Kizaki Tokyo

Kizaki is just a few minutes' walk from Akasaka Mitsuke.The restaurant was filled with about 90% foreign customers.The vinegar flavor was strong, and the rice was on the firmer side. While I noticed some creativity in the toppings, the overall taste was quite average.There was no gari (pickled ginger) and no drink menu available.Additionally, there was almost no communication between the chef and the customers (perhaps because they were mostly foreigners?), resulting in a rather quiet atmosphere with few smiles.Even though it was lunchtime, I was surprised by the limited number of dishes given the price.As a result, everything was served within an hour.Overall, I don't think I will be returning. Less

A meal at the renowned "Kizaki" in Ginza.The chef's skill and meticulous work shine through, delivering sushi of undeniable quality. The rice, seasoned with red vinegar, has a perfect balance of firmness and a delightful fluffiness that enhances the flavors of the carefully selected toppings.The tuna, along with every piece of sushi, showcases intricate craftsmanship, providing an exceptionally high level of satisfaction with each bite. The transition from appetizers to sushi is seamless, creating an atmosphere where you can enjoy an exquisite experience without any pretension. Less

- Located on the top floor of a building in a prime area of Akasaka.- Reservations are a must, and online booking is available.- A high-end sushi restaurant serving one piece at a time, with the ingredients prepped and cut before being served.- All diners start at the same time, and there have been reports of issues with late arrivals.- The meal progresses surprisingly quickly, taking just over an hour due to the pre-prepared ingredients.- Video recording is prohibited, as is taking photos of people (naturally), but photos of the sushi are allowed.- There is a significant discrepancy between the ratings on Tabelog and Google (which may be an important point).- The counter seats nine.Dinner starts at 6 PM.The restaurant has nine counter seats.The chef and his wife run the place, which gives it a somewhat exaggerated impression.However, perhaps the pre-prepped ingredients contribute to this.While it ranks above 4 on Tabelog, the Google rating is actually below average.This discrepancy is noticeable.It's clear that foreign customers tend to rate it poorly.Tabelog is primarily used by Japanese people, while Google allows easy posting by foreigners.There seems to be a communication issue here.This restaurant prohibits videos but allows photos of the sushi, which may not be well understood.There were quite a few foreigners during my visit; out of four groups, two were foreign.Perhaps it's due to the location.The chef's wife seemed to speak some English, but still...One thing I can say is that Japanese customers likely do not experience communication issues.The chef seemed like a nice person, so I don't think there's anything to fear.The sushi was delicious, but given the location, the prices are also quite high.Since the ingredients are pre-cut, some pieces may have a slightly dry or rough surface. Less

KizakiThis time, I finally had the chance to visit this renowned sushi restaurant that I've been wanting to go to for a long time!It's a famous place that has made it onto Tabelog's bronze list and is included in the top 100 restaurants.With only 8 counter seats, it's a compact establishment, but the sushi was top-notch in flavor.The size and texture of the rice were just right—not too soft and not too hard—and it paired perfectly with the toppings, leaving me in awe of the exquisite sushi throughout the meal!It was a great meal! I was very satisfied with this experience, and if the opportunity arises again, I would love to make another reservation and visit! Less

I visited a renowned restaurant in Akasaka, recommended by a gourmet acquaintance. Upon entering through the lattice door, I found an 8-seat counter. The atmosphere was serene, bright, and impeccably clean.While enjoying a beer, I started with some appetizers, followed by hand rolls, and then nigiri. The rice, seasoned with red vinegar, was slightly firm and to my liking. Every piece of nigiri was delicious, but that day, the Sagochi had a refreshing and refined fat that was particularly delightful.I opted for the Omakase and enjoyed a variety of dishes, followed by some rolls and a few additional pieces of nigiri. I believe I had quite a bit of sushi and sake.The chef engaged in pleasant conversation at just the right pace, allowing us to enjoy the delicious sushi in a relaxed manner. Perhaps it was the chef's personality, but all the customers were quite gentlemanly. The distance between guests was just right, making the cozy space feel comfortable. I would love to come back again. Less

