This time, I visited "Tairyo" in Shirokanedai. I usually go to Roppongi Tairyo, but this time I visited the one in Shirokanedai. The atmosphere here is completely different from Roppongi. The chef was quiet and didn't talk much. The dishes mainly consist of small appetizers that go well with sake. The comparison between tuna caught by longline and fixed net was amazing. I ordered an extra serving of tuna. The balance between the rice and the topping was exquisite. On the way back, I ordered the osechi that caught my eye and went home.

I felt happy as the oyster oil pickled at the beginning melted in my mouth. Every dish was exquisite and I was impressed!!! The chef, who was good at English, was wonderful ♪ I felt happy eating delicious sea urchin and fatty tuna (*´∇｀*) I want to go again.

Today, I visited a sushi restaurant in Shirokanedai. The interior of the restaurant had a very luxurious atmosphere! The counter definitely needs to have this level of luxury! The first appetizer was delicious! The recommended oyster was amazing! I love raw oysters, and the preparation of these oysters was just to my liking! The abalone with liver sauce was soft and paired well with the sauce! Then, I mixed the liver sauce with the sushi rice, and it was incredibly delicious! The sushi was also very tasty! The tuna was beautifully presented! The sea urchin was my favorite! It was very delicious! Thank you for the meal!

It was delicious. The friendly atmosphere of the head chef and his willingness to explain special ingredients in detail really touched my heart. Of course, the sushi was outstanding as well. The lunch was great value for money, and I will definitely visit this wonderful restaurant again.

Sushi restaurant located in Shirokanedai. Visited for lunch on a holiday. The head chef is a quiet and calm type. His gentle personality can be felt through his demeanor. The "Chef's Choice Lunch Course" (12,000 yen) includes 5 appetizers and 14 pieces of nigiri sushi. 【Appetizers】 - Red snapper and sweet shrimp dashi - White shrimp (Toyama) - Oyster (Hokkaido) marinated in oil - Warm shirako in bonito broth - Grilled squid with sweet miso 【Nigiri】 The head chef carefully and slowly prepares each piece. The rice is firm, the temperature is low, and the grains stick together easily. The seasoning is strong with red vinegar. - Japanese horse mackerel (Akashi) - Bigfin reef squid with salt and sudachi - Flounder (Aomori) marinated in kelp - Sea urchin (Hokkaido) - Lean tuna (Mitsumaya) aged for 2 weeks, caught by Yamasachi weighing 178.4kg - Medium fatty tuna (Mitsumaya) - Fatty tuna (Mitsumaya) served generously thick - Kohada - Horse mackerel - Greater amberjack weighing 20kg, sliced thinly in double layers - Simmered scallop - Marinated mackerel - Monkfish liver paste hand roll with pickled radish - Conger eel incredibly tender - Dried gourd - Egg - Miso soup with sea bream - Black sugar sherbet The meal can be enjoyed without tension, allowing for a relaxed dining experience.

- Clam soup from Lake Jusanko in Aomori Prefecture - New Year themed 8-course meal - Sweet shrimp - Sweet simmered ayu fish - Pickled asari clams - Duck breast - Salmon and white fish marinated in miso with salt koji - Herring rolled in kelp - Chestnut sweet potato mash - Smoked scallops - Homemade karasumi (bottarga) - Smoked swordfish with salt and wasabi - Steamed abalone is tender and delicious with liver sauce - Beautiful spring sea bream from Oita - Winter mackerel from Akashi - Kelp-marinated flounder from Aomori - Saikyo-style grilled silver cod - First Hokkaido sea urchin of the year, delicious - Taro potatoes are cooked in broth before frying, crispy on the outside and flavorful inside - Lean tuna from Mimitsu, Aomori - Katakuchi from Saga - Smooth Hokkaido sardines - Spot prawns - Hand-rolled ankimo (monkfish liver) - Simmered scallops with yuzu for a refreshing taste - It was a wonderful start to the new year in a beautiful restaurant setting.

