Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Dai Mon
(鮨 大門)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday
Specialities
Chef
Daimon Taro - Making sushi that makes the most of the bounty of Toyama
Space
A space filled with hospitality and the warmth of wood
Food
Enjoy seasonal local fish freshly caught at the local Uozu Port.
Review
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Review 1,735casesFollower 845PeoplePick-up reviews
富山の素晴らしいお店
遠征４日目、今回の遠征で事前に予約したお店です。富山からあいの風とやま鉄道で魚津まで約30分(電車は大体30分間隔)。富山地方鉄道は新魚津駅で下車 ロータリーの向こう側にあり、すぐ分かりました。お店はテーブル一席、あとはカウンター コースは事前におまかせ2万円コース(一択)を予約。お会計はポ...Find out more
2023/08 Visitation
1times
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Review 3,215casesFollower 4,431PeopleLet's enjoy the blessings of Toyama ...
A famous restaurant in Uozu that I had wanted to go to for a long time~, Sushi Daimon Mr./...Find out more
2024/04 Visitation
1times
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Review 958casesFollower 3,508People"Uozu Sushi Daimon" serves up superb...
Sushi Daimon is a sushi restaurant in Toyama Prefecture that boasts the highest rating Tab...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Dai Mon
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
0765-32-5868 |
| Reservation Availability |
Reservations available
24時間ポケットコンシェルジュにてオンライン予約が可能です。 |
| Address |
富山県魚津市釈迦堂1-2-3 |
| Transportation |
In front of Uozu Station 81 meters from Uozu. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA、Master） Electronic money Not Accepted QR code payment Accepted (PayPay) |
Seats/facilities
| Number of seats |
15 Seats （ 7 seats at counter, 8 seats at tables） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Comfortable space,Counter,Tatami seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
|---|
閉じる
ChefDaimon Taro - Making sushi that makes the most of the bounty of Toyama
Born in Toyama Prefecture. From a young age, he longed to be the owner of a Sushi shop, and started working part-time at a Sushi shop when he was in high school. Japanese-style meal After training at the store, he left his hometown at the age of 22 and moved to Otaru, Hokkaido. He spent four years working at a restaurant he found while looking for "the best Sushi restaurant in Otaru" and eating there. After that, he moved to Sapporo "Sushizen" and trained. Gradually, his feelings for his hometown of Toyama grew, and in 2012, he opened "Sushi Daimon" in his hometown of Uozu, Toyama Prefecture. It has been awarded one star in the Michelin Guide Toyama-Ishikawa 2016 Special Edition.
SpaceA space filled with hospitality and the warmth of wood
As you walk a short distance after getting off at Uozu Station, you will be greeted by a gentle warbler-colored noren curtain. The restaurant has a dignified space centered around a counter made of a single cypress board. You can sit at the counter and enjoy the atmosphere and the sushi prepared by the chef with his expert technique, or relax on the raised platform and enjoy your meal. The spirit of hospitality is apparent in every detail, and the chopsticks are original and made from domestic Yoshino cedar. The dishes are sometimes simple and sometimes ornate to suit the food, giving each dish a unique look.
Food Enjoy seasonal local fish freshly caught at the local Uozu Port.
The counter is lined with local fish from Toyama Bay, also known as a natural fish tank, as well as seasonal fish carefully selected from around the country. Sardines and mackerel freshly caught at Uozu Port are simply lightly marinated in vinegar, ensuring the freshness that can only be found locally. The way the fish is cut and presented is also carefully designed to create a three-dimensional effect in the mouth. Spanish mackerel is aged to the very limit to bring out the maximum umami, resulting in a rich flavor. White shrimp, known as the jewel of Toyama Bay, are packed with an elegant, melt-in-your-mouth sweetness that is packed into each tiny piece of meat, so you'll want to enjoy them.
White shrimp, blackthroat seaperch, and tilefish. This exquisite dish is made using Edomae techniques and is packed with the bounty of Toyama Bay.
Uozu, a port town facing the bounty of the sea, is known for many local specialties such as white shrimp, blackthroat seaperch, and tilefish. At Sushi Daimon, you can enjoy nigiri sushi made using Edo
...mae techniques, focusing on these seasonal local fish. The freshly caught mackerel and sardines are only lightly marinated in vinegar, making them very fresh. The carefully prepared sushi ingredients are harmoniously combined with red vinegar rice and rich simmered sushi, resulting in a refined sushi dish. The snacks such as hairy crab and tilefish are also excellent, and should be enjoyed with local sake from Toyama, which is also a sake-producing region.