Thank you for viewing. I would be grateful if you could give me your 'likes,' 'follows,' and 'save the store.' I revisited 'Sushi Shoji,' a Michelin one-star restaurant and recipient of The Tabelog Award 2023 Silver. Each time, over 30 different types of appetizers and sushi are served, making the menu diverse and never boring. The portions are small and served in multiple dishes, allowing you to enjoy a variety without feeling overwhelmed. Additionally, Chef Shoji and his staff always greet you with a smile, creating a very pleasant atmosphere. The secret to their popularity, I suppose. On this particular day, I had the opportunity to compare and enjoy three different types of sea urchin: 'Murasaki Uni,' 'Bafun Uni,' and 'Aka Uni.' The large Murasaki Uni from Hadate had a creamy texture and a subtle sweetness. Kimura's Bafun Uni was the sweetest of the three. The 'Aka Uni from Saiki, Oita Prefecture' was creamy and rich, with a unique bitterness followed by sweetness, making it very delicious. Here is the menu I enjoyed that day. I will briefly share my thoughts on each: 'Pickled Cucumber' - A classic dish that is addictive. 'Red Snapper' - The flavor gradually intensifies as you chew. 'Oysters from Oita' - 'Smoked Katsuobushi and Mascarpone Cheese' - 'Pickled Radish and Burdock' - 'Hairy Crab' - 'Red Sea Urchin from Hagi' - 'Salted Squid' - 'Uni Rice, Summer Truffle, and Tuna Collar' - A familiar mini fugu bowl that instantly makes you feel like you're in the right place. 'Striped Jack from Kochi' - 'Black Abalone with Liver Sauce' - 'Liver Sauce with Vinegared Rice' - 'Simmered Octopus from Kurahama, Yuzu Pepper' - 'Clam Soup' - Warms the stomach. 'Yellowtail and Mountain Wasabi' - 'Mejikari from Aichi' - 'Small Fish' - 'Squeezed Greens and Coriander' - 'Karasumi Mochi' - 'Tuna from Shiogama, Otoro' - 'Tuna from Shiogama, Chutoro' - 'Tuna from Shiogama, Akami Zuke' - The tuna from Tohoku is getting better and better. It's rich and delicious. 'Toro Taku Caviar' - 'Edamame' - 'Matsutake Mushroom Steamed in a Pot' - I had my first pot-steamed dish of the season. 'Sardine' - Fatty and tasty, with a good match with the vinegared rice. 'Salmon Roe Bowl' - 'Spot Prawn' - 'Blackthroat Seaperch' - 'Water Eggplant, Olive Oil' - 'Horse Mackerel from Izumi' - 'Purple Sea Urchin from Hadate' - 'Bafun Uni from Kimura' - 'Bettara Pickled' - 'Aka Uni from Saiki, Oita Prefecture' - 'Eel and Cucumber Hand Roll' - 'Egg' - 'Kappa Roll' - I had a very enjoyable time. I hope to visit again soon. Thank you for the meal.

In September, Shoma-san provided a menu centered around the delicious sea urchin, offering the highest level of satisfaction. The red sea urchin from Ehime, Awaji Island, and Yamaguchi were exceptionally delicious and unique, only available here. Today's menu included red snapper, oysters, hairy crab, red sea urchin (Ehime), firefly squid sea urchin rice, bonito steamed abalone, simmered clam soup, amberjack with mountain wasabi, Me-hikari kazunoko mochi, shirasu, medium fatty tuna, lean tuna, negitoro, caviar, matsutake mushroom steamed in a pot, sardine, salmon roe, spot prawn, blackthroat seaperch, red sea urchin from Yura, Ezo Bafun sea urchin, red sea urchin from Hagi, hand-rolled eel Q.

Perfect!!! Genius!!! Everything was delicious and made me happy. The uni tower, the Louis Vuitton case, Louis Vuitton coasters, and the cute Tiffany-style chopstick box all made me feel excited. Not only was the food delicious, but they also set up uni boxes in front of us for a perfect photo opportunity. The attention to detail was superb. And there was no hint of arrogance. The twist on the Hermes scarf as a headband showed great style. This time, there was also matsutake mushroom steamed in a teapot, which made me feel even happier. If possible, I would love to eat here every day!!!

