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The Table of Japan
JAEN
Old warehouses beside the Otaru Canal

038OTARUSUSHI

Isezushi

伊勢鮨

Context image — not a photograph of this restaurant: Old warehouses beside the Otaru Canal — Photo: Markus Leupold-Löwenthal / CC BY-SA 3.0 / Wikimedia Commons

No.
038
City
Otaru — Inaho
Region
Hokkaido / Hokkaido
Cuisine
Sushi
Guide
No verified record

03

Introduction

はじめに

Nigiri sushi in Inaho, Otaru, since 1967.

A nigiri sushi restaurant in Inaho, Otaru, Hokkaido, founded in 1967 and now run by its second-generation owner. It opens at 11:30 for lunch and 17:00 for dinner, and is closed on Wednesdays and the 1st to 3rd Tuesdays. Phone reservations open at 11:00 on the same date two months before the visit.

04

Cuisine

料理

SUSHI

鮨

Fish, seasoned rice and hands — a counter craft of precision with very few elements.

More in this cuisine

Classification follows the wording of the restaurant's official website.

05

Chef

料理人

小伊勢貴洋

小伊勢貴洋 — Second-generation owner

  • Born in Otaru in 1965; trained at sushi restaurants including in Susukino before taking over the family business. Source
A sushi chef’s hands presenting kasugodai (young sea bream) nigiri at Sushi Tokami, Tokyo
A sushi chef’s hands presenting kasugodai (young sea bream) nigiri at Sushi Tokami, Tokyo — Photo: City Foodsters / CC BY 2.0 / Wikimedia Commons

07

Ingredients

食材

A general introduction to ingredients behind sushi cooking — not a statement of what this restaurant uses.

  • Tuna nigiri at Sukiyabashi Jiro Roppongi

    FISH

    魚

    Fish from the seas around the archipelago, different by season and by water.

  • Traditional Kyoto breakfast at Tamahan Ryokan: grilled mackerel, dashimaki omelette, rice and small dishes

    RICE

    米

    Sushi rice, sake, miso, koji — much of Japanese food begins with rice.

  • Rishiri kombu (dried kelp) from Kafukahama, Rebun Island

    SEAWEED

    海藻

    Kombu, nori, wakame — carriers of the sea's aroma and umami.

08

Seasonality

季節

Seasonal produce in Hokkaido varies with origin, climate and year. For menus and what is served, please refer to the restaurant's official information.
Story: Four seasons on a plate

Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Taranome (Japanese angelica tree shoots), a spring mountain vegetable
Taranome (Japanese angelica tree shoots), a spring mountain vegetable

09

Space

空間

Location (as stated officially)〒047-0032 北海道小樽市稲穂3-15-3

Details of interiors and designers are shown only when confirmed by a source.

Basque pintxos on a bar counter in Donostia–San Sebastián
Context: Basque pintxos on a bar counter in Donostia–San Sebastián — Photo: Nicolas Vollmer from Munich [Allemagne] / CC BY 2.0 / Wikimedia Commons

10

Tableware

器と工芸

An introduction to the crafts of the Japanese table — not the vessels used at this restaurant.

  • Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    CERAMICS

    Arita, Kyoto, Bizen — each place with its own clay, glaze and firing.

  • Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    LACQUER

    Wood built up in coats of urushi lacquer — Wajima-nuri among the best known.

  • Edo kiriko cut-glass drinkware

    GLASS

    Edo kiriko and Satsuma kiriko cut glass — coolness for the summer table.

11

Guide History

ガイド掲載履歴

No guide listing for this restaurant has been verified on an official guide page and recorded in this archive. We do not infer or display unverified listings.

This site is not affiliated with, endorsed by or connected to Michelin or the MICHELIN Guide. Guide information is quoted as text only from each restaurant's page on guide.michelin.com, together with the distinction year and the date we checked it. Distinctions change from year to year — please refer to the official page for current information.

12

Location

所在地

Address
〒047-0032 北海道小樽市稲穂3-15-3
City
Otaru
Prefecture
Hokkaido
Region
Hokkaido
Open in maps (opens in a new tab)

Map position shows the approximate city centre.

Isezushi — Otaru

13

Official Information

公式情報

Status
Open (per official website)
Official site
www.isezushi.com (opens in a new tab)
Lunch
11:30–15:00 (L.O. 30 minutes before closing)
Dinner
17:00–21:00 (L.O. 30 minutes before closing)
Closed
Wednesdays and the 1st–3rd Tuesdays (open on public holidays, with substitute closures)
Reservations
Phone bookings open at 11:00 on the same date two months before the visit; overseas guests may also use the booking-agent service JPNEAZY

Verified 26 September 2026 — Source: Isezushi
Hours, closing days and booking conditions change. Always check the official website before visiting.

