No.15 Sawada
This is a famous store in Ginza that has won two stars with Michelin, making a unique sushi.
The owner’s commitment to sushi is so strong that he cooks the rice and finishes the vinegar rice according to the reservation time.
The combination of careful work, skillful craftsmanship, love for sushi, and hospitality for guests, he has created a unique sushi that can not be eaten elsewhere, which is exactly the work of a craftsman.
From testimonials
Spring is approaching now, Sawada was wonderful. The fish, of course, had an impact on the shari, which vinegar and salt worked well.
The moment I ate the first sushi, I always felt, “This is it!” The first Japanese flounder was sweet and full, and the snapper that I ate after that was excellent.
They are very fresh even if left for a day.
Then, the Aoriika, clams and white fish that I was looking forward to have appeared. Aoriika fascinately entwined my tongue, and clams were my ideal size and softness. The large white fish steamed with cherry leaves and full of spring smell and taste was also excellent.
The playfulness of the owner who wants to eat it to enjoy is also attractive.
Today’s tuna was over 200 kg from Shimoda. The tuna seems to eat a lot of snappers, and the fat is delicious.
The sea urchin that grew up by eating lots of delicious kelp from Ohma was an extra large size that could cover Shari well with two pieces. The prawns and small pillars are also huge, and their taste has been transmitted directly.
The first bonito was also refreshing and delicious. I felt the feeling of season, not only the taste, it was a day when I became more fond of Sawada.
Access
Web site : https://tabelog.com/tokyo/A1301/A130101/13001043/
Location : MC Building 3F, 5-9-19 Ginza, Chuo-ku, Tokyo
190m from Ginza Station
No.14 Harutaka
This is the finest Edo-style sushi that has won two stars in the World Gourmet Guidebook. The owner, Harutaka Takahashi, opened independently in 2006 in Tokyo and Ginza, a fierce war district of Edo-style sushi, and he moved to Ginza in 2016 and set up a new castle.
Mr. Harutaka, who was originally from Asahikawa in Hokkaido, has trained for many years at famous sushi stores in Sapporo and Ginza. Mr. Harutaka travels to Toyosu every morning and stocks the best ingredients without any compromise.
Because he strongly wants the customer to eat his sushi during the season when he can bring out the fish’s natural attraction.
He uses two types of Shari rice, cooks them firmly to solidify, and seasons with salt and acid. He makes high-impact sushi while adjusting the temperature exquisitely according to the material. There are a huge number of guests who are fascinated by Harutaka’s sushi.
When you enter the restaurant, a 12-square white L-shaped counter and a private room will be prepared, and you will find a space that promises a sense of tension and delicious sushi.
It’s a good place for casual entertainment, sushi party meals, and dating with a sushi-loving partner.
Ginza’s famous restaurant “Harutaka” will continue taking over a long time to inherit Harataka’s craftsmanship.
From testimonials
I was able to reserve Harutaka I wanted to go from before. The owner there is said to have been trained in Sukiyabashi Jiro. Jiro Sukiyabashi is a Michelin 3 star restaurant that was visited by President Obama and Prime Minister Abe together.
Harutaka was full again on this day, and there were several customers who thought they were professions.
There is a counter with 12 seats and a private room.
If the course also included cooking, the stomach will be full by the time the sushi is served, so this time I chose the course only for sushi. When I entered the store, the owner served sushi with good tempo.
Shari is a little stronger vinegar, but I thought it was just good salted plum. Seasonal bonito, snapper, oyster shellfish and tuna were also delicious.
And the prawns were perfect splendor.
Both the owner and the disciples worked at the perfect timing, and I felt that I was well educated as a professional.
I felt a little tense there, but I felt it was comfortable.
The price is never cheap, but it was a very satisfying experience.
Access
Web site : https://tabelog.com/tokyo/A1301/A130103/13032283/
Location : Tokyo Ginza 8-3-1 Ginza, Chuo-ku, Ginza
5-minute walk from Shimbashi Station
321 m from Uchiyukicho Station
No.13 Sushi Kimura
Michelin Tokyo, a 2-star store. Marriage of sticking to aging material and sake.
There is a sushi restaurant in Futako Tamagawa that overturns the conventional wisdom that the fresher the ingredients for sushi, the better.
After his own skill, Mr. Yasushi Kimura makes a maturing sushi that is made by putting the fish to bed and amplifying the taste.
“I want to make something that is unique to Kimura,” Mr. Kimura does not dare to use easily handled tuna. He matures fish such as horse mackerel whose taste is hard to understand if it is fresh, and draws out the taste of those fish.
He matures the fish for about a week to several months, and waits for the best timing until the aroma and umami peaks.
The fish that has passed the ripening period has its umami taste condensed in its soggy texture.
Shari is firm to match the soft fish, and maintains an excellent balance by using the proud red vinegar.
There is also a great selection of sake. Because the shop owner of the sake shop eats sushi and brings in sake that goes with Kimura’s sushi.
You can either leave the sake selection to the owner or challenge yourself. Please enjoy Kimura’s sushi and selected sake that have different taste from the past with your tongue.
From testimonials
The dishes were very delicious. In particular, Shirako of tiger puffer was the best. The collagen-rich soup, which was simmered without boiling for 8 hours using three tiger puffers, was extremely simmering, and it was an excellent item to be able to dissolve in Shirako. It can be said that it is a dish for people who like to drink.
The sushi is a beautiful form, fragrant Shari, the size of the handgrip is also a favorite size, it was a beautiful sushi that sinks when I put it. In particular, the moist feel of yellowtail and Kajiki left a very impressive impression.
