The story
Sushi No Ma delivers a precise Japanese culinary experience from a dedicated ten-seat counter in Matsuyama. Owner Shogo Noma oversees every stage of the meal, drawing exclusively on seasonal catches from the nearby Seto Inland Sea. The space accommodates exactly five guests per side, creating an environment suited for quiet conversation and focused attention on the preparation. This deliberate layout allows Noma to maintain strict control over pacing and ingredient selection throughout the evening.
The Japanese kitchen serves its omakase progression through roughly twelve hand-pressed nigiri accompanied by five small plates that highlight regional shellfish and white fish. Each dish rests on custom vessels commissioned from the Seisai-ke family, known for their distinctive Bizen ware finishes. The ceramic work complements the natural textures of the raw seafood without drawing attention away from the ingredients. Guests who prefer a focused tasting can alternatively order a fifteen-piece nigiri progression that removes the appetizer component entirely.
The female owner guides the beverage service, selecting regional brews to match each course. The cellar features local Ehime selections alongside rare nationwide releases, including a house-brewed junmai ginjo crafted specifically for this venue. Pours range from crisp dry styles to richer aged varieties, all chosen to complement seasonal roe and fatty fish. This measured pacing supports the kitchen’s recent Gault&Millau recognition, which awarded the establishment a score of fifteen for its dedication to Japanese cuisine.
Recognition
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