The famous sushi restaurant owner, Takashi Saito, has produced a new restaurant called Sushi Tsubomi for young chefs who are still in the budding stage. Located about a 10-minute walk from Naka-Meguro Station, the restaurant sources its fish from the same suppliers as Sushi Saito, but the selection is left to the young chef's discernment. The concept is to inherit Saito's teachings on shari and sushi-making while allowing room for the young chefs' creativity and skills to shine. The name of the restaurant contains the character "酉" between "魚" and "旨," symbolizing the desire to serve delicious sushi that pairs well with sake. The current chef is Keiya Kawaguchi, who recently joined the restaurant in August. He trained at Sushi Saito and moved from the Sushi Saito branch in the Four Seasons Hotel in Central, Hong Kong. The dishes served included steamed clam, kombu with roe, Hokkaido scallop, ankimo, and more. The review praised the flavors and quality of the dishes, as well as the chef's skill and the welcoming atmosphere of the restaurant. The total cost was reasonable, and the reviewer expressed a desire to visit again in a different season.

Located a 12-3 minute walk from Naka-Meguro and Ikejiri-Ohashi stations, this sushi restaurant is extremely popular despite its proximity. I have visited for dinner a few times, but decided to try their lunch this time due to its great reputation (although I had to make a reservation six months in advance due to its popularity). The omakase sushi course included: - Eggplant appetizer - Simmered sardines with plum - Meichidai (Japanese butterfish) sashimi - Isaki (grunt fish) stick sushi - Oma tuna medium fatty tuna comparison (lean and fatty parts) - Grilled new squid - Horse mackerel from Osaka Bay - Red sea urchin - Conger eel - Tekkamaki (tuna roll) - Inari sushi - Egg - Clam miso soup I thought it would just be sushi, but there were also two appetizers to start. The simmered sardines with plum was amazing! Not too sweet and well-cooked, it set a great tone for the meal. The vinegar seasoning on the Isaki and the freshness of the new squid were outstanding! The small bowl with plenty of red sea urchin felt luxurious, and the conger eel was melt-in-your-mouth. Overall, the ingredients were high-quality and the portion size was generous. This lunch was a steal for the price! The inari sushi at the end was juicy and not too sweet, the best I've ever had. It seemed even better than before, perhaps due to Head Chef Kawaguchi's continuous efforts to improve. To finish, we were served a smooth and creamy egg dish reminiscent of custard, a signature of Sushi Saito. I also got hooked on the pickled ginger that was served with the ginger, and asked for seconds a few times. I might have had the equivalent of one whole piece. The rumors were true - the lunch was fantastic and I immediately made a reservation for next time, which was also six months away...

In September, Tsubomi's sushi is full of ideas and ingenuity, with delicious toppings and a new version of the rice making it even more delicious. The new squid is fantastic, the Meichidai is full of flavor, the sweet Botan shrimp is excellent, and the rich and smooth Ehime red sea urchin is top-notch. Today's menu included vinegar-marinated turban shell, eggplant ohitashi, grilled squid tentacles, marinated Evodia fish, whale tail meat, pressed sushi of Biwako salmon with salmon roe, simmered sardines, grilled conger eel, Meichidai, giant clam, marinated baby squid, medium fatty tuna (back), medium fatty tuna (belly), fresh squid, Botan shrimp, red sea urchin, conger eel, minced fatty tuna with green onion, inari sushi, and tamagoyaki.

I visited for lunch today as well. Oh, it's really delicious. It seems that Master Saito has changed the shari they use, and the same goes for Tsubomi. The simple rice they use now has a much better stickiness when paired with the toppings compared to before. Also, using white vinegar for the shari stands out amidst the trend of red vinegar. Master Kawaguchi always casually talks to us, making it really enjoyable every time. Thank you so much.

