【Restaurant Information】 Genre: Sushi Reservation: Tabelog, phone Budget: Lunch ¥5,500~, Dinner ¥15,000~ I visited Sushi Kagura, which opened in 2021. The chef previously worked at Ginza Kyubei and a sushi restaurant in Naka-Meguro before opening his own place! Ordered the ¥15,000 Dinner Omakase Course: - Appetizer: Grilled eggplant mousse served on a spoon. - Bonito with sudachi and myoga topped with homemade dressing. The dressing is onion-based and pairs perfectly with bonito and myoga. - Simmered octopus served tender with wasabi. - Squid sushi seasoned with salt and sudachi, featuring sweet squid. - Flounder, marinated in kelp, boasting a fresh and firm texture. - White shrimp with homemade salt, prepared by grilling and crushing the shrimp shells, enhancing the dish with crispy shrimp chips. - Matsutake mushroom and red snapper sushi, where the fragrance of matsutake subtly complements the delicious red snapper. - Ishigaki clam sushi, offering a glossy texture and delightful chewiness. - Pacific saury sushi with grated negi, showcasing the rich flavor of the fish. - Gizzard shad roll with shiso leaf, grilled to perfection and bursting with flavorful fat. - Steamed egg custard with dried scallops and yuzu for a refreshing finish. - Fatty tuna from Aomori, a melt-in-your-mouth delight. - Tuna sushi, a classic favorite. - Mackerel sushi topped with sudachi for a citrusy kick. - Rice bowl topped with fresh salmon roe and a hint of yuzu, rich and delicious. - Purple sea urchin, a guaranteed delight. - Eel sushi with a fluffy texture, served with a touch of yuzu on the rice. - Soup: Red gurnard soup with Tokushima somen noodles, featuring a delicious broth made from red gurnard. This course at this price seems to be limited time only! Every dish was truly delicious, and I had a wonderful time. Having visited a sushi restaurant in Naka-Meguro before, it was great to enjoy Chef Mochizuki's sushi again ☺️ Everything was incredibly tasty, but the Pacific saury was exceptionally delicious. 【Seating Information】 There are 9 seats at the counter. While the ¥15,000 dinner course may be limited time only, it's truly a great deal! I highly recommend it to everyone. - Grilled eggplant mousse - Bonito - Simmered octopus - Matsutake and red snapper - Steamed egg custard - Fresh salmon roe - Red gurnard soup - Squid - Flounder - White shrimp - Pacific saury - Gizzard shad roll - Fatty tuna - Tuna - Mackerel - Purple sea urchin - Eel - Soup Your likes and saves would be appreciated. And I would be happy if you could also follow me.

"Sushi Kagura" in September 2023 ✨✨✨ Chef Masataka Mochizuki trained for 12 years at "Ginza Kyubei" before opening his own restaurant. Recently selected for the 2024 Michelin Guide, it's currently a hot topic. The restaurant opened in October 2021, located in a back alley a 5-minute walk from JR Shinbashi Station. The interior is like a typical sushi restaurant, with slightly dim lighting. How does the food taste (*´∇｀)ﾉ ■ Highlights: - Vinegar blend of Yoko I's White Ju (blend of rice vinegar and red vinegar), Kohaku (red vinegar), and Chidori vinegar - Confidence in tuna sourced from top-notch suppliers like Ishitsukasa ■ Omakase course for 17,000 yen (tax included) ⚫ Winter melon: Not tasty. Unusual to miss the mark on the first dish at a sushi restaurant. ⚫ Bonito, myoga, homemade dressing: The bonito isn't great for a sushi restaurant... Myoga is finely sliced with skill. The dressing is well done. ⚫ Octopus simmered in sauce: Enjoyable with thick, tender octopus simmered and served hot in an unexpected way. ⚫ Scallop grilled with seaweed: The scallop is fine, but the saltiness is overpowering, masking its flavor. ⚫ Nigiri #1: Lightly seared black sea bream with a strong umami taste, gentle acidity, and a tender texture. ⚫ Nigiri #2: Striped jack marinated in soy sauce, aged for about 2 days to enhance its texture, finishing well with a slight firmness. ⚫ Nigiri #3: Botan shrimp topped with shrimp salt, showcasing the sweet flavor of botan shrimp with a hint of shell aroma. ⚫ Nigiri #4: Large and flavorful ark shell without any fishy taste, rich in sweetness and umami. Delicious. ⚫ Chawanmushi: Steamed egg custard with scallops and grilled corn, a good combination of intense scallop umami and sweet corn. ⚫ Nigiri #5: Excellent medium fatty tuna from Oma with mild acidity and good fat content. ⚫ Nigiri #6: Refreshing lean tuna with quality fish. ⚫ Nigiri #7: Fresh salmon roe served without unnecessary saltiness, perfect for the season. ⚫ Nigiri #8: Gizzard shad with kelp, a rare combination that was decent. ⚫ Nigiri #9: Refreshing flavor of horse mackerel, light and enjoyable. ⚫ Nigiri #10: Premium sea urchin, rich and satisfying. ⚫ Nigiri #11: Mild acidity. ⚫ Nigiri #12: Hot eel prepared in Kyubei style, offering a unique flavor with the change in temperature. ⚫ Kanpyo roll and Tamagoyaki: Sweet simmered kanpyo and tasty rolled omelette. ⚫ Gizzard shad broth: Neither good nor bad. ■ Drinks: - Tani Tateyama Super Dry Junmai (Gunma Prefecture) 800 yen: A refreshing and easy-to-drink sake. - Masumi Junmai Ginjo (Nagano Prefecture) 800 yen: A fresh, clear sake with an enjoyable flavor evolution. ■ Service: The chef is personable, which explains the restaurant's popularity. ■ Pricing: Reasonable prices. Enjoyable experience (*´ｪ｀*) "Known for its gentle shari with subdued acidity and delicious tuna!" Lives up to expectations with quality and the Michelin recognition. Thank you for the meal m(_ _)m □ Rating as of September 2023: Tabelog rating of 3.74 with 251 reviews"

