This is a sushi restaurant located in Azabu-Juban. The owner, Mr. Hatano, uses seasonal ingredients and adds his own unique twist to traditional Edo-style sushi. The dishes are meticulously prepared to bring out the aroma, texture, and umami of the ingredients. They offer a wide selection of sake and you can enjoy Mr. Hatano's entertaining stories. The restaurant opened in July 2019 after relocating. There is a sister restaurant called "Sushi Tonari" on the 3rd floor of the adjacent building. It is located about 3 minutes from Azabu-Juban Station Exit 4. You can find it by walking along Azabu-Juban Avenue, turning left at the intersection with Mamegen, and going to the 2nd block (opposite Kibundo) in a building where Mitsui Sumitomo Bank is located on the 1st floor. The stairs are long, so take the elevator. I visited at night. The menu is only an omakase course (29,700 yen including tax). I made a reservation online about 2 weeks in advance. The course starts at 18:00. The approach from the entrance to the seats has a luxurious feel with dim lighting. Once you enter the main floor, it is bright with an 8-seat counter made of a single board. The clientele is diverse and the restaurant was full. Mr. Hatano and the staff are friendly, talkative, and provide excellent service. The atmosphere is pleasant and each dish or sushi piece creates a relaxed mood throughout the floor. I left the drink selection to them and enjoyed half a cup of chilled sake with wasan (water). The first was a slightly sweet "Choyo Fukumusume," followed by a dry "Ugono Tsuki." The dishes I had are as follows: (● appetizer, ■ nigiri, □ non-nigiri sushi) I requested smaller portions of shari. They blend several types of vinegar for the shari. ■ Fried Eggplant Eggplant from Kumamoto fried to perfection. The crispy eggplant texture paired well with the strong vinegar-flavored shari. The shari was glossy, plump, and melted in the mouth. It's recommended to eat it by hand. ● Grilled Alfonsino Alfonsino from Abashiri marinated in kombu and served as cold sashimi. Served with ponzu sauce. The crispy texture of the alfonsino goes well with the ponzu sauce. □ Thread-sail Filefish Filefish from Oita aged for 3 days, served with liver sauce. The shari was hidden underneath. The flavorful filefish with liver sauce pairs nicely with the shari. The beautifully cut glass plate adds to the presentation. ● Oyster Nanbanzuke Large and impressive oyster fried and marinated in Nanban sauce (soy sauce, balsamic vinegar, red vinegar, white vinegar, sake lees vinegar). The oyster's surface is crispy and packed with umami. The vinegar is strong (goes well with alcohol), as expected. This dish left the strongest impression and I still crave it. ● Ankimo Ankimo from Yoichi cooked in ginger and sweet-savory soy sauce. It was inspired by buri daikon. It was delicious even without the salt and wasabi provided. ■ Young Snapper Young snapper without kombu yet still has a hint of kombu flavor. According to Mr. Hatano, young snapper eat kombu, which explains the flavor. ■ Firefly Squid Thick, chewy, sweet. ■ Horse Mackerel Seared horse mackerel from Sakaiminato. The charred skin adds a smoky flavor. ■ Medium Fatty Tuna Tuna from Kesennuma. Smooth texture and delicious. ■ Akami Zuke Tuna with hidden yuzu for a refreshing taste. □ Sea Urchin Sea urchin from Esashi near Hakodate wrapped in shari and nori. □ Blackthroat Seaperch Enjoy the blackthroat seaperch by mixing it with the shari below! The vinegar rice enhances the richness of the blackthroat seaperch, leaving a refreshing aftertaste. This dish showcases Mr. Hatano's theme of "oil and vinegar" in sushi. ● Kohada A classic Edo-style sushi. □ Snow Crab Snow crab wrapped in shari. Handle with care as it is delicate. The crab vinegar gives a rich flavor to the snow crab. ■ Conger Eel Grilled conger eel. The surface is crispy and the flesh is plump. ● Tamago Yaki Sweet omelette with shrimp and Japanese yam. Fine texture like datemaki. Matcha tea was served here, concluding the course. Recommended additional dishes include toro taku and kanpyo maki (with wasabi).

