Restaurant in Kyoto, Japan
Old-school mackerel sushi. Book it.
Izuu has held Michelin Bib Gourmand recognition in 2024 and 2025 for its sabazushi — whole-mackerel pressed sushi made to a recipe unchanged since 1781. At a ¥ price tier in Higashiyama, Kyoto, it is one of the most historically grounded and accessible sushi meals in Japan. Book easily, arrive knowing the format, and eat the mackerel.
If you arrive at Izuu expecting counter-style nigiri, a chef narrating each piece, or the theatrical precision of a modern omakase, you'll need to recalibrate. Izuu is a sabazushi specialist with a pedigree stretching back to 1781, and its focus is one thing: whole-mackerel pressed sushi, prepared according to a tradition that predates almost every other sushi restaurant you'll ever visit. Two consecutive Michelin Bib Gourmand awards (2024, 2025) confirm that this is not a heritage novelty act — it is a kitchen operating at a level that earns sustained critical recognition at an accessible price point.
At a ¥ price tier, Izuu represents one of the most direct encounters with Kyoto's food history you can book right now. Sabazushi , lightly salted mackerel layered over seasoned rice and pressed into a compact roll , was a practical solution born from Kyoto's distance from the sea. The mackerel arrived cured from Wakasa Bay along what locals called the Mackerel Road, and the style became so embedded in Kyoto's festival culture that it was served at ceremonies and geisha district gatherings throughout the city. Izuu's founder, Izumiya Uhee, saw the commercial logic early, building a delivery business to those same geisha districts. The eighth-generation owner-chef carries that lineage today.
Visually, Izuu's setting in Higashiyama Ward places it within one of Kyoto's most photogenic neighbourhoods , stone-paved lanes, wooden machiya townhouses, and the approach to Kiyomizudera temple nearby. The room itself is traditional: low-key, unhurried, more functional than decorative. The visual centrepiece is the food itself. A properly made sabazushi is precise and geometric , the pressed block is dense, the mackerel skin gleams silver, and the cut reveals the layered architecture of cured fish and vinegared rice. This is not delicate Tokyo-style sushi. It is something more structural, more deliberate.
For a returning visitor, the question is less "should I go" and more "what should I do differently this time." The sabazushi is the anchor and should not be skipped, but Izuu's broader menu within the pressed and rolled sushi format deserves exploration if you gave it less attention on your first visit. The Michelin Bib Gourmand designation, maintained across two years, signals consistent kitchen performance , this is not a restaurant coasting on its founding date.
On the drinks side: Izuu operates in the traditional Kyoto dining register, which means the beverage program is built to complement the food rather than compete with it. Expect sake to be the appropriate pairing , the mild salinity of the mackerel and the restrained acidity of the pressed rice are well-suited to a clean junmai or a lightly chilled nigori. If you are the kind of diner who approaches a meal through what's in the glass, Izuu's drink selection will be purposeful rather than expansive. The bar program is not the reason to come here; sake chosen to work alongside sabazushi is. For a more ambitious drinks experience in Kyoto, our full Kyoto bars guide covers venues where the glass is the point.
Booking is direct relative to most recognised sushi venues in Japan. Izuu does not require the weeks-out planning that counter omakase rooms in Tokyo demand , venues like Harutaka in Tokyo or Sushi Shikon in Hong Kong operate in an entirely different booking universe. At Izuu, the difficulty is classified as easy, which means same-week or walk-in access is realistic, though visiting during peak Higashiyama tourist periods , cherry blossom season in late March through April, and autumn foliage in November , will increase foot traffic in the area significantly. Plan accordingly.
Izuu sits at 367 Kiyomotocho, Higashiyama Ward, Kyoto. If you are building a broader Japan itinerary, it pairs naturally with other Kyoto sushi options like Sushi Rakumi and Kikunoi Sushi Ao, or with the broader Kyoto dining scene covered in our full Kyoto restaurants guide. For those moving between cities, HAJIME in Osaka, akordu in Nara, and Goh in Fukuoka represent strong regional alternatives at higher price points. Shoukouwa in Singapore is the regional benchmark if you want to compare Japanese sushi precision outside Japan. Within Kyoto, Izugen, KASHIWAI, and Kiu offer alternative entry points into the city's dining range. Our 1000 in Yokohama and 6 in Okinawa pages cover further Japanese options for context. You can also browse our guides to Kyoto hotels, Kyoto wineries, and Kyoto experiences to round out your trip.
The Google rating of 4.2 across 1,140 reviews is a reliable signal here: consistent, not polarising. The reviews reflect a room that does exactly what it sets out to do. Diners who arrive expecting something other than pressed mackerel sushi account for most of the variance in those scores. Come knowing the format, and Izuu delivers with the kind of quiet authority that only 240-plus years of practice can produce.
| Venue | Price | Value |
|---|---|---|
| Izuu | ¥ | — |
| Gion Sasaki | ¥¥¥¥ | — |
| cenci | ¥¥¥ | — |
| Ifuki | ¥¥¥¥ | — |
| Kyokaiseki Kichisen | ¥¥¥¥ | — |
| Kyo Seika | ¥¥¥ | — |
A quick look at how Izuu measures up.
Izuu's format — a traditional sushiya in Higashiyama serving set-style sabazushi — is better suited to small groups than large parties. Pairs and groups of four tend to fit the setting well. For larger gatherings, check the venue's official channels to check seating capacity before assuming availability.
Yes. Izuu's sushi is served in portions rather than as an omakase counter experience, which makes solo dining comfortable without the social pressure of a chef-led format. The Bib Gourmand price point keeps the bill reasonable for one.
This is not a nigiri-and-wasabi experience. Izuu has specialised in sabazushi — whole-mackerel pressed sushi — since 1781, and that is the dish to come for. The current eighth-generation owner-chef preserves the original method, so expect a focused menu built around that tradition rather than a broad sushi selection.
Izuu is a historic but unpretentious sushiya, not a formal kappo or kaiseki restaurant. Clean, tidy casual wear is appropriate. Given its location near Kiyomizudera in Higashiyama, many visitors arrive mid-sightseeing, and the atmosphere reflects that neighbourhood dynamic.
The sabazushi — whole-mackerel pressed sushi — is the reason this restaurant has operated for over 240 years and holds two consecutive Michelin Bib Gourmand awards. Order it. Whether as a full portion or as part of a set, it is what Izuu is built around and the only dish to anchor your visit to.
Izuu's menu is centred on mackerel sushi, a format with very little flexibility by design. Pescatarians will find it workable, but those avoiding fish, shellfish derivatives, or vinegared rice will have limited options. Contact the restaurant ahead of your visit if dietary needs are a concern, as the menu is not broad enough to easily substitute around them.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
