Shimbashi Shimizu (新ばし しみづ) Tokyo

Last year, I visited Shimbashi Shimizu for the first time, and I learned that they offer an Omakase course with abalone only during the summer season. So, I returned after 8 months. Abalone is a classic delicacy at sushi restaurants, and many places serve it year-round, but this is quite stylish.This time, I was seated at the farthest table, diagonally across from the chef, enjoying the delightful aroma of the sushi rice vinegar. Interestingly, I was one of only two Japanese customers in the restaurant, with the rest being Asian foreigners!As photography is not allowed inside the restaurant, I will describe the dishes served that day.First, the appetizers:- Asari (clam)- Gari (pickled ginger)- Sashimi of ara (fish head) Served with a light soy sauce. The subtle fat was delicious.- Octopus and turban shell Served with salt or soy sauce as preferred. The octopus had a nice chew, while the turban shell was crunchy and then crispy. So tasty!- Bonito Served with wasabi soy sauce. The fat melted in my mouth—so delicious!- Abalone With liver. Thick and large portions! It had a nice bounce yet was tender enough to eat in one bite! The liver was well-seasoned and delicious!- Sardine Finely chopped and mixed with sesame and soy sauce, garnished with sprouts. Great seasoning; the sesame added a nice touch.- Surf clam's siphon Grilled to a fragrant finish.Now, we move on to the nigiri:- Kisu (Japanese whiting) with a light soy sauce. Clean and delicious flavor.- Ika (squid) with a light soy sauce. It had a crunchy texture, but the more you chew, the more sweetness it released.- Akami (lean tuna) Well-balanced acidity and fat—so tasty!- Chutoro (medium fatty tuna) Lightly fatty and delicious!- Shinko (young fish) with three pieces. Perfect acidity and very tasty. I asked a young staff member if he prepared it, and he said it was the chef and his assistant's work. I complimented them, and they said it was for the customers. So cool!- Shako (mantis shrimp) Even though it's called "young," it was full of flavor and tender—so good!- Spring sea bream This is a thick piece of spring sea bream.- Ikura (salmon roe) Fresh and clean taste. This is new ikura.- Aji (horse mackerel) Thick and fatty—this is the real deal!- Surf clam With a light soy sauce. Delicious!- Kuruma ebi (Japanese tiger prawn) A large kuruma ebi!- Murasaki uni (purple sea urchin) Wow! This purple uni was incredibly delicious!- Anago (conger eel) Cooked tenderly. So tasty!After this, I had some tea, and they asked if I wanted to order more.- Extra: Hamaguri (clam) with a light soy sauce.- Extra: Tamago (egg)During this time, I ordered the following drinks:- Heartland beer (medium bottle)- Mie, Tenyu Rin (180ml)- Kagoshima, Tenpu (180ml)- Miyagi, Hidakami (180ml)Shimizu had a great pace, and the Omakase course with appetizers finished in just over an hour and a half. It was a great meal! Less

I entered the restaurant right after it opened.The counter was immediately filled with customers, haha.**Nigiri Course**Enjoying the nigiri with mineral water.**Flounder:** You can tell they focused on freshness. It has a nice bounce and texture. Just like flounder, it’s elegant.So delicious, I’m down! (≧∇≦)yThe solid counter feels like a sushi plate, making dishwashing unnecessary.**Sumi Ika (Cuttlefish):** It’s surprisingly easy to bite through, unlike any cuttlefish I’ve had before. Same goes for the rest.**Surprising!****Bonito:** With a refined demeanor that reminds me of a Kabuki actor in female roles, it’s hard to believe he’s the eldest son of the Isono family.**Chutoro:** This Edo-style chutoro is delicious even with less fat.**Kohada:** It had a floral taste. The traditional pattern of the scales was beautiful. I wouldn’t have noticed the minced fish inside if I hadn’t been told. The kohada has definitely improved.**Gari (Pickled Ginger):** A less sweet, more robust Edo-style gari. It’s for adults.**Shako (Sweet Shrimp):** Few would think of it as a garage. It’s soft and has a shrimp-like flavor. Personally, I’d like to rename it Shoko because its pattern looks like that.**Sardine:** Vinegared sardine. The pattern is cute.**Clam:** Reminds me of Kyoto. It has a deep flavor, evoking the atmosphere of a Christian chapel. There’s a lingering sound to it.The chef starts to look like a temple priest, haha.**Horse Mackerel:** The flavor clings to your tongue. You might find yourself exclaiming "It’s hot!" outside the restaurant.**Striped Shrimp:** Similar to sweet shrimp but less sweet. It has a mature taste.**Asari Clam Broth:** In the morning mist, the scent of mitsuba (Japanese wild parsley) wafts through the air.**Sea Urchin:** A soft ocean aroma that spreads sweetness in your mouth, making you drool… I could faint, haha.**Anago (Sea Eel):** So tender! The sauce is delicious too.Anago runs, anago gets whipped, anago, anago, anago!**Tamago (Egg):** A dessert! I imagined it as a Western-style sweet like a crepe.**Agari (Tea):** It has the aroma of the toppings, haha. It must be a recommended tea.So delicious, I’m down! (≧∇≦)yThis is truly a battle between the Empire of Nigiri and myself!Thank you for the meal! ⭐️ Less

