Samma

The restaurant's namesake speciality, Samma Sushi, is the essential order for first-time visitors. Inspired by the traditional pressed sushi of southern Kishu, the dish layers mild seasoned sushi rice with fresh shiso leaves and generous portions of Pacific saury. Despite its hearty presence, the palate remains refreshing, making it just as appealing as a closing dish with drinks as it is shared between two diners. Some patrons even order it as takeout to bring home.

Alongside the sushi, salt-grilled Pacific saury captures the classic appeal of the fish with its skin grilled crisp over heat. The flesh stays plump and fatty, while the fragrant smoke and gentle bitterness of the liver naturally pair with alcohol. The saury lineup also extends to sun-dried whole saury shipped directly from Kumano and limited-availability deep-fried saury cutlets, highlighting the fish across various cooking styles.

Seafood options reach well beyond saury. Assorted sashimi platters featuring thick slices of Pacific bluefin tuna, cured mackerel, and horse mackerel are noted for their freshness. Classic izakaya staples are prepared with equal care, including simmered pork tofu steeped in sweet and savoury sauce with onions, house-made potato salad, and dashi rolled omelettes ordered sweet, savoury, or steeped in dashi broth.

The drinks list highlights sake by the single go measure, featuring crisp labels such as Oyama from Yamagata, Miyanoyuki from Yokkaichi, and Kid from Wakayama. In addition to draft beer, sours, and highballs, an original house bottle of sweet potato shochu is also available to complement the food.

The interior carries the nostalgic, welcoming warmth of an old-school tavern, providing a comfortable space for lingering over food and conversation at table seats. Because tables fill quickly during dinner hours, reserving in advance is recommended.