Ranmaru (らんまる) Tokyo

【A Hidden Sushi Gem Found in Fudomae】Nestled quietly in a serene neighborhood, I visited Ranmaru.The interior, featuring an impressive hinoki wood counter, offers a refined yet relaxed atmosphere that feels comfortable.This time, I enjoyed the omakase course.The alternating presentation of nigiri and appetizers was well-paced, keeping the experience enjoyable until the end.The sushi rice, made with red vinegar, had a robust flavor that paired beautifully with the toppings. The balance of sweetness and umami in the fatty tuna and other delicate fish was exquisite.Each piece of nigiri had its own distinct character, making me look forward to the next bite.Many of the appetizers complemented the Japanese sake well, allowing for a satisfying experience throughout the entire course, not just the sushi.What stood out the most was the natural hospitality of the owner and staff.The atmosphere was relaxed, allowing me to enjoy my meal and drinks at a leisurely pace, which was very pleasant.If you're looking to truly savor delicious sushi and spend a relaxing time with drinks, this is the place to choose.Ranmaru is a restaurant to remember for enjoying sushi in Fudomae.✨ Less

A sushi restaurant run by a young and handsome chef. Despite being a bit inconvenient, about a 10-minute walk from Fudomae Station, it's a place I really want to visit again.I went on a Friday at 5:30 PM. You often find older gentlemen accompanied by younger women at good sushi places, and this time was no exception. It's great to see that the bubble generation is still going strong.As for the course, I think you can see the details in the photos, but I felt that the sushi was even more delicious than the last time I visited, and my companion shared the same sentiment. I can't tell what has changed or if anything has changed at all, but there are surprises every time, so it never gets boring.Every dish was outstanding. Thank you! Less

■ Mozuku Seaweed and Junsai 4.5■ Medium Fatty Tuna 5.0■ Grilled Squid Legs with Sudachi and Yuzu 4.5■ Fukuoka White Squid with Ginger Sauce 4.8■ Kesennuma Bonito with Grated Onion and Soy Sauce 4.8■ Kagoshima Uzumizaki Spring Sea Bream with Kombu 4.5■ Scallop with Seaweed 4.5■ Kesennuma Red Meat Marinated in Soy Sauce 5.0■ Bettara Pickles and Burdock Root Pickles 4.5■ Fatty Tuna 5.0■ Salmon Roe Marinated in Broth 5.0■ Chawanmushi with Hairy Crab and Aonori, filled with Sushi Rice and Fried Green Onions 5.0■ Kyoto Horse Mackerel 4.5■ Kanazawa Sweet Shrimp 4.8■ Tamagoyaki (Japanese Omelette) 4.5■ Hokkaido Rishiri Sea Urchin 5.0■ Kuruma Ebi (Tiger Prawn) 4.8■ Kyoto White Miso Soup with Aosa Seaweed 4.8■ Tsushima Conger Eel 5.0■ Toro-Taku with Shiso 5.0■ Kono Orchard 100% Ripe Juice 4.5■ Yamaguchi Prefecture Yuda Onsen Gelato Coffee Pelo's Gelato: Strawberry, Peach 4.5 Less

▷Ranked number one in my sushi restaurant list.▷Once you try the sushi here, other places will be hard to enjoy.▷The lively service from the chef and his apprentices is truly refreshing to witness.꒰ঌ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈໒꒱▼Dishes OrderedOmakase Dinner JPY 30,000 per person▷Mizuki seaweed from Okinawa and Junsai from AkitaI saw Junsai featured on TV before coming here, and I was so happy to finally try it! ❤️▷Nodoguro (Blackthroat Sea Perch)Rich and melts in your mouth.▷Hairy Crab with Bonito Broth JellyTopped with sea urchin, it was quite luxurious! ✨️I love hairy crab, so I even took some from my partner’s portion. ❤️▷Sashimi of ShellfishI love shellfish, so this was a delight! ❤️Thick cuts with great texture, and it was incredibly delicious with wasabi soy sauce!By the way, I also took some from my partner’s portion. ❤️▷Bonito from Kesennuma, Mie PrefectureRich and moist with a crispy skin, this was also delicious.▷Shiroika (White Squid)With ginger soy sauce.▷Kasugodai (Young Sea Bream) with KombuI really love sea bream.▷Scallops TempuraWith karasumi (dried mullet roe) and black shichimi (seven spice).I’m not sure if "fluffy" is the right word, but it was delicious.I also took half of this from my partner’s portion.▷Bettara-zuke (Sweet Pickled Daikon)Bettara-zuke is my favorite pickled dish.▷Marinated Red MeatCan you see this shine?▷Shimofuri Toro (Marbled Fatty Tuna)This is said to be the part between chutoro and otoro.It melted in my mouth the moment I took a bite.▷Kohada (Gizzard Shad)Excellent fat content.▷Chawanmushi (Savory Egg Custard) with Seaweed, Rice, and CrabThis was my first time having chawanmushi with rice.▷Donchicchi Aji (Brand of Horse Mackerel)Apparently, there’s a brand of horse mackerel called "Donchicchi Aji" from Shimane.I usually don’t prefer horse mackerel sushi, but this one was delicious!▷Tamago (Sweet Egg)Beautifully sweet egg.▷Hokkigai (Surf Clam)Crispy texture and delicious; I love shellfish.By the way, I also took this from my partner’s portion.▷Sazae (Turbo Snail)The apprentice skillfully peeled the hot shrimp, and I was impressed as always.▷Bafun Uni (Sea Urchin) from Rishiri, HokkaidoI’m picky about uni and dislike the smell of myouban, but I love uni otherwise. However, the uni served at Ranmaru is incredibly fresh and delicious, so I want everyone who dislikes uni to try it; they might just fall in love with it!▷Kyoto White Miso SoupThe white miso soup is so comforting...▷Anago (Conger Eel)Fluffy and tender.I also took this from my partner’s portion.▷Rolls: Kappa, Toro-taku, NegitoroI realized I hadn’t taken a photo after eating the kappa roll.It seemed like there were extra rolls, and they added a toro-taku for me, which felt like a "sharing of happiness" and made me very happy.▷Post-Meal JuiceThree types: Setoka, Natsumi, and Haruka.I love mandarin juice and drink it often, so even after eating so much, I couldn’t resist having more!Self-service refills are available.▷GelatoThat day, the choices were peach or strawberry, and being greedy, I asked for both.The gelato is from a shop run by the chef’s aunt, and the taste is exceptional.Especially the peach, which is usually watery, was surprisingly delicious.┈┈┈┈┈┈┈┈┈┈After the meal, my partner said, "Wow, you really ate a lot!" because I ended up eating a lot, even from his portion. ❤️When it’s delicious, my appetite explodes! ❤️My next reservation is in March...! Amazing!‍↕️I had a luxurious time. Less

