Kiku Zushi, 菊鮨 (Tabelog Silver 4.42, 1*) Fukuoka, Japan

Kikuzushi is located in the quiet residential neighborhood of Kasuga Koen, just south of the Fukuoka city. With its recent renovation, the shop resumed operations early this summer as one of the most treasured Sushi establishments in Kyushu. Seguchi-San is at the helm of the wooden counter made from a century-old Ginkgo tree.

The cuts of seafood are mostly sourced from Kyushu and Setouchi regions. In the midst of harvesting seasonality change, a blend of Aka and Murasaki Uni is utilized for the course. Shako and Hamaguri, finished with sweet soy sauce, adds the flavor signature of summer. Kasugodai is the surprising afterglow of Spring catches, just the right amount of firmness. Shari is treated to well match the Neta with the rice cooked to slightly firm texture with an earthward nabe-pot before mixing with Akazu. Each serving was a delight.

Setouchi-San is one of the chillest chefs in all of the high-end Sushi-ya I have ever had the honor to visit in Japan, with causal small talks made throughout the meal. He is set to launch the first branch of Kikuzushi in West Hollywood, LA in March of 2026. Can’t wait to see how this new store of Kyushu heritage adds to the Sushi scene of LA.

Full course below as of Summer 2025, total bill at 30k Yen including two servings of sake

Otsumami🍶
1. Gazami Crab Meat and Roe, topped by Red Sea Urchin(Watarigani – Aka Uni)
2. Longtooth Grouper(Kue), with Ponzu
3. Chawanmushi with Purple Sea Urchin(Murasaki Uni)
4. Simmered Pike Conger Eel(Hamo), with plum soy sauce
5. Grilled Beltfish(Tachiuo)
6. Fried Silver Pomfret(Managatsuo), wrapped in Nori
7. Sake-steamed White Horsehead(Shiro Amadai)

Nigiri🍣
1. Bigfin Reef Squid(Aori-Ika)
2. Blackfin Seabass(Hirasuzuki)
3. Squid Leg(Aori-Ika Geso)
4. Young Sea Bream(Kasugo)
5. Mantis Shrimp(Shako)
6. Tuna Belly(Chutoro)
7. Hard Clam(Hamaguri)
8. Horse Mackerel(Aji)
9. Surf Clam(Hokkigai)
10. Tiger Prawn(Kuruma Ebi)
11. Purple Sea Urchin(Murasaki Uni)
12. Saltwater Eel(Anago)
13. Surf Clam Skirt Hand-roll(Hokkigai Himo Maki)
14. Dried Gourd Roll(Kanpyo Maki)
15. Egg(Tamago)