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[Sushi Matsumoto], hanging out a rakish white shop curtain with the word [sushi] in Chinese character, is located in Gion, an entertainment town with elegant stone pavements. The elegant but dignified appearance of the restaurant shows you the spirit of Edomae (Tokyo-style seafood cuisine). Daisuke Matsumoto, the owner was attracted to Kyoto and opened the restaurant here after improving his skill at [Sushi Shimizu] in Shimbashi, Tokyo. Now our restaurant has established the position as one of the most renowned restaurants known by all sushi lovers in Kyoto. Matsumoto selects high-quality seafood directly sent from Tsukiji or Akashi fish markets every morning, to serve the best dishes available that day. You can fully enjoy the essence of Edomae with our 2 different courses, [Omakase Nigiri (chef's choice)] and [Tsumami and Nigiri (small dishes and sushi)], where the best ingredients of the season are sublimated to the best sushi by careful work and various techniques such as boiling, lightly roasting, sprink

We work to obtain seasonal ingredients from all across Japan, not just Hokkaido. The Oma tuna, which has its peak season from September to December, has an incredibly melty flavor that makes it a consistent favorite. We live in an era in which distribution channels are amazingly well-developed, so it is possible to procure fish from all across Japan. We make sure that we know the seasons for each area of the country, and can then offer the best ingredients for each particular season of the year. Moreover, we constantly search for the best way to make our ingredients taste great. For example, when cooking an egg, if you add shiba shrimp paste, it really makes a difference. We always work hard to bring out the flavor with techniques such as this. Starting with the counter seats that allow customers to see sushi experts at work, we are very particular about the atmosphere of our restaurant. We really want you to enjoy everything, including watching our chefs at work.

He has been to port cities like Shanghai and Hong Kong to experience the sea and make sushi. The land and the season. Harmony and difference. Aroma and lingering taste. His extensive experience gained overseas over many years is world-class. Please enjoy the sushi at Mukau, which has received overwhelming acclaim outside Japan as well. The restaurant will welcome you.

Sushi Renma is a restaurant where you can enjoy delicious food in a peaceful atmosphere reminiscent of a dojo (martial arts gym), based on the concept of "Shu-Ha-Ri (three stages of mastery; know the rules, develop the rules, then break the rules)." At this restaurant, a sushi chef who aspires to break out of his shell and become an independent sushi chef will showcase his skills while keeping the teachings of his masters. The restaurant serves Edomae-style nigiri sushi. The sushi rice is made with specially blended red vinegar, using rice mixed by the chef with a keen eye for quality. They purchase seasonal fish from Toyosu, Himeji, and other areas, working closely with regional brokers to select only the finest ingredients. The menu offers a choice of three different courses and a wide selection of Sake and champagne to accompany your meal. In a limited space with only 13 seats, you can enjoy elaborate delicacies in a relaxed atmosphere.

Sushi Restaurant Saika has relocated and is now open again. The restaurant offers sushi using fresh seafood from all over Japan, focusing on products from Hokkaido. The owner, Mr. Nagayama, is selective about the ingredients he purchases, and they are all sure to please. You can enjoy seasonal ingredients, so you will encounter different flavors each time you visit. You can order sushi by itself or as part of the "Ushio Course," a set of small dishes. Rice bowls topped with sashimi or a la carte dishes are also available. The restaurant also has semi-private tables with Tatami mats, which is a good choice for families with small children. The restaurant is clean, and it has a relaxed atmosphere. The restaurant is perfect for entertaining clients or a casual drink with colleagues. People dining should also feel free to stop by.

Anago is a specialty nigiri in which every detail, from the ingredients and flavoring, to the technique and how it is served to customers, is carefully considered. The light searing seems to be what gives the anago the melt-in-your-mouth texture. Uni is saltwater sea urchin from Hokkaido, known for its freshness. We also have rare toppings such as sake (salmon), Hokkaido natural king salmon (masunosuke) and our specialty anago. We are dedicated to our style of serving directly from the counter so that guests can enjoy freshly-made nigiri. For raised tatami tables, we serve 3 to 4 fresh nigiri at a time, matching the pace of the guests. The ingredient showcase that sits on the wide counter space is lined with fresh seafood. Many varieties of excellent sake are available in the beautifully lit sake shelf. Try sitting on the raised tatami at a kotatsu (table with a heater in a floor well). The perfect spot for a party too.

[Sushi Shirahata], where fresh seafood caught off the Sanriku coast is transformed into vibrant cuisine by the master chef's art. High quality seasonal seafood caught off the Sanriku coast, including tuna, abalone and button shrimp, are served at their optimal freshness. [Just want to enjoy the finest sushi!] If that sounds like you, then the [Shirahata Omakase(chef's choice) Nigiri] is highly recommended, packed full of the best recommendations of the day. Dishes that pair well with drinks are also on offer, like the soft simmered octopus, with [soft octopus and daikon radish steeped in octopus flavor], or the [Shiogama-style vinegared mackerel], with the gentle acidity of citrus. The modern, Japanese style interior is ideal for enjoying a leisurely, relaxed meal. Why not bring business visitors, a date, or the family for a special occasion.

Our sushi restaurant is on Korakuen-dori Street, away from the downtown area. Owner Mr. Jun Yamamoto, offers [sushi that has a meaning and is worth having in Okayama]. In other words, we offer sushi that can be found only in Okayama, adopting the concept of [terroir (locality)]. The owner's parents run [Uosho], a renowned sushi restaurant that was found more than 70 years ago. Succeeding traditional techniques of [Uosho], he also sticks to using fish caught in the Setouchi area, as they have a mild savory flavor like the mild climate and character of the people in Okayama. Enjoy exquisite mildness of our toppings and a perfect combination with sushi rice that is also mildly seasoned with vinegar. Our outstanding counter is made with one piece of plain wood. Fully enjoy our sushi, side dishes, and tasty sake to find out why people came all the way to visit this shop.

Nanatani Jidori chicken is carefully raised at a poultry farm on the bank of the Nanatani River in Kameoka-shi, Kyoto. Taketori is a specialty restaurant operated directly by the farm company, where you can enjoy the delicious taste of Nanatani Jidori chicken. The chicken is raised free-range on a vast 3,000-square-meter plot of land, fed on pure water and high-quality feed that is completely chemical-free. The delicious taste of the chicken attracts people who have eaten it, and rumors of its deliciousness spread throughout the country. You can enjoy it from various excellent dishes such as "sashimi" and "grilled skewers" with fresh chicken slaughtered in the morning. The collagen-rich "Jidori Chicken Hot Pot," which can be enjoyed throughout the year, is especially popular among women. The townhouse-style restaurant, built over 100 years ago, is very romantic and has a wonderful atmosphere that will also be great for a date. From business entertainment to family dining, this is