Sushi Yuki Tokyo

During my visit to Tokyo, I found a free day and stumbled upon Sushi Yuuki while looking for an omakase experience. I was excited to learn that the head chef had previously worked as the second-in-command at the legendary Sushi Mizutani.The appetizers were each deeply flavorful, and I enjoyed them paired with Japanese sake. It was hard to choose a favorite, but the abalone was particularly remarkable; with every bite, its umami burst forth, making me reluctant to swallow—I just wanted to keep savoring it.Now, onto the nigiri. The vinegared rice had a strong, crisp acidity and the perfect al dente texture! The rice melded beautifully with the flavors and richness of the seasonal fish. Personally, I felt that the taste of the vinegared rice tied everything together at the end, allowing me to enjoy each piece without feeling heavy. The well-timed service made the happy moments fly by, but it was a wonderful experience that made me reflect on the vinegared rice. Thank you for the delicious sushi!Here’s a selection from one day’s menu, in the order they were served:- Mozuku (seaweed)- Sea bream, grilled skin of Spanish mackerel (from Akashi)- Bonito, marinated- Biwa trout, salt-grilled- Nita whale, tail meat- Ainanme (from Sanriku)- Shako (female, from Aichi), abalone (from Chiba)Nigiri:- Kiss (sandfish) with kombu- New squid (baby cuttlefish)- Mirugai (geoduck)- White sweetfish- Horse mackerel- Red tunaWith the new squid's tentacles in between:- Otoro (fatty tuna)- Kohada (gizzard shad)- Sweet shrimp(Unfortunately, I lost my phone's battery after this point, so no more photos...)- Salmon roe- Sea urchin (from Kumamoto, Amakusa)- Anago (sea eel)- Tamago (sweet omelet) Less

I visited "Sushi Yuuki" in Hiroo.Starting with mozuku (seaweed), we enjoyed a variety of dishes including sashimi, bonito, grilled items, and steamed dishes before moving on to the sushi. The appetizers showcased the quality of the ingredients, skillfully incorporating grilling, dashi, and citrus for a delightful progression that kept us entertained even before the sushi arrived.What particularly impressed me was the sushi rice. The tanginess from the rice vinegar was striking, making a strong impression upon first bite. However, as you chew, the sweetness and umami of the rice emerge, creating a surprisingly addictive flavor. It’s not just sour; it serves as a perfect complement to the richness and flavors of the toppings.With white fish and squid, the rice was delicate, while the acidity of the rice beautifully balanced the richness of the tuna as we progressed from lean to fatty cuts. The sweetness of the shrimp and the richness of the sea urchin paired wonderfully, allowing us to enjoy the balance between the toppings and the rice with each piece.Especially with the tuna, each cut—lean, medium fatty, and fatty—had its own character, and even as the fat increased, it never felt heavy. I was able to enjoy the meal until the end without feeling fatigued, always wanting "just one more piece." Less

I was intrigued to visit after seeing the high ratings on Tabelog. The omakase was priced at JPY 33,000. The appetizers before the sushi were quite traditional, featuring sashimi and other classic dishes. Recently, many sushi restaurants I've visited served trendy items like pasta, so this was a refreshing change and very delicious. The sushi had a well-balanced vinegar flavor in the rice, which I personally enjoyed. After all the sushi from the omakase course was served, I was able to place additional orders, which, although at an extra cost, I appreciated. Overall, this is a very authentic sushi restaurant, and I highly recommend it if you're looking for delicious, traditional sushi. Less

