I visited a sushi restaurant that opened about a year ago in Omotesando. It is located a 6-minute walk from Omotesando Station, served by the Tokyo Metro Chiyoda Line, Ginza Line, and Hanzomon Line, and a 10-minute walk from Shibuya. The opening hours are Monday to Saturday from 5 PM to 11 PM, with Sundays off. I was introduced to this place by a friend who loves sushi and made a reservation over the phone about a week in advance for myself and a friend. We visited on a weekday at 6 PM. Both the exterior and interior were impressive. We were shown to a different room in the back that had four counter seats and a private table. It seems they only accommodate one group at a time, which creates a special feeling! This restaurant features the second-in-command, Kanta Shirai, who trained at a surprisingly famous sushi restaurant. My expectations were sky-high! The head chef is Toshiaki Watanabe, who was bright and seemed to have a great sense of humor. When he came to greet us, his presence changed the atmosphere entirely! Both the head chef and the second chef were quite young. The main counter had a total of 7 or 8 seats and only served courses. Their most popular option is the seasonal omakase course, which is 16,500 yen (tax included) until the end of October, after which it goes up to 22,000 yen. Lunch service started on October 7th, with a Saturday-only lunch course priced at 10,000 yen. Soon, there will also be a Christmas special omakase course with half a bottle of champagne for 25,000 yen. During our visit, we were served the omakase course by Shirai. The menu included: - Tempura of hairy crab and black figs with sesame dressing - Bonito sashimi - Fatty mackerel from Mie Prefecture - Sea turtle chawanmushi (steamed egg custard with eel and lily root) - Salt-grilled Spanish mackerel with matsutake mushrooms - Somen noodles with sea urchin, okra, eggplant, and egg yolk - Grilled white sweetfish with ginkgo nuts and chestnuts - Sushi: - Baby snapper - New squid - Blackthroat seaperch - Yellowtail - Shima-ebi from Hokkaido - Herring - Arctic surf clam - Marbled sole - Gizzard shad - Lean tuna - New salmon roe on rice - Medium fatty tuna - Fatty tuna with chopped scallions - Sweet shrimp - Eel - Tamago (egg sushi) - Miso soup (with nameko mushrooms) - Dessert: Peach In summary, for 16,500 yen, we enjoyed 7 appetizers, 16 pieces of sushi, a bowl of soup, and dessert—an incredible value considering the quality, ingredients, and portion sizes! The ambiance was wonderful, making for a perfect experience. The first appetizer, tempura of hairy crab and black figs with sesame, was amazing. The bonito sashimi paired with liver soy sauce highlighted the exceptional quality of the fish in a way I’d never experienced before. The fatty mackerel from Mie was extraordinarily delicious. The sea turtle chawanmushi, which included eel and lily root, was also superb! The salted Spanish mackerel, paired with matsutake mushrooms, created a luxurious dish where the fragrant matsutake blended perfectly with the fish—absolutely delightful. The somen noodles, prepared with a delectable broth, sea urchin, okra, and eggplant, were divine. The grilled white sweetfish was also wonderful, accompanied by ginkgo nuts. The sushi, both the toppings and the vinegared rice, were remarkable. The baby snapper sushi, aged with kombu, was deeply moving. I had never had herring sushi like this before; its flavor was outstanding, making it the best herring sushi I've ever tasted. The marbled sole melted in my mouth, and the tuna—lean, medium fatty, and fatty tuna—was exceptional. Tuna really is in a league of its own! The bowl of new salmon roe, with its rich flavor and soy sauce, accompanied by vinegared rice, was the perfect way to top off the feast. The sweet shrimp and eel were also incredibly delicious! The miso soup was my favorite, featuring nameko mushrooms. For dessert, we were treated to something delightful, and it all concluded nicely with a warm cup of green tea. As for drinks, we started with a toast using "The Premium Masters Dream" (880 yen), which was simply good. Our second drink was "Mimuro Sugi Dio Abita" (1,380 yen)—a sake produced using water from Mount Miwa, highly praised for its clean and fresh flavor. It had a gentle aroma reminiscent of lemonade with hints of sweet fruits. The third drink, "Ni-Rou" (2023 vintage), a limited seasonal release from Aichi Prefecture's Maruishi Brewery, was uniquely crafted with a blend of three types of sake rice. It combined rich and complex flavors with refreshing fruity notes. In conclusion, the choice of sake paired beautifully with the dishes, especially the tuna, and I was thoroughly satisfied. I had a great conversation with Shirai, the second chef, who shares my love for food. He has already gained a lot of experience visiting various restaurants, showcasing his potential to become an outstanding chef! Initially quiet, he turned out to be genuinely impressive. I look forward to visiting the head chef’s counter next time. Overall, it was an exceptional experience. Thank you for the wonderful meal!

