Taishu Sushi Shokudo

The Matsu nigiri lets each topping speak for itself, with little need to reach for soy sauce. One visitor noted that only one piece came with soy sauce, while the rest had each been given an individual finishing touch. One way to order is to start with an assorted sashimi platter chosen by the chef, taking in the differences in texture and richness from fish to fish before moving on to the prepared nigiri.

Rather than making a meal of sushi alone, Taishu Sushi Shokudo also lends itself to a more relaxed pace, with small dishes between bites. A visitor who tried the Matsu nigiri remembered the fried daikon as gently seasoned, with a light coating that made it a welcome break between pieces. Another visitor praised the island shallot tempura for its crisp texture and mild aroma. The menu also includes options such as myoga and tomato tempura, steamed oysters and seafood rolls, so you can add a few dishes of interest while keeping sushi at the heart of the meal.

Some visitors recommend battera, pressed sushi made with mackerel, while simmered conger eel may appeal to those who enjoy anago. One diner recalled being won over by its soft texture and a glaze that had not been cooked down too far. Alongside sashimi and nigiri, dishes like these make it easy to shape the meal into either dinner or a drinks outing, in the spirit of a sushi izakaya. Some visitors have paired their meal with sake; the choice of label and pairing will depend on what you order that day.

Visitors have also remembered conversations with the owner and proprietress as part of the experience, and asking for their recommendations may be a pleasant way to decide what to order. One visitor reported that booking was recommended; reservations are accepted. Payment is cash only, so it is worth coming prepared.