Sushi Fujinaga (鮓 ふじなが) Tokyo

2026/09ToroNodoguro (Blackthroat Seaperch) and Matsutake Mushroom SteamedKohada (Gizzard Shad)Kinki (Rockfish) Steamed in White Wine with Oyster SauceSumi Ika (Cuttlefish)Seafood Stir-fried Noodles with SauceMarinated BonitoProsciutto and Tsubodai (Tilefish) Deep-fried in Yuuan StyleMarinated TunaFresh Ikura (Salmon Roe) in Soy SauceBotan Ebi (Sweet Shrimp)Kansai-style Unadon (Grilled Eel Rice Bowl)Toro with Takuan (Pickled Radish) and CaviarEzo Bafun Uni (Sea Urchin)Toro Kanpyo Maki (Dried Gourd Roll) Less

This was my second visit. My first impression was strongly influenced by the restaurant's atmosphere and the chef's entertaining performance. This time, I truly savored the experience.Looking back at the photos, it’s no wonder I ended up so full, as the portions were generous.Everything was undeniably delicious.I must mention the prosciutto. The moment it was served, a delightful aroma filled the room, making me exclaim, "Wow!"When I picked it up with my hands, it was so thin that I could see through it!Just touching it made the fat melt, and when I took a bite, the flavor and aroma exploded in my mouth. The white wine, Asatsuyu, paired perfectly with it. I couldn’t help but ask the chef why it tasted so different. He explained that the slicer used to achieve such thin cuts is one of only six in Japan and costs as much as a luxury car. To purchase this slicer, one must pass a test, and only then will it be sold.There are so many unique details here, making for a truly delicious and enjoyable experience! Less

⭕️ The essence of "Sushi Fujinaga" in Azabu-Juban, known only to those who have been coming here since before the relocation. A unique and exquisite space unfolds, where the chef's pride and playful spirit intertwine.✨▶️ The experience begins with a signature piece: a stunning nigiri of authentic bluefin tuna (200kg). The rich sweetness of the fat and the depth of the red meat melt powerfully in your mouth, drawing you into the "Fujinaga World". The next piece, a thick slice of nodoguro (blackthroat seaperch), combines the savory aroma of the skin with the sweetness of the fat, perfectly mingling with the vinegared rice for an unforgettable taste. ❤️The balance of appetizers and nigiri is also exceptional. The steamed black cod with matsutake mushrooms carries the rich aroma of autumn, as the fatty black cod melts on the tongue. Just when you think you can catch your breath with the elegantly prepared kohada (gizzard shad), the kinmedai (golden eye snapper) steamed in white wine arrives.✨ The intense flavor of the rich oyster sauce washes over you, and when you add "oshi-shari" (extra rice) to the remaining sauce, it transforms into an exquisite risotto. You can only marvel at the meticulously calculated flow of dishes.A breathtaking piece and the shock of the "MVP". Enjoy the delightful texture of the surumeika (dried squid) and the comforting flavor of the salt-baked yakisoba with clam broth, leading to tonight's highlight. The marinated bonito—this is truly the MVP of the evening. The perfect marination and the rich umami of the bonito are brought to their peak, forever etched in memory as the ultimate nigiri. The melt-in-your-mouth experience of the ultra-thin 0.1mm prosciutto, the savory aroma of the grilled ebo-dai (sweetfish), the sweetness of the medium fatty tuna, and the burst of flavor from the marinated salmon roe‼️ Furthermore, the giant botan shrimp nigiri boasts a sweetness and a delightful texture that fills your mouth with bliss. ❤️The intense second half and luxurious finale. The second half continues without a pause, featuring a luxurious unadon (grilled eel rice bowl) made with a blend of three types of rice, the classic yet supreme toro-taku caviar gunkan, and the signature "Neko Bus" lavishly topped with sea urchin✨. The sweet and savory fusion of the "toro kanpyo maki" (marinated gourd roll) was a new discovery that left me deeply moved.The chef's thoughtful gesture in the special takeaway. At the end of the feast, the chef graciously presents a special onigiri (rice ball) as a parting gift.The first bite enjoyed at home, even when cold, highlights the umami of the rice and ingredients, leaving a truly luxurious aftertaste. After years of visiting, "Fujinaga" continues to evolve and surprise. It was a supreme night filled with the chef's overwhelming skill and warm hospitality. ~~~ Title: Drool Stars Reference ~~~ ⭐️ I probably won't go again ⭐️⭐️ If the timing is right ⭐️⭐️⭐️ Definitely will return ❤️ I've already made my next reservation. Less