I had 14 pieces of nigiri, adding sardine and tuna mayo for a total of JPY 22,000. The rice felt substantial enough that I could have been full without the extras. While I’m not a fan of the firm texture of lean tuna, I understand that it’s a challenge to serve fresh tuna during this season, so I can’t complain. The combination of fatty tuna and rice was exceptional. The spring child (young fish) was thick and uniquely prepared. The red sea urchin from Amakusa had a sticky texture that was different from both bafun and murasaki varieties, and its rich flavor paired well with the rice. The sardine was marinated in vinegar, highlighting its distinct flavor, which was impressive in its own right. The tuna mayo had a texture that retained the characteristic graininess of tuna, and I feel it needs a bit more refinement as a dish. The new squid, flat shell clam, lean tuna, horse mackerel, sweet shrimp, and seaweed didn’t quite match the quality of the other offerings. It also seemed like the knife wasn’t very sharp; I noticed some fraying on the cut surfaces, which isn’t very elegant. Additionally, there were inconsistencies in the cuts, and it didn’t seem like the balance between the rice and toppings was meticulously calculated. The rice initially felt sharp in flavor, but as I chewed, it surprisingly became milder, with the sweetness of the rice coming through. They used sugar to ensure the vinegar didn’t overwhelm the palate. Even the reasonably priced lunch course included red sea urchin, and they served new squid without any extra charge, leaving me quite full (though I prefer sushi that leaves me hungry). It’s easy to see why the chef is popular, as he is quite friendly. Less

Nestled quietly in a residential area of Hiroo, Sushi Yuuki offers a serene atmosphere that reflects the gentle personality of the head chef. The ambiance is comfortable and elegant, allowing guests to savor each piece of sushi without flashy presentations. This establishment is a true haven for enjoying authentic Edomae sushi.The course begins with Iwa Mozuku, which awakens the appetite with its pleasant acidity and fresh scent of the ocean, perfect for the warm season.Next, the appetizers of abalone, sea urchin, and white fish showcase a remarkable harmony while highlighting each ingredient's unique character. The delicate layering of flavors demonstrates the chef's meticulous craftsmanship.The bonito is perfectly aromatic, with a rich umami flavor, while the following white fish dish boasts exceptional cooking precision. The contrast between the crispy skin and the moist flesh left a lasting impression.The tender octopus releases sweetness with each bite, and the clear broth in the soup bowl evokes a sigh of appreciation for its refined umami.Incorporating traditional Edomae ingredients like whale and shrimp, the meal transcends mere luxury, allowing diners to truly enjoy the essence of Edomae sushi.As we move to the nigiri, the chef's skill becomes even more apparent. He expertly adjusts the firmness, aging, and knife techniques, presenting entirely different expressions even within the same white fish or blue fish. Particularly, the kohada and shinko highlight the true value of Edomae sushi, with a gentle balance of vinegar that preserves the fish's natural flavors.The tuna was also remarkable. The red meat offered a robust umami with a hint of iron, the medium fatty tuna balanced fat and red meat beautifully, and the fatty tuna melted in the mouth, each piece telling its own story.The boiled sweet shrimp maximized sweetness, while the raw sea urchin was rich yet surprisingly delicate on the palate. The final eel was grilled to perfection, with a subtly sweet glaze that beautifully concluded the meal.What moved me most about this restaurant was the chef's attitude. He engages in conversation while naturally observing each guest's pace and expressions, serving the nigiri at the perfect moment. His actions reflect years of experience and a sincere dedication to his craft.While many sushi restaurants today rely on high-end ingredients and extravagant presentations, Sushi Yuuki stands apart. The chef focuses on discerning the best ingredients, applying his skills, and pursuing the perfection of each piece.I felt that this establishment quietly and sincerely conveys the essence of Edomae sushi. For those who wish to experience true craftsmanship, I highly recommend visiting this gem.It was a great meal. I look forward to returning in a different season. Less

