Higashiazabu Amamoto Tokyo

I always have the best time here at Higashiazabu Amamoto.The restaurant is located in a spot where you can see both Tokyo Tower and Azabudai Hills at the same time, which is truly wonderful.This night was no exception; it was absolutely delightful.I tried tempura made with matsutake mushrooms for the first time!The octopus was slightly rare, and both its texture and flavor were outstanding.The oysters and whale were delicious as well.The seared bonito with garlic salt is becoming a signature dish.Even just the appetizers are incredibly impressive, but the sushi takes it to another level.The white fish, of course, as well as the tuna and other seasonal fish, were all delicious!I hope this restaurant continues to be one of the best in Japan.Thank you very much, and I look forward to my next visit.It was a great meal! Less

【Appetizers】Abalone with Liver Sauce: The abalone was incredibly tender, paired with a rich liver sauce that had no unpleasant odor and a delightful sweetness. Mixing the leftover sauce with rice created a blissful bite that was truly heavenly.Nitarikujira (Unesu): With just the right amount of marbling and a rich umami flavor, it was reminiscent of melt-in-your-mouth premium beef. The unique texture and deep taste of the rare cut "Unesu" left me speechless.Tsubugai and Suzuki: The crunchy tsubugai paired beautifully with the delicate Suzuki.Botan Ebi marinated in Shaoxing Wine with Sea Urchin Sauce: The rich depth of the Shaoxing wine and its fermented aroma balanced perfectly with the sweetness of the shrimp and sea urchin sauce.Katsuobushi with Straw Fire: Thick slices of bonito enveloped in a bold straw flame. The smoky aroma and rich umami were complemented by the strong spiciness of fresh garlic, creating an unforgettable experience.Caught up in the deliciousness and laughter with friends, I momentarily forgot to document the appetizers, but soon it was time for the sushi.【Sushi】Kagoshima Izumi Haruko: Light and tender, with a refined sweetness and perfect texture.Kagoshima Izumi New Squid and Tentacles: The softness and crispness typical of summer, with concentrated sweetness.Seasonal Salmon with Kombu: The fatty seasonal salmon absorbed the umami of the kombu, creating a perfect harmony with the rice.Inatori Kinmedai: The fragrant skin and high-quality fat spread across the palate.Shizuoka Aji: A piece with perfect balance of freshness and fat content.Edo-mae Makogarei: Pleasantly firm with a clear umami that expands with each bite.Nagasaki Iki Tuna (Lean Marinated / Chutoro / Otoro): Exquisite tuna from Fujita Suisan, crafted by Mr. Fujita. The lean part had a clear acidity, the chutoro was delicately fatty, and the otoro melted in the mouth. The temperature and acidity of the rice perfectly complemented the fat, creating an extraordinary taste.Shinko: A summer delicacy. The delicate texture and refreshing acidity were superbly executed.Nagamube Hokyogai: Strong sweetness and pleasant firmness.Hadate Murasaki Uni: No off-flavors, just a meltingly rich sweetness and lingering finish.Kuruma Ebi: Sweetness and aroma brought out by perfect cooking.Edo-mae Anago: Soft and melt-in-your-mouth with a refined richness from the sauce.From seasonal treasures like new squid and shinko to Mr. Fujita's exquisite tuna, every detail was flawless. I enjoyed a luxurious and blissful time from appetizers to the final sushi. It was a great meal. Less

It had been a while since my last visit to Higashiazabu Amamoto! I was invited by a couple I know well, and I’m very grateful for that. Once again, the course was absolutely delightful! From the appetizers to the sushi, everything was incredibly delicious. The flavors were so amazing that it felt like my brain was short-circuiting! I couldn’t help but keep drinking! The take-home rose chirashi was as beautiful as a piece of art. It’s a secret that I ate it as soon as I got home! I hope to visit again soon. Thank you, Chef Amamoto, for such a wonderful time! Less