I visited Kizaki, located on the 5th floor of a building near Akasaka Station, for the first time.For lunch, I had the nigiri course, which started with hand rolls and included a total of 12 dishes plus miso soup. I was told that the red vinegar used for the sushi had a slightly stronger acidity since it’s summer, and every piece was exquisite. What stood out to me were the "Kasugo" and "Sagochi." Both were my first time trying them, and they were incredibly tender with a light, delicious fat.Additionally, the soft cartilage in the fried squid and the sweet, well-simmered anago (conger eel) were meticulously prepared, leaving me truly impressed.That day, the Japanese sake was "Yokoyama" from Nagasaki. It was also my first time tasting it, and its crisp flavor paired perfectly with the sushi.I had a wonderful time enjoying delicious sushi and sake. Less

I visited for lunch.The omakase consisted of 9 pieces, but the quality of items like horse mackerel and steamed shrimp did not meet the expectations I had for a restaurant in this price range.Additionally, I didn’t feel the harmony between the aged fish typical of Edomae sushi and the seasoning of the rice. Overall, there wasn’t a single piece that left a lasting impression on me.I was particularly disappointed with the tuna. Given the price point, I expected a selection that showcased the appeal of tuna, including akami and chutoro. However, the only offering was a roll made with tataki, which fell short in both quantity and quality.At the end of the course, we were served eel, but it felt insufficient as a closing piece. There wasn’t anything to elevate the overall satisfaction, leaving the entire course lacking in climax or lingering aftertaste.Moreover, there were no desserts or palate cleansers after the meal, which was disappointing. For this price range, I had hoped for a composition that would maintain satisfaction until the very end, making the experience feel even more lacking.We were a group of four, and all of us shared the same sentiment: "We did not receive satisfaction commensurate with the price."Furthermore, the hospitality from the owner did not convey the special warmth or uniqueness that one might expect at this price point.Considering the price, my honest impression is that there was a significant gap between expectations and reality. Unfortunately, I do not plan to return. I hope this restaurant improves in the future. Less

I am currently on a short business trip to the Kanto region, so I took this opportunity to visit after several years. I was truly delighted that the chef remembered me well.This restaurant is truly exceptional.Today, the sardines, black throat sea perch, Spanish mackerel, and eel were particularly exquisite.As far as I know, there are only about five places in Kansai that can match this level of Edomae sushi.It’s a truly wonderful restaurant.I made a mistake at work right away, but I won’t let it discourage me; I will continue to tackle my tasks with joy.It was a great meal! Less

With the relocation of Maki Tori Shinkobe and the opening of Akasaka Shimabukuro, I've been visiting Akasaka Mitsuke more often. I had wanted to visit this restaurant for a while, but it seemed to only open for lunch and dinner starting at 6 PM, making it difficult to go except on Saturdays. Finally, I was able to visit.The restaurant is located on the 5th floor of an old building that looks like it has some history, right next to the building where Shimabukuro is located. There are 9 seats at a straight counter. Interestingly, there’s a curtain leading to the kitchen in the middle, with two ice rooms on either side, which makes for a unique layout.For dinner, there are both a nigiri course and an omakase course, and I made a reservation for the omakase course.- Tuna Hand Roll: This seems to be a greeting of sorts. The tuna at this time of year is light and easy to eat.- Assorted Platter: (From top) Abalone liver, uruka (sweetfish soft roe), and katsu's shuto (salted innards). The sweetfish soft roe is deliciously sweet. The shuto pairs perfectly with sake! You can order more of any of these, so I went ahead and ordered extra uruka and shuto!After this, the nigiri began, and it was unusual that no gari (pickled ginger) was served.- Mako Karei: It pairs well with the tangy rice.- Mebaru: It has been aged. Oh, the flesh is sweet!- Shima Aji: Just the right amount of fat, delicious!- Kombu-dried Kisu: Oh, this has a high umami flavor.- Kurodai: Salt-cured. The fat is rich and tasty!- Haruko Tai: Cured with a light touch. This is a young sea bream with a thick body, fluffy yet with a light crunch, very tasty.- Tsuyu Iwashi: Sardines from Choshi, Chiba. The good season lasts less than two weeks. Lightly vinegared.- Akami: Tuna caught in Aomori. The flesh is firm and delicious!- Chutoro: A lighter chutoro. Just the right amount of fat, nice! But it’s not back toro; the restaurant rarely buys back toro.- Shimofuri: Between otoro and chutoro. It’s not melting but has a good amount of fat.- Otoro: Rich in fat but refreshing and delicious.- Aji: This is also thick and tasty.- Sagochi: Young Spanish mackerel. Tender.- Kuruma Ebi: A bit on the smaller side. Freshly boiled kuruma ebi. It’s small, so the texture is a bit soft, but it has sweetness.- Murasaki Uni: So creamy!- Anago: Simmered in sauce, fluffy and delicious!- Miso Soup: Made with the fish of the day.This concludes the omakase course. What wasn’t served were the shime saba, akau uni, and rolls.- Extra: Shime Saba: Well-prepared and delicious.- Extra: Akau Uni: Kumamoto's Amakusa, Iitsuwa's akau uni. This is sweet and incredibly delicious!!- Extra: Gourd Roll (half): Please make it with wasabi.In our omakase course, aside from the greeting tuna hand roll and the three delicacies, everything else was nigiri. I guess that’s why it’s only 5,500 yen different from the nigiri course… I realize now that I hadn’t read the reviews at all, haha.The chef is from Iwatsuki, and he was chatting with other customers from Saitama about their hometown. He also loves ramen and joined in the conversation with some ramen enthusiasts, making for a very enjoyable experience. It was a great meal! Less