The owner, Yuuki Hayashi, has fallen in love with the exquisite fish delivered from master fishermen specializing in seafood from Awaji Island and Akashi. Enjoying the wonderful seafood, including Akashi sea bream, placed atop sushi rice, one can savor the aroma, texture, umami, and sweetness while slowly chewing each bite.The pairing of the moist, clean-tasting toppings with the white rice is simply delightful! To maintain temperature, the rice is added approximately every two pieces, featuring large grains with a sharp, refined acidity from the rice vinegar that enhances the natural flavors of the toppings.This delicious rice was a truly remarkable discovery! It was so good! (o^^o)Today's menu: JPY 52,000- Noto Iwamozuku- Akashi sea bream, abalone, and liver sashimi- Katsuo (bonito) with straw burning and spicy soy sauce- Mahata (grouper) with grilled skin and ponzu sauce- Akashi sea bass, charcoal-grilled- Izu Takabe and Aichi shrimp- Sanriku Ainame (rockfish), steamed in sakeNigiri sushi:- Makogarei (flatfish)- Kisu (whiting) with kombu- New squid- Squid tentacles- Amadai (sweetfish)- Hiragai (flat shell)- Toro (fatty tuna)- Chutoro (medium fatty tuna)- Tokoroten (gelatinous seaweed)- Kohada (gizzard shad)- Kuruma ebi (sweet shrimp)- Aji (horse mackerel)- Murasaki uni (purple sea urchin)- Anago (conger eel)- Tamago (egg)- Extra:- Shinko (young gizzard shad)- Boiled clams- Hagi red uni- Salt ice cream- Other drinks. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred venues. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Sushi TOKYO 100 Best Restaurants 2025◆Crowd Level◆ I made a reservation the day before.◆Parking◆ None◆Duration of Stay◆ About 2 hours◆Cuisine◆ Lunch Course◆Comment◆ I had some free time, so I made a last-minute reservation and visited. Lunch is primarily a nigiri course.You can order additional items, and there were about 20 options available for the 12 pieces of nigiri. It seemed like there were particularly many options that day. I added 4 extra pieces.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within each cuisine category. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire facility. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your likes, follows, and saving the restaurant. I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

JPY 25,500 for one person (with an additional 7 pieces and 2 drinks for two people).I was extremely satisfied. It was my first visit, and everything was delicious, starting with the first dish of Makogarei. The pairing of the fish and rice was excellent, and I’ve already decided to return. The only downside was the Shime Saba, which had a slight fishy taste, but the texture was very tender. The red sea urchin had a wonderful aroma from the seaweed and was sweet and delicious, and the additional horse mackerel I ordered was also very tasty. I finally found a restaurant that was a big hit after a long time. Eating such delicious food truly made my day feel more fulfilling. The taste and value for money here are outstanding. Less

I made a reservation for noon on a holiday and arrived to find the restaurant fully booked. It seemed that everyone had reserved the nigiri course for lunch.The omakase nigiri course consisted of about 18 dishes, starting with refreshing mozuku seaweed. The rice, seasoned with rice vinegar, had a slight tanginess. The balance with the toppings was excellent, leaving just a hint of the rice's flavor lingering after swallowing. Here’s what I enjoyed:MozukuSea Bream Kisu (Japanese Whiting) Sumi Ika (Cuttlefish) Tairagai (Pen Shell) Red Meat Chutoro (Medium Fatty Tuna) Shako (Mantis Shrimp) Tokoroten (Gelatinous Noodle) Kohada (Gizzard Shad) Otoro (Fatty Tuna) Kuruma Ebi (Sweet Shrimp) Aji (Horse Mackerel) Akau (Red Sea Urchin) Shio-jiru (Salt Soup) Anago (Sea Eel) Tamago (Egg) Salt Ice Cream I particularly enjoyed the kisu, chutoro, and akau, but all the nigiri were consistently delicious. The final ice cream had four flavors to choose from, and they also offered additional options. I didn’t order any extras, but I noticed that the tuna mayo was made with honmaguro (bluefin tuna). The person next to me seemed to be enjoying it.I had two beers and Japanese sake, and the total came to around JPY 22,000. Less

