Today was a private party at Matsuura-san. I was looking forward to this day! It's already fun to be able to hang out with friends, but being able to eat delicious food at a good cost performance is the best (´艸｀). I was hyping up my friends, but even so, everyone was satisfied with the price and taste. Matsuura-san is truly great! I want to come more often, but reservations are fully booked for the rest of the year (´･ω･｀). It was a great gathering, especially with Japanese sake. Thank you for the feast! We stayed for a little over 2 hours, and the bill was around 22,000 yen for drinking and adding more for friends who drank a lot, it was around 27,000 yen. This level of quality at this price is the best (ﾟДﾟ)

I was finally able to visit this restaurant again, although it has become difficult to make a reservation. The appetizers and sushi were both excellent as always, but what I really enjoyed was the great selection of Japanese sake they offer every time. This time, I tried Toko Masamune, Ressui, Hakurakusei, and more.

A cozy restaurant with delicious appetizers and sushi, all wrapped in the friendly demeanor of the owner. Always a pleasure to visit, I am grateful. The only sad thing is that the reservation span keeps extending, and now it's a year wait. Please check the past reviews for more details. Had a great time again this day, saying goodbye to memorable Shimaji and Fuedai. Kohada was also good. I love the blue fish and shellfish here. The Ankimo and dried gourd roll, as well as the swordfish Mazemaze, were all delicious as usual. This is my favorite restaurant. I don't have pictures of everything, but here are some with my thoughts.

☆Recommended Points☆ ①A talented restaurant that earned one Michelin star within 3 years of opening ②Despite being a Michelin-starred restaurant with difficult reservations, the courses start from around 20,000 yen, making it a great value for money [Recommended Occasions] Anniversaries, business dinners, entertaining clients [Menu] Omakase Course (starting from 20,000 yen) [1st Image] "Honmaguro Chuutoro" On this day, they used Chuutoro from Honmaguro in Shiogama, Miyagi Prefecture. Shiogama is a rare tuna fishing area, especially active during the summer. This Chuutoro from Shiogama has less fat compared to regular Chuutoro, with a cleaner taste and a focus on the umami of the lean meat. It's a great choice for those who are not fond of overly fatty tuna. [Images 2-5] "Shirahoshiteki Tai", "Kohada", "Honmaguro Akami", "Shiro Ika" "Shirahoshiteki Tai" is also known as the "best-tasting tropical fish" with a rich fat content and a sweet fatty taste. "Kohada" has a thick slice and a rich fatty flavor. "Honmaguro Akami" uses Canadian tuna, which is rich in fat content and has a texture closer to Chuutoro. "Shiro Ika" has a delicate texture with a subtle sweetness enhanced by salt and vinegar. [Images 6-8] "Kuruma Ebi", "Katsuo", "Kitamirugai" "Kuruma Ebi" from Oita Prefecture is boiled in the morning and chilled for a day, resulting in a firm texture, great bite, and locked-in umami. "Katsuo" from Iki, Nagasaki, is known as "Meikatsuo" for straying from its usual route and having a firmer texture. "Kitamirugai" from Tomakomai, Hokkaido, is lightly seared, offering a fragrant and sweet taste with a good bite. [Images 9-12] "Maguro Hand Roll", "Uni Hand Roll", "Ankimo Hosomaki", "Younotori (paired with Ankimo Hosomaki)" The meal starts with a hand-rolled sushi of tuna. The combination of Canadian tuna and Shiogama tuna offers a flavorful and crunchy cartilage texture. The uni hand roll uses uni from Rishiri, Hokkaido, with a strong sweetness and a refreshing taste. The Ankimo is from Aomori, not the famous Yoichi, with a rich umami and a good pairing with Nara pickles. The pairing with "Younotori," a sweet sake, is excellent. [Images 13-16] "Anago", "Tamago", "Toro Taku (additional)", "Kanpyou Maki (additional)" The "Anago" is incredibly plump and fluffy, with a delicate aroma after melting in the mouth. The "Tamago" is slightly sweet with a hint of dashi, creating a mellow overall impression. The additional items are two pieces of Hosomaki. The "Toro Taku" has a rich flavor of chopped Akami and Chuutoro with crunchy pickled radish. The "Kanpyou Maki" has a large piece of sweet gourd with a wasabi kick, balancing the flavors.