In the world of sushi, there is a restaurant that stands out. Its name is Higashiazabu Amamoto. The owner transcends the role of a typical sushi chef.He even makes a prominent appearance in the manga "Mogura no Uta" featured in "Weekly Big Comic Spirits."While standing at the sushi counter, he carries a unique story.However, the essence of this restaurant is not just its buzz.Its true value lies in the appetizers that lead up to the sushi.He skillfully interprets the ingredients' characteristics, applies heat, and layers aromas.With each dish, he changes his technique, boldly expanding the realm of sushi appetizers.Among them, the standout is the seared bonito.The moment the straw ignites, flames and smoke envelop the restaurant.The smoking process is anything but gentle.The smoke envelops the chef to the point where his face is barely visible.This is not merely for show.It’s to instantly connect the flavors of the bonito's fat, blood, and charred straw.What emerges after the smoke clears is not just a toasty aroma.It is a dish elevated to the dignity of a sushi restaurant while retaining its wild essence.Even before the sushi is served, it overwhelms the guests.At Higashiazabu Amamoto, it’s not just about eating sushi; it’s about being immersed in the chef's worldview.The flames, the smoke, and the manga are all supporting roles. What remains in the end is the overwhelming skill and unforgettable taste. Less

今回が初訪問だったが、全体として非常に完成度が高く、最初から最後まで一貫してレベルが落ちないコースだった。序盤はつまみ中心で、白魚やもずく、蛍烏賊など、味付けは控えめながら旨味が非常にクリアで、派手さではなく精度で勝負する構成になっている。握りに入ると、白身魚（鯛や平目など）は非常に端正で、水分や雑味がなく、シャリとの一体感が強い。小肌（コハダ）は酢の締め具合が絶妙で、江戸前らしさを残しつつも角が立ちすぎないバランスになっている。中盤では金目鯛、スミイカなどで徐々に旨味と甘みが広がり、中トロは脂が重さではなく“溶ける質感”として感じられる構成。最後の大トロと雲丹は、派手に押し切るのではなく、流れの中で自然にピークへ到達するタイプの構成だった。そして最後の玉子（玉子焼き）は、この店の象徴的な一品のひとつ。一般的な寿司店の玉子とは異なり、ほぼスイーツのような仕上がりで、しっとりとしたカステラのような質感を持つ。口コミでも「玉子なのかカステラなのか」と表現されるほどで、実際に蜂蜜（カンボジア産蜂蜜が使われることもあるとされる）を加えることで、卵の甘さがさらに立体的に引き立てられていると評されている 。寿司の締めというより、コースのデザートに近い存在感で、最後に印象を残す設計になっている。全体としては、単発の派手さではなく「全てが90点以上で揃い続ける完成度型のコース」という印象が強い一夜だった。 Less

The title of being a hard-to-reserve restaurant can sometimes raise expectations too high. However, Higashiazabu Amamoto impressively delivers on every dish without relying on its reputation.The course begins with light appetizers.The Akita Jun-sai and Yamaguchi Mozuku seaweed offer a refreshing taste and the fresh scent of the ocean, awakening the body naturally during the hot season. The chawanmushi (savory egg custard) made with shijimi clam broth and konowata (sea cucumber roe) is a dish that subtly encapsulates the essence of the sea within its gentle umami, making it a perfect start to enjoy with sake.The dishes featuring Makogarei (flatfish) and Tsubugai (whelk) provide a delightful contrast in textures. The Hokkaido-sourced Nagasakujira (whale) is a surprising highlight of the day. It possesses the unique strength of whale meat while being surprisingly tender. With each bite, the moist umami of the meat spreads, completely reshaping my perception of whale in a positive way.The Chiba-sourced octopus and abalone also leave a lasting impression. The abalone, sliced thinly, avoids any toughness and allows the umami to burst in the mouth. The delicate flavor created by this thin preparation reflects the meticulous craftsmanship involved.The Hokkaido-sourced Botan Ebi (sweet shrimp) marinated in Shaoxing wine is a dish where sweetness and fermentation aromas harmoniously blend.The bonito is grilled over straw, enveloping the robust umami of the red meat with the fragrant smoke. While it is already delicious with just salt from Kochi, pairing it with garlic transforms the experience. This is a popular way to enjoy it in Kochi, where the strong aroma of garlic enhances the rich umami of the bonito, creating a bold yet surprisingly light aftertaste. It felt like a dish that encapsulated the local food culture.The fried Managatsuo (mackerel) paired with grape pepper showcases a thoughtful consideration for lingering aromas. The final dish of firefly squid marinated in soy sauce is rich yet not overwhelming, serving as a perfect bridge to the nigiri.The nigiri captures my heart from the very first piece of Haruko-dai (young sea bream). Using half a fish for a single piece is a luxurious approach, allowing the delicate fat and aroma unique to young fish to unfold.Following are Isaki (grunt), Awaji Island Sumi-ika (cuttlefish), and Akagai (red clam), each showcasing a subtle craftsmanship that maximizes the ingredients' potential.Then comes the trio of tuna.The 137 kg tuna from Sakai Port in Tottori is served in a sequence of chutoro (medium fatty), otoro (fatty), and akami (lean). Each piece is meticulously calculated in terms of fat quality, iron aroma, and temperature control, transforming the experience to the point where it feels like a completely different fish.While the kohada (gizzard shad) was excellent, the standout of the day was undoubtedly the aji (horse mackerel).The aji from Hagi, Yamaguchi, is rich in fat yet surprisingly light. The initial bite reveals a refined sweetness, followed by a deep umami, and it disappears leaving only a refreshing aftertaste. Being a familiar ingredient in Edomae sushi, the difference in technique is vividly apparent. This piece taught me just how delicious aji can truly be.The red uni from Hagi is impressively rich in sweetness with a refined aftertaste. The sweet shrimp showcases a remarkable texture and aroma due to perfect cooking, and the meal concludes with anago (conger eel).By discerning the ingredients, skillfully cutting, cooking, and shaping, each step maximizes the allure of the ingredients. The thinly sliced abalone eloquently expresses its umami, while the tender Nagasakujira demonstrates the potential of the ingredients.And after finishing the meal, the piece that remained most vividly in my memory was the aji nigiri.I was reminded once again that the finest ingredients and exceptional techniques leave the deepest impressions. Less

