For customers who would like to reserve this restaurant, please join the waiting list system. We will send you an email when there is vacancy.
Located a 2-minute walk from Hanabatacho station on the Kumamoto City Tram line, at the end of a basement hallway in a building filled with restaurants and bars, tucked away like a hideout, is “Sushi Senpachi". The owner-chef, Takashi Nakahara, was born into a family of sushi chefs that spans four generations, and he himself decided on a career in cuisine as well. After honing his skills at famous sushi restaurants such as Fukuoka’s Michelin 2-star “Tokimune,” and the 1-star “Sushi Shin” in Nishi Azabu in Tokyo, he set off on his own at age 28 and opened “Sushi Sempachi” in his native Kumamoto. In the first-ever Kumamoto edition of this world-famous restaurant Michelin guide, he earned 2-star in July 2018.
Mr.Nakahara begins the reception of his diners from the selection of ingredients. Traveling to the Tasaki Market – known as “Kumamoto’s kitchen” – he selects seafood not by region or brand, but with his eye for quality, and takes his time to prepare them carefully and precisely. While such natural ingredients are often at the mercy of the seasons and the weather, Nakahara serves several specialties which diners should feel fortunate to be served. While the oval squid is outstandingly fresh, as are all the other seasonal sushi dishes, “Sushi Sempachi” is highly acclaimed for its creative and original lineup of “Tsumami (hors-d'oeuvres)”. Here, you will encounter dishes that, once eaten, you will never forget – such as nigiri (sushi topped with seafood) of smoked tuna head seasoned with soy sauce, or a creamy and thick abalone risotto made with abalone liver and vinegared rice. Alcoholic beverage offerings are mainly Japanese sake, which includes sakes from Kyoto (which Mr. Nakahara fell in love with when he trained in that city), as well as sakes from his native Kumamoto, created by up-and-coming brewers, with such brands carefully selected to pair perfectly with seafood and sushi.
Mr. Nakahara has always prioritized seafood from Kumamoto and Kyushu and paired the skills in Edomae-sushi he acquired during his training to create sushi that is unique to this region. His philosophy is “to preserve that which must be preserved, but to break through barriers which must be broken,” and those words continue to guide the evolution of “Sushi Sempachi". The restaurant seats 12 at the counter and has a private room which seats 4. It is perfect not only for entertaining clients or special meals but also for family get-togethers and even dates, making this restaurant appropriate for a wide range of situations. “Sushi Sempachi” enjoys the patronage of many regulars who have been mesmerized by its cuisine, and often visit daily. It must be exciting to imagine what kind of sushi the chef may recommend today.
* 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.
■A 2-minute walk from Hanabatachou Station(Kumamoto Tramen B)