Shimazu Tokyo

Absolutely stunning. Simply the best. I was truly moved.Every time I visit Shimazu, it’s wonderful, but on this particular day, it was even more exceptional. I even exchanged knowing glances with other customers, thinking, "This is just too delicious!" Honestly, there was a moment when our eyes connected.Here’s what I experienced at Shimazu this time.- Fruit Tomato and Cucumber Mozuku Vinegar*Photo omitted*This dish is perfect for a hot day. The pleasant acidity and the flavor of roasted sesame are delightful. The aroma of sesame at Shimazu is always outstanding.- Menuke (Sea Bream)Served as shabu-shabu. The cooking was impeccable. With the skin on, the fat from the skin melts in your mouth with each bite. The homemade ponzu sauce is delicious.- Katsuo (Bonito)The skin was grilled to a crispy perfection. The flavor and quality of the fat in the katsuo were remarkable. This was the best katsuo I’ve ever had.- Sardine WhaleThis is the tail meat. It has become a staple at Shimazu. The combination of the tail meat, Shimazu’s marinade, and green onions is truly excellent.- Female ClamThis is abalone. It was incredibly large. Even after cooking, it remained big. The depth of flavor and aroma made everyone smile. Anyone who eats this will surely be happy. The freshly cut sushi rice paired with the liver sauce also brings a smile.- SwordfishAn extraordinary swordfish exceeding 180cm and 5kg. I saw a photo of a disciple holding the swordfish, and I believe it’s a once-in-a-lifetime encounter. I’m grateful to the swordfish, the fishermen, and everyone at Shimazu. The thickness of the meat is astonishing! The richness and umami of the swordfish were also surprising!- Chawanmushi (Savory Egg Custard)With shirasu (young sardines), karasumi (dried mullet roe), and fresh ginkgo nuts. This chawanmushi pairs perfectly with sake. The chewy texture and subtle sweetness of the fresh ginkgo nuts, along with the aroma, created a harmonious and delicious dish.- Sawara (Spanish Mackerel)Grilled with straw. Despite being grilled, the flavor of the sawara itself is rich. The sawara is simply delicious.- Tai (Sea Bream) with Kombu*Photo omitted due to blurriness.*The dehydration and umami from the kombu made the tai even better. Since it was from the belly side, the beautiful fat of the tai spread out. Eating such delicious white fish is truly moving.- Kinkai (Squid)Looking back, this was a memorable dish. The sweetness and umami gradually spread in my mouth, and I was amazed by how it lingered.- SardineThis was a second helping. I was once again impressed by the quality of the sardine. As a side note, while people enjoy fish that are rich in fat, I wonder why humans... (laugh).- New Ikura (Salmon Roe)I had been looking forward to this. I made my reservation just in time. The new ikura at Shimazu is truly delicious. I felt grateful to be alive to enjoy it. Personally, I’ve had quite a few ups and downs, so being able to eat this made me really happy. The new ikura sparkles beautifully in front of me.- Haruko Tai (Spring Sea Bream)The haruko was also a memorable dish. The tenderness and fat of the haruko tai were well felt. I sensed that high-quality fish has a range and depth of flavor. This was the best haruko tai I’ve ever had in my life.- Chutoro (Medium Fatty Tuna)The tuna handled by Shimazu is indeed wonderful. The texture is finely grained, which is noticeable. The melt-in-your-mouth quality is different. The aroma, flavor, richness, and lingering finish are exceptional.- Akami (Lean Tuna, Marinated)This was incredibly delicious. I’ve never tasted akami like this before. It had a deep flavor typical of lean tuna, but the texture was also finely grained, giving it a melt-in-your-mouth sensation.- Otoro (Fatty Tuna)Shimazu said, "This otoro is so tender that no hidden cuts are necessary." They were absolutely right. I wanted to ask if this was really summer tuna, given its richness. But it was a clean and not overly fatty richness.- Kohada (Gizzard Shad)This fish was truly in between shinko (young kohada) and kohada. The fat content was good. Shimazu mentioned that this is their preferred size. The finishing touch was superb. The attention to detail in this dish is evident.- Kuruma Ebi (Tiger Prawn)This is wild. It’s been a while since I had wild kuruma ebi as sushi. It’s rare to find one this size in the wild. Unlike farmed ones, the flavor of the shrimp is rich. The essence of the shrimp bursts out.- Aka Uni (Red Sea Urchin)I was told that this does not circulate in the market. It’s a rare red uni. There are no unpleasant flavors or bitterness, just rich sweetness. Since it was served as sushi rather than gunkan (sea urchin on rice), I could truly savor the red uni itself.- Anago (Conger Eel)I believe Shimazu’s anago is the best in the world. I wonder if they grill the boiled anago with a salamander. It’s hot, so the fat oozes out. The combination of the anago, sushi rice, and sweet soy sauce creates an emulsified sensation in the mouth.- Tamago (Egg)Since it’s hot outside, it’s a cold tamago.~Additional Items~- New SquidServed with the tentacles. This is probably the last new squid of the year. I feel lucky to have tasted it at Shimazu.- SardineThis is a refill. I was once again amazed by the quality of the sardine. As a side note, while people enjoy fish that are rich in fat, I wonder why humans... (laugh).- New IkuraServed as sushi with and without seaweed. The one without seaweed is enjoyed with salt. The difference between having seaweed and not is significant. The salted ikura allows the flavor of the ingredients to shine through. With seaweed, it creates a combination of flavors, so the trio of new ikura, seaweed, and sweet soy sauce is excellent.- Goya Maki (Dried Gourd Roll)I finished with goya maki. Shimazu’s goya maki includes shiso leaves and roasted sesame. This is my favorite.- Brown Sugar Ice CreamThey didn’t miss a beat until the end. The brown sugar ice cream is also truly delicious.This time, I focused on various ingredients, but I still believe that sushi (nigiri) is all about the rice. The rice serves as a solid foundation. Shimazu’s rice does not get overshadowed by the wonderful ingredients. I felt once again that sushi is all about the rice.Moreover, the atmosphere and vibe created by Shimazu and the disciples are always pleasant, and just being in that space makes me feel happy. Visiting Shimazu has become a source of nourishment for my life.Thank you.Once again, absolutely stunning. Simply the best. I was truly moved.I wish I had a word that captures the highest level of deliciousness.I will definitely return.It was a great meal. Less

From appetizers to sushi, I am always amazed by the consistent quality of the dishes here.The carefully selected ingredients, thoughtfully designed menu from the diner's perspective, and the skill of Chef Shimazu, supported by young artisans, create an exceptional experience. The service is impeccable and seamless.The new ikura (salmon roe), sardine, abalone liver sauce, sardine, kohada (young gizzard shad), and three pieces of tuna were particularly impressive and to my liking. The uni (sea urchin) was like juice, perfectly complemented by the aroma of nori (seaweed).I finished with a half-go of sake while enjoying a roll of sardine and gari (pickled ginger).I opted for the sake pairing, having half-go servings, which was also very enjoyable.I will definitely come back. Less

Thank you for reading.Your follows, likes, and saves would be greatly appreciated!I visited "Shimazu" located in Shirokane-Takanawa, Tokyo.☑︎ Information Access: 2-minute walk from Shirokane-Takanawa Station Hours: 1st seating 17:00~ 2nd seating 19:30~ Closed: Sundays and Mondays Reservation method: OMAKASE Wait time: None due to reservations Visit timing: Evening Payment methods: Cash, Card ☑︎ Menu □ Mozuku □ Ara □ Simmered Octopus □ Grilled Bonito □ Whale Tail Meat □ Abalone with Liver Sauce □ Simmered Grouper ■ White Sweet Sea Bream ■ Isaki ■ New Squid ■ Sardine ■ Tofu Beans ■ Young Sea Bream ■ Medium Fatty Tuna ■ Marinated Lean Tuna ■ Fatty Tuna ■ Kohada ■ Sweet Shrimp ■ Sea Urchin ■ Eel ■ Newborn Sea Urchin ■ Red Sea Urchin ■ Negitoro Roll ■ Kanpyo Roll □ Brown Sugar Ice Cream ☑︎ Review Shimazu, which opened in November 2020, is an independent restaurant from the renowned "Ranmaru" and is run by a young chef who is just 27 years old. Since its opening, it has gained a lot of attention and quickly became a difficult reservation spot for sushi lovers. The restaurant features a platinum seating arrangement with only 8 seats, making it quite exclusive for new reservations. It had been a while since my last visit, and the appetizers were absolutely fantastic, leaving me in awe. The whale tail meat was tender yet had a firm texture, with just the right amount of sweetness from the fat, while the abalone liver sauce was rich and paired perfectly with the rice, making it a delightful experience. I started with the white sweet sea bream for the nigiri. It’s such a joy to enjoy new squid and newborn sea urchin during this season. Even during the challenging summer months, the quality of the tuna served here showcases the exceptional sourcing skills of Shimazu. The sea urchin was delicious, but the red sea urchin was out of this world! Its flavor was mind-blowing... I want to eat it again...This is the best sushi restaurant that never fails to impress! It was a great meal! Less