Visit date: I wanted to visit "Sushi Saito" before August 24th, but now it is a membership-only establishment, making it almost impossible to visit. Therefore, I wanted to visit "Sushi Tsubomi," which is produced by the owner of "Sushi Saito," Takashi Saito, where the only difference is the sushi chef who prepares the dishes, while the fish sourcing and preparation are the same. I made a reservation for OMAKASE on April 21st for August 24th at 8:30 pm and have been looking forward to it for about 4 months. When I arrived at 8:20 pm and tried to open the door, it was locked, but the staff noticed me outside and unlocked the door to welcome me. The bright and clean interior of the restaurant increased my expectations for the course I was about to enjoy. I was greeted by Chef Kawaguchi and was seated in a prime spot right in front of him. We had a meaningful conversation about his hometown in Ehime and the origin of his name, which made the hospitality even more special. Thank you very much. The dishes and sushi I enjoyed are listed below. Non-sushi dishes: - Tomato dashi: Refreshing acidity and sweetness, delicious. - Fresh squid legs: Slightly sweet and incredibly tender. - Marinated shishamo smelt: Elegant sweetness and umami. - Soft-boiled octopus: Incredibly tender and delicious. - Needlefish sushi: First time trying grown needlefish. - Simmered sardine: First time trying sardines simmered. - Marinated bonito: First time trying marinated bonito. - Broiled conger eel. - Kue: Aged for 4 days, refreshing umami. - Giant clam: Sweet and delicious, possibly the best clam I've ever had. - Shinko: Balanced acidity, warm rice, excellent. - Marinated tuna: Enjoyed the umami of the tuna. - Medium fatty tuna: Simply delicious. - Fatty tuna: Elegant fat, incredibly delicious. - Fresh squid: Tender, sweet, and delicious. - Spot prawn: Amazing texture and umami. - Red sea urchin (from Ehime): Incredibly sweet, the sweetest sea urchin I've had. - Conger eel (with sauce). - Miso soup. - Rolls: Fatty tuna roll, inari, tamago. Overall, the attention to detail and warmth of Chef Kawaguchi was amazing. The slightly warm rice was perfect, making every piece of sushi delicious. Thank you for the wonderful meal. I would love to revisit if I can secure a reservation. OMAKASE total: 30,250 yen

The jokes were really good. The snacks like sardines and young sardines were excellent. The tuna was definitely a hit. I was impressed by the texture and flavor of the red sea urchin from Ehime. The chef was very friendly, and I appreciated that they provide English training for the staff to accommodate the many foreign customers.

I went to Sushi Tsubomi because there was a last-minute cancellation. I didn't do any research beforehand, so everything was new to me. The chef was young and handsome, and the apprentice chefs were also young but very serious. The meal started with light appetizers and then moved on to sushi. The sushi rice was slightly warm and well-balanced, which I liked. The lunch course was very affordable, so I think this place will be hard to get a reservation at. I would like to go back again. Thank you for the meal.

Sushi Saito's affiliated restaurant in Higashiyama. The atmosphere is disciplined and well-educated. The sushi is authentic Edomae style. It was lively with many people drinking alcohol, but the food was delicious. I would like to visit again in winter.

The first impression was very good, so I made a reservation and visited the restaurant for the second time. This time, the menu included a pairing option from the beginning. They served a light and refreshing Japanese sake called ESHIKOTO from Kuroki Shuzo in Fukui, which was also available by the glass. They also added a slice of lemon to my usual soda mix with a specific brand. The appetizers and sushi were consistently delicious, with anago served as a snack in the first half and as nigiri in the second half. The kohada, which I thought was at the end of its season, was carefully cut into smaller pieces. Although the red clam I had last time was also very delicious, this time I accidentally ran out of time, so my friend chose the dried gourd roll as an additional dish. I look forward to enjoying another leisurely meal with friends next time. Thank you for the feast!

I had been wanting to visit Sushi Tsubomi in Naka-Meguro for a while. It is a renowned sushi restaurant produced by Sushi Saito and managed by LDH. The sushi was delicious, and the place is also known for sourcing its ingredients from the same suppliers as Sushi Saito. I also got to try the new brand ESHIKOTO "永" from KURORYU, which you can only purchase directly from a store in Fukui. The plum wine was also very tasty.

I visited during the 6:00 pm seating. I was seated right in front of Chef Kawaguchi! We started with a toast with a cold beer to quench our thirst on this hot day. The meal began with a refreshing clear tomato soup. For the tender octopus, I ordered a sake to accompany it. It was amazing! For the sake-marinated mackerel, Chef Kawaguchi recommended a sake that paired perfectly with it. The abalone was tender and flavorful, especially with the liver sauce added generously. The sesame mackerel had a smooth and rich sesame sauce that balanced well with the fatty mackerel and fresh shiso leaves. Although the Boston tuna was labeled as chu-toro, it seemed more like o-toro to me, which was a pleasant surprise. The meichidai had a light texture but a strong umami flavor that was surprisingly delicious. I look forward to my next visit! Thank you for the wonderful meal.

