Mr. Shogo, of course, the sushi and sake are delicious and enjoyable, but I always come here to see Shogo and everyone else. I deeply felt that once again. The staff at the restaurant are so kind, and I think there are many regular customers who come back multiple times, including myself. The dishes included seared scallop, abalone, octopus simmered in cherry blossoms, mackerel with shiso and pickled ginger, seared scallop with squid ink, kinmedai with kelp, grilled yellowtail collar, red clam, kohada, bonito, seared bonito with sake lees soy sauce, and homemade jellyfish with ponzu. There was also marinated tuna, medium fatty tuna, fatty tuna, yellowtail, uni marinated in soy sauce, conger eel, and shinko thin rolls. Additionally, there were dried young sardines, ohagi, ikura, dried gourd roll, tamago, shrimp, dashi salt ice cream, and a midsummer sake selection including Kome no Sasayaki, Kimoto Junmai, Ginjo, and Tsuki no Iwai. I suddenly remembered a story about a wagashi shop that I always enjoy reading and found myself rereading it many times. Thank you.

Shingo-san was delicious as always today. Both the small dishes and sushi were plentiful. The fish dishes were especially good this time. The boiled kué, steamed amadai, and grilled managatsuo with sake-steamed soy sauce were delicious! The salmon roe has become a staple. We're also seeing red sea urchin more often now. #Thank you for the meal #Chef Shingo Takahashi #Gourmet #Sushi #Aoyama Ichome #Just between us #The staff enjoyed it #That's all from the scene.

Just a 2-minute walk from Aoyama-itchome Station in Minato Ward, Tokyo, is "Takumi Shingo," where I visited for the first time in about 5 years. As the name suggests, the restaurant inherits the tradition of "Sushi Takumi" in Yotsuya, allowing it to carry the character "匠" in its name. The owner, Shingo Takahashi, was born in Ibaraki in 1978. He started his apprenticeship at "Sushi Takumi" in Yotsuya at the age of 16 and opened his own restaurant after 18 years of training in May 2013. Congratulations on the 10th anniversary! He has now become a popular sushi restaurant in the competitive Aoyama area. The sushi at Takumi is served in a dynamic style, with a mix of light and heavy pieces. I enjoyed comparing flavors such as kohada and shinko, as well as murasaki uni and red sea urchin. The aging and marinating work was excellent. Head Chef Takahashi always pays close attention to the customers, adjusting the timing and portion of each dish to ensure a pleasant dining experience. Among the various sushi restaurants in Tokyo, Takumi Shingo and Sushi Takumi Saito stand out for their high level of satisfaction. The behavior of Chef Takahashi and the atmosphere of the restaurant make it feel closest to the master, Keiji Nakazawa. Thank you for the wonderful meal. [Omakase Course 30,000 yen (including tax)] Sea cucumber with ponzu sauce, Ishigaki clam, steamed abalone, simmered octopus, bonito, vinegar-cured horse mackerel, flatfish wrapped in nori, firefly squid with kombu, steamed sea bream with shinko and kohada, grilled beltfish with sake lees soy sauce, toto-ten with marinated red tuna and medium fatty tuna, marinated beltfish, northern surf clam, purple sea urchin, conger eel, seaweed roll, myoga with sweet vinegar, clam soup, egg omelette, salt ice cream [Additional] Mirugai, ikura, black porgy, kombu marinated dried gourd roll. Thank you for reading this review until the end. Your support through follows, likes, and saving the restaurant is what keeps reviews going. Thank you for your continued support. Be sure to check out the Instagram accounts Uni Prince (@uni.prince_sushi) and Uni Prince's secondary account (@uni.prince_sub).

"Udon as the main dish" Instagram https://instagram.com/alwaysudon/ TikTok featuring udon as the main dish https://www.tiktok.com/@alwaysudon Nonchalantly, it had been a while since I last saw Shingo-san. The conversation flowed smoothly, and the sushi was delightful. The tuna was particularly good that day. Official blog https://alwaysudon.com/

After six months, I visited Master Shingo once again for the ninth time in search of delightful interactions and delicious sushi. As always, I had a fantastic time with Shingo-san, who never fails to deliver the best moments. With his experience as a fisherman, his knowledge and discerning eye for fish are truly remarkable. Among the outstanding dishes today were the sweet Ishigaki scallops, tender and flavorful abalone, red sea urchin rich in oceanic aroma and minerals, Akashi octopus with a gelatinous texture and chewy suckers, and the Shinco sushi with two layers. The sushi was truly exceptional, enjoyed alongside engaging conversations with Shingo-san. Thank you for another delightful experience. Today's menu cost 46,150 yen, while the omakase course was 30,000 yen. The dishes included chilled tuna with green onions, steamed Ishigaki scallops, abalone with liver, octopus from Akashi, vinegar-marinated bonito from Chiba Katsuura, horse mackerel with scallions, clam marinated in cotton vinegar, and many more. Additionally, there were various drinks available.

