Shige Sushi & Izakaya brings proprietor Shige Mori's washoku philosophy to Sonoma Valley, a sister location to his original Cotati restaurant. Raised in Tokyo, Mori draws on a more nuanced Japanese food culture than the typical American sushi menu, and runs the restaurant alongside Toki Mori.
The menu covers sushi made from both staple and unusual fish, small plates, and traditional donabe, with specials shifting alongside the season, the catch, and the harvest. A sake list rounds out the offering, and the kitchen leans on local ingredients where it can.
Regulars describe it as a small, authentic, family-run operation with gracious service and consistently fresh sashimi and fish — the kind of place that's built its following one repeat visit at a time, even as some point to inconsistency on the non-sushi side of the menu and occasional wear on the space itself.
The menu covers sushi made from both staple and unusual fish, small plates, and traditional donabe, with specials shifting alongside the season, the catch, and the harvest. A sake list rounds out the offering, and the kitchen leans on local ingredients where it can.
Regulars describe it as a small, authentic, family-run operation with gracious service and consistently fresh sashimi and fish — the kind of place that's built its following one repeat visit at a time, even as some point to inconsistency on the non-sushi side of the menu and occasional wear on the space itself.