About a 10-minute walk from Shibuya, I was super satisfied with the variety of dishes and delicious drinks! The meal started with steamed custard made with firefly squid and bamboo shoots topped with sakura shrimp, followed by sashimi (the sea bream, squid, and konowata, with a side of boiled urui greens). Next was sea urchin somen noodles (with wasabi leaves and horsehair sea urchin), then grilled sawara fish served with spring cabbage and shaved yam wasabi, followed by sweet shrimp and red clam, resting on a bed of boiled spring greens and ginger vinegar jelly. Then it was time for sushi! We had kelp-marinated kasugo sea bream, cuttlefish, white sweetfish, Iwate shiitake mushrooms wrapped in shiso leaves, kohada, cherry salmon, fresh baby clam, marinated fatty tuna, horse mackerel, hairy crab, sea urchin, and anago eel, along with a miso soup made with clams and Miyazaki mango. The firefly squid steamed custard was so delicious that it captivated me right from the first dish! The sashimi of sea bream was infused with cherry blossom leaves, and the flavor was incredible the moment I took a bite. The sea urchin somen was generously coated in sea urchin, and the hefty amount of horsehair sea urchin on top added a luxurious touch! And then my beloved shrimp—sweet shrimp! It was bouncy and satisfying, bringing me personal joy on a plate♡♡ After a variety of dishes, it was sushi time! The squid was creamy and delicious, but I was truly amazed by the shiitake mushroom sushi! It was so thick, and I had never had shiitake sushi before, so it was a delightful treat! This year, I hadn't had much crab, so it was a nice surprise to enjoy hairy crab in April! The drink selection included a wide variety of whiskies, and they served me sake based on my preferences, which was wonderful. Overall, I was very happy with the variety of dishes and drinks—it was a delightful night! Thank you for the meal (^ ^)

I visited Sushi Ichimasa in Omotesando for the first time and had a two-shot with the sushi master. Perhaps because I arrived early, the counter with seven seats was nearly empty, allowing me to enjoy incredibly delicious sushi and sake. For appetizers, I had: - Chawanmushi with fragrant mushrooms and cod milt - Thinly sliced buri served as shabu-shabu - Grilled sawara - Yuzu kabura with snow crab - Low-temperature cooked anko liver sushi - Spring sea bream - New squid and its tentacles - Marinated chutoro from Yamazaki tuna - Chutoro from Yamazaki tuna - Kohada - Kawahagi - Akagai - Charred nodoguro - Sardine - Ikura - Bafun uni - Live shrimp - Shine Muscat grapes For sake pairings: - Nichinichi - Kuro-ryu - Saku - Ken-kon-ichi - Ryu The course was 22,000 yen for the omakase, and with the sake pairing, it came to 25,000 yen. For those who enjoy drinking, this option is quite a bargain. I was extremely satisfied and have definitely decided to return!

"Diary of Sushi Life" I was invited by a gourmet friend and made my first visit to "Sushi Ichimasa" in Shibuya, located right in front of Aoyama Gakuin University. The restaurant has been open for two years. The young chef prepares sushi and side dishes that are delicate yet creatively designed to keep you captivated until the end✨ I’m thinking of bringing my wife next time☺️

