A "sushi theater" known for its ingredients that come with a story and dishes that stimulate the five senses. Teruzushi opened in Tobata-ku, Kitakyushu City in 1964.
The second-generation owner developed Teruzushi, the city's sushi restaurant, into a large restaurant of the region, and now it is undergoing a major transformation under the third-generation owner, Takayoshi Watanabe. Watanabe became owner at the young age of 28, and is pursuing "a time that can only be had at Teruzushi" even as he carries on the tradition of Edo-sushi from his predecessors. This space, known as "sushi theater", gained popularity in the blink of an eye, and now draws many guests not only from within the country but from outside as well.
The special ingredients, purchased through Watanabe's passion and communication skills, are what creates the charm of Teruzushi. Acting as mediator with the fishermen, Watanabe has been able to develop a technique for keeping seafood fresh, with results like unbelievably fresh sea urchin, black abalone weighing over 600g, large tiger prawns, and other ingredients that you can't see anywhere else. In addition to that, Watanabe freely brings in other top-quality ingredients such as high-quality tuna from Tsukiji and grouper airlifted from the Goto Islands. The vinegar used for the sushi rice is specially made by Fukuoka's Shoubunsu Vinegar just for Teruzushi, which gently flows through the mouth and leaves a deep aftertaste. Teruzushi is also known for its bold, jaw-dropping performances. With its eel burgers, which have become synonymous with Teruzushi, and cooking skills displayed in front of you, this restaurant draws guests in with its atmosphere of a production.
"I want to create an environment where the fishermen and those who produce the ingredients profit from the fame of the restaurant", says Watanabe. With ingredients that come with a story and dishes that stimulate the five senses, Teruzushi has captured the hearts of gourmands around the world.
* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable. ... <<
>> ... Soju is the world’s most popular liquor you never knew existed. It’s the No. 1-selling liquor by volume, and sales have only been growing in recent years. Yet it’s been largely ignored in the United States. Now, however, soju is finally starting to gain traction in the States, and it’s about time you learned about soju.
Soju is, at it’s most basic, a clear, 20-24 percent alcohol by volume spirit. It’s from Korea, and is mostly consumed in Korea, Japan, and China. Soju is neutral-tasting like vodka, but doesn’t have the harsh alcohol burn thanks to having around half the percentage of alcohol. It’s traditionally consumed straight with food, but also mixes into cocktails.
Soju is traditionally made from rice, but that changed during the Korean War, according to Bran Hill, a distiller at Van Brunt Stillhouse who makes a traditional soju in Brooklyn called Tokki. Distilling rice was banned, so Koreans started making soju with alternative starches like wheat, sweet potatoes, and tapioca, Hill tells VinePair. The ban was lifted in the late 1990s, but many of the best selling brands in Korea still use alternative starches. ... <<