Kiguchi

Not sure what to order? Start with nigiri made with seasonal fish. Diners have remarked on the generous size of the pieces at Kiguchi, making them a substantial choice for dinner. Some fish, including striped jack, wild sea bream and spear squid, are listed both as sashimi and nigiri. You can try one as sashimi first, then order it as sushi if you like. Sashimi made with the lean cut of wild bluefin tuna is also among the recommendations.

There is more to the menu than sushi and sashimi: a selection of à la carte dishes lets you build a meal at your own pace. One diner praised the lightly dried horse mackerel from the Goto Islands. The menu also includes fried horse mackerel dumplings, spear squid tempura and simmered bamboo shoots with wakame. Alongside the fish, these warm and fried dishes add variety. “スタ和え,” described as a Goto Islands speciality, is a warm dish with a gentle flavour and may catch your eye when choosing something to have between sushi courses.

For something a little different, one visitor enjoyed seared Saga beef nigiri. Seared Wagyu nigiri is also listed as a menu highlight, offering an alternative to fish sushi. Kiguchi accommodates solo diners at the counter as well as groups at tables, and dinner reservations are accepted. It is a place where you can centre your meal on sushi, then add a few dishes to suit your tastes.