The restaurant "Jukusei Sushi Ban" that I am introducing this time is a sushi restaurant specializing in "aging" that is different from any other place. I have always avoided specialized sushi restaurants because I am not a fan of aging, whether it's beef or fish. However, I knew about the potential of aging as a specialty from "Sushi Kiyomura" in Futakotamagawa. This time, I visited thanks to a kind recommendation from a regular customer. Ultimately, I was overwhelmed by the uniqueness of the restaurant in every aspect, not just specializing in aging. Opinions will be divided for sure. I felt that this place goes beyond just "Aging Sushi" and creates a genre of its own called "Ban." Before I delve into the location and atmosphere of "Jukusei Sushi Ban," it's worth noting that the location has a distinct Minato Ward vibe (even though the address is in Shibuya Ward). It's located in a room in an apartment building, locked, so you have to buzz in. The restaurant is on the 3rd floor of the building, with only 6 counter seats, giving it a premium feel. However, it's not in a lavish direction but rather a hardcore theatrical setting where the master and all customers face each other. Interestingly, once you enter the restaurant, you can already smell vinegar. Even though the sushi rice isn't ready yet! Why is that!? I was surprised by this reason. The master, Akira Shirayama, adds vinegar to the rice when cooking. I'll talk about the sushi rice later, but this cooking method is unparalleled! And the unique aging aroma is also present, differentiating it from typical sushi restaurants right from the restaurant's scent. When the rice is cooked, the process starts with the master, Akira Shirayama, cutting the sushi rice in front of the customers, just like at "Hatsune Sushi." You are instantly enveloped in a strong vinegar aroma. I felt that the vinegar aroma is the defining aroma of "Jukusei Sushi Ban." First, let's talk about the work and originality of Master Shirayama at "Jukusei Sushi Ban." The lifeline of sushi, the rice, is cooked in a Vermicular rice cooker. It's cooked very firm, almost al dente. It feels like there's about 20-25% less water compared to the typical firmness of sushi rice. It's completely al dente, but it's not noticeable when combined with the ingredients, which is intriguing. The rice itself is sourced from contracted farmers in Higashiomi, Nagano Prefecture, and it's rice that has been wind-dried. The farmers let it rest and send it over regularly. The vinegar used is Iio Jozo's Akazu Premium 100% red vinegar. It has a sharp acidity and strong umami flavor. I felt that the vinegar punch had more depth than Yoko I's Yohei 100%. The techniques used have an overwhelming individuality. Aging is carried out through a unique approach. I had read the book "Tsukamoto-style and Aging [Tasting/Aging Method/Recipes]" co-authored by Master Shirayama, but I was still amazed. Aging in general enhances the umami of the fish and balances the texture and aroma. However, Master Shirayama transforms the texture and aroma of the fish to his ideal preferences rather than focusing on the original texture and aroma. The term "Alchemist of Fish" came to mind. Master Shirayama's work is characterized by a method of extracting moisture from the fish during the aging process. In addition to dehydration using salt or dry salting, drying (air-drying) is also included, making it completely different from the traditional Edo-style aging process of "resting." Another unique aspect is the alternating combination of "shime" (finishing) and aging in the traditional Edo-style process. For some ingredients, after the finishing, they are salted and aged, then finished again. It's such an evolutionary technique that only Master Shirayama can fully grasp. For a particular ingredient, they perform vinegar finishing twice before aging, then finish again with vinegar after aging, and repeat the process. Master Shirayama is the "Alchemist of Fish," and "Jukusei Sushi Ban" is like a "Lab of Aging." In fact, Master Shirayama refers to scientific papers and collaborates on research with a marine university. Who would have thought that the day would come when we talk about sushi chefs and searching for research papers on J-STAGE?

Jukusei Sushi Ban in Shibuya Higashi is a hidden gem that you almost want to keep to yourself. But it's a place you'll eventually want to share with someone. If you're unsure where to try aged sushi, Ban is the place to go. It's relatively easy to make a reservation and you'll have a top-notch dining experience that may overshadow future sushi meals. The only downside is that it might be hard to find another place that lives up to the memory of Ban. #AgedSushi #JukuseiSushiBan #Sushi #JapaneseCuisine #JapaneseFineDining #TokyoFineDining #FoodPorn #JapaneseSushi #Sake #Alcohol #Champagne #MinatoWardGourmet #MinatoWardSushi #ShibuyaGourmet #AgedFishJukuseiSushiBanShibuyaHigashi Ask about the aging process, learn about it, and enjoy the geeky details! #AgedSushi #JukuseiSushiBan #Sushi #JapaneseCuisine #JapaneseFineDining #TokyoFineDining #FoodPorn #JapaneseSushi #Sake #Alcohol #Champagne #MinatoWardGourmet #MinatoWardSushi #ShibuyaGourmet #AgedFish

