If you walk from Gaienmae Station on the Ginza Line, it will take about 10 minutes. The restaurant is located on Gaien Nishi Street. It is a popular place that has been selected for the "Tabelog Award 2023 BRONZE" and "Sushi Hyakumeiten TOKYO 2022". The interior of the restaurant has a counter with 9 seats and operates on a reservation-only basis with simultaneous starts. I was able to make a reservation for 17:00 about a month in advance. We opted for the "Omakase Course" (29,800 yen) and started with a draft beer, followed by the recommended sake from the chef. The dishes served included "Nore Sore (Ehime)", "Mekyabetsu (Shizuoka)", "Brown rice and original caviar", "Fresh turban shell (Kyoto Miyazu)", "Sawara (Genkainada)", and "Botan shrimp (Haboro)". The "Brown rice and original caviar" is the specialty of this restaurant, served on brown rice, and it was a luxurious dish with great flavor and texture. The fresh turban shell was of the highest quality, and the rareness of the "Sawara" with homemade onion soy sauce was excellent. The meal continued with sushi, with intermittent appetizers served throughout. The sushi included "Haruko Tai (Awaji)", "Kinmedai (Katsuura)", and "Shiraebi (Toyama)". The vinegar used in the rice is a blend of red vinegar, rice vinegar, and junmai vinegar, giving it a soft acidity. The "Whitefish Cherry Blossom Steamed" had a delicate cherry blossom aroma. The "Aori Ika (Mie Kumano)", "Isaki (Oita)", and "Sayori (Kesennuma)" were refreshing and delicious. The "Sakuramasu with young leaves" was served for the first time this season. The tuna served was from Katsuura and Shimoda, with the Shimoda tuna weighing over 200kg. The "Akami-zuke (Katsuura)", "Chutoro (Katsuura)", and "Otoro (Shimoda Susaki)" were all exceptional. The "Clam Chawanmushi" had a resilient texture, and the "Horse dung sea urchin (Hamana)" and "Carabineros (Ube)" were outstanding. The course ended with "Kanohope" and conversation with the chef, who was calm and attentive throughout. This restaurant is very popular with overseas customers, although on the day of my visit, all guests were Japanese. It was a unique experience to be able to exchange information with other guests. This is truly an outstanding Edomae sushi restaurant!

I visited "Kaizumi" in Gaienmae for a New Year's gathering. It's a well-known and prestigious restaurant with chefs from various famous establishments. I was excited to see what kind of sushi they would serve this time. The brown noren curtain and the traditional hand towels brought back nostalgic memories of "Kaizumi." Here is a summary of the dishes we had: - Appetizers: - Mozuku seaweed - Shrimp potato - Caviar and brown rice (exquisite) - Yellowtail - Fugu (pufferfish) - Surf clam and dried squid (with sea urchin) - Opah - Tarare whitefish steamed in a tea cup - Nigiri sushi: - Dried mackerel (served on white kelp) - Golden eye snapper - Thornhead (lightly seared and delicious) - Firefly squid - Cold flounder - Horse mackerel - Marinated tuna - Ark shell (impressive in size and taste) - Medium fatty tuna - Fatty tuna (exquisite) - Sea urchin - Spot prawn (perfect temperature) - Conger eel (soft and fluffy) - Tuna belly with cucumber (interesting combination) - Finale: - Soup - Castella cake - Large strawberry Overall, the meal was incredibly delicious. The appetizers and sushi were perfectly balanced, with the caviar and brown rice being a standout dish. The nigiri sushi was traditional and satisfying, with the trio of tuna cuts being particularly impressive. The sea urchin was sweet and the spot prawn was perfectly cooked. The chef's speed and precision in making sushi was impressive, and his humble demeanor added to the overall experience. The restaurant has successfully maintained its high standards while bringing in new elements, making it a top-notch dining experience. I paid with a credit card and took home the chopsticks and hand towel as souvenirs. It was a memorable meal, and I look forward to visiting again. Thank you for the wonderful meal.

