I visited "Takumi Sushi Owa" located in the fashionable neighborhood of Ebisu. The access is about a 5-minute walk from Ebisu Station on the Hibiya subway line and JR Yamanote line. It is located on the 4th floor of the TIMEZONE Terrace building in a residential area, with Ebisu Garden Place on the opposite side of the train tracks. The interior of the restaurant is a calm Japanese-style space with a white wood L-shaped counter and Hinoki cypress used in the ceiling, giving it a luxurious feel. Private rooms are also available. The owner, Kenji Koguma, originally from Shizuoka Prefecture, trained at a renowned restaurant in Yotsuya for over 10 years before opening his own restaurant in August 2017. The menu I had today included clam soup, red snapper, small spear squid, kasugodai fish cake, boiled clams with rapeseed flowers, Iwate sardine roll, shrimp marinated in Toyama white shrimp, and more. The restaurant uses a mix of red and white vinegar in their sushi rice, and they use rice from the "Ginbozu Ichizoku" in Miyagi Prefecture. It's a place where you can experience the owner's craftsmanship and dedication. The menu composition was excellent, and the service was impeccable. Thank you for the wonderful meal.

At the end of the year, I saw the information on the rating check and made a reservation last year (^^; I saw this chef on a comparison between Sushiro and Akamanbo during the rating check. "Takumi Sushi Owan" where Kenji Koga, who has over 10 years of experience at Sushi Takumi, opened in 2017. Since the Yamanote Line was stopped that day, I took the Hibiya Line from Hatchobori. It's about a 5-minute walk from Ebisu Station, and the rice is carefully selected Miyagi "Ginbozu family" for sushi. There are 8 counter seats and private rooms are available. When you get off the elevator on the 4th floor, there is a curtain on the left, and as soon as you enter, there is a counter. ◇Omakase course: 24,200 yen + Sake: 30,360 yen ◆Atago pine, clam dashi, sea bream sashimi, aged ◇White squid, ginger ◇Small fish, green onion ◯Slightly firm shari with white vinegar ◆Ship's Eight Plans, grilled kamasu and eggplant ◇Red vinegar, kobu, red vinegar and white vinegar double finish ◇Red vinegar, rolled shrimp, shrimp miso sandwich, bettara pickles, yuzu, golden eye snapper, yamaimo, kudzu ◆Wing arrow ◇White vinegar, boiled scallop, crushed, tsunemi without sweetness, kijisou soaked, purple leaves ◇Mackerel, lightly smoked, vinegar citrus, cherry chips, fried shrimp shells ◆Inazou, steamed hokke, kombu, ponzu ◇White vinegar, frosty medium fatty tuna and fatty tuna, 3 layers, torofuille with sabi sandwich ◇Karasumi and mochi isobe, negitoro taco, sesame, white vinegar... so-called ohagi ◆Senkin, grilled shirako, yuzu pepper ◯◇Kawahagi and liver soy sauce roll ◆Fourteenth generation ○◇White vinegar, sardine, asatsuki, green onion, ginger ◇White vinegar, Kimura's horse dung sea urchin roll sushi additional ◇Simmered anago, tsunemi, daikon sli-flow miso soup, Suruga Elegant gelato Interesting sake... or rather, a parade of label buys with dry taste for the first half and finally, the Fourteenth Generation is delicious as expected. The course is a mix of appetizers and nigiri, with shari using white vinegar and red vinegar, and the coordination with the kitchen staff is perfect. I hurried to walk, but if I were one minute late for 5:30... The previous situation seems to be back, with the first guests being 4 Chinese IT-related people from Texas.

Visit "Takumi Sushi Owana," an Edo-style sushi restaurant in Ebisu. The owner, who trained at the renowned "Takumi" in Yotsuya, opened this restaurant in 2017. They serve refined sushi and have earned a Michelin star for four consecutive years. A protective Amabie figure greets guests, and you are seated at a splendid Hinoki cypress counter. The friendly staff welcomes you with a pleasant greeting. I made a reservation for the lunch omakase course. - Teshogawa: Enjoy the smooth umami flavor served cold. They also offer a variety of sake that pairs well with sushi. - Nodoguro Chawanmushi: A flavorful dish with a firm texture. - Kinmedai Kobujime: - Aji: A fresh and impressive taste. - Ebi: - Kohada: - Akami zuke: - Toro: - Nishin: Served with a subtle fragrance of shiso flowers. - Harima Ikken: A rich and full-bodied flavor. - Shiraeby with egg yolk soy sauce: - Ikura gunkan: - Sawara smoke: A strong smoky aroma. - Anago: - Kanpyo: - Rolled sushi and tamago: I requested a smaller portion. They use different types of vinegar in the shari rice depending on the topping, creating a perfect harmony. The staff was very friendly, adjusting the rice portion and providing a welcoming atmosphere for enjoying the counter sushi experience.

