Sashimi of flounder, button shrimp, hairy crab, steamed abalone with Tosazu vinegar, fresh salmon roe on top of scallop, grilled nodoguro with sake-steamed liver, pickled watermelon from Nara, sushi of yellowtail, pickled squid, pickled horse mackerel, shrimp, purple sea urchin, conger eel, sea urchin, fatty tuna, lean tuna, small sardines, shrimp, red sea bream, purple sea urchin, fatty tuna.

【2023.08 Date with my daughter♪】While browsing through food review websites and reservation sites to find somewhere delicious to eat during my Tokyo business trip, I came across this place! I've never tried Arai-san's sushi before, but I heard that he was the second in command for many years and became independent, making reservations difficult right away. I managed to secure two seats for a late time, so I tried inviting a few friends who could split the bill, but they were all a no-go. However, when I asked my daughter, she happily agreed, leading to a decision to pay double! After checking my bank account balance used for card payments, we headed to the restaurant. [Omakase Course♪ (40,000 yen)] ☆Hoshikarei from Miyagi ☆Botan Ebi from Masuho ☆Hair crab from Hokkaido, jelly ☆Kesennuma bonito, wasabi, grated green onion soy sauce ☆Hiragai grilled with pepper ★ Mini salmon roe bowl ☆Steamed blackthroat ☆Wakasagi ★ Amakusa shinco ★ Numazu striped horse mackerel ★ Akami zuke ★ Akami ★ Back toro ★ Belly toro ★ White squid from Nagasaki ★ Aji from Awaji ★ Kuruma shrimp ★ Red sea urchin from Aichi ★ Anago ☆Clam miso soup ★ Toro sushi roll ☆Tamagoyaki [Drinks/2 people] ◾️Bottled beer x2 ◾️Hidamari × 1 cup ◾️Juyondai × 1 cup ◾️Romango × 1 cup ★ Total bill 50,000 yen/person The sushi was delicious, with a sense of traditional elegance. Location: Head towards Shinbashi (west) from the middle of the street between the Kabuki-za intersection in Higashi-Ginza and the intersection with Wako.

I visited the new famous restaurant for the 5th time tonight at 8:45 pm, which is perfect for enjoying both dinner and food log activities. The appetizers for tonight included dried hagarei, button shrimp, Ma-Gani crab from Fukko Bay, Tosazu jelly, mountain wasabi with bonito, abalone grilled with seaweed, parent and child bowl with sea bass, steamed blackthroat seaperch, sweet boiled young ayu, and traditional dishes. The button shrimp always stands out with its rich sweetness, making me feel like I've come to Sushi Ken. The sushi lineup included horse mackerel, red tuna, back toro, belly toro, otoro, white squid, black tiger prawn, red sea urchin from Iwate, boiled clam, and miso soup with clam. The sushi rice with red vinegar had the perfect level of acidity and firmness that I love. Eating plenty of tuna from Yamazuki always makes me happy. The familiar taste of Sushi Ken is something I can rely on. I've already made a reservation for the next visit. Thank you for the delicious meal!

Visited the restaurant with someone who loves sushi. It was delicious last time, but this time it felt like the quality had improved even more. The presentation overall was beautiful, and the sushi was carefully crafted. [Today's menu] - ◎Sushi - ○Botan shrimp, halibut Botan shrimp with thickness and size was wonderful Halibut was simple and delicious - ○Crab jelly Jelly on crab makes it easy to eat - ○Bonito with mountain wasabi - ○Grilled flat shellfish Flat shellfish was also good! - ○Masuko bowl Mini bowl at this timing was delightful - ○Blackthroat seaperch steamed in sake Extremely delicious!! Probably the best blackthroat seaperch steamed in sake I've had so far - ○Appetizers: monkfish liver, herring, cherry salmon, marinated tuna, back toro from Fukko Bay, belly toro from Oma Comparing the back toro and belly toro was amazing - ◎Fatty tuna - ◎Squid with seaweed Firm texture but soft when chewed - ◎Horse mackerel - ◎Shrimp - ◎Sea urchin gunkan Beautifully arranged sea urchin gunkan - ◎Toro with wasabi The cross-section was beautiful - ○Clam soup Flow, speed, balance, tempo all exceeded the previous visit! This restaurant is constantly evolving. Thank you for the meal!