I visited Kizaki to treat myself to some delicious sushi. The restaurant features a counter with all seats arranged in a row, providing a complete dining experience. The course started with hand rolls and included a variety of fish such as Mako Flatfish, Mahata, Striped Horse Mackerel, Blackthroat Seaperch, Spring Sea Bream, May Sardine, and tuna belly caught from the local waters, along with other selections like Horse Mackerel, Spanish Mackerel, Sweet Shrimp, Purple Sea Urchin, and Eel. To finish, we enjoyed a miso soup made from the fish used throughout the meal. I also ordered some red sea urchin as an extra. Everything was delicious, but the May Sardine, Eel, and red sea urchin were particularly exceptional. Additionally, the Japanese sake paired beautifully with the sushi and was delightful. I hope to visit again someday. It was a great meal! Less

A few days ago, I made a reservation through Tabelog and visited for the lunch nigiri course (which starts at 12:00). The sushi rice had a strong vinegar flavor, which I really enjoyed. The toppings were all delicious, and it’s clear why this place is recognized as one of the top sushi restaurants; the quality of the sushi was impressive. The anago (sea eel) we had at the end was particularly fluffy and left a lasting impression. However, while the taste was excellent, I felt that the selection of toppings could have been a bit more vibrant. Additionally, there was some inconsistency in the amount of wasabi used; some pieces had a bit too much kick for my taste. Regarding the service, there were moments when the head chef appeared somewhat intimidating towards a foreign customer sitting next to me, and the overall atmosphere wasn’t particularly warm or friendly, which created a bit of tension throughout the meal. The sushi itself was truly delicious, but I left feeling a bit disappointed with the overall experience. Less