In mid-June, I went out for dinner with a friend.Finally, we visited the legendary "Higashiazabu Amamoto."Known as a difficult-to-reserve restaurant, it has consistently held a gold rating on Tabelog for many years, making it an extremely popular spot.There’s so much I want to say about this place, but let’s start with my impressions of the food.Given its fame, difficulty in securing a reservation, and high ratings,"There’s no need to worry about the taste."…is what I would like to say, but there’s one point I must address.That is the "Chawanmushi with Sea Cucumber Intestine and Clam Soup" served as an appetizer.Honestly, this dish was quite challenging for me.I usually love strong seafood flavors and the fresh scent of the ocean, but I struggled to appreciate this particular dish.Instead of umami, it felt overwhelmingly fishy, and I couldn’t grasp its appeal until the end.This is likely due to my lack of experience.However, the other appetizers and nigiri were truly outstanding.The horse mackerel nigiri, in particular, left a strong impression on me.Personally, I might even prefer it over the horse mackerel I had at Sugita.It was that well-crafted.So, in conclusion,"The chawanmushi was just too difficult for me."Now, regarding the prices.This is a very realistic point, but if you look at the absolute numbers, it is undoubtedly a high-end restaurant.I don’t think many would disagree with that.However—For those who enjoy drinking, the situation changes.Here, the drinks are incredibly affordable.And I mean not just a little cheaper.A quick look at market prices reveals that the pricing is quite reasonable.There were several brands that surprised me with their prices at a high-end sushi restaurant.For those who love alcohol, this aspect alone is a significant attraction.Overall, I was very satisfied with my experience.Personally, I would love to revisit this restaurant and hope to return two or three more times if given the chance.**Appetizers** Akita Jun-sai x Yamaguchi Mozuku Chawanmushi with Clam Soup and Sea Cucumber Intestine Sashimi of Mako Sole and Whelk Sashimi of Long-finned Pilot Whale Octopus and Abalone Botan Shrimp marinated in Shaoxing Wine x Sea Urchin Grilled Bonito with Straw x Salt x Garlic Managatsuo x Japanese Pepper Firefly Squid in Soy Sauce **Nigiri** Kagoshima Spring Sea Bream Isaki Awaji Island Sumi Squid Akagai Sakai Chutoro Sakai Otoro Sakai Akami Tokyo Bay Kohada Yamaguchi Hagi Horse Mackerel Red Sea Urchin Anago Tamago x Cambodian Honey Less

It had been almost a year since my last visit. I enjoyed various celebrations and had a wonderful time—so much so that it’s hard to recall everything! The Japanese long-finned pilot whale and the way the abalone was cut were truly impressive. I also had the seared bonito for the first time in a while, along with the fried ribbonfish. Before the sushi was served, Mr. Amamoto jokingly said, "Let’s finish with a scoop of rice, and that’s the end of the course!" The kasugo (young sea bream), torigai (surf clam), and summer tuna were all exceptional, and the texture of the anago (conger eel) was perfectly crispy and fluffy. Since Pony-kun hasn’t returned from Cambodia yet, we skipped the honey this time. I really enjoyed eating, drinking, and laughing. It was a great meal! Less

