01 / ABOUT THE PLACE
About this place
The courses at Sushi Nisshingeppo are a good fit for diners who want to focus on sushi, with nigiri taking the lead rather than a long succession of small plates. Visitors have described courses pairing nigiri with rolls or hand rolls, soup and tamago; another account mentioned a varied selection of 16 pieces of nigiri.
The rice offers one way to appreciate the differences from one piece to the next. One lunch account noted that rice seasoned with rice vinegar and red vinegar was used in turn. The vinegar came through, but gently, and the rice had a pleasingly loose texture. Other visitors mentioned bonito, kohada (gizzard shad) and simmered scallop, inviting attention to the pairing of each topping with its rice.
A tuna hand-roll made with hand-mixed sushi rice stands out in several visitor accounts. It is described as flaked grilled tuna collar mixed with myoga ginger, offering a different way to enjoy tuna between pieces of nigiri. Some courses also include hand rolls or sushi rolls, so it is worth looking beyond the number of nigiri pieces when comparing options.
Toro inari is another distinctive piece to look out for. A visitor noted it in the evening nigiri course, while another chose a different course after finding that the lunch selection had different contents. Fluffy anago (conger eel) and a tasting of lean tuna, medium-fatty tuna and fatty tuna also feature in visitor accounts, giving a sense of how the courses can vary.
Visitors have also recorded ordering extras such as wild eel, steamed egg custard with sweetcorn and a Spanish mackerel soup. One account praised the eel's crisp skin and substantial flesh. Adding a dish can bring more variety to a nigiri-focused meal, though these are examples of individual orders; check what is available when you visit.
Drinks include sake, white wine and beer. Menu records mention Yamagata Masamune, Kenkonichi and Yokoyama; Kenkonichi is listed in a half-go serving. Some visitors have paired sake with sushi. Wine listings include Aruga Branca from Koshu and a California Chardonnay.
The published schedule lists lunch and dinner service on Sundays and Mondays, and recommends reservations for dinner. Whether you want a filling meal centred on nigiri or would like to add a dish for a change of pace, compare the course contents before choosing.
