Located on Nihonbashi Street, a 15-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line and a 17-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line, this sushi restaurant offers counter seating, raised tatami seating, and semi-private rooms for two. For this occasion, we reserved a private room for a business dinner. Starting with sashimi of mackerel and sea bream, followed by grilled conger eel and river goby with liver sauce – all incredibly delicious. The tuna tartare rice bowl was rich and flavorful as the fat began to melt. Moving on to steamed hairy crab, leading into sushi starting with striped jack. The red vinegar rice was also delightful. The marinated bonito had a robust umami flavor, and the surf clam was exceptionally large and delicious. The lean tuna and medium fatty tuna were exquisite. The finely sliced squid was tender and had a melt-in-your-mouth texture. Enjoying the classic Edo-style sushi in a private room was truly exceptional! Today's chef's selection included mackerel and sea bream sashimi, grilled conger eel, river goby sashimi served with liver sauce, tuna tartare rice bowl, steamed hairy crab, striped jack, marinated bonito, kelp-wrapped fish, surf clam, salmon roe, lean tuna, medium fatty tuna, ark shell, spot prawn, sea urchin, seaweed miso soup, conger eel, egg, squid, cherry shrimp, and cherry salmon. Instagram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

I visited the restaurant for lunch on Saturday. It was fully booked, but I didn't mind as I had heard in advance that we would be seated at a table. I was impressed when both the head chef and the staff greeted us. The course consisted of 12 pieces of sushi, rolls, tamago, and soup. Every piece of sushi was delicious, but the marinated bonito was the best I've ever had. The price was around 17,000 yen, which was quite a splurge for a university student like me, but it was worth it as the food was so delicious. I look forward to saving up to try the counter seats next time. Thank you for the wonderful meal.

I visited Sushi Shin in Hiroo. I enjoyed all 10 dishes, including delicious Isaki Katsuo with bonito sauce, Tai, Lagai Shimesaba, Aori Ika, Chutoro Kohada, scallop, Murasaki Uni, and Anago. The Tai was a pleasant surprise, with a crispy texture rather than chewy. The Aori Ika was a delightful dish with the sweetness of the squid enhanced by salt and vinegar with a hint of citrus. The scallop was sweet, and the Murasaki Uni melted smoothly without any fishy taste.

I visited Sushi Shin in Nishi-Azabu for lunch after 6 years. Sushi Shin is a renowned sushi restaurant that has been awarded one Michelin star for 16 consecutive years since the first year Michelin arrived in Japan. Despite not being from a famous starred sushi restaurant, the owner, Master Suzuki Shintaro, has almost self-taught himself sushi-making to achieve the current level of excellence. The atmosphere of the restaurant, harmonizing a sharp tension and calm ambiance, set by Master Suzuki Shintaro, is also delightful. The Akashari with a sharp edge seasoned with salt is cooked firm, and the rice stands out with each grain, allowing you to feel the depth of each rice grain with your tongue. The harmony with the toppings is perfect, and you can enjoy authentic Edomae sushi for under 10,000 yen for lunch (9,000 yen for the lunch course). This time, I particularly enjoyed the cherry salmon, kohada, and shellfish. Delicious. I will visit at a leisurely evening time next time. Thank you for the meal!【Nigiri Course 9,000 yen】Squid, Ark shell, Clam, Cherry salmon, Kombu-marinated fish, Chicken shell, Horse mackerel, Simmered gizzard shad, Scallop, Sea urchin, Conger eel, Tamago, Miso soup

The head chef, his apprentice, and the staff in the dining hall were all able to communicate effectively, providing prompt and pleasant service. The head chef was always attentive throughout the restaurant, which was immaculately clean. The sushi was also delicious. Thank you for the wonderful meal.

Exploring famous restaurants in Tokyo. This is a sushi restaurant I visited before. It's a Michelin one-star restaurant. The sushi is excellent. What surprised me the most was how clean the restroom was. Probably cleaned after each customer uses it. The service is also thorough. They have a wide variety of alcohol on the menu. I will definitely go back.

