One of the admired sushi restaurants, "Arai" san. I had been keeping an eye on it since it was added to OMAKASE and finally managed to make a reservation for the 20:30 seating. Despite the bad timing with two consecutive typhoons and the market being closed, the chef managed to pull everything together at the last minute. I was lucky to enjoy dishes like warm mozuku, tai sashimi, katsuo zuke, medium fatty tuna roll, grilled red tilefish, minced pickled vegetables, and ankimo mixed with Nara pickles, all accompanied by sake. The nigiri sushi was exceptional, especially the white sea bream, kisu, three types of tuna, and the finale of conger eel. The sushi rice, with a strong and bold flavor just before becoming overwhelming, paired perfectly with the sake. The entire experience, from appetizers to sushi, seemed to be designed around sake. Thanks to the sake, I ended up feeling quite content. I would still like to visit the main chef, but it was a delightful experience to visit "Arai" san and witness the unique experimentation by Chef Usui. The bill was surprisingly reasonable, considering I had prepared for over 40,000 yen. A masterpiece. As I left, Chef Usui kindly invited me to return, and I would love to visit again. It seems like I am starting to have a list of favorite restaurants to frequent...

Long time no see, the sushi here is delicious! Even though they can only catch tuna now, the focus on sushi makes it taste even better! #MakoLog Gourmet #MakoLog Tokyo #2023 MakoLog Gourmet Top Recommended Restaurant #Sushi Arai #Arai #Sushi #Tuna #Sushi #Tuna #Japan

◾️Sushi Arai◾️ Visit Date: September 2023 Tabelog Rating: 4.54, National Ranking: 16th 2023 GOLD, 2022 Tabelog Top 100 A well-known top-tier sushi restaurant. It had been three years since my last visit, when Ken-san was still working here before he opened his own place. This time, it was my first time being served by Arai-san, and it was truly a wonderful experience. I felt grateful for the amazing connection. I visited for Sunday lunch. The head chef was very friendly and made the atmosphere enjoyable. Everyone else there seemed to be regular customers, but they included me in their conversations, making it a lovely time. The sweetness of the botan shrimp, the ikura don, and the matsutake mushroom tempura were all incredibly delicious. The surprise came with the abalone risotto, and the tuna was beautifully presented with great fattiness and flavor. I look forward to visiting again. Thank you for the wonderful meal.♡ #SushiArai #Sushi #Tabelog #TabelogTopRated #TabelogTop100 #TabelogGold #Ginza #GinzaLunch #GinzaSushi #Lunch #SushiInstagram #SushiLovers #Japan #JapaneseFood #Foodstagram #Foodie #TokyoFood #TokyoGourmet #Gourmet #FoodReview

A daytime sushi course. A blissful moment facing Arai-chan's sushi. Ama teka karei kue sumi ika oni aji shiro ama dai kohada mirugai awabi maguro akami yamako shiogama chu toro x2 otoro jakobara kohada 4-day aged fresh salmon roe botan ebi uni gunkan anago torigai soup.

Sushi Arai. This was my first time visiting the underground restaurant owned by Mr. Usui. He is a very considerate person and actively engages with solo customers, creating a very friendly atmosphere. He mentioned that he prefers a quieter environment compared to the second floor, as he is not comfortable with complete silence. The sushi and small dishes were all delicious. The cold mozuku seaweed with mountain wasabi and seared bonito roll were excellent. The ankimo with Nara pickles, kisu with kelp, and ishikagegai were also good. However, I did not enjoy the raw squid, as it had a strong fishy smell. The akami, chutoro, medium fatty tuna, kohada, white shrimp, and ikura with bonito and kelp broth were all delicious. The 2020 Pierre-Yves Colin-Morey Chassagne-Montrachet had a woody aroma and tasted better at room temperature. It was slightly acidic.