I finally visited Matsura-san, a restaurant I had been wanting to go to for years but had become difficult to reserve. I was able to go this time thanks to a friend's reservation, and I was extremely satisfied overall! The appetizers before the sushi were all to my liking. The sushi itself was delicious as well. I also had some sake and ordered two additional dishes, but the total bill was around 26,000 yen, which was lower than expected and very satisfying. My personal favorites were the small bowls of salmon roe, belt fish, and the roll with foie gras and dried gourd strips, as well as the shrimp and eel. Oh, I want to eat them again! I even had a second helping of the belt fish bowl! The head chef had a warm and friendly aura, with a lovely smile that made me want to strike up a conversation. I heard he had been involved in Onodera's Hawaii branch, so it was fun to hear about his Hawaii life! My next reservation is in a year! I'm already looking forward to my next visit!

I was introduced to this restaurant by a friend and this was my third or fourth visit. The medium fatty tuna was so delicious that it put me in a sushi mood right away. From there, I tried simmered octopus, cockles, bonito, eel, grilled fish, and ginkgo nuts...all of them were incredibly delicious. The black sugar sherbet for dessert was also amazing. Even though my next visit will be a while from now, I can't wait to come back.

Mostly ingredients! The size of the rice and the firmness of the sushi are just right, making me satisfied once again today. What I particularly liked today was the katsuo (bonito), ishigaki-gai (giant clam), uni (sea urchin), and toro (fatty tuna) taku-maki. The toro taku-maki was packed with so much filling that it almost felt like there was more filling than rice, which made me smile unintentionally. And to finish it off, I had black sugar ice cream and a Time Machine (Japanese sake). That's how you end a meal, right?

I arrived at the restaurant at 8:00 PM. The prices are very reasonable considering it is a high-end sushi restaurant. In terms of omakase courses at Michelin-starred restaurants in Tokyo, this place is probably the most affordable. And the most important thing, the taste is top-notch. So, in terms of cost-performance ratio, it could be considered one of the best in the world. It's best to judge the taste by actually going there. I always feel that the reviewers on Tabelog have such rich vocabulary when it comes to describing taste. I attached images of everything I ate that day for reference. I took pictures of all the drinks. I think the mark of a good restaurant, especially a high-end one, is whether you want to go back. It's natural for an expensive restaurant to have delicious food and good service. But the true test is whether you think, "Well, considering the price and the service provided (taste & service), I'd definitely come back again!" Our group will definitely come back, and I highly recommend this place to others, even though I don't really want to because I don't want it to become too difficult to make a reservation! Another great thing about this place is that, despite being a high-end restaurant, it's not overly formal, which is also nice. It was my first visit, but I made a reservation for the next time before leaving. Whether you go alone or with a group, it's just a fun and amazing sushi restaurant!

Visited for the third time in about 10 months and it was still delicious. The master's personality is truly wonderful. Despite being a popular restaurant, there is no sense of extravagance. There are no flashy performances aimed at Instagram, just a faithful dedication to sushi. Today's personal favorites were the striped shrimp and scallop. The abalone, squid, and striped jack were also very well-prepared. The consistency of the foie gras roll was also good. And the black sugar sorbet was on par with what you would expect from an ice cream shop. They knead it by hand without using a mixer, which gives it that larger texture. Personally, I prefer not to have sake with my meal. Thank you once again for the impressive experience. I will work hard until my next visit in July next year.

Second visit to Sushi Matsuura. Four guys having a great time with delicious appetizers and sushi as always. The chef's personality adds to the cozy atmosphere. The best dishes of the day were probably the squid and surf clam. Already made a reservation for next year, looking forward to seeing how I'll have changed by then.

