Sushi Koma / すし独楽

Signature menu

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  fatty tuna meat (esp. belly, an expensive cut)
  nashi (Pyrus pyrifolia, esp. var. culta)
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  Japanese tiger prawn
  nashi (Pyrus pyrifolia, esp. var. culta)
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  horse mackerel (Carangidae spp., esp. the Japanese horse mackerel, Trachurus japonicus)
  nashi (Pyrus pyrifolia, esp. var. culta)
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  mid-sized konoshiro gizzard shad (i.e. about 15 cm in size)
  nashi (Pyrus pyrifolia, esp. var. culta)
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  sea urchin eggs
  nashi (Pyrus pyrifolia, esp. var. culta)
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  Interior view of the store
  A five-minute walk from the north exit of Toritsudaigaku Station, this quiet residential area makes you forget the hustle and bustle of the city. The simple, calm, glass-walled interior of the restaurant is bright with sunlight during the day and warmly illuminated at night, creating a relaxing atmosphere that makes you want to come inside. The spacious hiba (cypress) counter seats are comfortable, and the table seating for four can be joined together to seat eight or partitioned off to create a semi-private room, making it a great place for dinners and families.
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  Interior view of the store
  Tables seating four can be joined together to seat eight, or partitions can be used to create a semi-private room.
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  Exterior view of the store
  Sushi Dokuraku is located in a quiet residential area about 5 minutes from Toritsudaigaku Station.
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  Sushi topping are fresh fish of the season.
  For sushi topping, it is important to be a connoisseur of fresh fish in season and to bring out the best of the fish. The thickness of sushi topping and the balance of the amount of rice also depends on the type of fish. The best part of sushi is the flavor and aroma that is created when the rice and sushi topping are combined in the mouth.
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  Nigiri created from the perfect balance of neta and rice
  We believe that finding the right balance between Shari and Neta is the most important aspect of Nigiri. The rice is more important than the brand of rice, but the degree to which it is cooked is more important. We also use two types of vinegar. For the neta, it is important to be a connoisseur of the freshest fish in season and to bring out the best of its flavor without sparing it. The thickness of the neta and the balance of the amount of rice also depend on the type of fish. The best part of sushi is the flavor and aroma that is created when the rice and neta are combined in the mouth.