Sushi Meino Tokyo

I visited Sushi Meino with my usual group. This place truly stands out with its atmosphere and ambiance. The women here create a refined environment. Both the atmosphere of the restaurant and the sushi prepared by Mei are beautifully delicate. The kohada (gizzard shad) fry was just right as always. Despite the challenges of the season, the tuna was beautifully presented. The akau (red sea urchin) and sanma (mackerel pike) were also excellent. Additionally, the appetizers like flounder and botan shrimp had a lovely taste. I’ve been to many places, but there’s truly no other restaurant that offers such a beautiful space and exquisite sushi. It was a great meal. Less

🇯🇵 Sushi Meino 🇯🇵
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3️⃣ pillars of Sushi Meino’s Culinary Philosophy
鮨 めい乃的三大料理哲學
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1️⃣ Traditional Edomae techniques + subtle innovation

The core is classic Edomae-style nigiri and preparations, but with creative touches drawn from her French training and sommelier background. Appetizers/small plates often feature unexpected pairings (herbs, spices, French-inspired elements like terrines or spring rolls with tuna and herbs). Nigiri stays more restrained, focusing on purity. She prefers fresh fish over heavy aging for vibrant, pure flavors.

2️⃣Wine (and sake) as an integral partner
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As a certified sommelier who trained in Burgundy, she places strong emphasis on pairings—especially Burgundy and Champagne that match the subtlety and seasonality of the sushi. The wine list and glassware are carefully curated to enhance the meal.

3️⃣Light, balanced, and aroma-focused seasoning
⁡
Mei San prioritizes aroma and keeps seasoning light and balanced so the natural flavors of seasonal seafood shine through. The rice (shari) is subtle and airy (often closer to body temperature), paired delicately with the toppings (neta). The result is elegant, refreshing, and light rather than heavy—leaving diners satisfied without heaviness.
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1️⃣傳統江戶前技法 + 細膩創新
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核心是經典的江戶前風格握壽司與料理手法，同時融入她在法國受訓以及侍酒師背景所帶來的創意元素。前菜與小碟經常出現意想不到的搭配（香草、香料，以及法式靈感的元素，例如凍派或以鮪魚搭配香草的春捲）。握壽司則更為克制，著重純粹。她偏好使用新鮮魚料，而非過度熟成，以呈現明亮、純粹的風味。
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2️⃣葡萄酒（與清酒）是不可或缺的夥伴
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作為曾在勃艮第受訓的認證侍酒師，她非常重視搭配——特別是能呼應壽司細膩感與季節性的勃艮第與香檳。酒單與杯具皆經過精心挑選，以提升整體用餐體驗。
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3️⃣輕盈、平衡、以香氣為重的調味
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綿衣大將重視香氣，並保持調味輕盈且平衡，讓季節海鮮的天然風味得以展現。醋飯（shari）細緻輕盈（通常接近體溫），與壽司料（neta）溫柔搭配。
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🏢: THE V-CITY Azabujuban PLACE 6F, 1-6-3 Azabujuban , Minato-ku, Tokyo
⚖️: 50,000 yen
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#omakase#sushi#tokyo#roppongi#japanesefood Less

🇯🇵 Sushi Meino 🇯🇵
⁡
3️⃣ pillars of Sushi Meino’s Culinary Philosophy
鮨 めい乃的三大料理哲學
⁡
1️⃣ Traditional Edomae techniques + subtle innovation

The core is classic Edomae-style nigiri and preparations, but with creative touches drawn from her French training and sommelier background. Appetizers/small plates often feature unexpected pairings (herbs, spices, French-inspired elements like terrines or spring rolls with tuna and herbs). Nigiri stays more restrained, focusing on purity. She prefers fresh fish over heavy aging for vibrant, pure flavors.

2️⃣Wine (and sake) as an integral partner
⁡
As a certified sommelier who trained in Burgundy, she places strong emphasis on pairings—especially Burgundy and Champagne that match the subtlety and seasonality of the sushi. The wine list and glassware are carefully curated to enhance the meal.

3️⃣Light, balanced, and aroma-focused seasoning
⁡
Mei San prioritizes aroma and keeps seasoning light and balanced so the natural flavors of seasonal seafood shine through. The rice (shari) is subtle and airy (often closer to body temperature), paired delicately with the toppings (neta). The result is elegant, refreshing, and light rather than heavy—leaving diners satisfied without heaviness.
⁡
1️⃣傳統江戶前技法 + 細膩創新
⁡
核心是經典的江戶前風格握壽司與料理手法，同時融入她在法國受訓以及侍酒師背景所帶來的創意元素。前菜與小碟經常出現意想不到的搭配（香草、香料，以及法式靈感的元素，例如凍派或以鮪魚搭配香草的春捲）。握壽司則更為克制，著重純粹。她偏好使用新鮮魚料，而非過度熟成，以呈現明亮、純粹的風味。
⁡
2️⃣葡萄酒（與清酒）是不可或缺的夥伴
⁡
作為曾在勃艮第受訓的認證侍酒師，她非常重視搭配——特別是能呼應壽司細膩感與季節性的勃艮第與香檳。酒單與杯具皆經過精心挑選，以提升整體用餐體驗。
⁡
3️⃣輕盈、平衡、以香氣為重的調味
⁡
綿衣大將重視香氣，並保持調味輕盈且平衡，讓季節海鮮的天然風味得以展現。醋飯（shari）細緻輕盈（通常接近體溫），與壽司料（neta）溫柔搭配。
⁡
🏢: THE V-CITY Azabujuban PLACE 6F, 1-6-3 Azabujuban , Minato-ku, Tokyo
⚖️: 50,000 yen
⁡
#omakase#sushi#tokyo#roppongi#japanesefood Less

I was invited by a regular customer and visited for the first time. The owner, Mei, is quite famous, and the restaurant is known for being one of the hardest to book in Tokyo, so the dishes and sushi were naturally exceptional. I was impressed by the refreshing seasonal appetizers that showcased Mei's sense of style, as well as the perfectly balanced sushi with just the right amount of rice. It was also refreshing to see that the restaurant is run entirely by female staff. The atmosphere was lively, and the communication was excellent. As expected, the taste, service, and ambiance were all outstanding. Less

I finally visited the long-awaited "Sushi Meino"! I was able to join a private reservation on short notice. (Thank you so much!)Among the increasing number of female sushi chefs, the standout is Ms. Matoi Sakugo from "Sushi Meino." She crafts sushi with a delicate and beautiful touch that captivates the eye.The restaurant offers exquisite dishes that you won't find elsewhere. The tuna and herb spring rolls and the seasonal vegetable and fish terrine are beautifully presented, showcasing a variety of vegetables. They have a French elegance while still being perfect accompaniments to sushi. On this day, the "Botan Ebi" was also incredibly delicious.The new squid and baby fish were so tasty that they brought me to tears. I loved the flow of returning to tuna with "Ohagi" after enjoying the lean, medium, and fatty cuts. I was thrilled by the sweetness and aroma of the sea urchin (Hagi), and I was truly happy to also have the sea urchin (Rebun).The rice was perfectly balanced, not overpowering, and the small nigiri had a wonderful harmony with the toppings, making it absolutely delicious.I enjoyed some Japanese sake and wine, making for a very enjoyable time. I definitely want to visit again someday.───────────── Order Details───────────── Omakase Course ¥50,000 (tax Included) + 8 types of Japanese sake Tuna and Herb Spring Rolls Sea Bream Octopus New Squid Tentacles of New Squid Botan Ebi Baby Fish Abalone Milk Clam Seasonal Vegetable and Fish Terrine Sea Urchin (Hagi) Biwa Trout with Cucumber Sweet Shrimp Fried Kohada Lean Tuna Medium Fatty Tuna Fatty Tuna Horse Mackerel Ohagi Sea Urchin (Rebun) Conger Eel Dried Gourd Roll Egg Clam Soup Less

