Sharikimon Onozawa Tokyo

■ Steamed Abalone with Sea Urchin and Tsuru Murasaki (Japanese Spinach) in Abalone Broth Jelly - 4.5■ Sesame Tofu with Tokobushi and Liver Sauce - 5.0■ Botan Eel Soup with Katsuo Dashi - 4.0■ Sashimi of Katsuo and Meichidai - 5.0■ Toro Taku from Boston Tuna - 5.0■ Ayu from Nagara River with Corn Tempura - 4.8■ Shrimp Shiso Dumpling, Manganji Pepper, Okra, and Zui-ki in a Chilled Bowl - 5.0■ Grated Dake Kimi (Corn) Soup - 4.8■ Simmered Winter Melon, Red Fu, and Soft-Shelled Turtle with Turtle Sauce - 4.5■ Karasumi Soba - 5.0■ Chilled Tan Tan Soba - 4.5■ Unagi from Mikawa, Aichi Prefecture with Akita Rice - 5.0■ Soba Yu (Soba Noodle Water) and Kaeshi (Dipping Sauce) - 5.0■ Sansho Curry - 4.0■ Genmaicha (Brown Rice Tea) - 4.5■ Shine Muscat Grapes with Mascarpone and White Wine Jelly - 4.5■ Ginban Sake Brewery Ginban Special Junmai, Hiyaoroshi - 4.0 Less

Nestled in a back alley of Yotsuya, Sharikimon Onozawa welcomes you. As you pass through the noren curtain, you enter a space that is both serene and warm, characterized by a modest wooden exterior. The dining style allows you to enjoy your meal while observing the chef's meticulous techniques across the counter, creating a special yet relaxed atmosphere.The cuisine centers around seasonal ingredients, showcasing a thoughtful twist in each dish. Starting with an appetizer featuring sea urchin, the meal progresses through sashimi, a soup dish, and grilled items, each plate presenting a rich variety of expressions, including the tableware. Many dishes highlight the ingredients themselves, with subtle seasoning that enhances the umami, aroma, and texture without overwhelming them.A standout was the roll made with generous amounts of tuna. The rich flavor of the tuna was perfectly balanced by the crunchy, salty notes of the yellow pickles, making it a dish that exceeded its visual impact.The grilled fish had a beautifully crisp skin and tender flesh. Accompanied by citrus and grated daikon, the dish's richness was lightened, showcasing the chef's careful cooking technique through its simplicity.Additionally, a chilled dish featuring corn highlighted the natural sweetness, embodying a summery flavor. The course continued to surprise with dishes like fish believed to be sweetfish and soba topped with fragrant delicacies, maintaining excitement about what would come next.To finish, there was a beautifully grilled eel rice. The surface was perfectly charred while the inside remained fluffy. The sweet and savory sauce paired wonderfully with the rice, making it hard to stop eating, even when I was quite full.The meal concluded with a refreshing dessert centered around fruits.Overall, I felt that while this was "high-quality Japanese cuisine," it was never overly formal. The restaurant respects the fundamentals of seasonal ingredients, dashi, and cooking techniques, while also incorporating a sense of playfulness and boldness in dishes like the tuna roll and soba, conveying a desire to delight diners.The choice of tableware was also beautiful, making each dish a visual pleasure as well.This is a place I would recommend for a leisurely meal where you can savor seasonal dishes at a calm counter. It’s perfect for special occasions and makes you want to visit just for the dining experience itself.It was a great meal. Less

I had been curious about this restaurant for a while, so I made a reservation through OMAKASE six months ago. The head chef was friendly, and the young staff worked efficiently, creating a bright and lively atmosphere throughout the restaurant.The dishes were as follows: a corn (Dakekimi) puree, simmered abalone with sea urchin, a soup with conger eel, sashimi (Meichidai and flounder), toro-taku, a cold vegetable medley (Kamo eggplant, tomato, okra, and shrimp paste), grilled sweetfish with salt, and corn tempura, along with deep-fried sesame tofu served with a sauce made from turban shell and liver, and winter melon with fresh wheat gluten and managatsuo.For the rice dishes to finish off, there were four options: karasumi soba, chilled tantan soba, unagi rice bowl, and sansho curry. You can specify the number and size of the dishes. For dessert, we had grapes and figs with wine jelly.It was such an enjoyable meal that I requested a reservation for my next visit on the way out, which is now set for nine months later. I’m looking forward to it! Less