Today, I visited Kagura for lunch. I made a reservation through Tabelog for the following: ○ [Limited to Saturdays] Omakase Nigiri Course by the Master Chef for 7,000 yen (tax included). The dishes that came out were as follows: ○ Winter Melon Stew - Winter melon stew with a flavorful bonito broth. ○ Pickled Striped Jack Nigiri - The richness and umami of the striped jack were incredibly brought out, resulting in a wonderful taste. ○ Blackthroat Seaperch Nigiri - The grilled flavor is fragrant and very delicious. ○ Botan Shrimp Nigiri - The Botan shrimp is moist and sweet. ○ Chawanmushi - Smooth chawanmushi with a rich dashi flavor. ○ Medium Fatty Tuna Nigiri - Rich in fat and extremely delicious. ○ Throat Grouper Pressed Sushi - The fat bursts in your mouth. ○ Red Clam Nigiri - Excellent crispness and aroma. ○ Horse Mackerel Nigiri - Vinegared rice with ikura seasoned with dashi and salt, allowing you to enjoy the original flavor of the ikura. ○ Kegani Nigiri - This kegani is excellent. The thick cut and the right amount of vinegar elevate the deliciousness of the kegani. ○ Conger Eel Nigiri - Feels like grilled conger eel, not steamed. ○ Tekkamaki - Delicious. ○ Tamagoyaki - Miso Soup. It's astonishing to find such quality sushi at this price range in the Shinbashi area. A restaurant with incredible cost performance. They mentioned that they will slightly increase prices from December, but even at double the price, the sushi would still be worth it. Thank you for the meal.