Visit Information Date: Friday, around 8 PM Reservation: Yes (72 days in advance, by phone) Wait: None Number of Guests: 1 Seating: Counter Frequency: 8th visit after 272 days Duration: 2 hours Payment: Credit Card (VISA) Food Menu ☆Omakase: JPY 38,500 (including tax) 　◎Mozuku Vinegar 　☆Simmered Octopus 　☆Grilled Bonito 　☆Tail Meat of Minke Whale 　☆Steamed Abalone 　☆Simmered Katsuo 　☆Fish Head 　☆Shiroboshi Futaidai 　☆New Squid 　☆Horse Mackerel 　☆Nodoguro 　☆Totomame 　☆Spring Child Sea Bream 　☆Chutoro 　☆Akami 　☆Otoro 　☆Shinko 　☆Kuruma Ebi 　☆Bafun Uni 　◎Soup 　☆Anago 　☆Tamago 　☆Brown Sugar Gelato ☆Akau Uni: JPY Ask ☆Negitoro: JPY Ask Drink Menu ☆Ubusuna 2025 Kouko Shichinoujo: JPY Ask ☆Morishima Miyama Nishiki Junmai Ginjo: JPY Ask ☆Imanishi Junmai Ginjo Asahi: JPY Ask ◎Etsugai Junmai Ginjo Muroka Nama: JPY Ask ☆Tashima Sea Non-Additive Namamoto: JPY Ask ☆ESHIKOTO Ayu: JPY Ask ☆Hidakami Junmai Ginjo Tenjiku Aiyama: JPY Ask Expenses, Discounts, Others ・Service Charge (10%) ・Reservation Fee: JPY 390 Good Points ・Increasing satisfaction with each visit ・Warm hospitality from the young and charming chef and beautiful proprietress, along with the staff Bad Points ・Difficult to make reservations ・First-time visitors may find the entrance confusing Other Notes ・The Tabelog Award Gold: 2026 ・The Tabelog Award Silver: 2023-2025 ・The Tabelog Award Bronze: 2022 ・Sushi TOKYO 100 Best: 2021, 2022, 2025 (2023, 2024 not announced) Impressions I wanted to eat sushi from Shimazu after a long time. So, I contacted the chef and made a reservation. On a Friday marking the start of the Obon holiday, I arrived at Shirokane-Takanawa in a festive mood. Five minutes before my reservation, the proprietress welcomed me and I entered the restaurant. This was my first visit since they received the Gold award. I took a seat in the middle of the counter. The omakase began all at once. The other guests included two pairs of men and women, one solo male guest, and two male guests. In addition to the chef and proprietress, there were three apprentices. As usual, I requested a selection of Japanese sake. The first drink was Ubusuna 2025 Kouko Shichinoujo. It had a strong effervescence and a clean finish. The meal started refreshingly with Mozuku Vinegar. The mozuku had a relatively gentle texture and the vinegar was well-balanced. Next was the simmered octopus from Sazima Simmered Octopus. It was moist and aromatic. The second drink was Morishima Miyama Nishiki Junmai Ginjo. It had a soft mouthfeel with a refreshing sweetness. Next was the grilled bonito from Kesennuma Grilled Bonito. I enjoyed it with plenty of ginger soy sauce. The skin was crispy and fragrant, while the flesh was smooth. Then came the whale dish unique to Shimazu. Today’s offering was Tail Meat of Minke Whale. It was sweetly marinated and served with green onions. It was tender yet had a satisfying chew, truly meaty. The third drink was Imanishi Junmai Ginjo Asahi. It started sweet and then faded away smoothly. The steamed abalone from Onjuku Steamed Abalone was served with plenty of liver sauce. The texture was wonderful. I mixed the leftover sauce with freshly cut rice, and it was delightful. The fourth drink was Etsugai Junmai Ginjo Muroka Nama. Among the Etsugai, this one was relatively refreshing yet still substantial. The last appetizer was Simmered Katsuo. It was accompanied by komatsuna and Kasai’s Japanese radish. The sweet sauce paired beautifully with the fluffy katsuo. I craved white rice... The oshibori was changed to a blue one, and Gari was served, marking the start of the nigiri. First up was Fish Head. It was chewy and delicious. The rice had just the right amount of vinegar, and the nigiri was firm yet gentle, breaking apart in my mouth. The fifth drink was Tashima Sea Non-Additive Namamoto. After a hint of cement aroma, a refined umami followed. The Shiroboshi Futaidai from Tanegashima had a unique aroma and was plump. This one is addictive. This was my first time having New Squid this year. It had a lovely aroma and texture. The accompanying legs were boiled, but they were chilled and incredibly fresh. The Horse Mackerel was from Yamaguchi. It had a strong aroma, was fatty, yet had a clean aftertaste. The Nodoguro was lightly seared and rare. It was deliciously melt-in-your-mouth. The sixth drink was ESHIKOTO Ayu. This is from Ishidaya, known for Kuro-ryu. Upon closer inspection, the glass was also special. It had a strong umami that paired well with the ayu, yet was beautifully clean. Then I encountered Totomame, which I didn't expect to find. Though still small as they are just starting to appear, they were sticky and delicious. The Spring Child Sea Bream had a refreshing aroma and a rich fat content. Next were three pieces of tuna. They were from a fixed net in Funka Bay, weighing 46 kg. The Chutoro had a higher rice temperature, melting away in my mouth. The Akami was vibrant like a beautiful jelly. It had a rich flavor. The Otoro had a crispy texture, yet melted away with each bite. I finished with one more drink. Hidakami Junmai Ginjo Tenjiku Aiyama. This was my first time having Aiyama from Hidakami. It had a rich umami followed by a smooth finish. The Shinko was served in two pieces. It was light and refreshing. The Kuruma Ebi was a natural product from Yamaguchi. It was plump and sweet. The Bafun Uni from Rishiri had a strong sweetness. It paired excellently with the seaweed. At this point, a seafood dashi Soup was served, providing a comforting moment. The Anago disappeared in an instant. A fluffy Tamago was served, marking the end of the meal. I requested the Akau Uni that was not served that day, along with a roll of Negitoro. The Akau Uni was from Amakusa. Since it was nigiri and not gunkan, the harmony with the rice was delightful. The Negitoro included tuna and green onions. The texture and freshness of the green onions added a nice accent to the creamy toro. It can be served as a half portion, but I finished the whole roll in one go. I concluded with Brown Sugar Gelato and Oolong Tea. After staying for just under 2 hours, I settled the bill. JPY 63,300. I paid with a credit card. It was a great meal. I was fortunate to enjoy the miraculous timing of having Shinko, New Squid, Akau Uni, and Totomame. I will visit again. Now, I’m heading to my hotel in Haneda for my trip the next day. Less

First, we start with the appetizers served before the sushi. Each dish brings out the potential of the ingredients to the fullest, completely captivating me from the very first bite. The exquisite cooking technique locks in the freshness and umami of the ingredients, while the carefully prepared dashi pleasantly stimulates the senses. The delicate seasoning enhances the contours of the ingredients, and the refined fat content invites a perfect pairing with any drink.Then, the sushi begins with a delightful sense of anticipation. The moment I take a bite of the elegantly crafted piece, I am struck by its remarkable quality. The rich sweetness and umami of the topping, combined with the perfectly tempered rice, create a beautiful harmony that dissolves in my mouth, showcasing the true artistry of the chef. The finely executed hidden cuts, the exquisite balance of the cooked soy sauce, and the sharpness of the vinegar beautifully tighten the overall presentation.When the season for salmon roe arrives, the "soft-boiled ikura" makes its appearance, bursting with rich, luscious flavor that is simply irresistible. With each passing season, I find myself longing to enjoy this exquisite dish again.The seamless narrative from the appetizers to the sushi and finally to the closing dish is truly remarkable, providing a sense of happiness from start to finish. The thoughtful attention to detail and the refined atmosphere contribute to an extraordinary experience that satisfies all five senses. Less

Once again, it was fantastic.Mozuku seaweed, Junsai (water shield)Yaito Hata Shabu-ShabuSajima Boiled OctopusKesennuma BonitoIwana WhaleOohara Ezo AbaloneGrilled Sawara (Spanish mackerel)Shibudai (black sea bream)Shima Aji (striped jack)Shin Ika (fresh squid)Aji (horse mackerel)Kasugo (young sea bream)Aomori Fukura Chutoro (medium fatty tuna)Akami (lean tuna)Otoro (fatty tuna)Shinko (young fish)Botan Ebi (sweet shrimp)Amakusa Aka Uni (red sea urchin)Anago (conger eel)Tamago (egg)Add-ons:Negitoro (minced tuna with green onion)Toro Taku (fatty tuna with pickled vegetables)Kanbyo (dried gourd strips) Less

Tokyo Shirokane's "Shimazu" is a popular sushi restaurant known for its young and talented chef who has gained recognition for his skills after establishing his own place.This restaurant is an independent venture of the chef who previously managed the sister restaurant "Ranmaru" of the popular "Linda" in Meguro. Here, you can enjoy delicious sushi with a light vinegared rice and generous portions that create a harmonious experience.The exterior has no sign, featuring an L-shaped counter with 8 seats, and the dining starts at 17:00 and 19:30.I had the pleasure of visiting for the first time thanks to a kind invitation.On this day, the tuna was fresh black tuna from Iwate, Yamada, featuring medium fatty tuna, marinated red meat, and fatty tuna, all of which were delightful. Despite being summer tuna, it was rich and had a mild acidity, making it very tasty."Shinko"The Shinko from Amakusa was served in three pieces, perfectly balanced with vinegar and aromatic, making for a delicious bite."Kappa Maki"The cucumber roll, ordered additionally, was filled with finely chopped cucumber, offering a soft yet crunchy texture and a refreshing cucumber aroma. The slightly flavorful vinegared rice made this "Kappa Mashi Maki" truly enjoyable."Shiroboshi Fue Dai"The Shibudai was rich and aromatic, and its light grip with the vinegared rice created a wonderful harmony, capturing my appetite from the very first piece.The "Iwashi Kujira Omi" without freezing and the grilled "Tachiuo" directly sourced from Tanegashima were also delicious.It was a great meal!Shirakami Sanchi's MizunaYaito Hata Shabu-shabuSimoda's Boiled OctopusKesennuma Bonito Tataki with Ginger Soy SauceIwashi Kujira OmiChiba's Black Abalone with Liver Sauce and freshly made riceGrilled Tachiuo with Bettara PicklesNigiri:Shiroboshi Fue DaiShima AjiShiro IkaAjiHaruko TaiIwate Yamada's Set Net Black TunaMedium Fatty Tuna, Marinated Red Meat, Fatty TunaAmakusa Shinko (3 pieces)Botan Ebi and Toyama Ebi with KombuAmakusa Red UniShijimi SoupAnagoAdd-ons:Raw Shiro Ika's TentaclesKappa Mashi MakiTamago YakiBrown Sugar GelatoBlack Tea (paired by the owner) Less

Lunch featured the second-best chef, Baba-san.(Appetizers)- Mozuku seaweed and junzai- Amakusa's grouper- Simmered octopus- Katsu from Kesennuma- Sardine whale, tail only(Nigiri)- Meichidai (Japanese sea bream)- Shibudai (black sea bream)- Grilled sawara (Spanish mackerel) with straw- Shima aji (striped jack)- Katsuo (bonito)- Kombu-marinated kiss (whiting)- Haruko tai (young sea bream)- Marinated akami (lean tuna)- Otoro (fatty tuna)- Negitoro (minced fatty tuna with green onion)- Kombu-marinated sweet shrimp- Bafun uni (sea urchin)(Soup)- Clam miso soup- Anago (sea eel)- Tamago (egg)(Extras)- Gourd roll- Toro-taku roll (fatty tuna and pickled radish roll)(Dessert)- Brown sugar gelato with Ceylon tea Less

Sushi ShimazuI was taken here by an investor who has been kind to me, to this prestigious restaurant that has been awarded Tabelog 2026 GOLD and the 100 Best Restaurants medal.It's nearly impossible to get a reservation, so just having a seat here feels like a blessing and I am truly grateful.The head chef is around my age, and his career is truly impressive.I don’t often come to Shirokane-Takanawa, but I’m really glad I made it today.The sushi was flawless, with perfect rice and toppings. The temperature and presentation were exquisite, making it feel like a work of art. I was constantly moved by the experience.I felt that this kind of experience is something I may never have again.I am thankful to the investor who brought me here.It was a great meal.I would love to have this experience again. Less

Congratulations on winning the Tabelog Award GOLD!I've been visiting this place about 4 to 5 times a year for the past five years. I hadn't been able to come back for a while since I made a reservation for OMAKASE, but I was finally able to visit again after a long time.The food was delicious back then, and I loved the atmosphere created by the head chef and the owner, but I was delighted to find that it has become even better while maintaining its wonderful ambiance. I had a great time.The head chef's presence felt more authoritative than before, which added to the experience.I definitely want to come back again! Less