I mainly visit Tabelog Award-winning restaurants, prestigious establishments, and Michelin-starred places, but occasionally I explore other spots as well.I hope this information is helpful.I am grateful for this opportunity. It was a great meal.Awards:Tabelog BronzePrestigious EstablishmentAccessibility and Parking:No parking available, but there is a coin parking lot diagonally across the street.Duration of Stay:2 hoursCuisine:OmakaseReview:During lunch, I attended a gathering with the apprentices. The head chef and the second-in-command prepared the dishes, while the apprentices did the sushi making. It was average. One of the apprentices was 20 years old, and I look forward to seeing their progress. Thank you for the meal. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Sushi TOKYO 100 Best Restaurants 2025◆Crowd Level◆ I made a reservation.◆Parking◆ None◆Duration of Stay◆ About 2 hours◆Cuisine◆ Course◆Comment◆ This is a restaurant I look forward to visiting again.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within each cuisine category. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5-point scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your "likes," "follows," and "saving the restaurant" actions. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

I was taken here by an acquaintance for my first visit. The location is about a 7-minute walk from Fudo-mae Station on the Tokyu Meguro Line, near the Meguro Fudoson temple. I recommend visiting the temple first, as we did, and we noticed other customers doing the same.The restaurant's exterior is incredibly refined, giving off a sense of luxury, but it also creates a comforting atmosphere for visitors.The sushi features a parade of ingredients from various regions and levels that I had never tried before. The red vinegar rice was just the right flavor and texture for my taste.The dishes served between sushi were all excellent pairings with alcohol, making them irresistible for sake lovers.There was a wide variety of Japanese sake available, including many options that are not commonly found elsewhere.I definitely want to visit again if the opportunity arises.It was a great meal! Less

Every dish pairs wonderfully with Japanese sake, making it a delight for alcohol enthusiasts.The deep-fried scallops with seaweed were a first for me. The combination of karasumi (dried mullet roe) and black shichimi (seven spice) provided a perfect accent, leading to a delightful new flavor discovery.◎ Highly recommendedJunsai and MozukuKinmedai (Golden Eye Snapper) ◎Hairy Crab and Sea Urchin Jelly ◎Sashimi of ShellfishBonitoMehikari (Shiny Fish) Dried Overnight ◎Botan Ebi (Sweet Shrimp)Shiro Ika (White Squid)Deep-fried Scallops with Karasumi and Black Shichimi ◎Akami (Red Meat)Chutoro (Medium Fatty Tuna) ◎Spring Baby Sea Bream with KombuChawanmushi (Savory Egg Custard) with Sushi Rice and Seaweed ◎Horse Mackerel ◎Dashi-maki Tamago (Japanese Omelette)Hokkigai (Surf Clam) ◎Murasaki Uni (Purple Sea Urchin) ◎Kuruma Ebi (Tiger Shrimp)Anago (Conger Eel) ◎Three Types of Rolls Less

I made a reservation and visited this restaurant located near Fudomae! The interior is clean and features only counter seating. I opted for a course meal, but the price is unknown.【Nigiri】- Kinmedai (Golden Eye Snapper) - Shiroika (White Squid) - Botan Ebi (Sweet Shrimp) - Akami (Lean Tuna) - Chutoro (Medium Fatty Tuna) - Kasugodai (Young Sea Bream) with Kombu - Kuruma Ebi (Tiger Shrimp) - Anago (Sea Eel) - Rolls (Kappa, Tekka, Toro-Taku) 【Appetizers】- Junsai (Water Shield) and Mozuku (Seaweed) - Hairy Crab with Sea Urchin Jelly - Tsubugai (Whelk) - Katsuo (Bonito) - Mehikari (Small Fish) Dried Overnight - Chawanmushi (Savory Egg Custard) - Tamago (Egg) - Soup 【Extras】- Live Kuruma Ebi (Tiger Shrimp) - Ranmaru Roll As always, the food was delicious. The staff is flexible and creates a relaxed atmosphere, making it enjoyable. Everyone is impressively young and talented. And above all, it's very affordable. I highly recommend this place! Less

I was invited by my younger brother to finally visit Ranmaru.The budget was JPY 30,000 per person.【Sushi and Appetizer Menu】Junsai and MozukuNodoguro (Blackthroat Seaperch)Hairy Crab and Sea Urchin JellyTsubugai (Whelk)Katsuo (Bonito)Mehikari (Shiny Fish) Sun-DriedShiroika (White Squid) with Ginger Soy SauceBotan Ebi (Sweet Shrimp)Scallops Tempura with Karasumi (Dried Mullet Roe) and Black ShichimiAkami (Lean Tuna)Chutoro (Medium Fatty Tuna)Kasugodai (Young Sea Bream) with KombuChawanmushi (Savory Egg Custard) with Rice and SeaweedAji (Horse Mackerel)Tamago (Egg)Hirame (Flounder)Uni (Sea Urchin)Kuruma Ebi (Tiger Shrimp)Miso Soup with White MisoRolls: Toro-Taku (Fatty Tuna and Pickled Radish), Tekka (Tuna), Kappa (Cucumber)Dessert: Strawberry or Honey Lemon GelatoOrange JuiceFrom the moment I took the first bite, I felt pure happiness.Every piece of sushi was exceptional.It was the perfect place that satisfied both my heart and stomach.It was a great meal! I will definitely come back! Less

