[Visit Date] Weekday at noon. [Wait] None. No other customers inside the restaurant. [Service Time] Immediate service. It was a colleague's birthday at work, and they wanted to have sushi, so we made a reservation at Sushi Ichijo. When we arrived at the restaurant, we saw many orchids lined up outside. It seems they recently won a Michelin star, hence the festive mood with congratulatory flowers on display. The interior of the restaurant was calm and we were seated at the counter for the omakase course. - Omakase course for 13,000 yen included 12 pieces of nigiri, half a roll, and a side dish of small pillars. The selection included sea bream, squid, ark shell, horse mackerel, mirugai, chu-toro, clam, horse mackerel, shrimp, sea urchin, eel, tamago, roll (dried gourd), and small pillars. Each piece was made with fresh, thick cuts of fish and the experience of eating them was beyond words. The vinegar rice was lightly seasoned, allowing the fresh ingredients to shine. The nori used in the rolls had a delightful aroma that lingered even after leaving the restaurant. Each sushi showcased the skill of the chef and was incredibly delicious. The Michelin star was well-deserved, and the subtle service made it ideal for business gatherings. We wondered if it would become harder to make reservations in the future, but we definitely want to revisit this outstanding restaurant. Thank you for the wonderful meal.

In the classic-style restaurant, a variety of sushi items are displayed in a glass case, giving off a nostalgic Showa era vibe. I had lunch there and it was delicious. The Seabream was tender and had a sweet flavor. The Flounder had a great mineral taste. The Horse Mackerel was light and flavorful. The Bonito was refreshing and delightful. The Tuna was rich and satisfying. The Clam was rich and tasty. The Shinjo was perfectly balanced and delicious. The Shrimp had miso paste which added to its deliciousness. The Conger Eel was a mix of saltiness and sweetness. Overall, it was a delicious and affordable experience where you can enjoy authentic Edo-style sushi like the Sea Eel and Clam, with perfect vinegar seasoning. Highly recommended.

We made a reservation through Tabelog and visited the restaurant. The counter seats seemed to be about 9 seats. The customers started at different times rather than all at once. There was a foreign gentleman in front of us, who I chatted with a bit - he was a young man from Germany. The chef mentioned that there are quite a few hotel referrals. A couple, who I think were Russian, arrived at 19:30, and they seemed to finish quickly, indicating that there are various courses available. The restaurant has a traditional sushi bar vibe with old-fashioned decor, not the trendy upscale look. It's a cozy place with a homely feel. The chef was friendly and easy to talk to, and the overall atmosphere of the restaurant was charming. My drink choice was shochu, and they served me shochu with ice, allowing me to adjust the strength to my liking. They would occasionally add more ice when it melted. The dishes I had that day included various sushi, octopus, shrimp, grilled mackerel, sea urchin with tomato and greens, abalone, bonito, steamed sea bream, sandfish, striped jack, white squid, horse mackerel, geoduck clam, tuna, medium fatty tuna, sardine, clam soup, baby sardine, baby shrimp, sea urchin, conger eel, and tamagoyaki.

I went to a Michelin-starred restaurant for lunch that was listed in the top 100 on Tabelog. I made a reservation online for 13,500 yen. Online reservations are convenient and modern. When I entered the restaurant, it felt like old Edo. The chef was friendly and there were even foreigners from Hong Kong dining there. The miso soup was a bit salty, but apart from that, the meal had a pure Edo-style flow. The last piece of sushi stood out and the eel was a bit different, but overall it was delicious.

Located about a 3-minute walk from Bakuro-yokoyama station, this Michelin one-star Edo-style sushi restaurant is a favorite of mine and this visit marks my sixth time. I made a reservation for 5:30 pm and arrived as a solo diner. By 6:00 pm, the counter was fully occupied. I didn't take photos of the dishes or sushi, but I started with appetizers like octopus, flatfish, mackerel, followed by dried ayu fish, tender abalone, ankimo (monkfish liver), simmered alfonsino, and others before moving on to the sushi. The sushi included items like lizardfish, spear squid, striped jack, lean tuna, medium fatty tuna, horse mackerel, ark shell, simmered clams, small gizzard shad, Pacific saury, shrimp, sea urchin, eel (salted and simmered), and egg. I paired these with Japanese sake and enjoyed a truly satisfying meal. I look forward to visiting again around autumn.