Hello everyone ( ´ ▽ ` ) It's the start of a 3-day weekend today!! I will be going on a food tour for three consecutive days d(￣ ￣) It's been hot this week, even though it's already mid-September, with temperatures exceeding 30 degrees Celsius every day... We are also entering the 9th wave of COVID-19, and at the same time, influenza is spreading, so I'm wondering if I should wear a mask when going out just to be safe... We still need to be careful of heatstroke and infection (￣◇￣;) Now, on the first day of the 3-day weekend, I had lunch at "Sushi Kagura" in Shinbashi. It was my first visit since being taken care of at a sushi class. Come to think of it, it's my first time having lunch there. I plan to make it a monthly routine as well (╹◡╹)♡ Let me introduce the restaurant below_φ(･_･) The owner, Shou Mochizuki, honed his skills at the famous Ginza Kyubei, where even the literary giants and dignitaries visited, for 12 years. After that, he was involved in launching the popular sushi restaurant "Onikai" in Naka-Meguro. In October 2021, he opened Kagura in a back alley in Shinbashi. Kagura Introduction Located a little away from Shinbashi Station, it is a hidden sushi restaurant in a quiet alley. The interior features a white wood counter as the main attraction, with soothing lighting and jazz music playing, welcoming everyone. Emphasizing interaction with customers for a "delicious and enjoyable" experience. Why not enjoy some sushi discussions as well? Kagura's Commitment They compete with course meals that delight with seasonal seafood. It starts with considering the best way to provide the ingredients in front of you. In particular, tuna is sourced from the trusted intermediary Ishimori, offering only domestic natural products such as Oma, Shiogama, Nachi Katsuura, and more. They also offer "Hideyoshi," a rare sake from Akita that is difficult to find in Tokyo. Mr. Mochizuki has a very dandy voice and has appeared several times on TV Tokyo's "Kawashima Akira's Good Voice Dinner Party." I hope to see him on more shows in the future (≧∀≦) He is also very easy to talk to and friendly, so I think even first-timers can have a fun time without feeling nervous (╹◡╹)♡ The Saturday lunch is very reasonable at 7,000 yen. On weekdays, the second in command, Mr. Kobayashi, serves sushi for 6,000 yen, even more affordable. I have visited for dinner twice before, and it was 17,000 yen including 6 appetizers, 11 pieces of sushi, egg, and a soup. I was impressed by this price in the prime location of Shinbashi (￣◇￣;) Previously, they had a staff of four, but now they only have Mr. Kobayashi as the second in command, so they have been busy lately and have stopped posting preparation videos on Instagram (・・;) From Shiodome Station on the Toei Oedo Line, head towards Shinbashi on foot. Shinbashi is indeed a place where you can find places to drink from noon onwards. Speaking of which, I haven't tried Tsukiji Gin Dako yet... Hot takoyaki and cold beer sound good too (≧∀≦) As Kagura claims to be a "hidden spot in a back alley," the restaurant is indeed located in a very obscure back alley. I recommend checking Google Maps in advance for first-time visitors... I arrived a little early and as I was gazing out the window, Mr. Kobayashi kindly opened the curtain a bit early d(^_^o) When I entered the restaurant, Mr. Mochizuki greeted me with a smile. I sat at the counter and had various conversations with him. He recommended me to visit Ishizaka in Hiroo next week, so I received information about recommended sushi toppings and sake from him d(￣ ￣) Today, there were many solo diners like me. There were also customers from Korea, and Mr. Mochizuki was speaking the names of the fish in Korean (　ﾟдﾟ) I ordered the first sake, Hiyaroshi or Autumn Sake, and received a glass of Suigei's Hiyaroshi from Kochi Prefecture d(￣ ￣) It was a dry and rich sake with excellent flavor!! https://suigei.co.jp/ Now, let's start the lunch course!! I took a photo of the toppings first!! Pickled ginger: The sharp and tangy flavor was to my liking. The spiciness and acidity were pleasant, and I had it refilled three times. Sushi rice: Based on white vinegar, it was ==========

The chef, who trained at Ginza Kyubei for 12 years, has opened a restaurant in the back alleys of Shinbashi. The taste was truly deserving of the high rating on Tabelog. The interior of the restaurant, unlike many sushi places, is dimly lit and has a great atmosphere. Taking photos can be challenging, so be mindful of your settings. We opted for the chef's choice course this time. Here are some memorable dishes (almost all of them): - Winter Melon: well chilled, perfect for summer - Simmered Octopus: cooked at 60 degrees to break down the fibers, tender and flavorful - Bonito with homemade dressing and Myoga (Japanese ginger): an excellent combination - Grilled Scallop: fragrant, the scallop and seaweed complement each other perfectly - Steamed Corn and Dried Scallop: the sweetness of corn and the scallop are a perfect match - Black Seabream: light but deep in flavor - Striped Jack: visually appealing, shiny dishes are great - Botan Shrimp: the homemade shrimp salt is a perfect match - Giant Clam: the flavor and texture are irresistible - Medium Fatty Tuna: melts in your mouth, with a great wasabi flavor - Thread-sail Filefish: perfect balance of fat and aroma - Bafun Uni (sea urchin): the MVP of this meal, amazing flavor and aroma - Gizzard Shad: perfectly seasoned, ideal for summer with a strong acidity - Conger Eel: crispy on the outside, tender inside, wonderful taste - Fresh Salmon Roe: delightful popping texture and seasoning - Conger Eel Soup: elegant broth and noodles, a great combination The chef's choice of sake with the omakase was also excellent. When in doubt, leaving it to the chef is the best choice. The high rating on Tabelog truly reflects their skills. Both the sushi and the side dishes were meticulously prepared and excellent. The chef's personality is wonderful, and I would definitely love to visit this restaurant again. Thank you for the wonderful meal.

