I was impressed by the deliciousness in a short time at the restaurant "Sushi Tonari", where you can also drink delicious Japanese sake. I have a dog waiting at home, so I want to leave as soon as possible, but the food is so good that I end up ordering more. We had sake from Tomio Housan Soda to Rokusoyoshu, Morishima, and Ishizuchi. We spent 40 minutes in the restaurant and it cost 21,000 yen for two people!

Located next to Azabu-Juban, Yoshiki Hanano is a high-end standing sushi restaurant where you can enjoy the same quality fish as the main store at a reasonable price. Orders are placed through a tablet. You can choose your favorite sushi or opt for the omakase course (priced at 6,600 yen and 9,900 yen). Since you can order per person and the billing is clear, it might be a good place to go with friends.

Recommended by someone living in Azabu-Juban! I finally visited this restaurant that I had heard about. The sushi was all incredibly delicious! Each piece was meticulously prepared and truly impressive. The one-hour time limit made the end a bit rushed and unsatisfying, but with a two-hour course, I might have ended up too full from eating so much sushi. Eating high-quality sushi while standing was a unique and enjoyable experience.

First visit. A standing sushi bar in Azabu-Juban. Recently, there's a mysterious boom for the so-called high-end standing sushi bars. This place is run by the high-end sushi restaurant 【Yoshiki Hadano】 located in the basement of the adjacent building, where you can casually enjoy the taste of Yoshiki Hadano. It's standing-only but by reservation only. Cash is not accepted. Payment can be made through various touch payments or credit cards. Before going to a certain dessert shop for peach compote, I decided to incorporate this place as an appetizer. But a high-end standing sushi bar, huh. I usually base my standing sushi experiences on Todoi, a sushi restaurant in Gotanda, so I don't quite get the idea of making a reservation for a high-end standing sushi bar. Due to the standing style, the shop is not very spacious. The kitchen cannot use fire, so all the preparations of ingredients and sushi rice are done in the main kitchen and brought in. Inside the counter, there are three young men. However, only one of them is responsible for making the sushi. Perhaps because of this, the serving speed was a bit slow for a standing sushi bar. Orders are taken on tablets. Whether it's omakase, your preference, with alcohol, or without alcohol, feel free to choose... this casual style is very welcoming. This is how sushi was supposed to be. Of course, warm tea is served properly. Since I was very hungry, I went for the omakase with additional items. There are two types of omakase: the standard for 6,600 yen and the premium for 9,900 yen, but I chose the cheaper one because it doesn't include sea urchin, which I dislike. Yes, here you can check the contents of the omakase course for the day on the tablet. It's a simple but very appreciated feature. Even for other a la carte menus, the origin and cooking method are clearly stated, making it easy for people who are not used to high-end sushi to imagine the taste of the products. Moreover, the prices are clearly indicated as well. I really want to give a round of applause for such a system that shows kindness to the diners. Sushi restaurants are a mysterious business where opacity is allowed, but when it comes to matters involving money, it's always better to be clear. Well, it's a bit cheesy to throw in puns when explaining the ingredients, but I guess it's understandable for a sushi restaurant, right? Omakase standard (6,600 yen) Beer (forgot the price) Additional 3 items (forgot the price) Total bill around 9,500 yen The standard course includes fried eggplant, white squid, bonito, lean tuna, medium fatty tuna, ikura, scallop, horse mackerel, tuna with mayonnaise, and hand rolls, totaling 10 items. I was happy to see my favorites, ikura and bonito, included. The lean tuna was from Boston, but the marinated lean tuna was quite delicious, making me smile unintentionally. The medium fatty tuna was also of good quality. I think it's better to skillfully handle and use foreign tuna rather than forcing the use of domestically produced tuna that's not in good condition, especially during summer. The fried eggplant is a specialty of the main restaurant. It was also quite tasty. It seems the standard course doesn't include eggplant, so it was a good choice to go with the standard course. The bonito had a smoky aroma from being grilled over straw, which served as a good condiment, and the quality of the lean tuna was excellent. They must be using good quality bonito. Although there were some points that bothered me, such as the seasoning of the horse mackerel not being to my liking, the loose roll of the hand roll, and the slightly firm sushi rice, being able to eat sushi of this quality at this price feels like a great deal. I'm not sure if the quality of the ingredients is the same as the main restaurant's (as I haven't been to the main restaurant), but I was impressed by how well they handle the preparation of the ingredients. I wanted to eat more because it was quite delicious, but that's the fate of a standing sushi bar after all. Before getting full, fatigue hit my legs, so I had to finish early. Therefore, the pace of service is the biggest challenge here. If they could serve the dishes quickly, I would get full before getting tired, but it might be tough with only one person handling the sushi. Anyway, this is not a place to go when you're hungry and looking to do squats (laughs). Also, the attentiveness and consideration of the staff were top-notch. Due to the structure of the counter, the tea cups in front of the customers are not visible from the staff's side, but they still managed to bring tea refills promptly (without me having to ask), which impressed me. There was also less pickled ginger.

