A 1-star Japanese restaurant "Mujinzou" is about 10-minute walk from Akasaka subway station in Fukuoka. It stands in a quiet spot, where you do not feel the hustle and bustle of the downtown area. The restaurant has an elegant look, with the main house offering counter seating and a private space in a detached room that has views of the courtyard. The boss, Yoshihisa Miura, serves creative Japanese cuisine.
Chef Miura grew up in Miyazaki Prefecture and graduated from a chef’s vocational school in Fukuoka. He went on to serve as head chef at "Mujinzou" for 12 years, gaining management rights to the restaurant in 2009. As Miura explains, “Our menu always changes, even at the very moment that our customers arrive. This is because we serve fresh seasonal ingredients full of the good things that season has to offer and that suit the weather on that day. We want our customers to be excitedly wondering what kind of ingredients have been used in the dish they are going to be served next as they spend an enjoyable time with us over lively conversation. So we do not compromise, even for a moment, but are always using our ingenuity and creativity to make our cooking evolve.” The restaurant was named after this concept of limitlessness—“Mujinzou” in Japanese—based on a menu that just gets more and diverse each day.
Working according to the idea of local production and local consumption, the fish on the menu is all wild-caught fish from Kyushu, mainly Fukuoka. Of course, if there is a fish in season in another part of Japan, including Hokkaido, and it is compellingly attractive, then it will be ordered. The restaurant is particular about its vegetables, purchasing organically or naturally grown types such as mountain vegetables gathered between spring and early summer, or beach silver top gathered along the beach. Mujinzou also purchases the “ultimate” in vegetables, what are known as “heirloom vegetables.” These are grown by farmers in Unzen, Nagasaki who take the seeds from vegetables that they have grown themselves and use them to grow their next batch of vegetables. In the fall, wild mushrooms caught and sent to the restaurant by a master mushroom hunter from Tohoku are served in different dishes. Mackerel sushi also appears on the specialty menu in fall. It is a popular item, with a depth of flavor produced by an ingenious technique of using every part of the fish. Fifteen to twenty different varieties of Japanese sake from around Japan are available each day. Customers can ask the owner for his recommended pairings, allowing them to communicate their preferences and enjoy themselves freely.
The main house has counter seating for 16. The private space in the detached room that is accessed through the courtyard accommodates 4-10 people. The seasonal views of the courtyard —fresh green leaves in spring, dark green in summer, red and gold in fall, and snow in the winter—add grace to the dining experience. You will want to spend a luxurious time enjoying the food created by "Mujinzou". Couples or friends can enjoy an amicable chat with the owner across the counter in the main house. Meanwhile, the space in the detached room is the place for events like business entertaining or anniversaries, for a special time with special people.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 10-minute walk from Akasaka Station(Fukuoka Municipal Subway Airport Line)