Koban Zushi Tanagura (小判寿司 棚倉) Tanagura

●Date: August 16, 2026 (Sun) 5:30 PM, First Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍●Course Name▷Omakase Sushi and Sides "Kurenai" (JPY 19,800 per person)╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍●Course Contents▷Hon Tsubugai (Japanese clam) with Akaundon (red sea urchin from Amakusa) and Edamame▷Ibaraki Prefecture Water Octopus, Stewed in Green Tea▷Sashimi ・Akahata (red grouper from Amakusa) ・Grilled Mackerel with Salt (from Miyagi Prefecture)▷Corn Soup▷Suzuki (Japanese sea bass from Tokiwako)▷Aburi Hokkigai (surf clam from Soma)▷Steamed Abalone with Salt▷Mini Mixed Rice with Liver Sauce▷Shinko (young sea bream from Hamana Lake)▷Marinated Hon Maguro (bluefin tuna) Akami (red meat from Canada)▷Hokkigai (surf clam) with Intestines on Skewers▷Spring Baby Sea Bream, Wrapped in Kombu▷Cream Cheese from a Farm in Samegawa Village, with Karasumi (dried mullet roe) and Nara-zuke (pickled vegetables)▷Hairy Crab Hand Roll from Iwate Prefecture▷Shiroyaki (grilled) Unagi (sea eel) from Iwate Prefecture▷Hon Maguro Chutoro (medium fatty tuna from Canada)▷Kohada (gizzard shad from Saga Prefecture)▷Hokkaido Shrimp▷Simmered Asari (Manila clam from Ibaraki)▷Kitamurasaki Uni (purple sea urchin from Okushiri Island)▷Anago (conger eel) with Salt and Simmered (from Ishinomaki)▷Soup▷Tamago (Japanese omelet with shrimp paste)▷Red PeachIncluding drinks, the total bill for two was JPY 48,690.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍●ImpressionsI made a reservation by phone about two weeks ago. This restaurant is run by Shingo Wachi, who trained for nine years at the renowned "Koban Zushi" in Sendai, and has opened this place in his hometown of Tanakura Town.The standout dish was the abalone. It was steamed with salt, making it tender, and the leftover liver sauce was collected, mixed with wasabi and chopped abalone, and served again as a rice dish. The wasabi added a nice kick, and I was able to enjoy the abalone to the fullest.The sushi was diverse, featuring a well-balanced selection of fish sourced from various regions across Japan.Towards the end, the anago and tamago were each served in two varieties, leaving me quite satisfied.The staff were gentle and friendly, providing a warm welcome.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍●Other Information- Parking available- Cash only╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ Less

During a two-night, three-day culinary journey in Fukushima Prefecture, I visited several renowned restaurants including Marushin in Koriyama and Naraki, as well as the prestigious Namiki's Rantei and its annex, Rantei - Bichian. Still buzzing from the exquisite meals, I left Koriyama before hotel check-out to head to Tanakura, a castle town that thrived during the Nara and Heian periods as the cultural center of Fukushima and later became a significant area during the Edo period under the Tokugawa shogunate, connecting the coastal region of Iwaki to Aizu.My destination was Koban Zushi, a popular sushi restaurant that frequently wins Tabelog Awards and is listed among the top 100 sushi spots on Tabelog. It has also been featured in Gault&Millau, making it a representative of Edomae sushi in northern Japan, attracting sushi lovers from all over the country. Behind the counter was the skilled owner, Shingo Wachi, assisted by his wife Yayoi and their son Yoshi.I took my seat at the end of the counter and began with a refreshing draft beer, "MASTER'S DREAM." The meticulously maintained beer tap produced a beautifully foamy brew that was delightful. I opted for the usual omakase course, starting with a vinegar dish made from freshly picked water shield and sweet peas from Ura-Bandai, which stimulated my appetite with its pleasant acidity. Next, I savored my favorite dish, tender octopus prepared with a soft texture yet a satisfying chew.The sashimi included Makogarei (flatfish) and thick Hokkigai (surf clam), served with sudachi (Japanese citrus) and a special soy sauce made from the liver of the Makogarei, along with freshly grated wasabi and natural salt. I also enjoyed grilled Hokkigai intestines and small clams, and a steamed dish featuring a generous amount of abalone from Tokiwa, topped with a rich abalone liver sauce. I relished the high-quality sea urchin from northern Sanriku, and dipped the squid sashimi into the remaining sea urchin in its shell.I also tried the natural sea cucumber, known as "hoja," which is often referred to as the "pineapple of the sea," and the evolved ankou liver, paired with finely chopped Nara pickles for a textural contrast. This was enjoyed alongside the century-old Kijo sake from Niida Honke. The first half of the meal concluded with grilled anago (conger eel) served with cucumber, and the liver and stomach were prepared separately as sake appetizers.The second half began with four pieces of shinko (young fish), followed by sweet sea bream, fragrant akagai (red clam) with hidden cuts for texture, and beautifully garnished kasugo (young sea bream). I also had red meat from natural summer tuna, boiled kuruma shrimp, seasonal maaji (horse mackerel), and well-prepared boiled clams. The meal included gunkan sushi with sea urchin, mehakari (shiny fish) from Tokiwa, and anago prepared with salt and a reduction.I finished with iwashi (sardine) dumpling soup, a strong wasabi-infused kanpyo roll, two types of tamago (egg), and refreshing white peaches and cherries for dessert, accompanied by tea. Throughout the meal, I enjoyed a selection of local sake, including "Ikusui Uma," "Gakki Masamune" (naka-dori), "Aizu Chujo" Junmai Ginjo Hattan Nishiki, "Niida Honke" 100-Year Kijo Sake 2025, "Gakki Masamune" Daiginjo Kuroko Naka-dori, and "Hiroki" Ginjo, which made for a delightful experience.As I left, I received a warm farewell from the Wachi family. My first encounter with Shingo Wachi was 17 years ago when Koban Zushi was still a hidden gem. I had spontaneously driven north on the Tohoku Expressway from Urawa to visit. Now, Koban Zushi in Tanakura has established a solid reputation among sushi enthusiasts nationwide. After eight years of rigorous training under the previous owner of Koban Zushi in Sendai, Jin Maruko, Shingo Wachi was finally allowed to branch out on his own. He and the previous owner, Yukio Maruko, were fellow disciples.The rice, a fundamental element of sushi, is made with a blend of salt and white vinegar from the original Koban Zushi, with a touch of red vinegar added, using rice that he mills himself the day before. Among the sushi I enjoyed, the shinko, kasugo, maaji, and akagai stood out as exceptional. Koban Zushi is a true gem in the Tohoku region, and the dedicated sushi restaurant in Tanakura is still going strong. Less

