I visited Sushi Murayama, one of the top 100 sushi restaurants in Tokyo, with a rating of 3.85 on Tabelog. The location is in Ginza, on the 5th floor of a beautiful mixed-use building. The interior is simple, with only an L-shaped counter seat. This was my second visit to this popular restaurant where many people come back for more. The chef, Daisaku Murayama, trained at the famous Sushi Yoshitake. The atmosphere is great, with a pleasant vibe and excellent service from young and female staff members. The menu is an omakase course starting with appetizers and ending with nigiri sushi. The quality of the dishes is top-notch, and they pair perfectly with sake. The nigiri sushi in the second half of the course was outstanding, each piece delicious in its own way. With a great atmosphere, delicious food, and its popularity, it's easy to see why this is such a good restaurant.

It's Tuesday night in Ginza 7-chome. Tonight is a private party with my regular follower friends. I made a reservation last year in November, waiting for nine months. It's always fun to meet the same group of people continuously. During that time, the previous 5th floor was taken over by a young lady named Shoki, while the owner Mr. Murayama moved to the 7th floor. The layout remains mostly the same, with a slightly narrower entrance space to allow more space at the counter, and a slightly narrower back space for customers to widen the kitchen workflow. The ingredients used in both the 5th and 7th floors are exactly the same. The difference is that the 7th floor has a 500 yen higher price for the omakase course. Now, let's get to the main topic. The course I had included the following items. Each comment is listed in the photo section for your enjoyment. And thank you for the delicious meal. Summary: The summer tuna, to be honest, had a slight dryness to it, but the overwhelming variety of dishes made up for it. Surprisingly, I got a sushi belly at the sushi restaurant. Appetizers: - Corn tofu: Karatsu red sea urchin, peach, peach jelly - Red sea bream: Akashi, konoko, vinegar citrus - Red sea bream: Akashi, red sea bream bone soy sauce - Simmered octopus - Conger eel: Amakusa, wood buds, grated demon - Bonito: Kesennuma, bonito sake-stealing broth - Steamed abalone: liver sauce - Steamed abalone liver sauce rice - Tiger fish: fried, sesame tofu, sweet long pepper - Eel zaku: natural, Lake Biwa Sushi and other dishes: - White squid - Marbled flounder: salt, blanching - Blackthroat seaperch - Pickled - Medium fatty tuna - Fatty tuna - Small skin: Shibae shrimp oboro - Horse mackerel - Sea urchin: Murasaki, horse dung sea urchin - Spot prawn: prawn miso - Conger eel - Negitoro: hand roll - Tamago - Miso soup Drinks: - Vinegar citrus sour - Tanaka Rokugo: Fukuoka

Tokyo Meshi July 13, 2023 (Thursday) 17:00 - A visit after 3 and a half months. Food log rating 3.87, Michelin star in 2022. Today's dinner is here! A visit after 3 and a half months. Chef Murayama trained at Japanese restaurants such as "Nadaman" before working at the famous Ginza restaurant "Sushi Yoshitake". He opened his own restaurant in 2019. The menu consists of only omakase courses. <Appetizers> 1. Corn tofu with Karatsu red sea urchin, tomato jelly, and peach 2. Red sea bream with Konoko and vinegar citrus on Awaji 3. Red sea bream with Awaji wasabi and soy sauce 4. Boiled octopus with wasabi 5. Conger eel tempura with Amakusa tempura sauce 6. Bonito smoked over straw and seared over charcoal, served with bonito sake kasu mixed with bonito broth 7. Steamed abalone with liver sauce 8. Mix the remaining liver sauce with freshly cut sushi rice 9. Deep-fried tiger fish and sesame tofu 10. Eel using Lake Biwa natural eel for eel sauce <Nigiri Sushi> 11. Squid with water salt 12. Sand dab 13. Seared blackthroat seaperch 14. Lean tuna marinated - sourced from "Ishitsukasa" using Sanbu tuna from Sanbu 15. Medium fatty tuna marinated - sourced from "Ishitsukasa" using Sanbu tuna from Sanbu 16. Fatty tuna - sourced from "Ishitsukasa" using Sanbu tuna from Sanbu 17. Gizzard shad 18. Horse mackerel 19. Assorted sea urchin 20. Sweet shrimp with miso and oboro sandwiched between the rice and topping 21. Conger eel 22. Negitoro hand roll 23. Tamagoyaki 24. Miso soup Everything from start to finish was delicious this time as well. #SushiMurayama #TokyoGourmet #GinzaGourmet #Tokyo #Ginza #HighlyRatedFoodLog #Top100FoodLog #Michelin #MichelinStar #MichelinRestaurant #HardToBookRestaurant #Sushi #SushiTime #SushiLovers #SushiLover #Gourmet #GourmetLovers #GourmetInstagram #Foodie #FoodieGram #FoodPorn