I finally had the opportunity to visit the standing sushi bar "Azabu Juban Yoshiki" after hearing about it for a while. The chef, Yoshiki Hinano, is known for his slogan "Fat and Acid, Tomorrow is Better Than Today." The omakase course costs 33,000 yen, with additional drinks costing 40,000 yen. The sushi here offers traditional Edo-style nigiri that can only be found in a few places in Tokyo. The flavors are well-balanced, and the highlights were the tuna and conger eel nigiri. The rice was slightly softer, and the vinegar was mild. The atmosphere was lively, with the chefs calling out orders suddenly. Overall, it was a unique and enjoyable dining experience.

The sushi restaurant had delicious ingredients! The rice was very tasty. We had the omakase course, which included over 10 pieces of sushi, grilled dishes, and other small dishes. If you still have room, they serve rolls at the end. We were so full that we didn't make it to the rolls, haha. The head chef mentioned that he will be producing a new restaurant in London in the future, and he was a friendly and talented person. The staff were all wonderful, and the service and atmosphere were fantastic.

Always looking forward to Mr. Yoshiki Hadano. Every time, I get energized by the lively talk of the head chef. [Today's menu] ◎Sushi ◎Eggplant sushi - a unique delicacy that you can only eat here! ○Golden threadfin bream shabu-shabu - served with original ponzu sauce ○Horse mackerel sashimi - served with seaweed like rice ○Beltfish nanban - with balsamic vinegar, the acidity is delicious ○Sea bream and mozuku with sea urchin and mirugai - a wonderful harmony ○Foie gras ◎Striped jack - rich in flavor and delicious ◎Squid - firm texture, sticky and delicious ◎Shrimp tempura with chili sauce - has been around for 200 years and is mentioned in literature ◎Medium fatty tuna ◎Marinated tuna with yuzu aroma ◎Sea urchin ○Blackthroat seaperch ◎Fatty sardine ○Sea urchin abalone ◎Anakyu roll (eel and cucumber) - the fluffy texture of the eel and the crispness of the cucumber are exquisite ○Tamagojima shrimp and yam omelette - Thank you for the feast! Looking forward to the next time! ------------------------------ Also updating on Instagram ☺︎ Arigourmet《@arimon_gourmet》

Masu Juuban Sushi Hinoyoshi "Omakase" Located in Azabu-Juuban, "Sushi Hinoyoshi" is a reservation-only sushi restaurant run by Chef Yoshiki Hinoyoshi. I finally had the chance to visit after previously dining at "Tachigui Sushi Tonari" in the same area last autumn. The menu consists of an omakase course only, which means Chef's choice. Today's menu included: - Deep-fried eggplant nigiri - Kinmedai (alfonsino) simmered in kombu dashi with homemade ponzu - Seared mejimaguro (bigeye tuna) with nori tsukudani (forgot to take a picture...) - Oysters marinated in nanban sauce - Hokkaido ankou (monkfish) liver simmered Nigiri selection: - Hotate (scallop) shabu shabu - Sumika (firefly squid) - Kuruma ebi (tiger prawn) - Otoro (fatty tuna) - Akami zuke (marinated lean tuna) - Chutoro (medium fatty tuna) - Hokkaido uni (sea urchin) - Tsushima akamutsu (blackthroat seaperch) - Aji (horse mackerel) - Trigai (pen shell) with liver - Anago (sea eel) shime - Shiba ebi (glass shrimp) and Yamatoimo (Japanese yam) tamago (egg) We also enjoyed some White Ho-no-ka beer and the recommended dry sake selection from Heaven's Breeze and Kame no Kai. Each dish was delicious and satisfying. Highly recommended sushi restaurant! Thank you for the wonderful meal!

There was a cancellation, so only one group besides myself went downstairs and opened the door to a stylishly decorated Kyoto-style space. I decided to have some distilled liquor since I've gained weight recently. The eggplant nigiri with deep-fried eggplant was surprisingly delicious, even though it was my first time trying it. The Tokyo Bay red squid shabu-shabu was sweet and tasty. The Kinmedai from Aizu Miyaizumi was soft and flavorful. The Ankimo from Hokkaido Yoichi was fruity and delicious. The firefly squid with seaweed sauce was a perfect combination of flavors. The Sayori had a nice firm texture. The carabinero with tangy pickled daikon was a standout dish. The chutoro nigiri was exceptionally delicious. The uni and toro nigiri were rich and flavorful. The nodoguro was luxurious and delicious. The shirako was the perfect ending to the meal. The additional negitoro roll was also delicious. The sushi was expertly prepared with attention to detail in the rice and vinegar. Overall, it was an incredibly delicious and fantastic sushi experience. Highly recommended.

