Isezushi

The buzz is all about Edomae sushi these days, but one understated sushi championed by Otaru’s highly applauded Isezushi has been bursting into the seams: Ezo-mae sushi. Unlike the delicate aging processes of Edomae sushi, Ezo-mae highlights the fish's natural flavors by preparing it immediately after catch, allowing fish to be presented at its most pristine, pared-back form. This style earned the restaurant esteemed Michelin stars in 2012 and 2017. A beloved Otaru sushi restaurant since 1967, Isezushi also delivers a taste of Hokkaido's culinary heritage. The store is now led by second-generation owner Koise Takahiro, who combines time-honored family traditions with innovative ideas. Chef Koise, trained in top sushi establishments, strives to delight customers with every bite, hoping to hear, “Oishii (delicious).” Using the best seafood from Otaru, Hokkaido to Tokyo’s Tsukiji Market, Isezushi crafts Ezo-mae sushi through the seafood's pure, fresh flavors. The mantis shrimp gets brushed with sweet sauce, and the kelp-cured flounder receives a sprinkle of salt. One of the mainstays is Izesuhi’s signature tamagoyaki, which requires four hours to prepare. This dish and other creatively prepared seafood showcase the restaurant's commitment to preserving natural taste. Michelin Guide accolades: 2012 - 1 Michelin star 2017 - 1 Michelin star