Ishimaru (いしまる) Saitama

In Omiya, where the image is often dominated by budget lunch sushi and large casual sushi spots, I finally had the chance to visit Ishimaru, known for its authentic sushi. The restaurant is located on the second floor of an older building in a quiet area, a bit of a walk from the station.The omakase course begins with sashimi and a selection of appetizers, paired with carefully chosen Japanese sake, leading into the nigiri portion. The rice, made with a special blend, is perfectly sized and harmonizes well with each topping. To finish off, I added a dried gourd roll to my bill.◎ Bonito◎ Grouper⚪︎ Uzaku (cucumber and eel)⚪︎ Hata (grouper) and eggplant⚪︎ Octopus⚪︎ Spanish mackerelNigiri⚪︎ Whiting◎ Striped jack◎ Tuna⚪︎ Medium fatty tuna hand roll⚪︎ Young gizzard shad◎ Horse mackerel◎ Young sea bream⚪︎ Chicken clam◎ Surf clam⚪︎ Sea urchin⚪︎ Sweet shrimp◎ Conger eelCompared to famous restaurants in Tokyo, the prices here are quite reasonable. The chef's stories are entertaining, making it a comfortable and enjoyable place. Less

When you think of Omiya, you think of Ishimaru. I’m not sure why, but it just feels that way. Starting with Kurakake beans, the octopus is delicious. The aroma is wonderful, and I wonder how they achieve such flavor. You could easily enjoy a whole cup of sake with this octopus. It's the season for delicious horse mackerel, and of course, the tuna is exceptional. The white fish and shellfish are delightful, reflecting the changing seasons. My favorites are still the kohada (gizzard shad), shrimp, and anago (conger eel). Less

Sushi IshimaruThis high-end sushi restaurant has been selected as a Tabelog Bronze and one of the top 100 restaurants. It is a prestigious establishment that ranks first in Saitama, known for its unique style of pairing red rice with the sushi toppings. The sushi here is truly one-of-a-kind! Every dish reflects the chef's dedication, with beautifully crafted knife work and gentle hand-formed sushi that are aesthetically pleasing and delicious.It was a great meal.I’m glad I came here in my hometown of Saitama. Less

I've heard rumors about this place for a while but had never been until now. On a weekday evening, I tried the JPY 18,700 omakase course.Here’s what I had in order:Torigai (Surf Clam) - I brought this out first because it looked delicious, but it was actually served towards the end.Kochi Nanban (Southern Bluefin Tuna)Tachiuo (Giant Mackerel)Kue (Grouper)Umeiro (Plum Color)Kisu (Whiting) with kombu kelpMaguro (Tuna)Chutoro (Medium Fatty Tuna) RollKohada (Gizzard Shad)Aji (Horse Mackerel)Ika (Squid)Niho-tate (Scallops)Anago (Sea Eel)The red vinegar rice had a mild acidity, which I found quite pleasant. (I felt it was on the lower side of acidity.)The standout items for me were the aji and torigai.The aji was among the top two or three I’ve ever had, rich in fat. The torigai had the best presentation I’ve ever seen, truly impressive. It was tender and served at a slightly warm temperature, enhancing its flavor.I didn’t talk much with the chef, but he was very attentive. He seemed approachable, and I felt like he would engage in conversation if I initiated it.This kind of excellent restaurant makes me want to return; I definitely plan to visit again. Less

Located a short walk from the west exit of Omiya Station, this sushi restaurant is surprisingly situated in an unexpected area, making it the number one sushi spot in Saitama. The contrast between the building's exterior and the beautifully refined interior is intriguing. With only seven counter seats, it was fully booked. I ordered a short course that included two appetizers and eleven pieces of nigiri, plus an additional four pieces of nigiri, along with two servings of Japanese sake and one beer, totaling around JPY 30,000. At the same quality in Tokyo these days, it would probably cost 1.5 times more.The taste is as excellent as everyone has rated it. It goes without saying that it’s wonderful. The nigiri made with small fish like sweetfish, horse mackerel, sardines, and young sea bream, which have a special touch, are particularly delicious.I look forward to returning in a different season. Less

