Tabelog ratingSushi Itsuki specialises in jukusei-zushi, or aged sushi. The chef, a former fishmonger, ages each fish to its own schedule, from 3 days to more than 30, and the daily menu card lists the origin and ageing time of every piece. He matches each topping to one of two or three rice blends, from red-vinegar (akazu) to a milder 'rosé', and warms the cut fish on a heated platter so that fish and rice reach the table at the same temperature.
Most reviewers praise the depth of flavour that ageing brings. Highlights they name often include bluefin toro aged 20 to 31 days, kinmedai (golden-eye snapper), 14-day buri (yellowtail) and a sardine that 'melts instantly'. Bafun uni and crisp-grilled shinko unagi (young eel) also come up again and again, as do a fluffy, cake-like tamago and a sake list served by the half-go (90 ml). Most guests find the couple who run the counter warm. A Korean visitor said fish names were explained with a translation app.
The main complaint is price. Costs roughly doubled after the move from Hamamatsu, and several long-time regulars now call it poor value. A few guests found the okami overly chatty or felt that regulars got more attention. One diner thought the rice was too warm and the aged toro smelled. The course is large, and one guest was unable to get smaller rice portions.
Between 2023 and 2025, reviewers paid around ¥27,500 for the dinner omakase, and typically ¥30,000–40,000 once drinks were added. One couple paid about ¥70,000 with two drinks each. Lunch rose from ¥11,000 in 2023 to ¥12,000 in 2024, and a 2026 visitor paid about ¥22,000. One lunch with three extra pieces (hime-masu trout, kanpachi belly, kuruma prawn) plus soft drinks came to just over ¥16,000. Pre-ordered takeaway bara-chirashi cost ¥6,480 in 2023.
It is good value if aged sushi is what you are after. Diners are impressed by the quality and the number of pieces, and some say Tokyo would charge double. Casual sushi fans may find it expensive for Shizuoka.
- Getting there: 8 minutes' walk from Shizuoka Station, North Exit. It is on the 2nd floor of the Yoshioka Building, next to the APA Hotel.
- Booking: reservation only, so walk-ins are not possible. Weekday lunch is often available, sometimes even the day before. Call 080-5625-3669; the phone is answered from 10:00.
- Format: omakase course only, with everyone starting at the same fixed time. Arrive hungry. Tuesdays are reportedly an unadon (eel-rice) day.
- Service: the restaurant is run by a single owner, so drinks and dishes can take a while.
- Payment: credit cards and PayPay are accepted. Electronic money (IC cards) is not accepted. An 8% service charge is added.
- Seating: 6 counter seats and no private rooms. The whole restaurant can be booked for private use. Bags go in lockers at the entrance.
- Children: babies, preschoolers and school-age children are welcome, and strollers are fine. There is no children's menu, but you may bring your own food after checking with the restaurant.
- Accessibility: wheelchair access is available.
- Smoking: entirely non-smoking.
- Parking: none on site. Coin parking is available nearby.
