Today, I visited "Miyakobun-ten" for dinner. The course meal, Japanese sake, and beer were all you can drink for a very reasonable price of 33,500 yen (tax included). The dishes included: - White miso soup with yuba and fugu shirako: A perfect balance of rich shirako umami and sweet white miso, complemented by the refreshing flavor and texture of yuba. - Persimmon (black sweet) tofu salad: The sweetness of persimmon wrapped in tofu is delicious. - Abalone and white scallion with red vinegar sauce: The rich umami of abalone follows the initial sesame oil flavor, with the red vinegar sauce adding a fantastic accent. - Assorted sushi: Featuring ingredients like hairy crab, marinated squid, salted sea urchin, and smoked herring roe, showcasing a skillful fusion of different flavors and aromas. - Salad of pufferfish and filefish: The firm textures of both fish types complement each other well. - Grilled horse mackerel and fugu shirako sauce: The savory flavor of horse mackerel fat combines beautifully with the sweetness of shirako. - Duck and grated radish soup: Tender and juicy duck meat with sweet grated radish is exquisite. - Grilled mackerel: Exceptional richness in the fat content, and the size of the cut mackerel is rare. - Fried eel: Crispy coating with fluffy eel meat, delivering a delightful balance of sweetness and umami. - Sushi assortment: Served individually on plates in the private room, each sushi piece embodies a harmonious blend of vinegared rice, saltiness, and fatty goodness, creating a unique dining experience. - Eel skewer and seaweed roll with pickled Nara turnip: The richness of eel paired with the refreshing taste of pickled turnip is delicious. - Sayori sushi (additional): Fresh and melt-in-your-mouth deliciousness. The variety in menu composition, using the same ingredients but with different twists, showcases exceptional culinary skills. This satisfying course of delicious appetizers and sushi makes me want to try dining at the counter next time. It was a delightful meal. Thank you very much.

Finally visited a restaurant I've always wanted to go to for lunch. I was a bit hesitant at first, thinking it might be intimidating, but once inside, it was very welcoming and homey. A sushi restaurant that makes you want to become a regular! Location: About a 2-minute walk from JR Akabane Station South Exit *Opposite direction from the drinking district often seen on TV. Interior: A cozy space with around 16 seats. A calm atmosphere that doesn't feel like Akabane, but still very homey. Order: Chef's choice lunch set, somen noodles with sazae and okra, summer vegetables with crab and sea urchin jelly, horse mackerel tempura, eel with sesame vinegar dressing, abalone soup, sushi: kohada, sushi: shrimp, sushi: golden eye snapper with sea urchin, sushi: salted salmon roe, sushi: blackthroat seaperch, sushi: eel fin, sushi: eel and pickled vegetables roll, sushi: tuna belly, sushi: conger eel. Impression: Everything was delicious, each ingredient was carefully prepared and intricate. The dishes had a creative Japanese cuisine vibe. The horse mackerel tempura was surprisingly light and fluffy. The eel with sesame vinegar dressing was a new experience for me. I had never tried combining eel with sesame sauce before, and it was so smooth and flavorful! Of course, the sushi was exquisite too! The golden eye snapper had sea urchin hidden inside, the eel roll was paired with pickled vegetables from Nara, very creative and delicious! The salmon roe was not soy-marinated but salt-marinated to match the fresh roe of the day, providing a delightful texture. Despite being a very delicious top-notch restaurant, the chef was surprisingly approachable. Many regular customers made the atmosphere very comfortable. It's easy to see why people would want to come back! However, the prices are a bit high, so I can't go too often, but it's a place I'd like to visit regularly. I will definitely come back again!

I had been curious about this restaurant but it was quite far from home so I couldn't visit easily. I went for lunch with two friends. The interior has a raised tatami floor, so we took off our shoes before entering. I wish I had brought socks. The chef was very friendly and warmly welcomed us newcomers. The dishes were amazing, especially the somen noodles were surprisingly delicious. The sushi was also substantial in size and the fish was very fresh. Though it's a bit far, I definitely want to visit this restaurant again. Thank you for the wonderful meal!

On the weekend when the rainy season ended, I arrived here within a 5-minute walk from Akabane Station. I mistakenly thought there was only one ticket gate on the Omiya side of Akabane Station, so it took me 5 minutes, but if you use the Ueno side ticket gate, you can reach the restaurant right away. I made a phone reservation a few days ago, but on this day, only table seats were available, and I was seated at a table near the entrance with a nice scent of incense. First, we toasted with the usual beer. Creative dishes like sea urchin and eel, similar to a Japanese restaurant, were served one after another. The speed of service was just right, and the landlady's care was wonderful. For the second round of drinks, I had white wine and shochu made from barley and sweet potatoes. I was quite tipsy, and just when my stomach was starting to feel full, sushi was served. The balance between the rice and the toppings was excellent, and the sushi was very satisfying. It was very delicious, thank you for the meal.