The taste is average. However, the chef's skills in changing the sushi rice and knife work were meticulous, showing the chef's wonderful sense. When I visited, everyone except me was a foreign tourist, but the chef was very attentive to the foreign guests, while the Japanese customers were only served sushi, which was a bit disappointing.

The best sushi restaurant in Ebisu. My wife took me there for my birthday. Despite being a Michelin one-star restaurant, it doesn't feel intimidating at all, yet you can see the meticulous and uncompromising work everywhere. Each piece is incredibly delicious and brings out the best flavors of the fish. We started with beer and then moved on to sake, both were delicious and went down smoothly. Grateful to my wife and the chef.

I made a reservation for the Wednesday lunch course (nigiri only) for 9350 yen and visited the restaurant for the first time. The restaurant was filled with customers from overseas, families, solo women, etc. When I arrived at the reservation time, the meal had already started. The sushi was delicious overall, but lacked individuality, so I couldn't remember any standout dishes later on. However, there were no dishes that were not tasty, which was good. The staff were polite, but there was a slightly concerning point when they handled my clothes at the end. Perhaps I noticed it because the restaurant was otherwise so good. Overall, I think it is a high-quality restaurant.

I had some free time in Ebisu, so I decided to go eat some delicious sushi. I found this restaurant with high ratings on Tabelog and was lucky enough to get a reservation. Later I found out that it's a Michelin one-star restaurant. Even though I was busy working and not paying much attention, I could tell it was a really nice place. The sushi and pickles were incredibly delicious! Michelin-starred restaurants rarely disappoint, so it was a great experience. I would love to visit again if I have the chance!

I visited "Sushi Owana," a restaurant that follows the tradition of Sushi Takumi. The restaurant has 8 counter seats and starts serving at 5:30 pm and again at 8:00 pm. It is located in Ebisu, a five-minute walk from the west exit, next to Beef Kitchen. The course included dishes like clam soup, marinated sea bream, smoked firefly squid, shabu-shabu, and more. Unfortunately, there were no outstanding sushi pieces. The overall taste was a bit too sharp with a hint of bitterness from the soy sauce. The squid was tough, the clams were overcooked, and the oysters were also too firm. The dishes were not bad, but they didn't meet the expectations I had from the Sushi Takumi lineage. Thank you for the meal.

Today, I visited Owana for lunch. Despite my mistake in the reservation date, they kindly prepared a meal for me on short notice, and I am truly grateful. Owana offers a special lunch course deal only on Wednesdays for 9,350 yen (tax included). The dishes included were as follows: - Kombu-cured white shrimp - Matsumizu flounder kombu-cured sushi - Needlefish sushi - Salt-cured horse mackerel sushi - Sweet shrimp sushi - Kohada sushi - Salt-cured horse mackerel sushi - Lean tuna sushi - Sardine sushi - Pickled beltfish sushi - Smoked cherry salmon sushi - Simmered scallop sushi - Sea urchin sushi with horse manure - Eel sushi - Kanpyo roll - Tamagoyaki The sushi was delicious, with each piece offering a unique and flavorful experience. Thank you for the wonderful meal.

About a 5-6 minute walk from the west exit of Ebisu station, up a hill along the train tracks, you'll find a building where this Michelin-starred sushi restaurant is located. I made a reservation for Sunday at 3 pm, as they have a special seating time only on Sundays. The interior of the restaurant is clean and typical of a sushi restaurant, with an L-shaped counter. The head chef used to work at Sushi Taku in Yotsuya, so the sushi and appetizers are a mix of styles from there. The omakase course I had included 8 appetizers, 9 pieces of nigiri sushi, 2 hand rolls, and a soup, all for 24,200 yen. Each dish was of high quality and delicious. The rice in the nigiri was slightly dry and elegantly portioned. The mackerel at the end was particularly tasty. This restaurant in Ebisu offers a rare combination of easy reservation, reasonable prices, and consistently delicious sushi. The head chef is also friendly and charming.

It's been about a year since my last visit. I had a reservation for 6:00 PM, but this place operates on a staggered start, so there were already 5 customers dining. Last year, when I bought some karasumi, I was short one piece, and the chef kindly delivered it to my house, which became a funny story. The karasumi sales will start soon this year as well. On this day, I had the following: - Sushi - Clam soup - Matsukawa Karei - Grilled kammasu and eggplant - White squid - Black mutsu (half-cooked) - Button shrimp with liver and wasabi - Horse mackerel - Shako (mantis shrimp) - Steamed kue with ponzu sauce - Skin jellyfish - Striped jack marinated - Smoked saury with roe and ginkgo nuts - Sea grapes - Big fatty tuna - Oyster chawanmushi - Kawahagi hand roll - Smoked mackerel - Grilled black mutsu Additional: - White shrimp - Conger eel I brought two of my subordinates with me, and both of them were very satisfied. This place is definitely a great choice with reasonable prices and consistent quality.

