Fudomae Sushi Iwasawa

This restaurant is one of the most reliable and enjoyable in the Sushi Sho lineage. The owner, Motoyuki Iwasawa, has an unusual background, having made the leap from systems engineer to sushi chef. He says he couldn’t forget the joy of working part-time at a sushi restaurant during his student days, which led him to start training at the age of 25.

With a gentle and approachable personality that contrasts with the often sharp-edged demeanor of traditional sushi chefs, Iwasawa is also fluent in English and Chinese, making him a welcoming presence for international guests.

Shari (sushi rice) is prepared using both red and white vinegar, and the restaurant follows the classic Sushi Sho style of alternating tsukemono-style dishes and nigiri, offering more than 30 different items in one course.

When we visited in the fall, highlights included kombu-cured Shiroebi（white shrimp）, Sanma（Pacific saury）, Buri（yellowtail）marinated in soy sauce, freshly cured Ikura（salmon roe）, and a chawanmushi with Matsutake mushrooms. The lineup offered a full immersion in the seasonal flavors.

Calling it an “izakaya-style sushi restaurant” might not be quite right, but for those who want to enjoy great sake alongside delicious small plates and nigiri, this is easily one of the best choices in Japan. Whether you're a couple seeking a relaxed evening, a family looking for a warm meal, or friends enjoying a night out, Sushi Iwasawa offers an ideal way to spend an enjoyable and satisfying evening.