Sushi “Zabou”
A Fusion of Refined Skill and Seasonal Tangu Fresh Fish
Chef Yoichi Akashi, who has honed his skills over 15 years at Michelin-listed restaurants in New York and Los Angeles, as well as two years in Tokyo's upscale dining scene, brings his expertise to "Zabou" in the Tango Peninsula. He crafts authentic Edomae sushi using the rich and fresh seafood caught off the coast of Tango. The restaurant features only 8 counter seats, allowing guests to enjoy expertly prepared sushi in a relaxed setting.
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Chef Yoichi Akashi's Mastery
Chef Akashi's deep knowledge of seafood and meticulous preparation of Edomae sushi have earned him high praise from food enthusiasts and gourmets alike. He uses the abundant local seafood, red vinegar, rice, and carefully selected ingredients from Kyoto’s Miyazu City and the Tango Peninsula to offer exceptional Edomae sushi.
Access 1-minute walk from Rurihama
Q&A
Q: Are there any tatami rooms or private rooms?
A: No, there are only 8 counter seats available.
Q: Is alcohol available?
A: We primarily offer Japanese sake.
Q: What about children's meals?
A: Children should be booked for the same course as adults.
Q: Can you accommodate allergies or food dislikes?
A: Please inform us of any allergies or dislikes before making a reservation. We cannot accommodate requests made on the day of the reservation.
Q: What does the menu include?
A: The menu varies daily, but typically includes about 10 pieces of sushi, along with appetizers, soup, and a total of approximately 15 dishes.
Q: What kind of sushi do you serve?
A: We offer Edomae sushi made with the rich seafood of the Tango Peninsula and red vinegar. The menu consists of a chef’s choice course that changes based on the day’s ingredients.
Q: What payment methods are accepted?
A: We accept credit card payments only. Thank you for your understanding.
Sushi "Zabou" – Opened April 15, 2021
※Please make a reservation in advance.
※Inform us of any allergies or food dislikes at the time of reservation.
The photos shown are for reference only.
