Best sushi in Toyama富山の鮨・おまかせ

My pick. “I have eaten here and it was amazing.” The chef, Sotohiro Kosugi, spent 32 years in the US and ran a New York counter that held two Michelin stars for seven years. He came home to open SOTO. Two stars in the Michelin Guide Hokuriku 2021.

Omakase only: 11 or more small dishes, then about 10 pieces of nigiri, built on Toyama Bay fish. Everyone starts together at 17:30, 19:00 or 20:30 and the meal takes 3–4 hours. Parties of up to 4. Cancel at least 3 days ahead; the restaurant states no cancellation charge. Book: TableCheck · ☎ 076-422-8899.

My pick. “One of my top picks in Toyama.” Chef Kotaro Ishiguro trained in Toyama, worked in London, and opened here in August 2023 on the second floor of a building above a hair salon, so look for the name rather than a sushi sign.

One seasonal omakase course, 8 counter seats, dinner only, with seatings at 18:00, 18:30 or 19:00. A food writer who rang to book alone was told a single guest was fine. Closed on irregular days plus Obon and New Year. Book: online · ☎ 050-5448-1828.

My pick. “I have eaten here and it was amazing.” Dai is not a sushi bar: it is a Japanese omakase counter, and it is on this page for the fish. The course runs about ten dishes built on Toyama Bay and local produce: sashimi, charcoal-grilled bay fish, a seasonal hot dish, then handmade 100% buckwheat soba and rice. The dashi uses Northern Alps water, and there are more than 40 sakes. Tabelog rates it 3.77.

10 counter seats plus private rooms for 2 to 8 (children in the private rooms only). Lunch Tuesday to Saturday 12:00–14:00, dinner 18:00–22:00; closed Sundays and the first Monday of the month. Courses are ¥9,680 at lunch and ¥13,310 or ¥18,150 at dinner, tax included; ask whether a service charge is added. Book: Tabelog or TableCheck online · ☎ 076-456-3773.

Daimon is the top-rated sushi counter in Toyama Prefecture on Tabelog (3.95, checked 14 October 2026) and has won a Tabelog Award Bronze in 2026 and seven earlier years, plus Sushi West Hyakumeiten selections in 2021, 2022 and 2025. One star in the Michelin Guide Hokuriku 2021.

Edomae (Tokyo-style) technique on Toyama Bay fish, 15 seats (7 at the counter, 8 at tables), open Tuesday to Sunday 17:00–22:00. Book online through Pocket Concierge, which takes bookings 24 hours a day. Stay in Toyama and take the Ainokaze line back; it is not covered by a JR pass. Book: Pocket Concierge · ☎ 0765-32-5868.

Omakase only, at both lunch and dinner, using Toyama Bay seafood and Toyama rice. That makes it the cheapest way into a serious counter: lunch sits in the ¥6,000–¥7,999 band, against ¥20,000–¥29,999 for dinner (Tabelog bands). Sushi West Hyakumeiten in 2022 and 2025. One star in the Michelin Guide Hokuriku 2021.

18 seats: 10 at the counter and 8 in a private tatami room. There is no phone booking; reserve through TableCheck on the restaurant’s own site. Payment is by credit card only, and a 10% service charge is added. Book: TableCheck only.

Opened in January 2020 by a chef with experience abroad. Course only, pairing Toyama fish with small seasonal dishes and local sake or wine, in a room fitted with Toyama craftwork. 8 counter seats, lunch (12:00–15:00) and dinner (18:00–22:00). Sushi West Hyakumeiten 2025. Listed (Plate) in the Michelin Guide Hokuriku 2021.

It is out by the old merchant port of Iwase, so pair it with an afternoon on the Iwase side of Toyama City. Cancellation fees are steep: 50% from four days before, rising to 100% the day before. Book: Ikyu or Pocket Concierge · ☎ 076-471-8522.

