restaurant cover
鮨 こまり
Sushikomari
3.50
Tameike–Sanno, Kasumigaseki
Sushi
20,000-29,999円
8,000-9,999円
Opening hours: Lunch 12:00, 13:30 (two-part service) Dinner 17:00-22:30 (last entry 20:00)
Rest time: Sunday
東京都港区赤坂2-12-25 1F
Photos
20
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Details
Reservation Info
(on) a subscription basis
Payment Method
Credit cards accepted (VISA, Master, JCB, AMEX, Diners) Electronic money is not accepted QR code payment is not accepted.
Restaurant Service Fee
No service charge
This fee is charged by the restaurant, not related to our platform
Number of Seats
8 seats
Private Dining Rooms
None
Smoking and Non-Smoking
No smoking at the table
Parking
None Nearby toll parking: Akasaka Tameike Tower Parking Lot, etc.
Facilities
Calm space, counter seating, power supply, free Wi-Fi
Drink
Sake available, shochu available, wine available, stick to sake, stick to shochu, stick to wine
Dishes
Focus on fish dishes, English menu available.
Comments
21
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rtake57
4.00
On Monday night (May 15th), I revisited Sushi Komari, a small and cozy restaurant located just a few minutes from Tameike-Sanno Station. Last time, I had lunch there, but this time I made a dinner reservation a week in advance through Tabelog. I started with my usual sweet potato soda, and after two glasses, I had a cold sake recommended by the chef. For appetizers, I had bonito from Chiba, white mirugai from Aichi, shako from Okayama, simmered oysters, tuna and scallion salad from Iwate, grilled turban shell, grilled sushi, onagadai, white squid, kohada, sawara, ishidai from Fukuoka, aji from Nagasaki, kurumaebi, sea urchin, and toro. I also had miso soup, hand-rolled sushi with marinated tuna, anago, and tamagoyaki. The rice was firm and had a good balance of acidity. For drinks, I had Sairaku junmai from Fukushima, Kamosu honjozo from Hiroshima, Jokigen junmai ginjo from Yamagata, Akabu junmai ginjo from Iwate, and Kuroushi junmai from Wakayama. There was only one other customer that night, as it seemed that an inbound customer had canceled last minute. The head chef, who also works as a fish wholesaler, shared interesting stories about fish and sushi with us. It was a delightful dining experience.
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kamemiki
4.00
I originally saved this restaurant on Tabelog, but after ab-san mentioned that it's a place they don't want to share on Stories, I finally went there. When asked about drinks, I realized they didn't have a menu, so I asked for the chef's choice of sake. The coordination between the chef and the waitress (who seemed a bit like a gal) was lacking, but the chef was charming and serious about his work. The first sake was a strong tasting junmai sake called Meiryu from Tedomari River. The lunch sushi course was amazing, with a combination of the shari from Sushi Bar ∞ and the quality of the fish from Sushi Kiwa. The sushi was so delicious that I almost don't want to share this place to keep it easy to book. The nori and sesame seeds were also flavorful. It was my first time trying shako (mantis shrimp). The second sake was a junmai sake made from black beef. Since I don't like uni, they swapped it for turban shell. The chef also gave me botan shrimp and anago. I'm curious about the otsumami (appetizers) as well. The lunch is in two parts, so if you want to leisurely enjoy your meal, I recommend the second part or coming for dinner. I definitely want to visit again.
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aki×××
3.90
I made a reservation for the second half at 1:30 pm for the 2-part course at 8000 yen. The sushi course was all nigiri, without any appetizers, and it was perfect for me. Here are some of the menu items besides the melon dessert: Ishidai from Kagoshima, Aoriika from Chiba, Kohada from Miyagi, Katsuo with vinegar and soy sauce topped with onion, Mejinna from Nagasaki, Shako with meticulous care, Hakujo Tai, Ohagi with miso soup, Maguro with mustard seeds, Aji from Nagasaki, Anago from Chiba. Additionally, the chef recommended the Ishigaki Tai which was especially delicious. The sushi rice was firm and well-balanced with the toppings, and the red vinegar added a nice acidity that I really enjoyed. It's hard to find a really delicious sushi place for the price of a lunch set these days, but I was truly impressed by how well the toppings and rice were matched here. The use of Shako instead of Ebi was a nice touch, showing the attention to detail in their hospitality. There was no sake menu, but the staff recommended a great sake and even shared the name of the liquor store they source it from. The proprietress was kind and I immediately made another reservation for the future.