I often visit this place and took a photo. Please check the past reviews for more details. Sushi is refreshing and delicious during the hot summer. I think summer is the season for fresh and delicious sushi. Although summer sushi is good, I prefer the rich and flavorful taste of winter with fatty fish like mackerel and tuna. I like mackerel and tuna, and since tuna is a type of mackerel, I guess I like mackerel. Tuna is also delicious in the summer. Dried fish is also tasty, especially dried mackerel. Dried fish is delicious, especially when it's a type of blue fish. This restaurant always impresses me with their delicious food. I have shared my thoughts a bit through the photos.

This is my second visit to this sushi restaurant. I made a reservation on my way back from my first visit last October, so I waited 8 months for this visit. While everyone may have different opinions about their favorite sushi restaurants, setting aside the difficulty of making reservations, in terms of overall factors such as the deliciousness of the sushi, the selection of sake, the personality of the head chef, the service, and the value for money, this place is my favorite and I definitely want to come back. Even though I joked about not knowing if I'll be alive by then, I still made a reservation for next time. The other customers at the counter also joked about it but still made reservations for their next visit. After eating such delicious sushi, it's hard not to make a reservation for the next time. Speaking of overall factors, I give the highest score to the "personality of the head chef." Always smiling, with zero intimidation in his appearance and demeanor... this is a big deal, especially for women. The more you go to a good restaurant, the more you may feel an indescribable sense of intimidation, and forced smiles don't help. The head chef has a wonderful smile that makes you think, "I'm sure people will enjoy the sushi he makes." And of course, the sushi is delicious. It was "submerged." The finely chopped green onions on the bonito with ponzu sauce were so finely cut that I thought, "Did he grate them? They're so finely chopped." The attention to detail is incredible. I have no complaints except for not being able to go when I feel like it. I definitely can't afford to die before May next year.

I came to this restaurant based on a friend's recommendation, and it was incredibly delicious! The best part was the cost performance, which was so great that I will definitely become a repeat customer if this quality is offered at this price! They also served sake starting from half a cup, so I was able to enjoy various types of alcohol! I am very satisfied!

On Friday night (June 16th), I visited Sushi Matsuura for the first time in 2 and a half years. It used to be relatively easy to make a reservation, but now it has become a very difficult place to book, so I had given up. However, thanks to a regular customer, I was invited. Thank you very much. We had an early seating at 5:00 PM. For the first drink, I had the usual sweet potato soda and then a cold sake omakase. For appetizers, we started with a delicious tuna head, followed by a fantastic sashimi course featuring Yaito Hata and aged for 13 days. The sushi course included various delicacies like horse mackerel, sea urchin, and conger eel. The dessert was hojicha ice cream paired with Tamagawa Time Machine 2018, a sake made using Edo-era methods. It was rich in amino acids and had a sweet yet not overpowering taste. The meal was accompanied by a selection of different sakes from various regions in Japan. Thank you for the wonderful meal.

A popular restaurant with a friendly and cheerful atmosphere, offering a wide selection of hard-to-find Japanese sake. The meal starts with a Negitoro roll and follows with interesting one-dish meals, each with decent presentation. The sushi is not top-tier quality but well-balanced and reasonably priced, making it a hit among customers.

Hello everyone ☀️. This is ZMA. Today, I will introduce a popular sushi restaurant called "Sushi Matsuura" in Shirokanetakanawa, as voted by your friends. The chef at this restaurant has trained at top sushi restaurants and creates unique and delicious sushi at stable prices, despite the rising costs. The restaurant is fully booked until February 2024. The omakase course starts at ¥20,000. Some highlights include the "Kuro Label" tuna head meat, aged "Yaito Hata" fish, special "Hana Ren" oysters from Nagasaki, and grilled "Mehikari" fish. The meal also includes dishes like "Ankimo" roll, simmered ayu fish, and swordfish rice. The nigiri sushi selection features items like "Madai" sea bream, Hokkaido trout, "Aka Ika" squid, and more. The meal ends with uni, anago, and tamago. The overall experience is worth the price, especially considering the quality of the food and the excellent service provided by the chef. If you have the chance, definitely visit this restaurant. See you later! 🍣🥢

