadai (tilefish) from Hirado in Nagasaki.
Served in a slightly deeper vessel, it exuded the calm elegance of traditional Japanese cuisine.

The skin was just lightly seared, and the flesh beneath was so tender it fell apart with the lightest touch. The sake’s aroma and the depth of dashi beautifully embraced the delicate fish, gradually releasing its natural sweetness and umami as you chewed.

A topping of finely chopped white scallions added brightness and fragrance.
There was no flash or flamboyance here—just a quiet confidence, a dish that listened to the breath of its ingredients.

A supporting role, perhaps, but one that deeply resonated through its gentle power.

The Start of Nigiri

As the warm dishes and small plates slowed, a new tension filled the air.
Chef Seguchi stepped before the counter, his yanagiba knife slipping into a piece of fish with a refined, effortless precision.

This marked the beginning of the nigiri—the true heart of Kikuzushi.
Each slice was paired with still-warm shari, and together they became a singular, living expression.

There was no waste in movement, no need for words. The silence itself held a subtle tension—one that whispered the essence of dining at the highest level.

The scent of wood, the sound of slicing, the damp fingertips placing fish on rice.
It engaged all five senses, marking a clear transition into the core of the experience.

This is where Kikuzushi reveals its soul.
And from here, the procession of nigiri begins—commanding your full attention, and gently aligning both body and mind.

First Nigiri: Aori-Ika (Bigfin Reef Squid)

The first nigiri to open the sequence was a lustrously translucent white—aori-ika.
Finely scored on the cutting board, the squid melted on the tongue upon contact, releasing its natural sweetness beneath a smooth, slightly sticky texture.

Its surface alone revealed the evident craftsmanship: delicate hidden cuts allowed it to dissolve without chewing, seamlessly blending with the shari without disrupting harmony.

The gentle aroma of squid combined with the umami of red vinegar rice lingered with a soft saltiness that extended elegantly.
Not too assertive, yet undeniably signaling the start of the sushi course—an ideal beginning.

Meichidai (Golden Threadfin Bream)

The second piece featured a pale white hue with a hint of translucence—meichidai.
A rare white fish found only during limited times in the waters off Kyushu, its texture and balance of fat make it a prized seasonal delicacy.

Its precisely scored surface and subtle sheen from salt-curing were evident at first glance. Paired with red vinegar rice, the flesh offered a pleasant firmness, with delicate sweetness and refined umami emerging the more it was chewed.

Served without searing or aging, this piece highlighted the ingredient’s true potential.
With restrained acidity and salt, it followed naturally after the aori-ika, demonstrating a beautifully measured rhythm in the course.

Hokkigai (Surf Clam)

Next came a piece that wafted with the aroma of char—hokkigai, or surf clam.
Grilled over charcoal by a disciple behind the scenes and completed by the head chef at the counter, this was a product of close collaboration.

The charred surface offered enticing fragrance, while the flesh remained tender yet resilient, locking in sweetness and umami.

Grilling elevated the clam’s distinctive aroma, and the acidity of red vinegar rice added a dimension that deepened with every chew.
This piece revealed not only the chef’s skill but also the trust and unity of his team.

Kinmedai (Splendid Alfonsino)

The fourth piece featured a striking crimson—kinmedai.
Finely cut with skilled knife work, the combination of the skin’s gentle resistance and the soft flesh offered a luxurious mouthfeel, with the sweetness of the fat gradually blooming.

No additional flame or heat was applied, allowing the fish’s innate richness to shine.
Elegant yet assertive, this nigiri left a vivid impression.

Nodoguro Donburi-style

Breaking the nigiri flow was a donburi-style serving of nodoguro (blackthroat seaperch).
Grilled to plump perfection, the fatty fish sat atop slightly warm shari, with a dollop of rich, sweet nori tsukudani layered on top.

Far from being a simple interlude, this bowl reset the palate while lifting the dining experience into a new register.

Kasugodai (Young Sea Bream)

The fifth nigiri was a vibrant taste of spring—kasugodai.
Its pale pink flesh was delicately scored, offering a silky mouthfeel. The subtle aroma of kombu curing and aged umami gently unfolded on the palate.

Carefully crafted to preserve the delicacy of the young bream, it paired beautifully with the shari.
A seasonal, ephemeral piece with a graceful lingering finish.

Maguro Otoro (Bluefin Tuna Fatty Cut) from Iki

The maguro served that day came from a summer catch off Iki Island, line-caught.
Unlike winter tuna, its lower fat content allowed the red meat’s aroma and umami to take center stage.

Even as otoro, it was not heavy, but smooth and clean in finish—a seasonal expression of tuna, conveying elegance over force.

Hamaguri (Hard Clam)

This piece of hamaguri featured beautifully plump flesh.
Expertly cooked, it released a gentle sweetness on the tongue, with oceanic umami increasing with each bite.

A glossy tsume glaze drizzled over the top added depth and a toasted note, highlighting the clam’s rich flavor.
A dream for shellfish lovers—both refined and robust.