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イエべ秋の女
3.30
When you go to the sushi restaurant, you often hear people saying "Have you been to this place before?" Finally, I went there and had lunch with 11 pieces of sushi and 2 mini hand rolls for 8000 yen, which is a high cost-performance option. By the way, there is also a 5000 yen option available. The standard deliciousness was satisfying, and the freshness of the ingredients was good. The scallop was particularly large, almost too big for a piece of sushi. The best dish of the day was the madai. There were also creative touches like mixing mustard with the marinated tuna in the hand rolls. It's easy to make a reservation and the atmosphere is not too formal, making it a comfortable place to visit. Recommended for those struggling to choose a sushi lunch spot. Lunch sushi course for 8000 yen includes: madai, squid, horse mackerel, scallop, gizzard shad, sea bream, black throat sea perch, shrimp, horse mackerel, bonito, sea urchin, medium fatty tuna, marinated tuna with mustard seeds. #KomariSushi #TameikeSanno #TameikeSannoGourmet #TameikeSannoLunch #Akasaka #AkasakaGourmet #AkasakaLunch #Shrimp #Scallop #Sushi #JapaneseCuisine #SushiLovers #SushiTime #JapaneseFood #JapanTravel #FoodPorn #Foodie #SushiLove
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柏木まき
3.00
The head chef has experience in Japanese cuisine and holds a qualification as a fishmonger. The quality of the ingredients can be trusted. I visited for lunch. It seems to operate on a rotation system, so unfortunately, we had to wait outside in the rain until everything was ready. The interior of the small shop is clean and neat, with no waiting area. There is no background music, creating a serene atmosphere. The counter is small, and the distance to the head chef is close. There is no menu for local sake, so you have to go with the chef's choice verbally. Personally, I prefer to avoid this pattern as I prefer to know the details of what I am consuming. The vinegared rice is delicious. As it is Edomae style, the vinegar and salt are sharp, but you can still taste the sweetness of the rice. Perhaps because it was lunch, the rice balls were on the larger side. They were paired nicely with high-quality toppings. We were also served some appetizers like grilled squid with soy sauce and cream cheese isobe maki. This time, there was no conger eel or tamagoyaki. This may sound a bit occult, but I felt a slight discomfort and strange atmosphere, leading me to think, "This place might not be for me." The service was polite, and the lunch service was sufficient. However, I wished I could have eaten more slowly and had a memorable experience to take home. Nevertheless, the head chef was not wearing a mask, and perhaps it was better to have him quietly make the sushi rather than engage in conversation. I struggled to reconcile the quality of the sushi, the price, and my overall evaluation, so I gave a neutral rating of ★3. This review may have some negativity due to personal preferences, but the quality of Edomae sushi is maintained. As you can see in the photos, the ingredients are top-notch. I was hoping for a more profound experience beyond just "having delicious sushi." The restaurant is non-smoking, and there was no cooking or grilling at the counter, so there were no concerns about smells. The seating is close together, so it's best to avoid wearing perfume when visiting.
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たく@ドロレス
4.00
Finished night shift and starting my consecutive holidays. This Golden Week, I have an 8-day holiday, so I'm going to make the most of it. Starting with sushi. After returning home and finishing household chores, I took the train to Tamachi. Arriving 5 minutes before my reservation time, there were already a few customers waiting for the opening. The restaurant opened right on time at 12 o'clock, and I entered. As the name "Komari" suggests, it's a small shop. The small decorative ball in the back is cute. Whether it's a weekday or a holiday, on this Monday, the 8-seat counter was full. I hesitated about drinking, but decided to have just one. The sake I had, chosen by the chef, was Gohashi. It went well with the sushi. The lunch omakase course for 8,000 yen consisted of nigiri only. In order, I had hirasuzuki, white squid, bonito small fin, barracuda, shrimp, pine needle, scallop, horse mackerel, fatty tuna, medium fatty tuna, and marinated tuna soup. The ingredients were all good, and there were clever touches throughout. But more than that, the rice was delicious. The rice, cooked firm, was tasty on its own. It had a strong acidity, making a clear statement of what sushi should be, and I also felt a high affinity with the ingredients. The moderate looseness was also good. I wanted to savor the rice more, so I added a roll. The dried gourd roll was also delicious. With one glass of sake and an additional dried gourd roll, it came to 10,400 yen. Not bad in terms of cost performance. Next time, I'd like to enjoy a variety of dishes, but I'm a little worried. It's partly my fault for not starting a conversation, but the head chef seemed taciturn. I want to enjoy sushi while chatting moderately, but will that be possible...? Maybe because half of the customers were busy on their smartphones... Of course, I didn't behave rudely like that. I just quickly took a few photos... I'm reasonably full and satisfied. After that, I headed to Marunouchi to buy leather shoes.