Located in Yotsuya Sanchome, Sharikimon Onozawa is a restaurant that makes you want to visit each season.On this day, we started with junsai (water shield) followed by a delicious appetizer of sea urchin. As I enjoyed the fragrant dashi broth from the soup, we moved on to sashimi. After savoring the famous toro-taku (fatty tuna with pickled vegetables), I found myself wanting to order more dishes to pair with my drinks!For the final course, I couldn't resist choosing all the varieties of soba, including the classic karasumi soba (soba with salted mullet roe) and the seasonal tantanmen-style soba.I’ve already made a reservation for my next visit to enjoy another autumn specialty, sanma (Pacific saury). I'm looking forward to it! Less

I visited Sharikimon Onozawa in the summer.What left a particularly strong impression on me that day was the seasonal sweetfish. The beautifully plated dish was aromatic, and the flesh was tender. I could fully enjoy the slightly bitter richness of the liver, making it a luxurious treat that truly represents summer.The other dishes also showcased delicate flavors that highlighted seasonal ingredients, and you could feel the careful craftsmanship in each item. The exquisite cooking and seasoning that brought out the natural flavors of the ingredients truly reflected the excellence of a renowned Japanese restaurant.The calm atmosphere and warm hospitality were also delightful, allowing me to once again appreciate the joy of savoring the seasons. I look forward to enjoying the autumn and winter dishes on my next visit. It was a great meal. Less

This place is definitely for those who can eat a lot! The signature Toro-Taku roll was just too much for me (т-т). For women, the size of three pieces is almost a mouthful, so I wish they would offer just one of those and add a smaller dish instead. ( ; ; )The hachiju (eight dishes) served in a lantern was a bit difficult to eat as well... ^^; I even asked to reduce the portion size midway through the course, but nothing changed at all (laughs). I felt it was a waste not to finish, so I offered to reduce the amount myself.The first three or four dishes were great! However, after the Toro-Taku, it turned into a battle with my stomach, and the rich and fried dishes that followed were quite heavy.By the way, I thought the dessert was quite stylish. The red shiso granita or shaved ice was refreshing and just right for the end! The peach served alongside was sweet and paired well with the shiso ice, making it a delightful combination.In conclusion, I think this place is perfect for those who want beautiful Japanese cuisine but also want a hearty meal. However, it may not be suitable for those seeking delicacy. Less

It had been a while since I felt such joy in dining at a restaurant in the Arakicho area.Of course, the food was wonderful, but the charm of this place goes beyond that.First and foremost, the warm and friendly service from the head chef was impressive.Even though it was my first visit, natural conversations flowed, allowing me to enjoy my meal in a relaxed atmosphere throughout.Additionally, the young staff brought a vibrant energy, creating a positive ambiance throughout the restaurant.Despite being a high-end establishment, it felt unpretentious, yet the service was attentive and meticulous.The feeling of "not just delicious, but also fun" lingered until the very end.The dishes were thoughtfully crafted with a focus on seasonal ingredients, from sashimi to sweetfish, eel, sea urchin, and finishing noodles or rice, along with desserts—everything was flawless.Each dish was of high quality, showcasing the care and attention put into every plate.The eel dish, in particular, left a lasting impression.With a grand presentation that heightened expectations, the actual tasting revealed a perfect balance of cooking, aroma, and umami, achieving a level of excellence that went beyond mere visual appeal.The finale was playful, reflecting a flexible approach that transcended traditional Japanese cuisine.With a wide variety of dishes, it was a course that kept me engaged and entertained until the very end.Food, service, atmosphere.The high level of balance among all these elements is what makes me genuinely think, "I want to come back."Not only did I leave with a sense of satisfaction from a delicious meal, but I also found myself smiling naturally as I exited.It was truly a wonderful establishment. Less

I visited a Michelin-listed Japanese restaurant in Yotsuya, Arakicho.The dishes, meticulously prepared one by one across the counter, beautifully reflect the essence of the season. It was a course that allowed us to fully enjoy summer through both sight and taste.The first dish, Hassun, featured an impressive presentation with a decorative touch of a small lantern plant. Each component, including sea urchin, abalone, and a jelly made from tsurumurasaki, was not only visually stunning but also delicately crafted.The clear soup with white sweet sea bream and winter melon released a fragrant dashi aroma, highlighting the refined umami of the sea bream. The corn puree made from the shoots of junsai left a lasting impression with its natural sweetness and smooth texture.The sashimi was simply served with lightly grilled fish, salt, and sudachi, allowing us to truly savor the deliciousness of the ingredients.The ayu, grilled for an hour, had a crispy skin and tender flesh. It paired wonderfully with the spicy vinegar, making it the standout dish of the day.The eel from Mikawa, Aichi, was grilled to perfection and served refreshingly with Tosa vinegar and cucumber. For the finale, we enjoyed a fragrant pepper spice curry, karasumi soba, and a creamy soy milk dipping sauce for the tantan soba, along with warm seaweed soba, providing a satisfying conclusion to the meal.Each dish, utilizing seasonal ingredients, showcased high levels of craftsmanship, and the attention to detail in the presentation, dishware, and timing of service was evident. This is a special restaurant that I would recommend for a memorable occasion, making you want to visit with each changing season. Less

