The sushi restaurant "Shimazu" in Shirokane-Takanawa continues to shine.I had the opportunity to visit again after nearly three years.The location is about a 3-minute walk from Exit 3 of Shirokane-Takanawa Station.The door, which usually remains hidden, opens at the time of opening, revealing the restaurant.Upon entering, I was warmly welcomed by the beautiful kimono-clad proprietress, and I was greeted by the smiling face of Mr. Shimazu at the counter.Dressed in a chef's uniform layered with a necktie, he looked particularly dignified, and his disciples were also well-presented, showcasing a natural leadership.The sushi preparation area features a unique design that mimics waves, giving the ingredients a sense of dynamism.At the scheduled time, all eight eagerly awaited guests gathered, and the meal commenced.The only option available is the Omakase course.Here’s what we enjoyed:"Dinner Omakase from JPY 38,500"◆ Corn Soup Honey Chocolina (Yamanashi)◆ Ishimozuku Seaweed from Akita and Junsei from Shirakami Mountains◆ Akamutsu (Blackthroat Sea Perch) Sashimi (Kesennuma)◆ Katsuo (Bonito) Sashimi (Kesennuma)◆ Sardine Whale Tail◆ Black Abalone Steamed with Salt (Amakusa) Served with liver sauce and sushi rice◆ Grilled Sawara (Spanish Mackerel) (Kagoshima)◇ Shiro Amadai (Kagoshima)◇ Shima Aji (Kochi, Sukumo)◇ Kisu (Choshi)◇ Shiro Ika (Nagasaki)◇ Aji (Horse Mackerel)◇ Sagochi (Chiba)◇ Haruko Tai (Kanagawa)◇ Akami (Iwate)◇ Chutoro (Iwate)◇ Kobana (Tokyo Bay)◇ Natural Kuruma Ebi (Sweet Shrimp)◇ Nozomi Sea Urchin◇ Anago (Conger Eel)◇ Tamago (Egg)★ Sorbet* Additional◇ Red Sea Urchin (Amakusa)◇ Toro-Taku Roll◉ Asahi ZERO◉ ESHIKOTO Gyokunryu / Kuro-ryu Sake Brewery (Fukui, Eiheiji)◉ Hidakami Junmai Ginjo Amagasa Aiyama / Hirataka Sake Brewery (Miyagi, Ishinomaki)◉ Hibi Kame no O / Hibi Brewing (Kyoto, Fushimi)◉ Aramasa Akita Sake Komachi Ecru 2017 / Aramasa Sake Brewery (Akita, Akita City)◉ Gagaku Shirogane / Tenryo Sake Brewery (Niigata, Sado)The course begins with classic appetizers.To cool down the body, the chilled corn soup is made with just water and salt.It is well strained yet retains a grainy sweetness and richness, with a pinch of salt adding an accent.The vinegared dish features fine Ishimozuku seaweed, which expands in flavor and color with each bite, complementing the clear taste of junsei.Both ingredients are sourced from Akita, merging two elements that do not meet in the mountains and sea, breathing together in Shirokane-Takanawa, leading into Shimazu's course.I was surprised by the generous serving of Akamutsu (nodoguro).Caught at a size of 1.3 kg, it has an exceptional texture. The elasticity is meaty, and the flavor is irresistible, enhanced by ponzu and green onion.This dish showcases the potential of sashimi without being pressed into sushi.Next, the bonito sashimi from Kesennuma displays a beautiful gradient from the block.As it lands on the palate, the aroma pierces the nose, and the rich flavor envelops the taste buds, perfectly complemented by ginger soy sauce.From a block with intense marbling reminiscent of beef, we were served the tail of the sardine whale.The lightly marinated flesh turns a wine-red color, and as it melts in the mouth, the fat releases its sweetness, leading to a surprisingly sharp flavor.This is the original taste, released in Shimazu's style without any freezing treatment.The black abalone from Amakusa is prepared using the traditional Edo-style technique of steaming with salt.The gentle umami is drawn out with each chew, increasing in intensity. When paired with liver sauce, it enhances the richness and aroma, creating a harmonious experience that lingers in the nose.Mixing the liver sauce with freshly cut sushi rice reveals the sauce's deliciousness, highlighted by the rice's acidity.The Sawara, shipped directly from Kagoshima, weighs 2.5 kg.Breaking through its thin skin, the sweet fat bursts forth, and the saltiness enhances the flavor as the fibers absorb the taste.With a call for more rice, the back kitchen tightens up.As the oshibori (wet towels) are replaced, gari (pickled ginger) is