I primarily explore Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred venues from Tokyo to across the country. Occasionally, I visit other places as well. This serves as a personal record, so I don’t write many comments unless the experience was particularly memorable. I hope this can be helpful to you."Awards"BronzeRenowned Establishment"Crowd Level"Reservation Required"Duration"Approximately 2 hours and 30 minutes"Cuisine"Omakase"Comment"It was delicious, and I look forward to returning.=============================================="Evaluation Criteria"- Scores are determined by category. The list of restaurants I’ve visited is updated regularly, so scores may fluctuate.- Scores are primarily based on taste, but I also consider cost performance, ambiance, and service attitude.==============================================If you found this helpful, I would appreciate a like and a follow! Less

Tokyo Tabelog Overall Ranking: 88thTokyo Tabelog Sushi Ranking: 23rdTabelog Award: BronzeRecently, my dining experiences at famous restaurants in Tokyo have mostly been repeats at places where I have reservations or invitations from friends, making it feel like I’m drifting further away from my dream of visiting all the top 300 restaurants in the city.I particularly thought that the 13 restaurants within the top 100 that I hadn’t visited yet had an unusually high barrier for reservations, leading to a long stalemate. However, upon reevaluating recently, I discovered that Sushi Fujinaga, ranked 88th, was available for reservations on Tabelog, so I decided to give it a try right away!Here’s what I had:- Matsumae-zuke- Donchicchi Nanban-zuke- Tuna Shigure- Ancient Squid Salted Fish- Omakase with Ooma Hon Maguro (Bluefin Tuna) Slicing- Nodoguro (Blackthroat Seaperch) - exquisite- Grilled Black Cod with Matsutake, Steamed Clams, and Broths - exceptional- Kohada (Gizzard Shad) - outstanding- Kinki (Golden Eye Snapper) Steamed in White Wine with Oyster Sauce - absolutely amazing- Risotto- Sumiika (Cuttlefish) with Special Slicing- Salted Noodles with Sauce - Shrimp, Kuruma Ebi (Sweet Shrimp), Scallops, and Snow Peas - exceptional- Marinated Bonito- French Prosciutto with Tsudobai (Sea Bream) Fried in Yuuan Style - exceptional- Marinated Tuna- Fresh Ikura (Salmon Roe) in Soy Sauce - exceptional- Botan Ebi (Sweet Shrimp) - exceptional- Kansai-style Hard Rice Unadon (Eel Rice Bowl)- Botan Ebi Head Broth Miso Soup - super exceptional- Toro-Taku (Fatty Tuna and Pickled Daikon) with Caviar - exceptional- Ezo Bafun Uni (Sea Urchin)- Toro Dry Gourd RollThis restaurant has been recommended by friends who know I love innovative dining!However, the direction of innovation here is different from what I consider the pinnacle of innovative sushi at Osaka's Sanshin. While Sanshin makes significant alterations to the sushi itself, including the ingredients and rice, Sushi Fujinaga maintains a traditional approach except for the Toro-Taku with caviar. They enhance the sweetness of the squid and tuna with extra knife cuts and select ingredients that bring out a rich flavor, resulting in a distinctive sushi experience!What makes Sushi Fujinaga unique is the variety of side dishes served between sushi courses! Each of these side dishes has an incredibly rich and vibrant broth!Japanese Cuisine: Grilled Black Cod with Matsutake, Steamed Clams, and Broths - a rich broth trio!!!French? Italian?: Kinki Steamed in White Wine with Oyster Sauce and Risotto - the rich oyster sauce made from a generous amount of oysters is the best I’ve ever tasted!!!Chinese: Salted Noodles with Sauce - using seafood of sushi quality elevates this dish to fine dining!!!French? Italian? Japanese Cuisine: French Prosciutto with Tsudobai Fried in Yuuan Style - I had no idea they had prosciutto hidden away!!!Japanese Cuisine: Unadon and Botan Ebi Head Broth Miso Soup - the broth from the heads of the Botan Ebi is incredibly rich!!The broths here are so rich, it feels like they gathered all the shells of oysters and Botan Ebi from Toyosu!The freshness of the Ikura and the texture of the Botan Ebi were beyond human comprehension!!This restaurant clearly has a different concept compared to other high-end sushi places in Tokyo, and their pursuit of richness aligns perfectly with my preferences! Conversely, those who prefer delicate Edomae-style sushi might not find it to their liking.I’ve definitely added another restaurant to my must-visit list!Tokyo Tabelog Overall Rankings:9/1018/2028/3046/5088/100126/150149/200191/300Tokyo Tabelog Sushi Rankings:9/1018/2025/3034/50Tabelog Award Overall: 372/733Gold: 26/36Silver: 118/160Bronze: 228/557I visited this restaurant! Less

