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In the heart of Yunokawa hot spring, [Sushi Restaurant Kihara] situated at the best location overlooking the Tsugaru Strait right in front of your eyes. In the restaurant, Aomori hiba solid plate counter creates a dignified atmosphere. On a clear day, the view of the Shimokita Peninsula creates a refreshing atmosphere. In this atmosphere, sushi is served with selected local ingredients including seafood supplied from the chef's hometown former Minami Kayabe-cho. 80% of the sushi at the restaurant is in the authentic style, but chef's creed of [local specialty sushi] creates original dishes such as gizzard shad lightly washed with vinegar and rolled with local specialty kelp. After 20 years in Hakodate, the restaurant serves Hakodate style sushi based on Edo mae style.

We offer domestic "Hair Crab" from Hokkaido all year round. Not only is the natural sweetness and flavor of the crab impressive, the special crab vinegar it is paired with is too. Japanese cuisine is such that usually every part of a dish may be eaten and this vinegar is so mildly delicious that you may just want to drink it all. We prepare only the freshest fish and ingredients, purchased every morning directly from Tsukiji Market. We only serve fresh food in which we have the highest level of confidence. When the best ingredients are used, a delicious meal is a given. Our motto is to make sure our customers can relax and feel extraordinary from the moment they set foot in our shop. We aim to hear that our customers have had a good time. Soaked less in vinegar and konbu, but more in soy sauce to draw out the sweet flavor of each piece, our Tokyo-style hand-made sushi is a must-try. To let our customers enjoy the flavors of all of our dishes, we provide small servings. Please relax and enjoy our dishes with y

Along with our "Fatty Tuna" and "Pickled Tuna", our "Boiled Eel" nigiri (handmade sushi with a topping of seafood) is a popular dish. This must-try dish, which is soft and easy to eat, and which has a melt-in-your-mouth texture, is super-fresh because we pick the eel live in our restaurant and boil it for you right away. At our restaurant we select only the best wild tuna for our stock - ones that are rich and that include the perfect amount of fat. I would never serve anything I wouldn't find delicious myself - that's my number one motto. When I pick wine or sake, I select the variety according to what will pair best with the food ordered, as well as the customer's own preferences. For our sushi rice we use mellow, expertly-made vinegar from Kotaro using classic vinegar making methods from the Edo era, which gives the rice a rich taste and a soft, fluffy texture. Enjoy the delicious harmony of our toppings and our sweet Azumino wasabi (Japanese horseradish).

Newly opened! The popular Hakata restaurant makes a grand entrance in Tokyo. The perfectly calculated contrast of the side dishes, shining with the intense feelings of a master chef cultivated over many years of experience, and the traditional and orthodox Edomae sushi, are completed in a single course. Only the select courses are available. They begin with rich freshwater clam soup that relaxes one's mind and continues to smart side dishes and traditional and orthodox Edomae nigiri-sushi. Please come and taste it.

Sushi Ichikoshi is where you can encounter carefully crafted sushi that pays attention to both the toppings and the rice and the presentation in the serving ware. The passion of the head chef to spread the excellence of traditional Japanese sushi culture is evident in each piece of sushi he creates. The tuna is sourced from the renowned Tsukiji Market's wholesaler, Hicho, and the rice is polished as needed using the Koshihikari variety. The rice is blended with three types of red vinegar, providing a delightful aroma. The head chef also pays attention to details such as adjusting the cooking methods and rice temperature to match each ingredient. This is the chef's commitment to quality. The space, with only 6 seats, offers an exceptional dining experience designed to make guests feel comfortable while enjoying their meal. This is a sushi restaurant where you can enjoy high-quality sushi at a relatively casual price range, making it accessible for those trying counter sushi for the first time.

This is a restaurant where you can feel the season in a relaxed atmosphere and enjoy the luxury of a sophisticated adult. The owner, trained in sushi and Japanese cuisine, offers seasonal courses with seasonal ingredients. The menu consists only of 3 Chef's Choice courses. The course content differs daily, as it is prepared based on the ingredients available that day. Excellent drinks from all over Japan deepen the flavors of the seasonal cuisine. An all-you-can-drink option can be added to each course. The restaurant has counter seats where you can relax and three private rooms for important business entertainment. The quiet street in front of the station is lit by a single light, giving the restaurant a charming hideaway atmosphere. Why don't you have a classy moment at Sushi Kakujuan in front of Gofukumachi Station?

[Sushi Kappo Kakihachi] is in a residential area, a little ways away from the middle of Sapporo. When passing through their shop curtain at the entrance, you will be surrounded by their bright and warm atmosphere. They are proud of the hand-formed sushi topped with carefully-marinated/seasoned wild fish. Without any additives, they carefully bring out the original taste of each ingredient, adding some innovative techniques to the traditional techniques for the pursuit of tailoring to modern cuisine. Their course meals are a recommendation; you can enjoy an appetizer, a grilled dish, and a simmered dish that can be enjoyed with sake (Japanese alcohol), and hand-formed sushi at the end. Their takeout sushi is also highly recommended, including the high-quality and popular [Inari Sushi (fried bean curd stuffed with vinegared rice)] with hand-made fried curd using soybeans ground by a stone mill. This restaurant, with counter seats, table seats, and Japanese tatami rooms (reservations are required), is also ideal

When lightly and skillfully prepared, cooked oval squid tastes even more savory than eating it uncooked. This makes it a treat that's hard to get at home. We want you to try the sweet, plump, and firm texture of this delicious treat as it's meant to be enjoyed. Our turban shells are harvested in Sotobo's Ohara, and we get our clams from Kujukuri and Futtsu. They're both selected for their thick, springy texture and rich flavor. For high-quality shellfish all season, nothing beats local, so savor our menu and enjoy. We aim for a laid-back atmosphere where our guests can strike up a conversation with us at any time. Feel free to tell us exactly what you want and we are prepared to customize our menu just for you. We aim to be clean and comfortable for our patrons, and our establishment is used for a wide variety of occasions, so we make sure to excel in both large-scale quality and the finest details.

Sushi Kazumasa is an Edomae-zushi restaurant secluded from the bustling street. Every ingredient is given a special touch to present a unique sushi style. For example, kasugodai (juvenile sea bream) is kelp-cured, and tuna is marinated in a house-made sauce. The restaurant is also particular about the sake that goes well with sushi. It offers a once-in-a-lifetime experience with rare sake, such as  "Aramasa No.6" and "SAKEHUNDRED," seasonal "Kokuryu Ishidaya" and "Kokuryu Nizaemon." For the serving dishes, Arita-yalo porcelain is used to enhance the beauty of the sushi. The restaurant is equipped with main counter seats and private room counter seats. The main room is a calm space with mainly white wood, while the private room seating in the back has a chic, modern atmosphere with black as its base color. It is ideal for various occasions, including business entertainment, dinners, and anniversaries, where you can share a special moment.