The sushi restaurant "Shimazu" in Shirokane-Takanawa continues to shine.I had the opportunity to visit again after nearly three years.The location is about a 3-minute walk from Exit 3 of Shirokane-Takanawa Station.The door, which usually remains hidden, opens at the time of opening, revealing the restaurant.Upon entering, I was warmly welcomed by the beautiful kimono-clad proprietress, and I was greeted by the smiling face of Mr. Shimazu at the counter.Dressed in a chef's uniform layered with a necktie, he looked particularly dignified, and his disciples were also well-presented, showcasing a natural leadership.The sushi preparation area features a unique design that mimics waves, giving the ingredients a sense of dynamism.At the scheduled time, all eight eagerly awaited guests gathered, and the meal commenced.The only option available is the Omakase course.Here’s what we enjoyed:"Dinner Omakase from JPY 38,500"◆ Corn Soup Honey Chocolina (Yamanashi)◆ Ishimozuku Seaweed from Akita and Junsei from Shirakami Mountains◆ Akamutsu (Blackthroat Sea Perch) Sashimi (Kesennuma)◆ Katsuo (Bonito) Sashimi (Kesennuma)◆ Sardine Whale Tail◆ Black Abalone Steamed with Salt (Amakusa) Served with liver sauce and sushi rice◆ Grilled Sawara (Spanish Mackerel) (Kagoshima)◇ Shiro Amadai (Kagoshima)◇ Shima Aji (Kochi, Sukumo)◇ Kisu (Choshi)◇ Shiro Ika (Nagasaki)◇ Aji (Horse Mackerel)◇ Sagochi (Chiba)◇ Haruko Tai (Kanagawa)◇ Akami (Iwate)◇ Chutoro (Iwate)◇ Kobana (Tokyo Bay)◇ Natural Kuruma Ebi (Sweet Shrimp)◇ Nozomi Sea Urchin◇ Anago (Conger Eel)◇ Tamago (Egg)★ Sorbet* Additional◇ Red Sea Urchin (Amakusa)◇ Toro-Taku Roll◉ Asahi ZERO◉ ESHIKOTO Gyokunryu / Kuro-ryu Sake Brewery (Fukui, Eiheiji)◉ Hidakami Junmai Ginjo Amagasa Aiyama / Hirataka Sake Brewery (Miyagi, Ishinomaki)◉ Hibi Kame no O / Hibi Brewing (Kyoto, Fushimi)◉ Aramasa Akita Sake Komachi Ecru 2017 / Aramasa Sake Brewery (Akita, Akita City)◉ Gagaku Shirogane / Tenryo Sake Brewery (Niigata, Sado)The course begins with classic appetizers.To cool down the body, the chilled corn soup is made with just water and salt.It is well strained yet retains a grainy sweetness and richness, with a pinch of salt adding an accent.The vinegared dish features fine Ishimozuku seaweed, which expands in flavor and color with each bite, complementing the clear taste of junsei.Both ingredients are sourced from Akita, merging two elements that do not meet in the mountains and sea, breathing together in Shirokane-Takanawa, leading into Shimazu's course.I was surprised by the generous serving of Akamutsu (nodoguro).Caught at a size of 1.3 kg, it has an exceptional texture. The elasticity is meaty, and the flavor is irresistible, enhanced by ponzu and green onion.This dish showcases the potential of sashimi without being pressed into sushi.Next, the bonito sashimi from Kesennuma displays a beautiful gradient from the block.As it lands on the palate, the aroma pierces the nose, and the rich flavor envelops the taste buds, perfectly complemented by ginger soy sauce.From a block with intense marbling reminiscent of beef, we were served the tail of the sardine whale.The lightly marinated flesh turns a wine-red color, and as it melts in the mouth, the fat releases its sweetness, leading to a surprisingly sharp flavor.This is the original taste, released in Shimazu's style without any freezing treatment.The black abalone from Amakusa is prepared using the traditional Edo-style technique of steaming with salt.The gentle umami is drawn out with each chew, increasing in intensity. When paired with liver sauce, it enhances the richness and aroma, creating a harmonious experience that lingers in the nose.Mixing the liver sauce with freshly cut sushi rice reveals the sauce's deliciousness, highlighted by the rice's acidity.The Sawara, shipped directly from Kagoshima, weighs 2.5 kg.Breaking through its thin skin, the sweet fat bursts forth, and the saltiness enhances the flavor as the fibers absorb the taste.With a call for more rice, the back kitchen tightens up.As the oshibori (wet towels) are replaced, gari (pickled ginger) is served.The refreshing crunch of the gari spreads moisture, elevating the mineral aftertaste with a delightful acidity, showcasing its high reset power.The sushi is lightly tinted with red vinegar, shaped into a streamlined portion that emphasizes the ingredients.The glossy texture of the rice supports the gentle acidity, and the timing of the rice's melting is perfectly aligned with each ingredient, especially in controlling the temperature of the rice according to the topping. The subtle deliciousness of the rice naturally enhances the quality of the sushi.The first piece is Shiro Amadai, shipped directly from Kagoshima.It exudes a caramel-like depth, releasing sweetness with just a touch on the tongue. The firm texture draws out the umami, and when combined with the rice, it creates an overwhelming deliciousness.The Shima Aji from Kochi enhances its umami with a fresh texture and aroma.The Kisu is prepared with kombu curing, and the dehydrated sweetness stands out, refreshing the palate with a summer twist.The Shiro Ika from Nagasaki is cut to enhance its mouthfeel, and the slightly warm rice amplifies its exceptional sweetness.The Aji (Horse Mackerel) bursts with a crispy texture and aroma. The delicate balance is intentionally heightened by adding a touch of green onion and ginger.The Sagochi from Chiba is prepared with a rare finish, smoked with straw on the skin while the flesh is cooked.As soon as it enters the mouth, the aroma escapes, merging with the scent of the straw and the green onion, enhancing the overall flavor. Each bite highlights the deliciousness of the ingredients, deepening the taste.The tuna of the day is from Iwate.Its sweetness, unlike typical red meat, transitions into a deep umami with boiled soy sauce, finishing with a subtle iron flavor.Following this is the chutoro, which melts gently in the mouth, releasing milky fat. The moment pressure is applied, the stored umami explodes!The aroma captures the nose, showcasing a vibrant, seasonal tuna.The exquisite tuna fat is cut by the Edo-style Kobana.The dehydrated umami and acidity elevate the flavor, and with each bite, the aroma and taste engage in a delightful battle.The natural Kuruma Ebi (Sweet Shrimp) is boiled while retaining a rare finish. As you chew, the hidden sweetness of the miso stimulates the aroma, and the rare preparation directly expresses the sweetness of the flesh.The sea urchin is consistently sourced from the original brand Nozomi by Nakauchi Yamako.Transitioning from the aroma of seaweed to the mineral taste, it creates a sense of the ocean when combined with the rice.The fluffy flesh of the Anago (Conger Eel) breaks apart with the sauce, leading the umami of the ingredients with its sweetness.Now comes the true highlight of Shimazu, the optional add-on time.I couldn't help but exclaim at the red sea urchin from Amakusa.Its clear melting texture balances with the richness that remains on the rice, and with each bite, it enhances the gentle flavor.The clean taste is so delightful that it doesn't even require enhancement with seaweed.The finale is the Toro-Taku roll, featuring the umami of the toro and the delightful crunch of pickled daikon.Three years later, the fundamental approach remains unchanged, with a solid track record built through daily rotations.The effort to serve quality, the spirit of exploration that doesn’t settle for the status quo, and the trust earned through persistent purchasing.Mr. Shimazu's stable demeanor and actions lend credibility to the flavors of the dishes.This is supported by the teamwork of the staff, including the proprietress, creating a welcoming atmosphere that draws customers in, leading to this Tabelog Award GOLD.As before, responding to requests for sake vessels from regulars is also part of the Shimazu style.This is a wonderful establishment that makes you want to visit Mr. Shimazu's smiling face again.Shimazu1-29-13 Shirokane, Minato-ku, Tokyo, Shirokane Village 1FBusiness Hours: 17:00 - 19:15 19:30 - 21:45Closed: Mondays and Sundays* Use of DSLR and mirrorless cameras is prohibited. 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JPY 58,000 including beer and Japanese sake.The appetizers paired well with the drinks, and the sushi toppings were of high quality with a unique rice that was delicious. The lively atmosphere and generous portions explain its popularity.The rice is made without sugar but has a mild sweetness. The grains are large, giving a satisfying sushi experience. Despite it being summer, the toppings had a nice amount of fat. The balance of the freshly made rice mixed with the abalone liver sauce was outstanding.There were many unique dishes that left a strong impression. The texture of the grilled ribbonfish was moist and flaky, the kohada was tightly pressed, and I was amazed by the quality of the refreshing sea urchin.The tamago (egg) had a unique flavor and a moist, fluffy texture.While the restaurant has its own distinct style, the rice remains a supporting role, yet the aroma of the vinegared rice was so pleasant that it almost felt less like sushi (perhaps due to the many fatty toppings in summer, which might have muted the fish's aroma). It fills you up well, so it might differ slightly from the sushi that leaves you wanting more.Additionally, the first dish of red sea urchin and corn chawanmushi was sweet and delicious, but it reminded me of how exceptional the sea urchin and corn from Hakubun was (Japanese cuisine is amazing!). Less

A gourmet friend invited me for my first visit to Shimazu. I went for the lunch nigiri set prepared by the second chef.On that day, the following dishes were served:Appetizers:- Sea cucumber with junsai and fruit tomatoes- Simmered octopus- Bonito- Sardine whale- Turtle chawanmushi with mochiNigiri:- True flounder- Squid- Amberjack- Shima ebi (striped shrimp)- Horse mackerel- Kinmedai (golden eye snapper)- Haruko tai (young sea bream)- Chutoro (medium fatty tuna)- Akami (lean tuna)- Otoro (fatty tuna)- Kohada (gizzard shad)- Kuruma ebi (Japanese tiger prawn)- Bafun uni (sea urchin)- Anago (conger eel)Finale:- Clam soup- Tamago (egg)- Additional hiyashi gourd roll and toro-taku roll- Brown sugar gelato and Ceylon teaFirst, several appetizers were served before moving on to the nigiri. Among the appetizers, the bonito and sardine whale were particularly delicious. The whale had no gamey taste or odor at all; when it melted in my mouth, the fat spread a rich flavor.While the nigiri toppings were being sliced, the light hit them beautifully, making them sparkle and look incredibly appetizing, which really heightened my excitement.Among the nigiri, the squid, amberjack, shima ebi, kinmedai, and akami stood out. The amberjack had a firm texture that was satisfying to eat, allowing me to savor its umami flavor. The squid was refreshing with sudachi (Japanese citrus), enhancing its sweetness. The shima ebi was marinated in kombu, creating a wonderful fusion of sweetness and umami. The akami had a pleasant acidity, and the kinmedai had a good amount of fat that melted beautifully in my mouth.Overall, it was a very harmonious experience, showcasing meticulous craftsmanship. The nigiri had a solid stability that belied the chef's junior status. Despite being young, he was attentive and considerate throughout the meal. The service from all the staff was perfect and comfortable. It wouldn’t be an exaggeration to say there were almost no flaws, but if I had to wish for something, it would be for the sushi to have a bit more playfulness or a unique style or statement. I believe that would make it even more memorable and interesting. Currently, under the name Shimazu, they are using good ingredients to create beautiful sushi, and I felt the chef's supervision was thorough. I perceive him as a very talented young chef, and I look forward to seeing how he expresses his individuality as he gains more experience. I would love to visit again and would also like to try the chef's table in the evening. Less