July 2026This is a sushi restaurant I have always wanted to visit, Sushi Meino.* Tabelog Silver Award 2025-2026* Tabelog 100 Best Restaurants Award 2025The chef, Wataori Ko, graduated from a sushi academy and trained at several renowned establishments, serving as the second-in-command at the famous Ginza restaurant Sushi Arai for many years before becoming independent in 2023.The course is priced at JPY 50,000.The menu included:- Tuna and half raw spring rolls- Eggplant somen with junsai- Octopus- Botan shrimp- Chicken clam- Seasonal vegetable and fish terrine- Abalone- Fried kohada- Flounder- New squid- Baby fish- Sea urchin- Milk clam- Kuruma shrimp- Lean tuna- Chutoro (medium fatty tuna)- Otoro (fatty tuna)- Horse mackerel- Ohagi (sweet rice ball)- Red sea urchin- Anago (sea eel)- Kanpyo roll- Tamago (egg omelet) with mango- Clam soupChef Mei's demeanor is elegant and beautiful! It was hard to choose a standout dish because everything was delicious! The new squid and baby fish are seasonal delicacies that I particularly enjoyed. The seasonal vegetable and fish terrine was visually stunning and captured the essence of summer vegetables beautifully!The tamago changes its additional ingredient every month, and this time it featured mango, which added a dessert-like sweetness and was delightful.The staff had a wonderful atmosphere, making it an excellent sushi restaurant. It's definitely one of the places I want to visit again.It was a great meal! Less

Located in Azabu-Juban, Sushi Meino showcases Edomae sushi crafted with seasonal seafood and meticulous techniques. The chef employs various methods such as marinating, simmering, steaming, and making dashi to capture the moment when each ingredient is at its peak flavor, presenting it beautifully in each piece and dish. This approach extends to dishes like fresh spring rolls, terrines, and fried items, not aiming for novelty but rather expanding the expression to highlight the ingredients' allure.The stars of the day are the summer ingredients.The "Eggplant Somen with Junsai" is a dish that encapsulates the coolness of summer. The finely prepared eggplant glides smoothly down the throat, while the plump junsai adds a refreshing texture. The bonito dashi enhances the eggplant's juiciness and the junsai's texture with its clean umami. Starting with a visual freshness, the flavor of the dashi gradually unfolds in the mouth, leaving a lingering sweetness from the eggplant and the aftertaste of junsai. It beautifully captures the essence of summer."Shinko" is a seasonal delicacy available only at this time of year. The carefully layered small pieces present a refined appearance, and as they reach the mouth, the tender flesh gently separates from the vinegared rice. Lighter in fat than kohada, its aroma is delicate. The balance of the vinegar is crucial, enhancing the fish's natural fragrance and subtle fat without overpowering it. This fleeting season transforms into a moment of bliss. Shinko is sushi that allows you to savor the craftsmanship of the chef.The "Seasonal Vegetable and Fish Terrine" stands out prominently among the courses. Summer vegetables like zucchini, tomatoes, okra, and corn are arranged in a geometric pattern, hiding kombu-marinated white shrimp within. The juiciness and sweetness of the vegetables blend with the sticky texture and umami of the white shrimp, while the lingering taste of kombu adds depth. The smooth texture of the jelly-like terrine is delightful, showcasing the sushi chef's skills in a new form.Other dishes also clearly capture the essence of each ingredient:"Tuna and Herb Fresh Spring Rolls""Octopus""Botan Shrimp""Horse Mackerel""Torigai""Abalone""Kohada Fry""Sea Bream""New Squid""Horse Mackerel""Mirugai""Kuruma Shrimp""Red Meat""Chutoro""Otoro""Kohada""Ohagi""Sea Urchin""Conger Eel""Kanpyo Maki""Tamago""Shijimi Soup"The charm of Sushi Meino lies in its ability to expand its expressions while maintaining the core of Edomae techniques. The sushi is delicately designed in terms of vinegar, temperature, and texture, while the appetizers delve deeply into the seasonal charm using dashi, kombu marination, and occasionally even frying or terrine. Yet, the impression of the course remains cohesive, all directed towards showcasing the ingredients at their most delicious. The freshness of midsummer, the transience of shinko, and the interplay of white shrimp and summer vegetables—all these seasonal delights are transformed into lasting memories through the chef's skill. It was a great meal. Less

Although I started writing a review in early June, I received a wonderful invitation and felt it was only right to write this review promptly out of gratitude, so here I am, fast-forwarding to share my experience! In late June, I was invited to this place again. 【2026.06 A Men’s Date at Meino Again♪】After exiting from the South Exit 1 of Azabu-Juban Station, you’ll find the sushi restaurant on the 6th floor of the building at the left corner just beyond the alley. (Be careful, as the building name is not clearly displayed, and Tabelog’s map points to the neighboring ARUGA22.) Having gained experience at "Sushi Takumi," "Nishi-Azabu Taku," and "Sushi Arai," the chef obtained a sommelier qualification and trained at famous restaurants and wineries in France. After returning to "Sushi Arai" and serving as the second chef for three years, he became independent. This place quickly became a reservation hotspot even before its opening! It’s truly perfect for a memorable experience, and after being brought here by a friend last year, I intended it to be a one-time treat, but it was so delicious that I found myself saying, "Let’s do this again!" Even though it was my second visit, I arrived early at Azabu-Juban since I got a bit lost last time. After enjoying some bread, I arrived at the restaurant about five minutes before my reservation. I waited a bit on the terrace in front of the restaurant and was guided in a few minutes. Starting with beer, I opted for a wine pairing. The impressive botan shrimp and vibrant fresh spring rolls and terrine were delightful accompaniments to the wine. Then, I savored the delicate nigiri, which was pure bliss! My friend seemed to have plans afterward, but I had to exercise strong self-control to refrain from saying, "Take me again!" ↑ I think I might end up saying that again in a year! 【2026.06 Omakase Course (JPY 50,000)】☆ Tuna and Herb Spring Roll ☆ Eggplant Somen with Junsai ☆ Octopus ☆ Botan Shrimp ☆ Abalone ☆ Seasonal Vegetable and Fish Terrine ☆ Fried Kohada - From here, the nigiri - ★ Flatfish ★ White Squid ★ Akagai (Red Clam) ★ Mirugai (Giant Clam) ★ Horse Mackerel ★ Kuruma Ebi (Tiger Shrimp) ★ Lean Tuna ★ Chutoro (Medium Fatty Tuna) ★ Otoro (Fatty Tuna) ★ Kohada (Gizzard Shad) ★ Ohagi (Sweet Rice Ball) ★ Sea Urchin ★ Anago (Sea Eel) ★ Anko (Monkfish Liver) Roll (additional) ★ Kanpyo Roll ★ Tamago (Egg) ☆ Clam Soup 【Drinks】 ★ Draft Beer ★ DOMAINE 47°N3°E Chablis 2023 ★ Auxey-Duresses Les Crais 2023 ★ Henri Germain & Fils Meursault 2022 ★ Bourgogne Pinot Noir 2023 ★ CLUNY Côte de Nuits-Villages 2022 ☆ Total: JPY 84,000 per person If invited again, I would love to go back! Less