I have been visiting Ken-san regularly, and this time I would like to review my experience in July 2023. The sushi rice had small grains that melted well, with a good balance of acidity and umami that complemented the main tuna while also pairing well with other types of seafood. The dishes were either straightforward in showcasing the quality of the ingredients or creatively enhanced with a touch of sophistication, all showing a great sense of taste. The sushi rice had been changed since my last visit, now with a stronger sweetness that added to the overall deliciousness of the sushi. Ken-san's personal touch has become more prominent, and I look forward to my next visit. - Price: Approximately 45,000 yen course menu + sake pairing (about 1.5 cups) - Duration: Approximately 2 hours - Dishes: - Appetizers: Flounder, Botan shrimp, Hairy crab, Bonito, Flatfish - Main dishes: Trout roe bowl, Steamed anglerfish liver, Juvenile sweetfish, Duck liver and Nara pickles - Sushi: Small skin, Trout's fin, Lean tuna, Back toro, Belly toro, Otoro, Horse mackerel, Mud-smeared cuttlefish, Carabinero, Purple sea urchin, Eel, Sea urchin and toro roll, Egg - Additional: Mantis shrimp Detailed review: - Appetizers: - Flounder: Good texture, aroma, and clean taste. - Botan shrimp: Extra-large with a sticky sweetness. - Hairy crab: Firm sweetness and umami, complemented by ginger and smooth texture of seaweed. - Bonito: Chewy texture, clean acidity, and umami, enhanced by mountain wasabi. - Flatfish: Good thickness, smooth fiber, and enhanced by sauce. - Main dishes: - Trout roe bowl: Soy-marinated trout roe and salmon roe with a light and harmonious flavor. - Steamed anglerfish liver: Tender skin and flavorful flesh soaked in broth. - Juvenile sweetfish: Marinated in sansho pepper for a deep umami flavor. - Duck liver and Nara pickles: Melting duck liver with pickles for a perfect combination. - Sushi: - Small skin: Crisp acidity, glossy texture, and strong umami. - Trout's fin: Chewy and flavorful with a satisfying texture. - Lean tuna: Smooth texture with refreshing acidity and aroma. - Back toro: Perfect balance of acidity and umami with a delightful aroma. - Belly toro: Fine-grained meat that blends well with the rice. - Otoro: Sweet and tender with a deep flavor. - Horse mackerel: Tender and flavorful with a good balance of moisture. - Mud-smeared cuttlefish: Sticky texture with a hint of sweetness. - Carabinero: Sweetness and slight bitterness of shellfish. - Purple sea urchin: Soft and rich in flavor. - Eel: Melts in the mouth with a delicious taste. - Sea urchin and toro roll: Creamy and flavorful. - Egg: Smooth and tasty. - Additional: - Mantis shrimp: ---

Today's delicious meal at Kensan. The appetizers were delicious with mackerel, and the sushi with sea bream and sea bass was also tasty. We enjoyed it until the end. #Thankyou #Chef Watanabe Kensan #Gourmet #Sushi #Higashi Ginza #Omakase featured restaurant #Just between us #The staff enjoyed the meal #That's all from the field.

I visited during lunchtime on a regular day. The calm interior has a counter with 8 seats. The head chef is a refined and attentive person. I had a course with appetizers and sushi. Both the appetizers and sushi were truly excellent, simply delicious. They paired well with cold sake. Each appetizer and sushi showed the head chef's dedication, but the last sushi roll was amazing. It was filled with fatty tuna and plenty of sea urchin. I've never seen anything like it before, but it was really good. The prices are reasonable, and I will definitely be going back soon.

I was looking at the reservation site OMAKASE and saw that lunch service had started, so I went to Sushi Ken for lunch. It had been a year since my last visit. It's been a while since I had sushi for lunch, but it was really good! We started with some appetizers, and they were of course of high quality. I found the young ayu (sweetfish) interesting. The sushi was delicious as always. The tuna was excellent. I also added some Kohada (gizzard shad) and loved the way it was seasoned. Overall, I was very satisfied with my lunch. I would like to go back for lunch again. Thank you for the meal!

Counter. I had delicious sake and delicious sushi. The tuna was very delicious, the striped jack was also delicious, and the cute, beautifully made sushi was also delicious. The rice was on the smaller side. I would love to visit again. Thank you for the meal.

I finally visited "Sushi Ken," a place I had wanted to go for a while. The head chef is Ken Watanabe. He used to work at Sushi Arai and then moved to Sushi Ryujiro in Aoyama, where he handled private rooms. I had been wanting to go during his time in Aoyama, but I underestimated the reservation process and never got a chance to go. The restaurant is located on the second floor just around the corner from Ginza Tei, after turning left from Hanatsubaki Street off Chuo Street. You can take the stairs or the elevator. It had been years since I last saw Mr. Watanabe, probably around 5 years. He seems to have physically grown since going independent (laughs). We started with nigiri sushi, including kohada, shunji, iwashi, followed by hairy crab jelly, bonito sashimi, nodoguro, ankimo, nara-zuke, chawanmushi, etc. Then more nigiri sushi, with 4 types of tuna, sea urchin, anago, dried gourd roll, and dashimaki. I only know him from his time at Sushi Arai, but I think his style hasn't changed much. The balance between the shari and the toppings is beautiful. Of course, the knife work is also beautiful! He has worked at Kyubei, Sushi Arai, and Sushi Ryujiro, and I think he has combined the best of each experience. He became independent in April 2022, and it has been just over a year. In many ways, he seems to be getting more comfortable, and I think the best is yet to come. Even now, reservations are difficult to come by, but the day when it becomes impossible to reserve a seat may be near.

