Sushi Koma (鮨駒) Yurihonjo

During my business trip to Akita, I visited Sushi Koma, a place I had been curious about for a while. This was my first visit, and honestly, I didn't expect to encounter sushi that would leave such a lasting impression on me.From the moment I took my first piece, I could tell not only the quality of the ingredients but also the meticulous preparation and craftsmanship behind it. The way the knife was used according to the state of the fish, the temperature, and the balance with the vinegared rice—all of it came together so naturally that I found myself genuinely moved by each piece, thinking, "This is delicious."What stood out to me the most was how they maximized the natural flavors of the fish without relying on flashy presentations. The aroma, texture, umami, and lingering taste as soon as it entered my mouth were all incredibly beautiful, and I felt excited with each new piece that was served.I often have sushi, but this experience reminded me of its profound depth. I truly believe this restaurant offers work that is worth traveling from afar to enjoy.Although I came to Akita for business, I can confidently say that this was the highlight of my trip. It wasn't just the satisfaction of eating something delicious; it was a place that made me genuinely want to return.Thank you for the wonderful sushi and the lovely time. I definitely plan to visit again when I come to Akita. It was a great meal. Less

Sushi KomaI was looking forward to this visit. Summer at Sushi Koma is always delightful, and today the chef's smile is shining bright.We started with a fun banter between the chef and the owner, a lovely couple.The owner’s special homemade tofu is a must-try. It has a rich, deep flavor that makes you think it’s made with mascarpone cheese. Everyone is smiling as we savor this delicious tofu.Next, we enjoyed the additive-free purple sea urchin from Iwate, served fresh from the shell with sushi rice. It has a deep flavor without any bitterness.For the nigiri:Local true flounder, with the inner part lightly seared, served in two pieces. The texture, flavor, and aroma are exquisite.Pufferfish nigiri, made with local true pufferfish, topped with green onion, grated daikon, and soft roe. The mild umami of the soft roe creates an indescribable happiness.Sweetfish, marinated with kombu and rested for a day, with crispy scales. The red sweetfish is incredibly delicious.Bonito, served as two pieces of marinated fish. The melt-in-your-mouth umami is enhanced by the texture, creating a delightful experience.Sweetfish, served with lime, roasted tea, and simmered innards, topped with yuzu zest. A true adult pleasure.Snow crab rice ball is a refreshing summer treat.Sweet shrimp, salted and served with three pieces, is sweet and delicious.Grilled knife fish from Akita, seasoned with salt and sudachi.Mackerel rolled in four layers, grilled and then tightly wrapped in exquisite nori. This is a specialty you can only taste here.Fatty tuna, grilled over straw, has an incredible smoky flavor. This technique brings out the best flavor and texture, showcasing the chef's skill and passion.Whelk with plum paste, the crunchy texture and umami of the shellfish create a delightful pairing with sake. Apologies to my designated driver!Grilled eel, cooked rare over high heat, is enhanced by sansho pepper. The unique texture and aroma from the grilling make it a one-of-a-kind experience.Summer squid, filled with sesame and shiso, has a soft and rich flavor.The hand roll with fatty tuna and smoked pickles wraps up this hearty Akita sushi experience.Black seaweed soup, with its umami and delightful texture, is a gift from the sea of Akita.For dessert, we enjoyed a very summery anmitsu with vanilla ice cream.Once again, everything was incredibly delicious. It was a great meal, and I will definitely be back! Less

