Approximately 15-minute from Shinjuku, the restaurant is located in Nishi-Ogikubo, in an area that attracts a lot of foodies. Sushi Marafuku is a popular sushi restaurant differs itself from other similar establishments through its unique research into matured sushi. It is a sushi restaurants where you not only can find local customers but also fans from all over the city and surrounding regions.
Mr. Isayama Yutaka grew up in his parent’s long-established sushi restaurant in Tokyo and Higashi-Nagasaki. At the age of 25 he was trained at a sushi restaurant in Tokyo, and in October 2011, he took over the family business and opened Sushi Marufuku in Nishi-Ogikubo, Tokyo. The restaurant offers not only fish, but also properly prepared sushi, which has been the idea since the restaurant opened, and adds to its original charm.
The fish that is used for sushi is sourced from a famous fish dealer market in the Goto Islands. Also, depending on the season, a rare sea urchin and a special type of tuna, called Yamako tuna, is delivered directly from fishermen in Hokkaido. Depending on the size and fat content of the fish, the amount of vinegar, salt and the maturing period changes. For example, sliced fishes such as Kohada is often held for 2 to 3 days after being caught, however at Sushi Marufuku, fishes are stored for at least 5 days or more, removing the vinegar and salt, leaving only the good flavor of the fish. Also, all white fish meat is matured for more than 20 days to a maximum of 1 month, depending on the fish. The sushi rice is a mixture of 2 kinds of rice, Akita and Niigata, and blended with 4 types of red vinegars.
The menu is made up of recommended courses by the chef, starting with matured sushi, followed by sliced fish. The second half of the course offers a blend of sushi and side dishes with a thick taste, like shellfish. One of the many pleasures of Sushi Marufuku is that the proprietress, who is qualified as a sommelier, suggests sake that matches well with your dish. There are around 25 kinds of Japanese sake prepared at all times. The Hiroshima Houken is highly recommended. It is also a sake that the general manager likes, and goes well with the food.
The counter, made of hinoki wood from Kyoto, is fitted with seats for up to 10 people. The walls of the restaurant features Toyama craftsmanship, and the ceiling is slightly lowered, creating a calm and relaxing setting. The number of great sushi restaurants in gourmet-rich Tokyo has just increased by one.
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* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.
【Access】
■ 3- to 5-minute Walk from JR Nishi-Ogikubo Station
