Marushin (丸新) Koriyama

Located a bit away from the bustling streets of Koriyama, this restaurant is nestled in a residential area. I visited for dinner during my trip to Koriyama and made a reservation for the omakase course priced at JPY 15,400 through Tabelog.All the drinks were Japanese sake, and I enjoyed a selection of sake from Fukushima, served in half-go portions. I had:- Hirotogawa from Ten'ei Village,- Hiromasa from Aizubange Town,- Ippokyo from Kodōn Town,- Blended sake Giudice from Yamatsuri Town,- Gin'en from the same Yamatsuri Town.To finish, I was served a complimentary aged sake called Niida no Gosan-shu from Koriyama.As for the dishes:- Sesame tofu topped with sea urchin in salted water (seasoned with Tosa vinegar),- Three summer vegetable dishes featuring corn, edamame, and eggplant,- A soup with conger eel and zucchini,- Blanched flounder from Tokiwa (with homemade ponzu),- Sashimi (surf clam, sanma fish marinated in kombu, true cod, squid),- Grilled items (Suzuki fish, sweet sea bream, needle seaweed, pumpkin yokan, beef menchi),- Simmered herring and eggplant,- Hair crab wrapped in daikon (with snow crab meat and crab vinegar),- Grilled Uneme beef from Koriyama (served with egg tofu, komatsuna, and tomato),- Ju-wari soba served cold,- Corn rice (with red miso soup and pickles),- Dessert (white corn ice cream, adzuki beans cooked in hojicha, and pistachios).The vegetables were primarily sourced from the local Suzuki Farm, and I was delighted to see many ingredients from Koriyama and Fukushima used in the dishes. The simmered herring and eggplant was a refined version of the local dish of boiled herring, and it was incredibly delicious. The menu prominently featured summer vegetables, allowing me to savor the flavors of seasonal produce. Perhaps due to the summer season, many dishes had a tangy taste.The Uneme beef was tender and flavorful.The portions were quite generous. With the combination of drinks and food, it was a very worthwhile course. It was a great meal! Less

Located about a 15-minute walk from Koriyama Station, this Japanese restaurant is near Ootomo Bakery, which I visited recently. I went on a weekday afternoon without a reservation.The exterior and entrance decorations of the restaurant exude a luxurious ryotei atmosphere, creating a wonderful ambiance. The interior is surprisingly spacious, and I was seated in the back tatami room. It was clean and had a casual feel, but I appreciated being seated without having to wait.I ordered the Fish Set Meal (Grilled Toki Shirazu). I was informed that it would take some time, and I agreed. About 40 minutes after placing my order, my meal was served.The grilled fish had surprisingly many edible parts, was rich in flavor, and was very delicious. The grilling and seasoning were just right, making it a perfect match with the rice. The horse mackerel sashimi was also tasty, and I was impressed by the high quality of the set meal.If I have the chance, I would love to visit again for dinner next time.It was a great meal. Less

On a night in July 2026, I found myself in Koriyama, Fukushima Prefecture, for an errand. This was my second visit to Koriyama. I decided to have dinner at a renowned Japanese restaurant with an acquaintance.After a short taxi ride from Koriyama Station, we arrived at a house nestled in a quiet residential area. As we entered through the gate, we walked along a stone path that led us to the entrance. The coolness from the water sprinkling made it refreshing even in the heat.Inside, the atmosphere was surprisingly casual and spacious. There were table seats separated by partitions behind the counter, and I heard there are private rooms in the back as well.The dishes were prepared with ingredients sourced from the Fukushima area, highlighting their natural flavors without excessive seasoning. While I sometimes felt the flavors were a bit milder than my preference, the taste profiles were still quite distinct.The course for the evening included the following dishes. You can see the impressions of the dishes in the photos.◇ Edamame puree ◇ Corn soup with milky sugar ◇ Seasonal vegetables and abalone ◇ Snap peas with dashi jelly ◇ Simmered octopus ◇ Clear soup with pike eel ◇ Seasonal sashimi (tuna, mackerel, mud squid, whelk, etc.) ◇ Grilled sweet sea bream ◇ Simmered herring with eggplant ◇ Steamed eel rice ◇ Umenebu beef with dried tomatoes and turnips ◇ Ju-wari soba ◇ Sansho ice cream with red beansThe standout dishes for me were the simmered herring and the soba. As a fan of simmered dishes, I found the flavors to be robust and delicious.Even considering it’s a regional restaurant, I enjoyed reasonably priced and delightful cuisine.It was a great meal! Less

