As a second-in-command at Sushi Takumi Saito for eight years, then going independent and relocating to Nishi-Gotanda near Fudomae, despite being in a somewhat inconvenient location, they have a solid customer base. In 2021, they were awarded one Michelin star for their meticulous work. The chef has a good personality and excellent skills. They have recently adopted the popular two-round system, with each round being about 30 minutes long, providing a relaxed dining experience without feeling rushed. The head chef has an interesting background, having been a systems engineer, but is actually gentle and easygoing, which I personally like. I wonder if a one-star rating is more fitting for such a restaurant. I really like this place. The menu on the day of my visit included: 1. Spring red snapper 2. Boiled rape blossoms 3. Nori seaweed somen noodles 4. Flatfish 5. Steamed oysters 6. Hair crab hand roll 7. Clam chawanmushi 8. Grilled sardine rolls 9. Bigfin reef squid 10. Saury with egg yolk dressing 11. Cherry sea bream 12. White fish tempura 13. Cherry salmon pickled in cherry blossom 14. Striped shrimp 15. Bonito sashimi 16. Melon pickles 17. Lean tuna marinated 18. Pregnant spear squid 19. Sea urchin and seaweed roll 20. Grilled beltfish 21. Fatty tuna belly 22. Medium fatty tuna 23. Tamago (egg) option 24. Spot prawn marinated in shrimp broth 25. Simmered conger eel 26. Rolled bonito 27. Soup #SushiTakumi #SushiTakumiSaito #SushiIwasawa #NishiGotanda #Fudomae #MichelinOneStar #EdomaeSushi

I didn't have any prior information, but I looked it up on the internet and decided to visit. It's a course starting at 6:00 PM. [Chef's Choice Course] 22,000 yen / ★Nigiri★White fish tofu Ishigaki shellfish★Hand-rolled crab chawanmushi★Hand-rolled horse mackerel★Aori squid golden eye snapper shabu-shabu Melon pickles★Kodai abalone somen★Striped jack★Katsuo zuke★Spear squid★Seared golden threadfin bream with pickled zassai★Kohada mehikari kasuzuke★Tuna zuke★Buffoon sea urchin daikon soy pickles★Chutoro★Ankimo Watermelon Nara pickles [Additional order] ★Carabinero★Plum soup dessert Overall, I was very satisfied! The pace and balance of the nigiri and bite-sized appetizers were good. The sushi was delicious, especially the kodai. Although there seemed to be quite a lot, the portions were small, so I still had room in my stomach. I ordered additional carabinero and plum nigiri, as well as soup and dessert. The eel nigiri also looked delicious, so I'd like to try it next time. It was a wonderful sushi restaurant that made me want to go again. Thank you for the meal!

This is a list of dishes: Grilled saury with kelp, Boiled water shield with gold time grass, Flounder and hairy crab hand roll, Matsutake mushroom chawanmushi, Rolled horse mackerel, Grilled firefly squid, Grilled ginkgo nuts, Flounder skin seared, Small melon pickles, Bonito sushi, Poached rockfish, Shabu-shabu of tilefish, Fresh salmon roe, Fried abalone, Pickled zassai, Tuna red meat pickled, Swordtip squid sushi, Kombu-marinated white shrimp, Mehiraki kelp-marinated shrimp, Sardine sushi, New squid with grilled tentacles, Pickled daikon radish, Purple sea urchin, Otoro sushi, Tamagoyaki (sweet omelette), Dashi-marinated shrimp, Conger eel sushi, Kappamaki soup.

Sushi Master Saito has trained for 15 years and his sushi reflects that dedication. Despite that, the prices are less than half of his training restaurant. I strongly recommend visiting for the quality and variety you get for ¥22,000. I felt truly happy experiencing the exquisite flavors of matsutake mushrooms, fresh cuttlefish, and shinko (young fish) on this day. Here is the course menu: Omakase ¥22,000 (tax included) - Marinated mackerel, Kinshicho (golden time grass) ohitashi, Iwate Ishigaki clam, Hairy crab hand roll, Matsutake mushroom chawanmushi, Horse mackerel roll with cucumber, pickled radish, and shiso leaf, Fresh cuttlefish, Fresh ginkgo nuts, Amakusa shinko (young fish), Abalone somen noodles, Bonito with grated onion, Small melon pickles, Kujo negi shabu-shabu, Fresh salmon roe, Seared mackerel skin with grated radish and mustard, Swordtip squid with mountain wasabi soy sauce, Seared alfonsino hand roll, Mustard greens pickles, White shrimp marinated in kombu with tuna sake lees, Marinated lean tuna with chili, Grilled beltfish with salt, Nemuro sardines, Grilled fresh cuttlefish legs with shichimi soy sauce, Rishiri horse dung sea urchin, Daikon pickles, Otoro (fatty tuna), Tamago (egg), Spot prawn (additional), Conger eel (additional), Nankou plum (additional), Fish head soup, Dried gourd roll (additional), Yomogi (mugwort) ice cream, Rock salt butter ice cream.