For Sunday dinner, I visited "Shimbashi Shimizu" for the first time since last year.I wonder when was the last time I came in summer?I arrived right on time for my reservation, and other guests were already there, ready to start.I don’t have photos, so there might be some discrepancies in the order or missing items, but here’s what we had that day:The appetizers were simply amazing, especially the abalone and ankimo (monkfish liver)! The thick abalone was tender, and the liver was delicious. The ankimo had an excellent texture and seasoning as well.Of course, all the other appetizers were tasty, making it easy to enjoy the drinks!The nigiri was fantastic, especially the shellfish. I also love the hikarimono (shiny fish).I might have overindulged a bit this time.I’ll definitely come back. It was a great meal!【Dishes Ordered】〈Appetizers〉Shirasu with myoga (was this the starter?)AlaOctopusBonitoAbaloneAnkimoClamsTairagi (pen shell)〈Nigiri〉Kisu (Japanese whiting)Sumi-ika (cuttlefish)Shima-aji (striped jack)Akami (lean tuna)Chutoro (medium fatty tuna)Kohada (gizzard shad)Kobashira (small clam)Shako (mantis shrimp)Aoyagi (sawara)Aji (horse mackerel)Hamako (hard clam)Iwashi (sardine)Ebi (shrimp)Uni (sea urchin)Anago (sea eel)Ikura (salmon roe)〈Extras〉Tamago (egg) appetizerKanpyo roll3 bottles of Heartland beer (medium)A glass full of white wine180ml of chilled Japanese sake. Less

I visited the renowned restaurant "Shimizu" in Shimbashi for the first time. It’s not the flashy type that tries to impress; instead, it’s a place that truly focuses on traditional Edomae sushi. The rice, seasoned with red vinegar, initially gives a sharp impression, but as you continue eating, the harmony with the toppings becomes more pronounced, drawing you into its flavor.Each appetizer is crafted with care, showcasing the natural flavors of the ingredients. The nigiri is perfectly balanced in temperature and firmness for each topping, allowing you to truly appreciate what Edomae sushi is all about.The atmosphere inside is calm, and being able to focus on your meal while observing the chef's precise movements is a delightful experience. Although photography is not allowed, the time spent savoring each piece right in front of you feels particularly special.For those who want to enjoy the techniques and flavors of traditional Edomae sushi rather than flashy presentations, I highly recommend this esteemed establishment. Reservations can be difficult to secure, but the high level of satisfaction you’ll experience makes it well worth it. Less

I decided to visit after seeing a review from someone, and it had been a long time since I last came here. It's been a while since I've had Tsuruhashi-style sushi as well.Here’s what I had:- Sumi Ika (Cuttlefish)- Akami (Lean Tuna)- Chutoro (Medium Fatty Tuna)- Kobashira (Small Clams)- Kasugo (Young Sea Bream)- Kohada (Gizzard Shad)- Kuruma Ebi (Sweet Shrimp)- Aji (Horse Mackerel)- Simmered Hamaguri (Clam)- Uni (Sea Urchin)- Asari Clam Dashi with Mitsuba (Japanese Wild Parsley)- Anago (Sea Eel)- Tamago (Egg)I believe this is the most refined Tsuruhashi-style sushi I've ever had.At this point, the quality and price are truly unbeatable.The presence of many apprentices in the restaurant creates a sense of tension, which is somewhat amusing. Less