It was my first visit in February, attending a private dining event held about once every quarter. We started with the usual tuna sashimi, followed by my first taste of thread-sail filefish. We also enjoyed oysters from Isahaya Bay, paired with a fine sake, ankimo (monkfish liver) wrapped in tai fish with rice, and ayu fish cooked to perfection even the bones were soft to eat. The sushi selection included horse mackerel, trout, golden eye snapper, all delicious until the end! I got carried away and ended up ordering a half bottle and a full bottle of white wine, which significantly raised the bill, but oh well, it couldn't be helped. The course fee has been gradually increasing since last year and is now 20,000 yen including tax. Reservations are already fully booked until February 2024. We have temporarily stopped taking reservations, but it seems like they will be filled up early next year too... Thank you as always! It was a feast!

It's Thursday night in Shirokanetakanawa. After finishing a solo zeroth party at a nearby wine bar and walking through a light drizzle, I arrived at "Sushi Matsuura" with its white curtain. It's been two months since my last visit in April. Despite being in a competitive area for sushi restaurants, this place stands out. The friendly and lively service, along with the main reason for its popularity, its cost performance. Enjoying top-notch sushi and numerous premium sake options for just a few bills is amazing. This is all thanks to the owner and the two female staff members who utilize direct sourcing for low-cost procurement, minimizing fixed and variable costs. In addition, there are little touches that appeal to the hearts of drinkers, which is also delightful. On this night, I was captivated by the bonito tataki with sake lees. The homemade vinegar ponzu sauce embraced the delicious Hanaoysters from Isahaya. The needlefish bowl with onions and sake lees hidden in it made me swoon. How does he manage to prepare all of this alone and still find time to sleep? I promise to continue visiting for a while and hailed a taxi on the main street. I had to catch the last Odakyu train. Next time is scheduled for Saturday, in the month of October. I can't wait! Now, here is what I had: <Appetizers> - Salt kettle and rolled net octopus - Simmered octopus from Yokosuka - Bonito with soy sauce from Kesennuma and Tosa - Tataki bonito with sake lees from Ibaraki - Monkfish liver roll with Ooma - Hanaoysters from Isahaya with vinegar ponzu sauce - Needlefish bowl with onions and sake lees from Takeoka - Bonito tataki with sake lees from Ibaraki - Hanaoysters from Isahaya with vinegar ponzu sauce - Needlefish bowl with onions and sake lees from Takeoka - Bonito tataki with sake lees from Ibaraki - Hanaoysters from Isahaya with vinegar ponzu sauce - Needlefish bowl with onions and sake lees from Takeoka - Bonito tataki with sake lees from Ibaraki - Hanaoysters from Isahaya with vinegar ponzu sauce - Needlefish bowl with onions and sake lees from Takeoka - Bonito tataki with sake lees from Ibaraki - Hanaoysters from Isahaya with vinegar ponzu sauce - Needlefish bowl with onions and sake lees from Takeoka - Bonito tataki with sake lees from Ibaraki - Hanaoysters from Isahaya with vinegar ponzu sauce - Needlefish bowl with onions and sake lees from Takeoka - Bonito tataki with sake lees from Ibaraki - Hanaoysters from Isahaya with vinegar ponzu sauce - Needlefish bowl with onions and sake lees from Takeoka - Bonito tataki with sake lees from Ibaraki - Hanaoysters from Isahaya with vinegar ponzu sauce - Needlefish bowl with onions and sake lees from Takeoka <Sushi> - Horse mackerel from Donchicchi and Hamada - Trout pickled from Rausu - Red squid with vinegar and salt from Niijima - Lightly smoked gold-eyed snapper from Katsuura - Clam from Chita - Carabinero prawn from Okinawa - Tiger prawn from Hanbun - Young yellowtail from Haneda - Medium fatty tuna from Ketsuaiminato, Kesennuma - Snake belly from Salt Kettle, Rolled Net - Horse dung sea urchin from Rishiri - Eel with wood buds from Kagoshima - Rolled omelet <Desert> - Black sugar and noble sake sherbet <Sake> - Senkin: Nature 2023, Tochigi - Yamato Shizuku: Junmai, Akita - NATSU: Junmai Ginjo, Mie - You no Tori: Noble sake, Akita - Mimuro Sugi: Junmai Daiginjo, Sake Mirai, Nara - Kamikigen: Comet, Junmai Ginjo, Yamagata - Tokai Sakari: Special Junmai, Chiba - Hayaseura: Special Junmai, Fukui - Ugo no Tsuki: Cool breeze, Junmai Ginjo, Hiroshima - Gagaku Dai: Super spicy, Trial brewing 2nd, Niigata