Today, we had a customer from overseas, so we made a reservation for Mr. Yoshiki Hatano. I was a bit worried if they would understand his usual light-hearted talk and jokes, but there was no problem! He even inserted some English into his talk for the overseas version! My friend said they used to think sushi restaurants in Japan were serious, so they were happy to see the entertainment aspect! Of course, the sushi was also very satisfying. There were other customers from overseas as well, and they were explained everything carefully using translation tools. Highly recommended!

I was able to secure a seat, so I wanted to visit 【Yoshiki Hatano】 once. There was a slightly suspicious hostess and a dubious business owner, but that's to be expected in Azabu-Juban. It was my first time having sushi with white vinegar in a while, and I enjoyed it without feeling too full. The fried eggplant nigiri was interesting.

Today also started with the lively talk of the head chef! My personal favorites are as follows: - Fried eggplant with soy sauce: It's truly delicious. This is a unique dish that can only be enjoyed at this restaurant. The texture is also great. - Oyster with balsamic vinegar: When I tried this for the first time, it was a revelation. This style is completely new to me, and I recommend it to all sushi lovers. It feels like a dish where the balance of sourness and vinegar has been carefully studied. All the other sushi and appetizers are consistently delicious as well. I will definitely visit again! Thank you for the meal. Thank you for reading until the end. Your support through follows, likes, and saving the restaurant is very encouraging. I look forward to your continued support! I also post a lot of videos on Instagram, so please check it out as well. Follow me on Instagram at @arimon_gourmet.

The deliciousness that makes you smile no matter what you eat. I've visited this place at least 6 times, it's a favorite spot with loved ones. You can really feel the chef's passion, dedication, and hospitality. It's not overly formal, and they can cater to all kinds of customers. The chef's charming smile and witty jokes or puns are entertaining. Even the laughter when a joke falls flat is amusing. When serving sushi, it feels like they put their soul into it. Personally, I think they make the best sushi with white vinegar. I appreciate the variety of appetizers. I tend to avoid high-end sushi places with unfamiliar seafood like shrimp and shellfish, but here I can trust that only delicious items will be served. I look forward to visiting again in the future.

First visit. Made a last-minute reservation on the day. In conclusion, I was pleasantly surprised by how delicious the sushi was - it should be more well-known. It's tastier than those super hard-to-book restaurants... Also, the chef here is so funny, I've never been to a sushi place where the chef is so humorous. It's a place where you can go without feeling uptight, perfect for a counter sushi debut. Each piece of sushi has its own unique character, you can feel the chef's dedication. The fried eggplant sushi as the first dish was a real curveball. This place must be quite unique. The flavors are bold and easy to understand. It reminded me of Yoshitake-san. While sushi places tend to have similar dishes when you visit around the same time, here I found a lot of new dishes that I haven't tried before, and they were all delicious. Of course, the wine I had was a hit, especially the white one. It was one of the best I've had. I'll definitely visit again.

- Fried eggplant sushi - Kinmedai sashimi - Small fish with egg yolk soy sauce - White sea bream with vinegar miso - Karami shrimp with pickled karashi - Collar Cape with shirako and tuna broth - Lean tuna with yuzu - Swordtip squid - Carabinero shrimp with pickled karashi - Otoro (fatty tuna) - Chutoro (medium fatty tuna) - Sea urchin - Blackthroat seaperch - Ishigaki clam - Sea urchin from Himeshima - Conger eel from Tsushima - Additional Otoro - Additional oil roll - Sweet bean sushi Mr. Hineno's service spirit of trying to entertain and his approach to carefully selected fish and sushi are interesting. The oil roll is a dish where the fat of tuna is gathered, salted strongly, and rolled, which was delicious.