About a 50-minute drive from Akita City, I arrived at this restaurant in Yurihonjo City. It’s about a 5-minute taxi ride from Ugo-Honjō Station.At noon, I entered the restaurant as it opened.The interior has a high ceiling and a calm atmosphere. Looking up, you can see the thick beams that exude a sense of history. The counter has 8 seats.Chef Ikoma, who is very dedicated to his craft, may seem intimidating at first, but he is actually very friendly and approachable, which is a relief. The combination with the lovely owner, who has a wonderful smile, creates a fantastic and enjoyable experience. Laughter fills the air, and the restaurant feels united around the chef.The rice is made from Hitomebore, which is grown at the chef's family home. The fish is primarily sourced locally, with some exceptional selections directly from a friend in Miyagi. The sushi, carefully crafted with attention to the vinegar blend and temperature, is truly impressive. While adding ingredients to sushi can sometimes risk losing the essence of the ingredients, Chef Ikoma's approach enhances the flavors and aromas, creating an astonishing ultimate sushi experience. The moment it enters your mouth, the harmony is always moving.Access may be challenging, but it’s worth the visit for the quality of the dishes and the outstanding cost performance. It’s no surprise that reservations are difficult to secure. I eagerly look forward to my next visit!◯Homemade Tofu The owner’s handmade tofu, when paired with ponzu, creates a delicious illusion of eating cheese. ●Iwate Purple Sea Urchin Rice Bowl The purple sea urchin, freshly shelled just before serving, has no unwanted odors and a rich flavor. ●Mako Flatfish Grilled edges layered inside create a delightful harmony of aroma and texture. ●Fugu (Pufferfish) With green onions, grated ponzu, and soft roe sauce, the moment everything comes together is simply delicious! ●Sweetfish After being cured for a day and paired with kombu, the sweet flesh is complemented by crispy scales. ●Bonito Lightly marinated bonito served in two slices, its harmony with the rice and melt-in-your-mouth tenderness is truly impressive. ●Sweetfish The vinegared sweetfish with lime, topped with innards simmered in hojicha, offers a new way to enjoy sweetfish, and I’d love to try it with young sweetfish as well. ●Snow Crab Although it’s just the beginning of the season, it’s surprisingly early for summer. Wrapped in a rice ball, it’s enveloped in the aroma of crab. ●Namban Shrimp Three salt-cured Namban shrimp create a luxurious visual. The crushed shells are simmered to enhance the richness. ●Ribbonfish Served hot and fluffy right after being grilled over charcoal, the combination with salt and sudachi is heavenly. ●Mackerel Sushi On this day, there were four layers of mackerel! I always look forward to the specialties at Sushi Koma. ●Oga Honmaguro Toro Grilled over straw right before serving, the two slices offer a perfect texture and aroma! ●Tsubugai (Whelk) While feeling the crunchiness, the spread of ume paste highlights the excellent pairing. ●Anago (Conger Eel) Grilled just before serving, the outside is fragrant while the inside is half-cooked. With each bite, the texture is enjoyable, and the aroma of sansho pepper spreads afterward. ●Summer Squid with Rice Softly cooked squid paired with plenty of sesame and shiso rice. ◯Miso Soup The thin black seaweed is crunchy and delicious. ●Toro-Taku Hand Roll Of course, it includes iburi-gakko! ◯Anmitsu with Vanilla Ice Cream Rating: 4.48 Less

Chef Ikoma constantly contemplates how to achieve the perfect balance between sushi toppings and rice for the best flavor.His nigiri is the result of countless trials and improvements, crafted with utmost dedication.He changes his methods, experiments, and then corrects any shortcomings—this cycle continues.However, not all toppings respond well to adjustments, no matter how creative the approach.Thus, he believes that some ingredients are best served as they are when they are at their finest.At Sushi Koma, each piece of sushi is meticulously crafted with deep consideration.Chef Ikoma's nigiri embodies a philosophy of continuous improvement in pursuit of excellence. Less