Sushi Arai is a stylish restaurant located on the second floor of a building facing the intersection of Ginza 8-chome, about a 5-minute walk from JR Yamanote Line Shinbashi Station. It is a valuable restaurant where reservations are hard to come by. The chef carefully handles selected ingredients to create wonderful appetizers and sushi. The salt-cured and vinegar-marinated sushi toppings are particularly exquisite. The total bill for the meal and drinks was 52,910 yen. The photos of the dishes, except for the tuna, are not allowed to be taken, so I have provided descriptions below. The overall rating of 4.9 is due to the inability to take photos of anything other than the tuna. The sushi was soft and melted in the mouth, with the rice changing from red vinegar blend to rice vinegar. The temperature of the rice was warm, and the sushi was soft but held its shape well. The toppings included a variety of seafood such as squid, flounder, and bonito. The meal was accompanied by green tea and sake. The review also includes detailed descriptions of the dishes served, such as flounder and prawn.

Thank you for viewing. I revisited the restaurant "Sushi Arai," which has won the Tabelog Award 2023 GOLD and is also listed in the top 100 restaurants. It was a meal with 4 people. Even though it's already September and the autumn vibes are starting to show, the days are still hot, almost scorching. However, the staff here are full of energy no matter the weather. We enjoyed a variety of dishes on this day. Here are some of the highlights: "Mitsuba and Aburaage simmered together" - a comforting dish, "Amategarei" and "Botan Ebi" - the Botan Ebi was sweet and delicious, "Naruto Wakame" - crunchy and fresh, "Shin Ichii" and "Botan Ebi head" - "Ikura Don" and "Katsuo with ginger soy sauce" - the ginger soy sauce was amazing, "Kuzu Somen" - a refreshing dish on a hot day, "Iwate Matsutake Fry" - fried matsutake mushrooms, "Sumiika" - chewy and fresh, "Kisu" and "Akashi Oniaji" - "Shinko" and "Shiogama Maguro Akami" and "Shiogama Maguro Chutoro" and "Aomori Fukaura Maguro Chutoro" and "Aomori Fukaura Maguro Otoro" - all the tuna dishes were delicious, "Ko Hire" and "Kuruma Ebi" - "Awabi Zosui" - a flavorful abalone dish, "Yura Akuni" and "Aoshima Akuni" - both types of sea urchin were delicious, "Shijimi soup" - "Anago" - "Tamago" - We had a great time and would love to visit again. Thank you for the wonderful meal.

Arai-san in summer. The sea urchin and tuna were incredibly delicious. The rice on this day seemed to be warmer than usual. Looking forward to winter Arai-san next time. Nigiri course, Amatekarei, yellowtail, fresh squid, fresh baby sardine, white sweetfish, surf clam, olive flounder, sandfish, red seabream, yellowtail amberjack, lean tuna (back), lean tuna (belly), fatty tuna, small skin, shrimp, abalone, red sea urchin (Amakusa), conger eel, egg, fresh salmon roe bowl, clam soup added, dried gourd roll with wasabi level 2. [Drinks] Hidaka-mi, cold tea.

This is a sushi restaurant in Ginza, Tokyo. The restaurant is located on the 2nd floor of a building, accessed by an elevator, and the interior is adorned with red carpeting. The straight counter seats about 8 people, with the head chef in the center and his apprentices on either side, creating a tense atmosphere. The lunch course consists of sushi only. I opted for a small bottle of beer on this hot day. The head chef, Arai, is known for his dedication to sushi, with each piece being larger than usual. The rice is kept warm at body temperature and the fish is of top quality. The harmony between the rice and fish is exceptional, especially with the tuna which was outstanding. Arai insists on using domestic tuna, even in the summer when many sushi restaurants use foreign tuna. The highlight of the day was the lightly seared "kohada", which was exceptionally delicious. The presentation of the sushi was beautiful. Although a bit pricey, it was a wonderful experience in Ginza. Arai recently visited and supervised a sushi restaurant called "Sushikuruma" in Nagoya, which has apparently improved a lot. I would like to visit there as well if I have the chance. The lunch sushi course included 17 pieces of sushi, ikura rice bowl, soup, and tamagoyaki.