Thank you for viewing. I would appreciate it if you could follow, like, save, and follow on Instagram as well. I went to a famous restaurant known for their eggplant dishes. The combination of eggplant and vinegared rice was excellent. The banter between the head chef and the apprentice was entertaining. The marinated oysters were a surprising and delicious appetizer. The seared fatty tuna and matsutake mushroom dish was outstanding. The additional red sea urchin was incredibly tasty. It was from Hime Island in Oita, so I will remember that for the future. Thank you for the meal! The dishes I had that day were as follows: Eggplant, Kinmedai sashimi, Yellowtail with seaweed soy sauce, Marinated oysters, Bachi-ko (young yellowtail), Negitoro (fatty tuna with green onions), Shirako (cod milt), Marinated tuna with yuzu, Squid, Chutoro (medium fatty tuna), Uni (sea urchin), Beltfish rice, Toro Matsutake, Ishigaki clam, Anago (sea eel), Koshian (sweet red bean paste), Aji (horse mackerel), Red sea urchin, and Kanpyo maki (gourd roll).

I visited my friend's private party at this sushi restaurant again this year! It's relatively easy to make a reservation at this level of sushi restaurant, the prices are not too high, it's fun, comfortable, and delicious. It's a wonderful restaurant where you can enjoy a variety of menu items and they are always researching and evolving. I support their attitude of never stopping to improve!

Recently, I visited the main branch of a standing sushi bar that I have been loving. The sushi rice has a strong vinegar flavor, and each piece of nigiri is meticulously crafted. The staff's lively banter and teamwork also add to the wonderful experience. - Fried eggplant nigiri: A favorite of mine. - Kinmedai sashimi with kelp dashi shabu-shabu and homemade ponzu sauce. - Squid guts nigiri with ginger soy sauce: Crispy and chewy. - Ikura mini bowl: Fatty and tender salmon roe. - Oyster tataki with balsamic and cassis liqueur: Crunchy texture with a sweet and sour flavor. - Shirako (cod milt) cooked in tuna broth: Rich and enhanced by the citrusy flavor of sudachi. - Red snapper nigiri from Akashi: Tender and flavorful. - Squid nigiri: Crispy texture. - Sweet shrimp nigiri with chili paste. - Medium fatty tuna nigiri from Oma. - Marinated lean tuna nigiri with yuzu. - Uni (sea urchin) thick roll: Strong umami flavor from the kelp used during shipping. - Grilled and marinated belt fish mini bowl. - Horse mackerel nigiri with vinegar seasoning: Balanced richness and acidity. - Fatty tuna and matsutake mushroom nigiri: Perfect combination of smoky and earthy flavors. - Surf clam nigiri. - Conger eel nigiri from Wueken: Creamy and rich in flavor. - Sweet red bean paste nigiri. - Baby squid nigiri. - Toro (fatty tuna) and pickled radish thin roll. The entrance and approach to the counter from the entrance are lovely, creating an exciting atmosphere typical of a lively sushi restaurant.

Starting with eggplant, this sushi restaurant called Nasu to Kome is amazing! The matsutake nigiri is delicious too, of course, but everything is delicious here!! The chef is kind and welcoming, which is important when trying a new restaurant, but the atmosphere was very comfortable.

Today I visited Mr. Yoshiki Hatano for the first time. Here is what I had: I had only one cup of sake and the total bill was 31,000 yen (including tax). - Eggplant tempura and simmered eggplant sushi: This was the first time I had tempura eggplant turned into sushi, and it was delicious. - Kinmedai sashimi with kelp dashi shabu: Luxuriously prepared kinmedai lightly shabu-shabu in kelp dashi and served with ponzu sauce. The fat was incredibly delicious. - Salmon roe rice from Shari Town, Shiretoko: The salmon roe before swimming upstream in the river was incredibly soft and had a rich, unique taste. - Fried oysters with Nanban vinegar: A superb appetizer of hot fried oysters topped with Nanban vinegar made from balsamic vinegar, red vinegar, white vinegar, cassis liqueur, and soy sauce. - Sweet shrimp sashimi from Hokkaido: The fresh sweet shrimp was delicious. - Ankimo: An extra serving was provided due to a sudden cancellation, and it was well marinated and went very well with sake. - Sawara straw-smoked sushi from Mie Prefecture: The aroma of straw spread out and it was very delicious. - Squid sushi: The thick texture of the flesh was outstanding. - Decorative shrimp sushi: A beautifully decorated shrimp sushi with a carved shrimp and minced shrimp. The sweetness of the minced shrimp was exquisite. - Aged fatty tuna from Tōi, Hokkaido: Aged for three weeks, this fatty tuna had no hint of fishy smell and the richness of the fatty tuna was harmonious and wonderful. - Medium fatty tuna and lean tuna sushi: A premium cut that combines the fat of medium fatty tuna and the umami of lean tuna. - Uni without alum from Rebun Island: Uni without alum was used, and although it was slightly light in taste, the finish was excellent. - Swordfish vinegar rice from Takeoka: Swordfish with no hint of smell and good fat. A gem of a fish selection. - Hokki clam sushi: Ice-cold Hokki clam sushi. This sweet Hokki clam, with no escape of umami, was probably the sweetest I have ever tasted. - Fatty tuna aburi and matsutake mushroom sushi: The aroma of matsutake and the crispy texture give a sense of seasonality. - Tsushima conger eel sushi: The conger eel had an intense umami and was rich and sticky. An exquisite conger eel. - Fatty tuna roll (additional): An additional order of fatty tuna sushi. Still delicious. - Gourd roll (additional): The moderate sweetness and texture of the gourd were good. - Shiso and sweet bean sushi: Finally, a dessert-like sushi with sweet bean paste and shiso. Unusual but not bad. The shari had a sharp vinegar taste, and the fluffy, melting texture was very pleasing. It was a wonderful restaurant that combines creativity and tradition. Thank you for the meal.