- Sushi Shoji Mitsuru - Visit date: September 2023 - Tabelog rating: 4.49 (Silver 2022) - It had been a year since the last visit to this top 100 restaurant, and this time there was a playful touch with chopsticks resembling Takamitu & Co instead of the previous Miu Miu ones. - Getting a new reservation seems quite difficult now, with the reservation difficulty level increasing since the last visit. - The food was perfect and delicious, with rare live oysters, a mix of red, purple, and sea urchin, tuna collar, and summer truffle topping. - The amount of sea urchin was impressive, and the tuna and nodoguro were also delicious. - To celebrate a regular customer's birthday, the restaurant treated us to a very high-end tequila, which was greatly appreciated. - The promise of receiving a special sushi case on the next visit was fulfilled, with a special summer version of all sushi displayed. - The playful and charming atmosphere made for a delightful and comfortable dining experience, and plans to book a houseboat for the next visit were made. - Thank you for the wonderful meal!

Received dishes on August 26, 2023 (Saturday) included sea bream (Awaji Island), oysters (Ooishi Island), hairy crab (Fukkawa Bay), red sea urchin (Amakusa), new squid sea urchin, tuna collar, summer truffle (France) bowl, purple sea urchin (Hakodate's fresh sea urchin), bonito (Chiba), squid legs, black abalone (Chiba), octopus yellowtail (Yoshi), mountain wasabi tuna toro taccavia (Fukkawa Bay), tuna otoro (Fukkawa Bay), tuna chiaigishi (Fukkawa Bay), tuna akami-zuke (Fukkawa Bay), scallop muscle clam soup, black puffer fish roe rice cake, tea bean Izumi water eggplant, ishigaki sea bream ikura horse mackerel (Kagoshima Izumi), shrimp liver and Nara pickled watermelon roll, red Rishiri sea urchin, red sea urchin (Kitaura), eel cucumber roll, purple sea urchin (Hakodate's fresh sea urchin), white Rishiri sea urchin, Kitamura purple sea urchin (Yoshi), barley shochu soda, Heartland beer Kirin.

Located in Naka-Meguro, there is a sushi restaurant called "Sushi Shoji Michi". It is one of the top sushi restaurants in Tokyo. The restaurant is about a 10-minute walk from Naka-Meguro Station and has a luxurious atmosphere with only 10 counter seats. Reservations are typically by referral only, making it a truly exclusive gourmet spot. Known as a sea urchin paradise, the dishes, presentation, and service at this place are of a high level. While the prices are not cheap, the value and satisfaction you get in return are well worth it. The course meals are omakase style, with each dish from appetizers to nigiri being exquisite. The delicate and luxurious dishes are flavorful, perfectly sized, and enjoyable from start to finish. Highly recommended for sea urchin lovers, especially in the summer with varieties like Bafun Uni, Murasaki Uni, and Aka Uni. In addition to sea urchin, you can also enjoy seasonal ingredients like new salmon roe, shirako, Awaji aji, and nodoguro. The attentive staff and master's meticulous work further enhance the dining experience. You are sure to leave thinking about your next reservation, having truly experienced the "ultimate sushi experience". Be sure to try it at least once.

Visited Sushi Shojiro for the first time on 23/08 ✨ As expected, it is a renowned Uni Universal shop... Contrary to the impression often seen on Instagram, the sushi was delicious and I was very satisfied. The quality of everything, not just the Uni, was high, and since I love Uni, I would like to visit again. It was incredibly delicious. Thank you for the meal. I also want to try riding on a houseboat. Awaji Island, Tai Oshima, Kaki Funka Bay, Kegani Amakusa, Red Uni, New Squid Uni Rice, Tuna Collar, Summer Truffle Chiba, Bonito Chiba, Ohara, Black Abalone, Octopus, Yellowtail, Hokkaido, Mountain Wasabi, Small Pillars, Tang Ink Mochi, Funka Bay Oma, Nenawa, Otoro~Chutoro Bloodline, Kishi, Chutoro Akami Negitoro, Fujian Caviar, New Squid, Ishigaki Shell, Izumi, Aji, Kuruma Ebi Ankimo, Nara Pickled Watermelon, Nodoguro, 140,000 yen Purple Sea Urchin, Hadate Red Rishiri, Shojiro Gold Box #SushiShojiro #Shojiro #Nakameguro #Sushi #Sushi #SushiNakameguro #SushiNakameguro #UniUniversalStudio #DifficultReservation #DifficultReservationShop #SuperDifficultReservationShop #LouisVuitton #Gourmet