♦️ Assorted Appetizers ♥️ Toro (Fatty Tuna) ♥️ Nodoguro (Blackthroat Seaperch) ♦️ Matsutake Mushroom, Gindara (Sablefish) ♥️ Kohada (Gizzard Shad) ♦️ Kinki (Rockfish) ♥️ Sumiika (Cuttlefish) ♦️ Seafood Yakisoba with Shrimp, Scallops, and Squid ♥️ Katsuo (Bonito) ♦️ Prosciutto, Tsubodai (Sweetfish) ♥️ Marinated Tuna ♥️ Ikura Don (Salmon Roe Rice Bowl) ♥️ Botan Ebi (Sweet Shrimp) ♥️ Unagi Don (Grilled Eel Rice Bowl) ♥️ Toro Taku (Fatty Tuna with Pickled Radish), Caviar ♥️ Uni (Sea Urchin) ♥️ Dried Toro with Gourd Less

I visited "Sushi Fujinaga" located in Azabu-Juban.The head chef, Daisuke Fujinaga, has an impressive background as the former manager of the renowned sushi restaurant "Sushi Tsuu" in Nishiazabu.This exceptional establishment offers a unique sushi experience that combines traditional Edomae sushi techniques with a scientific approach, focusing on the fibers and cellular structure of fish to enhance their flavors.What truly amazed me was the thorough research conducted to maximize the potential of each fish!The chef skillfully determines the optimal aging method based on the type and condition of the fish, meticulously calculating the knife techniques, temperature, and texture. Each step is executed with clear intention, creating a one-of-a-kind atmosphere that sets it apart from typical sushi restaurants.Particularly memorable was the first piece served, the fatty tuna (otoro).It is presented as a "business card" of sorts, showcasing the chef's skills right from the start!With around 50 delicate hidden cuts, the texture was so smooth that I barely noticed the presence of sinews, which was truly impressive.As soon as it touched my tongue, it melted away, releasing the rich sweetness and umami of the tuna's fat in a delightful burst!The second piece, the nodoguro (blackthroat seaperch), was equally astonishing in flavor.The refined and rich umami of the nodoguro was striking, offering a different yet equally enjoyable taste compared to the otoro.Even just from these first two pieces, I could feel the chef's exceptional skill in bringing out the allure of the ingredients.Rather than simply using high-quality ingredients, the chef's understanding of the fish's characteristics and his mastery of aging and knife techniques elevate the natural appeal of the ingredients to new heights.This special sushi experience allows you to appreciate the craftsmanship, curiosity, and passion infused into each piece.It was a remarkable restaurant that truly deepened my appreciation for the intricacies of sushi! Less

The Umami You Still Haven't Discovered After Six Visits: Daisuke Fujinaga's "Sushi Theater"A top-rated restaurant, The Tabelog Award Bronze—continuously questioning the very norms of sushi by researching fish at the cellular level, located in Azabu-Juban.This time, I enjoyed the "Omakase" at Sushi Fujinaga for my sixth visit! Even after six times, there’s always a new surprise, making each visit even more intriguing rather than familiar.This is not just "sushi"; it’s Sushi Fujinaga.Chef Daisuke Fujinaga studies fish at a cellular level, questioning the conventional methods of preparation, aging, temperature, cutting, and seasoning that have been accepted in the industry. Sushi Fujinaga has been selected as one of the "Top 100 Sushi Restaurants in Tokyo 2025" and received the Bronze award at The Tabelog Award 2026.Currently, it holds a rating in the low 4s on Tabelog, making it one of the premier sushi restaurants in Japan.The nigiri, including the famed Oma tuna, has an extraordinary depth of flavor that goes beyond simple aging. The balance of moisture, fat, acidity, and aroma is meticulously organized, creating a sensation where the fish and rice meld together upon entering the mouth, with the umami extending even further in the aftertaste. The appetizers also break away from the fixed notion of how sushi restaurants should operate, continuing to surprise me even on my sixth visit.Truly remarkable restaurants don’t just leave you impressed after one meal; they refresh your memories with each return. Even after six visits, the answers remain elusive, and instead, new questions arise. It felt like a legendary culinary experience where Chef Daisuke Fujinaga and I were both learning about sushi together. Even on my sixth visit, it was overwhelmingly excellent. It was a great meal. Thank you very much! Less

