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, Japanese Cuisine
Koji IWASHITA
He has served as the executive chef of high-class ryokans (traditional Japanese inn) and hotels and has an established reputation when it comes to Japanese cuisine. With an emphasis on dashi (Japanese soup stock), his cooking is based on the 24 sekki (solar terms) depicting the changing seasons, bringing out the full flavor of seasonal ingredients. He places great importance on creating an atmosphere and cuisine that allow guests to take in the seasons with all five senses.
Head Chef, Sushi & Japanese Cuisine KOYOMI
Daisuke SHIMADA
In 2022, he was appointed as the head chef of Japanese Cuisine KOYOMI at Agora Fukuoka Hilltop Hotel & Spa. As a sushi artisan, his first priority is to maximize the deliciousness of the ingredients. He places importance on the flavor of the sushi rice, spices and condiments, the so-called "aroma" of food, as well as "simple" cooking.
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.