Sushi Ito (鮨 いとう) Iwaki

●Date: July 30, 2026 (Thursday) 6 PM - First Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍●Course Name▷Small Omakase Course Ume (JPY 22,000 per person)╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍●Course Contents▷Kimozuku (Aomori Prefecture)▷Oysters (Hokkaido Akkeshi)▷Sashimi of Kue (Sagami Bay)▷Mini Shirasu Rice Bowl (Imabari)▷Managatsuo (Imabari)▷Dashi Soup with Dried Hokkigai and Aosa from Soma▷Hand Roll with Nodoguro (Iwaki)▷Aori Ika (Sagami Bay)▷Shiro Amadai (Yahatanhama, Ehime Prefecture)▷Tokishirazu▷Hokkigai (Iwaki)▷Hon Maguro Akami▷Hon Maguro Chutoro (Hokkaido Funka Bay)▷Kohada▷Botan Ebi (Hokkaido Mashike) on Egg▷Katsuo (Iwaki)▷Murasaki Uni (Hakodate)▷Bafun Uni (Shakotan)▷Botan Ebi Head Soup▷Anago (Iwaki)▷Tamago●Additions▷Simmered HamaguriIncluding other drinks, the total bill was JPY 25,550.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍●ImpressionsIt took about 2.5 hours by express train from Shinagawa Station. It’s a 7-minute walk from the south exit of Iwaki Station, making it easily accessible. The location is close to the station and reservations are easy to make, so it doesn’t seem difficult to visit.The "Small Omakase Course" I chose had a standard amount of sushi, with slightly smaller portions for the appetizers.What stood out to me the most was the lightly seared local Hokkigai. The aroma and umami were truly exceptional.The Katsuo, flavored with straw, also had a refreshing scent that lingered beautifully. Less