It has become quite a popular restaurant, and it's been a while since my last visit. I noticed that there are many more apprentices now. The food is consistently delicious, but today I was surprised by the presentation of the hassun (seasonal appetizer). They used a hoozuki (Chinese lantern plant) as a dish, which was a style I hadn't seen before. According to Onozawa-san, this was a common practice in the past at various restaurants. My grandmother also enjoyed two different types of dishes and was very satisfied. It was a great meal! Less

Sharikimon Onozawa, located in Yotsuya Arakicho, exceeded my expectations and proved to be an outstanding restaurant.Every dish was truly delicious, showcasing the quality of the ingredients and the chef's meticulous preparation. With each course, I was met with surprises and delights, making me genuinely think, "This is incredibly tasty." The calm atmosphere of the restaurant added to the experience, allowing me to savor a special moment at a leisurely pace.As a popular spot, my next reservation is six months away, but I can confidently say that I would love to return. After visiting, I completely understand why it's hard to get a reservation. This place is definitely worth the six-month wait, and I wholeheartedly recommend it. Less

Since the opening during the COVID-19 pandemic, my husband and I have been visiting regularly. Before we knew it, it became a difficult place to get a reservation. The best part is the camaraderie among the staff, who are all fond of Onozawa. As the second group of staff members enters their second year, the atmosphere has become even more relaxed than during the first group. They engage with customers attentively, and smiles are abundant all around. The heartfelt dishes are, of course, exceptional. It's no surprise that the intervals between reservations keep getting longer. It was a great meal. Less

I was surprised to realize that this was my 23rd visit.I think it’s rare to find a restaurant that you keep coming back to this many times.But every time I come, I think to myself, "I’m glad I came again," which naturally draws me back.Sharikimon Onozawa is not a flashy restaurant.However, the balance of the food, atmosphere, and service is so pleasant that I find myself returning repeatedly.Sometimes I come to enjoy the seasonal dishes, and other times I just want to have a leisurely meal.No matter when I visit, I always leave feeling satisfied and reassured.Of course, I look forward to the food each time, but personally, I really enjoy the overall ambiance of the restaurant.With just the right distance in service and a calm environment, I can forget the time and relax.After 23 visits, I feel that the value of "still being great" outweighs the initial excitement of my first visit.There are many new restaurants out there, but surprisingly few that make you want to return again and again.That’s why I think places like this are truly precious.I’m sure I’ll be back for visit number 24 soon.Thank you for another delicious experience.It was a great meal. Less

I have visited Onozawa many times before. This time, I came during the rainy season. I enjoyed seasonal ingredients like water shield and sweetfish, along with classic dishes such as Toro-Taku Maki and Karasumi Soba. Although it was a course without meat, it was highly satisfying and a truly excellent experience. For the finale, I tried several options, and the Dan Dan Noodles were my first taste of this dish, which was incredibly delicious! Personally, I prefer the texture of cold or room temperature soba, like Karasumi Soba and Dan Dan Noodles, over warm noodles, as they highlight the flavor of the soba itself. I believe this restaurant is quite popular, as I already made a reservation for next year. I’m looking forward to returning next year! Less

Every time I visit Onozawa, I am amazed by how delicious everything is. I had been looking forward to this visit since making the reservation, and it had been a year since my last visit.Hmm, the appetizer was the same as what I had a year ago, but was it really this flavor? I felt like the fish had a bit of a fishy smell.The staff, aside from the head chef, seemed to be all very young trainees, and their explanations were hesitant, with service that lacked attentiveness.It also seemed like the clientele had changed quite a bit since my last visit.In the end, I left without making a reservation for my next visit. I hope that when I have the chance to return, I can enjoy a meal that brings back the same sense of wonder as before. Less

