Takayoshi Watanabe, the third-generation owner of Terusushi, uses theater to pay homage to the sushi traditions of Fukuoka. Chef Watanabe pays impressive detail to the sourcing of fish, including the methods used to catch, kill, and clean, to ensure perfection. The vinegar used for the sushi rice is made in Fukuoka, especially for Terusushi.
In the dining room, the team demonstrates impressive knife skills at the counter, delicately slicing and serving the best of the San’in and Kyushu areas. While the sushi delights, Chef Watanabe and his team entertain. Chefs guide diners through the picks of the season, explaining, entertaining, and showcasing something new or surprising. The skilled staff keeps the patrons happy and the drinks full, in a stylish dining room. All seats are at the counter, so every diner gets to enjoy interactions with the chefs. The sushi is both a testament to the tradition of sushi and proof that there is room for experimentation as well — a true gem in Fukuoka.