Located a 5-minute walk from Ginza Station in the Ginza Mon Gate Building in Ginza 7-chome, it was my first visit to "Sushi Murayama" in 3 years. Since June 20th, they have relocated to the 7th floor from the 5th floor of the same building, with the 5th floor now operating as a separate residence for the female chef, 2nd in command. The owner, Daisaku Murayama, is a former chef at the Michelin three-star restaurant "Sushi Yoshitake." Starting his culinary career at the age of 19, he has a long history of training in Japanese cuisine in addition to sushi, and in 2019, he opened his own sushi restaurant which has already earned a Michelin one-star rating in the Tokyo 2021 guide, becoming a highly sought-after reservation-only establishment. The first half of the course features appetizers that showcase his extensive experience in Japanese cuisine, while the latter half presents a variety of sushi with vinegared rice that is full of flavor. The meal included a hagfish tempura and a vinegar dish to finish. The soft service and youthful staff, combined with the atmosphere of the restaurant, highlighted the charm of Sushi Murayama, which has become a reservation-only restaurant. I look forward to seeing the continued evolution of Sushi Murayama. Thank you for the wonderful meal. [Omakase Course 33,000 yen (tax included)] Corn tofu with Karatsu red sea urchin, Sea bream from Akashi with sudachi, Simmered octopus, Hagfish tempura, Bonito from Miyagi with sake lees sauce, Steamed abalone with liver sauce, Liver sauce risotto, Fried ocellate pufferfish, Vinegared squid and blackthroat seaperch, Akami, Chutoro, Otoro, Kohada, Purple sea urchin, Shrimp, Conger eel, Tuna hand roll, Tamago, Miso soup.

Sushi Murayama ✨ The food here is so well-balanced and delicious that you would think it's a traditional Japanese restaurant. The crab shinjo with dashi broth was amazing, and the tempura of young ayu was of high quality, like something you would get at a tempura restaurant. The cod roe chawanmushi was also incredibly delicious. The sushi and the Japanese sake in the photo were also great. The horse mackerel at Murayama was a real treat! It's no wonder this place is so popular, with a one-year waiting list for reservations. The fact that the dining time is strictly limited to 2 hours was also nice, given the location in Ginza. I visited before they moved to the 7th floor of the same building, where the apprentice will take over. I spent 2 hours there and had a non-alcoholic beer and green tea for ¥44,500. Here's what I had: - Duck liver, fig, vinegar miso - Sashimi assortment - Octopus from Akashi - Bonito from Kesennuma with sake lees, scallions, and ginger paste - Cod roe and sea urchin chawanmushi - Ayu from Lake Biwa with temple pepper and chili pepper - Duck and eggplant from Kyoto, hair crab from Hokkaido - Red sea urchin from Karatsu, turban shell from Hokkaido - Squid ink squid, kisu fish, red tuna from Nagasaki Iki, medium fatty tuna with pickled radish - Fatty tuna, kohada fish, horse mackerel, cockle, shrimp, sea urchin with monkfish liver and purple - Conger eel - Added extra fatty tuna, octopus, and cucumber