5 points: Exceeded expectations significantly.4 points: Exceeded expectations.3 points: Met expectations.2 points: Fell short of expectations.1 point: Fell significantly short of expectations.I made a reservation over six months ago and finally visited.It was early summer, just after the season for flower pepper, and I was curious about what I would be served.The interior was surprisingly small. With an open kitchen, there were quite a few staff members for the space, and although it felt a bit cramped, they moved gracefully while preparing the dishes.However, not many dishes left a strong impression on me.Torigai (cockle) and white asparagus: The aftertaste of the torigai had a slight odor. It was much better than having the torigai served as sashimi alone, but I wondered why the white asparagus was served with it. Should I have eaten them together?Bonito sashimi: This was delicious. It would have been perfect if it were just 2-3 millimeters thicker. I forgot to take a photo.Negitoro roll: This is a specialty, right? Eating the negitoro with a bit of salt was nice. I think this dish really needs to be fresh. I want to try it again on another occasion to verify.Deep-fried young sweetfish: They fried one that was alive right in front of me. Along with the bonito, this was the best dish of the day. It was lightly fried with rice flour, and the upper part had a fresh bitterness from the innards, while the lower part was fluffy and enjoyable. The young corn served with it was sweet and had a nice texture.Soft-shelled turtle chawanmushi (savory egg custard): I assume the broth was made from soft-shelled turtle, but I couldn't really tell. It might have been a bit too minimalist. It would have been nice to have bamboo shoots or pieces of soft-shelled turtle in it.Hamo (pike eel): They deboned it right there and served it in a bowl. It was refreshing and nice, with new onions included. I’d like to try it with a bit of plum.I find that Higashiyama Muku and Shigeyuki suit my taste better.Is early summer Japanese cuisine difficult? Should I focus more on French or Italian cuisine? I thought about that.But I’ll probably end up going for Japanese cuisine anyway, haha. Less

In honor of "national sushi roll day" I present one of my favorite sushi rolls, even though it's not from a sushi restaurant. I don't often write about non-sushi restaurants except in stories, but Shakirimon Onozawa really hits the sweet spot of washoku/kappo for me. The meal is filled with lots of seasonal items that are flavor punches and not too precious. Case in point is a torotaku maki made with the tender tuna head meat (noten) that is served towards the end of the meal, and presented dramatically to guests. It is well-deserved that over the past few years it's become a tough booking. Less

My friend miraculously secured a reservation through a certain cancellation waiting site, and it was my first visit. This restaurant is nestled deep within Sharikimon. From the appetizers, sashimi, and clear soup to the toro-taku, it was a nonstop sensory delight—an incredible experience. If I were younger and had a bigger appetite, I would have ordered all four types of rice as large portions. The way the apprentices were being trained with such enthusiasm was impressive as well. I can't wait to go back! Less