In a word, delicious. It's not just good for standing sushi, it's really delicious. I honestly can't believe you can eat sushi of this quality at this price. The rice is a little firm, and the vinegar is strong with white vinegar. I wanted to choose my favorite toppings, so I ordered a la carte. I tried eggplant for the first time, and it was delicious. The sea urchin was made with such high-quality ingredients that you could tell instantly. I would rather come here than go to a slightly fancier conveyor belt sushi place. Thank you for the meal.

Sushi!!! It's been a while since I had sushi and I'm so excited! Recently, I've been busy with work and haven't been able to eat out much. Last month, I ordered sushi from Uber and it was really disappointing. So, I decided to have a quick lunch at "Sushi Tonari," a standing sushi bar in Azabu-Juban run by Takano Yoshiki. The one-hour course is perfect for those busy like me. They don't make you linger and their attitude of not trying to make money off alcohol is very likable. We started with the omakase nigiri course. The sea bream was delicious and balanced perfectly with the slightly strong vinegar rice. The white squid was also tasty with a good texture and sweetness. The pickled tuna had a hint of yuzu flavor. The medium fatty tuna was not very memorable, but the other items were much better. The sea urchin was amazingly delicious with a perfect balance of sweetness and freshness. The grilled blackthroat seaperch had a good char and was deliciously fatty. The gizzard shad was nicely seasoned and the sweet shrimp from Hokuriku was elegant and delicious. The tuna roll had a generous amount of tuna. The 10-piece course for 9,900 yen ended too quickly because it was so delicious. I could easily eat another 10 pieces! I didn't want to wake up from my sushi dream, so I ordered a few more items a la carte. The standout was the rare cutlassfish, thick and juicy with amazing flavor. Despite being a standing bar, the quality of the ingredients and preparation is top-notch. Since they served only premium items, it was definitely worth the price. I hope they continue to thrive.

Standing sushi next to Sushi @ Azabu-Juban - I am currently researching course meals at sushi restaurants. I am looking into courses at slightly lower prices. I made a last-minute reservation online this morning. Let's take a look at the 10-piece set at 6,600 yen including tax at "Standing Sushi Next to Sushi" in Azabu-Juban. It's been a while, but the young chef in charge today mentioned that Manager Ando is in charge of the night shift. Excellent customer management. Starting with Striped Jack. Striped Jack, a high-quality fish in summer. It's a good time of year, and the freshness is still good and refreshing. White squid from Nagasaki, slightly firm in texture. It has a sweetness to it. I personally like the Ezo Daio with oboro. It's delicious. Today's tuna is Boston. Starting with marinated lean tuna. As usual, it has yuzu, which adds a nice touch later on. The medium fatty tuna is light at first, then the iron nuances come through. Fried eggplant in a sweet vinegar sauce, a specialty of Yoshiki Hadano. Lately, I've seen eggplant sushi at other restaurants on Instagram as well, probably a motif unique to this restaurant inspired by the fusion of sourness and oil. Probably won't taste the same even if you try to imitate it. Scallop. The thick scallop with lemon and salt as accents tastes sour and sweet. Crushed Asazuke (lightly pickled) scallions with grated ginger. It has a garlic-like aroma that complements the scallop. It reminds me of wild garlic. Delicious. Hairy clam. The texture is exactly as expected, very good. The thickness of the cut is just right. Wakame. A very good balance of sweet bean paste and vinegared rice. The summer ingredients and the finish were excellent and very delicious. Standing Sushi Next to Sushi 2nd floor, M2K Holding BLDG, 2-8-7 Azabu-Juban, Minato-ku, Tokyo 106-0045 Phone: 03-6453-9950