Thanks to my friend's reservation, I was able to finally go to a restaurant I've been wanting to visit for a long time. The food was incredibly delicious! The sushi was amazing, but the fluffy egg omelette was the best. It was like a castella cake and I was so impressed by it! If I have the chance, I would love to go back again! ⭐︎

I visited a restaurant that I had been wanting to try for lunch and luckily managed to get a reservation when I had some free time. The result was beyond my expectations! The light appetizers were delicious, but the highlight was the sushi - each piece showcased the quality of the fish perfectly. And to top it off, they offered to serve my favorite sushi one more time at the end. The lunch was satisfying with the sushi, and I am already thinking about whether to visit for a full dinner with more appetizers or to repeat the lunch experience. I will definitely be back. Thank you for the wonderful meal.

I had a day off from work, so I was able to enjoy a leisurely meal! The specialty fried golden eye snapper was truly delicious, and the yuzu gratin was amazing! Eating the squid with mountain wasabi was also a treat, and it was a taste that would make any sake lover happy. The staff were friendly and kind, making it a comfortable place to dine. Thank you as always. It was a feast!

On January 17th, the dishes at Shira-Dai were excellent, including clam soup, golden eye snapper tempura, abalone, medium fatty tuna, rock seaweed, mehikari blackthroat seaperch, fish cake stew, octopus, white shrimp with sea urchin, topped with caviar, steamed sushi, crab cream croquette, squid, marinated baby sardine, flounder with kelp, sea urchin, seared golden eye snapper, marinated red tuna, fatty tuna, marinated mackerel, simmered clams in sauce, simmered conger eel in sauce, yuzu salt, egg miso soup, and black sugar sherbet. The clam soup served at the beginning was really delicious. The atmosphere is calm and you can enjoy your meal slowly. The recommended golden eye snapper tempura is so delicious that I wanted to take some home! Also, the pickled zasai as a chopstick rest was so tasty that I had multiple servings. It's great that they are open on Sundays. I will definitely visit again!

I felt like eating sushi right at the beginning of the new year, so I visited this restaurant. I had been to the Roppongi branch a few times before, but this time, the head chef at Roppongi branch was making the sushi for us. There was no drink menu, so we left the choice of sake to the chef and for white wine, we were shown a few bottles to choose from.

The restaurant is not easily accessible from the station, located at the end of Platinum Street in Shirokanedai. It has around 10 counter seats with a relaxing atmosphere. The dishes were all carefully prepared and beautifully presented. The balance between the red vinegar sushi rice and the toppings was excellent. I especially enjoyed the rolls with sprouts, green onions, and pickled ginger.

Recently, I started going to a personal gym in Ebisu where celebrities like Sae Eik and Manami Hashimoto also go. The owner, who is a gourmet, recommended a sushi restaurant in the area that I didn't know about. There is also a branch in Roppongi that stays open until late at night. It's right next to Shirokane, known for its high-quality food. I visited for lunch and ordered the sushi course. The dishes were beautifully presented on stylish plates. They even noticed and removed any leftover rice, which was thoughtful. Each dish was meticulously prepared and had a high level of perfection. Everything was delicious, but the firefly squid left a lasting impression. You can keep asking for more because it's that good. I want to go back for dinner because it was so tasty.

I made a reservation online and went to this restaurant called Tairyo next to a Japanese restaurant called Kobayashi. The operation is run by the head chef, a sake sommelier, and a female staff member. The sake sommelier seems to be working hard, but the head chef doesn't seem very serious, maybe he's just a salaryman? Here's what we had: - Pickled ginger, umeboshi pickled nagaimo (long yam), and pickled zassai (vegetable). The pickles were light and delicious, with umeboshi pickled nagaimo having a good crunch and being a nice palate cleanser. - Clam soup with a rich broth. - Tempura of golden eye snapper. - Abalone liver with a light seasoning, and octopus with a sweet seasoning. - Squid beak. - Seasoned salmon roe was exquisite. - Grilled throat blackfish with salt. - Kusagodai, kinmedai kelp pressed, fresh squid, and horse mackerel. - Crab cream croquette. - Tuna, medium fatty tuna, fatty tuna, sea urchin, stomach, and shrimp. - Miso soup with conger eel. - Added ice cream. - Sushi chef at the sushi counter usually tastes the sashimi before making sushi, but the head chef didn't do that. The taste of kusagodai and horse mackerel was off. Overall, the flow of the meal was good, so it's a shame about the inconsistencies.

The shop is small and cozy. It has a clean and beautiful interior. The taste is average, but the atmosphere is nice. Various dishes come out here and there, so I think it's a good setup for people who like alcohol. The service is also well done.