I had a strong craving for sushi at the end of the month and when I checked Tabelog, I saw there were available seats for the same day, so I made a reservation and went. The restaurant is located in a residential area near Fudomae. It seems like they have two seatings, one earlier and one later in the day. It's convenient because it's not a simultaneous start and reservations are not difficult to make. I'm grateful that I could make a same-day reservation. The chef was the only one serving at the time I went, and he was very attentive, providing detailed explanations about the ingredients. The chef was cool and handsome but also gentle and kind. The dishes and sushi came out almost alternately, which made the sake go down smoothly. The pickles served in between were also incredibly delicious. There were around 25 dishes in total, and honestly, I was stuffed by the end. Everything was amazing, but the sushi items like squid, sardine, sea urchin, white shrimp, and additional botan shrimp were particularly delicious, according to my personal taste. The appetizers like Ishigaki clam, ginkgo nuts, squid sashimi with Western wasabi sauce, and grilled cutlassfish were also exceptionally tasty. I had a variety of beers and sake, and the bill came out to be less than 30,000 yen, which was great considering the quality of the food. Unlike other places where I might not feel the need to visit again, this is a restaurant I would definitely want to revisit multiple times. Thank you very much. It was a feast.

Visited on a Saturday night. Luckily managed to secure a reservation online two days prior. It seems hard to get a table on Friday and Saturday nights. Only offered an omakase course. Everything was delicious, with the bonito being my personal favorite. They served around 25 dishes, not all of which were pictured. The chef's service was just right, not too close or too distant, making it comfortable. The service was quite speedy, with additional orders taken and finishing in about an hour and a half. Definitely want to come back.

Sushi and appetizers were served alternately. The meal started with seaweed and pickled ginger in a dish. That alone was a great appetizer! The most impressive sushi was the seared skin of blackthroat seaperch. I also tried the kombu-cured blackthroat seaperch, and the unique way the skin was prepared was quite interesting! The dishes were served at a good pace, allowing us to enjoy the meal without any lag. Thank you for the wonderful meal.

I visited the restaurant for dinner for the first time in about 3 years. The gentle atmosphere remains unchanged, and the comfortable feeling has increased. The snacks and sushi were as reliable as before, and I felt satisfied as I progressed in my tipsiness. It's a restaurant where anyone can feel at ease and enjoy. I will definitely visit again. Thank you for the meal.

Iwasawa Shirogisu - Nigiri Kumiage Yuba Torikai - Noto-grown Kegani Temaki Corn Chawanmushi Aji no Makimono Aoriika - Nigiri Mejimaguro Melon Tsukemono Harusakidai - Nigiri Yakigai - Kashima-produced Shimaaji - Nigiri Kinmedai - Konbu-shime - Nigiri Kensakiika Aburi Kinmedai - Temaki Kobashira - Nigiri Mehiraki no Kasuzuke Akami-zuke - Nigiri Murasaki Uni Daikon Tsukemono Chuutoro - Nigiri Ankimo - Nigiri Tamago <Additional> Akagai Anago Kurumaebi - Nigiri Kappamaki - Sabi Tamame Owan

