Karin consistently serves delicious sushi and a variety of dishes. As it is now October, the menu has changed to autumn offerings, so I eagerly visited! The soup with matsutake mushrooms and ginkgo was fantastic. The flavor of the broth was so gentle that I felt like I could drink 10 liters of it!

【Visit Date】Weekday【Visit Time】Around 7 PM【Waiting Guests】None【Waiting Time】None【Taste】★★★★★【Portion】★★★★★【Cost Performance】★★★★★【Atmosphere】★★★★★【Service】★★★★★【Overall】★★★★★【Comments】It’s been almost six months since my last visit, but I came to celebrate a friend who loves sushi at Karyin in Ryogoku. Since their opening day, it seems to have become even more delicious! The fish was fantastic, and the texture of the rice felt just right. I enjoyed various drinks and ended up ordering more sushi, totaling 20,000 yen per person! It’s quite reasonable. Thank you for the wonderful meal! #Karyin #Sushi #EdoStyle #JapaneseCuisine #Sake #Pairing #OmakaseCourse #HiddenGourmet #RyogokuEats #SumidaEats #TokyoGourmet #LocallySourced

It was a 10-minute walk from JR Ryogoku Station, and while the location is a bit hard to find, the exterior of the restaurant had a nice atmosphere. I ordered the short course, and the quantity was more than enough. Personally, I found the chawanmushi (savory egg custard) and the genuine honmaguro (bluefin tuna) from Oma to be particularly delicious. I would like to visit again.

It was delicious. I visited for lunch and the counter was wide enough to stretch my legs. Luckily, there were no other customers, so it felt like a private dining experience. The place was clean and lovely. Most importantly, each sushi was served with care, and the explanations were wonderful. The slightly firm rice and the tangy vinegar enhanced the flavors of the ingredients. You can see from the photos that everything was delicious.

I was looking for a place to enjoy delicious sushi at a leisurely pace, and I found this restaurant that allows online reservations, so I booked a table right when they opened. The chef is quite active on social media and was friendly, allowing me to enjoy my meal while chatting until other customers arrived. I started with a bottle of beer, followed by some shochu, and then had a selection of Japanese sake that the chef chose for me. The ingredients were high quality, and the appetizers were tasty. The sushi rice had a distinct taste that occasionally caught my attention, but overall it was delicious. The chef paired each piece of sushi and appetizer with different sake, all of which were great and complemented the dishes well. The chawanmushi (steamed egg custard) was rich with the flavor of shellfish, making it a good match for the sake. I slightly overindulged, so I skipped ordering extra sushi to finish off the meal. For dessert, I enjoyed a sweet potato cake named after the restaurant along with some tea, which was a lovely way to end my visit. The dishes I had included: - Fried Sadogawa eggplant - Kesennuma bonito (as an appetizer) - Sea bream - Horse mackerel - Sumi squid - Spanish mackerel - Soup with ginkgo and matsutake mushrooms - Tuna (from Akkeshi) - Medium fatty tuna - Gizzard shad (forgot to take a photo) - Fried mejikari - Eel with sauce and red wine reduction - Surf clams - Scallops with kombu curing (from Miyagi) - Surf clam and scallop innards chawanmushi - Nodoguro (black throat sea perch) - Eel maki (sushi roll) - Miso soup with niboshi broth - Sweet potato cake I had a total of 18 dishes for 15,000 yen. The sake I enjoyed included: - Ishizuchi Hiyaoroshi - Senkin Akatonbo - Yokoyama Hiyaoroshi - Echigo Ofukumasamune Junmai Daiginjo Overall, I thought it was a very good value for the quality received. The young chef is active on TikTok and YouTube, which may explain why many of the customers were younger than those you'd find at high-end sushi restaurants. When he asked how I found the restaurant, it seemed that many customers had also discovered it through social media. It might be that many regulars or friends of the chef also frequent the place. I had a delightful experience and enjoyed the meal very much. Thank you!

