Located a few minutes' walk from Hamamatsucho Station. The exterior gives off a traditional sushi restaurant vibe. It's said to be a longstanding establishment with over 200 years of history. There are a few attentive staff members inside. I came here to enjoy a delicious chef's choice sushi lunch. Since they didn't have draft beer, I toasted with a medium-sized bottled beer. The appetizer was potato salad, which seemed to be exclusive to those who ordered alcohol. It had a strong sweetness to it. The head chef, who appeared to be in his 60s, stood in front. The tuna was very lean, with small pieces of fish. The flounder marinated in kelp had a good balance of flavors. The saury had ginger on top and was pickled in vinegar, making it refreshing. The giant clam had a chewy texture and a unique taste. The pickled ginger had a strong flavor. The sushi rice was seasoned with white vinegar, which I preferred over the overly sour red vinegar. I noticed some foreign customers, and the staff could also speak English. Fantastic. The salmon roe was perfectly seasoned and delicious. I was reminded not to take too long to eat it after it was served. I apologized and enjoyed it promptly. The squid was also chewy and tasty. The boiled shrimp was firm and cooked just right. The fatty tuna looked like medium fatty tuna but was actually quite fatty and delicious. The mackerel marinated in kelp had just the right amount of richness. The amberjack had a subtle umami flavor that was delightful. The squid innards soup with trefoil had a light and aromatic taste. The squid innards were tender and fragrant with yuzu. The bonito had ginger on top and was delicious. The sea urchin was sweet and had a crisp nori. The conger eel was cooked to maintain its elasticity and was tasty. The chef wiped the soy sauce and wasabi off each piece before serving. Thank you. The rolled tuna sushi was rich in flavor and delicious. I ordered representative Edo-style sushi toppings. The turban shell was chewy and tasty. The carrot jelly was indeed made of carrot and served with black honey sauce. The coffee was not too bitter and paired well with the sushi. Overall, everything was delicious. As expected from a longstanding establishment, the atmosphere was very calm. The lack of pretentiousness is the hallmark of an esteemed establishment. The service was also excellent. Thank you for the feast.

I've been on my third summer vacation this year, from the 15th to tomorrow. Since it became legally required to take at least five days of paid leave a year, my workplace keeps telling me to take paid leave (or a half day off) whenever possible, so I've taken a total of six days of paid leave for summer vacation from July to September. It's nice to have time off, but as a hardcore indoor person, I tend to stay home and end up feeling tired after the break, so to avoid that, I went to Hamamatsucho to eat sushi under the pretext of not letting that happen. You've probably heard a lot about it already, but the sushi restaurant I visited this time, Sushidokoro Miyaba, is a long-established sushi restaurant that has been around for over 200 years. Since Ben Ten Yamabiko Sushi has been around for about 150 years, you have to wonder how many generations the current master is, right? Among various options, I chose Miyaba because I wanted to gain the experience of visiting such a long-established shop. The sushi restaurants I frequent or have visited may not explicitly say, "We serve orthodox Edomae sushi," but most of them add their own touch to the toppings to bring out the umami and aroma, whereas with long-established shops, I was really interested in what they were doing. So, how was it in reality...? *Below are the items we had today: Akami, Hirame, Katsuo, Hotate, Shiroika, Toro, Kanpachi, Shirauo, Gunkan, Squid's potato soup, Kohada, Otoro, Madai, Ishigaki clam, Aji, Uni, Anago, Tekka roll. What I thought afterwards was, "Surprisingly simple." The hirame was probably marinated in kombu, and I felt a moderate aroma and umami, but most of the toppings seemed to depend on freshness. In that sense, there wasn't a single topping that felt like it had lost its freshness, but still, there were a few toppings that made me go, "Huh?" I felt that Toro and Otoro would have a softer texture and more umami and aroma if they were aged for a few days. The same goes for Aji. I think Aji that has been aged for a few days to bring out the umami and aroma has more value as Aji. Well, if it's a matter of preference, that's that. The shiroika was quite tough, so I thought it would be easier to eat and bring out the sweetness if the knife cuts were deeper. On the other hand, the akami was wonderfully moist and aromatic at this time of year, and the kohada was not too firm in its marination, and the harmony of umami, aroma, and shari was very good. I thought the kohada was the MVP today. When a restaurant serves delicious akami and kohada, even if I have some doubts about other places, that alone leaves a good impression on me. The shari doesn't use red vinegar, but a small amount of sugar in rice vinegar, with a slightly firm texture that you can feel the grains in, and it was a wonderful melt-in-your-mouth experience. Maybe it's delicious to eat just the shari alone. I wonder if they don't touch the toppings unnecessarily to match this gentle shari. In recent years, the sushi I've been eating has often had toppings that have been enhanced for umami and aroma, or the toppings have been aged with care, so that's probably why I have this impression, but competing on freshness without unnecessarily touching the toppings is also a style, and if it's delicious, that's all that matters. So, I left the restaurant feeling satisfied after enjoying the incredibly delicious akami and kohada. Thank you for the meal. Today's bill: ¥11,000 (including tax)

