Sushi Matsuura (鮨 まつうら) Tokyo

Recently, I finally got the chance to visit the highly acclaimed and notoriously difficult-to-book restaurant, Sushi Matsuura, thanks to a friend who invited me!The restaurant features an 8-seat counter.■ The Tabelog Award 2026 Bronze Winner ■ Selected as one of the Top 100 Sushi Restaurants in Tokyo by Tabelog 2025 ■ Tabelog rating at the time of visit: 4.34*Location: 5-7-8 Shirokane, Minato-ku, Tokyo, Wing Tsunoshima 1F *Access: 11-minute walk from Exit 3 of Shirokane-Takanawa Station on the Tokyo Metro Namboku LineWhat I had (※Alcohol ◎ Dish ● Sushi)*Cheers with ROCOCO Beer ● Negitoro ◎ New Ginkgo from Sobue ◎ Mahata from Akita ◎ Steamed Black Abalone with Jelly*Japanese Sake Kamikaze ● An-kimo with Kanpyo Roll *Reserve Japanese Sake ◎ Grilled Eel with Soy Sauce *Akigokoro Summer Ginjo ◎ Fresh Ikura● New Squid from Izumi, Kagoshima ● Shiroboshi Fuedai ● Marinated Red Meat from Canada ● O-Toro from Canada ◎ Tuna Shuto *Tosa Shiragiku Junmai Ginjo ● Kohada from Saga ◎ Swordfish from Kinko Bay, Kagoshima with Sushi Rice ● Kasugodai from Izumi, Kagoshima *Tokai Seisei Special Junmai ● Striped Horse Mackerel from Sukumo, Kochi ● Sanma with Liver *Yamato Shizuku Direct Bottle Fire ● Kitakuri Shell from Oshima, Hokkaido ● Purple Sea Urchin from Hakodate ● Red Sea Urchin from Nagasaki, Kagoshima *Shijimi Miso Soup ● Anago from Tsushima ● Tamago ◎ Ice Cream and SakeAfter finishing my meal, I must say the staff, led by the head chef, provided excellent and efficient service! They paired the sake with delicious appetizers that complemented the sushi, so I ended up drinking quite a bit!The initial tasting of Negitoro and Sea Urchin was incredibly delicious, and the steamed black abalone with jelly left a strong impression!The Sanma sushi with liver was also fantastic!With such a variety of sushi and appetizers being so delicious, it’s no wonder it’s hard to get a reservation! I’ll definitely be invited back by regulars!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

This time at Sushi Matsuura, the course features summer fish while also introducing hints of autumn with new ginkgo nuts and sanma (autumn mackerel).We started with a delicacy of salt-baked bluefin tuna brain. Next came sashimi of new ginkgo nuts and Akita's mahata, followed by black abalone from Chiba. The black abalone, slow-cooked for about 7 hours, was served with a jelly-like broth. This dish showcased the chef's dedication, leading us to the octopus from Yokosuka.The classic ankimo (monkfish liver) rolled with dried gourd was made with male ankimo from Funka Bay. This time, it was paired with Time Machine Kijo sake. The rich ankimo combined with the sweetness of the gourd, complemented by the aged sake, created a signature combination of Matsuura.Next, we enjoyed eel from Osumi, Kagoshima, followed by ikura (salmon roe) from Nemuro, marinated in soy sauce and served in a small rice bowl.The nigiri began with new squid. The shirohoshifuedai (white-spotted rose snapper) from Koshikijima, Kagoshima, was particularly impressive this time. It’s not a fish you see often in sushi restaurants, making its presence in the course quite intriguing.We had tuna from Canada, starting with akami (lean) and moving to otoro (fatty). This was followed by kohada (gizzard shad) from Saga, and the sanma was served as a rice bowl. Another standout was the sanma stuffed with its innards. The richness of the fat combined with the bitterness of the innards created a piece that allowed us to savor the entire fish. As the nigiri transitioned from new squid to sanma, it marked the shift from summer to autumn.We then had hokki clams from Okhotsk, followed by red sea urchin from Nagashima, Kagoshima. A miso soup with clams was served, concluding with anago (conger eel) and tamagoyaki (Japanese omelet).To finish, we enjoyed brown sugar sorbet paired once again with Time Machine. The sweetness of the brown sugar combined with the aged flavor of the kijo sake provided a perfect ending.The 7-hour cooked black abalone, shirohoshifuedai from Koshikijima, and sanma with innards showcased the meticulous craftsmanship and the changing seasons at this visit to Sushi Matsuura. Less