Visited on August 19, 2023, location 10 minutes walk from Naka-Meguro Station, reservation required, invitation only, unclear if walk-ins are accepted, 4 people, price 46,000 yen per person, ordered omakase course including wasabi, cucumber, red snapper, live oysters, hairy crab, salmon roe, white and red sea urchin, bonito, abalone, octopus, swordfish, shirako, karasumi, mochi, medium fatty tuna, taro, edamame, horse dung sea urchin, kelp, horse dung sea urchin, uni, Bay Sands. Sushi restaurant in Naka-Meguro, located on the 1st floor of EXA. Head chef is Naomitsu Yasuda, who trained for 15 years at Sushiko in Jiyugaoka before opening Sushi Naomitsu in Naka-Meguro in May 2011. Closed on Sundays and Mondays if it's a public holiday. Open from 6 pm to midnight, with lunch service on Saturdays. Only 10 counter seats available, no table or private rooms. Reservations accepted through OMAKASE online. Credit cards accepted, no electronic money.

Cucumber, Iburi Gakko (smoked pickles), Hirame (flounder), Kegani (horsehair crab), Nodoguro (blackthroat seaperch), Shinika (squid), Ge-so (squid tentacles), Katsuo (bonito), Awabi (abalone), Tako (octopus), Kobudai (red snapper), Ko-hone (baby bone), Karasumi (bottarga), Oma Toro (fatty tuna from Oma), Chu Toro (medium fatty tuna), Tsukemono (pickles), Edamame (soybeans), Akami Toro (lean tuna), Taku Caviar (octopus caviar), Ikura (salmon roe), Uni (sea urchin), Aji (horse mackerel), Kuruma Ebi (tiger prawn), Ankimo (monkfish liver), Maki-zushi (rolled sushi), Tachiuo (belt fish), Shioyaki (grilled salted fish), Uni Hada-te (sea urchin with seaweed), Number 1 Uni, Akagai (ark shell), Anakyu (sea cucumber and cucumber), Oo-tsuri (additional premium sake), Buri (yellowtail), Tekka (tuna)

This time, I visited a sushi restaurant called "Sushi Takamitsu," located about a 10-minute walk from Naka-Meguro Station. This restaurant needs no introduction, as it is a legendary establishment run by Master Yasuda Takamitsu, who has won the Foodlog Award Silver continuously for 7 years since 2017. Among their specialties, Takamitsu-san is particularly famous for their sea urchin, and I had the opportunity to visit during the peak season when sea urchin is at its best in summer. --Today's meal-- - Red snapper sashimi (Awaji Island) - Fresh oysters (Oita, Ooirijima) - Hairy crab (Hokkaido, Funakawan) - Ezo bafun sea urchin (Hokkaido, Rishiri) - Blackthroat seaperch - Sea urchin rice - Tuna collar (Oma) - Winter truffle (Australia) - Returning skipjack tuna - Abalone (Chiba Ohara) - Kurihama octopus (Tokyo Bay) - Liver sauce rice - Yellowtail and mountain wasabi (Hokkaido, Yoichi) - Special small fish - Karasumi rice cake - Medium fatty tuna (Oma) - Fatty tuna (Oma) - Lean tuna (Oma) - Edamame - Tuna caviar - Ishigaki clam - Purple sea urchin and new salmon roe small dish - Horse mackerel - Kuruma prawn - Monkfish liver and dried melon roll with watermelon - Grilled managatsuo - Water eggplant - Sea urchin (Hokkaido, Rebun Island) - Sea urchin (Hadate NO.2) - Red sea urchin (Nagasaki, Kumamoto) - Conger eel (with sauce and salt) - Tamago ~Drinks~ - Shinsei no.6 TYPE X (brought in) - Sake x 3 cups (additional) Total... about 90,000 yen Per person... around 45,000 yen Other information: Visit date and time... Weekday 18:00 Restaurant atmosphere... Full house Waiting... None Wait time... None - Reservation only - Introduction required One of the best things about Takamitsu-san's restaurant is the alternating serving of appetizers and sushi, which really complements the sake. Despite the flashy presentation that can lead to misunderstandings, Master Takamitsu is actually very straightforward and serious, visiting the fish market at least twice a week to communicate with wholesalers. This allows him to establish a position where he can procure the best quality sea urchins like the live ones I had today. Although the master may seem flashy and misunderstood, his skills are excellent, backed by solid sourcing and communication at the fish market. I thoroughly enjoyed the delicious sushi once again this time. I will definitely visit again.

