Sushi Shunji Tokyo

⚫︎ Appetizers Tsubugai (Whelk) Chawanmushi (Savory Egg Custard) with Molokhia Natural Iwagaki Oysters from Toyama Freshly Made Sushi Rice Fig with Sesame Dressing Braised Tuna with Sushi Rice Heads of Sweet Shrimp ⚫︎ Sushi Meichidai (Japanese Sea Bream) Shinko (Baby Fish) Abalone Purple Sea Urchin Chutoro (Medium Fatty Tuna) New Ikura (Salmon Roe) Kue (Japanese Grouper) Sweet Shrimp Otoro (Fatty Tuna) Rolls (Anago - Sea Eel) Soup Tamago Yaki (Japanese Omelette) ⚫︎ Add-ons Toro-Taku Roll (Fatty Tuna and Pickled Radish Roll) ⚫︎ Beverages Glass of Champagne Japanese Sake (Hibi, Sakekomachi) Japanese Sake (Tanaka 65, Shichifukujin) Japanese Sake (Gagaku-dai) White Wine, Glass Japanese Sake (Hibi) Japanese Sake (Taka no Tsukasa) Japanese Sake (Senkin Nature) Less

I had been looking forward to visiting "Sushi Shunji." In a refined space filled with a serene atmosphere, I experienced a night that stimulated all my senses, from seasonal appetizers to beautiful sushi and an exquisite selection of wines.The Toyama whelk and oysters: The overwhelming freshness reminded me of morning auctions and direct deliveries from the local area. The whelk had a crunchy, juicy texture and a clear sweetness, while the oysters offered a rich umami without any unpleasant odor. It allowed me to enjoy the inherent vitality of the ingredients, distinct from aged flavors.Fig with sesame sauce: This elegant dish beautifully captured the essence of the changing seasons. The sweetness and juice of the fresh figs, perfectly complemented by the rich and fragrant sesame sauce, showcased an exceptional sense of flavor.Sommelier-selected wines: The pairing was simply remarkable, perfectly enhancing the delicate flavors of the dishes. The fresh umami of the seafood was highlighted, and with each glass, I was enveloped in deep satisfaction.The dishes, crafted with precise techniques to bring out the best in the ingredients, harmonized beautifully with the high-quality service provided by the sommelier, resulting in an exquisite course.The way they showcased Toyama's ingredients was impressive, and it made me want to visit Shunji's auberge as well.I definitely plan to return in a different season. Less

Sushi Shunji is the top disciple of Saito-san, who supported the golden era of Sushi Saito. Since becoming independent, he has been rapidly gaining recognition, winning Tabelog Silver and international awards.Combining the essence of Sushi Saito with his own originality, the rice served immediately upon entering is mildly flavored with red vinegar and has a slightly firm texture, making it versatile. However, what sets this sushi restaurant apart from others in Tokyo is its dedication to sourcing fresh, morning-caught fish from various regions across Japan, including Hokkaido, Ehime, Kyushu, and Toyama, all delivered by air.With an aquarium in the restaurant and the practice of performing nerve-stunning techniques, it is quite rare to find a sushi restaurant in Tokyo that offers such fresh fish, especially in the Edomae style. The moment you taste it, the texture and vitality of the fish are astonishingly different, making it truly a unique sushi experience.Additionally, the beautifully presented appetizers and the entertainment of having the freshly prepared fish right in front of you, combined with the warm hospitality of Shunji-san, elevate the service to a top-tier level.On this day, I enjoyed the unique flavor of deep-fried sweet shrimp soaked in a broth of carrot and onion, the nigiri of abalone steamed with its liver, and the seasonal nigiri of salmon roe, all of which were exceptional.Starting this May, Shunji will open an auberge in Toyama, and he plans to focus on winter operations there! I would love to visit the auberge in Toyama as well!Moreover, there is an opportunity to donate to the "Marine Resource Protection" initiative, allowing sushi lovers to contribute to the preservation of future sushi during their visit.◆ Appetizers ◇ Nigiri ◆ Clam Dashi Chawanmushi ◆ Rock Oyster ◆ Tempura of Kiss Fish ◆ Freshly Cut Sushi Rice ◆ Sea Snail with Liver ◆ Fig with White Miso ◆ Braised Tuna Belly ◇ Flatfish ◇ Baby Fish ◇ Steamed Abalone ◇ Purple Sea Urchin ◇ Medium Fatty Tuna ◇ New Salmon Roe ◆ Sweetfish ◇ Sweet Shrimp ◆ Sweet Shrimp Heads ◇ Fatty Tuna ◇ Lean Tuna ◆ Soup ◇ Eel Roll ◆ Egg ◇ Vinegared Mackerel ◇ Dried Gourd Roll Less