My visit today was in June, making it my first time in six months! I arrived for the first seating at 5 PM since I needed to head back that day.As summer approaches, the sun is shining brightly even at 5 PM! With this brightness, I can handle the dazzling neon lights of Azabu-Juban, even coming from the dark countryside of Gifu. So, I decided to visit without sunglasses today.I arrived in Azabu-Juban a bit earlier than usual, so I informed Arisa in advance and enjoyed a relaxing wait on the terrace until opening time. The view of Tokyo Tower and Azabudai Hills on the left, along with Roppongi Hills, truly captures the essence of Tokyo!When it was time, Arisa guided me inside. I greeted Chef Meichan after a long time. We chatted about recent visits and shared stories about fellow food lovers who adore this place while waiting for everyone to gather.Today, I wanted to enjoy wine chosen by Meichan, who is also a sommelier!Now, let’s take a look at today’s menu...△▼△▼△▼△▼△▼△▼△▼△▼△▼☆Drinks◯Appetizers◾️Sushi☆Adrien Renoir Le Terroir NV→ Of course, we started with Champagne! And it’s from Renoir, which is delightful!◯Tuna and Herb Spring Rolls→ We kicked things off with the classic spring rolls. This season, they are filled with sweet summer citrus, wasabi, cashews, and yogurt, creating a perfect balance of richness and freshness.◯Eggplant Somen with Junsai→ A summer delight, eggplant somen. The classic combination of eggplant and ginger, paired with the unique texture of junsai, is irresistible. The dashi broth is exquisite, and the overall balance is fantastic. Meichan’s appetizers truly enhance the wine experience, and the glass dish is simply beautiful!◯Octopus→ The octopus from Sajima has an exceptional aroma. Having fed on a variety of seafood, its flavor is rich and delicious.◯Botan Shrimp→ The botan shrimp from Mashike is also a signature dish here! Its rich flavor and delightful texture are simply irresistible!☆Domaine 47N3E Chablis 2023→ Despite being busy, Meichan flew to Burgundy for four days to attend tastings and found this Chablis. You can really feel his uncompromising attitude as a sommelier!◯Abalone→ From Aomori. For the first piece, enjoy it with wasabi, and for the second, try it with the hidden liver sauce underneath. It’s thick and has a firm texture. The more you chew, the more the flavors burst forth—so delicious!◯Seasonal Vegetable and Fish Terrine→ Look at this cross-section! Although this is a sushi restaurant, it feels almost French! Meichan’s world is truly shining! Today’s dish features sweet shrimp, tomatoes, yam, zucchini, and plenty of seasonal ingredients. Enjoying the deliciousness of each ingredient while experiencing the harmony in your mouth is a wonderful delight!☆Pascal Prunier-Bonheur Auxey Duresses Blanc Crais 2023→ Currently, this Auxey Duresses is gaining attention. It’s beautifully crafted.◯Fried Kohada→ I really love white fish tartar! The light acidity of the kohada and the tartar sauce are a perfect match.■Flatfish→ Starting with the Awaji Island’s true flatfish! It has an elegantly sweet flavor and a lovely texture, refreshing for summer.■White Squid→ Meichan’s squid is cut into strips and rolled, adding a fun texture and flavor variation. It melts in your mouth lightly, with a refreshing acidity from the sudachi.■Red Clam→ From Yuriage. The aroma and flavor are very refined.☆DOMAINE HENRI GERMAIN MEURSAULT 2022■Mirugai→ I’m thrilled to have mirugai from Mikawa Bay. The texture and rich sweetness are simply irresistible.■Horse Mackerel→ The harmony with the rice is outstanding, with a perfect balance of umami and acidity. I could keep chewing on it forever!■Kuruma Ebi→ Meichan’s kuruma ebi is a signature dish! The cooking is perfectly balanced—not too weak or too strong. The colors are mesmerizing, and the texture is rich, with a gentle sweetness that brings happiness with every bite.☆Modot Guyon Bourgogne Pinot Noir 2023→ When it comes to tuna, I naturally crave red wine! It’s so thoughtful that it arrives without me even asking. It’s beautifully crafted, with a light mouthfeel and a burst of fruitiness that pairs perfectly with summer tuna.■Red Meat→ The beginning of the tuna showdown! Why a showdown? Because of a fellow diner who happened to join us today...The light acidity is delightful.■Chutoro→ The richness of the fat enhances the flavor of the red meat, elevating the aroma and mood. The fat flows smoothly, leaving a lingering umami that is simply irresistible.■Otoro→ Even the otoro has a refreshing summer feel while maintaining that signature melt-in-your-mouth texture. The pairing with the wine is exceptional. It’s truly wonderful! The harmony with the rice is incredible, melting away as I eat.■Kohada→ The rich aroma is delightful, and it resets the lingering taste of tuna with its refreshing acidity.☆Domaine Cluny Cotes de Nuits-Villages Les Creoles Rouge 2022■Ohagi→ If you visit Meichan’s place, you must try the ohagi! The aroma of green onions and the texture of pickled daikon spread deliciousness in your mouth.■Sea Urchin→ Today, I’m lucky to have two pieces! The first is purple sea urchin from Rebun Island. It melts in your mouth and pairs perfectly with the rice, creating a truly beautiful flavor. I hear this sea urchin can only be enjoyed at Sushi Meino and a certain Michelin-starred Japanese restaurant in Tokyo!Next, I had the horse manure sea urchin from Hagi on top of the rice. As I gently warm it in my mouth, it melts away. What a blissful moment!■Anago→ It flakes apart in my mouth. The harmony with the rice is remarkable.■Ankimo Roll (additional)→ If I can, I want to try the ankimo roll! The combination of ankimo from Yoichi and pickled daikon is indeed delicious.■Kanpyo Roll→ It’s always nice to have this at the end.■Tamago→ Meichan’s tamago is full of personality! With dark cherries and elderflower, it’s truly a dessert-worthy creation.〇Shijimi Soup→ Shijimi power is a delight for drinkers!△▼△▼△▼△▼△▼△▼△▼△▼△▼Thank you for the wonderful meal today! I had a fantastic time! I was particularly enchanted by the "Eggplant Somen with Junsai"! Given the season, I’m drawn to dishes with refreshing flavors, and this one also captivates with its beautiful presentation. In terms of visual beauty, the "Seasonal Vegetable and Fish Terrine" is equally impressive. It’s so beautiful that I wondered if I was in a French restaurant! The deliciousness of the vegetables and seafood is remarkable, and the jelly broth that ties everything together adds to the overall harmony. It’s truly wonderful!The sushi, of course, was exceptional. Today, I felt I reaffirmed the deliciousness of the "Kuruma Ebi". The brilliant cooking and texture highlight its flavor. Truly impressive! And the "Tuna Showdown" was also fantastic! The acidity of the summer tuna and the wine pairing showcased Meichan’s excellent sense.Currently, the Sushi Meino team has unintentionally become all women. There seems to be a constant influx of inquiries from women aspiring to become sushi chefs or wanting to work in the food industry, showcasing Meichan’s charisma!In July, Meichan will be heading to the NYC pop-up for the second consecutive year. Last time, one of his apprentices couldn’t travel due to visa issues, but they will join this time. It seems there are even reservations coming from Mexico for the NYC pop-up, truly making Meichan’s sushi recognized worldwide.While it may be a bit pricey, the satisfaction level is incredibly high, so I highly recommend visiting this restaurant!Thank you for the meal! I look forward to visiting again in December as usual! Less