Finally made it to Sushi Matsuura! I was able to go with a friend, and it was an amazing experience from start to finish, thanks to both the incredible sushi and the warm personality of the chef. Here are some of the standout dishes:- Appetizers: - Tuna Roll - Ikura Rice Bowl - 7-Hour Steamed Abalone - Octopus - Anko (Monkfish Liver) Roll with Sake- Sushi: - New Squid - Shiroboshi Flute Sea Bream - Marinated Red Fish - Kohada (Gizzard Shad) - Kasugodai (Young Sea Bream) - Sanma (Pacific Saury) and Hokkigai (Surf Clam) - Anago (Sea Eel) - Akau (Red Sea Urchin)Ice Cream and SakeIt was a great meal!!! Less

2026.7.A Longing for MoreIn Shirokane-Takanawa, the distant summer thunder rumbles in the sky. As I pass through the noren curtain, I arrive at "Sushi Matsuura."At the appointed time, a pure white noren reminiscent of the Rising Sun is displayed. Beyond it stands Mr. Osamu Matsuura, welcoming guests with a gentle smile. The moment I take my seat at the serene counter, I am certain that another blissful evening is about to begin.Brain♡♡The opening dish is a sushi roll made with the brain of tuna from Shiogama, Miyagi Prefecture. The freshly cut white leeks add a refreshing spiciness to the steaming hot rice. The rich umami of the tuna floods my senses, elevating my expectations for the night to their peak. Once again, it is delicious.Bonito♡Prepared with a quick steaming technique, the tenderness of the fish is astonishingly delicate, releasing the refined aroma unique to bonito as it melts in my mouth. The deeper I chew, the more the umami expands, leaving a beautiful aftertaste.Skipjack Tuna♡♡From Cape Erimo in Hokkaido. While it possesses the characteristic strength of skipjack, there is no hint of the typical fishiness. Instead, it offers pure, concentrated umami, leaving behind an unexpectedly high-quality sweetness after each bite. This dish redefines the concept of skipjack.Abalone♡Black abalone from Chiba Prefecture, steamed slowly for about 7 hours. With a bouncy texture, each bite releases the rich aroma of abalone, creating an ecstatic aftertaste.Ankimo Roll♡♡A signature dish of "Sushi Matsuura." The sweet ankimo (monkfish liver) is rolled with dried gourd, paired with "Time Machine Reserved" from Kinoshita Brewery in Kyoto. The deliciousness born from the combination of sweetness is not merely additive but truly multiplicative. The deep, aged aroma reminiscent of Shaoxing wine enhances the sweetness of the ankimo, showcasing a meticulously calculated pairing that leaves me in awe.Eel♡♡A specialty that symbolizes summer at "Sushi Matsuura." The skin, carefully grilled with a salamander for about 40 minutes, is fragrant and crispy, while the flesh is surprisingly fluffy and tender, enveloping my palate with a rich umami. The special soy sauce, infused with flavors from the eel's head and bones, adds layers of aroma and taste.Sweetfish with Sansho♡♡Sweetfish cooked quietly over four days without boiling the broth, accompanied by sansho pepper. The moment I take a bite, I am captivated by its tenderness. As I savor it, the fish dissolves to the bone, and the concentrated umami of the sweetfish melds beautifully with the refreshing aroma of sansho, creating a unique flavor experience.Rock Oyster♡From the Gotō Islands in Nagasaki Prefecture. As I prefer cooked oysters, they kindly accommodated my request. The texture is plump and bursting, followed by a sweet flavor that melts on my tongue. Cooking enhances the umami, leaving a long-lasting pleasant aftertaste.Mud Squid♡Delicately prepared with fine knife cuts in a grid pattern, then flipped and pounded. The moment it enters my mouth, its smooth texture clings to my tongue, releasing layers of sweetness and umami with each bite.Sea Bream with Shuto♡As the name suggests, it is truly a "sake thief." With this alone, I could keep refilling my cup, as its deep umami is dangerously delicious.White Star Sea Bream♡Directly shipped from Kagoshima Prefecture. It has an unexpectedly rich umami for a white fish, yet the aftertaste is beautifully clear. The lingering sweetness after finishing is quite memorable.Spring Sea Bream♡♡An impressively large spring sea bream. After a melt-in-your-mouth texture, the gentle sweetness of the hidden sweet shrimp and