Kokura Shinkuukan
小倉 真空間
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Ratings
Japan User ratings3.10(1 review)Reviews
Menu
This is a course to enjoy Fukuoka to the fullest! Torafugu (tiger globefish), Hisae, Japanese black beef motsu, nodoguro (soft roe), and Ogura's specialty, nuka takiyaki (boiled fish in a pot with a broth) Made with the best ingredients! Recommended for business travelers!
The best of all hot pots - Bekkue Bekki Triple Nabe Course with Tora Fugu In addition, we use Japanese black beef, soft roe, caviar, fresh sea urchin, and shark's fin to create a unique suppon course. Please enjoy this unique suppon course! Please make a reservation at least 2 days in advance.
This is the New Year's special price of 8,000 yen! Please use it for various occasions such as New Year's parties, business entertainment, and celebrations. Please enjoy in a calm private room.
As a special New Year's gift, we have created a course that includes all the tastes of winter! The soup stock is made from fish and dried bonito flakes. Wagyu beef is made from A5 rare red meat, and we use fish and shellfish from Hokkaido and the Genkai Sea. Please enjoy each and every dish with our soul.
A special course featuring Kanjanggaejang, a main dish of crab, using a Japanese technique unique to our restaurant. In addition, you can enjoy seasonal fresh fish sashimi, Japanese black beef dishes, and other seasonal ingredients in a kaiseki style.
We have prepared a sumptuous course featuring seasonal ingredients with a focus on the taste of early summer, hamo (Japanese conger eel) and specially selected Japanese black beef. The hamo (Japanese conger eel), which has been carefully boned, is served in a variety of ways, such as in a bowl or nabe (one-pot dish). In addition, you can enjoy a cutlet sandwich of black wagyu beef or dashi shabu (Japanese soup stock). Please enjoy each dish prepared to its fullest in the relaxed atmosphere of a completely private room. Recommended for business entertainment and special occasions.
This is a special kaiseki dinner featuring kue (kue) and other seasonal ingredients. Based on the "soup stock of life" made from freshly shaved bonito flakes and the fish of the day, you can enjoy the delicious taste of Kue in a variety of ways, such as thinly sliced Kue sashimi, shabushabu, and earthenware pot with rice. In addition, we also serve Kokura Shinbetsu's specialties such as grilled crab with miso and Japanese black beef, which will satisfy guests from outside the prefecture as well as those on business entertainment and anniversaries.
Seasonal fish from the Genkai Sea and Hibikinada Sea, and Japanese black beef We have prepared a special course only available in June. Recommended for birthdays, anniversaries, dinners, business entertainment, etc.
Special dinner with all the bluefin tuna 22,000 yen (tax included) This is a special dinner course that allows you to enjoy all aspects of nodoguro, a premium quality fish also known as "white meat toro", including seared, grilled, steamed, shabushabu, and rice cooked in an earthenware pot. The "soup stock of life" made from freshly shaved dried bonito flakes and the fish of the day is the core of the dish, expressing the original flavor of the ingredients in each dish. The dish includes Nodoguro (sea bream) sashimi with its aroma brought out by searing, grilled half a piece with salt that overflows with the flavor of fat, chawanmushi (steamed egg custard) with the aroma of Karamo ink, and shabu shabu (shabu shabu) with its flavor hidden in the meat. To top off the meal, we offer earthenware pot rice topped with nodoguro and salmon roe. This is a special dinner for business entertainment, anniversaries, and entertaining guests from outside of the prefecture.
This unique flavor is created by the deep taste of koji that is characteristic of 'Kirakucho', balancing the umami of rice with a sake meter of +14 for spiciness. It is not just spicy; please pay attention to the original umami of sake and the changing aftertaste of spiciness. It pairs well with squid, white fish sashimi, and salt tempura.
This is a sake made by selecting the best lively moromi from among many regular special junmai sakes and advancing the fermentation to create a dry flavor. It retains the taste of regular special junmai sake while being a sharp and smart drink. It quickly washes away the heaviness of oily dishes. It is recommended to serve chilled or at a warm temperature.
