Menu to Taste

Kiku Zushi

Edomae Sushi Omakase · Fukuoka · Chef Yusuke Seguchi

Chef Yusuke Seguchi's Kiku Zushi in Fukuoka offers Edomae-style sushi, distinguished by his meticulous rice preparation. He tracks rice moisture, precisely times cooking, and uses Saga Prefecture rice with red vinegar for his nigiri. The omakase menu features daily market selections.

3-51-3 Kasugakoen, Kasuga City, Fukuoka 816-0811, Fukuoka

  • Top 1000
  • Silver 2026
  • 15.5/20

Menu

Dishes

  • Saba Bozushi (Mackerel Pressed Sushi) — Mackerel pressed sushi.
  • Kuruma Ebi (Tiger Prawn) — Tiger prawn nigiri.
  • Steamed Abalone — Steamed abalone otsumami.
  • Soy-Cured Scallop (Hotate) — Soy-cured hotate scallop. Described in bishokuquest review as having near-liquid texture and intense sweetness.
  • Kasugodai (Young Sea Bream) — Young sea bream nigiri.
  • Aori Ika (Bigfin Reef Squid) — Bigfin reef squid nigiri.
  • Aji (Horse Mackerel) — Horse mackerel nigiri.
  • Hamo (Pike Conger) — Pike conger nigiri.
  • Chutoro (Medium Fatty Tuna) — Medium fatty tuna nigiri.
  • Otoro (Fatty Tuna) — Fatty tuna nigiri.

Tasting Menu

  • Kikuzushi Omakase (39000) — Chef's daily selection of 7-8 seasonal otsumami followed by approximately 12 pieces of Edomae nigiri. Ingredients sourced each morning from Yanagibashi Ichiba market. 10-seat ginkgo wood counter.

The Experience

An intimate room built around the chef's counter. The meal is structured around an omakase experience.

  • Atmosphere: Intimate
  • Format: Omakase
  • Setting: Chef's counter

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