Located on the 5th floor of a building in Ginza 7-chome, Chef Murayama, who trained at a renowned Japanese cuisine restaurant, opened "Sushi Yoshitake." Known for his exceptional sushi craftsmanship and delicious appetizers, Chef Murayama's warm and friendly demeanor attracts customers, making reservations extremely difficult. I had the opportunity to visit this day and noticed many apprentices in the restaurant, as they are preparing to open a new restaurant called "Hanare" in the same building soon. The atmosphere created by Chef Murayama and his apprentices is welcoming and pleasant, which is truly important. Here is a summary of the dishes served that day: - Hokkaido sea urchin and fig with vinegar miso - Grouper and its liver - Octopus - Shako from Otaru - Hair crab chawanmushi - Young sweetfish and chili pepper tempura - Abalone liver - Hairy crab liver with rice - Hairy crab liver with extra serving - Soup with Amakusa conger eel and Kyoto eggplant - Tangy red sea urchin from Karatsu, tsubugai, tomato simmer, and fava bean sushi - Squid ink squid - Kisu with wood buds - Pickled fish from Nachi-Katsuura - Medium fatty tuna - Fatty tuna - Kohada with oboro - Horse mackerel from Hamada - Turban shell from Murotsu - Sea urchin - Carabinero shrimp with oboro - Conger eel - Negitoro roll - Hoshikiri roll (additional) - Tamago - Clear soup Initially, I found the rice a bit loose, but it blended well with the toppings, and the way it melts in the mouth is delightful. The sushi pieces are beautifully shaped, with the toppings wrapped around the rice like a spindle. The traditional Edo-style techniques are evident, making the dining experience enjoyable.

- Steamed nodoguro (blackthroat seaperch) - Kono ko (baby eel) - Kono (baby eel) - Konowata to karasumi chawanmushi (sea urchin and mullet roe steamed egg custard) - Watercress with sesame dressing - Seared firefly squid - Young sweetfish - Edamame (soybeans) - Abalone - Abalone liver sauce with sushi rice - Kyoto eggplant and white croaker tempura - Okinawa sea grapes and Aomori spiny lobster - Junmai nigiri sushi with pickled turnip - Sumiika (Japanese flying squid) - Kasugodai (baby seabream) - Pickled fish - Medium fatty tuna with vinegar - Fatty tuna - Kohada (gizzard shad) - Horse dung sea urchin and purple sea urchin - Spiny lobster - Conger eel - Negitoro (fatty tuna with green onion)

Visited "Sushi Murayama" in Ginza. It is a popular sushi restaurant in the competitive area of Ginza where reservations are hard to come by. I was invited by an acquaintance this time. Thank you for the valuable invitation to the special seat. The black signboard is stylish. Inside the restaurant, there is a large counter and friendly staff welcoming you. The head chef also has a warm smile, which raises expectations. The course started on time, here is the order: - Appetizers: - Blackthroat seaperch with sansho pepper-infused fat - Flounder with flounder roe - Flounder with engawa - Boiled octopus - Chawanmushi with sea urchin and karasumi - Firefly squid and watercress with sesame dressing - Tempura of young ayu and koshiabura - Steamed abalone - Red snapper and eggplant soup - Spiny lobster, junzai, and natural sea urchin - Nigiri: - Firefly squid - Kasugodai - Marinated tuna - Medium fatty tuna - Fatty tuna - Small skin - Horse mackerel with garlic - Ark shell - Sea urchin (two types) - Sweet shrimp with miso - Conger eel - Negitoro hand roll - Tamago - Miso soup with yuzu Overall, both the appetizers and nigiri were delicious. The head chef, with a background in Japanese cuisine, showcased his skills in every dish. The steamed abalone was surprisingly tender, and the nigiri was outstanding, especially the cutting technique and the balance of flavors. The sushi rice was perfectly sized and wrapped around the toppings. The highlights were the firefly squid, the trio of tuna, and the thick-cut small skin. The tamago at the end was like a sweet dessert. The miso soup with yuzu was a perfect ending. The payment was made with a credit card, and the price was fair considering the location and quality. It was a truly delicious experience. I will definitely visit again. Thank you for the wonderful meal.

