Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Mr. Shoma Hayashi - A new generation of sophisticated sushi chefs full of hospitality.
Food
I will continue to work with all my heart and soul.
Chef
Nijiho Takai, a sushi chef who captivates fans with his beautiful movements.
Chef
Takato Hamariki: A delicate and sincere sushi chef with an outstanding inquiring mind.
Review
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Review 295resultsFollowers 213peopleDifficult to reserve
A friend invited me to go to Hijiri, a restaurant that is difficult to make reservations a...View details
2021/12 visited
1 time
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Review 210resultsFollowers 136peopleSushi Hijiri. I went there with some fellow gourmets that day. We were seated right in...View details
2022/07 visited
5 times
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Review 26resultsFollowers 10peopleI had heard that it was difficult to...
Hijiri is also a hot topic on social media. I visited around December before it became di...View details
2021/12 visited
1 time
Restaurant information
Details
| Restaurant name |
Sushi Hijiri
|
|---|---|
| Categories | Sushi, Seafood, Japanese Cuisine |
| Phone number (for reservation and inquiry) |
|
| Reservation availability |
Reservation only
新規のご予約は予約サイト食オクにて承ります |
| Address |
大阪府大阪市福島区鷺州2-11-24 |
| Transportation |
10 minutes walk from JR Fukushima Station 10 minutes walk from Nodahanshin Station 10 minutes walk from Ebie Station 10 minutes walk from Shin-Fukushima Station 8 minutes by taxi from Osaka Station Sorry for the half-hearted location (>_<) 434 meters from Fukushima. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
12 Seats （ reserved are currently not available. I am very sorry.） |
|---|---|
| Maximum party size | 12people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking We are sorry, but we do not have ashtrays installed outside. |
| Parking |
Unavailable Please use the nearby coin parking. |
Feature - Related information
| Occasion |
|
|---|---|
| Family friendly |
Guests with children are only allowed when reserved. |
| The opening day |
2021.7.1 |
| Remarks |
First, please make a reservation by sending a message to [sushi_hijiri] on Instagram. If you make a reservation for your next visit when you visit our store, we will give you a business card with your reservation number on it. We hope to become a restaurant where customers who love Sushi Hijiri and their companions can connect with each other. Thank you for your understanding. *We may decline your call even if you have never visited our store and receive a call from that number. Please note. |
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Categories
Ranking of nearby areas
閉じる
ChefMr. Shoma Hayashi - A new generation of sophisticated sushi chefs full of hospitality.
Born in Osaka in 1990. He grew up watching his father, who was a sushi chef, and aspired to become a sushi chef. Gained 12 years of experience as a junior at a sushi restaurant in Kitashinchi. Above all, the best experience was spending two years in Germany, where we didn't speak the language, and thinking about how to make Edomae-style sushi that would make people happy with the Edomae-style sushi that I studied with my Japanese friends. On July 1, 2021, we opened "Sushi Hijiri" here in our hometown of Sagisu, Fukushima.
Food I will continue to work with all my heart and soul.
The signature tuna of the sushi is specially ordered from ``Yamayuki,'' which is said to be Japan's number one tuna wholesaler. We value the once-in-a-lifetime encounter with every ingredient, carefully preparing them, and cherishing the individuality of each ingredient such as texture, flavor, sweetness, and aroma, and consistently making it with all our heart and soul.
ChefNijiho Takai, a sushi chef who captivates fans with his beautiful movements.
Born in Osaka in 1998. After graduating from high school, he entered the world of Sushi. At the age of 19, she became the youngest sushi chef and was assigned to work at the counter at a Michelin restaurant. After that, he won a prize at the Osaka Grand Prix, the capital of food, and also experienced opening Sushi restaurant in Korea.After returning to Japan, he trained for three years at Japan's first Japanese traditional houseboat Sushi, ``Roofune Saeii'', where he continues to work today. My favorite nigiri is horse mackerel. Her soft, feminine sushi sushi is very popular, and she aims to become Japan's number one female sushi chef!
ChefTakato Hamariki: A delicate and sincere sushi chef with an outstanding inquiring mind.
Born in Oita Prefecture in 1992. His father is a former sumo wrestler and currently runs a chanko Izakaya (Japanese-style bar) called Shokuzo Raiho in Oita Prefecture. Due to this influence, I loved eating. During her student days, she was active in volleyball. Fascinated by the way sushi chefs work, he decided to become a sushi chef at the age of 22. It was there that he met Master Saeki of the legendary sushi chef ``Sushi Sae.'' After serving as acting captain of ``Rosen Sae,'' he applied what he learned from Master Saeki and self-study to ``Sushi Hijiri.'' The marbled Myojo gift from the sushi world.
Reservations for this year are now fully booked.
The sushi restaurant's signboard, the tuna, is specially ordered from ``Yamayuki,'' said to be the number one tuna wholesaler in Japan. We use 12-year-aged balsamic vinegar for the sushi. The first it
...em is something that breaks common sense... Although he is a new generation of craftsmen, his customer service is full of style and hospitality, and he is so popular that most of the people who visit the store are already making reservations for their next visit! ``Sushi Hijiri'', which is evolving day by day, is attracting attention.