Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Koma
(鮨駒)The Tabelog Award 2024 Silver winner
Selected for Tabelog Sushi EAST "Hyakumeiten" 2022
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday、Sunday
Specialities
Chef
Norimasa Ikoma (Ikoma KAZUMASA) - Authentic sushi made with fish from the Tohoku region
Food
Careful work tailored to the fish
Others
Fish sourced directly from fishermen
Review
-
Review 458resultsFollowers 691peopleThe parents are having fun
As always, this is a wonderful restaurant that uses local ingredients to make our meals ev...View details
2024/05 visited
5 times
-
Review 176resultsFollowers 36peopleThis sushi represents not only Akita...
I visit every season, but I really like this season when shellfish become more delicious! ...View details
2024/10 visited
14 times
-
Review 1,447resultsFollowers 2,617peopleA masterpiece created after repeated...
Chef Ikoma thinks daily about how to achieve the most delicious balance between the sushi ...View details
2024/12 visited
54 times
Restaurant information
Details
| Restaurant name |
Sushi Koma
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
Selected for Tabelog Sushi EAST "Hyakumeiten" 2022
Selected for Tabelog Sushi EAST "Hyakumeiten" 2022
Selected for Tabelog Sushi EAST "Hyakumeiten" 2021
Selected for Tabelog Sushi EAST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
百名店 選出歴
寿司 百名店 2022 選出店
食べログ 寿司 EAST 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 EAST 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
0184-23-5511 |
| Reservation availability |
Reservations available
※コース料理の当日キャンセルや変更は出来ません。 |
| Address |
秋田県由利本荘市桶屋町120 |
| Transportation |
About 10 minutes by car from Ugo-Honjo Station. 1,082 meters from Ugo Honjo. |
| Opening hours |
|
| Average price |
JPY 10,000 - JPY 14,999 JPY 8,000 - JPY 9,999 |
| Average price（Based on reviews） |
JPY 15,000 - JPY 19,999JPY 10,000 - JPY 14,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
8 Seats （ Counter seats: 8） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available 6 units |
| Space/facilities |
Stylish space,Relaxing space,Counter seating,Tatami room |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
Family friendly |Solo dining friendly |Friends This occasion is recommended by many people. |
|---|---|
| Location |
A house restaurant |
| Family friendly |
Children welcome
There are no chairs or facilities for children. |
| The opening day |
2011.12.13 |
| Remarks |
Dinner: from 14,000 yen per person |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Ugo Honjo Sta.
Honjo-Yuri, Chokai Piedmont
Yurihonjo, Kisakata
Akita
Yurihonjō City
Categories
Rankings in nearby areas
閉じる
ChefNorimasa Ikoma (Ikoma KAZUMASA) - Authentic sushi made with fish from the Tohoku region
Born in Yurihonjo City, Akita Prefecture. After graduating from culinary school in Sendai, he began training at a sushi restaurant in Sendai. He studied at Ginza's "Inuiyama" and "Sushi Field" and honed his skills as a sushi chef in New York. In 2011, he opened "Sushi Koma" in his hometown of Yurihonjo City. The sushi, which uses the freshest seafood that takes advantage of its unique purchasing route and has been carefully worked, attracts many fans both inside and outside the prefecture.
Food Careful work tailored to the fish
Ikoma's sushi and snacks are full of originality and imagination, while still respecting the traditional techniques of Edomae sushi. The surfaces of fish such as Spanish mackerel, hairtail, rock bream, and bonito are lightly seared with hot tongs to bring out their fragrant aroma. Conger eel is sometimes Simmered dish, or drained of blood and seared raw. Akita's specialty tonburi and Minami Sanriku oysters are sometimes freshly smoked. Sweet sea bream is topped with deep-fried scales, and you can enjoy sushi and appetizers that have been carefully and diversely prepared.
Others Fish sourced directly from fishermen
Sushi Koma has a unique way of purchasing fish. Ikoma receives a call 20 minutes before the fishermen arrive at the port, and buys fish directly from their boats. He also travels four hours to visit fishermen in Minamisanriku Town, Miyagi Prefecture, almost every week in the summer, and once a month in the winter, to join them on the boat and help them with their work. Thanks to these everyday relationships, he is able to purchase the finest products such as sea urchins and oysters at bargain prices. In winter, the fish is preserved in natural snow (photo), and then aged at a stable cool temperature just above freezing.
This chef's selection sushi course uses a generous amount of the finest fish sourced by the owner himself from Akita and Miyagi.
Although it is not particularly easy to get to, Sushi Koma, located on the outskirts of Yurihonjo City, is highly popular with customers from outside the prefecture, including Tokyo. The owner, Ikoma
...Norimasa, is in charge of purchasing and preparing the sushi himself. He uses his own unique route to purchase his ingredients directly from local fishermen as well as fishermen in Kesennuma City and Minamisanriku Town in Miyagi Prefecture. The extremely fresh, quickly processed fish is of the highest quality. What's more, it is sold at exceptionally low prices that would be unthinkable in urban areas, and so there are many fans who frequent the restaurant.