Sushidokoro Yamato Tokyo

On July 9th (Thursday), Sushi Dokoro Yamato will be relocating to Hatchobori and starting its operations there. The restaurant I had planned for dinner that day had to be canceled due to the owner's health issues, so I was unsure what to do. Just then, I received an email about available seats at Yamato for that evening. Despite the approaching typhoon, it seemed like the weather would clear up by night, so I decided to go ahead and make a reservation. This will be my last meal at the current location.- Ishinomaki's Mako Karei Served with wasabi, you can choose salt or soy sauce. It was rich and delicious.- Octopus from Ainanshi, Ehime Prefecture It seems they source it directly from a fishmonger that Fujimoto-san uses. It had a lovely aroma. The skin was pleasantly sticky, and the meat was well-seasoned and tasty!- Hiragai from Aichi and "Amela" tomatoes from Shizuoka Hiragai and tomatoes go well together! I wonder what kind of oil and sauce they used? Maybe dashi soy sauce?- Asari Chawanmushi Topped with ginger sauce. The ginger aroma was delightful, and the asari broth was rich and delicious.- Mekikari marinated in sake lees So rich and tasty! They use Sake Kasu from Senkin. It’s a perfect match for Yamato’s Senkin!- Ankou liver - Masu-sen from Toyama Prefecture, re-brewed sweet sake - XO sauce (made with scallops, dried shrimp, ginger, and green onions) The ankou liver pairs well with the sweet sake, although the brand is different from what the chef Sugita usually uses. This dish makes you want to drink more!- Grilled eel Of course, it’s grilled locally. The eel was thick and had a tender, fluffy texture. Delicious!Now we’re moving on to the nigiri, but should I have more appetizers or go straight to the nigiri? There are fewer appetizers today, just the marinated kazunoko and the marinated squid, so I decided to add:- Additional marinated kazunoko The miso flavor was well absorbed, yet it retained its crunchiness and texture. So delicious!Now we’re starting with the nigiri. Previously, those who ordered extra appetizers were served later, but now they serve them together, which is better. However, there were times when I was unsure where to serve them, so this is a good change.- Sumi-ika (cuttlefish) with sudachi and salt. The texture was crunchy, but as you chew, it becomes pleasantly sticky. Delicious!- Tai from Akashi Mmm. It had a deep umami flavor and was delicious.- Additional marinated squid This was also well-marinated and incredibly tasty! It pairs well with sake.- Shima-ebi (striped shrimp) Soft and sweet, it matched perfectly with the mildly sour rice (ﾟдﾟ)ｳﾏｰ!!- Haruko-dai (young sea bream) with sudachi and salt. The flesh was tender and delicious, lightly marinated with kombu.- Hirame (flounder) Heavily marinated with kombu. Ah, I see. It’s clear that the preparation differs from that of the haruko. Delicious.- Katsuo (bonito) from Katsuura Served with chopped green onions and ginger. It’s a refreshing bonito, perfect for this season.- O-toro (fatty tuna) Rich, sweet, and delicious!- Aji (horse mackerel) from Yamaguchi, Hagi Served with sliced ginger and green onions. Just the right amount of fat, very tasty!- Shako (mantis shrimp) from Otaru I thought it was large while being prepared, and the meat was thick! What is this? It’s delicious and has a lovely aroma.- Kuruma-ebi (Japanese tiger prawn) This one is also big. It was served with miso in between. The meat was thick!- Shiro-uni (purple sea urchin) from Kumamoto, Amakusa This one is definitely a winner!Finally, we finished with boiled scallops, tamagoyaki (Japanese omelet), and miso soup. The remaining items were boiled clams, boiled squid, and hime masu (young trout), so:- Miso soup Made with the heads of shima-ebi. The shrimp broth is amazing! It would make the best ramen!- Additional hime masu Served with local mustard. Ah, it’s soft and delicious. But how will it pair with the sour rice?- Additional boiled squid Served with a dipping sauce. It’s surprisingly firm for boiled squid.- Additional boiled clams Served with a dipping sauce. Clams are delicious this season.- Boiled scallops Served with a dipping sauce. It seems they shaped the scallops after breaking them apart. The umami of the scallops spreads in your mouth.- Tamagoyaki A fluffy Edo-style omelet mixed with shiba ebi (small shrimp). So delicious!It had been 10 months since my last sushi at Yamato, but it was just as delicious as I remembered. I ended up ordering everything extra! It was a great meal.While dining, the chef shared that the current kitchen is small and gets so hot that it reaches 40 degrees Celsius, which prompted the move. The new restaurant will double in size from 13 tsubo to 28 tsubo! The counter will have 10 spacious seats in a "H" shape, and they plan to create fully private rooms as well. Additionally, Chef Sugita will be writing the new restaurant's name. So, they will be operating until the end of June. I also made a reservation for the new restaurant on my way out. I’m looking forward to it! Thank you for your continued support. Less

