Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Tsubasa
(寿司つばさ)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Tuesday、Wednesday
Specialities
Chef
Ootan Tsubasa - An up-and-coming Sushi chef who will lead the next generation
Space
The spirit of "wabi-sabi" resides in an elegant space with a sophisticated design
Food
Layering sudachi (citrus fruit), salt, or umami. The aesthetic of adding flavors to bring out the best in fish.
Set menu
つまみと握りのおまかせコース （当日の仕入れ状況によりコースの価格が変動いたします。予めご了承くださいませ。）
- Accountable time
- 12:00～13:00
つまみと握りのおまかせ （当日の仕入れ状況によりコースの価格が変動いたします。予めご了承くださいませ。）
- Accountable time
- 17:00～20:30
Review
-
Review 1,266casesFollower 964PeoplePick-up reviews
11月の寿司つばささん
月曜日(11月27日)の夜は１年ぶりのつばささんです。 入店すると11周年をお祝いするお花。 ます、芋ソーダ、焼酎は千貫全量、鹿児島県 あとは冷酒をおまかせで出していただきました。 （つまみ） ・蛤のスープ ・お造りはあこう、塩昆布で ・サヨリ黄身ジュレ、あんかけの変形...Find out more
2023/11 Visitation
12times
-
Review 1,674casesFollower 2,663People誠実さと品格を感じるお鮨
今回は仕事関係で小倉に2泊することになりまして。 久しぶりの小倉泊ですので、晩ご飯にもこだわりたい…。 2日目の夕食は先に決めていましたので、初日のお店は場所や時間帯、予約状況...Find out more
2023/11 Visitation
1times
-
Review 90casesFollower 27People居心地の良い小倉を代表する鮨屋
日曜日の二回転目に多めの人数で訪問。 扉を開けて入ると白木のカウンターのみで数奇屋造りの落ち着いた空間が広がる。 小倉の商店街の中にあるが、お店に入るとその喧騒とは隔絶されゆっ...Find out more
2023/10 Visitation
4times
Restaurant information
Details
| Restaurant name |
Sushi Tsubasa
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
093-953-8282 |
| Reservation Availability |
Reservations Only
2024年4月より、毎週火曜日と水曜日をお休みさせていただきます。 |
| Address |
福岡県北九州市小倉北区魚町3-3-24 新米谷ビル2F |
| Transportation |
8 minutes walk from Kokura Station 129 meters from Heiwa Dori. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
8 Seats （ *We are open for lunch with 6 seats.） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables Smoking room available |
| Parking lot |
not allowed |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Dress code |
, |
| Remarks |
You may bring in wine if it is not available at our restaurant. Please refrain from bringing in red wine. Corkage fee Wine: 5,500 yen per bottle. The fee varies depending on the number of bottles, so please call us in advance to discuss. |
閉じる
ChefOotan Tsubasa - An up-and-coming Sushi chef who will lead the next generation
Born in Yamaguchi Prefecture in 1980, he aspired to become a chef, wanting to learn a trade. He initially trained at a French restaurant, but then wanted to learn about fish, so he switched to being a Sushi chef. He spent about eight years training as the top apprentice at Morita, a famous restaurant in Kokura, before going independent in 2012. He initially planned to open Sushi restaurant in Tokyo, but after realizing once again how delicious local fish are, he opened Sushi Tsubasa in Kyushu, where he had trained.
SpaceThe spirit of "wabi-sabi" resides in an elegant space with a sophisticated design
Sushi Tsubasa is located in a corner of a shopping street near Kokura Station. Once you enter the restaurant through the traditional Japanese approach, you will be greeted by a beautiful plain wood counter. The interior, which was designed by a master carpenter of the sukiya style, is a warm space that effectively uses paper screens and lighting, and the casually placed seasonal flowers create a "wabi-sabi" (traditional Japanese-style interior). In this dignified atmosphere, you can enjoy a conversation with the gentle chef while savoring each sushi sushi that has been carefully prepared.
Food Layering sudachi (citrus fruit), salt, or umami. The aesthetic of adding flavors to bring out the best in fish.
While inheriting the Morita style of Sushi accented with the sourness of yuzu and kabosu, Odan's nigiri combines a free-spirited approach that doesn't get too caught up in that style. He carefully selects seasonal seafood, mainly caught in the waters off Kyushu, and spares no effort to bring out the best in the ingredients, such as by varying the temperature and size of the rice depending on the topping. The rich flavor of the fish and the perfectly pressed rice come together in a delicious sushi that you'll want to savor to your heart's content.
The talented Sushi chefs born in Kyushu create exquisite nigiri sushi that are filled with a single-minded passion for Sushi and elegance.
In the gorgeous space of the Sukiya-style building, designed by a master carpenter who trained in Kyoto, you can enjoy beautiful, intricately made sushi like jewels. Using carefully selected seasonal
...seafood, mainly caught in the waters off Kyushu, the restaurant spares no effort to bring out the flavor of the ingredients, such as varying the size and temperature of the rice depending on the topping, and treats guests to refreshing Sushi seasoned with citrus fruits and salt. You'll want to enjoy the time immersed in blissful pleasure as the sushi shines with the meticulous work that goes into each and every fish.