This is for record-keeping purposes (՞ . .՞)During my visit to Koriyama, I enjoyed the omakase course. I had reserved a private room, and it was spacious with sunken kotatsu seating, allowing for a comfortable experience. If I needed anything, I could easily contact the staff using the phone in the room.Overall, the quality was high and the dishes were exquisite. I forgot to take a photo, but the corn soup that was served at the beginning was rich and truly impressive. I love corn and have tried various corn soups, but this one was exceptional. The meal concluded with soba, which left me feeling satisfied. The final dish, the sansho ice cream, had a strong sansho flavor, which might be a hit or miss for some.It was a great meal! ❁⃘*.ﾟ Less

The restaurant has a beautiful Japanese-style ambiance, with counter seating that welcomes solo diners.You can enjoy dishes that highlight seasonal ingredients while keeping salt levels quite low, allowing the natural flavors to shine.The quality of the ingredients is impeccable, with the aging of the fish and the textures of the shellfish and eel being perfectly represented.Due to the reduced saltiness, the flavors are enhanced by the aromas of the ingredients and the acidity from various citrus fruits. This aspect may lead to differing opinions among diners regarding its appeal. Less

I made a reservation for 5 PM on Saturday and was guided to the counter.1. A JPY 10,000 course. A prime seat right in front of the head chef. Enjoying the course while chatting about various topics. From the appetizers, there were many seasonal delicacies. Each dish was truly delicious, showcasing the characteristics of seasonal ingredients. I had a wonderful and enjoyable time.I definitely want to visit again when I come to Koriyama.It was a great meal.I also had a lovely time at the restaurant you recommended. Less

I visited this restaurant on a weekday during a business trip. I arrived about 10 minutes before the 11:30 opening and was first in line. However, shortly after, around six more groups followed, and by the time the doors opened, the waiting area was full.For lunch, they offered an appealing lineup including a sashimi set meal featuring fresh fish, a fish set meal with kabuto-yaki (grilled fish head) as the main dish, and a fried food set meal. I decided to try the fish set meal with kabuto-yaki. The ingredients for the kabuto-yaki were not your usual fare; they included suji-ara, toki-shiraz, and menuke, which is quite impressive for a lunch menu. This time, I chose to have the menuke. It was thick and rich in flavor, almost like eating chicken in terms of texture. The menuke was delicious, and it even came with a side of horse mackerel sashimi, making it a perfect meal. I would love to visit again for dinner. Less

A course priced at JPY 13,200Featuring 14 dishes:- Junsai (water shield)- Asparagus Tofu- Grated Peas- Steamed Kitakuri Clam with Egg- Snap Peas Salad- Clear Soup with Hamo (pike eel)- Hirame (flounder) with Ponzu Sauce- Sashimi (Bai Clam, Isaki, Hon Maguro, Aori Ika)- Grilled Amadai (sweetfish) with Saikyo Miso- Steamed Mebaru (rockfish) with Frozen Mochi- Steamed Abalone with Isaki Soft Roe Sauce- Sirloin Steak of Ume Beef- Ju-wari Soba (100% buckwheat noodles)- Kuzu Jelly with Sansho Pepper and Hojicha (roasted green tea)The atmosphere is calm and suitable for business meetings or dates. Moreover, the price is extremely reasonable for the quality offered. The beauty of the dishes and their presentation is impeccable. Some flavor combinations may be a bit adventurous, which could lead to mixed reviews depending on personal preferences. I truly experienced the gastronomy of Marushin. Less

I visited Marushin in Koriyama for lunch. While dinner is great, the lunch offers incredible value! ✨ I had the grilled Kue set meal. When I asked the chef, he mentioned that they use ingredients that can't be served in the dinner courses for lunch, providing them at cost price. It's amazing to enjoy lunch made with the same high-quality ingredients as dinner! To have grilled Kue, a premium fish, for just over JPY 2000 is a treat! ✨ Plus, I was surprised to find it came with sashimi of fresh horse mackerel. They offered me a rice refill, but I was already stuffed (laughs). Everything was absolutely delicious. It was a great meal! Less

