Sushi Shunsuke Asagaya Tokyo

I visited the renowned Sushi Shunsuke in Asagaya, Tokyo.It has won a SILVER award from Tabelog.Here, you can enjoy sushi that features a unique combination of fish and rice, with varying temperatures inspired by the Namba style, along with a wide selection of Japanese sake.The appetizers are particularly abundant, making it easy to enjoy your drinks.The chef's personality, the atmosphere, and the sushi all contributed to a lively and enjoyable experience.With such an incredible experience at an unbeatable price in the city, it's no wonder that reservations are hard to come by. Less

Nestled quietly on a street close to the station, this restaurant is a hidden gem. This time, I was guided to the underground annex from the back entrance. The interior has a calm atmosphere with about six counter seats.To get straight to the point, it was absolutely fantastic! In this sushi bubble era, the quality at this price point is simply unparalleled.The first half of the meal featured high-quality dishes that heightened my anticipation for what was to come. The steamed abalone and ankimo (monkfish liver) were particularly memorable. The abalone was fragrant, incredibly rich in flavor, and perfectly tender. The ankimo was rich and creamy, yet light and melted in the mouth.Then came the nigiri sushi. The slightly firm rice, with a mild acidity, was personally a highlight for me. Each piece of sushi was meticulously crafted, making every bite a pleasure. The nigiri with purple sea urchin was especially impressive; usually, it would be served as gunkan (battleship sushi), but they changed it to nigiri to match the flavor of the ingredient. It might just be the best sea urchin I've ever had...To finish, we had rolls and tamago (sweet omelet). It was truly a delightful course. Less

Thank you for reading.Your follows, likes, and saves would be greatly appreciated.I visited "Sushi Shunsuke Asagaya" located in Asagaya, Tokyo.☑︎ Information Access: 3-minute walk from Asagaya Station Hours: First seating at 18:00, second seating at 21:00 Closed: Wednesdays Reservation: No new reservations accepted Wait time: None due to reservations Visit timing: Evening Payment methods: Cash, Card ☑︎ Menu Omakase Course ☑︎ Review This sushi restaurant is run by Takaoka, who trained under Namba at Sushi Namba for many years. He has been managing the Asagaya location for a few years now and changed the name to "Shunsuke" in 2020. Despite being known for its high cost-performance, this restaurant has gradually raised its prices due to recent inflation. Even so, it’s incredible to enjoy a course meal with good Japanese sake at this price. The chawanmushi (steamed egg custard) warms up your stomach and raises your expectations right from the start. The appetizers are a delightful lineup for sake lovers, making it the best! The nigiri sushi is on par with that of his mentor, and personally, I think it surpasses Namba. This is definitely one of the places I want to keep coming back to. Less

Omakase in late August 2026.I enjoyed a seasonal omakase featuring summer seafood, ranging from appetizers to sushi.The meal began with a chawanmushi (savory egg custard) made with clam dashi and seaweed, followed by kombu-cured sea bream and sea bass, boiled octopus, and other delicacies like turban shell and white shrimp. The sea bream fish cake was paired with winter melon and okra, leading to grilled mackerel with saikyo miso. The sea bream fish cake had a delightful texture, reminiscent of oden ingredients.The ankimo (monkfish liver) was served with cucumber and fried tofu, accompanied by abalone and salmon roe. The grilled anago (conger eel) was crispy on the skin and glazed with a sweet soy sauce. It was a joy to see traditional dishes enhanced with a touch of creativity, allowing the seafood's natural flavors to shine.The sushi course included white squid, kombu-cured gurnard, and horse mackerel. The lean and medium fatty tuna were sourced from Boston. The new baby fish was tender yet packed with flavor, a top-quality catch. The highlights included the gurnard, served with warm rice and yuzu pepper, further enhanced by the aroma of straw. The fragrant smokiness of the straw complemented the rich flavors of the fish, creating a unique sushi experience.The meal concluded with tuna rolls and tamago (sweet omelet), along with an additional gourd roll. This omakase from August 2026 was a delightful journey from appetizers to sushi.● Chawanmushi with clam dashi and seaweed ● Kombu-cured sea bream and sea bass ● Boiled octopus and turban shell ● White shrimp, simmered with grilled kelp ● Sea bream fish cake, winter melon, okra ● Iwamo-zuku (seaweed) ● Grilled mackerel with saikyo miso ● Steamed abalone, ankimo / cucumber, fried tofu, salmon roe ● Grilled anago / cucumber ● White squid ● Kombu-cured gurnard ● Horse mackerel ● Lean tuna / Boston ● Medium fatty tuna / Boston ● New baby fish ● Gurnard / yuzu pepper ● Botan shrimp ● Sea urchin ● Anago ● Tuna rolls ● Tamago ● Gourd roll Less