【2023 Top 100 Restaurants】【2021 Michelin ⭐️】When I went to Ranmaru before, I noticed there was another sushi restaurant nearby, but I couldn't make it there for about a year. "Fudomae Sushi Iwasawa" is located near a public bath, so I moved from Azabu-Juban to have a sushi-bath-sushi combo course. The nearest station is Fudomae, but in reality, it's on the opposite side of Meguro Fudoson across the tracks. Iwasawa Masayuki, who trained at Sushi Takumi Saito, has an unusual background of transitioning from an SE to a sushi chef, but he exudes a craftsman-like dignity. Like Sushi Takumi, the course is a mix of appetizers and nigiri. When I entered at exactly 5:30 PM, there were already three people there. Wait, when did they arrive? Oh, I think I've seen them somewhere before - they were people I've seen in the news. Omakase: ¥22,000 + extra otoro + extra anago claw + sake omakase: ¥30,250. The course includes: 3 types of vinegared dishes, sea grapes, young shoots, white sand borer with salt and vinegar, Akita pickled turnips with Tosa vinegar, turban shell with Noto, hairy crab hand-rolled sushi, red sea bream shirako with chawanmushi, honored chrysanthemum, fresh squid with coarse salt and vinegar, Shimane donchicchi horse mackerel seaweed roll with pickled radish, perilla, and nori sesame, red sea bream with green onion and vinegar, clams from Kashima, Katsuura's first bonito marinated with grated onion, melon thinnings, swordtip squid sashimi with wasabi and horseradish soy sauce, Tanaka 65, Niijima striped horse mackerel with cherry shrimp, deep-fried, and vinegar, pickled radish, golden threadfin bream, Higashi-sakigake from Futtsu, small skin with light flavor, Me-hikari with kasuzuke grilled item, marinated lean tuna with mustard, Ehime red sea urchin with a hint of bitterness, Ofunato medium fatty tuna with fine texture, ankimo with Nara pickled watermelon, soft ankimo, egg with steamed grilled addition, extra otoro, extra Ofunato anago claw, Shirasaki, and yomogi ice cream. The course, a staple of the Sushi Takumi style, with a mix of appetizers and nigiri, has a lighter overall portion compared to others, so the flavors are rich and may not be finished until the end, which I think is the right balance. Regarding the nigiri, they use different types of vinegared rice, starting with shari with white vinegar at room temperature, moving from golden threadfin bream to warm red vinegar according to the topping and season, with a mild vinegar taste throughout. And elegance permeates the entire experience.

The style where appetizers and sushi rolls come alternately! I was surprised to realize that I had eaten a total of 21 items and ended up feeling full and couldn't add more... frustrating... The next day, regrets flooded in. #Sushi Iwasawa #Sushi #Sushi #Fudomae Gourmet #Tokyo Gourmet #Want to connect with gourmet lovers

I made a reservation on Tabelog to visit Mr. Iwasawa, who was selected as one of the top 100 restaurants in 2022. The start here is varied, and I think it's user-friendly. When I first sat down, I thought the head chef was handsome - he must have female fans, right? Also, the female staff in the hall are very friendly, and they quickly notice when your drink is running low. Just like the other Takumi Group restaurants, sushi and appetizers come out alternately, making the sake go down smoothly. Am I the only one? The shari (sushi rice) here may not have universal appeal, but it is exceptionally delicious. ● Other than sushi: ○ Sushi: △ Sake: ○ Harusada (spring child snapper) - tender ● Noresore (sea eel) - gentle ginger in noodle soup ● Scallop from Nemuro - salted ● Smoked firefly squid ● Chawanmushi (savory egg custard) with shijimi clams ○ Aori squid - soft and rich ● Horse mackerel roll with pickled kelp, cucumber, shiso, sesame △ Gomaru (five circles) ○ Madai (red sea bream) - nice crunchy texture ● Tataki of medium fatty tuna ● Lightly pickled baby melon ○ Cherry salmon ● Grilled clams - juicy ○ Kohada (gizzard shad) ● Sayori (halfbeak) with egg yolk dressing ○ Kinmedai (golden eye snapper) ● Sakura shrimp ○ Initial pickled bonito ● Swordfish △ Hidaka crab ● Scallop liver ○ Medium fatty tuna back ○ Purple sea urchin ○ Ankimo (monkfish liver) - pickled in Nara-style watermelon ● Additional tamagoyaki (rolled omelette) ○ Botan shrimp ○ Seared golden eye snapper skin ○ Dried gourd roll ● Miso soup with shrimp head ● Miso with botan shrimp ==========

Visited Iwasawa-san, one of the top 100 restaurants in Tabelog 2022. It's about a 5-minute walk from Gotanda Station. Located in a quiet building slightly off the main street, with a very small sign that you might easily miss. Inside, there are only about 8 or 9 counter seats. It's great to see the chefs at work with a lively atmosphere. Each dish is prepared with care. I was too engrossed in conversation with my dining companions today to write a detailed food review, but the dishes were very delicious. The Toyama firefly squid and white shrimp were particularly impressive. They also serve alcohol attentively. They promptly replaced the calming tea once it was finished. The head chef was calm and very kind. I would like to visit again. Thank you for the wonderful meal.