For dinner today, we went to a sushi kaiseki restaurant. We were invited to a new place that just opened in May, run by a young chef, and we enjoyed a variety of delicious dishes. The way the appetizers and sushi were served alternately was excellent, allowing us to finish the meal without growing tired of it. The selection of drinks was also wonderful. Thank you for the meal!

Visited for dinner after making a reservation a while back. **Key Points** - This newly opened restaurant (May 2024) is a strong performer, already popular likely due to social media outreach. - The dishes, both appetizers and sushi, are unique and well-prepared; the rice is delicious. - The customer base and the associated atmosphere are disappointing. **Operational Details** - Staffed by a team of several individuals. - Customer demographic: male groups. - Payment: credit cards accepted. - Unknown charges and service fees. - Online reservations available; solo dining is permitted. - No lunch service. - Suitable as a first stop; average stay time about 1.5 hours. - Google rating: 5.0; Tabelog rating: 3.50, showing a discrepancy. **Store Overview** This is a new shop that opened in May 2024, located in a residential back alley. From what I've seen on online reservations, it has been quite popular since its opening, with a good number of customers even on weekdays. The owner seems to be active on social media like TikTok and Instagram, likely aiding in customer recruitment. He appears to be young, and upon researching more, I found out that he previously worked in a shared kitchen in Aoyama, and before that, he gained experience in Kyoto and Ginza. Approaching 30, he has aimed to run his own restaurant. I initially thought the place had a sophisticated atmosphere and a robust staffing system, suggesting it might be part of a corporate chain, which was confirmed later. It appears that "Standing Sushi Katsuya" is a sister store, affiliated with the Katsuya Group. The location is somewhat distant from the nearby train station, but close to the Toei line. **Atmosphere and Service** The restaurant has about 10 counter seats, arranged in a way where you can easily see other patrons, which is not my personal preference, though it seems trendy these days. The space is cozy and has a modern decor that seems relatively luxurious for both Koto ward and the surrounding area. The counter and facility are very clean, characteristic of a new establishment. However, the customer demographic was unfortunate. On the day of my visit, besides myself, there were two other groups; one was quite loud, causing the atmosphere to shift from a sophisticated sushi bar to more of a casual izakaya vibe, reminiscent of Kinshicho. This was surprising as, in my experience at other sushi places in Ryogoku, I have not encountered such a situation on a weekday. It seems the clientele was heavily influenced by social media presence. Although the owner likely knew one group well and should have considered the mix due to available seating, they chose to place me in between two male groups, which made for a somewhat awkward dining experience. The owner's service was friendly and attentive. The staff included not only the owner but also some junior chefs and floor staff, resulting in prompt service despite a busy evening. The floor staff seemed to be still getting accustomed to their roles, but they did well overall. **Ordered Dishes and Cost Performance** I opted for the 15,000 yen omakase course. Alongside, I had a sansho beer and 1.5 go of sake. The menu included the following items: - Fried eggplant with miso sauce - Seared bonito - Spring sea bream - Horse mackerel - Stripe jack - Lean tuna - Medium-fat tuna - Sea urchin - Fried conger eel with eel broth and red wine sauce - White squid - Nodoguro (blackthroat seaperch) - Corn tempura with rice - Surf clam - Kombu-marinated scallop - Dried surf clam chawanmushi (steamed egg custard) - Futomaki (thick sushi roll) with eel, egg, cucumber, and gourd - Dashi miso soup - Karinto manju (sweet dumpling) with hojicha tea The omakase course was reasonably priced. However, the sake felt pricey, as half a serving was offered at around 1,000 yen, which seemed high given that Tabelog mentioned it starting around 600 yen. **Impressions** The dishes were inventive and tasty. The first dish featured eggplant from the owner's hometown in Miyazaki, served in a sweet and savory miso sauce. The eggplant's juiciness combined with the sauce showcased a Japanese culinary touch while maintaining a feel of sushi bar fare, setting a great tone for the meal ahead. Next, the seared bonito was paired with onion soy sauce, letting the rich fish flavor shine through. Following this, sushi and appetizers alternated. The sushi selection, including spring sea bream, horse mackerel, stripe jack, lean tuna, medium-fat tuna, and sea urchin, was notable. The tuna had a fresh, summer-like taste, although the medium-fat tuna showed slight muscle texture. The owner emphasizes a firm rice texture with a noticeable balance of acidity and salt, opting for no red vinegar—a rare choice today, and the sushi pieces were slightly larger than usual, which I appreciated. Following the nigiri, the fried conger eel was expertly executed, featuring a unique sauce incorporating eel and red wine, exemplifying the owner’s refined palate. Additional sushi included white squid and nodoguro leading to a flavorful corn tempura rice dish, noted as quite creative. The stepping stones of taste continued with the surf clam, kombu-marinated scallop, and steaming chawanmushi. The final futomaki was distinctive, described as a product of careful development, for which I received two pieces as a special offering. The final touches, including the miso soup and the karinto manju, were exceptional, emphasizing refined craftsmanship. In summary, the dish quality was high, exhibiting meticulous preparation and execution. It was evident that the owner’s dining experiences positively influenced his approach to ingredients and flavor. The quality and ideas presented could easily rival other sushi establishments in nearby areas. However, I felt the impact of the customer demographic heavily influenced the dining experience, detracting from the sophistication I was hoping for in a high-end sushi restaurant. Although the restaurant’s current popularity seems anchored in social media attention, it casts doubt on its ability to foster a loyal local customer base. I worry about the mismatch of atmosphere this establishment presents in its current neighborhood.