X ID: jigenace777 Instagram ID: jigenace777 I made my first visit to the annex of the renowned Sushi Shunsuke in Asagaya. The space is bright, clean, and has a calm atmosphere. It features a straight counter only. This is the stage for Mr. Igarashi, the second-in-command at Sushi Shunsuke. ◆ Omakase Appetizers: - Aosa seaweed, clam soup - Sea bream, sea bass, octopus - Steamed whelk - Octopus - Longfin tuna with white miso - Botan shrimp with shrimp miso - Shinjyo of threadfin bream - Summer vegetables (okra, winter melon) - Abalone, ankimo (monkfish liver) - Anago (conger eel) - Iwamozuku seaweed, Noto Nigiri: - White squid - White shrimp - Horse mackerel - Arakawa (fish) with kombu - Lean tuna - Medium fatty tuna - Kohada (shad) - Kinki (red sea bream), grilled with straw, shichimi - Purple sea urchin - Anago (conger eel) - Medium fatty tuna roll - Gourd roll - Tamago (egg) During my meal, Shunsuke came over to greet me, and it was a reunion after six years. Both the main restaurant and the annex are exceptional establishments. For me, they are indispensable. I had such a great time that I drank to the point of forgetting my memories of that night in Asagaya. Though I did have a martini before coming here! (laughs) Less

I had an amazing experience this time, savoring every bite since I wasn't too drunk like last time. It was also my first time in the private room, which was great. Every dish that came out was delicious. If you drink too much Japanese sake here, you might lose the taste of the nigiri, so pace yourself! The standout nigiri of the day was the horse mackerel. Also, the temperature management was impressive; the rice for the fatty tuna was warm, making the fat melt perfectly, which was fantastic. Next time, I managed to make a reservation, but it will have to wait until next year. Haha! Less

Monthly Shunsuke GatheringI thought that with the summer approaching, the fish would be less fresh and the shellfish would be more abundant. However, the MVP of the day was the Suji-Ara and the Horse Mackerel.The Horse Mackerel was particularly outstanding. I was amazed at how much flavor could be extracted from it.It seems to have been aged for 6 days, and the depth of flavor was incredible. I had mistakenly thought it would taste fishy while still retaining its freshness, but it was quite the opposite.The Suji-Ara also had a robust flavor.I usually order the Kinme with a fragrant soy sauce for my second helping, but today, unfortunately, the Suji-Ara and Horse Mackerel lacked flavor, so I opted for squid instead.Every visit brings pleasant service and new experiences, making it a place I never tire of. Less

After four months, I returned to Sushi Shunsuke.The bonito was incredibly delicious. I could hear people at other tables exclaiming how good it was.The marinated salmon roe was so tasty that I ended up eating it in one bite, but I should have savored it slowly... It paired perfectly with the Japanese sake.The nigiri selection was the usual lineup, and the sweet shrimp was particularly impressive. I’ve never had such thick pieces even in Hokkaido. The texture was rich and flavorful, simply the best.I had a decent amount to drink, totaling JPY 35,000. Nearly ten years ago, when I first visited, I could drink as much Junmai Daiginjo as I wanted for under JPY 30,000, but the course prices have significantly increased since then. Even though I had Junmai Daiginjo this time, the price was still reasonable. Considering the sushi bubble in the city, it’s a great value.I heard that Chef Shunsuke injured his wrist and had to undergo surgery. He was receiving various advice from an anesthesiologist at our table. Wishing him a speedy recovery.Chawanmushi with seaweedKelp-marinated flounder and sea bass, flounder engawaOctopus, boiled octopusSake-steamed whelkWhite shrimp, kelp simmered in sakeTairagai (pen shell)Iwa mozuku vinegarGrilled bonito with saikyo misoAnkimo (monkfish liver), steamed abalone, marinated salmon roeGrilled conger eelWhite squidMackerelKelp-marinated grouperMedium fatty tunaFatty tunaSmall red vinegar marinated fishKinmedai (golden eye snapper)Sweet shrimp (very thick and rich)Sea urchinConger eelTuna rollTamago (sweet omelet) Less