♡Sushi Issai Finally visited my long-awaited Sushi Issai in Omotesando! The ambiance is filled with a private feel, and the quality of the sushi is high. I highly recommend the seasonal omakase course for ¥22,000, which included: - Chawanmushi (steamed egg custard) with cod milt and mushrooms - Sushi shabu-shabu (sashimi-style hot pot) with yellowtail - Charcoal-grilled sawara (Spanish mackerel) - Fresh shishamo (smelt) with ginkgo sauce - Ankimo (monkfish liver) with a sesame miso walnut sauce - Sanma (mackerel pike) with perilla, red eggplant, and plum, topped with liver sauce - Nigiri sushi of various types including kinu, flounder, and others, filled with liver - Sardine, akagai (red clam), marinated kohada (young mullet), tuna toro (fatty tuna), ikura (salmon roe), uni (sea urchin), and amaebi (sweet shrimp) - Asari (clam) miso soup - Shine Muscat and Pione grapes for dessert The chawanmushi with cod milt and mushrooms was amazing, with the mushroom's bitterness pairing beautifully with the fluffy milt—absolutely delicious for cod milt lovers like me! The yellowtail was rich and tasty, and the sawara, grilled over charcoal, had a fantastic smoky flavor. The fresh shishamo was surprisingly large with a delightful ginkgo sauce. The texture and flavor contrast between the ankimo and sesame miso walnut sauce was exquisite. The sanma is in season right now, and the addition of eggplant and perilla made it incredibly flavorful! The sushi was all so delicious that it left me in awe, but what really impressed me was how they changed the rice for each piece! The red and white rice was perfectly paired with the sushi, which was astonishing! The rice was so tasty! I love sushi, and Sushi Issai truly took me by surprise with their incredible creations! The fatty tuna was my favorite. The sake paired perfectly, and I was so happy! It's about a 7-minute walk from Omotesando—definitely a place you should visit! #sushi #sushi lovers connect #Shibuya gourmet #Aoyama gourmet #Omotesando gourmet #sushi Instagram #Sushi Issai #japanese food #seafood #date food #gourmet #Yuttan gourmet

There is a hidden sushi restaurant right next to Aoyama Gakuin, and they only offer a 22,000 yen omakase course! By setting the price for the omakase course, they want to allow more people to enjoy high-quality sushi. Researching the market, high-end sushi typically ranges from 20,000 yen upward, so I appreciated not feeling shocked by the bill after finishing the meal. The sushi uses different types of sushi rice—red and white—according to the toppings, with various seasonings used, which was eye-opening! I was particularly surprised by the size and taste of the red clam (akagai). I had only ever seen thin slices before, so I was unaware they could be so delicious! The restaurant sources particularly large specimens. The surf clam (hokki) was also impressively large to the point where I thought, “Is this how it’s really supposed to be?” It had great texture and a delightful chewiness! The clams served at a sushi restaurant are indeed different. Additionally, they offer two types of salmon roe (ikura)—one lightly cooked and the other raw. The raw one has that familiar pop-in-your-mouth sensation, while the lightly cooked one has a softer, melt-in-your-mouth texture! The generous helping of sea urchin (uni) simply melts away on contact with body heat. I had never experienced something like this before! There was no unpleasant smell, just the sweetness of the uni! The new squid (shinji) was surprisingly sweet, milky, and tender! The squid tentacles were crunchy and had a lovely texture. I initially thought to keep this brief, but I could go on forever about how delicious everything was! I truly enjoyed the differences in flavors and textures! Not only the sushi, but the side dishes were also fantastic. The charcoal-grilled mackerel (kamasu) was incredibly fluffy! How do they make it so fluffy when grilled? I would love to have grilled fish like this all the time, but I could never replicate it! The ample matsutake mushroom in the sauce was infused with a gentle dashi flavor that warmed my body. The grilled saury (sanma) was filled with blended red eggplant, perilla leaves, and plum, then topped with liver soy sauce and grated radish! The grilled saury was already delicious on its own, but the additional ingredients really impressed me. The tempura of knife fish (tachiuo) was super crispy on the outside and fluffy on the inside—absolutely the best! The ginkgo sauce added just a hint of bitterness, making it tasty, and the sweet green pepper was surprisingly not spicy! The deep-sea perch (nodoguro) was incredibly rich and delicious! With excess fat grilled off over charcoal, it was not greasy at all! While I had seen nodoguro as a takeaway item before, this was my first time eating it, and I totally understood why everyone raves about it. For dessert, they served grapes and shine muscat without skins or seeds, making them easy to eat! By the time I reached dessert, I was honestly stuffed and thought I couldn’t eat anymore, but I managed to finish it! I could truly share my thoughts on every dish, but even sharing just a few has made this quite long. You should definitely give it a try! ■ Menu Seasonal Omakase Course 22,000 yen