Located just a 3-minute walk from the Karasumori Exit of Shimbashi Station, I visited "Shimbashi Shimizu," nestled in an alley next to Karasumori Shrine.This legendary Edo-style sushi restaurant carries on the lineage of the prestigious "Shimbashi Tsuruhachi" and has been consistently recognized as one of Tabelog's top 100 restaurants and awarded various accolades over the years.Distancing itself from modern flashy trends, it boasts a dedicated fan base thanks to its classic craftsmanship and uniquely firm sushi rice.♦︎ A stoic and serene atmosphere, with a strict no-photography policy ── The interior is a remarkably simple space centered around counter seating, devoid of any unnecessary decorations.A key feature is the strict prohibition on photography inside the restaurant, requiring diners to focus 100% on the skilled hands of the chef and the sushi presented before them, without the distraction of smartphone screens.The head chef exudes a strong, artisan aura, creating a unique tension that might feel a bit overwhelming for those accustomed to the casual and lively sushi spots of today.I made a reservation through Table Check.♦︎ Overall impressions and points of preference ── The essence of this restaurant lies in its sushi rice, which is seasoned with red vinegar and salt, delivering a bold acidity, and the rice grains are cooked quite firm.As a result, if you visit expecting the trendy "mellow and gentle sushi rice" or rice that sweetly complements fatty premium tuna, you might find the vinegar's assertiveness too strong, leading to divided opinions.However, the moment the carefully prepared blue fish, large and thick boiled clams, and simmered eel combine in your mouth, the balance of textures and flavors is unparalleled. The aesthetic of simplicity without compromise is firmly upheld.This is not a taste or atmosphere designed to please everyone, but it is a place where you can deeply engrave the essence of "true Edo-style craftsmanship" in your senses. It was a supreme, no-frills establishment. It was a great meal.Review by "Instagram@_1show" Thank you for reading to the end. I appreciate all your likes, follows, and saves of this restaurant. Less

I've been trying to explore sushi restaurants lately, aiming to find one or two favorites in both Tokyo and Nagoya. I already have one spot in Nagoya, but I still need to discover more.As part of this endeavor, I had lunch today at Shimbashi Shimizu, which won the Tabelog AWARD 2026 Bronze.I ordered the nigiri course.*Photography is prohibited inside the restaurant.The selection included:- Arai- Sumi Ika- Maguro- Chutoro- Kohada- Kobashira- Kasugo- Hamaguri- Aji- Kuruma Ebi- Uni- Anago- TamagoWith Asari Dashi.The oshibori was piping hot—hot is justice.The tea was also steaming hot—hot is justice.The welcoming phrase "Irasshaimase" felt comforting.The staff had a warm atmosphere, and the chef's gentle smile was delightful.They frequently wiped down the counter and quickly replenished the gari.It felt nice to receive the oshibori at the end.Their efficiency was impressive. When I mentioned I was short on time, they prepared the sushi at a good pace, making me feel the essence of an Edomae sushi restaurant.The portions were slightly larger, and I was reminded of the joy of having my mouth filled with the combination of fish and rice. It was blissful.The white fish had a rich flavor, and the shimmery fish was exquisite.The maguro and chutoro were simply delicious.The hamaguri and anago were exceptional.I was deeply moved by the deliciousness of the asari dashi.This is definitely one of my favorite sushi spots. I felt grateful and silently exclaimed, "Ah, this is it!"Today, I opted for the nigiri course due to time constraints, but next time, I definitely want to try the omakase course that includes appetizers. The guests next to me had the omakase course, and everything they received looked delicious. I was envious (laughs).It was a great meal.Thank you very much. Less