I visited this restaurant because it seemed like a well-known place. I made a reservation online for the chef's choice sushi course for 19,800 yen, ordered a small bottle of beer, sake, and two additional sushi items, totaling 23,430 yen. The chef's choice included appetizers, tuna, flounder, horse mackerel, Ishigaki clam, fatty tuna, sweet shrimp, clams, medium fatty tuna, young sea bream, sea urchin, conger eel, and rolls. I also had additional dishes of sardines and cured mackerel. The food was decent, but the sauce seemed too sweet, maybe too much sugar. The clear soup served was mostly just hot water and had no flavor. There were no grilled or simmered dishes, and although I had drinks, I felt the price in the 20,000 yen range was a bit high for what was offered. I'm not very familiar with the area as I walked around, but I heard that the restaurant has a counter on the first floor and table seats on the second floor. I sat alone at the counter. The atmosphere was calming, but I was the only customer throughout. By the way, I asked the staff and learned that this restaurant apparently opened in the first year of Heisei. It is completely non-smoking.

In a corner where cool shops line up in Hamamatsucho, there is a sushi restaurant in a detached house. Inside the classic atmosphere, a large counter spreads out, where I had incredibly delicious sushi while chatting with the head chef. The carrot jelly at the end was also very delicious, with a hint of brandy. Thank you for the wonderful experience!

★Sushi Lunch at a Top 100 Restaurant★ The quality for this price is amazing! For 6,600 yen, you get 10 pieces of sushi, a roll, soup, dessert, and coffee, all meticulously prepared by the head chef. You can enjoy freshly made sushi, including luxurious items like fatty tuna, conger eel, and sea urchin. Watching the graceful gestures of the head chef while dining at the counter was a fantastic experience. The service from the female staff was also elegant. I definitely want to come back here again! ❣️

I was drawn in by the melt-in-your-mouth goodness of the lean tuna at the start, and captivated by the thickness and texture of the second flounder piece. It was a Saturday, and I briefly felt uneasy when the restaurant was empty, but it turned out to be quite good. The slightly sweet taste, is it from the simmered dish? It served as a nice accent. I opted for the middle course, and it was satisfying enough. Even the top course wouldn't disappoint. The vinegar rice wasn't the typical firm and grainy type, which I liked. The 8,800 yen course included: lean tuna, flounder, horse mackerel, scallop, fatty tuna, sandfish, white shrimp, ark shell, marinated mackerel, squid, dried gourd shavings soup, sea urchin, conger eel, rolled omelet, carrot jelly. #SushidokoroMiyaba #Miyaba #Hamamatsucho #HamamatsuchoGourmet #HamamatsuchoLunch #SushiStagram #SushiLunch #SushiLover #SushiTime #JapaneseFood #JapanTravel

I made a reservation to boost my spirits with a lucky lunch. I was surprised to find the restaurant full of foreign customers except for me when I arrived on time. I savored sushi at the counter, feeling indulgent to have it for lunch. Each piece was carefully made, showcasing the master's skill. It's hard to describe, but it's like the master's kindness is infused into the sushi. Everything was delicious, and I left completely satisfied! Since my lucky lunch turned out so great, I definitely plan to visit again!

I visited for a lunch course priced at 6600 yen, which included 10 pieces of sushi, rolls, soup, and dessert. We went a little late on a weekday at 13:30, and the chef served us in a private setting just for the two of us. The hospitality was great, and they even offered us fresh warm tea after every three pieces of sushi we ate. Every piece was truly delicious, but my personal favorite was the sea urchin! It had an amazing aroma and melted in my mouth. I was satisfied with the tuna, both lean and fatty cuts, eel, and sea urchin. It was the best meal I had after returning from an overseas trip. Definitely a restaurant I want to visit again!

