Ginza Sushi Restaurant with a Reputation - 3.87 Foodlog Rating Located in Ginza, this sushi restaurant may seem intimidating due to its high-end reputation. However, I had the opportunity to visit thanks to a business connection, and it was a delightful experience. The restaurant was elegantly divided into rooms, and I was seated at a magnificent counter made of a single large wooden plank, possibly made of cypress. To my excitement, I was seated at the counter where Master Satake was preparing the sushi. The meal started with a refreshing Ebisu beer and dishes such as grated potato with caviar and crab in a savory sauce, followed by a dish of bonito sashimi with grated onion and soy sauce. The grated onion soy sauce was a unique touch that complemented the bonito well. The meal continued with dishes like steamed belt fish with garlic chives, cold noodles with spring vegetables and soft-shelled turtle, and crispy grilled eel skin. Each dish was thoughtfully prepared and presented. The sushi course included highlights like medium fatty tuna with warm rice, striped jack with rich flavor, and sea urchin that lived up to expectations. Each piece of sushi was expertly crafted and delicious, with flavors that delighted the palate. Overall, it was a memorable dining experience that showcased the skill and creativity of the sushi master.

The appetizers were fantastic. I heard it was turtle jelly, and when I opened the lid, there was gold leaf. It was beautiful. There was also shark fin, which was a surprising and delightful surprise. The eel had crispy skin and tender meat, very delicious. The sushi was also very good. It exceeded my expectations.

The cuisine had a seasonal feel, and both the appetizers and sushi were delicious, truly living up to its reputation as a famous restaurant. There were also rare items like shark fin and grilled eel. Both were made with high-quality ingredients, such as thick and firm shark fin and large pieces of eel. The only downside was that even though it was a private counter seat, you could see the kitchen garbage can and detergent through the gaps in the light blue curtain.

There is a main counter where the head chef prepares dishes, as well as a private counter where the sous chef works. This time, I made a reservation at the main counter. We started with a total of 6 appetizers, with the first being a cold chawanmushi. It's perfect for a hot summer day, really refreshing. The second dish, katsuo and onion in a dipping sauce, was delicious. The third dish, thick swordfish with a nice layer of fat, was outstanding. The fourth dish, eggplant, helped reset the palate after the rich swordfish. The fifth dish, shark fin, was a rare treat to have at a sushi restaurant. The sixth dish, eel, had a crispy skin that was just perfect. Moving on to the sushi, the warm rice topped with tuna had a unique flavor. The amount of rice was just right, making it a truly amazing experience.

Tsukiji Satake, I visited here for the first time since moving. It was located just a little behind the Shiodome tollgate on the Shuto Expressway. The sushi had a perfect balance, starting from the appetizers to the nigiri. It was delicious. I will definitely visit again. Thank you for the meal.

I finally had the opportunity to visit Satake-san's restaurant, which I've been wanting to go to for a long time. I had a meal with my work partner and we discussed future plans while enjoying sushi. The restaurant had a cozy and traditional atmosphere, and we were able to make a reservation for the 5:30 pm slot. At this level, even the omakase option felt reliable before even tasting it. I enjoyed the type of rice used for the sushi, and each piece of fish felt like a different world. It was a wonderful time. Thank you very much. It was delicious.

The grilled, steamed, and simmered dishes were all perfectly delicious! The surface was crispy and the inside was tender, showing the care put into the cooking. The bonito and onion dish was artistic and the size of the dishes, especially the shark fin dish, was surprising. The eel was unforgettable and made me want to come back for more. However, the size of each dish was quite large, making it a bit overwhelming towards the end of the meal. The monkfish liver was disappointing in taste. The chef was friendly and made the dining experience enjoyable for everyone. The food was delicious! Thank you for the meal!

The careful work put into each dish and sushi was so evident that I couldn't help but exclaim how delicious it was, it's been a while since I felt this way! I was so immersed in the experience that I forgot to take photos. The sake served also complemented the meal perfectly. Thank you so much for providing such a happy and satisfying time.