Recommended restaurant: https://gourlet-jp.blogspot.com. By wrapping it in bamboo leaves and baking it, the anago is plump with plenty of moisture and has a more fragrant aroma. @gourlet_jp. A course gathering the essence of the season, dishes enjoyed by sushi connoisseurs. Shinbashi, the sacred place for salarymen's drinking. As you turn off the main street lined with drinking establishments, you'll see lanterns illuminating the modest exterior with the restaurant name. The interior has only 8 counter seats. While it could easily become a tense and formal space, the perfect distance maintained by the owner creates a pleasant and relaxed atmosphere. The evening menu offers a single course featuring carefully selected seasonal ingredients. The bonito with homemade dressing and myoga enhances the umami flavor with a moderate acidity. The skilled preparation of simmering and grilling octopus and scallops increases anticipation for the sushi. Starting with the first dish of golden snapper, the smooth and slippery texture pairs well with the perfectly seasoned shari. The Ishigaki clam with a refreshing taste of kabosu citrus stands out. The marinated blackthroat seaperch deepens the richness of the fat with its tender flavor. As the excitement builds towards the sushi, the heat quietly intensifies, leaving a pleasant aftertaste. With each visit to this restaurant where you can enjoy seasonal ingredients, the pleasure of savoring each dish seems to increase. Dinner Omakase Course: Anago, Winter Melon Stew, Bonito with Homemade Myoga Dressing, Simmered Octopus, Grilled Scallop with Seaweed, Golden Snapper, Shima Aji Soy-Marinated, Botan Shrimp with Homemade Salt, Ishigaki Clam with Kabosu, Clam and Grilled Corn Chawanmushi, Chutoro, Akami, Ikura Donburi, Marinated Blackthroat Seaperch, Horse Mackerel, Sea Urchin, Kohada, Tamago, Blackthroat Noodle Soup with Dashi.

Ginza Kyubei is a sushi restaurant where the owner, who gained experience at Kyubey and Sushi Onodera, showcases his skills. The menu consists of a 20-course omakase set featuring 12 pieces of nigiri and 8 appetizers. I had high expectations before going, as the restaurant had good ratings on Tabelog. One of the most memorable items for me was the shrimp nigiri. Shrimp is my favorite sushi topping, so my excitement always rises when it's served. The unique use of shrimp shell mixed with salt created a rich and fragrant flavor. The miso soup, with shrimp aroma standing out and noodles inside, was an interesting twist. The rest of the menu was elegantly simple and classic, with no flashy performances or gimmicks, just consistently delicious sushi. The meal started with delicious mum, and although they didn't have my favorite Junmai Daiginjo, Juyondai, I enjoyed another sake I ordered. The friendly atmosphere among regular customers was heartwarming to watch. This restaurant is recommended for those who appreciate simple sushi.

Sushi Kagura @sushikagura1018: After training at a renowned Ginza restaurant, the head chef opened his own sushi restaurant in the back alleys of Shinbashi. The jazz music flowing through the calm interior creates a fantastic ambiance. The chef, who trained for 12 years at Ginza Kyubei, offers a course featuring seasonal seafood, from selecting to preparing the sushi. The tuna, sourced from trusted intermediary Ishikawa, includes varieties like Oma and Shio-kama, focusing solely on domestic natural products. Rare Japanese sake is also available for a top-notch sake pairing experience. The omakase course includes unique dishes like winter melon, octopus simmered at -60 degrees for a different tenderness, bonito with homemade dressing and myoga, and scallops grilled with a delightful aroma. Each sushi piece, from black sea bream to horse mackerel, offers elegant flavors. The restaurant also serves exquisite uni, thick and satisfying gizzard shad, and tender conger eel. The review praises the delicate flavors of the food and recommends the restaurant for both sushi and sake enthusiasts. The reviewer thanks @ryuhairartist and @hitoshirezu_gourmet. #SushiKagura #ShinbashiSushi #TokyoSushi

- Omakase course 17,000 yen - Access: A 5-minute walk from Shinbashi Station Karasumori Exit, located on the first floor of a back alley away from the hustle and bustle. - Waiting Information/Reservation Information: There are only 9 seats at the counter, so it often fills up. Reservations can be made online through Tabelog. - Additional Information: The chic atmosphere at the counter made of white wood. There is no drink menu; they verbally offer sake that pairs well with the sushi. - Dishes: - A refreshing dish with a summer-like touch of winter melon. - Bonito with homemade jelly and myoga. The rich jelly enhances the flavor of the bonito. - Simmered octopus, a personal favorite. Incredibly tender and melts in your mouth; apparently, freezing at -60°C makes it tender by breaking down the fibers. - Scallop grilled with seaweed, a dish that goes well with sake. - Sushi of blackthroat seaperch, delicious. - Striped jack, a visually appealing fish. - Botan shrimp with salt. - Giant clam, firm and tasty. Not related to Ishigaki Island. - Steamed egg custard with scallop and grilled corn. The custard has almost no egg base, with plenty of scallops. The sweetness of the grilled corn adds a nice touch. - Medium fatty tuna that melts in your mouth. - When it comes to lean tuna sushi, it reminds you of tuna. - Salmon roe served in a small dish instead of a battleship sushi. A generous amount of fresh salmon roe is delightful. - Fatty tuna luxuriously cut. - Horse mackerel, a very delicious Bafun sea urchin. - Gizzard shad, possibly more delicious and meatier than young gizzard shad. - Grilled eel, thoroughly cooked with a crisp texture. A unique sensation. - Sweet rolled omelette. - Soup with gizzard shad, with a hint of noodles that is pleasing. - Finally, the head chef casually engages in conversation, creating a pleasant and enjoyable atmosphere.

