Sushi Sho Nomura (鮨匠 のむら) Kagoshima

Sushi Sho Nomura in Tenmonkan, Kagoshima.I finally had the chance to visit Nomura.The experience is all about the omakase, both in content and price.Iwaté Kuki WakameWasabi from Aoi Ward, ShizuokaTokoroten from Amakusa, KagoshimaFlying fish tempura and tamagoyakiSashimi:Sea Bream from KagoshimaOctopus from KagoshimaNatural KanpachiChawanmushi with red sea urchin from Misaki, Ehime, salmon roe, octopus, and potatoHayama WasabiSashimi:Horse mackerel with back fin from KagoshimaHagatsuo tataki from KagoshimaSushi:Mudskipper squidKue from Bōzu, KagoshimaEye One Sea Bream from KagoshimaNamikudahige shrimp from KagoshimaKuruma shrimp from KagoshimaNatural striped jackRed sea urchin rice from Misaki, EhimeShako (mantis shrimp)Black abalone from YamaguchiSalmon roeHagatsuo outside skirtNagasaki somen noodlesSushi:SwordfishGolden anago from TsushimaIt’s understandable why opinions are divided, as it truly is the "Nomura Theater."You can drink freely while enjoying the chef's jokes throughout the meal.I think it all comes down to whether you can get into the vibe. If there are people who can’t drink or don’t join in, the true enjoyment is lost. I was lucky to be surrounded by lively customers, and the ingredients were top-notch, all for ¥55,000 per person.With ¥5,000 for tax, and having tried about 15 types of Japanese sake with 2-3 refills at around ¥1,000 per glass, the food cost was probably between ¥30,000 and ¥35,000. At first glance, it seems expensive, but when you think about it calmly, it’s not that bad.I personally love the focus on only Junmai sake.It’s great that they don’t serve flashy, famous brands.I also resonate with their commitment to not serving tuna.Above all, I feel the strongest desire to meet the chef again.This place is a must-visit when in Kagoshima.The catchphrase is "If you drink, go to Nomura," but for me, it’s "I drink because it’s Nomura." Less

Located in Tenmonkan, Kagoshima City, I finally visited Sushi Sho Nomura for the first time. I was so eager to go to Nomura! Tokoroten (agar-agar noodles) Egg omelet & Tobiuo (flying fish) tempura In front of me were momiji ponzu, special soy sauce, miso, salt, and ume. Japanese sake: Tonbo Sashimi Kue sashimi (paired with Shizuoka wasabi & salt, ume wasabi, and momiji ponzu) Kagoshima octopus (paired with Nomura's special soy sauce and momiji ponzu) Japanese sake: Kiyomizu from Niigata Stem wasabi Natural Kanpachi Madai (sea bream) Japanese sake: Kappa from Chigasaki Chawanmushi (savory egg custard) with red sea urchin Japanese sake: Sohomare Japanese sake: Kirei from Hiroshima Nigiri. Aori Ika (bigfin reef squid) Kagoshima Kirei Japanese sake Meichidai (Japanese snapper) Shirohoshifuedai (white-spotted rose snapper) Japanese sake: Takai 54 Namikuda Hige Ebi (deep-sea shrimp from 210m) Kuruma Ebi (Japanese tiger prawn) from Kagoshima Natural Shima Aji (striped jack) Mikan no Akau (red sea urchin rice) from Ehime Shako (mantis shrimp) Hagatsuo (skipjack tuna) Kuro Awabi (black abalone) Sujiko (salmon roe, marinated for 30 seconds) Saba dashi somen (soba noodles in mackerel broth) Tachiuo (beltfish) Anago (conger eel) Ginger & Kyoto vegetables to finish An overwhelming parade of flavors and rare ingredients. This is local sushi, different from Edomae in Tokyo. The sashimi was breathtaking. Nomura's special soy sauce and wasabi salt paired perfectly. The option to choose from momiji oroshi (grated daikon) and miso added to the satisfaction. The chef also paired the sushi with suitable Japanese sake. The nigiri was so divine that I couldn't even comprehend how delicious it was. Shirohoshifuedai, Namikuda Hige Ebi, Shako, Tachiuo They were on another level. The standout for me was the Namikuda Hige Ebi. Its rich sweetness was a flavor I had never experienced before. I understand why they say, "If you drink, go to Nomura." Instead of serving sake in standard one-go portions, they adjust the amount to match the sushi. The performance was so impressive that the two and a half hours flew by. The chef's dedication, friendliness, and pride as a craftsman were remarkable. Having gotten too used to Tokyo sushi, I was moved once again. This has definitely become a place I want to visit again. I will definitely return. I was so happy that this alone made my trip to Kagoshima worthwhile. It was a great meal. If you drink, go to Nomura!! Less

