Sushi Ei (寿司栄) Chiba

Course?Imo Shochu x 4Total: JPY 39,200This sushi restaurant is a 4-minute walk from Nishi-Chiba Station. I visited for the first time thanks to a recommendation from a regular customer.Before the sushi, we enjoyed 12 dishes. The highlights included "Sanma" with sanma innards soy sauce and "Homemade Crab Miso," which are irresistible for sake lovers. The most impressive dish was the "Homemade Karasumi" served between the sushi. One was marinated in brandy, while the other was soaked in Daiginjo sake. Rich and flavorful, it pairs perfectly with sake.The sushi course started with "Shin-Ika" and included 14 pieces. The rice had a strong acidity and was of medium firmness. The rice was sharp and had a strong presence, complemented by the high quality of the toppings. Each piece of sushi had a sense of unity and matched perfectly.The course included 16 appetizers and 14 pieces of sushi. Despite not starting all at once, the pacing was good, and it wrapped up in about 2 hours.A renowned restaurant in Chiba.It was a great meal.Course Menu:● Somen with Boiled Shirasu● Blue Crab● Purple Sea Urchin with Rice● Whelk● Abalone● Sanma with Sanma Innards Soy Sauce● Sweet Shrimp● Homemade Crab Miso● Shin-Ika Tentacles● Kinmedai with Salted Kombu Roll● White Shrimp with Soft Boiled Ikura● Bonito with Wasabi◯ Shin-Ika◯ OkAaMuro● Homemade Karasumi◯ Hokkigai◯ Sawara● Grilled Spanish Mackerel● Hata Shabu-Shabu◯ Sardine◯ Akami◯ Chutoro◯ Otoro◯ Shinko◯ Katsuo◯ Botan Ebi◯ Anago● Blue Crab Miso Soup◯ Tamago◯ Uni Less

I had the pleasure of visiting Sushi Ei, a renowned sushi restaurant representing Chiba!This was one of the places I had wanted to try for a long time. While there are many sushi restaurants in Chiba, this one has been long-supported and is often mentioned as one of Japan's top sushi spots. I arrived with high expectations, and I’m grateful for the opportunity to enjoy such a rare seat!What impressed me first was the variety of appetizers that entertained us even before the sushi began. Many of the dishes seemed to be crafted with a focus on pairing with Japanese sake, making it a delightful experience for sake lovers. Each dish showcased skillful preparation, emphasizing the natural flavors of the ingredients rather than overwhelming them, inviting you to savor them slowly alongside your drink.Despite it being summer, I was surprised by the abundance of fresh ingredients available.I was delighted to enjoy a range of seasonal fish, allowing me to experience the essence of the season. The quality of the sushi can greatly vary depending on the freshness of the ingredients, but everything was in excellent condition, and each flavor was distinct.Once we moved on to the nigiri, I found the balance between the rice and the fish to be just to my liking.The rice had a strong presence without overshadowing the fish, creating a pleasant sensation as they melded together in my mouth. The size and presentation of each piece matched my preferences, providing a satisfying feeling with every bite.Additionally, the pacing of the service was remarkable.The flow was neither too slow nor too rushed, transitioning from dishes to nigiri at a perfect rhythm. I believe the tempo of serving sushi is part of the overall experience, and here it was very comfortable, allowing me to stay focused and enjoy until the end.Enjoying the appetizers, moving on to the nigiri, and then savoring the next piece—this restaurant truly offers a wonderful sushi experience.It’s also a joy to find such authentic sushi in Chiba.Not only was the food itself excellent, but the restaurant also exuded a charm that comes from being loved for many years. For sushi enthusiasts, this is a place you should definitely consider visiting at least once.This time, I was very satisfied with the overall direction of the rice, nigiri, fish, and appetizers.Even though it was summer, I thoroughly enjoyed the variety of ingredients.If you’re looking to enjoy sushi in Chiba, this is a must-visit establishment.It was a great meal! Less

This sushi restaurant offers a refined environment, high-quality ingredients, and a charismatic chef, making it a top performer.Taste - 4.5The selection of ingredients, including the rare sweet shrimp, was impressive, showcasing meticulous preparation.Service - 4.4The chef's engaging personality made for an enjoyable dining experience with thorough explanations and attentive service.Atmosphere - 4.5The semi-circular counter seating allowed us to enjoy our meal while watching the chef at work. It was well-designed for conversation, even for groups, creating an elegant ambiance.Value - 4.5The satisfaction level was higher and more reasonable compared to sushi restaurants in Tokyo, making it understandable why food enthusiasts travel to Chiba.Drinks - 4.6The selection of Japanese sake is extraordinary, with limited and rare options available. The chef is generous in opening bottles upon customer request. Less