I visited Sushi Dokoro Yamato located in Tsukiji, Chuo City, Tokyo. I was able to go before their relocation to Hachioji on July 9th.This popular restaurant has been selected as a Bronze on Tabelog and is also listed among the top sushi spots in Tokyo.Chef Yasui trained at "Nihonbashi Kakigara-cho Sugita" before becoming independent in 2021, and he is still in his 30s, making him a promising artisan to watch.This time, I opted for lunch but requested the same "Omakase Course (JPY 33,000)" offered at dinner.The restaurant features an L-shaped counter with 8 seats, creating an atmosphere that balances pleasant tension and relaxation.~ Appetizers ~◯ Sashimi of Flounder and White Squid Both the flounder and white squid had a delightful texture, with the flounder's refined umami and the rich sweetness of the white squid being irresistible.◯ Marinated Bonito The beautifully glossy marinated bonito had a sticky texture and an exquisite depth of flavor.◯ Surf Clam and Tomato The translucent white of the surf clam contrasted beautifully with the vibrant red of the tomato. The clam's concentrated texture and gentle sweetness combined with the refreshing taste of the tomato enhanced the clam's sweetness even more.◯ Asari Clam Chawanmushi This chawanmushi topped with ginger sauce featured the umami of the asari clam broth combined with the sweetness of the egg, resulting in a very high-quality dish. I particularly enjoyed the refreshing flavor of the ginger sauce on top. It was a comforting dish that warmed me up.◯ Mackerel Pickled in Sake Lees The aroma of the skin and the mellow flavor of the sake lees, combined with the concentrated umami of the mackerel, left a lasting impression.◯ Monkfish Liver This was the ultimate monkfish liver. Its smooth texture was bursting with umami and richness, with no off-flavors at all—just pure deliciousness. At this point, I enjoyed a glass of Masuizumi's Kijo sake, and the combination of its sweetness with the umami of the monkfish liver was simply delightful. It was an exquisite pairing that made me crave more sake.◯ Grilled Eel The final appetizer was grilled eel. The crispy skin was fantastic, while the inside was fluffy and juicy—absolutely delicious.~ Sushi ~ ● Sea Bream ● Cuttlefish ★ Sweet Shrimp ● Young Sea Bream ● Flounder with Kombu ★ Medium Fatty Tuna ★ Fatty Tuna ★ Horse Mackerel ★ Cherry Salmon (Chip) ★ Live Shrimp ● Sea Urchin ★ Simmered Scallop ● Egg Each piece of sushi was crafted with care, and the satisfaction from the rice was high. I was able to enjoy some ingredients that are not commonly found in sushi restaurants in Fukuoka, making for a wonderful experience. I would love to visit again when I am in Tokyo. Less

