Photograph:うどんが主食
Kanagawa Prefecture, just south of Tokyo, has many different sides to it, including Yokohama, a major port city, Kamakura, a former capital in old times, and Hakone, a hot spring area. Facing the sea, it is also blessed with abundant seafood, and there are many places where you can enjoy seafood dishes. Here is a roundup of places in Kanagawa Prefecture where you can enjoy great sushi.
Created: July 21, 2026
This article is based on4,413Tabelog reviews.
Table of Contents
Photograph:うどんが主食
Kannai Station offers easy access to places like the Kanagawa Prefectural Government Office and Yokohama Stadium. About a 5-minute walk from the station, this restaurant is by reservation only for both lunch and dinner.
The interior is said to feature a simple design inspired by a traditional Japanese house. There is a counter made of shiraki (unfinished light wood) and one Private room.
Photograph:井之頭海五郎
The main option is an Omakase course where you can enjoy about 20 dishes. It uses seafood that is unique to that time of year, and part of the appeal is that the chef casually talks about the ingredients as well.
Another feature is the shari (sushi rice), cooked so you can feel each individual grain of rice. Paired with akazu (red vinegar), it seems to bring out the flavor and texture of the toppings.
Photograph:eightaka
The course also includes dishes such as ozukuri (sashimi), grilled items, and soup. Every dish is said to use seasonal ingredients.
The beautiful tableware is another highlight. They change the dishes with the seasons to create a sense of coolness or warmth.
suchislife
In Kannai, where several high-end sushi spots line up, this place puts real effort into both Edomae-zushi (Edo-style sushi) and tsumami (small dishes). The chef was friendly and kept things moving at a good pace, just what you would expect from a true Hama-kko (Yokohama local). I also had the Japanese sake recommended Omakase style, and it was a Manzoku experience. The nigiri was very delicious, and the shari (sushi rice) had an al dente texture!! I also recommend the unaki no shirayaki (grilled eel and cucumber without sauce), which was outstanding.
Source:suchislife's review
Mt.DayLimit©️
Just like last time, the sushi had great balance, with an excellent balance between the shari (sushi rice) and the toppings. Since the chef also trained at a Japanese restaurant, the otsumami (small dishes to pair with drinks) served in between went wonderfully with alcohol and were excellent. There is also a real focus on the tableware, and every dish looks beautiful and makes you feel very good. Even the dessert had a delicate flavor, and it made me want to try the dishes from a different season too.
Source:Mt.DayLimit©️'s review
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Photograph:ramjet
This restaurant serves sushi made with seasonal ingredients gathered from Toyosu Market in Tokyo from all over Japan, along with seasonal seafood shipped directly from Hokkaido, the owner's hometown.
It is about a 4-minute walk from Yokohama Station Kita-Nishi Exit. They have counter seats made from a single slab of ginkgo wood and Private room seating with a sense of privacy.
Photograph:ガイソー食べスギちゃん
The Omakase course, where you leave the choice of sushi and dishes to the chef, is the standard here. It is designed so you can enjoy a good balance of Edomae-zushi (Edo-style sushi) and a la carte dishes.
They are also particular about the red vinegar and soy sauce that are essential to sushi, and they use house-made nikiri shoyu (sweetened soy sauce) for the soy sauce.
Photograph:mmm125
They also offer a “nigiri-focused course” for people who love sushi, and an “otsumami-focused course” for people who want to keep the sushi light and enjoy a variety of small plates.
They stock more than 20 kinds of Japanese sake, including rare seasonal Japanese sake. They also offer wine, shochu, and fruit liqueurs.
キュイソン
The taisho (head chef) had a very warm presence, and the teamwork and service from the staff were excellent as well. It seems they offer just one course, and small appetizers come out one after another at the start. They also gave detailed explanations about everything, which made the meal fun to enjoy. It was also nice that they had a wide selection of drinks. I’d love to visit again.
Source:キュイソン's review
usagi199
Every time, the Omakase is delicious, with appetizers and nigiri, about 20 items in total. It is great to be able to eat good sushi at Yokohama Station. The restaurant was full even on a weekday. There are also Private rooms, so people use it for business dinners too. It is a favorite restaurant I keep coming back to regularly.
Source:usagi199's review
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Photograph:8-5
This restaurant is located in the basement of a building, about a 5-minute walk from the north exit of Kannai Station. It is by reservation only and open only for dinner.