Shoju continues to impress every time I visit, and this day was no exception. Despite uni being scarce lately, this restaurant is amazing - having the top three varieties of Hidate uni is surprising. Not only the uni, but the maguro, aji, nodoguro, and tai are all incredibly delicious. From Iburi gakko and mascarpone with sesame to Awaji madai, Oita Ooshima single-seed cultivated oysters, Funka Bay hair crab, and more, the menu is filled with top-quality seafood dishes.

In July, Shoji-san performed at the summer sea urchin festival, featuring dishes such as sea urchin rice, red sea urchin from Yamaguchi, saltwater sea urchin from Yoichi, purple sea urchin from Hadate, and red sea urchin from Amakusa. The menu included a variety of dishes such as red snapper, live oysters, hairy crab, ikura, white squid, tuna collar, abalone, and more. It was truly a dreamy summer night.

Today's meal at Chef Naomitsu's place was delicious as always. Not just uni, but of course uni. However, it seems he's still not at his best. Still, we had Murasaki, Bafun, Akani, along with white squid, oysters, hairy crabs, black abalone, and horse mackerel. Ikura was also a pleasant surprise after a long time. It was delicious! #Thankyou #ChefYasudaNaomitsu #Gourmet #Sushi #Nakameguro #MichelinOneStar #OmakaseFeaturedRestaurant #JustBetweenUs #TheStaffEnjoyedItToo #That'sAllFromTheScene

Budget: 40,000 to 50,000 yen Order: Omakase course only Duration: 2.5 to 3 hours Reservation: Introduction required Located a 5-minute walk from Naka-Meguro Station, this sushi restaurant along the Meguro River exudes luxury with high-end coasters, chopsticks, and a showcase of high-brand items. Female guests receive Tiffany chopsticks, which they will surely appreciate. The course consists of appetizers and nigiri, all beautifully presented with a luxurious touch. The sizes of the nigiri and appetizers are small, allowing everyone to enjoy until the end. Additional orders, such as rolls, are also available if needed. The lineup was quite impressive, and I personally felt that no additional orders were necessary. I was particularly impressed by the variety of sea urchin available, including Bafun uni, Murasaki uni, and Aka uni. Bafun uni stood out as the best with its perfect balance of richness and sweetness. Reservations are hard to come by, but if given the chance, I would love to visit again. [Course Details] - Appetizers: Karei sashimi, Caviar (substitute for oyster), Hōfu Bay crab, Black abalone, Octopus, Striped jack, Karasumi mochi, Ishigaki clam, Water eggplant - Nigiri: Engawa aburi, Sumiika (baby squid), Uni rice with tuna collar and winter truffle, Katsuo, Shinko, Kobashira, Toro Boston Yamayuki, Akami, Toro with caviar, Aji, Ankimo with pickled watermelon, Simmered clams, Uni gunkan, Bafun uni, Murasaki uni, Aka uni from Amakusa, Unakyu, Tamago

I have been visiting Shoujuu for the first time in a while since it opened, four times a year. Shoujuu always provides a wide variety of dishes even when it's lightly raining. Today, they started serving new squid, which was incredibly tender and delicious even without being sliced. The sea urchin is also delicious, packed with seasonal flavors.

It was truly delicious. The freshness of the sea urchin is said to be the best in the sushi world, and it was so delicious that you can enjoy the change in taste of each piece of sea urchin. The dishes come out quickly and there are plenty of them, so I was very satisfied. The rice was a bit smaller, so I couldn't help but eat it quickly. It may be easily misunderstood as entertainment, but the sushi was so focused on the ingredients and the firmness of the rice that it didn't feel like entertainment at all. Besides the sea urchin, the other dishes were also of high quality and delicious. I highly recommend the blackthroat seaperch and horse mackerel. I will definitely visit again.

My companion made a reservation 7 months ago for our first visit. The lack of signs in front of the restaurant is cool and different from many other formal sushi restaurants. This place is great for relaxing and enjoying drinks. I initially thought it was a place that focused more on appearance, using high-end cases, but the food was incredibly delicious. They put effort into presentation, service, and creating a fun atmosphere. The course menu was a bit generous, and by the end, we were quite full. Even ingredients I usually don't like turned into delicious dishes here. I was especially impressed by the anago, chutoro, and purple sea urchin. They were all top-notch. The service made me want to come back, and we ended the meal with tequila. Can't wait to go back!

