A must-try! A matured sushi restaurant with a selection of impressive dishes that will shock you with their taste (Kurosaki, Yahata-ku, Kitakyushu City)

Hello. This is Chihi Log, a casual website that provides information about Fukuoka, with a focus on gourmet food.

This time, we will introduce a restaurant in Kurosaki, Yahata-ku, Kitakyushu City, that serves aged sushi, which is rare in this area.

The handcrafted sushi is delicious! "Aged Sushi Nezakanaya" (Kurosaki, Yahata-ku, Kitakyushu City)

"Aged Sushi Nezakanaya" is located about a 3-minute walk from JR Kurosaki Station. The restaurant opened in November 2022.

Image: CHIHIRO

There are seven counter seats inside the restaurant. The relaxed atmosphere and the warm personality of the husband and wife owners will make you feel at home.

Image: CHIHIRO

This is a restaurant where you can enjoy aged sushi that does not just serve the fish as is, but instead adds some "handmade" touches to bring out the best in the fish.

Image: CHIHIRO

The owner, who originally loved fishing and sushi and had a wealth of knowledge about fish, says he was shocked by the taste of the aged sushi restaurant "Sushi Yasukichi," which was previously located in the Hakata area.

Wanting locals to be able to enjoy such delicious sushi, he conducted extensive research into aged fish and opened a restaurant in the Kurosaki area.

Image: CHIHIRO

Introducing all the dishes in our "Omakase Course"

In addition to single dishes, there are two courses available: the "Omakase Course" (13,000 yen) and the "Special Omakase Course" (15,000 yen). This time, I ordered the "Omakase Course."

As they use seasonal ingredients, the menu will vary depending on what they have on hand. I will introduce what was on offer on the day I visited.

Sesame mackerel (Nagasaki)

Before the sushi, "tsumami" is served.

The first dish is the "Sesame Mackerel," made with mackerel from Nagasaki prefecture that has been marinated in a sauce containing red vinegar for two hours.

The fatty sesame mackerel has a texture that melts in your mouth! It's a dish that's rich in flavor and leaves a lingering aftertaste.

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I was able to fully enjoy the deliciousness of the mackerel.

Braised eggplant

The "Nibiso-Nonoshi" (braised eggplant) is infused with the delicious flavor of dashi and has a fluffy, soft texture. It was surprisingly delicious.

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Chawanmushi with plum and mushroom sauce

"Plum and Enoki Mushroom Chawanmushi with Thick Sauce" is delicious with Nanko plums and pickled scallops.

This dish will warm you with its gentle plum flavor and savory broth.

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Grilled tilefish in a pine cone sauce

"Sweet Snapper Grilled in a Matsukasa" is a grilled sweet snapper with crispy skin and soft and fluffy meat.

It is topped with blackthroat seaperch eggs, giving it a rich flavor.

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Fin whale sashimi

The "Fin Whale Sashimi" is a dish that you can enjoy the deliciousness of without feeling any strong taste. It is served with ginger soy sauce and shiso leaves.

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100% buckwheat noodles

A gorgeous "100% buckwheat soba" made with plenty of homemade salmon roe.

The noodles were chewy yet soft and flavorful, a taste I'll never forget.

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Now comes the long-awaited aged sushi.

The owner carefully prepares the fresh fish purchased from Nagahama Market with his own hands to bring out its delicious flavor.

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The rice used for the sushi is "Egami no Kizuna" from Niigata Prefecture, a type of rice developed specifically for sushi, and is mixed with rice vinegar and red vinegar in a ratio of 7:3. It has just the right amount of texture and blends slowly with the topping, further enhancing the umami.

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Red sea bream

The sushi is placed on a striking blue Hasami ware sushi sandal.

The first sushi to be served is red sea bream that has been aged for two weeks.

Although it had a light taste, it had a concentrated umami flavor.

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Bigfin reef squid

The Bigfin Reef Squid is served with kabosu and salt. The texture of the salt and the rich flavor of the kabosu bring out the deliciousness of the aged squid.

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5 types of tempura

The tempura on this day was Mexican horse mackerel, Akane lotus root from Yatsushiro, Kumamoto Prefecture, okra, taro, and Mexican horse mackerel bone crackers.

Serve with wasabi salt and rock salt.

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I was especially surprised by the texture of the Akane lotus root, which has very little moisture and is very stringy!

Ishigaki sea bream

"Ishigaki Tai" from Miyazaki Prefecture is aged for one week. It is characterized by its sticky texture and strong sweetness.

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Marinated red meat of bluefin tuna

The "Bluefin Tuna Red Meat Marinated" is a dish that will have you excited with the flavor of kabosu the moment you put it in your mouth.

The soft, melt-in-your-mouth texture of the topping and rice gave me a sense of bliss.

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Medium fatty tuna

The "Chutoro" sushi is aged for three weeks and is a dish that melts slowly in the mouth as it mixes with the rice.

It was fatty and delicious, with an impressive aftertaste.

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Red leg shrimp

The "Red Leg Shrimp" had a firm texture and I was able to fully enjoy the deliciousness of the shrimp.

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sardine

The thing that impressed me the most this time was the sardines, which had an irresistible melt-in-your-mouth texture.

It's soft, luxurious, and has an irresistible refined flavor.

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Apparently they are especially fatty up until around February! It was a dish that made me want to savor the flavor until the very end.

Sturgeon

The moment you put sturgeon in your mouth, you can taste the roasted aroma.

The soft, sticky texture that melts in your mouth is truly impressive.

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Clams

The clams come with an exquisite, refined sauce.

The more you chew, the more the flavor and sweetness spreads throughout your mouth.

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Kanpyo roll

The chewy texture of the kanpyo and the red vinegar rice go perfectly together in the [Kanpyo Roll].

The sweetness that came after the sourness was exquisite.

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Hakuju Madai Fish Soup

After the sushi, we had "Hakuju Madai Soup," made with red sea bream from Ehime Prefecture. The rich aroma made us feel happy.

I was comforted by the soft, plump texture of the red sea bream and the deep flavor of the broth, which I could sense was made with care and effort.

Image: CHIHIRO

Warabimochi

The dessert is warabimochi.

The smooth texture of the warabimochi and the sharp brown syrup made with red vinegar were a perfect match.

Image: CHIHIRO

This course was so impressive that I truly feel that everyone should try it at least once! Please do try it once. (Text by CHIHIRO)

＜Click on the store name for more details about the store ↓＞
■ Aged Sushi Nezakanaya
Address: 1-8-16 Kurosaki, Yahata-ku, Kitakyushu-shi, Fukuoka
Business hours: 18:00-22:00
Closed: Irregular
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