Lunch Set: 15 Pieces of Sushi - JPY 10,000◎ Homemade Tofu Incredibly rich and delicious, reminiscent of cream cheese.★★ Sea Urchin Rice Bowl (from Iwate and Oma) The sea urchin was super fresh, having just been alive moments before. Using both Bafun uni and Murasaki uni, the flavor differences were delightful. There was so much uni that I had to ask for extra rice.◎ Summer Flounder from Akita Aged for 3 days, it was packed with umami. The engawa (fin) on top was also delicious, with sudachi adding a nice accent.◎ True Fugu Stuffed with green onions, topped with grated daikon and soft roe. A wonderful combination of delicate and rich flavors.◎ Horse Mackerel Filled with simmered liver, which was buttery and incredibly tasty.◎ Local Sweetfish The scales on top added a delightful texture, and it was perfectly salted and rich.〇 Grilled Sardine Sushi Incredibly fragrant with a nice vinegary taste.◎ Local Spanish Mackerel, Charcoal Grilled Super fluffy and delicious, with salt and sudachi providing a nice accent.〇 Swordfish from Kesennuma The pickled new onions were a refreshing twist.〇 Local Black Anago (Conger Eel), Simmered with Sweet Soy Sauce and Sansho Grilled over an open flame, giving it a wonderful aroma.★ Bluefin Tuna from off the coast of Tobishima, Grilled with Straw The aroma of straw filled my mouth, and the fat was incredibly delicious.◎ Young Sweetfish from Akita, Roasted with its Innards and Yuzu Delicious!★★★ Large Shrimp, Shrimp Tails The meat was incredibly rich! The topping was made from simmered heads and tails, adding a fantastic flavor.〇 Thickly Sliced Toudai Tsubu Cut thickly on purpose to retain some firmness, topped with plum.★★ Local Anko (Monkfish Liver) with Uri (Japanese Gourd) The rich anko paired perfectly with the uriduke (pickled gourd).◎ Tuna Tataki Incorporating Iburi-gakko (smoked daikon), a unique Akita delicacy.〇 Coffee Jelly with Vanilla Ice Cream Made by the owner’s wife, the rich ice cream paired perfectly with the coffee jelly.The alcohol menu was only available for dinner, so I hope to join for the evening service next time!Both the chef and his wife were wonderful people! Less

This place is truly a treasure of Akita.The owner's personality and creativity, the atmosphere of the restaurant, and the deliciousness and uniqueness of the sushi and appetizers, along with the reasonable prices, are all top-notch in Japan.You can enjoy innovative sushi like the fried scales on the sweet sea bream, the sweet shrimp topped with oboro (finely chopped shrimp), the seared Mehikari sushi, and the unique liver-topped sushi made with the Mebaru instead of the usual Kawahagi, as well as the fatty tuna fillet.It's clear why food lovers from all over the world and Japan come to this sushi restaurant.Everything was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant."I look forward to your continued support.--------------------------- Less