A refreshing and soft aroma reminiscent of grapes, with a beautifully balanced concentration of rice flavor and acidity that brings it all together. This is a sake that is delicious to drink and to pair with food. [Brewery Comment] Itoshima Sake Brewery is located in Itoshima City, Fukuoka Prefecture, which is renowned for producing the sake rice Yamadanishiki. We faced this wonderful rice head-on, brewed with passion, and gently pressed using traditional methods. Please enjoy the sake 'Tanaka Rokugo' born from the rice paddies of Yamadanishiki.
Senkin Modern Ichi-shiki (Heat Pasteurized) is a sake that, despite being heat pasteurized, offers an astonishingly fresh and juicy flavor. The refreshing aroma reminiscent of fruit is impressive, and this fragrance becomes even more pronounced when tasted. It feels as if you are biting into a luxurious Shine Muscat grape. Additionally, the balance of sweetness and acidity is exquisite, creating a light and clear drinking experience! With an alcohol content of 13%, which is low for sake, it still delivers the depth characteristic of Kimoto-style brewing and a solid flavor as a genshu (undiluted sake). The carbonation derived from fermentation adds a lively mouthfeel. This sake is approachable even for those unfamiliar with it, making it a perfect choice for sake beginners!
The moment it touches your mouth, you are captivated by its exquisite flavor. First, the aroma evokes hints of green apple and pear. Just this aroma alone can immerse you in a somewhat special mood. What spreads on the tongue is the rounded umami of rice. The balance of sweetness and acidity makes it easy to pair with any dish. Served cold, it stands out for its crispness and freshness, while warming it reveals a mellow and deep richness, truly changing its character with the drinking temperature. A slight pleasant astringency lingers in the aftertaste, inviting the next sip. It pairs excellently not only with Japanese cuisine but also with creamy dishes and lighter Western dishes. This is a versatile bottle that can be enjoyed in a wide range of settings.
The second name 'Sekirei' is inspired by the trajectory of the wagtail that glides in a straight line just above the surface of the Nishikigawa River flowing in front of the brewery, evoking a refreshing drinking experience. This sake is filled with elegant aromas reminiscent of melon and a subtle sweetness, followed by a clean and lingering aftertaste.
This sake is made with 'Omachi', which has a rich and full-bodied flavor, crafted to be enjoyable and not tiresome, making you want to have another glass. The initial aroma gives a refreshing impression, and when you taste it, you will find it to be a sake with a substantial presence. Please enjoy the unique deliciousness that is different from standard products.
The flavor profile is characterized by an extremely low presence of sweetness, aroma, and alcohol, offering a sake that can be enjoyed with a whole bottle at the dining table. The most shocking low-alcohol sake I recently tasted was Nichinichi. It has a clear and soft mouthfeel, yet the delicate umami of the rice is distinctly felt. The beauty of the water and the flavor of the rice are expressed with great care, making it a sake that makes you think, 'I'm glad to have been born in Japan!' The Akitsu area, located at the northernmost part of the former Tojo Town in Hyogo Prefecture, boasts a high elevation and is composed of three villages (Nishito Village, Tokita Village, and Furuyama Village), representing the most ideal terrain. It expresses a strong umami that can only be born here. The most shocking low-alcohol sake I recently tasted was Nichinichi. It has a clear and soft mouthfeel, yet the delicate umami of the rice is distinctly felt. The beauty of the water and the flavor of the rice are expressed with great care, making it a sake that makes you think, 'I'm glad to have been born in Japan!'
The 'No.6 S-type' produced by Aramasa Sake Brewery is extremely popular among sake, characterized by a fruity and delicate flavor that can be enjoyed like wine. 'S' stands for 'Superior.' True to its name, it is known as a higher-quality bottle with excellent balance within the No.6 series. Its light sweetness, refreshing acidity, and slightly sparkling texture match exquisitely, making it loved by a wide range of people from sake beginners to connoisseurs. When chilled, the fresh fruit aroma stands out, giving an impression similar to white wine. This is a bottle that we highly recommend for those who might think, 'I might not be good with sake...'
