Otomezushi

Founded in 1995, Otome Sushi is one of the most highly regarded sushi restaurants in the Hokuriku region.
It has earned two Michelin stars in the Michelin Guide Hokuriku.

Chef Kazuhiko Tsurumi is a traditionalist who keeps conversation to a minimum and focuses intently on his craft.
For the past 30 years, he has followed one unwavering principle: to simply do the obvious, and do it right.

The shari (sushi rice) is made with Koshihikari rice, lightly seasoned with vinegar and salt.
After much trial and error, Chef Tsurumi settled on this understated style, which prioritizes letting the natural flavor of local fish shine through.
His nigiri, formed with a swift and precise kote-gaeshi motion, take on a beautiful fan shape.
The wasabi is grated fresh for each customer—a small but telling detail that reflects his reverence for aroma and purity.

Roughly 80% of the neta (the ingredients) are locally sourced.
The standout was Ama ebi（sweet shrimp）, served as a trio with tails removed, laid neatly on the rice.
Its sweetness, silky texture, and rich flavor were perfectly balanced and left a lasting impression.

Also memorable was the Aji（horse mackerel）, gently cured with salt and finished with a touch of vinegar, gleaming with freshness.
The Anago（conger eel）, lightly grilled on a bamboo leaf to add a delicate smokiness, was equally well-executed.

Everything about this restaurant, from the quality of the sushi to the chef’s calm and principled demeanor, speaks to the integrity of a true Edomae sushi establishment.
Sadly, such straightforward and honest sushi restaurants are becoming rare even in Tokyo these days.

Otome Sushi is, without question, our top recommendation for sushi in the Hokuriku region.