Sushi Koma in AkitaI attended a special event held by Sushi Koma in Tokyo (Sō Tōkanda), located in Yurihonjo City, Akita Prefecture. This limited three-day event was available by reservation only through OMAKASE.This collaboration featured Chef Kensei Ikoma, who honed his skills as a sushi chef in Ginza and New York before opening Sushi Koma in Yurihonjo, and his brother Yuichi Ikoma, who runs a nearby udon shop.--- Related Shops (for reference only) --- Sushi Koma ★ This time Udon IchikomaI rarely have the opportunity to visit Akita, but since this was a limited event in Tokyo, I participated as if I were traveling to Akita.On Tabelog, Sushi Koma has been recognized as one of the top sushi restaurants in 2021, 2022, and 2025, receiving Bronze in 2023 and Silver in 2024, 2025, and 2026, consistently earning high praise since its opening in 2011.In Akita, they often serve seafood from Miyagi at incredibly reasonable prices, but due to the Tokyo event, the udon collaboration, and the alcohol pairing (which is optional), the course price is relatively high.Course with Alcohol Pairing: JPY 49,500 (tax included) *** ◇ Appetizers ◆ Sushi/Rolls *** ◇ Purple Sea Urchin / Horsehair Sea Urchin ◆ Grilled Sawara (Spanish Mackerel) with Salt and Sudachi ◇ Hatahata (Sandfish) with Fresh Sesame Tofu and Fish Sauce ◆ Sweet Sea Bream with Scales ◆ Young Ayu (Sweetfish) with Hojicha (Roasted Green Tea) Cooked Innards and Sudachi ◇ Herring with Bracken Stems and Bracken Miso ◆ Grilled Sardine Sushi with Scallions, Ume Paste, Sesame, and Shiso ◆ Sweet Shrimp with Salted Innards and Simmered Head and Tail ◆ Black Anago (Conger Eel) with Sweet Soy Sauce and Sansho ◇ Chestnut Crab Chawanmushi (Savory Egg Custard) ◆ Mehikari (Small Fish) with Vinegar and Grilled Skin ◆ Grilled Silver Salmon with New Onion Grated Sauce ◆ Aori Ika (Bigfin Reef Squid) with Squid Ink Rice, White Sesame, and Sudachi ◇ Simmered Oyster with Rice ◆ Mebaru (Rockfish) with Simmered Innards ◆ Swordfish with New Onion Soy Sauce ◆ Negitoro Roll: Grilled Tuna with Iburi Gakko (Smoked Daikon) and Long Green Onion Kamadama Udon (Egg Udon) / Tonnburi (Akita Caviar) / Caviar Spring Turnip and Yuzu Udon Hinai Chicken Udon Sake Lees Gelato / Junsai (Water Shield) / Black Honey Kinako (Roasted Soybean Flour)5 Appetizers / 12 Sushi Pieces / 3 Types of Udon / DessertBeverages (included in the bill) Alcohol Pairing: Jōzan (Fukui) Murakami (Aomori) Kagekage (Niigata) Abekan (Miyagi) Kuro Ryu Gohyakumangoku (Fukui)Since I have not visited the Akita location, I cannot make a direct comparison, but my overall impression was that it was diverse, and the alcohol pairing along with the three types of udon left me quite full.The Tsukinowaguma (Asian Black Bear) part that was presented midway might have been served in the latter udon, but I lost track due to the drinks (laughs).The ingredients included local Akita produce as well as selections from Hokkaido, Aomori, Miyagi, and Ishikawa, with the sake pairing chosen to match these regions.Chef Ikoma's philosophy is to provide variety rather than sticking to a fixed pattern, so both the sushi and appetizers were different from the usual offerings, keeping things interesting.Typically, there’s often a trio of tuna served at some point, but here, the only tuna provided was in the form of the swordfish and negitoro, starting instead with the purple sea urchin and horsehair sea urchin, showcasing the richness of Tohoku's ingredients.The rice is primarily red vinegar-based, but for the aori ika, squid ink was mixed in, utilizing every part of the seafood without waste.Conversely, everything was so delicious that I couldn’t pick a favorite (laughs).The udon, freshly made by my brother right at the counter, was diverse, chewy, and had great texture—truly the best!I would love to visit when I go to Akita.It was a great meal. Less

The food was delicious.Everything was quite tasty.I thought the fuki (butterbur) was a bit tough, but everything else was great.The grilled Mehikari sushi was exquisite. The chef mentioned he was debating whether to serve Nodoguro or Mehikari, and I’m glad I got to try the Mehikari.The sweet shrimp was very delicious.The chestnut crab chawanmushi (savory egg custard) was delightful.The squid was exceptional.The silver salmon was tasty.I initially felt disappointed that the fish was swordfish instead of tuna, but it turned out to be very delicious.There were a few service-related concerns, but overall, the sushi was truly delicious.The chef's friendliness was quite impressive.Thank you for the wonderful meal! Less