In the midst of January's severe cold wave, Sengo-san. As expected, I love sushi the most, it's such a beautiful meal. The blue fish, starting with the shinko, were exquisite. But my number one will always be tuna. The akami-zuke was delicious too, but the torosaki was amazing...

On this day, it unexpectedly turned into a comparison of sea urchin dishes, each of which was wonderfully delicious, making it an exquisite sea urchin festival♪ □ are appetizers, ■ are nigiri sushi, ※ are particularly favorites □ Chilled tuna with green onion□ Flounder ※□ Steamed abalone□ Octopus□ Bonito□ Horse mackerel□ Scallop■ Vinegared young sea bream■ Kombu-pickled whole horse mackerel ※□ Sake-steamed true bonito■ Shinko■ Kohada ※□ Beltfish marinated in sake lees□ Shintaro■ Lean tuna marinated in salt-kettle■ Medium fatty tuna Boston■ Striped jack ※■ Kombu-pickled golden eye snapper ※■ Purple sea urchin ※■ Eel■ Rolled sushi Aged fatty tuna marinated【Additional】■ Mackerel■ Red sea urchin from Amakusa ※■ Horse dung sea urchin from Rishiri ※■ Ohagi rice cake・ Clam soup・ Tamago egg・ Yomogi and salt ice cream sandwich・ Mango・ Vinegar citrus Since I started coming here, things have changed in various ways. They stopped the so-called "Sushi Master Style," where they alternated between appetizers and nigiri, and shifted from the general appetizers to a flow of nigiri. And this time, they stopped using red and white separately for the sushi rice. They combined both into one type of sushi rice, saying they found the golden ratio of sushi rice that goes well with any topping. (^^) I did like the Sushi Master Style and the differentiation of the sushi rice, so it's a bit disappointing, but I'm happy to go along with the history of the shop's innovations... And the actual satisfaction surprisingly remains unchanged, right? (^^) By the way, when I look at the reviews of "Takumi Shingo" from everyone here, I hardly see any ratings in the 3-point range. Yet, the score here is 3.98. Of course, I understand that it's not an average score, and I can understand that the criteria cannot be openly disclosed, but somehow it's not quite satisfying... (^^) Once again, as someone using reviews to choose a restaurant, I realize the importance of not blindly trusting scores and trying to be as objective as possible.

On Sunday night (July 16th), it was my first visit in two months to Takumi Shingo. It was an unusually early time at 6:00 PM, so the bright atmosphere felt a bit different. I started with the usual sweet potato soda for my drink and then had some chilled sake. The dishes included chilled green onions, Azuki sea bream sashimi with a subtly sweet taste, steamed abalone, simmered octopus and abalone with rich umami flavors that paired well with the sake. There were also dishes like bonito with onions, vinegar-marinated horse mackerel with ginger, sesame, and green onions, grilled turban shell with seaweed, spring baby fish sushi, scallop sushi, golden-eye snapper sake-steamed, Japanese horse mackerel sushi, saury with stolen soy sauce, and more. I added some squid sushi and shellfish appetizers since I was already full. For dessert, there was salt ice cream, Sudachi lime sherbet, and mango sherbet. I also enjoyed a variety of summer sakes from different regions. It was a satisfying meal.

Chilled tuna with green onions, tuna cheek, steamed abalone, octopus, bonito, horse mackerel, scallop, kelp-marinated kasugo sushi, kelp-marinated whole horse mackerel sushi, steamed sea bream, red clam sushi, horse mackerel sushi, swordfish with sake and stolen soy sauce, marinated lean tuna, medium fatty tuna, fatty tuna, small skin, kelp-marinated golden eye snapper, simmered clams, sea urchin, masuko, cherry salmon, conger eel. The atmosphere is nice, and the quality of both appetizers and sushi is high. The prices are not ridiculously high, and the satisfaction level for the price is quite high even in Tokyo.

