No.10 Sushi-sho
Edo-style sushi of Sushi-sho is constantly evolving. Aging and sharpening techniques, you can enjoy the ultimate taste of sushi.
Keiji Nakazawa, one of Japan’s leading sushi chefs, founded Sushi-sho in 1989 and opened in 1993 in Yotsuya. Currently, the second generation Mr. Keita Katsumata stands at the counter.
The food and sushi courses that have been carefully selected by the materials, superbly matured, and carefully worked are attractive.
The bowls and dishes are also ingenuity, so customers never get bored from the beginning to the end.
You will be able to enjoy them in a lively counter with delicious sake.
From testimonials
When we were searching for the last restaurant of the day with three friends, we were able to visit Sushi-sho, which has canceled by chance. We were lucky that we finished eating at famous shops that we can not usually visit. That night, we were able to sit in front of our owner, Nakazawa, and got a service filled with his hospitality.
After toasting at 8:30, we started eating from the clam. We ate stuffed mackerels of squid, livers soy sauce of kawahagi, Sagoshi. At that time, we were worried about eating too much. Because they were too delicious! The fish used to be very ripe were used, so the taste when served with sake is completely different from the sushi you have ever eaten.
I have experience eating sushi made of tuna aged elsewhere, but here the aged tuna is an excellent dish. Also, I was surprised that the aged Aoriika and yellowtail were so delicious. All three of us said “delicious!” in a row, drinking one after another and eating one after another.
It is a feature of Sushi-sho that sushi is provided between dishes, but this method matched us very well. 21 kinds of sushi per person, 10 kinds of food … We were surprised that we ate too much.
And we drank 6 cups of shochu water and 3 bottles of pure rice wine with 3 people. We drank too much! The food and sushi there are so delicious.
One person under 30,000 yen … too cheap. Sake alone exceeded 15,000 yen. We think that we can not make reservation quite easily, but sushi restaurant which we want to go seems to have increased.
Owner Nakazawa is a person to be respected!
Access
The reservation acceptance of the next month is started on the 1st every month.
Web site : https://tabelog.com/tokyo/A1309/A130902/13000852/
Location : 1-11 Yonani, Shinjuku-ku, Tokyo Yorindo Building 1F
193 m from Yotsuya Station
No.9 Sushi Arai
Sushi Arai was opened in 2015 in Ginza 8-chome. The store is reminiscent of a Showa sushi restaurant, and the owner Yuichi Arai distributes his heart to each guest.
The refined work and his hospitality, which have been studied with the famous stores “Ginza Hisabei” and “Sushi-sho”, represent the goodness of both stores.
Above all, tuna, which the owner has strong feelings, is changing the way of putting in the kitchen knife and the combined vinegar of Shari depending on the condition of the neta of the day.
The sushi is not only delicate, but a large-sized Shari using Koshihikari made in Toyama also makes you feel overwhelming satisfaction as a meal.
We will keep an eye on the young owners who continue to pursue their own sushi in the fierce war zone, Ginza, while following the techniques learned in the two famous restaurants.
From testimonials
Sushi Arai is located in Ginza 8-chome, about a 7-minute walk from Ginza Station. The entrance is on the ground floor, but if you try to go by the stairs you can not enter, so I recommend you to get off by elevator.
Their representative Edo-style sushi, which represents Tokyo, is a delicate finish for both sushi and food. And the restaurant at the same time has the atmosphere of newness and nostalgia.
The attraction of sushi is the essence of this restaurant, but the quality of dishes is also very high.
The boiled shellfish and bamboo shoots had a good texture, with the bamboo shoots soaked in the delicious taste of shellfish being warm in cold weather and a delightful dish. The child whitefin tuna contained fragrant fat. Akagai and the classic sweet peony shrimp were also delicious.
I ate simmered octopus, softened oysters, seasoned seaweed wrapped scallops, and drank one after another. Melting baked Shirako was wonderful and I was almost satisfied at the time. And I ate a savory Takeoka-made tachiuo.
Sushi was served from a soft sawara. The balance between fish and rice was the best. The salted flatfish had a clear taste and the next coming Sumiika had good texture and sweetness. Shari matched with tuna rich in iron was delicious.
And I ate sour and well-balanced kohada, Japanese red shellfish and sweet prawn prawns. After that, I finished eating with sweet sea urchin and sweetness modest first-class conger eel, hand-rolled tuna sushi rolls and eggs.
There were excellent fish. Tuna, in particular, is amazingly delicious and this is a sushi restaurant with the best tuna.
Fish has decreased recently, the number of purchases has decreased, and prices have soared. Still, they are able to make good purchases, probably because they have a good relationship with wholesalers. Despite the new store, the reason I can feel the old-fashioned warm nostalgia there may come from the atmosphere of the owner who values relationships with people.
Access
Web site : https://tabelog.com/tokyo/A1301/A130101/13188186/
Location : 8-10-2 Ginza, Chuo-ku, Tokyo Luaniru B1F
443m from Shimbashi Station
No.8 Hatsune-sushi
“Hatsune-sushi” is a long-established sushi restaurant founded in 1869. It is also famous as a restaurant that has won two stars for eight consecutive years in Michelin.
There is a two-part system that starts at 17:30 and starts at 20:00, as the course starts in response to rice cooking.
You can only order the recommended course of the owner. The owner makes sushi in front of you with seasonal fish purchased from all over the country.
The superb Edo-style sushi that the owner is particular about to make is a great reputation if it is melted just by eating one bite.
The owner’s making sushi is a reputation for being too beautiful, just like watching a theater.
It is full of reservations until half a year later, so make sure to make an early reservation if you want to go.
