Sushi Matsumoto
(鮨 まつ本)The Tabelog Award 2025 Bronze winner
Selected for Tabelog Sushi WEST "Hyakumeiten" 2025
- Nearest station：
- Categories：
- Budget：
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- Closed：
- Monday
Specialities
Chef
Jun Matsumoto - Masterfully Elevating Buddhist and Indian Techniques to Japanese Aesthetics
Food
"The Sharpness of the Knife: Cutting 1 cm Thick Squid into Three Layers Every 3 mm"
Space
"Relaxing, the Depth of the Hinoki Counter Creates the Subtlety of Sukiya Style"
Review
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YaKu
Hyogo
Review 490resultsFollowers 2,233peopleAs always, the food was delicious and I was completely satisfied.View details
2025/01 visited
11 times
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見習いグルメライターHyogo
Review 1,353resultsFollowers 212peopleOverall quality has declined compare...
This was my second visit. Located 8 minutes on foot from Kurakuen-guchi Station in Nishin...View details
2024/11 visited
2 times
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Review 665resultsFollowers 140peopleConsistently high-quality courses
Sushi Matsumoto in Kurakuenguchi, Hyogo Omakase (JPY 22,000) The selection of ingredient...View details
2024/09 visited
7 times
Restaurant information
Details
| Restaurant name |
Sushi Matsumoto（Sushi Matsumoto）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
Selected for Tabelog Sushi WEST "Hyakumeiten" 2025
Selected for Tabelog Sushi WEST "Hyakumeiten" 2025
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
Selected for Tabelog Sushi WEST "Hyakumeiten" 2021
Selected for Tabelog Sushi WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
百名店 選出歴
寿司 百名店 2025 選出店
食べログ 寿司 WEST 百名店 2025 選出店
寿司 百名店 2022 選出店
食べログ 寿司 WEST 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 WEST 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
0798-74-5499 |
| Reservation availability |
Reservation only |
| Address |
兵庫県西宮市樋之池町2-33 セルシェール苦楽園 １Ｆ |
| Transportation |
7 minutes walk from Kurakuen Exit 496 meters from Kurakuenguchi. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 20,000 - JPY 29,999 JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 15,000 - JPY 19,999
|
| Payment methods |
Credit cards not accepted Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料、チャージ無し |
Seats/facilities
| Number of seats |
10 Seats （ Only 10 seats at the counter） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable There is paid parking nearby |
| Space/facilities |
Relaxing space,Spacious seating,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
BYO drinks |
| Family friendly |
Lunch course 12,000 yen From March 2022, lunch will be 15,000 yen Cash payment only |
| Remarks |
There is paid parking nearby. Wine and champagne are also available. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Kurakuenguchi Sta.
Nishinomiya
Nishinomiya
Hyogo
Nishinomiya City
Categories
Rankings in nearby areas
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ChefJun Matsumoto - Masterfully Elevating Buddhist and Indian Techniques to Japanese Aesthetics
Born in Hyogo in 1980. After a short period of studying Japanese cuisine, he opened his current establishment in 2007, mostly self-taught. Since then, he has traveled across the country to dine at famous restaurants on his days off. He frequently visits the renowned Kanazawa restaurant "Komatsu Yasuké," and in 2016, he took a month off from his own restaurant to move to Kanazawa, where he was allowed to train at "Komatsu Yasuké." In addition to sushi restaurants, he actively visits French restaurants and various Asian cuisine establishments, continuously experimenting and striving to incorporate new perspectives into his sushi work.
Food "The Sharpness of the Knife: Cutting 1 cm Thick Squid into Three Layers Every 3 mm"
The squid is thinly sliced into upper, middle, and lower layers, then cut into strips and formed into nigiri. With this knife technique, the middle part of the squid, which has the strongest sweetness, comes into direct contact with the tongue, allowing the sweetness to rise powerfully. Additionally, the ayu rillettes are served with a perfect balance of mirin and soy sauce, presenting a distinctly Japanese aesthetic even when paired with baguette. Of course, the ingredients are carefully selected, ranging from Akashi sea bream to uni from Yura, Awaji Island, which the chef describes as "ingredients that are like Japan's pride."
Space"Relaxing, the Depth of the Hinoki Counter Creates the Subtlety of Sukiya Style"
In Nishinomiya City, in a quiet residential area of the mountains, there is a corner marked only by a small, inconspicuous sign. The interior features a spacious, deep counter made of thick Yoshino cypress, elegant earthen walls, and a floor of granite. The refined and dignified decor brings a pleasantly fresh sense of the extraordinary. In addition to a stunning array of artisanal white porcelain and other exquisite tableware, the selection includes about ten types of high-quality sake and natural wines from top producers, quietly reflecting the owner's keen aesthetic sensibility.
Three Temperature Zones of Sushi Rice That Captivate the Connoisseurs with Flexible and Free-spirited Craftsmanship
At our elegant white wood counter, the standout feature is our three sushi rice containers. We use low, medium, and high-temperature rice tailored to each topping, allowing the flavors of seafood to r
...esonate powerfully or gracefully, showcasing the true artistry of our chef, Matsumoto. All our rice is crafted to be refined and easy to enjoy, with a subtle balance of salt and vinegar. In summer, we introduce a signature abalone dish inspired by South Asian cuisine, featuring cumin, further enhancing our unique culinary creations year after year.