the refreshing aroma of yuzu combine, creating a splendid harmony of umami, sweetness, acidity, and saltiness.Red Meat♡From Shiogama, Miyagi Prefecture, weighing 120kg. It has a light and clear umami typical of summer, with a refreshing aroma that lingers after eating. This red meat evokes the essence of the season.Chutoro♡This is from a different catch in Shiogama. In contrast to the red meat, it has an unexpectedly rich umami and lingering sweetness that feels more like winter than summer. I am amazed at how different the expressions of tuna can be.Swordfish♡From Kinko Bay in Kagoshima Prefecture. The grilled swordfish is broken apart and mixed with rice and onion sauce. The fragrant aroma of the swordfish rises, and the acidity and salt of the rice further enhance the umami.Small Horse Mackerel♡From Tokyo Bay. The light seasoning creates a refreshing acidity, while the juicy umami bursts in my mouth, showcasing the true essence of Edomae sushi.Striped Horse Mackerel♡From Sukumo, Kochi Prefecture. Its clear umami is impressive, and with each chew, it melds with the rice, elevating the overall deliciousness.Horse Mackerel♡♡From Maizuru, Kyoto Prefecture. Only the thick center of the fillet is used luxuriously. Its rich and glossy fat is surprisingly comparable to tuna.Hokkigai (Surf Clam)♡From Oshamambe, Hokkaido. Quickly grilled on one side to impart a fragrant aroma, with sudachi citrus enhancing its sweetness. This piece achieves a high level of completion with the interplay of grilled aroma, sweetness, and acidity.Sea Urchin♡From Rebun Island, Hokkaido. The aroma of seaweed spreads beautifully, and from the deep umami reminiscent of kombu, a rich sweetness quietly emerges.Clam and Aosa Seaweed Miso SoupThe concentrated umami of clams combined with the rich aroma of aosa seaweed. This miso soup is so flavorful that I want to drink every last drop.Conger Eel♡A rare dish prepared with a sweet glaze. However, it does not rely on the glaze; the inherent umami and aroma of the conger eel take center stage. As it is still early in the season, I eagerly anticipate how much more delicious it will become.Dashi-Maki Tamago (Japanese Omelette)♡♡"I will go make the tamagoyaki!" says Chef Matsuura as he heads to the kitchen. The freshly made dashi-maki tamago is hot and fluffy, with the rich flavor of the eggs and the refined umami of the dashi spreading in layers, providing a sense of happiness that perfectly concludes the meal.Brown Sugar Sorbet♡The dessert is homemade brown sugar sorbet. Of course, I ordered a double. The deep richness and gentle sweetness of the brown sugar fill my mouth, and when I pour "Time Machine" over it, the aged sweetness adds a new dimension, transforming it into a completely different dessert.From Hokkaido in the north to Kagoshima in the south, I feel as though I am traveling across Japan with each piece of carefully selected ingredient. However, the charm of this restaurant is not just in the exquisite ingredients arriving from all over the country. It is also in Chef Matsuura's passion, skill, and, above all, his warm personality that brings out the best in each dish.Customers smile at the chef's smile, and seeing that smile makes the chef smile back. With the addition of seasonal blessings, a natural chain of happiness unfolds within the restaurant.This is not a place to visit solely for delicious sushi.It is a restaurant where people bring happiness to one another, and that happiness creates the next smile. It is a warm place that makes you want to return time and again. Less

This was my first time visiting Sushi Matsuura with my own reservation. Previously, I had been invited by my gourmet friends several times, but this was the first time I booked it myself. This time, I came with three friends. The selection from appetizers to sushi was flawless, and everything we tried was truly delicious. I couldn’t help but feel that "everything was outstanding today." The delicious sushi paired perfectly with the Japanese sake, which I found myself enjoying more than I intended. The cozy atmosphere remains wonderful, allowing me to have a happy time every visit. I’m already looking forward to my next visit in two months, as I’ve been invited by a friend. It was a great meal! Less

