01 / ABOUT THE PLACE
About this place
The seasonal highlight at Suehiro in winter is steamed sushi, available from 11 to 3. It is a warm take on chirashi, with the menu listing shrimp, conger eel, ginkgo nuts, shredded egg and shiitake mushrooms among its toppings. Diners who have ordered it describe fluffy rice and a generous amount of conger eel; others remember the colourful presentation when the lid was lifted and the gentle seasoning of the toppings. It makes a tempting winter lunch for anyone seeking a warm sushi dish. The menu lists it at 2,300, and some diners have reported ordering the larger version with extra toppings.
Another signature is mackerel sushi, priced at 6 for 2,900 pieces. Diners praise the thickness of the mackerel and how it is vinegared; those who have tried it as takeaway have also remarked on its substantial portion and balanced acidity. The menu extends beyond nigiri to Kyoto-style pressed sushi, sushi rolls and inari. Kyoto-style pressed sushi is made by pressing toppings such as mackerel, shrimp, sea bream and egg onto vinegared rice in a box. Assorted sushi combinations are also available, pairing pressed sushi or rolls with inari and nigiri. For a lighter meal, small rolls such as cucumber or pickled plum and shiso are options. The menu notes that the red miso soup and clear soup contain seasonal vegetables and the fish of the day. Japanese sake and beer are also available.
The intimate dining room has table seating only, and takeaway is available. With a limited number of seats, it is worth deciding whether to eat in or take home mackerel sushi, pressed sushi or another choice, depending on your plans.