It was perfect. There wasn't even a sliver of space for unnecessary words or cheap sentiment. Especially the tail meat of the mackerel whale. The overwhelming fat and concentrated umami that burst in my mouth was a lethal dose of sensuality. Its sharp and almost violent deliciousness awakened every single taste bud on my tongue. From the beginning to the end of the course, my mind was completely saturated with excessive euphoria. So when I was asked, "Would you like to order more?" there was no room for hesitation. I simply replied, "Everything." There was no filter in my body to hold back that impulse. Below is the course content.Omakase Course* Mizukumo, Shunsai, Tomato* Yokosuka Octopus, Nine Pictures* Kesennuma Bonito* Mackerel Whale Tail Meat* Steamed Abalone* Whale Bacon with Mustard Soy Sauce* Swordfish* Soft-Shelled Turtle Chawanmushi* True Sole* White Squid* Red Snapper* Horse Mackerel* Spring Sea Bream* Medium Fatty Tuna* Marinated Lean Tuna* Fatty Tuna* Young Horse Mackerel* Sweet Shrimp* Soup* Sea Urchin* Conger Eel* Egg* Kombu-marinated Shiba Shrimp (additional)* Edge of True Sole (additional)* Tentacles of White Squid (additional)* Kanpachi (additional)* Red Sea Urchin (additional)* Half Toro-Taku Roll (additional)* Brown Sugar Gelato* Ceylon Tea Less

Shimazu in Shirokane-Takanawa.This renowned restaurant shines with Tabelog Gold, but its charm goes beyond just the delicious sushi.The atmosphere created by the head chef, the owner, Baba-kun, and all the staff is truly comforting.Despite being such a prestigious establishment, it has a warmth that makes you think, "I want to come back again," rather than feeling tense. I love everything about this place—its food, service, and ambiance.On this day, we started with Sado Mozuku, Amela Tomatoes, and Cucumbers.Next came the octopus from Sajima and bonito from Kesennuma, followed by the tail meat of the whale mackerel.One standout dish was the steamed abalone.The tender abalone paired with a rich liver sauce, combined with the rice, allowed us to savor every bit of the liver's umami. The harmony of the abalone, liver, and rice was exceptional.After enjoying a simmered Manna-gatsuo, we moved on to the nigiri.We had a variety of fish: Ara, Shirohoshi-Fuedai marinated in kombu, new squid, horse mackerel, salmon roe, and Kasugo sea bream.Each piece highlighted the unique flavors of the fish while maintaining a pleasant flow.The highlight of the day was the 46.8 kg tuna from Hokkaido's Funka Bay.The progression from medium fatty tuna to marinated red meat and then to fatty tuna showcased different expressions of fat, aroma, and umami, reminding us of the depth of tuna.We also enjoyed new baby fish, sweet shrimp, sea urchin, and eel.The entire meal was flawlessly structured from start to finish.Today's menu:- Sado Mozuku, Amela Tomatoes, Cucumbers- Sajima Octopus- Kesennuma Bonito- Whale Mackerel Tail Meat- Steamed Abalone with Liver Sauce and Rice- Simmered Manna-gatsuo[Nigiri]- Ara- Shirohoshi-Fuedai marinated in kombu- New Squid- Horse Mackerel- Salmon Roe- Kasugo Sea Bream- 46.8 kg Medium Fatty Tuna from Hokkaido's Funka Bay- Marinated Red Meat- Fatty Tuna- New Baby Fish- Sweet Shrimp- Sea Urchin- EelThe sushi certainly lives up to the Tabelog Gold rating.But for me, what makes Shimazu the best is not just that.The thoughtfulness of the head chef, the owner, Baba-kun, and all the staff turns this wonderful meal into an even more special experience.It’s a place to enjoy delicious sushi, and at the same time, a place that makes you want to come back and see everyone again.Once again, it was a fantastic time. Less

Celebrating the 33rd birthday of Chef Shimazu! We held a private gathering with close friends to honor this occasion. First, we raised our glasses with some crystal champagne! It’s hard to imagine how incredible he will become in the future with such skill at just 33 years old. Will he reach a divine level in 20 years?Considering that life expectancy is 100 years, he is still quite young, yet his experience as a sushi chef is already at a veteran level. Nevertheless, the chef remains humble and continues to evolve.Tonight, we enjoyed delicious sake and exquisite sushi, making for a fun and delightful celebration. Wishing you a wonderful year ahead!【Tonight's Menu at Shimazu】◯ Appetizers Mozuku seaweed and Jun-sai Amakusa Kanpachi (Amberjack) Abalone with liver sauce Iwashi (Sardine) Whale Hairy Crab Croquette from Funka Bay Whale Bacon Soft-shelled Turtle Chawanmushi (savory egg custard) ◯ Sushi Katsuobushi Tataki (seared bonito) from Kesennuma Shiro-Ama-Dai (white sweetfish) Kinmedai (golden eye snapper) Shiro-Ika (white squid) from Shimane Kasugo (young sea bream) Chutoro (medium fatty tuna) Akami (lean tuna) Otoro (fatty tuna) Kohada (gizzard shad) Kuruma Ebi (sweet shrimp) Shijimi Miso Soup (clam soup) Uni (sea urchin) Tamago (sweet egg omelet) Additional: Gobo Maki (burdock roll) Shima Ebi (island shrimp) Dessert Less

It's been 4 months since my last visit, and I'm back at my favorite place. The appetizers and sushi are truly top-notch. The whale's meat and the liver of the abalone were perfectly prepared and delicious. As for the sushi, I had tuna. Given the season, I expected it to be challenging, but both the lean and fatty cuts from Shimazu were as delicious as always. The lightness of the sushi was also delightful. I wonder if this lightness is a tradition, as I feel a similar quality in the dishes from Koki-kun at Ranmaru. It was a great meal! Less

I visited on a rainy day during the rainy season, but fortunately, I didn’t get caught in the rain on my way there or back.Since we don’t drink, we started with tea. The teacups are as beautifully crafted as the sake vessels, which is always a delight.・Okahijiki and Clams (Warm)・Mozuku Seaweed and JunsaiA refreshing vinegared dish.・Grilled KuePerfectly fatty and delicious. The grated daikon and green onion were a nice touch.・IshikuziraSimply the best.・Dried TokishirazuThe skin was crispy, and the flesh was plump and moist, achieving the ideal texture.・Soft-Shelled Turtle ChawanmushiRich in soft-shelled turtle flavor, with a piece of the emperor included. This chawanmushi also had a small rice cake inside.With blue oshibori and gari prepared, we moved on to the nigiri.・White Sweet Sea Bream・Grilled KinmedaiMight be a bit rich if not grilled, but it had a nice fat content.・Natural Shima Aji・White Squid・Torigai・Spring Baby Sea BreamAlways fluffy, but this day it was even softer.For the tuna, we had salt-baked:・Chutoro・Akami Zuke・Otoro・Kohada・SoupHad a wonderful aroma.・Sea Urchin・Anago・TamagoAlways delicious, but especially so on this day.As an extra, my husband ordered ・Toro Taku, and I had ・Akau Uni. I always want to eat more, but I was completely satisfied.Above the wine cellar, there’s a Tabelog Gold award shield along with a charming doll of the chef (made by a customer).・Brown Sugar Gelato and Ceylon TeaInside the restaurant, there were flowers celebrating the chef’s birthday, which made me feel how much he is loved by many. Although they have received a Tabelog Gold award, there’s no high barrier like in traditional upscale sushi restaurants. The staff and the proprietress create a warm, homely atmosphere with the chef, which is wonderful. I especially rely on the proprietress since my hands have become less able. Less

This was my first visit since winning the Tabelog Gold award. It’s my favorite sushi restaurant that I regularly frequent.The quality of the food is exceptional, but the service and atmosphere are equally outstanding! It’s a lively space filled with energy and laughter, yet maintains a refined and poised ambiance.It’s hard to find a place that offers such satisfaction.Here’s what I had today. Once again, it was fantastic!【Appetizers】Junsai and Mozuku Vinegared Dish Kurihama Boiled Octopus Grilled Hata Sashimi Kesenuma Bonito Tataki Abalone Liver Sauce (served risotto-style with rice) Iwashikujira Mehikari Grilled with Shuto Hairy Crab Chawanmushi 【Nigiri】Arakawa Shiroika Grilled Kinmedai Shimaaji Akagai Harukodai Chutoro Akami (Marinated) Otoro Kohada Uni Anago Tamago Yaki 【Dessert】Brown Sugar Gelato I also ordered Toro-Taku as an extra.Everything was incredibly delicious, but the highlight of the day was the grilled Kinmedai. The smoky aroma combined with the rice was simply beyond words.I’ll visit again when the seasons change.It was a great meal! ----------------------------- Thank you for reading my review.I truly appreciate all the "follows," "likes," and "saves" from everyone. Feel free to leave a comment; I would be delighted! Less

Regular visits to Shimazu in Shirokane Takanawa. This is my favorite sushi restaurant!Tabelog Rating: 4.54 Tabelog Award 2026 GOLD Selected as one of Tabelog's Top 100 Sushi Restaurants in Tokyo 2025.A few days before my visit, the head chef celebrated his 33rd birthday. Congratulations! ✨✨ Has he lost a bit of weight? The restaurant was filled with celebrations, reflecting the chef's warm personality.Now, let’s enjoy Shimazu after a while!- Kuzusomen (kuzu noodles) Topped with Wakayama shirasu (whitebait), ume paste, and perilla leaves. These noodles are made from kudzu, giving them a smooth and chewy texture. ✨ Perfectly al dente! ❤️- Chiba Prefecture's Kinmedai (golden eye snapper) shabu-shabu Rich in fat with a refined flavor.- Kurihama octopus Served with wasabi. Incredibly tender with a rich umami flavor. My dining companions were amazed.- Kesennuma bonito with ginger soy sauce Perfectly cooked, and the aroma of the bonito is irresistible.- Megai abalone from Kuroku Island, Aomori Generously topped with wasabi and liver sauce. It’s been a while since I had megai abalone, and it was wonderfully fragrant, making the chilled sake go down smoothly.I added freshly made sushi rice to the leftover liver sauce. ✨ I had a large serving of rice and extra liver sauce, and I was in heaven.- Tail meat of a long-finned pilot whale Incredibly sweet, and my dining companions were thrilled, saying they had never tasted such delicious whale before.- Kagoshima's Manao bonito, salted with sake Moist and tender, very delicious. It tastes completely different from the Manao bonito I usually eat from Setouchi! Could it be the difference in feed?- Mozuku seaweed from Aomori and water shield from Akita’s Shirakami Mountains A refreshing palate cleanser! ✨Now, let’s start the sushi!- Akita's Hon-Ara - Kagoshima's Shima-Aji - Shiro-ika (squid) - Takabe from Shikine Island - Tokishake (seasonal salmon) - Akagai (red clam) from Watari, Miyagi - Haruko-dai (young sea bream) - Back toro from Fukuoka - Akami from Okinawa - Ootoro (fatty tuna) from Okinawa - Kobashira (small clam) - Shijimi clam soup - Bafun uni (sea urchin) - Simmered anago (conger eel) - Tamagoyaki (Japanese omelet)Add-ons: - Torigai (bird clam) - Aka uni (red sea urchin) - Kappa maki (cucumber roll)- GelatoThe harmony between Shimazu's rice and toppings is truly moving! ♥️❤️ It had been a while since my last visit, but I was once again amazed by Shimazu's excellence. The hospitality from the head chef, the owner, and the apprentices was wonderful, and my dining companions seemed very satisfied.I hope to visit again within the year. Happy birthday! It was a great meal! Less