I visited Sushi Matsuura.From start to finish, everything was absolutely delicious without any complaints.The quality of the nigiri and the appetizers was exceptionally high, and I felt satisfied with each dish I tried. The balance between the toppings and the rice was just to my liking, and throughout the course, there wasn't a single item that I thought was lacking.Rather than having one standout dish, everything was consistently at a high level, which is truly impressive. It's rare to find a sushi restaurant where you can feel this satisfied from beginning to end.Even when trying to find a flaw, I genuinely couldn't think of one this time. It was simply the best sushi that made me want to come back for more. Less

My first visit was back in 2020, during the COVID-19 pandemic. I loved this place from the start, and since then, it has earned a Michelin star, making it quite difficult to get a reservation now.Even as a popular restaurant, it maintains its meticulous service and delicious flavors, making me feel every time I visit that I made the right choice.My favorite dish is the tuna served at the beginning.Another must-try is the ankimo (monkfish liver) rolled with kanpyo (dried gourd strips).The rich ankimo paired with the kanpyo is truly exquisite, and it’s a dish I look forward to every time.Of course, the nigiri is consistently delicious, and the relaxed atmosphere adds to its charm.I definitely plan to return seasonally. Less

Matsuura-san learned fish selection and preparation techniques at a fish market, and after training at Ginza Onodera, Masuda, and Sushi Raishu, he became independent. Within just one year of opening, he earned a Michelin star and quickly became a reservation hotspot. This beloved sushi restaurant has also received a Bronze rating on Tabelog.Originally known for its high cost-performance, the prices have increased with its growing popularity, but the quality has also improved, making it a sushi restaurant that offers value beyond its price. The efficiency of serving a variety of dishes, including appetizers, almost single-handedly without any wait time is remarkable.The sincerity of the chef is reflected in the sushi, as he carefully closes the rice container after each piece to maintain the rice at its best condition. Few sushi restaurants take such meticulous care of the rice.He constantly seeks high-quality ingredients, utilizing not only Toyosu but also direct sourcing from places like Yamazaki Fresh Fish, ensuring delicious fish is always available. This time, the seasonal specialties included sweetfish simmered for four days, red sea urchin, rock oysters, black abalone from Chiba, and white-spotted rabbitfish, showcasing the best of summer. The classic an-kimo (monkfish liver) roll paired with the Time Machine, and the brown sugar ice cream with Time Machine are dishes I never tire of.This is one of the sushi restaurants I want to keep visiting for a lifetime!◇ Appetizers, ◆ Nigiri◆ Negitoro◇ Steamed Katsuo◇ Katsuo◇ Rock Oyster◇ Black Abalone◆ An-kimo and Gourd Roll & Time Machine◇ Grilled Eel with Soy Sauce◇ Simmered Sweetfish◆ Aori Squid◆ White-spotted Rabbitfish◇ Tai Shuto◆ Akami◆ Chutoro◇ Sawara Rice Bowl◆ Kohada◆ Shima Aji◆ Aji◆ Kuruma Ebi◆ Red Sea Urchin◆ Bafun Uni◇ Soup◇ Tamago◆ White-spotted Rabbitfish◇ Simmered Sweetfish◇ Brown Sugar Ice Cream & Time Machine Less