2022 Sushi Top 100 - 33rd place The interior of the restaurant is beautiful and the service is impeccable. The Botanebi (button shrimp) has a rich taste and is quite delicious. The Hoshikarei (halibut) is considered the king of flounders, and I've only had it twice in my life, but it is extremely delicious. The Kegani (horsehair crab) and Junsai (water shield) dish is refreshing and perfect for this season. The Katsuo (bonito) with wasabi is a great combination and tastes wonderful. The Salmon Roe Donburi features Sakura Masu (cherry salmon) with a subtle sweetness that is incredibly delicious. The Nodoguro (blackthroat seaperch) steamed in sake is a masterpiece that the chef has been perfecting for a long time. The young Ayu (sweetfish) has a nice sweetness and is very tasty. The Ankimo (monkfish liver) and Nara-zuke (pickled vegetables) sushi is a golden combination from the chef. The Kohada (gizzard shad) is well seasoned and delicious. The Aori Ika (bigfin reef squid) is tender and tasty. The Akami Zuke (marinated tuna) from Miyagi, Shio Kama, weighing 106 kilograms, is perfectly delicious. The back Toro and belly Toro are both delicious, with the latter being from Okinawa. The Otoro (fatty tuna) melts in your mouth and is very flavorful. The Iwashi (sardine) with Hokkaido green onions as a condiment is perfectly seasoned. The Hokki clam is lightly grilled and has a wonderful sweetness. The Shako (mantis shrimp) is peeled fresh and has a sweet taste. The Uni (sea urchin) from Hokkaido and Bafun Uni from Rishiri have a great sweetness and are top class. The Nihon Hamaguri (Japanese hard clam) has a good texture and is delicious. The Tsume (crab claw) is quite sweet and pairs well with the dish. The Toro Taku (fatty tuna roll) and Asari miso soup are both delicious. The Aji (horse mackerel) is in season and tastes great. The Mirugai (geoduck) is thick and tasty. Overall, the meal was very meticulous and at a high standard. The chef and staff were humorous and efficient, making it a wonderful dining experience. The pickled ginger was especially delicious. The sushi was cut in a rustic style, with just the right amount of spiciness, making it easy to eat.

In June, there are some changes in the seasonal menu at Kensan's. New items like jun-sai, trout roe bowl, and grilled abalone are now available. The sushi selection has also been updated with items like ark shell, sardine, Japanese flying squid, and golden eye snapper. The tuna has a refreshing fatty texture with a soft acidity, especially the medium fatty tuna and fatty tuna are recommended. Today's menu includes dishes like flounder with button shrimp, hairy crab with jun-sai, bonito with mountain wasabi, cherry trout roe bowl, grilled abalone, steamed nodoguro, young ayu liver, Nara pickled watermelon, and a variety of sushi options.

I enjoyed it again this time. Tuna in May is still light in flavor. I think the real tuna will come out around October. I want to go eat tuna again around October. The salmon roe was also delicious. Thank you for the meal.

Araki has become independent, and his skills have improved significantly. While his disciples used to say he was a bit talkative, after a year of independence, his conversational skills have also improved. With Araki's skills, the restaurant has become a comfortable and perfect place to dine. The dishes include Botan shrimp and flounder, whitefish from Akkeshi, hairy crab with water shield, bonito from Katsuura, abalone wrapped in seaweed, white sea bream, ankimo and Nara pickles, golden snapper, shunco, salted bonito red meat, back toro, belly toro, otoro, firefly squid, sardines from Sakaiminato, carabineros, sea urchin, and clams. The quality of the sushi rice is outstanding, with a clear vinegar taste that I personally prefer. It may even surpass Araki. The rice reminds me of Ryujirou, where I worked for two years, so it's closer to Ryujirou's style. I think Ken has consistently improved the taste. It may become harder to make reservations.