This sushi restaurant is located in Koenji. It was originally established by Mr. Nanba in Hibiya, and now it’s run by his top apprentices. They have become quite a skilled establishment, having won a silver award for three consecutive years. The prices are incredibly affordable, yet the taste is exceptional and consistent. Maintaining such a high level of deliciousness from appetizers to sushi is challenging, but everything was indeed tasty. The grouper had a great texture without any sinews, and the additional flounder fin was beautifully presented, resembling a red clam, delighting all the senses with both appearance and flavor. Less

Nearest station: 3-4 minutes walk from Asagaya StationClosed: Sundays and two Mondays a monthThis was my first visit in about a year and a half.I experienced the style of changing the rice temperature based on the type of fish, which I learned at Sushi Nanba.Located in the basement of a residential area in Asagaya, this place offers delicious sushi at a great price, with excellent service from a handsome chef, creating a wonderful atmosphere! ● Steamed chawanmushi with clams and seaweed ● Sea bream and sea bass marinated in kombu ● Fresh octopus and boiled octopus ● Steamed whelk with sake ● Grilled surf clam with seaweed ● White shrimp ● Grilled knife fish with saikyo miso on the skin ● Seaweed mozuku ● Monkfish liver and abalone ● Grilled eel with sauce ◯ White squid ◯ Yellowtail ◯ Horse mackerel ◯ Tuna from Kagoshima ◯ Tuna with changed rice temperature → The tendon was tough and hard to bite through... ◯ Young gizzard shad ◯ Red snapper ◯ Botan shrimp ◯ Sea urchin hand roll ◯ Conger eel ◯ Monkfish liver and narazuke rolled sushi ◯ Tamago (sweet omelet) With 10 appetizers and 12 pieces of nigiri, plus oolong tea and sake, the total of JPY 26,000 is an amazing value!! It was a great meal! ( ◠‿◠ ) Less

Tabelog Sushi Category: 4.30, Ranked 43rdHere’s what I ordered:Omakase CourseTotal Bill: JPY 27,500Dishes Served:- Asari Dashi and Nori Chawanmushi- Sea Bream ⭐️- Suzuki (Sea Bass)- Fresh Octopus- Simmered Octopus ⭐️- Steamed Turban Shell with Sake ⭐️⭐️- Hiragai (Surf Clam)- White Shrimp- Spanish Mackerel ⭐️⭐️- Iwa Mozuku (Seaweed)- Ankimo (Monkfish Liver) ⭐️⭐️- Abalone ⭐️- Grilled Anago (Sea Eel)- White Squid ⭐️- Kanpachi (Amberjack) ⭐️⭐️ (Extra)- Horse Mackerel ⭐️⭐️ (Extra)- Tuna ⭐️- Warm Tuna Sushi- Kohada (Gizzard Shad)- Kinmedai (Golden Eye Snapper)- Botan Ebi (Sweet Shrimp) ⭐️⭐️- Bafun Uni (Sea Urchin) Roll ⭐️⭐️- Anago ⭐️- Tamago (Egg)- Ankimo, Sesame, and Nara-zuke (Pickled Vegetables) Roll ⭐️Incredible value for the price.I was surprised when I saw the bill! The chef was also charming and entertaining.It was a great meal! Less