Located in a quiet alley away from the hustle and bustle of Shinbashi, Sushi Kagura Shinbashi is run by Master Mochizuki. Having trained at the prestigious "Ginza Kyubei," he was also involved in launching "Onikai" in Naka-Meguro before finally opening his own place in Shinbashi in 2021. The restaurant features a beautiful white wood counter with only 9 seats, offering a high-quality dining space where seasonal fish is served in its best condition. Despite the hot weather, the exquisite and elegant use of vinegar stood out. It's a must-visit restaurant where you can experience the changing seasons through their dishes. The omakase course (17,000 yen) included winter melon, bonito with homemade dressing, simmered octopus, grilled scallop, black mackerel, striped jack marinated in soy sauce, button shrimp, Ishigaki clam, steamed egg custard with grilled corn and dried scallop, medium fatty tuna, lean tuna, fresh salmon roe, throat blackthroat seaperch cured in kelp, horse mackerel, horsehair crab, ark shell, grilled conger eel, tamagoyaki, and miso soup. You can make reservations through Tabelog. Don't miss out on this great dining experience! #TokyoGourmet #TokyoSushi #ShinbashiSushi #SushiKagura #TokyoSushi #ShinbashiGourmet #Sushi #SushiRestaurant #SeaUrchin #Uni #SushiLovers #SushiEnthusiasts #Foodies #FineDining #FoodPorn #Sushi #YummyFood

I visited for lunch on Saturday. The restaurant opens right at 12 o'clock, so I recommend arriving just in time. The owner is friendly and sometimes strikes up a conversation. And above all, the sushi is incredibly delicious. This calls for a revisit! ✨✨

Is this price okay? I visited the second-best reasonable lunch! Crispy eel sushi is quite unique! The alcohol is also reasonably priced and that's just great!! Not a gimmicky dish, but the tangy and fluffy white rice shines! Even with adding sea urchin and having a cup of sake, all for this price! Fun, too much fun (this is the kind of encounter that happened at the timing of my visit). The host is young and a great conversationalist, a healing experience. Healing experience (important things are said twice). Lovely madam and young lady, laughing again at Lazona.

At Sushi Kagura in Shinbashi, I fully enjoyed the most delicious sushi and sake. Located just a short walk from Shinbashi Station on a side street, the restaurant exudes luxury from the exterior, making you feel a bit nervous when opening the door. The calm interior, dominated by wood tones, sets the stage for an exciting experience at the counter seat. The menu consists of a single course using seasonal seafood. This time, I thoroughly enjoyed that course. I left the choice of sake to match the sushi. We started with a toast and the course began! First up was a winter melon side dish, offering a comforting and gentle flavor perfect for the first dish. The hint of yuzu fragrance was lovely. Next, the thick-cut bonito! The chewy and moist texture with a delightful surface crispness was exquisite. The homemade soy dressing complemented it perfectly. The simmered octopus that followed was also impressive. The octopus was incredibly tender, stress-free softness at its best. And let me tell you, the standout dish among the side items was the scallop grilled with seaweed! A thick, juicy scallop generously coated with a sweet and savory soy sauce glaze, wrapped in seaweed for a blissful bite. Sake went down smoothly. And now, onto the nigiri! Starting with the blackthroat seaperch, its firm yet tender flesh offered a perfect balance of elasticity and softness. Despite being mild, each chew revealed a delicious umami flavor, truly outstanding. The firm shari rice melting in your mouth was also spot on. Following that, the rich and fresh Botan shrimp and the chewy Ishigaki clam conveyed freshness. The medium fatty tuna, rich and flavorful, melted in your mouth with each bite, a truly heavenly experience. The luxurious time continued with the corn chawanmushi generously filled with dried scallops. The timing of each serving was impeccable. The sparkling fresh sea urchin was another gem! The burst of texture and the rich flavor of the sea urchin were divine. Combining it with a bit of rice made for the perfect mini bowl. And then, the beautiful Bafun sea urchin. The richness of the uni spread throughout the mouth, creating a moment of pure delight. I love the combination of seaweed and uni. I was overjoyed when my favorite conger eel appeared in the latter half. This conger eel was grilled, offering a delightful blend of crispiness and tenderness. Finally, we closed with a noodle soup with nodoguro fish broth, a satisfying end to a continuous stream of deliciousness from start to finish. Enjoying the sake thoroughly, I left feeling completely satisfied. The friendly and cool head chef's personality, combined with the comfortable atmosphere, made it a perfect space throughout. A well-deserved treat for myself after working hard. I definitely want to visit again. Thank you for the wonderful meal.