Saba no Bōzushi (Pressed Mackerel Sushi)

As the course neared its end, the restaurant’s signature bōzushi of mackerel was served.
Moist and well-cured, the mackerel was thick yet perfectly balanced in fat, melting into the shari with gentle umami.

Topped with a sheet of kelp and wrapped in nori, it was served by hand.
A different approach from nigiri, but the texture and flavor revealed both craftsmanship and playfulness.

Being handed the piece directly brought a sense of ceremony—each bite inviting gratitude, closing with quiet satisfaction.

Kuruma Ebi (Japanese Tiger Prawn)

Following the mackerel was the quintessential kuruma ebi.
Gently cooked, the prawn gleamed with a light sheen, revealing careful preparation.

With a plump bite, the natural sweetness of the prawn expanded slowly. Served warm, it melded beautifully with the shari, offering a flavor both gentle and precise.

From heat to timing, no aspect was overlooked—an impeccable nigiri that went beyond mere ingredient quality.

Murasaki Uni (Purple Sea Urchin)

Next came a hand roll of murasaki uni.
Wrapped in nori rather than served gunkan-style, its rich creaminess melted across the palate alongside the toasted aroma of the seaweed.

Freshly shelled just before serving, the uni had no trace of bitterness—only a soft, mellow sweetness.
Less sushi, more like a sublime ocean dessert.

The combination of sweet sea aroma and crisp nori texture made it a fitting indulgence to lead toward the finale.

Ni-Anago (Simmered Conger Eel)

The final nigiri was a piece of anago, simmered to tender perfection.
It melted softly upon entering the mouth, releasing a subtle aroma of the sweet-savory tsume glaze.

The eel was rich yet delicate, bringing the course to a calm, elegant close.
A conclusive piece that gently embraced everything before it.

Kanpyō-Maki (Dried Gourd Roll)

The final serving was a kanpyō-maki, with the scent of toasted nori rising softly.
Glossy, simmered kanpyō offered a moist texture and layered sweet-salty flavor.

The balanced seasoning and careful preparation in each roll created a clean, beautiful finish—
a simple yet memorable conclusion.

Served after the kanpyō-maki was a bowl of red miso soup.
Its gentle umami soaked into the body, offering a moment of calm and reflection.
Even the final sip contributed to the course’s elegant rhythm.

Tamagoyaki (Japanese Omelet)

To finish, a piece of soft tamagoyaki.
Its castella-like sweetness and fluffy texture gently enveloped the rich afterglow of the sushi course—a tender final note.

Kue (Longtooth Grouper)

The kue previously served as sashimi also appeared as nigiri.
A light sear on the skin released aroma, while the moist flesh and refined fat created a soft, lingering finish.

Amadai (Tilefish)

Craving one more bite, an additional nigiri of amadai was ordered.
Its moist, delicate flesh offered a gentle sweetness that deepened with every chew, leaving a beautifully lingering aftertaste.

Toro Tekka-Maki (Fatty Tuna Roll)

To conclude, a roll of toro was requested.
A perfect harmony of fragrant nori, seasoned rice, and luscious toro fat brought the night to a satisfying close.

The neatly rolled form and the mouth-filling joy it delivered made it a final roll worthy of closing the evening.

Final Thoughts

As always, the space was filled with a dignified stillness—each piece carrying the chef’s precision and quiet intensity.
With the aroma of fresh shari rising before your eyes, the mind naturally aligned to the pace of the meal.

The red vinegar shari was at the perfect temperature and texture, perfectly harmonized with each topping.
There was no reliance on gimmicks—only clear, honest dialogue with each ingredient, guided by refined technique.

This quiet strength ensured deep satisfaction through the very last bite.

Following the renovation, with the addition of a second counter handled by the chef’s apprentice and a new waiting room, the restaurant as a whole has evolved.

Yet the spirit at the main counter remains unchanged—if anything, Kikuzushi’s presence has grown deeper and more assured.

Reservation and Access Information

• Address
  3-51-3 Kasugakōen, Kasuga City, Fukuoka Prefecture, Japan

  Nearest Stations

  • About 8–9 minutes on foot from JR Ōnojō Station (Kagoshima Main Line)

  • About 12–14 minutes on foot from Nishitetsu Shirakibaru Station

  Parking
  Dedicated parking available in front of the restaurant (approximately 4 spaces)

  Business Hours

  ※ Reservations required / fixed starting times

  Lunch

  • Seating ① 11:30–13:50

  • Seating ② 14:00–16:30

  Dinner

  • 18:00–20:30

  Closed
  Every Sunday (Note: changed since April 2022)

  Reservations

  How to Reserve
  Reservations can be made via phone (092‑575‑0718) or through Pocket Concierge.
  Online booking is recommended as it allows you to check availability, make prepayment, and specify any dietary restrictions.

  Reservation Opening Period
  For example: Reservations for July 1 to September 30 open at midnight on August 1.
  Due to high demand, it’s highly recommended to register reminders and book as early as possible on the release date.

  Cancellation Policy

  • Cancellations from 2 days prior: cancellation fee applies

  • Same-day cancellations: charged 100% of the course price