【Sushi Ito】Bronze 2026, Sushi EAST Top 100 2025, Tabelog Score 3.93 I visited Sushi Ito, a renowned sushi restaurant in Iwaki. This time, we had a private reservation for seven people, which I had booked about two months in advance, so I felt at ease. The building features a traditional Japanese wooden exterior, with a striking white noren (curtain) at the entrance. Upon entering, I found that the restaurant has only a counter, accommodating a maximum of about nine guests. There seems to be a private room in the back, but it appears that only the counter is in use at the moment. The chef, who is 55 years old, has been running this restaurant for 20 years, which is quite impressive. Before opening his own place, he trained at restaurants in Roppongi and Yotsuya. The counter displays a sign from the French guidebook Gault & Millau, symbolizing the high regard in which this restaurant is held. Additionally, there is a sign from the TV program Job Tune, indicating that the chef serves as a judge for conveyor belt sushi competitions. He is likely a well-known figure in the sushi industry. He has a friendly demeanor and seems to possess excellent communication skills, hinting at his versatility as a television personality. ■ Today's Order (Course) Aomori Mozuku Hokkaido Oysters Sashimi of Kue from Sagami Bay Fatty Tuna Sashimi with Negi Soy Sauce and Nobiru Soy Sauce Shirasu from Imabari Hokkigai Clam Broth with Aosa Seaweed Red Mutsu Sushi Roll Aori Ika (Squid) Nigiri White Sweet Sea Bream Nigiri from Ehime Kinmedai (Golden Eye Snapper) Nigiri from Ito, Shizuoka Scallop Nigiri from Mutsu Bay Hokkigai Nigiri from Iwaki Manakatsu (Mackerel) Nigiri from Ehime Shime Saba (Pickled Mackerel) Nigiri Tokishirazu Nigiri from Shiretoko Tuna Nigiri from Hokkaido Funka Bay Boiled Clam Nigiri from Iwaki Kohada (Gizzard Shad) Nigiri from Chiba Kuruma Ebi (Prawn) Nigiri from the mountains of Iwaki, Kombu-marinated Abalone Nigiri from Iwaki Shakotan Purple Uni Gunkan Shakotan Bafun Uni Gunkan Anago (Conger Eel) Nigiri from Iwaki Miso Soup with Shijimi Clams Aizu Jidori (Local Chicken) Tamagoyaki (Japanese Omelette) ■ Alcohol Order Beer: Master’s Dream Japanese Sake: Kuni no Ken "Ore no Deban" (Dry) Japanese Sake: Matubee Junmai Daiginjo Japanese Sake: Sharaku "Aizan" Kariho "Chodokyu" (Super Dry) White Wine: Bottle of Sancerre Sauvignon Blanc from the Loire Valley White Wine: Bottle of Mobalini Montlouis Burgundy We started with Aomori Mozuku vinegar. The Aomori variety is thick and has a great texture, more crunchy than slippery. I enjoyed the Kue sashimi with soy sauce and salt. The wasabi is from Shizuoka, and the salt is a custom-made brand from Kochi, known as Tano-ya Shiojiro. The next dish, the fatty tuna sashimi, was incredibly delicious, especially with the original Nobiru soy sauce, which was outstanding. It seems that the chef has strong connections with fishermen in Ehime, as many of the fish are sourced from there, including white sweet sea bream, manakatsu, and shirasu. Additionally, there are kinmedai from Ito, Shizuoka, scallops from Mutsu Bay, and from Hokkaido, tokishirazu, tuna from Funka Bay, purple uni, and bafun uni. It appears that he gathers delicious fish from various regions. Of course, local fish from Iwaki is also included, such as anago, abalone, clams, and hokkigai. The kuruma ebi, which is marinated in kombu, is particularly memorable. The chef's skill shines through in the nigiri. The delicate presentation showcases his considerable talent. I had hoped to try katsuo (bonito) and mehikari (shiny fish), but there was no katsuo available. Mehikari is only available until early June, so it wasn't in season during my visit. The chef clearly has a strong commitment to sourcing quality fish. The dishes are presented on interesting plates, many of which are made from Karatsu ware from Saga, reflecting his attention to detail. There is also a wide variety of alcoholic beverages available, including many local sake from Fukushima, which we enjoyed in succession. I drank at quite a pace. I particularly liked the Kuni no Ken "Ore no Deban" sake. We also finished two bottles of wine. I definitely felt the effects of the drinks. Delicious sushi paired with excellent sake made for a fantastic dining experience. It was amazing! It was a great meal! Less

I don't mind if the bill is high as long as I can enjoy delicious food. It's been a while since I've felt that way. I realized that I don't just like fresh fish, but I truly love good sushi. Every piece was delightful, and while the sea urchin from Shakotan was excellent, I was particularly amazed by the red sea urchin from Yura. In any case, everything was exceptional, and I was moved with every bite. The atmosphere created by the owner was also very pleasant, allowing me to enjoy a comfortable time. It was a truly satisfying experience, and I definitely want to visit again. It's worth the trip to Iwaki! Less

I visited one of the top sushi restaurants in Iwaki. I opted for a sushi-only course, considering my stomach's capacity, but I deeply regretted not choosing the course with appetizers.As a sort of appetizer, I was served oysters. They had a simple seasoning, but the umami of the oysters was concentrated and delicious.The gari (pickled ginger) was cut into small pieces, and I loved the crunchy texture.The squid, torigai (bird shell), akagai (red clam), and kaibimo (sea snail) were tasty but felt somewhat ordinary. However, I was shocked by the sushi made with mehikari (shiny fish). Mehikari is usually enjoyed as fried or marinated, so I never expected to have it raw! Moreover, it was rich in fat and absolutely delicious. I was truly moved.I wasn't a big fan of shako (mantis shrimp) before, but this one was amazing. It wasn't grainy at all; it was moist. I've never had shako like this!It seems I was lucky to have the mehikari sushi, as they served it to me after other customers left due to its limited availability. I was so happy I could cry.I definitely want to come back during this season again. Less