Spring red snapper, boiled celery, scallop and crab hand-rolled sushi, clam soup steamed egg custard, bigfin reef squid sushi (3 kg!), horse mackerel sushi, yellowtail belly lightly marinated in cherry blossom flavor, golden eye snapper sushi, clam sushi, grilled surf clam, kohada sushi, Saga scallop liver sushi, white fish tempura, marinated tuna, salted radish from Kanagawa, sea urchin from Rausu, grilled cutlassfish, medium fatty tuna sushi, squid with eggs simmered in sweet soy sauce, pickled zucchini, monkfish liver sushi, rolled omelette, spot prawn sushi, cucumber roll.

I visited the restaurant after making a reservation over the phone, and I appreciated the kind service during the booking. The restaurant had only 10 seats at the counter and I was the only solo diner. The course consisted of about 26 dishes (including around 14 types of sushi). The rice was delicious, not too vinegary, which I liked. The variety of dishes was extensive, and overall, the food was tasty. However, about one-third of the dishes left me a bit puzzled considering it's a reputed establishment. Nonetheless, it was a nice meal. Some highlights included the spring sea bream sushi, delicious boiled greens, incredibly tasty scallop, amazing hairy crab roll, and tasty clam soup. Some dishes like the horse mackerel sushi and grilled clams were just okay. The meal ended with a steamed egg dish that was average. The use of salt was prevalent, and while some dishes were tasty, others were overly salty. Some ingredients were not up to par. The extensive course was good, but it felt like it dragged on towards the end. I wished for a quicker pace, not just because I was full, but because I would have enjoyed more if the latter part was as good as the beginning. I would have preferred fewer dishes with more impact. The bill came to ¥26,000, and the restaurant was completely smoke-free. The drinks included draft beer, Hidashimizu sake, another round of beer, and Hiryu sake.

At Akasaka, "Sushi Takumi Saito," where he trained for 15 years and honed his skills as the second-in-command for about 8 years, Mr. Iwasawa opened in Fudomae in the spring of 2016. They have obtained one Michelin star in the Tokyo Michelin Guide from 2019 to 2021. The interior of the restaurant shines with gently curved white wooden L-shaped counters. They offer an omakase course that alternates between appetizers and nigiri, following the "Sushi Takumi" style. The dishes are carefully crafted with flavors that pair well with sake. They offer over 10 types of sake with various flavor profiles. The nigiri is meticulously and beautifully crafted, using 3 types of sushi rice tailored to the characteristics of the fish, resembling jewels. Mr. Iwasawa, who originally worked as a systems engineer before entering the sushi industry, impresses with his craftsmanship, demeanor, and personality. Guests from overseas can feel at ease as English and Chinese language support is available. The restaurant is relatively easy to book, serving up to 26 dishes without raising prices, which is quite appealing. Personally, it's a favorite sushi restaurant. Omakase course is priced at ¥22,000 (tax included) and includes dishes such as Akamutsu, Miura Peninsula's new wakame shabu-shabu, Sendai seri ohitashi, hairy crab hand rolls, Saga oyster steamed with sake, vinegared horse mackerel stick sushi, mud-covered squid, sake-steamed tuna with sake lees, flounder, seared bonito, pickled small melon, red snapper, yellowtail with egg yolk, kohada, simmered shirako, striped shrimp, squid with eggs, pickled mustard greens, marinated lean tuna, grilled beltfish, soy sauce-pickled daikon, sardine, Hakodate bafun sea urchin, medium fatty tuna, and sea urchin and watermelon narazuke roll, with additional options like tamago, homemade karasumi, conger eel, pickled plum, soup, and ice cream (condensed milk strawberry, black bean mugwort).

Seared mackerel with kelp, sushi of cod milt, white shellfish, horsehair crab, rolled horse mackerel, stuffed squid, sweet potato steamed in a tea bowl, flounder sushi, seared mackerel, red snapper sushi, liver of thread-sail filefish, melon pickles, small skin sushi, swordtip squid, sushi of grey mullet milt, pickled mustard greens, yellowtail sushi, white shrimp with kelp, sardine sushi, grilled cutlassfish, horse dung sea urchin, daikon radish pickles, tuna sushi, liver paste, watermelon pickles, tamagoyaki, dashi-marinated shrimp, scallop grilled on a skewer, cucumber roll, and miso soup.

