Rikisushi Sawataりきすし さわた

  • one star
  • Quiet comfortable
  • Cash only
  • No smoking area
  • Counter restaurant
  • Reservation required
Rikisushi Sawata

The owner-chef goes to the market every morning for local fish and drains the blood from them. Doing so without delay is key to preventing a fishy smell, he says. Identifying which fish to serve fresh and which to mature, he prepares them Edomae style. He holds that a sushi restaurant’s job is to serve nigiri, so omakase nigiri is his sole focus. He uses Koshihikari rice from Sado and seasons it with rice vinegar in summer and akazu in winter to go with the toppings.

Opening hours, last orders
Dinner = 18:00-20:30 (L.O.)
Annual and weekly closing
Closed Wednesday and Sunday
Dinner = ¥5,500
112 Kawaharada-suwamachi, Sado

* This content is based on the information when “MICHELIN GUIDE NIIGATA 2020” was published.

* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.

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