Sushi Matsumoto
(鮨 まつ本)Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
- Nearest station：
- Categories：
- Budget：
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- Closed：
- Monday
Specialities
Chef
Matsumoto Jun - Buddhist and Seal techniques sublimated beautifully into Japanese art
Food
The skill of the knife is evident as the 1cm-thick squid is sliced into three layers of 3mm each.
Space
The spacious, deep cypress counter creates a sukiya-style atmosphere.
Review
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Review 26resultsFollowers 40peopleA popular restaurant that you can trust
It's difficult to make a reservation at this restaurant, but I happened to be invited ther...View details
2019/08 visited
1 time
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Review 251resultsFollowers 855peopleFor me, this is the best sushi resta...
Morita Kazuo of Komatsu Yasuke and his friend, the chef of Matsumoto. This may be the onl...View details
2024/09 visited
6 times
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Review 1,247resultsFollowers 650peopleBeautiful sushi with a creative spirit
Last night, I went to Nishinomiya for work and went to Sushi Matsumoto for a meeting. I'v...View details
2020/09 visited
1 time
Restaurant information
Details
| Restaurant name |
Sushi Matsumoto（Sushi Matsumoto）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
Selected for Tabelog Sushi WEST "Hyakumeiten" 2021
Selected for Tabelog Sushi WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2021年Bronze受賞店
The Tabelog Award 2021 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
寿司 百名店 2021 選出店
食べログ 寿司 WEST 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
0798-74-5499 |
| Reservation availability |
Reservation only |
| Address |
兵庫県西宮市樋之池町2-33 セルシェール苦楽園 １Ｆ |
| Transportation |
7 minutes walk from Kurakuen Exit 496 meters from Kurakuenguchi. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 20,000 - JPY 29,999 JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 15,000 - JPY 19,999
|
| Payment methods |
Credit cards not accepted Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料、チャージ無し |
Seats/facilities
| Number of seats |
10 Seats （ Only 10 seats at the counter） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable There is paid parking nearby |
| Space/facilities |
Relaxing space,Spacious seating,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
BYO drinks |
| Family friendly |
Lunch course 12,000 yen From March 2022, lunch will be 15,000 yen Cash payment only |
| Remarks |
There is paid parking nearby. Wine and champagne are also available. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Kurakuenguchi Sta.
Nishinomiya
Nishinomiya
Hyogo
Nishinomiya City
Categories
Rankings in nearby areas
閉じる
ChefMatsumoto Jun - Buddhist and Seal techniques sublimated beautifully into Japanese art
Born in Hyogo in 1980. After a short period of studying Japanese Cuisine, he opened his current location in 2007, almost entirely self-taught. Since then, he has been eating at famous restaurants around the country on his days off. He is particularly a frequent visitor to Komatsu Yasuke, a famous restaurant that represents Kanazawa, and in 2016, he closed his own restaurant for a month and moved to Kanazawa. He was allowed to train at Komatsu Yasuke. In addition to sushi restaurants, he also frequently visits French restaurants and restaurants from all over Asia, and continues to make trial and error every day in order to incorporate new work perspectives into sushi.
Food The skill of the knife is evident as the 1cm-thick squid is sliced into three layers of 3mm each.
A single piece of squid is thinly sliced into upper, middle and lower layers, then sliced into julienne strips for nigiri. This knife technique allows the middle layer of the squid, which has the strongest sweetness, to come into direct contact with the tongue, bringing out a stronger sweetness. The sweetfish rillettes, with the perfect amount of mirin and soy sauce, have a refined Japanese flavor even when served with a baguette. Naturally, the ingredients range from Akashi sea bream to sea urchin from Yura, Awaji Island, and are carefully selected, according to the owner, "ingredients that are like the pride of Japan."
SpaceThe spacious, deep cypress counter creates a sukiya-style atmosphere.
Located in a quiet residential area in the uptown area of Nishinomiya City. The only landmark is an unobtrusive, small-printed sign. The floor features a spacious, deep, thick Yoshino cypress counter, stately clay walls, and granite floors. The dignified and neat layout creates a comfortable, refreshing, and extraordinary atmosphere. The owner's keen aesthetic sense is quietly conveyed in the selection of around 10 types of high-quality sake and natural wines from top producers, as well as a number of stunning tableware, including white porcelain by artists.
He charms everyone with his sushi rice, which can be prepared in three different temperature ranges, and his flexible and unrestrained work.
The three tubs of rice stand out on the elegant plain wood counter. The owner, Mr. Matsumoto, uses three different types of rice - low, medium, and high temperature - for each ingredient, bringing out
... the strong and sometimes elegant taste of the seafood - this is the essence of his work. All of the rice is elegant, with only a little salt and vinegar, "unlike the trends, with a taste that you won't tire of eating." Inspired by South Asian Cuisine, abalone dishes seasoned with cumin have become a staple in the summer, and his outstanding creations shine more and more brilliantly every year.