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 2026 Silver winner
Selected for Tabelog Sushi WEST "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
"Craftsman Paving the Future of Sushi: Second Generation Kuruma Sushi, Koji Takahira"
Food
Sushi Pursuing the Ideal Flavor with On-Site Nerve Tightening and Blood Draining Techniques
Space
"Cozy Counter Seats Adorned with the Essence of Japanese Culture"
Review
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Review 831 postsFollowers 849 peopleA Night of Gratitude for Discovering...
I had been repeatedly recommended by many acquaintances to visit Kuruma Sushi, with commen...View details
Visited on March, 2026
1 time
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YacchanAmarone
Tokyo
Review 2,158 postsFollowers 2,326 people[Silver & Top 100 Restaurants] Enjoy...
I had dinner here. The interior features a calming space with warm wooden accents, startin...View details
Visited on February, 2026
1 time
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Review 1,875 postsFollowers 1,408 peopleAbsolutely love it! ❤️
The sushi is beautiful! The appetizers are well thought out! It's so comfortable that I a...View details
Visited on February, 2026
3 times
Restaurant information
Details
| Restaurant name |
Kuruma Sushi
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Silver winner
The Tabelog Award 2026 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
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 "Tabelog 100" 2025
Selected for Tabelog Sushi WEST "Tabelog 100" 2025
Selected for Tabelog Sushi WEST "Tabelog 100" 2022
Selected for Tabelog Sushi WEST "Tabelog 100" 2022 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2026年Silver受賞店
The Tabelog Award 2026 Silver 受賞店
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
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 2025 選出店
食べログ 寿司 WEST 百名店 2025 選出店
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
Reservations are accepted on our website OMAKASE. |
| Address |
愛媛県松山市一番町1-6-9 |
| Transportation |
2 minutes walk from Katsuyamacho Station exit 146 meters from Katsuyamacho. |
| Business hours |
|
| Average price |
JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999
|
| 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 |
Non smoking 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 |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Katsuyamacho Sta.
Matsuyama
Iyo, Matsuyama
Ehime
Matsuyama City
Categories
Rankings in nearby areas
閉じる
Chef"Craftsman Paving the Future of Sushi: Second Generation Kuruma Sushi, Koji Takahira"
The second generation of "Kurumasushi," which was founded in Matsuyama in 1976. From a young age, he aspired to be a sushi chef and moved to Tokyo after graduating from high school. He spent eight years training in Tokyo, honing his skills in Edomae sushi. In 2016, he returned home, wanting to "make sushi in a place where the ingredients are alive." After taking over his father's restaurant, he earned two stars in the "Michelin Guide Hiroshima & Ehime 2018 Special Edition" at the young age of 27. Focusing on his hometown of Ehime, he creates omakase courses centered around local fish from Shikoku, ranging from the Seto Inland Sea to the Pacific side.
Food Sushi Pursuing the Ideal Flavor with On-Site Nerve Tightening and Blood Draining Techniques
"To provide delicious fish, it's not just about the work in the kitchen." Takahira, who primarily handles fish from nearby fishing grounds, sometimes performs procedures such as nerve pinning and blood removal himself on-site. When aging fish in the restaurant, he meticulously calculates the temperature and time to bring out not only the umami components but also the aroma of the flesh. Aiming to realize his ideal that "sushi is a multiplication of flavors," he strives to create sushi that elevates the complex umami of the fish.
Space"Cozy Counter Seats Adorned with the Essence of Japanese Culture"
The interior, designed with a tea room motif and equipped with a tea bowl shelf and a bamboo mat, exudes a dignified atmosphere. A single flower vase hanging on the wall catches the eye of visitors. Additionally, the brand-new Yoshino cypress counter and the woven ceiling made of Yoshino cedar give a warm impression to guests. The interactions between Mr. Takahira and the first generation, who still stands in the kitchen, create a heartwarming scene just to observe. Sushi lovers from not only the local area but from all over the country gather at this counter, seeking the exquisite flavors of sushi that Mr. Takahira meticulously crafts.
Unique sushi you can only find here— A rising sushi chef explores the possibilities of sushi and fish.
In the bustling area of Okaido in Matsuyama, you'll find "Kuruma Sushi," which stands out with its simple exterior. "The role of a sushi chef is to help the ingredients shine." This humble approach is... evident from the young second-generation chef, Koji Takahira, as he works behind the pure-colored Yoshino cypress counter.
The stars of the show are the fish caught nearby, treated with care through proper methods like nerve cutting and blood removal. Enjoy sushi made with ingredients that can only be sourced in Matsuyama. "Kuruma Sushi" has even earned two stars in the "Michelin Guide Hiroshima & Ehime 2018 Special Edition."