Shinonome （東雲）

The master chef, Mr. Nakahara, a native of Hokkaido, trained for five years at a sushi restaurant in Tokyo, where he acquired a thorough knowledge of sushi techniques, before returning home to open Shinonome in 2016.

The nigiri at Shinonome is simple yet profound, aiming to bring out the true flavor of the ingredients using the proven techniques of the Edo-mae style. For example, taking a hint from the kelp that sea urchins eat, he makes his own kelp salt to pair with the additive-free sea urchin, adding the best arrangement for each ingredient.

Asahidake source water from Higashikawa Town is used, and the sushi vinegar is based on 10-year aged red vinegar from Kyoto.

We always have eight kinds of sake available, including heated sake. We offer not only standard brands, but also rare sake that are not listed on the menu.