I visited Sushi Koma. The interior offers a calming Japanese atmosphere with the warmth of wood, and at the counter seats, you can enjoy watching the skilled chefs prepare each piece of sushi with care. The quiet and pleasant ambiance allows for a relaxed dining experience, making it a perfect spot not only for special occasions but also for savoring delicious sushi at your leisure.The nigiri is primarily made with seasonal seafood, and the meticulous preparation reflects the quality of the day’s catch. The rice has a perfect balance of acidity and a delightful texture that enhances the flavors of the fish. You can truly appreciate the individuality of each type of fish, enjoying a different taste with every piece.In addition to the nigiri, the side dishes are also crafted with a focus on seasonal ingredients, showcasing delicate flavors that highlight the natural qualities of the materials. The presentation and dishware are thoughtfully chosen, making the meal visually enjoyable as well. The overall flow of the course was excellent, allowing me to savor a satisfying meal without losing interest until the very end.The staff provided warm and attentive service, explaining the dishes and offering thoughtful touches that made for a relaxing experience throughout my visit. The considerate distance in their hospitality is one of the charms of this restaurant.Sushi Koma is a sushi restaurant that shines with seasonal ingredients and the skilled techniques of its chefs. You can feel the care put into each piece, and I look forward to returning to enjoy the seasonal offerings that change with each visit. Less

This is the June course at Sushi Koma.Course Menu:- Sea Urchin Rice Bowl: Bottom from Iwate, top from Aomori. The sea urchins have grown larger since June. They are the freshest, having been alive just before serving.- Local Fugu (Pufferfish)- Fried Flounder and Eggplant- Local Hirame (Flounder) with the fatty part. The fish is larger than the last time I had it. It was aged for 3 days, enhancing its umami flavor.- Umatsurahagi (Triggerfish) Liver. This was the tastiest dish of the day, with exceptional liver flavor.- Sweetfish with Crispy Scales- Grilled Anago (Conger Eel) It was good in May, but now it has even more thickness. There was no fishy smell, so no wasabi was needed.- Grilled Bonito- Sardine Sushi Roll- Swordfish- Ankimo (Monkfish Liver) Miso Marinade with Rock Oyster Butter- Oga Trophy Yu (Grilled with Straw) This has become a recent staple, and they have improved their technique in infusing the aroma of straw. Excellent!- Aosa Seaweed Chawanmushi (Savory Egg Custard) The aosa is thick and has a crunchy texture.- Akagai (Red Clam)- Aori Ika (Bigfin Reef Squid) with Squid Ink Rice- Young Sweetfish- Swordfish- Mehikari (Shiny Fish)- Kuruma Ebi (Japanese Tiger Prawn) and Sweet Shrimp Oboro (Finely Chopped) This was particularly flavorful and delicious.- Ankimo (Monkfish Liver)- Wakame Seaweed Miso Soup- Tuna Ohagi (Sweet Rice Ball)- Vanilla Ice Cream with Coffee Jelly Less

■Restaurant Sushi Koma■Visit Date May 2, 2026■Order Lunch Nigiri - JPY 10,000■Dishes Homemade Tofu Local Small Sea Bream, Sakura Leaf, Vinegared Local Fugu, Green Onion Shoots, Soft Roe, Grated Daikon with Ponzu Local Sweet Sea Bream, Scales of Sweet Sea Bream Local Spanish Mackerel, Charcoal Grilled, Salted Sudachi Young Sweetfish from Akita, Roasted with Internal Organs and Hojicha, Yuzu Local Black Conger Eel, Sweet Soy Sauce, Sansho Swordfish from Kesennuma, Soy Sauce Pickled New Onion Grilled Sardine, Grilled Sushi Tuna from Tobishima, Charcoal Grilled Toro Fillet Clam, Ume Paste Sweet Shrimp, Sweet Shrimp Tails Firefly Squid, Squid Ink Rice, Egg Yolk Vinegar Mexican Horse Mackerel, Vinegared, Skin Grilled Local Monkfish Liver, Melon Ohagi, Chopped Tuna, Iburi Gakko Mekabu Seaweed Miso Soup Warabi Mochi Matcha Ice Cream, Peanut Powder Less