Revisiting Sushi Matsuura!This time, I enjoyed the following menu items:- Ishikawa Fixed Net Brain- Managatsuo- Erimo Cape Bonito- Rikuzentakata Rock Oyster- Chiba Black Abalone- Yoichi Anko Roll- Kagoshima Eel- Sweetfish with Arima Sauce- Kagoshima Cuttlefish- Kagoshima Shiroboshi Futaidai- Ishikawa Hon-Ara- Shiogama Red Meat- Ishikawa Chutoro- Sawara Small Rice Bowl- Tokyo Bay Kohada- Kochi Sukumo Striped Horse Mackerel- Shimane Horse Mackerel- Yakushima Kuruma Ebi- Rishiri Bafun Uni- Miso Soup- Tsushima Anago- Tamago- Brown Sugar Ice CreamStarting with the brain caught in Ishikawa's fixed net, the elegant fat of the Managatsuo, and the deep flavor of the Erimo Cape bonito!The Rikuzentakata rock oyster was large and creamy, while the Chiba black abalone released a fresh scent of the ocean with every bite!The Yoichi anko roll was bursting with flavor!The Kagoshima eel was fragrant, and the sweetfish with Arima sauce had a refreshing accent from the sansho pepper!The nigiri started with Kagoshima cuttlefish!It had a sticky sweetness, and the high-quality white fish like Kagoshima Shiroboshi Futaidai and Ishikawa Hon-Ara were simply outstanding!The Shiogama red meat and Ishikawa chutoro had a perfect harmony with the rice!The Sawara small rice bowl had tender flesh and a delightful sauce!The Tokyo Bay kohada was expertly prepared, showcasing the craftsmanship!The quality of the striped horse mackerel from Sukumo and the horse mackerel from Shimane was also impressive!The Kuruma ebi from Yakushima was sweet, and the Bafun uni from Rishiri melted in my mouth!I finished with Tsushima anago, miso soup, and tamago!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time's highlight menu item is the anko roll!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇ Address: 5-7-8 Shirokane, Minato-ku, Tokyo, Wing Tsunashima 1F Nearest Station: Shirokanetakanawa Station ■ Business Hours Monday - Friday 17:00 - 22:30 Saturday 12:00 - 14:00 17:00 - 22:30 Sunday & Public Holidays Closed Budget: JPY 30,000 - 39,999 Cards: Accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─ 【Rating Criteria】 4.6-5.0 points I want to keep coming back for life 4.3-4.5 points I want to repeat 4.0-4.2 points yummy 3.5-3.9 points average 3.4 points or below no comment Less

Sushi Matsuura offers a delightful experience even before the main sushi course begins, with each dish carefully crafted to please.One of my favorites was the anko (monkfish liver) roll paired with "Tamagawa Time Machine Reserved 2021BY". The rich flavor of the anko complemented the slightly sweet Japanese sake perfectly, making it quite addictive.The Arima stew was simmered to perfection, so tender that the bones easily fell apart, showcasing the chef's dedication to the cooking process.Once we moved on to the nigiri, each piece was made with great care, using fresh ingredients sourced from various regions across Japan. It's rare to find such quality from appetizers to nigiri at this price point.The delicious food naturally encouraged us to enjoy more drinks. I appreciated that each time I ordered sake, it was served in a different ochoko (sake cup), reflecting the attention to detail.For someone like me who enjoys a hearty meal and good drinks, this sushi restaurant truly exceeded my expectations. Less

July VisitI enjoyed the early summer at Sushi Matsuura for the first time in three months. Once again, I was amazed by the freshness of the direct delivery.It would be nearly impossible to find this quality at the same price elsewhere. I also love the warm atmosphere created by the chef's gentle smile.The red sea urchin, managatsuo, and white-spotted grouper were all exceptional. The sashimi of shiamaji was simply irresistible. Thank you for always having shrimp available. I was delighted to try the extra version of Juyondai, which I had never seen before.Last year, I forgot to make a reservation, so this time I’ll skip autumn and look forward to winter instead.Here’s the omakase for July:Ishikawa - Nōten MakiKagoshima - Izumi - Fresh Red Sea UrchinAomori - Botan Shrimp and Hokkaido - Shima Shrimp Comparison (off-menu)Hokkaido - Erimo - BonitoIwate - Fresh Iwate OysterIbaraki - Black Abalone, steamed for 7 hoursAnkimo - Time Machine ReserveAwaji Island - ManagatsuoAyu - Arima SimmeredKagoshima - Aori Squid, Day 7Kagoshima - White-spotted GrouperSea Bream ShutoShiogama - Red MeatIshikawa - O-ToroTachiuo Rice BowlTokyo Bay - KohadaShimoda - Shima Aji, sashimi with seared skinShimane - MadaiYakushima - Kuruma EbiRishiri - Bafun UniShijimi Miso SoupTsushima - AnagoDashimakiHomemade Brown Sugar Sorbet Less

Thanks to a friend, I finally had the chance to visit Sushi Matsuura.I heard they source high-quality fish from their contracted fishmonger at relatively affordable prices, which allows them to offer dishes at reasonable prices as well.On this day, the menu featured seasonal summer ingredients, and every dish left a lasting impression. I enjoyed everything from the red sea urchin and rock oysters to the luxurious grilled Spanish mackerel, making for a truly indulgent experience.Among the highlights were the sweetfish, which had been simmered for four days and could be eaten whole, bones and all, and the small bowl of fatty ribbonfish, both of which were particularly memorable and still linger in my mind.The nigiri was delicately flavored, and before I knew it, I couldn’t stop sipping on Japanese sake...I am truly grateful to my friend for bringing me to this precious spot.I learned that most of the seats are already booked until next year, which speaks volumes about how beloved this restaurant is.I look forward to my next visit.It was a great meal. Less