Located in a residential area of Nishi-Azabu, this Michelin-starred sushi restaurant is not geared towards tourists and requires a phone reservation. The interior space is small, with 8 counter seats, 1 table for two, and several private rooms. Lunch reservations are very busy. The standard course is priced at 16,000 yen (excluding tax) and includes 6 appetizers, 10 pieces of sushi, and tamago yaki. There is also a simple sushi-only course. The appetizers include dishes like kue sashimi, anago, toro and ikura tamago yaki, shirako, kinmedai, and simmered octopus legs, all of which are of a high standard. The sushi selection is standard, with slight differences in taste compared to high-end restaurants, but still falls within the delicious category. Overall, this small restaurant offers great value for money, making it a great choice for friends who enjoy drinking. You can enjoy a variety of appetizers while having a chat.

Red snapper with kelp and skipjack, fermented soybeans with mackerel, served with sudachi and salt, seared butterfish with kelp, thick and tender fatty tuna, vinegar-marinated baby sardines that melt in your mouth, sweet shrimp with just the right firmness, sweetened kelp-marinated sea eel, unbelievably sweet, simmered scallops with a consistently perfect finish. The sea urchin and conger eel were a hit with my companion. Additional dish of striped horse mackerel, firm and slightly dry. The simmered clams were relatively easy to reserve, so I would like to visit again.

"Sushi Shin" has been consistently awarded one Michelin star since its first year of operation. The head chef, who is fitting for a traditional Edomae sushi restaurant, quietly and diligently prepares sushi without unnecessary words. The atmosphere of this establishment sets it apart from trendy and stylish sushi restaurants of today, exuding a traditional and nostalgic charm. By adhering to tradition and focusing on authentic Edomae sushi, "Sushi Shin" stands in contrast to extravagant sushi restaurants that use caviar and truffles for showmanship. It seems that this is the essence of pursuing traditional Edomae sushi to its fullest."

Located in the Nishi-Azabu area about a 15-minute walk from Hiroo Station, this popular sushi restaurant is where the head chef of Tomidokoro, a well-known establishment, trained. I opted for the nigiri-only lunch course on this day. The sushi rice had a subtle red vinegar flavor, not too overpowering or weak, and the toppings were skillfully prepared, creating a well-balanced taste. The sushi here gives a sense of what authentic Edomae sushi is like. While many sushi restaurants offer delicious options, those that truly embody Edomae sushi seem to be few and far between, including this one. Despite its location in Nishi-Azabu, the lunch course priced at 10,000 yen is quite reasonable. The calm ambiance of the restaurant allows for a leisurely enjoyment of classic Edomae sushi. The dishes I enjoyed that day included horse mackerel, bonito, shirako, sea bream, small sardines, salmon roe, boiled octopus, scallop, purple sea urchin, and sweetfish.

It's Golden Week. I called just before the opening on the day and was told that the counter was full but table seating was available with a reservation. Upon entering the restaurant, the master and his apprentice welcomed me with lovely smiles. When I asked for sushi without wasabi, they said they could make the rice smaller too, so I requested that. Feeling like having a drink alone for a change, I ordered plum wine. I was able to enjoy the sushi lineup for today (nigiri only ¥9,800) while jotting down notes. The lineup included seared toro with removed tai sinew, marinated kinmedai, medium fatty tuna, simmered abalone, sea urchin, cooked conger eel, and tamagoyaki (it was like castella cake!). The pickled ginger was less sweet and more acidic than usual. The most memorable was the abalone. I probably had it for the first time! It was firm, had a good texture, and was very delicious—its season is from December to April. There were many elderly customers, and there was a quiet liveliness with occasional conversations between the master and guests. Perhaps due to chatting, the service was a bit slow. It had a relaxing and calm local sushi restaurant atmosphere, suitable for casual dining when you feel like having sushi quickly and easily. The master apologized for serving at the table. Having sushi brought to a private-like space alone was somewhat luxurious, but watching the sushi chef's skills is something I could watch forever, so I plan to make a reservation in advance next time and have sushi at the counter! By the way, Sushishin offers omakase, futomaki, bara chirashi, and nigiri for takeout with reservations.