Ginza Murayama-san One of the regular shops I visit in Ginza. The owner, who is originally from a Japanese cuisine background, is very meticulous in every aspect of his work. As a result, the appetizers are excellent. The sushi is also carefully prepared with high-quality ingredients, resulting in delicious flavors.

On March 30, 2023 (Thursday) from 17:00, I visited after a month and a half. With a rating of 3.85 on Tabelog in 2022 and being selected as one of the top 100 restaurants in 2023 by Michelin, Chef Murayama trained at Japanese restaurants such as "Nadaman" before working at the renowned Ginza restaurant "Sushi Yoshitake". He opened his own restaurant in 2019, offering only omakase courses. <Tsumami> 1. Tempura of swordfish and bamboo shoots with seaweed sauce 2. Red snapper from Sajima with kelp and vinegar 3. Red snapper from Sajima with wasabi and soy sauce 4. Simmered octopus with wasabi 5. Sardine roll 6. Firefly squid chawanmushi with rapeseed blossoms and udo 7. Tempura of whitefish from Lake Shinji and taranome 8. Steamed abalone with liver sauce 9. Mix liver sauce and sushi rice well 10. Thornhead and clams with sakura shrimp on top 11. Celery with sesame dressing and snow crab <Nigiri> 12. Squid with saltwater 13. Spring young sea bream with saltwater 14. Red sea bream lightly seared around 15. Lean tuna marinated 16. Medium fatty tuna marinated 17. Otoro aged for 8 days, thinly sliced 18. Gizzard shad with shrimp powder between rice and topping 19. Ark shell 20. Purple sea urchin and red sea urchin combo 21. Spot prawn with shrimp miso between rice and topping 22. Eel 23. Medium fatty tuna roll 24. Tamagoyaki 25. Miso soup Once again, every dish from start to finish was delicious. #SushiMurayama #TokyoGourmet #GinzaGourmet #TabelogHighRating #TabelogTop100 #Michelin #MichelinStar #MichelinRestaurant #HardToBook #SushiLovers #SushiTime #Sushi #SushiLover #Foodie #FoodieGram #FoodPorn

I visited the restaurant after receiving an invitation. It had been 2 months since my last visit, and I decided not to make any more reservations or cancel the ones I had. The sushi was terrible, with the rice being watery and lacking flavor. The texture of the rice made it even worse when paired with squid ink. Even when the apprentice was shaping the rice, they didn't seem to notice or care about the poor quality. The overall experience was disappointing, and I didn't feel like ordering any additional dishes. It was an expensive meal at 38,500 yen, and I felt like it wasn't worth the money.

It's Friday night in Ginza Nana-chome. Tonight, after about four months, I visited "Sushi Murayama". It was around 7:30 when I entered, and there were already two couples seated at the counter. Later, three middle-aged men who seemed to be colleagues arrived, and the feast for eight began. Now, let's get to the main topic. Each comment is listed in the photo section, so please enjoy it along with the images. And thank you for the delicious meal. Summary: I've been reducing the amount of food and drink lately, but tonight's feast left me pleasantly full. Considering the number of dishes and the volume of each, with a total of 9 varieties, it's no wonder. I want to eat and drink happily and bring smiles to everyone, and tonight, I was thoroughly satisfied with the hospitality of Team Murayama, as seen on Instagram. Appetizers: - Beltfish, bamboo shoots, green seaweed paste - Red snapper: Satsuma, konomo on top, vinegar citrus - Octopus: Cherry blossom simmered - Sardine: Rolled with myoga, myoga, shiso, green onion - Firefly squid: Chawanmushi, grilled, rapeseed flower, udo - Tempura: Whitefish, Lake Shinji, taro sprouts - Ezo abalone: Steamed - Liver sauce: Freshly cut shari liver sauce - Throat blackfish: Charcoal-grilled, asari paste, cherry shrimp tempura, white spring onion, rapeseed flower - Vinegared dish of Matsuba crab: Sesame and celery Sushi: - Squid ink - Young sea bream - Golden eye snapper: Skin side, charcoal-grilled - Lean tuna: Pickled - Medium fatty tuna: Yusu frost - Fatty tuna: Peeled - Kohada: Sandwiched with shrimp and oboro - Ark shell - Sea urchin: Bafun Hokkaido, Murasaki Miyagi two-layer structure - Spot prawn: Prawn miso - Conger eel: Seared with bamboo leaves - Medium fatty tuna: Hand-rolled - Tamago - Miso soup: Yellow yuzu Drinks: Due to taking painkillers for my lower back pain, I refrained from drinking sake tonight. After the sushi, I mostly had hot green tea, which surprisingly paired well with the sushi. - Ichiban Shibori: Small bottle - Highball