We also feature our restaurant on Instagram. Please follow us!https://www.instagram.com/nobu.poker【Access】A short 7-8 minute walk from Shirokane-Takanawa Station.【Menu】- Shiozumi Brain- Kagoshima Prefecture Takahebi (Sweet Shrimp)- Cape Erimo Katsuo (Bonito)- Nagasaki Prefecture Iwagaki (Rock Oyster)- Ohara Abalone- Kanagawa Prefecture Shimo-ura Tako (Octopus)- Funka Bay Male Anko (Monkfish)- Unagi (Eel)Following are the nigiri:- Kagoshima Prefecture Haruko (Young Horse Mackerel)- Mie Prefecture Doro-shō Ika (Mud Squid)- Koshikijima Shiroboshi Red Sea Bream- Shiozumi Akami (Lean Tuna)- Funka Bay Chutoro (Medium Fatty Tuna)- Nishinohama Tachiuo (Swordfish)- Saga Prefecture Kohada (Gizzard Shad)- Shimane Prefecture Aji (Horse Mackerel)- Okhotsk Bay Kitakuri Clam- Kagoshima Prefecture Akawuni (Red Sea Urchin)- Anago (Conger Eel)- Tamago (Egg)Time: 8 PM to 10:30 PM Less

It’s been six months since my last visit to Sushi Matsuura.I enjoyed:- Negitoro from Sakai Port and Okinawa- Akogarei- Satsuma Amaebi from Kagoshima- Mackerel- Tako from Shimo-ura, Kanagawa- Ankimo- Ayu- Unagi- Sumiika- Suzuki kelp-marinated from Ibaraki- Young red meat from Okinawa- Chutoro from Okinawa- MeHikari from Choshi- Kohada from Tokyo Bay- Shimaaji- Karatsu Aji- Hairy crab- Kuruma Ebi from Yakushima- Murasaki Uni from Rishiri- Anago- Tamago- Miso soup- DessertNo need for comments this time.The amaebi, meHikari, and Karatsu aji were truly delicious. Less

I had the pleasure of visiting Sushi Matsuura, a renowned restaurant in Shirokane-Takanawa known for its difficulty in securing reservations. This establishment is one of Tokyo's top sushi spots, boasting accolades such as being listed among Tabelog's Top 100 Restaurants and receiving a Bronze award.As a reservation-only counter restaurant, it has garnered high praise for its exquisite sushi made with fresh fish sourced from across the country.I was fortunate to be invited to a rare private reservation, making this visit a long-awaited dream come true. Given how hard it is to book a table here, I am truly grateful for this opportunity.Even before stepping through the noren (curtain), my excitement was palpable. The atmosphere inside is serene yet welcoming, creating a comfortable space that feels warm and inviting. Just watching the chefs at work across the counter is a luxurious experience in itself.What stood out most was the personality of the head chef. He exudes a calm and gentle demeanor while demonstrating a sincere dedication to sushi. He engaged in friendly conversation, allowing me to enjoy my meal without any nervousness, even as a first-time visitor. This warm and welcoming atmosphere is undoubtedly one reason why many regulars cherish this place.On this occasion, I savored a course that highlighted seasonal appetizers and sushi, showcasing the ingredients' natural flavors to their fullest. The chef's skill was evident in the careful aging and preparation of the fish, as well as the harmony with the rice in each piece.Particularly memorable was how each topping was served at the optimal temperature and flavor balance. The lingering aftertaste was remarkable, providing a delightful experience with every piece. It left an impression of authentic Edomae sushi that pursues true deliciousness rather than flashiness.Additionally, I greatly appreciated the attentive handling of allergies. The staff took the time to confirm my dietary restrictions in advance and showed thoughtful consideration in providing alternative ingredients and serving methods. This level of care allowed me to focus on enjoying my meal, making the experience even more wonderful.The sense of unity that comes with a private reservation was also delightful, and the conversations with fellow guests flowed easily as time flew by. While the delicious sushi was certainly a highlight, it was the combination of the ambiance, the people, and the hospitality that truly defines a great restaurant.This is a must-visit for sushi lovers. Not only does it showcase exceptional skill, but the warmth and meticulous attention of the head chef shine through, making it a remarkable establishment. Thank you so much for the precious opportunity to dine here. I hope to return again if the chance arises.It was a great meal! Less