I visited Sushi Meino located in Azabu-Juban. Sitting at the counter, the warm personality of the owner made it easy to relax, even in this high-end sushi restaurant. The atmosphere was calm yet inviting, allowing for natural conversation, which left a lasting impression.The nigiri was crafted not just with strength but with a careful extraction of the fish's aroma and texture. The rice had a distinct presence, balancing well with the fish, and it melted in my mouth, coming together beautifully. Even the fatty pieces were not overwhelming, and those that were marinated or seasoned retained the fish's inherent umami without being overly strong.In addition to the traditional Edomae sushi techniques, there were creative touches that reflected the chef's sensibility, making it enjoyable without being overly traditional. The selection included not only Japanese sake but also wine, allowing for delightful pairings with the sushi. The drink recommendations were not pushy, and they tailored their suggestions to my preferences.While the prices are on the higher side and reservations can be challenging, the warmth in the nigiri, appetizers, and service made for a highly satisfying evening. This is a place where you can truly savor sushi while enjoying a comfortable atmosphere, and I would love to visit again. Less

The satisfaction level at this place in Azabu-Juban is off the charts. It's a renowned sushi restaurant that shines with elegance and attention to detail.Every aspect of the service is exceptionally meticulous. From the atmosphere in the restaurant to the sushi itself, everything exudes refinement and beauty, allowing for a truly pleasant experience.Each piece of sushi reflects the chef's dedication, showcasing not only the quality of the ingredients but also the high level of skill in preparation and temperature control. This sushi conveys the effort behind it rather than just flashy presentation.I was particularly impressed by the mirugai (geoduck). It's been a while since I've had mirugai that was this sweet, with a wonderful texture and rich umami flavor. This dish is a testament to the careful preparation involved.The sweet shrimp was also exquisite. The semi-rare cooking was perfect, maximizing the natural sweetness of the shrimp. Personally, it ranks among the best sweet shrimp I've ever had.Additionally, the lean tuna, sea urchin, and anago (conger eel) were all at a divine level. Each dish had a remarkable balance of ingredients and craftsmanship, leaving me in awe until the very end.Even without my bias as a friend of Mei-chan, I genuinely want to recommend this place. It's a must-visit gem that I will definitely return to. Less

After about four months, I visited Sushi Meino in Azabu-Juban.I have known Chef Mei Sako since her time at the renowned Sushi Arai in Ginza, so it has been six years since I first met her!Since her independence from Sushi Arai, I’ve noticed significant changes in the balance of the rice and the form of the sushi, reflecting her daily dedication to achieving her vision for a sushi restaurant.I was warmly welcomed by Alisa and entered the restaurant.I greeted Mei, who was at the sushi counter, and took a seat at the far end.I had been looking forward to what I would be served tonight for quite some time!I ordered the Omakase Course for JPY 50,000 (tax included).*Prices may vary depending on seasonal ingredients.◇ Appetizers ◆ Sushi◇ Tuna and Herb Spring Rolls You can see Mei's rich sensibility in her use of yogurt.◇ Eggplant Somen with Junsai This is a seasonal dish that has been served since her time at Sushi Arai, a symbol of early summer! The eggplant is peeled and cut into thin strips resembling somen noodles, and I absolutely love the generous amount of ginger mixed in! The texture of the junsai is also delightful!◇ Octopus Salt-boiled octopus from Sajima. Its charm lies in its wonderful aroma! With the surrounding sea rich in crustaceans, turban shells, and abalone, the flavor of Sajima's octopus is exceptional!◇ Botan Shrimp This is a signature sashimi dish from Mei! The large, sweet botan shrimp comes directly from fishermen in Mashike, Hokkaido, and I prefer to enjoy it as sashimi rather than sushi! The firm texture is incredibly satisfying!◇ Clams and Udo Delicious broth from clams sourced from Mikawa, Aichi! The udo is a natural product from the Dewasanzan mountains in Yamagata, and its strong aroma pairs beautifully with the clam broth! This is incredibly delicious!!◇ Seasonal Vegetable and Fish Terrine Is this a French restaurant?! This terrine is a dish that Mei has perfected after much trial and error since her independence from Sushi Arai! The jelly made from shellfish broth, combined with the crunchiness, sweetness, and aroma of summer vegetables, creates a truly delicious dish!◇ Abalone Mega abalone from Chiba, its tenderness and enhanced flavor from cooking make it exceptional! There’s also a sauce made from abalone liver underneath, which is delicious!◇ Fried Kohada This is another of Mei's signature dishes! The size is similar to Nakazumi, and after marinating, it is fried with shiso and dill. The accompanying tartar sauce is incredibly tasty! Made with only the egg whites of boiled eggs, cucumber, and homemade mayonnaise, this tartar sauce pairs perfectly with the fried kohada!~ Now for the sushi ~ ◆ Flounder from Awaji Island ◆ White Squid from Fukuoka ◆ Torigai from Aichi ◆ Horse Mackerel from Izumi ◆ Akagai from Yuriage ◆ Kuruma Ebi from Nagasaki ◆ Lean Tuna from Fukui (45kg Yamako) ◆ Chutoro from Fukui (45kg Yamako) ◆ Otoro from Fukui (45kg Yamako) ◆ Kohada from Amakusa ◆ Ohagi (prepared by the second chef) ◆ Sea Urchin from Yamaguchi, Hagi ◆ Anago ◆ Extra: Himo Kyuu Maki (half) ◆ Kanpyo Maki ◇ Tamago with dark cherry and shrimp paste ◇ Shijimi Soup from Lake Shinji ………………………………………………………… Mei's sushi is slightly smaller, allowing the rice to break apart in your mouth more easily!The rice is blended with red vinegar, and its very light preparation allows you to fully appreciate the umami of the sushi ingredients, showcasing their potential.Including extras, I enjoyed 15 pieces of sushi, and since the rice is a bit smaller, I could easily finish it all!After 2 hours and 45 minutes, I had a delicious and enjoyable time as always.Thank you, Mei, Alisa, and all the female apprentices!See you again soon! It was a great meal! (((o(*ﾟ▽ﾟ*)o)))♡ Less