This is a hidden gem. There are no signs, and you have to ring the intercom on the 3rd floor of a building that looks like an apartment to find the restaurant. Inside, there is only a counter and it's a small place with only 6 seats. The cutting of the sushi at the beginning is already entertainment. You will fall in love with the red vinegar at this point. The sushi served here is only aged sushi. It seems that various ingredients are aged in different ways and periods. When these ingredients are combined with the red vinegar rice from earlier, it becomes the best sushi. Truly exquisite. Everything was perfect, and it was a wonderful experience.

A sushi restaurant located right in the middle of Shibuya, Hiroo, Omotesando, and Ebisu stations. If you plan to use public transportation, taking a bus might be a good option. Alternatively, you could just take a taxi. Walking from Omotesando or Hiroo would be a good choice, but it might take around 15 minutes. This place is famous for its matured sushi. I visited after making a reservation a little while ago, and it wasn't too difficult to get a reservation. If you go on a weekday, it seems like you can get in even with a reservation made a week in advance. The restaurant is inside an apartment building, so you ring the room number on the intercom like you're visiting a regular apartment, then take the elevator to the desired floor. Inside the restaurant, there is only a counter, and the atmosphere is quite hidden and cozy. They also serve matured essence in their drinks, including a fermented sour drink. The omakase course costs around 20,000 yen. It starts with 5 appetizers, followed by one roll and 11 pieces of nigiri, and another roll. The appetizers also use matured ingredients. The nigiri was quite delicious, with a strong focus on the sushi. In matured sushi, the flavors of the toppings are strong, so the vinegared rice is also well-seasoned, and that's the case here as well. The vinegared rice has a distinctive sharpness to it. The nigiri itself is a bit large, with a tall shape. It's cute with a rounded appearance. The tuna paired well with the assertive vinegared rice and was delicious. There were mostly white fish due to the season, but they were matured to bring out their flavors. Generally, the sushi was delicious. However, I'm not sure if it's related to the maturation process, but there were a few small flying insects inside the restaurant, so if that bothers you, it might be a bit challenging.

Mansan is famous for its aged sushi, and I've been curious about it for a while now. Finally, I was able to visit. When it comes to aging, they explain how many days each dish has been aged, allowing you to ask various questions on the spot and gain valuable knowledge and experiences. Besides the fish, they also let you compare three types of grated wasabi and explain the pot used to cook the rice with a Vermicular pot, showing their dedication to pursuing excellence in every detail. It was a very meaningful moment. If you love sushi, you'll be interested in the aging process, so this is a restaurant you definitely want to visit.

Located on the 3rd floor of what appears to be a normal apartment building between Hiroo, Ebisu, and Shibuya, this sushi restaurant is quite surprising. It seems like all the floors are occupied by different shops. They seem to be quite knowledgeable about aged fish, even being featured in Tsukamoto-style books. They provide detailed explanations about each dish, from the origin of the ingredients to the aging process, which conveys their passion for food. The meal started with surf clam broth followed by aged grilled cutlassfish, which had a slight fishy smell. The grilled western leek was sweet and delicious, cooked over charcoal. The salted mullet roe marinated in "Maou" style was luxurious, but the smell bothered me, and I thought it would be better with daikon radish. The monkfish liver was smooth and flavorful, making it hard to go back to any other. We also had snacks like marinated Tengu sea bream before moving on to nigiri starting with tuna, which was also aged and very tasty without any fishy smell. Even the fatty tuna had no oxidized fat smell, making it delicious. The gizzard shad had a smell to it, and I thought it might have been better if it had been marinated in vinegar a bit more firmly. The amberjack was aged, bringing out its sweetness and making it delicious, with a chewy texture. The saury had a crunchy texture, which I found okay, but I prefer the softer aged saury. I found the horse mackerel to be challenging, as it was smelly, and I felt it needed ginger. While aging sounds good, I realized that not all fish benefit from being aged too long, as some can become smelly. Some pieces seemed to have been aged too much, resulting in a smell. The sushi rice was strong in red vinegar, which may have been intentional, but it was quite firm, making it difficult to eat without it getting stuck between my teeth. They seem to have a deep understanding of fish, so I look forward to what they will offer in the future. However, considering that you won't be satisfied on a full stomach with ¥30,000 per person, the cost performance may not be great.