The restaurant has won one Michelin star for 10 consecutive years. It is a renowned traditional Edomae sushi restaurant where the head chef, whom I greatly admire, trained. Located in Nishi-Azabu, about a 15-minute walk from Roppongi or Hiroo. The final uphill climb was quite tough, so next time, taking a taxi from Shibuya Station might be more convenient. Chef Suzuki, originally from Setagaya, has loved sushi since he was a child. He trained for about 14 years at a local sushi restaurant called "Kokan Sushi" in Higashi-Matsubara, and then for 2 years at "Suya" in Kyodo before becoming independent. He didn't train at famous sushi restaurants, but rather established his current position through his remarkable skills. While not the type to initiate conversations, Chef Suzuki pays meticulous attention and makes guests feel comfortable, even when dining alone. The staff and apprentices are efficient and exude a dignified presence befitting a Michelin-starred regular. Regarding the sushi, it may not have the physical impact of other places, but the balanced red vinegar flavor, delicate yet firm texture, and temperature of the rice all come together beautifully. The lunch menu offers a choice between nigiri-only or appetizers+nigiri courses. I opted for the former as I wasn't planning to drink alcohol before going to the sauna later. The bill came to 13,420 yen per person. The nigiri highlights included: Kinmedai - thick and flavorful, enhanced by salt; Shime-saba - smooth and clean-tasting mackerel; Hiragai - with a pleasant red vinegar aroma; Katsuo-zuke - a surprising pairing with natto soy sauce; Tako - boldly cut and seasoned octopus; Chutoro - delicious without revealing its origin; Kogarei - like the Shime-saba, smooth and mild; Niboshi - crushed by hand, offering a different texture; Uni and Bafun Uni - a delightful surprise to have both under 10,000 yen for lunch; Anago - personally loved the fluffy texture and rich flavor; Mirugai - a must-add for shellfish lovers; Akagai - thick and fragrant, simply delicious. The meal also included miso soup and tamago. Despite the moderate pace of service (around 1 hour and 15 minutes including additions), the impactful nigiri portions left me satisfactorily full. Overall, everything was delicious. Enjoying quality sushi in a straightforward manner for around 13,000 yen - now that's ideal. The location in Nishi-Azabu is perfect.

The dishes were delicious and paired well with alcohol. The grilled bonito belly with egg yolk and ponzu sauce, the saury cooked in Kyoto style, the simmered child squid, firefly squid, fatty tuna, oysters, assorted snapper sushi, grilled seasonal mackerel, salted bonito, marinated child squid, hokkigai clam, fatty tuna with nori were all amazing. The simmered scallop was refreshing, the purple and buffoon eels were tender and sweet, the tamago custard was delicious, and the added clam soup with eel was tasty. The eel was especially exquisite in flavor. Thank you for the wonderful meal, I will definitely visit again!

Celebrating a family occasion here with Sunday lunch. There are semi-private tatami rooms for 4. There is also a table for 2 and an L-shaped counter on the first floor, with restrooms located downstairs. Starting with the warm white fish milt, the rich sweetness lingers in the body. The way the mackerel is sliced is nice, providing a good texture. While it's usually served cold, here it's served warm in a bowl. The balance of ponzu sauce and egg yolk is good. The 4 appetizers (steamed oysters in sake, crunchy sea cucumber, sweet and delicious anglerfish liver, well-marinated spear squid) go well with drinks, offering a unique and sophisticated combination. Moving on to the sushi, the yellowtail has just the right sweetness. The marinated sea bream with kelp offers a refreshing taste with the scent of sansho leaves. The clam is crispy and refreshing. Further, the marinated bonito, fluffy Spanish mackerel, and tuna battleship sushi are served. The simmered scallop is comforting with its sweetness and softness. The very tender simmered conger eel is finished with a raw egg yolk on top! The head chef also engages in conversation appropriately, making the atmosphere very pleasant. Thank you for the meal!

