Sushi & Japanese Cuisine KOYOMI
The world of sushi and Japanese cuisine woven by the skills of artisans.
Sushi & Japanese Cuisine KOYOMI offers sushi and Japanese cuisine using seasonal ingredients from Kyushu and other parts of Japan based on the 24 sekki (solar terms). Enjoy the changing seasons through your dining experience. Private rooms are also available for a wide range of purposes, such as for entertaining clients, celebrations of longevity, get-togethers, and ceremonial gatherings.
Sushi & Japanese Cuisine KOYOMI offers sushi and Japanese cuisine using seasonal ingredients from Kyushu and other parts of Japan based on the 24 sekki (solar terms). Enjoy the changing seasons through your dining experience. Private rooms are also available for a wide range of purposes, such as for entertaining clients, celebrations of longevity, get-togethers, and ceremonial gatherings.
Lunch 11:30 AM to 2:30 PM
Dinner 5:30 PM to 9:00 PM
Capacity: 6 seats at the counter / 32 seats for tables / 8 seats for the private rooms (room charge: 5,500 yen)
Dinner 5:30 PM to 9:00 PM
Capacity: 6 seats at the counter / 32 seats for tables / 8 seats for the private rooms (room charge: 5,500 yen)
Lunch 11:30 AM to 2:30 PM / Dinner 5:30 PM to 9:00 PM
Capacity: 6 seats at the counter / 32 seats for tables / 8 seats for the private rooms (room charge: 5,500 yen)
Capacity: 6 seats at the counter / 32 seats for tables / 8 seats for the private rooms (room charge: 5,500 yen)
Executive Chef, Sushi & Japanese Cuisine KOYOMI
Daisuke Shimada
Following a distinguished 14-year career at a leading hotel in Fukuoka, Chef Shimada was appointed Head Chef of Koyomi at HILLTOP RESORT FUKUOKA in 2022.
Rooted in a philosophy of precise seasoning and refined simplicity, his cuisine reflects quiet, deliberate precision. Now overseeing Koyomi at both ONCRI-KARATSU and HILLTOP RESORT FUKUOKA as Executive Chef, he is dedicated to championing culinary excellence and nurturing the next generation of talent.
Head Chef, Sushi & Japanese Cuisine KOYOMI
Souta Umetsu
With experience across Japanese cuisine, sushi, and teppanyaki, Chef Umetsu joined KOYOMI as Sous Chef in 2022 and was appointed Head Chef in 2024.
Guided by a deep respect for ingredients, he crafts dishes that honor natural flavors while transcending convention — striking a balance between tradition and originality.
Private Room Use
KOYOMI Private Room
A private room in Sushi & Japanese Cuisine KOYOMI.
Please feel free to use this room for small group dinners and the like.
Please feel free to use this room for small group dinners and the like.
KOYOMI SARYO
This venue can be used for a wide variety of purposes,
including for tea ceremonies, entertaining clients, dinners, and banquets.
including for tea ceremonies, entertaining clients, dinners, and banquets.
KOYOMI Ryotei
This venue can be used for ceremonial occasions such as the exchange of engagement gifts,
Okuizome (a child's first meal), Shichigosan (traditional shrine visits by children at ages 7, 5, and 3),
and longevity celebrations, as well as memorial services for those who have passed away.
Okuizome (a child's first meal), Shichigosan (traditional shrine visits by children at ages 7, 5, and 3),
and longevity celebrations, as well as memorial services for those who have passed away.