I visited Sushi Tokyo Hyakumeiten in 2022, located in Azabu-Juban. The restaurant is in a beautiful mixed-use building, in the basement of the famous Takisushi building. The interior has a row of counter seats and private rooms. The chef, Yoshiyuki Hinano, who is still young, serves dishes with a theme of "fat and acidity" in a lively and humorous manner. The meal starts with appetizers, followed by various sushi dishes made with carefully selected ingredients from all over Japan. One standout dish is the "ebi no karaage" sushi, which is a rare find in sushi restaurants in Tokyo. The restaurant combines innovation, tradition, humor, and energy, making it a delightful place to dine.

This was my first visit. I was invited by a gourmet friend who warned me not to be surprised but not to worry! I was puzzled at first, but when I sat down and heard the banter between the head chef and the apprentice during the first course, the mystery was solved. The interaction between them was perfect! It seems like they must practice a lot. It was amazing! I love enjoying a fun meal, so I really enjoyed it. Of course, the sushi was delicious too! Among them, the eggplant sushi and red bean paste sushi were surprising. I never knew they would go so well with vinegared rice! I look forward to my next visit!

I just remembered I hadn't posted here! Hahahaha. Hinano-san's sushi rice has a really airy texture!!! When you put it in your mouth, it feels crumbly and fluffy, a strange sensation!!! It's definitely my favorite kind of sushi rice. Well, the master keeps making puns throughout, so some people might love it or hate it (lol). The sushi itself was really delicious♡♡

Masubu Jūban Hinano Yoshiki Sushi TOKYO 2022 Top 100 Award-winning restaurant This sushi restaurant opened in September 2013. In 2015, it was rebranded from "Sushimichi" to "Masubu Jūban Hinano Yoshiki." Reservations are by appointment only, starting from one person. The restaurant only serves dinner, with two seatings per day. Located just a 2-minute walk from exit 7 of Azabu-Jūban Station, on the underground second floor of "Rabeille Azabu-Jūban." The restaurant has 8 counter seats and private rooms. The menu consists of one omakase course, starting all at once. Traditional Edo-style sushi is prepared with unique creativity. It's a wonderful sushi restaurant where you can enjoy delicious sushi in a fun and bright atmosphere. Thank you very much. Itadakimasu. Omakase course ¥27500 Appetizers: - Fried eggplant nigiri - Marbled flounder - Black abalone - Kinmedai shabu-shabu - Swordfish marinated in Nanban style from Chiba Takeoka - Awajishima horse mackerel - Octopus and mozuku nigiri - Striped jack stacked in 3 layers - Mirugai (geoduck clam) shabu-shabu - Botan ebi (spot prawn) with karashi mustard - Otoro (fatty tuna) from Sakaiminato, Tottori - Akami (lean tuna) marinated with yuzu - Chutoro (medium fatty tuna) marinated with mustard - Uni (sea urchin) - Akamutsu (rosy seabass) rice bowl - Hokkigai (surf clam) shabu-shabu - Dried ayu (sweetfish) - Shinko (baby red snapper) - Anago (sea eel) - Nigiri with sweet bean paste