Sushi Nakamura" attracts many food lovers in Roppongi, Tokyo. Hiroki Wakabayashi, who trained at "Sushi Nakamura," has been working independently in Kyoto since 2023, providing users in Japan and abroad with sushi that can only be tasted here.
The seafood used is the same as in Tokyo. In addition to purchasing seafood from Toyosu, Fish Market such as tuna from “Yamayuki”, Kyoto's unique local fish is also used to create sushi. Sushi rice is also made from Koshihikari rice from Tochio, Niigata Prefecture, and cooked in a Nambu iron pot in Iwate. Kyoto has good water quality, so the same product can be made tastier. The rice is blended with about three different types of vinegar, including red vinegar and rice vinegar, to create a sushi rice that accompanies the seafood and brings out its natural flavor.
When pressing the sushi, Mr. Wakabayashi gives consideration to the sense of unity between the vinegared rice and the sushi toppings. He uses special tricks throughout his work, such as cutting white fish into thin slices and layering it in four layers to create a soft texture.
""Gion Sushi Nakamura"" interior has a Japanese cypress counter that seats 12 patrons. Views of Gion Shirakawa can be enjoyed through the windows. In spring, the sakura blossoms beautifully, giving patrons a feeling of Kyoto-style elegance. The dignified space is overflowing with Japanese-style atmosphere and is frequented by customers on dates and on business entertainment or dinners, as well as being popular among foreign customers.
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*The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
【Access】
A 5-minute walk from Gion Shijo Station, Exit 9(Keihan Line)