Experience the ultimate sushi course at the hidden gem "Sushi Ichimasa," located in Omotesando. Just a 5-minute walk from Omotesando Station, this restaurant boasts a tranquil atmosphere away from the hustle and bustle. Upon entering, you're welcomed by a warm wooden ambiance and an elegant setting, perfect for a special occasion. The standout feature of Sushi Ichimasa is the chef's dedication to the ingredients. Their signature dish, tuna, is meticulously managed in terms of quality, temperature, and humidity to enhance its flavor to the fullest. Each piece embodies the chef's skill and passion, creating a blissful moment as it melts in your mouth. The seasonal omakase course, priced at 22,000 yen, incorporates around 20 carefully crafted dishes using abundant seasonal ingredients. Each dish is prepared with great attention to detail, especially the sushi, which highlights the ideal humidity, temperature, and aging of the toppings. The allure lies in discovering something new with each visit. The beautifully selected tableware, including Arita ware and Edo Kiriko, elevates the presentation of the dishes, providing a feast for the eyes as well. Sushi Ichimasa offers a refined space and service suitable for special days, featuring private rooms and a counter that can be reserved for exclusive dining. The counter creates a more intimate atmosphere where you can enjoy conversations with the chef. It is an attractive choice for entertainments, anniversaries, or any special occasion. With its commitment to top-quality ingredients, masterful technique, and a luxurious environment, Sushi Ichimasa truly exemplifies an exceptional sushi dining experience. It is a perfect spot to visit with your loved ones for a special outing.

I visited again, this time for lunch. The Saturday-only 10,000 yen course was truly impressive for this location. The drinks are reasonably priced, so I recommend trying lunch if you're new to the place. Although the evening experience is definitely more satisfying. I had a great time chatting with the head chef, which made for a really enjoyable experience. If you're a fan of martial arts, this place comes highly recommended since the chef loves it too!

This sushi restaurant, located in an area I often pass by in my car before my second visit to Aoyama Gakuin, is quite charming. There are stylish bars and dining spots nearby, but the area is not very crowded with children, making it a peaceful place. The restaurant has a private room that is very convenient for intimate service. From appetizers to sushi, they serve seasonal dishes that are both innovative and visually appealing, making the experience enjoyable and delicious. It is definitely worth a visit.

I received the following: Japanese sake "Kokuryu" Summer Shibori Nichi Nichi Hidakami Type Dishes: - Mozuku seaweed with fruit tomatoes and junsai: The junsai are crunchy and have a refreshing taste. - Shirataki of aori squid and kinki fish shabu-shabu: The squid is sweet and the kinki fish is rich in fat! - Hair crab with lettuce and vinegar miso sauce topped with wasabi: The sweetness of the hair crab pairs perfectly with the vinegar miso. - Chawanmushi (steamed egg custard) with white maitake mushrooms: Made with sea bream broth, it is rich and flavorful! - Fried small sweetfish (ayu) with summer vegetables: The slight bitterness of the sweetfish and the sweetness of the summer vegetables, with a perfect crispy fry! - Sweetfish (Amagasa) grilled: The white fish is fluffy and the skin is crispy, offering delightful texture! - Gentle-flavored clams miso soup. Miyazaki mango nigiri, konbu-cured sugoidai, sun-dried squid, dried flatfish, fresh bird shellfish, horse mackerel, island shrimp, marinated tuna, medium fatty tuna, surf clam, sweet shrimp, and sea urchin. Each piece of sushi was large, and as I bit into them, I could feel the aroma and flavor of each ingredient, creating a blissful moment!