It's Saturday night.I'm in Asagaya.I took a leisurely stroll from Nakano Station to Asagaya. After adjusting my schedule at Starbucks, I arrived at the restaurant just before 6 PM.As I rushed up the stairs right on time, I could hear the footsteps of the young staff welcoming me. As usual, I was seated right in front of Mr. Takaoka, and I started off with a refreshing Premium Malt's beer.Last time, we enjoyed spring fish in April. This time, it's summer... although it feels like we’ve been experiencing unusually cool, rainy days compared to last year. I wonder what kind of fish awaits me, haha! Now, let's get to the main topic. The course I enjoyed is as follows. I've included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.The onslaught of appetizers kept the drinks flowing. Tonight, I savored seven types of sake, starting with the Junmai Daiginjo from Juyondai. What a wonderfully pleasant time it was. As long as my health allows, this is one of the places I want to keep coming back to for a long time.⚫︎ Chawanmushi: Asari dashi, fresh seaweed ⚫︎ Hirame: Salt ⚫︎ Suzuki: Kombu marinated, grilled sake ⚫︎ Boiled octopus: Hon wasabi ⚫︎ Water octopus: Salt, sudachi ⚫︎ Tsubugai: Sake steamed ⚫︎ Hira-gai: Grilled, nori tsukudani, yuzu pepper and shichimi ⚫︎ Shiro ebi: Toyama, grilled sake kombu ⚫︎ Tachiuo: Saikyo miso, grilled ⚫︎ Kinu mozuku vinegar: Noto ⚫︎ Ankimo: Fried tofu, cucumber, Ezo abalone ⚫︎ Anago: Grilled eel ⚫︎ Shiro ika: Fukuoka, sudachi salt ⚫︎ Torigai: Noto ⚫︎ Aji: Donchicchi @ Shimane ⚫︎ Akami: Kagoshima ⚫︎ Chutoro: Kagoshima ----- Now switching to red rice ----- ⚫︎ Kohada ⚫︎ Kinmedai: Grilled with straw ⚫︎ Botan ebi: Mashike ⚫︎ Bafun uni: Hand roll ⚫︎ Anago ⚫︎ Tamaki: Marinated tuna ⚫︎ Tamago ・Draft beer: Premium Malt's ・Bunkajin: Summer sake, Junmai Ginjo, Kochi ・Hane-ya: Junmai Ginjo, Kirabuki, Toyama ・Juyondai: Junmai Daiginjo, Yamagata ・Souemon: Junmai Daiginjo, Yamagata ・Hatsukame: Junmai Ginjo, Shizuoka ・Mishio: Junmai Ginjo, Omachi, Kochi ・Soumura: Junmai Daiginjo, Yamagata 4.30 Less

Regular visits to Sushi Shunsuke.This time, we had the private counter all to ourselves!Having a private reservation is great because we can talk freely.We started with chawanmushi (steamed egg custard) to warm up our stomachs.I've been coming here for years, and the course menu hasn't changed much, so it might be nice to see a few more creative options.That day, we were served the recommended sashimi, including both raw and boiled octopus!Since we had already finished our Japanese sake, we ordered more.In July, there were many refreshing ingredients available.As always, the Japanese sake was perfectly balanced, and we enjoyed quite a bit that day.The sushi is great, but I usually get a bit tipsy before we even start on it! LOLThe nigiri is served by hand, and they vary the rice as well, but it’s always delicious.I think it’s a reasonably priced sushi course, and it’s a joy to enjoy delicious sushi while being served by a handsome chef!I’m very satisfied! Less

Ranked 22nd in the sushi category in Tokyo, "Sushi Shunsuke Asagaya" is a restaurant that is notoriously difficult to reserve. However, this time I managed to secure a weekday lunch slot using a reservation service. On weekdays, it seems that seats from the second seating may also become available.The location is in a quiet residential area of Asagaya, a bit away from the city center. The restaurant is located on the basement floor, and there is no mobile phone reception at all.The selection of appetizers is quite extensive, featuring a total of 9 dishes. While the flavors are based on simple seasonings, I enjoyed some unique items like rare swordfish, fresh octopus, and grilled anago (conger eel).The nigiri sushi is large and fluffy in shape. Two types of rice are used, both of which are mild and gently seasoned. Compared to other sushi restaurants that emphasize temperature control, I only felt a clear temperature difference with 2 or 3 specific pieces here, but that experience was striking. The presentation of switching the rice and serving it directly by hand was impressive. The chef is still quite young, but his sushi-making skills are remarkable. Without excessive handling, he creates an airy sensation where the rice gently sinks as soon as it is placed. I look forward to seeing how he evolves further in the future.All the staff are male, and the service gives a straightforward and brisk impression, both good and bad. The pace of serving the appetizers was a bit fast, with some dishes appearing before I had finished the previous ones, but there were no significant issues otherwise.Since I made the reservation through a service, it was slightly more expensive, but I believe the regular course prices would feel more cost-effective. The selection of "Junmai Daiginjo" sake is abundant, but the pricing seemed a bit aggressive.I highly recommend this place for anyone who wants to experience the art of temperature control in sushi.**Appetizers:**Chawanmushi (savory egg custard)Sea Bream with Susuki (Japanese pampas grass)OctopusSake SteamedHiragai (flat shell)White ShrimpSwordfishAnkimo (monkfish liver) with AbaloneAnago (conger eel)**Nigiri:**White SquidTorigai (bird clam)Horse MackerelRed MeatMedium Fatty TunaSmall SkinKinmedai (golden eye snapper)Botan ShrimpSea UrchinAnago (conger eel)Ankimo RollMarinated (additional)**Rating Criteria:**5.0: A restaurant that stands at the pinnacle of its genre. A strongly memorable experience that makes me eager to return. (Note: This is not an absolute comparison with other genres. For example, a 5.0 ramen may not necessarily be superior to a 4.9 sushi.)4.5 and above: An exceptionally good and unique restaurant in its genre. Difficult to substitute, worth making a special trip.4.0 and above: A restaurant with outstanding features and charm.3.5 and above: A standard level. No complaints about the taste.3.0 and above: A restaurant to visit only when there are no other options.*Ratings are completely personal and based on my impressions during the meal. While primarily based on taste, very friendly service, attentive hospitality, a rare and reasonably priced selection of Japanese sake, and a refined interior are all positive factors.I am currently studying Japanese, so there may be unnatural expressions or grammar. Please forgive any difficult-to-read sections. Less