Despite being hungover, I managed to finish everything. Sesame tofu somen with kuchiko, blowfish shirako tempura, lightly fried abalone with eggplant and purple sea urchin, grilled shari eel with corn tempura, okra with mozuku kelp and hairy crab and egg soup, matured konoshiro gizzard shad, rolled shrimp (20-25g caridean shrimp), aged isaki fish, chestnut paste roll with Nara pickles (a house specialty), ark shell (currently one of the most expensive items), golden eye snapper with purple sea urchin, amberjack, medium fatty tuna (from Ishinomaki), blackthroat seaperch, conger eel.

The lunch offers excellent value for money. The omakase course starting from 12 o'clock is fantastic. The dishes are delicious, made with high-quality ingredients. They also serve sake that pairs well with the food, including rare brands. The sushi has a nice vinegar rice flavor that I enjoy.

Just a 2-minute walk from JR Akabane Station West Exit. It's been about 5 years since I last visited the renowned sushi restaurant "Sushidokoro Miyakobunten" in Akabane. The restaurant has a long history, starting from the post-war black market era when the owner's grandmother hired a sushi chef and opened an Edomae sushi restaurant in Akabane. The current owner, inherited from his father who was the first head chef, continues to uphold the tradition. The restaurant, with its traditional and intricate selection of sushi, offers a dining experience like no other. The sushi is not elaborately presented but simply delicious! The review goes into detail about the exquisite flavors of the dishes, particularly highlighting the red clam sushi, lightly torched yellowtail, and eel roll. The reviewer expresses regret for not visiting this amazing restaurant for 5 years and declares it as the best dining experience of the year. The cozy atmosphere and friendly conversation with the owner added to the overall enjoyment. The reviewer plans to visit again and expresses gratitude for the wonderful meal.

◆With a history of 80 years and three generations, Sushi Restaurant Miya Kofun-ten (located in Kita-ku Akabanenishi) offers an omakase menu priced at 16,500 yen, including draft beer and sake.◾️Foodie Maro http://instagram.com/maro.j.maro https://ameblo.jp/korinai-menmen/

I was taken to this restaurant for a birthday lunch ^ ^ When I heard about Akabane, I always associated it with Senbero, but this place is actually a traditional Edo-style sushi restaurant that has been passed down for three generations! We enjoyed sashimi and tempura with seasonal mountain vegetables, followed by eagerly awaited nigiri sushi! The visually appealing kojika (baby deer) was delicious, as were the shrimp, ark shell, simmered clams, and simmered conger eel ♡ I visited for lunch this time, but the lineup of Japanese sake was also fantastic, so I definitely want to revisit soon!!!

On Friday night (February 3rd), I visited Miyakosan for the first time in 11 months. Since I stayed near Akabane Station, it's okay to get a little drunk. The first drink was a sweet potato shochu soda with dried shirasu (baby sardines) and white jellyfish salad. The dried shirasu is said to be very expensive and time-consuming to prepare. The Dutch-fried taro, chrysanthemum greens, and white miso simmered dish were also served. The simmered dish apparently contains sesame seeds. For the chilled sake, they served the Kuro Ryu Ishidaya. The sake rice was Yamadanishiki from Toyama, polished to 35%, and aged. It had a good aroma, no roughness, and went down smoothly. The grilled eel with shirako (milt) and soft-shelled turtle soup were also served. The grilled eel is a dish where small fish caught in the river are skewered, opened up, and grilled with a soy-based sauce. The chilled sake was Morijima Yamadanishiki Junmai Ginjo from Ibaraki. The dish included bluefin tuna from Maizuru, sea urchin, and Japanese parsley. The chilled sake was Hakurakusei Junmai Daiginjo from Miyagi. The dish included seared camas from Kagoshima, bamboo shoots, this root vegetable, and fried abalone with a kind of Chinese cabbage called Shantung cabbage in a thick starchy sauce. The chilled sake was Hakurakusei Junmai Daiginjo from Miyagi. The soup was made with sweetfish or sea bream, grilled cod with shirako, and donko mushrooms. The chilled sake was Meikyo Shisui Junmai Taruhi from Nagano. The dishes before the sushi were delicious and beautifully presented, but since the sake kept flowing, I can't remember the details. Please see the photos. There was gizzard shad, shrimp, white kelp, yellowtail, and ark shell. The chilled sake was Hioki Sakurahachiwarizuki Tamayoshi Junmai from Tottori. There was a flounder? and a blackthroat seaperch. The seared rolled sushi was eel with Kurikara sauce. The tuna and squid were delicious. Thank you for the feast.