The total price including one extra sushi and a small amount of sake was about 29,000 yen. Even the number of items was small, but I was satisfied because each one of the sushi was large.
“Sushi Kimura” in Futako Tamagawa is a restaurant that is difficult to book, but my friends visit every month. I just went to last month, but recently shopkeeper Yasushi Kimura is often absent because he is going to an event, so I decided to visit him while I was in the shop and visited it again.
Now for me, Sushi Kimura has become a social venue. Most of the people I met at the internet and other stores are regulars at this restaurant, and I had the opportunity to meet great people again this time.
Also, as people who spend the same time at this restaurant visit various shops, it is very nice to be able to participate in an exchange of ideas with them.
After all delicious thing is delicious even if we eat many times. Especially because I was able to exchange information about various shops that I wanted to visit this time, I was able to spend valuable and enjoyable time here.
Access
This restaurant reservation is being accepted from the website only. Inquiries by other methods are not accepted. Domestic reservations are accepted at OMAKASE, and overseas reservations are accepted at TABLEALL only.
Web site : https://tabelog.com/tokyo/A1317/A131708/13026584/
Location : 3-21-8 Tamagawa, Setagaya-ku, Tokyo
536 m from Futako Tamagawa Station
No.12 Sushi Nanba Asagaya
A popular sushi restaurant where polite and delicate taste and quality attract many people
“Sushi Nanba” is located in Asagaya. It is said that there is a difficult sushi restaurant for reservations. There are two divisions from 18:00 and 21:00, and 10 kinds of knobs and 10 kinds of sushi are provided by the owner.
The owner, Hidefumi Nanba, studied at a sushi restaurant in Tokyo and became independent at the age of 32. Neta and Shari are exquisitely balanced, with polite and delicate taste and quality, and he entertains many customers.
It is prohibited to take pictures inside the restaurant, but it has a bright and wide open atmosphere.
From testimonials
Sushi Namba is a restaurant that is difficult to reserve, located about a 3-minute walk from Asagaya Station. The owner, Nanba, moved to the affiliated Hibiya branch, and this Asagaya restaurant is run by Mr. Shunsuke, who was second. I think that all the staff including him are polite, the movement is quick and wonderful.
We invited a guest from Kyushu tonight, and we went to here with three friends. The sake we ordered was filled to the surface of the cup. The big oysters of the dish were so juicy that we were happy. And we enjoyed spring ingredients such as large scallops and firefly squid, and enjoyed the classic simmering monkfish liver and soft abalone with delicious sake. The salt-baked seasonal trout was excellent with crispy skin and fat.
Sushi was perfect in both fish and shali. The child snapper was thick, the tuna tasted melty, and the temperature control was perfect.
And we were overwhelmed by the sushi of Kohada and Kimme that were combined with Shari of red vinegar. The flavor of the vinegar of Kohada is wonderful, and the fragrant taste spreaded in our mouth.
We finally ordered an egg with Shiba shrimp and ordered additional tuna sushi rolls. And we all ate tuna sushi rolls that overflowed. We were very happy to drink and eat well.
Because this place is near my house, it is a favorite sushi restaurant that I would like to keep visiting regularly.
Access
Web site : https://tabelog.com/tokyo/A1319/A131905/13127515/
Location : Suginami-ku, Tokyo Asagaya Minami 3-44-4 B1F
158 meters from Asagaya Station
No.11 Sukiyabashi Jiro
It is a calm sushi restaurant of all seats counter made by Japanese national treasure Jiro Ono.
This restaurant has been awarded 3 stars in the Michelin Guide for 12 consecutive years.
It is also known as the place where Prime Minister Abe had dinner with President Obama (at that time).
Currently, general people are not accepting reservations, and foreign tourists can only make reservations through the hotel’s concierge.
From testimonials
I visited the world’s most famous sushi restaurant in the basement of Sukiyabashi intersection. It is a sushi restaurant with a traditional atmosphere, both in appearance and inside the store. On the right side there is an unused table seat and on the left side there are 10 seats. The depth of the counter is slightly smaller than a typical sushi restaurant, and the distance to the chef is short.
The chef’s recommended sushi course started while I was drinking hot tea. The timing of the tea change was perfect.
The first sushi was Japanese flounder, which was shockingly delicious. I felt a refreshing smell of vinegar, and I felt that the salt was modest. When I was watching the chef cook sushi, I thought he was only touching it lightly.
Sushi was soft, but I strongly felt the claim of rice everywhere and the aftertaste was also very refreshing. This was amazing. The fish was abundantly put on the Shari, and it was very delicious without any miscellaneous taste.
The wonderful materials were the tightened Kohada, mackerel, and the combination of these and Shari was the ultimate!
The other sushi that I was impressed with were the Japanese oyster oyster flounder, the texture and sweetness of the sea urchin very strong, and the harmony with Shari was perfect.
The impact of the seaweed that we grilled every morning was great.
I ordered 19 kinds of sushi, and the course took about 35 minutes. I felt a firm sense of Sukiyabashi Jiro’s firm belief in this sense of speed, and I liked it.
There were some materials that felt somewhat weak against this price, but I think it is the best restaurant for those who like sushi and focus on shari. Kohada, Kanpyo winding was the strongest sushi ever. I would like to visit it again if there is a chance.
Access
Web site : https://tabelog.com/tokyo/A1301/A130101/13002260/
Location : 4-2-15 Ginza, Chuo-ku, Tokyo Tsukamoto Building B1F
77 meters from Ginza Station
