CONTENTS
About Sushi Mimuro
Concept
Sushi Mimuro is a renowned Edomae-style sushi restaurant located in Hitoyoshi, Kumamoto Prefecture. It was opened by the son of the founder of Mikoma Sushi, established in 1976. The restaurant offers an intimate dining experience with just eight counter seats.
Combining the finest natural fish from Tokyo’s Toyosu Market with fresh seafood from Kyushu—including Amakusa—Chef Mimuro applies traditional Edomae techniques to create masterfully balanced sushi.
With a commitment to delivering authentic Edomae sushi at a reasonable price, Sushi Mimuro prides itself on excellent cost-performance. Its concept is to offer “authentic Edomae sushi in Hitoyoshi, Kumamoto,” appealing not only to locals but to sushi enthusiasts from across Japan.
Chef Kenichiro Mimuro
Chef Kenichiro Mimuro trained at prestigious establishments in Kumamoto and at Sushi Taichi, a celebrated sushi restaurant in Ginza, Tokyo. He brings traditional Edomae techniques—such as red vinegar-seasoned rice and meticulous preparation—back to his hometown.
After the catastrophic floods in July 2020 destroyed his family’s original restaurant, Mikoma Sushi, Chef Mimuro returned home from Tokyo with the aim of contributing to local recovery and reviving high-end sushi in the area. He opened Sushi Mimuro on July 4, 2021.
Accolades
In 2025, Sushi Mimuro received the Bronze Award in The Tabelog Award, recognizing its excellence.
With many enthusiastic reviews and months-long waitlists, the restaurant is widely praised for its exceptional value and the chef’s remarkable skill.
Dining Prelude
Exterior & Entrance
The restaurant has a calm and minimalist exterior with traditional Japanese design. Soft-hued walls and a wooden door harmonize with a navy-blue noren (curtain) hanging at the entrance, creating an elegant and inviting presence.
Dining Space
The interior is warm and simple, featuring just eight counter seats. With a focus on natural wood elements, the atmosphere is serene and intimate, allowing diners to closely observe the chef’s techniques.
Menu & Presentation
Sushi Mimuro offers only an omakase course, both for lunch and dinner. The typical menu includes 8 small dishes (tsumami) and 12 pieces of nigiri. Top-quality ingredients are used, including bluefin tuna from the prestigious wholesaler Ishiji and seasonal fish delivered directly from Amakusa.
Dishes Experienced
Whitebait / Aosa Seaweed
The first dish features whitebait simmered in dashi from Yatsushiro and aosa seaweed from Itsuwa in Amakusa.
The elegant balance of delicate flavors is followed by a transformation into a simple “ochazuke-style” dish when sushi rice is added.
This moment also introduces the rice by itself—allowing guests to appreciate its seasoning and texture before any nigiri is served, heightening anticipation.
Soy Sauce Options
Uniquely, guests can choose between sweet and salty soy sauce for sashimi.
This reflects both Kyushu’s tradition of sweet soy sauce and the Edomae custom of seasoning fish with salt or sharper flavors.
Chef Mimuro’s aim is not to enforce Edomae orthodoxy but to offer the best experience for each guest.
By honoring both local and Edomae cultures, he achieves a rare harmony.
Spanish Mackerel & Sea Bream Sashimi
The sea bream is aged with moisture intentionally retained, enhancing sweetness and creating a tender texture.
The 6 kg mackerel is briefly cured in vinegar, then grilled to draw out rich fat and aroma.
The result is a layered dish that changes flavor and aroma with every bite.
Iwashi Nori Roll / Spinach Ohitashi / Kombu Roe
The classic Edomae iwashi roll is paired with gently cooked local spinach and kombu roe from Hokkaido.
The spinach reflects the sweetness of Kumamoto’s fertile soil, while the crunchy kombu roe adds texture and depth.
This roll of richly fatty sardine wrapped with fragrant nori is a classic Edomae creation that showcases traditional craftsmanship at its finest.
Grilled Beltfish (Tachiuo)
Expertly grilled, the fillet is crispy outside and tender inside.
The simple preparation highlights the umami and aroma of the fatty beltfish, showcasing the chef’s refined grilling technique.
Seiko Crab from Hokkaido
This rare winter crab, caught out of season by net, offers rich uchiko (eggs), delicate flesh, and refreshing jelly.
A luxurious, seasonal treat.
Straw-Grilled Young Tuna (Meji Maguro)
7 kg young bluefin tuna from Nagasaki is straw-grilled using rice straw sourced from the chef’s contract farmer.