I was taken to Taichou in Shirokan for sushi after a long time. I made a reservation a few days in advance. It seems that only the omakase course (23,000 yen, including tax) is available at night. The rice is red vinegar. The meal included steamed octopus and abalone, ankimo, mountain wasabi, male and female crab with salmon roe, sumi squid, spring season's spring child sea bream, kelp-cured golden eye snapper, shirako, sakuramasu, medium fatty tuna, fatty tuna, small skin from Saga, carabineros from Toyama, anago, castella tamagoyaki with shrimp paste, dashimaki tamago, and more. Everything was delicious, but I especially liked the fatty grilled blackthroat seaperch and straw-grilled saury from Yamaguchi, and the black sugar sorbet. The other customers were also elegant and unique, creating a very pleasant atmosphere. Based on reviews, it seems like lunch is a good deal, so I'd like to go there for lunch next time. Thank you for the wonderful meal.

Delicious food and great atmosphere! First course: Matsumae pickles, golden eye snapper with kelp, squid and sardine, sea urchin, cherry salmon, surf clam, medium fatty tuna, conger eel, grilled sardine, black sugar ice cream.

I went for a Saturday lunch course for 12,000 yen including tax (there is also an 8,000 yen course available) and was able to make a same-day reservation. The meal included various dishes such as steamed crab in a tea cup, Nagasaki squid, flounder with kelp, sardine and squid, sea urchin, conger eel, grilled salted tuna, marinated tuna, steamed conger eel sushi, marinated fatty tuna and conger eel, grilled oysters, rolled eel, miso soup with seaweed, egg sushi, and a complimentary service of choosing one more dish to eat again (I chose sea urchin). The meal ended with black sugar ice cream. The dinner course is completely different with 23 dishes for 23,000 yen.

Price: 26,000 yen (including tax) Omakase Course: 1. Sea urchin 2. Mackerel sushi stick 3. Crab 4. Pickled ginger, sea bream, pickled vegetables 5. Mirugai (geoduck) 6. Tuna tail 7. Octopus 8. Ankimo (monkfish liver) 9. Abalone 10. Deep-fried golden eye snapper 11. Crab cream croquette Sushi: 1. Squid 2. Golden eye snapper 3. Aoyagi (round clam) 4. Striped jack 5. Kasugo (young sea bream) 6. Lean tuna 7. Medium fatty tuna 8. Torched fatty tuna 9. Kohada (gizzard shad) 10. Shrimp 11. Sea urchin 12. Conger eel 13. Tamago (egg)

I visited Taio at Shirokane in September 2016. The restaurant is located about a 12-13 minute walk down the Nitozaka slope from Shirokanedai subway station. It was my first visit and I had the lunch course for 12,000 yen. Here is what I had: - Octopus from Sajima - White squid from Maizuru - Sea bream from Akashi - Whelk from Hokkaido - Turban shell from Iwate - Sardine from Aichi - Pacific saury - Bafun sea urchin from Oshidomari - Amberjack from Oita - Steamed egg custard - Blackthroat seaperch from Kanazawa - Lean tuna - Fatty tuna - Carabinero prawn from Kagoshima - Fatty tuna with salt - Clam soup with miso - Golden eye snapper from Shimoda - Conger eel Edomae style - Rolled sushi - Miso soup - White squid - Bonito from Kesennuma - Ark shell - Conger eel - Ice cream I also had green tea to drink. The ingredients were sourced from various regions across Japan. Each dish had a safe and pleasant taste. The Edomae-style conger eel was particularly delicious, so I had seconds. The sushi rice was vinegar-based with a strong vinegar flavor. It paired well with tuna but may not have been the best match for white fish or squid. The current price for the evening omakase course is 27,500 yen including tax. Lunch options include courses for 5,000 yen, 12,000 yen, and the same 27,500 yen course as dinner. While the course I had may have changed, I felt satisfied with the variety of ingredients for the 12,000 yen price. I left feeling full after a few additional dishes. I am curious about the evening course and would like to return for the 12,000 yen lunch course if the opportunity arises. Thank you for the meal.

I enjoyed sushi made with ingredients landed in fishing ports from Hokkaido in the north to Kyushu in the south. The eel hand roll was also delicious, with a perfect harmony of sweet sauce and seaweed.