In Kagoshima, there is Oita Seki Market, Niigata blackthroat fish, Iwate swordtip squid, Oita Seki mackerel, Canadian lean tuna pickled, Canadian medium fatty tuna, Oma big fatty tuna, Awaji Yura sea urchin, Ube Kuruma shrimp, Tsushima conger eel, Futomaki, Tofu tomato soup, Manjū temple red pepper, Caviar rice, Mackerel with garlic soy sauce, Dried squid and sea urchin, White shrimp with kelp, Rausu fresh salmon roe, Tomi fish from Tomi, Matsutake mushroom and sweet corn chawanmushi

The sushi itself was delicious, the sake was limited to about two cups each for two people, totaling around 80,000 yen. The sushi was excellent, but the appetizers could use a bit more creativity. It was the autumn season, so being able to eat large matsutake mushrooms made me happy. And above all, the bonito was unbelievably delicious. The caviar is a specialty, but it didn't go well with brown rice.

Dining on seafood is always a delightful experience. The restaurant is small, with a maximum of 9 seats. The meal starts with dishes that cleanse the palate, followed by white fish, then red fish and two dishes featuring sea urchin. All ingredients used are of the highest quality. Tonight, there were 23 dishes in total. Apart from the salmon which seemed overcooked, all other dishes were cooked perfectly. The head chef is also friendly, making the experience even better.

On Thursday, I visited "Kaigane" in Gaienmae. This restaurant has received 1 Michelin star in 2008, 2 stars in 2009, and has maintained 2 stars for 10 consecutive years. It has also won various awards, including the Tabelog Award and Sushi Hyakumeiten. The chef is the 5th generation, and the restaurant has hosted many celebrities. The dishes I had included corn from Hokkaido, white asparagus, rice with caviar, conger eel jelly with plum from Awaji Island, straw-grilled bonito from Kagoshima, and various sushi items like red snapper from Chiba and sea urchin from Miyagi. The meal was accompanied by beers and sake. I was amazed by the quality of the food, especially the sea urchin and the large prawns. I will definitely visit again.

I visited Kaizumi-san near Gaienmae Station (rated as a Bronze on Tabelog, one of the top 100 restaurants) and tried their omakase lunch course (¥24,800). I had previously been to Yaesu Kaizumi-san, but couldn't make a reservation there, so this was my first time at this location which I booked online. The carefully selected ingredients were expertly prepared by the kind chef, and the sushi was truly exquisite. The atmosphere in the restaurant was calming, and the chef's personality made it a very comfortable space. Everything served was undeniably delicious. Thank you for the wonderful meal.

I visited Sushi Tokyo Hyakumeiten at Tokyo Gaienmae, a restaurant known for its sushi. I made a reservation for one person on a Friday at 8:00 PM for the second seating. The restaurant only has a counter, and on this day, everyone except me was a foreigner. The dishes were delicious, starting from the appetizers. They even served caviar on rice, offering innovative and global fusion cuisine. The sushi was authentic Edo-style and tasted fantastic. The pacing of the meal was well thought out, allowing me to savor each dish slowly. As I left, the head chef waved goodbye with both hands. This restaurant is loved for a reason. I was truly delighted. Thank you for the wonderful meal.

I visited Umimi-san, which has produced many top chefs, because I was able to make a reservation through Tabelog. The counter was compact but cozy. Overall, the taste was perfect, but there were fewer appetizers, maybe because it was lunchtime, which was a bit disappointing. If I have the chance, I would like to visit at night next time. Very satisfied! ◎

