I used to frequent Ikebukuro a few years ago, and recently I went back after a long time, where I found a surprisingly wonderful sushi restaurant that doesn’t quite feel like Ikebukuro, haha! The atmosphere, service, the personality of the chef who prepared our sushi, and of course, the taste of the sushi—it was a perfect and happy night! Everything from the food and drinks to the dishes was sourced from Aomori, showcasing a deep love and commitment to the region. I ordered the 【seasonal omakase】 which included 15 pieces of sushi and Aomori's local dishes for ¥15,000. It was truly a unique taste! The rice used was unlike anything I had ever eaten before; it was made with apple vinegar, which is famously associated with Aomori, and the texture of the rice was refreshing and novel. - Grilled crab with spring greens and vinegar miso: The strong flavor of the crab paired perfectly with the spring greens. - Green bean jelly with chrysanthemum miso: The bean flavor was delicious, and it paired exceptionally well with the chrysanthemum miso. - Kazunoko with cream cheese: I could snack on this forever! - Toro bouquet roll: Beautiful to look at while enjoying the deliciousness of the toro and rice. - Gapparan mochi: A comforting taste that represents Aomori's regional cuisine. - Negima nabe: The taste of the tuna brain was incredible. - Kombu-marinated scallops: Plump and rich scallops. - Mackerel with apple ponzu: This unexpected pairing surprisingly worked well! - Chutoro: The rich flavor combined beautifully with the leaves of wasabi. - Marinated tuna with spicy mustard: The flavor was addictive. - Wild vegetable tempura: Eating this with sea urchin sea salt was such a luxury. - Grilled hoki sushi: The rice itself was hoki-flavored, topped with hoki, maximizing its deliciousness. - Seasonal salmon: I love the taste of salmon. - Hagi liver mix: This was a favorite of mine; it was quite addictive. - Miso-marinated swordfish: It had a depth of flavor akin to a delicacy. - Onsen bean sprouts: Crunchy and tasty. - Sea urchin and abalone gunkan: The creamy sea urchin paired perfectly with the chewy abalone—a fantastic combination. - Sliced horse meat: The flavor oozes out more with each bite. - Apple sweet potato egg omelet: The omelet was filled with sweet potato, featuring a surprising sweetness just from the apples—a dessert-like taste. - Clam ramen with kombu rice ball: A gentle ramen with a flavorful broth—perfect for hangovers. Even the last drop was delicious, with the kombu enhancing the flavor. - Sake lees gelato with mugwort tea: This dessert was addictive, balancing sweetness and saltiness. I recommend this place for anyone looking to enjoy special sushi in Ikebukuro and experience the charm of Aomori.

I visited the restaurant last night, which I had been curious about for a while. First, I rang the bell by the entrance and introduced myself before entering. That day, I had a reserved counter-only sushi course. We started with three kinds of appetizers, including one with cassis, which is famous in Aomori, paired with persimmon—it was quite innovative. Then came the sushi, and when you think of Aomori, you have to think about scallops. The large, fresh scallops were delicious. The eel was also great. And let's not forget the tuna, especially the medium fatty tuna, which was exquisite. The sake selection included Hassen, Toyonokuni, Tazai, and Zenchidori, all of which were delightful, and I ended up drinking too much! Both the chef and the owner were engaging and fun to talk to, and the chef's sushi-making was meticulous and impressive. Thank you for a wonderful experience!

・The restaurant is inspired by Aomori’s local cuisine and has a strong creative touch.♫ ・Although the sushi rice seems to be seasoned with red vinegar, it actually uses apple vinegar, giving it a rather wild aroma. ・Each dish comes with an explanation that provides insight into Aomori, which was very intriguing. My desire to visit Aomori has definitely increased!♫

I rang the doorbell at the entrance to be let in, then crossed an area with stepping stones to reach the counter on the second floor. It felt like a hidden gem, and I was excited to start my experience there. Everything in the店 comes from Aomori, making it intriguing as the drinks and menu items were all unfamiliar! The sushi chef was very informative, making the communication enjoyable as well. Since it was my husband's birthday, we kicked off with a sparkling wine, which turned out to be a rare Aomori product with actual fruit pieces in it. I was also curious about the recommended sake, and ended up ordering three different kinds. One dish featured squid salted with daikon radish, served grilled in a shell, and it paired perfectly with the sake. The sushi itself had many unique twists that reflected Aomori's regional flavors, and we enjoyed a delicious and fun meal. I’d love to visit again in a different season!