This was my first visit for my wife's birthday. It is located about a 10-minute walk from Ryogoku Station, in a black apartment building on the first floor. The counter is custom-made from Yakusugi wood, and it was lovely. The chef is from Miyazaki and makes an effort to use local ingredients, having also trained at a Japanese restaurant in Kyoto. He wants to explore not just sushi but various Japanese dishes. The rice has a strong vinegar flavor. As for the toppings, he focuses on fish with good fat content and aims for a balance of acidity and oil. For the price (15,000 yen), I was very satisfied. I plan to visit again regularly.

This is a newly opened sushi restaurant that started on May 20th. It’s located on the first floor of a black apartment building about a 10-minute walk from Ryogoku Station. The interior is calm and beautifully decorated. The chairs are very comfortable, allowing for a relaxed dining experience. The counter is custom-made from Yakusugi wood, and it's quite stunning. The course meal costs 15,000 yen. I made a reservation for 7 PM, but it seems they have a synchronized start, so we waited about 10 minutes just with drinks. It would have been nice to have a small appetizer during that wait (laughs). The chef is young and good-looking. He mentioned that since they just opened, they hope to be watched over warmly as they grow, which made it easy to talk to him and made me want to support their development (laughs). The chef is from Miyazaki and aims to use local ingredients, such as the first dish, which featured eggplant from Miyazaki. It was crispy and delicious, with miso butter that paired perfectly. He explained each dish and even grilled some right in front of us, which added to the experience. I won’t give too much away to keep it fun, but the grilled nodoguro was exceptionally good—I wanted seconds! The sushi itself had a strong, well-defined flavor thanks to the vinegar rice, which I really enjoyed. The drinks kept flowing because of it! The final roll was delicious, with fluffy egg and eel. I usually end my sushi meals with sea urchin, so I asked about it. It turns out they don't generally accept additional orders. To avoid food waste and keep costs down, especially for premium ingredients like sea urchin, they choose not to include it in the course price. You can really feel the chef's commitment to this! Lastly, the dessert was a sweet potato manju, which was delightful. If I could suggest one thing, it would be that it would have been nice to have warm tea served at the end.