Oh, there's a veteran-looking man inside the counter along with the usual master and the glasses-wearing girl duo! That's why it's been about half a year since I visited Sushi Murayama. The atmosphere of the restaurant is great, and it's one of my favorite sushi places, but because of its popularity, the reservation intervals are getting longer. Now, let's talk about the omakase course. The master has experience in Japanese cuisine, so the course starts with appetizers that resemble kaiseki cuisine. - Small clams and bamboo shoots with a sauce of butterbur stalks and wood sorrel: A warm and gentle taste that warms the stomach in the cold weather and signals the arrival of spring. - Filefish with squeezed yuzu on top: Enjoy the sashimi with the yuzu as seasoning. A classic dish. - Filefish with grated wasabi and soy sauce: I preferred this one over the yuzu version because the wasabi soy sauce brought out the sweetness of the filefish. - Tender octopus simmered: Soft and flavorful. - Nori seaweed: Enjoy the seaweed with a hint of ginger in a light broth. - Stuffed spear squid: The squid is tenderly simmered, but the flavor of the stuffing is a bit light. I remember the half-cooked version at Nakanosan was delicious. - Steamed abalone and abalone liver sauce: The abalone is tender, and the liver sauce is like a mayo, very tasty! Of course, you can try the leftover liver sauce with freshly cut sushi. - Blackthroat seaperch and bamboo shoots: The smoky flavor is amazing! The fatty blackthroat seaperch grilled over charcoal and topped with broth is delicious. When combined with grated radish and shredded shiso, it becomes even more delicious. - Red clam from Murotsu and sea urchin from Hokkaido with wasabi flowers on top: The jelly's acidity complements the sweetness of the sea urchin beautifully. Now, let's move on to the nigiri. The master offers four types of soy sauce-based sauces to match each topping: tsume, a light soy sauce-based sauce, shiozuke with dashi, a rich soy sauce-based sauce, and shiozuke with dashi. - Squid: The squid is tender and perfectly paired with the slightly acidic shari. Delicious! - Sandfish: Layered with two halves. The sandfish melts in your mouth, and the texture is something I've never experienced before. - Goldeneye snapper: The skin side is grilled over charcoal, but the flesh is semi-raw and delicious! - Akami tuna zuke: Well-marinated and delicious! - Chutoro: Marinated in hot water and frost. So tasty! Chutoro is the best! - Otoro: Fatty and delicious! - Kohada: Topped with shrimp flakes and wasabi. The vinegar and shrimp flakes' sweetness complement each other perfectly! - Sardine: Topped with green onions and ginger paste. Very fatty and flavorful. - Sea urchin: Served with horse dung and purple shiso. A classic dish with a light shiozuke. - Spot prawn: Layered with miso and wasabi. Served with shiozuke. The sweetness of the prawn miso is delightful. - Conger eel: Grilled over charcoal and served on bamboo leaves. The crispy texture and tenderness are amazing! - Tuna hand roll: I love negitoro!! - Tamagoyaki: Soft and creamy like custard. Delicious! - Miso soup. It seems Shoaki-san will be in charge of the "annex" on the 7th floor of the same building, scheduled to open in May or June. I'd like to visit there too once it opens.