I visited Sushi Ken, located a 6-minute walk from Higashi-Ginza Station. This beautiful restaurant is on the second floor of a stylish mixed-use building in Ginza. The interior has 8 seats at the counter. As soon as it opened, it became a reservation-only restaurant known for its delicious food and lovely atmosphere with beautiful tableware. The sushi rice portions are generous, satisfying even adult men with their volume. Despite being a high-end restaurant, both the establishment and the chef have a warm and welcoming vibe, making it a comfortable dining experience without the typical stuffy atmosphere of luxury sushi restaurants. Although it's hard to get a reservation, I would definitely make the effort to visit again.

It was delicious, but I think a more varied menu would be nice. I thought four pieces of tuna was a lot for this season. I think the large shari is a good point of emphasis. I wish they had included items like conger eel and ark shell in the course.

A sushi restaurant in Ginza that became difficult to reserve as soon as it opened. The chef, Ken Watanabe, who trained at numerous famous restaurants before opening his own place, is charming with his beautiful demeanor. The eight-seat counter is beautifully laid out. Starting with some appetizers, we toast with Sapporo Black Label. The sea bream is tender and sweet, the shrimp is delicious, and the snow crab with seaweed is exquisite. The bonito has a light acidity, while the firefly squid and young sweetfish are delightful. The sea bass steamed in sake, angler liver, and pickled vegetables from Nara are also highlights. The cherry salmon is refreshing with a hint of sweetness. The golden eye snapper is elegantly marinated in kelp. The lean tuna is tender with a light acidity, while the medium fatty tuna has a delicate balance of acidity and richness. The fatty tuna is rich but refreshing. The fresh fin of the tuna is full of flavor. The squid has a pleasant texture, and the shrimp is sweet and fragrant. The purple sea urchin is fresh and delicious. The boiled clams are full of umami. The clam soup is comforting. The toro hand roll and tamago (egg) sushi are also excellent.

Lunch with my nephew at Sushi Ken in Ginza ☀️ We enjoyed Akita hirame and Hokkaido masuho botan shrimp with salt or soy sauce. Due to the champagne from the previous day, I was hungover, so I leisurely ate with beer. The richness of the hirame and the sticky texture of the botan shrimp were amazing. The Hokkaido Nemuro hairy crab with sweet and sour jelly was a great match. The first bonito with wasabi, scallions, and bonito flakes in soy sauce with crushed scallions was light and delicious. My nephew ate quickly, but I wanted to savor more. The Hokkaido scallops grilled with seaweed from December to April were fragrant and delicious. The ayu and firefly squid were cooked with mountain pepper and ginger, while the firefly squid was served with vinegar miso. Cold sake was a perfect match with these delicious appetizers. The nodoguro sake steamed from Tsushima in Nagasaki was thick and fatty. Foie gras and Nara pickles with cold sake were a great combination. Now, onto the sushi: sawara with an elegant aroma, shinko with rich flavor, and chutoro with a hint of erotica from Choshi. The akami and chu-toro from Shiogama in Miyagi had amazing aromas and flavors. The otoro from Shimoda was fatty and easy to eat. Additional items included kohada, squid ink, carabinero shrimp from Kagoshima, and purple sea urchin from Daisen, Aomori. The clam and clam soup, torotaku, and tamagoyaki were also delicious. Adding the murasaki uni from Oma, Aomori was a sweet and flavorful choice. The meal ended with a delicious kappa maki and mekabu seaweed. It was a great meal with my nephew, and we look forward to the next one in autumn. #SushiKen #Tokyo #TokyoLunch #TokyoGourmet #Ginza #GinzaLunch #GinzaGourmet #Sushi #SushiLover #Foodie #HiroshimaGourmet

Newly opened restaurant and this is my fourth visit☆ I arrived for the second seating at 8:45 pm and heard children crying from the restaurant before entering. I thought maybe the first seating was a private event, but it turns out the chef himself brought his child to work. His wife was playing with the child in the back, and as a fellow parent, I felt even more supportive♪ Also, I was surprised to hear that they are expecting another child already, due in September, and planning to take a break during that time. So, I definitely want to come back when I can. Tonight's sushi started with red snapper and botan shrimp, both simple and delicious. The texture of the botan shrimp was amazing♪ Then came the hairy crab with junsa, a rare combination that was delightful. Fresh whitefish, bonito with mountain wasabi, and a steamed dish of young ayu and firefly squid followed, all complemented by Japanese sake. The nigiri included katsugodai, squid, lean tuna, marinated back tuna, belly tuna, ootoro, golden eye snapper, shrimp, sea urchin, simmered abalone, and clam soup. The negitoro, topped with quail egg, was a favorite of mine, and the red vinegar rice was just the right balance of acidity and firmness. Of course, the highlight was the abundance of tuna from Yamazuki. I've already made a reservation for my next visit. Thank you for the delicious meal♪