The lunch set is centered around sushi and is very delicious as always. The price is also reasonable! The toppings are neatly and beautifully placed on the rice, allowing the full flavor of the toppings to be enjoyed. The delicate flavor of the toppings and the harmony between the rice and toppings are amazing. The rice is mild yet each grain is large and stands out, allowing the deliciousness of the rice to be appreciated. This taste at this price is quite a deal! It's the best!

Today's meal at Tsubomi was delicious as always. The octopus was tasty, and the sesame soy sauce on the sesame mackerel was also great. This sesame soy sauce seems like it would make anything taste good. The stick sushi with young sardines was really good too, a seasonal dish. Thank you for the meal, Chef Kawaguchi Keiya. #Omakase featured restaurant #Gourmet #Sushi #Nakameguro #JustBetweenUs #The staff enjoyed their meal #That's all from the scene.

I visited Sushi Tsubomi in Higashiyama, Meguro-ku. The restaurant is located along Nozawa Street, about a 10-minute walk from Naka-Meguro Station on the Tokyu Toyoko Line and Hibiya Subway Line. Sushi Tsubomi is a sushi restaurant run by young chefs from the "Saito" group, produced by Sushi Saito. I visited during lunch and had the Nigiri course (11,000 yen including tax). ◆Contents of the course on this day Appetizers 1. White shrimp and egg tofu with yuzu fragrance - served cold, the white shrimp had a rich sweetness enhanced by the yuzu fragrance. 2. Sesame mackerel - lightly seared with sesame soy sauce and chopped shiso, perfectly cooked. Nigiri 1. Meichidai from Mie - fresh and sweet with a rich flavor. 2. Saury from Sanriku - lightly marinated and melt-in-your-mouth tender. 3. Gizzard shad from Amakusa - firm texture with a hint of acidity. 4. Lean tuna from Oma - tender with a refreshing acidity. 5. Medium fatty tuna from Oma - melt-in-your-mouth texture with a light and refreshing fat content. 6. Bigfin reef squid from Mie - finely scored and seasoned with salt and sudachi, chewy and flavorful. 7. Carabinero prawn from Ube - served rare, aromatic and sweet. 8. Pressed sushi of horse mackerel with green onion - aged for about 50 minutes, delicious. 9. Red sea urchin from Uwajima - large grains with a pleasant bitterness and underlying sweetness. 10. Conger eel - topped with yuzu, fatty and velvety texture. 11. Toro hand roll with fatty tuna and wasabi stem - a luxurious hand roll with a gentle wasabi kick. 12. Inari sushi with wood sorrel - lightly sweetened and crispy fried tofu pouch. 13. Tamagoyaki - a classic Japanese omelette. Soup Miso soup Additional 14. Amberjack - marinated and seared on the skin, still rich in fat. Overall, I enjoyed a variety of delicious summer seafood dishes, with the sesame mackerel standing out as a highlight.

It's been a month since my last visit. For lunch, they offer a 11,000 yen course, but the taste is just as exquisite as the 40,000 yen dinner course. You can enjoy meticulously crafted authentic sushi. Some restaurants have different types of fish for lunch and dinner, but this place offers top-quality fish at a great value. Lunch reservations are as difficult as dinner reservations at top restaurants. Today, the marinated golden eye snapper was incredibly delicious, and I quickly devoured all 10 pieces. Of course, the appetizers were also delicious. Chef Kawaguchi has a friendly demeanor and is pleasant to talk to. Thank you for the wonderful meal today.

I revisited "Sushi Tsubomi" in Naka-Meguro. It is a sushi restaurant produced by a popular shop representing Japan. The staff, including the head chef, are young and full of energy as always. The appetizers were consistent and delicious. Starting with tomato juice, it was a refreshing start for the hot summer. Everything was delicious, but the pressed mackerel sushi was outstanding. The abalone was tender, and the liver sauce was exquisite. The grilled mackerel was perfectly cooked, with a half-raw texture and a great flavor, especially with the shiso leaf. The nigiri sushi is challenging to make, but the tuna, including fatty tuna, was deliciously prepared. The head chef's technique is very meticulous. The shrimp was served at the perfect temperature. Today's highlight was the red sea urchin from Ehime. It had a perfect balance of sweetness and umami, thanks to their unique sourcing. The conger eel was fluffy and perfectly sweet, and the trio of fatty tuna, inari sushi, and tamago was also very satisfying. This restaurant excels in both appetizers and nigiri sushi, offering a good balance of deliciousness at a reasonable price compared to other high-end sushi restaurants. The service is polite and sincere, making it a comfortable dining experience. Overall, it was extremely delicious. I will definitely come back. Thank you for the meal.

