Yokohama, Kanagawa, Japan｜鮨処 円（まる）

No English menu, but as long as you ask them for their recommendation (osusume wa?) they will try their best with English to recommend and explain the dish. My entourage entered at dinner time after seeing google pictures thinking that it is a tempura, sushi and sashimi restaurant, with don 丼 on the menu, but no rice was served. We only found out after our one strip of prawn tempura, that it is an izakaya at night. But the kind owners specially prepared for us some rice to eat with our other dishes. EXEMPLARY SERVICE Food was really good, and they provided for us, on the house, some fish-innard miso soup which tasted heavenly. Highly recommend this place if you can interact in basic japanese. 天ぷらはすごく美味しいです! P.S. it is an izakaya, so expect the smell of tobacco smoke

It's within commuting distance and near Yokohama station, and there's nothing like Sanriku's local level of freshness and home-made feeling, so I'm impressed after a long time 😊 Some items are expensive, costing several hundred yen per piece, but I was very satisfied with just a few. Among them, seasonal raw sea urchin is exquisite. When it comes to sea urchin, people tend to think that it has that flavor. ① Freshly peeled ②Pickled in thin salt water ③ Salt & alcohol pickles ④Deeply salted ⑤ pickled alum Most of the raw sea urchins on the market are processed with "⑤ pickled in alum" and have a unique bitterness and crunchiness. This is because if raw sea urchin is left unshelled, the tsubu-tsubu (cells that make up the tissue) will melt and crumble, altering the appearance and flavor of the sea urchin. By alum processing, it can be stored for a long time without crumbling, but in exchange, the original taste of sea urchin is completely ruined 😓 Because of that, there are many people who don't know the true taste of sea urchin and don't like it 😩 However, the raw sea urchin served at Yen "Maru" was completely different (probably ① or ②). What kind of raw sea urchin have you ever eaten? You will feel. The best season is around June to July. (Recently, due to exchange rates and international affairs, it has become difficult to obtain, and depending on the season and stock status, items other than 1 and 2, or 5 may be added to smooth out the habit, so please check accordingly. 😅) Also recommended are the thick fatty chutoro and engawa, the eye-opening wasabi roll, and the artistic kohada and horse mackerel. 😂 On the other hand, in addition to "nigiri", they also prepare a whole high-class fish such as "nodoguro", grilled silver cod with miso, and warm home-cooked dishes such as arajiru. ☺️ There is an image that 10,000 bills are flying in luxury, but that is not the case. Each item is exquisite, so you can be satisfied with a small amount, so the result is good cost performance 🙆🏻‍♂️ By the way, lunch (nigiri, kakiage don, tendon, daily set meal?) is ¥990😌 The staff is also friendly, and I'm happy that they remember my face even if I go there for the first time in a few months 😊 If my parents or my friends from overseas come to Yokohama, this is the shop I want to go to together without hesitation. Beer is dry 🍺We also have a variety of sake🍶 such as Shimizuru, so sushi while drinking sake is the best🍣

I went there for lunch. The volume of Kakiagedon is amazing. You can get a large serving of rice for free, and you can also get a large serving of nigiri sushi. It is recommended because it has a larger volume compared to nearby stores and is priced at 1,000 yen.