In June 2026, I received a long-awaited invitation and revisited Sushi Meino for the first time in over two years. This time, I was excited to enjoy exquisite sushi paired with a selection of wines and Japanese sake chosen by the chef, so I skipped lunch and arrived in an overwhelming state of hunger.First, I took in the view of Tokyo Tower from the terrace, savoring the feeling of being a local from Minato Ward, before entering at 5 PM. Let the course begin! Here’s what I enjoyed during this visit:◯ Suenen C + C Blanc de Blancs Grand Cru Extra Brut ☆ Tuna and Herb Spring Roll ☆ Eggplant Somen with Junsai ☆ Octopus ◯ Tanaka Rokugo Itoshima Yamada Nishiki Junmai Sake (Fukuoka) ☆ Botan Shrimp ◯ Moussé Terre d'Illite 2020 ☆ Clams and Udo ☆ Seasonal Vegetable and Fish Terrine ◯ Jikon Junmai Daiginjo Unane 2024 (Mie) ☆ Abalone ◯ Hubert Lamy Bourgogne les Chataigniers 2023 ☆ Fried Kohada ◯ Nanahon Yari Zai Gyo Shiga Asahi 2024 (Shiga) ☆ Flatfish ☆ White Squid ◯ Henri Boillot Puligny-Montrachet Clos De La Mouchere 2022 ☆ Triggerfish ☆ Baby Clams ☆ Horse Mackerel ☆ Sweet Shrimp ◯ Modot Guyon Bourgogne Pinot Noir 2023 ☆ Lean Tuna ☆ Medium Fatty Tuna ☆ Fatty Tuna ◯ Banshu Ikko Junmai Ginjo Chokara Banshu Yamada Nishiki (Hyogo) ☆ Kohada ☆ Ohagi ☆ Sea Urchin ☆ Conger Eel ◯ Laherte Frères Champagne Rosé De Meunier Extra Brut ☆ Anko with Nara Pickles ☆ Kanpyo Roll ☆ Tamago ☆ Shijimi Soup The sushi, especially the tuna, was exceptional, and the spring rolls and terrine were incredibly delicious. The fried Kohada, which I probably had for the first time, was outstanding. The second white and red wines served were absolutely to my taste! (I’m not an expert, but they were just my preference.)It was an immensely satisfying evening. It was a great meal.I can’t usually make a reservation myself, but since I want to enjoy plenty of drinks, I’m looking forward to being invited to another wine gathering. Please be sure to invite me! ✨ Less

On this day, I gathered six wine enthusiasts and visited Sushi Meino.I requested a budget of JPY 120,000 for the evening, hoping to enjoy a variety of wines.We ended up with seven bottles and a few types of Japanese sake, and we polished them off beautifully among the six of us.The selection of wines and sake was reassuringly excellent, as expected, but what truly surprised me was the quality of the dishes!*Vegetable and Fish JellyThis dish, once a specialty at Ginza Ostral, has been passed down to Ichigaya's Aug de Jour. Many chefs have also taken a crack at it, but I was unable to relive the emotional taste of Ostral. However, this rendition at Meino was astonishing. The vegetables and seafood complemented each other without muddling their individual flavors, and the gentle jelly tied everything together in perfect harmony.*Asari Clams and UdoThe dish combines asari clam broth with udo, which is deep-fried to enhance its richness. It’s finished delicately, and the broth is delicious.*Nasu (Eggplant) Somen with JunsaiThis dish is meticulously crafted, with the eggplant cut thinly to resemble somen noodles. The iriko (dried sardine) broth is delicate, and the glass dish is stunningly beautiful.*Maguro (Tuna) and Herb Spring RollsThe spring rolls are filled with wasabi leaves, yogurt, and cashews, creating a lovely balance with the aroma of tuna and herbs.*Fried Kohada (Gizzard Shad)The lightly fried kohada is paired with a unique tartar sauce that is refreshing, made without any egg yolks, resulting in an innovative take on tartar.Overall, the dishes were incredibly delicate and elegant, surpassing the typical offerings of a sushi restaurant. The sushi that followed was equally impressive.The focus on quality ingredients, along with the perfect balance between the rice and the toppings, left nothing to be desired.These days, it’s common to see women thriving as chefs across the country, but when you mention Meino, it’s clear that she is an inspiration to many female chefs.She is not just basking in her radiant beauty and media attention; she has established a unique world as "Sushi Meino."Not only am I captivated (with my admiration clearly showing), but my wife is also completely smitten with Meino-chan! ❤️The interior is soft and inviting, with increasingly elegant tableware, and the staff, led by Arisa-chan, are all women providing attentive service.Upon entering the restaurant, everyone is greeted by Meino-chan's smile, enchanted by the dishes, moved by the exquisite selection of drinks, captivated by the beautiful tableware, and comforted by the tasteful decor.Sushi Meino has truly become a category of its own for our family.An immersive sushi experience. Less

I had my first visit here thanks to a kind invitation!The use of tableware that evokes memories of France, like serving the seaweed and eggplant somen in a dome Nancy cup, is quite charming. (^ ^)The wine selection included Suenen, Hubert Lamy, and Arnaud Laroche! The red from the emerging Domaine Modigliono paired perfectly with the tuna. It’s clear that Mei is a huge fan of Burgundy...Both the food and drinks offered a fantastic lineup! The atmosphere of the restaurant was also lovely. (^ ^)◆ Tuna Herb Spring Rolls ◆ Seaweed and Eggplant Somen ◆ Octopus from Sajima ◆ Botan Shrimp from Mashike ◆ Clams and Udo ◆ Fish and Vegetable Terrine ◆ Abalone ◆ Fried Kohada ◆ Flatfish ◆ White Squid ◆ Torigai ◆ Small Clam Gunkan ◆ Horse Mackerel ◆ Sweet Shrimp ◆ Lean Tuna ◆ Medium Fatty Tuna ◆ Fatty Tuna ◆ Kohada ◆ Ohagi ◆ Sea Urchin ◆ Conger Eel + White Squid + Small Clam Gunkan + Ankimo Roll ◆ Dry Gourd Roll ◆ Black Cherry Omelette and Soup Less