【Nearest Station】 About a 4-5 minute walk from Akabanebashi Station 【Cost】 Approximately JPY 200,000 (including wine bottles) 【Overview】 Tabelog rating: 4.64 Tabelog Award: Gold 9 times, Silver 1 time Previously awarded two Michelin stars Upon researching, I found that the head chef, Masamitsu Amamoto, trained at the renowned sushi restaurant "Takadama" in Fukuoka. After that, he served as the second in command under the legendary sushi chef Mitsuyasu Nagano at the famous "Umi". He then trained at "Shinohara" in Ginza before becoming independent. After just six months of independence, he earned two Michelin stars. Every dish is made with the finest ingredients, resulting in exceptional sushi. This restaurant is the complete opposite of what you would call cost-effective. While the prices are high, the quality of the ingredients and the exquisite flavors make it truly worth it. 【Menu】 Amamoto ○ Junsai and Mozuku ○ Chawanmushi with Kinmedai (Golden Eye Snapper) ○ Sashimi of Tsubugai (Whelk) and Suzuki (Sea Bass) ○ Sashimi of Nagasakuwagatsuki (Long-finned Pilot Whale) ○ Simmered Octopus and Abalone ○ Botankai (Sweet Shrimp) marinated in Shaoxing wine ○ Grilled Katsuo (Bonito) ○ Fried Tachiuo (Ribbonfish) with Karasumi (Dried Mullet Roe) ○ Hotaruika (Firefly Squid) marinated in soy sauce ● Kasugo Tai (Young Sea Bream) ● Torigai (Cockle) ● Hon-Ara (Red Snapper) ● Kinmedai (Golden Eye Snapper) ● Ika (Squid) ● Toro (Fatty Tuna) ● Toro (Fatty Tuna) ● Akami (Lean Tuna) ● Kohada (Gizzard Shad) ● Aji (Horse Mackerel) ● Uni (Sea Urchin) Gunkan ● Kuruma Ebi (Tiger Shrimp) ● Anago (Conger Eel) ○ Tamago (Egg) 【Review】 This is my favorite sushi restaurant! I visited during the momentous 10th anniversary month of Amamoto. The restaurant was beautifully decorated with many congratulatory flowers, which made me feel how much this place is loved by many. This time, to celebrate, I decided to enjoy a wine from my birth year. I never expected to enjoy a wine from my birth year at Amamoto, so it made for a truly special experience. Overall, it was absolutely wonderful. I was in awe of the deliciousness throughout the meal. We started with the classic Junsai and Mozuku. It was refreshing yet flavorful, heightening my anticipation for the upcoming courses. Next was the Chawanmushi with Kinmedai, where the flavor of the fish was perfectly infused, and the seasoning was exquisite. It was gentle yet satisfying, making me involuntarily exclaim in delight. The sashimi of Suzuki and Tsubugai showcased the strength of the ingredients themselves. The umami was incredibly rich, and it felt complete even with just salt. Then came the sashimi of Nagasakuwagatsuki. It had a soft, fluffy texture while boasting a rich umami and elegant fat. It might have been my favorite whale dish I’ve ever had. The simmered octopus was tender, but I was particularly surprised by the simmered abalone. The umami was so intense that I wondered if it had some special seasoning, but it turned out it was just simmered in sake. It truly highlighted the high quality of the ingredients. The Botankai marinated in Shaoxing wine was also impressive. The sweetness of the shrimp combined with the aroma of the wine created a sophisticated flavor. The most memorable appetizer for me that day was the fried Tachiuo. Honestly, I think it surpassed many mediocre tempura restaurants. The outside was light, while the inside was melt-in-your-mouth tender. The harmony with the saltiness of the Karasumi was remarkable. I would love to have that dish again. The Hotaruika marinated in soy sauce was also fantastic. The balance of the rich innards and seasoning was exquisite, reaching a level of deliciousness I had never experienced before. The nigiri was also outstanding. On this day, I particularly enjoyed the rice. The texture, stickiness, temperature, and seasoning were all perfectly balanced, enhancing the overall experience with the toppings. The Kasugo Tai had a pleasant umami, while the Torigai had an excellent aroma and texture. The Hon-Ara had a surprisingly strong umami for a white fish. The Kinmedai had a wonderful harmony between the sweetness of the fat and the rice. The Ika had a sticky texture with concentrated sweetness and umami, showcasing the chef's excellent knife skills. And above all, the tuna was breathtaking. The Toro had an incredibly refined fat that melted in my mouth. Yet, it was not heavy at all, and the umami lingered beautifully. I also enjoyed a wine from my birth year, which paired wonderfully with the tuna. The umami and aging notes of the tuna harmonized beautifully with the wine's complex nuances, elevating each other. It was a moment to truly appreciate the charm of pairing sushi with wine. The Akami was also wonderful, allowing me to fully enjoy the inherent umami and aroma of the tuna without the fat. The Kohada had a perfect level of firmness, while the Aji had an excellent balance of fat and flavor. The Uni Gunkan burst with rich sweetness, and the Kuruma Ebi was overwhelmingly aromatic and sweet. The final Anago was fluffy and had a gentle, melt-in-your-mouth texture. Even the Tamago was delicious, allowing me to conclude my meal with great satisfaction. I’m truly glad I could visit during this significant 10th anniversary. The food, sushi, sake, and ambiance were all harmoniously at a high level, reaffirming that this is indeed my favorite sushi restaurant. I look forward to my next visit! Less

