Marushin
(丸新)The Tabelog Award 2024 Bronze winner
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023
- Nearest station：
- Categories：
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- Budget：
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- Closed：
- Sunday、Public Holiday
Specialities
Chef
Makoto Kumakura: Communicating the appeal of producers through cuisine
Food
Exquisite cuisine born from a strong network with producers across the country
Drink
A Japanese Cuisine where you can drink and enjoy the food that will appeal to the left-wingers too
Review
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Review 270resultsFollowers 75peopleStrongest Lunch
About a 10-minute drive from Koriyama Station. This famous restaurant is located in a resi...View details
2024/05 visited
1 time
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Review 3,325resultsFollowers 2,115peopleA creative restaurant with a great c...
First visit to Fukushima Prefecture to see the flowers. I made a phone reservation 1 month...View details
2024/04 visited
1 time
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Review 781resultsFollowers 261people日本全国の美味しいものが集まるお店
平日11:15お店到着。11:30開店に備え数台の車が既に駐車場で待機。11:20くらいに店内に誘導され、店内でゆったり待機。11:30の時点で7組ほど。 ランチは基本刺身系...View details
2024/09 visited
1 time
Restaurant information
Details
| Restaurant name |
Marushin
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine EAST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 EAST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 EAST 百名店 2021 選出店 |
| Categories | Japanese Cuisine, Seafood, Kaisen-don (Seafood bowl) |
| Phone number (for reservation and inquiry) |
024-922-1851 |
| Reservation availability |
Reservations available
※予約は夜のみ。ランチは予約不可。 |
| Address |
福島県郡山市神明町15-4 |
| Transportation |
Take a bus (Sakura Loop Line, Toramaru Route, and many others) from the rotary in front of Koriyama Station (West Exit) to the Toramaru bus stop, then walk. 934 meters from Koriyama. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price（Based on reviews） |
JPY 10,000 - JPY 14,999JPY 1,000 - JPY 1,999
|
| Payment methods |
Credit card accepted （JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Private rooms |
Available For 6 people |
|---|---|
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available We have about 15 units available. |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating,Counter seating,Tatami room |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
Family friendly |Business |Friends This occasion is recommended by many people. |
|---|---|
| Location |
Hideout,A house restaurant |
| Family friendly |
Children welcome |
| Website | |
| Remarks |
[Relocated from 1-5-10 Ekimae, Koriyama City, Fukushima Prefecture] Lunch is available on weekdays (Monday to Friday) and only open in the evening on Saturdays |
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Categories
Ranking of nearby areas
閉じる
ChefMakoto Kumakura: Communicating the appeal of producers through cuisine
He was born in 1972 in Koriyama, Fukushima Prefecture, to the family of Marushin, a restaurant that has continued through the fourth generation of its business, changing formats to include a rice shop and a soba noodle shop. After training at various Iraka Japanese Cuisine in Tokyo, he went independent in 2001, taking over Marushin as an authentic Japanese-style meal restaurant. In 2011, when producers he had been in contact with around the country showed their support for the recovery from the Great East Japan Earthquake, he had an epiphany: "I want to be a chef who can convey the appeal of producers." He visits producers with agility and enthusiasm, and actively uses high-quality ingredients.
Food Exquisite cuisine born from a strong network with producers across the country
Koriyama is located almost in the center of the vast Fukushima prefecture, which boasts the diverse charms of the sea and mountains. Koriyama is a transportation hub for railroads and highways, and is close to an airport, so it is possible to obtain fresh ingredients not only from within the prefecture and neighboring prefectures, but also from all over the country. For example, on one day's sushi menu, there was flounder from Soma, bluefin tuna from Nagasaki, mackerel and bigfin reef squid from Amakusa, and alfonsino from Onjuku. The dish was garnished with orange powder made from locally grown oranges dried at low temperatures, which retains the enzymes. The soy sauce is also a speciality, handmade and brewed in the prefecture.
DrinkA Japanese Cuisine where you can drink and enjoy the food that will appeal to the left-wingers too
Marushin, which has many regulars who enjoy alcohol, also has a wide lineup of drinks. Sake and wine, which pair well with the food, are especially popular. The sake selection includes many lesser known fine brands from Fukushima Prefecture, while the wine selection includes a selection of domestic wines from Burgundy, France, Nagano, Hokkaido, and other areas. The restaurant also offers a selection of dishes that will tickle the fancy of left-wingers, such as a platter of grilled hassun (a type of sushi) in the middle of the course, which is perfect as a drinking snack.
"The producers are the main focus." This Japanese Cuisine is dedicated to promoting the appeal of the excellent ingredients it sources from all over Japan.
Many customers come from far away to try the restaurant's authentic Japanese Japanese-style meal of amazing quality, using excellent ingredients from all over Japan. Owner Kumakura Makoto takes advant
...age of Koriyama's convenient transportation network to visit producers from all over the country, and in turn, motivated producers visit the restaurant from all over the country. For vegetables, he has built strong relationships of trust with farmers who use organic and natural farming methods to bring out the best in the crops themselves, and for fishermen and fishmongers who carefully prepare fish with a focus on freshness and flavor. His dishes, which are made with love for the ingredients, have earned him many fans.