There were many foreigners, with only one regular customer and myself being Japanese. The dinner started at 8:00 PM and the dishes were served promptly. The meal lasted for an hour and a half. The courses for the day included Kumamoto-grown edamame and firefly squid, brown rice with caviar, straw-grilled bonito from Chiba, pickled button shrimp from Hokkaido, small skin from Amakusa, freshly caught golden eye snapper from Chiba, white shrimp from Toyama, kelp-cured abalone from Shizuoka (boiled for 10 hours with water and kelp), sumi squid from Awaji Island in Hyogo, red clam from Yagiyama in Miyagi, blackthroat seaperch from Tsushima in Nagasaki, sweet sea bream from Uwajima in Ehime, grilled Wakasa sea bream from Miyagi, marinated lean tuna from Choshi in Chiba, medium fatty tuna from Choshi in Chiba, bamboo shoot and Chiyogami chawanmushi with Hakushu whiskey, purple sea urchin from Awaji Island in Hyogo, carabinero prawn from Bungo in Oita, conger eel from Tsushima in Nagasaki, rolled egg omelette with cucumber, and Yayoihime strawberries from Ibaraki. Beckham has also visited and signed the long sword signboard. Overall, I felt that the vinegar in the rice was strong, and while the fatty fish like blackthroat seaperch and tuna were enjoyable, the rice overpowered the more delicate fish. This aspect may be divisive among diners. The total cost, including beer and one cup of sake, was around 42,000 yen. Personally, I felt more satisfied with a 15,000 yen sushi set where I could enjoy the appetizers, sushi, and drinks all together.

The restaurant isn't very spacious, but it has a traditional sushiya atmosphere, and the head chef even greeted us when we left, making the experience very pleasant. The balance between sushi and side dishes was just right, and everything was delicious until the end. I would definitely like to visit again.

The second-generation head chef is particularly famous, and those who trained under him during that time have become renowned in sushi restaurants all over Japan. The previous head chef has also since become independent and now operates a sushi restaurant in Minato Ward. When I visited, everyone except for me was a foreigner, creating a scene reminiscent of the popular sushi restaurants of recent years.

Seafood is the specialty at this legendary restaurant, which has produced popular sushi chefs like the first-generation Ryujiro and Tenmoto of Higashi-Azabu. I had never visited before, but I decided to join some friends for a meal this time. Here is my impression of Seafood as it is now. The style involves a mix of small dishes and sushi. The small dishes include grilled cabbage skewers, brown rice with caviar, and steamed white fish with cherry blossom rice, showing a playful touch. Among them, the standout for me was the fresh and vibrant Modzu clams with water salt and vinegar citrus. On the other hand, the sushi is true to the traditions of Edo-style sushi. The rice is small and not too vinegary, with a good texture, and the sushi showcases the quality of the ingredients. While some of the sushi was not at the ideal temperature, the quality of the fish, especially the tuna, was excellent. From lean to medium fatty to fatty tuna, the progression was classic, with a smoky nuance and a delightful contrast between the lean and fatty parts. Here is the menu from my visit: Grilled cabbage skewers, Brown rice with caviar, Icefish sashimi with scallions and wasabi, Modzu clams with water salt and vinegar citrus, Kasugodai sushi, White shrimp sushi, Steamed white fish with cherry blossom rice, Golden-eyed snapper sushi, Japanese flying squid sushi, Small fish sushi, Sandfish sushi, Smoked mackerel sushi, Lean tuna sushi, Medium fatty tuna sushi, Clam, bamboo shoot, and tree bud chawanmushi, Sea urchin gunkanmaki, Ube shrimp sushi, Fatty tuna with pickled radish and cucumber, Eel sushi, Simmered eel with yuzu, Strawberry "red hokkaido" + Japanese sake omakase course (dinner) for 39,800 yen per person. Seafood is a well-known Edo-style sushi restaurant, now run by the 5th generation chef, Mr. Shimamoto. It does not have a Michelin star but has won the Bronze award on Tabelog. The atmosphere in the cozy restaurant with only 8 seats at the L-shaped counter is welcoming. It seems to cater mainly to inbound tourists, as the chef was fluently explaining in English.

