Tokiwa Sushi Niigata Niigata

Stepping through the noren into a dimly lit space feels like entering a world of wonder, which is quite rare for a dining experience. Inside, there’s a solid, thick natural wood counter, and the chef engages with a service talk about "this year's best fish." The dishes highlight seasonal ingredients while incorporating subtle aromatic elements, giving an impression of 90% Japanese influence and 10% other flavors. The seaweed flavor is delightful, and the meticulous attention to detail, such as wiping the sushi board with a damp cloth and a dry cloth for each piece, is commendable! With around 50 types of wine on the list, a pairing option would be appreciated. The sushi toppings are relatively thin yet large, with a distinctive cylindrical cross-section. Additionally, the use of barley in the congee adds an interesting texture, showcasing the chef's creativity. Less

On the second night of my summer trip to Niigata, I chose Tokiwa Sushi's Niigata branch. I visited the main store in Shibata two years ago, which sparked my serious pursuit of local gastronomy (though my subsequent transfer to Sendai played a big role too), so I have a bit of a sentimental attachment to it. Since I hadn’t done much research beforehand, I wondered if this was a branch of the original, but upon visiting, I found out that the owner from Shibata was actually preparing sushi here. He even asked me early on, "Have you been here before?" It seems that he operates in Shibata on weekends and in Niigata on weekdays (I wonder when he takes a break...). 1. Grilled eggplant porridge, 2. Sado Hon-Ara sashimi, 3. Shredded hairy crab, sushi rice made with tomato extract, 4. Akai ika, 5. Nanban shrimp, 6. Tentacle hairy crab miso stew (served with sushi rice at the end), 7. Sado's Mahata, 8. Niigata's sweet sea bream with crispy scales and zucchini, 9. Kasugodai, 10. Sweetfish, 11. Black mutsu, 12. Nuta eel sushi roll, 13. Seaweed chawanmushi, 14. Hakkaisan sake lees and plum sorbet, 15. Bay shell, 16. Nodoguro, 17. Anago, asparagus, melon, and oboro sushi roll, 18. Shijimi soup, 19. Tamagoyaki, 20. (additional) Inari sushi. (Alcohol) 1. Champagne, Delamotte Brut, N.V. 2. Kamo Nishiki Hahata Sake Tanakan Watase 2025BY, 3. Takachiyo Junmai Daiginjo Uonuma Ippon Shime (limited to the prefecture, unpasteurized, Ichika Naru), 4. Kamo Nishiki TOKIWA EDITION.Since my last visit two years ago, there has been a sense of experimentation and a focus on unique offerings, and I feel that this has evolved into a more confident and free-spirited expression of Niigata's terroir through the course menu. The sushi itself is crafted with multiple techniques, making each piece of nigiri, roll, or dish with sushi rice something that can only be enjoyed here. The deliberate choice to avoid using tuna adds a unique touch that leaves a lasting impression of enjoying sushi that is distinctly Tokiwa Sushi. For example, the Nanban shrimp nigiri (5) showcases the essence of the shrimp, as the shells are roasted to create a powder, and the shrimp miso is incorporated, ensuring that every bite captures the full flavor of the shrimp. The Nuta eel sushi roll (12), made with sardine fish sauce, and the Nodoguro (16), which is grilled with the skin seared and the flesh boiled, are just a few examples of the innovative techniques that shine here. Additionally, the black mutsu (11), likely marinated in vinegar and seared, and the sweetfish (10) are both delicious without excessive embellishment, showcasing a wonderful balance in the nigiri.The appetizers served between the sushi go beyond typical sushi bar fare, with some even feeling innovative. For instance, the tentacle cooked in hairy crab miso (6) and the sweet sea bream skin fried and served with diced zucchini and grated cucumber (8) are not something you would typically find. However, there’s no impression of aimless experimentation; the solid foundation of the nigiri serves as a core, and the chef’s love for Niigata's ingredients is expressed in a refreshingly innocent manner. I enjoyed a generous amount of sake, and the price was quite reasonable, not reaching JPY 32,000. While it may not align perfectly with my personal preferences for sushi, the unique approach of this sushi restaurant, which can only be experienced here, is valuable in its own right. I believe this is also a reflection of how Niigata's terroir is portrayed. Less

Located just a 5-minute drive from Niigata Station, Tokiwa Sushi Niigata is situated on the first floor of the Daiichi Credit Building.This restaurant is an extension of the long-established Tokiwa, which boasts immense popularity in Shibata City, offering exquisite and creatively crafted sushi.I visited on a weekday at noon, having made a reservation in advance.The lunch menu features an Omakase sushi course, with the details outlined below:Omakase Sushi Course:- Rice Porridge- Red Squid- Fish Bones and Leftover Parts- Hairy Crab- Young Sea Bream- Fatty Tuna (Sado Tuna)- Medium Fatty Tuna (Sado Tuna)- Shrimp- Edible Chrysanthemum- Nodoguro (Blackthroat Seaperch)- Kasuga Sea Bream- Young Corn Hand Roll- Bay Shell- Eel and Asparagus Hand Roll- Soup- Tamagoyaki (Japanese Omelette)Add-ons:- Lean Tuna- Black MutsuThe course begins with a gentle rice porridge.Each piece of sushi is crafted with care, presenting beautifully! Starting with the fatty tuna from Sado, I was amazed as the rich fat melted in my mouth, perfectly complementing the rice.The medium fatty tuna from Sado was not just rich in fat but also offered a deep umami flavor that filled my mouth—a well-balanced piece of sushi. This is truly good sushi. Delicious!When it comes to Niigata, you can't miss the Nodoguro and the premium fish bones, which have an exceptional sweetness from the quality fat, far exceeding my expectations in flavor. The seasonal young sea bream, hairy crab, red squid, shrimp, and Kasuga sea bream were all delicious as well.Interestingly, the young corn hand roll was surprisingly delightful! The crunchy texture and sweetness of the young corn combined with the crisp seaweed created a refreshing surprise.The eel and asparagus hand roll showcased a thoughtful composition, making it easy to keep reaching for more.The edible chrysanthemum, bay shell, comforting soup, and tamagoyaki were all excellent supporting players in this meal.After enjoying the course, I couldn't resist ordering additional lean tuna and black mutsu! The flavor of the black mutsu was also prominent, and I left the restaurant completely satisfied.This is a rare gem where you can enjoy delicious sushi in a calm atmosphere. If you're in the Niigata area and looking for authentic sushi, this is definitely a place to consider! It was a great meal. Less

