01 / ABOUT THE PLACE
About this place
A visit to Iroha Sushi typically begins with pristine sashimi and otsukuri plates. Sharing an assorted platter of the day's catch sets a pleasant pace, with diners often ordering raw oysters or horse mackerel for their clean ocean flavors. The "Wagamama Three-Piece Sashimi" allows guests to select preferred cuts such as early-season bonito, sakura sea bream, or sardine, while seasonal specialties including Oita horse mackerel, whelk, and ikejime amberjack cater directly to seafood lovers.
Beyond raw fish, the kitchen prepares a broad range of dishes designed to accompany drinks. Popular savory plates include deep-fried northern-style bites, charred ika poppo squid, and satsuma-age fish cakes, alongside house-cured salted squid guts and ankimo monkfish liver. These pair naturally with beer, highballs, or sake throughout an unhurried meal.
The nigiri selection spans from staples like tuna and horse mackerel to substantial combination platters. Single-portion set courses like Kiwami Nigiri and seared nigiri share the menu with themed offerings, including the Maguro Matsuri, Shellfish Matsuri, and a 6-piece Hokkaido assortment.
Seating includes counter stools where guests can converse with the chef, as well as sunken tatami tables for lingering meals. The relaxed, hospitable service puts both solo guests and family groups at ease. Because the restaurant only operates on weekends, making a reservation in advance is recommended.
