Matsumoto

You can enjoy "Kohada," a classic style of shiba shrimp oboro, or "Matsumotono no kohada," which combines rice with a rice vinegar mixed with five-year-old red vinegar, black vinegar, rice vinegar, and salt from the Setouchi area. Matsumoto uses the "best" conger eel from Tsushima, Nagasaki Prefecture, which is characterized by its fragrantly seared skin and fluffy white meat. The tuna, which is aged to amplify its flavor, comes from "Yamayuki" with an emphasis on quality.

The restaurant is surrounded by the warmth of wood, and seats nine people at a counter made of a single piece of 300-year-old cypress wood. The restaurant is thoroughly designed to provide a quiet space for dining, with plasterer's straw-finished walls and double doors to block outside noise. The restaurant can be reserved for various occasions, including important dinners, business entertainment, and moments with family and loved ones.

Sushi restaurant opened on November 15, 2012. The restaurant offers a quiet, high-quality dining experience in a space that pays close attention to detail, with a 300-year-old cypress counter and plaster walls finished with straw by a plasterer.