Today, I visited Sushi Shin in Nishi-Azabu. This restaurant has been on my radar because it is where Chef Sato trained. The head chef here is Mr. Suzuki Shintaro. I made a reservation for Sunday lunch over the phone about a week in advance, and it was easy to secure a spot. The restaurant is located in a slightly quieter area between Roppongi, Omotesando, and Hiroo. The interior has a clean and calming feel with a wooden theme. The counter seats 9 people surrounding the kitchen, allowing a great view of the chef's sushi-making skills from any seat. There are also a few private rooms available. While the head chef was in the center making sushi, he interacted with his apprentices and perhaps his wife, showing support to the female staff. They worked together seamlessly. Mr. Suzuki has a bit of a craftsman-like vibe but explains each piece of sushi meticulously. His sushi-making is precise and captivating, with a commanding presence. It might be a bit intimidating to talk to the head chef, but the apprentices are approachable. The atmosphere is not too formal, allowing for casual conversations while enjoying the sushi. For today's lunch, I ordered the nigiri course only. The highlights were: - Alaskan Pollack: Light and fluffy with a substantial texture. Slightly seared, giving a fragrant smokiness that enhances the delicate sweetness. - Greater Amberjack: Perfect balance of crunchiness and tenderness, with a bold sweetness. - Mackerel: Perfect balance of acidity and sweetness, with a smooth texture. - Scallop: Excellent chewiness and sweetness, with a delicate aroma. - Bigfin Reef Squid: Nicely seasoned with salt and sudachi, providing a natural mouthfeel. - Medium Fatty Tuna: Great aroma, tender with a moderate chewiness and rich fatty flavor. - Kohada: Slightly stronger vinegar taste than mackerel, but still a perfect balance. - Simmered Scallop: Thinly sliced, tender with a good chewiness and well-balanced seasoning. Each piece showcased the quality of ingredients and the meticulous craftsmanship of traditional Edo-style sushi. The vinegar rice had a blend of two types of red vinegar, giving it a punchy flavor with a balanced acidity, subtle sweetness, and a hint of saltiness. It was slightly firm with a slight stickiness, integrating well with the toppings. The temperature was slightly on the cooler side. The sushi had generous portions and was beautifully presented. The ginger was mildly sweet with a strong acidity. The toppings were all thickly sliced with precise cuts, highlighting the quality of the ingredients and the uncompromising Edo-mae craftsmanship. Overall, the sushi had a classic Edo-mae style, with a focus on the toppings and skillfully bringing out their flavors. Both the toppings and the rice were substantial, allowing for a satisfying sushi experience. The preparation was meticulous, making the sushi simple yet delicious and easy to enjoy. It was a bit disappointing that there was no lean tuna, but considering the quality, the price was reasonable. The staff were attentive, constantly refilling tea and ginger, and promptly cleaning the counter. The service was satisfactory, and the head chef kindly greeted us at the end. While he seemed a bit reserved during work, I could sense that he is a kind person. It was a delightful dining experience!

After watching a live ballet performance online and feeling good, I suddenly felt like eating sushi, so I called the restaurant on the same day to see if they had any availability. Luckily, they did! The 2:8 counter was fully booked, but I managed to get a seat right in front of the head chef. I chatted with the regular customers and despite initially feeling like a strange lady there that day, I managed to communicate well with everyone. Eventually, we all had a great time chatting and laughing at the counter. I even got the Instagram of the girl next to me and ended up going to a second place with the two people on the other side. The head chef seemed intimidating at first glance but exuded a sense of stability as a seasoned professional. The apprentice seemed experienced too, as the operation ran smoothly. They had a clean shaved head, a warm smile, and a great atmosphere. Before the sushi was served, we were presented with about five appetizers to choose from, and of course, I couldn't decide, so I ended up getting all of them. But in the end, everything was delicious! Just one thing to note - the restroom is downstairs, so be careful not to drink too much!