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iamsumi
4.50
The quiet owner of the shop is cute when he smiles. The shop has a warm atmosphere with a white and wood-toned interior. The owner works at Tsukiji during the day and runs a sushi restaurant at night, with a discerning eye for quality. The hospitality is excellent, and the delicate sushi and clear sake were incredibly delicious. I would love to go back again.
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ニシヤン2424
4.10
I went with a friend for some new discoveries. The atmosphere is in the Akasaka area near Tameike-Sanno Station, right? It's a quiet spot in Akasaka with a modest storefront, but it has a nice clean feel to it. The service was handled by the head chef and a woman in the back, maybe two people in total? The head chef had a reserved style of service, which might be good for customers who prefer not to be bothered too much. The taste of the appetizers and sushi was delicious, but I especially liked the sea urchin, fatty tuna, gizzard shad, and bonito! Overall, it's a place I'd like to visit again when I want to eat sushi in the Akasaka area. Thank you for the meal! ♫♫
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静岡のよく食べる人
4.00
Tameike-Sanno, "Sushi Komari": The top dish is small skin with a beautiful acidity. The sushi rice is delicious as always, with the right firmness and melting texture. The secret to delicious sushi rice is "love," they say. The finale is the "hand-rolled tuna marinated in mustard seeds" which is only available during lunch. It goes well with mustard seeds instead of wasabi. Thank you, Chef Fukushima, it was amazing.
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tamabob7
3.60
*Akasaka~Sushi Komari (3/17) #FoodBlog 3.52 Budget: 8,000 yen~ @sushi_comari ・Lunch sushi with the sushi master♪ Easy to reserve through Tabelog✨ ・・#SushiKomari #Sushi #Sushi #Sushi #SushiTime #SushiLover #Foodie #Foodstagram #Lunch #LunchSushi #AkasakaGourmet #Gourmet #TokyoGourmet #Gourmet #DifficultToReserve #TunaCollection #WantToConnectWithSushiLovers #WantToConnectWithTunaLovers #InstaGourmetAward2023 #NewDiscovery #iPhone13Pro
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吉田クリオネ
0.00
Memo: This was our first visit with 2 people. We enjoyed a calm atmosphere and a reasonably priced omakase course. Omakase course: 19800 yen (tax included). We will post again on our next visit. Thank you for the meal. We will visit again.
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marine04
4.20
I visited Sushi Komari, a one-man sushi counter in Tameike Sanno for the first time! The night omakase course included 20 dishes of both appetizers and nigiri, offering great value. The chef, who also works as a wholesaler, serves unique ingredients that you won't find at other sushi restaurants. I tried "noresore" (young conger eel) from Ehime prefecture for the first time in a while, and it was a rare delicacy! The sardines and shrimp were particularly memorable for their deliciousness. The course alone was filling, but many customers choose to add more dishes. The atmosphere allows for a quiet and leisurely dining experience. I definitely want to visit again in the future. ⭐️
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中崎 健二
4.00
Hello. I'm a sake-loving person who set a goal this year to try various genres of cuisine, but I've been eating a lot of sushi right from the start. There are still many sushi restaurants I want to try, so it looks like my Saturdays will be spent visiting sushi restaurants for a while. Today, I came across "Sushi Komari" that caught my attention from the reviews on Sushi Log and my followers. According to Instagram information, the head chef, Toshi Fukujima, opened this sushi restaurant in June last year, and despite being located in a prime location near Akasaka station, it has a high cost performance reputation. He posts information almost every day on Instagram, showing a lot of effort. It was impressive to learn that Chef Fukujima, originally from Saitama Prefecture, trained at a local sushi restaurant before branching out on his own. However, he didn't stop there. Ten years later, he moved to Tokyo and further trained at a prestigious Japanese cuisine restaurant and a popular sushi restaurant before finally opening Komari. But here's the surprise - he also assists with two fish markets in Tsukiji, wearing two hats. After finishing his work at the fish market in the early morning, he does preparation, opening preparations, lunch service, and dinner service at the restaurant, so he mentioned on Instagram that he only gets an average of 2 hours of sleep. At 47 years old, there are comments on his health concerns in the reviews on Tabelog. But his strong beliefs and enthusiasm can be felt through the photos, especially his strong gaze. I was looking forward to meeting him today. I made a reservation through