First of all, as soon as we entered, there was a sense of luxury overflowing from the entrance. The interior had a simple and soothing design with white as the main theme. We opted for the 17,000 yen course. To start, we had winter melon with a refreshing scent of kabosu and yuzu. Even in summer, winter melon is so refreshing! 1. Bonito (from Kesennuma, Miyagi) with homemade dressing (carrot, onion, apple, ginger, ponzu) 2. Simmered octopus, piping hot. Despite its large size, it was tender and had a fluffy texture that surprised me. They mentioned breaking down the fibers by putting it in a freezer at minus 60 degrees. It was incredibly elaborate. 3. Grilled scallops with a savory soy sauce aroma and a hint of seaweed flavor. 4. Black sea bream with rich and high-quality umami. 5. Striped jack (from Shimoda) soy sauce-marinated, delicious with a moderate texture and fatty richness. 6. Botan shrimp with homemade shrimp salt (shells roasted to make shrimp crackers). 7. Ishigaki kai (from Miyagi), summer shells are currently popular, mild and similar to sea squirt. 8. Grilled corn with dried scallops, the gentle taste of scallop chawanmushi with the fragrant grilled corn is good. 9. Chu-toro (from Oma, Aomori), the best is still Oma tuna. 10. Akami, also from Oma, with a firm texture. 11. Fresh salmon roe (from Hokkaido), with plenty of salmon roe on the rice, creating a delightful popping sensation in the mouth. 12. Nodoguro (from Tsushima, Nagasaki) with good fat content from konbu shime. 13. Horse mackerel (from Tottori) with versatile green onions, firm and muscular texture. 14. Buffoon sea urchin, rich and creamy without any fishy smell, delicious. 15. Kohada with a strong Edo-style aroma. 16. Conger eel (from Tsushima, Nagasaki), simmered and then grilled, it melted in the mouth. They also recommended sake, which paired perfectly with the meal. The chef was serious and attentive. The restaurant will celebrate its second anniversary in October, but it doesn't look like it at all. The simplicity of the interior without clutter enhances the deliciousness of the flavors. I thought it's a restaurant suitable for any occasion. I felt like I could experience a luxurious feeling when I want to. I definitely want to visit again.

"Kagura" originates from "a dance performed to worship the gods." The deliciousness is like a dance being performed in your mouth. A truly moving experience. Sushi is a culture that Japan should be proud of. Art and culture spun by artisans through history and tradition. I encountered a sushi restaurant where I could spend a happy time feeling grateful to be born in this country, called "Sushi Kagura." ▽---------------------▽ Restaurant Name: Sushi Kagura Tabelog Score: 3.45 (as of 08/22/2023) 🚶‍♂️5-minute walk from Shimbashi Station 💴Budget: ¥24,999 per person 📍3-2-3 Shimbashi, Minato-ku, Tokyo, Chiyokawa Building 1F Instagram→ @sushikagura1018 ⏰Business Hours: [1st seating] 18:00- [2nd seating] 20:30~ *Closed on Sundays and public holidays *Credit card payment available △---------------------△ I made a dinner reservation for a Thursday evening! 【Crowdedness】Fully booked by 8:30 p.m. on Thursday. Reservation is a must! 【Recommended Occasions】Friends, colleagues, partners, special occasions 【Order】 ◆Dinner Omakase Course ¥17,000 *Course details listed at the end 【Notable Points】 ① Beautiful and wonderful items of nigiri sushi - the deliciousness and beauty are top-notch. Enjoy the items not only with your taste buds but also with your sense of smell and sight. The deliciousness of the various dishes is outstanding. I was particularly impressed by the simmered octopus. Octopus is known for its firm texture, but this simmered octopus was incredibly tender after breaking down the muscle fibers once before simmering. It was truly moving. ② Excellent service - I was captivated by Head Chef Mochizuki's smiling and courteous service. With a refreshing and dignified demeanor, he is a cool man even from the perspective of the same gender. I aspire to be a mature man like him. ③ Beautiful interior - a clean interior with a wooden finish. It exudes a high-quality atmosphere that embodies the concept of simplicity is best. Despite being super simple, the elegant ambiance was well-crafted. Beautiful without being ostentatious, simply wonderful. 【Overall】I am extremely satisfied. The essence of Japanese spirit is present here. It was a happy space with exceptional service and taste that made me feel this way. Unadorned beauty. Elegant without being embellished. It is a restaurant where you can feel the dignity. The chefs skillfully bring out the best in the ingredients by engaging with them closely. Japanese cuisine is truly wonderful. I had a delightful time that made me feel this way. Thank you for the feast! 【Course Details】 ◼︎Appetizer: Fruit tomato and mirin simmered ◼︎Bonito: Homemade dressing and myoga ◼︎Simmered octopus ◼︎Grilled scallop with seaweed ◼︎Black sea bream ◼︎Striped jack: Lightly marinated in soy sauce ◼︎White shrimp: Shrimp with salt ◼︎Ishigaki clam ◼︎Steamed egg custard with dried scallop and corn ◼︎Medium fatty tuna ◼︎Kelp-cured gizzard shad ◼︎Japanese horse mackerel ◼︎Bafun sea urchin ◼︎Kohada ◼︎Conger eel ◼︎Fatty tuna roll ◼︎Tamagoyaki ◼︎Soup: Gizzard shad broth