● What kind of restaurantThis popular restaurant has an 8-month wait for reservations that keeps getting longer! Not only is it a member of the prestigious "100 Best Restaurants" list, but it has also won numerous awards!With each visit, you can truly appreciate the delicate texture of the rice, where every grain is perfectly felt!The dishes are not just rich in flavor but also have a great balance of textures and flavors!● Orders (★ must-try, ◎ recommended)◾︎ Junsai and MozukuA great appetizer with a wonderful texture!◾︎ Tosa Kinmedai from Kochi PrefectureA dish that brings out the fragrant aroma of the grilled fish!◾︎ Hairy Crab from the Sea of OkhotskTopped with purple sea urchin jelly!The sweet umami of the sea urchin and the saltiness of the crab, along with a hint of vinegar, create a perfect balance!◾︎ Sashimi of Shellfish- The marinated torigai has a unique flavor and a delightful slippery texture.- The tsubugai comes in three pieces, allowing you to enjoy its crunchy texture and gentle flavor with salt, soy sauce, and wasabi!◾︎ Nodoguro Yuuan-yakiMade with citrus broth, it has a gentle flavor reminiscent of agedashi tofu!Being grilled, it locks in the umami beautifully!◾︎ Aori IkaWith a hint of ginger, the flavor of the squid shines through!Served in a sashimi style resembling squid somen, the texture is incredibly fresh!◾︎ Scallops TempuraThe grilled scallops have a plump and fibrous texture, enhanced by the black shichimi and karasumi accents!Fried to perfection, they make for an excellent snack!◾︎ Bettara-zuke◾︎ Akami-zukeI was surprised at how melt-in-your-mouth it was the moment I tasted it!Though it's marinated, there’s no unpleasant odor, allowing you to fully enjoy the flavor of the tuna!◾︎ ChutoroI realized once again how different it is from akami!The expression "melts in your mouth" fits perfectly here!It pairs wonderfully with Ranmaru's light and fluffy rice!◾︎ Kagoshima Haruko-dai with KombuIt looks rich in fat, but the flesh crumbles beautifully, providing the perfect texture of sea bream without any heaviness!◾︎ Chawanmushi with Seaweed and RiceWith fried green onions and hairy crab, mix well before enjoying!The flavor of the seaweed and rice creates a luxurious porridge-like dish with a rich dashi flavor!◾︎ Horse MackerelWith green onion garnish in between, the combination of shiny fish and green onion is unbeatable!Personally, this was my favorite dish!◾︎ Dashimaki Tamago◾︎ Hokkigai from Tomakomai, HokkaidoEnjoy the flavors of sudachi, hokkigai, wasabi, and finally, the hokkigai again, all in one bite!◾︎ Murasaki Uni from Mikuni, HokkaidoIn the season of saltwater, the umami is overflowing!The aroma of seaweed spreads afterward, making your mouth feel like the ocean!◾︎ Kuruma Ebi from SagaThe flavor of the liver hits you first, followed by the sweetness of the shrimp!And they are quite large, making them very satisfying to eat!◾︎ White Miso Soup◾︎ AnagoThe large, tender anago comes with a sweet sauce, allowing you to enjoy its soft texture!It feels like eating a small unagi don with just this one piece!◾︎ Three Types of RollsAn assortment of Negitoro, Torotaku, and Kappa Maki!The Negitoro and Torotaku are freshly sliced, providing a texture unlike anything I've experienced before!The Kappa Maki has thinly shredded white negi, adding to the enjoyment of the texture!【Additions】◾︎ KohadaWell-balanced in acidity, it can be enjoyed refreshingly even as a late addition!◾︎ Kanpyo Maki (Half)I used to wonder what was so great about kanpyo, but as an adult, I absolutely want to have it as a closing dish!This dish meets those expectations!◾︎ Ranmaru MakiA luxurious roll filled with Negitoro, takuan, topped with a generous amount of ikura, and finished with uni!It’s no exaggeration to say that this is the only way to end a meal at Ranmaru!● Service- The head chef is attentive to the surroundings while preparing sushi!- The staff is well-trained, ensuring everything runs smoothly!● BudgetJPY 35,000 per person● Suitable OccasionsDate, Anniversary, Friends, After Work【Restaurant Information】Access: 3-16-2 Shimomeguro, Meguro-ku, Tokyo, 1FPhone: 03-5734-1461Hours: 17:30 - 20:00, 20:30 - 23:00Closed: Mondays and SundaysInstagram: @ranmaru0201~･~･~･~･~･~･~･~･~･~･~If you're interested, please follow, save, and like!Instagram: @47yakiniku_jimonTabelog: 47 Yakiniku Jimon Less

Located a short walk from Fudomae, the restaurant greets you with brightness and energy as soon as you step inside.The course progresses with a mix of appetizers and sushi, offering a generous variety. The fish not only boasts freshness but also showcases depth of flavor through its aging and moisture extraction techniques, providing satisfaction even from the appetizer stage. The red vinegar rice has a pleasant presence, balancing the richness and aroma of the fish while remaining light enough to avoid fatigue.Each piece of sushi is well-formed, allowing for an enjoyable experience without losing interest until the very end.The counter seating is friendly, and the service feels natural and approachable. It offers a satisfying experience even for those accustomed to sushi, without being overly formal, which is a major appeal. Personally, I found it highly satisfying and would love to visit regularly. Less

I finally visited the highly popular sushi restaurant "Ranmaru" after waiting six months! This time, my friend made the reservation, allowing us to finally experience it. The restaurant is located in a residential area a short walk from Meguro Station!We ordered the 【Omakase Course for JPY 30,000】.On this day, we enjoyed some Japanese sake:• Shōshiki Sensation Blue 2024• Amano Bi Special Junmai KaratenBoth paired wonderfully with the dishes!Here’s what was included in the course:◾️ Junmai from Akita Prefecture and Okinawa Mozuku VinegarMixed well with ginger, this dish combined the unique textures of junmai and mozuku, making it a fascinating item.◾️ Nigiri- Tosa Kinmedai from Kochi Prefecture -This was my favorite of the day! ✨The Kinmedai was perfectly fatty with exquisite seasoning, and the texture was delightful as soon as it hit my mouth!◾️ Hair Crab from the Sea of Okhotsk and Yoichi Saltwater UniTopped with a dashi jelly, the sweetness of the crab and the richness of the saltwater uni were beautifully balanced by the dashi flavor!◾️ Torigai from Murotsu, Hyogo PrefectureServed lightly marinated!This was my first time trying torigai, and it had a sweet flavor reminiscent of oysters.◾️ Abalone from Chiba PrefectureCut into two pieces, one served as is and the other with abalone liver sauce and wasabi.It was fun to compare the two!◾️ Grilled Sawara from Koshiba, Kanagawa PrefectureThis impressive fish, known as "Dragon Sawara," was grilled to perfection, with a fluffy texture that paired excellently with the sake!◾️ Gunkan- Ikura -The texture of each roe was fantastic, bursting with flavor with every bite!◾️ Nigiri- Aori Ika -Finely cut, it had a very tender texture, releasing sweetness with each bite!◾️ Deep-fried Scallops from Nemuro, HokkaidoTopped with plenty of karasumi, wrapped in nori.The black pepper added a nice accent.◾️ Bettara-zukeThis helped cleanse the palate!◾️ Nigiri- Akami -Rich in umami, it deepened in flavor with each bite.- Chutoro -A luxurious double-layered nigiri!The sweetness of the melting fat was irresistible! ✨- Kasugodai Kombu-jime -With just the right amount of kombu flavor, it was elegantly delicious!◾️ Chawanmushi with Nori Sauce and Sushi RiceA white miso-based chawanmushi!Topped with fried green onions, it was wonderfully aromatic.The texture of the sushi rice inside was delightful, and it was a unique combination I had never tried before.This was delicious!◾️ Nigiri- Donchicchi Aji -This was my favorite nigiri of the day!The rich flavor and fat of this brand of aji were truly exceptional, making me want to have another piece! ✨- Hokkigai -Sweet and enjoyable in texture!◾️ Gunkan- Murasaki Uni from Hokkaido, Umikaze -Rich yet light on the palate, it paired perfectly with the nori!◾️ Nigiri- Densuke Anago -With a fluffy mouthfeel, it was surprisingly tender for such a large anago.A perfect way to finish the meal!◾️ Rolls• Toro Taku• Negitoro• Kappa MakiI especially recommend the Toro Taku, where the fat of the toro and the texture of the takuan pair beautifully!For dessert:◾️ Mandarin Juice and Milk GelatoI enjoyed every last bite.The sushi rice was skillfully tailored for each topping, with a slightly firmer texture that suited my taste, showing careful consideration for the pairing with each ingredient! ✨I completely understand the six-month wait for this popular spot! With the quality of the dishes, the nigiri, and the overall experience, the JPY 30,000 omakase course was absolutely worth it!I especially want to have the Kinmedai and Donchicchi Aji again!Reservations are not easy, but I definitely want to visit this recommended restaurant again! Less