Course?Numerous Japanese sakeChirashi with assorted sashimiTotal: JPY 93,231This sushi restaurant is a 5-minute walk from Akabanebashi. I was invited by a regular customer for my first visit in a year.Before the sushi, we had 9 dishes:"Iwa Mozuku and Junsai"The first dish is the classic Iwa Mozuku. Its texture is excellent and the mouthfeel is delightful."Chawanmushi with Kinmedai"A chawanmushi made with clam dashi."Hon-Ara and Tsubugai"The Tsubugai is sweet and exquisite."Nitari Kujira"With just the right amount of marbling and rich flavor. The melt-in-your-mouth texture is rare for whale meat."Tako and Abalone"Delicious with salt, but also great on its own."Botan Ebi marinated in Shaoxing wine"Served with a sea urchin sauce. The balance of the richness and sweetness from the Shaoxing wine is exquisite."Katsu with Straw Burning"A classic scene where the chef at Amamoto smokes the fish while straw burning. The aroma is wonderful, and the rich flavor overflows."Hotaru Ika marinated in Okinawa style with Konowata"A perfect snack to accompany the sake.Sushi begins:◯ KasugoA subtle sweetness spreads as the rice perfectly dissolves.◯ Shiro IkaThe texture is excellent, blending seamlessly with the rice. You can feel the unity with the rice.◯ KinmedaiThe flesh is firm, and the fat is delicious. The balance with the rice is perfect.◯ Aji◯ Suzuki marinated in KombuTender, with the flavor of the kombu perfectly infused.◯ ChutoroMarbling similar to Otoro. The fat is sweet and melts in your mouth. I was so impressed by its deliciousness that I gasped.◯ OtoroRichly marbled and extremely decadent. The moment it melts in your mouth is pure bliss.◯ AkamiThe aroma is wonderful and rich.● Akadashi◯ UniThe rich sweetness and umami are astonishing. The thick nori enhances the sweetness of the uni.◯ Kuruma EbiA kuruma ebi that seems like it will fall but doesn’t. Perfect temperature.◯ AnagoCovered so much that the rice is no longer visible.◯ TamagoFluffy and creamy. Unfortunately, there is no honey today.Both the appetizers and sushi are a parade of top-quality ingredients. Only Amamoto can offer such high-quality selections. The balance with the rice is perfect. Everything is exceptional.It was a great meal. Less

Congratulations on your 10th anniversary on June 3, 2026!【Visit Date】★June XX, 2026, 20:30-23:30【Reservation】★Yes【Number of People】★4【Order Type】★Omakase【Dishes / Drinks】★Mozuku Seaweed and Junsai★Chawanmushi with Konowata★Mako Karei and Turban Shell★Tail Meat of Fin Whale★Octopus★Seared Bonito with Garlic★Botan Shrimp Marinated in Shaoxing Wine★Deep-Fried Managatsuo★Firefly Squid in Soy Sauce★Spring Child★Sumi Ika★Sea Bass★Isaki★Tori Clam★Chutoro★Otoro★Akami★Kohada★Horse Mackerel★Sea Urchin★Shrimp★Anago★Egg(Drinks)★Lemon Sour★Omakase Japanese Sake【Total Bill】★Approximately JPY 65,000 per person (Card Payment) Less

