Yasuke Sushi

Founded around 1882 and now run by its fourth and fifth generations, Yasuke Sushi is a long-established sushi restaurant dedicated to preserving the culinary traditions of Wakayama. Its signature dish is narezushi, a type of fermented sushi that has been passed down as a local specialty of the Kishu region.
Narezushi is made by fermenting salted fish with rice through lactic acid fermentation. In Wakayama, it’s typically prepared using mackerel (saba), earning its place among Japan’s three major narezushi, alongside funazushi from Shiga and hatahata sushi from Akita. Dating back to a time before vinegar or sugar were available, this dish uses nothing but salt as seasoning. While it has a distinctive aroma, its flavor and scent change with the seasons and fermentation period—offering diners a chance to experience the “original taste of sushi.”

For those seeking a milder introduction, the restaurant also serves hayazushi, or “quick-pickled sushi,” a modern adaptation of narezushi that uses vinegar instead of fermentation. By minimizing added seasonings, this dish highlights the natural umami of the mackerel, creating a deep, balanced flavor with the vinegared rice.

The menu also features other regional specialties like sanma (Pacific saury) sushi with yuzu vinegar, kodai (sea bream) sushi, and ayu (sweetfish) sushi with sweet soy glaze. Pair these local delicacies with a glass of Wakayama’s renowned sake, such as “KID” or “Kuroushi”, for an authentic taste of Kishu’s culinary heritage.