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ A 28-year-old food enthusiast who loves alcohol, traveling between Tokyo and Nagoya. ⬇️ Today, I’d like to introduce you to this restaurant: 【Ranmaru】 I was invited by a friend I met at a members-only yakitori restaurant, and I finally got to visit the long-awaited 【Ranmaru】! I’ve wanted to come here since my days in Nagoya, so I’m thrilled to finally be here! And… As far as I know, is there anyone as handsome as the chef here? No way! He’s incredibly refreshing! Of course, it’s not just about looks; the sushi and service were outstanding as well (≧∇≦)b "Junsai and Brown Sugar Mozuku" A refreshing start right from the beginning! It was hot today, so having mozuku at the start was delightful! I was excited to see junsai in it! ⤴︎⤴︎ "Kinmedai (Golden Eye Snapper)" The tanginess of Tosa vinegar is pleasant. The richness of the fat really stands out. "Saltwater Sea Urchin and Hairy Crab from Okhotsk" Paired with bonito dashi jelly. This makes you want to ask for some Japanese sake! However, I stuck to sweet potato that day, haha. The deliciousness of the hairy crab and the sweetness of the sea urchin made my mouth so happy ( ´˘` )♡ "Black Abalone" So tender! The flavor expands with each bite. "Toriko (Bird Shell) from Murotsu, Hyogo Prefecture" I love this texture! The crunchy texture and the bite are irresistible! "Tachiuo (Ribbonfish) from Koshiba, Kanagawa Prefecture" Tachiuo grilled in yuuan style! This is a drinkable tachiuo… It was so tender that it felt like I could drink it, haha. "Botan Ebi (Sweet Shrimp)" From Shimamaki, Hokkaido. So sweet!!! The sticky sweetness made me smile ( *´﹀` *) "Aori Ika (Bigfin Reef Squid)" Another layer of sticky sweetness! It’s a different kind of sweetness from the shrimp, and I was enchanted ( ˶>ᴗωᴗ Less

I finally visited Ranmaru, a place I've been longing to try.The atmosphere is calm with only counter seating, yet it feels bright and welcoming without any stiffness. The head chef and other artisans are friendly and provide detailed explanations about the ingredients, allowing me to relax and enjoy my meal even as a first-time visitor.━━━━━━━━Omakase by the Head Chef━━━━━━━━◆ Junzai from Akita Prefecture and Okinawan Mozuku Vinegar◇ Kinmedai (Golden Eye Snapper)◆ Hairy Crab with Sea Urchin Jelly◆ Torigai (Cockle)◆ Black Abalone from Chiba Prefecture◆ Grilled Sawara (Spanish Mackerel)◇ Sweet Shrimp from Hokkaido◇ Aori Ika (Bigfin Reef Squid)◆ Scallops from Hokkaido◇ Lean Tuna◇ Fatty Tuna◇ Kasugodai (Young Sea Bream)◆ White Miso Chawanmushi (Savory Egg Custard)◇ Donchicchi Horse Mackerel◆ Tamagoyaki (Japanese Omelette)◇ Hokkigai (Surf Clam) from Hokkaido◇ Purple Sea Urchin from Hokkaido◇ Botan Ebi (Botan Shrimp) from Saga Prefecture◆ White Miso Soup from Kyoto◇ Densuke Anago (Conger Eel)◇ Rolls◆ GelatoEach dish reflects its origin and season, showcasing impressive craftsmanship that highlights the ingredients. The course is thoughtfully prepared, not just the sushi but also the side dishes and soup, ensuring that I enjoyed every moment without getting bored.Unfortunately, I was too full to try the Ranmaru Roll, which I was really looking forward to, so that’s my only regret. I plan to return and definitely want to try it next time.It was a great meal. Less

I was invited by a friend to visit this reservation-only restaurant! The chef is from Yamaguchi Prefecture and the dishes have a delightful Western Japan style—so delicious! ✨ The young chef and staff work together seamlessly, making it a joy to watch while enjoying the amazing food in a comfortable atmosphere. It was truly a remarkable experience at this hard-to-book restaurant! I’ve definitely become a fan! ● Omakase Course JPY 30,000 Akita Junsai, Okinawa Mozuku Kochi Tosa Kinmedai Hokkaido Yoichi Saltwater Uni, Okhotsk Crab, Katsuo Dashi Hyogo Murotsu Torigai Zuke Chiba Boushu Kuro Abalone with Liver and Wasabi Kanagawa Koshiba Grilled Tachiuo Kanagawa Sajima Aori Ika Hokkaido Nemuro Scallops, Isobe Age, Karasumi, Ariake Nori Tottori Sakaiminato 105.4kg Akami Chutoro Haruko Tai Kombu Jime Crab, Nori, White Miso Chawanmushi Oshamambe Hokyokai Hokkaido Kuruma Ebi Today's Fish and White Miso Soup Densuke Anago Toro Taku Negitoro Kappa Additional Ranmaru Roll Less