This person seems to really like sushi, as noted by the communication with the chef, Kawaguchi-san. He is a young chef with a lot of potential for growth. It is hoped that he will continue to develop in a positive direction without being influenced in a negative way. When people experience flashy and extravagant places at a young age, they tend to admire those who spend a lot of money and show off. However, this can lead to arrogance and a lack of respect for others. It is important for the service to remain genuine and personal, without becoming overly flashy or overly friendly. The sushi restaurant is managed by Sushi Saito under the LDH name, and there is another branch as well. The sushi is delicious, with a variety of carefully crafted pieces. The restaurant also offers English lessons once a week, showing their commitment to education and service. Overall, it is a great sushi restaurant with humble and talented young staff. The grilled mackerel with sauce and shiso leaves was particularly impressive, as well as the delicious red sea urchin sent by the owner's in-law who is a local fisherman.

This is a young restaurant produced by the well-known "Sushi Saito" chef. The overall high level of quality was surprising. Sitting right in front of the chef was a luxurious experience. The tomato dashi with jun-sai was delicious, perfect for the hot season. The surf clam with Jinori from Kamijima had a hint of chili which paired well with sake. The octopus with yuzu was incredibly tender and flavorful. The pressed sushi with horse mackerel was generous and melted in the mouth. The abalone from Chiba was delicious, especially when paired with the liver and wasabi. The mackerel with sesame soy sauce and shiso was outstanding. The Meichidai was finely sliced and the warm shari with subtle vinegar was delightful. The striped jack from Kochi was exceptionally tasty. The gizzard shad from Amakusa was not too firm and very enjoyable. The marinated tuna with salt was light and refreshing. The medium fatty tuna with salt had just the right amount of fat. The fatty tuna with salt was rich and delicious. The bigfin reef squid had a velvety texture and sweetness. The half-cooked shrimp was surprisingly delicious with a perfect balance of sweetness and umami. The red sea urchin from Ehime was incredible, with a tremendous potential even though it's not yet in season. The conger eel was plump and tasty, even though it had less fat during this season. The rolled sushi was also delicious, with a subtle vinegar and saltiness that I personally loved. I highly recommend this place and have already made a reservation for my next visit.

Currently, my favorite sushi restaurant, Sushi Tsubomi. It was amazing again this time! * Tomato dashi and fiddlehead ferns, these are fiddlehead ferns from Yamayuki-san. It seems that Yamayuki-san is also doing fiddlehead ferns at this time of year. The dashi is made by filtering tomatoes. The fiddlehead ferns themselves are finished with vinegar and sugar. Since the fiddlehead ferns are small, the vinegar is strongly felt, so it is wonderful that they are finished not only with vinegar but also with sugar. It was not only refreshing but also the best fiddlehead fern dish ever! * Mehiraki salt koji pickled, the skin is crispy, the flesh is fluffy. After the refreshing fiddlehead ferns, this! The timing was also good. * Steamed abalone, a 500g black abalone from Fukushima. Incredibly tender! And even when mixed with liver, the taste of the abalone was still solid. The abalone that Sushi Tsubomi has in stock this summer is quite good! * Liver rice, delightful liver rice. Since it is freshly cut vinegar rice, you can feel the saltiness firmly, which is my favorite taste! I had seconds, haha. * Octopus simmered tender, good taste but the tenderness was the best ever. Melting octopus. I heard that they changed the heat to achieve this. Sushi Saito is bravely changing their way of doing things and aiming even higher! * Horse mackerel pressed sushi, from Senzaki. It was a challenge and delicious. The deliciousness of the vinegar rice stood out, so it might have been even better if they had used less vinegar rice or cut the horse mackerel a little thicker. * Seared sesame mackerel, mixed with sesame soy sauce and large leaves. Enjoyed while mixing the sesame mackerel and the heat. The sesame mackerel and the searing were well done, so the sesame soy sauce was a bit strong, it's better to use less. If you don't know, you might end up putting too much sesame soy sauce, so it's a shame. * Meichidai, from Mie. It was left for a day, so it was sweet, had just the right amount of moisture, and was moist. The part is the back. * Black mutsu, from Choshi. The skin was seared. It was cut quite thickly, and I felt the sweetness of the fat very well. Even though they didn't use charcoal, the aroma of the searing was good. * Small fin, from Amakusa. My favorite closing. It's also cut thick to have a soft texture. * Akami salt kama, from Kama. Cut thick to strongly feel the umami. * Chutoro salt kama, from Kama. Sweet, melting tuna. It's amazing that they can serve this tuna in the summer! * Otoro, from Sakaiminato, Tottori. The best fat richness recently. It melts even more with the knife work. I have never eaten such tuna in the summer! Their purchasing power is getting even better! It's all thanks to Kawaguchi's efforts! * Aoriika, from Mie. A pleasantly sticky texture. They made it even more delicious with their knife work. * Carabinero, from Ube. I like the rare searing. They made even slightly out-of-season items delicious. * Red sea urchin (Nakashima), the beginning of their unique procurement of red sea urchin! They made us feel the deliciousness of sea urchin directly without using seaweed. They say it will become even sweeter from now on, but it's already the best sea urchin. * Anago, this was amazing too! Anago without any fishy smell, like a sauce! It really melted in an instant like sauce! * Toro-taku Inari sushi, Tamagotaku is an arrangement with wasabi stems. It was a well-balanced Toro-taku where everything became one in the mouth. The Inari sushi was less sweet than last time, with a pleasant aftertaste. It's evolving! The tamago was like a pudding, melting like chawanmushi. * Meichidai sashimi At my request, they started with sashimi. A comparison of the back, belly, and harasu. They took the time to prepare it properly as sashimi. Thank you! Besides the difference in texture, I was able to feel the amazing richness of the white meat. * Red sea urchin (Shitanada) I didn't take a picture, but they let us try the red sea urchin caught in Shitanada at the end. Even with the same red sea urchin, the taste varies greatly depending on where it was caught. I am grateful for the opportunity to learn about this! Sushi Tsubomi is evolving and becoming harder to book, with Kawaguchi-san relentlessly pursuing excellence! I think Kawaguchi will become an extraordinary sushi chef in the future!