The aroma of the straw permeates the perfectly grilled skin, creating a smoky, tender, and complex flavor.
Shirako Chawanmushi
A luxurious custard made with creamy cod milt, topped with homemade seaweed tsukudani.
The interplay of umami and ocean aroma leaves a smooth, elegant finish.
Steamed Kinmedai with Sakura Leaf
Kinmedai is steamed gently with the scent of sakura leaf, evoking the arrival of spring.
Its soft texture and refined fat, paired with floral fragrance, offer both flavor and aroma in perfect harmony.。
Maguro from Ishiji
A 170 kg bluefin tuna from Aomori’s Minmaya, supplied by the legendary Ishiji.
Dry-aging condenses umami and texture, resulting in rich, sticky, profound flavor.
Kasugodai
Lightly kombu-cured, retaining moisture while concentrating flavor.
It pairs exquisitely with red vinegar-seasoned rice—refined, elegant, and quintessentially Edomae.
Akami (Lean Tuna)
Thick yet tender, with deep iron-rich umami.
The acidity of the red vinegar rice complements the tuna’s complexity, producing a lingering, balanced finish.
Hagashi (Scraped Tuna)
Served with slightly warmer rice to melt the fat gently, enhancing its smooth texture and deep flavor.
Kohada (Gizzard Shad)
A classic Edomae piece, delicately vinegared to balance sweetness and acidity.
The fish flakes softly and harmonizes beautifully with the rice.
Sumika (Cuttlefish)
Thicker than usual, delivering an extraordinary texture.
Precisely scored to balance firmness and sweetness, it offers a unique contrast with the rice.
Hamaguri (Clam)
Slow-cooked to preserve juiciness and umami.
Served with a rich soy glaze or simply with salt—each enhancing its depth of flavor.
Shime Saba (Pickled Mackerel)
Sourced from Jeju Island, with ideal fat content and carefully adjusted vinegar balance.
Simmered Scallop
Slow-cooked at 40°C for 40 minutes, then shaped to retain its tender structure.
The result is sweet, milky, and beautifully matched with the rice.
Kuruma Ebi (Prawn)
A large prawn cooked just right—plump, springy, and sweet.
Its size and flavor create a luxurious mouthful.
Uni Gunkan
Three kinds of uni from different origins are served together.
Each layer melts into the next, with seaweed aroma and vinegared rice enhancing the creamy sweetness.
Anago (Sea Eel)
Steamed for tenderness, topped either with a rich sauce or simple salt.
It melts in the mouth, concluding the meal with grace.
Tamago (Egg)
A castella-like sponge made with shrimp paste, slowly baked for two hours.
Moist and fluffy, it balances sweetness and umami in the perfect final bite.
Encore Nigiri
Meji Maguro (Raw, Layered)
Served raw and layered, preserving the pure, elegant flavor of the tuna.
The layered texture melts in the mouth and lingers in aromatic depth.
Buri (Yellowtail)
Aged to deepen umami and sweetness, offering full-bodied richness and perfect balance with the vinegared rice.
Ankimo Roll
Rich, creamy monkfish liver from Yoichi, rolled and served either plain or with a sweet-savory glaze.
The refined texture and flavor contrast are heightened by condiments inside the roll, making this a luxurious, drink-friendly bite.
Summary & Impressions
Sushi Mimuro offers more than just Edomae sushi—it’s an experience deeply tailored to each guest.
Chef Mimuro attentively observes each diner’s pace, adjusting sushi size, cut, and sequence accordingly.
He even tailors the flow of the course based on what guests ate before their visit.
This attentiveness reflects not just skill, but a profound sense of hospitality.
Despite being located in Hitoyoshi, far from Tokyo’s culinary centers, Sushi Mimuro rivals the finest establishments of Ginza in both quality and warmth.
Through traditional techniques, seasonal ingredients, and personalized service, Chef Mimuro creates unforgettable sushi, grounded in craftsmanship and humility.
Every bite offers a once-in-a-lifetime moment of Edomae excellence—made possible only in this unique place.
Reservations & Access
Reservation Methods
By phone or online via platforms like Ikkyu.com.
Address
212-1 Komaida-machi, Hitoyoshi-shi, Kumamoto Prefecture, Japan
Nearest Station
Approx. 3-minute walk (394m) from JR Hitoyoshi Onsen Station
Parking
No private lot; nearby parking available
Business Hours
Lunch: 12:00–14:30
Dinner: 18:00–22:30
Closed: Irregular days
Here’s your guide to enjoying a journey to Sushi Mimuro.
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