【Scene】Date/Friends/Family/Business Entertainment/Solo※Dinner UseI visited Sushi Kagura in a back alley in Shinbashi. The lovely space was surprisingly calm, not what you'd expect from the main street. We had the chef's choice dinner course! It started with sweet and refreshing fruit tomatoes, followed by summer-like myoga and tender delicious octopus. The luxurious grilled scallop was so big and tasty. The sake went well with everything so far, but now it's time for the sushi! Each piece melted in my mouth and was incredibly delicious ❤️ Before I knew it, everything was gone! (Don't worry, the portions are generous.) Chef Mochizuki was friendly without being overly formal, making the atmosphere very comfortable. They handled international guests perfectly 👌 I can confidently recommend this place to anyone. Thank you for a wonderful time!《Dinner Chef's Choice Course》¥17,000 (tax included)*Fruit Tomato and Mirin Simmered*Katsuo with Homemade Dressing and Myoga*Simmered Octopus*Grilled Scallop*Black Seabream*Striped Horse Mackerel*White Shrimp*Ishigaki Clam*Dried Scallop and Corn Chawanmushi*Medium Fatty Tuna*Konbu-Cured Nodoguro*Japanese Jack Mackerel*Buffoon Sea Urchin*Kohada*Anago*Fatty Tuna Roll*Tamagoyaki*Nodoguro Clear Soup◇◇◇------------------------------Sushi Kagura @sushikagura1018☏03-6206-1154Tokyo, Minato-ku, Shinbashi 3-2-3 Chiyokawa Building 1F⏰12:00-/18:00-20:00/20:30-22:30(Closed: Sundays, Holidays)¥8,000-¥9,999/¥15,000-¥19,999----------------------------------------◇◇◇Thank you for reading until the end ♡ @tabearukino_f posts mainly about Tokyo restaurants, so please check it out! 🌟

6.7 minutes from Shinbashi Station towards Uchisaiwaicho. A hidden sushi restaurant quietly standing in an alley. Heard rumors about the head chef's background at a famous restaurant and the good value for lunch, so visited for dinner on a weekday (18:00~) for the first time.《Dinner Omakase Course》¥17,000▪︎ Fruit Tomato▪︎ Bonito▪︎ Simmered Octopus▪︎ Scallop Iso-maki▫︎ Black Croaker▫︎ Striped Horse Mackerel▫︎ White Shrimp▫︎ Ishigaki Shellfish▪︎ Scallop and Corn Chawanmushi▫︎ Otoro (like Chutoro because it's summer)▫︎ Lean Tuna▫︎ Thread-sail Filefish Seaweed Pressed▫︎ Horse Mackerel▫︎ Sea Urchin▫︎ Gizzard Shad▫︎ Conger Eel▫︎ Toro Taku▪︎ Gizzard Shad Soup▪︎ TamagoFirst, a cold fruit tomato finished with mirin, water, and a little salt! Refreshingly sweet and delicious◎ Next, tenderly simmered octopus with plenty of myoga, scallops with a firm and thick texture, all the side dishes were to my liking♡ The nigiri starts with black croaker. Later on, when the gizzard shad came out, I thought, "Wait, wasn't that the first one?" It was fresh, fatty, and delicious♡ The conger eel was firm and slightly mild. Compared to other similar-priced places nowadays, it's slightly larger. If you want to savor it with room in your stomach, you might want to start with a smaller portion◎ After the first piece, they kindly ask about the quantity, so it's totally fine for solo female diners or sushi beginners! Also, when I asked for water at the beginning, they noticed without me saying anything and served room temperature water, showing top-notch hospitality like a luxury hotel. * It's not for health reasons, it's a weight loss medication. ← All the other nigiri were delicious, especially the sea urchin was amazing! Grateful they served it at this price. The conger eel was wrapped in bamboo leaf and steamed, giving it a fluffy texture. The sauce was refreshing, different from others! And it's large, so it was a joy to savor it fully in one bite♡ The final gizzard shad soup with somen was unique, and for foodies like me, this flow was very much to my liking◎ Due to recent price increases, they are considering raising prices around winter. Rather than lowering quality to maintain prices, the head chef said it's better to raise prices boldly and offer even better quality. I truly felt that was the right approach, so for those who want to try it out casually, make a reservation now while you can, hurry♡

