Sushi and Amakusa Daio Amane

The course meals centered on the branded local chicken “Amakusa Daio,” shipped directly from the owner’s hometown of Amakusa in Kumamoto Prefecture, and on Amakusa-produced kuruma shrimp, sea urchin, and seasonal fish are highly regarded. After enjoying Amakusa Daio in many ways—tataki, skewers, and nyumen made with dashi broth—the meal continues to sushi founded on Edomae techniques. Each piece shows distinctive character, such as using orange to scent white-fleshed fish, and the table is complemented by carefully selected drinks, including shochu from Amakusa Shuzo.

An eight-seat sushi restaurant located a two-minute walk from Yakuin Odori Station, on the second floor of Lexington Square Yakuin. A natural-wood counter and subdued lighting create a crisp, composed atmosphere, and guests can enjoy the entire cooking process up close. Chosen for a wide range of occasions from dates to business entertaining and anniversaries, the restaurant is closed on Sundays and operates by reservation only for both lunch and dinner, welcoming each party with attentive care.

The head chef, from Amakusa in Kumamoto Prefecture, opened the restaurant on March 30, 2022 on Yakuin Odori with the desire to convey the deliciousness nurtured by Amakusa. Its unique style, centered on Amakusa Daioh shipped directly from the chef's family poultry farm and other Amakusa-sourced ingredients, has attracted attention, and it has become established as a top restaurant in Yakuin, Fukuoka, being selected for the Tabelog Sushi WEST Top 100 Restaurants 2025.

The head chef, who is from Amakusa in Kumamoto Prefecture, pours the Edo-mae techniques he developed through years of training and his deep affection for his hometown Amakusa into his cooking. Because his family runs a poultry farm, he created a unique style of serving Amakusa Daio chicken alongside sushi, and he concentrates the world of Amakusa on a single plate—from Amakusa natural salt and shochu to kuruma prawn and sea urchin.