The chef was very approachable, sharing about himself without reservation. He had a warm and friendly demeanor that made it hard to dislike him. In terms of sushi, some of the fish had a temperature that was too low. I think if they were closer in temperature to the rice, it would create a better sense of unity, making the sushi more cohesive. It's a shame because they used good ingredients and the rice was solid. The highlight of the day was the scallop, which was thick and flavorful and paired well with the rice. The dessert, sweet potato dumplings, was also incredibly delicious. The chef is still quite young, so there's limitless potential for improvement. - **Jus**: Ume (plum) and rice - **Fried eggplant with butter miso**: Crispy on the outside, moist on the inside - **Seared bonito**: Topped with the best seaweed, served with myoga (Japanese ginger) and shiso leaves - **Mawaru**: On the rocks - **Spring sea bream**: The fish was cold - **Marbled sole**: Thick - **Female clam**: Aomori - **Horse mackerel**: Kochi (also too cold) - **Striped mackerel**: Best when seared with salt; this was fantastic with a fusion of fat and salt - **Corn rice**: 60g of vinegar per cup - **Masu trout** - **Young gizzard shad**: Quite juicy and flavorful - **Fried knife fish**: Served with tsume (sauce) and red wine sauce - **Marinated fish** - **Thick white squid** - **Scallop with clam belly and hairy crab chawanmushi (steamed egg custard)** - **Black throat sea perch**: Very nice - **Scallop**: The best of the day - **Hokkaido scallop**: Fish was cold - **Miso soup**: Made with iriko (dried sardines) - **Grilled eel, cucumber, sweet omelet, and dried gourd strips**: This was delicious - **Sweet potato dumplings**

I visited a newly opened restaurant in my neighborhood to celebrate our wedding anniversary. The food was really delicious! The bonito sashimi and corn rice were particularly tasty. The sake was from Toyama Prefecture, and even the sake cups were from Toyama as well. Since it’s close by, I definitely want to go again!

I visited "Karen," a sushi and Japanese restaurant in Ryogoku, after hearing about it from Shun-kun, the chef who is also active on YouTube and TikTok. I found it interesting and decided to check it out! The restaurant opened on May 23, 2024, and the chef expressed a desire to offer a variety of dishes without focusing solely on sushi. The rice had a strong vinegar flavor, and the toppings were carefully selected for their rich umami, with options that were fatty or lightly charred on the skin, resulting in an excellent balance with the vinegar. It had a surprising impact when first tasted, yet was pleasantly satisfying without being overwhelming. The order of dishes served was unique and engaging; for example, they offered mixed rice early on, which is typically served at the end. This allowed me to enjoy it without feeling too full. One standout dish was the first item, deep-fried eggplant with a crispy surface and flavorful sesame miso. The bonito was expertly grilled to perfection. The mixed rice with fried corn had a wonderful crunchy texture combined with fat, herbs, and vinegared rice. The "Karen Roll," named after the restaurant, was excellent, and I particularly enjoyed the grilled eel and mayonnaise hand roll that the chef recommended, especially when paired with stewed eel and mushrooms for extra flavor. The omakase included: - Deep-fried eggplant from Miyazaki with sesame miso butter - Nigiri of Kasugodai from Kagoshima - Bonito from Kesennuma with perilla leaves, watercress, and seaweed - Saba (mackerel) nigiri - Aji (horse mackerel) nigiri - Mixed rice with corn - Hand roll with sea urchin, tuna, and pickled daikon - Fried eel from Awaji in a sauce reduced over 10 days with eel cooking broth and red wine - Nigiri of Kinmedai (golden eye snapper) from Choshi - Chawanmushi (savory egg custard) - Nigiri of shiroika (white squid) from Nagasaki - Nigiri of nodoguro (black throat sea perch) from Mie - Nigiri of Hokkigai (surf clam) from Hokkaido - Nigiri of halibut from Hokkaido - Karen Roll with stewed eel, stewed vegetables, mushrooms, and egg - Red miso soup - Karinto manju (sweet fried buns) For extras, I had the grilled eel and mayonnaise cucumber hand roll, which the chef considers his soul food. Drinks included: - Pepper beer - Torikai rice shochu - Aoshi barley shochu - Maho sweet potato shochu - Yachimata ginger ale #Karen #RyogokuGourmet #RyogokuSushi #RyogokuJapaneseFood #JapaneseCuisine #Sushi #SushiRestaurant

A newly opened sushi restaurant located in a calm residential area. The atmosphere is great, and the chef is young and very friendly. The sushi features seasonal ingredients that are served at just the right time. Unfortunately, they didn't have the recommended surf clam this time, so I'll be back to enjoy it when it's in season.

