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The temperature of the rice sari and the seeds is changed in 1 degree increments. You will be amazed by the insatiable spirit of inquiry that has produced the ultimate in deliciousness.
Without any pretense, we spare no effort and focus solely on bringing out the natural flavor of the seafood.
He is particular about the deliciousness of local fish from Fukui and all over Japan, and prepares them with the skills, flavor, and hospitality passed down from father to son.
The skill and spirit inherited from the master chef. A fascinating course that starts with a piece of soulful tuna sushi.
The alternating appetizers and nigiri Sushi are served in a neo-standard Edomae style, with Mr. Saito's sensibility intertwined in the speed and speed of the dishes.
Founded 50 years ago. We will continue to pass on our cultivated skills and sincerity.
The craftsmanship of the master is consistently outstanding. Inland in Fukushima, you can enjoy the time-consuming Edomae hospitality and Tohoku sake.
Seasonal sushi prepared with a keen eye and exquisite technique. A moment of indulgence in a single, exquisite sushi full of vitality.
A new twist on tradition has been created, resulting in a superb dish. If you're a sushi lover, this is a must-visit restaurant.
Issho Kenmei