From testimonials
The reopened Hatsune-sushi is divided into two rooms named “Yama (mountain)” and “Umi (sea)”, Yama is a room that eats sushi, and Umi is used as a cafe room. Along with that, the content of the course was changed and the number of staff increased. However, even though the style has changed, the essence of Hatsune-sushi has not changed. It means “we enjoy the best and eat the best food”.
I ate an octopus caught in Sajima at first. I used to eat it as sushi, but of course it was delicious to eat as sashimi. The taste spread with every bite. Baked eel and abalone also enhanced my appetite. The tuna on that day was 158 kg caught in Nachi Katsuura.
The tuna fished in Nachi Katsuura contains abundant fat. This time, sashimi was served with salt. I found that the fat and saltiness were familiar and dissolved in my tongue.
After that, sushi started. It is Kohada that stood out especially this time. Kohada is cooked with an exquisite balance of vinegar and salty flavor, and the flavor spread explosively in my mouth.
The other highlight is a white sweet snapper that is high-class fish. The white sweet snapper was aged for more than one month, and the taste was expressed to the last minute. I thought it was possible because the chef’s skills were high.
Other than that, sushi that can only be eaten with Hatsune-sushi, such as large-scale oysters and half-baked large-scale Toro, was served like a parade.
And after eating, we moved to the cafe room “Umi”. The atmosphere changed in the room, and it was more like a bar counter at a hotel than a sushi restaurant. There, kuzukiri, coffee and homemade ice cream were served. It is very rare for coffee to be served at the sushi restaurant.
What a wonderful time I could have spent. There is a restaurant that I want to continue for a long time.
Access
Web site : https://tabelog.com/tokyo/A1315/A131503/13017742/
Location : Nishida, Ota-ku, Tokyo 5-20-2
361m from Shibata Station
No.7 Sushi Takamitsu
“Sushi Takamitsu” is located at the back of the alley along the Meguro River. The casual atmosphere is the attraction of this restaurant, in which the personality of owner Naomitsu Yasuda is expressed.
The essence of this store is urchins. With the intention of the owner, “If there is a quality that I want to buy, I will always buy”, there are always several types of premium urchins procured from all over the country.
You will be able to eat and compare sushi of urchins here, and you may be addicted to the finest sushi and dishes that are served one after another.
This is a sushi restaurant like heaven for those who love urchins.
From testimonials
Sushi Takamitsu is in Nakameguro. The restaurant is famous for eating compared with sea urchins, but the attraction there is more than just sea urchin. It is a wonderful sushi restaurant where you can feel the high level and polite work everywhere except sea urchin.
There is a Louis Vuitton trunk on the counter, and the chef is full of playfulness, such as using a Hermes scarf as a hachimaki, but the attitude towards sushi is extremely serious.
The recommended course of the style chef where food and sushi come out alternately has a good tempo, and I want to drink alcohol one after another.
Red vinegar Shari, which has been cooked to solidify, is the type I like personally, and it is also good to melt in the mouth.
The combination between Nodoguro and Shari was a pretty good feeling.
On that day I could also eat my favorite blue fish such as horse mackerel and sardines.
Swara eating with mountain wasabi, leptokefals cooked like tanuki udon style, and oysters said to be the best in Japan were also high level.
However, on that day, a great caviar that is unbeatable to the luxury of urchins o has appeared! It matched Louis Vuitton well.
The caviar was added abundantly to Shirako and Negitoro, and I felt like luxury.
The last urchin parade was always a masterpiece, and the satisfaction was extremely high.
Other than sea urchin and caviar, comfortableness of the restaurant is my favorite point. I always feel very happy here.
Recently, new sushi restaurants have increased, and prices have risen even where I have used to visit.
It has become difficult to choose a sushi restaurant that keeps going, but this is the restaurant that I want to visit regularly.
Access
Web site : https://tabelog.com/tokyo/A1317/A131701/13128483/
Location : 1-28-2 Aobadai, Meguro-ku, Tokyo EXA 1F
491 m from Nakameguro Station
No.6 Higashiazabu Amamoto
A modern Edo-style sushi that inherits the soul of a well-known store and works on the finest fish
This is a sushi restaurant opened independently by Masamichi Amamoto, who has been trained by Mr. Mitsuharu Nagano at the well-known store “Umi” and has long served as the second player.
Sharpened aesthetics, relationships of trust with brokers, work beyond Edomae, customer service skills, inquiring minds and pride as craftsmen-this all infused work is the unique brilliance of Masamichi Amamoto as a sushi chef.
The modern Edo-style sushi that won two stars of Michelin Tokyo 2017 in half a year of establishment will be passed on to the future in Higashi Azabu.
From testimonials
I visited the world high level Amamoto as the last anniversary of the Heisei period. The food was really delicious, so I drank a lot of sake. Each one of the ingredients far surpassed that of the other stores. The greatness of purchasing is one of Amamoto’s greatest strengths.
I always drink too much here, and the memory becomes vague in the final stage. So I vowed to be carefully that day, but that was impossible. The end of the day was as usual.
The first half-baked bonito, miracle tuna, and sakuramasu sushi remained particularly in my mind. Shari’s sharpness was also polished, and I was able to taste it deliciously even if I drank a lot. Amamoto also has a wonderful staff, great service and the best comfort in Tokyo. I am dreaming about next.
Access
Web site : https://tabelog.com/tokyo/A1314/A131401/13196420/
Location : 1-7-9 Higashi Azabu, Minato-ku, Tokyo The Sonorville 102
Tokyo Metro Hibiya Line Kamiyacho Station 10 minutes on foot
258 m from Akabanebashi Station