On this day, when I arrived at the restaurant, there were many celebratory flowers at the storefront. It seems they are celebrating their 10th anniversary of opening in May! Congratulations for the milestone♪ Thanks to Shingo-san for running the restaurant, I can enjoy delicious sushi without any worries (laughs). This visit marks my 20th time here. Somehow, I feel a forced connection... Well, Shingo-san, you always make me feel at ease♪ □ indicates appetizers, ■ indicates nigiri sushi, ※ indicates personal favorites □ Chilled green onion and bonito flakes □ Isaki fish □ Steamed abalone ※ □ Octopus □ Bonito □ Vinegared horse mackerel ※ □ Grilled intestines ■ Vinegared young sea bream ※ ■ Squid ※ □ Golden threadfin bream steamed in sake ■ Whole horse mackerel marinated in kombu seaweed ※ ■ Horse mackerel □ Cutlassfish with soy sauce and sake lees □ Young sea bream with sea grapes and sea urchin (forgot to take a picture) ■ Lean tuna marinated in salt and steamed in a salt kettle, around 140kg ■ Medium fatty tuna ■ Fatty tuna ※ ■ Kohada gizzard shad ■ Golden eye snapper marinated in kombu seaweed ※ ■ Sea urchin on a bed of rice ■ Whale meat ■ Ark shell ※ ■ Botan shrimp marinated in kombu seaweed, ice cream sandwich with salt and soybean flour, vinegar orange sherbet, strawberry sherbet 【Drinks】 Champagne, Kamiyama Daiginjo, Kamiyama Daiginjo "Tokachi," Juyondai Junmai Daiginjo "Ryuno Otoshigo," Hidashin Megumi I also enjoyed amazing drinks, making tonight another enjoyable and delicious experience! Let's celebrate grandly for the next 20th anniversary (^^) Thank you for the feast.

On Saturday night (May 13th), it was my first time in 2 months visiting Master Shingo's restaurant. There were flowers celebrating the 10th anniversary in front of the shop. Our reservation was for 9:00 PM, but the restaurant was packed as usual. I started with the usual sweet potato soda, followed by a selection of chilled sake. The dishes included chilled bonito with green onions, flounder sashimi from Awaji Island, turban shell, steamed abalone from Aomori Prefecture, simmered octopus, bonito with onions, vinegared horse mackerel with ginger, sesame, and green onions, grilled Okinawan turban shell wrapped in seaweed, and more. We also had various types of sushi like spring child, ark shell from Yuyake, and sake-steamed golden eye snapper. The meal ended with a highball and desserts such as salt and mugwort ice cream, and two types of sherbet. We enjoyed a variety of sake from different regions as well. It was a delightful dining experience.

◆Aoyama High-End Sushi Dining Experience▪︎ Takumi Shingo (Minato-ku Minami-Aoyama) Omakase◾︎ Foodie Maro.

Sushi is a delight that can only be experienced in that particular season. I've been eagerly awaiting the momentary joy of spring rolls (firefly squid, fuki, and tree buds) since last year! This season, I couldn't help but wonder, "Do they have it?" when visiting. Here's a list of the dishes: - Rape blossoms, Aoiyanagi - Alfonsino - Mirugai (geoduck clam) - Tako from Sashima - Mejimaguro (young bluefin tuna) - Botan ebi (spot prawn) with konbu - Mirugai liver - Sumeshi (vinegared rice) of Shunkodai (spring child sea bream) - Squid ink - Kinmedai (golden eye snapper) steamed in sake - Madai (red sea bream) with konbu - Katsuo (bonito) - Tachiuo (largehead hairtail) - Akami-zuke (red tuna) from Onagawa - Chutoro (medium fatty tuna) - Otoro (fatty tuna) - Kohada (gizzard shad) - Nimono hamaguri (simmered clams) - Purple sea urchin roll - Spring rolls (firefly squid, tree buds, fuki) - Additional dishes: - Hotate (scallop) - Akagai (ark shell) from Suwa - Kinmedai (golden eye snapper) with konbu - Tamago (egg) - Shijimi (freshwater clam) soup - Yomogi (mugwort) and salt ice cream sandwich - Sudachi (citrus fruit) sorbet - Strawberry sorbet In the latter part, the rice felt a bit firm, but it was all hit dishes that day! Bitterness and richness were superb, and my favorite "spring rolls" were truly wonderful. Furthermore: - The vinegared Shunkodai was incredibly tender and impressive! - The Akami-zuke from Suwa had an amazing aroma! - The Kinmedai with konbu was packed with umami! And the drinks: - Champagne - Koeikiku sake - Juyondai Nana Tari Nijukwan Soki - Karahashi, offering a rich variety of flavors! Above all, being able to enjoy the rare and precious Juyondai Nana Tari Nijukwan Soki left a lasting impression. I heard that about 95% of the guests are repeat customers. It's completely understandable why! This sushi restaurant is truly captivating in every aspect.