I visited this restaurant for the first time! It's a completely reservation-based sushi place in Omotesando✨, and this time I opted for the omakase course! - **Appetizer:** - *Iwamozuku seaweed, cherry tomatoes, and junsai* – served cold and incredibly refreshing! The cherry tomatoes tasted distinctly like fruit (my vocabulary fails me here, haha). I could really feel summer in this dish! The texture of the seaweed was crunchy! - **Sashimi:** - *Aori squid* – served with salt and ginger soy sauce! It had a rich, sweet flavor, and while the ginger soy was a nice pairing, I personally preferred it with just salt (*•̀ᴗ•́*)و ̑̑. - *Kinmedai (kin-ki) shabu-shabu* – enjoyed with ponzu! It was full of fat✨, perfect for a generous amount of wasabi! The texture was incredible, and the flesh was succulent. I could eat a whole fish of this, haha! - **Steamed Dish:** - *Hairy crab with lettuce and sweet miso dressing* – The lettuce was super crispy! The hairy crab was fluffy yet substantial, and the sweet miso provided a subtle accent. When combined, it was simply divine! - **Seasonal Delicacies (2 dishes):** - *Conger eel and white maitake mushroom chawanmushi* – made with conger eel stock, presenting a gentle flavor and delightful taste. The conger eel was incredibly fluffy, and the chawanmushi was rich – I could eat it forever! - *Fried young sweetfish with summer vegetables* – the sweetfish was crispy and the flavor was intense! I surprisingly enjoy river fish like this, I’d be happy to eat 100! - **Grilled Dish:** - *Amadai (sweetfish) grilled in a raincoat style* – the skin was crispy and the flesh was fluffy, packed with flavor! It was subtly sweet, and it paired excellently with the aonori sauce (seaweed). - **Nigiri (11 pieces + roll):** - *Konbu-zime (seaweed-marinated) spring sea bream* – perfectly seasoned with seaweed, an excellent start! The flesh was plump and well-marbled. - *Squid* – crunchy!! Rich in flavor and super easy to eat. - *Taka be (mackerel)* – my first time trying this summer fish! With a charred exterior, it had a wonderful smoky aroma, and the flesh was rich and melted in my mouth. - *Hoshigarei (star sole)* – incredibly firm flesh packed with chewiness! The addition of the engawa (flounder fin) intensified the textural experience – very satisfying! - *Raw torigai (bird shellfish)* – huge!!! Intense flavor with a texture that was both crunchy and crispy! I think this was my first time tasting raw torigai. As a shellfish lover, this was incredible! - *Horse mackerel* – strong flavor with firm flesh and just the right amount of fat, a winner! The green onions on top paired perfectly! - *Shima ebi (striped shrimp)* – while small in size, a single bite revealed a firm and dense bite. Sweet and rich flavor – so good! - *Marinated tuna* – using maguro from Yamazaki, this was delightful! The marinating was just right, with a gentle aroma, making it a fantastic piece! - *Chūtoro (medium fatty tuna)* – simply blissful… the rich, melt-in-your-mouth combo of the fish and rice was unbeatable! I could eat this forever, but it dissolves so quickly! - *Kita yaki (northern clam)* – the moment it hit my mouth, the clam flavor was irresistible! Hearty and crunchy – such a rewarding piece! - *Kuruma ebi (Japanese tiger prawn)* – enormous!!! I could barely fit it in my mouth, haha! So thick it was hard to chew, but once I did, the abundance of prawn flavor was phenomenal! - *Uni (sea urchin)* – incredibly rich✨ and sweet, I just wanted to keep it in my mouth… but, as usual, it dissolves too quickly! - **Soup:** - *Asari (clam) miso soup* – wow! So rich and flavorful! - **Dessert:** - *Miyazaki mango* – perfectly ripened like a true mango! This time, since it was sushi, I paired it with sake: - *Kuro-ryu (Black Dragon) summer pressing* - *Nichinichi* - *Hidakami* With overwhelming volume and quality, I was thoroughly satisfied! The restaurant's interior boasted a beautiful wooden design, and there was a pleasant aroma upon entering, making it feel cozy. I had a brief chat with the chef, who noted that the place has a hidden gem vibe, making it easy to overlook (which is such a shame for a place this good!!). Besides the usual counter seating, they also have private counter seating and semi-private raised seating, making it extremely versatile! It's perfect for both business dinners and romantic dates in a private setting✨. I definitely want to visit again! Thank you for the meal!

