Kiku Zushi, 菊鮨 (Tabelog Silver 4.39, 1*) Fukuoka, Japan

A return visit to the sushi-ya gem tucked in Kasuga’s quiet residential neighborhood. Chilling breeze of early Winter brings forward the most fatty and aromatic oceanic harvests, and Ōma tuna at Setouchi-San’s counter delivers exactly that. Seko-Gani caught in Tottori is a pleasant reminder that the crab season is in full swing.

Setouchi-San is as chill and charismatic as always. Amount of small talks with him in English over the dinner has gone up quite a bit compared to my last visit, likely due to the shop’s upcoming expansion to LA next year.

Full course below as of November 2025, total bill at 33k Yen including a bottle of beer and two servings of sake.

Otsumami🍶
1. Barracuda skin-seared | 魳たたき
2. Long-tooth Grouper | 九絵
3. Cod Milt | 鱈の白子
4. Spanish mackerel topped with Bafun Uni | 鰆, 馬糞雲丹
5. Female Snow Crab with Roe | 香箱蟹, 内子と外子
6. Silver Pomfret deep-fried | 真魚鰹唐揚
7. Sweet Sea Bream | 甘鯛酒煮込み

Nigiri🍣
1. Squid | 障泥烏賊
2. Young Sea Bream | 春子鯛
3. Surf Clam, lightly Charcoaled | 北寄貝
4. Lean Tuna | 赤身の漬
5. Tuna Belly | 鮪トロ
6. Hard Clam | 文蛤
7. Mackerel Roll | 鯖の棒鮨
8. Snow Crab, topped by paste miso | 香箱蟹, 蟹味增
9. Black Marlin | 白梶木
10. Tiger Prawn | 車海老
11. Tuna Belly, topped by Sea Urchin | 雲丹トロ
12. Saltwater Eel | 穴子
13. Dried Gourd Roll | 干瓢巻き
14. Egg | 玉子