Today's menu: Shirohonoka 990, Omakase-jo 9900, Nanada Junmai 770 (no photo), Morishima Junmai Ginjo 770, Kuruma Ebi 880, Hotate 715, Shirae Ebi 935, Mitsui no Kotobuki 770, Kitamagai 990, Shima Aji 770, Tuna Mayo Temaki 429. Total: 17919 yen. Omakase-jo contents (10 pieces): Shiroamadai, Shiro Ika, Tachiuo, Akami-zuke, Chutoro, Uni, Nodoguro, Kobako, Hiragai, Tekkamaki. Azabujuban's reservation-only standing sushi bar. Only 4 people at this time on this day (Saturday), with 3 operations, so there is plenty of time, and it's said to be a turnover in 1 hour... I thought it would be quite hectic, but even with a lot of additions, it ended in about 40 minutes with ease. The white vinegar is relatively sharp and comes with a good amount of wasabi. The "Shiro Amadai" that came out first was extremely delicious! I didn't expect such a high-quality fish to come out... Every topping was fresh and large! It was so delicious~ The end of the course with "Tekkamaki" feels lacking... The selection of rolls is a bit limited? You can eat quickly and smoothly in less than an hour... The toppings are satisfying! It's not the kind of place where you can leisurely drink, though. It seems expensive for a standing sushi bar, but when you consider just the toppings, it feels affordable! Of course, the time is short, it's a standing bar, and it's all about the sushi! That's the kind of place it is. Thank you for the feast~

I corrected the content a bit because I misunderstood the pricing. Although I couldn't reach them by phone when making a reservation, they called me back and I ended up going on the same day. I think that kind of service is very important. When I mentioned that I would be coming with a baby stroller, they waited under the long stairs to help carry the stroller. The sushi was exactly to my liking. Not only the quality of the seafood itself, but also the flavors enhanced with citrus, and the vinegar in the sushi rice was not too strong, which I really liked. I did feel like sitting down a bit midway through, but sometimes when dining with a one-year-old, you end up holding them and quickly eating. If you're going with a child, it was perfect for me. The sushi chef was young, and there was a lady dining alone who seemed to be either a friend or family member, engaging in a friendly conversation. The restroom was clean, which was nice. The ordering style is through a tablet, so it's great for when you want to eat alone quietly, but despite the tablet, you can also place orders verbally. Nowadays, there are many places where you have to adapt to the chef's style (perhaps a disciple from the main branch here?), but I really liked the overall customer service here that accommodated us. I'll definitely be coming back. Adding the main branch to my list to visit! It was delicious, thank you for the meal.

Great. It's nice to be able to eat quickly at that price. The rice is on the sweeter side, easy to eat and appeals to everyone. The rice is moist and sweet. It feels like it might fall apart, but that's the right level of moisture. The tuna is from Yamazuki, part of the regular course for 6000 yen. Everything was delicious. Perhaps the most expensive item was the special uni à la carte, priced at 3400 yen per piece. Start with the course for a try. I was satisfied with the concept and content. It exceeded my expectations. It was my first time at Hatsukui Sushi!

Visited on a Saturday afternoon after making a reservation! It's a standing sushi place, but they allowed baby strollers, which I appreciated! Ordered the omakase set of 10 pieces. Ate standing at the counter. The interior was clean and nice. The sushi was all top-notch quality and incredibly delicious! I really love horse mackerel. The fatty tuna and medium fatty tuna melted in my mouth and were perfect for me. It cost 10,000 yen per person. My initial reaction was that it was expensive, but when I think about it calmly, maybe it's on the cheaper side? I don't really know much about sushi... But if asked if I would go again, I feel like I would go somewhere else, so this is my rating!