Thank you for your hard work, everyone! (￣^￣)ゞI’ve also started a blog!! Please check it out!!https://nakazaki-kenji.jp/Today, I visited "Sushi Meino" in Azabu-Juban!!I’ve always wanted to go, but I had almost given up recently as I couldn’t get a reservation…However, I was fortunate enough to receive an invitation from an acquaintance!!It’s a bit pricey for a casual drinker, but I felt that if I missed this opportunity, I might never get to visit, so I decided to go (￣^￣)ゞLet me briefly introduce the restaurant _φ(･_･**Restaurant Introduction** This is the restaurant of Mei Kogo, a female sushi chef who honed her skills at the renowned "Sushi Takumi" and later served as the second-in-command at the equally famous "Sushi Arai" before opening her own place in November 2023. The interior features yellow seats that pop against the white plaster walls. Kogo-san designed the ambiance of "Sushi Meino" to evoke a cozy living room, hoping guests would enjoy the finest sushi in a relaxed setting. She says, "I love to prepare delicate and beautiful fish flavors, crafting them into comforting tastes reminiscent of home cooking." With her impressive skills recognized by top establishments, this trendy sushi spot has already become a reservation hotspot shortly after opening.**Mei Kogo's Background** Born in 1989 in Tokushima Prefecture. After graduating from Sophia University, she studied at the Tokyo Sushi Academy. She worked at prestigious places like "Sushi Takumi" in Yotsuya and "Nishi-Azabu Taku" before joining the opening staff of "Sushi Arai" in 2015. While training as a sushi chef, she also worked as a sommelier, sourcing wines. In 2017, she spent a year in France to study wine. She returned to "Sushi Arai" and was entrusted with the private counter as the second-in-command starting in 2021. In 2023, she became independent and opened "Sushi Meino" in November of the same year.I got off at Azabu-Juban Station on the Toei Oedo Line and headed to the restaurant. It took just a few minutes to walk from Exit 7 to reach the restaurant on the 6th floor of the building.Arriving a bit early, I was guided to the waiting area outside (　ﾟдﾟ)I was surprised to find a terrace with five seats available!! The chairs were also very comfortable (//∇//)Upon entering, the staff greeted me with smiles. Their attention to detail made for a very pleasant atmosphere!! I was also surprised to see that all the staff were women (　ﾟдﾟ)The interior is compact, featuring an 8-seat counter and private rooms, with a warm wooden decor that is very soothing. The chair design was lovely too d(￣ ￣)I took a seat at the counter and greeted Kogo-san. Her smile was wonderful, and we had a lovely chat d(^_^o)It’s no wonder she’s so popular!!For our first drink, we ordered a bottle of white wine to share!! Since we were here, we decided not to skimp on the drinks!! However, after the bottle, I ended up ordering my usual shochu highball…Because the bill was a bit scary...Now, let’s start the omakase course!! I’m excited to see what sushi and appetizers we’ll enjoy!!First, we had the appetizers.**Tuna** A fresh spring roll with tuna and herbs!! What a surprise to start with a spring roll (　ﾟдﾟ) It contains mountain wasabi, yogurt, and even cashews!! The skin is chewy, and the aroma of the herbs is delightful. The balance of the tuna's umami, the fragrance of the wasabi, the acidity of the yogurt, and the nuttiness of the cashews is superb!!**Junsai** Junsai with eggplant prepared like somen noodles. The eggplant is so thin!! It’s been peeled and cut into fine strips. The dashi made from iriko is very gentle, and the combination of the crunchy junsai and the soft eggplant is lovely. The spiciness and aroma of ginger enhance the appetite d(￣ ￣)**Octopus** This is octopus from Sajima. It’s thickly sliced but incredibly tender!! Warm and fragrant, it’s a delightful surprise!! With each bite, the umami and aroma burst forth, making it delicious!! It’s been a while since I’ve had such fragrant octopus!!**Botan Shrimp** Wow, it’s huge (　ﾟдﾟ) I’ve never seen such large botan shrimp from Hokkaido before!! It’s so plump and delicious!!!! The texture is amazing, and the sweetness is irresistible (//∇//)**Clams** A combination of clams and udo. The udo from Yamagata Prefecture is lightly fried, and the subtle aroma and bitterness are well-extracted!! The clams from Mikawa Bay in Aichi Prefecture are large and plump, making them delicious. The dashi is also tasty, and my stomach was very happy d(^_^o)**Terrine** This is a seasonal vegetable and fish terrine!! It’s my first time having terrine at a sushi restaurant (　ﾟдﾟ) The vegetables include green peas, fruit tomatoes, cucumbers, nagaimo, corn, asparagus, and shiso. The fish includes white shrimp and kohada. The gentle dashi from the clams is soothing. The white shrimp has a rich sweetness, while the kohada has a pleasant acidity. Most importantly, the vegetables are delicious!! Each vegetable brings out its natural flavors and aromas, making me very happy!!**Abalone** This is a large mega abalone from Chiba Prefecture. As it’s being cut, the aroma of the abalone fills the room!! It’s incredibly tender, with an amazing aroma and umami!! The liver sauce is rich yet refreshing, enhancing the flavor of the abalone!! Sometimes the liver can overpower the abalone, but here, the liver plays a supporting role perfectly (^_−)−☆**Fried Kohada** What a surprise, fried kohada (　ﾟдﾟ) This is quite bold!! The kohada is well-prepared and plump (　ﾟдﾟ) When you bite into it, the umami bursts forth!! With a solid acidity, it’s refreshing to eat!! The aroma of the shiso and dill hidden inside is also nice!! The tartar sauce is lightly seasoned, not overpowering the flavor of the kohada. This was a delightful surprise (＾Ｏ＾☆♪Now, we move on to the nigiri.**Sushi Rice** The rice is seasoned with a bit of red vinegar mixed with rice vinegar, creating a very gentle flavor that is soothing. The rice is sourced directly from a farmer in Shiga Prefecture, making it sweet and aromatic—delicious!! This is truly comforting sushi rice (//∇//)**Gari** Diced gari. Soft with a mild acidity and a nice spiciness.**Cucumber** In addition to gari, diced cucumber was also served. The nuka-zuke is delicious, and I could eat it quickly!! When I added some wasabi from the table, I couldn’t stop and finished it all at once!!**Flounder** Flounder from Awaji Island. It’s plump and delicious with each bite!! It has the unique aroma of white fish, and I enjoyed a delicious flounder after a long time!!**White Squid** This is white squid from Fukuoka, cut thinly for a beautiful presentation. It spreads in my mouth and goes down smoothly with the rice. It’s so sweet that I couldn’t help but smile.**Torigai** This is a large natural torigai from Aichi Prefecture (　ﾟдﾟ) It’s crunchy and fresh, with an incredible aroma and sweetness!! I think the sourcing for this must be quite expensive (　ﾟдﾟ)**Horse Mackerel** The skin is carefully peeled by hand d(^_^o)It’s lightly vinegared, with a firm texture and rich fat—delicious!! It’s been a while since I had such good horse mackerel ( ◠‿◠ )**Akagai** Now we have akagai from Yura (　ﾟдﾟ) It’s very thick and full of umami and aroma!! The knife work is very meticulous, and it looks beautiful d(^_^o)**Kuruma Ebi** This is cooked very rare, and it looks beautiful!! It’s plump and incredibly sweet—what a surprise!! This was my first time having kuruma ebi cooked so delicately (　ﾟдﾟ)**Red Meat** Today’s tuna is from Fukui Prefecture, weighing 45 kg. It’s lightly marinated, with plenty of aroma and umami!! The pleasant acidity makes it delicious!!**Chutoro** The fat is melt-in-your-mouth delicious!! The aroma of the tuna is also prominent—irresistible!!**Otoro** This is incredibly rich and fatty (　ﾟдﾟ) I can’t believe how fatty it is for this time of year!! The lingering aroma and flavor are amazing!!**Kohada** This has been well-prepared for four days, with a rich acidity and umami!! It’s perfectly prepared, making it a favorite for drinkers d(^_^o)**Ohagi** This is a specialty from my training place, "Sushi Takumi"!! The aroma of green onions and the crunch of takuan are irresistible!! It’s rich and delicious!!**Sea Urchin** This is my first time having red sea urchin this year (　ﾟдﾟ) It’s hand-formed without nori, making it incredibly sweet!! This is a delightful surprise (//∇//)(//∇//)(//∇//)**Anago** This is hot and fluffy, full of umami and fat!! The simmering is minimal, allowing the flavor of the anago to shine through!! This is delicious anago (　ﾟдﾟ)**Soup** This is a clam soup from Lake Shinji. It’s soothingly delicious and warms the heart ( ◠‿◠ )**Himo Cucumber** I had the himo from the akagai wrapped around cucumber!! It’s crunchy and refreshing—delicious!! The nori is thick and full of flavor d(^_^o)**Kanpyo** Finally, we have my favorite kanpyo roll!! What a surprise!! This kanpyo is delicious!! The texture is pleasant, and it’s full of umami—what a shock (　ﾟдﾟ) It’s been a while since I had such good kanpyo (//∇//)**Tamago** This is a tamago with dark cherries!! It’s like a fruit cake. The aroma of cherries and elderflower liqueur is wonderful, making it a sweet tamago that brings a smile to my face (//∇//)Both the appetizers and sushi were crafted with care, and everything was superb!! It’s no wonder this place is so popular!!Here’s what I had today:1. Tuna and Herb Spring Roll 2. Eggplant Somen with Junsai 3. Octopus 4. Botan Shrimp 5. Clams and Udo 6. Seasonal Vegetable and Fish Terrine 7. Abalone 8. Fried Kohada 9. Flounder 10. White Squid 11. Torigai 12. Horse Mackerel 13. Akagai 14. Kuruma Ebi 15. Red Meat 16. Chutoro 17. Otoro 18. Kohada 19. Ohagi 20. Sea Urchin 21. Anago 22. Kanpyo Roll 23. Tamago 24. Clam Soup Each dish was delicately prepared, and I felt a sense of warmth while eating (//∇//)The wonderfully fragrant octopus, the huge botan shrimp, the terrine that brought out the deliciousness of the vegetables, the fried kohada was surprisingly delicious!! The large natural torigai, the thick akagai from Yura, the rare-cooked plump kuruma ebi, the fatty tuna that was unexpected for this time of year, the first red sea urchin of the year, and the crunchy and flavorful kanpyo—all of it was delicious, making for a happy time (＾Ｏ＾☆♪The lively atmosphere made for an enjoyable dining experience throughout!! The service was attentive, and I appreciated the thoughtful details (//∇//)Thank you, Kogo-san and the staff, for today!! I hope to visit again if the opportunity arises (^_−)−☆ Less