Although it’s close to home, I hadn’t visited until now. I came here for a wedding anniversary lunch, and even though the location has changed from Namba, it was worth it. Before enjoying the expertly prepared nigiri, I indulged in a variety of delightful appetizers that paired perfectly with Japanese sake. The shrimp with miso was particularly exquisite. Each piece of nigiri was crafted with care, and even though it was lunch, the prices were reasonable. If it weren't for the reservation wait times, this place would be incredibly convenient to visit. Less

Omakase Course by Second-in-Command: Igarashi (JPY 26,000, tax excluded) Duration: Approximately 1 hour and 40 minutes This restaurant (4.31) is the origin of Sushi Namba (4.51). The head chef, Toshiaki Shunsuke, is hard to book, so I opted for the second-in-command, Igarashi, at the annex. I found an available slot on the online reservation site OMAKASE and decided to visit. Upon entering, I descended the stairs to the basement. The annex has a separate entrance, so a young staff member guided me back above ground before returning to the basement. There are six seats at the straight counter in front of the sushi preparation area. On the table, there were a towel, hand towel, chopsticks, and chopstick rests. The restroom is small but equipped with a LIXIL shower toilet. I enjoyed the following food and drinks, with a total bill of JPY 31,000. • Omakase Japanese Sake 0. Fuji Mineral Water 1. Gunma Prefecture, Ryujin Brewery, Oze no Yukidoke Junmai Daiginjo Natsugin 2. Akita Prefecture, Akita Brewery, Yukino Bijin Junmai 3. Yamagata Prefecture, Takagi Brewery, Juyondai Ginsan Daiginjo • Omakase Course (JPY 26,000) ~ Appetizers ~ 01. Chawanmushi with Clam Dashi and Fresh Seaweed 02. Sea Bream Sashimi | Sea Bass with Kombu 03. Fresh Octopus and Simmered Octopus 04. Steamed Lighthouse Whelk 05. Botan Shrimp with Shrimp Miso 06. Grilled Managatsuo with Saikyo Miso 07. Grilled Hiramasa with Nori Tsukudani and Shichimi Yuzu Pepper 08. Steamed Abalone | Ankimo, Cucumber, Fried Tofu 09. Grilled Anago ~ Sushi ~ 10. White Squid 11. White Shrimp 12. Horse Mackerel 13. Lean Tuna 14. Fatty Tuna (not photographed due to hand delivery) 15. Kohada 16. Smoked Kinmedai with Straw 17. Murakami Sea Urchin from Rishiri 18. Simmered Anago 19. Zuke Tekka (thin roll) 20. Sabikan (Kanpyo roll with real wasabi) | Hot Green Tea 21. Tamagoyaki The small-sized sushi inherits the Namba spirit. Although I believe Igarashi is still honing his skills as a second-in-command, I was impressed by the difficulty of making a reservation. The ankimo and thin rolls were particularly delicious. Less