◆Exterior: Feels like a traditional sushi restaurant opened in 1989.※No free parking available◆Interior: L-shaped counter with 12 seats, 6 table seats on the 2nd floor※Takeout available※Tax included■Menu:●Lunch Course ¥8,800◇13 pieces of nigiri (2 types of tuna, sea urchin, conger eel, and more)※The small rice balls are bite-sized and melt in your mouth, with a strong sweet and sour flavor that is delicious!★※The thinly sliced pickled ginger is soaked in sweet vinegar, offering a soft and crispy texture with a gentle sweet and sour taste that is delicious!★◆Lean tuna: Started with lean tuna, easy to eat without any fishy taste, highlighting the sweetness of the rice◆Flatfish◆Horse mackerel◆Scallop◆Fatty tuna◆Amberjack◆Sweet shrimp◆Marinated mackerel: Vinegar is well-balanced...◆Ark shell◆Spear squid: Topped with finely chopped ginger and scallions, the pink-colored bonito has a fatty and non-fishy taste, accentuated by the condiments, delicious!★◆Soup: Squid broth with squid, trefoil, and yuzu peel, very light and gentle flavor◆Sea urchin gunkan roll: Delicious without any fishy taste!★★★◆Conger eel: The specialty claw is glazed with a sweet sauce, with tender and delicious meat◆Roll: Tekkamaki◆Dessert: Carrot jelly◆Coffee: Light and enjoyable! It was delicious!★The tea was also delicious!★Sushi Restaurant Miyaba 03-3431-388011:30-14:00 Last order 17:00-21:30 Last orderClosed on Mondays and Thursdays2-11-8 Hamamatsucho, Minato-ku, Tokyo

I made a reservation on Tabelog for a weekday lunch visit. Due to work, I arrived a bit late at 1:30 p.m. Perhaps because of the unfortunate weather, I had a one-on-one experience with the head chef throughout. I couldn't choose the otsumami (appetizers) as it was an omakase reservation. Today, I had the omakase nigiri course, which included akami, suzuki, iwashi, hirame, shime saba, shira ebi, chutoro, kanpachi, akagai, katsuo (ika shinjou no o-suimono), yari ika, uni, anago, and tekka maki (for dessert). I also had a beer and a glass of sake, totaling just over 10,000 yen. It's quite reasonable. The ingredients were all classic and had a traditional feel. Among them, the shira ebi gunkan and chutoro left a lasting impression. The head chef was quiet, and I found myself eating and drinking quietly as well, so the meal ended in less than an hour, which was a bit disappointing. I still prefer to enjoy sushi slowly with some appetizers, but it's difficult to do so in this kind of situation.

This restaurant is located right near Hamamatsucho. I made a reservation for weekend lunch and visited. I had the 13-piece sushi course. Impressions: ▪️The fatty tuna melts in your mouth. ▪️The bonito has no peculiar smell and is delicious. ▪️The steamed conger eel is fluffy, and the sauce is mildly sweet. I enjoyed authentic Edomae sushi.

"At Sushi Dokoro Miyaba, you can enjoy sushi made with fresh ingredients and exquisite skills. The ingredients used are seasonal ones sourced from the market of the day, and each piece is carefully crafted. The balance between the topping and the rice is exquisite, and the texture is also excellent. The restaurant has a quiet and calm atmosphere, and the staff are polite. The location is convenient with good access, making it easy to visit. The reasonable pricing is also a nice point. Be sure to try it for your next meal."

I visited this restaurant on a weekday. I had made a reservation in advance, but it seems that walk-ins are also possible. It is one of the top 100 restaurants on Tabelog and a famous sushi restaurant with a history of 200 years, but surprisingly it wasn't too crowded during lunchtime. They seem to have a tendency to challenge new things compared to traditional sushi. However, the atmosphere of the old store was very comfortable, and I enjoyed my meal. The head chef is quiet, but he was very focused on making delicious sushi for the customers. He had a lovely smile when someone said, "It was delicious." I ordered the 6600 yen course (10 pieces of nigiri + roll + dessert + soup), and my friend ordered the 8800 yen course (13 pieces of nigiri). The lineup for my course included tuna, yellowtail, sardine, scallop, shrimp, medium fatty tuna, bonito, sea urchin, conger eel, and rolled bonito. The service was also excellent. Even though we didn't order any drinks, the staff came to change our tea to maintain its temperature. Thank you for the meal.

Mitomi Emon's gourmet site has been launched. Featured on the homepage "https://blog.33inc.jp/" and Instagram "@mitomi_emon" is the well-established sushi restaurant "Sushidokoro Miyaba," which has been in business for over 200 years since the Bunka-Bunsei era. It is truly an authentic Edo-style sushi restaurant that has been passed down since the Edo period. The current owner, the 8th generation Miyaba Mikio, took over the reins of Miyaba. Unfortunately, the head chef passed away in 2015, but it is said that his disciples have continued to uphold the traditions and flavors. The atmosphere is that of a traditional local sushi restaurant, and you can feel the history in details like the showcase of ingredients. The rice is small and soft, with a delicate balance of salt, vinegar, and sweetness. While Edo-style sushi is often associated with a subtle sweetness due to less sugar, Miyaba's sushi goes against that norm. Over its long history, it seems to have evolved in response to the changing tastes of its customers. While preferences may vary, experiencing this type of sushi rice may be considered somewhat rare. The sushi pairs well with items like "sardines," "otoro" with rich fat, and "anago" which is naturally sweet. The lineup includes items like "otoro," "hirame," "sardines," "scallop," "otoro," "tai," "kuruma-ebi," "kohada," "ika," "chutoro," "kanpachi," "hokkigai," "aji," "uni," "anago," and "kanpyo maki."