On this day, I visited Sushi Matsuura for a private reservation! (*´∀`)Considering its location, this place offers a great price and is incredibly popular.The food is delicious, and I absolutely love the atmosphere of the restaurant! (*´∀`)The offerings that day were truly outstanding.Every appetizer was tasty, and the nigiri did not disappoint either.Plus, the chef's smile was wonderfully charming. Haha!The restaurant has a bright ambiance, making it a very enjoyable place to eat and drink! (*´∀`)They serve a good number of nigiri, which adds to the overall satisfaction.I added a few rolls, but even without them, the portion sizes are quite generous, making it feel like a great deal.This is a fantastic restaurant that never fails to impress.It was a great meal!Reservation Method: Direct communicationCourse Price: Unknown, hahaDuration of Stay: About 2.5 hoursReservation Difficulty: New customers might find it hard to book?Order: Toro-taku and non-alcoholic beer, barley soda, etc.Total Bill: JPY 36,720 Less

Nestled in a quiet residential area of Shirokane, this hidden gem of a sushi restaurant has garnered high praise among sushi enthusiasts. ☺️ The interior features a calming L-shaped counter, creating an intimate atmosphere. With limited seating, guests can enjoy a leisurely experience while savoring each piece of sushi. ✨ Each dish is crafted with care, and every bite is delicious. The ingredients are utilized to their fullest potential, making it easy to see why this place is so popular. The warm hospitality of Matsuura-san adds to the charm, allowing first-time visitors to feel at ease without excessive nervousness. Despite being a high-end sushi restaurant, it exudes warmth and comfort, resulting in a highly satisfying experience. This is not a place for flashy performances, but rather a spot to appreciate the meticulous craftsmanship and quality of the ingredients. ✨ I highly recommend this restaurant for those looking to enjoy delicious sushi in Shirokane at a leisurely pace. ☺️ If you have the chance, definitely give it a try! Less

Nearest Station: 8-minute walk from Shirokane-Takanawa StationClosed: Sundays and HolidaysPrice: JPY 38,400The owner, Mr. Matsuura, has a wonderful personality, making it a relaxing and laid-back place to spend time. Despite his impressive skills and dedication, he is friendly, always smiling, and very humble—a truly remarkable person.This was my 14th visit. This time, I enjoyed a selection of appetizers and nigiri, mostly sourced from Kagoshima and Ibaraki. Everything was delicious, but the Mehikari was especially tasty! Less

The quality and level of sushi at Sushi Matsuura in Shirokane-Takanawa is truly unmatched! I visited again for a business dinner this time. I was a bit nervous since it was a meal with some important people, but the nigiri was so delicious that I almost lost consciousness! It was another wonderful culinary experience that reminded me how many amazing dishes there are in the world that I have yet to discover! It was a great meal! Next time, I definitely want to visit for a private meal, not just for business. Less

I visited Sushi Matsuura, a hidden gem in Shirokane.The sushi is served at a counter with only 9 seats, creating an intimate atmosphere.Each piece of sushi showcases meticulous craftsmanship, bringing a smile to my face with every bite.The freshness of the ingredients and the harmony with the rice were exceptional, making it enjoyable until the very end.The omakase was more generous than I expected, offering a satisfying variety from appetizers to sushi.The selection of Japanese sake was extensive, allowing for delightful pairings with the dishes.The owner was warm and attentive, making it a pleasure to enjoy delicious sushi and sake.It was a great meal!I particularly loved the squid and the roll with ankimo and dried gourd.Everything was so delicious! Less

Miyagi: Shiohama Tuna Head Meat Negitoro Toyama: White Shrimp, Sea Bream Shuto Chiba: Katsuura First Bonito with Onion Soy Sauce Sagochi Hokkaido: Otaru Ankimo Roll Kagoshima: Osumi Grilled Eel with Soy Sauce and Sansho Kagoshima: Saury Steamed with Sake, 4kg Mie: Aori Squid Kagoshima: Kushikino Isaki Ehime: Yawatahama Sweet Sea Bream, 2.4kg, Kombu-zime Miyagi: Shiohama Red Meat, 140kg, Trawl Miyagi: Shiohama Bloodline, 140kg, Trawl Tokyo Bay: Kohada Aichi: Natural Torigai Kagoshima: Nagashima Horse Mackerel Hokkaido: Otaru Shako (Mantis Shrimp), Male Hokkaido: Funka Bay Hairy Crab Kumamoto: Amakusa Kuruma Ebi with Oboro Hokkaido: Northern Four Islands Bafun Uni Dashimaki Tamago Brown Sugar Sorbet Ingredients sourced directly from Yamazaki Fresh Fish Store in Kagoshima. Less