I appreciated the friendly atmosphere created by the staff. The food was fresh, especially the regional dishes from Aomori. There was a great variety of sushi, and I was very satisfied. The explanations provided were thorough and helpful. The interior and tableware were beautiful and reflected the charm of Aomori Prefecture. I would love to visit this restaurant again.

When you open the door after the intercom call, you enter a luxurious and calm space that feels unlike Ikebukuro. The counter is located on the second floor up a set of stairs. The dishes, including snacks and sushi, use ingredients from Aomori. The alcohol selection also focuses on Aomori products. The hospitality from the staff is excellent, and I've found another restaurant that I want to visit regularly.

I visited this restaurant for a meal with friends. The entrance has an elegant gate, and you enter by pressing an intercom. The first floor has private rooms, while the second floor has counter seating. We were guided to a corner seat, where we sat beneath a ceiling adorned with a red goldfish nebuta (a traditional lantern float). The staff, including the manager, consisted of about three or four people, all of whom are from Aomori. Since we had reserved the 15,000 yen course, we started with the food. The dishes featured a variety of ingredients from Aomori, presented in a creative style. Personally, I really enjoyed the hanabuta maki (flower wrap), flounder sashimi, senbei-jiru (a traditional soup with rice crackers), and grilled salted squid. The sushi was also satisfying, with 13 pieces served, and the sushi rice was flavorful. I did feel a bit full and slightly uncomfortable halfway through, though! For dessert, we had a salt gelato made from Junmai Daiginjo sake lees, which had a nice balance of sweetness and saltiness, served between thin wafer shells. For drinks, we ordered apple beer, Tohoku burdock tea, apple plum wine, and apple roasted green tea. I especially liked the burdock tea, and the apple roasted green tea had a wonderful aroma and a refreshing taste, making it perfect after the meal. Toward the end, they also served us tea made from mulberry leaves, which was deep and delicious. When it came time to pay, I noticed that the sign said code payment was accepted, so I asked to pay that way. However, I was informed that they only accepted cash or credit cards, which made me chuckle as they didn't seem to understand the payment method well. I guess this is a unique thing about Aomori? If they can't do it, they should clearly state that. Overall, the restaurant's atmosphere and the staff's attentive service were excellent. I learned that a sister restaurant has a limited-time location in Kikuna (and afterward will be opening in Kamata), so I would love to try that if I have the chance! Thank you for a wonderful meal!

A unique restaurant in Ikebukuro that prominently features Aomori. To enter, you use an intercom system at the entrance. I informed them I had a reservation and was shown to the second floor, where the counters were lined up. The manager, who seemed very approachable, served the dishes while engaging in friendly conversation. Indeed, every item on the menu was inspired by Aomori, stemming from his love for his hometown. I was surprised to see that the chopstick rests were shaped like Aomori itself, and they were all custom-made. Of course, sushi was on the menu, along with a variety of creatively combined dishes. It was very entertaining and perfect for a date. The couple next to me was celebrating a special occasion. Apples appeared throughout the meal, showcasing how versatile this ingredient can be. The creativity was impressive. Thank you for the wonderful meal!

It makes you forget that you're in Ikebukuro as soon as you enter. I sat at the counter on the second floor. The food, centered around ingredients from Akita, included many rare items, all meticulously prepared with beautiful presentations and delicious flavors. The highlights were the abalone and uni sushi, which were simply exquisite. I also enjoyed chatting with the staff, who shared a lot of interesting information, making the experience even more enjoyable. It's a place I definitely want to visit again.