Tabelog, and the lunch sushi course with 14-15 pieces costs 8000 yen, which was by far the cheapest I've seen, so I was a little worried. But I was excited to enjoy some sake from the morning. I got off at Tameike-Sanno Station on the Ginza Line and took a leisurely stroll around. It's my first time in a prime location like Akasaka. As I walked towards Akasaka station, I saw the TBS building. I took a picture to commemorate the moment. There were many narrow alleys with lots of shops lined up. When it was time for my reservation, I headed to the restaurant. Komari's restaurant was quietly tucked away in a small alley. It really felt like a hidden gem. When I entered the restaurant, the staff greeted me. When I asked the staff for a recommendation for a sweet and fruity sake, they brought out Gohashi from Yamaguchi Prefecture. It had a good aroma and a lovely sweetness. Now, let's start the lunch sushi course! Pickled ginger: It had a strong sweetness from the white vinegar seasoning, with a spicy kick at the end. The taste lingered and I couldn't stop eating it. Sushi rice: It was seasoned with red vinegar and almost no sugar was used. The rice was soft but had a chewy texture when bitten. The taste was bold with red vinegar and salt, and I really liked it. Appetizer: It was wakame from Kesennuma. It was served with bonito flakes on top and ponzu sauce. The crunchy texture and seaweed aroma were delightful. Houbou: A rare fish to start with. It was tender with a strong umami flavor, and it was even better than the flounder I had at other restaurants. Sumika: It was served with salt and had a firm texture with a hint of sweetness. Kohada: It had a slightly strong salty taste, but the umami was strong and it paired well with the sushi rice. Hotate: This was also from Kesennuma, and it was served with salt and probably yuzu juice. It had a good chewy texture and a hint of sweetness. Kamasu: The grilled aroma was lovely, and it had a strong sweetness with a smooth melt-in-your-mouth texture. Amadai: It's called red sea bream. It was slightly fatty with a firm texture and tasted delicious. It had a more watery image compared to other sea bream I've had, but I wanted to hear more about his work. At this point, my Gohashi was empty... Since only Hidakami Junmai Daiginjo was available as a dry option, I ordered a glass. It was a refreshing dry sake that I'm familiar with. It's a local Hidakami sake that is available at many sushi restaurants. Shako: It was soft and tender with a hint of sweetness that made me smile unintentionally. Sumika: This was the part of the squid.
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やまざきs
4.00
I attended a dinner event with a 12,000 yen sushi course. I felt that the quality of the sushi was quite good for the price. The tuna was the second most expensive tuna at the market today. The Spanish mackerel was also really delicious, so I ordered more.
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kyo極さん
3.70
Lunch today was at Komari, a recently popular restaurant known for its high-quality Edomae sushi at a reasonable price. The restaurant operates with minimal staff, allowing them to offer affordable prices. It is located near Tameike-Sanno Station. We ordered the 8000 yen lunch course, which included: Wakame, Cuttlefish, Firefly squid, Kohada, Houbou, Kamasu, Shako, Horse mackerel, Scallop, Yellowtail, Suma bonito, Spanish mackerel, Otoro, Chutoro, Conger eel, and Dried gourd roll. The total bill, including beer, came to 9400 yen. The sushi rice is a blend of red and white vinegar, creating a balanced flavor. The sushi pieces are clean and well-crafted, with traditional cutting techniques. However, it's important to note that the service may be slow due to the restaurant being short-staffed.
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まるきんくん
3.80
I visited Sushi Komari for lunch, just a 3-minute walk from Tameike-Sanno Station, invited by a friend. The chef, who also deals with seafood at Tsukiji, serves rare and delicious sushi. The price of 8000 yen is surprisingly reasonable. It seems like this sushi restaurant may become difficult to reserve in the future. I was very satisfied and would like to visit again. Thank you for the wonderful meal.
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テラス席に座りたい
4.50
In January 2023, the highlight was the tuna from Oma. The wild taste emanating from the lean meat and the melting fat in the mouth showed an exquisite balance. It was a delicious tuna with a long-lasting aftertaste. The menu included yellowtail, mantis shrimp (male), sumaki bonito, cod milt with ink sauce, grilled squid legs with cream cheese, grilled conger eel, herring roe miso pickles, kue, squid, small fin, mackerel, horse mackerel, scallop with mustard seeds, sea urchin, prawn, akami/toro from Oma, conger eel hand roll, Kajiki from Kesennuma, miso soup, and tamago (egg).
