Regular visits to Shimazu in Shirokane Takanawa. This is my favorite sushi restaurant!Tabelog Rating: 4.54 Tabelog Award 2026 GOLD Selected as one of Tabelog's Top 100 Sushi Restaurants in Tokyo 2025.A few days before my visit, the head chef celebrated his 33rd birthday. Congratulations! ✨✨ Has he lost a bit of weight? The restaurant was filled with celebrations, reflecting the chef's warm personality.Now, let’s enjoy Shimazu after a while!- Kuzusomen (kuzu noodles) Topped with Wakayama shirasu (whitebait), ume paste, and perilla leaves. These noodles are made from kudzu, giving them a smooth and chewy texture. ✨ Perfectly al dente! ❤️- Chiba Prefecture's Kinmedai (golden eye snapper) shabu-shabu Rich in fat with a refined flavor.- Kurihama octopus Served with wasabi. Incredibly tender with a rich umami flavor. My dining companions were amazed.- Kesennuma bonito with ginger soy sauce Perfectly cooked, and the aroma of the bonito is irresistible.- Megai abalone from Kuroku Island, Aomori Generously topped with wasabi and liver sauce. It’s been a while since I had megai abalone, and it was wonderfully fragrant, making the chilled sake go down smoothly.I added freshly made sushi rice to the leftover liver sauce. ✨ I had a large serving of rice and extra liver sauce, and I was in heaven.- Tail meat of a long-finned pilot whale Incredibly sweet, and my dining companions were thrilled, saying they had never tasted such delicious whale before.- Kagoshima's Manao bonito, salted with sake Moist and tender, very delicious. It tastes completely different from the Manao bonito I usually eat from Setouchi! Could it be the difference in feed?- Mozuku seaweed from Aomori and water shield from Akita’s Shirakami Mountains A refreshing palate cleanser! ✨Now, let’s start the sushi!- Akita's Hon-Ara - Kagoshima's Shima-Aji - Shiro-ika (squid) - Takabe from Shikine Island - Tokishake (seasonal salmon) - Akagai (red clam) from Watari, Miyagi - Haruko-dai (young sea bream) - Back toro from Fukuoka - Akami from Okinawa - Ootoro (fatty tuna) from Okinawa - Kobashira (small clam) - Shijimi clam soup - Bafun uni (sea urchin) - Simmered anago (conger eel) - Tamagoyaki (Japanese omelet)Add-ons: - Torigai (bird clam) - Aka uni (red sea urchin) - Kappa maki (cucumber roll)- GelatoThe harmony between Shimazu's rice and toppings is truly moving! ♥️❤️ It had been a while since my last visit, but I was once again amazed by Shimazu's excellence. The hospitality from the head chef, the owner, and the apprentices was wonderful, and my dining companions seemed very satisfied.I hope to visit again within the year. Happy birthday! It was a great meal!
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