Sushi Sho
(すし匠)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday、Public Holiday
Specialities
Chef
Akihito Sasaki - Showcasing Akita-style Edomae sushi in his hometown
Food
Combining tradition and innovation, we create uncompromising masterpieces in both nibble and snacks
Food
Adding a twist to local specialties, Akita style
Set menu
Review
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Review 778casesFollower 3,446PeoplePick-up reviews
秋田のすし匠・・。
２０２３年５月中旬 再訪。 以前訪問時も含め、写真を２１枚追加しました・・。 佐々木親方が四谷にある「すし匠（本店）」から暖簾分けされ、郷里の秋田に戻ってきた２００１年からの付き合いなので、彼是２０年以上通っていることになるでしょうか・・。 素人の僕が言うのも何なんですが、当時...Find out more
2023/05 Visitation
9times
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Review 1,437casesFollower 1,266People商談が決まる。
帰省時の毎度の巡回コースで今回もすし匠。 言わずと知れた四ツ谷の本店で修行された佐々木大将のお店。 お店に入るなり意味の無いアルコール消毒を女将さんに促されましたが、これは...Find out more
2023/12 Visitation
4times
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Review 785casesFollower 81People◽️すし匠 (秋田) ◽️おまかせコース 23,100円 追加2カンで合計26,000円ほど。 ◎ひらめの握り 秋田 すだちと塩で。身が厚く、ぶりんぶりん。 ヒラ...Find out more
2023/11 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sushi Sho（Sushi Sho）
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry)・Inquiry |
018-866-0014 |
| Reservation Availability |
Reservations available
営業中のお電話はつながりにくい事がありますのでご了承下さい。
24時間ポケットコンシェルジュにてオンライン予約が可能です。 |
| Address |
秋田県秋田市大町3-2-36 赤れんが郷土館前 |
| Transportation |
1,156 meters from Akita. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners） Electronic money Not Accepted |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Wide seat,Counter |
Menu
| Drink |
Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| The opening day |
2001.. |
閉じる
ChefAkihito Sasaki - Showcasing Akita-style Edomae sushi in his hometown
Aiming to become a sushi chef, while training at a famous restaurant in Tokyo, he met Keiji Nakazawa, the owner of Sushi Takumi in Yotsuya. After five years of training under Nakazawa, he was allowed to open his own restaurant and set up his own in his hometown of Akita. While maintaining his master Nakazawa's style of skillfully serving nigiri and side dishes, he is committed to using locally produced ingredients and pursuing Edomae sushi that can only be made in Akita.
Food Combining tradition and innovation, we create uncompromising masterpieces in both nibble and snacks
Sushi Takumi's nigiri sushi is characterized by its neat and beautiful shape. Black-spotted salmon is an ingredient unique to Akita, and is served lightly knotted and with red sushi rice. There is no lack of attention to detail in the dishes that can only be made locally, such as snacks made with Akita vegetables and rolls made with wild vegetables. They always choose ingredients with an awareness of the season, and use their cultivated techniques to elevate them to deliciousness.
Food Adding a twist to local specialties, Akita style
Speaking of "Sushi Takumi," the restaurant also serves its famous monkfish liver and ohagi. The ohagi in particular is an Akita-style adaptation of the original. The sushi is made by mixing finely chopped tuna ribs, spring onions, and Iburi-gakko, a local Akita specialty. While following Nakazawa's style, Sato is also dedicated to creating a delicious dish that can only be found here. It is a blissful moment to leisurely savor the Akita-style Edomae sushi.
Enjoy Edomae sushi in Akita, incorporating the sushi master's philosophy and the sensibilities of Mr. Sasaki.
Based on the philosophy inherited from the famous Sushi Takumi restaurant in Yotsuya, Tokyo, Akita's Sushi Takumi skillfully serves up exquisite nigiri sushi and snacks that go well with sake. The own
...er, Mr. Hirohito Sasaki, is committed to using locally produced fish, vegetables, and even wild plants, and spares no effort in research and efforts every day to make them delicious. He has acquired Edomae techniques during his training in Tokyo, and his unique sensibilities are combined to create delicious Akita cuisine that brings palates to guests who come from all over the country.