For nine consecutive years, it has received Tabelog Gold status. As Japan's finest sushi restaurant, its presence is truly exceptional.This time, I had the pleasure of celebrating the 10th anniversary of Amamoto, making it a truly memorable day.Even after visiting for so long, I was once again struck by how incredible Amamoto is.Every piece of sushi reflects meticulous attention to detail in terms of ingredients, preparation, temperature, vinegared rice, hand-pressing, aroma, and aftertaste. It’s not just about serving high-quality ingredients; they masterfully identify the perfect moment to present each ingredient at its best.Among all the dishes, I was particularly moved by the Botan Ebi (sweet shrimp). Even the chef himself remarked that it was the best he had ever made. The sweetness, aroma, texture, and lingering taste were all overwhelming, making it truly exquisite. The moment it touched my palate, the rich sweetness was astonishing. It melted in my mouth while still maintaining a strong presence. This piece showcased the incredible potential of Botan Ebi, brought out to its fullest by Amamoto's skill.Even just this piece alone is memorable. Of course, the overall quality of the course was outstanding.The flow from appetizers to sushi, the balance of flavors, temperature, and use of aroma were all perfectly executed. None of it was overly flashy, yet it undeniably captured my heart.Amamoto's sushi embodies both strength and delicacy. The chef's personality, the atmosphere at the counter, and the unity of the staff create a truly unique experience.Even after reaching this 10th anniversary milestone, they continue to evolve. This commitment is undoubtedly the reason for their nine consecutive years of Tabelog Gold status.In my opinion, it is undoubtedly the pinnacle of sushi in Japan. I feel fortunate to enjoy such special sushi on special occasions. Once again, I was deeply moved.It was a great meal. Less

Thank you for the invitation.Once again, it was amazing."Hiroshima Mizuna, Yamaguchi Kinu Mozuku""Chawanmushi with Sea Cucumber and Clam Broth""Kanagawa Kamoi Octopus, Chiba Black Abalone""Chiba Takeoka Mako Flatfish, Akkeshi Turban Shell""Hokkaido Long-Finned Pilot Whale Tail Meat""Botan Shrimp Marinated in Shaoxing Wine and Sea Urchin""Seared Bonito with Salt""Fried Managatsuo with Green Pepper and Sudachi""Firefly Squid in Soy Sauce""Spring Child""Hon-Ara""Edo-Mae Sumi Squid""Nishi-Izu Shima Amberjack""Kamakura Kinmedai""Aichi Tori Clam""Shiogama Tuna Chutoro""Shiogama Tuna Otoro""Shiogama Tuna Red Meat Marinade""Edo-Mae Kobana""Yamaguchi Prefecture Horse Mackerel""Mizuna Red Miso Soup""Daisen Purple Sea Urchin Gunkan Maki""Kuruma Ebi""Tsushima Anago""Egg" Less

Higashiazabu Amamoto.The progression from appetizers to sushi was very traditional, and the overall flow was quite nice. However, the impression left after finishing the meal felt more subdued than I had anticipated.The whale sashimi had a beautiful quality of fat, and the temperature was just right. The grilled bonito with straw was visually striking, with a strong impact from the flames. The aroma of smoke was pleasant, making it a dish that truly represented Amamoto.On the other hand, the Shaoxing wine-marinated botan shrimp, which I had high expectations for, felt a bit ordinary. It wasn’t bad, but it didn’t leave a strong memory.Among the sushi, I particularly enjoyed the cuttlefish. The knife work was meticulous, and the texture was very light. The rice was not overly acidic, creating a pleasant balance overall.In the latter part of the meal, the anago (sea eel) was very impressive. The combination of sweetness, savoriness, and temperature was beautiful, and it might have been the most memorable sushi of the day.The tamagoyaki (Japanese omelet) exceeded my expectations, and I ended up ordering an extra piece at the end.With so many wonderful sushi restaurants in Tokyo right now, it might be challenging to seek out "surprises" among them. Less

