From the chef
Mr. Yamamoto serves sushi with heart and soul with over 20 years of experience, driven by a childhood yearning.
He was born in 1985 in Miyazaki. As a child, he often went to sushi restaurants with his family for birthdays and other occasions, which inspired him to become a sushi chef. After four years of training in Miyazaki and 18 years of training in Tokyo, Ginza, and Roppongi, he took up his current position. He has a strong desire to please his customers based on his childhood memories, and he always tries to provide thoughtful cuisine and hospitality while using his more than 20 years of experience as a sushi chef.
山元 慎
Makoto Yamamoto
Sushisho Fukuoka Branch
すし笑 福岡店
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
092-753-9081All reservations will be accepted via web form to ensure a smooth reservation process.
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Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
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QR Code Payments Accepted
PayPay
[Notice of going completely cashless] We will be going completely cashless from Tuesday, April 1, 2025. As a result, we will not be able to handle cash. Thank you for your understanding and cooperation.
English menu / English-speaking staff / Korean menu / Lunch / No smoking / Special diet / Western cutlery / Reservations / Child friendly / Counter seating available / course meals / Large sake selection
*Please add a special request for inquiries regarding smoking/non-smoking.
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Use every last bit of the ingredients without waste! Use fish bones to make soup stock
The same ingredients are used in different ways, for example, to make nigiri sushi or as snacks. Fish bones are used to make soup stock, which is also used in soups. With an attitude of working to reduce food waste, they are able to balance deliciousness with sustainability.
