Conveyor belt sushi Uotaro Handa branch

Because we are a fishmonger with auction rights at four fishing ports on the Chita Peninsula, we pay particular attention to freshness, which determines the deliciousness of the fish, and immediately prepare freshly caught fish and shellfish on the premises to make sushi. With the careful skill of our craftsmen who take advantage of the freshness of our sushi, and with the lively spirit of our fishmongers, we create exceptionally delicious sushi. Another charm of this restaurant is the sushi made using local ingredients, such as the "Akazu Sankan Mori," which uses red vinegar in the sushi rice, represented by Mitsukan's first branded vinegar, "Mitsuban Yamabuki," from Handa. On the first floor, you can enjoy extremely fresh sushi on a rotating sushi bar. The 2nd floor sushi kaiseki offers private rooms of various sizes. It can be used for a wide variety of occasions, including memorial services, celebrations and condolences, business events such as entertainment, and dinners at local gatherings.