I had another wonderful time this visit.What stood out this time was the grilled seasonal fish and Uneme beef. The seasonal fish, prepared by Chef Kumakura, had a delightfully crispy skin, and the balance of aroma and fat was just to my liking. The main dish, Uneme beef, was astonishingly tender, releasing rich flavors with each bite, yet it wasn’t greasy at all, boasting a light texture. The accompanying Japanese radish was also delicious.The dish featuring the Amakusa grouper, lightly fried, was packed with intense flavor.I am always impressed by Chef Kumakura's dedication to sourcing such high-quality ingredients and his keen eye for selection, as well as his thoughtfulness towards the producers. Each visit teaches me about the essence of business, and it inspires me to strive harder. Less

I was recommended a wonderful Japanese restaurant in Koriyama, and I finally visited it for the first time. ( ´ ▽ ` )ﾉI enjoyed the omakase course priced at JPY 11,000. The price of the course varies based on the number of dishes and the quality of the ingredients.The most expensive course includes a rice dish at the end, but since I can't eat much these days, I think I made the right choice with this course. (⁠｡⁠•̀⁠ᴗ⁠-⁠)⁠✧Each dish was meticulously prepared to enhance the natural flavors of the ingredients, beautifully presented, and it brought a smile to my face. (⁠ ⁠ꈍ⁠ᴗ⁠ꈍ⁠)I also had the chance to try various rare local mountain vegetables, and the Narukoyuri was especially delicious! ♫The selection of Japanese sake was abundant, and even as a first-time visitor, the staff were very welcoming and provided excellent hospitality, making for a delightful evening. ♥I truly hope to return; it was indeed a remarkable establishment recognized among the top 100 restaurants! m(_ _)m Less

《Return Visit》On the first day of my trip to Fukushima, I chose this restaurant. This is my second visit since last autumn.Once again, the meal consisted of a variety of small dishes served at a good pace, resulting in a highly satisfying course. The menu showcased a wide range of local ingredients from the Fukushima area, allowing me to truly experience the seasonal flavors unique to this region, including wild vegetables and seafood. As a fan of wild vegetables, I was delighted to enjoy various dishes featuring uroi and bamboo shoots, even though the season may be nearing its end. I believe the dish composition reflects Marushin's commitment to highlighting the ingredients with care.The head chef is friendly, and the staff members are kind. They provided thorough explanations of the dishes, and the spacious layout of both the counter and table seating makes it suitable for business meetings or family gatherings.By the latter part of the evening, the counter was less crowded, and we nearly had the place to ourselves. It was enjoyable to learn about various local spots in Koriyama, making for a delightful experience. Being able to have such conversations while dining at a counter kappo is one of its charms.Omakase Course (JPY 15,400)- Pea Dashi- Steamed Asari Clams with Egg- Asparagus and Asparagus Tofu- Natural Uroi with Shellfish Dashi Jelly- Leaf Onion and Fresh Wheat Gluten with Vinegar Jelly- Scallop and Wild Vegetable Soup- Kawahagi with Vinegar- Sashimi (Baigai, Shimaji, Yaitogatsuo, Yariika, Isaki)- Grilled Kinmedai (with Tamagoyaki and others)- Shimaji with Tosa Vinegar Jelly- Asparagus, Dried Scallops with Citrus Sauce- Grilled Beef- Homemade Hand-Made Soba- Ginkgo and White Fish Takikomi Rice- Ice Cream and Red Beans Less

