🍣 Sushi restaurants in Tottori
Where to find sushi in Tottori, with prices, ordering tips and etiquette for visitors.
Sushi in Tottori ranges from conveyor-belt (kaiten) chains where plates start around ¥120, to counter restaurants where the chef decides what you eat (omakase) for ¥10,000 and up. For a first night, a kaiten shop or a mid-range counter with a set menu is the easiest entry.
Sushi restaurants close earlier than bars — many by 22:00 — so eat first and drink after. The list below shows today's hours so you can tell which are still serving.
Local specialty: Matsuba Kani (Snow Crab). Tottori's most coveted winter seafood: male snow crab caught in the Sea of Japan, available November to March. Grilled, boiled, or in crab sukiyaki. Station-front izakaya during crab season; Sakaiminato Port (1 hr by train) for the freshest crab experience.
Sushi restaurants near central Tottori
Sorted by rating. Distances are from Tottori's centre. Hours come from Google and can change — the "open past midnight" mark means the place closes between 00:00 and 06:00 on at least one day.
Already in Tottori? Use your location to see sushi within walking distance of where you are right now.
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Read before you go
Plan your night in Tottori
Stay within walking distance of the nightlife
The last train leaves around midnight. A hotel near Tottori's bars means you can stay out as late as you like and walk home.
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Sushi restaurants in Tottori: common questions
How much does sushi cost in Tottori?
Conveyor-belt sushi runs ¥1,500–¥3,000 per person. A set (moriawase) at a counter restaurant is typically ¥3,000–¥6,000 at lunch and dinner. Omakase at a reputed counter in Tottori starts around ¥10,000 and can exceed ¥30,000.
Do I need a reservation for sushi in Tottori?
Kaiten (conveyor) shops don't take reservations — just queue. Counter restaurants with under ten seats generally require one, often days ahead; hotels can call for you. Mid-range places with set menus usually accept walk-ins early in the evening.
What's the etiquette at a sushi counter?
Eat each piece in one bite, soon after it is served. Dip fish-side down, lightly, and don't add wasabi to soy sauce at a counter (the chef already seasoned it). Hands or chopsticks are both fine. Ordering "omakase" means the chef chooses; "okonomi" means you order piece by piece.