Sushi Matsumoto

In Kyoto, a city not traditionally known for sushi, Sushi Matsumoto stands alone as a truly authentic Edomae sushi restaurant.
Chef Daisuke Matsumoto is the top apprentice of Kunihiro Shimizu, the hardline master behind Tokyo’s legendary Sushi Shimizu.
He first encountered Shimizu during his time training at Kyubey in Ginza and was so struck by the flavor that he joined the Shimizu kitchen, where he stayed for five years learning by his mentor’s side.

He often says, "I want to spread the taste of Shimizu all over Japan."
True to those words, his sushi is serious and uncompromising.
He uses no sugar in his shari (sushi rice), relying solely on red vinegar and a good dose of salt to create sharp, defined flavors that highlight the essence of each neta.

While about two-thirds of his fish comes from Toyosu Market—particularly for traditional Edomae staples like kohada (gizzard shad)—he also sources sweetfish, tilefish, and the rare biwa trout from local producers in Western Japan when their quality is superior.
His kohada, heavily cured in vinegar, is a point of personal pride:
"Some people don’t like strong vinegar flavor, but I believe my kohada is the best out there. I hope everyone gives it a try."

Even his curt, no-frills customer service echoes the style of his mentor Shimizu.
Focused on his craft without fuss or fanfare, Matsumoto is the kind of serious craftsman sushi lovers admire.

While Kyoto has seen an increase in sushi openings, for now, Sushi Matsumoto remains the standout.
If you’re craving sushi in Kyoto, this should be your first stop.