The story
SUSHI INO delivers refined Japanese sushi in Matsuyama, where Chef Yusuke Ino aims to provide tastes unavailable elsewhere. He gathers rare seasonal ingredients from across Japan while focusing heavily on fresh produce from Ehime Prefecture. The kitchen builds its menu around daily availability, allowing the inherent qualities of the fish to emerge without unnecessary alteration. This dedication to ingredient integrity has secured a Gault&Millau score of 15.5 for 2026.
The sushi menu features nigiri paired with zakuzaku small plates, served during lunch and dinner slots. Midday guests arrive for a twelve o'clock start, choosing a nigiri-only course for 8,800 yen or a combination with zakuzaku at 18,700 yen. Evening service splits into eighteen-thirty and twenty-thirty reservations, maintaining the same pricing tiers adjusted for current market rates. Credit cards are declined for the lunch menu.
Situated on the third floor near the Nibanchō and Yasaka-dori intersection, the restaurant holds ten seats arranged along a single counter. The space enforces a strict no-smoking policy across all areas. Booking requires advance notice via an online reservation platform, as telephone requests are not processed. The limited capacity ensures a streamlined flow for each seated party.
Beverages accompany the meal with options spanning beer, shochu, sake, whiskey, wine, and champagne. Plum wine joins the selection, providing a sweet alternative to savory courses. Non-alcoholic beverages are also available for guests who prefer them.
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