A Japanese restaurant located in Yotsuya Sanchome.It's about a 5-minute walk from the station. Although Araki-cho hasn’t been fully developed, the atmosphere of the town is lovely, and it seems like there are many great places to eat.The course is divided into two parts, and the door opens a little before your reservation time to guide you inside.The seating is at an L-shaped counter, allowing a great view of the kitchen from any angle. You can enjoy the beautiful ingredients and the chef's delicate techniques, making it a feast for the eyes as well.Dinner consists of an omakase course only. Here’s what was served that day:- New onion puree- Torigai (bird clam)- Steamed Hata fish and sesame tofu soup- Sliced Aori squid and bonito sashimi- Toro-taku roll- Soft-shelled turtle chawanmushi (savory egg custard)- Fried young sweetfish- Hamo (pike eel) broth- Tempura assortment with Tokishirazu (a type of fish)- Karasumi soba (soba with salted mullet roe)- Unadon (eel rice bowl)- Sakura shrimp soba- Sansho curry- Shiso granita and milk puddingThe course crafted by the chef, who honed his skills at renowned restaurants, was not only about the ingredients but also showcased exceptional cooking techniques that maximized the flavors of each ingredient. The number of dishes and the portion sizes were substantial, yet the composition and pacing were just right, making it surprising that I never felt overwhelmed or fatigued during the meal! (But I was definitely satisfied.)The top photo features the Toro-taku roll served in the middle of the course. The volume was impressive! Not only was it visually striking, but the taste was also remarkable. The toro (fatty tuna) melts in your mouth with a smooth texture and a rich sweetness from the fat. The crispy daikon pickles provided a delightful contrast. Honestly, it was delicious enough on its own, but adding a bit of coarse salt enhanced the sweetness even more.The puree was a refreshing dish featuring summer vegetables paired with hairy crab and sea urchin, topped with a refreshing Tosa vinegar jelly. The sweetness and umami of each ingredient were beautifully balanced by the jelly's lightness! Starting with such high quality raised my expectations for the next dishes.The torigai was lightly grilled over charcoal, almost raw. Its chewy texture and the savory aroma that intensifies with each bite were exquisite.The soup contained firm Hata fish and silky sesame tofu. The aroma of sesame that melts in your mouth was incredible, but the broth's fragrance and umami were equally strong, thanks to the generous use of bonito flakes and kombu.The fried young sweetfish was presented as if it were still swimming. Its crispy and fluffy texture, with a hint of bitterness, was delightful. The accompanying kakiage (vegetable tempura) was made with crushed kaki seeds as the batter! It’s a combination that everyone would find delicious, so I wonder why it hasn’t been done before...The Amakusa hamo was incredibly fluffy, making it hard to believe it had bones. The broth was also made from this hamo, rich in umami.And for the finale, there were an astonishing four dishes! They ask how much you want of each, allowing you to adjust according to your appetite. Of course, I enjoyed all of them! ❤︎The karasumi soba was generously topped with karasumi right in front of me. While it was a bit salty due to the generous amount, the strong aroma of the soba balanced it out surprisingly well.The eel was prepared in the Kanto style, crispy on the outside yet juicy on the inside, pairing perfectly with the rice.The sansho curry may look plain, but it was surprisingly delicious, making me widen my eyes in astonishment! I never knew sansho could be such a spice...The dessert was bright and refreshing, blowing away the dampness of the rainy season, leaving a clean finish in my mouth.Although I had been dreading the recent heat, by the time I left, I found myself looking forward to the arrival of summer. It was truly a wonderful experience. It’s rare to find a restaurant that can brighten your mood even beyond the meal itself.Currently, reservations are difficult to secure, with openings over a year away, but I heard that last-minute cancellations can be picked up through OKAMASE, so I hope to return if I get the chance. Less

I was lucky to secure a reservation and was really looking forward to today. However, it suddenly got cold yesterday, and I was feeling a bit under the weather, so unfortunately, I decided to skip the alcohol. (I'm really glad I didn't get a fever.)The long-awaited dishes from Onozawa are crafted with carefully selected ingredients and prepared to perfection. Each plate was not only beautiful but also incredibly delicious, making me feel truly happy as I enjoyed my meal.Moreover, it’s not just the food; Onozawa's warm personality is one of the charms of this restaurant. His sincere attitude towards cooking, along with the way he engages with each guest, makes the dining experience comfortable and enjoyable. The staff's thoughtfulness and service were also outstanding. It was a great meal! Less