Sushi Dokoro Yamato, located in Tsukiji, Tokyo, is a restaurant that carries on the legacy of the renowned establishment "Nihonbashi Kakigara-cho Sugita." The owner, Yamato Yasui, honed his skills there before opening his own place, where he emphasizes traditional techniques while skillfully highlighting the unique qualities of each ingredient.Reservations are relatively easy to make, and I was able to find an available slot just a week prior, allowing me to visit for lunch.The restaurant offers two courses: the "Omakase (JPY 33,000)" featuring appetizers and sushi, and the "Nigiri Only Course (JPY 19,800)," which focuses solely on sushi. I opted for the more budget-friendly "Nigiri Only Course (JPY 19,800)."Access is convenient, just a few minutes' walk from Tsukiji Station on the Tokyo Metro Hibiya Line, located on the first floor of a building near Tsukiji Hongan-ji. Please note that this location will be moving to Hachioji at the end of June.Upon entering, I was greeted by a clean space featuring an L-shaped hinoki wood counter. The pleasant aroma of hinoki creates a warm atmosphere, and the close proximity to the chef allows for an enjoyable dining experience with explanations for each piece.And now, the course begins.■ Nigiri Only Course (JPY 19,800) - Kohada - Sumiika★ - Tai★ - Isaki - Haruko Tai - Shima Ebi - Hirame - Maguro Hagashi - Chutoro - Aji - Akagai - Masu - Kuruma Ebi - Murasaki Uni - Anago - Tamagoyaki● 1. Kohada The course begins with Kohada, a specialty from "Sugita." The fish is perfectly marinated, maintaining a pleasant firmness while offering a smooth texture. The vinegar balance is exquisite, enhancing the natural flavors of the Kohada without overpowering them.● 2. Sumiika★ The Sumiika is finely cut, providing a delightful chewiness and a burst of sweetness and umami with each bite. The refreshing acidity of the sudachi and the salt accentuate the squid's sweetness, resulting in a simple yet highly refined piece.● 3. Tai★ Enjoy the delicate umami of Tai, a white fish. The subtle sweetness intensifies with each bite, perfectly complemented by the well-balanced soy sauce.● 4. Isaki The Isaki has a nice layer of fat, retaining the elegance of white fish while delivering a robust flavor.● 5. Haruko Tai★ The lightly seared Haruko Tai offers a toasty aroma and a melt-in-your-mouth texture. The delicate sweetness and the smoky flavor create a memorable experience.● 6. Shima Ebi★ The Shima Ebi from Hokkaido presents a firm texture that melts in your mouth. The rich sweetness and umami are enhanced by a touch of salt. The chef explained that freezing it at -60 degrees breaks down the cells, maximizing its flavor potential. A remarkable piece that showcases the ingredient's quality.● 7. Hirame The Hirame is marinated in kombu, allowing the umami to gradually infuse into the fish while retaining a pleasant firmness.● 8. Maguro Hagashi★ The "Hagashi" from the tuna is carefully selected from the muscle-free parts, melting smoothly on the tongue. This piece is concentrated in flavor, allowing for a direct appreciation of the tuna's appeal.● 9. Chutoro The Chutoro offers an excellent balance of lean and fatty meat.● 10. Aji The Aji from Karatsu, Saga Prefecture, features ginger and condiments hidden between the fish and rice, harmonizing the strong umami and texture of the Aji with the refreshing ginger and aromatic condiments. A highly refined piece.● 11. Akagai The Akagai is large and impressive, fresh and crunchy, providing a delightful texture with a rich ocean aroma and sweetness.● 12. Masu★ The Biwa Masu from Shiga Prefecture is characterized by its elegant fat and gentle sweetness, offering a delicate flavor distinct from salmon. The balance with the soy sauce is exquisite, allowing the quality of the ingredient to shine.● 13. Kuruma Ebi The large Kuruma Ebi has a firm texture yet is surprisingly tender, releasing rich umami and sweetness with each bite. A satisfying piece that delivers a great experience.● 14. Murasaki Uni The Murasaki Uni from grass-fed sources is served generously atop a small bowl of rice. Its creamy sweetness fills the mouth with no off-flavors.● 15. Anago★ The Anago, served towards the end of the course, is so tender that it falls apart with just a gentle touch. The sweet sauce enhances the Anago's umami, making it one of the most memorable preparations I've had.● 16. Tamagoyaki The course concludes with Tamagoyaki, which has a moist texture and gentle sweetness, providing a soothing end to the meal.The Nigiri Only Course offers ample satisfaction, allowing diners to enjoy high-quality Edomae sushi in a relatively accessible setting. The chef, Yamato, engages in lively conversation with both regulars and newcomers, creating a warm and welcoming atmosphere throughout the meal.It was a great meal. Less

I had heard that this place is a disciple of Sugita in Kakigaracho, which has gained quite a reputation in recent years. So, I expected the restaurant to be quite busy when I arrived about 7-8 minutes early. As I suspected, there was no noren (curtain) or lights, and the entrance was locked. If arriving a bit early is considered good etiquette for customers, then making them wait outside seems questionable. Many popular restaurants have adopted this approach lately, but it feels like a reversal of roles between the host and the guest.Nonetheless, the nine seats filled up right on time, and the meal began. The style was to start with appetizers followed by sushi, and I was initially surprised by the high quality of the sake and snacks. I couldn't imagine how they achieved the richness of the ankimo (monkfish liver), but unfortunately, I was sneaking out of my hospital room, so I regrettably couldn't enjoy any Japanese sake with it.The grilled eel was on par with Hashimoto and Tomoe, and the raw shirasu (whitebait) was top-notch from Himeji, completely free of the seaweed smell typical of Suruga Bay. The rice was not overly sharp or distinctive, but I felt that was part of the chef's unique style. The preparation of the fish was flawless, and the way the sushi was formed was beautiful and efficient, allowing for warm sushi to arrive without making the nine diners wait.Moreover, the chef treated first-time customers with the same warmth as regulars, making the atmosphere quite comfortable despite the restaurant's formalities. Everything was delicious, but personally, I found the kohada (gizzard shad), aji (horse mackerel), spring sea bream, sweet shrimp, and wasabi particularly memorable. When I tried to make a reservation for September, I learned that they only accept bookings one month in advance. I heard they will be relocating soon, so I thought I should definitely visit for lunch while I’m still able to go to St. Luke's. Less

This is the restaurant of the chef from Nihonbashi Sugita, which I had been wanting to visit for a long time. Finally, my wish came true, and I went there.It's located just a short walk from Tsukiji Station. I thought the 5 PM start time might limit the number of people who could come, but it was fully booked.The appetizers and the traditional style of sushi were fantastic. The shrimp marinated in egg yolk was exquisite, and the eel was crispy and delicious. The sake pairing set was also excellent.The sushi started with squid, followed by tuna, sea urchin, and shrimp. At the end, I was asked if I wanted to add anything, and I opted for the tamagoyaki (Japanese omelet) instead of dessert to finish off the meal.As the second round at 7:30 PM approached, I realized that dinner flew by in no time. Less