Visiting Sushi Shunsuke is a delightful experience. Nestled in the serene streets of Asagaya, the restaurant offers a sophisticated yet warm atmosphere that heightens your anticipation from the moment you step inside. The course meal, prepared with sincerity and skill by the chef, is truly exquisite. Each piece of sushi showcases the vibrant flavors of carefully selected ingredients, creating a perfect harmony with the rice that melts pleasantly in your mouth. The selection of drinks that complement the dishes and the attentive, warm hospitality enhance the luxurious experience throughout your visit. This remarkable establishment, where craftsmanship and aesthetics are evident in every detail, is a feast for the senses. I definitely want to return for a special occasion or as a treat for myself! Less

It had been about a year since my last visit to Sushi Shunsuke for their nigiri. This time, I sat at the main counter instead of the usual private room. I enjoyed the delicious food and got pleasantly tipsy.【Visit Date】★June XX, 2026, 18:00-20:30 【Reservation】★Yes 【Number of People】★2 【Order Type】★Omakase 【Dishes / Drinks】Appetizers ★Chawanmushi with Asari Dashi and Aosa ★Toki Shirazu, Sea Bream, Water Octopus, Tender Octopus ★Steamed Bay Scallops with Sake ★Sweet Shrimp, Shrimp Miso, Baby Mantis Shrimp ★Grilled Swordfish with Saikyo Miso ★Hiragai with Nori Tsukudani ★Abalone, Ankimo, Fried Tofu ★Grilled Anago with Sauce From here, the nigiri ★White Squid ★White Shrimp ★Kita Yaki Clam ★Horse Mackerel ★Red Meat ★Toro ★Kohada ★Kinki ★Uni Hand Roll ★Tekka Maki ★Tamago (Drinks) ★Barley Shochu with Soda and Sudachi ★Omakase Japanese Sake (about 4 glasses?) 【Total Bill】★Approximately JPY 32,000 per person (credit card payment) Less

Sushi Shunsuke in Asagaya. I'm grateful to my friends for allowing me to visit this renowned restaurant regularly. Once again, I enjoyed a variety of dishes that showcased the quality of the ingredients and the deliciousness of seasonal flavors.One standout appetizer was the sashimi of Tokishirazu. As always, the smooth and pure taste of the ankimo (monkfish liver) is incredible, and I still can’t figure out how they make it so good.Recently, I had grilled sanma (saury) at another restaurant and thought, "Is this my first time trying this combination?" To my surprise, I found it here as well, and I was amazed that I encountered this (likely) first-time dish again in such a short period. Of course, it was delicious here too.All the nigiri was excellent, but the highlight of the day was the tuna. The perfect fusion of rich fat and meat from the toro and nakaochi from Sakai Port was an unforgettable experience that literally made my cheeks drop. The Hokkaido bafun uni was not only delicious, but the nori (seaweed) was also outstanding.I enjoyed a selection of fine Japanese sake and became completely tipsy. I savored the sake, appetizers, and sushi, leaving me fully satisfied.【Dishes I had】Chawanmushi with clams and noriSashimi of sea bream and TokishirazuRaw octopus and boiled octopusTsubugai (whelk)Grilled hiragai (flat shell)White shrimp with kombu and shako (mantis shrimp)Grilled sanma with saikyo misoSteamed abalone, pickled sea bream roe, and ankimo (wrapped in fried tofu)Grilled anago (conger eel)Shiroika (white squid)Kitakuri shellShimaaji (striped jack)Toro from Sakai PortNakaochiKohada (gizzard shad)Grilled kinmedai (golden eye snapper) with yuzu pepperSweet shrimpHokkaido bafun uniAnago (conger eel)Grilled scallopsHorse mackerelKanpyo maki (dried gourd roll) Less