Nestled quietly in the serene streets of Nishi-Chiba, Sushi Ei has been serving sushi since its establishment in 1967. After over half a century of history in Higashi-Chiba, it relocated to its current location in Nishi-Chiba in August 2021. The second-generation owner, Chef Sato Katsuhiro, showcases his skills in a refined space centered around the counter. He has built relationships with fishing ports and producers across the country, establishing a unique sourcing method that does not solely rely on Toyosu. Based on traditional Edomae techniques like aging and finishing, he creates dishes that allow for comparisons, bold portions, and even incorporates brandy and daiginjo into his cuisine. Over half a century of history has culminated in the creation of sushi that is uniquely his own.The course begins with "Soba." The smooth texture of the soba noodles is complemented by the rich sweetness of sea urchin and the aroma of the buckwheat, all tied together by the dashi. While it appears refreshing, the umami of the sea urchin is surprisingly robust. The "Hanazaki Crab" from Nemuro is a rich dish with shredded meat generously coated in crab miso. With each flake of meat, sweetness emerges, and the richness of the crab miso enhances the flavor profile. The generous portion adds to the satisfaction. Next is the "Purple Sea Urchin." The rich sweetness of the sea urchin is layered with sticky red meat and rice, all brought together by a strong sauce. The umami of the sea urchin, the flavor of the red meat, and the sweet and spicy sauce create a powerful dish.The chef's expertise is most clearly displayed in the flow of presenting the "Mako Flatfish" in four different styles. First, a comparison between "Freshly Caught Mako Flatfish" and "Three-Day Aged Mako Flatfish." The fresh catch has a firm texture and clear flavor, while the aged fish has a sticky texture and a deeper umami. Additionally, the "Mako Flatfish Liver" is prepared with a rich sauce and served with wakame. The aroma of the ocean combines with the richness of the liver, showcasing a different strength than the fish itself. The "Seared Edge" highlights the sweetness and aroma of the fat. Rather than solely focusing on freshness, the chef presents the allure of the fish through time, cuts, and cooking methods, creating an interesting composition. The following "Echitoku Shell" offers a crunchy texture with a gradual sweetness.Next, a comparison of abalone, shrimp, and karasumi. The abalone is presented in three forms: "Column," "Liver," and "Super Thin Slices," showcasing differences in cuts and parts. The column has a firm texture, the liver is rich and dense, and the super thin slices have a delicate mouthfeel when enjoyed with dashi, each offering a unique charm. The shrimp includes "Striped Shrimp," "Demon Shrimp," and "Gas Shrimp." With clear sweetness, strong elasticity, and a sticky richness, each shrimp has a distinct personality. The "Karasumi" is prepared using different types of sake, including brandy and daiginjo, allowing for a comparison of aromas and aftertastes. The chef's curiosity is reflected in the structure that compares not only the ingredients but also the cuts, types, and preparations.The nigiri starts with "Squid." The delicate knife work brings out the sticky sweetness, while the firm rice provides structure. Next is "Nodoguro," which is seared to release the fat, transitioning from aroma to sweetness. The "Nodoguro Simmered" changes its expression to a sweet and savory flavor, showcasing a different charm from the nigiri. The "Kinmedai Shabu-Shabu" is lightly cooked to open up the flesh, transforming the fat into aroma. The final piece, "Katsu" from Kesennuma, is marinated to enhance its iron-rich umami, creating a harmonious strength.From here, the course features tuna from Yamako. The "Marinated Tuna" retains the acidity and density typical of red meat while absorbing the umami of the sauce. The "Chutoro" has a perfect balance of red meat and fat, melting smoothly in the mouth, while the "Otoro" melts at tongue temperature, with the firmer rice supporting its richness until the end. Marinated, chutoro, otoro—a classic relay of tuna that gradually elevates from umami to fat.The "Mackerel" is wrapped in nori, with the thickness of the fat balanced by the aroma of the ocean. The following "Mako Flatfish" features a piece layered with seared edge and liver. The sweet richness of the fat and the depth of the liver are complemented by the aroma of the sear. The "Horse Mackerel" is softened by delicate knife work, releasing fat and umami with each bite. The "Sea Urchin" is served generously on gunkan, with rich sweetness and ocean aroma flooding the palate, maintaining the course's intensity even towards the end.The "Botan Shrimp" is lightly seared to enhance its aroma, adding a toasty note to its sticky sweetness. The "Kohada" is finished with a hint of vinegar while retaining the fish's umami. The "Noto Sea Eel" is wrapped in nori, enveloping its strong fat and rich umami in ocean aroma. Finally, the "Anago" is prepared with salt and simmered, showcasing two expressions. The salt enhances the aroma, while the simmering adds sweetness and richness, both of which melt in the mouth. In other words, it’s a melting anago.The course concludes with "Tamago," which is layered by separating the egg whites and yolks, incorporating wine and honey. The beautifully layered cross-section adds a soft sweetness and aroma to the richness of the egg, wrapping up the course with the chef's unique creativity.The charm of Sushi Ei lies in its ability to expand the possibilities of sushi through the chef's own sensibility, without relying on its over half-century history. From fresh to aged, flesh to liver, raw to seared, and even incorporating sake into the preparations, each ingredient is explored in multiple ways. This accumulation creates new discoveries with every bite. There are plenty of reasons to visit Nishi-Chiba. I look forward to seeing what comparisons the chef will create next and what surprises await in the next piece. Thank you for the wonderful meal. Less

