Edomaezushi Nikaku

At the foot of Mt. Adachi is the historically rich and famous Edomaezushi Nikaku, standing strong since 1965. The current owner, Setsuo Funahashi, is a third-generation master chef, and with him he brought his 12 years worth of refined Edomae sushi skills that he picked up in Tokyo. Everything from simmering and salting to soaking and steaming, rest assured that Funahashi brings only the most traditional techniques to the table. Edomaezushi Nikaku takes pride in offering exclusive and rare dishes that can’t be found anywhere else. In the summer, young gizzard shad and local sea urchins from the Ariake Sea are included in the menu. Extremely rare seafood like horsehead tilefish and Japanese cockles are generously served in spring. Funahashi not only pays attention to the quality of sushi toppings but also the rice aspect — only original red vinegar and Sanin salt are used to season it. Wash down the Edomae sushi bites with locally-sourced sake, made from Fukuoka Prefecture rice and water. Alternatively, get yourself a bottle of local beer which is known to be a rare find. The entire experience at Edomaezushi Nikaku is unreplicable — would you expect anything less from the only sushi restaurant in Kitakyushu with 2 Michelin stars?