Sushi Fujinaga Omakase JPY 59,950 I was taken here because it's nearly impossible to make a reservation, and it's hard to justify this price on my own. I've been wanting to come here for a long time, and finally, I was brought here! Haha The fish prepared by Chef Fujinaga was of an incredibly high level; I honestly think he operates at the pinnacle of sushi craftsmanship! The Omakase began with the famous Oma tuna, which was the most delicious I've ever had. It was so good that I was brought to tears... I felt like I could eat about 10 more pieces! I wonder how many times in my life I will get to have such an experience. It was a great meal! This makes me want to work hard starting tomorrow so I can have this experience again! Less

This was my first visit to Sushi Fujinaga. I felt a bit nervous after reading various notes on Tabelog, wondering if the chef would be difficult to approach. However, the interior was bright and beautiful, and then Chef Fujinaga appeared! He was very cheerful and friendly, which put me at ease. The sushi and dishes were crafted with such thoughtfulness and meticulous attention to detail, aiming for ultimate deliciousness. The first dish, the signature fatty tuna, was incredible. The chef carefully removed the tendons with tweezers and made 50 precise cuts with his knife, wrapping it around a block of finely chopped fatty tuna. When I took a bite, it melted in my mouth, filling me with the exquisite flavor of tuna. This truly is a work of art. Thank you so much!! Next, the blackthroat seaperch marinated in kombu was also melt-in-your-mouth delicious! The marinated flatfish was intentionally layered in three pieces. This technique prevents it from losing too much moisture, keeping it plump and juicy. The swordfish with oyster sauce was outstanding! It was simmered for four days to enhance the purity of the oysters to the maximum, resulting in an incredibly rich flavor. I've never tasted such an oyster sauce before! The shiro-ika (white squid) nigiri was prepared with a cross-cut technique, creating a net-like pattern while keeping it about 1mm thin. I was amazed by the chef's incredible knife skills! Additionally, thinly sliced, fluffy prosciutto made an appearance! This was my first time having prosciutto at a sushi restaurant, and it was just as wonderful as any high-end Italian restaurant. The level of mastery in food preparation here is truly exceptional. All the other sushi and dishes were at this remarkable level as well! It was truly fantastic! I will definitely visit again! Less

Finally managed to make a reservation and was seated for the first round. The ambiance is truly extravagant, as I've heard the entertainment is excellent. The chef even has a microphone at his mouth. There were about 12 seats, and since the counter is relatively spacious, a microphone is essential for everyone to hear him. We started with medium fatty tuna, and the sushi was served alongside various dishes, including prosciutto and seasonal eel, making the meal quite luxurious. Personally, I could have done without the sesame dipping soba at the end; it wasn't bad, but as they say, if the ending is good, everything is good. Less

This was my first visit, and I was surprised by the dazzling interior of this sushi restaurant, which has moved to a new location. The appetizers—karasumi (dried mullet roe), a type of nori tsukudani (seaweed preserved in soy sauce), simmered tuna, and salted fish guts—were perfect accompaniments for sake. The karasumi had a refined saltiness, and the simmered tuna packed an astonishing flavor. I started with fatty tuna sushi, followed by nodoguro (blackthroat seaperch) sushi, which was exceptionally high quality. The soup with conger eel and matsutake mushrooms had a rich broth that made me wonder just how delicious the next dishes would be. However, I can't recall much after that. I was particularly concerned about the oiliness of the agedashi tofu and the shrimp tempura. I questioned whether shrimp tempura belongs in a sushi restaurant. While I could tell they used high-quality shrimp and fried it beautifully with a light batter, the oil pooling on the paper underneath was a bit off-putting. Perhaps I shouldn't compare it to a tempura restaurant, but considering the cost-performance ratio, I wished it had been served hot and beautifully presented. The chef's dedication and innovative approach to cooking are impressive. However, if you're in the mood for sushi, you might feel a bit full but still think, "Is this really what I wanted?" It feels more like the Fujinaga world than just a sushi restaurant. I can understand why there are so many fans. Less

