Sushi DXB

Sushi DXB (鮨 DXB) takes its name from the airport code for Dubai, and the conceit is the shop's own: owner-chef Furuya Tomokazu (古谷友和) is described by the house as a former head chef at a Dubai five-star hotel, returned to open a counter in his home prefecture. We can't independently verify that biography, so judge the room the way the framework asks you to — on the box, the source, and the work, not the backstory. On those terms it makes a strong, quiet case.

The box is about as small as serious sushi gets: six seats, counter only, no tables to dilute the rhythm. It opened in September 2024 on the second floor of a building beside the Onaribashi (御成橋) over the Kano River, in Numazu's Uomachi quarter — the old fish-town heart of the city. Service is reservation-only, omakase-only, a single course for a minimum of two guests. This is the format this guide is built around, found in the one Shizuoka city where it is least expected.

And the location is the point. Numazu (沼津) is the prefecture's working fish port — its market holds auction rights and lands the tuna and deep-water species that Suruga Bay (駿河湾), the deepest in Japan, sends toward shore. A counter that sources from a twelve-minute walk away is chi-no-ri (地の利) in its most literal form: the morning's catch, a single chef, six seats. The omakase is estimated at around ¥18,000, comfortably inside the value band, with the deep-bay roster — sakura-ebi (桜エビ) and shirasu (しらす) in season, plus the tuna moving through the local market — as the real draw.

The honest caveats are those of a young room. It opened recently and the review base is thin — a Tabelog rating of 3.02 across only four entries tells you little either way. The price is estimated from the reservation band, and the photography policy is unconfirmed; ask when you book. Treat Sushi DXB as the small-box wildcard of eastern Shizuoka: an intimate counter at the tuna port, best judged by what arrives on the shari rather than by the name over the door.