●Date: July 5, 2026 (Sun) 12:00, 6th visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Second Course (JPY 17,600 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Silken Mozuku Seaweed ▷Sea Bream (from Akashi) ▷Cuttlefish (from Akashi) ▷Isaki (from Akashi) ▷Flat Shell Clam ▷Lean Tuna (from Oma) ▷Fatty Tuna (from Oma) ▷Goma Saba (Sesame Mackerel) ▷Otoro (Fatty Tuna from Oma) ▷Spring Sea Bream ▷Sweet Shrimp ▷Bafun Uni (Sea Urchin) ▷Soup ▷Conger Eel ▷Tamago (Egg) ▷Gelato (Hojicha) ●Add-ons ▷Kisu (Japanese Whiting) ▷Red Uni (from Amakusa) ▷Red Uni (from Hagi) ▷Toro-Taku Hosomaki (Fatty Tuna and Pickled Radish Roll) ▷Yamada Rice (Half Go) Total for two: JPY 71,500 ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review This was my first time enjoying a course prepared by the apprentice chef. The discussions about the fresh ingredients and casual conversations were delightful, creating a warm and friendly atmosphere throughout the meal. The quality of the sushi was impressive, with a perfect balance between the tangy rice and the toppings. I was thrilled that the additional red uni allowed me to compare the varieties from Hagi and Amakusa. The Hagi uni was sweet and had a melt-in-your-mouth texture, while the Amakusa uni was rich in umami, with a distinctive fresh scent of the ocean that left a lasting impression. I also found the newly introduced tuna roll intriguing, and I look forward to trying it next time. Less

Each piece of sushi impresses with its deliciousness. Everything is fresh, and you can enjoy the unique flavors of each nigiri. The balance with the rice is excellent, and the texture is memorable, melting in your mouth. Not only the sushi but also the side dishes are highly satisfying. I was particularly impressed by the grilled eel and ankimo (monkfish liver). The eel was fluffy and fragrant, with a melt-in-your-mouth texture. The ankimo was rich yet not overwhelming, pairing perfectly with the drinks. The high quality of the side dishes makes it appealing to enjoy the entire course, not just the nigiri. The restaurant has a calm atmosphere, and the warm hospitality from the chef and staff creates a comfortable space. You can enjoy authentic sushi without feeling stiff or formal, which is another charm of this place. I highly recommend it for special occasions or when you want to savor delicious sushi at a leisurely pace. I look forward to visiting again in a different season. It was a great meal. Less

Currently, I’m on a diet, but I just couldn’t resist making a reservation! I thought I would hold back and not order any extras, but in the end, I ended up adding about four pieces. Even so, I believe it was still less than usual. Abalone is one of my favorites, so I had it as an appetizer, but they also served it as sushi. Since it was served as an appetizer, it might not have been the best choice for sushi, but it was still incredibly delicious. I wondered if most customers, including myself, tend to prioritize their preferences. I often add sea urchin, which sushi enthusiasts might consider unconventional! And today, I truly appreciated how delicious the rice was. I didn’t have a great impression of direct sourcing, but after asking about it this time, I learned that there are significant benefits to it. It was a great opportunity to change my perception. It’s important to ask questions like this. I used to think that the stamp rally crowd at famous restaurants was a bit questionable, but I realized that I might be consuming information myself. However, gaining knowledge about what I love is enjoyable, so I decided to focus solely on whether the food is delicious when I eat, without overthinking it. Less

The rice has a strong presence, but the flavor varies greatly depending on the topping. This is what I consider the ideal sushi rice. There was a time when I felt the saltiness was a bit too strong, but now it has reached a nice balance. It's sushi that makes me want to eat it again soon.● Iwa Mozuku from Noto ○ Sea Bream ○ Whiting ○ Striped Horse Mackerel from Ainanshi ○ Cuttlefish ○ White Sweetfish ○ Lean Tuna ○ Medium Fatty Tuna ○ Fatty Tuna ○ Kohada from Amakusa ○ Horse Mackerel, freshly prepared from Akashi ○ Conger Eel ● Tamagoyaki ● Clear Soup Add-ons: ○ Spring Sea Bream ○ Tuna Mayo - it's the best, definitely try it! Less

