I visited this restaurant based on the glowing reviews on Tabelog. The tuna on that day was from Oobata, Aomori. The otsumami consisted of konjac with seaweed and mustard seeds, steamed abalone, marinated bonito, sake-steamed nodoguro, and grilled eggplant simmered in dashi. The fukahire nigiri, cooked and fried in dashi, was a standout. Other nigiri like small skin sea bream, red sea bream, squid, ark shell, red meat tuna, medium fatty tuna, and fatty tuna were all exquisite. The medium fatty tuna otsumami was particularly impressive, with the texture being smooth and the taste unforgettable. The small skin nigiri had a gentle shari that complemented the saltiness and vinegar perfectly. The eel nigiri was cooked to perfection, and the combination of shari and eel was my personal favorite. The restaurant is a sublease in a space that used to be a teppanyaki restaurant. I am looking forward to their new location, but I have already made a reservation for my next visit. The sushi craftsmanship was truly exceptional. Thank you for the wonderful meal, and I look forward to visiting again.

□ Shop Features □ - A shop opened by a master who gained experience at "Sushimizutani" and "Nihonbashi Kakigaracho Sugita" for a limited time. - Sushi with careful attention to detail, mainly focusing on Edomae style. - Located in the same building as "Equateur" and "Sushi Shunji". □ Reservation □ - Visited on an OMAKASE reservation about 1 month in advance. □ Access □ - About a 15-minute walk from Azabu-Juban subway station. □ Ordered Items □ - Chef's choice course (¥30,800 including tax) - Beer, sake, etc. - Additional three rolls and rolls. □ Chef's Choice Course Contents □ (◇ Appetizer ○ Nigiri) ◇ Heart-shaped tofu, green seaweed ◇ Hokkaido turban shell, Cambodian black pepper ◇ Marinated bonito ◇ Black abalone ◇ Steamed nodoguro with sake ○ Shinko ○ Kohada ○ Flounder ○ Fresh squid ◇ Grilled eggplant ◇ Shark fin tempura ○ Ishigaki clam ○ Lean tuna ○ Chu-toro ○ O-toro ◇ Fruit tomato ○ Horse mackerel ○ Botan shrimp ○ Golden eye snapper ○ Red sea urchin ○ Conger eel 【Additional】 ○ Tokishirazu (baby snapper) ○ Sardine ○ Fresh squid legs ○ Kanpyo roll (half) □ Visit Impressions □ This shop is run by a master who trained at "Sushimizutani" and "Nihonbashi Kakigaracho Sugita" before opening a shop in Bangkok and now returning to Japan. The master is still young, only 32 years old. I visited the shop, which is open for a limited time on the 3rd floor of "Equateur". The spacious interior used to be a teppanyaki restaurant, providing a calm dining atmosphere. The appetizers are a mix of the master's experiences, with some incorporating Edomae techniques and others showcasing influences from Cambodia and Bangkok. One surprising highlight was the shark fin tempura. It was unexpected to have shark fin at a sushi restaurant, but it was a fantastic addition to the omakase course. The nigiri sushi was exceptional, with a well-balanced shari that complemented each topping perfectly. The kohada nigiri stood out for its perfect texture and juiciness, offering a new sensation. Overall, I believe this shop has the potential to become very popular. The young master is sure to continue evolving, and I look forward to visiting again in the future.

After "Sushi Mizutani" and "Tsukiji Tadashi" in Nihonbashi Kikukamachi (now Nihonbashi Kakigaracho Sugi), the chef spent 5 years in Thailand. At "Sushi Ichizu," he won the title of Asia's No.1 sushi chef outside of Japan. Before opening in Nishi-Azabu, a limited-time pop-up was held on the 3rd floor of Equateur. I visited just as the chef was returning from abroad. The omakase course is priced at ¥30,800 (tax included, excluding drinks). ○ indicates appetizers, and ● indicates nigiri sushi. ◯Gelidium jelly with green seaweed◯Cambodian green peppercorns◯Marinated bonito◯Steamed abalone◯Steamed fatty tuna●Aged kohada (gizzard shad) on the 4th day●Flounder●Hokkigai (surf clam)◯Deep-fried shark fin with black shichimi pepper◯Hokkaido fruit tomato●Fatty tuna●Medium fatty tuna●White squid◯Monkfish liver◯Simmered eggplant●Horse mackerel●Warm shrimpThe rice vinegar used in the slightly soft shari provides a clean taste.●Seared golden eye snapper●Saga sea urchin●Conger eel◯Clam miso soup●Seasonal salmon●Negitoro (minced fatty tuna and green onion) rollThe chef, at the young age of 32, shows great promise for the future.

A fantastic new restaurant has opened. Riku Toda, a 32-year-old chef who trained under Mizutani and Sugita and ran a sushi restaurant in Thailand, has arrived in Japan. Until November, he will be operating on the 3rd floor of a building in Equateur, Shunji. Reservations are only available for omakase courses. It has been about 5 years since I last saw Riku, who was the top apprentice at Sugita's restaurant before suddenly disappearing. During his time in Thailand, he must have honed his skills tremendously. The sushi rice is soft and vinegary, while the fish is firm and exquisite. The appetizers are also incredibly delicious. This restaurant may become the best sushi restaurant in Japan. The deliciousness was overwhelming, and I was in a constant state of excitement. Make sure to book in advance as it may become difficult to secure a reservation. Some of the dishes served include: jellyfish, abalone with black pepper, bonito from Nagasaki, black abalone liver, steamed throat fish, kohada, flounder, giant clam, grilled eggplant, deep-fried shark fin, Ishigaki clam, firefly squid, medium fatty tuna, tomato, horse mackerel, shrimp, golden snapper, conger eel, and red sea urchin.

The taste of the rice doesn't suit me. The rice portions are small.