Surprisingly to my friends, this was my first visit to Sushi Dokoro Yamato. I’ve known about it since it opened and always thought I’d like to go if I had the chance, but the timing never worked out until now, when I was invited to join some regulars for my long-awaited first visit. (Thank you so much!) The amount of appetizers can be adjusted based on how hungry each person is, but both my friend and I tend to eat more than average, so we enjoyed a full serving of both appetizers and sushi. The firmness of the rice, the flavor of the vinegared rice, and the temperature of the toppings were all perfectly to my liking. I also enjoyed the conversations with the chef and other customers, making for a truly happy experience. It was a wonderful meal. Thank you! Less

I visited Sushi Dokoro Yamato, located just 2 minutes from Tsukiji Station. This restaurant is run by Mr. Yasui, who honed his skills at Sugita, and even the noren (curtain) features the Sugita name. I entered about 5 minutes ago and started with a beer (Hearthland) while waiting for my meal to begin.I began with appetizers, starting with sea bass and followed by octopus. What particularly stood out among the appetizers were the ankimo (monkfish liver) and grilled eel, which paired wonderfully with the rich Masu-sen's Kijyo sake that they serve to everyone. The grilled eel had just the right amount of saltiness and was so flavorful that it could easily compete with what you’d find at an eel specialty restaurant. They have a unique style where you can order additional appetizers, so I added some kazunoko (herring roe) to enjoy as a side with my drinks.After enjoying such high-quality appetizers, my anticipation for the nigiri was high.The nigiri was particularly impressive, especially the striped jack, young sea bream, and simmered scallops. The striped jack was in season and had a rich layer of fat. The young sea bream was incredibly soft and fluffy, practically melting in your mouth with a hint of saltiness. The simmered scallops, which had been meticulously prepared, melted away as soon as they touched my tongue.Overall, the quality was high, and many dishes brought me bliss with every bite. It seems they will be relocating to Hachobori in July, and I look forward to visiting their new place next time.【Appetizers】◾️ Sea Bass ◾️ Octopus ◾️ Flat Shell Clam and Amela Tomato ◾️ Squid Ears with Pepper Oil ◾️ Clam Chawanmushi ◾️ Ankimo, Japanese-style XO Sauce, Hirako Sardine ◾️ Grilled Eel ◾️ (Additional) Kazunoko 【Nigiri】◾️ Sea Bream ◾️ Cuttlefish ◾️ Striped Jack ◾️ Bonito ◾️ Young Sea Bream ◾️ Tuna ◾️ Chutoro (Medium Fatty Tuna) ◾️ Horse Mackerel ◾️ Hime Masu (Princess Char) ◾️ Sweet Shrimp ◾️ Purple Sea Urchin ◾️ Simmered Scallops ◾️ (Additional) Island Shrimp ◾️ (Additional) Amberjack ◾️ (Additional) Dried Gourd ◾️ Egg 【Sake】Hearthland, Izumigawa, Jikon, Senkin (customized for Yamato), Suminokawa, Katsukoma Less

I recently visited Sushi Dokoro Yamato, led by Mr. Yamato Yasui, for the first time in a while. Even though it was a weekday afternoon, the eight-counter seats were fully occupied by sushi lovers. Their popularity is truly impressive.● Appetizers Suzuki (Sea Bass), Aichi Hiragai (Surf Clam) with Shizuoka Amela Tomato Softly simmered Satoimo (Japanese Taro) and Octopus, Chawanmushi (Savory Egg Custard) with Ginger Sauce Aichi Torigai (Bird Clam), Ankimo (Monkfish Liver) with Kijo Sake (Masu-sen, Re-brewed) Japanese-style XO Sauce, Hokkaido Nishin (Herring)● Nigiri Sea Bream, Sumi Ika (Cuttlefish), Isaki (Chicken Grunt), Shima Ebi (Sweet Shrimp), Spring Baby Sea Bream marinated in Kombu Marinated Tuna, Chutoro (Medium Fatty Tuna) from the same fish (Fukuoka), Horse Mackerel Hokkaido Hime Masu (Princess Trout), Kuruma Ebi (Tiger Shrimp), Hokkaido Murasaki Uni (Purple Sea Urchin), Anago (Conger Eel), Soup Tamago Yaki (Japanese Omelette), and I ordered a half portion of Goya Mak (Dried Gourd Roll) as an extra.● Drinks Izumikawa Junmai Ginjo (Fukushima Prefecture, half serving) Fukuchou Karakuchi Junmai Natsu (Hiroshima Prefecture, half serving), TeaThey will be operating in Tsukiji until the end of July, and starting from July 9, they will relocate to Hachobori for their reopening. That’s quite a surprise! Today's total was JPY 35,000. I was, of course, completely satisfied. I need to make sure to secure a reservation at Hachobori. It was a great meal. Thank you very much! Less

