Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Chef
Koichi Amano - A full course of cuisine reminiscent of a traditional kaiseki meal
Food
Local seafood, delicately prepared to be enjoyed with all five senses
Space
The course menu is selection. Enjoy it at the counter with only five seats.
Pick-up reviews
Tenzushi Kyomachi is the undisputed number one in all categories. You can only taste this one-of-a-kind sushi if you go all the way to Kokura. I am fa...Find out more
2024/04 Visitation
8times
「うどんが主食」instagram https://instagram.com/alwaysudon/ うどんが主食のTikTok https://www.tiktok.com/...Find out more
2024/04 Visitation
30times
大将は大変なお心遣いの方で、この日は偶然、大将と懇意にされている著名人の方と同席しましたが、前回同様、常連と一見の分け隔てなく温かく接して下さいました。 トークも本当に楽しく...Find out more
2024/04 Visitation
2times
Restaurant name |
Tenzushi Kyomachi(Tenzushi Kyomachi)
|
---|---|
Categories | Sushi |
Phone number (for reservation and inquiry) |
093-521-5540 |
Reservation Availability |
Reservations available
特になし |
Address |
福岡県北九州市小倉北区京町3-11-9 |
Transportation |
5 minutes walk from Kokura Station, near Toyoko Inn 229 meters from Kokura. |
Opening hours |
|
Budget |
¥40,000~¥49,999 ¥40,000~¥49,999 |
Budget(Aggregate of reviews) |
¥40,000~¥49,999¥50,000~¥59,999
|
Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
なし |
Number of seats |
5 Seats ( Counter only (6 seats in some cases)) |
---|---|
Private dining rooms |
not allowed |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
OK |
Space/facilities |
Comfortable space,Counter |
Food |
Particular about fish |
---|
Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
---|---|
Dress code |
none |
The opening day |
2004.2.1 |
Remarks |
We do not sell alcohol. Bringing your own alcohol is also not allowed. selection is available for 49,500 yen (tax included). |
閉じる
Founded in 1939, the restaurant attracts customers with its "Kyushu-mae" cuisine, which is as perfect as kaiseki cuisine.
The restaurant was founded in 1939 by his father, Amano Katsuo, who was the previous owner. They carefully select local fish from the Genkai Sea and the waters off Kyushu. To bring out the natural fla
...vor of the ingredients, they established the "Kyushu-mae" style of finishing with a sprinkling of Oita-grown kabosu instead of soy sauce. Wanting customers to enjoy Sushi as a dish, they do not serve any alcohol or snacks, and continue to evolve in pursuit of a consistent dish that can be enjoyed with all five senses, like kaiseki cuisine. The contrast in taste, color, and texture achieved by combining ingredients is a masterful technique.