” Omoteyama-san & Urakawa-san”

“Bara Chirashi”, which is said to have originated in the 1800s, is a matter of commitment.

“””Bara Chirashi”” made by the restaurant owner chef who loves the sea.

I went to the “”Sushi restaurant Yoneyama”” in Kagurazaka, Tokyo.

It is a 5-minute walk from Kagurazaka Station and is a restaurant with tranquil atmosphere.

The restaurant has a long history of 23 years, but the interior is beautiful, and the atmosphere inside is GOOD.

The owner, Mr. Yoneyama, is a sushi chef who has trained at the Sushi-Ko flagship restaurant for 18 years. At the first glance, he looks a little tough and scary.
(This prejudice disappeared soon.)

Let me introduce you to the “Bara Chirashi” which has won the top place in popularity ranking of a number of magazines and TV interviews.

“Bara Chirashi” has been around since the Edo period. It was passed down as a way to preserve the deliciousness of fish without a refrigerator. In other words, the dish has been designed in a way that it will be delicious even after a day it has been made.
(There are various theories)

“Starting with selection of ingredients, then marinating the ingredients with vinegar, and dipping them into wasabi soy sauce, the chef has put effort into making sure that all the ingredients can be kept for a long time.
* Recently, “”Bara Chirashi”” is often made to be eaten immediately.

It is an art to line up the 10 kinds of ingredients in this one dish.

It’s not just the ingredients that the owner is particular about.
This “”Bara Chirashi”” is developed as a take-out menu, so the owner is particular about the container as well.
He asked a Japanese paper manufacturer in Fukui prefecture to make the container.
Using a material that does not absorb water from the rice.
Using bright and cheery wrapping paper.
As there is such commitment to this dish, it is definitely worth a try. Actually, it is limited to 20 servings per day.
Because of that, the competition rate is skyrocketing.
Usually, you have to reserve in advance. Shipping within Honshu area is also accepted.
The restaurant accepts orders starting from one serving, so please try it!!

… While we chat about various things, the conversation was led to talking about Mr. Yoneyama’s hobby.
His hobby is scuba diving, and he has dived into many different seas so far.
He is always thinking about the sea.
Mr. Yoneyama’s facial expression became so gentle when talking about the sea, just like the illustration on the business card.”



■Omiyage (local presents to take home)
Sushi rice topped with diced local specialties 2,750 Yen (tax incl.) single person set/ 5,500 Yen (tax incl.) two people set

1F, Migami Bldg, 6-66-B, kagurazaka, shinjuku-ku, Tokyo

・2mins walk from kagurazaka station exit 1, tozai line, Tokyo Metro
・2mins walk from Ushigome-kagurazaka Station Exit A3, Toei Oedo Line.

【Restaurant Hours】
*Please call us for more information.

Wednesday・Public Holidays

【Tel Number】
(within Japan)(0)3-3235-3889
*Please call within restaurant hours.

【Reservation hours】
(Japan standard time)12:00-20:00(except wednesday and public holidays)

Dinner 8,000Yen ~(If only book for the seat)



【Regarding Cancellation Policy】

Please contact us. When you cancel your reservation 7 days before the date of your reservation, a cancellation fee of 20% will apply. When you cancel your reservation 6 days or less to the date of reservation ,a cancellation fee of 100% will apply.