During lunch in Tsukiji, I thought I might not have the chance to visit this famous place, but unexpectedly, I ended up going.By the way, the restaurant has relocated to Hachioji since July.I opted for the omakase, which included 13 pieces of sushi along with tamago and miso soup.My first impression was that the sushi was excellent. The balance of the vinegared rice was just right, and it had a gentle texture... definitely a hit! ☆☆☆When the vinegared rice is delicious, everything else tastes great throughout the meal.I usually find strongly flavored vinegared rice a bit hard to get used to, but here, I felt completely at ease until the end.Now, I’m curious about the side dishes that pair well with sake, so I plan to visit again soon in the evening.It was a great meal!The sushi included: Sea Bream, Cuttlefish, Sweetfish, Shima Ebi, Spring Child, Marinated Fish, Chutoro, Horse Mackerel, Cherry Salmon, Bonito, Kuruma Ebi, Purple Sea Urchin, Anago, Tamago, and Miso Soup. Less

Last visit before the relocationTHE Authentic Edomae SushiA monthly delight.I secretly started coming here in November 2021....but by September 2024, I was visiting every month until I had to stop due to morning sickness.After that, I got caught up in parenting and could only enjoy it every few months.This time, it’s been three months since my last visit.Wow, it’s still delicious!Everything I eat is amazing!! The best!! I love it!!I always think, "I want to eat it again. I want to eat it right away!" Haha.The nigiri is undeniably delicious.Menu:Suzuki & Aori IkaAsari with Ginger SauceHiragai, Amela Tomato, and JunsaiSteamed Young CornAnkimo & Masu-sen PairingStir-fried Dried Shrimp and Dried Scallops with XO SauceSea BreamMiso-marinated MehikariSumi IkaShiro AmadaiIsakiGrilled UnagiSpring Baby Sea BreamMarinated TunaOtoroHorse MackerelKuruma EbiPurple UniSimmered ClamsAnagoTamago*I added some appetizers!I forgot to order Kazunoko and desperately wanted to try it."Kazunoko... please..." I said timidly... Haha.A piece of Kazunoko arrived that was about twice as thick as usual.That’s the kindness of Yamato! ❤️The new shop's noren will also feature the name "Sugita"! Less

This is my 9th regular visit. This time, I went to Sushi Dokoro Yamato in Tsukiji before their relocation to Hachobori on July 9th.Although they didn’t have kohada (gizzard shad) this time, the offerings were more satisfying than my last visit.The squid was excellent again. The homemade XO sauce paired perfectly with the Japanese sake, making for a delightful experience.The sushi was consistently good. I think it would be even better if the temperature matched the type of fish.After the move to Hachobori, the start time for the second seating will change from 19:30 to 19:45.Next time, I’ll visit Hachobori. It was a great meal! Less

In June, I visited Sushi Dokoro Yamato for the first time. The owner, Yamato Yasui, honed his skills for five years at the renowned sushi restaurant "Nihonbashi Kakigaracho Sugita" before becoming independent in 2021.On this occasion, I enjoyed the omakase course. The course is divided into two parts: appetizers and nigiri, with an additional time for extras at the end of each part. (On this day, I added the surf clam and its sashimi.)One dish that particularly stood out was the anko (monkfish liver) from Yoichi, paired with a sweet sake. The rich umami and sweetness were truly remarkable. The scallops with XO sauce and the grilled eel were also excellent companions to the Japanese sake.The nigiri followed a classic flow. The rice was perfectly balanced, showcasing its deliciousness. The sweet shrimp was especially delightful. Instead of relying on flashy presentations or expensive ingredients to impress, the restaurant satisfies with its mastery of Edomae sushi techniques.Additionally, the service was incredibly welcoming and comfortable. Starting in July, they will be relocating to Hachobori, and the course prices will increase slightly.【Order Details】Omakase Course - JPY 33,000Flounder & Shiro-ika (white squid) Bonito Chawanmushi (savory egg custard) Tomato and Hiragai (flat shell clam) Young Corn Anko × Sweet Sake Scallops with XO Sauce Grilled Eel Surf Clam Sashimi Sea Bream Shiro-ika Isaki (grunt fish) Spring Sea Bream Marinated Tuna Medium Fatty Tuna Horse Mackerel Hime Masu (young trout) Sweet Shrimp Kuruma Ebi (Japanese tiger prawn) Sea Urchin Surf Clam Braised Eel Less

