Sumi To OgawaFukuoka
PartnerSumi To OgawaFukuoka
Tucked away on the third floor of a modest building in Fukuoka's Nakasu district, Sumi to Ogawa is a five‑seat charcoal‑kappō opened in 2022 by chef Kōjirō Ogawa, an alumnus of Kyoto's three‑star Hyotei and RED U‑35 laureate. The monthly omakase revolves around binchō‑tan: thick‑cut tuna collar, sesame‑brushed sea bream and eel filleted and grilled before your eyes. The theatre concludes with a decadent mini unagi‑don over tamago kake gohan. Reservations are phone‑only and disappear months in advance.
Charcoal Omakase Course
【Charcoal Grilling】Binchō-tan mastery
Experience the art of binchō-tan charcoal grilling with thick-cut tuna collar, sesame-brushed sea bream, and eel filleted and grilled before your eyes. Each dish showcases the pure essence of the ingredients through precise charcoal technique.
【Seasonal Vegetables】Charcoal-grilled vegetables
Seasonal vegetables are grilled over binchō-tan charcoal to bring out their natural sweetness and umami. The subtle smoky flavor from the charcoal enhances the vegetables' inherent taste without overpowering them.
【Premium Meat】Charcoal-grilled wagyu
Premium wagyu beef is expertly grilled over binchō-tan charcoal, creating a perfect balance of charred exterior and tender interior. The high-quality charcoal imparts a unique flavor that elevates the meat's natural taste.
【Fresh Seafood】Daily catch selection
Fresh seafood from Kyushu waters is grilled to perfection over charcoal. The chef's technique preserves the delicate flavors while adding a subtle smoky note that complements the ocean's bounty.
【Sake Pairing】Kyushu sake selection
Carefully selected sake from Kyushu breweries pairs perfectly with the charcoal-grilled dishes. Each sake is chosen to enhance the smoky flavors and complement the seasonal ingredients.
Good to Know
Sumi To Ogawa
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※Interpreter fee is JPY 100,000 for 3 hours.
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