This sushi restaurant in Tokyo has earned a Tabelog Bronze rating. I had been curious about this place for a long time and had actually made a reservation last April, but it was canceled due to the chef's health issues. I made another reservation for this April, but had to cancel at the last minute for another restaurant. Finally, after a year, I was able to visit my long-awaited destination.I booked a Sunday lunch slot on TableCheck a month in advance. I arrived a bit early, but was only allowed to enter right on time.This time, I chose the omakase course with appetizers. Photography was prohibited inside, which allowed me to focus on the details of the meal. The portions were generous, with 7 appetizers and 13 pieces of nigiri. The nigiri was quite large, not fitting in one bite. The appetizers featured sashimi and highlighted the natural flavors of the ingredients. Among them, the abalone and ankimo (monkfish liver) were the most delicious I’ve had recently. The other sashimi didn’t stand out much.Regarding the nigiri, perhaps due to the summer season, the overall flavor and richness of the fish felt somewhat mild. The horse mackerel, which I enjoyed at first, tasted oddly bland when I ordered it again. Conversely, the squid, which I usually don’t prefer, was excellent, and the quality of the sea urchin was high. The rice had a nice grainy texture, but it wasn’t as tangy or salty as I had heard.Being a traditional Edomae-style restaurant, it might cater to a specific clientele. The service was quite dry, with no explanations about the origin of the ingredients. I didn’t expect a warm welcome since it was my first visit, but it was a bit disappointing that the egg wasn’t served at the end of the course and was treated as an additional order when I inquired about it.Looking at just the base price of the course, it seems quite reasonable. However, with the cost of drinks and the additional orders of abalone and horse mackerel, the final bill ended up being higher than I anticipated. That said, the pairing of the sake and dishes was excellent.Having looked forward to this for over a year, I honestly felt a bit let down by the experience. I wonder if traditional Edomae style doesn’t quite suit my palate, as I often feel a similar discomfort at other places. Nevertheless, it is true that among the traditional Edomae sushi restaurants I’ve visited, this one was the most approachable and least eccentric. I believe it’s worth a visit to discover which style of sushi you prefer.Today's Menu:Appetizers:Shirasu (whitebait)Ala (fish)OctopusBonitoClamsAbaloneAnkimoSurf clamNigiri:WhitingStriped horse mackerelSquidLean tunaMedium fatty tunaSnake eelYoung gizzard shadScallopSurf clamHorse mackerelClamSea urchinConger eelAdditions:AbaloneHorse mackerelEgg[Rating Criteria]5.0: A top restaurant in its genre. A memorable experience that strongly encourages a return visit. (This is not an absolute comparison with other genres; for example, a 5.0 ramen may not necessarily be better than a 4.9 sushi.)4.5 and above: An outstanding and unique restaurant in its genre. Difficult to substitute, worth the special trip.4.0 and above: A restaurant with notable 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 taste is the main criterion, very friendly service, attentive care, a rare and reasonably priced selection of sake, and a refined interior are all positive factors.I am currently studying Japanese, so there may be some unnatural expressions or grammar. Please forgive any difficult-to-read parts. Less

I visited for lunch, hearing that this is a place favored by sushi chefs. The timing worked out perfectly, and I was able to experience it. The atmosphere was serene, with pleasant service from both the chef and the apprentices, creating a comfortable vibe without any tension. Each piece of sushi was crafted with care and was simply outstanding. I would love to become a regular here.It was a great meal.Due to restrictions on taking photos inside, I will only list the menu items, all of which were nigiri:SuzukiSumiikaMarinated Akami ◎Chutoro ◎Kohada ◎Hamako ◎◎Kasugo ◎Aji ◎◎Hokkigai ◎Kuruma EbiUni (Nigiri)OwanAnago ◎◎Tamago (Nigiri)Additions:Kisu ◎Kinme ◎◎Tairagi ◎Katsuo ◎◎Kobashira ◎TakoKanpyou Maki ◎ Less