Visit Information Date: Friday, around 9 PM Reservation: Yes (8 hours in advance, Tabelog) Wait: None Number of Guests: 1 Seating: Counter Frequency: First Visit Duration: 2 hours 20 minutes Payment: Credit Card (VISA) Food Menu ☆ Omakase Dinner: JPY 30,000 (including tax) 　◎ Water Shield and Sea Lettuce Vinegar 　☆ Blackthroat Sea Perch 　◎ Hairy Crab with Purple Sea Urchin Jelly 　☆ Sashimi of Whelk and Surf Clam 　☆ Tempura of Pike Conger 　☆ Shiro-ika (White Squid) 　☆ Grilled Spanish Mackerel 　☆ Bettara-zuke (Pickled Daikon) 　☆ Lean Tuna 　☆ Chutoro (Medium Fatty Tuna) 　☆ Small Horse Mackerel 　☆ Botan Ebi (Sweet Shrimp) 　☆ Chawanmushi (Steamed Egg Custard) with Surf Clam 　☆ Horse Mackerel 　◎ Egg 　☆ Spring Sea Bream 　☆ Red Sea Urchin 　◎ Kuruma Ebi (Tiger Prawn) 　◎ Soup 　☆ Anago (Sea Eel) 　☆ Kappa, Toro-taku, Negitoro Roll 　◎ Honey Lemon Gelato 　☆ Kanpyo: JPY Ask 　◎ Shiro Ebi: JPY Ask Drink Menu ☆ Tenbi Special Junmai Karaten: JPY Ask ☆ Abukuma Junmai Ginjo Yamada Nishiki Unfiltered: JPY Ask ☆ Saku Gen no Tomo Junmai: JPY Ask ◎ Senkin Modern - Edo Return Volume 2: JPY Ask Expenses, Discounts, Others ・Service Charge (10%) Good Points ・Rich sushi rice pairs well with alcohol Bad Points ・Primarily by referral only Other Notes ・The Tabelog Award Bronze: 2020-2022, 2025, 2026 ・Sushi TOKYO Top 100: 2021-2025 (2023, 2024 not announced) Impressions During my lunch break, I was thinking, "What should I have for dinner tonight?" and found that Ranmaru was accepting reservations for solo diners on Tabelog. Since it’s primarily by referral, it had been on my wishlist, but I quickly made a reservation when I saw a cancellation slot opened up. After work, I enjoyed sushi at Konpira Chaya before heading to Fudomae. I arrived at the restaurant near Meguro Fudoson after a 10-minute walk from the station, right on time for my reservation. The counter has 9 seats, and I shared the space with two men, a group of three (man and woman), and another man. I sat almost directly in front of the chef. The background music was Japanese instrumental. There were five male staff members, including the chef, providing attentive and pleasant service. The course was exclusively the Omakase Dinner. I ordered a glass of Japanese sake. I started with Tenbi Special Junmai Karaten. It had a strong fizz, a sweet and delicious finish. Two types of gari (pickled ginger) were served from the start: thinly sliced red vinegar ginger and chopped new sprouts. The course began with Water Shield and Sea Lettuce Vinegar. I mixed in the ginger on top and enjoyed the refreshing taste. Next, the sushi arrived, starting with the blackthroat sea perch from Kesennuma. The skin was seared, giving it a fragrant aroma, and it was rich and flavorful. The rice was small, with a normal firmness. The sushi was a bit loose for my preference, but the richness of the red vinegar was outstanding. Returning to the appetizers, I had Hairy Crab with Purple Sea Urchin Jelly. The rich flavors of the crab and sea urchin were refreshing with the jelly. For my second drink, I had Abukuma Junmai Ginjo Yamada Nishiki Unfiltered. It had a nice balance of flavor and finish—very enjoyable. Next was the sashimi of whelk and surf clam. The whelk had a crunchy texture that paired well with the citrus, while the surf clam had a pleasant ocean aroma and a slippery texture. The Botan Ebi was served next, which would later be made into sushi. The tempura of pike conger from Amakusa was served with plenty of grated daikon. It was crispy and fluffy—delicious. The second sushi was Shiro-ika from Sajima. I enjoyed it with ginger soy sauce. It melted in my mouth. Returning to the appetizers, I had Grilled Spanish Mackerel. The sweet and savory sauce was delightful. For my third drink, I had Saku Gen no Tomo Junmai. It was consistently delicious. I reset my palate with Bettara-zuke, which was sweet and tasty. The tuna was from Yamakou. Caught with a net in Sakai Port, it weighed 105.4 kg. The last fresh tuna will be frozen for the summer. The lean tuna was rich and sticky. Next was Chutoro. It was also sticky but took a while to melt, allowing me to savor it. The fifth piece was Small Horse Mackerel from Amakusa. I had it with gari in between. The firmness was just right, and the umami was strong. The Botan Ebi reappeared here, sweet and luscious. I had another drink, Senkin Modern - Edo Return Volume 2. It was sweet and sour. The Chawanmushi with Surf Clam was topped with aseaweed sauce. When I scooped it with a spoon, I found plenty of surf clam inside. The liver added a nice bitterness. Next, I was presented with Kuruma Ebi from Karatsu. It would be boiled and made into sushi. The Horse Mackerel was from Donchicchi. I had it with chopped green onion in between. It was tender and juicy. The egg was served at this point, a fluffy and juicy rolled omelet. The Spring Sea Bream was rich and tender, just my type. The Red Sea Urchin was from Suo-Oshima in Yamaguchi, known as the Hawaii of Setouchi. I had it as sushi without seaweed. The harmony with the rice was wonderful. The Kuruma Ebi was plump and juicy. The soup was made with white miso, gently deep and flavorful from the blackthroat sea perch and pike conger broth. The Anago was from Densuke Anago. It was hot, tender, and fluffy. I finished with Kappa, Toro-taku, and Negitoro rolls. I also ordered Shiro Ebi and Kanpyo as extras. First, Kanpyo was served. It had a strong presence and a nice crunch. It was the best Kanpyo I’ve had in the last two years. The Shiro Ebi was sweet and sticky. For dessert, I could choose between Honey Lemon or Milk Gelato. I opted for the Honey Lemon Gelato. It was not very sweet and had a refreshing tartness. Finally, I finished with a comparison of orange juice. After nearly 2.5 hours, the bill came to JPY 39,300. I paid with a credit card. It was a great meal. I originally knew about this place because the chef used to work at Shimazu, and I wondered if the sushi would be similar. However, Chef Tanabe's sushi was completely different. It paired wonderfully with the alcohol and suited my taste. I hope to find another opportunity to visit. Less

