Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kurumasushi
(くるますし)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Koji Takahira, second-generation owner of "Kuruma Sushi," is a sushi chef paving the way for the future
Food
Sushi made on-site with nerve-killing and blood-draining techniques to pursue the ideal taste
Space
Cozy counter seats sprinkled with the essence of Japanese culture
Review
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Review 460casesFollower 172PeoplePick-up reviews
改めて実感する、地方で確立された江戸前鮨。
今年三月に訪問してから、約半年振りの訪問となりました。 新潟の兄弟寿司さんにも感じましたが、地方の魅力を伝える江戸前鮨を確立されている数少ないお店だと改めて感じました。 九月から解禁となった伊勢海老。レアでしっとりとした伊勢海老、丁寧な火入れで仕上げられている。余韻に広がる、炭の香り。 ...Find out more
2023/09 Visitation
2times
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Review 5,251casesFollower 3,247People立夏の晩餐、伊予国の楽天地。
本日は念願のこちらへ！ ずっと行きたかったんですが、出張の日程と合わず月日が流れていたお店。Silver Awardにも選ばれ、益々予約が困難になるだろうと思われた矢先、出張が決...Find out more
2024/05 Visitation
1times
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Review 112casesFollower 100People彼はたぶん、人生が3回目なのです。でなきゃ、、
今宵も、もう腰砕けになりそうなほど圧巻の 宴となりました。 西日本を代表する鮨職人。 そう称しても、もはや、誰も異論は無いでし ょう。 軽薄なパフォーマンスや...Find out more
2024/04 Visitation
7times
Restaurant information
Details
| Restaurant name |
Kurumasushi
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
089-932-3689 |
| Reservation Availability |
Reservations Only
ご予約はウェブサイトOMAKASEにて受付けしております。 |
| Address |
愛媛県松山市一番町1-6-9 |
| Transportation |
2 minutes walk from Katsuyamacho Station exit 147 meters from Katsuyamacho. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
8 Seats （ Counter 8 seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables Smoking is also prohibited outside the store. Please refrain from using perfume, etc. |
| Parking lot |
not allowed Coin parking available nearby |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Website |
閉じる
ChefKoji Takahira, second-generation owner of "Kuruma Sushi," is a sushi chef paving the way for the future
He is the second generation owner of "Kuruma Sushi," which was founded in Matsuyama in 1976. He aspired to be a sushi chef from an early age, and moved to Tokyo after graduating from high school. He trained in Tokyo for eight years, honing his Edomae skills. In 2016, he returned to his hometown, saying, "I want to make sushi in a place where the ingredients are fresh." He took over his father's restaurant, and at the young age of 27, he won two stars in the "Michelin Guide Hiroshima/Ehime 2018 Special Edition." He creates selection courses using local fish from his hometown of Ehime, from the Seto Inland Sea to the Pacific coast of Shikoku.
Food Sushi made on-site with nerve-killing and blood-draining techniques to pursue the ideal taste
"In order to serve delicious fish, it's not just the work on the kitchen floor that's needed." Takahira mainly uses fish from fishing grounds close to his restaurant, and sometimes even performs procedures such as nerve-killing and bleeding on the spot. When aging fish in his restaurant, he precisely calculates the aging temperature and time to bring out not only the umami components but also the aroma of the meat. To realize his ideal that "sushi is the multiplication of flavors," he aims to create sushi that brings out the complex umami of the fish.
SpaceCozy counter seats sprinkled with the essence of Japanese culture
Designed with a teahouse motif, the restaurant's interior, furnished with a teacup shelf and bamboo lattice, exudes a dignified atmosphere. A single flower vase hanging on the wall draws the eye of visitors. Additionally, the brand new Yoshino cypress counter and Yoshino cedar wickerwork ceiling leave a warm impression on customers. Just watching the interaction between Takahira and the first generation chef, who still works in the kitchen, is a heartwarming sight. Sushi lovers from the local area and all over Japan flock to the counter to enjoy the taste of Takahira's meticulously crafted sushi.
Sushi that can only be made here... An up-and-coming sushi chef explores the possibilities of sushi and fish.
Located in Matsuyama's downtown Okaido area, Kuruma Sushi has an eye-catching simple exterior. "The job of a sushi chef is to help the ingredients shine." The humble work of the young second-generatio
...n chef, Koji Takadaira, is apparent from behind the counter made of pure Yoshino cypress. The star of the restaurant is fish caught in nearby waters that have been properly processed, such as by killing the nerves and draining the blood. He makes sushi using ingredients that can only be found in Matsuyama, and the restaurant was awarded two stars in the Michelin Guide Hiroshima/Ehime 2018 Special Edition.