Sushi Araki, Mr. Usui on 9/2 - Every day, making over 300 pieces means it will become even more delicious! Ginza. #Want to connect with gourmet lovers #Want to connect with those who love delicious food #Want to connect with gourmet lovers

In August, Arai-san had a lunch sushi set. Here is a list of what was served: - Three-leaf and fried simmered dish - True karei (flounder) - New squid - Kohada (gizzard shad) - Tachiuo (beltfish) - Shirakawa (white river fish) - Mirugai (geoduck) - Oni aji (demon mackerel) - New ikura (salmon roe) - Steamed abalone - Akami (lean tuna) - Chutoro (medium fatty tuna) - Chutoro (medium fatty tuna) - Toro (fatty tuna) - Katsuo donburi (bonito rice bowl) - Shrimp - Sea urchin - Anago (sea eel) - Dried gourd roll - Tamago (egg)

Eating sushi is an experience where you can feel the personality of the sushi chef, their life experiences, thoughts, and feelings that have been poured into each piece of sushi. Each piece of sushi in front of you may only last a moment, but it reflects the years of training and expertise of the chef. I admire Chef Arai and appreciate the dedication he puts into every piece of sushi he serves. I am always satisfied with the high level of craftsmanship and will continue to visit this restaurant with unwavering determination.

The location of the restaurant was easy to find. The seating was a bit cramped, with only 7 seats at the counter. It may have felt smaller because the person next to me was big. There was limited space under the counter for small items, but women's bags had to be placed elsewhere. During the meal, I accidentally bumped elbows with the person next to me twice, making it feel cramped. I thought that reducing the counter seats to 6 might be better. When ordering drinks, I had to constantly move my body to make space. The sushi was delicious, with tasty rice and seaweed.

Second visit to Sushi Arai on 23/08 ✨ From the appetizers to the nigiri, this is a shop that I personally love a lot. This time, due to the typhoon, I was informed that it might only be nigiri, but thanks to the typhoon veering off, I was able to have appetizers as well. The red sea urchin from Aijima was amazing in both size and sweetness. It might be the most delicious red sea urchin I've ever had. The botan shrimp was incredibly large and had no unpleasant smell. Fantastic. The tuna was excellent. They mentioned that they no longer use pickled radish, so I won't be able to have ohagi at the second floor anymore... Everything was wonderful, and I had a great time. Thank you for the meal. - Appetizers Three-leaf clover and fried tofu Dashi and Amategarei botan shrimp Wakame from Naruto New ginkgo nuts Ikura Bonito Asatsuki Ginger soy sauce Kudzu noodles Akashi managatsuo - Nigiri Flounder Squid ink Horse mackerel Abalone Zosui Tuna (4 pieces) Small fin Car shrimp Aijima red sea urchin Conger eel Dried gourd Tamashijimi soup #SushiArai #sushiarai #Arai #sushi #sushirestaurant #sushitime #sushilovers #Ginza #Ginzaeats #Ginzafood #Ginzasushi #Ginzaexperience #Tokyo #Tokyoeats #Tokyosushi #Tokyogourmet #gourmet #Michelin #Michelinstar #foodie #foodblogger #foodphotography #foodlover

Just for that, I headed to Ginza Hacchome's "Sushi Arai". With one Michelin star and a 4.56 rating on Tabelog (2023), it has achieved a gold medal status. Chef Yuichi Arai honed his skills at the two major sushi restaurants "Kyubei" and "Sushi Takumi" before branching out on his own. When it comes to tuna sushi, I believe that the pinnacle is currently here at "Sushi Arai". Perhaps the fact that the only thing they boast about is their tuna reflects their absolute confidence in it, but the sushi, oozing with allure, is top-notch in every aspect. It's simply superb, and I am completely satisfied from the bottom of my heart.