We dined as a pair and chose the chef's selection course. It included appetizers, 12 pieces of sushi, and dessert. We had two glasses of wine, one glass of cider, and a tasting flight of two types of sake, all for just under 40,000 yen. Everything about this experience is focused on Aomori, from the ingredients and seasonings to the tableware, all sourced from the region. Particularly delicious were the brain (fish) roll, marinated scallops, and marinated eel. The eel was caught in Lake Towada and marinated in a barbecue sauce commonly found in Aomori households. The eel itself was fluffy and the sauce had the perfect flavor, making it incredibly tasty. The apple-shaped dish and lid were a perfect pair, adding a special touch that only matched those items. I never expected to find such a fantastic restaurant in Ikebukuro that offers Aomori ingredients like this. I will definitely come back again!

The restaurant is called "Utou" and is located at Mutsu-mae Sushi Zenchidori. You can enjoy sushi that focuses on ingredients from Aomori. Both the exterior and interior are sophisticated, making it perfect for business dinners or dates. The food and drinks are all Aomori-themed. We started with a toast with local beer. Both the appetizers and sushi were delicious, and we enjoyed even the ramen at the end. The sake, named after the restaurant, was particularly tasty. The abalone and sea urchin sushi were especially delicious. The chef was also quite handsome. Thank you for the wonderful meal!

In a serene alleyway of Ikebukuro lies "Mutsu-mae Zushi Utou," a sushi restaurant chosen for a dinner meeting with a business partner. This establishment is part of a company that emphasizes Japan's traditions and culinary culture, centered around Aomori Prefecture. They also run "Aomori's Fish and Sake Gyokai" in Takadanobaba, "Aomori's Meat and Vegetables Yadarame," and "Aomoriya," also in Ikebukuro. The high-end sushi here is committed to using ingredients from Aomori and Mutsu-mae, making it a top contender among the relatively few sushi restaurants in the Ikebukuro area. Located just a 2-minute walk from Ikebukuro Station's C6 exit, the restaurant sits in a calm area beyond the busy northern exit, characterized by a green wall and the illuminated store name. As it's completely reservation-based, visitors are welcomed at the entrance via an intercom, adding to its hidden-gem feel. After stepping through a stone-paved traditional entryway, guests ascend to the second floor, where everything from the stairs to the entire floor is covered in tatami mats, making it a bit awkward to enter with shoes on. The L-shaped counter has ten seats, where sturdy pillars and wall colors reminiscent of traditional Japanese decor create a tranquil atmosphere. In the back, a nebuta (a traditional lantern float) used in the Nebuta Festival showcases the essence of Aomori. At the counter, the meal is guided by the head chef, Tsutabayashi, who presents a course-only menu, featuring two options: a sushi-only course for ¥10,000 and a course with small dishes and sushi for ¥15,000. Seating includes the counter, a table, and private rooms. Remarkably, all the beverages, from beer to sake and cider, are exclusively sourced from Aomori! We enjoyed the following: the "Omakase Course ¥15,000" featuring five Aomori appetizers—Matsukawa Sole with kelp, Nanbanzuke of sea bass and nagaimo with chrysanthemum miso, cod roe with cream cheese, baked scallops with onsen sprouts, and more. The course highlights also include a handroll made with toro marinated in nebuta, a miso soup with fatty tuna from Oma, and assorted sushi featuring fish like true mackerel, red salmon, and more, all from Aomori's rich seafood. The meal culminates in Aomori's clam ramen and kombu rice balls, along with a unique ice monaka made from sake lees and various drinks, including craft beer, a tasting set of "Zen Chiryu" sake, and a three brewery tasting set. The experience truly embodies Aomori, with a focus not only on local ingredients but also on the flavors and traditions that hail from the region. The appetizers reveal Aomori's culinary depth, starting with the exquisite Matsukawa Sole, marinated with roasted kelp for added umami, and moving onto the iconic scallop dish prepared at the table. The sushi further showcases Aomori's delicacies, with rice seasoned with apple vinegar, complementing the robust flavors of the fish. The exceptional selection of Aomori beverages enhances the dining experience, from craft beers to refined sake, and ends deliciously with local ciders in both regular and cassis flavors. The overall atmosphere, enhanced by Aomori-themed dishware, creates a holistic cultural experience, making this restaurant a delightful showcase of Aomori’s gastronomy amid the sushi offerings in Tokyo. Location: 2-12-15 Ikebukuro, Toshima-ku, Tokyo Phone: 03-6709-0039 Hours: 17:00 – 23:00 Closed: Mondays Duration: Approximately 2 hours Total: Around ¥21,000 including tax per person Reservations: Required 6 days in advance via Tabelog.