Instagram: @ryosuke.takamori0212 (Following would make me happy! Haha)This time, I visited the highly sought-after sushi restaurant "Ranmaru" in Fudomae, which is notoriously difficult to book. (This is a memo from 7 years ago.)As you can see in the photo, the moment the dish was served in front of me, I couldn't help but gasp at its overwhelming visual appeal. On top of the base sushi roll, there is an extravagant mountain of tuna, salmon roe, and golden, glistening sea urchin—truly a dish that can be called a "treasure chest of the sea."I recall that this was a special creation made at my request by the chef at that time, and I'm not sure if it's still on the menu today... but it’s a dish I can't help but talk about.The volume is so generous that it can't possibly fit in one bite, but the moment you take a big bite, the happiness that spreads is indescribable. The rich umami of the creamy tuna, the bursting texture and perfect saltiness of the salmon roe, and the creamy sweetness of the high-quality sea urchin create a perfect harmony in your mouth. The balance of the sushi rice's vinegar is exquisite, bringing together such strong and luxurious ingredients without any clash.The chef's meticulous work visible from across the counter, along with the lively yet relaxed atmosphere, creates a wonderful space where you can enjoy your meal. This restaurant offers a high level of satisfaction in both taste and ambiance. It was a remarkable dining experience that reminded me of the pure joy of eating delicious food, engaging all my senses.Even after many years, the strong impact and undeniable deliciousness remain vivid in my memory. It’s one of those special places I definitely want to revisit someday. Less

I really love the texture of the rice here. It's not too big, and the gentle way it's shaped makes it feel like it will fall apart the moment you pick it up. Once in my mouth, it beautifully disintegrates. Each grain of rice stands out, and while it’s not overly soft, the way it’s pressed allows for just the right amount of air. It pairs wonderfully with rich toppings like fatty tuna, as the tuna melts in your mouth, and the rice also dissolves instantly. Surprisingly, it also complements firmer toppings like flat clam, likely due to the distinct texture of the rice. I particularly enjoy the slightly tangy flavor of the rice.The first piece of the day was a nodoguro from Kesennuma. It was perfectly fatty and absolutely amazing! I was truly impressed.The spring sea bream, cured with kombu, paired well with the citrus notes of yuzu and the acidity of the rice, creating a refreshing taste.And of course, the fatty tuna was exquisite. It melted in my mouth like delicate snow, and I wished I could savor it longer.The lean tuna, being summer tuna, had a slight acidity to its texture, which matched well with the rice.The horse mackerel was also fantastic, with just the right amount of fat, a hint of garlic soy sauce, and a wonderful balance with the rice.The rice’s acidity also paired excellently with sweeter toppings like botan shrimp and sweet shrimp.The grilled eel was warm and sweet, perfectly harmonizing with the rice.However, I was a bit disappointed with the sea urchin. The early-season purple sea urchin was still mild in sweetness and somewhat overpowered by the acidity of the rice. As I chewed, the sweetness of the sea urchin was overshadowed by the acidity.That said, all the nigiri was delicious, and I realized how important it is to have rice that suits my taste at a sushi restaurant. However, some of the appetizers didn’t quite resonate with me.The grilled scallops were heavily seasoned and felt quite salty.The tempura of conger eel was a bit disappointing; it didn’t showcase the eel's quality and flavor as well as it could have.On the other hand, the sashimi was very delicious, and since this is a sushi restaurant, I thought they might not need to force tempura. That day’s sashimi included Matsukawa flounder and marinated clam. The flounder had a firm texture, and the more I chewed, the more flavor I experienced. The clam was also beautifully flavored, with just the right amount of marinade enhancing its sweetness.The grilled mehikari was also very good. It had a refined seasoning that brought out the best in the fish.While there are sushi restaurants that come from a Japanese cuisine background, appetizers can be tricky. However, I really enjoyed the nigiri, so I’m looking forward to my next visit. Reservations are now over eight months in advance, making it increasingly difficult to secure a spot! Less

Located a 10-minute walk from Fudomae Station, this hidden gem sits quietly in a residential area near Meguro Fudoson. Recognized as one of Tabelog's Top 100 Restaurants in 2025, it operates on a referral basis, or you might be lucky enough to snag a reservation if a cancellation opens up—dinner reservations can be booked four months in advance, making it quite difficult to secure a spot.▼ Background Opened in 2018 as a sister restaurant to "Sushi Rinda," the concept is to create a place where young chefs can showcase their skills. In 2023, Kohei Tanabe took over as the owner, continuing this philosophy, and since September 2023, a promising young chef has been handling lunch service.▼ Lunch Overview Omakase priced at JPY 15,000 (tax included). The meal alternates between appetizers and sushi.▼ The Alternating Style Works This is genuinely clever. It eliminates the common issue at sushi restaurants where diners feel too full to appreciate the sushi towards the end of the meal. Excitement builds with the sushi, then a breather with the appetizers, followed by more sushi. The waves of flavor keep coming, keeping your palate sharp until the very end.▼ The Second Chef's Sushi Not flashy but impressively executed. The temperature of the rice, the harmony with the toppings, and the melting speed are all on point. The fundamentals are solidly ingrained in their technique. It feels more like youthful sincerity than inexperience.▼ The Head Chef Chef Tanabe stands behind the counter, working alongside the young chefs without excessive interference. This balance creates a unique atmosphere in the restaurant.▼ Support Staff Their service is quiet and attentive. They strike the right balance—neither overly chatty nor lacking in engagement. This is the correct approach to service that puts the food in the spotlight.▼ Alcohol The selection of Japanese sake is surprisingly extensive. The pricing for lunch is also great. It's designed for a pleasant drinking experience even during the day, which feels a bit unfair.▼ Cost Performance For JPY 15,000, this experience is unbeatable. I had an amazing time and would love to return for dinner next time! Less