"I happened to have the opportunity to visit this place due to a reservation and a seat being available."Sushi YuukiThis time, I was fortunate enough to join a dinner with a friend who is a company president.I had been looking forward to this visit, as I heard it’s quite difficult to get a reservation!This sushi restaurant is famous in Kannai, and the chef's sushi, recognized by Michelin, offers a taste that you can't find anywhere else!The rice was also crafted with great care, with a perfect balance of acidity that wasn't too soft, making for a delightful sushi experience!Although I was there for a business meeting, I would love to come back again for a leisurely private visit.It was incredibly delicious!Thank you for the wonderful meal! ☆☆ Less

I visited Sushi Yuuki in Hiroo for the first time in two years.To get straight to the point, the quality of the ingredients has dramatically improved. I heard they have increased their direct sourcing.While not going through Toyosu can lead to inconsistent quality, the advantage is that when you find good fish, it can be exceptional.The flounder on this day had a wonderful aroma that burst forth from its strong texture. After tasting such white fish, I can see why everyone would fall in love with it.However, I can’t help but wonder how many Japanese people actually get to enjoy white fish of this quality. Fish prices have been rising year by year, making it harder for many to afford good fish. It’s a bit of a complex feeling.The squid had a refreshing texture, the kinmedai (golden eye snapper) was served skin-side down with its unique characteristics, and the aji (horse mackerel) was served in two pieces, along with the fragrant shiro-amadai (white sweetfish).On this day, the white fish truly shone.Mr. Ide’s tuna was also exceptional.Delicious sushi seems to have the power to stop conversations.In this era of frozen tuna, Sushi Yuuki doesn’t include frozen fish in their courses unless they run out of domestic stock, treating it as an extra option.It seems they are hesitant to serve frozen fish. What a principled craftsman!And then there’s the new creation: Tuna Mayo.With a tangy rice base, the oiliness of the tuna mayo, and the crunchy texture of onions, all wrapped in fragrant nori, it creates a remarkable hand roll.You absolutely must try this. The next generation of Tuna Mayo is being crafted here.Delicious sushi is simply delicious. It was a great meal.*For more detailed insights with photos, search for "Shinagawa Ikko Blog." I also introduce many other restaurants. Written by: Shinagawa Ikko (IKKO’S FILMS) | Official Blog: https://ikkos-films.com/ | Profile: https://ikkos-films.com/profile/ Less

- Sushi Architecture (Foundation Setup) The overall architectural design is exceptionally beautiful, maintaining a high level of balance without any flaws across all layers. - Appetizer Module Iwa Mozuku for system initialization (communication check) Sea Bream and Akagai (Red Clam) Octopus from Ehime Rich Eel Marinated Bonito Shabu-shabu of fish scraps for heat source control verification Kamasu (Barracuda), Shako (Mantis Shrimp), Abalone, and liver marinated in soy sauce This is a configuration that imports a rich data stream. - Sushi Sequence Mako Garoupa Isaki (Saddleback Snapper) Sumi Ika (Cuttlefish) Shiro Amadai (White Sweetfish) Akami (Lean Tuna) Chutoro (Medium Fatty Tuna) Madai (Sea Bream) Otoro (Fatty Tuna) Shima Aji (Striped Jack) Uni (Sea Urchin) Nitsume (Braised Eel) Tamago (Egg) High-load and high-resolution umami packets are continuously deployed into memory. Conclusion: All sections ensured stable output, providing a highly balanced and available dining experience. Less