"Kaimei" Sushi - Tokyo, Minami Aoyama ----------------------- Tabelog 4.04, Price: ¥40,000~, Nearest Station: Gaienmae, Reservation: Difficult Highlights: Michelin 2-star, Tabelog Bronze, Tabelog Top 100 Restaurants ----------------------- Located in Minami Aoyama, Tokyo, this renowned restaurant is a Tabelog Gold establishment, known for creating popular spots like "Tenmoto" in Azabu and "Sakai" in Fukuoka. Many celebrities, including Beckham, have visited. The restaurant values hospitality and aims to ensure that all guests have a fun and delicious experience. Following the philosophy of "Don't grip with technique, grip with heart," the restaurant strives to master the essence of Edomae sushi. However, it seems that the restaurant is now aiming for chain expansion, making it difficult to maintain the same level of consistency as before. When I visited, it appeared that all the head chefs had left, showing the various aspects of the industry. I would have liked to visit again if it had remained the same as before. #Kaimei #Sushi #ReservationDifficult #Tabelog #Foodie #Minato-ku #RedWine #WhiteWine #JapaneseRestaurant #Sake #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #Orthodontics #Invisalign #OrthoGourmet

I recently visited Kai-mi, a restaurant in Minami-Aoyama that has won two Michelin stars for 10 consecutive years, recommended by my engineer colleague. It was located in a quiet area near Aoyama Guest House. It was impressive to discover a sushi restaurant that made me feel moved after a long time. The meal started with a dish called "nore", and everything was delicious and excellent until the end. The atmosphere was cozy and the distance with the head chef was close. The service and ambiance were extremely good. I would love to visit again if I have the chance. It was amazing.

I visited the restaurant for lunch with an important client. We started at around 12 o'clock. We began with a refreshing glass of "noresore" followed by skewered "sprout cabbage" and the famous "brown rice & original caviar" in a small box. Opening the lid revealed a generous amount of caviar, a luxurious dish. We then enjoyed sushi including "golden eye snapper," "Japanese halfbeak," "white shrimp," and "steamed white fish." This was followed by "raw scallop," "salted squid and sea urchin," "squid," "grunt," and "Miyagi red clam." The meal also included grilled "swordfish from Futtsu," "marinated bonito," "marinated tuna," and "fatty tuna." The large "red shrimp from Ube" and the two-tiered "sea urchin battleship" were impressive in size. A refreshing "plum tea steamed egg custard" helped cleanse the palate. The colorful "thick roll" with various ingredients was delicious, although it might have been even better with soy sauce. Finally, we finished with a large strawberry. The meal was served in about 90 minutes, which may feel rushed for those who prefer a leisurely pace, but it was a great dining experience. Thank you for the meal!

I found this restaurant while looking for a place to have sushi for lunch. It has been selected as a Tabelog Bronze for 5 consecutive years. The lunch course had a variety of sushi, with a special mention to the homemade caviar which paired well with the brown rice. The sushi was soft and melted in the mouth, especially the mackerel and horse mackerel which were outstanding. The tuna and sea urchin were also delicious. There were also foreign customers enjoying the sushi. As a souvenir, they give you special chopsticks. I would love to visit this restaurant again when I'm in Tokyo.

On this day, I had a meal with someone I hadn't seen in a while. We made a reservation at a sushi restaurant that has even won a Michelin star. The restaurant had a traditional and cozy atmosphere, with a humble head chef who seemed sincere. To my surprise, we were the only Japanese customers, everyone else was from overseas! And yet, the chef was explaining everything in English, even though he didn't seem like he would speak English. There must be a lot of foreign visitors coming here. Overall, the sushi was delicious and easy to eat. However, as I reflect on each piece I had, I realize that while they were all of high quality, they didn't leave a strong impression on me. I think it was because everything came out so quickly, there was no time to savor the moment. The pace was so fast that the whole dinner only lasted about 90 minutes. It was a bit too rushed for such amazing sushi. We had a variety of dishes, including sushi appetizers and nigiri sushi. The highlights were the truffle salted blackthroat seaperch and the truffle salted fatty tuna. The fatty tuna series was especially delicious. The chef's knife skills were impressive, and the sea urchin from Hamanaka was outstanding. The shrimp was also incredibly tasty. The pace of the meal was quick, so next time I might try dining alone to fully enjoy the experience. It was a delicious meal! Thank you!

