Tenzushi Kyomachi

The restaurant features sushi that makes the most of fresh seafood from the Kyushu region. There is the "Kyushu-mae" style, which uses kabosu from Oita Prefecture, whose acidity creates a unique flavor that enhances the deliciousness of the ingredients. This gives the sushi a special flavor that cannot be found anywhere else. The restaurant's dedication to local ingredients and its fusion of traditional techniques with a unique approach has made it a favorite among many sushi lovers.

The restaurant features a relaxed Japanese atmosphere. The warmth of the wood interior accentuates the beauty of traditional Japanese architecture. At the counter, diners can observe the craftsmanship of the chefs up close and enjoy watching as each sushi is carefully prepared one by one. The restaurant's interior is clean and comfortable, allowing diners to enjoy their meal in a quiet and tranquil environment. A perfect space for a meal with your loved one or a special occasion.

Founded in 1939, it is known for its unique style of Kyushu-mae sushi. The founder insists on using local Kyushu ingredients and proposes new tastes, especially utilizing kabosu. The restaurant consistently upholds tradition while continuing to innovate to meet the needs of the times, and is supported by many sushi lovers.

Born in Kitakyushu City, Fukuoka Prefecture in 1956. After working at a sushi restaurant in Tokyo, he returned to Kokura and trained under his predecessor at Tenjushi. At Tenjushi's Kyomachi branch, he pursues his own unique style of sushi using kabosu and salt, which attracts many customers. He is also active as a tourism ambassador to promote local attractions and pursues improving his skills as a chef, asking himself every day what he can do to improve his skills.