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120 Okeyamachi, Yurihonjo, Akita 015-0811, Japan
kontakter telefon: +81 184-23-5511
Større kort og retningerLatitude: 39.3927141, Longitude: 140.0475534
ああ
::It's a great restaurant that you'll want to eat over and over again.
Hi-Saimon
::I'm really glad I came to this store You can enjoy such impressive sushi. I've always wanted to come to Sushi Koma, and I made a reservation several months in advance as the main event of my GW trip to Tohoku. However, dinner spots are already fully booked by the end of the year. This is a situation where I slipped into a lunch spot that happened to be empty. 〇Homemade tofu ◎Ayu 〇Flat 〇Conger eel ◎ Sweet sea bream 〇Salmon ◎Sea bream 〇Stone sea bream 〇Uni 〇 Sweet shrimp ◎Hairy crab ◎Bye shellfish ◎Mackerel 〇Hotaru Squid 〇Tuna (salted) 〇Sardine pressed sushi I was beyond impressed. Thanks to the lovely proprietress, who is stylish and has a nice smile, and the friendly and pleasant customer service. I have very good memories It was worth the 700km drive from Kanto. I definitely want to visit again
直子
::It was the most delicious sushi I've ever had in my life! It's so amazing that it will change your concept of sushi. I definitely want to go again!
高山博之
::There are many delicious sushi restaurants in Akita Prefecture. Among them, it is no exaggeration to say that Sushi Koma, located in Yurihonjo City, is one of the most representative sushi restaurants in Akita Prefecture. When I contacted them about making a reservation in January, they told me that they would be open on Saturdays in three months (◎_◎;) As expected, this is a popular restaurant. Still, I was relieved that I was able to make a reservation (*^^)v Not only the taste of the sushi, but also the customer service from the chef was great, and we had a wonderful time (#^.^#) Today's post is just for you to look at the photos without any explanation, so please bear with us ( lol) First of all, the appearance! There are only 8 seats at the counter. There were 4 of us and 2 other groups of 2 people. I couldn't take a photo of the seats, so I just took a photo of the inside of the counter. Start with additive-free purple sea urchin from Oma! The local sesame fugu and milt followed, followed by the gari, which was a bit lighter on the chopsticks. And fried local spring sandfish. After pickling the local sweet sea bream, the local stone sea bream marinated in salt followed, and here vegetables such as seri, cod sprouts, fukinotou tofu, kogomi, and hirokko appeared. Next, we had Miyagi red clams, Japanese clams, and a slightly unusual firefly squid skewer. And then there's the local Nanban shrimp, dehydrated with salt and dried in the sun. Next is local hairy crab, minke whale bacon, salted Nanban shrimp, and local monk liver marinated in miso. Sea cherry trout seasoned with cherry leaves, local mackerel grilled with straw, and aged 17-day-old tuna. The last spurt is finally here. The dish is topped with pickled gourd from Higashiyuri on the bean liver, the middle part of the tuna with yellowed gakko and green onions, and the local black conger eel grilled in bamboo leaves to finish the dish. The finishing touch was miso soup with Nanban shrimp stock. Thank you for the delicious and fun time (#^^#) The members discussed this day and decided to enjoy luxurious cuisine once a quarter, and the next time is scheduled for September. Please look forward to the posts at that time.
Hiroshi K
::The last time I was there was in May 2013, so it's been 8 years since I last visited. Since then, I've probably been teased by a lot of customers... Since then, the restaurant has shed a lot of skin and has now transformed into a wonderful sushi restaurant that is one of the representative restaurants in Akita Prefecture, not to mention the Yurihonjo area. I forgot to take a photo of some of the plates, but with this volume, you can drink 3 and a half cups of sake and it costs 13,000 yen...no matter how cheap the area is, it's a bit unbelievable...(^_^;) It seems that they intentionally use a lot of fish caught at local fishing ports (Yurihonjo-mae, Akita-mae), so some parts of the sushi are not the exquisite sushi sauce that originates from Toyosu, but this one is actually more pleasing to visitors from outside the prefecture. I guess... This time, I thought I would like to visit regularly without any period of time.