I returned after two months because my last visit was so delicious.Omakase: JPY 36,300◆ AppetizersFlounder, Shiro-ika (white squid)Chawanmushi with clamsHiragai (surf clam) and Amela tomatoMehikari marinated in sake leesAnkimo (monkfish liver) & Kijōshu (sweet sake)Homemade XO sauceGrilled eel (Shirayaki)(Additional) Marinated salmon roe(Additional) Miso-marinated kazunoko (herring roe)◆ SushiSea breamSumi-ika (squid)Isaki (grunt)Shiro-amadai (white sweetfish)Haruko (young sea bream)Maguro (tuna, lean)Otoro (fatty tuna)Shima aji (striped jack)Hime masu (young trout)Kuruma ebi (sweet shrimp)Murasaki uni (purple sea urchin)Hon-ara (red snapper)Anago (conger eel)Tamago-yaki (Japanese omelet)(Additional) Simmered squid(Additional) Akagai (red clam)Welcome.We started our dinner with a greeting from the chef. I had light lunch to prepare, so I was ready to add more appetizers and sushi.As I transitioned from appetizers to sushi, I was asked if I wanted to continue with appetizers or move on to sushi. I decided to try the marinated salmon roe and miso-marinated kazunoko from today’s lineup.The texture of the salmon roe was indescribable, and the flavor was irresistible for sake lovers. The XO sauce, which I had for the first time at a sushi restaurant, was explosively delicious, with flavors and aromas that hit me in a 3D way.I was bound to become an infinite drinking machine during the first half, and everything was so delicious that I felt guilty for enjoying it so much—like a juggler with the GoGo lamp lit up.Today, there were no small horse mackerel available, so we started with sea bream as the first sushi. I added simmered squid at the end, which is part of my favorite simmered series. I wanted to try the kanpyo maki (dried gourd roll), but I was too full to continue.Looking back at the overall experience, this course was not about standout dishes but rather a consistently high quality throughout, with a subtle elegance that didn’t need to be flaunted. It embodied the beauty of Japan.That day, there were many Japanese guests, creating a friendly atmosphere at the counter, and we enjoyed our meal thoroughly.Without any gimmicks or theatrical nonsense, it was simply straightforward, making it a truly pleasant and comfortable experience.I would love to visit again when I come to Tokyo.What a wonderful restaurant it was.It was a great meal. Less

This is my favorite sushi restaurant that I regularly visit in Tsukiji. Once again, I enjoyed seasonal appetizers and sushi at the counter.I started with sashimi, including flounder and seared fish. The quality of the ingredients is excellent, and the flavors of the fish are enhanced by salt and wasabi. The chawanmushi (steamed egg custard), mozuku seaweed, mentaiko (spicy cod roe), and kazunoko (herring roe) were all meticulously prepared, making them perfect accompaniments to my Japanese sake.On this day, I had the premium sake "Masuzen," which had a rich sweetness and a wonderful aftertaste, pairing perfectly with the appetizers. The seasonal dishes, such as young corn, marinated mackerel, and grilled fish, were also impressive.I began with the medium fatty tuna for the sushi. The melt-in-your-mouth sweetness of the fat was remarkable, and the following seared sushi had a perfect balance of aroma and flavor. The rice was slightly smaller, allowing me to fully appreciate the individuality of each topping.The warm hospitality from the head chef and the owner made for a comfortable experience, allowing me to enjoy authentic sushi without any pretense. Every visit brings new discoveries, making this place my top choice for sushi in Tsukiji. Less

I visited Sushi Dokoro Yamato (*^^*)They relocated to Hachobori on July 9, and I couldn't wait to check it out!The new restaurant is very spacious! Other customers were also amazed, saying, "It's so wide! It's wonderful!"The entrance was adorned with many congratulatory flowers (*^^*)Inside, they have expanded to 10 seats, allowing the chef more room to move around, which is quite amusing!Despite the busy relocation, the chef's sushi remains impeccable, and I enjoyed a delightful meal to my heart's content (*^^*)Here’s what I had:- Makogarei (flatfish)- Torigai (cockle) with nori and mitsuba- Warm mozuku seaweed from Kumamoto Amakusa- Squid ears with sansho pepper- Chawanmushi (savory egg custard) with dried shrimp- Soft simmered taro and octopus, fragrant with sudachi citrus- Grilled eel (shirayaki)- Sea urchin tsukudani (preserved sea urchin) and ankimo (monkfish liver)Sushi:- Otoro (fatty tuna)- Shimaaji (striped jack)- Kohada (gizzard shad)- Sumiika (squid from Akashi)- Madai (sea bream from Akashi)- Shiro-amadai (white sweetfish)- Sardine- Haruko-dai (young sea bream), lightly wrapped in kombu- Marinated tuna- Aji (horse mackerel from Yamaguchi)- Kurumaebi (sweet shrimp)- Aka uni (red sea urchin from Yamaguchi)- Simmered squid- Simmered clams- Anago (conger eel)- Tamago (sweet omelet)- Miso soupThe appetizers, especially the torigai, squid ears with sansho, and grilled eel, were particularly memorable! The crunchiness of the squid ears paired with the aroma of sansho was exquisite! The eel was thick and perfectly grilled with a crispy skin.I started with otoro for the sushi.What a way to kick things off! (^o^)The Akashi madai had a lovely aroma and a rich texture.*The sardine was small but packed with concentrated flavor.The aji was not only beautiful in appearance but also had a wonderful aroma and, of course, tasted exceptional!The red sea urchin from Hagi, Yamaguchi, melted in my mouth as soon as I took a bite (^o^)I added simmered squid and clams, leaving me completely satisfied!Once again, I enjoyed a truly delicious sushi meal (*^^*)I will definitely visit again!It was a great meal! ^^ Less