The space has a simple interior. The counter seats are close to the cooking area, so you can also enjoy the live atmosphere.
Photograph:大飯食らい
There is only one course, with the meal left up to the chef as Omakase. You can enjoy sushi and a la carte dishes made with seasonal ingredients sourced directly from markets in Tokyo and Kanagawa.
They say you can enjoy nigiri made with mildly seasoned shari (sushi rice) that pairs well with any seafood, topped with beautiful neta (sushi toppings).
Photograph:井之頭海五郎
They have more than 10 kinds each of Japanese sake and wine, with selections chosen to pair well with sushi.
Along with popular labels from around Japan, there are also days when you can try rare Japanese sake. The owner will also recommend alcoholic drinks that go well with the food.
4eb839
The timing of the dishes and nigiri (hand-formed sushi) coming out was really good〜. They also had many kinds of Japanese sake, and this time I had a super dry one, which had a clean finish and tasted great. The minke whale sashimi was delicious〜the nigiri was also delicious〜My companion and I kept saying how good everything was〜and before we knew it, our tasty time was over
Source:4eb839's review
nicole_chelin
First, a small plate and sashimi arrived, and I already had a very good impression at that point. Right after that came 4 pieces of nigiri sushi, followed by sawara (Spanish mackerel) straw searing and gindara (black cod) Saikyo-yaki (Kyoto-style miso grilled fish). These were also very tasty. After that, another 7 nigiri came one after another, followed by a roll with ankimo (monkfish liver) and Narazuke (sake lees pickles). The portion and toppings were well balanced, with all the right points covered. The dessert was GOOD too.
Source:nicole_chelin's review
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Photograph:井之頭海五郎
This restaurant is on the first floor of a building, about a 5-minute walk from Kannai Station in Yokohama. The gray walls and lattice door are its landmarks.
The interior is simple, but the space feels warm and inviting. You can enjoy sushi here with an Omakase course for both lunch and dinner.
Photograph:まる＠横浜市
In addition to seafood sourced from markets in Kanagawa and Tokyo, they also get some fish directly from fishing grounds around Japan.
The red vinegar seasoning is mild, and the toppings are matched to slightly smaller shari (sushi rice) to fit neatly over it, letting you enjoy sushi with special soy sauce, salt, and other seasonings.
Photograph:Berna
The course is said to offer a good balance of items, including raw dishes, cooked dishes, fresh seafood, and aged fish.
They also have Japanese sake and wine served by the glass, and some people seem to enjoy pairing them with the course meal.
6d67d8
I visited for lunch！！This is exactly what people mean by more than worth the price！！I was totally Manzoku with lunch！！Now I want to know what dinner is like too〜I found myself thinking, I want to come back again! before I even left the restaurant！！Every single carefully made dish showed real attention to detail, and I enjoyed them all so much, I was really happy！！It was delicious, It was a great meal!
Source:6d67d8's review
まる＠横浜市
I ordered the lunch course with the larger number of dishes, and it came with lots of delicious small plates, which was perfect for anyone who enjoys a drink! As you can probably tell from the photo, the nigiri (hand formed sushi) was also beautiful to look at and tasted great too.
Source:まる＠横浜市's review
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Photograph:hi-mine
This restaurant is on the first floor of a building about a 3-minute walk from Kannai Station. The entrance, marked by a zelkova door originally made for a kura (traditional storehouse) in the Meiji era, seems to be the landmark.
The counter inside the warm and inviting dining space is also said to be made from a single slab of zelkova. It seems to have a homey feel and be easy to visit casually.
Photograph:剛毛弁護士
At lunchtime, this place is popular because you can casually enjoy nigiri sushi, chirashi sushi, and seafood Rice bowls made with seasonal toppings.
The beautifully shaped nigiri sushi also gets good reviews for coming with ara-jiru (soup made from fish heads and bones) as a set.
Photograph:味覚人生物
At dinner, you can enjoy a course meal that lets you try both dishes made with seasonal ingredients and sushi.
The tempura, made with shrimp and seasonal vegetables, is served fresh from the fryer, and adding a little salt is said to bring out even more of the ingredients' natural flavor.
rafmdmy811
I ordered the tekkadon (tuna Rice bowl), and my wife asked for nigiri. Even though this place is the real deal, lunch here offers great value, and it made for a very happy lunch. They had put a lot of thought into using the fish without waste, so I could see why it offers such good value.