No matter when I go or how many times I visit, Higashiazabu Amamoto always impresses with its incredible and delicious offerings. Of course, much of this is thanks to the suppliers and fishermen who provide the ingredients. While there may be days when the fish isn’t as good or some items may not be up to par, everything is consistently delicious. This is truly remarkable. I often hear that Amamoto is on a different level. On this day, even the assorted chirashi was perfectly delicious from the start.My wife enjoyed the mozuku seaweed, which had thick and tasty junsei from Hiroshima, making for a rare mix. The fresh shirasu (whitebait) can sometimes have a strong smell, but this was refreshingly delicious with a nice bitterness. On this day, we even had some jaco (dried young sardines) that we hadn’t seen in a while, and they were luxuriously included in the chirashi.◇ Junsei from Hiroshima and mozuku from Noto ◇ Fresh shirasu from Aichi Shinojima ◇ Fugu chawanmushi (steamed egg custard) ◇ Jaco from Miyagi ◇ Tail meat of the whale ◇ Grilled torigai (surf clam) ◇ Katsuo tataki (seared bonito) ◇ Wara-yaki managatsuo (grilled striped jack) ◇ Botan ebi (sweet shrimp) marinated in Shaoxing wine ◇ Hotaru ika (firefly squid) and konowata (sea cucumber entrails) ◆ Haruko (young sea bream) ◆ Ika (squid) ◆ Shiro ama tai (white sweet sea bream) ◆ Shima aji (striped jack) ◆ Chutoro (medium fatty tuna) ◆ Otoro (fatty tuna) ◆ Akami (lean tuna) ◆ Kohada (gizzard shad) ◆ Kitakuri clam ◆ Aji (horse mackerel) ◆ Uni (sea urchin) ◆ Kuruma ebi (Japanese tiger prawn) ◆ Anago (conger eel) ◆ Tamago (egg) ◆ Bara chirashi (scattered sushi) Less

When you visit the restaurant, please mention that you came after seeing the review about "Udon as a staple food."Starting with the exquisite mozuku seaweed,followed by soft roe, firefly squid, and steamed egg custard with sea cucumber,then sashimi of torigai (bird shell), whale tail meat, and managatsuo (skipjack tuna),followed by botan shrimp, grilled katsuo (bonito), and fugu (pufferfish) soft roe.This place is great for sushi and drinks, making it quite a challenge.I've definitely had too much to drink![LINE Official Account for the Meetup] https://lin.ee/M97scKk ["Udon as a Staple Food" Instagram] https://instagram.com/alwaysudon/ ["Udon as a Staple Food" TikTok] @alwaysudon" target="_blank">https://www.tiktok.com/@alwaysudon [Official Blog] https://alwaysudon.com/ Less

Higashiazabu Amamoto offers the finest sushi crafted by Chef Masamichi Amamoto, who hails from the renowned restaurant "Umi no Aji."This unique establishment features exquisite appetizers that incorporate traditional Japanese culinary techniques, along with sushi made with flavorful rice seasoned with red vinegar and salt, captivating food lovers both domestically and internationally. It is one of Tokyo's most sought-after restaurants, known for its difficulty in securing reservations.The chef has honed his skills in various Japanese restaurants, and the appetizers served here boast an overwhelming level of perfection that transcends the typical Edomae style.Using only the finest selected ingredients, the presence of the rice was simply outstanding.With delicious sake, exceptional dishes, and a talented chef in a wonderful atmosphere,I was completely satisfied. Less

I visited with a friend.Higashiazabu Amamoto is a renowned restaurant that allows you to savor seasonal ingredients at their best. From the sushi to the appetizers, every detail reflects a commitment to quality, resulting in dishes of exceptional caliber. The flavors maximize the natural taste of the ingredients, and the prompt service throughout the course creates a truly special experience. The atmosphere strikes a balance between calm and lively, making the dining experience memorable. For sushi lovers, this is a must-visit establishment. Less

(Appetizers)- Iwa Mozuku (Seaweed)- Chawanmushi (Savory Egg Custard) with Konowata (Sea Urchin Roe) and Yuzu- Hotaru Ika (Firefly Squid) from Toyama Bay- Shako (Mantis Shrimp) from Miyagi(Sashimi)- Mako Karei (Flatfish), Tsubugai (Whelk), Hokkigai (Surf Clam)- Onomi (Whale Meat) from Nitari(Grilled Dish)- Sakuramasu (Cherry Salmon)(Appetizers)- Botan Ebi (Sweet Shrimp) marinated in Shaoxing Wine- Hatsugatsuo (First Bonito of the Season)- Hotaru Ika (Firefly Squid) marinated in soy sauce(Nigiri)- Kasugo (Young Sea Bream)- Sumi Ika (Cuttlefish)- Isaki (Chicken Grunt)- Kinmedai (Golden Eye Snapper) from Choshi- Haru Maguro (Spring Tuna)- Sakuramasu (Cherry Salmon)- Anago (Sea Eel)- Tamago (Egg) Less