I finally had the opportunity to visit the pinnacle of Azabu-Juban, "Sushi Fujinaga," which I had long admired.The menu is refreshingly simple, offering just one option: Omakase Course: JPY 59,950For the drinks, I entrusted the knowledgeable chef to pair them perfectly with the meal. As I looked around the restaurant, I noticed many gourmet diners from abroad, which made me feel the global acclaim this place has received as our special feast began.I was immediately struck by the first piece of otoro (fatty tuna) served as a "business card." True to the rumors, this piece, with its dozens of intricate hidden cuts, melted in my mouth the moment I took a bite, blending the fat and rice so seamlessly that it felt like I didn’t even need to chew. The meticulous aging and unique temperature control, along with the intense umami enhancement, reached a level that could only be described as extraordinary (in a complimentary sense).The alternating rhythm of appetizers and sushi was superb, with each dish boasting an incredibly rich flavor. The Japanese sake chosen by the chef elegantly complemented the rich broth and the fat of the fish, enhancing the lingering aftertaste with every sip. Surrounded by international guests, the time spent with the chef's witty and warm conversation felt like a top-tier entertainment experience.The bill, which included the omakase course and pairings, was appropriate for the unique craftsmanship and the fully stimulating experience that can only be found here. It provided an overwhelming sense of satisfaction and emotion.This restaurant transcends traditional Edomae sushi, opening up new possibilities for sushi. It was a perfect night, and I dream of the day I can return. It was a great meal! Less

I visited Sushi Fujinaga, a sushi restaurant in Azabu-Juban, for the third time. Although I had often enjoyed the barachirashi that my friend brings as a souvenir, I finally got to try it myself, and it was absolutely delicious.After a long time, I returned to experience the wonderful conversations with the slightly eccentric chef, who served a variety of delicious appetizers. I believe their creative sushi is among the best in the area. Of course, the nigiri was also fantastic.To my surprise, even though it’s a sushi restaurant, I was able to enjoy a bowl of miso ramen as a closing dish, which left me completely satisfied.I also ordered barachirashi to take home and enjoyed it the next day. If you visit, I highly recommend ordering the barachirashi small for JPY 5000 as a souvenir. It tastes great even after a day! Less

I had the opportunity to visit Sushi Fujinaga, a highly sought-after sushi restaurant.Having dined at several top sushi spots that are notoriously hard to book, I can confidently say this one stands out for its exceptional quality (I was truly impressed).The presentation was unique, with dishes and sushi served alternately, keeping the excitement alive as I eagerly anticipated what would come next.As for the sushi, the craftsmanship was remarkable, especially with the squid and tuna, showcasing intricate knife skills. The side dishes, including shumai and the finishing ramen, were innovative and delightful.Everything was exquisite, but the nodoguro (blackthroat seaperch), akami (lean tuna), and okose with soft roe sauce were particularly delicious!It was a great meal!【Menu】- Otoro Nigiri (Fatty Tuna)- Nodoguro Nigiri (Blackthroat Seaperch)- Okose Sashimi with Soft Roe Soy Sauce- Katsuo Nigiri (Bonito)- Seafood Shumai (with Seiko Crab, Nodoguro, Clam, Shijimi, and Nodoguro Katsuo Dashi)- Aji Nigiri (Horse Mackerel)- Kinmedai (Golden Eye Snapper) Dish- Akami Zuke Nigiri (Marinated Lean Tuna)- Nodoguro with Oyster White Wine Steamed Sauce- Ika Nigiri (Squid)- MeHikari Grilled with Prosciutto- Ebi Nigiri (Shrimp, rare with 29 seconds of cooking, topped with white shrimp and sweet shrimp paste)- Unadon (Grilled Eel Rice Bowl)- Negitoro Caviar (Chopped Tuna with Green Onion)- Uni (Sea Urchin)- Ramen Less

【Sushi Fujinaga】Hello there.Every three months, I treat myself to a reward.When it comes to sushi, personally, I believe this place is currently one of the best in Japan.Looking back at the photos, it truly stands out.First up, the tuna.The red meat and the fatty tuna—every piece is a work of art.The umami hits differently the moment it enters your mouth.The white fish is also prepared with care.The seared pieces have a wonderful aroma,and the attention to detail is impressive.What left a lasting impression were:- Tuna- Sweet shrimp- Sea urchin- Eel- Caviar-topped gunkanEach piece is crafted to perfection.Not only the sushi, but the side dishes were excellent too.The thinly sliced white fish,the grilled items,the steamed dishes—everything was delicious.Even the final eel rice bowl and miso soup were spot on.Honestly,it's not a cheap place.But,"Sometimes, I really want to eat something delicious."I think it's worth visiting on such days.In summary,I can't go every month.But having a treat like this every three months helps me stay motivated at work.I was thoroughly satisfied this time as well. Less