I visited "Kizaki," a restaurant known for being difficult to reserve even in Tokyo.I was really looking forward to it since it has been selected as one of Tabelog's Top 100 Restaurants for 2025.【Omakase Course】- Tuna Hand Roll (Aomori Prefecture Bluefin Tuna, Saga Prefecture Nori)- Liver of Akagai (Red Clam)- Salted Offal of Bonito- Soft Roe of Sweetfish- Hime Kodai (Sea Bream, Kombu Cured)- Matured Komutsu (Small Mutsu)- Sumi Ika (Cuttlefish)- Haruko Tai (Kasugodai)- Abalone- Bluefin Tuna Akami (Lean)- Bluefin Tuna Chiai (Near the Bloodline)- Bluefin Tuna Chutoro (Medium Fatty Tuna) and Otoro (Fatty Tuna)- Bluefin Tuna Belly- Bluefin Tuna Otoro (Fatty Tuna)- Sardine- Aji (Horse Mackerel) from Izumi, Kagoshima Prefecture- Sawara (Spanish Mackerel)- Kuruma Ebi (Tiger Prawn)- Murasaki Uni (Purple Sea Urchin)- Karei (Flatfish) from Awaji Island- Kuro Mutsu (Black Mutsu)- Saba (Mackerel)I was captivated from the very first hand roll.The Aomori Prefecture Bluefin Tuna was incredibly rich, filling my mouth with umami. The Saga Prefecture Nori was truly exceptional, with top-notch aroma, texture, and flavor, showcasing the restaurant's skill right from this hand roll.The appetizers included rare delicacies like Akagai liver, salted bonito offal, and sweetfish soft roe, all pairing excellently with Japanese sake.The matured Komutsu had a sticky texture and concentrated flavor that left a strong impression. The abalone had a smooth texture that conveyed its freshness, showcasing the strength of the ingredient itself.What surprised me the most was the sushi rice.At first bite, I thought, "The vinegar is quite pronounced." However, it was not an unpleasant sourness; it was a well-defined, Edomae-style sushi rice.As I progressed from the bluefin tuna akami to the chiai, then to the chutoro and otoro, I realized that the vinegar beautifully cut through the fat, refreshing my palate.I couldn't help but think, "So this is what the rice was meant for," and I was genuinely astonished.Moreover, after the otoro, the vinegar's intensity softened a bit, adapting to the white fish and shining fish later in the course. It was clear that the flow of flavors was carefully calculated, not just for the fish but also for the rice.This was the first time I felt such a change in the sushi rice at a sushi restaurant.In the latter part of the meal, from sardine to Aji from Izumi, Kagoshima, Sawara, Kuruma Ebi, Murasaki Uni, Karei from Awaji Island, Kuro Mutsu, and Saba, there was no compromise. Each piece maximized the individuality of the fish.This sushi restaurant competes not with flashy presentations but with the fish, rice, and nori, all working together.Not only the fish but also the rice and nori come together to create a complete dish. It was truly a place where I felt the pinnacle of sushi.I look forward to returning in a different season.It was a great meal. Less

Located just a few minutes on foot from Akasaka Mitsuke Station in Tokyo, this restaurant is a selected establishment in the Bronze & Sushi TOKYO Top 100.The lunch course consists solely of nigiri, without any appetizers or side dishes. It’s a rare style for a sushi restaurant of this caliber, as even the dinner course features only a few side dishes before the nigiri.The lunch course includes 13 pieces, starting with a hand roll of lean tuna. The lean tuna from Hokkaido is rich in flavor, and the aroma of the seaweed from Saga Prefecture is delightful. Moving on to the nigiri, the rice is slightly firm and has a noticeable acidity. While the rice itself is a bit firm and dissolves well, sometimes it feels a bit sticky—perhaps due to the pairing with the toppings or the temperature?Among the nigiri, my favorites were the Mutsu, Spring Sea Bream, Horse Mackerel, and Herring. The Mutsu from Enoshima was particularly memorable; it was my first time having it at a sushi restaurant, and the lightly salted flesh was wonderfully rich and creamy. The Horse Mackerel and Herring were also nicely fatty and flavorful. The final piece, Anago (conger eel), was thick and tender, finished with a strong sweet sauce that was a perfect ending. The miso soup was rich with fish stock, making me want to ask for a refill.Including extras, I enjoyed 14 pieces over about an hour and a half. The pace was relaxed, allowing for enjoyable conversation with the chef. I would love to see how the offerings change with the seasons.It was a great meal!Today's Course (✅: Favorites)- Lean Tuna Hand Roll (Hokkaido)- Mahi Mahi (Choshi)✅ Mutsu (Enoshima) - lightly salted and creamy- Sumi Ika (with soft cartilage)✅ Spring Sea Bream (Iwate) - topped with oboro✅ Horse Mackerel (Mie)- Sago Fish (Iwate)- Lean Tuna- Chutoro (medium fatty tuna)✅ Herring (Akkeshi)- Shima Aji (Tokyo Bay)- Kuruma Ebi (sweet shrimp)- Anago (with a strong flavor)- Miso Soup (rich stock)Extras: Akagai (red clam) Less