In late May, I went out for dinner with a friend.This is a soba kaiseki restaurant run by a chef known as the "God of Sanma". While I initially thought it would focus mainly on soba dishes, I was pleasantly surprised to find that, although the soba was indeed excellent, the other dishes were remarkably high in quality, completely exceeding my expectations in a good way.The service was also very impressive, with a large number of staff providing detailed explanations of the dishes. When I asked about the ingredients and cooking methods, they answered thoroughly, making it a place that truly caters to food enthusiasts, which I personally appreciate.Regarding the ingredients, considering the pricing, it felt like they were not overly concerned about costs. The portions were generous, and they used high-quality ingredients without hesitation, especially the eel, which left me in awe. I believe this place is quite reasonable.Overall, the taste level is high, and the cost performance is exceptional. I highly recommend this restaurant if you can make a reservation.**New Onion Soup with Snap Peas, Asparagus, Hairy Crab, Fruit Tomato, Tosa Vinegar Jelly, Water Eggplant, Sea Urchin**This dish had a great balance of acidity and umami. The hairy crab was easy to eat without any unpleasant texture, making it appealing to a wide audience. Personally, I would have preferred a bolder flavor, but the water eggplant was particularly exquisite.**Bird Shell and Asparagus**Lightly grilled over charcoal, the sweetness of the shellfish and the rich scent of the ocean were intense. I really enjoyed it. The asparagus was lightly sautéed in butter, making it delicious without any bitterness. The wasabi had almost no spiciness, just adding a hint of aroma.**Yoshino Kudzu, Steamed Hata, Koshiabura, Yuzu Flower, Sesame Tofu**This was the most "sesame-flavored" sesame tofu I’ve ever had. It was not sweet at all, just incredibly aromatic. The yuzu flower was fragrant with a slight bitterness, which I really liked. The koshiabura had a faint bitterness and acidity. The hata was even softer than the steamed hata from Taiwan, without any muscular texture.The dashi was also outstanding, made by soaking two types of kombu, including Rishiri kombu, in water from 10 AM to 3 PM, then heating it. Just before serving, they added bonito flakes, resulting in a dashi with strong sweetness and umami, and even a slight acidity from the bonito flakes.**Semi-Ebi and Aori-Ika Sashimi with Hanamari Cucumber, Shrimp Soy Sauce, Salt, Wasabi**The aori-ika was delicious, with no unpleasant odor, soft texture, and mild sweetness. The semi-ebi was cooked to a semi-raw state, pairing excellently with the shrimp soy sauce.**Salt-Baked Tuna Belly**The chefs meticulously removed all the sinews before service, resulting in a truly sinew-free experience. This tuna was the epitome of melting in your mouth, with overwhelming sweetness and umami.Personally, I prefer eating it with a combination of soy sauce and salt, which enhances the umami and sweetness remarkably. According to the staff, the traditional way was just soy sauce, and this style started around March of this year.**Natural Soft-Shelled Turtle Chawanmushi**The sauce had a ginger aroma and a light spiciness, resulting in a deeply flavorful dish. They used natural soft-shelled turtles from Ehime.**Fried Bamboo Shoots with Kaki Seeds and Fried Young Sweetfish from Tenryu River**The young sweetfish had a strong coexistence of bitterness and sweetness, which was fantastic. The fried bamboo shoots had a unique aroma from the kaki seeds, making it an appetizing dish that stimulated my appetite midway through.**Amakusa Hamo with Hamo Dashi and New Onion**The new onion was incredibly sweet. The technique for removing the bones from the hamo was impressive, resulting in a completely bone-free dish. The dashi was rich and full of umami.**Ehime White Sweetfish, Kogomi, Fuki-no-Tou**The fuki-no-tou was very delicious. The white sweetfish had a rich umami flavor, with hints of crustacean aroma.**Signature Karasumi Soba**The karasumi was slightly different from the typical Japanese version, with a hint of Taiwanese flavor. The soy sauce was very refined, enhancing the aroma without being overly salty. The fragrance was wonderful, and I truly enjoyed this soba.**Unadon**The sansho pepper was likely freshly ground, with an overwhelming aroma. When I ordered the large size, I was surprised to find ten pieces of eel, equivalent to half a body in volume.It was shocking enough to surpass all the eel restaurants I’ve visited before. The skin was crispy, and the bones were completely "texturized," resulting in zero bone sensation. It was truly impressive.**Sudachi and Junsai Soba**Refreshing and perfect for a finale.**Sansho Curry**This type emphasized the sweetness of the vegetables, and I think it’s quite similar to the flavor from Ginza Oishi.**Red Shiso Granita, Homemade Milk Pudding, Miyazaki "Sun Egg" Mango, Passion Fruit, White Wine Jelly**The white wine jelly was particularly wonderful. The milk pudding had a slight almond tofu nuance. Overall, the sweetness was moderate, and the pleasant acidity made for a delightful dessert. Less

This restaurant, known as the "God of Sanma," has trained under a renowned chef and has elevated its skills to earn a Michelin star. I had been curious about this place for a long time, but it has become quite difficult to secure a reservation. Fortunately, I managed to book a spot through OMAKASE six months in advance and finally had the chance to visit.I went in late May, a time that felt like the arrival of early summer, with seasonal ingredients such as young sweetfish, junsai, and torigai abundantly featured in the course menu.Each dish was incredibly delicate and elegantly seasoned, showcasing the chef's dedication in every plate. The explanations about the ingredients and dashi were thorough, and I was truly impressed by the chef's depth of knowledge and curiosity. It reminded me of the profoundness of Japanese cuisine, which maximizes the inherent charm of the ingredients rather than relying on flashy presentations.What stood out the most was the final dishes. There were four options available, and I could choose from small, medium, or large portions. Although I was already quite full, I decided to go for all medium sizes.The fragrant soba generously topped with karasumi, the restaurant's famous grilled eel rice bowl, the refreshing cold soba with junsai and sudachi that captured the essence of early summer, and finally, the curry rice packed with umami and sweetness. Each dish was of high quality, and I enjoyed every bite without losing interest until the very end.Moreover, the atmosphere of the restaurant was wonderful, leaving a lasting impression of comfort. Despite being a high-end establishment, it did not have a stiff atmosphere, allowing me to relax and enjoy my meal throughout. The other guests were all composed, contributing to a quiet and refined environment. The restaurant harmoniously blended with the old-fashioned and high-quality ambiance of Arakicho, creating a special experience that could only be savored in this location. This place offers not just exquisite food but also a captivating space.I learned that this year's reservation slots are already filled, so I made a reservation for next year on my way out, feeling very satisfied as I returned home.Personally, this is undoubtedly one of my favorite Japanese restaurants in Tokyo, and it ranks among my top choices. I look forward to visiting again next year. Less