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À 68 500¥ et avec une telle réputation, j’attendais un véritable moment de gastronomie. Rien n’était mauvais, mais le repas manquait cruellement d’émotion, de surprise et de personnalité. Des sushis assez classiques, qui auraient probablement moins de renommée sans le soutien de Saito. Une expérience correcte, mais loin de ce que j’espérais à ce prix.

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Priced at 68 500¥, I expected a truly remarkable dining experience. Nothing was bad, but the meal lacked emotion, surprise and personality. The sushi felt rather basic, and perhaps wouldn’t be as highly regarded without Saito’s backing. A decent meal, but far from what I expected at this price.
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#sushi #japon #food #explore #tokyo Less

**Appetizers** The first dish, chilled chawanmushi (savory egg custard), was truly impressive. It was perfect for the hot season, with a smooth texture that naturally whetted my appetite. The summer-exclusive turban shell was delightful, with a great texture that released its umami flavor with each bite, which I personally enjoyed very much. Overall, the appetizers were creatively conceived, each dish showcasing a unique personality, making it a joy to pair them with drinks.**Nigiri** The nigiri was consistently well-prepared and stable in quality. The steamed black throat sea perch had a strong impact on the first bite, with a rich umami flavor. The kinmedai (golden eye snapper) was particularly outstanding, especially the middle part, where the balance of sweetness from the fat and aroma was superb. The fried sweet shrimp and shrimp heads were also incredibly delicious, pairing excellently with the drinks. The unagi (grilled eel) roll served at the end was perfectly fragrant, with a refreshing hint of sansho (Japanese pepper), providing a satisfying conclusion to the meal. The cold castella-style tamagoyaki (Japanese omelet) was enjoyable like a dessert. Additionally, I was pleasantly surprised to receive crab nigiri that day, which added a seasonal touch and left a lasting impression. Less

In mid-July, I went out for dinner with a friend.**Vinegared Rice****Appetizers**- Cold Chawanmushi with Molokhia- Meichidai (Sea Bream)- Fig and Whiskey Marinade with Sesame and Almond Sauce- Sea Snail with Green Beans, Mitsuba, Sudachi, Sansho Oil, Grated Daikon, and Ayu Fish Sauce with Sea Snail Liver Sauce Rice- Braised Mackerel Belly**Nigiri Sushi**- Sumi Ika (Cuttlefish)- Aji (Horse Mackerel)- Mako Karei (Flatfish)- Hokkaido Shakotan Peninsula Purple Sea Urchin (Uni) (Only available from June to August, without the use of alum)- Noto Benizuwai Crab (Caught at a depth of 1000 meters, while regular Zuwai Crab is caught at 1-300 meters)- Chutoro (Medium Fatty Tuna)- Kohada (Gizzard Shad)- Shiro Amadai (White Sweetfish) (Warm Sushi)- Kuruma Ebi (Sweet Shrimp)- Otoro (Fatty Tuna)- Akagai (Red Clam)- Akami Zuke (Marinated Lean Tuna)**Fried Kombu and Shrimp Heads**- Clam Soup**Anago (Sea Eel)**- Gourd Roll (Additional)- Isaki (Additional)**Daily Sake Kasu Tamagoyaki (Egg Omelette)**- Homemade Mizu Yokan (Water Jelly) Less

