Sushi Hirose

Sushi Hirose occupies a quiet counter space in Naka Ward, Yokohama, near Kannai, Bashamichi, and Nihon-odori stations. Chef Hirose Junichi opened the restaurant on June 3, 2019, building a practice around Edomae technique: firm, red-vinegar shari paired with seasonal fish and vegetables.

The omakase format runs at both lunch and dinner, moving through seasonal items such as amadai, shirayaki eel, and uni, finished simply with salt, wasabi, or soy to let the ingredients carry the course. Binchotan charcoal is used for grilled fish, and the menu also includes an aburi toro roll made with raw bluefin tuna. Much of the meal is narrated from behind the counter, with the chef explaining sourcing and preparation as each course arrives.

Seating is limited to the counter, which keeps the room calm and conversational rather than busy. The restaurant sits on the second floor of a building in Otamachi, a short walk from three subway stations, and nearby coin parking is available for those arriving by car.

Reservations are handled by phone or through an online booking link on the restaurant's website. Hours vary by day: dinner service runs most evenings from 18:00 to 22:00 (last order 21:30), with lunch added on Wednesday, Saturday, and Sunday from 12:00 to 14:30 (last order 14:00). The restaurant falls into the upscale price tier, consistent with a counter-driven Edomae omakase format.