I was invited by Mr. N, a sushi enthusiast, and taken to this reservation-difficult, hidden gem of a restaurant with a 6-seat counter that focuses on aging. The shari (sushi rice) paired with the aged fish was amazing. I personally think this shari is a near-perfect match for this type of fish. It's been a while since I've encountered sushi rice this delicious. Witnessing the chef's dedication made me realize the profound world of sushi once again. Thank you for the wonderful meal. I will definitely visit again.

I wanted to post more photos...lol I visited during the pandemic and got a last-minute opening, so I went on the same day. The aroma, atmosphere, colors, and of course the taste were all amazing... I can't pick just one. Of course, the sake was great too. It had been a while since I had sushi slowly at the counter, so my mood was at its best. Thank you for the meal! ✨✎＿＿＿＿＿＿＿＿＿＿＿＿instagram: @0922_shoko

I visited this restaurant that specializes in aged sushi, which I had been curious about for a while. I was a bit lost on how to enter the restaurant, but then I noticed someone coming out of the door with a lock, so I realized. The atmosphere inside the restaurant was very nice. The aged sushi was excellent. The head chef kindly explained to me even with my clumsy questions. It was a very satisfying night that fulfilled both my appetite and curiosity. Thank you for the wonderful meal!

First time trying aged sushi! Honestly, the moment I got on the elevator, I thought, "It smells fishy..." But strangely, once I sat at the counter, I forgot about that smell. The soup that came out at the beginning? It was incredibly delicious and I still remember it. The shari (sushi rice) was different from other places, making it a unique experience in many ways. So delicious! Whether it's the tamagoyaki (egg omelette) or the aging process, I was amazed by the chef's dedication! (I found out about the chef being featured on YouTube after my visit... I wanted to mention that...)

Last night, I went to Jukusei Sushi Ban for a pre-birthday celebration. I first learned about Ban from a video by Shinagawa Ikko about 3 years ago and visited for the first time around this time 2 years ago. Since then, I have been visiting about every 6 months. When I go to Ban, I always enjoy the appetizers and sushi while listening to the head chef Shirayama's stories and explanations about his craft. This time, I spent about 3 hours enjoying the delicious food and interesting conversations. <Lineup for this visit> Appetizers (●) 6 dishes, Nigiri sushi (◆) 16 pieces, Akadashi soup, and an additional Hoshigaki-maki roll *The numbers indicate the aging period ● North scallop soup ● Usuhagi liver salad aged 14 days ● Grilled crosne ● Oyster marinated in rice oil *Unexpectedly, I got to compare 3 types of wasabi processing methods ● Ankimo (monkfish liver) ● Grilled kue aged 32 days ◆ Tasting by wrapping shari in nori ◆ Medium fatty tuna from Oma aged 12 days ◆ Lean tuna from Oma aged 12 days ◆ Fatty tuna from Toi aged 22 days ◆ Muroaji aged 16 days ◆ Botanebi aged 7 days ◆ Kodai aged 10 days ◆ Isaki aged 11 days ◆ Kinmedai from Shizuoka aged 18 days ◆ Sawara from Miyagi aged 24 days ◆ Kawahagi with liver aged 10 days ◆ Shirako risotto style ◆ Aoriika aged 11 days ◆ North scallop aged 8 days ◆ Ikura (salmon roe) aged 36 days ◆ Ibaragani (Japanese stone crab) Akadashi soup bowl (additional) Hoshigaki-maki roll Everything was fantastic. The appetizers, although simple in appearance, were meticulously prepared. Especially during the oyster and ankimo dishes, even as a light drinker, I felt the urge for sake and had a sip of sake from my friend as they were of high quality. When the head chef grated the wasabi, another customer asked if the taste of wasabi changes depending on how it is grated, and the head chef confirmed that it does. I got to taste and indeed, the difference was significant. The head chef taught me that the taste and aroma can change depending on the grater and grating method. Regarding the nigiri sushi, apart from the tuna, the muroaji, isaki, and kawahagi were particularly impressive. The muroaji was interesting as it was aged without draining the blood during the Tsuji-style preparation, resulting in a flavor reminiscent of cured mackerel. I had a summer image of isaki, but the richness and lingering aroma were better than expected. The kawahagi, which had impressed me greatly when I tried it last year, was once again superb to the point where I said, "I have no regrets even if I die now." The sweetness of the north scallop, the saltiness of the ikura, and the umami of the ibaragani were also outstanding. I asked why they use Kinmedai from Shizuoka instead of the ones from Choshi, a common practice in many restaurants around there. The head chef explained that he values more who caught the fish than the origin. It's about how it's handled after being caught (like how it's bled) that matters to him. I learned a lot from this insightful conversation. I also heard stories about their dedication to the rice they use, their appearance on a TV show, a visit to a crab restaurant in Ishikawa Prefecture, and stories about mutual acquaintances with the head chef of a traditional Japanese restaurant and another sushi restaurant. We left the restaurant feeling both physically and emotionally satisfied. We plan to visit again in April. Thank you very much to Head Chef Shirayama and his team. I will cherish the original chopsticks you gave me!! Thank you for the wonderful meal. Last night's bill: ¥65,000 (including course fee, consumption tax, and drink fee)