Takamitsu, famous for its sea urchin at Universal Studios, offers not only delicious sea urchin but also a variety of other tasty dishes! It's hard to find a sushi restaurant that excels in both sushi and appetizers, but this place is exceptional! I love this sushi restaurant so much that I want to visit it in every season! The 12,000 yen champagne was delicious and well-balanced in terms of taste and price. Although it may be a bit pricey, as a sea urchin lover, this is a restaurant I definitely want to keep visiting!

Nakameguro - Shokumitsu Eatery 4.49 Price 40,000-50,000 "If you want to experience sea urchin in the sushi world, this is definitely the number one choice in Japan." Located about a 10-minute walk from Nakameguro Station, this restaurant is nestled in a back alley along the Meguro River. The head chef, Takamitsu, started his career at the age of 16 at Sushi Koki in Jiyugaoka, where he honed his skills for 15 years before branching out on his own in 2011. This was my fourth visit in a year! [Atmosphere] The restaurant has around 10 counter seats, with Louis Vuitton plate cases on the counter and Hermes wallpaper, creating an artistic and luxurious ambiance. Chef Takamitsu is very friendly and kind - the best! [Cuisine] Below are the dishes I had on this visit, with ○ or ◎ indicating the ones that impressed me the most: - Flounder - Rock oyster - Hokkaido hairy crab - Gizzard shad - White cuttlefish - Sea urchin rice with summer truffle - Bonito - Black abalone from Chiba - Simmered octopus - Abalone liver rice - Clam soup - Beltfish - Water eggplant - Red sea urchin - Squid ink mochi - Fatty tuna and medium fatty tuna with caviar - Kumamoto red sea urchin with seaweed - Horse mackerel from Izumi - Spot prawn liver with Nara pickles - Scallop from Mie - Purple sea urchin - Red sea urchin from Yamaguchi - Simmered eel with shiso seaweed roll and egg The rice was compact and well-balanced with a sharpness from red vinegar and salt that didn't overpower the natural flavors of the fish. The highlight was definitely the sea urchin - the chef sources top-quality sea urchin from various places and always has a selection of the best available. Each piece was small but incredibly delicious. [Price] I had a few drinks and the total came to around 45,000 yen. [Reservation] Reservations are made through LINE. [Summary] This restaurant is known for its sea urchin, but all the other dishes and sushi are also of high quality. The variety of dishes and the effort put into each one is evident. Serving 3-5 rounds a day is no easy task, but the balance between presentation and hard work is truly remarkable. Thank you for the wonderful meal! I will definitely be back! #Gourmet #TokyoGourmet #NakameguroGourmet #Food #TokyoFood #NakameguroFood #TokyoDinner #Dinner #NakameguroDinner #UmeLogTokyo #UmeLogFish #Shokumitsu #Sushi #TokyoSushi #NakameguroSushi #Follow #Tabelog #WantToConnectWithFoodies #WantToConnectWithGourmetLovers #WantToConnectWithThoseWhoLoveDeliciousFood #WantToConnectWithSushiLovers #WantToConnectWithSakeLovers #sushi

Sushi Shoma Eating Log 4.48 THE TABELOG AWARD 2023 SILVER Top 100 Sushi Restaurants in Tokyo 2022 Miyagi Prefecture, Shiogama 115.4 Yamasaki Mako Flounder from Oita, Oyster and Crab Flaked Sea Urchin x Summer Truffle Rice, Abalone Octopus with Yuzu Pepper Liver Rice, Clam Soup, Grilled Cutlassfish with Wasabi Karasumi Mochi Edamame Kumamoto Amakusa Sea Urchin, Akita Moist Greens, Aichi Prefecture Me Hikari ~ Nigiri ~ White Squid, Marinated Tuna Sea Urchin from Hokkaido, Yoichi Name Toro Taku Caviar Toro Akami Shrimp Horse Mackerel Clam Liver, Watermelon Pickled in Nara, Sea Urchin Roll, Rishiri Sea Urchin from Hokkaido, Yakushima Island Sea Urchin, Yamaguchi Red Sea Urchin Eel with Sansho Egg Roll ---------------------------------------- Thank you for reading until the end! Your [Follow], [Like], and [Save] are very encouraging for my future activities. I also share gourmet content on other SNS, so please check it out if you are interested. <Instagram> Itsu Gourmet (@itsugourmet)