There were more appetizers than I expected, but many of them had a gentle flavor and were delicious. It was a shame that I couldn't drink alcohol today, but I would like to visit again when I can drink. It seemed like a place where you could relax if you could reserve it for a small group.

I went to a renowned high-end sushi restaurant in Kita Ward. Even in the cheap drinking spots area, there seems to be a famous high-end sushi restaurant. According to my friend, it's known as a place praised by Mr. Akimoto Yasushi, and other celebrities are said to visit incognito. When you think of sushi restaurants visited by celebrities, places like Ginza, Roppongi, and Azabu come to mind, but apparently there was such a famous restaurant in Akabane, the northernmost part of Tokyo's 23 wards. As the year-end approaches, why not indulge a little, my friend suggested, so we decided to storm into the high-end sushi restaurant. We visited by reservation. On a weekday at 7:30 p.m., there was only one other group of customers (2 people). Today, there are only two reserved groups, the chef said cheerfully, "Even at the year-end, we have days like this when it's empty." He was a friendly chef who liked to chat. The meal was an omakase course only. Prices start from at least 25,000 yen and vary depending on the daily menu. Today's course included appetizers like needlefish sushi, tempura fish broth (I forgot the details), mantis shrimp, sashimi of tairagai and kammasu, white miso soup with eel, fugu liver with shirako, abalone dashi sauce, swordfish tempura with karasumi sprinkle, and nigiri sushi like gizzard shad, ark shell, shrimp, throat blackfish (seared), red snapper, flounder fin, rolled sushi with chestnut, tuna (from Soma), golden eye snapper (with sea urchin), and conger eel. For drinks, we had 2 beers and 2 shochu highballs, totaling 33,000 yen. Absolutely no complaints, incredibly delicious! And the amount was amazing! A rush of appetizers that you don't know when it will end. If you're a light eater, the amount of appetizers alone would fill you up. And all of it was incredibly delicious. So happy. I came mainly for the sushi, but I'm overflowing with satisfaction even before the sushi. And the nigiri. Oh, it's delicious, too delicious... I'm lost in delight. I can only have high-end sushi once every few years, so I can't make any pompous comparisons, but it was just delicious through and through. Even though the vinegar in the sushi rice was strong, it didn't bother me at all and harmonized perfectly with the toppings. I was able to spend a truly happy moment. I liked it so much that I can't casually say I'll be coming here often, as I curse my own financial strength while lingering in the luxury of the year-end. Thank you for the feast.

I visited Miyako Sushi to celebrate my child passing an exam. Not only is the sushi at Miyako Sushi outstanding, but the side dishes are also excellent! They serve carefully selected seasonal ingredients in the most delicious ways. Starting with the chrysanthemum and walnut salad, the early dishes, all 6 of them, paired well with sake. The cod milt sauce was enjoyed by adding it to vinegar rice, leaving no sauce behind. We had a tasting of 3 different sakes, starting with the vibrant flavor of Haruyouboku, then the dry Mori Shima, and finishing with Hidakami. Of course, the sushi was also delicious. It was an amazing lunch on our celebration day. Thank you for the feast!

Visited on a holiday. Was guided to a private room with a prior reservation. Although it was scheduled for 12:30, arriving a bit early was not an issue. The counter had a sunken hearth and there was a private room that could accommodate about 4 people. The friendly and courteous staff asked for our drink order, so I decided to go with a draft beer for starters. The only option available was the chef's choice course (¥16,500) which also included a variety of drinks, although there was no menu provided. The draft beer was promptly served. Despite it being autumn, it was a warm day, making the beer particularly enjoyable. The first dish served was white miso with persimmon, drizzled with persimmon vinegar, offering a perfect balance of autumn sweetness and the acidity of persimmon vinegar, setting high expectations from the start. This was followed by a series of delicious dishes served at just the right intervals, including persimmon leaf-pressed sushi with turnip, shrimp, fish (forgot the name), taro, hairy crab, chrysanthemum flower, and whitebait roe mixed with vinegar rice in a risotto-style dish, steamed and fried abalone in a Chinese-style preparation, and a refreshing dish of pufferfish liver and thread-sail filefish liver with ponzu sauce. The sea bream and daikon radish bowl was another delightful dish. The timing of each dish was perfect. The risotto with sea bream and whitebait was especially delicious, with the perfect balance of fat and tender flesh from the sea bream, along with the rich and creamy whitebait risotto. The pufferfish liver and thread-sail filefish liver dish added depth and richness to the light and fresh pufferfish, making it exceptionally tasty. The sushi rolls were then served, featuring bluefin tuna from Oma, kohada, yellowtail, blackthroat seaperch, sea bream, sayori, shrimp, and red snapper, all expertly prepared. The yellowtail, with just the right amount of fat and no unpleasant fishiness, the rich and velvety blackthroat seaperch, and the juicy bluefin tuna from Oma were outstanding. The kohada also showcased excellent craftsmanship. Lastly, the rolled dish was equally delicious, featuring eel fin and Nara pickles, with the acidity and umami of the Nara pickles perfectly complementing the eel, making it a superb closing dish. I opted for the chef's choice for sake and enjoyed the Saké no Shiro Junmai Daiginjo. Both the food and hospitality were exceptional, with detailed explanations provided for each dish, making it a truly wonderful dining experience. I would definitely like to visit again.