It's Thursday night.I'm in Shirokane-Takanawa.Tonight, I visited Sushi Matsuura for the first time since last year.My reservation was for the second seating at 8 PM.I adjusted my time at the Tully's in front of the station and arrived about five minutes early.As I peeked through the small window, I made eye contact with Mr. Matsuura, who was cutting sushi rice, and exchanged a nod.At exactly 8 PM, the lights turned on, and I was guided inside. Instead of my usual corner seat, I was seated third from the back, directly across from Mr. Matsuura, and I quenched my thirst with a small bottle of Black Label.Soon after, the remaining nine guests arrived, and we started with a negitoro (minced tuna with green onion) sushi roll.Now, let's get to the main event.Here’s the course I enjoyed:I’ve included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.⚫︎ Toro-taku: Shio-gama, makiami⚫︎ Sweetfish @ Yahatahama: Shio-dome, third day⚫︎ Brown round flag @ Kagoshima: Shabu-shabu, over 10 kg⚫︎ Boiled octopus @ Ehime: Fukui mustard⚫︎ Eel @ Okuma: Grilled⚫︎ Hosomaki: Ankou (anglerfish liver), kanpyo (dried gourd)・Time Machine Reserva: 2021, rich sake, Kyoto⚫︎ Sawara (Spanish mackerel): Mixed rice⚫︎ Shuto: Sea bream< Nigiri and others >⚫︎ Mud squid @ Mie⚫︎ Isaki (grunt) @ Kushikino⚫︎ Shima aji (striped jack) @ Sukumo⚫︎ Wakaremi @ Shio-gama, makiami⚫︎ O-toro @ Shio-gama, makiami⚫︎ Kohada (gizzard shad) @ Funabashi⚫︎ Shako (mantis shrimp) @ Otaru⚫︎ Kuruma ebi (Japanese tiger prawn) @ Amakusa: Shiba ebi (grass prawn) oboro⚫︎ Aji (horse mackerel) @ Nagashima: Atarinegi (green onion)⚫︎ Honmiru clam @ Aichi⚫︎ Shako @ Otaru⚫︎ Hairy crab @ Funka Bay⚫︎ Bafun uni (sea urchin) @ Northern Four Islands⚫︎ Tamagoyaki (Japanese omelet)⚫︎ Miso soup⚫︎ Brown sugar sorbet: Rich sake< Sake >I enjoyed the sake in shot glasses.・Sapporo: Small bottle・Ubusuna: Namazake (unpasteurized sake), 2025, Nino Brewery, Yamada Nishiki, Kumamoto・Aramasa: No.6 S-type, Junmai, Akita・Sumimawari: Tokubetsu Junmai, unfiltered namagenshu, Miyagi・Tenbi: Junmai Ginjo, Hotaru Ten, Shito no Shizuku, Yamaguchi・Aramasa: Kimoto wooden barrel Junmai, 2025, Rikuhyu 132, Akita・Gassan: Junmai Ginjo, spring sake, freshly squeezed namazake, Shimane・Imanishi: Junmai Ginjo, Asahi, Nara・Mimuro Sugi: Tokubetsu Junmai, dry, Robafuu, Nara・Higashichou: Junmai origarami, Mutsugorou-san, Saga4.32 Less

Sushi at Matsuura is on the larger side, and quite punchy. The shari is really firm and large - perfect texture for my tastes. The shaping is elegant, symmetric, almost boxy. In impact, it reminds me a bit of Shimazu, which I posted about a month ago and which has become wildly popular over the past few years. I'll also admit that my sensibilities were completely captured when a chinmi of katsuo shuto arrived-mid course as almost a reverse palate cleaner. The sushi is so good that the lack of "luxury" ingredients goes completely unnoticed, certainly a contributing factor in the strong value. Less