At Sharikimon Onozawa, a reservation-only restaurant located in Yotsuya Sanchome and Arakicho, I experienced a delightful course that combined traditional Japanese cuisine with a playful twist, keeping the excitement alive until the very end.The first standout dish was a rich crab soup, where the aroma of the dashi broth enveloped me, drawing me in from the very first bite. The hassun (seasonal appetizer platter) was bursting with seasonal flavors and visually stunning. The careful pairing of the dishes with their vessels made it a joy to simply gaze at them from across the counter.The sashimi showcased the sweetness of the squid, with a wonderfully chewy texture. The tuna sashimi was of exceptional quality, perfectly balancing the richness of the fat with the umami of the lean meat. The signature toro-taku maki (fatty tuna roll) was impressively impactful, with the melt-in-your-mouth tuna and the crunchy texture of the pickled daikon complementing each other perfectly, making it hard to resist ordering more.The grilled fish, with its crispy skin, contrasted beautifully with the tender flesh. The moment the large eel was presented, the entire counter buzzed with excitement. It was a luxurious experience to enjoy both the white grilled eel and the kabayaki (grilled eel with sauce).To finish, I was surprised to find two options for soba: one served with plenty of karasumi (dried mullet roe) and the other with dipping sauce. Despite its richness, it was surprisingly light, and I found myself eating it eagerly. The soba was fragrant and had a smooth texture, making it easy to enjoy even after such a full meal.Not only the food but also the atmosphere created by the chef and staff was pleasant, striking a balance between a relaxed vibe and a sense of formality. It was a high-end restaurant that still felt warm and welcoming. I look forward to visiting this place each season. Less

Nestled in a nostalgic alley of Yotsuya Arakicho, this refined kaiseki izakaya is designed for adults. The absolute highlight here is the "unagi" (grilled eel), meticulously cooked over charcoal for each order. The outside is crispy and fragrant, while the inside is surprisingly tender and juicy, with a perfectly balanced sauce. The carefully selected, hard-to-find Japanese sake and other traditional drinks pair wonderfully with the dishes. Enjoy an exquisite adult experience in a calm atmosphere centered around the counter. Less

A Michelin one-star Japanese restaurant that is difficult to reserve.The service is exceptionally attentive, and the atmosphere inside is pleasant.However, I want to candidly express some concerns that caught my attention.What surprised me was the handling of the dashi (broth).The way the chef tastes it is quite unsanitary.While it may be assumed that it will be heated, as a customer, I find it quite concerning from a hygiene perspective.This was honestly shocking for a high-end restaurant.This is not meant to be defamatory, but rather a cautionary note.I felt I had to mention this to provide a fair evaluation.---Now, moving on to my personal impressions of the dishes ---The quality of the food seems to vary significantly.The Toro-Taku was superbly executed and delicious, but there were several dishes that left me puzzled.The grilled torigai (surf clam) was only partially grilled, and instead of a pleasant aroma, I was bothered by a gritty texture.The young sweetfish had an overpowering bitterness, making the accompanying young corn more memorable.The Tokishirazu (young salmon) was overly salty.The skill in deboning the conger eel was impressive, but the direction of the dashi was disappointing.I felt that a clearer soup would better highlight the eel's qualities rather than layering flavors from onions and bones.Wouldn't a dobin mushi (teapot steamed dish) dashi be better?The grilled eel to finish was not bad, but it didn't evoke the same excitement as a specialty shop.The famous karasumi soba (dried mullet roe soba) also didn't harmonize well with the soba, tasting somewhat fishy instead.The dessert felt somewhat pre-packaged.The combination of milk pudding, mango, and amarin (a type of citrus) was nice, but the sweetness of the pudding and mango overshadowed the amarin, making it feel like a lack of effort at this point.Another point of concern was the two-turn evening service.This might be common in the sushi and Japanese cuisine industry.I acknowledge that we, who reserved for the later start, are also at fault.Starting at 8:30 PM, we finished eating around 11:30 PM!It was a bit strange that both the restaurant and the customers accepted this timing as normal.At least, let’s aim to finish in two hours.Overall, it is not a "bad restaurant."In fact, both the skills and service are of high standards.I could feel that the apprentices are working very hard.However, if you go in with the expectation of a "Michelin one-star renowned restaurant," you might feel it is overrated.That’s why I hope they take a moment to reassess, including hygiene aspects. Less