Today's vinegar rice is fluffy and sharp. ☆Appetizer with three-leaf and fried tofu... The crispy three-leaf adds a fresh touch. 1. Amategarei... The lingering sweetness intensifies as you chew, complemented by the warmth of the vinegar rice. Today's vinegar rice is also sharp! 2. Natural striped jack... The stunning form and transparent quality of the striped jack are truly impressive. With each bite, the rich aroma of the sea spreads, and the umami lingers. The balance with the vinegar rice is perfect. 3. Head... The refreshing acidity of vinegar citrus enhances the firm sweetness of the head, perfectly supported by the sharpness of the vinegar rice. A truly intoxicating sushi experience. 4. Marinated kelp with kiss... Thick and alluring! The subtle kelp flavor complements the delicate kiss, while the well-rounded vinegar rice does its job beautifully. 5. Fresh squid... With vinegar citrus salt! So tender and delicious - a sinful pleasure that slowly erases any guilt with its refreshing acidity. 6. White sweet snapper marinated in kelp... The perfect balance of saltiness! The elegant sweetness of the tender white sweet snapper is embraced by the fluffy vinegar rice, enhancing its flavor and acidity. 7. Demon horse mackerel... Ginger and asatsuki do wonders! The moist and smooth texture of the demon horse mackerel melts in your mouth like fresh mackerel, while the soft vinegar rice gently accompanies it. A delight for horse mackerel lovers. 8. Genuine mill... The crispy texture is superb! With each bite, a unique aroma is released, blending seamlessly with the sharpness of the vinegar rice. 9. Steamed abalone... Too delicious! The sharpness of the vinegar rice, the supple texture of the abalone, the lingering umami, the captivating aroma - each element asserts itself while harmonizing into a sublime piece. Truly delicious. 10. Bonito marinated in mountain wasabi... Please serve this in a large bowl. 11. Set net in Fukabay... Enjoy the summer richness to the fullest. The exquisite red meat available at this time of year is beautifully complemented by the warm vinegar rice. 12. Fukabay blood... The vinegar rice's sharpness penetrates the tender flesh, while the beautiful iron-rich aftertaste lingers. A rare and wonderful balance of flavors to be found in the peak of summer. 13. Fukabay medium fatty tuna... Delicate and airy, with wonderful richness. The sharpness of the vinegar rice blends perfectly with the exceptional balance of this sushi. 14. Fukabay otoro... The richness is divine! The sharpness of the vinegar rice, which intensifies as it becomes fatty tuna, is truly remarkable. 15. Kohada... The perfect balance of marination, saltiness, and acidity, the thick cut, the tantalizing aroma - all come together in perfect harmony with today's vinegar rice. 16. Spot prawn... The bitterness of the prawn miso adds an adult touch to the sweetness of the spot prawn, complemented by the refreshing aroma, accompanied by clam soup. 17. Purple sea urchin from Rebun Island... Simply served with salt! The luscious and enchanting sweetness of the purple sea urchin melts in your mouth between the saltiness and sharpness of the vinegar rice. Pure bliss. 18. Fresh salmon roe bowl... Enjoy the small pearls of fresh salmon roe in the summer! The clear and beautiful saltiness of the fresh salmon roe bursts elegantly, disappearing smoothly down your throat like a drink. 19. Conger eel... Today's conger eel is not too hot, allowing you to slowly savor the richness of the conger eel and the sharpness of the vinegar rice. 20. Egg omelette... An orthodox sponge cake style. ▪Cote de Nuits Villages 2019... A refreshing acidity with a slightly thick nuance! Perfect for today's otoro. ▪Draft beer ▪Kuki Yuzu ▪Tanaka Rokugo ▪Hiroto River... Rich and delicious!

This was my second visit to Sushi Arai in Ginza, Tokyo (2nd floor). I was not allowed to take photos of anything other than the tuna, so I only have a photo of the tuna. The appetizers and sushi were all delicious and served in a good order, making for a truly enjoyable time. I am looking forward to my next visit.

Sushi Arai on August 8th - The sardines that day were especially delicious ☺️ Ginza #Want to connect with gourmet lovers #Want to connect with people who love delicious food #Want to connect with gourmet lovers