I visited the sushi restaurant "Shimbashi Shimizu" located in Shimbashi.This time, I enjoyed the omakase course.The dishes included:- Sea Bass Sashimi- Octopus Sashimi- Bonito Sashimi- Simmered Clams- Simmered Abalone- Monkfish Liver- Grilled Surf ClamFor the nigiri:- Horse Mackerel- Masu Salmon- Cuttlefish- Lean Tuna- Medium Fatty Tuna- Fatty Tuna- Gizzard Shad- Bird Clam- Young Sea Bream- Salmon Roe- Horse Mackerel- Hard Clam- Sweet Shrimp- Sea Urchin- Conger EelThe restaurant is just a 3-minute walk from Shimbashi Station.It is highly rated on Tabelog, and many reviews praise the meticulous craftsmanship typical of Edomae sushi and the high quality of the nigiri.Overall, the flow from appetizers to nigiri was seamless, allowing us to enjoy not only the quality of the ingredients but also the presentation and lingering flavors of each dish.The standout for me was the simmered abalone.Despite its thickness, it was surprisingly tender, and the umami of the abalone gradually spread with each bite.It was delicious on its own, but when paired with the liver, it became even richer and more complex, making it a memorable dish.Next was the nigiri.The cuttlefish was particularly impressive.It had a great texture while maintaining a perfect harmony with the rice.The sweetness of the squid and the acidity of the rice blended naturally, showcasing the high quality of this simple yet refined nigiri.Then came the tuna.The lean, medium fatty, and fatty tuna each had their distinct qualities, all of which were top-notch.The lean tuna had a strong aroma and umami, the medium fatty tuna had a good balance of sweetness and richness, and the fatty tuna was rich without being overly heavy.The overall satisfaction, including the aroma of the tuna, was high, and it left a lasting impression on me.Another highlight was the horse mackerel.It had excellent fat content and a rich flavor, providing a satisfying bite.While it had the characteristic aroma of blue fish, it wasn't overpowering, and the balance with the rice was well executed.Among the nigiri I had, this was one of my favorites.From appetizers to nigiri, the focus was on meticulous craftsmanship rather than flashiness.Each ingredient was presented without unnecessary assertiveness, allowing us to enjoy the balance with the rice and the temperature.Many reviews on Tabelog also highlighted the traditional Edomae sushi atmosphere and the quality of the nigiri, and I can confirm that after experiencing it myself.This is a recommended place for enjoying refined Edomae sushi in a calm setting in Shimbashi. Less

Store Name: Shimbashi Shimizu Address: 2-15-10 Shimbashi, Minato-ku, Tokyo 【Profile】 Kunihiro Shimizu - Trained under Hisashi Ishimaru at "Tsuruhachi Shimbashi" - Established "Sushi-dokoro Shimizu" in 1999, later renamed to "Shimbashi Shimizu" 【Features】 - A traditional Edomae sushi known for its firm rice made with red vinegar and salt, paired with aged toppings. * Rooted in the fast sushi concept created by Hanaya Yohei during the Edo period, the techniques have been passed down from Yanagibashi "Mikako Sushi Honten" to Jinbocho "Tsuruhachi" and then to Shimbashi "Tsuruhachi", making it a direct descendant. - Limited selection of alcoholic beverages, with a focus on the sushi itself. 【Classification】 ① 【Reservation Difficulty】 ★☆☆☆☆ 【Reservation Method】 Table Check 【Actual Reservation Method】 Table Check 【Dishes】 Kisu Sumiika Maguro Chutoro Kohada Torigai Kasugo Hamamatsu Aji Kuruma Ebi Uni Anago Tamago _________________________________________ 【Details of Each Item】 - Classification: Four categories ① Delicious × Classic ② Delicious × Modern ③ Tasty × Classic ④ Tasty × Modern * Delicious... A simple composition of the five flavors (sweet, sour, salty, bitter, umami). This type conveys the quality of the ingredients and their natural flavors directly. * Tasty... A complex composition of the five flavors. This type features layered cooking techniques, aromas, and aftertastes that create a sense of "depth," "richness," and "expansion." * Classic... Traditional and basic cooking methods and flavor directions. A style that follows the context of classics and standards. * Modern... Innovative and contemporary. A style that incorporates new approaches in techniques, ingredient combinations, and presentation. - Reservation Difficulty ☆☆☆☆☆ └ ★☆☆☆☆... Reservations available (openings available weekly to monthly) └ ★★☆☆☆ … Possible to reserve once a month └ ★★★☆☆ … Possible to reserve once every 2-3 months └ ★★★★☆ … Possible to reserve once every six months └ ★★★★★ … Level of 0-1 reservations per year (effectively unavailable for reservations) Less