I finally got a reservation and went to the restaurant! The only option was the chef's choice course! The seating was only at the counter! I was excited to see what would be served. Everything was delicious, especially the prawns which were so good that I asked for seconds. The chef was friendly and had a nice demeanor. I would love to visit again if I can get another reservation!

On this day, I took my eldest son, a middle school student, for his serious sushi debut. As far as I know, this place offers the best value for money. Named "Tsubomi," this sushi restaurant is famous for being sponsored and produced by the renowned "Saito-san," where young sushi chefs hone their skills. Despite being quite extravagant, I thought it would be good for my still young son to have a serious sushi experience at least once, to avoid developing a dislike for certain foods like raw fish, which can happen when kids or young people have a bad experience with them. For me, it was mushrooms and eel that I used to dislike. I had always associated eel with a rubbery texture and disliked it until I tried it at Akimoto in Kojimachi in my mid-20s and realized how delicious it could be. My son, on the other hand, was starting to develop a dislike for the sinewy texture of raw fish, so I decided to bring him here to hopefully change his mind. And it worked like a charm! He exclaimed, "Delicious! Delicious!" as he polished off the entire course and demanded to be brought back again, complaining that it's unfair that only adults get to enjoy such a treat. But well, it's true that this place is delicious! I have been to sushi restaurants that cost over 50,000 yen per person, including the original "Saito" restaurant, but this place is on par with those super high-end sushi places in terms of taste and ambiance, even at this price point, and I am always reminded of that. Oh, please continue to offer such great taste at this price point for a long time to come! On this day, we had the following: <Appetizers> - Scallop with vinegared purple seaweed - Baby firefly squid I had this recently somewhere else, but baby firefly squid is really delicious, isn't it? <Sushi> - Flounder - One of my favorite things at a sushi restaurant. And they never disappoint here! - Gizzard shad - Marinated tuna - Chutoro - Blue squid - A challenging one for my son who doesn't like chewy textures. The chef explained the knife work, saying, "Try it as if you've been tricked." My son's eyes widened again. Sushi really is a dish that is built on superb craftsmanship. - Sweet shrimp - Pressed mackerel sushi - Unusual but delicious! The mackerel's fat and sweetness, umami, are not overshadowed by the vinegar, and it's incredibly tasty! - Sea urchin - Conger eel - Toro-taku, inari, tamago, miso soup - Inari sushi is probably their trademark here, and it's really delicious. My son might love inari sushi the most, he said with a laugh. (So maybe next time, we'll try the all-inari sushi meal...) <Additional> - Blackthroat seaperch - Striped jack A fantastic striped jack to end the meal beautifully! Hmm, the value for money here is truly amazing. The chef also showed some consideration for my son, and the service was excellent. Everything was really delicious today. It was a delightful serious sushi debut for my son! Thank you very much! Looking forward to the next time! Thank you for the meal!