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Sushi Miyavi offers sumptuous course meals using fresh ingredients. Its sushi, full of originality while respecting tradition, is visually appealing and provides an exciting taste with each bite. The owner, Mr. Ito's wealth of experience and skill in the kitchen is evident in such delicacies as the "A piece of Japanese black beef sushi" made with A5-rank Wagyu beef. The courses include drink pairings, providing an unforgettable memory of Japanese sake served with seasonal dishes. The restaurant is full of Japanese style and has a relaxed atmosphere with a small number of customers. You can enjoy a quiet moment at the counter while watching the chef's masterful handiwork up close. Have a memorable gastronomic experience that will leave you feeling Japan with all your senses.

Outstandingly delicious sushi of Okinawan fish made with traditional Edomae style technique. [Sushi Murakami] which serves such [Ryukyu suhi] opened in Makishi in 2019. The chef, Mr. Murakami, who polished his Edomae sushi skills in places like Tsukiji, Tokyo, prepares specialty Okinawan fresh fish like [Irabucha (Steephead parrots)] and [Ojisan (Five-barred goatfish)] by marinating with miso or irizake (traditional soy source) to bring out the flavors. Fresh tiger prawns, another Okinawan specialty, can be enjoyed as tempura or sashimi as well as sushi. They also serve various seasonal dishes going well with drinks, such as [Simmered head of fish] and [Grilled fish]. The seating of the restaurant is 10 counter seats only and they are all close to the chef, which creates a very relaxing atmosphere. They welcome local residents and people work in nearby area. The restaurant is also a great place for visitors of Okinawa from both inside and outside of Japan.

SUSHI SHIOGAMAKOU GINZA KIWAMI offers courses of fresh seafood directly from Shiogama Port in Miyagi, which boasts the largest catch of Pacific bluefin tuna in Japan. The main branch is a very popular conveyor belt sushi restaurant in Shiogama, Miyagi. The Ginza branch was opened in February 2024 by businessman Mr. Yozo Tachibana, who inherited the aspirations of Mr. Shuya Kamada, the president of Shiogamakou Co., Ltd. President Kamada himself is a connoisseur of tuna from the port of Shiogama. His seasonal Japanese delicacies are beautiful to the eye, and once you try them, you will never forget the taste. At the counter seating in a relaxed atmosphere, you will be able to enjoy the brilliant skills of the chefs up close. A wide variety of sake that goes well with sushi is also served. Private rooms are the perfect choice for groups and families. Experience a special moment on the top 12 floors of the building, away from the hustle and bustle of the city.

Sushi Somei Kinpei Ebisu, located near Ebisu Station, is a refuge for those in the know. Customers can enjoy sushi with seasonal vegetables and daily shipped fresh seafood and original masterpiece dishes that go with Japanese sake. It subverts the idea of sushi restaurants being hard to enter or too formal. Instead, the friendly atmosphere and appearance are appealing. At the counter seats, customers can drink Japanese sake and wine and enjoy a quiet mature date. The relaxing sunken seating is ideal for banquets, dinner parties, and entertaining. There are also separate rooms for four people that can be reserved. This restaurant can be used in any situation, and many families visit on the weekends. 

Sushi to Baniku Oyaji Saigo no Nigiri Bettei, a restaurant specializing in horse meat cuisine, offers a variety of styles of Japanese horse meat. You can enjoy a variety of dishes featuring exceptionally fresh domestic horse meat directly delivered from Kyushu. The menu includes various healthy and flavorful horse meat dishes such as horse sashimi (raw horse meat), horse meat sushi, yakiniku grilled on a lava stone plate, shabu-shabu, tempura, and more. The restaurant provides a private and intimate atmosphere with private rooms, making it suitable for various occasions, including dates, girls' nights out, and group gatherings. The drink menu is well-curated to complement horse meat, featuring a selection of Japanese sake, champagne, and wine. The restaurant is also reliable for entertaining important guests from Japan and overseas. Why not spend a unique and memorable moment at this horse meat cuisine specialty restaurant, Sushi to Baniku Oyaji Saigo no Nigiri Bettei, in front of Shinsaibashi Station?

Sushi Umiji is open until 4:00 am in Azabujuban. The sushi can be ordered a la carte from one piece. You can enjoy your personalized course at a reasonable price according to your budget and preferences. The lineup of side dishes made from carefully selected ingredients will please even discerning connoisseurs. Try them with the wide selection of Japanese sake, even rare brands. Whether a solo dinner or a dinner with friends, this restaurant can be easily used for various occasions.

Sushi Urayama Sakae Hanare located in Nagoya Sakae 3-chome, opened on June 22, 2021, as the third branch of a famous restaurant that has entertained many foodists at the main restaurant in Yabacho Station and Tokyo Nihombashi. You can enjoy courses prepared by skilled chefs in a relaxing atmosphere. They serve selected seasonal ingredients delivered from Hokuriku and other regions on rice topped with red vinegar. Like a work of art, the delicate sushi enchants not only the sense of taste but all five senses. The inside of the restaurant has a calm Japanese impression. It has counter seats that allow customers to enjoy the craftsmanship up close and table seating. The restaurant is perfect for various occasions, such as business entertainment and dinners, anniversary dates, and family celebrations.

The owner, who has been honing his skills as a sushi chef for many years, prepares delicious sushi without any compromise. You can experience his extraordinary taste at Sushiya Hajime. The owner visits the market personally to select seasonal fish and vegetables. He purchases from reliable wholesalers who specialize in each ingredient. The menu is only "Omakase Course," featuring sushi and seasonal dishes. Seasonal ingredients are used, providing a variety of tastes each time you visit. For drinks to be enjoyed with food, various types of sake with different aromas and flavors are recommended. The brands are carefully selected to vary according to the season. Through the door with a hideaway atmosphere, you will find a Japanese cypress counter. Experience a blissful moment with dishes prepared with sincerity and respect for visitors.

For the [Eel Nigiri], the chef use the tasty eel with fat from Miyagi. Because he boils it after grilling it perfectly, it comes out fluffy and tender. He makes his own sauce, which is added to the original sauce created when the restaurant opened. It is slightly sweet and goes well with eel. Liver of monkfish, which is local from Otaru, is soaked in salt water for half a day. Following that, I carefully remove the blood and other excess parts, and then steam it. Please enjoy it dipped in homemade ponzu sauce with seaweed, ginger, grated radish with chili, or kabosu (citrus fruit). He makes an effort to converse with the customers when he has time to pay attention to the surroundings after the busiest time passes. At the counter, local regulars and lone travellers can sit without hesitation and enjoy a conversation with the owner. It's the best place to sit. You can savor the chef's choice meal [Kaisen] and [Tenrai], which is only offered at the counter seating.