I had sushi for my birthday in Omotesando. The location is just a short walk from Omotesando Station, and it offers high satisfaction and great cost performance, so I highly recommend it. I had a pairing course with drinks, and the selection of alcohol was excellent. Rather than being traditional, the approach has a more edgy twist, making it enjoyable. The owner is very friendly, making it a great choice for young people or anyone visiting a sushi counter for the first time. Additionally, the owner is a fan of martial arts, so if you're into that, you'll really enjoy it!

I had the Saturday-only 10,000 yen lunch course at Sushi Ichimasa, a hidden sushi restaurant behind Aoyama Gakuin in Omotesando. The course included three appetizers, ten pieces of sushi, and a soup, and I found the price to be a great value. I could really sense the chef's dedication as they used red rice for some toppings and white rice for others, depending on the ingredient. #OmotesandoGourmet #OmotesandoLunch #OmotesandoSushi #SushiLunch

I had the Saturday-only lunch course (10,000 yen). It included: - Small bites (3 dishes) - Sushi (10 pieces) - Soup (clam miso soup) Each of the small bites was full of flavor and provided a great sense of satisfaction. The sushi was all delicious as well. I especially loved the semi-raw sweet shrimp; the texture was bouncy and it had a strong sweetness. The cost performance is excellent!

Opened in October 2022, "Sushi Ichi Masashi" is located a 10-minute walk from Shibuya Station's East Exit, with chef Watanabe, who has extensive experience in Japanese cuisine, at the helm. The restaurant offers a pleasant dining experience with warm and friendly service. The interior is designed in a "Japanese modern" style, emphasizing natural materials while maintaining a simple harmony. Fresh ingredients are delivered directly from Toyosu Market and various regions, utilizing techniques such as live preparation, nerve-purging, and blood removal to ensure high-quality freshness right from the boat. To extract the maximum umami from the ingredients, meticulous attention is given to temperature, humidity, and aging duration in the cooking process. I enjoyed the "Saturday Limited Lunch Course," which was a delightful experience. The meal included the following dishes: - Iwaumi seaweed, water plant, and fruit tomato - Hamo eel and sakura shrimp chawanmushi (savory steamed egg custard) - Spanish mackerel, cabbage, and wasabi For sushi, we had: - Spring sea bream nigiri with shari (vinegared rice) - Cuttlefish, small horse mackerel, northern sea clam, and lean tuna - Rich tuna, horse mackerel, sea urchin, sweet shrimp, and eel The meal concluded with a miso soup. Thank you for the wonderful meal!

Omotesando Gourmet ❁ Sushi Issei ❁ ↳ Seasonal Omakase Course / 22,000 yen - Appetizer (Junsai, Mozuku, and Cherry Tomatoes) - Sashimi (Sea Bream and Dried Squid with Konowata) - Steamed Dish (Hamo Chawanmushi) - Seasonal Delicacies (2 dishes) 1. Zuwai Crab with Spring Cabbage and Wasabi Vinegar 2. Shirako and Young Chrysanthemum - with Sea Bream Shirako Sauce - Grilled Dish (Spanish Mackerel with Nanohana and Aosa Seaweed Broth) - 11 Pieces of Nigiri + Roll - Soup (Nameko Mushroom Miso Soup) - Dessert (Mango) Located a 6-minute walk from Omotesando, Sushi Issei has a counter with 6 seats, and there is a private room behind the door leading to the restroom. This time, I enjoyed the "Seasonal Omakase Course." Sitting right in front of the chef, I was treated to incredibly delicious sushi. I appreciated the attention to detail as the chef switched between red and white sushi rice depending on the ingredients. Not only the nigiri but also each appetizer was a creatively crafted dish that you wouldn't usually find, making it enjoyable for both the palate and the eyes! The restaurant has an upscale and clean atmosphere, making it perfect for dates or special occasions. The chef was personable, and I enjoyed every moment from the beginning to the end. My friend who joined me was also thrilled! Thank you for the wonderful meal! ✶ Instagram ➡ ukki.316

