Ranked 22nd in the sushi category in Tokyo, "Sushi Shunsuke Asagaya" is a restaurant that is notoriously difficult to reserve. However, this time I managed to secure a weekday lunch slot using a reservation service. On weekdays, it seems that seats from the second seating may also become available.The location is in a quiet residential area of Asagaya, a bit away from the city center. The restaurant is located on the basement floor, and there is no mobile phone reception at all.The selection of appetizers is quite extensive, featuring a total of 9 dishes. While the flavors are based on simple seasonings, I enjoyed some unique items like rare swordfish, fresh octopus, and grilled anago (conger eel).The nigiri sushi is large and fluffy in shape. Two types of rice are used, both of which are mild and gently seasoned. Compared to other sushi restaurants that emphasize temperature control, I only felt a clear temperature difference with 2 or 3 specific pieces here, but that experience was striking. The presentation of switching the rice and serving it directly by hand was impressive. The chef is still quite young, but his sushi-making skills are remarkable. Without excessive handling, he creates an airy sensation where the rice gently sinks as soon as it is placed. I look forward to seeing how he evolves further in the future.All the staff are male, and the service gives a straightforward and brisk impression, both good and bad. The pace of serving the appetizers was a bit fast, with some dishes appearing before I had finished the previous ones, but there were no significant issues otherwise.Since I made the reservation through a service, it was slightly more expensive, but I believe the regular course prices would feel more cost-effective. The selection of "Junmai Daiginjo" sake is abundant, but the pricing seemed a bit aggressive.I highly recommend this place for anyone who wants to experience the art of temperature control in sushi.**Appetizers:**Chawanmushi (savory egg custard)Sea Bream with Susuki (Japanese pampas grass)OctopusSake SteamedHiragai (flat shell)White ShrimpSwordfishAnkimo (monkfish liver) with AbaloneAnago (conger eel)**Nigiri:**White SquidTorigai (bird clam)Horse MackerelRed MeatMedium Fatty TunaSmall SkinKinmedai (golden eye snapper)Botan ShrimpSea UrchinAnago (conger eel)Ankimo RollMarinated (additional)**Rating Criteria:**5.0: A restaurant that stands at the pinnacle of its genre. A strongly memorable experience that makes me eager to return. (Note: This is not an absolute comparison with other genres. For example, a 5.0 ramen may not necessarily be superior to a 4.9 sushi.)4.5 and above: An exceptionally good and unique restaurant in its genre. Difficult to substitute, worth making a special trip.4.0 and above: A restaurant with outstanding features and charm.3.5 and above: A standard level. No complaints about the taste.3.0 and above: A restaurant to visit only when there are no other options.*Ratings are completely personal and based on my impressions during the meal. While primarily based on taste, very friendly service, attentive hospitality, a rare and reasonably priced selection of Japanese sake, and a refined interior are all positive factors.I am currently studying Japanese, so there may be unnatural expressions or grammar. Please forgive any difficult-to-read sections.
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