Sushi Daimon (鮨 大門) Uozu

During my first trip to Toyama, I made a reservation for an omakase course costing over JPY 20,000 at what is rated as the number one sushi restaurant in the area on Tabelog. However, I must admit that both the taste and service were disappointing.The restaurant was filled with local customers except for our table, and it was clear from the conversations with the head chef and staff that they had a good rapport with regulars, indicating that the place is well-loved by locals.That said, I have to say that the quality of the fish, the cooking techniques, and the level of service expected from a JPY 22,000 course were quite lacking.In terms of fish quality, I found sushi restaurants in Kanazawa to be far superior. The beautifully presented dishes served before the nigiri lacked impressive flavors, and the anago (conger eel) had a strong odor that raised questions about its freshness.Moreover, the service was disappointing, with what seemed to be part-time staff delivering dishes with weak smiles and explanations. It was not the experience one would expect from a restaurant where the average customer spends nearly JPY 30,000.The head chef was a pleasant person, and the woman in a beautiful kimono, who later sensed our dissatisfaction, also seemed to be well-liked in the community.However, this restaurant is better suited for a local clientele looking for a good experience at around JPY 10,000. For those accustomed to sushi in the JPY 25,000-30,000 range in Kanazawa or Tokyo, the quality of fish, technique, and service here simply does not meet those expectations.I cannot recommend this place for those considering it based on the above criteria. Less

I had been wanting to visit this restaurant in Toyama, which has received a Michelin star for two consecutive years.Since the counter was fully booked, we were seated in a tatami room.When I made the reservation over the phone, I was informed that there were courses priced at JPY 20,000 and JPY 15,000. I was curious about the details of each, so I asked if we could order different courses for two people, but that was not allowed, so we opted for the JPY 15,000 course.The sushi had a firm rice texture, featuring:Flounder, Sea Bream,Horse Mackerel, Squid,Live Sea Urchin, Medium Fatty Tuna,Blackthroat Sea Perch, Eel.In total, we enjoyed 8 pieces, all delicious. Less

As of 2026, it has a Tabelog rating of 3.97 (4th in Toyama Prefecture, 1st in sushi).Located just a 25-minute train ride from Toyama at the front of Uozu Station, this sushi restaurant offers exquisite nigiri crafted from the rich bounty of Toyama Bay and exceptional artisan skills.You can immediately understand why food lovers from all over the country flock here with just one bite. The highlight of the day was the "Omakase," featuring seasonal local fish. The star of the show was the "Shiro Ebi" (white shrimp), known as the jewel of Toyama Bay, and the perfectly grilled "Nodoguro" (blackthroat seaperch), which brought out a delightful aroma and sweetness from the fat.The meticulous attention to detail in maximizing the potential of the ingredients is truly impressive.Despite having earned a Michelin star, the restaurant exudes a warm and relaxed atmosphere, thanks to the friendly demeanor of the head chef. He is always attentive to the guests while preparing the dishes. The seamless teamwork with the hostess is also remarkable, creating a heartfelt sense of care.Another appealing aspect is that you can start your meal according to your schedule, rather than all at once. Less

This was my first visit to Sushi Daimon. I started with white shrimp served with dashi jelly, shark sole with plum ponzu, medium-fatty tuna, and soft roe from Japanese pufferfish, followed by cherry salmon with mozuku seaweed, kohada, flounder cured with kombu, sea bream, swordtip squid, bay shell, Spanish mackerel, sweet shrimp, horse mackerel, fatty tuna belly, blackthroat seaperch, and finally, eel. Except for the sea urchin, all the ingredients were local, allowing me to truly enjoy the seafood representative of Toyama. The medium-fatty tuna was particularly memorable, with just the right amount of fat that enhanced its natural flavor when enjoyed with salt. The soft roe from the Japanese pufferfish had a perfectly balanced hint of saltiness, bringing out its creaminess and rich umami to the fullest. The dashi jelly with white shrimp offered a refined sweetness and refreshing texture, while the shark sole was light and zesty with the plum and ponzu. The swordtip squid, bay shell, and sweet shrimp each had their own delightful textures and sweetness, allowing me to appreciate the richness of Toyama's sea with every piece. The blackthroat seaperch had a rich, fatty flavor, and the eel was tender with a lingering taste. Even the cream brûlée, enhanced with a sweet saltiness, left a lasting impression until the end. In a calm atmosphere, this restaurant allows you to savor the quality of local ingredients with care. It was a highly satisfying dinner that makes me want to return. Less