Visited after about 4 months on February 21, 2023 (Tuesday) from 17:00. Michelin-starred chef Murayama trained at Japanese restaurants such as "Nadaman" and then at the famous Ginza restaurant "Sushi Yoshitake" before becoming independent in 2019. The menu consists only of omakase courses. - Appetizers: 1. Clams and bamboo shoots with udo sauce 2. Dried fugu with salted sea cucumber ovaries and vinegar citrus 3. Fugu sashimi with wasabi and soy sauce 4. Tender octopus simmered with wasabi 5. Seaweed and warm broth 6. Squid with eggs 7. Sea cucumber intestines and butterbur sprouts chawanmushi 8. Pufferfish milt tempura with taro sprouts 9. Steamed abalone liver with sauce 10. Mix liver sauce with freshly cut sushi rice to create a risotto-like dish 11. Grilled gizzard shad with bamboo shoots 12. Red clam from Murotsu with Hokkaido saltwater sea urchin and wasabi - Nigiri Sushi: 13. Squid with kombu dashi and salt 14. Sayori (halfbeak fish) 15. Seared golden eye snapper 16. Marinated red tuna 17. Marinated medium fatty tuna from Katsuura, incredibly tender and delicious 18. Fatty tuna from Katsuura, served thinly sliced 19. Shad with oboro (shredded omelet) in between the rice and fish 20. Sardine finely sliced with precision 21. Two-tone sea urchin with Bafun and Murasaki 22. Sweet shrimp with shrimp miso between the rice and fish 23. Conger eel 24. Tamago (egg omelet) 25. Miso soup 26. Toro taku roll (additional) Overall, every dish from start to finish was delicious.

I visited Sushi Murayama in Ginza. The restaurant is located on the 5th floor of a building along Kyobashi Street in Ginza 7-chome. It is easy to find if you aim for the Louis Vuitton store on Namiki Street next to the building. On this day, I had the omakase course starting from appetizers to nigiri. ◆Contents of the omakase course on this day ① Fugu Shirako Chawanmushi A chawanmushi with grated turnip on top, topped with grilled shirako cooked over charcoal. It was served with spring onions on top. The creamy and flavorful shirako combined with the chawanmushi and grated turnip, creating a mild and delicious taste. It was a hot dish that warmed the body and stomach on a cold day. ② Houbou Sashimi Houbou sashimi served with saltwater mixed with kelp dashi base and squeezed sudachi. It had a firm and chewy texture, with a sweetness and rich umami flavor. The saltiness of the houbou enhanced the sweetness, and the flavor of the houbou was enriched by the saltiness. ③ Houbou Sashimi (2 pieces) Served with wasabi and soy sauce. It had a slightly chewy and elastic texture. The umami flavor was strong and incredibly delicious. ④ Tender Octopus Simmered Served with wasabi. It was served at room temperature with a slightly gelatinous texture on the surface, giving a sticky mouthfeel. It had a firm texture with a moderate chewiness and a rich umami flavor. ⑤ Noresore in Soup Noresore fish simmered in a soup made from fish bones, head, and various vegetables. It was served with leeks and ginger. The hot soup enhanced the sweetness of the noresore, and the soup's umami flavor added to the enjoyment of the noresore's texture. ⑥ Nigiri Roll of Sardine Wrapped with myoga and leeks. It was served with a soy sauce-based simmered sauce. The sardine had a fatty flavor that was not overpowered by wasabi. The myoga's aroma enhanced the sweetness of the sardine's fat. It was a delight to enjoy the fatty sardine in winter. ⑦ Ankimo with Ponzu Jelly Served with a ponzu jelly. The ankimo had a moderate amount of fat and a rich umami flavor without any off-flavors. The smooth ponzu jelly complemented the ankimo's umami, creating an exquisite dish. ⑧ Fugu Karaage Fried with bones attached. Served with squeezed sudachi. It had an excellent marinade and perfect frying. It was exceptionally delicious with a rich umami flavor. ⑨ Steamed Abalone with Liver Sauce A classic dish with slightly softer texture than before, but still firm. The liver sauce was exquisite and combined perfectly with the abalone, creating a superb taste. ⑩ Freshly Cut Shari with Liver Sauce Served with leftover liver sauce and freshly cut shari. The acidity of the freshly cut shari and the liver sauce created a perfect marriage of flavors. It is a dish that you would want to enjoy in a bowl. ⑪ Karasumi Mochi Zoni Grilled karasumi mochi and fried sweetfish, carrots, daikon, etc. were included. Served with yuzu fragrance. The well-balanced saltiness of the karasumi and mochi was a guaranteed deliciousness. The sweetfish had high-quality fat, which intensified the umami when fried. The crispy skin texture and the richness of the flavor underneath were amazing. The comforting taste of the soup that enhanced the umami of the ingredients was wonderful, making it a truly delicious zoni. ⑫ Matsuba Crab and Mozuku Vinegar Matsuba crab with shredded meat mixed with crab miso and legs on top of mozuku vinegar. It was served with jelly and vinegar.