Located a 5-minute walk from JR Shimbashi Station, this sushi restaurant has around 9 counter seats in a back alley. When I visited, there were 2 empty seats, making a total of 7 customers. They offer courses starting at 6 pm and 8:30 pm, so it's best to arrive on time. Among the 7 customers, there were only 3 women, including us and a foreign couple, but I felt that it would be fine to dine alone as well. The Dinner Omakase Course (17,000 yen) was recommended by an acquaintance. I don't have much experience with this type of sushi restaurant, but it was a lovely place where I could relax and enjoy the sushi without any stiffness. Everything was delicious, especially the chawanmushi, the horse dung sea urchin nigiri with bonito flakes on top, and the thinly sliced myoga on top of the bonito. There were many dishes, so they adjusted the rice portion to be smaller midway through, but I still couldn't finish the noodles in the final soup... What a shame. The attentive service from the owner was wonderful; within 5 minutes of sitting down, they noticed my friend was left-handed and adjusted the position of the ginger accordingly. They also casually and promptly answered whispered questions and engaged in conversations between customers, drawing out stories. Their skillful and beautiful hand movements were mesmerizing. Above all, my friend who loves Kyubei sushi, where the owner polished his skills for 12 years, was highly impressed by the taste and technique. If I have the chance, I would love to visit again. The menu included Tomato Simmered in Mirin, Katsuo with Dressing and Myoga, Octopus, Grilled Scallops, Nigiri (Black Mutsu, Nestling, Striped Jack, Soy-marinated White Shrimp, Ark Shell, Sudachi), Chawanmushi with Dried Scallop, Yuzu, Medium Fatty Tuna, Blackthroat Seaperch, Bonito, Horse Dung Sea Urchin, Kohada, Conger Eel, Toro Taku Roll, and Tamagoyaki, and a Nodoguro Fish Broth Soup with Handmade Half-Tada Noodles.

I commute from Shinbashi Station to work in Ginza, and I was surprised to find such a charming sushi restaurant in the back alleys of Shinbashi Station! This time, I tried the 17,000 yen course, which included fruit tomato simmered in mirin, bonito, simmered octopus, grilled scallops, blackthroat seaperch, striped jack, white shrimp, kohada, chawanmushi, medium fatty tuna, lean tuna, gizzard shad, horse mackerel, purple sea urchin, ikura bowl, conger eel, torotaku, and somen noodles.

"Sushi Kagura" The nigiri sushi was beautifully shining✨ Enjoyed the delicious flavors ☺️ The head chef is handsome and friendly✨ Thank you for the wonderful time ☺️ [Chef's Choice Lunch] - Fruit tomato in sweet soy sauce - Striped jack marinated - Blackthroat seaperch lightly seared - White shrimp (homemade shrimp salt) - Scallop (vinegared yuzu) - Chawanmushi (conger eel) - Medium fatty tuna - Lean tuna - Red sea bream (kelp-marinated blackthroat seaperch) - Sea urchin - Small fin - Conger eel (steamed with bamboo leaves) - Rolled sushi (fatty tuna and pickled radish) - Tamagoyaki (Japanese rolled omelette) - Soup [Sake] - Kure (Kochi) - Tanigawadake (Gunma) - Miyasen (Aizu)

It seems to be very difficult to make a reservation due to the high cost performance for lunch - it looks like it's fully booked until the end of October. However, I highly recommend coming here for your first experience of counter sushi. The chef's personality creates a relaxed and tension-free atmosphere, allowing you to enjoy delicious sushi. I definitely want to visit regularly~~