Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kyougoku Zushi
(京極寿司)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Tuesday
Specialities
Service
We want you to enjoy sushi restaurant in your favorite style.
Food
We want you to enjoy sushi, which takes time and effort to make the fish delicious.
Food
We want Sushi to add color to life's milestones.
Chef
Kyogoku Sushi chef introduction
Set menu
Review
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Review 1,948casesFollower 567PeoplePick-up reviews
6月と11月〜12月の時期、京極寿司さんは外せない！！
【2023.11.26 六回目】 自分、気に入ったお店は、定期的に訪問してるのだが、それも各店、時期があるの。 例えば、4月〜5月は、〝実山椒の月鍋〟を食べるために、滋賀県の某店へ。 ほぼ同時期の4月〜6月には、桑名の大和蛤を食べるため、三重県の某店へ。 そして、京極寿司さ...Find out more
2023/11 Visitation
6times
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Review 5,787casesFollower 5,224People京極寿司！シンのグルメ日記
長浜駅より徒歩6〜8分の場所にあるお寿司屋さん 京極寿司。 リーズナブルな価格でお寿司を堪能できる、滋賀県屈指の高評価お寿司屋さん。2021年寿司west百名店に選出されてい...Find out more
2024/05 Visitation
1times
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Review 2,057casesFollower 699People魚の鮮度が良すぎる！素材本来の味を引き出す巧みな技を楽しめる街に根差した...
北陸と畿内を結ぶかつて楽市楽座として栄えた街「長浜」 1953年創業、地元の街鮨として愛され続けた同店が3代目の修行からの帰還を機にさらにパワーアップして生まれ変わった。 多く...Find out more
2024/05 Visitation
1times
Restaurant information
Details
| Restaurant name |
Kyougoku Zushi
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
0749-62-3265 |
| Reservation Availability |
Reservations available
当店ではカウンター席とテーブル席でメニューが違いますのでお間違えの無いようにお気をつけ下さい。 |
| Address |
滋賀県長浜市元浜町6-11 |
| Transportation |
5 minutes walk from JR Nagahama Station 15 minutes by car from Nagahama IC 353 meters from Nagahama. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、VISA、Master、Diners） Electronic money Accepted QR code payment Accepted |
| Table money/charge |
なし |
Seats/facilities
| Number of seats |
33 Seats （ 6 to 7 seats at the counter (up to 3 groups), 16 seats in the raised area (4 people x 4 seats), 10 seats in a private room） |
|---|---|
| Private dining rooms |
OK Maximum 10 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables We have an outdoor smoking area. |
| Parking lot |
OK If you use the nearby parking lot Hodaya Kobecho Parking, we will give you a ticket for the time you eat and drink. Please contact Kyogoku Sushi for details. |
| Space/facilities |
Counter,Tatami seats,Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
With family/children |Business |Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome)
There is no age limit, but we ask that parents or guardians take responsibility and watch carefully so as not to disturb other customers. |
| Dress code |
none |
| Website | |
| Remarks |
At our restaurant, the menus are different for counter seats and table seats. The above budget is a guideline for eating at the counter. (We accept both sushi preferences and a la carte menus.) Because we are open throughout the day, the menu is the same day and night, and we do not have a lunch menu, but we do have a wide variety of reasonably priced fixed menus on the table menu, so please refer to that as well. please. If you have a foot condition or would like to sit at the counter even if you are ordering from a table menu, please let the staff know and we will do our best to accommodate you. (Average table menu budget: 2,000 yen to 3,999 yen for lunch, 3,000 yen to 6,999 yen for dinner) *This is just a guideline. |
閉じる
ServiceWe want you to enjoy sushi restaurant in your favorite style.
Kyogoku Sushi is an old-fashioned street sushi restaurant that has been in business for 70 years in Nagahama, Shiga Prefecture, and has been in business for three generations. Whether it's [selection nigiri] with only sushi at the counter or [selection sushi kappo] from the cuisine, if you are used to it, you can look at the material case, consult with the craftsman, and order according to your preference. We aim to be a genuine sushi restaurant that makes customers feel that "sushi restaurants were originally like this".
Food We want you to enjoy sushi, which takes time and effort to make the fish delicious.
Sushi is "sushi". I write that it makes fish delicious. We use the carefully selected fish we purchase from Kanazawa Omicho Market, Shizuoka Yaizu fish shops, local lake fish shops, and local fishermen to make sushi using the careful work of our craftsmen, who spare no time and effort. Since our founding, we have pursued sushi that can only be produced in Omi, while respecting both the tradition of Kansai sushi that has continued since our grandfather's generation and the Edomae sushi style that the third generation learned in his training. Masu.
Food We want Sushi to add color to life's milestones.
The sushi is "Sushi". It is also written that it presides over life. Ceremonial ceremonies such as Halle Day. We would like to wholeheartedly create a Sushi that will always play a role in adding color to the milestones of our customers' lives, including the tragedy and joy of their lives.
ChefKyogoku Sushi chef introduction
From the left, Kawai Masahiro... a newcomer. He is well-received for his fresh customer service. Yamazaki Kenji... always looks sleepy, but he is actually the hardest worker. Winner of the gold medal at the 2022 National Sushi Competition. Masugi Kunifumi... studied Edomae sushi in Hokkaido, Tokyo, and Fukui before joining his family's Kyogoku Sushi. The third generation, born in Shiga, admires Edokko. Masugi Yoshikazu... the head chef who watches over everyone with warmth. Omae Taichi... the head chef who responds to the third generation's unreasonable requests, brings together the young chefs, and supports Kyogoku Sushi. Nakagawa Jun... preparation leader. Winner of the grand prize at the 2022 National Sushi Competition.
Issho Kenmei
While respecting the traditions of both Kansai sushi from my grandfather's generation and Edomae sushi that I learned during my training, I strive to create sushi that can only be served in Omi. We wa
...nt customers of all ages, young and old, to enjoy the fun and delicious time that a sushi restaurant should have, sitting across the counter from the chefs in their favorite style without having to hold their own. I will do my best every day to keep in mind the words of my mentor, who told me to "make sushi just for you" and "aim to be at the cutting edge of classic."