14

Gallery

ギャラリー

No licensed photograph of this restaurant has been found. The images below show its region and cuisine as context.

  • Context: Kaisendon (seafood rice bowl) at Hakodate Morning Market — Photo: 663highland / CC BY 2.5 / Wikimedia Commons
  • Context: A sushi chef’s hand placing a piece of sea urchin sushi during an omakase meal — Photo: JuanitoFatas / CC BY-SA 4.0 / Wikimedia Commons
  • Context: Noren-hung entrance to the sushi restaurant Sushi Aoki in Tokyo — Photo: City Foodsters / CC BY 2.0 / Wikimedia Commons

15

Related Tables

関連する食卓

001SUSHI

Sukiyabashi Jiro Main Shop

すきやばし次郎 本店

TOKYO — Ginza

002SUSHI

Ginza Kyubey — Ginza Main Restaurant

銀座久兵衛 銀座本店

TOKYO — Ginza

16

Stories

関連する特集

17

Sources

出典

  1. 01Official伊勢鮨｜北海道小樽市の握り寿司伊勢鮨 (opens in a new tab)Accessed 26 September 2026

Last verified 26 September 2026

18

Photo Credits

写真クレジット

  1. Old warehouses beside the Otaru Canal

    Otaru, Hokkaido

    Photographer / creator

    Markus Leupold-Löwenthal

    Source / licence

    Wikimedia Commons · CC BY-SA 3.0

    Markus Leupold-Löwenthal, CC BY-SA 3.0, via Wikimedia Commons

    Displayed with colour adjustment

  2. A sushi chef’s hands presenting kasugodai (young sea bream) nigiri at Sushi Tokami, Tokyo

    Sushi Tokami, Tokyo

    Photographer / creator

    City Foodsters

    Source / licence

    Wikimedia Commons · CC BY 2.0

    City Foodsters, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  3. Tuna nigiri at Sukiyabashi Jiro Roppongi

    Roppongi, Tokyo

    Photographer / creator

    Leon Brocard

    Source / licence

    Wikimedia Commons · CC BY 2.0

    Leon Brocard, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  4. Traditional Kyoto breakfast at Tamahan Ryokan: grilled mackerel, dashimaki omelette, rice and small dishes

    Tamahan Ryokan, Kyoto

    Photographer / creator

    MichaelMaggs

    Source / licence

    Wikimedia Commons · CC BY-SA 3.0

    MichaelMaggs, CC BY-SA 3.0, via Wikimedia Commons

    Displayed with colour adjustment

  5. Rishiri kombu (dried kelp) from Kafukahama, Rebun Island

    Rebun Island, Hokkaido

    Photographer / creator

    サフィル

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    サフィル, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  6. Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    Photographer / creator

    AnonymousUnknown author

    Source / licence

    Wikimedia Commons · Public domain

    AnonymousUnknown author, Public domain, via Wikimedia Commons

  7. Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    Photographer / creator

    yuuki ゆうき(金野裕希)

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    yuuki ゆうき(金野裕希), CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  8. Edo kiriko cut-glass drinkware

    Photographer / creator

    Nesnad

    Source / licence

    Wikimedia Commons · CC BY 4.0

    Nesnad, CC BY 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  9. Basque pintxos on a bar counter in Donostia–San Sebastián

    Donostia–San Sebastián, Spain

    Photographer / creator

    Nicolas Vollmer from Munich [Allemagne]

    Source / licence

    Wikimedia Commons · CC BY 2.0

    Nicolas Vollmer from Munich [Allemagne], CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  10. Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint

    Hiiragiya Ryokan, Kyoto

    Photographer / creator

    Paul Keller

    Source / licence

    Wikimedia Commons · CC BY 2.0

    Paul Keller, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  11. Taranome (Japanese angelica tree shoots), a spring mountain vegetable

    Photographer / creator

    Kentin

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Kentin, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  12. Kaisendon (seafood rice bowl) at Hakodate Morning Market

    Hakodate, Hokkaido

    Photographer / creator

    663highland

    Source / licence

    Wikimedia Commons · CC BY 2.5

    663highland, CC BY 2.5, via Wikimedia Commons

    Displayed with colour adjustment

  13. A sushi chef’s hand placing a piece of sea urchin sushi during an omakase meal

    Photographer / creator

    JuanitoFatas

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    JuanitoFatas, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  14. Noren-hung entrance to the sushi restaurant Sushi Aoki in Tokyo

    Tokyo

    Photographer / creator

    City Foodsters

    Source / licence

    Wikimedia Commons · CC BY 2.0

    City Foodsters, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment