Why do people gather under that sign?

From Fuse Station, you pass through a bustling shopping street into a residential area.
An orange signboard appears in a quiet street.
Many people stop to take a look at its familiar appearance.

When you open the door, a retro nostalgic melody is playing inside the restaurant, and handwritten menus cover the walls.
At the counter, regulars are silently poking at their steaming hot dishes.
The atmosphere here is as if you have wandered back to someone’s parents’ home.

Why “sushi chefs” do not make sushi

The owner, Fusa, is a former sushi chef.
He spares no time or effort in preparing his dishes, which are always delicious.
But why did he choose to open an izakaya instead of a sushi restaurant?

I wanted to make it easier for people to enjoy the food.”
As he says, there is more than just sashimi and nigiri-zushi.
They serve seasonal appetizers, grilled and deep-fried dishes, and even spaghetti with meat sauce, for some reason.

It tastes like home cooking, but it doesn’t come from home.
The homemade shumai, which is prepared daily, is a staple of the menu that most customers order.

In the fall, they serve hamo (pike conger) and matsutake mushrooms, and in the winter, oden and small hot pots.
There is a magic to the dish that makes you order one more dish while laughing and saying, “I’m full.

After the conversation that follows the menu

By the way, this restaurant has an unusually large menu.
When I asked him why, he laughed a little and said, “I was listening to the requests of the regulars, and that’s how it ended up like this.
When I asked him why, he laughed and said, “I was listening to the requests of the regulars, and this is what I ended up with.

Curry udon once disappeared, but it is revived again by someone’s request.
The number of items has increased, not through product development, but through relationship building.
I feel that each and every one of them is filled with memories of someone.

The proprietress is the “mother” of the town.

Behind the counter is the smiling face of the proprietress.
She is caring and talkative, but never intrusive.

She says, “It’s cold today,” or “This is our recommendation.”
Such a single word is comforting for some reason.

Even if it is your first time, you probably won’t be nervous.
There is an atmosphere that says, “If you have any doubts, just ask.

The owner warms you up with her cooking, and then the owner relaxes you with her words.
The warmth of this couple is so appealing that there is no end to the number of people who are spoiled by their warmth.

SEKAI HOTEL Fuse’s “supper

Kaisen Izakaya Fusa is also a dinner venue at SEKAI HOTEL Fuse.
The special menu, available only for hotel guests, is a “Fuso-like” course carefully selected by the hotel staff.

There are no barriers between travelers and residents of this town.
You can enjoy the same drinks at the same counter and have a laugh with others.
Perhaps that is the “Fuse-ness” of Fuse.

A sake house where you can say, “I’m home.

Finally, let’s talk about the name of the restaurant.
Why “izakaya” and not “izakaya”?

When Fusao-san says so, the proprietress laughs and says, “That’s my intention, too.

It is a place where you can relax and put away the fatigue of the day without feeling self-conscious.
It is not noisy, yet warm and somehow nostalgic.

It’s a place to take a break from the rest of your day.
If you say, “I’m home,” you will be answered, “Welcome home.
Such a “home” is exactly what you’ll find in Fuse.