2025-04-11_22-18-59
Restaurant & Regional Background
Today, I visited Hizen Genkai Sushi in Karatsu City, Saga Prefecture, Japan. The restaurant is located near the border of Saga and Nagasaki Prefectures. The name "Hizen" comes from Hizen-no-kuni, an ancient province with a long history. As early as the year 696, Hizen was mentioned in the Shoku Nihongi, one of Japan's oldest historical chronicles. Today, the region is a peaceful coastal area, ideal for a scenic drive. Far from the memories of the Mongol invasions, time flows slowly here.
Access
The restaurant offers a parking lot that can accommodate about 10 cars. There’s also a local bus stop nearby. If you're looking to enjoy the countryside views at a relaxed pace, the local bus is a good option. However, buses run infrequently — plan ahead if you go this route. I recommend using a local taxi service such as Shōwa Taxi for convenience.
Atmosphere
As you step inside, a large live fish tank immediately catches your eye — a promise of freshness. The space is generous, offering private rooms, counter seating, and traditional tatami floor seating. I chose to sit at the counter. The countertop is a single slab of Japanese sugi cedar, quietly telling its own long history. Beyond the fish tank lies the kitchen — close enough to feel the energy, but distant enough for a calm atmosphere. The restaurant is lively, with both tourists and locals enjoying their meals. The open layout and good ventilation make it very comfortable.
Food Experience
I poured soy sauce into a small dish while waiting. Its dark color and rich aroma immediately revealed it to be Kyushu-style sweet soy sauce.
Nami Nigiri (Regular Set)
First came the nami nigiri (standard sushi set). The wasabi was generous. The tai (sea bream) and maguro (tuna) were clean, mild, and rich in umami. I took a small piece of gari (pickled ginger) to refresh my palate. Its mild sweetness and soft acidity made it easy to eat — perfect to continue enjoying the next sushi.
Clear Soup
Next, I had the clear soup. It gently seeped into my body. Its delicate umami was pure and soothing. A truly blissful bowl. There was no fishy odor or strong flavors — just a clean, refined aroma and taste.
Omakase Nigiri (Chef’s Choice)
The omakase nigiri followed. The shiso leaf added a refreshing note that balanced the richness of the fatty fish. The uni (sea urchin) had a gentle, melting texture that was soft and elegant. The overall experience reflected not only the high freshness and skill, but also a quiet humility — no showiness, just precision.
Chawanmushi (Steamed Egg Custard)
Finally came the chawanmushi. The umami was well-preserved, and the shiitake mushroom had both flavor and substance. A deeply satisfying final course.
Closing & Reflection
On the drive home along the scenic coastal road, I found myself quietly reflecting — it felt like the afterglow of listening to a beautiful classical concert.
I’ll be back.
Overall Rating
★★★ (3 out of 3 stars)