■Visit Date: April 14, 2026 (Tuesday) 5 PM - 7 PM■Cuisine: Omakase JPY 38,500, tax included Total Bill including drinks: JPY 61,000, tax included■Reservation: Individual reservation【Appetizers】❶ Kuzusomen - Shirasu from Fujimoto - Okahijiki - Ume paste - Olive oil - Toasted sesame seeds I am truly impressed by how the chef at Shimazu continuously studies how to bring out the seasonal flavors in the dishes to delight the customers' palates. This appetizer far exceeds the level one would expect at a sushi restaurant. During this slightly muggy season, the refreshing presentation is a delight. The gentle texture is kind to the tongue, and the delicate attention to detail in the dish is evident. The beautiful flavors and smooth texture of the soba create a lovely resonance in the mouth, leaving a pleasant aftertaste that feels like a cool breeze. ❷ Kinmedai Shabu-Shabu from Chiba - Grated ponzu - Yuzu - Kombu - Shichimi The first bite reveals the delicate and tender texture of the kinmedai, which is truly exquisite. The gentle shabu-shabu preparation enhances the natural flavors of the fish, creating a delightful experience with each bite. I was overwhelmed with joy at this encounter with such a dramatic flavor experience, savoring every moment of the kinmedai's taste. ❸ Simmered Octopus from Kurihama Even though it’s simply simmered, this octopus is rich in flavor and sweetness, making it an exceptional appetizer that pairs perfectly with sake. As I picked up a piece with my chopsticks, I could feel its delightful texture. The sweetness of the simmering liquid has penetrated deep into the octopus, making it incredibly tender. With each bite, the meat dissolves beautifully, captivating my palate. This octopus is not only tender but also maintains a refined texture, allowing the flavors to unfold gracefully. It’s a testament to the meticulous preparation that results in such a delicious dish. ❹ Seared Bonito from Kesennuma - Ginger soy sauce Although it’s just starting to come into season, the bonito is already quite good. The aroma is delightful, and the rich flavor of the fish combined with the smoky scent of straw creates a wonderful experience with each bite. The ginger soy sauce enhances the bonito's natural flavors, making it even more enjoyable. This seared bonito is elevated to a level of exquisite taste, leaving me completely satisfied. ❺ Steamed Abalone with Liver Sauce from Shirahama, Wakayama Oh my, what a wonderful steamed abalone! The texture and flavor are both exquisite, and the richness of the abalone is simply delightful. With each bite, I am met with an explosion of flavor and a beautiful texture. The abalone’s thickness fits perfectly in my mouth, and the delightful chewiness is a pleasure to experience. The liver sauce, rich and deep in flavor, complements the abalone perfectly, creating a luxurious taste experience. The balance of flavors is exceptional, and the moment the abalone touches my tongue, the maximum umami flavor is released, leaving me in awe of the dish's quality. ❻ Liver Risotto The rich umami of the abalone liver is beautifully enhanced with the abalone's simmering liquid, creating a luxurious sauce. Freshly cut sushi rice is added, and with a touch more sauce, it transforms into a liver risotto that is simply divine. Mixing the exquisite liver sauce with the sushi rice creates a sensational dish that is shockingly delicious. The combination of freshly cut rice and liver sauce is perfect, creating a rich and elegant flavor that dances on my palate, leaving a lasting impression of the liver's exquisite taste. This is truly a liver risotto that could be described as a "tongue-killing" delicacy. ❼ Tail Meat of Whales from Nagasu This is the highest grade of whale tail meat. Recently, it has become a staple appetizer, and I eagerly look forward to it every month. It’s exquisite! The flavor is outstanding, and each bite excites my palate. The tail meat has a low melting point, and just by licking it, it naturally melts in my mouth, creating a delightful sensation. The rich, melting texture of the tail meat clings to my tongue, and the sweetness oozes out with each bite. I could savor it forever, and the combination of sweetness, umami, texture, and aroma creates a harmonious experience that leaves a lingering aftertaste. It felt as if I was enjoying a raw wagyu Chateaubriand sashimi, and I was completely absorbed in the experience. ❽ Fried Soft Roe from True Fugu, Hokkaido Bekkai - Wrapped in Arai seaweed I often enjoy the soft roe of tiger fugu in winter, but I never expected to have it in summer with true fugu. This surprising appetizer is a delight, and I am thrilled to enjoy this exquisite delicacy fried. The hot soft roe is perfectly steamed inside the batter, and as it cooks, it becomes wonderfully fluffy. With each bite, the batter bursts, releasing the sweet and exquisite flavor of the soft roe into my mouth. To encounter such a delicacy in early summer is a true blessing. As my excitement builds, I wrap the fried soft roe in the Arai seaweed and take a crunchy bite, experiencing the delightful flavors of the sea. This is the true power of true fugu soft roe, with its rich flavors and melting texture captivating my palate. ❾ Grilled Salted Knife Fish from Kagoshima, 4kg - Sudachi - Grated Daikon The majestic appearance of this dragon-sized knife fish is truly impressive. You can see the richness of the fat, and as I pick up a piece with my chopsticks, the fat glistens, igniting my appetite. Taking a bite of the grilled knife fish, the seasoning is perfectly balanced, and the tender meat melts in my mouth, revealing the deep flavors of the fish. The richness and tenderness of the knife fish excite my palate, and the simple salt grilling allows the freshness of the fish to shine through. 【Nigiri Section】1. Ishikawa Hon-Ara with Kombu The beautifully finished texture of the meat is enticing, and the presentation is stunning. As I take a bite of this sweet nigiri, I am immediately struck by its freshness and the depth of flavor. The texture is exquisite, and the umami is overwhelming, leaving me completely captivated. 2. Striped Horse Mackerel from Kagoshima As expected, the striped horse mackerel from Kagoshima is bursting with flavor. The rich taste captivates my palate, and the texture is delightful. 3. White Squid with Sudachi from Shimane The white squid is perfectly prepared, showcasing its natural flavors. The texture is light and airy, creating a delightful experience with each bite. 4. Salmon from Kombu-Mori, Seasonal This salmon, known as "time unknown," is rich in flavor and beautifully prepared. 5. Red Clam from Miyagi, Watanabe The red clam season is nearing its end, but the freshness and texture are outstanding. Each bite is a delightful experience, bursting with flavor. 6. Spring Sea Bream from Kanagawa, with Yuzu Aroma The spring sea bream is luxuriously thick and incredibly fresh. Each bite is a delightful experience, with the flavors harmonizing beautifully. 7. Chutoro from Okinawa, 135kg This summer tuna is surprisingly rich and flavorful, leaving me in awe of its quality. 8. Akami from Okinawa, 135kg The akami is a true representation of tuna, showcasing its seasonal flavors beautifully. 9. Otoro from Okinawa, 135kg This otoro is simply magnificent, melting in my mouth with its rich sweetness. 10. Kobashira from Amakusa This is a refreshing and luxurious piece that cleanses the palate after the rich tuna. 11. Sea Urchin Gunkan from Hokkaido, Kuroiwa The moment I take a bite, the flavor of the sea fills my mouth, and the richness of the sea urchin captivates my palate. 12. Soup The clam soup brings a sense of comfort and relaxation. 13. Simmered Anago This dish features fluffy simmered anago, creating a delightful experience. 14. Tamago 15. Extra 1: Red Sea Urchin from Awaji The freshness of the red sea urchin is simply delightful, melting in my mouth. 16. Extra 2: Himo Kyuu The cucumber roll with red clam is a perfect way to end the meal, providing a delightful crunch. 17. Dessert - Ceylon tea - Classic brown sugar gelato Less

【Check Points】■ Enjoy a hearty course with a variety of appetizers and sushi.■ Course duration: 2 hoursShimazu has quickly become a popular spot since its opening, showcasing exceptional sushi at a young age.Located just a 2-minute walk from Shirokanetakanawa Station, it occupies the first floor of a residential building.The exterior is somewhat hard to spot as there is no sign. However, at the designated time, a kimono-clad hostess greets you at the entrance.Upon entering through the black door, you’ll find a chic and calming L-shaped counter with 8 seats.The chef, Mr. Shimazu, is impressively only 27 years old and has been independent for 4 years now. Thanks to the support of loyal customers from his previous establishment, Ranmaru, reservations have become quite difficult to secure.Mr. Shimazu’s warm smile reflects his kind personality, and his sushi is mature beyond his years, perfectly paired with Japanese sake. The rice, seasoned with red vinegar, has a pleasant acidity and a rounded texture, finished al dente. The airy and gentle sushi, along with the generous portions of toppings, are delightful.Every visit brings even more deliciousness.A place I want to keep coming back to!Omakase CourseAppetizers: ■Sushi: □■ Ishikawa Mozuku, Akita Suwan■ Brown Maruha Shabu-Shabu■ Octopus■ Katsuo Tataki■ Abalone■ Nagasuku Whale (Special)■ Betsukai Fugu□ Aji□ Shiro Ika□ Kagoshima Shima Aji□ Kinmedai□ Akagai□ Haruko Tai□ Okinawa Chutoro□ Otoro□ Akami□ Uni□ Anago□ Tamago■ Miso Soup□ Himo Kyuu (additional)□ Negitoro (additional)■ Gelato◆ If you find this helpful, please save it! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