I ordered the omakase with 10 pieces, but looking back, I realized I had eaten more than 10 pieces without adding any extras.I enjoyed a variety of fish from all over the country, including those from the Sanriku coast.It was so delicious...As I continued to eat, the flavors just kept getting better.The rice was exceptionally tasty, unlike anything I usually experience.While there are many places with delicious rice and toppings, here the vinegar wasn’t overpowering, and the rice was soft yet beautifully shaped, not like a rice ball.I was completely enchanted.I had an absolutely wonderful time.The nigiri with Mehikari was simply outstanding. Less

Located a 13-minute walk south from JR Joban Line's Joban Tanakura Station, this restaurant is recognized as one of the "Sushi EAST Top 100 Restaurants 2025" and "BRONZE 2026". I ordered the "Omakase 10 Pieces Sushi 'Kohaku'" (JPY 8,965, tax included) and paired it with a "Sparkling Organic Grape Juice" (JPY 3,850, tax included). Each piece served before me was like a work of art in the Kohaku course.Starting with the Sea Bream, it was delicate yet flavorful. Next was the Horse Mackerel, which had a translucent flesh and was visually stunning. The Shizuoka catch of this season was at its peak, and the carefully crafted sushi enhanced the rice's texture, allowing me to enjoy the soft mouthfeel of the fish. The Surf Clam was finely scored, providing a unique crunch and rich sweetness, accompanied by a fresh scent of the ocean. The Choshi, Chiba Prefecture's authentic Bluefin Tuna, was rich in flavor and depth due to the meticulous marinating technique. The Gizzard Shad, aged for four days, had a rounded acidity that blended beautifully with the rice, creating a delightful texture. The Fatty Tuna melted in my mouth with its rich sweetness, warmed by my body temperature. The Sweet Shrimp was beautifully patterned, and the perfectly boiled flesh was thick and had a delightful bounce. The Small Horse Mackerel from Amakusa had a stunning silver skin with intricate cuts. The Amakusa Small Horse Mackerel was adorned with a lattice pattern, and upon taking a bite, the tender flesh gently flaked apart, releasing the rich flavor of the fat with each chew. The Clam from Kashimanada was plump and expertly cooked, juicy and tender. A single bite revealed the rich sweetness of the sweet sauce, and with each chew, the natural umami of the clam burst forth. The Sea Urchin from Onagawa was a magnificent golden color, beautifully shaped, and its freshness was evident. The moment it touched my palate, the ocean aroma and sweetness filled my mouth. The Grilled Mehikari from Soma, a local specialty from the waters off Fukushima, was lightly grilled, allowing the fat to melt on the surface, releasing an enticing aroma. As I took a bite, the grilled skin's smokiness combined with the sweetness and umami of the flesh. The Eel, prepared in two styles (salt and sauce), was astonishingly tender and melted in my mouth the moment I took a bite. I thoroughly enjoyed the dish with the dried gourd roll, two types of rolled omelet (plain and with white shrimp), and a miso soup rich in clam flavor. Less

I visited this place at the start of my trip to Fukushima. Since I was driving, I opted for a bottle of sparkling organic grape juice for JPY 3,850. The chef prepared the sushi with impressive speed while engaging in conversation, even giving me travel tips at the end. I chose the Omakase course with 12 pieces.- Hirame from Joban with mountain salt - Kisu from Shizuoka - Aburi Hokkigai from Iwaki - Marbled tuna from Choshi marinated in soy sauce - Kohada, cured for 4 days - Fatty tuna from Choshi - Boiled shrimp - Koaji from Amakusa with ginger - Clam from Kashima - Sea urchin from Onagawa - Aburi Mehikari from Soma - Clam miso soup - Anago with salt and sauce - Kanpyo maki with egg - Dessert: Ice cream made with milk from Oozasa Farm The dishes were delicately prepared and had a gentle flavor. It was a great meal! ♪ Less