Recently, I've been fortunate enough to accelerate my "Tabelog Award-winning restaurant tour." It's the only hobby that I'm truly passionate about.Every time I visit an award-winning restaurant, I am continually impressed by the quality.Today’s lunch was at Kizaki in Akasaka Mitsuke, a Tabelog Award Bronze winner.◯ Tuna Hand Roll *No photo ◯ Mahi Mahi ◯ Isaki ◯ Kiss (Gindara) with Kombu ◯ Sumi Ika with Cartilage ◯ Spring Sea Bream ◯ Akagai with its Intestine ◯ Horse Mackerel ◯ Chutoro ◯ Katsuo ◯ Sagochi ◯ Kuruma Ebi ◯ Anago ◯ Miso Soup I started with the tuna hand roll. The combination of nori and tuna was delicious, raising my expectations sky-high. The vinegar in the rice was prominent and sharp. I usually have sushi with milder vinegar, so this was refreshingly different. The Sumi Ika, Akagai, Aji, and Sagochi were all incredibly impressive. I first noticed the sweetness and umami of the toppings, followed by the acidity of the rice. It was wonderful—perfect for the upcoming warm weather.Also, the miso soup was amazing. The flavor of the fish was concentrated beautifully.Today, I was seated right in front of the head chef, and I was captivated by the elegance of his movements throughout the meal.It was a great meal. Thank you! Less

If you enjoy sushi with a strong vinegar flavor in the rice, this is a highly recommended restaurant.The interior has only 9 counter seats, allowing you to closely observe the chef skillfully preparing each piece of sushi, showcasing his dedication to the craft.The course begins with a few delicacies, followed by an array of sushi. There are no desserts like tamagoyaki or fruit; the meal concludes with sushi. While I felt a bit surprised that it ended so quickly, it allowed me to fully enjoy the sushi until the last bite.The quality of the ingredients was outstanding, with the highlights being the sweet shrimp, akagai (red clam), and uni (sea urchin).The sweet shrimp had a delightful bounce and natural sweetness, while the akagai had a great texture, releasing umami with each bite. The uni was rich and melted in the mouth, with no unpleasant odor, making it incredibly delicious.The rice has a distinct acidity, which may not suit everyone's taste, but I felt that this particular rice enhanced the flavors of the toppings.Although there are no desserts, this restaurant allows you to enjoy sushi as the main attraction until the very end, providing a high level of satisfaction. Less

I visited for lunch. The rice was slightly firm, with a well-balanced vinegar flavor that I really enjoyed. The harmony between the rice and the toppings was exceptional, showcasing the chef's meticulous craftsmanship in each piece.What left a lasting impression on me was the "Kasugo" I tried for the first time. Its refined umami flavor was delightful. Notably, the chef chooses not to serve uni in gunkan style, allowing the natural taste of the uni to shine without being overshadowed by the nori. The absence of gari (pickled ginger) also highlights the restaurant's commitment to focusing solely on sushi.The course progressed at a nice pace, and after finishing, I was asked, "Are you full?" I replied, "I can still eat more!" to which the chef smiled and said, "Anything is possible!" His warm smile was truly memorable.The additional dishes of clam, flounder, and uni were exquisite, but the flounder was my absolute favorite this time. I definitely want to visit again! Less

