For more than 10 years, Suiko Sushi has offered sushi made from locally-sourced seafood, with a focus on providing seasonal delights. Owner Motohide Midorikawa, a veteran sushi chef, selects the best ingredients from the fish market every morning. From the counter, he can easily communicate with the customers and his staff as he gently crafts sushi. The prices are what you’d expect from a pro, and gourmands will notice his deft technique from the first bite. Right now, aji (horse mackerel) is in season, and you can also enjoy fresh tuna caught near Iki island.
Menu: Chef’s choice of assorted sushi ¥6,000, super deluxe assortment (2 pcs. white fish, 2 pcs. marbled tuna, 2 pcs. Japanese tiger prawn, 2 pcs. sea urchin) ¥5,000, deluxe assortment ¥4,000, special assortment ¥3,000, regular assortment ¥1,500, sashimi ¥2,500~ (per serving), draft beer ¥600, sake ¥700~, champagne ¥8,000 (half bottle)
*Foreign language menu: None / Credit cards accepted / Reservations possible / No smoking
Originally published in Fukuoka Now Magazine (fn235, Jul. 2018)