Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kuruma sushi
(くるますし)The Tabelog Award 2024 Silver winner
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
- Nearest station：
- Categories：
- Budget：
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Specialities
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
Review
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Review 143resultsFollowers 20peopleSpeaking of Shikoku sushi
I was invited by a friend and visited with 8 people. I'm not an expert on sushi, but the s...View details
2024/05 visited
1 time
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Review 1,164resultsFollowers 2,051peopleIt is now the only two-star hotel in...
Michelin ⭐️⭐️ Two stars Gault Millau 3️⃣ Toque 15.5. Log 3.89 [as of 21.12] The most delic...View details
2021/12 visited
1 time
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Review 84resultsFollowers 7peopleI'm looking forward to seeing how it...
I finally had the chance to visit Kuruma Sushi, a chef from the Yoshitake pedigree. (Appar...View details
2024/04 visited
1 time
Restaurant information
Details
| Restaurant name |
Kuruma sushi
|
|---|---|
| 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 WEST "Hyakumeiten" 2022
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022 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 WEST 百名店 2022 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
089-932-3689 |
| Reservation availability |
Reservation 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 |
|
| Average price |
JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999
|
| 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 8 seats） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
No smoking at all tables Smoking is also prohibited outside the store. Please refrain from using perfume, etc. |
| Parking |
Unavailable Coin parking available nearby |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Website |
閉じる
ChefKoji Takahira, second-generation owner of "Kuruma Sushi," is a sushi chef paving the way for the future
He is the second generation owner of "Kuruma Sushi," which was founded in Matsuyama in 1976. He aspired to be a sushi chef from an early age, and moved to Tokyo after graduating from high school. He trained in Tokyo for eight years, honing his Edomae skills. In 2016, he returned to his hometown, saying, "I want to make sushi in a place where the ingredients are fresh." He took over his father's restaurant, and at the young age of 27, he won two stars in the "Michelin Guide Hiroshima/Ehime 2018 Special Edition." He creates selection courses using local fish from his hometown of Ehime, from the Seto Inland Sea to the Pacific coast of Shikoku.
Food Sushi made on-site with nerve-killing and blood-draining techniques to pursue the ideal taste
"In order to serve delicious fish, it's not just the work on the kitchen floor that's needed." Takahira mainly uses fish from fishing grounds close to his restaurant, and sometimes even performs procedures such as nerve-killing and bleeding on the spot. When aging fish in his restaurant, he precisely calculates the aging temperature and time to bring out not only the umami components but also the aroma of the meat. To realize his ideal that "sushi is the multiplication of flavors," he aims to create sushi that brings out the complex umami of the fish.
SpaceCozy counter seats sprinkled with the essence of Japanese culture
Designed with a teahouse motif, the restaurant's interior, furnished with a teacup shelf and bamboo lattice, exudes a dignified atmosphere. A single flower vase hanging on the wall draws the eye of visitors. Additionally, the brand new Yoshino cypress counter and Yoshino cedar wickerwork ceiling leave a warm impression on customers. Just watching the interaction between Takahira and the first generation chef, who still works in the kitchen, is a heartwarming sight. Sushi lovers from the local area and all over Japan flock to the counter to enjoy the taste of Takahira's meticulously crafted sushi.
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.