I visited "Owana" in Ebisu, which has been awarded one Michelin star for three consecutive years. The head chef, Kenji Koana, who has over 10 years of experience at "Sushi Takumi," runs this restaurant. The course style is similar to "Sushi Takumi," with a combination of appetizers and sushi. I love this style! They have a wonderful commitment to using red vinegar and white vinegar for the sushi rice depending on the ingredients. Here is a summary of the dishes: clam soup, Ishigaki clam, sea bream marinated in kelp, striped shrimp with shrimp miso and wasabi, salt-marinated horse mackerel with leeks and ginger, white shrimp marinated in kelp with egg yolk soy sauce and salted kelp, steamed Chilean sea bass with kelp and chili, marinated fatty tuna, medium fatty tuna, grilled cod milt with warm dashi, salmon roe rice bowl, hand-rolled sushi with thread-sail filefish liver, oyster chawanmushi, smoked saury, sea urchin hand roll, seared black porgy with grated radish, grilled conger eel with rich sauce, fish soup with fish scraps, white peach sorbet. Despite the large number of dishes, each one was elegant and delicately crafted, making every bite delicious until the last dish. Thank you for the wonderful meal!

I visited a famous sushi restaurant for lunch on a Wednesday for the first time. I climbed up the hill, quenching my thirst with a cold beer, and started with a chef's choice sushi set. I enjoyed beautiful and delicious sushi at a great price. The meal included dishes like blackthroat sea perch chawanmushi, fresh clam from Iwate, wild red snapper from Awaji, salt-pickled horse mackerel from Izumi, and boiled shrimp. Later on, I switched to sake and enjoyed dishes like marinated tuna from Shiogama, pickled sardines, ohagi with green onion and salmon roe, homemade ikura donburi, sea urchin from Hokkaido, conger eel wrapped in dried gourd strips from Tsushima, and miso soup with wakame seaweed. The head chef not only showed great skill in sushi making but also had a charming personality. He mentioned that before mastering sushi, he worked as a chef at a Swiss embassy, which explained his smooth interactions with foreign customers.

The beginning of the clam soup was delightful. The small dishes between sushi were all beautifully presented and delicious, capturing the season. The first of the year's kawahagi (filefish) was also delicious. The way the shell was used was interesting. The tuna mille-feuille and squid thread sushi were surprising in terms of texture when eaten. The smoked fish, with the Spanish mackerel cold-smoked and the Pacific saury warm-smoked, showed a great attention to detail. The salt-pickled horse mackerel was truly delicious. The sushi was a victory of meticulous care. The Nara no Harushika sake was also excellent, with a refreshing taste that paired perfectly with the white fish. Thank you for the meal.

I visited Owana, a restaurant I had been looking forward to. The Karasumi somen and sushi were all very elegant and delicious. The atmosphere was calm and I was able to spend a luxurious time. Thank you for the wonderful meal.

Head west from Ebisu Station and turn left, then walk up the hill for about 5 minutes. The restaurant has a clean and calm atmosphere, making it suitable for business meetings or dates. The chef, who trained at a famous restaurant in Yotsuya for over 10 years, is friendly and has a refreshing smile. The sushi served is straightforward and delicious, with a perfect texture from the skillful knife work. Despite the fierce competition in Ebisu, this restaurant is likely to stand out in the future. Overall, the food was delicious and I will definitely visit again!

Michelin one-star restaurant, Takumi Sushi Owana, is an independent establishment from Sushi Takumi, which has both direct lineages (children) and branches (grandchildren). Those who directly separated from Sushi Takumi often use "Takumi" in their name (except for Sushi Arai), while grandchildren who separated from the direct lineage do not usually use or cannot use "Takumi" in their name. In this sense, Takumi Sushi Owana is from the direct lineage, with many excellent offspring establishments, and Owana itself is also a Michelin one-star restaurant run by a skilled master. The work is extremely meticulous, following the style of alternating between serving sushi and side dishes, with their specialty ohagi also being served. Currently, the main Sushi Takumi operates solely on reservations from regular customers, making it difficult for new customers to secure a reservation, and Head Chef Nakazawa is absent, with the disciples taking charge of the sushi counter. Therefore, it can be said that the technical level of the shops run by the graduated masters is higher. Head Chef Kona is very personable and attentive to customers' needs, providing meticulous service. It is truly a restaurant where you can admire the skills of a Michelin-starred chef. The menu for the day included clam soup, red sea bream sashimi, squid, flounder marinated in kelp, shrimp, miso, egg, and wasabi, salt-marinated saury, white shrimp marinated in kelp with egg yolk and soy sauce, small skin, nine-piece steamed dish, salt-marinated horse mackerel, smoked mackerel, new ginkgo nuts marinated in salt koji, marinated lean tuna, herring, flying fish roe somen noodles, scallop grilled with seaweed, salted tuna back toro, ohagi (with minced fatty tuna and green onions), hairy crab and soybean chawanmushi, salmon roe mini rice bowl, Miyagi sea urchin, seared black porgy, optional marinated lean tuna with small skin and pickled ginger roll, grated radish miso soup, white coffee ice cream. #TakumiSushiOwana #MichelinOneStar #SushiTakumi #EdomaeSushi #Ebisu