I made a reservation for sushi in Ikebukuro and visited the restaurant. I rang the intercom at the entrance and was let in. I took a seat at the counter on the second floor. I started with a local beer from Tsugaru. Since it was a chef's choice course, I enjoyed the dishes that were served. I later switched my drink to sake and asked the chef for recommendations while ordering. It was interesting to find apple incorporated into various dishes, making it a unique experience, even though it was sushi.

I visited "Mutsu-maezushi Zenkichirou," located about a 5-minute walk from Ikebukuro Station, by making an online reservation through Tabelog. Everything on the menu was inspired by Aomori, featuring dishes I've never seen or tasted anywhere else! It felt as if I was actually in Aomori, allowing me to enjoy a leisurely experience. I would love to visit again and recommend this place to my friends. Thank you for the wonderful meal! 【Menu items enjoyed】 A selection of about 8 kinds of local cuisine and 13 pieces of sushi for ¥15,000 per person.

I have visited the unique sushi restaurant in Ikebukuro, named Utou, many times. Everything, from the ingredients and seasonings to the plates and chopstick rests, is carefully chosen from Aomori. The background music had a chanson vibe, mixed with some songs by Yoshikizumo... On my return visit, the sushi offerings had leveled up! The sushi featuring uni wrapped in abalone, reminiscent of "ichigo ni" (a type of Aomori seafood dish), was truly impressive! I look forward to coming back. Thank you for the meal!

I visited Uto, a restaurant in Ikebukuro that specializes in sushi. The name "Uto" (善知鳥) is quite tricky to read! I found this place through other locations and decided to check it out. It's located in the drinking district on the west side of Ikebukuro. The shop is somewhat hidden behind a wooden door, and to enter, you have to open this door and go up to the second floor. I was quite surprised to find that the tatami mats were intact, which makes for an interesting atmosphere! This sushi restaurant features a menu from Aomori, focusing on Mutsu-mae sushi. They actually source their fish from there, which I found amusing. I went for the chef’s selection, and I was astonished by the variety and value of the sushi offered. The first dish was a roll that looked like a flower, and it just got better from there, including sushi, grilled scallops, and more. The course was quite impressive and definitely different from standard Edo-style offerings. You could really feel the chef's passion in the menu, making it both fun and enjoyable! One standout dish was a creation where abalone was used instead of nori to wrap the uni (sea urchin) - essentially a "uni gunkan" substitute. This approach was interesting, especially since people often say that nori's flavor can overshadow the uni's taste. I personally found it very delicious! Recently, I've noticed that other sushi places have been getting creative, sometimes serving uni atop a cup without being wrapped, which showcases a spirit of innovation, but it can be hit or miss depending on the quality of the nori. I genuinely enjoyed the abalone wrap! If you're in the Ikebukuro area and feeling a bit tired of regular sushi, this place is a fantastic option! It offers something unique and definitely stands out among ordinary sushi restaurants. My only critique would be about the atmosphere; I feel like it could reflect a better vibe given that it's not a cheap izakaya. Other diners might not mind that, though!