I visited this place with some colleagues from work.It's a small restaurant with only counter seating, and everything starts at once.There are two courses: one with appetizers followed by sushi, and one with just sushi. We chose the former this time.It seemed like a regular customer squeezed in, as they had a different chair, making it quite cramped (laughs).Photography is not allowed.The appetizers were true Edo-style.They served delicious items like clams and firefly squid marinated in soy sauce, perfect for pairing with drinks.Among them, the ankimo (monkfish liver) was the best I've ever had!The sushi rice is made with red vinegar, which gives it a mild umami flavor and a refreshing acidity.This allows the taste of the toppings to shine through, making it a unique and incredibly delicious sushi experience compared to other places!The portions are quite generous, so those with smaller appetites should be cautious.The tamago (egg) was also served as sushi, allowing us to truly appreciate the traditional Edo-style sushi. The chef's warm personality adds to the charm of this wonderful restaurant.I highly recommend it not only for sushi lovers but also for those who don’t usually eat sushi—definitely worth a visit! Less

I finally managed to make a reservation. I had trouble figuring out how to book and finding the right timing, but I made it here at last.I opted for the omakase course with abalone, priced at JPY 35,000, and photography inside the restaurant is strictly prohibited.The first seating is from 5 PM to just after 6:30 PM. They served 24 dishes, and the pace of the sushi was quite brisk. So, it might be challenging to enjoy Japanese sake slowly while keeping up. Since it was my first visit, I thought I might not be able to finish everything if I drank a lot of sake, so I went with a non-alcoholic option.**Appetizers** Shirasu (whitebait) and myoga (Japanese ginger) salad—right from the start, it made me crave some sake. Sashimi: flounder with light soy sauce, octopus with salt, and bonito with ginger soy sauce. I was delighted to have the bonito with ginger soy sauce. Simmered clams and firefly squid marinated. The simmered clams were so delicious that I wanted to put them on white rice.**Simmered Abalone** Cut into generous pieces, it was the epitome of luxury. **Ankimo (monkfish liver)**—another sake thief! **Grilled Surf Clam with Shichimi**—I choked a bit because I didn’t notice the shichimi.**Sushi** Saba (mackerel) with kombu, Striped jack, Cuttlefish, Red meat, Medium fatty tuna, Fatty tuna, Shoko (young horse mackerel), Tsubugai (turban shell), Spring sea bream—this was my first time having it with a stronger salt and vinegar treatment, Simmered clam, Horse mackerel, Sweet shrimp, Sea urchin, Simmered eel, Tekka maki (tuna roll).**Additions** Simmered clam, Horse mackerel, Spring sea bream.The rice wasn’t overly sour, so it didn’t tire me out while eating.The simmered clam and simmered eel felt like they were prepared differently.Once again, the horse mackerel here is excellent. This year, the horse mackerel is fantastic!I can see this becoming a restaurant I want to visit in every season.It was a great meal! ♪ Less

I visited for lunch. The rice, seasoned with red vinegar and a touch of salt, has a unique flavor that becomes addictive as you continue eating. With the first piece of flounder, I could truly appreciate the distinct rice that Shimbashi Shimizu offers. I used to have a negative perception of the strong vinegar flavor in Edo-style sushi, but this experience completely changed my mind with its harmonious balance. Each piece of sushi showcased the craftsmanship, clearly reflecting the skill involved. I truly understood why Shimbashi Shimizu is regarded as a legend in the sushi world. On that day, I noticed sushi chefs from afar dining next to us. This is a place I would love to visit again when I'm in Tokyo. It was a great meal. Less