Shimazu, located in Shirokane-Takanawa, is a renowned sushi restaurant that boasts a Michelin star and a Tabelog Gold rating, making it a must-visit for sushi lovers. The restaurant is situated in a quiet corner, slightly removed from the hustle and bustle of the station, embodying the serene atmosphere characteristic of Shirokane. The moment I saw the golden sign of the restaurant, I felt both my posture and my wallet tighten in anticipation.I visited for lunch, where Chef Baba, the second in command, was in charge. The interior features a pristine white wood counter, creating a refined atmosphere. The movements of the chefs, centered around the head chef, are calm and efficient, naturally lowering the volume of conversation among guests. Unlike the excessive tension often found in high-end sushi restaurants, there is a wonderful balance of elegance and warmth in the air.The meal began with junsai (water shield) and mozuku (seaweed). The refreshing texture is complemented by a gentle dashi broth. The amadai (sweetfish) from Amakusa has a richness that cannot be described as merely mild; its umami slowly unfolds with each bite. The octopus from Kurihama is impressively firm and sweet. The soft roe of the fugu (pufferfish) is rich yet refined, while the fried mehikari (shiny fish) is aromatic and savory, perfectly pairing with the drinks.I started with a glass of white wine, then moved on to a highball made with Hakushu and Yamazaki. The Burgundy Chardonnay in the photo pairs beautifully with the delicate fats of the sushi, preserving the transparency of the white fish and squid. This modern approach of not solely relying on sake is quite refreshing.The nigiri selection was impressive, featuring chairo maruhata, isaki, tokishirazu, shiro ika, shima aji, akagai, kasugodai, chutoro, akami-zuke, otoro, shima ebi marinated in kombu, bafun uni, anago, and tamago. The rice is beautifully textured, with a gentle acidity. It enhances the aroma of the toppings while creating a harmonious melt-in-your-mouth experience.The standout was the shiro ika. The delicate knife work allows its sticky sweetness to cling to the rice. The tokishirazu has a vibrant orange flesh that glistens, with a refined sweetness from the fat. The chutoro and otoro showcase a beautiful gradient of fat, while the akami-zuke has a perfect balance of iron-rich umami and marinade aroma. The akagai is fragrant, and the shima aji leaves a pleasant aftertaste without any bitterness. The shima ebi marinated in kombu combines sweetness with umami, and the bafun uni is elevated by the aroma of nori, achieving a high level of perfection. The anago is light and flaky, while the tamago is smooth like castella, beautifully finishing the meal.I also ordered additional kanpyo maki (dried gourd rolls) and akagai with cucumber rolls. The sweet and savory flavor of the kanpyo and the aroma of the nori, along with the crunchy texture of the cucumber rolls, create a dangerously delightful ending, even when one is full. The final touches of ice cream, tea, and even the portrait of the head chef on the teacup add to the enjoyment of the experience.Rather than relying on flashy presentations, everything—ingredients, knife skills, temperature, nigiri, and the ambiance—comes together quietly. This truly embodies the luxury achieved through subtraction rather than addition. During lunch in Shirokane-Takanawa, I was treated to a remarkable sushi experience. While my wallet may feel the impact of a star-rated meal, my palate is left with an even greater sense of happiness. Less

On this day, I visited Shimazu.Last time I came during lunch at Baba's seat, so this was my first visit since earning the Tabelog Gold status. We celebrated.It's both exciting and a bit challenging when a favorite restaurant becomes popular, making reservations harder to get! (*´∀`) Haha.I always thought I would earn it someday, but I never expected it to happen this quickly.And once again, the food was absolutely delicious.I came with a senior colleague who I had previously taken to Shimazu. When I brought this colleague here, they said that when the food is truly delicious, all you can do is laugh while eating sushi, so I knew they really enjoyed it! Haha.I thought we could celebrate together and enjoy the food, saying "Delicious!" (*´∀`)This time too, we had a wonderful time laughing and eating together.The Tokishirazu we added was incredibly to my liking.Everything was delicious! (*´∀`)It was truly a wonderful time.It was a great meal!Reservation method: Direct communicationCourse price: from JPY 38,500Duration: About 2 hoursReservation difficulty: It has become harder for new reservationsOrder: Celebratory Krug and a few extrasTotal bill: Just under JPY 20,000 for two people. Less

A Place That Nourishes Both Body and SoulFrom start to finish, I savored the carefully selected ingredients... Each piece of sushi had a strong presence... I was truly impressed by the high-quality appetizers... It's not just about delicious food; it’s sushi that makes your body and heart happy... A comforting dining experience that warms you... The gentle and kind atmosphere created by the chef, the owner, and the staff adds to the charm... It’s a very cozy space... Shimazu is the most ideal sushi restaurant... Once you try it, you won’t forget this sushi place.【Omakase Course】ⓉⓂⓂ ❶ Noto New Water Seaweed Vinegar, Akita Jun-nai Summer delicacy, Jun-nai... The tiny young shoots are covered in a jelly-like substance, giving a soft and bouncy texture! Simply the best.❷ Octopus / Brown Marbled Grouper ❸ Kue Shabu-Shabu with Ponzu Enjoy the rich texture of the meat... It has a mild and refreshing taste... Dip it in ponzu for a perfect match.❹ Ezo Abalone with Liver The fragrant Ezo abalone! The slight bitterness of the liver enhances the sweetness of the abalone meat! The fresh scent of the ocean is a luxurious delight.❺ Sardine Whale Tail Meat A perfect balance of light fat and tender red meat flavor... It melts in your mouth at body temperature... A mysteriously delicious experience.❻ Manakatsu Bonito Hand Roll Quickly fried and rolled... The umami of the fish and the aroma of the seaweed! A fluffy and crispy texture contrast! I hope you remember this incredible taste.❼ Grilled Sawfish with Daikon and Sudachi Beautifully grilled... The fragrant skin and fluffy meat! The best fat melts on your tongue!❽ Clam Soup using 2-Year Aged Miso from Nagano The 2-year aged miso is blended with clam extract... The aging process has mellowed the saltiness... The umami and aroma are delightful.❾ Tamagoyaki A moist surface with a fragrant aroma and a soft texture in the center... A castella-style omelet.ⓈⓊⓈⒽⒾ ① Ishikawa Arai Kombu-zukuri A perfect balance of the mild sweetness of the fish and the umami of the kombu! A beautiful flavor.② Kagoshima Isaki, Vinegared and Grilled Tender, with a deep umami and irresistible texture.③ Chiba Tianshin Kinmedai The skin is beautiful! With a perfect soft chewiness and moist texture, the rich umami expands with each bite.④ Kagoshima Higashimachi Horse Mackerel The color shines brightly... Rich in fat... The flesh is firm and sweet... You’ll be surprised by the thick, plump texture.⑤ Kagoshima Sakurajima Striped Mackerel A bouncy and crunchy texture! Full of sweetness.⑥ Ibaraki Oarai Spring Sea Bream Soft texture with a hint of sweetness... Juicy and moist... When you bite into it, the refreshing bitterness and aroma of yuzu fills your mouth.⑦ Shimane Tuna, Back Toro Beautifully light fat... The finely textured fat harmonizes with the aroma and umami for a rich flavor... The texture that clings to your tongue is irresistible... Absolutely delicious.⑧ Shimane Tuna, Back Red Meat While it has a rich umami like toro, it’s less fatty and has a refreshing taste... The sweet and light aroma and umami spread in your mouth, bringing the ultimate happiness.⑨ Shimane Tuna, O-Toro The moment it enters your mouth, both the fatty and muscle parts melt away... The balance of tenderness, umami, and sweetness is exceptional... You could eat it every day without getting tired of it.①Ⓚ Tokyo Bay Small Horse Mackerel The balance of vinegar and salt is exquisite... Juicy and moist... The slightly sweet striped shrimp adds a perfect accent, creating a wonderful harmony with the rice... The sweet and sour flavor fills your mouth.①① Sea Urchin Fresh, top-quality raw sea urchin... Rich sweetness and umami... You can taste the deliciousness with just one bite.①② Anago (Conger Eel) The umami is soft and fluffy, perfectly complemented by the sweet sauce at the end.ⒹⓏⓉ Brown Sugar Gelato Less

This was my 16th visit.At Shimazu, the sushi is made with seasonal fish sourced from all over the country, perfectly balanced with the flavorful rice that enhances the umami with every bite. Each piece showcases meticulous craftsmanship, highlighting both the strength and delicacy of the ingredients. The appetizers are refined and consistently delicious.Above all, the atmosphere of the restaurant is very comfortable. The chef, the owner, and the staff provide attentive and warm service. New guests can relax and enjoy delicious sushi at a leisurely pace.Once again, I had a delightful and tasty experience. It was a great meal.Menu:1. Sado Island Mozuku Seaweed, Aomori Shirakami Mountain Water Shield2. Boiled Octopus3. Hata (Grouper)4. Amakusa Kue Shabu-Shabu5. Steamed Abalone with Liver Sauce6. Abalone Liver Risotto7. Nakasu Whale8. Managatsuo (Spanish Mackerel) Tempura9. Kagoshima Sawara (Spanish Mackerel) Grilled over CharcoalNigiri:10. Arare (Sea Bream) with Kombu11. Kagoshima Isaki (Saddleback Seabream)12. Shinminato Kinmedai (Golden Eye Snapper)13. Kagoshima Aji (Horse Mackerel)14. Sakurajima Shima Aji (Striped Horse Mackerel)15. Chiba Haruko Tai (Spring Sea Bream)16. Shimane Tuna Chutoro (Medium Fatty Tuna)17. Akami (Lean Tuna)18. Otoro (Fatty Tuna)19. Kohada (Gizzard Shad)20. Soup with Clams21. Rausu Sea Urchin22. Anago (Conger Eel)23. Oita Ranou Tamagoyaki (Egg Omelette)24. Toro-Taku Roll (Additional)25. Brown Sugar Gelato & Earl Grey Less

I was fortunate enough to get a cancellation slot and finally visited Shimazu for the first time! From the appetizers to the final dessert, I truly had an amazing time. The rice was slightly firm, and the balance of acidity and saltiness perfectly complemented the flavors of the toppings.Here are the wonderful dishes I enjoyed on the day:Appetizers:Octopus, sashimiKueWhaleBonito (so delicious)I had already enjoyed two drinks by this point.1. Arai2. Isaki from Kagoshima3. Kinmedai4. Aji from Kagoshima5. Shimaaji from Sakurajima6. Harukodai from Chiba7. Kohada8. 3 pieces of Tuna (Akami, Chutoro, Otoro)Extras: Sweet shrimp, Shiroika, Toro-taku, AkagaiI will definitely make a reservation to visit again. It was a great meal! Less

At Shimazu in Shirokane, you can fully enjoy the Omakase course, from appetizers to sushi and even extras. The meal begins with Aomori mozuku seaweed and Akita wakame, followed by Goto's kurobuta shabu-shabu, Yokosuka octopus, and Otaru's male shako, showcasing the origins of each ingredient and building anticipation.Steamed AbaloneThe abalone from Shirahama, Wakayama, is impressive with its rich liver sauce. The satisfaction of this dish is heightened by mixing the leftover sauce with freshly cut sushi rice, making it a standout item.Fried ManagatsuoThis luxurious dish features Managatsuo from Imabari wrapped in the finest seaweed from Saga Ariake. The combination of its savory aroma and umami flavor was remarkable.NigiriThe course continues with nigiri featuring Ishikawa's ara, Ehime's shima-aji, Kagoshima's sumi-ika, and Muroran's toki-shiraz. Each piece highlights the unique characteristics of the fish. The standout was the tuna sourced from Yamakou, weighing 140 kg from Shiogama, which included medium fatty tuna, marinated red meat, and melt-in-your-mouth fatty tuna. The additional striped shrimp with kombu, red clam, and sardine left a lasting impression, making this a flawless course. Highly recommended for a special sushi experience in Shirokane! Less