I was recommended by the chef of another restaurant to visit Sushi Yuuki in Hiroo, a place I had been curious about for a while. I started with the refreshing Noto seaweed, followed by the wonderful textures of the true amberjack and the bird clam, and the octopus from Amakusa was also impressive. The shabu-shabu of the sweet sea bream from Ainanchō was infused with the rich flavor of the broth, and the grilled Spanish mackerel, marinated bonito, the ebodai from Tokyo Bay, and the sweet shrimp from Otaru all showcased meticulous craftsmanship from the very beginning. The nigiri that followed began with the flatfish, then included the sea bream from Ainanchō, the cuttlefish, the red snapper, the lean tuna, the medium fatty tuna, the young sardine, the horse mackerel, the purple sea urchin, and concluded with eel. The arrangement was truly captivating. The rice, with its sharp acidity, was perfectly balanced to my personal taste, making the sushi exceptionally high in quality and delicious. However, while I was thoroughly satisfied with the quality of the sushi, I couldn't shake the feeling that the atmosphere didn't quite resonate with me. It made me realize how challenging it is to find a new "favorite restaurant" that not only serves delicious sushi but also feels right. It was a night to remember. It was a great meal. Less

I visited for the lunch course priced at JPY 19,800. The chef's smile was wonderful, and I was delighted that he answered various questions about sushi. Here’s the course content:⚫︎ Sea Bream ⚫︎ Sweet Sea Bream with Kombu ⚫︎ Isaki (Grunt) ⚫︎ Sumi Ika (Cuttlefish) ⚫︎ Kinmedai (Golden Eye Snapper) with Salt ⚫︎ Red Meat ⚫︎ Chutoro (Medium Fatty Tuna) ⚫︎ Kohada (Gizzard Shad) ⚫︎ Hiragai (Surf Clam) with Sudachi ⚫︎ Hagashi (a part of Tuna) ⚫︎ Vinegared Horse Mackerel ⚫︎ Sea Urchin ⚫︎ Eel ⚫︎ Tamago (Egg) ⚫︎ Soup ⚫︎ Ice Cream (Yogurt) The standout sushi for me were the Kinmedai, Hagashi, Aji, and Kohada.⭐︎ Kinmedai It was thick, with a rich fish flavor, and the balance with salt was perfect. It was the best Kinmedai I’ve ever had.⭐︎ Hagashi Compared to red meat and chutoro, it had a stronger umami flavor, allowing me to truly appreciate the tuna.⭐︎ Aji It was rich in fat, yet the vinegared preparation kept it from being overwhelming, and the umami was strong—simply excellent.⭐︎ Kohada The balance of saltiness, acidity, and fish flavor was just right, and the fish itself was meaty and satisfying. Less

Everything was delicious!The Iwamozuku seaweed with dashi was fantastic.The sea bream and octopus were exquisite—the octopus had the perfect texture, and the sea bream was flavorful.The Mahata was exceptional, and the hot blanched version was very tasty.The Seto sea bream was small but incredibly delicious.The bonito was very tasty.The Takabe had a rich flavor and was delightful.The abalone, liver, and shako were all exquisite—the abalone was very tasty, the liver marinated in soy sauce was exceptional, and the shako was delicious.The makogarei was very tasty.The kisu was exquisite.The sumiika was very tasty.The isaki was very tasty.The red meat and chu-toro were both very tasty.The tokoroten served warm in udon dashi was very delicious.The kohada, o-toro, and kuruma ebi were all very tasty.The horse mackerel was exquisite and very delicious.The red sea urchin was very tasty.The anago was very tasty.The egg was exceptional—I can't help but remember the taste of this egg whenever I eat eggs elsewhere; it was very delicious.The bafun uni and boiled clam were very tasty.Everything was delicious!The atmosphere was very pleasant, and the variety of dishes offered was different from other places, all of which were very tasty. I heard about the abalone liver marinated in soy sauce and other dishes, and they all sounded delicious, but in the end, the marinated liver was exceptional. The Mahata's hot blanched version was also exquisite.I am already looking forward to my next visit!Thank you for the delicious meal.I will definitely come again.Best regards. Less