I was impressed by the high quality of each dish, including the sushi made with red vinegar. The chef and his apprentice were friendly and the atmosphere of the restaurant was welcoming. I forgot to take many pictures...oops! #Sushi #Sushimurayama #GinzaGourmet #GinzaSushi #Sushi

I had quite a backlog of posts, haha. Hairy crab! Kawahagi! Their liver♡!! Was it sardines? Karasumi mochi! Seiko-chan♡♡♡!!! Winter is really great, isn't it (о´∀`о) I also received some souvenirs, hehehe. The handsome chef and his friends (lol) always have such a friendly atmosphere, it feels so happy♡

【2022 Sushi TOKYO Top 100】 【2023 Michelin ☆】 Mr. Murayama, who became independent at the age of 42 in 2019, has continuously won one Michelin star from 2021 to 2023 and has risen to stardom as a sushi chef. At "Sushi Yoshitake," the only three-star sushi restaurant in Michelin TOKYO, he was in charge of the private counter and honed his skills. In his mid-thirties, he left Japan for a few years and also worked as a private chef at the Japanese embassy in the United States. Before training in sushi, he honed his Japanese cuisine skills at famous traditional Japanese restaurants and high-end ryotei in Tokyo for over 10 years, so he also has a reputation for seasonal dishes. Reservations are always fully booked well in advance. Mr. Murayama's personality is also wonderful, and "Team Murayama" is fun and the atmosphere is great. What impressed me this day was the "Negima soup of Kamatoro," which combines fatty tuna kamatoro and white miso in a green onion soup, which warms the body perfectly. I enjoyed seasonal ingredients from appetizers to sushi. I want to visit every season, but it's sad that the reservation intervals are getting wider and wider. You all know great restaurants. I had the most delicious and enjoyable time. Thank you very much. ----- 【】Appetizers: "Sesame tofu & shirako with Matsuba crab sauce" "Peeling" "Simmered octopus" "Shrimp" "Steamed clam" "Sardine roll" "Bonito" "Abalone" "Sushi rice & abalone liver" "Negima soup of Kamatoro" "Snow crab" "Squid" "Mackerel" "Marinated tuna from Oma" "Medium fatty tuna" "Fatty tuna" "Kohada" "Gizzard shad" "Horse dung & sea urchin" "Sweet shrimp" "Eel" "Rolled omelette" "Sake cup" -----

I have been visiting "Murayama" regularly, and each time I make a reservation, the wait gets longer. Last time it was a six-month wait, this time it's eight months, and the next time will be nine months from now. This restaurant was opened by a chef who used to work at the three Michelin-starred sushi restaurant "Yoshitake." It's not monotonous; there are always new elements added, and it keeps evolving. I feel happy every time I eat here, experiencing the happiness of tasting the progression. I am grateful for being able to visit regularly and look forward to it in the future.