I visited Shimazu, a famous sushi restaurant in Shirokane-Takanawa that has received a Tabelog Gold award, for lunch on a Saturday.This time, the second chef was in charge of the sushi, but I was personally very satisfied and could strongly feel the high level of the restaurant overall.One appetizer that particularly stood out was the Nodoguro rice bowl. The rich fat of the Nodoguro was perfectly balanced by the rice, creating a sensation of umami that spread beautifully rather than feeling heavy. I found myself wanting to eat twice as much.Among the nigiri, the sweet and sticky Aori Ika, the exquisitely balanced Tokishirazu, and the kombu-marinated sweet shrimp with concentrated umami were particularly impressive. The rice was slightly firm and had a distinct flavor from the red vinegar, which complemented the toppings well. The final piece, made with finely ground shrimp, had a refined sweetness that made me mistake it for castella.The atmosphere inside the restaurant was completely relaxed, and the staff were very attentive and efficient. They kept a close eye on our drinks, and I enjoyed chatting with the owner about the local area, allowing me to feel at ease throughout my visit.The pace of the service was excellent, with a comfortable rhythm of one piece served every three minutes, allowing me to stay focused and enjoy the meal until the end.The total for two people was around JPY 70,000, but considering the satisfaction of each dish, I felt it was quite reasonable.Being able to enjoy such a satisfying meal with the second chef has made me even more interested in the evening sessions with the head chef. It’s a difficult reservation to secure, but I would love to return if given the chance. Less

This sushi restaurant is located in Shirokane. It was promoted to gold status this year. I was delighted to find that they still had shako (sweet shrimp) as an appetizer. The fish is sourced from various places, making it a great learning experience. The tuna was particularly interesting, featuring three cuts: shio-gama (salt-baked) chutoro (medium fatty), akami (lean) from the Takojima fixed net, and otoro (fatty) from the Negoseki longline. Each cut came from a different region and was caught using three different methods, allowing us to enjoy and compare the differences in texture and flavor. I also added shrimp and grouper, and the chef was surprised to see my companion eat four pieces! Youth is truly wonderful. Less

Tokyo Food, May 19, 2026 (Tue) 5:00 PM Tabelog 4.53 2026 GOLD 2025 Top 100 Restaurants Last night's dinner was here! It was my first visit in four and a half months. Chef Chikyu Shimazu (@yukichika_0616) trained at "Sushi Arai" and served as the head chef at "Ranmaru" before opening this place in November 2020. The menu consists of an omakase course only. 1. Mozuku seaweed from Aomori and water shield from Akita 2. Kue shabu-shabu from Goto 3. Octopus from Yokosuka and male shrimp from Otaru, served with wasabi 4. Sardine whale 5. Steamed abalone from Shirahama, Wakayama, with liver sauce 6. Freshly cut sushi rice mixed with the remaining liver sauce 7. Fried managatsuo from Imabari, wrapped in the finest seaweed from Saga Ariake 8. Grilled salt mackerel from Yokosuka 9. Ara from Ishikawa 10. Shimaaji from Ehime 11. Sumi-ika (black squid) from Kagoshima, with nikiri sauce and sudachi 12. Tokishirazu from Muroran 13. Horse mackerel from Nagashima, Kagoshima, with chopped green onion and ginger between the rice and fish. 14. Spring sea bream, seasoned with salt, sudachi, and yuzu peel 15. Chutoro (medium fatty tuna) from Shiogama, sourced from "Yamakou" with a weight of 140 kg. 16. Akami (lean tuna) marinated from the same fish as the chutoro. 17. Otoro (fatty tuna) from Shiogama, sourced from "Yamakou" with a weight of 140 kg. 18. Kohada from Amakusa 19. Bafun uni (sea urchin) from Shibetsu 20. Miso soup 21. Anago (conger eel) from Tsushima 22. Tamagoyaki (Japanese omelet) 23. Shima ebi (striped shrimp) marinated with kombu from Kaminokuni (additional) 24. Akagai (red clam) from Watari, Miyagi (additional) 25. Sardine (additional), with chopped green onion between the rice and fish. 26. Otoro (fatty tuna) from Shiogama (additional), seasoned with salt 27. Brown sugar gelato 28. Earl Grey Everything from start to finish was delicious once again. Less

I was finally able to visit Shimazu again after a long time. Every dish, from the appetizers to the sushi, was incredibly fresh and delicious. The tuna was excellent, but the sushi made with seasonal fish was truly exceptional. On this day, I enjoyed striped jack, horse mackerel, baby sardine, and sardine, all of which were delightful. I believe this is one of the few places that can surprise you with dishes beyond your expectations. Additionally, the service from the owner and the apprentices was outstanding. Less

I managed to secure a reservation in the fierce competition and finally visited for lunch! The restaurant is located on the first floor of a small building, just a short walk from Shirokane-Takanawa. There’s no sign outside, so it’s a bit hard to find at first, but you can spot it when a crowd gathers at the opening time. The doors open promptly at 12:00, and guests are welcomed inside.The interior features a counter surrounding the kitchen, providing a comfortable space that’s neither too cramped nor too spacious. What struck me first upon entering was the warm smiles from the owner and staff. There’s none of the pressure often found in high-end sushi restaurants. Creating such a welcoming atmosphere is no easy feat, and it instantly heightened my expectations for the sushi.The course begins with appetizers, leading into the sushi. The presentation of the appetizers, perfectly matched with the dishware, whets the appetite, and the flavors are equally impressive. The attention to ingredient quality and the meticulous preparation truly left me in awe. The sushi is served at a good pace, carefully gauging how quickly to proceed, and every piece was flawless. It was truly a blissful two hours.What surprised me the most was the owner’s attentiveness to the guests. Even when we spoke quietly about the dishes, he picked up on it and provided explanations immediately—this was the best experience I’ve had so far. While I don’t believe that ratings are everything, this restaurant truly deserves its selection as a Gold establishment.The only downside is how difficult it is to secure a reservation. However, I would love to compete for a spot again and revisit this wonderful place.Dishes included:- Shabu-shabu of grouper- Yokosuka octopus, Otaru shrimp- Sea bream rice bowl- Kagoshima sake-steamed knife fish- Kombu-cured fish- Isaki (grunt fish)- Sumika squid- Akagai (red clam)- Tokishirazu (young salmon)- Kagoshima horse mackerel- Spring sea bream- Chutoro (medium fatty tuna)- Zuke (marinated fish)- Otoro (fatty tuna)- Kohada (gizzard shad)- Sweet shrimp with kombu- Bafun uni (sea urchin)- Anago (sea eel)- Soup- Tamago (egg omelet) Less

My favorite sushi restaurant in Tokyo is Shimazu, run by a young chef who is only 33 years old but possesses remarkable skill, presence, and hospitality! This year, they received the prestigious Tabelog Award 2026 Gold, and I’m so glad to have supported them! I first visited in May this year and have been coming back regularly since then!It can be a bit hard to find since there’s no sign, but at the right time, the owner will come out to greet you and guide you inside.*Location: 1-29-13 Shirokane, Minato-ku, Tokyo, Shirokane Village 1F *Access: 2-minute walk from Exit 3 of Shirokane-Takanawa Station on the Tokyo Metro Namboku Line■ Tabelog Award 2026 Gold Winner ■ Selected as one of the Top 100 Sushi Restaurants in Tokyo by Tabelog 2025 ■ Tabelog rating at the time of visit: 4.52What I had (● for drinks, ◎ for sushi):*Cheers with draft beer ● Kue Shabu-Shabu *Airai Unfiltered Junmai ● Shako from Otaru ● Tako from Yokosuka ● Abalone - Abalone liver with sushi rice *Masu-sen Junmai Daiginjo Platinum ● Sardine ● Firefly Squid ● Manakatsu Seaweed Roll *Kokuryu ESHIKOTO Gohyakumangoku Special Junmai ● 4 kg Tachiuo from Kagoshima ◎ Ara ◎ Sumi-ika *Morishima Miyama Nishiki Junmai ◎ Tokishirazu ◎ Akagai ◎ Aji from Kagoshima *Hakushu Highball ◎ Kasugo Tai ◎ Chutoro *Hirosaki Daiginjo ◎ Akami Zuke ◎ Otoro ◎ Kohada ● Akadashi ◎ Rausu Sea Urchin ◎ Anago ● Tamago ◎ Kanpyo Maki ◎ Dessert: Brown Sugar Gelato Earl Grey After finishing my meal, I must say the balance of the sushi rice and the quality of the toppings were exceptional. I’m excited to see how far Shimazu can go! Thank you to the owner and staff for always providing excellent service!The abalone served as an appetizer was delicious, and the liver sauce paired perfectly with the sushi rice! Although there were fewer seasonal greens this time, the tuna was still flavorful and delightful!They offered a great selection of drinks, and I was thoroughly satisfied. I look forward to my next visit!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked this, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future! Thank you for your encouragement! Less

I visited the highly popular sushi restaurant "Shimazu," which finally earned Tabelog GOLD this year, located in the Shirokane-Takanawa area of Tokyo, for lunch. During lunch hours, the second chef, Baba, prepares the sushi.The restaurant is just a short walk from Shirokane-Takanawa Station, but the entrance is a black door without any signage, so you might get a little lost if you don’t know this information. When the time comes, the owner warmly welcomes you.There are 8 seats at an L-shaped counter. The gentle atmosphere makes you feel at ease right away, creating a comfortable environment that reflects its GOLD-class status.The drink menu had various options, but since it was lunchtime, I enjoyed a highball and a bit of Japanese sake.~ Appetizers ~◯ Kue Shabu-Shabu The Kue shabu-shabu served with grated daikon. Cooking it enhances the flavor, resulting in a delightful, bouncy texture, and the daikon adds a refreshing touch that elevates the taste even more.◯ Octopus from Yokosuka and Shako from Otaru These octopus and shako are rarely found in Kyushu. They are simply enjoyed with wasabi. The octopus has a great bite, while the shako offers a concentrated flavor. This dish truly showcases the quality of the ingredients.◯ Nodoguro Rice Bowl The skin is nicely grilled, and the tender, fatty flesh is wonderful. The slight acidity of the rice complements it perfectly, creating a well-balanced dish.◯ Sawara The sawara is cooked to perfection. Its fluffy texture crumbles beautifully, and the refreshing taste of the seaweed adds a nice touch.~ Sushi ~ ★ Kombu-marinated Tai ● Isaki ● Sumiika ● Akagai ★ Tokishirazu ● Aji ● Haruko-dai ★ Chutoro (Salted) ● Akami-zuke ★ Otoro ● Kohada ★ Sweet Shrimp ★ Bafun Uni ★ Anago I also ordered a Toro-taku roll as an addition. The tamago had a rich flavor reminiscent of castella, which I really enjoyed.In a wonderful atmosphere, I savored the refined sushi. If I have the chance to visit again, I would love to try it for dinner. Less