I've tried various sushi restaurants in Tokyo, but in the end, I love Kaumi the most and find it very comforting. The temperature of the shari (sushi rice) may vary depending on personal preference, but I personally prefer the perfect warm temperature shari here, which I find the most delicious among all the sushi restaurants I've been to so far. The customer service is friendly to both regulars and first-time visitors, making it a cozy and welcoming place. I think it's a safe bet for a special occasion without any disappointments.

I visited during the day and had the Toyama Prefecture shrimp with sake lees, which was an excellent starter. The Shizuoka Prefecture sprout cabbage with brown rice and original caviar was also great, with perfect seasoning. The sushi started with attention to detail, with the ginger being quite spicy. The Kuwetan protein from the Goto Islands in Nagasaki, with just the right amount of wasabi, was firm and delicious. The sushi was perfectly soft and delicious. The cut slices of golden-eye tai from Choshi seemed thin but were actually perfect, with a firm texture and great flavor. The throat blackthroat from Tsushima was lightly seared and had a shiny fat content, disappearing in an instant. It was the best I've ever had. The kombu with sea urchin salted from Hokkaido was perfectly seasoned, as was the Aoriika from Mie Prefecture, with a delicate and sweet flavor. The red snapper from Oita was outstandingly delicious. The red clam from Miyagi Prefecture was a great way to end the meal, with a unique preparation method. The fugu mirin-boshi from Tokushima had a strong sweetness, and the red meat from Shizuoka had a netted texture and a perfect balance of sweetness and saltiness. The medium fatty tuna from the same place was incredibly delicious, with a lot of fat but not overpowering. The otoro from the same place was also amazing, melting in your mouth. The chawanmushi with Nanko Ume from Wakayama was not sour and very tasty. The Bafun Uni from Hokkaido was light yet rich, and the nori was crispy, making a perfect match with the uni. The shrimp from Ube in Yamaguchi was the best I've ever had, warm, sweet, and tender, with a slight miso accent. The conger eel from Tsushima was delicious, with a fluffy texture and a slight hint of odor. The thin roll with red clam was refreshing, with a focus on the vinegar in the rice. The Tochigi Prefecture Toch Aika was delicious, even better than the Amaou strawberries I had expected. Overall, the meal was excellent, and I was happy to receive chopsticks as a gift.

"Tabelog Bronze Ranking" Rating: 3.99 "2023 Tabelog Bronze Award" It has been about 3 years since I last visited this restaurant. Since then, the chef has opened his own shop in Azabu-Juban. The location of the restaurant has not changed, but I felt that there have been some other changes. When you enter the restaurant, it feels familiar but overall different from before. There are still 9 seats at the counter, and the interior of the restaurant has not changed much. Today, I ordered a course menu for 24,200 yen per person. The menu included 5 appetizers and about 12 pieces of nigiri sushi. There were many foreign customers today, so the chef mentioned that he wanted to show each customer a book with information about the ingredients. While I understand it's informative for the customers, I felt a bit awkward. The first appetizer dish was the most delicious. The baby eel was soft and sweet. The combination of brown rice and caviar was surprisingly tasty. The quality of the ingredients is very high. The sushi rice was lighter than I remembered, with a strong vinegar taste. The balance between the fish and rice was okay, but there were times when the rice flavor didn't fully support the fish. The tuna flavor was also lighter than expected. Overall, I enjoyed the meal. It was not as impressive as my previous visit, and I felt that the style of the nigiri has changed slightly. The cost performance was okay, and it was fun to choose from a selection of Japanese sake."

I work as a French chef in Hong Kong, but eating Edomae sushi in Tokyo for the first time was surprising. The sushi was fresh and delicious, especially the anglerfish liver and blowfish sashimi were exquisite. The chef was very interesting when introducing the food.