Close to Ginza Six, in a glamorous area contrasting with the elegant streets of Ginza, there is an elevator in a back alley that takes you to the 5th floor. When the doors open, a serene entrance with a hint of orange light leaking from behind the door. With a neatly written sign and a single fresh flower, you can't help but feel excited as you adjust your tie and prepare yourself. Upon entering, you are greeted by the lively head chef and his female apprentices in a traditional and elegant Japanese space. The counter seating allows for an intimate dining experience, with the opportunity for engaging conversations. On this particular day, with 8 guests, we embarked on the omakase course priced at 30,000 yen. The menu included dishes such as steamed sea bream with turnip, simmered octopus, and various sushi selections. The quality of the appetizers was exceptional, setting a high standard for the rest of the meal. The sushi, especially the tuna selection, was outstanding, with each piece showcasing a perfect balance of flavors. The addition of seasonal ingredients like horsehair crab and firefly squid added a unique touch to the meal. The dining experience was truly beyond just sushi, incorporating elements of traditional Japanese cuisine in a sophisticated and memorable way.

◆Dinner on November 18, 2022 (Friday)◆Reservation: Invitation from a regular customer◆Course: Chef's choice ¥30,000 (including tax)Total bill: ¥38,000〜〜Appetizers〜〜❶Fukuoka - Shirokawa Turnip Steamed with Wasabi and Spinach: A gentle start with the steamed turnip from Shirokawa, which warms both the body and soul. The turnip is steamed to bring out its sweetness in a mild way. The turnip's tender texture, enveloped in a smooth sauce, enhances its rich flavor. It's hard to describe how delightful the turnip's sweetness is on the palate. Be careful not to drink too much from the start.❷Takeoka - Halibut Belly: This one❸Takeoka - Halibut Back with Engawa: Enjoy a comparison of the halibut's belly and back with engawa. It's a delightful experience. The belly of the halibut is paired with a unique delicacy, enhancing the halibut's transparent umami. The combination of this delicacy and the halibut is superbly delicious. The engawa, along with the back of the halibut, treats the palate with its translucent quality and glossy texture. The engawa, marinated in kombu, beautifully reflects the umami of the kombu, complementing the halibut perfectly. One bite of the engawa with the halibut and the umami of the kombu whispers to the palate, leaving it craving for more. The halibut's flesh is pure and lacks any off-flavors, allowing the delicate umami of the halibut to shine through. It's a mouthwatering experience that will make you crave for more sake.❹Sajima - Simmered Octopus with Wasabi: The octopus is well salted, resulting in a firm and chewy texture that is full of the octopus's robust umami.❺Iki - Returning Bonito: Straw-grilled bonito with bonito dashi, sake lees, wasabi, and sauce. The flesh is well grilled, with the skin charred over charcoal, creating a crunchy texture that is shockingly delightful. The aroma and the robust umami of the bonito are perfectly balanced.❻Chawanmushi with Cloud Ear Mushroom: Charcoal-grilled Shirako (milt) steamed with kudzu starch sauce. The Shirako is steamed with kudzu starch sauce poured on top. The charcoal-grilled Shirako combined with the steamed egg creates a luxurious harmony of delicacy and sweetness. As you dig into the chawanmushi, you'll find a delightful surprise of cloud ear mushrooms peeking out, adding a cute and wobbly texture to the dish.❼Meiko Tempura: Instead of grilling, the Meiko is deep-fried, a rare treat. The crispy and chewy texture of the Meiko, along with its sweet flavor, creates a delightful eating experience. The Meiko's dehydration is well controlled, resulting in a crispy outer layer and a juicy and thick interior that melts in your mouth. The Meiko's sweetness lingers, providing warmth and tenderness that is truly admirable. The skillful frying technique of the tempura is truly appreciated.❽Yamaguchi - Steamed Abalone: The abalone is firm and chewy on the inside, and tender and juicy on the outside, perfectly steamed to satisfaction.❾Abalone Liver Sauce with Awabi: A risotto-like dish made with abalone liver sauce and awabi, adding a rich and creamy texture to the dish. The abalone liver sauce enhances the flavor, creating a delicious combination that is irresistible.