Source:rafmdmy811's review
とと523
I ordered 1.5 servings of nigiri sushi for JPY1200. The miso soup came first, and it was so goodーー. The sushi arrived right away. The fish was very fresh and looked like jewels! I really enjoyed it. At the end, it even came with a refreshing jelly dessert with cherries in it, and that was tasty too. Everything was delicious, and I’d love to come back again and bring someone with me next time.
Source:とと523's review
212
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Photograph:外食おやじ
This sushi restaurant is about a 5-minute walk from the west exit of Yokohama Station, in the heart of Yokohama, the largest city in Kanagawa Prefecture.
The interior is a calm space with traditional Japanese decor. It has counter seats where you can watch the chefs right in front of you, as well as Private rooms with a sense of privacy.
Photograph:zcltt8
Courses are the standard here. There are several kinds of courses, including ones for lunch and ones with a Private room.
The Omakase course uses the seafood the owner most wants to recommend that day. You can enjoy Edomae-zushi (Tokyo-style sushi), with each piece of seafood carefully prepared to bring out its best flavor.
Photograph:the_s200
The signature course is the one that comes with a tasting comparison of gokujou uni (premium sea urchin). You can compare different kinds of uni, or even the same kind from different production regions.
The uni melts in your mouth and is so popular that some people order extra.
befb14
With such a wide variety, I enjoyed every bite and never got tired of it until the very end!! Courses often seem like a lot, but here the portion was something even women could finish! Everything was really delicious, and I will definitely go again! They also had a selection of Japanese sake, and I was able to enjoy the seasonal recommendations too!
Source:befb14's review
ゆりっぴ111
This was my third visit. I came back for the first time in about 2 years. My first 2 visits were both for lunch, so this was my first time at dinner. It was amazing to be able to eat until I was this full! At most sushi places, uni usually comes in just 1 kind, but here I could compare bafun uni and murasaki uni!! I love uni, so I was Manzoku!!!
Source:ゆりっぴ111's review
562
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Photograph:tabelog.com
This restaurant is on the 7th floor of a building, about a 5-minute walk from the west exit of Yokohama Station. You can enjoy the view from the large windows, and at dinner time, the night view is said to be especially nice.
It has a Japanese modern atmosphere, with L-shaped counter seating and Private rooms where you can take in the view as well.
Photograph:あまじなろーる
The owner personally goes to the market to source natural seafood. The restaurant is also particular about wasabi and nori (seaweed), both essential for sushi.
Another key point is that they prepare two kinds of shari (sushi rice), using akazu (red vinegar) and rice vinegar separately, and match them to each topping based on its flavor.
Photograph:MisatoIshikawa
The course also includes Appetizers, chawanmushi (savory egg custard), and grilled fish. The bite-sized dashi broth made with shijimi (basket clams), packed with umami, is also well received.
The dishes made with seasonal vegetables and seafood also pair well with Japanese sake and wine.
Tenzushi Yokohama Ten is an authentic sushi restaurant where fresh neta (sushi toppings) and skilled craftsmanship stand out. The nigiri shari (sushi rice) is light and airy, and every topping is fresh, with rich flavor spreading in your mouth. The calm Japanese-style space is perfect for meals with family and friends, or for dining on a Special day. This is a recommended place where you can enjoy high-quality sushi in Yokohama. Incredibly fresh!!
Source:https://tabelog.com/en/kanagawa/A1401/A140102/14084031/dtlrvwlst/B514534558/
Umbrella368
I splurged a little and went out for sushi at a non-conveyor-belt restaurant. The pacing between dishes was good, and everything from the nigiri (hand-formed sushi) to the chawanmushi (savory steamed egg custard) and grilled fish was delicious. It also paired well with Japanese sake, and by the time the course ended, I felt both satisfied and a little sad to see it end.
Source:Umbrella368's review
350
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Photograph:eightaka
This restaurant lets you enjoy the flavors of Fukuju, a famous sushi restaurant in Ginza, right here in Kanagawa. It is about a 7-minute walk from the southwest exit of Yokohama Station.
The restaurant has a beautiful whitewood counter and Private room seating. Even though the space is compact, it still feels relaxed and comfortable.
Photograph:shi-u._.u
Depending on the fish, they age it or cure it with vinegar or kombu kelp to bring out even more umami.
The sushi shaped by the owner, who carries on the skills of a true craftsman, is said to have slightly smaller shari (sushi rice), making it easy to eat in one bite, with a good balance between the rice and the topping.
