Sushi Gosuian — Restaurant in Fukuoka

From the moment we walked in, we felt very welcome. The greeting from the chef and his wife was warm, genuine, and instantly set a comfortable tone for the evening.

The restaurant itself is stunning — minimalist yet full of quiet elegance. The counter, carved from a single ginkgo tree, is absolutely mesmerizing — not only to gaze at but also to touch. (Note: please do not place your phone on the counter)

The meal is a very traditional Edo-mae course — no flashy tricks, no decorative excess, just pure craftsmanship. Every detail, from the rice temperature to the pace of serving, felt deliberate and thoughtful. There were no plates used — the nigiri was placed directly on the counter, which i think allowing you to focus on what matters most: the food itself.

The chef’s attention to detail is unmatched. One small but telling moment: he noticed that I am left-handed and subtly placed each piece of nigiri diagonally to my left so I could pick it up more naturally. For other guests, he did the same mirrored to their right. Such a simple gesture, yet it separates a great experience from an unforgettable one.

Among all the bites, the clam (hamaguri) and sweet shrimp (amai ebi) stood out the most. The hamaguri was a revelation — usually clams can be chewy, but this one was exceptionally tender. The sweet shrimp carried a natural, gentle sweetness and literally melted in your mouth. Absolutely beautiful.

I also want to mention the dessert, made by the okami-san (the chef’s wife) — a hojicha cheesecake that perfectly rounded out the meal.

It’s a restaurant you’d want to return to again and again. I highly...

Amazing experience! You really can tell the difference between michelin and others (please even the standard sushi place is fantastic is Japan in general)!

The restaurant is very small - only 7 seats, the interior is very clean and modern. You literally sit on the counter and you can see when the chef is doing which I love!

The quality of the sushi 🍣 is top notch! It’s such a shame that we didn’t speak Japanese, otherwise you can easily talk to the chef and understand where are all the fishes come from and which part of the fish you are eating.

The husband and wife duo are super lovely, obviously the husband is the chef and the wife is serving, she also makes the beautiful cheese cake!

Would definitely love to go back if you are in...

Thank you for a wonderful experience. This is a talented chef. They both care about every detail. It's not just local sawara... its delicately smoked and so umami. its not just uni... it's mahon uni from Hokkaido. the best tuna still goes to Tokyo so he gets the amori and chutoro from Tokyo. Also the miso soup came in the most beautiful laquerware... I never thought I'd say a container can be sexy but the feel of it is.

At the end of the meal, take a look at how he sets up the tea cups... its that kind of attention to detail...