Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Chef
Koji Takahira, second-generation owner of "Kuruma Sushi," is a sushi chef paving the way for the future
Food
Sushi made on-site with nerve-killing and blood-draining techniques to pursue the ideal taste
Space
Cozy counter seats sprinkled with the essence of Japanese culture
Pick-up reviews
最近特に評判がよく来てみたかったこちらを訪問しました。20:30の会で、カウンター9席満席です。清潔感のある店内、カウンターに端正な佇まいなど期待が高まります。1人で訪問しましたがカウンター真ん中に案内されました。個人的には1人で1見で行って端っこに案内されるようなお店には再訪はしません。イケメン大...Find out more
2023/09 Visitation
1times
だから、この店はここにある。 ここでなければ成立しない。 旨い鮨は、質のいい魚、漁師、流通が あってこそ。 料理は立派な科学です。 その一皿一皿に、敬意をこめて、僕は、 「瀬...Find out more
2024/05 Visitation
8times
本日は念願のこちらへ! ずっと行きたかったんですが、出張の日程と合わず月日が流れていたお店。Silver Awardにも選ばれ、益々予約が困難になるだろうと思われた矢先、出張が決...Find out more
2024/05 Visitation
1times
Restaurant name |
Kuruma sushi
|
---|---|
Categories | Sushi |
Phone number (for reservation and inquiry) |
089-932-3689 |
Reservation Availability |
Reservations Only
ご予約はウェブサイトOMAKASEにて受付けしております。 |
Address |
愛媛県松山市一番町1-6-9 |
Transportation |
2 minutes walk from Katsuyamacho Station exit 147 meters from Katsuyamacho. |
Opening hours |
|
Budget |
¥30,000~¥39,999 |
Budget(Aggregate of reviews) |
¥20,000~¥29,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Not Accepted QR code payment Not Accepted |
Number of seats |
8 Seats ( Counter 8 seats) |
---|---|
Private dining rooms |
not allowed |
Private use |
OK |
Non-smoking/smoking |
No smoking at all tables Smoking is also prohibited outside the store. Please refrain from using perfume, etc. |
Parking lot |
not allowed Coin parking available nearby |
Occasion |
This occasion is recommended by many people. |
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Website |
閉じる
Sushi that can only be made here... An up-and-coming sushi chef explores the possibilities of sushi and fish.
Located in Matsuyama's downtown Okaido area, Kuruma Sushi has an eye-catching simple exterior. "The job of a sushi chef is to help the ingredients shine." The humble work of the young second-generatio
...n chef, Koji Takadaira, is apparent from behind the counter made of pure Yoshino cypress. The star of the restaurant is fish caught in nearby waters that have been properly processed, such as by killing the nerves and draining the blood. He makes sushi using ingredients that can only be found in Matsuyama, and the restaurant was awarded two stars in the Michelin Guide Hiroshima/Ehime 2018 Special Edition.