A masterpiece that is positioned one rank above among the many lineups of Kokuryu. It is a pioneer of the now-common 'Daiginjo' and has been a long-selling product loved for many years since its release in 1975. It uses 40% polished Yamada Nishiki rice from Hyogo Prefecture. The 7th generation brewer, Masato Mizuno, applied the wine aging techniques he learned in France, carefully maturing this Daiginjo sake at low temperatures.
A modern and refined daiginjo sake carefully brewed using the techniques accumulated throughout the history of 'Matsuno Tsukasa.' The ingredients are the finest sake rice polished to 30% from the top A region of Hyogo Prefecture, specifically the Tojo Yamada Nishiki. This sake is named 'Ultimus,' which carries the meanings of 'fundamental' and 'ultimate,' representing the pinnacle of 'Matsuno Tsukasa.' Typically, it is shipped after aging for over a year, allowing you to fully enjoy its unique flavor that conveys the freshness of new sake while possessing a gentle elegance.
This Junmai Ginjo aged sake uses 100% of the highest quality Yamada Nishiki rice, known as the king of sake rice, specifically from the Tokubetsu A district in Tojo. Only the best part of the sake, called 'Nakadori', is aged for a minimum of 3 years, and it is blended with several varieties to achieve a rich depth characteristic of aged sake while maintaining a harmonious finish. This sake, which every Gikyo fan wants to drink, is a wonderful gift for oneself or for celebrations and special occasions.
Born in 2004 as a hot sake daiginjo after five years of trial and error, 'Kuzuryu Daiginjo' was created to celebrate the 200th anniversary of Kurodragon. After two years of aging, it maintains the delicate and elegant quality inherent to Kurodragon, while offering a smooth and rich aroma typical of daiginjo that transports the drinker into a dreamlike state.
Using pesticide-free Yamada Nishiki grown in contract-farmed rice paddies, this sake is carefully crafted with a labor-intensive traditional method. It is imbued with the hope that it will illuminate the path of Komagura, symbolized by the meaning of 'Tahi' (the fire held in hand to light the way). While retaining the nuances of Komagura, it still has a youthful and firm impression. The acidity typical of the traditional method is pleasantly felt even at room temperature, and when warmed, it softens slightly, allowing the natural umami of the rice to be appreciated.
Stylishly conceived as 'sake that can be enjoyed beautifully in any scene', this sake was born to be easy to drink and to enhance the charm of women. It uses Yamada Nishiki rice cultivated by contracted farmers in the local Kiyama area, polished to 50%, and brewed with underground water from the Seburi mountain range. The balance of fruity aroma and delicate sweetness spreads in your mouth! This sake undergoes secondary fermentation in the bottle, resulting in a natural effervescence. Enjoy the smooth flavor and refreshing taste with just the right amount of carbonation.
Yakushima was registered as a 'World Natural Heritage' site in 1993, and due to its unique topography, it receives a lot of rainfall each year, providing rich and high-quality water suitable for shochu production.
Expresses a unique strength and solid body from black koji fermentation, with a fragrant aroma of Kogane Sengan and an impactful sweetness.
This is a sweet potato shochu made using a handmade method that results in a smooth texture. You can enjoy its elegant aroma, flavor, and aftertaste. It is a shochu that could not exist without the cooperation of many people, including farmers, and is a true embodiment of effort.
Based on carefully selected ingredients, we used black koji to brew in traditional jars, finishing it with care, which we express as 'Old Shochu'. Please enjoy this exquisite product, crafted from mythical sweet potatoes and mythical rice, featuring a rich aroma and deep flavor.
The umami developed by luxuriously using two types of koji is an unparalleled flavor.
This is a shochu made in the birthplace of barley shochu, Iki. It is brewed with rice and barley from Iki. A blend of pressure and atmospheric distillation. It has a refreshing taste and a fruity flavor that you can enjoy. It pairs exceptionally well with fish dishes. Recommended ways to drink it include on the rocks or with water. In summer, a carbonated mix of 3 parts soda to 1 part shochu is recommended, called Shuwacching! The sweetness of the rice malt is enhanced by the carbonation. Please give it a try.