This is the restaurant owned by Tanabe, who took over from the popular Shimazu, originally from Linda, and has successfully elevated it to a reservation-only establishment.Tanabe's sushi features rice seasoned with red vinegar, gently pressed to the point where it crumbles in your mouth, allowing you to experience the perfect harmony between the fish and the rice. To ensure the rice is at its best, they replace the rice in the hand mold immediately after four pieces are made.For tuna, they usually source slightly smaller ones from Yamakou, focusing more on aroma and tenderness rather than fat content.Every time I visit, even once a month, the menu changes, and the sushi and appetizers come out in a well-paced rhythm, creating a delightful flood of delicious dishes without any waiting.This time, they had a summer tuna weighing around 160kg, which was larger than usual. It had a pleasant acidity and just the right amount of fat typical of summer tuna. This was also my first taste of red sea urchin this season, and it was truly exceptional. I also enjoyed two pieces of the almost-ending season's torigai (bird clam) as an appetizer!Although it is already a reservation-only restaurant, I feel it might be slightly underrated in the community due to its youth and continuous growth. It deserves more recognition!Lastly, I had the pleasure of tasting the sushi made by Tanabe's apprentice, Sunpil, and I plan to visit again for lunch next time, focusing on Sunpil's creations.◇ Appetizers ◆ Sushi ◇ Mozuku and Junsai ◇ Hairy Crab and Sea Urchin ◇ Torigai ◇ Grilled Spanish Mackerel ◆ White Squid ◇ Fried Hamo with Dipping Sauce ◆ Nodoguro (Blackthroat Sea Perch) ◆ Red Meat ◇ Grilled Hiragai (Surf Clam) ◇ Bettara-zuke (Pickled Daikon) ◆ Chutoro (Medium Fatty Tuna) ◆ Otoro (Fatty Tuna) ◆ Shima Ebi (Sweet Shrimp) ◇ Kitakuri Clam Chawanmushi (Savory Egg Custard) ◆ Horse Mackerel ◇ Tamago (Egg) ◆ Hiragai ◆ Murasaki Uni (Purple Sea Urchin) ◆ Kuruma Ebi (Tiger Shrimp) ◇ Soup ◆ Anago (Sea Eel) ◆ Kappa, Negitoro, and Toro-taku Roll ◆ Engawa (Flounder Fin) ◆ Kitakuri Clam ◆ Red Sea Urchin ◇ Hairy Crab Chawanmushi ◆ Matsukawa Flatfish ◆ Spring Sea Bream ◆ Spring Sea Bream ◇ Mikan Juice ◇ Milk Ice Cream after a Bath ◇ Strawberry Ice Cream Less

***【Must Save!】The only sushi restaurant I keep coming back to.Ranmaru in Fudomae is absolutely amazing! ♡This popular sushi spot offers an Omakase course featuring seasonal fish carefully selected from across the country.It’s not overly flashy, yet each piece is crafted to perfection, and before I know it, I’m completely captivated every time. ☺️From Nodoguro (blackthroat seaperch) to Donchicchi Aji (a type of horse mackerel), hairy crab, and sea urchin, the level of satisfaction is incredibly high!⋆┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈⋆♢ Mozuku seaweed and Akita Junsei♢ Nodoguro from Shimonoseki, Yamaguchi♢ First Bonito with grated onion, green onion sprouts, and myoga♢ Akkeshi Surf Clam and Murotsu Torigai (cockle) marinated♢ Shimazaki Shima Ebi from Aomori♢ Grilled Sawara (Spanish mackerel)♢ Matsukawa Sole♢ Akami (red meat) from Shiogama, Miyagi♢ Fried Scallops♢ Bettara-zuke (pickled daikon)♢ Chutoro (medium fatty tuna) and Otoro (fatty tuna)♢ Sumiika (cuttlefish)♢ Chawanmushi (steamed egg custard) with hairy crab from Hokkaido♢ Donchicchi Aji from Shimane♢ Dashimaki Tamago (Japanese omelet)♢ Ezo Murasaki Uni (purple sea urchin)♢ Hokkigai (surf clam)♢ Kuruma Ebi (sweet shrimp)♢ Anago (conger eel)♢ Toro-taku (fatty tuna with pickled radish), Kohada (gizzard shad), and Kappa (cucumber)Add-ons:♢ Torigai (cockle)♢ Kuruma Ebi (sweet shrimp)♢ Matsukawa Sole⋆┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈⋆Every visit to Ranmaru brings a new level of excitement.The marinated Murotsu Torigai and Matsukawa Sole nigiri were exceptionally delicious.Of course, I’m already making my next reservation!!! ☺️Thank you, Chef Tanabe, for the wonderful experience!If you’re interested, make sure to save this post.***Casually documenting delicious restaurants.From budget-friendly to high-end, depending on my mood. ☺️Mainly in Tokyo, with occasional trips to Kagoshima,sometimes to rural areas ⛰️ and sometimes overseas ✈️If you love Yakiniku, you’ll probably enjoy this!Follow me ▷▶ @tee_foodiary#teeTokyo#teeFudomae#teeSushi#FudomaeGourmet#SushiDinner Less

A popular sushi restaurant known by referral, nestled in a residential area near Fudomae.This is one of my favorite places, and this was my third visit.The attentive and cheerful staff create a relaxed atmosphere where you can enjoy top-quality sushi without any pretense.The quality of both the sushi and the side dishes is exceptionally high, and before I knew it, I was enjoying more and more Japanese sake. That day, there was a great variety of shellfish, which was wonderful.The sushi, including tuna, nodoguro (blackthroat seaperch), and donchicchi aji (a type of horse mackerel), was rich and incredibly delicious!Personally, this restaurant always ranks among my top sushi spots.I’m really looking forward to my next visit!(Reservations can occasionally be made from cancellation slots.)【Order Details】Omakase Dinner - JPY 30,000 (tax included)- Junsai and Mozuku Vinegar- Nodoguro- Hairy Crab- Torigai and Matsukawa Sole- Abalone- Shima Ebi (Striped Shrimp)- MeHikari (Dried Fish)- Spring Sea Bream with Kombu- Tuna (Akami)- Scallop Tempura with Black Shichimi and Karasumi- Tuna (Chutoro)- Tuna (Otoro)- Sumi Ika (Cuttlefish)- Kitakuri Clam Chawanmushi (Savory Egg Custard)- Donchicchi Aji- Hiragai (Surf Clam)- Kitakuri Clam- Kuruma Ebi (Sweet Shrimp)- Anago (Conger Eel)- Uni (Sea Urchin)- Rolls (Kappa Maki, Toro Taku, Negitoro)- Strawberry Ice Cream- 13 varieties of Japanese sake Less

Today, I was fortunate enough to visit thanks to a reservation made by an acquaintance. The restaurant has a cozy atmosphere with only a few seats, allowing us to enjoy the course at a leisurely pace. The sushi was, of course, delicious, and the course included a variety of appetizers that paired perfectly with the drinks. Each dish was refined and left me completely satisfied. I was also thrilled to finally try the Ranmaru Roll, which made for a truly happy experience! The chef and his apprentices were very attentive, making for a pleasant dining experience. This was the best sushi I've ever had. It was a great meal! Less