Photograph:Mちゃん⭐︎
At lunch, you can enjoy a nigiri sushi set, and at dinner, there are several courses where nigiri sushi and dishes made with seasonal ingredients are served alternately.
A course where you can enjoy caviar and uni (sea urchin) as A la carte dishes is also popular. They also seem perfect as snacks to go with Japanese sake or wine.
オキタマングルメ
The interior feels clean and upscale, with a calm atmosphere that makes it easy to relax. The taisho (head chef) is friendly, and conversation with guests flows naturally. The Appetizers and desserts are carefully made and tasty, while the nigiri has a gentle flavor that brings out the quality of the ingredients. Items such as aburi ebi (seared shrimp), hirame (flounder), engawa (flounder fin), and seared toro offer a nice balance of aroma and texture, letting you enjoy the fish's natural umami.
Source:オキタマングルメ's review
The interior has a calm, upscale feel, and one of the best parts is watching the taisho (head chef) work so carefully from the counter seats. The sushi rice in the nigiri is made with akazu (red vinegar), with distinct grains and an amazing balance with the toppings! They brush on the soy sauce before serving, so it is nice that you can eat it as is. The uni (sea urchin) tasting comparison in particular and the seared toro (fatty tuna) were incredibly delicious.
Source:https://tabelog.com/en/kanagawa/A1401/A140102/14087493/dtlrvwlst/B515934723/
284
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Photograph:Erena.
Sushi Matsumoto, a popular restaurant with its Honten in Akasaka, Tokyo. This branch is in Kanagawa, about a 2-minute walk from the west exit of Yokohama Station.
The space is said to be elegant and calm. It has beautiful shiraki (unfinished white wood) counter seats and Private rooms with wood-grain interiors.
Photograph:YAMAC
There are about three types of Omakase courses, and the number of nigiri sushi pieces and dishes changes depending on the course. They say every course is served at a good pace.
You can enjoy the combination that is unique to Edomae-zushi (Tokyo-style sushi), with red vinegar rice and carefully prepared toppings.
Photograph:David Chou
They say you can also enjoy dishes and sushi that show the chef’s playful side. Some reviews also say the presentation, including the tableware, is pleasing to the eye.
It seems you can also try carefully crafted sushi with fresh uni (sea urchin) hidden beneath maguro (tuna) and ika (squid).
tanuk1yuuk1
Everything is delicious, no matter what you order. I recommend this place to anyone who wants to enjoy great sushi in a quiet setting. What stood out was the bafun uni (short-spined sea urchin)! The lean tuna was also excellent. They also have a Private room, which is nice. This is a great place for a treat. I had a lunch that felt like more than the price.
Source:tanuk1yuuk1's review
e025e5
The sushi stood out for the freshness of the toppings, with a melt-in-your-mouth texture that left a strong impression. In particular, the aroma of aburi (seared preparation) and nori (seaweed), along with the rich flavor of ikura (salmon roe), felt wonderfully luxurious, bringing out the full umami of the ingredients. Each piece of tableware was different, and the harmony with the food felt artistic. It was a top-class dining experience that you could enjoy with both your eyes and your palate, truly something to savor with all five senses.
Source:e025e5's review
245
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Photograph:ココ マドモアゼル
This sushi restaurant is on the first floor of an apartment building in a residential area of Suenaga, Takatsu Ward, Kawasaki. It operates on a two-part schedule for both lunch and dinner, with set starting times.
To make sure the chef can keep an eye on everything, the seating is limited to about 12 seats in total, creating a spacious and relaxed setting.
Photograph:進藤フィナンシェ
The owner, who was born and raised in a fresh fish shop in Yamagata Prefecture and developed a keen eye for fish, carefully selects and sources the best seasonal seafood.
They also pay close attention to details, such as aging certain fish to concentrate their umami and using rice cooked in a Clay Pot for the sushi rice.
Photograph:まる＠横浜市
The course featuring sushi and dishes made with ingredients unique to that time of year is popular. They also pay close attention to the presentation, creating a sense of the season.
Many people enjoy their meal paired with Japanese sake or wine, and some reviews said it made them want to come back again in a different season.
eigo_y
Every piece of sushi was amazingly good and showed the chef’s dedication. The rich flavor of the kombu kelp-cured fish, the shari (sushi rice), and the toppings all felt top class. I also really like that a sushi restaurant of this quality is in Kajigaya, a quiet residential neighborhood. It is the kind of place that makes you want to come back again and again.