This restaurant is one of the few places where you can find a reservation at the last minute. The chef is always ready when we arrive on time. The sushi is fresh and satisfying for everyone.

I visited for a monthly sushi lunch gathering with friends♪ Despite the reasonable prices, enjoying 10 pieces of sushi made me feel like I got a good deal. The menu included red tuna, flounder, sardine, scallop, marinated mackerel, spear squid, bonito, sea urchin, conger eel, and tekka maki with carrot jelly. The atmosphere was very quiet, but the restaurant had a warm vibe, making the meal enjoyable! Thank you very much!

I visited the long-established Miyaba, one of the top 100 restaurants in Hamamatsucho, for lunch for the first time! There seemed to be mixed reviews, so I was feeling both excited and anxious. It was actually quite delicious! It had a classic Edo-style sushi taste, which I enjoyed. While there were no standout dishes, everything was tasty. I personally like simple Edo-style sushi, so I was very satisfied. I particularly liked the sushi rice. I would like to visit for dinner next time!

- Compared to the photos from my last visit, there is a clear difference, and the impression is quite different from seven years ago. - It's a great place to casually enjoy some good sushi when you feel like it. - Aimed at being an entry point to the many sushi restaurants in Tokyo that cost tens of thousands of yen, highly recommended for that purpose. - The head chef and the hostess are both very gentle and polite.

It is said that it used to be the top in Tokyo. The current head chef is humble and quiet. When I asked if I could take a photo, I was a bit embarrassed but they said, "Please go ahead." The sushi rice might be slightly on the larger side. With prices starting from a few thousand yen, you can enjoy a reasonably priced meal here.

Visited on a Sunday in March at 13:00. Made a reservation online through Tabelog three days prior. The restaurant is located just a short walk from the south exit of Hamamatsucho Station. It was very quiet in the area, perhaps due to it being a Sunday. I ordered the lunch set menu priced at 11,000 yen. The restaurant was not crowded (only one other group of two at the same time), so the meal progressed very smoothly. I had 15 pieces of sushi, and the whole dining experience from entering to leaving took about 30-40 minutes. The sushi included medium fatty tuna, red snapper, small fish, ark shell, fatty tuna, flounder marinated in kelp, shrimp, simmered clams, spear squid, tuna, fin, ark shell, bonito, sea urchin, and conger eel. Towards the end, we had a soup with shrimp and a dessert of carrot jelly and coffee. It was a traditional Edo-style sushi that adhered to the history and tradition of sushi. In other words, it was a straightforward and somewhat plain sushi without trendy decorations, so it might be a matter of personal preference. For me, nothing particularly stood out as impressive or exceptionally delicious, but there were no disappointing items, and considering the price, I think it was decently tasty. However, unlike the value lunchtime menu, the course prices at night seem to be quite different. Perhaps there is a completely different aspect to see in the evening.

"Sushi restaurant Miyaba in Hamamatsucho, Tokyo. Inheriting the traditional Edo-style sushi that has been passed down since the Edo period, this is a orthodox sushi restaurant. It is known not only in Japan but also widely overseas, with two out of the four groups at the counter being foreigners on the day of my visit. It seems that the inbound tourism, which had stopped due to the pandemic, is finally starting to recover. I had the "Lunch Course 1" for 6,600 yen. It was a seasonal nigiri lunch with two types of tuna, sea urchin, and conger eel. On this day, it started with tuna red meat from the first piece, followed by Spanish mackerel, horse mackerel, and Aori squid. Then, another type of tuna, fatty mackerel, spear squid. It was followed by a soup with squid innards, bonito, sea urchin, conger eel, rolled omelette, and dessert. While the Edo-style Aori squid, tuna belly, and sea urchin were delicious as usual, what left a strong impression was the signature conger eel of this restaurant. It had a tender texture that crumbled at the touch, with a perfectly balanced flavor that was just the right amount of fatty."

I had a pleasant time with a reasonably priced lunch course served by a friendly chef. The Spanish mackerel and sardines were delicious, although I missed ordering the additional item. The clam called "Aoyagi" is said to be in season from spring and it was crunchy and tasty.