On this day, I made my first visit to Koriyama, Fukushima. I stayed overnight as the final stop on a business trip through three prefectures in Tohoku, and I had made a reservation at a Japanese restaurant a bit away from the station for dinner.Upon arriving on time, I was surprised to find a Japanese garden suddenly appearing in the middle of a residential area. I thought to myself, "I can’t believe there’s such a place here."As I passed through the entrance, which exuded a traditional Japanese charm, the staff kindly guided me to my seat. Since it was a weekday, the atmosphere inside was calm and serene.The counter seats, where one can enjoy conversations with the chef, were already fully booked at the time of my reservation. That evening, I was able to enjoy a spacious table seat.Once seated, I turned to the drink menu. I decided to order a draft beer, which I hadn’t had much of lately, based on my mood for the day.I had pre-ordered a course meal, so I relaxed and let the flow of the evening take over, savoring each dish while listening to the staff's explanations.Although I didn’t have a detailed menu in front of me, the meal began with appetizers, followed by a soup dish, sashimi, fish dishes, meat dishes, soba to finish, and dessert, all served at a pleasant pace.With each dish that arrived, the staff carefully explained the ingredients and details, naturally heightening my anticipation for the food.During this time, I enjoyed draft beer, highballs, and Oolong highballs, taking my time to appreciate the restaurant's ambiance and converse with the staff.As I was informed during my reservation that "the counter seats are not available today," I believe that if dining alone on a business trip, the counter seats would indeed be the best choice.Next time I come to Koriyama, I would love to try a different course at the counter seat.At the end of the meal, the staff saw me off at the entrance, allowing me to conclude the evening with a pleasant aftertaste.In a leisurely flow of time, I thoroughly enjoyed delicious food and attentive service, leaving me completely satisfied.It was a great meal. I will definitely return. Less

A long-established Japanese restaurant that opened in the early Meiji period.The building has a traditional folk house style, but the interior is brand new and offers a lovely atmosphere.It seems that it used to be located in front of Koriyama Station, but now it’s about a 15-minute walk from the station.I didn’t realize from the map that it’s on a slight uphill, which can be a bit tough if you’re carrying a suitcase.In the evening, they serve high-end kaiseki cuisine, but it’s great that you can enjoy a reasonably priced meal during lunch.Today, I ordered the grilled flounder for JPY 2,680.The flounder is grilled whole.First, I was taken aback by the size of the flounder’s head! The estimated weight of the flounder is around 2 to 2.5 kg.Only high-end restaurants can serve such a large flounder.When I tasted it, I was even more surprised!The meat is thick and has an incredibly firm texture.It’s a delicate white fish, and since it’s in season, it has a rich fat content.It’s truly delicious.It takes about 20 minutes to grill, but it’s definitely worth the wait.For sashimi, I had the nakaochi (the tender part of the tuna).This was also very flavorful.The meal came with a small bowl of chawanmushi (savory egg custard) and miso soup, and at this price, you can’t find this anywhere else.I can only imagine that the staff meal would use fish of this size.I was seated at the counter and watched seafood bowls and fried dishes being served, thinking to myself that everyone else just doesn’t know.I enjoyed my meal with a sense of superiority.It was a great meal!~(^^) Less

On this day, I visited Marushin in Koriyama. I decided to stop by for a meal on my way. (*´∀`)The restaurant was less than a kilometer from Koriyama Station, so I chose to walk. It didn’t take long even at a leisurely pace.I made a reservation around the time the restaurant opened, so I arrived during a quiet period.I enjoyed a relaxing time at the counter by myself. _(:3 ｣∠)_After 6 PM, more customers started to arrive.Since I went during a less busy time, I was able to have a nice conversation while enjoying my meal. (*´∀`)Every dish was delicious, and the prices were reasonable, which made for a very satisfying experience.Although I chose a budget-friendly course this time, I felt like trying a more expensive course in the future.It was a great meal! Reservation method: Via Tabelog Course price: JPY 11,000 Duration of stay: About 2 hours Reservation difficulty: The restaurant is spacious and not crowded Order: Japanese sake and sparkling water Total bill: JPY 14,420 Less