Source:eigo_y's review
rick&char
There is an L-shaped counter and one small private room. Since you sit close to the chef, it is fun to watch the beautiful movements of the chef's hands. The atmosphere is fairly casual, so you can relax and enjoy your meal. There are about 10 pieces of nigiri (hand-formed sushi) made with very fresh toppings, and they are so good that you will leave full. I am heading home satisfied again today. There is also a good variety of delicious drinks, and I ended up drinking too much.
Source:rick&char's review
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Photograph:野毛のムロツヨシ
This restaurant serves sushi made with fresh seafood shipped directly to Kanagawa from areas facing the Sea of Japan, such as Ishikawa and Toyama. It is about a 3-minute walk from Kawasaki Station.
The ordering style uses a touch panel. The first floor has counter seats, and the second floor also has Sunken kotatsu seating and Private room options.
Photograph:kazune1989
The menu offers a wide range of options, including nigiri sushi, seafood Rice bowls, and a la carte dishes. Sets that come with miso soup are also popular and are only available at lunchtime.
At the counter seats, you can also watch the chefs shape each piece one by one right in front of you. They also serve original sushi made with green chili peppers and garlic.
Photograph:てくてくもぐもぐ
The "All you can eat sushi" plan is also popular. There is a limit on how many orders you can place for the Premium toppings, but you can eat as much as you like of many of the other toppings.
For an extra charge, you can also add All you can drink and All you can eat à la carte dishes, so you can fill up on seafood.
kengo7756
The menu is extensive, so it is really hard to choose. There are many unusual sushi toppings, including some that are rare to find here, sourced from areas stretching from Hokkaido (Japan’s northernmost island) through Tohoku (northeastern Japan) and Hokuriku (the central Sea of Japan coast). You can even order nigiri topped with raw nishin (herring) and hokke (Atka mackerel) from Hokkaido. What really surprised me was the great value of the JPY1,000 set, which includes one drink from several options and three pieces of nigiri.
Source:kengo7756's review
ふぁR
All you can eat is great because you can eat as much of your favorite sushi toppings as you want. You can order up to 5 pieces at a time on the touch panel. It’s nice that you can also order uni cucumber rolls and ikura cucumber rolls. All you can drink soft drinks are included too. It’s also nice that there are surprises like being able to choose seasonal nigiri. Hirame (flounder), tachiuo (cutlassfish), and onikasago (false kelpfish) were tasty lol
Source:ふぁR's review
299
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Photograph:crazy_collection71
This is a group restaurant of Yokota, a well-known tempura restaurant in Tokyo. It is located in Kawasaki City, at the eastern edge of Kanagawa Prefecture, in a spot with easy access from Kawasaki Station.
The interior has a chic design, and it offers counter seats and Private room table seating.
Photograph:Tomomin0116
Centered on seasonal seafood, you can enjoy sushi and tempura in a course menu. The sushi is Edomae-style, and they use toppings that are carefully prepared in advance.
The seafood also seems to be handled with care, with touches like aging it to bring out more umami or curing it with kombu kelp.
Photograph:fukaaki
The tempura is made by coating seasonal seafood and vegetables in a thin batter, then frying them while carefully adjusting the temperature so the ingredients steam as they cook.
This restaurant also offers a small ten-don (tempura Rice bowl)-style dish that is unique to the restaurant, with freshly fried tempura served over a small amount of rice.
saki. 食べることが生きがい★
They only offer a course, but at the end they also ask if there is anything else you want to eat, which is great. All the neta (toppings) had a nicely aged feel and tasted great, and the kinme (golden eye snapper), chutoro (medium fatty tuna), and squid in particular just melted in my mouth.. The tempura was also great, with even shrimp included, and the fukahire (shark fin) and kani (crab) deluxe chawanmushi (savory egg custard) was amazingly tasty too
Source:saki. 食べることが生きがい★'s review
oniku-osakana-daisuki
Rich seafood tempura is placed over a small portion of white rice and topped with chopped oba (perilla leaves). The creamy umami is balanced by the fresh oba and the rice, making for an excellent combination. The meal ends with nigiri sushi. A lineup of Special toppings includes chutoro (medium fatty tuna), akami (lean tuna), ika (squid) with beautiful decorative knife work, boiled shrimp, shiromi (white fish), and akagai (ark shell clam).