I visited "Sushi Ichimasa," located about a 7-minute walk from Omotesando Station! The entrance exudes a sense of luxury, and once inside, there are six counter seats where you can enjoy watching the sushi being prepared up close. (I heard there are also private rooms in the back.) Each piece of sushi features large, fresh ingredients, and the flavor and freshness burst with every bite. I was particularly impressed by the clam and firefly squid chawanmushi (steamed egg custard). It was packed with ingredients and was the most delicious chawanmushi I’ve ever had. Additionally, the nodoguro (blackthroat seaperch) bowl was an unforgettable dish, and I was captivated by its rich flavor! "Sushi Ichimasa" is a restaurant where the sushi is delicious and the atmosphere feels upscale, making it perfect for a special dinner.

Sushi Ichimasa, located just a 5-minute walk from Omotesando Station! This time, I enjoyed the seasonal omakase course (22,000 yen), which included a variety of dishes: appetizer, sashimi, steamed dish, two seasonal specialties, grilled dish, 11 pieces of nigiri plus maki, soup, and dessert. The interior features a 6-seat counter right at the entrance, and I noticed there are private counter seats and semi-private rooms behind a door in the back! I’ve never heard of private counter seating, but I’d love to experience it someday! The nigiri, where the rice is frequently adjusted according to the topping, was fantastic, especially the chawanmushi (steamed egg custard) and nodoguro (blackthroat perch), which was just heavenly! I had never experienced chawanmushi with firefly squid before, and the excitement I felt when scooping it up with my spoon was indescribable! The shrimp on top added to the wonderful broth and taste. The nodoguro had a beautifully grilled skin, tender and fatty flesh, and the saltiness was just perfect! I was almost brought to tears by the incredible grilling skill! What I really appreciated about Ichimasa was the friendly atmosphere; it was truly a comfortable space. Normally, I get so nervous in fancy sushi restaurants that I sit up straight the whole time, and when I leave, I feel like I can finally relax, but that was not the case here. I felt so at ease throughout the meal—it was a great place! Thank you for the wonderful meal! ✨

This restaurant located on Seimon Street near Aoyama University has a discreet appearance, perfectly fitting the description of a hidden sushi spot. It seems not many people know about it yet, so I visited without much expectation. However, once inside, it truly felt like a hidden gem with a stylish atmosphere that heightened my anticipation. The large counter accommodates only six guests, offering a luxurious use of space, just as I had hoped for in a sushi restaurant. Despite its size, there are two separate and stylish restrooms for men and women, which felt like a thoughtful touch. I later found out that there’s a private counter in the back, where celebrities and notable business figures sometimes enter through a back door. As for the food, the menu featured a mix of intricate dishes and simpler offerings, both of which were quite satisfying. I appreciate the aesthetics of the "subtracting" philosophy in Japanese cuisine; I believe a restaurant that serves an abundance of everything might not hit the mark, but the balance here left a strong impression. There was a finesse in the simplicity of the dishes. The sushi itself utilized both red and white rice, served at temperatures tailored to the ingredients. You could tell there was a lot of thought put into it. Personally, I really enjoyed the small horse mackerel here, which was just perfect. They also had marinated fish, eel, sea urchin, sweet shrimp, and hairy crab sushi, among others. It’s hard to find a place like this. The surf clams were particularly outstanding; I’ve never tasted anything so delicious elsewhere. While I was very satisfied with the portion sizes, I had made a reservation for a sake pairing that day, making the experience quite reasonable in terms of cost. The value for money was excellent, especially with rare sake like Aramasa featured in the pairing. I was thoroughly pleased and will definitely return. Thank you for the meal!