I visited "Mutsu-mae-zushi Zenchirou" located in Nishikebukuro. This sushi restaurant is situated in the bustling area of Nishikebukuro, which has a slightly shady vibe. Surprisingly, there are some unexpectedly good restaurants here, like eel shops and set meal places. Suddenly, a strikingly beautiful door appears. After heading upstairs, I found a pristine white wooden counter awaiting me. I received a warm greeting from the cheerful chef and took my seat. All the dishes featured ingredients sourced from Aomori Prefecture, which was quite satisfying. The chef hails from Aomori as well, and you can really feel the respect he has for his hometown. The appetizers were fairly substantial, including grilled Aomori scallops and eggs, as well as a tuna soup, all well-seasoned and delicious. The sushi featured Aomori ingredients too. The medium fatty tuna and red fish were complemented by a rare apple vinegar rice that was pleasant and not overpowering. Among the sushi, the uni (sea urchin) stood out as exceptional. It was wrapped in abalone, and the tender texture of the abalone combined with the sweet, fresh uni from Aomori—which was free of sodium bicarbonate—was delightful. The ikura (salmon roe) was homemade, mixed with powdered surumeika (dried cuttlefish), making it a unique offering. Overall, the course was quite filling and left me satisfied. For the final dish, I had clam ramen, which is a nod to Aomori’s culinary style. You can definitely sense the chef's respect for his hometown throughout the meal. The chef provided attentive service, which I appreciated greatly. In terms of the food, both the appetizers and sushi showed a bold approach from the chef. I settled the bill using a credit card, but please note that they do not provide invoices. The prices seemed reasonable, especially considering the overall experience. I thoroughly enjoyed my meal and will definitely return. Thank you for the wonderful experience!

You can enjoy dishes inspired by Aomori cuisine here. The menu features locally loved options reimagined as sushi, offering a unique experience that differs from typical sushi restaurants. Instead of the usual sushi fare, this place feels more like a restaurant where you can enjoy Aomori-style Japanese cuisine.

I finally made it to a restaurant I almost visited before but couldn't. It was completely themed around Aomori. From the ingredients and drinks to the small items and interior decorations, everything showcased Aomori. The interior had tatami mats where you could walk in with shoes, and the seating was spacious, creating a relaxed atmosphere for dining. I sat at the counter today, but there were also table seats available. The sushi was artfully prepared, each piece having its own character and deliciousness. The sea urchin and abalone sushi were indulgent!!! The rice was flavored with apple vinegar, which I really liked. Overall, the flavors were mild, allowing me to enjoy the meal smoothly. The staff were friendly while maintaining a comfortable distance. I noticed some couples using it for dates as well.

This sushi kaiseki restaurant, distinct from the "Edo-mae" style, focuses on the unique flavors of "Mutsu-mae," where all ingredients, including fish, vegetables, sake, seasonings, and even the pickled side dishes and decorative items, are sourced entirely from Aomori. I visited this establishment for a farewell and appreciation dinner with my colleague from the management department, who has always provided clever, heartfelt, and expert support, especially during challenging times when we needed to thread the needle between creativity and corporate expectations. He is set to depart for an overseas assignment next month, leaving Japan for about three years, so it felt fitting to gather for this meal. Alongside him, our junior colleague—who also has benefited from his assistance—joined us to fully enjoy "the essence of Japanese flavor" on a weekday evening in June. What’s remarkable about this choice of restaurant is the serendipitous connection to the name. Two months earlier, on a trip to Aomori with friends to admire the remnants of cherry blossoms, our colleague stumbled upon a unique shrine named "Uto Shrine." Intrigued by its somewhat auspicious name, he decided to visit. At that time, he had already received notification of his overseas posting, and being someone who cherishes Japanese culture, he felt a bit anxious and unsure about “Why me?” However, visiting a shrine dedicated to the "Uto," which means "messenger bird of good news," gave him a sense of hope and relief. His sushi-loving junior, upon hearing about this, excitedly mentioned, "Oh! There's a sushi place with that name in Ikebukuro! It opened about six months ago, and it has a classy vibe that doesn't seem typical of Ikebukuro! I didn't know the name was 'Uto!'" And so, we decided to visit. Upon entering the restaurant, we quickly noticed their deep commitment to using Aomori ingredients, from the fish and appetizers to the sake and seasonings. Even the chopstick rests and table decorations creatively feature the shape of Aomori Prefecture. Their love for Aomori is evident in every detail. As we stepped through the entrance, we were drawn into a spacious interior that incorporates a courtyard feel, adorned with white stones, plantings, and stepping stones, making the space feel luxurious. We proceeded to the second floor, where a clean, spacious counter awaited us. A couple of groups were already dining, savoring their meals in comfort. We ordered the "Mutsu-mae Nigiri Course (15 pieces) for 10,000 yen per person" and decided to indulge in a selection of various Aomori-style sushi. Some may wonder if this price signifies a compromise on quality, but that is not the case at all. In fact, those who insist that only Edo-mae sushi is worthy or that one must spend at least 30,000 yen for counter sushi likely won’t choose to visit, which contributes to the peaceful and pleasant atmosphere of the restaurant. The skilled chef provides meticulously crafted dishes, and each piece offers a delightful surprise. His dedication to delighting guests and promoting Aomori's local cuisine shines through in the creative combinations and flavors presented, all accompanied by heartfelt explanations often sprinkled with Aomori dialect, infusing each course with warmth and joy. While we didn’t experience the expensive, high-end fish commonly found in Toyosu, we were treated to fresh fish delivered through connections with local fishermen, who provide the very best of what’s currently delicious. This means Tokyo residents like us had the opportunity to encounter previously unknown, yet incredibly tasty, ingredients for the first time.