Michelin-starred restaurant. The price range is in the competitive 35,000 yen zone. Personally, I think Sataka-san stands out in this range, but there are also some questionable restaurants. In conclusion, due to factors like location, facility, and price range, the cost performance is poor. I remember when the current owner ran it as Tsukiji The atmosphere is nice but it feels more dirty than old, lacking cleanliness in some areas, which prevents it from being considered a high-end restaurant. So the cost performance is lacking. In terms of taste, it's not bad, but nothing stands out. The only thing I really enjoyed was the ark shell. The lean tuna was fishy, better off marinated, and the medium fatty tuna was unbalanced with the lean tuna flavor overpowering. The appetizers were nothing special that would make you want to pair it with sake. At this price range and level, I wouldn't consider coming back. However, the customer service is good, and the atmosphere still maintains a local sushi restaurant vibe. If the price could be around 20,000 yen with a base of operation nearby, then it would be a place I might return to for a la carte dining.

I visited Sushi Ichijo near Bakuroyokoyama Station for the first time! I was excited to hear that they have one Michelin star. The atmosphere in the restaurant was quiet and cozy. Despite being traditional Edomae sushi, I was surprised that the flavors were not too strong. The sushi was so delicious that I felt like I could eat endless amounts of it. I would love to visit again if I have the chance!

Sushi Ichijou is located a 3-minute walk from Bakuro-Yokoyama Station. It is a renowned Edo-style sushi restaurant in Nihonbashi Higashi, Chuo-ku. The chef, Satoru Ichijou, trained for 24 years at the long-established sushi restaurant "Rokubei" in Ningyocho, founded in 1948, before opening Sushi Ichijou in November 2015. The restaurant has earned one Michelin star in the Michelin Guide Tokyo 2023. The cozy interior features a counter with 10 seats, where a variety of fresh ingredients are displayed. The lunch omakase course I had after 3 years included striped horse mackerel, firefly squid, Spanish mackerel, vinegar marinated greater amberjack, and more, all delicately prepared with perfect balance and flavors. It was a true delight to experience the traditional Edo-style sushi at Sushi Ichijou. I look forward to visiting again for dinner next time!

Dinner at Sushi Ichijo. Just a 20-second walk from Beaver Bread where I bought brunch. The counter has 10 seats, and there is also one table. The atmosphere is like a local sushi place. Started with appetizers, then sashimi including well-prepared abalone and oysters. The nigiri has a good size of vinegared rice. The anago comes in two types, with salt and with tsume, both delicious. Finished with dried gourd roll which is becoming rare to find. A nice sushi restaurant with a calm atmosphere.

We visited Sushi Ichijo in Higashi-Nihonbashi for a family birthday dinner. The counter has about 10 seats and fills up quickly with reservations. There is only one omakase menu available. While waiting for the sushi, we started with dishes like hotaruika liver and flounder sashimi paired with beer. The sushi selection includes sea bream, squid, abalone, gizzard shad, medium fatty tuna, blackthroat seaperch, sea urchin, and more, totaling 12 varieties. I truly think the food here is delicious. Thank you for the meal.

I chose this sushi restaurant because it opens relatively early at 5:30 PM and accepts reservations for solo diners as well. I made a reservation about a week ago. The chef primarily serves a chef's choice sushi set and appetizers, but he confirms your preferences. Everything was extremely delicious, but I especially enjoyed the steamed oyster appetizer, fatty tuna, and clams. The prices are on the higher side, so it's not a casual dining spot, but I would definitely like to visit again.

Upon entering this traditional Edomae sushi restaurant, you can feel the age of the establishment despite it not being too old. The sushi counter displays meticulously prepared ingredients in an orderly fashion. Starting off with a beer, I enjoyed some simple salted octopus and flounder as appetizers. Steamed abalone, seared kinmedai, oysters, and fugu shirako followed suit, each offering a straightforward and delicious taste that paired well with sake. The sushi pieces were larger with slightly firm shari rice and a strong red vinegar flavor. The chef didn't engage in lengthy explanations, opting for brief interactions instead. The nigiri sushi was served promptly, alternating between cold toppings and tightly packed rice. The omakase course left me almost full, with the addition of sumi ika and ark shell. I wanted to order simmered clams as well, but my stomach was already at capacity. This place values appetizers just as much as sushi, allowing you to leisurely enjoy your meal with a customized order. I would love to come here alone after work and take my time savoring the food.