On Friday evening, I finished work on time and headed straight to Morioka Station. I took the Tohoku Shinkansen Hayabusa to Sendai Station, where I transferred to the local Yamabiko train and got off at my destination, Koriyama Station. From the west exit of the station, I took my usual shortcut, arriving in about 10 minutes. The journey from Morioka to Sendai took 39 minutes, and from Sendai to Koriyama, it took 46 minutes. I successfully arrived at one of Tohoku's top kaiseki restaurants, Marushin, where Chef Makoto Kumakura and Chef Hideyuki Suzuki showcase their culinary skills.Inside the restaurant, there were over twenty guests seated at three banquet tables, along with two pairs of customers at the counter. I was fortunate to be seated at the prime spot directly in front of Chef Kumakura, and I started by refreshing my dry throat with a draft beer, Master's Dream. After a brief pause, the "Kumakura Theater" for the month of June began.The first dish was served in a cool crystal bowl, featuring refreshing "Junsai" (water shield) and "Tsubugai" (whelk), setting the tone for the meal. This was followed by a luxurious dish of "Fugu" (pufferfish) with grilled "Shirako" (soft roe) and "Baigai" (Japanese clam), topped generously with shaved "Summer Truffle" right in front of me. Since it's June, this was likely the last chance to enjoy the soft roe of the fugu. The delightful aroma surpassed that of autumn's black truffle, enveloping the tender and fragrant fugu shirako. The crunchy texture of the baigai provided a perfect accent. The sequence of serving tsubugai followed by baigai was a signature move of Chef Kumakura, showcasing his adventurous spirit.Next, I enjoyed a cold corn soup made with "Usui Mame Endo" (green peas) puree, accompanied by grilled "Milky Sugar" corn, sweet, sour, salty, bitter, and umami flavors harmoniously combined with "Awamochi" (millet dumpling) and "Tonburi" (a type of seed often referred to as mountain caviar) in a citrus ponzu sauce. The chef's skill was evident in the soup, which featured "Hamo" (pike eel) from Ehime Prefecture, beautifully presented in a clear broth made from the eel's poaching liquid enhanced with kombu. The dish was rich and comforting, with the exquisite "Botan Hamo" (botan pike eel) held together with plum paste, garnished with a snake melon and a touch of green yuzu.The pike eel, which feeds on shrimp, crab, and octopus from the Seto Inland Sea, is said to develop a rich fat content in early summer and autumn. The eel, cut and prepared after being live-caught, had a refined umami flavor. The sashimi course featured thinly sliced "Suji-Ara" (a high-end fish known to connoisseurs), enjoyed with homemade salt ponzu. The pleasantly fibrous flesh released sweetness and umami in my mouth. The gelatinous skin was soft, and when wrapped around the flesh, it created a delightful experience reminiscent of fugu.The latter part of the sashimi course included "Aori Ika" (bigfin reef squid) with hidden cuts that clung to the tongue, along with "Hon Maguro" (bluefin tuna) tail, "Muro Aji" (mackerel), and "Hon Ara" (red sea bream), all of which were a feast for the palate. The highlight of the course was the seasonal vegetable platter, featuring "Amadai" (sweetfish) with crispy scales, perfectly grilled to contrast the moist texture of the flesh. Other dishes included tamagoyaki (Japanese omelet), Matsukaze (a type of fish cake), and kinpira gobo (stir-fried burdock root). For a palate cleanser, I enjoyed "Akahoya" (red sea cucumber) from Hokkaido, known as the "pineapple of the sea," paired with ripe pineapple. The simmered dish featured "Abalone," "Shark Fin," and "Kinmedai" (golden eye snapper) in a silver sauce, which was utterly divine. I also savored the fragrant grilled "Unagi" (eel) served over rice.For the main dish, I indulged in the fillet of "Uneme Beef," a brand of black-haired wagyu from Koriyama, grilled with ayame turnips, leaving me utterly enchanted. To finish, I enjoyed freshly made ju-wari soba (100% buckwheat noodles) served cold, along with a rice dish cooked with "Jako" (young sardines), a red miso soup with natural slippery mushrooms, and homemade pickles. For dessert, I had ice cream reminiscent of adzuki beans, walnuts, and sansho pepper, paired with the rich "Kijoushu Niida no Gosan" from Niida Brewery, marking the conclusion of the "Kumakura Theater" for June.The Japanese sake enjoyed throughout the meal included "Ippokki" Junmai Ginjo Natsukasumi, "Ubudachi" 2025 Yamada Nishiki, "Juyondai" Hiden Tamagaeshi Honmaru, "Hirotogawa" Tokubetsu Junmai, "Ginyak" from Yazawa Brewery, "Hiroki" limited sake from Fukushima, and "Tenro no Chuu" from Yazawa Brewery, a selection that any sake enthusiast would drool over. Less