The experience starts promptly at 7 PM and lasts about two hours. It's great that you can make reservations via text message.The chef's creations showcase the unique flavors of Kagoshima, filled with laughter, learning, surprises, and even a strict side. Despite all customers being newcomers, he calls everyone by name! There are many sushi ingredients you won't find anywhere else, exclusive to Southern Kyushu. This place is truly dedicated to its craft!The rice is served in smaller portions, which is a nice touch for women!I was delighted to enjoy various pairings of Japanese sake served in small cups.With food and drinks, expect to spend around JPY 50,000 per person.Cash only. Less

The week after the earthquake in Kumamoto, I flew to Kagoshima. I hesitated to go during this time, but I thought that if we all stayed home, it would only hurt the economy, so I decided to go. Despite the difficulties in sourcing ingredients, they managed to prepare an incredible selection for me:◆ Sliced Tokoroten from Kagoshima ◆ Freshly made Dashimaki Tamago (Japanese omelette) ◆ Yakushima's bite-sized flying fish tempura ◆ Sea bream that was kept alive overnight and then prepared ◆ Freshly boiled octopus ◆ 3 kg of wild kampachi (amberjack) belly ◆ Fresh horse mackerel ◆ Chawanmushi (savory egg custard) topped with red sea urchin from Amakusa and salmon roe ◆ Seared Hagatou (skipjack tuna) ◇ Aori squid ◇ Eye bream ◇ Shibudai (white-spotted rabbitfish) ◇ Namikuda shrimp ◇ Freshly boiled kuruma shrimp ◇ Red sea urchin from Amakusa ◇ Wild striped mackerel ◇ Freshly boiled shako (mantis shrimp) ◆ Shako claws ◆ Soft-boiled black abalone from Yamaguchi ◇ Salmon roe ◇ Hagatou belly ◇ Summer bluefin tuna from Yamaguchi, with marbled collar ◇ Special swordfish ◇ Golden eel from Tsushima ◆ Noodles simmered in broth made from Yakushima's mackerel ◆ Young ginger ◆ Pickled Kyoto daikon I truly enjoyed every dish! Less

On this day, I visited Sushi Sho Nomura. I had been curious about this place for a while, so I was excited to finally come! It was also my first time in Kagoshima, aside from Amami, so I was really looking forward to it.I even planned my itinerary around this restaurant (*´∀`)Early on, the chef mentioned that today was going to be special, a divine experience! I wondered if he said that all the time since it was my first visit, but it truly was an extraordinary experience.First of all, they had some rare ingredients. Just that alone made the trip worthwhile. I think I was lucky to visit on such a good day, but I’m really grateful to find a place where I can enjoy unique dishes that you can only have while traveling.The drinks were also fantastic. From the start, they served Moriizo, and I thought, "Is this really okay?" The lineup was truly impressive.Whether I had shochu or Japanese sake, I enjoyed every sip (*´∀`)Both the appetizers and the sushi were delicious, making for a wonderful experience. The chef occasionally made quirky comments, but overall, he had a light and enjoyable way of talking (*´∀`)I felt like I might have overindulged, but it seems like a place where it’s okay to drink a lot, haha. Considering the drinks I had, it actually felt quite reasonable. It was a great meal!Reservation method: Phone → Short messageCourse fee: Not quite sureDuration: Just over 2 hoursReservation difficulty: Easier if booked in advanceOrder: Lots of Imo Shochu and Japanese sakeTotal bill: JPY 50,000 Less