304
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Photograph:Sayalog
This restaurant serves authentic Edomae-zushi (Edo-style sushi) and Japanese cuisine. It mainly offers course meals and seems well suited for calm business dinners.
It is located in the basement of a building, about a 3-minute walk from the east exit of Kawasaki Station. The interior is a calm, refined space with an elegant feel, centered around white wood tones.
Photograph:ノリペコ
They say you can enjoy sushi made with ingredients the owner has Specially selected, with each piece carefully prepared to match the character of the seafood.
The balance between the shari (sushi rice) made with red vinegar and the umami of the toppings seems just right. There are several kinds of courses, and they also offer a nigiri sushi set available only at lunchtime.
Photograph:そり08095
Combinations like sushi rice topped with uni (sea urchin) on a spoon, or sushi rice with ikura (salmon roe), are popular, as are rolled sushi that make the most of the flavor of nori (seaweed).
If you sit at the counter, you can also watch the chef’s beautiful movements as they slice the fish, shape the sushi rice, and brush on nikiri shoyu (sweet soy sauce).
真基
This course shines with a presentation that brings out the best in each ingredient throughout. I never expected to find such authentic and highly Manzoku sushi in Kawasaki... This is a place I can confidently recommend for a special occasion, a treat for yourself, or a slightly Special day.
Source:真基's review
野毛のムロツヨシ
For nigiri, the chutoro (medium fatty tuna), otoro (fatty tuna), hirame (flounder), aori-ika (bigfin reef squid) served with karasumi (dried mullet roe) salt, and hotate (scallop) nigiri wrapped in fragrant nori (seaweed) are the height of great flavor. Each piece is carefully shaped with fresh ingredients, and the balance with the red vinegared rice is a big part of the appeal. The rice is formed in small, easy to eat bites that bring out the flavor of the topping, and every bite really fills you with happiness.
Source:野毛のムロツヨシ's review
154
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Photograph:taku_1204
This restaurant is in a building about a 3-minute walk from Kawasaki Station. On the first floor, there are calm counter and table seats, and the basement floor also has Private rooms that can accommodate large groups.
It also has good access from the station, making it a great choice when you want to enjoy a casual meal.
Photograph:tmzazmt
The lunch-only "Kawasaki Nigiri" is popular. It comes with 15 pieces of varied nigiri sushi, plus chawanmushi (savory egg custard) and miso soup, and is well known as a great value.
Multiple reviews say that every piece of sushi uses fresh toppings and tastes great.
Photograph:たまご焼き大王
From the evening, you can also use the reservation-only "Sushi All you can eat" plan. It is a nice plus that you can eat as much as you like of 45 kinds of sushi, including popular tuna, ikura (salmon roe), and uni (sea urchin), within the time limit.
It also includes creative sushi such as salmon hand-rolled sushi and avocado sushi..
tmzazmt
When it arrived in front of me, a gorgeous lineup of nigiri topped with many popular kinds of seafood such as maguro (tuna) was laid out in a row, and I was instantly drawn in by how lavish it looked. Each piece had just the right amount of richness, with a smooth texture that seemed to melt in the mouth, and I couldn't be happier that this level of quality is available at lunch.
Source:tmzazmt's review
MayaLog
We visited with the family to celebrate a 70th birthday milestone! We ordered the All you can eat and drink option, and the speed at which the sushi came out was Surprising! You can order up to 10 pieces per person at a time, and even when we ordered 10 pieces, they arrived right away. Honestly, everything we tried was delicious, and it felt so cheap for the price that we kept thinking, is it really okay to get this for this price?
Source:MayaLog's review
294
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Photograph:eightaka
This bistro blends sushi and French cuisine using ingredients sourced from around the world. It is located in a residential area about a 5-minute walk from Kamakura Station.
The space is said to combine modern design with a calm atmosphere. It also has a single slab wooden counter and large table seating.
Photograph:mikawa10
They mainly serve basic sushi made with fresh seafood sourced from fishing grounds across Japan, and they also offer sushi topped with caviar and foie gras.
Wanting all kinds of people to enjoy sushi, they can also prepare vegetable sushi made without animal-derived ingredients.
Photograph:餃子の申し子
Some courses start with Appetizers and soup, then include several pieces of sushi and a main dish made with meat. You can also order steak and sushi à la carte.
