01 / ABOUT THE PLACE
About this place
Down on basement level 1 of the Daiichi Tamaya Building in Shinjuku San-chome, an evening at the izakaya Kyushuya begins naturally with fresh seafood. Hakata goma saba, mackerel dressed in sesame sauce without fishiness, and the chef’s daily sashimi assortment make reliable starting plates alongside that initial pour. Domestic horse meat red loin sashimi, seasoned yukhoe-style tartare, and sliced fresh mackerel round out the opening menu, offering straightforward ways to appreciate Kyushu’s coastal and regional produce.
A variety of unpretentious provincial specialties add colour to the table as drinks continue. Handcrafted karashi renkon packs its signature horseradish-like mustard sting into crisp lotus root, while hitomoji guruguru features blanched spring onions neatly tied in tight bundles, a traditional Kumamoto snack alongside house-made fried satsuma-age fish cakes. Hot sharing dishes arrive quickly too, from bite-sized Hakata hitokuchi gyoza browned to a crisp skin to golden nuggets of deep-fried common octopus.
When settling in for a fuller meal, the focus turns to the hotpot in the centre of the table. Hakata motsunabe comes with your choice of salt, soy sauce, or miso broth, enriched with extra fresh beef offal and cabbage as it bubbles away, before finishing the remaining soup with champon noodles, thin ramen, or an egg-dropped zousui rice porridge. Beyond the hotpot, noodle mains like Nagasaki champon, crispy Nagasaki sara udon, and spicy Miyazaki-style karamen ensure everyone finds their preferred way to conclude the feast.
Drinks highlight regional Kyushu sakes such as Tanaka Rokujugo from Fukuoka and Shichida from Saga, genuine shochu including Sato Kuro and Mitake, and tea-infused highballs made with Yame green tea or Chiran black tea. Sorbets and ice creams like fragrant hojicha roasted green tea or Hakata Amaou strawberry make a clean finish. With counter seats and private rooms for groups, the tavern provides a comfortable base for a relaxed night out.