【Greeting】・"Hanataba Maki" with tuna brain and Nebuta pickles【Appetizers】・Aomori Hassun (three types of Aomori snacks using seasonal ingredients)【Sashimi】・Today's sashimi and seasonal vegetables【Soup】・Today's local soup (such as Senbei-jiru or Suiton based on daily ingredients)【Main Dish】・Aomori specialty 【Kaiseki Clam Dish】 (based on the day's ingredients)【Sushi】・Mutsu Bay Scallop, low-temperature cooked, with a taste of Aonori (green seaweed) that reveals the elegant sweetness of the scallop, followed by its fragrance in the mouth.・Hon-Maguro Chutoro, paired with Hayama wasabi and dried tuna flakes; the combination enhances the aroma of the chutoro, arousing appetite.・Hachinohe Mid-Front Saba, marinated mackerel with Nanbu chrysanthemum and white kelp; retains the unique scent of mackerel while removing any unpleasant odor, making it a must-try for mackerel lovers.・Hon-Maguro Akami Shimozuke, served with wasabi and grated yuzu peel.・Ikura marinated in dried squid is packed with flavor, being the most richly flavored ikura I've ever had, giving it a creative dish vibe rather than just sushi!・Deepura Nodoguro, steamed sushi.・Autumn salmon, baked eggplant Japanese-style terrine with blue shiso and Tsugaru miso sauce.・Kamikita town horse sashimi, marbled with Nanbu spicy miso.・Maka Jiki, Tsugaru miso-marinated with wasabi.・Hachinohe Hokkai, vinegar-cured.・Zuru Zuru mushrooms.・Ogawara Lake natural eel, grilled with stamina source sauce.・Kazamaura Anko, with cucumber and mountain wasabi.・Tsugaru apple kinton omelette.・Kita Tsugaru specialty, Wakasa onigiri with salted salmon roe【Miso Soup and Dessert】・Shijimi clam ramen from Lake Jusan; at first, I wondered about having ramen in a high-end sushi course, but it turned out to fit surprisingly well, with a delicious stock that wrapped up the meal nicely.・Jizake Daiginjo sake lees salt gelato. All sushi rice, toppings, vinegar, and other ingredients are sourced from Aomori. This is a must-try for those who seek dishes meticulously crafted by skilled chefs. Everything was truly delicious, and I definitely want to go back!《Mutsu-mae Sushi Uto》 @sushi.utou━━━━━━━ Delicious gourmet and travel information galore!! Follow on Instagram!! 《Itou Takeshi's Travel Blog✈️》 Instagram→ @takeru19950801━━━━━━━