Futaba zushi - Shinagawa City

Name: Futaba zushi - Shinagawa City
Address: 2 Chome-8-15 Minamishinagawa, Shinagawa City, Tokyo 140-0004, Japan, 140-0004, Japan

4.3/5 ★ に基づく 8 レビュー

Contact Futaba zushi

住所：	2 Chome-8-15 Minamishinagawa, Shinagawa City, Tokyo 140-0004, Japan
電話：	📞 +87
Postal code :	140-0004
カテゴリ：	寿司屋 ,

2 Chome-8-15 Minamishinagawa, Shinagawa City, Tokyo 140-0004, Japan

Best Sushi restaurant in japan

J	Josep Fernandez Marsal on Google ★ ★ ★ ★ ★ Delicious not expensive sushi with a lovely atmosphere
S	Soegianto - on Google ★ ★ ★ ★ ★ I love the sushi plate, fresh, in english menu, and local restaurant, own by a family. Oishi!
R	Rasta Irie on Google ★ ★ ★ ★ ★ Be aware of food poisoning! My travel mates and I had a hard time after lunch at this sushi restaurant.
W	Wu Ting on Google ★ ★ ★ ★ ★ The restaurant is really a warm with lovely food and delicate service. Enjoy everything and the friendly family-owned friendly atmosphere.
P	Paolo Testa on Google ★ ★ ★ ★ ★ Amazing sushi, one of the best I have tried, for a reasonable price. We paid 7000¥ for two menus, two beers and a piece of sashimi. Simply amazing!
Q	QMO Lee on Google ★ ★ ★ ★ ★ Lovely Shell fish nigiri usually for expensive price but those are affordable here and very very fresh ! Friend and I ordered one premium special set for 3000 yen and 4 Holli kai and hotate and two draft beer 7000 yen totally at dinner time. Must have a try draft beer here Bubble is so soft and wheat smell good Would come here again
X	Xinjian Zhang on Google ★ ★ ★ ★ ★ dish known as narezushi (馴れ寿司, 熟寿司 – "salted fish"), stored in fermented rice for possibly months at a time, would later influence the application of rice on Japanese raw fish.[3] The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. (This process can be traced back to the early domestication of rice in the neolithic cultures of China, and similar pickling techniques can be found among Southeast Asian, Korean, and Chinese rice farmers.)[3][4] The lacto-fermentation of the rice prevents the fish from spoiling. When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season and fish would get caught in the rice paddy fields. Pickling was a way to preserve the excess fish and guarantee food for
I	Ivan Yeung on Google ★ ★ ★ ★ ★ Wow, this is a great hidden gem. A fine piece of toro can be pricy, step a bit outside of the city into this quiet neighborhood for this hiddengem. There is still a bit of gristle to keep it from being a complete melt in your mouth experience, but for 2500 yen, you just can't complain. They can get quite busy, so go early!