This single, elegant sukiya-zukuri building stands quietly in a high-class residential area not far from Fukuoka's downtown area. The owner-chef, Yasutaka Ishibashi underwent training for 5 years at Kyoto's "Kodaiji Wakuden" and 5 years at the sushi restaurant "Umi" in Aoyama, Tokyo. After an additional 2 years of diligent training at "Kaiseki Kamimura" in Ise, he set up his own restaurant in 2018 near his father's well-established restaurant, Gyokusyo, and named it "Ippongi Ishibashi".
Chef Ishibashi holds his relationships with others in the highest regard. Starting with his ingredients, he is determined to only work with items in "Ippongi Ishibashi" with which he has a personal connection. For example, this thoroughness shows in his stance to only stock ingredients from people who have actually come to eat at his restaurant or who have been introduced to him by his customers. The restaurant's day and night menus both consist of only a chef's choice course and are brought out to customers in the kaiseki cuisine order of Zensai, Hassun, Owan, and Otsukuri. Chef Ishibashi's personal style is to serve guests several pieces of sushi before the main Yakimono dish.
The dashi soup stock which provides aroma and depth to each dish is made with dried young bluefin tuna flakes, as well as "arabushi" and "karebushi" flakes from Makurazaki, Kagoshima. Out of thorough care for his customers, the chef freshly shaves off these flakes to make dashi for each guest and even changes the ratios he uses depending on the soup ingredients to serve up his dishes in the best condition. The Japanese sake paired with these aromatic dishes is carefully selected by flavor to not interfere with the flavor of the food and includes the standard green bamboo Japanese sake.
Chef Ishibashi's commitment to his shop is reflected strongly in its atmosphere as well. The restaurant's design was handled by the Underscope Design Office in Nakagawa-machi. Its construction was managed by a young group of artisans from the Kama known as Hisamorigumi who trained at Nakamura Sotoji Komuten in Kyoto, which is world-renowned as a skilled sukiya-zukuri architectural firm.
The restaurant seats 6 at its first-floor counter and has eight seats in a tatami floor seating style on the second floor. The kitchen has been made open for view by guests, and private rooms are made with counters as well, so customers can enjoy a live display as their food is prepared and their sashimi sliced right before their eyes. The entire space has been painstakingly created to allow guests to have a comfortable experience from start to finish over the course of their 2 to 3-hour meal. Also of special note is the character of Chef Ishibashi which gently softens the atmosphere. Guests can enjoy a relaxed time here for a number of occasions, including celebrations with family, business dinners, dates, and more.
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*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
【Access】
A 10-minute walk from Yakuin Station(Nishitetsu Tenjin Omuta Line)