They offer a wide selection of wine, Japanese sake, and beer, so you can enjoy pairings as well.
ワダえもん
The tennen maguro (natural tuna) stands out for its rich, sticky umami, while the Kamakura jizakana (local fish) offers the day’s own freshness and character. The shari (sushi rice) is light, and its balance with the toppings feels just right. This time, the main dish was duck confit, with crisp, fragrant skin and tender, juicy meat. The luxury of enjoying sushi and a Western style main dish at once was a unique charm of this restaurant.
Source:ワダえもん's review
ピョン太8
We had the half course. They prepared the sushi one piece at a time and also told us the production region of each one. The Appetizers assortment was all delicious, and it alone made the drinks go down easy. The main lamb was rich despite its fat, yet not heavy at all. Also, all of the wines were very good, and they were the kind of quality wines you could drink plenty of without feeling rough afterward.
Source:ピョン太8's review
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Photograph:Erena.
This restaurant is in Kamakura, Kanagawa Prefecture, just off Komachi-dori (Komachi Street), a popular area with tourists. It is located on the first floor of a stylish building.
The space has a Japanese modern feel, with spacious counter seating and terrace seats overlooking an inner garden. It seems to have an atmosphere that makes it easy to drop by casually.
Photograph:tora1975
They offer courses that pair seasonal ingredient dishes with sushi, as well as casual set menus of nigiri sushi, and you can also order à la carte.
The shari (sushi rice), made with vinegar that is clear yet has a flavor like akazu (red vinegar), is also well reviewed for its good balance with the toppings.
Photograph:cielo0728
As the name Sushi To Sake suggests, the restaurant also offers a full range of small plates that pair well with alcohol. You can also stop by for drinks and lightly snack on a few small plates and sushi.
They also seem to have Japanese sake, wine, and non-alcoholic grape juice.
ぺこゆんグルメ
The sushi we had at the counter was the best! Every piece of neta (sushi topping) was fresh and so tasty!!! There were also otsumami (small dishes to go with drinks), and they were so good the drinks kept flowing! As for the sushi, the oyster cured with kombu kelp was especially a flavor I had never had anywhere else, and it is one item I really want you to try. To finish, even the rolled sushi was very tasty, and I was completely satisfied!
Source:ぺこゆんグルメ's review
Sushi To Sake Nakaniwa sits a little away from the bustle of Komachi. Passing through the gate, the open layout with an L-shaped counter and courtyard seating immediately puts you at ease. I visited in the middle of the afternoon and had the "Okimari Course (10 pieces of nigiri + Appetizers / chawanmushi (savory egg custard) / soup)." The Appetizers were seasonal small dishes with a calm, refined feel. The nigiri that followed was carefully prepared one piece at a time right in front of me, and the balance between the red vinegar rice and the toppings was just right.
Source:https://tabelog.com/en/kanagawa/A1404/A140402/14089936/dtlrvwlst/B514313056/
150
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Photograph:gozeera
The restaurant name “Sugidama” refers to a ball made by gathering cedar leaves, traditionally displayed at sake breweries as an offering of thanks to the gods. They also decorate the entrance of the restaurant with a sugidama.
This izakaya style restaurant is in Ofuna, Kamakura, Kanagawa Prefecture, about a 2-minute walk from Ofuna Station. The walls are said to be decorated with paintings of Mt. Fuji and Sea Bream.
Photograph:ピエール…
You can order the sushi as a set or A la carte. They also serve creative sushi topped with thick cut neta (sushi toppings) and even tempura on shari (sushi rice).
The sushi called "nomeru saamon (drinkable salmon)" is said to use fresh salmon so soft you could practically drink it.
Photograph:ウマ子ちゃん
They also offer a full menu of easy small plates you can casually snack on, much like an izakaya. The shrimp and vegetable tempura are especially popular.
One of the signature dishes is the "Sugidama Potato Salad." Inside the round potato salad, coated with nori (seaweed) and shaped like a sugidama (cedar ball), there is a hidden egg yolk. It gets good reviews for its fun look and good taste.