Located a 6-minute walk from Tsukiji Market Station and an 8-minute walk from Higashi-Ginza Station, "Satake" is a restaurant in Duplex Ginza Tower 8/14 1F in Ginza 8-chome, Chuo-ku. It has been about 2 years since my last visit to Satake. Originally opened as "Sushi Satake" in 2016, it quickly established itself as a popular sushi restaurant in Ginza. After a year-long break in 2020 to recharge, it reopened in May 2021 under the name "Satake". The restaurant features a refined space with a 250-year-old single-board counter made of Yoshino cypress. I was very satisfied with my visit this time as well. Satake's signature hot shari (sushi rice) is still as impressive as ever! The temperature of the shari is kept high, changing every 4 pieces, with the hottest at 70°C used for fatty tuna, medium fatty tuna, and throat fish. As the shari cools down, white fish and others are used, skillfully matching the shari with the toppings. The high temperature shari blends with the toppings in the mouth, allowing you to enjoy a melting sensation and emulsification. The strong umami of the fish and the powerful shari combine to create a unified umami and aroma. In particular, the throat fish bowl, when mixed with the shari and eaten, coats each grain of hot rice with a rich layer of fat, resulting in an addictive and incredibly delicious taste! I was once again impressed by how well Satake's shari is treated and blended with the toppings. Thank you for the wonderful meal! [Lunch Nigiri Course 16,500 yen (tax included)] - Akita Jun-sai and softshell turtle soup cold noodles - Medium fatty tuna, striped jack from Shibata, Awa, marinated in Kochi, young sea bream from Iwate, spring child sea bream from Kagoshima - Throat fish bowl - Shrimp bonito, flatfish cured in seaweed from Chiba Katsuura, fatty tuna from Miyagi Shibata, small skin from Kumamoto, sea urchin from Amakusa, Miyagi sea urchin - Red miso simmered clams from Kashima, Ibaraki - Tamago (Japanese omelette) Thank you very much for reading the review until the end. Your support through following, liking, and saving the restaurant is what keeps the reviews going. Thank you for your continued support. Be sure to check out my Instagram accounts as well. [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's Sub Account (@uni.prince_sub)

The temperature of the sushi rice, the firmness of the nigiri, everything was carefully calculated and incredibly delicious. The fatty nodoguro paired with slightly more wasabi on the vinegared rice was refreshing and satisfying. The nigiri by the second chef, Fujioka, was not only skillfully made but also accompanied by interesting and enjoyable conversation.

It's been a while since I last visited Satake-san's restaurant. I think I like Satake-san's sushi the most during the first bonito season. The negi shoyu that goes well with the first bonito is something I want everyone to try. The garlic aroma added to it is irresistibly delicious. Don't worry, it's just the smell of garlic, not actually in the sauce, so it's safe for women too. Everything is substantial. The fish is big and the rice is big. The chef is quick at making sushi, and the kitchen can keep up with his speed, so the course can be finished in just 2 hours. Even men can get full on this high-quality sushi.

Satake-san has been dedicated to the path of sushi since he was 18 years old. After honing his skills at renowned sushi restaurants in Tokyo, he opened "Sushi Satake" in 2016, gaining popularity as a top-notch sushi restaurant. However, in 2020, the restaurant sadly closed. After a period of over a year for recharging, it reopened in May 2021 as "Satake". The concept of "Satake" is to remain a standard for the next hundred years. It combines finely crafted sushi, elegant hospitality, and a comfortable atmosphere. One unique feature of the sushi is the hot vinegar rice at around 70°C. While the common belief is that sushi rice should be at room temperature, Satake breaks this norm by adjusting the temperature of the rice according to the sushi topping. The first sushi served is medium fatty tuna. By using tuna sourced from the popular tuna wholesaler Yamayuki at Toyosu Market, and pairing it with hot vinegared rice, the rich flavor of the tuna fat spreads in your mouth. Enjoy your meal!【Lunch Sushi Course】¥16500 - "Softshell Turtle Chawanmushi" [Chutoro, Akami, Kanpachi, Shunji Tai, Mejiro-don, Squid, Katsuo, Clam, Otoro, Kohada, Bafun Uni, Boiled Clam] "Tamago" "Owan"

We visited for lunch as a party of two. Every sushi we tried was delicious. We especially enjoyed the selection of Japanese sake. We are currently looking for our favorite sushi restaurant, and this place is definitely a contender. It seems to be a popular spot, so making a reservation in advance would be a good idea.