[Omakase] ¥25300 Soup of Hokuyorikai and Shijimi (Lake Shinji), Ishigaki sea bream on the 13th, soy sauce koji pickled, Grilled zucchini with salt, Grape prawn on the 6th, Myoga, Perilla, Minke whale, Uzuneshi soybean paste pickled beltfish on the 24th, Simmered shari hand-rolled, Tuna medium fatty (Odate, Aomori) on the 16th, Tuna lean meat zuke (Odate, Aomori) on the 16th, Tuna fatty (Odate, Aomori) on the 16th, Horse mackerel (Kanagawa) on the 8th, Ginger, Olive flounder (Miyagi) on the 18th, Engawa, White starry flounder (Fukuoka) on the 21st, Mackerel on the 18th, Sea bass on the 26th, Yellowtail on the 21st, Shallot, Abalone risotto liver seasoned red sea urchin (Kumamoto Amakusa) hand-rolled on the 5th, Water drained, Hokuyorikai (Noboribetsu, Hokkaido) on the 5th, Thread-sail filefish on the 21st, Mackerel (Nagasaki Goto Islands) on the 17th, Conger eel on the 14th, Bamboo charcoal salt, Sansho, Red miso, Aged fish bone broth, Egg, Sweet sea bream surimi, Masumi Junmai Ginjo.

Hiroo Michelin 2021☆ One star. This restaurant is quietly located on a street lined with luxury residential areas. The chef's obsession is so extreme that it's completely different from a typical sushi restaurant. Each fish has a different aging period, with the chef first confirming the taste of decay and then aging from there. There's no sign, you have to ring the intercom to enter. At first, everyone watches in silence as the chef skillfully handles the tuna. Not only the fish but also the vegetables and shari (sushi rice) are aged. The first dish, the broth, was delicious. Aging not only enhances the flavor and aroma of inosinic acid but also makes the tuna, salmon roe, and whale beef jerky irresistible even when hungover. The swordfish, cooked in its own bones after 21 days of aging, was very delicious. The shari is served in a huge tub, and the aroma of red vinegar quickly fills the space. The shari is firm with a strong acidity, a perfect match for the aged tuna. The way the small skin and carefully cooked button shrimp are finished is both sticky and firm, which I liked. The abalone is cooked at 85°C for 4 hours, repeated for 7 days. The aged sea urchin was a first for me. The squid has become even more sticky and delicious. The smoked flavor of the finishing mackerel is indescribably delicious. Overall, the firm and acidic shari, aged to have a strong personality, did not lose to the unique toppings, and the aftertaste was great. I loved the chef's dedication, the impact of each dish, and the shari! Will definitely revisit! #Hiroo #Jukusei Sushi Man #Sushi #Sushi #Aged Sushi #Michelin One Star #Difficult to Reserve Store #gourmetmonster #Gourmet Monster #Gourmet Sushi Log #Gourmet Michelin Exploration

I visited this restaurant for the first time for a business dinner, and I think it's a place where you can relax because it has a small number of seats. I was very impressed to see the chef's skills right in front of me at the counter. All the courses were delicious, and the drinks all paired well, so I was satisfied! I definitely want to go again!

