Kuramitsu

We serve a course-style menu centered on local fish landed at the Kanezaki and Kaminato fishing ports, using seasonal ingredients that change throughout the year. The red vinegar–seasoned sushi rice (shari) is meant to be enjoyed as is, without soy sauce, conveying the natural umami of the ingredients. The specialty tender simmered octopus and the combination of eggplant and sea urchin (uni) are also well liked, and the final egg (tamago) is finished brulee-style as a dessert-like touch; meticulous attention to detail shines through in every aspect.

A water feature is placed at the restaurant entrance, and across the aisle the seating is arranged with counter seats and private rooms in a tranquil layout. The space is barrier-free and wheelchair accessible, accommodating a wide range of guests. Private rooms accommodate from 2 up to 30 people and provide intimate spaces suitable for anniversaries and business entertaining. You can enjoy the chef’s movements up close at the counter or relax comfortably in a private room.

Previously we operated in Saburo-maru, Munakata City as "Manmaya Kuramitsu." On July 27, 2015 we relocated and reopened near the current location, Akama Station, and have become established as a representative Edomae sushi restaurant of the Munakata area. We carry Munakata's local sake "Kuramitsu," named after the restaurant, and by cherishing our ties with the community we attract repeat customers from both inside and outside the prefecture.

Der Inhaber, Herr Tani, bereitet Sushi zu, das die saisonalen Aromen von Munakata nutzt. Er hat direkte Verbindungen zu den Fischern von Kanesaki und Kaminari und wählt persönlich die frisch gefangenen lokalen Fische aus, was die Grundlage seiner Gerichte bildet. Für die roten Muscheln werden nur lebende Exemplare verwendet, und seine kompromisslose Arbeitsweise, die bis zu den versteckten Schnitttechniken reicht, fasziniert die Gäste bei jedem Besuch.