Michelin-starred sushi restaurant "Sushi Ichijo" acquired in 2022. This popular restaurant is run by Mr. Ichijo Satoshi, who honed his skills at the long-established sushi restaurant "Rokuhei" for 24 years. The restaurant opened in November 2015, located a 3-minute walk from Bakuro Yokoyama Station on the Toei Shinjuku Line, in the same place where "Tsukiji Sushi" used to be (now relocated to "Nihonbashi Kakigaracho Sugita"). The restaurant's specialties include a focus on seasonal fish from Japan's coastal waters, using red vinegar for the sushi rice to emphasize acidity, and traditional Edo-style preparations such as vinegared mackerel, tender simmered clam, and eel seasoned with sauce and salt. The omakase course is priced at 22,000 yen (tax included), and the reviewer sampled various dishes from the menu, including seasonal octopus, locally sourced flatfish, succulent spring child, savory karasumi mochi, fragrant steamed horsehair crab, unique salted squid, flavorful Ankimo, and more. The reviewer was impressed with the quality and flavors of the dishes, including the nigiri sushi pieces made with flavorful striped horse mackerel, fresh firefly squid, thick Japanese horse mackerel, and tender sea bream. Overall, the reviewer found the food to be delicious and well-prepared, but was disappointed by the service and lack of transparency regarding pricing. Despite enjoying the meal, the reviewer mentioned feeling a sense of distrust due to undisclosed pricing details and perceived insincere responses during interactions with the staff. As a result, the reviewer stated that they would not be returning to the restaurant in the future.

"Sushi Ichijo" in Bakurocho, Nihonbashi, Tokyo, is a sushi restaurant that continues to uphold traditional Edo-style sushi. I ordered the "omakase nigiri" set for lunch, choosing the smaller option of 7.5 pieces instead of the regular 12. The meal included "hirame" (flounder), "ika" (squid), "chu-toro" (medium fatty tuna), "aji" (horse mackerel), "hamaguri" (clam), "anago" (saltwater eel), "tamago" (sweet egg omelette), and "kanpyo maki" (gourd roll) for 5,500 yen. To fully experience Edo-style sushi, I also added "ao-yanagi" (green willow) for 1,200 yen. The restaurant, located in a quiet area of East Nihonbashi known for its textile wholesalers, offered a hidden gem dining experience with carefully selected local seafood and flavorful red vinegar sushi rice. The slightly fatty "chu-toro," the highly praised "aji" even by my spouse who usually dislikes oily fish, and the unique aroma of "ao-yanagi" left me thoroughly satisfied. It was a delightful experience savoring the essence of Edo-style sushi in the form of the "omakase nigiri" set during lunchtime."

I visited this restaurant that was selected as one of the Top 100 on Tabelog and had the nigiri sushi for lunch. The vinegar in the rice was a bit strong for my liking and the pickled ginger was quite sour (I'm not a big fan of acidity). The eel sauce was delicious though. It seemed like a place frequented by regular customers, but it's easy to make a reservation so it's good for when you feel like having sushi on a whim.

Visited a sushi restaurant in Tokyo. I went on a Sunday afternoon and had the omakase nigiri. Red snapper, squid, blue jack mackerel, lean tuna, medium fatty tuna, shellfish, baby skin, shrimp, salmon roe, flounder, fatty tuna, miso soup, kusagai, conger eel, scallop, clam, pickled gourd roll. I still think classic sushi is the best. It's so relaxing. #TraditionalEdoStyleSushi #Delicious #EspeciallySquid❗️ #Cost 21,400 yen #Stayed for about 30 minutes #Sushi #Tokyo #sushi