I visited Sushi Sho Nomura, my semi-annual delight, to celebrate my wife's birthday. It was the weekend when Typhoon No. 7 was approaching Kyushu, and I was quite anxious about whether we could drive from Nobeoka to Kagoshima. Fortunately, the highways remained open, and we made it to Kagoshima without any issues.Normally, one would worry about the quality of the fish in such rough weather, but thanks to Nomura's incredible sourcing methods and craftsmanship, I never expected to enjoy an extraordinary experience that surpassed all others.We started as usual with Tokoroten, flying fish satsuma-age, and dashimaki tamago. These three dishes always pair perfectly with draft beer. After quenching my thirst, I moved on to Japanese sake, enjoying a glass of sake recommended by Nomura that pairs beautifully with sushi.For appetizers, we had freshly boiled octopus (always the best! I enjoyed it with various condiments), chawanmushi (steamed egg custard with purple sea urchin, salmon roe, and incredibly delicious isaki soft roe), along with sea bream, amberjack, and the exceptionally tasty kibinago from Kagoshima, as well as mackerel. The somen noodles had an excellent broth that made them a perfect accompaniment to the sake. The bonito was also delicious, with a very refined aroma.After the appetizers, we moved on to the nigiri. The sweetness of the squid, the delicate umami of the giant grouper, and the rich flavor of the meichidai were all impressive. We also enjoyed the locally sourced Namikuda Hige shrimp (incredible sweetness and flavor!) and freshly boiled kuruma shrimp, which had a wonderful texture and taste.This time, we had a festival of purple sea urchin, with a generous serving of uni don! I savored the moment as the umami of the sea urchin danced on my palate. A sip of sake followed by more uni was simply irresistible!Next came the boiled shrimp nigiri, which was the best I’ve ever had. I’ve never tasted such delicious shrimp anywhere else. We also had mackerel, braised abalone, and salmon roe (which Nomura and regulars refer to as TKG, with just a hint of soy sauce flavor, perfectly highlighting the egg's taste), along with bonito and tuna (which is actually quite rare!), finishing with the signature dishes of swordfish and braised eel.Before I knew it, we had sampled 13 different types of sake. I thoroughly enjoyed the excellent sake and sushi. And of course, the delightful conversations with Nomura at just the right moments were also a highlight of the experience (^^). There was no impact from the typhoon; it was a fantastic "divine experience." Thank you for the wonderful meal!!P.S. I heard that Sushi Sho Nomura has celebrated its 37th anniversary. Congratulations! Less

The first dish, the tokoroten, was impressive. Its shape resembled kishimen, completely overturning my previous image of tokoroten with its unique texture. The balance of flavors was exceptional.The flying fish satsuma-age had a pleasantly chewy texture and a gentle warmth that was comforting.The octopus was surprisingly tender, changing its character with soy sauce, ponzu, vinegar miso, and condiments, keeping my interest until the end.The chawanmushi with sea urchin and salmon roe had no hint of the typical bitterness of sea urchin, instead being purely creamy.The bonito had a light, flaky texture with no trace of blood, leaving only a refined umami.As for the nigiri:The squid was the biggest surprise of the day. Its sticky texture and rich umami lingered, making it undoubtedly the best piece I’ve ever had.The sea bream had a chewy texture with a strong umami flavor. The sweet shrimp showcased excellent temperature control, enhancing its sweetness and aroma.The mantis shrimp was a rare find for me, but I was pleasantly surprised by its crab-like flavor.The young horse mackerel was neither overly salty nor vinegary, naturally leading me to reach for the next piece. The striped jack retained the flavor of blue fish without any off-tastes, beautifully harmonizing fat and umami.The abalone was perfectly thick, releasing its umami with each bite. The harmony with the rice was also remarkable.The salmon roe didn’t mask its flavor with soy sauce; instead, it presented a rich, yolk-like creaminess, reminding me of the true charm of salmon roe.The tuna was prepared to highlight the inherent deliciousness of the lean meat without relying on fat. The ribbonfish tasted like an exquisite grilled fish elevated to sushi.The anago (sea eel) was also memorable. Instead of the typical sweet sauce, it was seasoned to highlight the natural umami of the eel, maintaining the restaurant's aesthetic until the very end.Overall, I felt that this sushi was not about surprising with bold techniques, but rather about layering the quality of the ingredients and harmony with the rice. I enjoyed every bite comfortably without feeling fatigued, and it was a place that showcased high completion rather than flamboyance. Less