I visited on the 5/29 (Sat) 6:00 PM seating. Originally, about a month ago, I made a reservation under the pretext of celebrating my wife's birthday, but due to the state of emergency, I had to cancel the 8:30 PM seating and had to rebook for this visit. It was a similar pattern to last year when I visited in June. I had a fairly light meal in the morning and afternoon to prepare my stomach for the evening, and when I entered a little past 6:00 PM, the head chef Shirayama and his apprentice welcomed me with their usual smiles. After ordering drinks and watching the head chef trim the fish, about 15 minutes passed quickly, and the meal began. The course included 6 appetizers, 17 pieces of nigiri sushi, red miso soup, tamago, and an additional dried gourd roll. Each dish was excellent. The flavors of the ingredients were strong in the first half, so the sushi rice was firm, but from the sea urchin onwards, the rice seemed softer. The sushi was overall delicately prepared. I visit every few months, and each time I can feel the evolution of the restaurant. During this visit, I asked about the order of serving the sushi and enjoyed hearing about their TV appearances. I plan to visit again in September. Head chef Shirayama, you were fantastic once again! Thank you for the meal. The total bill for this visit was ¥58,000 (including tax, drinks, and the additional dried gourd roll).

The sushi rice was on the firmer side, leaving a slight core, resembling an al dente texture. I like firmer rice, but how about al dente sushi rice? Personally, it seemed like the vinegar was too overpowering, hindering the flavor of the toppings. The sushi rice at Sushi Masaru in Kudanshita also has a strong vinegar taste, but it seems quite different in achieving the perfect balance where you can enjoy the toppings even more. Despite being aged, I didn't feel much umami. If the fish used is flavorful enough, there's no need to age it excessively to make it delicious. It wasn't my cup of tea, so to speak.

After being called through the intercom and stepping into the elevator, a gentle aroma of aged sushi fills the air. The switch to enjoy sushi is turned on. The biggest difference from a regular sushi restaurant lies in the intense umami of aged fish. The shining toppings are rich in flavor, with the essence of the fish condensed in each piece. The shari, made with a unique blend of red vinegar, is slightly firm. The acidity that lingers in the nose pairs perfectly with the melting toppings. The unique umami born from aging the toppings may be a matter of personal preference. However, aged sushi is a part of Japanese culture that originated from the "aging" technique of Edomae sushi. Let's support the chef who continues to boldly evolve with an insatiable spirit of exploration.

Hiroo Jukusei Sushi Manman, as delicious as ever. The chu-toro, botan ebi, mackerel, black sea bream, bonito, simmered squid, sardine, and the finale of dried gourd roll were particularly to my liking. I will revisit early next year. #Sushi #Edomae #SushiAddict #SushiTour #SushiLover #SushiFanatic #SushiDiary #SushiRestaurant #SushiActivity #SushiWalker #LoveSushi #WantToConnectWithSushiLovers #SushiClub #SushiMania #TokyoSushiMania #SushiLover #SushiAddiction #SushiTour #SushiLover #Sushi #SushiMania #SushiHolic #Japan #Tokyo #Hiroo #AgedSushi #Manman

On my birthday last Sunday, I treated myself and went to a sushi restaurant with my wife. Jukusei Sushi Yorozu is located in a residential area halfway between Ebisu and Hiroo. It's about a 15-minute walk from Ebisu, or a 500 yen taxi ride. It's quite a distance. On the day, after finishing work, my wife and I met near my office and spent some time at a café before heading to the apartment where Yorozu is located. We were escorted to the waiting room after opening the auto-lock, then seated at 20:45. The course began with 5 appetizers and 18 pieces of sushi, along with red miso soup and a few other dishes. The standout items were the small toro, Oosuke (Japanese king salmon), and kawahagi (thread-sail filefish). The small toro had a soft texture, Oosuke had a lingering aroma, and kawahagi had a rich flavor and depth. It was an enjoyable 2.5 hours. The chef also shared his passion for straw grilling, rice, and red vinegar. It was a learning experience. He also talked about his recent marriage and showed us a video of last year's Michelin award ceremony.

The appetizers were light with 5 items, and the sushi included 18 pieces, including shari rolls (with an additional option for dried gourd rolls), allowing you to enjoy plenty of flavorful aged sushi. Today's menu included a variety of aged sushi such as tuna, yellowtail, horse mackerel, squid, bigfin reef squid, sardine, salmon roe, skipjack tuna, and unique dried gourd rolls with a distinctive addictive taste. The menu also featured dishes like scallop soup, oyster marinated in rice oil, light soy sauce marinated thin slices of flounder, ankimo (monkfish liver), grilled kue (a type of fish), and a variety of sushi with different topping dates.