Sushi Namba Hibiya, located a 5-7 minute walk from Hibiya Station, is a sushi restaurant that has become a coveted spot since its opening in 2018, quickly becoming fully booked. It continues to be a top-tier sushi destination among food enthusiasts. From 2021 to 2025, it has been recognized as one of the top 100 sushi restaurants in Tokyo, and from 2019 to 2026, it has been awarded Tabelog Gold and Silver ratings.Sushi Namba is famous for adjusting the temperature of the fish and rice to the exact degree, which is noted on the menu, making it easy to understand the chef's intentions. Despite its high acclaim, the chef is friendly and approachable, creating a welcoming atmosphere that feels far from pretentious.Here’s the menu I enjoyed:-----------------------------◾️ Jun-sai and Kobashira We started the course with a refreshing appetizer of jun-sai and kobashira. The cool texture helps to balance the heat of the warming season.◾️ Octopus Beautifully sliced octopus with a rich texture. Its firm and bouncy bite left a lasting impression.◾️ Kinki Kinki simmered in a sweet broth. The tender, melting texture of the fish combined with the broth's sweetness was irresistible!◾️ Whale The sashimi of whale was surprisingly delicious. I had expected it to be tough and gamey, but this whale was rich and flavorful, with a delightful texture.◾️ Child Spear Squid The child spear squid was packed with umami. The sweet and savory sauce highlighted the squid's deliciousness.◾️ Ankimo Rich and creamy ankimo that melts in your mouth. It’s the perfect accompaniment that makes you want to sip on some sake.◾️ Tuna A luxurious dish of tuna wrapped in crispy rice crackers and seaweed. The crunchy texture combined with the tuna's flavor was exquisite.◾️ Anago Grilled anago from Tsushima, brushed with sauce for a crispy finish. Its elasticity and richness rivaled that of eel, enhanced by the fragrant kick of sansho pepper.◾️ Shiro-ika After enjoying the appetizers, we moved on to the nigiri menu, starting with shiro-ika served at a slightly lower temperature of 17 degrees, enhancing its refreshing taste.◾️ Mako-karei Nigiri of mako-karei, offering a light and delicate flavor. The soy sauce was minimal, allowing the seafood's umami to shine through.◾️ Hokki-gai Nigiri of hokki-gai with a wonderful creamy texture. Serving it at the same temperature as the shiro-ika allowed for a clear taste of the clam's umami.◾️ Haruko Beautifully decorated and perfectly sized haruko nigiri. This fish is in season in early spring, and its soft texture is memorable.◾️ Horse Mackerel Thick and hearty horse mackerel nigiri that is very satisfying. The rich fat melts in your mouth, blending perfectly with the rice.◾️ Bonito Crispy-skinned bonito nigiri, offering a delightful contrast in texture. There was no fishy taste, and it harmonized beautifully with the rice.◾️ Shima-aji A more premium version of horse mackerel, shima-aji nigiri has a sweetness similar to yellowtail. Having just tasted horse mackerel, the difference in flavor was even more pronounced.◾️ Abalone Taking a break from sushi, we enjoyed a dish featuring abalone. The thick sauce extracted from the abalone's umami paired wonderfully with its firm texture.◾️ Sea Urchin Using the abalone sauce, this dish featured a generous serving of sea urchin on top of rice. The sweetness of the sea urchin and the acidity of the rice complemented the unique bitterness of the abalone.◾️ Shima-ebi Rich and creamy shima-ebi nigiri. Not only was it visually stunning, but the shrimp's sweetness and aroma were outstanding.◾️ Akami Akami nigiri with no excess fat, allowing the tuna's umami to shine through. This is a classic example of Edomae sushi, perfectly paired with the red vinegar rice.◾️ Toro Toro nigiri served at a higher temperature of 38 degrees for the fish and 23 degrees for the rice. The warmth allows the fat to gently melt, releasing its sweetness the moment it hits your palate.◾️ Kohada The course concluded with kohada nigiri, served at a cooler temperature of 17 degrees. While it retained the lingering richness of the toro, the acidity of the kohada kept it from being too heavy.◾️ Clam Clam nigiri with a deep, rich flavor that left me fully satisfied until the end. Each bite released its umami, making it an exquisite dish!◾️ Tamago The course ended with a moist and rich tamago.-----------------------------Occasionally, you can snag a cancellation reservation through the omakase site, so be sure to keep an eye out for a chance to visit.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet
We use cookies on this site to enhance your user experience.