The fragrant aroma of barley spreads in an instant with 'Sato Barley.' Made with barley and barley koji, it has a toasty scent reminiscent of roasted barley, combined with sweet notes of chocolate and vanilla. It is unfiltered, soft, and has a rich, deep sweetness that expands.
This shochu is based on the concept of authentic shochu brewed with sake made from pure rice ginjo and daiginjo sake lees, which are produced in a brewery. The koji is made with the same type of koji (yellow koji) used for pure rice daiginjo, and the yeast is the sake yeast used for pure rice daiginjo. It is a shochu brewed using reduced pressure distillation, which lowers the boiling point to extract a raw spirit without any off-flavors.
Ichinojo Asahi is a limited brew named after the fourth generation toji, Yoshikata Hiroyuki, who first brewed it. The most notable feature of Ichinojo Asahi is the luxurious use of high-quality brown sugar (2.5 times that of regular Asahi), which clearly brings out the aroma of brown sugar and achieves a refreshing sweetness by using black koji. It has a strikingly rich aroma, with a soft mouthfeel and a refreshing sweetness combined with a unique depth of flavor.
A representative Awamori from Kume Island with an alcohol content of 30 degrees. Kume Island is located 100 km west of Naha on Okinawa Island. It is known for its great nature, clear water, and air. Made using natural spring water from Kume Island and crafted through traditional methods passed down since ancient times, it features a refreshing taste with a hint of sweetness.
American California Cabernet Sauvignon Full Body
France Bordeaux Merlot Full Body
France Nuits Saint Georges Pinot Noir Full Body
French Burgundy Cabernet Sauvignon Full Body
Spain Navarra Sauvignon Blanc Dry
France Burgundy Chardonnay Dry
France Burgundy Chardonnay Dry
French Champagne Dry
French Champagne Dry
Dry French Champagne
French Champagne Dry
California Dry
Fresh seasonal fish sourced from the market that day, presented in the best condition by our skilled chefs. Carefully selected from the coastal waters of Kyushu, including vacuum-aged grouper, squid, and striped jack. Enjoy the natural flavors of the ingredients with Tosa soy sauce, homemade ponzu, and condiments. The contents may vary depending on the day's catch.
We have vacuum-aged high-quality tilefish from Nagasaki to maximize its umami flavor. It features a chewy texture and a refined sweetness from the fat. Served with a variety of accompaniments including wife-style, shallow moon, and momiji grated daikon, enjoy it with Tosa soy sauce or our homemade ponzu.
Carefully prepared tiger pufferfish, beautifully sliced by skilled artisans. Enjoy the delicate texture and the refined flavor that expands with each bite. Serve with grated daikon, momiji oroshi, and homemade ponzu sauce.
Fresh swordfish is carefully prepared and served as sashimi. You can enjoy the elegant sweetness of the fat and the delicate, melt-in-your-mouth texture. Please enjoy it with Tosa soy sauce.
Sashimi made from the high-quality fish 'Kijihata' which has a refined umami flavor, served in a fresh state. Enjoy its moderate elasticity and the delicate sweetness that spreads as you chew. Served with a variety of accompaniments including wife-style, Asazuki, and momiji oroshi, and enjoy it with Tosa soy sauce or homemade ponzu.
Grilled conger eel that has been carefully deboned and served as sashimi. Enjoy the fragrant skin and the delicate umami that spreads gently. Please enjoy it with plum sauce and vinegar miso.
High-quality scallops from Nagasaki, lightly grilled on the surface and sliced thinly. This dish features a rich sweetness that expands with each bite and a distinctive aroma of the sea. Enjoy it with homemade Tosa soy sauce and condiments.
Sliced cuttlefish of high quality, served fresh as sashimi. Enjoy the sticky texture and the refined sweetness that spreads throughout your mouth. Served with ginger and shiso, and to be enjoyed with Tosa soy sauce.
The rare cut 'Kurimi' of A5 Black Wagyu is lightly seared to perfection. This dish features the exquisite sweetness of high-quality fat and the inherent umami of the red meat. Enjoy it with wasabi and Tosa soy sauce.