I visited this newly opened restaurant in Ryogoku. The exterior is chic, and I entered the place feeling excited to see what it was like. The interior was more spacious than I expected, with a sense of openness and a calm atmosphere. The owner chatted with us in between serving dishes, making for a pleasant experience, and I was satisfied with the food. The young owner and his assistant worked well together, and I believe this place will become increasingly popular. Personally, I really enjoyed the last dessert, the karinto manju! Thank you for the meal.

I visited "Karin," which opened on May 23rd, located at 1-20-6 Midori, Sumida-ku, Tokyo, just a 2-minute walk (170m) from the A5 exit of Ryogoku Station on the Toei Oedo Line and a 9-minute walk (600m) from the East Exit of Sobu Line Ryogoku Station. I experienced their omakase course, which features nearly 20 dishes for 15,000 yen (including tax). The sushi rice was incredibly delicious, perfectly balanced. The fish was all quite thick, and everything I tasted was excellent. I particularly wanted to recommend the first plate, shellfish, fish, rolled sushi, and tuna—all delicious! The sense of satisfaction was immense. The miso soup was so good that everyone at the table asked for a second helping. It's incredible to find such quality in the sushi industry, especially given the rising prices. The chef, who is also a charismatic creator on TikTok, YouTube, and Instagram, was very friendly. If you don’t check his social media beforehand, the contrast might surprise you. His quiet passion for cooking truly reflected in the dishes. Delicious, delicious, delicious. Thank you for the meal! The restaurant is open daily from 19:15 to 23:00, with a single course starting at 19:15 all together.

It was very delicious, and I really liked the personality of the chef. I heard he originally came from a kaiseki background, and I was surprised by the variety of dishes he could prepare. You can tell that a lot of time and effort went into the preparations for each type of sushi. Although the location is in Ryogoku, which is slightly away from the city center, it is definitely worth a visit. I expect it will soon become a restaurant that's hard to book a reservation at.

Shun-kun, known from the TikTok series "Handsome Chef and Customer," opened a sushi restaurant in Ryogoku on May 23. The menu features only a chef's choice course starting at 7:15 PM, consisting of 18 dishes for a reasonable price of 15,000 yen. The chef himself personally selects fresh ingredients from Toyosu every morning, ensuring high-quality sushi. In addition to the sushi, dishes like tempura of conger eel and mixed rice were also incredibly delicious. The interior evokes a warm, wooden atmosphere, and it’s enjoyable to chat with the chef across the counter. It’s a place you’ll want to visit again and again. The chef's choice course includes 18 dishes for 15,000 yen, with a special soy sauce offered! There’s also a 3-piece sushi set for 1,500 yen.

Karin Taisho, located about a 5-minute walk from Ryogoku Station in a quiet residential area, is run by a creator with over 150,000 followers on TikTok and YouTube who is full of hospitality. The interior has a clean design that feels warm with wood accents, and the U-shaped counter makes it easy to enjoy conversations with the friendly chef. The menu consists of a single omakase course with 18 dishes priced at ¥15,000. This time, we had 12 pieces of sushi, 5 special dishes, and 1 dessert. The chef personally goes to Toyosu every day to select the fish, which is cut slightly thicker than usual, and the size of the rice is just right. Apparently, the soy sauce has a special twist that enhances the flavor of the fish, with a salty taste that brings out the umami as soon as it hits your mouth. The sweet shrimp served towards the end was incredibly moist and soft. One highlight was the tempura of eel served around the middle of the course, which had an astonishingly fluffy texture that was a first for me. As for the quantity, it might be just a bit lacking or just about right. Given the lineup of sushi and the dining experience, ¥15,000 is quite reasonable. It was a fun experience, blending the creator's humorous side with serious culinary dedication in a way that provided a unique sushi dining experience.

