Sushi Imayoshi Otemachi
We have 34 seats in all.
We have 8 counter seats, tables and chairs for 12 people, a private room with a table and chairs for 6 and a tatami room for 8.
All seats have a bright and reposeful atmosphere. We attach great importance to our homey and heartwarming hospitality.
We’re particular about our nigirizushi.
We serve nigirizushi by varying the balance of the ingredients and rice according to your eating pace and style, using rice prepared with skills inherited from our predecessors.
“Conger,” one of the pillars on which Imayoshi is built, is the ingredient of which we are proud, one that has enjoyed the support of many of our customers. We make the texture of the conger fluffy by simmering it for a long time. It is then seared until its surface is slightly browned, and its flavor locked-in, before being placed on the hand-shaped sushi.
Kohada Gizzard Shad
Kohada is a young “Konoshiro Gizzard Shad” belonging to the family Clupeidae. Whether or not it is flavorful depends on the way it is prepared, so chefs can show-off their skills when using this ingredient. We serve the very best “Kohada,” paying close attention to the combination of sprinkled salt and vinegar.