Located just a 6-minute walk from both Yotsuya-sanchome and Yotsuya stations, I revisited Sushi Yasumitsu!Founded in 1970 by the father of the current head chef, Yasuhide Watanuki, as "Yotsuya Kouraku Sushi," the restaurant was renamed "Kouraku Sushi Yasuhide" in October 2011 during a renovation.In September 2017, it moved to its current location, and in 2025, it was renamed to the more recognizable "Sushi Yasumitsu" to expand its unique culinary vision.Chef Yasuhide Watanuki has appeared in numerous media outlets in recent years, so many may already be familiar with him.The restaurant is situated in a residential area, about a 6-minute walk from either Yotsuya-sanchome or Yotsuya stations.Inside, there are 8 luxurious counter seats.The course is an omakase starting from JPY 33,000.Notably, they offer special seasonal menus! In spring, they focus on shellfish; in autumn, matsutake mushrooms; and in winter, crab—these ingredients highlight the beauty of Japan's four seasons, making them hard to find elsewhere!During the summer season, I enjoyed a fantastic course centered around sea urchin!Here are the dishes I had and my impressions:*★ indicates nigiri, ◼︎ indicates a side dish*★ Hokkaido Okushiri Island Purple Sea Urchin Nigiri ◼︎ Sea Bream ◼︎ Tender Octopus Stew ★ Flounder with Karasumi ◼︎ Smoked Bonito with Onion Sauce ★ Spring Sea Bream with Kombu ◼︎ Steamed Abalone Shabu-shabu with Liver Rice ★ Sweet Shrimp ◼︎ Monkfish Liver with Nara Pickles and Hinadori Chicken ◼︎ Swordfish with Ume Shiso Roll ★ Risotto with Iwate Prefecture Purple Sea Urchin ◼︎ Senshu Water Eggplant ★ Winter Ooma Red Meat Marinade ◼︎ Pickled Mustard Greens ★ Chutoro and Otoro ★ Shinko ★ Hokkaido Teuri Island Purple Sea Urchin ◼︎ Mozuku Seaweed ★ Kuruma Ebi ★ Red Sea Urchin from Karatsu, Kyushu ★ Specialty Umibudo Roll ◼︎ Clam Red Miso Soup ★ Anago (Sea Eel) ◼︎ Tamago (Egg) ◼︎ Matcha Ice Cream Monaka The course, which respects tradition while also feeling innovative, was truly breathtaking! The connection to the producers is evident in the ingredients, showcasing the chef's expertise.On this day, I had the rare opportunity to compare four types of sea urchin, along with large abalone, flavorful bonito, and the exquisite sweet shrimp from Kanazawa, which is also hard to find in Tokyo.The umibudo roll to finish off the meal and the winter red meat from Ooma were delicious as well.I look forward to continuing my visits to Sushi Yasumitsu!Thank you for the wonderful meal!
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