くろがみ
The menu is fun too♪ There are quirky items like nomeru saamon (drinkable salmon) and potato salad haha. The inside has a family restaurant style layout you would expect from a chain, so I think it feels perfectly fine even with children. They also had zashiki (tatami seating)^ ^. It may not be the place to enjoy the very best flavors, but you can have a good time for the price( ＾∀＾)
Source:くろがみ's review
kuranosuke08
I ordered the Lunch Nigiri Fuku. It took a little while to come out, but my excitement went up when the sushi arrived. Wow, the ikura (salmon roe) is served in a hand roll style. The hand roll is negitoro (minced tuna with green onion). The sushi here made a good impression because the red vinegar rice is not too strong and is easy to eat. The miso soup is also aka-dashi (red miso soup), so there is nothing to complain about.
Source:kuranosuke08's review
270
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Photograph:バオバブ
This sushi restaurant is located in the basement of a building near the East Exit rotary of Kamakura Station. It seems to offer a calm space with a warm feel.
You can enjoy seafood landed that morning at fishing ports in Kanagawa Prefecture, as well as tuna sourced from markets in Tokyo.
Photograph:HYHY777
At lunchtime, the set menus made with the daily recommended neta (sushi toppings) are popular. They are said to be a good deal, with an à la carte dish and miso soup included.
Some days, they also include sushi made with shirasu (whitebait) and aji (horse mackerel), both of which are local specialties of Kanagawa.
Photograph:ミポリン820
Besides sushi, you can also enjoy sashimi made with fresh aji (horse mackerel), tataki with condiments, and salads with seafood and vegetables.
Dishes made by filleting the fish and then grilling parts not used for sushi or simmering them in a soy sauce based seasoning are also said to be very good.
The otoshi (small starter dish) served first was elegant, and it raised expectations from the Appetizers made with seasonal fish. In the first few pieces of nigiri sushi, the temperature of the shari (sushi rice) and the texture and richness of the topping felt just right, showing its freshness. The shiromi (white fish) and hikarimono (silver-skinned fish) toppings also had plenty of flavor, and the makimono (rolled sushi) and creative dish served midway added a nice accent and made the meal even more enjoyable.
Source:https://tabelog.com/en/kanagawa/A1404/A140402/14012486/dtlrvwlst/B514312919/
Everything tasted fresh, and you could feel the careful work in each piece. The maguro (tuna) and shiromi (white fish) in particular had rich flavor, which really showed the quality of the toppings. The shari (sushi rice) was soft and light, with a pleasant texture that gently falls apart in your mouth. The restaurant has a calm atmosphere, which makes it easy to relax and enjoy your meal. I recommend ordering Omakase, as it lets you enjoy a well balanced selection of seasonal fish.
Source:https://tabelog.com/en/kanagawa/A1404/A140402/14012486/dtlrvwlst/B514077531/
101
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Photograph:井之頭海五郎
This sushi restaurant is in the Hakone area of Kanagawa Prefecture, about 5 minutes by car from Gora Station. It is run by a fish shop that has been in business for more than 80 years.
The restaurant is a standalone house with parking. It has tatami-matted zashiki (Japanese-style seating) where you can feel a traditional Japanese atmosphere, as well as counter seats where you can enjoy chatting with the owner.
Photograph:麻友ちゃん❤️
They go to the local fish market and source seafood caught in the local waters to serve here. It has a good reputation for letting you enjoy fresh seafood sushi even in a mountain area.
The nigiri sushi set lets you enjoy the good flavors of a variety of seafood. They also have a set made only with jizakana (local fish).
Photograph:よこときのこ
The "kaisen-don (seafood Rice bowl)," topped with a variety of seafood over rice, is also popular. At lunch, it also comes with miso soup.
They use more than 10 kinds of recommended toppings for the day. They also have a Rice bowl loaded with aji (horse mackerel), which is commonly caught in Kanagawa.
izakayaman2018
I visited last year and was moved by how great it was. I came back for the first time in a year. I went with Omakase from the otsumami (small plates), and was impressed by the high quality of the small plates and the toppings. I also had a full round of nigiri. They even had shinko (young gizzard shad). Delicious! I added two more hearty rolls. I also had a full 3 go of sake. It was Manzoku!
Source:izakayaman2018's review
よこときのこ
・Seafood Rice bowl
Loaded with tuna, tai (sea bream), salmon, aji (horse mackerel), ikura (salmon roe), kohada (gizzard shad), crab, octopus, white fish, and tobikko (flying fish roe)! Every piece of sashimi was delicious, and the aji in particular was excellent⭐️The amount of vinegared rice is quite generous too, so it feels very satisfying. The miso soup with asari (Japanese littleneck clams) and nori (seaweed) was also tasty!
Source:よこときのこ's review
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