The value counter in Uozu: Tabelog rates it 3.58 and puts a dinner at ¥10,000–¥14,999, a notch below Daimon’s band. A small room (reviewers describe a 6-seat counter and two tatami tables), bookable online. Bib Gourmand in the Michelin Guide Hokuriku 2021.

I could not confirm its opening days from a current listing, so ask when you book. Cards and e-money are accepted; QR payments are not. Book: online · ☎ 0765-24-7357.

Ranked second among Toyama Prefecture sushi counters on Tabelog (3.92). The kitchen buys wild fish at the Himi morning auction and serves nigiri, small dishes and a local-fish course. Dinner is ¥20,000–¥29,999 on Tabelog; lunch ¥6,000–¥7,999. Listed (Plate) in the Michelin Guide Hokuriku 2021.

Lunch 12:00–14:00 (last order 13:30), dinner 17:00–21:00 (last order 20:30), closed Wednesday, reservation required. In winter, plan it with Himi’s kan-buri season. Book: online · ☎ 0766-91-4080.

A calm, reservation-only counter built around fish caught off Himi, with rice-vinegar rice, nigiri and small dishes served as a course. Evenings only, 18:00–22:00, closed Wednesdays and on irregular days.

I could not find a current price or booking page, so confirm this one first: check its Tabelog listing before you plan around it. Book: reservation only.

The long-established one: about 60 years old, Edomae in style, and run by a chairman of the prefecture’s sushi trade association. It serves the Toyama Bay Sushi set at lunch, so it is where I would send anyone who wants the local set without a ¥20,000 dinner.

16 seats (8 at the counter, 8 on a raised tatami platform). Lunch 11:30–13:30 and dinner 18:00–23:00 Monday to Saturday; Sundays and holidays 17:00–22:00. Closed Tuesday and Wednesday. Prices from ¥2,200. Book: ☎ 076-421-3860.

Seven counter seats in a quiet street of bars, with local sake and a rotating list of rarer bottles. Tabelog ranks it first among Takaoka sushi counters (3.78), at ¥20,000–¥29,999 for dinner. Weekday evenings only: Monday to Friday, 18:00–20:30. Listed (Plate) in the Michelin Guide Hokuriku 2021.

Check before you plan around it. Reservations are handled through its sister restaurant Ryuryoku (柳緑), online via Ikyu or TableCheck, and Wakana itself now keeps irregular days. Takaoka is 20 min from Toyama. Book: via Ryuryoku.

The prefecture’s set menu for visitors: 10 pieces of seasonal nigiri with soup, all from Toyama Bay and served on Toyama rice, at participating counters. Book by the day before for a small extra from the shop. Pictured: a plate of Toyama Bay nigiri at Himi Kitokito Sushi, a conveyor-belt shop in Himi.

For people who want to drink: 5 pieces with soup, a plate of seasonal sashimi, one go (about 180 ml) of Toyama sake chosen to match the fish, and Toyama-style snacks. Each shop sets its own price within the range.

The full table: 10 pieces of Toyama Bay sushi with soup, seasonal local sashimi and the shop’s signature dishes. The dishes are agreed when you book, and the staff explain each one. Prices run from ¥6,600 to ¥13,200 depending on the shop.

The fish that makes a Toyama counter feel local. Served raw as nigiri or gunkan (battleship roll), it is the one piece to ask about at every counter on this page from spring to early winter.

Sold as sashimi, boiled with spicy miso or as nigiri, and a reason to book a counter in spring rather than winter. More in our firefly squid guide.

The belly cut, buritoro, is the winter luxury. Fatty winter yellowtail is a highest-grade delicacy. Himi’s certified kan-buri is the benchmark; see Himi and Amaharashi. Pictured: buri-don at the Himi fish market canteen.

Deeper-water, sweeter and softer than the tagged crab of Fukui and Ishikawa, and far cheaper. Counters serve it as nigiri or with the crab tomalley (kanimiso). The tagged-crab season is covered on the snow crab page.