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f62d5e
2.90
The sushi was not very good, but the blackthroat seaperch, saury, and squid legs that I don't usually eat were delicious. The rest was just average. Even though the quality of the fish was not great due to bad weather, the prices remained the same. There was also a noisy housewife dining next to us, which was a bit disappointing.
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よしゆき110
5.00
It was a chilly, rainy night but we were warmly welcomed. The sushi had a perfect balance of shari and ingredients, and I still remember how delicious it was. Every piece was fantastic, but personally, I loved the horse mackerel and shrimp! The sweetness of the flavors just kept coming the more I chewed. When the conger eel came out towards the end, I felt a bit sad knowing the meal was almost over. I don't easily decide to revisit a restaurant, but Komari-san's place is definitely on my list now! I need to make a reservation soon...
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ごろま
3.70
Visited on a Saturday night. I made a reservation online a few weeks ago. [Key Points] The chef, who also works as a fish wholesaler, runs the restaurant and offers delicious sushi at a reasonable price. The aging of the fish is mild, with a freshness that complements the softness of the rice. The chef seemed tired, possibly due to running the place alone, which made me worry about his well-being. [About the Restaurant] This is a newly opened sushi restaurant. The chef works as a fish wholesaler in the early morning and then transitions to being a sushi chef. Sometimes they also serve lunch, which is surprising. I wonder when they get to sleep. The chef seems to put a lot of effort into sourcing high-quality fish through their wholesaling business, which helps keep the course prices reasonable for the Akasaka area. The restaurant is located in a quiet area between Tameike-Sanno and Akasaka, a bit of a walk from the station. It seems to attract many foreign tourists. [Interior] The counter has a maximum of 8 seats. The restaurant is small with average spacing between seats. The ventilation situation is unclear. The chef works alone and wears a mask. [Meal Content] I had the 12,000 yen "Limited Night Nigiri Course" with 2 servings of sake for two people. The course included: - Appetizer: Skipjack tuna with scallion and pickled ginger - Squid with salted and fermented entrails - Small skin fish - Sea bream - Horse mackerel - Young yellowtail - Scallop - Scallop - Amberjack - Sweet shrimp - Tuna hand roll - Medium fatty tuna - Soup - Conger eel - Egg [Meal Impression] Overall, the meal was delicious. The rice had a mild acidity, which I personally prefer a bit stronger, but it balanced well with the toppings. The small, round nigiri had a slightly chewy texture that melted in the mouth, creating a harmonious blend with the toppings. The fish was generally not heavily aged, offering a fresh taste. My favorites were the skipjack tuna, yellowtail, horse mackerel, sweet shrimp, and tuna. The skipjack tuna appetizer, with scallion and pickled ginger, was a standout dish. The ginger was refreshing and not overpowering, complementing the rich skipjack tuna and adding a crisp texture. The yellowtail melted in the mouth with a nice fatty flavor. The horse mackerel, with entrails between the topping and rice, was a unique and delicious combination of flavors. The large sweet shrimp had a robust taste, a testament to the chef's skill in selecting high-quality ingredients. The tuna that day was from Oma, and it was excellent. It had a perfect level of aging, bringing out its rich flavor. The course offered good value for the money. The 19,800 yen course with appetizers also seemed like a good deal for around 20 dishes, considering the Akasaka area. However, since the chef works alone, handling everything from serving drinks to clearing dishes, the service can be a bit slow. Towards the end of the course, when new customers arrived, things got a bit hectic, so we decided to leave without ordering more. The chef has a cheerful demeanor but occasionally shows signs of fatigue, which is concerning. It's clear that the chef puts a lot of effort into maintaining the high quality and value of the restaurant, which can be taxing. While the current setup may be challenging to sustain, I hope the chef takes care of their health.
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yuki☆29
3.90
Today, I visited Sushi Komari in Tameike-Sanno. The location is just a minute or two uphill from Tameike-Sanno Station. This highly rated restaurant is known for being difficult to reserve, so I decided to visit before it became even harder to get a reservation. The head chef here works as a sushi chef during the day and night, and also has a passion for fish, often working at Tsukiji Market late at night. He drives a trolley and when he sees unusual fish that no one else wants to buy, he can't help but purchase them, showing his true love for fish. After waiting outside the restaurant for a while, we were let in and seated. We ordered drinks and soon the meal began. The dishes included various types of sushi and sashimi, all meticulously prepared with attention to detail. The sushi rice had a perfect balance of vinegar and salt, giving it a refreshing taste. The sushi pieces were perfectly sliced and the fish was incredibly fresh. Overall, it was a delightful dining experience and I look forward to visiting again in the future.
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