It is a restaurant that is difficult to make a reservation at. We were able to secure a last-minute opening and traveled from Osaka to Tokyo. It is located in a quiet residential area around Gotanda. Inside the restaurant, the humble owner greets us with a smile. The restaurant has only 8 counter seats, all of which were occupied, including us. Unlike the common simultaneous start seen in theaters, each customer here is served at their own pace, which personally enhances satisfaction. The course flowed as follows: small sea bream, new wakame from Miura Peninsula, giant sea cucumber from Oma, hand-rolled hairy crab, steamed oysters from Saga, mackerel sushi roll, a piece of tuna with sake lees, steamed flounder, turban shell sushi, medium fatty tuna, thinned baby tuna, melon, sea bream sushi, saury with egg yolk, shirako, white shrimp sushi, spear squid simmered, pickled zasai, Iwashi from Ishikawa, salt-grilled swordfish, sea urchin battleship sushi, tuna sushi, and finally, ankimo with Nara pickles. The rice, toppings, and presentation were outstanding. It was a sushi restaurant with high overall satisfaction. Thank you for the meal.

I went there to celebrate a birthday. It was nice that they allowed us to bring our own cake in advance. There were cancellations from a group of 6 people that day, so it ended up just being the chef and us. Even though they must have been in a tough spot with the sudden cancellations and extra food prepared, they were very polite and we had a nice chat. The appetizers and sushi were all excellent, the drinks were flowing, and we had a wonderful time. They even brought out a cake with candles lit for us to celebrate together at the end. It's a calm and very nice restaurant.

The name of the chef is Mr. Iwasawa Shiyuki!! According to Tabelog, he worked part-time at a sushi restaurant during his student days and couldn't forget the fun, so he decided to switch to being a chef. He trained for 15 years at famous sushi restaurants like "Sushi Takumi Saito" in Akasaka Mitsuke before opening "Fudomae Sushi Iwasawa" in 2016♪ Saito-san's restaurant is so popular that only regular customers can make reservations. It's amazing that you can eat there on the same day just by calling♪ The location is about an 8-minute walk from Fudomae, a bit of a distance away. Sit at the clean L-shaped wooden counter seat. Start with a bite of grilled saury sushi. Next, the shirako arrives, with a fragrant yuzu-flavored broth. The turban shell has a firm texture. Enjoy the hand-rolled sushi of hairy crab handed to you. The shiitake mushroom chawanmushi has a gentle taste with a nice contrast of textures. The squid sushi with salt and vinegar is well-balanced, and the horse mackerel sushi roll is delicious with seaweed. Enjoy the refreshing flavor of red snapper sandwiched in nori. The roasted ginkgo nuts with grated daikon and pickled cucumber make a nice palate cleanser. The simmered roughscale sole has a nice punch. The bonito sushi and marinated bonito are served, followed by fried abalone with abalone liver. The remaining abalone is turned into risotto with the rice. The pickled mustard greens with grated radish are topped with sardine sushi and Toyama white shrimp, which pair well with sake. The mehikari sake lees appear, followed by pickled daikon. The highlight is the fatty tuna sushi, which melts in your mouth. The foie gras sushi is a unique variation, topped with Nara pickled watermelon. Finish with simmered conger eel soup and plum sushi. The chef's personality shines through, and the dishes are served smoothly, with the sushi by the chef and appetizers by the apprentice. This flow is fantastic and makes for a pleasant dining experience without feeling rushed. It's truly wonderful to be able to eat in such a pleasant flow. While it's great when the chef handles everything from scratch, it's even better from the customer's perspective to delegate where possible and enjoy a smooth dining experience. This wonderful sushi restaurant made me aware of such details♪

I thoroughly enjoyed every piece of sushi. Rather than focusing on rare sushi toppings or elaborate presentation, they served truly delicious and hearty sushi. The crab, sea urchin, and fatty tuna were all delicious, but the seared red snapper with skin on was unforgettable. It tasted just as good as it looked and smelled. Considering the quality of the sushi and the atmosphere of the restaurant, I think the prices are quite reasonable.

About a 10-minute walk from Gotanda Station. Located near Osaki Post Office, this restaurant is inspired by the Michelin 1-star sushi restaurant "Sushi Takumi." First, they serve pickled ginger, young sprouts, and tempura bits, which you can refill as many times as you like. Surprisingly, these serve as good palate cleansers in between. Following the style of "Sushi Takumi," the sushi is served in an alternating fashion of small appetizers and hand-pressed sushi. The balance of the vinegared rice and toppings tailored to each piece creates a well-balanced sushi experience. The location of the restaurant may be a bit off the beaten path, but the friendly atmosphere of the head chef also adds to its charm, making it a favorite spot.