Miyata

Leveraging aging techniques developed during training at a long-established, famous sushi restaurant, the aging of tuna in particular is renowned for its deep umami. We serve slightly larger pieces—such as botan shrimp, mantis shrimp, and autumn salmon roe—focused on local ingredients from around Otaru, formed on slightly sweet sushi rice. The miso soup made with the head of botan shrimp is popular as an indispensable closing dish, and the high value of the courses is one reason there are many regular customers.

A sushi restaurant with a homey atmosphere that doesn’t try to impose a sense of luxury, located right beside Otaru Sushiya-dori. Run by the head chef and his wife, it is known for friendly service that puts even first-time visitors at ease. It is open for lunch on Mondays, Wednesdays, Saturdays, and Sundays, attracting a wide range of customers from tourists to local regulars.

A master sushi chef who trained at a famous Otaru sushi restaurant struck out on his own and established a shop in Ironai 1-chome, an area known as a fiercely competitive sushi district. He has become well known even among travelers from abroad, and by continuing to preserve traditional nigiri sushi made with local ingredients he embodies Otaru's sushi culture.