At "Sushi Meino" in Azabu-Juban, this sushi restaurant is run by a female sushi chef named Mei, and the staff is entirely composed of women.The sight of Chef Mei skillfully preparing sushi was truly impressive. I was captivated by the elegance of her movements. The rice had a gentle flavor, and the portions were small and easy to eat. Each piece was crafted with care, making it a delightful experience to savor.Including the atmosphere at the counter, it’s a wonderful establishment. The combination of the chef's dignified presence and the gentle sushi creates a comforting ambiance that makes me want to return. Less

This is my second visit to Sushi Meino this year, celebrating my dear friend's birthday. Coincidentally, Chef Kōgo's birthday is also this month, making it a double celebration with plenty of sake.Although the bill appears high due to the two bottles of champagne and a significant amount of sake shared among three people, considering the quantity we drank, it actually feels quite reasonable. Typically, I would expect to spend around JPY 60,000 on average.Sushi Meino continues to evolve. The classic spring rolls and terrine are consistently refined with each visit, offering new flavors. The signature giant botan shrimp keeps growing in size and sweetness. Tonight's octopus was truly impressive, bursting with umami that demands to be paired with sake. Just one piece of this appetizer leaves you in awe. The first batch of red sea urchin has a shelf life of just three seconds! This ultra-fresh red sea urchin, served in a three-tiered presentation, must be eaten immediately.The beautifully shaped nigiri is striking and robust in outline. Rather than solely relying on Toyosu, they actively source ingredients from various regions, setting themselves apart from other high-end restaurants in Tokyo. Personally, I believe this establishment is the closest to being truly GOLD-worthy.Tonight's menu:- Tuna and herb spring rolls- Eggplant somen with junsai- Simmered octopus- Botan shrimp- Grilled head- Abalone with salt and liver- Seasonal vegetable and fish terrine- Fried kohada- Flatfish- White squid- Small clams- Red sea urchin- Kuruma shrimp- Lean tuna- Chutoro (medium fatty tuna)- Otoro (fatty tuna)- Kohada (young gizzard shad)- Horse mackerel- Ohagi (sweet rice cake)- Sea urchin- Anago (conger eel)- Gourd roll- Tamago (egg)- Shijimi clam soup Less

Located on the 6th floor of a building just a 3-minute walk from Exit 7 of Azabu-Juban Station.The location is great!Moreover, I heard that they are already fully booked this year. Amazing...The interior features an L-shaped counter and private rooms.I attended a private reservation starting at 8 PM on this day.The course was JPY 50,000 plus a 10% service charge.What surprised me was that all the staff were women. It seems it just happened that way, not by design.As a result, the atmosphere of the restaurant is incredibly soft.This is completely different from the traditional sushi restaurants run by male chefs.There’s a unique ambiance that only women can create, which feels quite refreshing.The chef, Wataori, mentioned that she is not fond of greasy foods, so the dishes generally started with vegetables, and the fish was not overly fatty, but rather clean and refreshing.The nigiri is smaller and easier to eat compared to the ones from the head chef of "Sushi Arai."Although there were relatively many pieces, I was able to finish them all.Wataori left an impression of being quite strong-willed, typical of women from Kitakyushu, which might differ from her photos.Here are the dishes we enjoyed:- Tuna and herb spring rolls- Eggplant somen with junsai- Octopus- Botan shrimp- Seasonal vegetable and fish terrine- Mirugai and shidoke- Fried kohada- Gari and cucumberNigiri:- Flatfish- White squid- Ark shell- Baby clams- Horse mackerel- Sweet shrimp- Lean tuna- Medium fatty tuna- Fatty tuna- Kohada- Ohagi- Sea urchin- Anago- Gourd roll- Clam soup- EggIn the end, I ended up enjoying some wine, and with beer and shochu, the total came to about JPY 59,000.With all staff being women, the atmosphere was very soft, and I felt comfortable throughout my visit. It was a great meal!*For more detailed insights with photos, check out my blog. I also introduce many other restaurants. Search for "Shinagawa Ikko Blog."Written by: Shinagawa Ikko (IKKO’S FILMS) | Official Blog: https://ikkos-films.com/ | Profile: https://ikkos-films.com/profile/ Less

We visited Sushi Meino with a group of four! This restaurant left a particularly strong impression among the sushi places I’ve been to recently.The nigiri style focuses on enhancing the umami through techniques like aging, marinating, and temperature control, rather than just showcasing the quality of the ingredients. The rice is not overly assertive, yet it has a strong presence, creating a remarkable harmony with the toppings.The tuna, in particular, was breathtaking. Each cut revealed its unique character, and the lingering taste was exquisite. The kohada and white fish were also crafted with care, highlighting the high level of perfection in each piece.Moreover, the charm of this restaurant lies in its "aroma." It seems to be meticulously calculated, from the moment it enters your mouth to the lingering aftertaste, allowing you to appreciate the profound depth of Edomae sushi without any flashy presentation.The atmosphere inside is serene yet comfortable, making you lose track of time. I believe this is a must-visit spot for sushi lovers.As the seasons change, the ingredients will also evolve, so I look forward to returning soon. Thank you for a wonderful experience! Less

This sushi restaurant is located in Azabu-Juban.Today, I was invited by a friend to a gathering with some foreign guests.The menu is entirely in English.From the appetizers, the world of Meino unfolds beautifully.They seem to love salad wraps, and the fresh spring rolls and terrine are so beautifully presented that I couldn't take my eyes off them.The sushi is also beautifully shaped and easy on the palate.Meino-san has a great sense of humor, and I received a JPY 1000 discount, which I initially thought was a joke, but I was pleasantly surprised when I saw it on the bill! Thank you for a wonderful gathering! Less

Azabu-Juban, Sushi MeinoDelightful sushi from the lovely Mei-chan.On this day, we had a private gathering with fellow sushi lovers.I indulged in elegant, cute, and lovely sushi that truly embodies femininity.I might have enjoyed myself a bit too much and had a little too much to drink.Ikko-san also joined us that day and captured some wonderful photos.Seeing those made me want to return again in a loop.I’m always grateful for the high-level sushi experience here!✨#SushiMeino#MeiChan#Sushi#Sushi Less