I visited this place privately.The interior features counter seating and private rooms, with a synchronized start for the second half of the meal.The style is small bites followed by sushi.The appetizers focus on high-quality ingredients and are incredibly delicious!The marinated sweetfish is especially exquisite‼️It’s been a while since I’ve had something this tasty (laughs).They don’t rely solely on Toyosu for their ingredients; they personally visit production areas to establish their sourcing routes, which shows their passion for sushi.The sushi rice is seasoned with white vinegar, giving it a strong tang that pairs perfectly with the white fish.The tuna is also a perfect match for the rice, making it a unique delicacy you can only enjoy here!The pace is great, and the drinks keep flowing at this establishment.It’s truly delicious, so if you haven’t been yet, I highly recommend you visit‼️Since it was a private visit, I was able to savor the experience slowly, and it was just as delicious as I remembered! Less

This is my second visit!Just like last time, the atmosphere when the chef softly says "Alright..." while preparing the sushi is so cool that it made me want to come back again, haha.This time, I opted for a course that included more than just sushi, and the ankou liver was incredibly delicious!!The sushi was served at the chef's perfect pace, with his occasional "Alright" adding to the pleasant experience (*^^*).Today, the purple sea urchin and the extra order of simmered clams were exceptional ( ´～｀).The chef also made hand rolls with tuna mayo for us ( ´∀`).It was nothing like the typical tuna mayo you find elsewhere! Haha.Thank you very much!I definitely look forward to coming again (‐人‐).I’m grateful to be able to enjoy this meal today.It was a great meal! Less

I arrived before 8 PM and waited outside the restaurant since there were other customers ahead of me. It seems that patrons of such a fine sushi establishment tend to be punctual, though I can't say for sure, haha.Once it was time, I entered and took a seat at the counter, sipping on the sparkling water I ordered while waiting for my dishes to be served. The operation inside felt quite organized, and there was a lively atmosphere with several staff members working, which gave it a family-run vibe without being overly casual.I opted for the Omakase.As for appetizers, being a fan of shrimp, I particularly enjoyed the sakura shrimp tempura. Other dishes were also well-prepared. Recently, I've noticed that many sushi restaurants serve sea bream sashimi, and this place was no exception. However, I generally prefer fattier fish, so I tried to limit my intake to save room for the nigiri that I was eagerly anticipating.When the nigiri was served, the tuna was delicious, especially the fatty tuna. The purple sea urchin (the height of the nori on the gunkan was impressive) had a wonderful balance of flavors with the nori, sea urchin, and rice in my mouth. Additionally, the horse mackerel and sweet shrimp were also excellent! I felt that the cuts of fish were slightly thicker and larger, making each piece of nigiri quite satisfying.Of course, I ordered more, including the fatty tuna and the red sea urchin, which wasn't part of the course. The red sea urchin was tasty, but I regretted not having it with nori as it was served differently. The pistachio ice cream for dessert was also delightful.I must mention the rice as well. It wasn't too sour or too bland, but it was firm enough to enjoy the texture of the grains, and I appreciated the presence of the rice in my mouth.The chef's skill in preparing and serving the sushi was smooth and left a strong impression.Please note that these are just my personal impressions of the restaurant. Thank you for reading until the end! Less

The evolution of white fish is unstoppable. By strengthening our sourcing from the west, we use truly delicious sea bream and other flavorful fish that are rich in umami, not just fat.As always, the sea bream sashimi is exquisite. Here, you can truly experience the original taste of sea bream.The highlight of the day was the Isaki (grunt fish). It wasn't a particularly large specimen, but it was flavorful, with a refined layer of fat. This is what delicious fish tastes like.The tuna of the day had more fat than usual. I thought it was unusual for the chef, who prefers rich-tasting tuna, so I mentioned it, and he revealed a hidden gem of medium-fat tuna from the back! ✨The classic Edomae sushi is consistently delicious.Whenever I visit here, I can always enjoy great sushi.Also, when I mentioned how delicious the sakura shrimp I had here last spring was, I was grateful for their thoughtful gesture of preparing it for me this time.Thank you, Yuuki, Shota, and Ryuuzou, as always. Less