Higashiazabu AmamotoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saves of our restaurant.I revisited the award-winning "Higashiazabu Amamoto," which received the Tabelog Award 2026 GOLD and is listed among the top 100 restaurants. This time, I joined a gathering of four food enthusiasts.This June marks the 10th anniversary of the immensely popular Amamoto. The restaurant continues to impress with its consistency, and I look forward to what’s next.Here are the dishes we enjoyed that day, along with some thoughts:- "Hiroshima Wakame and Yamaguchi Kinu Mozuku" Very thin mozuku seaweed, perfectly paired with wakame.- "Sea Cucumber Intestine and Clam Broth Chawanmushi" - "Kanagawa Kamoi Octopus and Chiba Black Abalone" The octopus was simply boiled, and the flavor intensified with each bite.- "Chiba Takeoka Mako Flatfish and Akkeshi Turban Shell" Fresh mako flatfish and plump turban shell were exquisite.- "Hokkaido Long-Finned Pilot Whale Tail Meat" This is the only long-finned pilot whale caught in Hokkaido, not overseas. It was incredibly tender and possibly the best whale meat I’ve ever tasted.- "Botan Shrimp Marinated in Shaoxing Wine and Sea Urchin" - "Seared Bonito" - "Fried Managatsuo with Grapevine Pepper and Sudachi" I found the fried version tastier than grilled (laughs).- "Firefly Squid in Soy Sauce" Next, we had nigiri:- "Haruko" The haruko at this time of year is even softer.- "Hon-Ara" The flavor builds with each bite.- "Edo-Mae Sumi Ika" Delightfully chewy.- "Nishi-Izu Shima Aji" - "Kamo-Kawa Kinmedai" The rich fat content was delightful.- "Aichi Tori-gai" - "Shiogama Tuna Chutoro" - "Shiogama Tuna Otoro" - "Shiogama Tuna Akami Zuke" - "Edo-Mae Kobashira" - "Yamaguchi Aji" - "Wakame Red Miso Soup" - "Daisen Purple Sea Urchin Gunkan Maki" - "Kuruma Ebi" - "Tsushima Anago" - "Tamago" I had a wonderful time and would love to visit again. It was a great meal! Less

The first time I dined with Amamoto-san was at Umi in 2013. At that time, he was the second-in-command for the late Nagano-san, and rising in seniority. (The story of Umi is a good topic for another post, with all three of the major apprentices that trained under Nagano-san now running Michelin and Tabelog-recognized shops). One unforgettable element of that meal was that fact that, towards the end, Amamoto-san popped in the back and cooked the best dashimaki I've ever had in about 5 minutes. It was amazing.
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The tamago served since opening here is considerably less "rustic" that the one from Umi. It is a kasutera-style cooked in a special oven with incredible balance. Light, fluffy, just subtly sweet, but not dry at all. It is always served with a drizzle of the rare wild honey foraged by @khmerrabbit. This is a world class dessert by any standard. Less

Amamoto-san's nigiri are medium-sized, with medium shari strength (6/10, with a decent proportion of akazu in the blend), and strong balance. Ingredient quality once again shines through. I have a picture of a kohada nigiri made by Amamoto-san back when he worked at Umi from 2013, and I lined it up side by side with the kohada in this picture, taken almost exactly 12 years later. The shaping, cut and size were nearly identical, right down to how the markings of the fish lined up with the rice. That's consistency for you. Less

Amamoto-san is probably most filmed/photographed smoking whole katsuo over wara in the dining room. I mean, I posted exactly this a few days ago. The performance is unique, the preparation is not...at least superficially. But the cross section here reveals something that can only be produced with quality and technique - just the tiniest "smoke ring" on the outer edge of the fish filet, a rim of crisp skin, and glistening red meat that isn't oxidized or over smoked. Even for some of the most skilled grill chefs, achieving this sort of result is incredibly difficult. Fried garlic chips are a common garnish for katsuo, but in the case ultra sweet and thin-sliced raw garlic (think the prison dinner scene from Goodfellas) was used instead. Another incredible bite. Less

Exceptional quality: exhibit 1. Shirako and ankimo are two standards to expect at any high end Japanese restaurant in the winter. The cost of these products, even for average quality, is incredibly high and their rarity is even greater outside of Japan, since nearly all of the product generally comes from Japanese waters. The shirako served on this evening had a subtle pink color, which Amamoto-san explained was an indicator of its freshness. Shirako can often hit heavy, but the flavor in this case was light and refreshing. Similarly, ankimo is often steamed with sake or marinated to add further richness and moisture in most preparations. In this case, however, Amamoto-san noted that the quality was so high that he had only cured it in salt for a short period of time after being lightly steamed. Less