Dining alone as a womanReservation onlyCounter seating onlyDay 3 of my solo trip in Kanto - Lunch (Akasaka Mitsuke, Tokyo)I visited just before noon on a weekday. I came for the lunch that starts at noon. This is the main dish of my solo trip. When you think of Tokyo, you think of Edomae sushi. So, I decided to give it a try. However, I had no idea where to go. I scoured the posts of my fellow reviewers who are knowledgeable about the Tokyo area. Haha. I trusted a reviewer who has visited this place, "Kizaki," dozens of times and made my reservation from Osaka. I was glad to secure a reservation.I was extremely nervous. As a woman dining alone, I was unsure of what to wear. I decided to just mimic the person next to me since I had no idea about the proper etiquette. If I was the first one, it would have been the end.I arrived at the restaurant 15 minutes early. It was closed since it opens at noon. I entered 3 minutes before opening, and once everyone was gathered, we began. There were 9 counter seats, and I was surprisingly in the center. To my left was a family of four from abroad, and to my right were two couples. The show of tension began right in front of the chef.Lunch course: JPY 19,800Total of 13 pieces:- Seared tuna- Isaki (Japanese grunt)- Kiss (a type of fish)- Kanpachi (amberjack)- Squid legs with cartilage- Kasugo (young sea bream)- Akagai (red clam) with its siphon- Horse mackerel- Chutoro (medium fatty tuna)- First bonito- Sagochi (a type of fish)- Sweet shrimp- Anago (conger eel)- Miso soup to finishIt truly felt like watching a knife skills show, and I was excited the whole time. Watching the sushi being prepared felt like witnessing magic.I didn’t really talk to the chef; I just sat and waited for the sushi to be served. The chef was completely focused. His movements were graceful and swift, like an athlete. The soy sauce was already prepared, so I just had to bring it to my mouth.What I had eaten before was called "sushi," but what I was eating today was the real deal? It was completely different. When it entered my mouth, it just melted away. Even when I held it in my hand, it wouldn’t fall apart, but once it was in my mouth, it dissolved. How does that work?I had read that the sushi vinegar was quite tangy, but to me, it was mild. There was just a hint of acidity. And I could feel each grain of rice. I savored the umami of the toppings and the flavors of the ingredients by letting each grain dissolve in my mouth. Wow, it was profound.The biggest surprise was the akagai (red clam). First, the chef tapped it with his hand and made hidden cuts. When I put it in my mouth, there was no unpleasant taste, and as I chewed, I could feel the ocean. Incredible. This was the best akagai I had ever tasted. All the sushi pieces were perfectly sized, making them easy to eat in one bite. It was wonderful.Other customers continued to order more after finishing their courses, but I was just the right amount full. I wonder if I can eat regular sushi starting tomorrow.After my Tokyo trip, I visited the National Art Center to see the Picasso and Paul Smith collaboration exhibition. I thoroughly enjoyed the Eric Carle exhibition at the contemporary art museum. It was a fantastic day. I will definitely come back!It was a great meal! Less

◎ Day/TimeFriday / 12 PM Reservation made via Tabelog ◎ Order Lunch Nigiri Course Hand-Rolled Sushi (Tottori Tuna) Sea Bream Isaki Sumi Ika Kasugodai Akagai Aji Chutoro Hatsu Katsuo Shime Saba Sagoshi Kuruma Ebi Anago Dashi Additional Nigiri - Karei - Uni 3 Bottles of Beer Total: Approximately JPY 30,000 per person ◎ Access 3-minute walk from Akasaka Mitsuke Station ◎ Business Hours 12 PM - 6 PM - ◎ Interior 8 Counter Seats ◎ Customer Demographics Pairs ◎ Payment Credit cards accepted ◎ Notes First visit in about 5 and a half years Lunch visit The base price for the Lunch Nigiri Course is JPY 18,700 Includes 13 pieces of nigiri, including hand rolls, and dashi Due to the typhoon, there were fewer fish at the market that morning Chutoro and Anago were particularly delicious The Akagai is sourced specifically from Miyagi, Yuriage It seems the season will be ending around next week. Less

