In a quiet corner of Otemon, a small restaurant is quietly expanding the idea of what shojin cuisine can be. Suzuna, which opened this month inside the grounds of a local temple, offers a monthly vegetable-driven course free of all animal products. That alone makes it a rare find. But what sets Suzuna apart is the training and temperament of its owner-chef, Yuki Kizaki—a Fukuoka native shaped by years in Kyoto kitchens and a formative stint at Kajitsu, New York’s Michelin-starred shojin restaurant.
Nick and Emiko of Fukuoka Now visited on opening night, curious to see how those influences might translate in Fukuoka. What arrived was a quietly confident progression of dishes built around careful broths, seasonal vegetables, and Kyoto technique—food that doesn’t rely on volume or theatrics, but intention.
Shojin cuisine follows Buddhist principles, avoiding meat, fish, eggs, and other animal-derived ingredients. That may sound restrictive, yet Suzuna’s course feels the opposite: clean, expressive, and surprisingly layered. The dashi alone—built without katsuobushi (fish)—shows how flavor can be coaxed from vegetables, seaweed, and time. Vegans will find a safe haven here, but the appeal extends far beyond dietary labels.
先付：朴葉味噌
Hoba leaf layered with aromatic miso, Kyoto awa-fu from Fuka, gingko nuts, crisp Shiraishi (Saga Prefecture) lotus root chips, and simmered-then-fried taro. It arrives on a tiny charcoal grill—one per person—so the leaf warms and releases its aroma as you eat. A thoughtful opening that leans on texture as much as flavor, with a bit of tableside theater you can feel rather than see.
お椀：蕪の擦り流し
A velvety Shogoin turnip potage enriched with white miso and oats, anchored by a turnip mochi and thinly grilled slices of Itoshima turnip. The broth—made only from turnip peel and kombu—shows how far restraint can go.
口どり：菊最中
A beloved Kajitsu dish recreated here with Fuka’s blessing. Toasty monaka wafers sandwich a smooth sesame tofu. It looks so much like a dessert you almost expect sweetness, which makes the savory filling all the more playful and disarming.
焼き物：大根ステーキ
Itoshima organic daikon simmered in a broth of its own trimmings and kombu, then brushed with soy and finished under intense heat. Served with a bright, citrus-laced white miso. A study in simplicity—and somehow one of the most satisfying dishes, the kind that feels genuinely good to take in.
箸休め：柿のマリネ
Asakura persimmon paired with a cream made from Tofu’s zaru tofu. Cacao nibs add an unexpected bitterness that keeps the dish from drifting into sweetness. If no one told you the “cream” was tofu, you’d likely guess cream cheese—an impressive bit of sleight of hand.
小鍋：白利休麩とトマトの小鍋
A personal hotpot built around white Rikyu-fu, a rarely seen ingredient sent directly from Fuka before frying—possibly the only place in Japan serving it this way. Simmered with fruit tomatoes, kombu broth, Brussels sprouts, and spinach, finished with Kujo negi. Another small revelation: the tomato-based broth isn’t what most people associate with shojin cuisine, yet it fits seamlessly.
ご飯・粕汁
Rice cooked with Hokkaido lily bulbs alongside a lively kasujiru made with Takakiya sake lees from Oita and Kyoto white miso. Comforting but far from ordinary.
甘味
Anmitsu of carefully simmered Tanba adzuki (red bean), persimmon syrup, brown sugar kanten, and shiratama. A quiet, polished finish.
With the chef running the entire operation himself, seating is intentionally limited: 10 counter seats and two four-tops, with just eight guests welcomed per evening for now. Despite the Kyoto pedigree and the Michelin connection, Suzuna isn’t precious or stiff. The counter feels relaxed and accessible—even ideal for solo diners—while still offering the sense of discovering something considered and new.
If you’re searching for a meal that’s gentle, seasonal, and precise, Suzuna stands out as one of the most compelling new openings in Fukuoka this year. Vegetarians will be thrilled, but the restaurant’s real achievement is broader: it’s simply a deeply satisfying meal that leaves you feeling good when you walk out the door.
Menu (tax included) Course ¥8,000,
sake, wine, beer, non-alcoholic drink, etc
Reservations: 092-600-4148 / TableCheck