My husband took me out to this restaurant! I was very satisfied with the dishes made from seasonal ingredients. The counter seats were spacious and comfortable, creating a lovely atmosphere that's perfect for a special meal! The chef was very friendly and even chatted with me while my husband stepped away, smoothly accommodating my request to change a dish I wasn't fond of. Of course, all the sushi was delicious, but the mixed rice with plenty of shrimp was especially tasty. The chef mentioned that he might use corn during the summer, so I realized I could look forward to menu changes with the seasons. I definitely want to come back again! I hope my husband takes me back soon! ✨

I visited for the first time yesterday, and it was delicious! I genuinely enjoyed it, without any flattery. I think it's a place I wouldn't be embarrassed to recommend to anyone. It seems likely to become one of my regular spots. Both the chef and the second-in-command are still young, but their skills are impressive. I'm really looking forward to my next visit!

It's nearby, and I've been wanting to visit for a long time, so I'm glad I finally got the chance. Both the taste and the atmosphere were excellent. The option to choose from various times is also great. I would like to visit again soon.

I visited my favorite sushi restaurant where a young chef, who trained there, became independent in May this year. So far, the restaurant operates with a single seating at 7 PM for 10 people around the counter. The chef hails from Miyazaki, studied kaiseki in Kyoto, and honed his skills in Tokyo while building connections in Tsukiji and Toyosu, showcasing a clever long-term approach to his career. He also has a popular TikTok presence featuring himself and customers, showcasing his self-promotion skills. He seems to have taken the less favorable traits of Fukutoku from the comedy duo Jaru Jaru and turned them into a genuine handsome appeal. The closest station is A5 on the Oedo Line at Ryogoku, and it's a bit of a walk if you come from JR. The question is whether it's worth venturing to that location. The menu included various dishes such as Miyazaki’s fried eggplant with sesame miso, toro-taku hand rolls, kinmedai (red sea bream) nigiri, grilled bonito sashimi with grilled onion soy sauce, as well as other sushi like mackerel, a mixed rice dish with yellow and white corn tempura in bonito soy sauce, aged shima-aji (striped jack) nigiri, deep-fried eel, chu-toro nigiri, grilled kuromutsu (black throat sea perch) nigiri, chawanmushi with hotate (scallop) and crab miso, shirauo (white tiny fish) nigiri, masunosuke (sockeye salmon) nigiri, grilled hokkigai (surf clam) nigiri, slightly crushed scallop nigiri, niboshi (dried sardine) soup, unagi tamago specialty futomaki (thick roll), and fried karinto manju (sweet bun) served with blue houjicha tea, totaling 16,000 yen. The chef aims to incorporate ingredients from his hometown of Miyazaki while utilizing the kaiseki techniques learned in Kyoto, like removing the bones from eel. Sushi ingredients are handled well without resorting to costly items like sea urchin, balancing the course price with creative offerings. The rice, distinctively flavored more with rice vinegar than conventional styles, is the chef’s unique take rather than adhering strictly to his training style. The restaurant, called Karin, features a wider counter than typical sushi places, meaning the plates can be somewhat far away, requiring shorter guests to bring their plates closer. The rice has a sharp acidity, but today’s fatty toppings balanced it out beautifully, creating a delightful harmony as I chewed. The fried eel, prepared right in front of me, was also exceptionally delicious, leaving me satisfied. The final dish, Karin roll, is especially noteworthy; it has a thick rolled omelet at the center surrounded by simmered eel, complemented by a finely cooked carrot and cucumber for a unique touch at the end. The offerings reflect a compelling integration of his roots, making the course stand out as more than a basic menu, providing a refreshing experience for us in Tokyo. Priced reasonably, it might attract the TikTok generation, offering them a taste of top-quality sushi, possibly encouraging them to visit Ryogoku. I look forward to seeing this restaurant gain popularity and become a representative establishment for the area.