This dish features fragrant grilled black wagyu beef paired luxuriously with fresh sea urchin from Hokkaido. The rich umami of the wagyu and the sweetness of the sea urchin spread throughout your mouth. Please enjoy it with egg yolk, wasabi, and Tosa soy sauce.
Using extra large dragon mackerel that has a rich quality fat. The craftsman carefully removes the bones and grills it to enhance the natural umami of the ingredient. Please enjoy the delicate sweetness of the refined fat, accompanied by sudachi.
The Toko Bushi is combined with rich crab miso and grilled to a fragrant finish. This luxurious dish spreads the aroma of the sea and the depth of the crab miso. It is also recommended as a side dish for sake.
Carefully grilled Isaki with rich fat, paired with a fresh seaweed sauce that has a coastal aroma. This dish offers the delicate flavor of white fish and the essence of fresh seaweed. Enjoy it with seasonal vegetables.
We have grilled the rare cut 'Kurimi' of Saga Prefecture's black wagyu to lock in the umami. You can enjoy the rich flavor of the red meat and its tender texture. Please enjoy it with wasabi and grilled vegetables.
A Korean dish featuring soft-shell crabs rich in inner meat and crab miso, marinated in a special soy sauce. Enjoy the melting sweetness of the crab meat and its deep umami flavor.
We have grilled the creamy roe of the tiger pufferfish, which has a rich umami flavor. Enjoy the crispy exterior and the melt-in-your-mouth creaminess inside. Please enjoy it with a side of Asazuki.
We carefully steam high-quality fish with sake to bring out the natural flavors of the ingredients. You can enjoy the tender texture and the elegant sweetness of the fat. Please also savor the aroma of the broth.
Carefully fried tempura made with luxurious Sakura shrimp from Suruga Bay. Enjoy the fragrant aroma of Sakura shrimp and the deep umami of fish broth.
The rare cut 'Kurimi' of A5 Black Wagyu beef is expertly prepared as a katsu sandwich. It is a luxurious dish with a crispy coating and the sweetness of high-quality fat. Enjoy it with Nogami bread and homemade tartar sauce.
Carefully deboned pufferfish, finished as tempura with a light batter. Enjoy the crispy exterior and fluffy interior texture. Please enjoy it with sea salt, tempura dipping sauce, and citrus.
Carefully deboned hamo has been finished as tempura with a light batter. You can enjoy a crispy exterior and a fluffy interior texture. Please enjoy it with seaweed salt, tempura dipping sauce, and citrus.
Swordfish tempura made with fatty swordfish, finished with a light batter. Enjoy the crispy exterior and fluffy texture with a refined umami flavor. Please enjoy it with seaweed salt, tempura dipping sauce, and citrus.
Corn tempura made with sweet, in-season corn, fried to a crispy perfection. Enjoy the natural sweetness with a good texture inside the crunchy batter. Please enjoy it with seaweed salt.
Fresh young corn with ears, expertly prepared as tempura. A dish that allows you to enjoy even the husks, capturing the essence of the season. Please enjoy it with seaweed salt.
A dashi-maki egg made with plenty of 'life dashi' carefully extracted from bonito flakes and fish scraps. You can enjoy the rich umami of the dashi that spreads gently and the soft texture. It will be served freshly grilled.
The homemade karasumi, carefully prepared over time, has been lightly grilled to enhance its aroma. It is a luxurious accompaniment to sake that allows you to enjoy its rich umami and saltiness, along with a lingering finish. Please enjoy it with a light squeeze of citrus.
Seasonal fava beans are simply boiled in salt to enhance the natural flavors. You can enjoy their fluffy texture and gentle sweetness. This dish is also recommended as a companion to drinks.
Seasonal vegetables prepared in various techniques
A luxurious seafood rice bowl filled with seasonal fish sourced from the market that day. The contents vary by season, including squid, grouper, and salmon roe.
Chilled Sanuki udon made with plenty of fragrant fresh seaweed, offering a smooth texture. This dish is recommended for hot seasons, as it spreads the umami of the broth and the aroma of the sea. Enjoy it refreshingly with condiments.
A plate prepared for small children. We can accommodate requests such as allergies, so please inform us when making a reservation. Starting from 2000 yen. *Reservation required.
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