Located just a 2-minute walk from Akasaka Mitsuke Station on the Tokyo Metro Marunouchi Line, Kizaki opened in 2018 and is run by a husband-and-wife team. The chef has trained at renowned establishments such as Kyubey and Sushi Tokami.The restaurant is situated on the 5th floor of a dining building. Upon taking the elevator to the 5th floor, you’ll find a landing with white-painted ceilings and walls, and tiled flooring. As you proceed deeper into the restaurant, you’ll notice a refined atmosphere with black-painted ceilings, black wooden paneling, stone-paved floors, and glass sliding doors with wooden lattice.Inside, the space features a wooden ceiling, soft ochre clay walls, and dark gray granite tiled floors, creating a distinctly Japanese ambiance.There are only 9 counter seats available.I opted for the lunch nigiri course (JPY 18,700, tax included) and with the drinks, my total came to JPY 22,660.The sushi rice seemed to be a blend of red vinegar, slightly on the firmer side, with a hint of acidity, and served at a temperature just above body temperature.Nigiri included:1. Minced Bluefin Tuna wrapped in seaweed2. Isaki (Grunt)3. Sea Bream4. Kombu-marinated Whitebait5. Soft Cartilaginous Squid Legs (official name: Common Squid)6. Haruko (official name: Young Sea Bream)7. Red Clam with a string8. Horse Mackerel9. Medium Fatty Tuna10. First Bonito11. Marinated Mackerel12. Sweet Shrimp13. Steamed and Grilled Anago (Conger Eel)14. Miso SoupThe ingredients were well-prepared, and each piece was quite good on its own. However, in the context of the entire course, the absence of small horse mackerel and sea urchin gave it a somewhat flat impression.I believe an omakase course should have a melody from start to finish, so including 1 or 2 pieces of fish other than white and red would provide better balance.Considering the price range of sushi in Tokyo, it might be common for a course under JPY 20,000 to not include small horse mackerel or sea urchin.It was a great meal. Less

Today was incredibly delicious again! I absolutely love the sushi at Kizaki, especially the rice, which has a strong impact and is slightly tangy and firm (o^∀^o).And of course, I ordered more today! The akagai (red clam) is a must, along with sawara (mackerel), karei (flatfish), and kanpyo maki (dried gourd roll) (´･∀･｀). The chef mentioned that today’s sawara was particularly good, and it truly was delicious! I’ve been coming here for six years now! If you love akagai, you absolutely have to try Kizaki’s!The chef and the owner work together seamlessly, and their chemistry is wonderful. Despite their youth, their attention to detail is truly impressive. Less

Located within walking distance from Akasaka Mitsuke Station, this is a renowned sushi restaurant featured in the BRONZE Sushi Top 100. Reservations can be made through Tabelog. The friendly head chef skillfully handles the fish, resulting in high-quality sushi. The proprietress excels in selecting sake and pairing it with dishes, surpassing even a sommelier's expertise. The balance of food and drink is excellent, and everything is well-prepared at a high level. The atmosphere is comfortable and inviting. Less

I made a reservation for noon to experience this place. I arrived at the station 20 minutes early and wanted to explore the Akasaka Mitsuke area, which I had never visited before, but the rain intensified, so I headed to the 5th floor of the building 10 minutes early. Compared to buildings in Ginza and Azabu Juban, this one lacked a sense of luxury, but I thought it would be fine if the taste was good. The restaurant opened, and the counter seats were fully occupied right from the start.I started with a tuna hand roll, followed by sea bream, isaki, kiss fish, squid tentacles, kasu, red clam with its entrails, horse mackerel, lean tuna, medium fatty tuna, sweet shrimp, marinated mackerel, and anago, all served efficiently. I also ordered boiled clams and dried gourd rolls as extras. For drinks, I had a warm serving of Hane no Yama Aiyama 70 and two types of cold sake.Unlike other places, they didn’t serve gari (pickled ginger), and there was a generous amount of wasabi, but the aroma was strong without any unpleasant sharpness, which was refreshing. Being a renowned establishment, the food was naturally delicious, but as a shellfish lover, the texture of the red clam with tentacles and entrails was something I had never experienced before—it was exquisite. The boiled clams were also perfectly chewy, and I was glad I ordered them. The dried gourd rolls, served with wasabi, paired wonderfully with the sweetness of the gourd, and I should have ordered another.As mentioned several times, the chef’s commitment to the quality and origin of the ingredients was evident across the counter. The owner, who was very attentive while engaging in casual conversation, and his wife, who perfectly matched my taste in drinks, run the place together. It’s no surprise that several repeat customers were there today. Despite the rain, it was worth the visit, and I left feeling satisfied. Less