I finally fulfilled my long-standing wish to try Shunji Hashiba's sushi. The moment has come to enjoy the exquisite nigiri crafted by a chef trained at the renowned Sushi Saito, one of Japan's top sushi establishments.The nigiri was impeccable; the rice was soft and the craftsmanship was evident. The signature tuna kama toro was astonishingly delicious, breaking all preconceived notions of what tuna should taste like.This time, I was brought here by the chairman, who has always been supportive of me. It was a wonderfully relaxing experience, allowing me to forget the passage of time.I will definitely return again. It was a great meal. Less

Tonight, I visited this restaurant, which is a recipient of the Tabelog Award 2026 Silver.This was my first visit, thanks to the kind invitation.Thank you very much for the invitation! m(_ _)mThe owner of this restaurant is Shunji Hashiba.Born in 1986 on Kozushima, he graduated at the top of his class from the Hattori Nutrition School. In 2005, while still a student, he met Koji Saito, who would later open "Sushi Saito," while working part-time at a sushi restaurant in Ginza, and became his apprentice.After graduation, he honed his skills under Saito's guidance, and in 2015, he was entrusted with a private room as the second-in-command at "Sushi Saito." In 2020, he opened his own establishment, "Sushi Shunji," within the same restaurant. In 2023, he opened a new restaurant in Motoazabu, pursuing his ideal vision.Interestingly, I visited Sushi Saito nine years ago and had the pleasure of tasting Hashiba's sushi.For drinks, I had:Japanese sakeSanbutsu2025 Yamada NishikiNinoujoKumamoto PrefectureHana no Kaze Sake Brewery◯ Freshly cut sushi riceKoshihikari from a contracted farm in Toyama Prefecture◯ Chawanmushi with Noto's red snow crab◯ Fried fish bonesShichimi salt◯ Figs marinated in brandyTopped with chopped almonds◯ Sea snail from Toyama PrefectureGrated daikonMitsuba, green beansSansho oil◯ Braised tuna collarSushi:◯ Chiba Prefecture. Freshly caught squid◯ Kaiwari from OdawaraMy first time trying Kaiwari.It was very delicious.◯ Meichidai from Odawara◯ Honmaguro from Nagasaki, IkishimaChutoro◯ Kohada◯ Akagai◯ Kuruma shrimp from Kagoshima◯ Murasaki uni from Shakotan PeninsulaNo alum used, very fresh and delicious.◯ Otoro◯ Akami◯ Kuruma shrimp headsKombu chips◯ Anago from Tsushima, Nagasaki PrefectureHand roll◯ PicklesMiso soup◯ TamagoDessert:Mizu yokanNot too sweet,Soft and very delicious.Total: JPY 58,386.Both the sushi and appetizers were truly delicious,and I had a wonderful time chatting with the chef and the owner.It was the best experience! ♪It was a great meal! ♪ Less

Everything we had at @sushi.shunji by Shunji Hashiba - a long time protege of revered sushi chef Takashi Saito:

Wakame
Deep-fried Fugu
Ankimo with Fugu Skin
Hokkigai & Tsubugai
Grilled Tuna Cheek
Sumi Ika
Tai
Akagai
Hamaguri
Hokke
Murasaki Uni
Otoro
Kuruma Ebi
Akami Tsuke
Fried Shrimp Head with Kombu
Anago
Tamago
Yokan
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Tucked away on a quiet corner in Motoazabu, the restaurant serves just 10 guests around a L-shaped wooden counter. Shunji San carefully balances tradition while carving his own path with innovation - we see inspiration from his travels in his dishes such as the ankimo with fugu skin plated in Singapore Lo Hei style. The meal started with the making of the shari, followed by an impressive parade of the day’s hokkigai and tsubugai. The tsumami featured highlights including the tsubugai and tuna cheek while the maki with the golden mountain of murasaki uni stole the show in the latter half of the omakase.
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Sushi Shunji 鮨しゅんじ
Tokyo, Japan
#supermelJapan #supermelTokyo Less