Sushi Dokoro Suzume
(鮨処 すずめ)- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday
Restaurant information
Details
| Restaurant name |
Sushi Dokoro Suzume
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
017-775-1131 |
| Reservation availability |
Reservations available |
| Address |
青森県青森市橋本1-2-11 |
| Transportation |
1,539 meters from Aomori. |
| Business hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price（Based on reviews） |
JPY 6,000 - JPY 7,999
|
| Payment methods |
Credit card accepted （JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Private rooms |
Available |
|---|---|
| Private use |
Unavailable |
| Non-smoking/smoking |
Designated smoking area No smoking at the counter seats The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
| Parking |
Unavailable |
| Space/facilities |
Counter seating, Tatami room |
Menu
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits) |
|---|
Feature - Related information
| Occasion |
Business |Solo dining friendly |Friends This occasion is recommended by many people. |
|---|---|
| Website |
Continuing from my Aomori business trip, I made a last-minute phone reservation for a counter seat on a weekday. The restaurant has a calm atmosphere, and my expectations were high. First, I quenched my thirst with Tanizake, a local sake brewed using the Yamaha method. It had a mild spiciness and a refreshing finish. The appetizer was simmered cod milt and shimeji mushrooms.
I ordered the chef's selection of local fish nigiri. The Ishinagi from the Japan Sea side of the Tsugaru Peninsula is not something that can be targeted for fishing. The fish was thick and the umami flavor expanded with each bite, exceeding my expectations right from the start. The sardines from the entrance of Mutsu Bay were reportedly still alive at the time of purchase, giving them a rich flavor. The fugu was caught off the Tsugaru coast and had a firm texture.
The owner showed me a map indicating the origins of the fish, showcasing the local catches. The sweet shrimp from the same area as the Ishinagi were large and had a rich taste. The scallops from Mutsu Bay had a great balance of umami and texture.
This restaurant serves sushi rice that is firm and not overly vinegared, which suits my taste perfectly. The water octopus from the north side of the Shimokita Peninsula had a stronger saltiness, yet the umami was not overshadowed. The hotate from Misawa on the Pacific side was very fresh and had a fragrant aroma.
The long-awaited akami from Ooma was tender with a good balance of acidity and umami. The chutoro was delicious but had a slight fibrous texture. The ikura was average. The spear squid was from the Tsugaru coast but also average. To finish off, the purple sea urchin from the entire Shimokita Peninsula was rich and flavorful. I also added the nodoguro, sourced from the northern limit of Deep Ura, which had a nice balance of fat and umami.
Having indulged in the local nigiri from the Aomori coast, I believe that the total of JPY 7,700, including the additional Toyohai unfiltered sake, is an incredible value.