The interior has a calm atmosphere, making it a wonderful place to enjoy sushi without feeling too formal.Each piece of sushi showcases the perfect temperature and texture of the ingredients, reflecting the chef's meticulous craftsmanship.I particularly loved the size of the rice, which was just right and melted in my mouth.The balance of the vinegar's acidity and the sweetness of the fish was delightful, and the wasabi was incredibly flavorful, enhancing the umami of the ingredients.The anago (sea eel) was tender and fluffy, while the akagai (red clam) had a lovely aroma and texture, making a strong impression with its size.The hand rolls also felt luxurious, leaving me completely satisfied.I definitely want to return to this sushi restaurant in a different season. Less

A Taste of Edo-style Sushi in Akasaka: The Story of Horse Mackerel and AnagoI finally made my way to Kizaki, a sushi restaurant in Akasaka. Located just a few minutes' walk from Akasaka Mitsuke Station, it’s surprisingly situated on the 5th floor of the Seimei Kaikan building. The calm atmosphere, centered around the counter, allows the chef to prepare Edo-style sushi right in front of you.- Assorted Appetizers (Sajima Octopus, Kesennuma Tuna Salted Fish, Red Clam Tsukudani)The three appetizers are elegantly arranged on a hexagonal blue plate. The Sajima octopus has a perfect texture and sweetness. The salted tuna from Kesennuma is rich in flavor, making it a perfect match for Japanese sake. The red clam tsukudani offers a gentle taste of the ocean, raising expectations from the start.- Kombu-zimeThe umami of the kombu has soaked into the fish, resulting in a refined sweetness. The preparation of the white fish is meticulous.- Horse MackerelThis was the highlight of the meal. The thickness of the fish is exceptional, and with each bite, the umami bursts forth. It has a firm texture without being heavy, and the aftertaste is refreshingly clean. This alone is worth the visit.- Tuna (Akami and Chutoro)The akami has a vibrant color with a strong hint of iron. The chutoro melts in your mouth, with a perfect balance of sweetness from the fat.- Torigai (Cockle)With a crunchy texture, the flavor of the ocean fills your nose. The harmony with the rice is also excellent.- Sea Urchin Comparison (Bafun Uni and Murasaki Uni)Both types are served on a round blue plate. The bafun uni is rich and has an overwhelming sweetness, while the murasaki uni melts in your mouth with a refined umami, clearly showcasing the difference in ingredients. This dish is a must-try for sea urchin lovers.- Anago (Conger Eel)I was surprised by the thickness of the eel. It has a strong umami flavor yet crumbles delicately. The sauce is perfectly balanced, not overly reduced, allowing the ingredient's natural flavor to shine.- Simmered ClamAs soon as it enters your mouth, the briny flavor spreads. This piece highlights the quality of the ingredients.- SoupThe miso soup, made with a rich fish stock, has a high concentration and is satisfying to drink. It could stand alone as a dish.- SakeI enjoyed three distinct types: Sumikoe (Miyagi), Gikyo (Aichi), and Tsurugai (Niigata), appreciating how each paired with the dishes. The selection, focused on the breweries and regions, truly shines.◻︎ Overall AssessmentThe quality of the ingredients—especially the horse mackerel and anago—can be considered among the best in Tokyo. One honest note: the red vinegar in the rice was a bit strong overall, occasionally overpowering the delicate flavors of the white fish and shellfish. I personally feel that if the acidity were a bit milder, the quality of the ingredients would stand out even more.It was a great meal. Less

Revisiting on June 14, 2026.On the 11th, I celebrated at home, on the 12th at Kurogi, and on this day, I was celebrated at Kizaki!The champagne in the picture was a gift!We started with tuna hand rolls.Isaki from Shimane.Maybe from Hamada?It's at its best during this season.Kisu marinated in kombu.From Futtsu.And the surprise was the shinko!Ten pieces included!It was a gift!I was so happy I could cry.Delicious!I’m grateful.I’ll definitely come back.Kasugodai from Oarai.Kuro-mutsu.Aji caught in Izumi.Incredibly delicious!The tuna is from Sado's fixed net.The bonito is amazing too!Shime-saba.Kanpachi aged for a month from Oase.A block of umami.Kuruma ebi from Amakusa.Hot anago.Specialty miso soup.Perfect!Thank you for this month!I’ll be back next month.It was a great meal. Less