I went to the top-rated standing sushi bar in Japan. While there are other highly rated standing sushi bars like "Goku" in Nagoya, personally, I prefer this one by far. The selection and quality of the toppings are excellent. Since standing sushi bars require attention not only to taste but also to casualness, there might not have been any standout toppings, but each one was of the highest quality that could be served at a top-notch restaurant. The best was the horse mackerel. It had a volume like a rectangular prism just by looking at it, and the satisfying volume of flavor and richness was outstanding. In addition, the beltfish, where the rich fat was firmly subdued by grated daikon radish, and the negitoro that arrived at the end with exquisite satisfaction were also impressive. In terms of sushi, inflation is severe, and the sense of pricing has become unclear, but even though it's a standing sushi bar, with this deliciousness and this high-quality atmosphere, the impression is that this price is reasonable. ◆Omakase (Chef's Choice) 3.9, ◆Striped Jack 4.0, ◆Firefly Squid 3.5, ◆Beltfish 4.0, ◆Marinated Tuna 4.0, ◆Medium Fatty Tuna 4.0, ◆Sea Urchin Gunkan 4.0, ◆Gizzard Shad 4.0, ◆Horse Mackerel 4.0, ◆Hokkigai (Surf Clam) 4.0, ◆Negitoro (Minced Fatty Tuna with Green Onions) 4.0, ◆Atmosphere and Service 3.5, ◆Price 3.5, 12,000 yen per person.

I have visited this restaurant 3-4 times because it offers high-quality sushi at a reasonable price and is easy to make a reservation. You can order omakase and easily add more dishes a la carte. The only downside is that they tend to run out of ingredients quite often. I ate until full and spent just over 10,000 yen. With sushi prices continuing to rise, I truly appreciate this excellent restaurant.

【Check Points】■ Standing Sushi Bar produced by Yoshiki Hadano in Azabu-Juban ■ Reservation-only in 1-hour slots, reservations available via official LINE. Standing Sushi Bar produced by Yoshiki Hadano in Azabu-Juban, awarded the Bib Gourmand. Located a 2-minute walk from Azabu-Juban Station, right next to Yoshiki Hadano. The exterior is on the 2nd floor of a building, with stairs leading to the entrance and a golden sign. Upon entry, private rooms are immediately to the left, while a 6-seat L-shaped counter extends to the right. This establishment focuses on savoring acidity and fat, serving vinegared rice with a strong acidity to complement the richness of the toppings. Orders are cashless, with touch-screen iPads for convenient customization. With options like a 10-piece course for ¥6,600 or ¥9,900, it's a versatile spot for second visits. The owner, Mr. Ando, adds a fun atmosphere that makes you forget you're at a standing sushi bar. During my second visit, I ordered three types of sushi and drinks. The touch-screen system allows for easy selection of toppings based on origin, type, and price, embodying the best form of a standing sushi bar. With a Michelin Bib Gourmand and top ranking in the Tabelog standing sushi bar category nationwide, this place lives up to its reputation! Ordered Menu: ■ Oofunato Otoro (fatty tuna) ■ Striped jack ■ Toro (fatty tuna) half portion ◆ I hope you find this information helpful and consider saving it for reference ◆ ___________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________

I visited as the first stop on the last day of the Golden Week, and instead of the recommended course, I ordered individual items. However, I was a bit surprised that there were not many fish options, especially considering it was the last day of the Golden Week. The menu I ordered included sushi (★: good ones), such as bluefin tuna akami (marinated), bluefin tuna chu-toro★, scallop★, nodoguro (seared)★, toro saury, white shrimp, striped jack★, sea urchin★, fried eggplant sushi? (lol), toro taku half. The first impression was that it felt close to the sushi chef! The atmosphere is suitable for a quick sushi meal rather than a date, as others have mentioned. As for the taste, it felt refreshing to have sushi with non-red vinegar for a change. The sushi was delicious, especially the ones with ★. The chu-toro had a rich texture that slowly melts in the mouth without being too heavy. The scallop was seasoned with salt, lemon, and soy sauce, which was unique and very tasty. The nodoguro was seared on the skin side and had a moderate taste, with a strong nodoguro aroma. The uni was, as expected, excellent. I was a bit shocked by the limited variety of fish, so I'll rate it 3.7 out of 5. I'll definitely come back for a rematch next time, maybe for the shrimp...