I traveled to Nishichiba for a sushi gathering.This was my first visit to Sushi Ei in five years.Including my previous visits when it was in Higashichiba, this was my third time here. This time, I sat at the counter in front of the head chef.We started with a small appetizer of sea urchin and water shield somen.The second dish was Hanazaki crab. It was delicious.Next was live purple sea urchin.This was incredibly good—absolutely amazing!It was served in a sea urchin shell filled with Nakaochi (tuna scraps) and rice.When it comes to Sushi Ei, shellfish is a highlight.We began with whelk, followed by three types of abalone.The abalone cooked in its own broth was served with its adductor muscle, and the unique texture of the abalone's teeth was remarkable.The vibrant striped Noto shrimp had a rich sweetness.This restaurant sources ingredients not only from Tsukiji Market but also through its own unique channels.The grilled 2-meter-long knife fish was plump and fatty.We compared freshly caught and aged flounder, enjoyed with flounder liver soy sauce, which was also incredibly delicious.We continued with kinmedai (red bream) with grated daikon and milt.The homemade karasumi (dried mullet roe) came in two varieties: brandy-soaked and daiginjo-soaked.The Japanese sake flowed smoothly.There were many rare sake brands available as well.Then came the nigiri.The first piece was the king of squid, aori ika.It had a perfect texture and melted in my mouth with rich sweetness. So good!The seared bonito was also outstanding—absolutely delicious.The seared nodoguro (blackthroat seaperch) was fantastic.Next was a rare eel roll, which had a fragrant aroma unlike regular eel.Then came the tuna: zuke (marinated), chu-toro (medium fatty), and o-toro (fatty).The boiled clams, botan shrimp, and striped jack kept the excitement going.For the sea urchin, I chose the purple variety from the option of purple and horsehair sea urchin.The grilled mackerel was incredibly tasty.The eel was served in two styles: with tare sauce and salt.We finished with herring.The sweetness came from hōzuki (Chinese lantern plant) and egg.We wrapped up with a miso soup made from blue crab.It was quite a substantial meal, and I was completely full.This visit was even more impressive than the last time, and it was absolutely delicious.It’s definitely worth the trip to Chiba.It was a great meal! Less

