Ibaraki

Ibaraki’s sushi scene is sparse but not without character. The prefecture’s long Pacific coastline supports active ports at Kuji, Oarai, and Kashima, yet few chefs have built a counter-focused omakase around these local waters. The exception is a striking one: a former international sushi chef who returned home to pioneer “Joban-mae” — a style rooted in direct procurement from Kuji Port’s wholesale network, bringing hirame, katsuo, and shirauo to an intimate counter just minutes from Tomobe Station.