I've been a loyal customer of my favorite sushi restaurant for about five years now. This time, I visited after an 8-month hiatus, joining the late seating at 9 PM!■ Atmosphere and Luxurious Space Located in a back alley of Asagaya, descending the stairs leads to a beautiful space that makes you forget the hustle and bustle outside. The interior features a spacious L-shaped counter, where the owner, Shunsuke, along with about four chefs and a total of five lively staff members, warmly welcomes guests. With around 12 customers present, the atmosphere strikes a perfect balance between lively and special, making it incredibly comfortable.■ Exquisite Dishes and Sushi The quality and portion of the appetizers served before the sushi are simply outstanding. Dishes like chawanmushi (steamed egg custard), sashimi, and rich ankimo (monkfish liver) keep coming, making it hard to stop drinking. What particularly impressed me this time was the "Tairagai" (Japanese surf clam), which is served with a unique combination of nori tsukudani (seaweed preserved in soy sauce) that was incredibly delicious!As for the main sushi, it goes without saying that it is perfectly crafted. I was especially amazed by the "Toro Comparison," where they serve two types: regular and thick-cut. Not only is the thickness different, but the temperature of the rice is also finely adjusted to match. The moment it hits your mouth, the bliss is overwhelming—truly an exquisite experience.■ Quality of Service Owner Shunsuke remains as playful and entertaining as ever. He always engages in light-hearted teasing, ensuring a fun time filled with laughter. The other chefs are friendly as well, and the smoothness of drink refills and attentiveness is remarkable. There’s none of that tense atmosphere typical of sushi restaurants; instead, you can relax and enjoy your meal to the fullest.■ Conclusion: For Those Considering a Visit I highly recommend this place to anyone who wants to experience: "Dishes and sushi that will leave you feeling completely satisfied and amazed" and "A relaxed environment where you can enjoy sushi while having fun conversations with the owner and staff." Although making a reservation can be challenging, it is absolutely worth the effort to go! Less

On this day, I visited Sushi Shunsuke with a group of friends. We regularly gather with the same members for these dining events, and I always look forward to it! (*´∀`)As usual, the chef was entertaining and the food was delicious. There’s a unique atmosphere here that’s hard to describe... haha.I’m really pleased to be able to enjoy such satisfying sushi at this price point, especially in Tokyo these days. While prices are rising, finding sushi of this quality at such a reasonable cost is truly rare.I’m grateful to be invited! (*´∀`)I didn’t drink too much, but the bill was surprisingly gentle. I’m already looking forward to next year! (*´∀`)It was a great meal!Reservation Method: Through a friend’s groupCourse Price: JPY 26,000, I think?Duration: About 2 hoursReservation Difficulty: I think it’s hard for new customersOrder: Barley Highball, Himo Kyuu, and Kanpyo MakiTotal Bill: JPY 29,500 Less

This popular sushi restaurant has an 8-month waiting list, only accepting reservations from returning customers. The secret to its popularity lies in the charming and handsome chef, as well as the delicious food. Both the rice and the toppings are to my liking and simply outstanding.This time, I enjoyed some sake from Junmai Daiginjo.◇ Awaji Sea Bream, Kesennuma Swordfish, Mizudako (Octopus), Boiled Tako (Octopus)◇ Steamed Oysters in Sake◇ Grilled Hiragai (Surf Clam) with Seaweed◇ White Shrimp with Roasted Baby Sardines in Grilled Sake◇ Ankou (Anglerfish) Liver, Fried Tofu, Abalone◇ Crispy Grilled Skin◆ Sumi Ika (Cuttlefish)◆ Torigai (Cockle)◆ Donchicchi Horse Mackerel◆ Ootoro (Fatty Tuna)◆ Chutoro (Medium Fatty Tuna)◆ Kohada (Gizzard Shad)◆ Chutoro (Medium Fatty Tuna)◆ Sweet Shrimp◆ Sea Urchin Roll◆ Anago (Sea Eel)◆ Tekka Maki (Tuna Roll)◆ Akagai (Red Clam)◇ Tamago (Egg) Less

I finally visited a renowned restaurant in Asagaya that I had been curious about for a long time. The attention to detail in the temperature of the rice and the harmony of the sushi was impressive, especially the tuna, which paired perfectly with the rice. Each piece was of high quality, and I often found myself thinking, "No wonder this place is popular."However, perhaps due to my high expectations, I didn’t feel as deeply moved as I had hoped. While the sushi was undoubtedly delicious and the skill level was evident, I honestly wished for a bit more uniqueness or surprise to make it truly memorable, especially considering the price range.That said, the meticulous focus on the rice and the balance with the tuna offers a charm that is hard to find elsewhere. The overall quality as high-end sushi is undoubtedly impressive, and I believe it’s worth experiencing at least once. There may be aspects that divide opinions, but for sushi lovers, this is definitely a place worth visiting. Less