I had the pleasure of enjoying Sushi Fujinaga again after a long time. This was my first visit to the new location, although I used to frequent the previous one. It was great to see the chef looking well and lively.As always, the attention to detail is at an extraordinary level, showcasing the restaurant's mastery. Their unique style, which avoids following the crowd, truly creates an overwhelming atmosphere.Once again, I had a wonderful time filled with delicious food and joy. Thank you very much.It was truly delicious! ^_^ Less

I was able to visit this restaurant as it was reserved by our company president for a social gathering.Every detail, from how to cut the fish to the seasoning, was meticulously calculated, allowing me to enjoy sushi like I’ve never experienced before.I can only express it in a clumsy way, but it truly felt like you could chew it even without teeth! The texture of the fish was incredibly smooth, and the pairing with the Japanese sake was simply delicious and blissful.Especially, even the gari (pickled ginger) was so flavorful that I wondered if what I had eaten before was just vinegar; I ended up asking for more.It was a time filled with awe from start to finish. ✨It was a great meal! Less

I visited Sushi Fujinaga in Azabu-Juban. This restaurant is exclusive to around 8,000 members, but it seems they are allowing a few new customers through Tabelog. I was one of those lucky ones! I finally got to experience it.The restaurant doesn’t have private rooms; it features a U-shaped counter that comfortably seats 12, and there are lockers for guests. At the back of the counter, there’s a Berkel ham slicer and a teppan-yaki grill, which are not typically found in regular sushi restaurants. Just by looking at it, one might not immediately recognize it as a sushi place. This unique setup showcases the strong craftsmanship of Chef Fujinaga, as reflected in the name of the restaurant.I was seated right in front of the chef! Since it was my first visit and I was alone, they seemed to have taken special care of me, surrounded by obvious celebrities. Thank you!Here’s what I enjoyed:- Drinker’s 4-item set: Karasumi (dried mullet roe), Shigure of Otoro (fatty tuna), ancient squid salted fish, and Nanban-zuke (sweet and sour marinated fish). All of these appetizers were delicious!- Kyoto Maizuru 236k medium and fatty tuna nigiri: The topping had 50 cuts, and between the rice, there was fatty tuna paste, which delivered a smooth texture and an overwhelming umami flavor as soon as it hit my mouth. The richness was unexpected for this season’s tuna.- Nodoguro (blackthroat seaperch) salted and kelp-marinated grilled fish.- Okose sashimi with soft roe and soy sauce.- Marinated bonito: Two pieces, completely free of any fishy smell, with a clear taste. If I closed my eyes, I wouldn’t even recognize it as bonito.- Seafood shumai: Filled with Seiko crab meat, inner roe, and outer roe. This was clearly on a different level compared to typical Chinese crab shumai.- Donchicchi horse mackerel: Completely free of any fishy smell, with 7 hours of preparation to eliminate any odor. This was unlike any horse mackerel I’ve had before—it was a first for me.- Hokkaido Kinki fish and white asparagus.- Red meat marinated: Two pieces.- Red squid: With salt and sudachi, cut crosswise on both sides.- Nodoguro with oyster in white wine sauce: I mixed the remaining sauce with red vinegar rice.- Prosciutto sliced to 1mm thickness, grilled Nodoguro.- Sweet shrimp: Cooked for 28 seconds, with a perfect rare texture. The oboro was white shrimp and sweet shrimp.- Eel and shrimp bisque soup.- Toro-taku caviar gunkan roll.- Saltwater sea urchin: Dried on washi paper, intensifying the flavor, perfectly combining with the rice and nori.- Shoyu ramen: 50% wheat, the rest paprika, making it half gluten-free. I never expected ramen to be served as a closing dish at a sushi restaurant instead of eggs or fruit!The bonito and horse mackerel completely changed my perception of their flavors. As the chef said, one must understand fish at a cellular level to excel in this craft, and it truly shows. Fish is dead, which means it’s already deteriorating; salt and vinegar only mask and delay that process! Only by restoring the fish to its original fresh state can we achieve this level of nigiri. It was profound yet incredibly delicious.Thank you for the wonderful meal; I will definitely return! Less