From the moment I entered the restaurant, there was a unique sense of tension. With strict punctuality and an omakase course starting at the same time (there was a waiting room), I realized that this was the atmosphere of a sushi restaurant in Ginza. As the dishes started coming out, my cheeks relaxed at the various dishes filled with the master's dedication. I had thought the master might be a bit intimidating, but he was very friendly and made me feel very happy during my time there! Personally, I was impressed by the "nodoguro bowl"! It was delicious.

I happened to search for a delicious sushi restaurant and ended up visiting Satake-san, where I was able to make a reservation. The restaurant had been recommended to me by a friend, so my expectations were high. It was located a short walk from Higashi-Ginza Station and had a hidden gem vibe. I started with a bowl of shark fin chawanmushi and then enjoyed the sushi. It was as delicious as rumored! The sardine was especially amazing! It was raining outside, which had put me in a gloomy mood, but eating delicious sushi lifted my spirits. I would love to visit again if I have the chance!

This is my first visit since before the pandemic. Many people may already know that the temperature of the rice varies depending on the type of sushi, but I especially think that the temperature of the tuna is very well done. The rice is also firm, so it becomes a strong presence, which may depend on personal preference, but if you like sushi, I recommend visiting this restaurant at least once.

Natural king salmon, Oosuke turtle chawanmushi, monkfish spring rolls, rape blossoms soba, ankimo, pickled cucumber nigiri, starting! The rice is warm, the toppings are large, and the balance is perfect! The medium fatty tuna, flounder, and kohada are all delicious and have a sour touch like traditional Edo-style sushi. The way they serve the pufferfish is luxurious, with no heaviness. The squid, shrimp, and fugu shirako are all amazing. The fatty tuna melts in your mouth, leaving no trace of sinew. The kohada has a nice sourness to it, prepared in the Edo style. The sea urchin doesn't have any trace of alum, and the flavor of the seaweed is incredible. The squid, scallop and egg omelette are sweet and delicious. Additionally, the smelt is perfect for this season, with a nice amount of fat. The sardine is well-pickled and satisfying. The lineup is very satisfying and delicious. The pickled ginger is crucial for sushi, and the one at Satake is extremely tasty. Ratings: Below 3 stars - not mentioned, 3 to 3.4 stars - unlikely to revisit, 3.5 to 3.9 stars - recommended, 4 to 4.4 stars - highly recommended, would like to revisit, 4.5 stars and above - definitely revisit, top rank.

I chose this restaurant for a sudden reservation of three people who usually go to various delicious places with salon members. The appetizers such as soba and spring rolls were impressive, but what impressed me the most was the sushi. The temperature was perfect, complementing the acidity and sweetness, and it crumbled in my mouth. It was delicious!

In Ginza, I had delicious sushi at a friendly sushi restaurant with a skilled chef. The chef's dedication and friendly personality made the sushi experience enjoyable. I felt that the temperature of the rice brought out the flavor of the toppings. I would definitely recommend this sushi restaurant and would love to visit again!

It's been a while since I visited a private room sushi restaurant. A well-built apprentice is making the sushi. The refrigerator is as big as a commercial one. The head chef is making sushi at the main counter, while the apprentice is in the private room. There are two people in the kitchen and two people in the hall, making a total of six staff members. The flavor overall is on the rich side, which I like. The head chef's seasoning is spot on. For my regular sushi restaurant visits, I go to Yamato for under 30,000 yen, Satake for under 40,000 yen, and Suzuki for over 50,000 yen. I have already decided on these options. I am currently exploring options under 20,000 yen.

The sushi restaurant is known for using hot rice to make their sushi. The previous store closed in 2020, but reopened in Ginza in 2021. The rice is slightly warmer than other places, but it complements the fish's fat well. The menu includes medium fatty tuna, toro, onion soy sauce, anglerfish spring rolls, softshell turtle chawanmushi, rape blossoms in soba sauce, liver toro, yellowtail, horse mackerel, pufferfish milt, toro, shirasu, sea bream, and scallop soup.