I heard there is a delicious standing sushi restaurant in Azabu-Juban, so I visited this place. I made a reservation through Line and visited! It seems like a casual restaurant run by Yoshiki Hadano. Even though it's a standing sushi place, the entrance has a stylish feel, different from typical sushi places. I ordered the recommended course! The eggplant sushi is unusual... The shrimp with miso on top was delicious! Even though it's a standing sushi place, the quality is like a high-end restaurant... It seems like a place you can casually enjoy, so I would like to visit again when I'm in the Azabu-Juban area!

Thank you for viewing Instagram:@abura_hate https://www.instagram.com/abura_hate. I appreciate your follow, likes on posts, saving posts, and following on Instagram. It would be encouraging if you could do so. We also recruit companions for hard-to-reserve restaurants on Instagram. I thought I had made a same-day reservation, but ended up booking for the next day, but they managed to accommodate us... Thank you very much! The marinated tuna with yuzu was not too strong, and the scallops and mackerel were delicious. I thought the belt fish sushi was unusual, but it was surprisingly tasty and good!

After a break of 3 and a half months, I decided to hold a "Sushi-only Eating Tour" and landed at Haneda Airport on the first ANA flight. On the first day, I made a reservation at the familiar "Tachigui Sushi Tonari" run by Mr. Yoshiki Hatano. I visited for lunch on a weekday. I had pre-booked the Nigiri Set of 10 pieces, so I only ordered additional items a la carte. The set included 10 pieces: Fried eggplant, Sumika squid, Sawara straw-smoked fish, Nodoguro blackthroat seaperch, Horse mackerel, Otoro fatty tuna, Chutoro medium fatty tuna, Sea urchin, Ark shell, Maguro best (in no particular order). In addition to this set, I ordered anago eel from Awaji Island, lightly cooked hotate scallop with vinegar, Kohada gizzard shad, and Striped jack. The tamagoyaki egg roll was not included in the set but counted as one of the 10 pieces, which personally impressed me. The rice was not as small as rumored; in fact, it felt slightly larger. The standout feature was the vinegary and salty taste of the rice, without following the recent trend of red vinegar. The ark shell was particularly impressive, with a strong aroma and a super meaty texture. The lightly cooked hotate scallop had a balance of acidity and sweetness, providing a refreshing taste when bitten into. The sawara straw-smoked fish had a smoky aroma, sweet fat, and a hint of acidity in the fish body. A trio that would not be disliked by sushi enthusiasts. The pickled ginger was so delicious that you could almost drink it on its own. It had a taste that made you want to have a ginger highball if such a thing existed in Tokyo. This is not an izakaya. I liked the thickness of the tea cup for pouring tea, which I think is surprisingly important, so I enjoyed it until the end. It was a very pleasant restaurant. Thank you for the meal.

The approach of combining fat and acidity (vinegar and citrus) is enjoyable, and the technique of using acidity to balance the richness of the ingredients is truly impressive, as expected from Yoshiki Hadano. It is evident that it pairs well with tuna, sea bream, and horse mackerel, but the versatility to handle squid, scallops, and sea urchin is truly remarkable. The style of ordering dish by dish is interesting, and although the turnover is quick at the standing counter, it was enjoyable. If it were located in the convenient areas of Shinjuku or Shibuya, it would likely become quite popular. However, the service by the chef is unacceptable. They are too unfriendly, responding with only a few words even when spoken to. Their gloomy expression makes it seem like you can hear them sigh. Despite there still being customers present, the chef ordered the female staff in a harsh tone to "just do it," prompting me to stop eating, cancel any additional orders, and settle the bill. For reference, I was the only customer. The female staff, on the other hand, was very considerate, offering to refill my tea and encouraging me to visit again as I left, which made the contrast even more disappointing. Since our attitudes did not align, I will not be returning.