KueMale shrimp, octopusNodoguro (blackthroat seaperch)Tachiuo (beltfish)Tai (sea bream) with kombuIsaki (grunt fish)Sumi ika (cuttlefish)Akagai (red clam)Tokishirazu (seasonal fish)Aji (horse mackerel)Kasugo tai (young sea bream)Chutoro (medium fatty tuna)Akami zuke (marinated lean tuna)Otoro (fatty tuna)Kohada (gizzard shad)Sweet shrimp with kombuUni (sea urchin)Anago (conger eel)Additional: Himo kyuu (cucumber with rope) and Toro taku (fatty tuna with rice)White Wine G2 (Chablis)Red Wine G1 (Maldardinger) Less

■ Access 2-minute walk from Shirokane-Takanawa Station on the Toei Mita Line ■ Visit Frequency First time ■ Purpose Dinner with friends ■ Overview This sushi restaurant is located near the Shirokane 1-chome intersection. Chef Shimazu, who trained at the renowned restaurant "Ranmaru" in Fudomae, has established himself as a talented chef at the young age of 26. His skillful craftsmanship and attentive service have garnered popularity, and he has now been nominated for Gold on Tabelog, making this restaurant one of the top sushi spots in the country. ■ Menu The only option available is the Omakase course (JPY 38,500). The meal begins with a variety of appetizers, followed by sushi in the latter half. At the end of the course, additional items can be ordered based on the day's offerings. The dishes I enjoyed that day included: - Kyu-e - Octopus - Sweet Shrimp - Sardine - Abalone - Rice with Liver Sauce - Sardine Whale Tail - Firefly Squid - Swordfish - Isaki - Cuttlefish - Seasonal Fish - Torigai - Horse Mackerel - Spring Child - Toro - Akami - Chutoro - Kohada - Sea Urchin - Anago - Tamago - Soup - Ice Cream - Sardine (additional) - Toro-Taku Roll (additional) ■ Impressions This sushi restaurant has been highly praised among food enthusiasts, and I had been curious about it for some time. A close friend, who is a regular here, took me along. Although it was my first visit, there was none of the tension or pressure typically associated with hard-to-reserve restaurants; instead, I felt a comfortable atmosphere. The service level from the chef and the staff, including the proprietress, was high, making it a very pleasant place to dine. The quality of the appetizers at the beginning of the course was impressive, living up to its reputation. One standout was the sardine, which was rich in fat. The carefully prepared sardine melted in my mouth, with the sweetness of the fat and the aroma of the blue fish flooding my senses. Without a doubt, it was the best taste I’ve had in the past few years. The sushi showcased the chef's sincere craftsmanship, with each piece bringing a smile to my face. The cuttlefish had an exquisite texture, the torigai had a pleasant sea aroma, and the kohada had a sharp, well-defined shape—each was of top-notch quality. I would love to revisit this remarkable restaurant whenever the opportunity arises. It was a great meal. ■ Score at the time of visit 4.52 Less

I visited Shimazu in Shirokane-Takanawa. Congratulations on winning the GOLD award at the Tabelog Award! You made a great entrance as the first presenter in the award ceremony highlights featured on the homepage banner. You look great in a suit!This was actually my first visit in May. I’m looking forward to the early summer menu from Chef Shimazu, who just keeps getting better after turning 30!- **Kue Sashimi** Tender and perfectly textured—delicious!- **Shako from Otaru and Octopus from Yokosuka** Both served with wasabi.- **Steamed Abalone from Tokiwa with Abalone Liver Sauce** A liver sauce that has been refined over time. It’s a blend of liver and abalone cooking juice. Creamy yet packed with abalone flavor—so good! (ﾟдﾟ)ｳﾏｰ!!- **Freshly Cut Rice with Leftover Liver Sauce** Perfect! This liver sauce is truly delicious!- **Whale Tail Meat** Wow, the sauce is tasty, but the natural flavor of the whale is strong and delicious!- **Miso-marinated Firefly Squid** Retains the essence of firefly squid while adding the richness of miso—delicious!- **Hand Roll with Sakura Shrimp from Suruga Bay** This is my first time trying a hand roll from Shimazu. It’s made with freshly cooked hot tamagoyaki, sakura shrimp tempura, and rice. So good! The fluffy sweet tamagoyaki pairs perfectly with the fragrant sakura shrimp tempura!- **Salt-grilled Katsuo from Amakusa** Light yet flavorful and tender—delicious.- **4kg Swordfish from Kagoshima** Wow, it melts in your mouth!? It’s said to be directly sourced. According to Chef Shimazu, it’s the biggest one he’s ever had. He was surprised that despite its size, the fibers were fine.Now we move on to the nigiri.- **Isaki from Kagoshima** Directly sourced, just like the swordfish. So good! The flesh is sweet!- **Sumi Ika** Firm yet tender—delicious!- **Tokishirazu from Muroran, Hokkaido** Marinated and served with chopped green onions and ginger in between. Rich and delicious!- **Hokyogai from Notsuke, Hokkaido** Crunchy and delicious!- **Horse Mackerel from Kagoshima** Swimming horse mackerel from Azuma Town in Izumi (now merged into Nagashima Town). Caught by the same fisherman as the swordfish and isaki. The balance of fat and flavor is superb—delicious!- **Spring Sea Bream** Thick yet tender and creamy—delicious.- **Chutoro from Sado, Niigata** Caught in a fixed net. Of course, from Yamakou. Packed with flavor and incredibly delicious!- **Marinated Akami** The acidity is just right.- **Otoro** Rich in fat yet firm and delicious.- **Kohada** Well-marinated while still retaining freshness—delicious!- **Horse Manure Sea Urchin from Shibetsu, Hokkaido** No doubt about it!- **Soup** Miso soup.- **Anago** Tenderly simmered, and the sauce is delicious!- **Tamagoyaki** A delightful orange treat!This concludes the course. The items not served included striped shrimp, shako claws, and fresh torigai. Additionally, there are rolls like toro-taku, and today we can also make himo-kyu with the akagai's entrails. So…- **Extra Striped Shrimp** So delicious and sweet!- **Extra Shako Claw** Served as a gunkan. How many claws is this!? So good!- **Brown Sugar Gelato** Sourced from a shop the chef has known for a long time.- **Earl Grey** Mmm, fragrant. The teacup is nice.It had been six months since my last visit, but it was just as delicious as ever. Last time I titled my review "The Evolution Continues," and I feel like it has evolved even more. From the first dish, the kue sashimi, to the abalone liver sauce, everything was even more delicious than before. They even tried new fried dishes, and the fish sourced directly from Kagoshima was outstanding. I will definitely be back. It was a great meal! Less

ShimazuInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look. I would appreciate your likes, follows, and saves for the restaurant.I revisited "Shimazu," a recipient of the Tabelog Award 2026 Gold and recognized as one of the top 100 restaurants. I always look forward to dining here.On this day, I unexpectedly ran into some acquaintances, making the gathering even more enjoyable than usual. As always, the chef, the owner, and the apprentices provided exceptional service. Thanks to them, I always feel comfortable during my visits.Here’s what I had that day, along with some thoughts:"Chairo Maruhata Shabu-shabu" This was my first time trying this fish, and it was delicious with just the right amount of fat."Otaru Shako, Toyama Shiro Ebi" I had shako for the first time— the shiro ebi was marinated in kombu, enhancing its aroma and flavor."Kagoshima Kawahagi and Liver" The kawahagi and liver were simply exquisite. I can't get enough of it."Ashinoko Rainbow Trout with Kombu and Sakura Leaves" This rainbow trout is hard to find elsewhere. If I didn’t know better, I would think it was sakura masu given the season! It was surprisingly tasty."Aomori Kurorokushima Mega Abalone" Served with liver sauce, and then I added some rice."Iwashikujira Tail" Tender and rich in flavor—absolutely superb."Tachiuo" "Akagai Liver Tsukudani" This was my first time trying it, and it might be the perfect accompaniment to rice."Nodoguro Chawanmushi" Next, the nigiri:"Akashi Madai" "Kagoshima Isaki" Two pieces from the back and belly. Rich and delicious!"Kagoshima Aji" "Edomae Sumiika" The texture was delightful and bouncy."Hokkaido Tokishake" Very tender and with a wonderful texture."Haruko" The spring haruko at this time of year is even softer."Ishikawa Takoshima Tuna Chutoro" "Oma Tuna Akami Zuke" "Oma Tuna Otoro" The tuna has started to resemble summer tuna, but the moderate fat content gives it a refined flavor."Kohada" Firmly marinated. It provides a nice contrast after the tuna."Hokkaido Akkeshi Bafun Uni Gunkan Maki" "Shijimi Soup" "Anago" "Tamago" "Toro Taku Maki" "Kanpyo Maki" "Kappa Maki" "Brown Sugar Gelato" "Earl Grey" I had a wonderful time and would love to visit again. It was a great meal! Less

I visited Shimazu, a Tabelog Gold restaurant. While it can be difficult to secure a reservation for dinner, I was fortunate enough to enjoy lunch prepared by the second chef. The firefly squid was plump with liver and had a delightful smoky aroma from the straw grilling. The rich fat of the nodoguro (black throat sea perch) paired beautifully with the vinegared rice, making it delicious. The nigiri was generally on the smaller side, allowing us to try a variety of types. The striped shrimp was sweet and sticky, and the seasoning on the spring sea bream was to my liking. The egg was fluffy and rich, reminiscent of castella cake, while the anago (conger eel) was tender and soft. However, the kohada (gizzard shad) was a bit firm and had a slight fishy taste, which was a bit disappointing for my preference. The second chef, Baba, who prepared our sushi, was cheerful and attentive, making for a pleasant experience. I look forward to seeing how his skills develop, enhancing the harmony between the vinegared rice and toppings as well as the consistency of the preparations. 【Lunch Omakase (Nigiri by Second Chef Baba)】 JPY 27,500, tax Included《Appetizers》○ Brown Maruhata (Kagoshima) Shabu-shabu ◎ Firefly Squid (Toyama) Straw Grilled ◎ Nodoguro Small Rice Bowl Taraba Crab with Flower Pepper and Chawanmushi 《Nigiri》 Arare Kombu-dried Katsuo Sumi Ika Sakura Masu ◎ Striped Shrimp Kombu-dried Aji ◎ Spring Sea Bream ○ Tuna (Ishikawa) Akami, Quick Pickled ○ Tuna (Ishikawa) Chutoro from the Back ○ Tuna (Ishikawa) Kamatoro, Grilled with Marinade Kohada Shijimi Miso Soup Bafun Uni ◎ Anago ◎ Tamago Torigai (Extra) Shiro Ebi (Extra) Shako (Extra) 《Dessert》○ Brown Sugar Gelato ○ Earl Grey Tea ○ Delicious ◎ Especially Delicious Less