Recently, I had a refreshing weekend because there was a typhoon during the consecutive holidays. I have been dabbling in rakugo (traditional Japanese comic storytelling), and I was shocked to hear about the passing of Enraku Shisho. Perhaps he is now being scolded by the previous Enraku Shisho and Katsura Shijaku in heaven for arriving there with such a foolish expression. I can't stay downcast. I want to become a person who spreads smiles like Enraku Shisho. I will listen to rakugo again after a long time to improve my skills. Rakugo is very useful for everyday communication and presentations. First, I need to prepare myself, so today I visited Ichijo in Higashi-Nihonbashi. The restaurant opened in 2015 and has already become popular. I had heard about it from Go-hobi Ohitori Sushi and finally had the chance to visit today. It's only a few minutes' walk from Higashi-Nihonbashi Station to Ichijo. The bicycle displayed in front of the restaurant has a nice touch to it. When I entered the restaurant, the master warmly welcomed me. He had a very pleasant personality, which helped me relax. The fish case displayed delicious toppings. I will provide my thoughts on the experience as I progress. First, while sipping a small bottle of beer, I enjoyed about three pieces. The vinegar-flavored shari rice was well-cooked and had a firm texture. The flatfish had a gradually deepening flavor as I chewed. It will become even more delicious as we transition into winter. The squid had a crisp texture and a delightful sweetness. The clam had a crunchy texture, and its flavor and sweetness were irresistible. Continuing on, I decided to ask for a snack course. Since there was Hidaka-mi, I decided to have a sake in the middle of the day. Moving on to the snacks, the conger eel was a dangerous choice of snack provided by the master. When I took a bite, I was impressed by its rich flavor. The octopus liver was another dangerous choice of snack provided by the master. It was served with a thin slice of Nara-zuke on top. The sauce was rich, and both the octopus liver and the Nara-zuke had intense flavors. However, when I ate it, it was surprisingly refreshing. It was a remarkable dish! The sauce seemed to have been simmered, and it was wonderfully fragrant. Wasabi provided a refreshing aftertaste. By the time I noticed, my sake was gone. I added another order of Hidaka-mi. The steamed oyster was the final dish. It was topped with onions. The intense oyster flavor paired wonderfully with the sour onion sauce. I then resumed with sushi. The horse mackerel had a firm texture, and it had a robust umami flavor when combined with the shari. The tuna wasn't too fatty, but it had a rich flavor that went well with red vinegar. The scallop was colored and was simmered, as I was informed by the master. It had a matured taste as I chewed, reminiscent of simmered dishes. On top, there was a sprinkling of green citrus (I think). The finish was refreshing. The shrimp was boiled before being peeled and served. The more I chewed, the more the shrimp's sweetness and aroma came out. Surprisingly, a sardine was served at this point. They seem to pass through vinegar instead of being marinated with kombu, resulting in a refreshing and sweet sardine. Additionally, sweet oboro was placed in between, enhancing the overall experience. The shrimp's sweetness and aroma emerged more as I continued chewing. Then, a mullet was served. It was not marinated with kombu but was passed through vinegar, resulting in a refreshing, sweet mullet. Additionally, sweet oboro was placed in between, enhancing the experience. Finally, the shellfish was served. The shellfish texture was tender, and it had a crab-like umami flavor that was incredible. The green citrus on top provided a refreshing aftertaste. Now, I will continue with the nigiri. The horse mackerel had a firm texture and packed a punch of flavor when combined with the shari. The tuna wasn't very fatty, but it had a rich flavor that paired perfectly with the red vinegar. The scallop was colored and simmered, as I was informed by the master. It matured taste as I chewed, reminding me of a simmered dish. The green citrus on top provided a refreshing finish. The shrimp was boiled and peeled. The more I chewed, the more the sweetness and aroma of the shrimp emerged. The mullet was prepared in the same way as the sardine. Plus, sweet oboro was placed in between, enhancing the flavor. The shrimp had been boiled and peeled, and the more I chewed, the more the sweetness and aroma emerged. The paste was a seasoned vegetable from the innards, I think. The sauce was rich, and both the paste and the pickled vegetables had intense flavors. However, when I ate it, it was surprisingly refreshing. It was a remarkable dish! The sauce seemed to have been simmered, and it was wonderfully fragrant. Wasabi provided a refreshing aftertaste. By the time I noticed, my sake was gone. I added another order of Hidaka-mi. The steamed oyster was the final dish. It was topped with onions. The intense oyster flavor paired wonderfully with the sour onion sauce. Now, I will continue with the nigiri.