served.The refreshing crunch of the gari spreads moisture, elevating the mineral aftertaste with a delightful acidity, showcasing its high reset power.The sushi is lightly tinted with red vinegar, shaped into a streamlined portion that emphasizes the ingredients.The glossy texture of the rice supports the gentle acidity, and the timing of the rice's melting is perfectly aligned with each ingredient, especially in controlling the temperature of the rice according to the topping. The subtle deliciousness of the rice naturally enhances the quality of the sushi.The first piece is Shiro Amadai, shipped directly from Kagoshima.It exudes a caramel-like depth, releasing sweetness with just a touch on the tongue. The firm texture draws out the umami, and when combined with the rice, it creates an overwhelming deliciousness.The Shima Aji from Kochi enhances its umami with a fresh texture and aroma.The Kisu is prepared with kombu curing, and the dehydrated sweetness stands out, refreshing the palate with a summer twist.The Shiro Ika from Nagasaki is cut to enhance its mouthfeel, and the slightly warm rice amplifies its exceptional sweetness.The Aji (Horse Mackerel) bursts with a crispy texture and aroma. The delicate balance is intentionally heightened by adding a touch of green onion and ginger.The Sagochi from Chiba is prepared with a rare finish, smoked with straw on the skin while the flesh is cooked.As soon as it enters the mouth, the aroma escapes, merging with the scent of the straw and the green onion, enhancing the overall flavor. Each bite highlights the deliciousness of the ingredients, deepening the taste.The tuna of the day is from Iwate.Its sweetness, unlike typical red meat, transitions into a deep umami with boiled soy sauce, finishing with a subtle iron flavor.Following this is the chutoro, which melts gently in the mouth, releasing milky fat. The moment pressure is applied, the stored umami explodes!The aroma captures the nose, showcasing a vibrant, seasonal tuna.The exquisite tuna fat is cut by the Edo-style Kobana.The dehydrated umami and acidity elevate the flavor, and with each bite, the aroma and taste engage in a delightful battle.The natural Kuruma Ebi (Sweet Shrimp) is boiled while retaining a rare finish. As you chew, the hidden sweetness of the miso stimulates the aroma, and the rare preparation directly expresses the sweetness of the flesh.The sea urchin is consistently sourced from the original brand Nozomi by Nakauchi Yamako.Transitioning from the aroma of seaweed to the mineral taste, it creates a sense of the ocean when combined with the rice.The fluffy flesh of the Anago (Conger Eel) breaks apart with the sauce, leading the umami of the ingredients with its sweetness.Now comes the true highlight of Shimazu, the optional add-on time.I couldn't help but exclaim at the red sea urchin from Amakusa.Its clear melting texture balances with the richness that remains on the rice, and with each bite, it enhances the gentle flavor.The clean taste is so delightful that it doesn't even require enhancement with seaweed.The finale is the Toro-Taku roll, featuring the umami of the toro and the delightful crunch of pickled daikon.Three years later, the fundamental approach remains unchanged, with a solid track record built through daily rotations.The effort to serve quality, the spirit of exploration that doesn’t settle for the status quo, and the trust earned through persistent purchasing.Mr. Shimazu's stable demeanor and actions lend credibility to the flavors of the dishes.This is supported by the teamwork of the staff, including the proprietress, creating a welcoming atmosphere that draws customers in, leading to this Tabelog Award GOLD.As before, responding to requests for sake vessels from regulars is also part of the Shimazu style.This is a wonderful establishment that makes you want to visit Mr. Shimazu's smiling face again.Shimazu1-29-13 Shirokane, Minato-ku, Tokyo, Shirokane Village 1FBusiness Hours: 17:00 - 19:15 19:30 - 21:45Closed: Mondays and Sundays* Use of DSLR and mirrorless cameras is prohibited.