Sushi Matsuura! I was looking forward to visiting this highly rated restaurant! We enjoyed a variety of appetizers and sushi, all for just over 20,000 yen. The use of high-quality ingredients at this location for this price is amazing! Personally, I enjoyed everything, but the highlights were the grilled Me-hikari, the ankimo paired with Shinsei, and the Nara pickled roll. The live oysters and eel were also delicious. The chef was friendly and made the dining experience very relaxing. I already made a reservation for March 2024. Looking forward to it!

☑️ Sushi restaurant 8 minutes walk from Shirokanetakanawa Station ☑️ The amberjack sashimi is out of this world and amazing ☑️ The kind and charming head chef makes the dining experience even more delightful___________【Today's Highlight】▶️ Amberjack (Kohotan)A high-end brand of amberjack that can only be caught in the seas of Tsushima. It's served on rice and tastes incredibly delicious. The onion garnish is perfect, and I couldn't believe fish could be this delicious. I ended up ordering seconds because it was so tasty!___________【Today's Mini Info】◆ Nothing special___________【Today's Dining Experience】Since opening in 2019, the deliciousness of this place has made it extremely difficult to get a reservation. In 2022, "Sushi Matsuura" even earned a Michelin star. I was fortunate to visit for the first time, thanks to a senior who manages to secure a reservation almost every month. Located in a small alley as you walk towards Hiroo from Shirokanetakanawa Station, you'll find the entrance with a white curtain. Inside, there are only 8 seats at the counter, and the head chef, Matsuura-san, greets you with a smile. I was blown away by the first dish, the tuna sashimi, which exceeded my expectations. The various sushi pieces that followed were equally impressive, showcasing the best of each ingredient. Matsuura-san's personality is also remarkable - he's incredibly kind and approachable, making it a great place for a counter dining debut. With a satisfying amount and quality of sashimi and over 10 pieces of nigiri, along with plenty of sake, the price was truly impressive. As of my visit in May 2023, reservations for the rest of the year are fully booked, so I made a reservation for February 2024. I can't wait for my next visit! Thank you for the wonderful meal.___________【Today's Menu】Omakase Course⚫️ Tuna Sashimi⚫️ Octopus⚫️ Bigscale pomfret⚫️ Monkfish liver⚫️ Sandfish⚫️ Oyster⚫️ Ankimo (paired with fine sake)⚫️ Amberjack rice (Kohotan)Nigiri Sushi⚫️ Horse mackerel⚫️ Cherry salmon⚫️ Squid⚫️ Flying fish⚫️ Beltfish⚫️ Shrimp⚫️ Sea urchin⚫️ Tamagoyaki⚫️ Brown sugar ice cream___________【Today's Restaurant】■ Sushi Matsuura (Sushi)■ 8 minutes walk from Shirokanetakanawa Station / Closed on Sundays and holidays / ¥24,600■ Food Blog ★★★★☆ 3.91■ Hotalog ★★★★★ 4.7___________【About This Account】◉ We introduce high-value gourmet options in Ebisu and Ginza, recommended for people in their 20s and 30s.◉ We provide advice on what to eat and what to be cautious about to solve the "I wish I knew before going" dilemma.◉ Please follow us on Instagram! @hotalog / ===========

An amazing sushi restaurant that continues to maintain its price and quality amid other sushi restaurants raising their prices. The "Ankimo Gunkan Maki" with tuna, shrimp, scallop, and other delicious nigiri, along with the classic appetizers, offers great value. A must-visit restaurant if you have the chance.