Nio Zushi

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Nio Zushi

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US$3.15 per reservation
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Free cancellation (1 week notice)
*The reservation fee covers byFood’s restaurant reservation service. It does not include the cost of food, drinks, or any additional charges incurred at the restaurant, and cannot be deducted from your restaurant bill.
*Confirmation sent within seven business days.
*The reservation service charge will only apply if the reservation request is successful. If the restaurant cancels the reservation, 100% of the service charge will be refunded.
Summary
Restaurant Details
Location
Location
Cuisine
Sushi
Average cost
LunchUS$12.61 - US$18.91
Other
Pescetarian, Fine Dining, Romantic Dining

Discover the best of fresh and local sushi at Nio Zushi in Shiogama, near Higashi-Shiogama Station.

Restaurant Details

Nio Zushi, nestled in the heart of Shiogama, Miyagi Prefecture, offers an authentic sushi experience with a focus on quality and freshness. Specializing in locally sourced seafood, the restaurant delights patrons with expertly crafted sushi, such as succulent tuna nigiri and flavorful kaisendon. Each dish reflects the chef's masterful touch, showcasing seasonal ingredients. Located a short walk from Higashi-Shiogama Station, Nio Zushi features a minimalist decor, creating an intimate atmosphere perfect for quiet dinners and small gatherings. The chef often engages with guests, offering insights into his culinary creations, making each visit unique and memorable.

Nio Zushi Phone Number

022-362-8383

Nio Zushi Business Days

Sunday
11:00 AM
08:00 PM
Monday
Closed
Tuesday
Closed
Wednesday
Closed
Thursday
Closed
Friday
11:00 AM
08:00 PM
Saturday
11:00 AM
08:00 PM

Nio Zushi Address

3-chōme-3-2 Fujikura, Shiogama, Miyagi 985-0004, Japan

Nio Zushi Cancellation Policy

Cancel your reservation at least 1 week before the dining start time to receive a full refund.

Read more

We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.

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