This time we would like to introduce "Sushidokoro Shiki" located 3 minutes on foot from our hotel. Sushidokoro Shiki opened in the spring of 2013 and celebrated its 10th anniversary this year. The owner, Mr. Masashi Yoshimura, has honed his skills at several sushi restaurants in Tokyo and has over 30 years of experience.

They use a wide variety of fish, mostly from Kanagawa. In September, they received fresh fish such as sea bream, chicken grunt, hairy stingfish and blacktip grouper. The menu currently includes three courses: 16,500 yen, 19,800 yen, and 23,100 yen with consumption tax. All of menu are chef’s choices, and the nigiri-sushi is served after the appetizer. Sake is mainly from the "Hamachidori" of Iwate, the owner's hometown. This is a soothing flavor that complements the main dish, the nigiri-sushi.

At Sushidokoro Shiki, fish heads and bones are used to make broth and served as soup, using the leftover fillets as art. The landlady, Emiko Yamabe, is also active as an artist, the name of Uroko Uohire. She is fascinated by the beauty of the fins of the fish she receives, resinated and displays them in this restaurant. Furthermore, she makes key chains and other items using actual fish fins. We hope you will enjoy the charm of fish fins, which you do not usually have the opportunity to view.

The photos shown on this page are Gizzard Shad nigiri-sushi, Thamnaconus modestus nigiri-sushi and that of fins.