I had been curious about this restaurant called Akabane Ka for a while, and I was quite satisfied with the outcome! The head chef chats with everyone without any barriers, and the appetizers before the sushi were really delicious. It seems the chef changes the menu every day based on his mood, so you won't get bored no matter how many times you visit. The sushi servings are not large, but I tried shinko, zuke, amaebi, kanpachi, kohada, chutoro, kurikara maki, anago, and nodoguro. Among them, the kurikara maki and nodoguro were outstanding. It's a great value for money and a place I'd like to visit many times. I plan to take my parents there next time.

Reservation: Yes Number of visitors: 3 people Duration of stay: 2.5 hours Price: 30,000 yen per person This is a sushi restaurant in Akabane. The clientele consists mainly of elderly locals, and the counter was full. This time, we sat at a table. The appetizers were delicious, but overall, I felt the cost performance was poor. Thank you for the meal.

Hello👨‍🍳 It has been one month since my visit in July, and I was able to visit Miyako-san again. This time, there were no overlapping dishes from the previous visit, and I could enjoy completely different ones☺️ It was so delicious that I definitely want to come back again❗️ Also, I really like the atmosphere here ===========

【2022 Sushi TOKYO Top 100】62/100 Just a minute walk from Akabane Station, "Sushi Restaurant Miya Ko," founded by a grandmother born in the Meiji era and started after the war, now has only a branch called "Miya Ko Branch," managed by the third generation who suits the romantic gray color. I had the image that the third generation of a long-established restaurant would be intimidating, but the master was very friendly and cheerful, so I was able to enjoy the meal until the end. When you take off your shoes and step up to the raised tatami room, you will find a sunken hearth counter with six seats and one table. There is also a private room where celebrities visit in the back. The third generation serves as a cook under his mentor, Mr. Imamura Hideo, who was a historian and novelist representing the post-war era and also known as a great gourmet. Therefore, many of the flavors are inherited from Mr. Imamura Hideo. The lunch omakase course starts with appetizers and flows into nigiri sushi. The high-quality appetizers, more like Japanese cuisine than typical sushi restaurant appetizers, go well with sake. The nigiri includes horse mackerel from Izumi, seasonal shinko, chicken fish with roe, seared throat blackfish, marinated kanpachi, etc. The al dente shari complements the Edo-style work on the toppings. The customers at the counter that day were mostly chefs, and the lively conversation between the third generation and the customers made for a wonderful sake accompaniment. It was delicious. Thank you for the meal. Omakase lunch ¥16500. Appetizers: Tomatoes, bracken, soft-shelled turtle broth, pure white seared fish, cream strained abalone, liver sauce, conger eel dashi sauce, horse mackerel, white squid, raw kuchiko, sea urchin, etc. Somen with sesame fugu milt, kujo green onion, sweet snapper tempura with okra. Soup: Kozuke, shrimp, kanpachi. Pickles: Throat blackfish. Seared: Shinko, aro, sea urchin. In-between: Chicken fish with roe, eel roll, striped horse mackerel, horse mackerel, medium fatty tuna. Sado: Sea urchin roll. Yoichi: Eel. Three cups of sake. Total bill ¥19000. Cash only, so please be aware!

I visited for the first time at lunch! I was excited to hear that the appetizers were delicious, so I arrived with great anticipation! The first photo is of grated sweet tomato, dashi, and what I believe was pureed vegetables! There was also white puree, paste, sesame and jellyfish, hairy crab and egg (tasty with a hint of ginger!), eel sushi, blowfish, and sea urchin noodles! These were the appetizers. Each one was amazing and delicious, and it's a restaurant I definitely want to visit again. Thank you for the feast! 🧍‍♂️

I think the basic idea at Hamarumasu in Akabane is cheap and delicious seafood from Maruken Suisan. However, this Miyakobun branch is different. You can enjoy sushi of a quality that would cost over 100,000 yen in Roppongi or Ginza for only 30,000 yen. I want you to enjoy sushi that you wouldn't expect from Akabane.