Ishimaru, located in Saitama City, Saitama Prefecture, currently boasts a Tabelog score of 4.05 and ranks first in the Saitama City category, standing out among approximately 6,300 establishments.I made a reservation and visited for dinner, opting for the Omakase course priced at JPY 18,700 (tax included).The restaurant is situated to the west of JR Omiya Station, about an 8 to 9-minute walk from the station.Upon arrival, I climbed the stairs to the second floor and entered the restaurant. At 6:01 PM on a weekday, there were no other customers inside, so I took a seat at the counter.I started with a draft beer and raised a toast to kick off the evening.~ Omakase Course ~● Uzaku (eel and cucumber)● Kinpira gobo (burdock root) and clams● Soup with Aina (a type of fish)● Makogarei (flatfish)● Umeiro (sweetfish)● Kisu (whiting)● Chutoro (medium fatty tuna) roll● Kohada (gizzard shad)● Aji (horse mackerel)● Ika (squid)● Hokkigai (surf clam)● Simmered scallops● Simmered anago (conger eel)● Miso soup● Tamago (egg)● Dessert○ Draft beer○ Japanese sakeThe total came to JPY 20,600. I enjoyed delicious sushi, particularly satisfied with the simmered scallops and conger eel, and was thrilled to finally have the horse mackerel, one of my favorites. For me, who had planned to visit "Negi Jiro" as a second stop nearby, this meal was perfectly portioned. Given the rising labor and ingredient costs, I believe the restaurant has made a commendable effort to maintain reasonable course prices.Crossing regional and genre boundaries, the "The Tabelog Award" selects the best restaurants. Ishimaru has received the "Bronze" award in the "The Tabelog Award 2026," recognized as a must-visit establishment when discussing restaurants. The restaurant's impressive quality stands in stark contrast to the old building's exterior. Less

I visited "Sushi Ishimaru" in Omiya.Despite being located a bit away from the sea, this restaurant offers authentic sushi made with fresh fish.The freshness is ensured by the chef himself, who personally visits the Toyosu Market to select the fish. He doesn’t rely on the location; instead, he inspects the fish himself and only serves what he is satisfied with. This dedication is evident in every piece of sushi and appetizer.Not only is the fish fresh, but the preparation is also meticulous, tailored to each type of fish. The balance and temperature of the rice are pleasant, and I was amazed to find such high-quality sushi in Omiya. The chef's commitment and sincerity, reflected in his regular trips to Toyosu, contribute to the convincing quality of each piece.Additionally, the showcase of alcoholic beverages in the restaurant is appealing. It’s enjoyable to browse the selection while choosing drinks that match the day’s dishes or my mood, creating a comfortable atmosphere to savor both sushi and drinks. The restaurant strikes a wonderful balance—relaxed yet uncompromising on the quality of the food.This is a rare gem where you can enjoy sushi made with careful sourcing and skilled preparation without having to venture into the city. I highly recommend visiting this place when you want to savor sushi and drinks in Omiya. Less

Once a month, I visit a restaurant to reset my palate: Ishimaru in Omiya. What defines truly exceptional sushi? This place offers one answer to that question.With a focus on seasonal ingredients, Ishimaru masterfully captures the essence of the seasons through its sushi. It features not only fish that are at their peak but also those that are just beginning to shine and those that display a captivating beauty as they near the end of their season, giving each selection a meaningful context.The menu changes with each guest. If you express what you’d like to eat, they will gladly accommodate you. It’s not uncommon for two diners at the same table to experience completely different courses. Yet, the core philosophy remains unwavering.The quality of the fish speaks for itself. However, the true brilliance of this restaurant lies in its vinegared rice. The glossy rice, enhanced with red vinegar, is not just a base; it is not merely a supporting player. It stands in perfect balance with the fish, sometimes even surpassing it, ultimately achieving a flawless harmony. Each grain is imbued with a certain allure—there’s no other way to describe it than divine.The chef’s attitude is equally admirable. He does not hesitate to admonish guests who do not respect the sushi. He honors the vessels, the sake, and the classics. The sushi crafted from this foundation is neither just tradition nor mere innovation.It’s a brand-new old.There is a freshness that can only be reached by those who deeply understand the old ways. Sushi enthusiasts with extensive experience will likely find themselves at a loss for words.Sushi is not merely a dish of fish. It cannot exist solely on the quality of the fish or just the deliciousness of the rice. It is a concentrated expression of the chef’s philosophy, aesthetic sense, humanity, and passion—all of which are embodied in every piece.Ishimaru in Omiya is a treasure born from Saitama, a rare establishment that beautifully embodies the essence of Edomae sushi while deeply understanding its culture.There’s no need for flashy promotions or boasting about its difficulty to reserve. Just sit quietly, take the first piece, and you will understand why this restaurant has become a sanctuary for sushi lovers.It’s absolutely DOPE. Yet, that single word cannot encapsulate the depth of Ishimaru. It exists in a realm that can only be reached through relentless dedication and countless days of sacrifice. Less