In May, I visited Sushi Dokoro Yamato. Even if I had sushi on consecutive days, the freshness and incredible taste of their nigiri make this place truly special for me. Once again, I enjoyed a wonderful progression from appetizers to nigiri. Starting with the sweetfish and sea bass, followed by Spanish mackerel, a chawanmushi (steamed egg custard) enhanced by the sweetness of new onions, fragrant firefly squid tempura, and the perfectly grilled managatsuo (striped mullet) with a subtle marinade—each dish highlighted the quality of the ingredients.The nigiri that followed, including kohada (gizzard shad), sumiika (cuttlefish), madai (sea bream), isaki (grunt), harukodai (young sea bream), and flounder wrapped in kombu, showcased the meticulous preparation in every piece. Among them, the akagai (red clam) from Yuriage was particularly impressive. Its juicy aroma and exquisite texture, combined with a rich, almost spinning flavor, were truly exceptional. From the first bite to the final piece of murasaki uni (purple sea urchin), I experienced pure bliss. This renowned establishment has the power to make you forget the fatigue of consecutive meals. Thank you for another wonderful experience! Less

I visited this restaurant for the first time recently for a business dinner. The interior consists only of a counter, and they offer a course meal. I started with a beer to quench my thirst, followed by some Japanese sake. The sushi was vibrant and delicious, as shown in the photo. In addition to the sushi, there were also various small dishes, and by the end, I was completely full. While it's not a place you can just drop by casually, it has a wonderful atmosphere and was perfect for our gathering. Less

Sushi restaurant run by the young chef Yamato Yasui, who hails from Ginza Koju and Nihonbashi Kakigara-cho Sugita. The restaurant has also received a Bronze award on Tabelog.Following a style similar to Sugita, the meal begins with a variety of appetizers, followed by additional options, and then a selection of nigiri, with plenty of choices to enjoy until you're full.The chef's dedication is evident in the nigiri, as he visits Toyosu every morning. The fish is well-chilled, and you can tell that he carefully prepares a variety of ingredients.In addition to sourcing from Toyosu, he also uses direct deliveries from Tsuruichi, allowing you to enjoy delicious sea bream and beautifully flavored Spanish mackerel. The pairing with ankimo (monkfish liver) and Masuizumi's sake is also excellent!I’m looking forward to the upcoming relocation, where we’ll be able to enjoy sushi in an even more wonderful space.◆ Appetizers ◇ Appetizers ◆ Ebo Sea Bream and Flounder ◆ New Onion Chawanmushi ◆ Hiragai and Ito Mozuku ◆ Ankimo Pairing ◆ Dried Scallops and Dried Shrimp ◆ Firefly Squid Tempura ◆ Spanish Mackerel ◆ Kazunoko Miso Pickles ◇ Kohada ◆ Mehikari Sake Pickles ◇ Sumi Ika ◆ Shako ◆ Geso Sake Pickles ◇ True Sea Bream ◇ Isaki ◇ Haruko Tai ◇ Akami ◇ Ootoro ◇ Horse Mackerel ◇ Hokkigai ◇ Kuruma Ebi ◇ Murasaki Uni ◇ Kohada ◇ Akagai ◇ Anago ◆ Soup ◇ Tekka Maki ◇ Kanpyo Maki Less

This was my first visit!On this day, the customers were evenly split between foreigners and Japanese, with all of them being men except for me.The atmosphere was calm, allowing me to enjoy my meal at a leisurely pace.All the ingredients were fresh, and I sensed that they paid attention to details like temperature. The sushi rice was on the larger side.In my personal opinion, the flavors were quite simple, which left me wanting a bit more.However, the highlight of my meal was definitely the hotaru ika (firefly squid) tempura, which was my number one choice!It was a great meal! Less

The sea bream was delicious. It seems that the diet of sea bream changes depending on the season and water temperature, and this time of year, they eat crustaceans, which makes them taste great. The flounder also released a gentle umami flavor as I continued to chew, which was nice.- Kohada (Gizzard Shad) - Sumi Ika (Cuttlefish) - Sea Bream - Tai Ragai (Surf Clam) - Haruko Tai (Young Sea Bream) - Shima Ebi (Striped Shrimp) - Flounder - Marinated Tuna - Chutoro (Medium Fatty Tuna) - Horse Mackerel - Akagai (Red Clam) - Kitakuri Clam - Kuruma Ebi (Tiger Shrimp) - Bafun Uni (Sea Urchin) - Anago (Conger Eel) - Hamaguri Dashi (Clam Broth) - Tamagoyaki (Japanese Omelette) Less