This time, the appetizers were particularly impressive. The seasonal sweet shrimp with eggs was delightful, and the chef mentioned that he had some sake lees left, which made the sea bream roe irresistible. The ankimo (monkfish liver) paired perfectly with Junmai Daiginjo sake from Juyondai.The nigiri sushi featured notable selections of torigai (bird clam) and isaki (grunt fish), while the tuna from Shiozawa was a perfect match with the warm rice!**Appetizers** Chawanmushi with seaweed Sea Bream, Mackerel Raw Octopus, Boiled Octopus Oysters Tairagi (pen shell) with seaweed tsukudani White Shrimp, Sweet Shrimp with Eggs Swordfish Sea Bream Roe, Abalone, Ankimo Eel **Nigiri Sushi** Sumi Ika (cuttlefish) Torigai (bird clam) Isaki (grunt fish) Red Meat Chutoro (medium fatty tuna) Kohada (shad) Toro (fatty tuna) Shrimp Uni (sea urchin) Anago (sea eel) Rolls Tamago (egg) Akagai (red clam, additional) Less

Eating sushi in Asagaya.Some days are just like that.But this day was different.With every bite, I thought,"Wow, this is amazing!" ✨First, the akami (lean tuna).I love akami.It’s rich in flavor despite being lean.Next, the otoro (fatty tuna).I also love otoro.It just melts in your mouth.I enjoy kohada (gizzard shad) as well.You can really appreciate the chef's skill with it. ✨I also like the white sweet sea bream marinated in kombu.The umami of the kombu enhances the flavor.The grilled sawara (mackerel) is another favorite.Its smokiness is irresistible.I love kinmedai (golden eye snapper) too.The aroma of the straw lingers in your nose.And then there’s the shime saba (marinated mackerel roll).I love shime saba rolls.They bring happiness in just one bite.I also enjoy steamed abalone.It’s soft yet has a strong presence. ✨And I like ankimo (monkfish liver).It’s a sake thief!I love the counter seating.You can see the craftsmanship of the chefs.Before I knew it, I was silent.Before I knew it, I was grinning.Before I knew it, I was thinking about my next reservation.Sushi is incredible.Delicious sushi is even more amazing.I had such an experience in the basement of Asagaya. ✨Sushi Shunsuke Asagaya 03-3391-3118 B1F, 3-44-4 Asagaya Minami, Suginami-ku, Tokyo #AsagayaGourmet #Sushi #SushiShunsuke #TokyoGourmet #Top100Restaurants Less

【Omakase】JPY 26,000✒️ Sushi Shunsuke is a popular restaurant that can only be booked more than six months in advance.- We started with a bowl of aosa seaweed chawanmushi (savory egg custard).- Sashimi.- The large oysters were plump and absolutely delightful.Next was steamed abalone and ankimo (monkfish liver).The ankimo pairs wonderfully with a sweet, high-quality Japanese sake.The fried tofu also adds to the experience.It's similar to how foie gras is paired with caramelization or strawberry sauce in French cuisine, and then matched with Sauternes wine, so I highly recommend it.For the grilled dish, we had anago (grilled eel).For the nigiri, we enjoyed 11 pieces along with tamago (sweet egg).The toro (fatty tuna) had a color reminiscent of meat and was served on the palm of my hand.Today, the kohada (gizzard shad) was exceptionally delicious.I finished with the tamago and felt completely satisfied. Less

This place is truly impressive!!!!I believe this is the only restaurant in Tokyo where you can enjoy such a menu for around JPY 30,000, including drinks.That said, it might be because one of our four friends canceled last minute, and we split the bill, haha.The creativity in the appetizers is still outstanding, and this time, the satisfaction level of each nigiri was also high.With fewer pieces of nigiri, the quality of the main ingredients like tuna can greatly influence the overall experience.It's really a wonderful restaurant.I'm grateful for its existence! Less

A regular meeting with our business partners at Sushi Shunsuke!Tonight, we’re in the late-night group again!As always, Mr. Takaoka looks just like Hayato Ichihara, a real handsome guy! (^ - ^)I’d love to see the nigiri win, but once again, the Ankimo Kitsune takes the crown tonight! Haha.It’s not an exaggeration to say I come here just for this dish; it’s that delicious! (^ - ^)Thank you as always. I’m looking forward to our next visit in a few months! (‐人‐)I’m grateful to be able to enjoy this meal today.It was a great meal! Less