This time, I opted for the short course.A successful example of transitioning from an izakaya to a high-end sushi restaurant.Total cost:Beer, half a serving of Japanese sake, and the short omakase for JPY 23,000.The attention to detail in the service is evident. While the ingredients may not be the absolute finest, the price is reasonable (about 60-70% of what you’d pay at famous restaurants in Tokyo), and the chef skillfully curates the omakase to ensure satisfaction.Additionally, there is a wide variety of enjoyable options.After completing the course, they offer a selection of extra ingredients, and adding more is welcomed.In many Tokyo establishments, there seems to be a tendency to have time limits or to run out of sushi rice with the omakase.To prevent the price from skyrocketing with extras, they offer satisfying options that are not as expensive compared to tuna, sea urchin, or white fish.For example, you can choose from ingredients like dried gourd, seasonal fish, cucumber rolls, and simple rolls.In my opinion, cucumber rolls are the best way to appreciate the flavor of the sushi rice.They easily capture the acidity and sweetness from the rice vinegar and sugar.While they may lack fat, they still provide a rich and satisfying taste. Less

I had been wanting to visit this restaurant for a while, and finally made a reservation for lunch on a Saturday for my first visit. Upon arrival, I was initially surprised by the building's somewhat dilapidated appearance, reminiscent of an old ruin. However, once I stepped inside, I was relieved to find it was beautifully maintained, far beyond what the exterior suggested.I had heard beforehand about the friendly service, but it seemed different on this day, as the chef remained completely silent until nearly the end of the meal. I thought I would have to finish my meal in silence, but thankfully, we managed to have a brief conversation at the very end. Still, the tense atmosphere throughout the meal made it a bit uncomfortable, and for someone who enjoys interacting with the chefs at the counter, it felt somewhat lonely and challenging.The sushi rice had a subtle balance of acidity and saltiness, resulting in a very clean finish. At first, I thought it was delicious, but as I continued eating, I noticed that some of the mid-course pieces had a slightly watery texture and lacked flavor, which was disappointing. The rice itself was on the smaller side, giving the overall course a somewhat light impression.On the plus side, it seemed they were quite flexible with requests for additional sashimi or nigiri, which gave me the impression that there was a high degree of freedom in ordering.Here’s the menu for today:- Shiba Ebi Shinjo- Hirame- Kinmedai- Isaki- Maguro- Chutoro Temaki- Kohada- Aji- Hiragai- Torigai- Uni- Kuruma Ebi- Anago- Nameko Miso Soup- Tamagoyaki- Strawberry Less

Sake: HakushuAppetizers:- Sliced Mako Flounder: ◎- Uzaku (Eel and Cucumber Salad): ★- Ainanme Soup: ◎- Octopus and Baby Squid: ◎- Grilled Medai: ◎Nigiri:- Kohada (Gizzard Shad): ◎- Hirame (Flounder): ◎- Isaki (Chicken Grunt): ◎- Maguro (Tuna): ◎- Toro Roll (Fatty Tuna): ◎- Kohada (Gizzard Shad): ◎- Aji (Horse Mackerel): ◎- Ika (Squid): ◎- Torigai (Cockle): ◎- Uni (Sea Urchin): ◎- Ebi (Shrimp): ◎- Anago (Sea Eel): ◎Tamago (Sweet Omelette): ◯Miso Soup: ◎Strawberries: ◎Additional:Uzaku"Simply Delicious" This phrase sums it up perfectly.This is my favorite sushi restaurant.No matter how many times I visit in the future, I will never get tired of it, and each time will be a wonderful experience.Thank you always! Less