A sushi restaurant in Nishi-Chiba. You can feel the uniqueness in the appetizers like abalone teeth. Instead of being gimmicky, they truly showcase delicious flavors that surprise you.The nigiri has a strong wasabi kick, with enough wasabi to give a sharp sensation in your nose.The karasumi (dried mullet roe) was exceptionally tasty. There were two types, one soaked in Daiginjo sake and the other in brandy, but the Daiginjo version had a delightful, sticky texture that was delicious.I believe the service could use some improvement. Details are noted below.■ Menu:⚪︎ Black Mozuku Seaweed⚪︎ Noto Hairy Crab⚪︎ Abalone Liver⚪︎ Abalone Head⚪︎ Abalone Teeth⚪︎ Kinmedai (Golden Eye Snapper)⚪︎ Makogarei (Flatfish) with Liver Soy Sauce⚪︎ [Nigiri] Makogarei (includes the belly)⚪︎ Kinki (Rockfish) Shabu-Shabu⚪︎ Two Types of Noto Shrimp⚪︎ [Nigiri] Sumi Ika (Cuttlefish) with Strong Wasabi⚪︎ Hiragai (Surf Clam)⚪︎ Fugu (Pufferfish) Soft Roe⚪︎ Karasumi (Dried Mullet Roe)⚪︎ Simmered Nodoguro (Blackthroat Sea Perch)⚪︎ [Nigiri] Katsuo (Bonito)⚪︎ Iwagaki (Rock Oyster)⚪︎ Manju-gai (Manju Clam)⚪︎ Uni (Sea Urchin)⚪︎ Botan Ebi (Sweet Shrimp)⚪︎ Chutoro (Medium Fatty Tuna)⚪︎ Akami (Red Meat Tuna) with Green Onion⚪︎ [Nigiri] Otoro (Fatty Tuna)⚪︎ [Nigiri] Kohada (Gizzard Shad)⚪︎ [Nigiri] Aji (Horse Mackerel)⚪︎ [Nigiri] Nodoguro⚪︎ [Nigiri] Anago (Sea Eel) with Salt and Sauce⚪︎ Tamago (Egg)⚪︎ Kanpyo (Dried Gourd)⚪︎ Draft Beer⚪︎ [Japanese Sake] HITAKAMI⚪︎ [Japanese Sake] Toori⚪︎ [Japanese Sake] Hidakami■ Duration: 3.0 hours■ Reservation Difficulty: ■ Cost Performance: Average (JPY 47,900)⚪︎ It felt more expensive than expected.■ Other:⚪︎ For a restaurant charging this price, the service was poor. Drinks took a long time to arrive even after ordering. When they did come, there were coordination errors that required confirmation, leaving us waiting without drinks.When asking for a chair, my knees were bumped. This happened not just to me but to others around me, making the overall experience quite disappointing. Less

This restaurant is located in a quiet area just a few minutes' walk from Nishichiba Station. Everything was incredibly delicious, and I was completely satisfied. The chef explained each dish, and among the many types of Japanese sake available, he recommended some that paired perfectly with the food, allowing me to enjoy both the dishes and the drinks. The sake cups and tableware were also beautiful, making me look forward to seeing what kind of vessels would be used next time. I highly recommend this place for special occasions or as a treat for yourself. Less

Everything was delicious!I had a wonderful experience with many assorted nigiri while the chef provided detailed explanations. The black mozuku seaweed was a rare treat, crunchy and very tasty. The hairy crab was absolutely delicious. The rock oyster with ponzu sauce was also very good. The kinmedai (golden eye snapper) stuffed with salt kombu and sansho was delightful. The grilled mackerel was rich and flavorful. The kinmedai shabu-shabu was exquisite, especially with the tasty ponzu sauce. The isaki (grunt fish) tataki was very good. The abalone, thinly sliced and wrapped with its liver, was exceptional. It was my first time trying abalone's texture, which was similar to cartilage, and it burst with flavor when bitten into. The live sweet shrimp was outstanding, having been chilled on ice for two days, resulting in a strong sweetness. The tai-ragi (sword razor clam) with karasumi (dried mullet roe) was exquisite, featuring fresh karasumi and thinly sliced tai-ragi, very delicious. The karasumi itself was exceptional, marinated in brandy and daiginjo sake, which I absolutely loved. The white roe of the sesame pufferfish was very tasty. The engawa (flounder fin) nigiri of kinmedai was exquisite; it was my first time trying it and it was incredibly delicious. The grilled botan shrimp nigiri was outstanding, sweet, and very tasty. The anago (conger eel) was also very good. The tamago (egg) was exceptional. The hōzuki (Chinese lantern plant) was very tasty. The Japanese sake, especially the favorite Tanizake, was also very good. I enjoyed a full meal with many appetizers and nigiri.It was a delightful dining experience.Thank you for the delicious food!I will definitely visit again.Best regards. Less