Sushi Sho Nomura, a renowned establishment in Kagoshima, has once again exceeded my expectations during my 17th visit, making it a truly "divine experience."The evening began with konjac made in Amakusa, Kagoshima, and flying fish tempura. The following sea bream was of the highest quality, perfectly prepared to eliminate any fishy taste, leaving only a pure and robust umami flavor that resonated on my palate—truly an exquisite dish. Additionally, freshly boiled octopus and young sardines captivated my stomach and heart right from the start. This time, I indulged not only in the usual fantastic selection of Japanese sake but also in the recommended shochu from Nomura. The "Moriizo" was exceptional, and the authentic shochus like "Kinkesa" and "Suiyou" harmonized beautifully with the seafood, creating a blissful pairing.As a luxurious chawanmushi featuring Kagoshima's purple sea urchin and salmon roe set the stage for the main event, we moved on to the nigiri. We enjoyed the locally caught striped jack, meichidai, and the exquisite striped horse mackerel. Among them, the squid was particularly remarkable, with its unique chewy texture and sweet aroma that made me want to savor it with my eyes closed.Following the treasure of Kinko Bay, the boiled sweet shrimp was served. The "temperature" of this shrimp was simply outstanding. It was cooked to perfection, maximizing the sweetness of the shrimp, showcasing the chef's meticulous skill.Even after 17 visits, I am continually amazed by the evolution of every aspect of the experience. Notably, the evolution of the "shari" (sushi rice) was remarkable. Everything was perfectly controlled according to the day's humidity, temperature, and even the preferences and pace of the guests at the table. As a result, each piece of nigiri melted in my mouth, achieving an exceptionally high level of sushi perfection.This time, the chef entrusted me with four standout dishes, accompanied by a passionate message: "Please enjoy them!" I was truly blown away.First was the freshly boiled live sweet shrimp, which the chef described as "super lucky." The texture burst in my mouth, and the sweetness that flowed with each bite was indeed worthy of the term "fortunate."Next was the bonito, which is usually not recommended. This one was rich in fat, and combined with the evolved shari, it released an unprecedented umami flavor.The highlight was the extraordinary 5.5-kilogram knife fish. The chef boldly claimed it was the best ever, and the thick, plump flesh and overflowing umami completely shattered my previous conceptions of knife fish.The grand finale was the purple sea urchin, which the chef confidently declared as "the best for last." Its rich aroma and deep umami were more pronounced than ever, perfectly harmonizing with the evolved shari, creating a sublime finale worthy of a theatrical performance.Additionally, there were heartfelt dishes like the "marbled tuna" that Nomura usually doesn’t serve, tender black abalone simmered for six hours, and the rare "Nomura's kohada" that you seldom encounter. There was no moment of respite until we concluded with the golden eel from Tsushima.The chef's deep love for the ingredients and his exceptional skills in elevating them to the ultimate "sushi" were evident. The emotional experience was exactly as the chef conveyed, if not more.This is why I can’t stop coming to Nomura. I eagerly look forward to savoring blissful moments in this special seat again next time.I will visit again in October. It was a great meal! Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Sushi WEST 100 Best Restaurants 2025 ◆Crowd Level◆ Reservation required ◆Parking◆ None ◆Duration of Stay◆ Approximately 2 hours ◆Cuisine◆ Dinner Course ◆Comment◆ If you're drinking, go to Nomura! I had a wonderful time with the friendly chef and delicious drinks. The sushi featured Kyushu-style with citrus. The natural striped jack and Tsushima's golden eel were of exceptionally high quality. Additionally, there were specialties like salmon roe, the rare Namikuda Hige shrimp found only in Kagoshima, and unusual offerings like Sōda bonito and swordfish nigiri. And let's not forget the wasabi— the wasabi here was incredibly delicious.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ I appreciate all the "likes," "follows," and "saves" from everyone. Thank you for reading until the end. I hope this helps you in choosing a restaurant! Less

This was my third visit, traveling from afar to enjoy the unique sushi crafted by the chef. Once again, I was amazed by the lineup that you simply can't find in the Kanto region. This restaurant does not serve tuna at all. Instead, it offers the rare Namikuda Higeebi, which can only be found here in the world. I’ve heard it may not be available every day, but I’ve been lucky enough to have it three times in a row. Additionally, there are other standout ingredients like Tokoroten, Kibinago, Meichidai, and Somen, all of which are the chef's carefully selected Kyushu all-stars, ensuring that there's never a dull moment. I highly recommend this place to anyone who occasionally wants to try sushi that goes beyond Edomae. Less