Sushi Sho
(すし匠)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday、Public Holiday
Specialities
Chef
Akihito Sasaki - Showcasing Akita-style Edomae sushi in his hometown
Food
Combining tradition and innovation, we create uncompromising masterpieces in both nibble and snacks
Food
Adding a twist to local specialties, Akita style
Set menu
Review
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Review 79casesFollower 6PeoplePick-up reviews
すし匠ののれんを分けた秋田の名店です メニューはお任せ20,000円のみ おすし、刺身、一品料理、全て美味しかったです 今回は秋田産さきほこりの新米とのことでした 日本酒も揃えは抜群で、さすが秋田、新政も色々揃えられてました 大将曰く、永楽食堂には負けるとのことでしたが、それでも今日のメニ...Find out more
2023/11 Visitation
1times
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Review 1,475casesFollower 1,303PeopleDeep mountains and valleys.
The familiar Akita sushi master. Not only does it actively incorporate delicious local fis...Find out more
2024/04 Visitation
5times
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Review 861casesFollower 91People◽️すし匠 (秋田) ◽️おまかせコース 23,100円 追加2カンで合計26,000円ほど。 ◎ひらめの握り 秋田 すだちと塩で。身が厚く、ぶりんぶりん。 ヒラ...Find out more
2023/11 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sushi Sho（Sushi Sho）
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
018-866-0014 |
| Reservation Availability |
Reservations available
営業中のお電話はつながりにくい事がありますのでご了承下さい。
24時間ポケットコンシェルジュにてオンライン予約が可能です。 |
| Address |
秋田県秋田市大町3-2-36 赤れんが郷土館前 |
| Transportation |
1,156 meters from Akita. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Wide seat,Counter |
Menu
| Drink |
Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
閉じる
ChefAkihito Sasaki - Showcasing Akita-style Edomae sushi in his hometown
Aiming to become a sushi chef, while training at a famous restaurant in Tokyo, he met Keiji Nakazawa, the owner of Sushi Takumi in Yotsuya. After five years of training under Nakazawa, he was allowed to open his own restaurant and set up his own in his hometown of Akita. While maintaining his master Nakazawa's style of skillfully serving nigiri and side dishes, he is committed to using locally produced ingredients and pursuing Edomae sushi that can only be made in Akita.
Food Combining tradition and innovation, we create uncompromising masterpieces in both nibble and snacks
Sushi Takumi's nigiri sushi is characterized by its neat and beautiful shape. Black-spotted salmon is an ingredient unique to Akita, and is served lightly knotted and with red sushi rice. There is no lack of attention to detail in the dishes that can only be made locally, such as snacks made with Akita vegetables and rolls made with wild vegetables. They always choose ingredients with an awareness of the season, and use their cultivated techniques to elevate them to deliciousness.
Food Adding a twist to local specialties, Akita style
Speaking of "Sushi Takumi," the restaurant also serves its famous monkfish liver and ohagi. The ohagi in particular is an Akita-style adaptation of the original. The sushi is made by mixing finely chopped tuna ribs, spring onions, and Iburi-gakko, a local Akita specialty. While following Nakazawa's style, Sato is also dedicated to creating a delicious dish that can only be found here. It is a blissful moment to leisurely savor the Akita-style Edomae sushi.
Enjoy Edomae sushi in Akita, incorporating the sushi master's philosophy and the sensibilities of Mr. Sasaki.
Based on the philosophy inherited from the famous Sushi Takumi restaurant in Yotsuya, Tokyo, Akita's Sushi Takumi skillfully serves up exquisite nigiri sushi and snacks that go well with sake. The own
...er, Mr. Hirohito Sasaki, is committed to using locally produced fish, vegetables, and even wild plants, and spares no effort in research and efforts every day to make them delicious. He has acquired Edomae techniques during his training in Tokyo, and his unique sensibilities are combined to create delicious Akita cuisine that brings palates to guests who come from all over the country.