Sushi Ei, which seemed close yet far, was a place I had not had the chance to visit until now. It is located about a 3-minute walk from Nishi-Chiba Station. This time, I made a reservation by phone about a month in advance to celebrate a friend's birthday who lives in Chiba.The counter, designed to surround the head chef, creates an exceptional atmosphere, making it feel quite special.We started with the crunchy mozuku seaweed. The negitoro roll served next, anticipating our empty stomachs, raised our expectations even higher. The luxurious appetizers of crab, abalone, and sea urchin followed, creating a thrilling experience. It was my first time tasting the feet and teeth of abalone, which was quite unique. Comparing the flavors of gas shrimp and shima shrimp was also interesting, allowing us to enjoy their distinct characteristics. The bonito was served in thin slices, perfectly paired with mustard, and I was impressed by this traditional fisherman's way of eating.Additionally, we had a tasting of karasumi marinated in daiginjo sake versus karasumi marinated in brandy. The differences in aroma were clear, and both were exquisite.What particularly impressed me among the nigiri was the fugu (pufferfish) soft roe. The cooking and temperature were perfect, making it the highlight of the day. The rice's texture was wonderful, and I especially loved the lightly pressed vinegared rice.Throughout the meal, I was continuously amazed, making for a truly wonderful celebration. It was a great meal! Less

Sushi Ei, located in Nishi-Chiba, is a sushi restaurant that has earned Tabelog SILVER 2026, is listed among the top 100 restaurants of 2025, and ranks 3rd in Chiba Prefecture. Building on the foundation of traditional Edomae sushi, it showcases a unique creativity without resorting to gimmicks, focusing solely on "deliciousness." The dishes are crafted to a level of perfection that anyone can instinctively recognize as "delicious." Visually appealing, each dish captivates your attention, making you curious about what will be served next. The ingredients are carefully selected, featuring rare items without hesitation. Tonight, the menu includes Kurigani (sweet crab), gas shrimp, and rare cuts of tuna, all grilled and served with fresh wasabi—delicacies that can only be enjoyed here. The sweet and rich gas shrimp, the fragrant grilled tuna paired with the sharp aroma of fresh wasabi, all reflect the quality of the ingredients and the chef's skill. The lineup of fine sake that complements the dishes is also exceptional. Personally, I would rank it among the top local sushi restaurants alongside renowned Tokyo establishments like "Sugita" and "Mitani." "It's worth traveling for this"—few places resonate with this sentiment as strongly as this one. Less

After a six-month hiatus, I returned to Sushi Ei.- Noto Peninsula Kinu Mozuku- Female Hair Crab- Firefly Squid Sashimi, pairs perfectly with Japanese sake ⚫︎- Himeji's mackerel from Kagoshima, I personally prefer the richness of Himeji's flavor, but both were delicious ⚫︎- Kinmedai (Golden Eye Snapper) with just wasabi- Gas Ebi (Sweet Shrimp) with wasabi soy sauce, incredibly sweet and delicious ◎- Purple Sea Urchin and Tuna, with rice inside- Kinki (Rockfish) Shabu-Shabu- Iburigakko (smoked pickled daikon) with Toro-Taku (fatty tuna and pickled vegetables), this is also a personal favorite. Toro-Taku is so delicious! ◎- Sea Bream Soft Roe, delicious with sansho (Japanese pepper)- Karasumi (dried mullet roe)The top is paired with brandy, and the bottom with Daiginjo sake; enjoying the flavor differences is always a delight.Now, the nigiri begins:- Sumi Ika (Cuttlefish), the decorative cuts are delicate, enhancing the texture and sweetness.- Sardine, the fat is delicious ◎- Akagai (Red Clam), this red clam was truly delicious~ ◎- Horse Mackerel, I really love this one too ◎- Eel, apparently caught from the sea, which is quite rare.- Chutoro (Medium Fatty Tuna), the fat is delicious, and I enjoy the richness for summer tuna ◎- Akami Zuke (Marinated Lean Tuna), the tuna itself is delicious, no need to say more. Personally, I prefer Chutoro.- Shimofuri Toro (Marbled Fatty Tuna), said to be something between Chutoro and Otoro (Fatty Tuna), the fat content is incredible!- Hirame (Flounder), with grilled Engawa (fin) inside, unbelievably delicious ◎- Kanbuki, apparently refers to a fully grown Sayori (Japanese halfbeak), embarrassingly, this was my first time hearing it ⚫︎- Bafun Uni (Sea Urchin)- Botan Ebi (Botan Shrimp)- Kohada (Gizzard Shad)- Anago (Sea Eel) with salt and sauce- Tamago (Egg), their Tamago is secretly my favorite, so delicious- Kinmedai SoupI am always impressed by the quality and consistently amazed by the variety of Japanese sake! There are many rare options that seem unique to this place.I was also thrilled to see Houou Bida's Phoenix for the first time! I will definitely be back. Less