I had been thinking of holding off on exploring new sushi places in Tokyo for a while, but during the long weekend when I returned to the city, I felt it would be a bit lonely to spend my time without any standout plans. Then, I happened to see an available reservation for OMAKASE at a convenient location, so I decided to book it. This restaurant is widely recognized as a place run by a disciple of the renowned establishment "Sugita" in Suitenguma (though it seems it originally started at "Ginza Koju"). I had seen it featured in "Tokyo's Best Restaurants" as well, but when I was living in Tokyo, securing a reservation felt like a competitive battle, and I could only watch from the sidelines. Recently, however, I've noticed that there are openings available more frequently.At exactly 11:30, the noren (curtain) was hung, and I was guided to my seat. The atmosphere was pleasantly tense, with a sense of uprightness. I ordered some drinks and started with the appetizers.◇ Appetizers 1. Sashimi of squid, flounder, and chicken sashimi 2. Chawanmushi with clams and mountain vegetables 3. Grilled squid tentacles 4. Ankimo (with a pairing of Masuizumi, a sweet sake) 5. Fried miso-marinated firefly squid 6. Mozuku seaweed ◇ Nigiri 1. Kohada 2. Squid 3. Sea bream 4. Hiragai 5. Kasugodai 6. Lean tuna 7. Fatty tuna 8. Horse mackerel 9. Whelk (I think) 10. Sweet shrimp 11. Sea urchin 12. (Extra) Steamed clams 13. (Between bowls) Anago + Tamagoyaki Sake enjoyed: Senkin, Etsukaijin, etc. (3 cups, totaling 1.5 go)From the sashimi stage, the quality was high. When serving the ankimo, they paired it with a sweet sake, reminiscent of the idea of pairing foie gras with Sauternes, and the fried miso-marinated firefly squid was a delightful twist. The final warm dish of mozuku seaweed was a nice touch, creating a good flow.The nigiri started with kohada, which I believe reflects the chef's confidence, and it was delicious. The rice was white, with a perfect balance of acidity and salt. The limited-label sake "Senkin" served with the order of "Do you have any sake that goes well with this?" matched the rice perfectly. The sea bream, lean and fatty tuna, freshly steamed sweet shrimp, sea urchin, and anago were all presented beautifully. The way the light fish (kohada and horse mackerel) was prepared was impressive, making the standout ingredients shine even more. The taste of the nigiri was remarkable, and the presentation was stylish.In terms of pricing, I added one piece (steamed clam) and drank 1.5 go of sake, and it didn’t even reach JPY 40,000, which is quite a blessing these days. Overall, this restaurant is nothing short of impressive. However, it might seem less exciting to those accustomed to sushi places in the Minato area, as it lacks flamboyance despite the clever twists in the appetizers. For me, the straightforward approach to traditional Edomae sushi was refreshing, and I plan to remember this place as one to revisit. I heard they will temporarily close at the end of June and move to Hachobori, but I intend to follow them there. Less

●Date: May 2, 2026 (Saturday) at 7:30 PM - First visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Omakase Course (JPY 33,000 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Aori Ika (from Choshi) ▷Hirame Engawa ▷Ainame (from Akashi) ▷Chawanmushi with New Onion ▷Ankimo with Manzoku ▷Aori Ika Geso, Pickled in Sake Lees ▷Hotaru Ika, Miso-Pickled and Fried with Seaweed ▷Silken Mozuku from Amakusa ▷Kohada ▷Sumi Ika ▷Madai (from Akashi) ▷Hiragai ▷Kitakuri Clam Skewers ▷Haruko Tai, Lightly Wrapped in Kombu ▷Hon Maguro Akami, Marinated ▷Hon Maguro Chutoro ▷Akagai ▷Kuruma Ebi ▷Murasaki Uni (from Amakusa) ▷Soup ▷Tamago ●Additions ▷Sawara ▷Toro-Taku Including other drinks, the total bill for two was JPY 76,500. ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review This sushi restaurant is listed in the Michelin guide. From the appetizers to the nigiri, each dish was crafted with care, creating a satisfying experience that built up over time. The standout among the appetizers was the ankimo. Rich yet light, it had a melt-in-your-mouth texture. Paired with Manzoku, the Japanese sake elevated the richness of the ankimo, transforming the flavor profile entirely. The hotaru ika, fried fresh, had a crispy and plump texture, releasing a gentle scent of the ocean. It was delicious, packed with the essence of spring. The nigiri that followed was also of high quality. The rice had a soft acidity that enhanced the aroma and sweetness of the toppings. The akagai had a string hidden between it and the rice, providing a pleasant textural contrast. The added sawara was rich with fat, reminiscent of winter, and its deep flavor was outstanding. Overall, the pacing was excellent, and the structure of the meal kept it enjoyable without feeling overwhelming until the end. Less