Sushi Meino, located just a short walk from Azabu-Juban Station, is a restaurant that has garnered attention for its exquisite offerings. The chef, Mei Kogo, honed his skills at the renowned Sushi Arai before establishing this independent venture, which has also been selected as a "Tabelog SILVER 2026" restaurant.The atmosphere inside is serene, yet the warm and friendly service from Chef Kogo allows guests to relax and enjoy a pleasant dining experience throughout their visit. On this occasion, I indulged in a wonderful omakase course paired with wine.【Omakase Course Contents】◆ Appetizers - Tuna and Herb Spring Rolls A very creative start for a sushi restaurant. The umami of the tuna combined with the refreshing aroma of herbs immediately draws you in. - Octopus - Trigonia - Sea Urchin (Kitakyushu) - Botan Shrimp With a rich sweetness and deep flavor, the quality was outstanding. - Seasonal Vegetable and Fish Terrine A beautifully presented dish that is a feast for the eyes as well. - Surf Clam - Fried Baby Horse Mackerel (Tartar Sauce) The crispy coating encased the delicious flavor of the baby horse mackerel, perfectly complemented by the homemade tartar sauce. A wonderfully playful appetizer.◆ Sushi - Flatfish - Sumi Ika (Cuttlefish) - Red Clam - Horse Mackerel - Sardine - Kuruma Ebi (Sweet Shrimp) The slightly rare cooking method was exquisite, bringing out the natural sweetness and firm texture of the shrimp to the fullest. - Lean Tuna - Medium Fatty Tuna - Fatty Tuna All the tuna was of exceptional quality, with a perfect balance of the sweetness of the fat, the acidity of the lean meat, and the aroma. - Baby Horse Mackerel The finishing touch was impeccable, showcasing the chef's remarkable skills. - Ohagi (Sweet Rice Cake) - Sea Urchin - Anago (Sea Eel) - Clam Soup ◆ Additions - Anko (Monkfish Liver) Roll - Kanpyo (Dried Gourd) Roll - Tamago (Egg) 【Wine】 I enjoyed a luxurious selection of wines. - LOUIS ROEDERER CRISTAL 2016 - CORTON 2013 / TOLLOT-BEAUT For the first half, from the appetizers to the Sumi Ika, I was treated to the "Cristal 2016" selected by my companion. Its elegant bubbles and delicate flavor beautifully enhanced the taste of the ingredients.Then, for the second half, starting from the red clam, I shifted to my selection of red wine, "Corton 2013." This choice matched perfectly with the robust flow of sushi, especially the rich fat of the tuna, the acidity of the baby horse mackerel, and the sweetness of the kuruma ebi, creating a magnificent pairing.【Impression】 While the sushi is centered around the high-quality tuna and baby horse mackerel inherited from Sushi Arai, the incorporation of modern and distinctive appetizers like spring rolls, terrine, and fried dishes creates a wonderful balance. The seemingly unexpected approach is elevated beautifully without disrupting the flow of sushi, thanks to the quality of the ingredients and the chef's skill.With exceptional hospitality, delicious sushi, and luxurious wine, it was a harmonious and unforgettable evening. It was a great meal. Less

In May, Sushi Meino offers refined and sophisticated Edomae sushi. The spring rolls are infused with aromatic herbs, giving them an ethnic flair, and they are incredibly delicious. The sashimi follows the style of the chef, but the fried kohada with tartar sauce adds a unique twist. The combination of high-quality ingredients and perfectly seasoned rice creates a delightful nigiri that provides great satisfaction.Today's MenuAppetizers- Tuna and Herb Spring Rolls- Sazima Octopus- Torigai (Bird Shell)- Purple Sea Urchin- Botan Shrimp- Terrine of Seafood Jelly- Milk Shell and Shidoke- Fried KohadaNigiri- Flatfish- White Squid- Akagai (Red Clam)- Horse Mackerel- Sardine- Sweet Shrimp- Red Meat from Sado Fixed Net- Chutoro (Medium Fatty Tuna)- Otoro (Fatty Tuna)- Kohada- Ohagi (Sweet Rice Cake)- Amakusa Purple Sea Urchin- Anago (Sea Eel)- Gourd Roll- Lemon Cardamom Less

This year's birthday party was wonderful.【Visit Date】★May X, 2026, 17:00-19:30【Reservation】★Yes【Number of Guests】★10 people (Private reservation)【Order Type】★Omakase【Dishes / Drinks】★Tuna and Herb Spring Rolls★Octopus★Torigai (Cockle)★Sea Urchin (from Kitakyushu)★Botan Shrimp★Seasonal Vegetable and Fish Terrine★Mirugai (Geoduck) with Shidoke★Fried Kohada (Gizzard Shad)★Flatfish★White Squid★Akagai (Red Clam)★Horse Mackerel★Sardine★Kuruma Ebi (Japanese Tiger Prawn)★Lean Tuna★Chutoro (Medium Fatty Tuna)★Otoro (Fatty Tuna)★Kohada★Ohagi (Sweet Rice Cake)★Sea Urchin★Anago (Sea Eel)★Himo Kyuu Maki (Cucumber Roll)★Kanpyo Maki (Dried Gourd Roll)★Tamago (Egg)★Shijimi Soup (Clam Soup)(Drinks)★Lemon Sour★Assorted Wine【Total Bill】★Approximately JPY 90,000 per person (Card payment) Less

Dinner at Mei-San’s counter felt like witnessing a chef entering a new and very confident phase of her career. The technical foundations were always there, but what stood out this time was refinement, restraint, and a stronger sense of personal identity. The meal had a calm confidence throughout, never relying on excess or theatrics, but instead focusing on precision, balance, and emotion.

One of the most noticeable developments was the size and structure of the nigiri. The pieces have become smaller, more delicate, and more elegant, allowing the neta and shari to integrate more naturally in a single bite. This lighter touch gave the entire progression a wonderful rhythm. Rather than overwhelming the palate with richness, Mei-San built layers of nuance and subtlety course after course.

There is now also a distinctly feminine touch to her sushi that makes the experience feel deeply personal and separates her from many others in Tokyo today. The flavors are softer and more graceful, yet still very expressive. Nothing feels forced. Every piece seems designed to create harmony rather than impact alone.

The botan shrimp was outstanding, carrying deep sweetness while remaining incredibly clean. The series of tuna was beautifully judged, especially the medium fatty tuna, which had excellent texture and clarity without becoming heavy. The kohada showed remarkable balance, with acidity integrated carefully rather than dominating the fish. Even richer pieces such as the sea urchin and minced tuna ohagi retained elegance and precision.

The meal also had excellent pacing. Mei-San understands when to build intensity and when to pull back, giving the dinner a very natural flow. The smaller nigiri style contributes enormously to this, making it possible to appreciate the details of seasoning, temperature, and texture without fatigue.

What impressed me most is that Mei-San no longer feels like she is following an established Tokyo style. Her counter now has its own voice. In a city filled with technically excellent sushi chefs, individuality is increasingly rare. Mei-San’s evolution toward a more delicate, graceful, and highly personal expression of sushi is what makes this meal so memorable. Less

Sushi Meino, January 2025. This is very beautiful sushi - almost perfectly symmetrical, medium sized, very light packing on the shari. The nigiri are placed on the counter directly perpendicular to diners, further emphasizing the proportions. There is a decent kick of mostly komezu in the seasoning but the salt flavor is quite light, and there is no detectable sugar. Size of nigiri is medium, and the cuts of neta are thick but not massive - for example, the kuruma ebi head meat and tail are trimmed. Ingredient quality is top level, especially the tuna (no surprise given the Arai connections).
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For my current taste the balance in these sushi suits me really well. There is no palate fatigue from a meal like this - in fact, at one visit one of the guys at the counter asked to run back the entire course as his okonomi. 😅 Less