I visited Sushi Tokyo's top 100 restaurant, Takumi Sushi Owana, which has a rating of 3.85. The location is in Ebisu, a bit of a walk from the west exit rotary. The exterior is in a beautiful mixed-use building, with an interior featuring an L-shaped counter with 8 seats and a private room in the back. This restaurant is a top-rated establishment and part of the Sushi Takumi group, holding a Michelin star for three consecutive years. The omakase course included a variety of dishes like clam soup, flounder, sea bream, mackerel, and more, all expertly prepared by the owner, Kenji Koana. The pacing and quality of the meal were impeccable, with a perfect balance of nigiri and small dishes. Overall, a fantastic dining experience at a highly recommended restaurant.

Craft Sushi Owanasushi TOKYO 2022 Michelin Tokyo 2022 One-Star Awarded Restaurant This sushi restaurant opened in August 2017 in Ebisu, Tokyo. Reservations are by appointment only, accepting reservations for one person and same-day reservations are also possible. The restaurant operates with two dinner sessions per day and occasionally offers lunch. It is located on the 4th floor of the "TIMEZONE Terrace Building," a 5-minute walk from the west exit of Ebisu Station. The interior features an L-shaped counter with 8 seats and one private room. The menu consists of an omakase course only, starting all at once. The head chef has over 10 years of experience training at the renowned Sushi Takumi in Yotsuya. The style follows the tradition of Sushi Takumi, alternating between appetizers and nigiri. Red and white vinegar are used depending on the type of fish. With warm hospitality, guests can enjoy authentic Edomae sushi in Ebisu. Thank you very much. It was a feast. Omakase Course ¥20000 - Clam broth - Edamame - Marbled flounder - Shinko (baby herring) - Kelp-cured blackthroat seaperch - Deep-fried kamasu (barracuda) and eggplant - Salt-cured horse mackerel from Nagasaki - Yellowtail from Rausu - Marinated beltfish - Bonito with mountain pepper - Hokkaido herring - Shrimp roll - Purple sea urchin from Iwate - Intermezzo: Long yam noodle, micro tomato, okra - Pickled masunosuke from Hokkaido - Fatty tuna - Fried shrimp head and tail - Saikyo miso-marinated hairtail - Sweet vinegar-pickled myoga - Seared blackthroat seaperch with sickle - Kohada (gizzard shad) - Tilefish steamed in a tea cup - Horse dung sea urchin from Hokkaido - Simmered conger eel - Tamago (egg) - Miso soup

This is a top-notch sushi restaurant where you can enjoy each piece of refined sushi. The photos speak for themselves, no explanation needed. It's a stunning Michelin-starred restaurant. The interior is quiet and almost private, and I have visited multiple times. This is a must-visit restaurant for me.

This sushi restaurant is located about a 7-minute walk from Ebisu Station (including some slopes). Unlike most places where you start with appetizers and then move on to sushi, here you can enjoy a mix of sushi and dishes, allowing you to experience the freshness of the ingredients. The way the chef skillfully prepares the squid, including the knife cuts that change the texture and flavor, was truly impressive and captivating. The grated yam somen served as a palate cleanser was also amazing. While many places focus on tuna as the main course, the decision to serve King Salmon before the simmered conger eel showed the owner's down-to-earth attitude and made me appreciate this great restaurant even more.

This restaurant does not offer traditional dishes like conger eel, egg, or sea bream, nor do they serve sea grapes alongside the pickled ginger. Instead, they serve delicious sushi with unique touches such as triple-layered medium fatty tuna and smoked tuna prepared by the chef. It is a recommended spot for those who frequent sushi restaurants and seek a change. The meal ended with a piece of sushi topped with kanpyo (dried gourd strips) instead of egg, which left a strong impression due to the delicious flavor of the kanpyo. We also ordered an additional piece of sea bream sushi, which was also very tasty.