I visited the sushi restaurant "Sushi Ichijo" in Higashi Nihonbashi, Chuo-ku, Tokyo. It has been selected as one of the "Tabelog Sushi TOKYO Top 100 Stores 2022". I was taken to this restaurant by someone, so honestly, it's hard to write a review on Tabelog... I felt uncomfortable taking photos in front of that person, so I couldn't take any pictures. I'm sorry. The taste was, of course, delicious. I might be criticized for writing such a poor review, but I'm posting a review to increase my stamp rally for the top 100 stores. I feel ashamed of myself. I'm getting my hands dirty for the sake of my goal. This is just a record of my visit. Thank you for reading until the end. Please consider "Saving", "Liking", and "Following" as well. This post is a reprint of a blog article. The original blog can be found here. ↓ http://syokuki.com There are over 1000 Hiroshima gourmet spots! More photos and information are available here. Check it out! →http://syokuki.com Instagram: https://www.instagram.com/syokuki.com.hiro/ Twitter: https://twitter.com/syokuki_com

I found a sushi restaurant that takes reservations for one person and is highly rated! Even better, it's a Michelin-starred restaurant!! I made a reservation and excitedly headed there. However, I got lost using the map app and arrived at the station at 11:40 for my 12:00 reservation. Eventually, I arrived at 12:05, feeling terrible about being late. I ordered the lunch set meal of 7 pieces of nigiri sushi for ¥5500. The meal included hirame, sumi ika, chutoro, hokkigai, aji, and a bowl of soup. The anago was sliced in half, tamago was a cute sandwich style, and the final course was kanpyo maki. The hirame was surprisingly sweet and tender, while the sumi ika had a nice texture. The chutoro was thick and flavorful, the hokkigai was large and meaty, and the aji was fresh with a hint of shiso. The tamago was sweet and matched perfectly with the sushi rice. The kanpyo maki was unexpectedly delicious! The chef kindly asked if I wanted more sushi, and despite my apology for being late, he reassured me that it was not a problem. Despite the bad weather, the restaurant was full even during lunchtime, showing the quality of the sushi and the kindness of the chef. I now know the way to the restaurant and will definitely visit again. Thank you for the wonderful meal.

I visited "Sushi Ichijo" in Tokyo before my afternoon meeting at Higashi-Nihonbashi, a place I had been wanting to try for a while. The restaurant is located west of JR Higashi-Nihonbashi Station, a short walk from the station. Upon entering, I found a small counter with only 8 seats, most of which were already filled with people enjoying their lunch. I opted for the "Omakase Nigiri" lunch set, which consisted of 12 and a half pieces of sushi. The chef, the owner of the restaurant, carefully prepared each piece of sushi with precision and finesse. The sushi rice was seasoned with a blend of two types of red vinegar, without the use of sugar, to enhance the flavors of the fresh seafood. The selection of seafood was top-notch, highlighting a variety of traditional Edo-style toppings like simmered clams, mackerel, marinated tuna, and more. The attention to detail and dedication to quality was truly remarkable. The chef provided soy sauce for dipping, allowing the natural flavors of the fish to shine through. While I had to resist the temptation of alcohol, as many others were enjoying sake with their meal, I could appreciate that this place would be ideal for a night out with Japanese sake. The cost-performance ratio was excellent, offering high-quality sushi at a reasonable price. The total bill came to 11,000 yen. A truly satisfying lunch experience at "Sushi Ichijo"!

On this day, I visited Sushi Ichijo in Higashi-Nihonbashi Sancho-me. It was recommended by my friend S, who said it offers exceptional Edomae sushi. The exterior of the restaurant looked inviting, with goldfish swimming in plant pots by the entrance. Inside, the cleanliness and neatness of the place impressed me. I sat at the clean counter and enjoyed dishes like squid, horse mackerel, horse head fish, tuna, simmered abalone, sea urchin, conger eel, and tamagoyaki. The meal ended with the bill totaling 12,000 yen, including tax. The food was fantastic, real Edomae sushi at its best. I definitely want to visit Sushi Ichijo again in the future.