くるますし｜Every generation has its own “God of Sushi”.

※This article was translated using AI. Please forgive any errors.

Looking back from 2026 at the original "God of Sushi," Jiro Ono, and the current titans like Sugita, Saito, and Arai, the former is getting on in years, while the latter require connections or a big sake budget to access. For the average diner, neither may be the optimal choice. A friend recommended four "middle-generation" powerhouses: Kiku Sushi, Kuruma Sushi, Sushi Shunbi Nishikawa, and Brothers Sushi. Considering the overall quality, service, reservation difficulty, and price, these spots are much more suitable for diners who have only recently started exploring Japanese cuisine.

The head chef at Kuruma Sushi trained under Yoshitake. The shari (sushi rice) recipe remains quite Edo-mae style, but the seafood leans heavily towards local Shikoku specialties. There is a heavy use of white fish, with only one piece of tuna and just a small gizzard shad for the hikarimono (silver-skinned fish). The white fish, prepared semi-cooked through steaming, frying, or simmering, was arguably the best I’ve ever had. The accompanying sauces gave off a distinct Western cuisine vibe. I also tried unique items rarely seen in traditional sushi shops, such as a semi-cooked egg with miso sushi, sweetfish sushi, and Ise lobster sushi—it was all incredibly interesting. The service team displayed an almost obsessive dedication; after each piece of sushi was finished, they would wipe the plate until it was mirror-clean. For the course plus Sanzo Sugi, a limited Ishiduchi brew, and Juyondai, the total bill was only 35,000 JPY. I can honestly say that after an 8-hour journey from Kansai Airport via the Shinkansen, I had zero complaints. It is truly the best destination restaurant in Shikoku.

Various Ratings: Tabelog 4.45, Silver Medal, 2 Michelin Stars.