Visiting Sushi Shin after a long time. The restaurant was fully booked, including private room tables. Let's start with some appetizers. ● The ark shell has a firm texture with a rich depth of flavor. ● The bonito was smoked with straw and then marinated, giving off a nice smoky aroma. ● The octopus had a firm and chewy texture with just the right amount of salt. ● The cod milt with myoga and cucumber was a dish that couldn't be anything but delicious. ● The conger eel had a bouncing chewy texture and was very plump. ● The large oysters were steamed with sake and then marinated in oil, perfect with sake. ● The horsehair crab was beautifully prepared, with exquisite innards. And now onto the nigiri. ● Starting with the matured and sticky striped jack. ● The splendid two-layered sumi squid melts in the mouth, spreading its umami. ● The one-piece sayori, tightly rolled, with a good amount of fat, very delicious. ● The incredible two-layered aoyagi. And the nori between the rice and fish was also delicious. ● The matured lean tuna had a rich flavor. ● The fatty tuna melts in the mouth instantly. Perfect harmony with the rice. ● The firm kohada bursts in the mouth. ● The fresh salmon roe was delicious. Fresh salmon roe at this time of year is exquisite. ● The shrimp was upright and well-positioned. The addition of oboro enhances the sweetness. ● The sea urchin, a two-story building of purple sea urchin and horse dung sea urchin. The depth is increased by the two-story structure, with the sweetness of the purple sea urchin coming later. ● The conger eel melts softly and the claw is exquisite. ● The sweet tamagoyaki was like a castella. ● As an extra, we ordered the kohada gari roll as a finish. It was very satisfying.

I visited for the first time. I sat at the counter. Each dish was carefully prepared. The head chef was very kind, and I had a wonderful time. From the rice to the toppings, everything was delicious. Thank you for the meal.

Located on the Nisshoku Street where there are many shops, about a 10-minute walk from Hiroo. I walked from Omotesando, which took me around 15 minutes. I made a reservation for Sunday lunch and visited this sushi restaurant. The interior is small and clean, with private rooms and a counter with 7 seats. The walls have a rough texture, giving a nice Japanese atmosphere. I opted for the nigiri-only course priced at 9,900 yen. If you add appetizers, it would be about 1.5 times the price. However, judging by the other guests' courses, the nigiri-only course seemed better for lunch. As I had the nigiri course, I finished my meal quickly in about 40 minutes. It seemed like the chef wanted to finish serving the nigiri-only course first because the guests with appetizers had just received their second dish after about 40 minutes, haha. The nigiri was quite large, which was satisfying. The sushi rice was firm, blended with two types of red vinegar, giving it a strong vinegar taste but balanced with a moderate amount of salt, making it refreshing and delicious. Although I prefer a milder taste, this sushi rice was also tasty and matched well with almost every topping. The horse mackerel was the only one that was just okay. With 11 pieces of sushi and a soup, you can enjoy a quick and delicious sushi meal, making it convenient. If it were a bit cheaper, it would be top-notch in terms of cost-performance, but I can't say it's there yet.

I asked the chef and got a takeout of Sushi Shin's futomaki. It's filled with plump shrimp. With the egg in the center, there's a perfect balance where sweetness comes through at the end. I'll definitely go back and request the futomaki again when I'm nearby.

After the incomplete combustion of sushi at the previous Ebisu restaurant, I felt like eating sushi, so I searched for a different place on Tabelog and happened to find a shop in Hiroo. I saw a review by @yoshimurakei saying it was cost-effective and delicious, so I went to Sushishin. It has earned stars in the 2021 Michelin Guide, located along Nichigai Street where many hidden famous shops are, yet the lunch is quite reasonable at 8,500 yen. While it doesn't have the flashy presentations or truffles and caviar that are popular lately, each dish, including appetizers and nigiri, is very meticulous and satisfying. Being traditional Edomae sushi, the vinegar flavor in the shari is strong, and the pieces are quite large, but the acidity is enjoyable, not overpowering like the red vinegar taste. I wish the shari were a bit smaller as I don't like too much rice. I wonder if I'll get scolded for saying this about a Michelin-starred restaurant? Considering the price, it's understandable, but the tuna was delicious, like a version of negitoro without the green onions, but I also wanted to try regular tuna. The omakase at night is just over 20,000 yen, so I definitely want to try it next time. Although it's a bit of a distance, I found a great restaurant within walking distance from home. #Sushishin #Nishi-AzabuGourmet #Nishi-AzabuLunch #Nishi-AzabuLunchGourmet #Nishi-AzabuSushi #Michelin #MichelinSushi #WantToConnectWithPeopleWhoCanSecureDifficultReservationRestaurants #WantToConnectWithSushiLovers #WantToConnectWithGourmetLovers