Food EvaluationThe omakase course beautifully highlights the rich seafood from Niigata, showcasing the natural flavors of the ingredients with remarkable finesse. The photo included is just a glimpse.Crab Small BowlDelicately shredded crab meat is elegantly presented, with its subtle sweetness and freshness filling the mouth. This dish directly conveys the high quality of the ingredients.Chawanmushi with SauceThe smooth egg base harmonizes with a rich and deep dashi sauce. The garnishes on top smartly enhance the overall impression, showcasing a well-thought-out composition.Grilled DishThe fish, grilled to perfection with exquisite heat control, maintains a plump texture. The elegant sauce and the texture of the green onions create a wonderful synergy.Creative Small BowlThis dish features a topping of fried, ultra-thin fibers layered with garnishes. The contrast in textures is fascinating, and the flavors unfold in layers with each bite.Nigiri - Sweet ShrimpThis nigiri features sweet shrimp, a representative ingredient of Niigata. Its rich, sticky sweetness is complemented by a perfectly balanced powder that accentuates the shrimp's contours. The harmony with the rice is also impressive.Nigiri - TunaA piece of medium fatty tuna that shines beautifully. The precision of the knife work is exquisite, and when tasted, the rice's texture and the sweetness of the fat blend seamlessly with the pleasant acidity of the red meat.Ambiance and PresentationThe interior features modern displays that symbolize the ingredients used and the region's nature, creating a unique narrative visually. It’s not just about dining; it’s a wonderful presentation that allows you to experience the essence of Niigata through all five senses.Overall AssessmentThis was a highly satisfying experience that skillfully blends traditional sushi techniques with modern sophistication. The balance of temperature and texture in each dish is meticulously calculated.Although it’s a popular restaurant that’s hard to book, I was fortunate that my senior colleague secured a table for us, allowing us to enjoy a truly valuable time. I can confidently say that this is a place worth visiting when in Niigata. Less

This was my third visit to Tokiwa Sushi in Niigata City. Once again, I had a precious moment with the young head chef's top apprentice. Each time I come here, I feel that this place is not just a sushi restaurant, but rather a venue that expresses the food culture of Niigata through sushi.From the start, the sourcing and design of the ingredients were clear. The squid from Matsuhama at the mouth of the Agano River was carefully massaged with kombu broth to enhance its umami. The rare Awadachi (local name for Shiro-amadai) caught at Niigata Port was paired with sushi rice mixed with citrus peel, highlighting its delicate sweetness.The organic lotus root from Gosen is a rare ingredient found in only a few places nationwide, and it was served with a variety called "Awazusuka," which combines yuzu and sudachi. The idea of using lotus root as a sushi topping is innovative, resulting in a unique piece that combines the sweetness of the earth with the fragrance of citrus.The 144 kg bluefin tuna caught in a fixed net from Sado was presented in three stages: the lean part was paired with black rice sushi, asparagus, garlic shoots, burdock, and cucumber juice; the medium fatty tuna was marinated; and the fatty tuna was wrapped in nori. This structure, changing the parts and cooking methods of the same fish, demonstrates both respect for the ingredients and depth of skill.Niigata's nodoguro (blackthroat seaperch) was prepared using a unique technique of grilling the skin before serving it as shabu-shabu, which lightens the texture while retaining the rich flavor and aroma of the fat. The sweet shrimp had its shells dried and powdered, embodying the philosophy of utilizing every part of the ingredient.The pounded mackerel was paired with wild celery and kaya seeds, followed by lightly pickled turnips from Shibata to cleanse the palate, and finished with anago (conger eel) coated in a sauce that has been simmered for 72 years. The asparagus sushi roll, combined with flounder soboro and sardine fish sauce, is a typical Tokiwa Sushi expression of using vegetables as toppings.The meal concluded with an eel soup and a rolled omelet. These two unpretentious final dishes quietly wrapped up the long dining experience.The Japanese sake was served in 60 ml portions from nine renowned breweries in Niigata, with Kamo Nishiki "Hafuda Sake Shiboritate BY'25" and Abe Shuzo "Yasuda Torigoe 2024" particularly standing out. The fresh fruitiness and acidity of Hafuda Sake naturally complemented the white fish and shellfish in the first half, while the terroir-driven depth of Yasuda Torigoe harmonized beautifully with the tuna, nodoguro, and anago in the latter half. It was a night where the food and sake enhanced each other.Even after three visits, there are always new discoveries. Watching the apprentice at work, I felt a strong sense of continuity for the next generation. I’ve already made a reservation for next month. I will definitely return. Less