I visited the renowned Japanese restaurant Sharikimon Onozawa located in Yotsuya Sanchome.This time, I attended a private reservation event. From the moment I stepped in, I felt a sense of relaxation in the cozy atmosphere. The restaurant exudes a refined Japanese dining ambiance without being overly formal, allowing guests to enjoy their meals in a natural and comfortable setting.What stood out the most was the warm personality of the head chef. His sincere dedication to the cuisine, combined with his kindness towards each guest, made the dining experience truly enjoyable.Recently, there have been new staff members joining, which has added even more vibrancy to the restaurant. The service atmosphere is pleasant, and there’s a strong sense of teamwork, making it an exciting place to look forward to visiting again.The food is, of course, exceptional. Each dish is crafted with care, showcasing seasonal ingredients and highlighting their natural flavors. Rather than relying on flashy presentations, the dishes impress with their elegance, temperature, aroma, and lingering taste.During this special private reservation, the combination of food, people, and space created a memorable experience.This is a Japanese restaurant I would love to visit again with someone special in Yotsuya Sanchome. Sharikimon Onozawa, once again, was outstanding. Less

I visited Sharikimon Onozawa in Yotsuya. There are many shops along Sharikimon Street. I almost parked my car, but the road is narrow.The dishes included my favorites like bamboo shoots, firefly squid, and flower pepper. The fugu was tender and delicious. I was happy to see three types of toro-taku (fatty tuna and rice). Since it was late, I ordered the small size for everything, but I thought I should have ordered the large size for the eel and karasumi soba (soba noodles with salted mullet roe). Even though it was grilled, it was fluffy and incredibly tasty. Next time, I plan to come back in December, so I need to check for cancellations. Less

Regular visitsEvery time, a delightful Japanese restaurant.Ebisu Beer (small bottle)Sweet shrimp, surf clam, firefly squid, flat clam, urui, fava beans, topped with a jelly of sansho and ponzu, egg yolk.UbuTiger pufferfish soft roe rice porridge.RyukiScallop and conger eel fish cake soup, bamboo shoots with Tsukahara soft roe, sea cucumber roe, ◯.Mr. Fujimoto's stone bream, tiger pufferfish.Toro-taku roll, tuna from Shimoda.HirokiBamboo shoots with Tsukahara soft roe, flower pepper, young seaweed.Tempura of Tsukahara soft roe and bamboo shoots with bonito flakes, ◎.Kamonishiki, Hata sake.Tempura of koshiabura, kogomi, and tara buds, along with Mr. Fujimoto's white sweet bream.Shabu-shabu with Nara flower pepper and beef, Shimanto beer beef, butterbur shoots.KatsukomaNoguuchi Naohiko, fresh spring sake.Karasumi soba.Eel rice bowl, Mikawa, ◎.Curry rice.Hakushu highball.Amarin strawberries, Kiyomi oranges, and milk pudding. Less

Nearest Station: 5-minute walk from Yotsuya Sanchome StationClosed: Sundays and HolidaysThe area around Sharikimon, where this restaurant is located, has a charming atmosphere with retro shops and bars that evoke a sense of nostalgia. I felt like I would love to explore other places here if I get the chance.The L-shaped counter allows you to see the entire restaurant, and the staff moves efficiently, providing excellent service. The course featuring spring ingredients like flower pepper, firefly squid, wild vegetables, and bamboo shoots was delicious, with a great broth that enhanced the flavors of the ingredients. I was also pleased that the specialty Toro Tekka Maki comes with three pieces instead of just one.To finish, there was a rush of closing dishes!!Two servings of soba, eel rice bowl, and curry. The 100% buckwheat soba made by the owner was incredibly tasty.- Soba with sakura shrimp and grated daikon- Eel rice bowl- Karasumi soba- Flower pepper curryYou can choose the portion size for the closing dishes, and opting for all large servings provided a great sense of satisfaction.It was a delicious experience with a wonderful atmosphere, and I definitely want to come back! ( ◠‿◠ ) Less