I had the pleasure of visiting Ranmaru, a sushi restaurant that has consistently maintained a BRONZE rating.This was my first visit, and I was impressed!The sushi rice, made with red vinegar, was perfectly balanced—not too much, just right—and it easily fell apart in my mouth.The fresh seasonal ingredients included high-quality shellfish like surf clams, sweet clams, and hokki clams, which were all excellent! ✨️The course began with a piece of fatty tuna sushi, followed by a variety of dishes, with small bites served in between the sushi, keeping the experience exciting and enjoyable.Here’s what I had in the course:- Turnip puree with clam- Fatty tuna- Chiba Prefecture’s first bonito- Marinated sweet clam and surf clam- Akita’s botan shrimp- Grilled ribbonfish from Chiba, which was fluffy and rich in fat, paired beautifully with a soy-based broth.- Kombu-cured kasugodai- Thick seaweed from Okinawa, flavored with yam and shiso leaves.- Scallops fried in a seaweed batter, topped with mullet roe—crispy and thick! The combination of flavors with the roe was delightful.- Marbled fatty tuna- Lean tuna- Kohada (gizzard shad)- Shimane’s donchicchi horse mackerel- Hokki clams from Hokkaido- Sea urchin- Sweet shrimp- Enoki mushroom miso soup- Simmered anago (conger eel)- Cucumber roll, toro-taku roll, and tekka makiAdd-ons:- Live shrimp- Kanpyo roll- Ranmaru roll- Tarocco ice creamAnd of course, a selection of Japanese sake.To finish off, I was told I absolutely had to try the Ranmaru roll! It was generously filled with fatty tuna and lavishly topped with ikura (salmon roe) and sea urchin, making for an unforgettable ending. Less

I visited Ranmaru, located near Fudomae. I joined a private reservation for a friend's gathering. It's about a 10-minute walk from Fudomae Station. The sashimi of flat shell clam and surf clam was delicious. While the mackerel sushi was great, the standout was the kohada (gizzard shad). I forgot to take a picture, but we also ordered the Ranmaru Roll! The chef was very handsome and easy to talk to, making for a fun evening. It seems the next reservations are fully booked until next year. It was a great meal! Less

A sushi restaurant that you can't just casually walk into.I was drawn in by the sparkling sign against the night sky.The door opened right at 20:30.I took a seat at the counter and opted for the omakase style.The tuna comes from Yamako, a fixed net fishery in Shiriuchi, Aomori Prefecture.The first dish was a warm broth made with clams and turnips, as the chef mentioned it was a cold day.It truly warmed my heart.Next was the konbu-marinated Meita-karei (flatfish) with a crunchy texture, followed by bonito served with gentle grated daikon, and grilled Tachiuo (beltfish) with a flavorful sauce.Then came the mozuku seaweed with yam, and a firm white sea bream.The scallop was wrapped in thick nori with homemade karasumi (dried mullet roe).The kinmedai (golden eye snapper) was perfectly grilled, and the torigai (bird clam) was the thickest I’ve ever seen.Next was the dried Mehakko (a type of fish), and bettara-zuke (pickled daikon).The marbled toro (fatty tuna) melted in my mouth, and the pairing with red vinegar rice was exceptional.The squid had a delightful texture, and the chawanmushi (savory egg custard) with snow crab was exquisite.The horse mackerel from Kagoshima was thick and tender.The tamagoyaki (Japanese omelet) had a hint of dashi, and the akagai (red clam) made a satisfying sound when it was prepared.The fresh sea urchin was rich and fragrant, while the sweet shrimp burst with the aroma of miso.The white miso soup, with a hidden touch of blended miso, was a nice break.The anago (conger eel) had a warm, smooth texture and a perfect glaze.The three types of rolls included toro-taku (fatty tuna and takuan) and the texture of the dried akagai.As an extra, I had ikura (salmon roe) that was gently marinated and burst in my mouth, and white shrimp that was luxuriously sweet.For dessert, I chose strawberry sorbet and mandarin juice, opting for strawberry.The mandarin juice was made from mandarin and Tarocco oranges.It was so delicious that I had a second helping.Before I knew it, two hours had flown by.The chef creates a happy atmosphere, with a dedicated approach and loving gaze towards the fish and shellfish.The fish he prepares must feel fortunate.Personally, I found the sounds the chef made to be very comforting—the sound of his hands working on the sushi, the brush and container when applying soy sauce, and the sound of the akagai being prepared.The gleaming sushi on the black plate, the aromas and textures that spread in my mouth, and the pursuit of using Tsuyahime rice for the sushi made this a time when my senses were truly sharpened.Above all, I enjoyed the conversations with the chef, leaving both my heart and stomach satisfied.I am grateful to the chef and all the staff.Ah, it was delicious!A moment of bliss—thank you so much!With hands together, I said, "It was a great meal!"Ebisu-shime. Less

The balance of the rice and toppings was exceptional. The tuna, which is their signature, was all wonderfully flavorful. It seems they intentionally choose smaller pieces of tuna to ensure tenderness. This is a fantastic restaurant. Occasionally, they accept reservations through Tabelog, so be sure to check for availability!● Reservation Method Tabelog (rarely accepts reservations). Primarily by referral.● Ordered Items Omakase Course, Drinks, Additional Items - Total: JPY 35,500● Course Contents 1. Grilled Firefly Squid 2. Chutoro (Medium Fatty Tuna) 3. Soup 4. Horse Mackerel 5. Whelk 6. Sawara (Spanish Mackerel) 7. Okinawa Mozuku Seaweed 8. Botan Shrimp 9. Scallop 10. Bettara-zuke (Pickled Radish) 11. Akami (Lean Tuna) 12. Between Chutoro and Otoro (Fatty Tuna) 13. Kohada (Gizzard Shad) 14. Chawanmushi (Savory Egg Custard) 15. Sardine 16. Egg 17. Torigai (Cockle) 18. Sea Urchin 19. Kuruma Ebi (Japanese Tiger Prawn) 20. White Miso 21. Anago (Sea Eel) 22. Rolls (Shellfish, Toro-taku, Negitoro) 23. Horse Mackerel: Additional 24. Two Types of Drinks 25. Kiwi Ice Cream● Taste Red Vinegar Rice Rice and Topping Quantity: ☆3 Number of Dishes: 24 ☆5 Balance of Toppings: ☆5 *The stars have no relation to taste or evaluation.Everything was delicious, but particularly the horse mackerel, anago, tuna (from the belly), kohada, sardine, and torigai stood out. The sardine and anago had a melt-in-your-mouth texture, almost like liquid.The appetizers were also great; the sawara was cut finely on the skin side, making it easy to eat, and the chawanmushi was enhanced with a bit of rice, making it quite delicious. I wanted to have seconds!● Impression As always, the atmosphere of the restaurant is fantastic. The younger crowd seems to be having a great time, full of energy and excitement. Mr. Tanabe's shy smile is also incredibly charming!● Other It seems that the apprentices are very dedicated to their craft, exploring various restaurants. I noticed their thoughtful approach, such as starting conversations face-to-face after quietly coming to the counter from behind the seats. This kind of awareness is rare and shows great potential for growth. Less