A type of pressed sushi featuring vinegar-cured mackerel, a historic delicacy in landlocked Kyoto.
4 top-rated spots found
Founded in 1781, Izuu is the definitive birthplace of commercial Sabazushi. It is a culinary pilgrimage site where the recipe has remained virtually unchanged for over 240 years, offering a taste of the Edo period.
📍 367 Kiyomotocho, Higashiyama Ward, Kyoto, 605-0084, Japan · View on Maps
Located directly across from Yasaka Shrine, Izuju maintains a rustic, time-capsule atmosphere. They use a traditional wood-fired stove to cook their rice, resulting in a distinct texture and depth that modern electric cookers cannot replicate.
📍 292 Gionmachi Kitagawa, Higashiyama Ward, Kyoto, 605-0073, Japan · View on Maps
Hanaore is situated near the end of the historic 'Saba Kaido' (Mackerel Road). While Izuu and Izuju are tourist magnets, Hanaore is where local connoisseurs go for exceptionally thick, fatty mackerel sourced from the Sea of Japan.
📍 1-1 Shimogamo Nishibayashicho, Sakyo Ward, Kyoto, 606-0816, Japan · View on Maps
A beloved downtown institution that offers a more casual and accessible entry point into the world of Kyozushi. It is frequently cited by locals for its consistency and generous portions.
📍 344-3 Shioyacho, Nakagyo Ward, Kyoto, 604-8027, Japan · View on Maps