I was searching for a place to enjoy authentic Edomae sushi, and I found this gem. I was very satisfied with the sour red vinegar rice that I had been craving.I made a reservation for the JPY 16,000 nigiri course during lunch. Saturday lunch is a popular time, but I was able to easily secure a reservation about three weeks in advance.I had heard that photography was prohibited and that the chef might be intimidating from Google reviews, but that was not the case at all; he was very kind.After tasting the first piece of Isaki (Japanese grunt), I was convinced I had made the right choice coming here. "Ah, this is it! This is the sushi I wanted to eat!" I thought. I was born and raised in the Kanto region, and although I lived abroad for a while, I have been in Tokyo ever since. Growing up with Edomae sushi, the strong acidity of the red vinegar rice made me feel like I was truly eating sushi.The second piece, squid, was impressive. Unlike the often mushy aged squid you find these days, this had a delightful crunch that was refreshing. The sweetness of the squid paired perfectly with the acidity of the rice. I’ve come to realize that the squid at a sushi restaurant is an important ingredient that reflects the character of the establishment.Since I couldn’t take photos, I might have missed some items, but here’s what I had that day (in no particular order):- Isaki- Squid- Red meat- Chutoro (medium fatty tuna)- Kohada (gizzard shad)- Hokkigai (surf clam)- Haruko (young sea bream)- Clam- Horse mackerel- Kuruma ebi (sweet shrimp)- Uni (sea urchin)- Soup- Anago (sea eel)- Tamago (egg)Add-ons:- Octopus- Shako (mantis shrimp)- Ankimo (monkfish liver)- Tairagi (pen shell)- Aoyagi (yellow clam)- Gourd rollAside from the squid, I was particularly impressed by Haruko, Hokkigai, clam, and Anago.I had never tasted Haruko that was vinegared and pressed before, and the more I chewed, the more umami it released; I wanted to keep chewing.Also, after experiencing food poisoning a few times recently, I had developed a dislike for shellfish, but the Hokkigai here made me realize how delicious shellfish can be!The clam had a sauce on top that seemed to have a bit of vinegar, creating a sweet and sour sauce that paired excellently with both the clam and the rice.The Anago was incredibly tender and melted in my mouth. I believe the vinegar rice here pairs exceptionally well with sweeter ingredients like sauces and shellfish.I ordered Kanzake (warm sake) during the day, and it was served at a perfect temperature with Daishichi, which complemented the sushi beautifully. Especially when paired with the sweetness of the shellfish and the acidity of the rice, I found myself drinking more than I intended. In the end, I ended up ordering additional nigiri and even some chilled sake.The small, old but well-maintained restaurant has a calm atmosphere, reminiscent of a traditional sushi shop without any flashiness. My companion seemed to settle in and kept ordering more. I was already full and couldn’t eat anymore, but I heard the Aoyagi was exceptional. Even after drinking quite a bit and ordering numerous extras, the total was under JPY 25,000 per person.This place doesn’t ride the recent sushi bubble trend and doesn’t cater to non-Japanese speakers, which gives the impression that the chef is quietly continuing to serve sushi based on his own beliefs. I will definitely return when I crave Edomae sushi again! Less

The egg was incredibly fluffy and the best I've ever tasted.The sushi rice, seasoned to my liking with vinegar, paired perfectly with the toppings at just the right temperature, making it melt in my mouth.Photography is not allowed inside the restaurant, so I’ll list the toppings I enjoyed. My stay lasted 1 hour and 10 minutes, and the total cost was JPY 18,600 for two additional pieces.Here’s what I had:- Flatfish- Sumi Ika (Cuttlefish)- Tuna- Chutoro (Medium Fatty Tuna)- Kohada (Gizzard Shad)- Clam- Kasugo (Young Sea Bream)- Horse Mackerel- Hokkigai (Surf Clam)- Kuruma Ebi (Sweet Shrimp)- Sea Urchin- Anago (Sea Eel)- Tamago (Egg)- SoupAdditional:- Sumi Ika (Cuttlefish)- Shako (Mantis Shrimp) Less

Due to the restaurant's no-photo policy, I only have a picture of the exterior.It was a popular spot, but I was able to make a reservation on the website two weeks ago.I ordered the JPY 32,000 course.Since I don't drink alcohol, I only had tea, but it was very delicious. Whenever my cup was empty, they promptly brewed a new cup from fresh tea leaves.The interior has about 10 seats at the counter, and there were four staff members.The head chef was a quiet, skilled artisan, but he occasionally engaged in conversation and shared jokes.The sushi was very tasty, but the rice was seasoned with red vinegar, so I wouldn't recommend it for those who are not fond of that flavor. Less

Photos of the dishes are not allowed, so instead, I focused on the meal and the chef's conversation.I've only been here 5 or 6 times, but the sushi rice is still delicious, and the cutting is excellent.The rice is firm and smooth, not crumbly or rough, and it pairs perfectly with the toppings. Each grain is enjoyable to chew, making it truly delicious.I've visited many high-end sushi restaurants in Tokyo and other areas, but Shimbashi Shimizu stands out as exceptional when it comes to the rice.I would be satisfied even if they served just the rice as nigiri, haha.Of course, the toppings are also fantastic.Personally, I love the use of roasted sake, which is wonderful.Everything was delicious again this time. Less