Sushi Ichimasa / I was invited to visit near Omotesando~♡ It’s located right by Aoyama Gakuin University! The seating includes a counter and private rooms, allowing for a relaxed experience☺️. What I ordered: Seasonal Omakase Course for 22,000 yen. It started with a small dish and then progressed to sushi, with an impressive selection of drinks!! I enjoyed my favorites like Ichiro's Malt and had the chance to try a new one, Koto, along with some wine. ▶️ To start, we had a chawanmushi topped with fried sakura shrimp, and inside it had firefly squid!!! ▶️ For sashimi, I had Isaki, which had a strong scent of cherry blossoms, and Aori squid prepared at -60°, giving it a lovely, creamy texture; it was served with soy sauce and salt. ▶️ Next was uni somen✨—this was my first time having such a luxurious somen, topped generously with bafun uni. ▶️ We also enjoyed akagai (red clam) and kuruma ebi (sweet shrimp) garnished with jelly. ▶️ The grilled sawara (Spanish mackerel) was served with spring cabbage and topped with freshly grated wasabi. ▶️ As for the sushi✨, there were many unique pieces, and I specifically enjoyed the shiitake mushroom sushi—I never knew shiitake could be so delicious! We also had ko-mochi yari-ika (baby squid with roe), marinated tuna, kohada (gizzard shad), uni, and the last piece, anago (sea eel), was simply amazing! Oh, and I had the most unique gari (pickled ginger) as well (laughs). ▶️ For dessert, we had mango from Miyazaki. It had been a while since I had mango, and it was incredibly delicious!

Between Omotesando and Shibuya, "Sushi Kazumasa" is still not widely known, but it was incredibly delicious and had a great atmosphere! The standout dishes for me were the swordfish, which was rich in fat, and the shiitake mushroom sushi, where the umami was prominent despite the light seasoning. The grilling technique was innovative and resulted in exceptional flavor. The marinated sushi, with grilled nori sandwiched between the sushi and rice, reminded me of a tekka maki (tuna roll) and was a delightful dish. The black throat sea perch's grilling technique and seasoning were top-notch. The restaurant used both red and white rice for different sushi, which was a lovely touch. I left very satisfied. Here’s the seasonal omakase course I enjoyed: - Steamed clam chawanmushi with sakura shrimp on top - Chilled isaki (bream) with a side of mud squid and fresh wasabi, served with soy sauce or salt - Sea urchin somen noodles - Red sea bream and sweet shrimp with ginger vinegar jelly - Swordfish with spring cabbage and wasabi from the mountains, flavored with fuki miso - Sea bream wrapped in kelp sushi - Ink squid sushi - White sweetfish sushi - Small horse mackerel sushi - Shiitake mushroom sushi with perilla leaf - Bird's egg sushi - Marinated sushi with grilled nori - Fatty tuna sushi - Black throat sea perch mixed with red rice - Hairy crab sushi topped with crab miso - Sea urchin gunkan (ship sushi) - Sea eel sushi - Asari clam miso soup - Miyazaki mango #SushiKazumasa #Kazumasa #Sushi #SushiRestaurant

I found this restaurant while searching for a cost-effective way to enjoy sushi that isn’t served on a conveyor belt! It’s located about a 5-minute walk from Omotesando Station, just off a major street. There are many stylish shops in this area, which is nice. While they mainly serve full-course dinners at night, they recently started offering a lunch course limited to Saturdays, which is wonderful since it allows you to enjoy a typically pricey sushi course at a more casual price! The friendly young chef welcomes you warmly. Here’s what I had: - Chawanmushi (steamed egg custard with clam and sakura shrimp) - Kinmedai (red snapper) shabu-shabu - Tachiuo (beltfish) with spring cabbage - Kasugo tai (young sea bream) with kelp - Akaika (red squid) - Kinmedai (red snapper) - Kohada (shad) - Nametake (nameko mushrooms) miso soup - Kawahagi (filefish) with liver - Marinated tuna - Chutoro (medium fatty tuna) - Sea urchin - Anago (conger eel) chawanmushi The course begins with dishes like chawanmushi and shabu-shabu, followed by the chef’s exquisite sushi. I thought it might end quickly since it’s lunch, but I was pleasantly surprised by the generous variety and quality, leaving me 150% satisfied! Each dish comes with an explanation about the ingredients and their origin, which makes it easier to enjoy. The highlights were the chutoro, sea urchin, and anago. The moment I tasted them, my face lit up! The way the rice crumbles and the perfect pairing with the toppings really showcased the chef's skill. The sushi was incredibly delicious. I also thoroughly enjoyed rarer toppings like kawahagi and shima-ebi (sweet shrimp) that you don’t see often in sushi restaurants. Now, I’m curious about their dinner courses too. Thank you for the wonderful meal!