Tenzushi Kyōmachi-ten

“Founded in 1939 by my father, Katsuo Amano.

We carefully select local fish from the Genkai Sea and the waters around Kyushu.
In order to bring out the natural flavor of the ingredients, we established the “Kyushu-mae” style, which involves sprinkling Oita-produced kabosu instead of soy sauce on the finish.

Because we want people to enjoy sushi as a dish, we do not serve any alcohol or snacks, and we continue to evolve by pursuing a consistency that can be enjoyed with all five senses, like kaiseki cuisine.

The contrast of flavor, color, and texture created by the combination of ingredients is a masterpiece. ”

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