Today was also delicious at Shin Go-san. They skillfully put together a variety of challenging ingredients. Each one was undeniably delicious, making one envious of the limits of their stomach capacity. #Thankyou #Chef Shingo Takahashi #Gourmet #Sushi #Aoyama Ichome #JustBetweenUs #StaffEnjoyedItToo #That'sAllFromTheScene

I usually go for champagne and shochu, but this time I tried the sake recommended by Shingo-san. The sushi, enjoyed with a mix of warm sake in between, was exceptional. The simmered clams were impressive because of the Hina doll display. It might be coming to an end soon, my favorite small fish. And of course, Shingo-san's nodoguro (blackthroat seaperch) was the best! Everything was wonderful and I am completely satisfied!

After half a year, I was only able to make a reservation for #Shingo Shinji for half a year ahead, but I was very satisfied this time as well. Thank you for the wonderful meal. #sushilovers #TokyoSushi #TokyoDinner #TokyoGourmet #MinatoWard #MinatoWardSushi #MinatoWardGourmet #MinatoWardDinner #AoyamaGourmet #AoyamaDinner #Aoyama #TokyoSushi #TokyoSushiWalk #ShinjiShingo #SushiShinjiShingo #SushiShinjiStyle #TabelogAward2023 #TabelogAwardBronze #TabelogTop100Shops

During this Tokyo trip, I mainly visited daytime restaurants, but on Friday night, I visited Takumi Shingo for the first time in 5 months. We had a reservation for 9:00 PM. The first drink was sweet potato shochu with soda, followed by steamed abalone and celery in warm broth. The sashimi included red snapper with salt, natural scallops with salt and wasabi, and bonito tuna with grated mountain yam. The classic appetizer was pickled mackerel with ginger, sesame, and green onions. The grilled shellfish was served with spring onions and seaweed. We also enjoyed steamed kue fish, Japanese flying squid, and saury from Miyagi Prefecture. Grilled cutlassfish was paired with low-alcohol sake made from cedar trees in Mimuro. To cleanse the palate, we had wakame seaweed and sea grapes. The tuna sashimi and medium fatty tuna were served before indulging in fatty tuna and gizzard shad. We also had marinated swordfish, boiled clams, and a battleship roll with sea urchin from Hokkaido. The meal ended with rolled sardines and grilled omelette, two types of clam essence which was refreshing, and a highball. The meal was concluded with salt ice cream and mugwort ice cream. Thank you for the wonderful meal.

Today, I visited Master Shingo's cozy sushi restaurant in Minami Aoyama for the 8th time in 5 months. His welcoming presence always fills me with energy, and I leave feeling rejuvenated for the days ahead. The seasonal ingredients in the omakase course are always superb, from white fish like flounder and saury to fresh shellfish and tuna. The conversation with Master Shingo enhances the flavors of the dishes even more. The menu today included a variety of delicacies such as bonito dashi soup, sea bream, scallops, octopus, and sea urchin. The total cost for two people was 76,000 yen.

【Visit Date】Weekend【Visit Time】Around 6:00 PM【Number of People Waiting】None【Waiting Time】None【Taste】★★★★★【Portion Size】★★★★☆【Cost Performance】★★★★☆【Atmosphere】★★★★★【Service】★★★★★【Overall】★★★★★【Impressions】I visited the renowned restaurant "Shogo" near Aoyama-itchome Station, invited by a friend. Around 6:00 PM, the sign outside the restaurant lights up. Upon entering, you are greeted by a simple L-shaped counter made of natural wood. The high-end sushi restaurant has many L-shaped counters. Starting with a beer, the meal begins with a clear soup to warm the body. A variety of sashimi dishes followed by around 5 pieces of nigiri sushi, grilled fish, and pickles. The combo of akami, chutoro, and otoro is a must-try. The rice here has a unique taste. We ordered about 5 more pieces of sushi and ended with sherbet. Everything we tried was delicious, showcasing the best flavors through simple cooking methods. It was a day where I truly felt the greatness of Japanese cuisine. Thank you for the wonderful meal! #Shogo #Sushi #Edomae #JapaneseCuisine #Sake #Pairing #OmakaseCourse #Top100Restaurants #HardToReserve #HiddenGem #HouseRestaurant #AoyamaItchomeDining #MinatoWardDining #TokyoDining

I visited just about two weeks ago, and I thought maybe I was visiting too soon, but boy was I wrong. Shingo-san's sushi and conversation were in top form from the new year♪ Even though he mentioned that he didn't have the most interesting fish yet, the undeniable deliciousness and the fun atmosphere made for a fantastic sushi start to the year! ◇ indicates appetizers, ◆ indicates sushi. ※ denotes particularly outstanding dishes. ◇ Bonito dashi with aoyagi and seri, ◇ Flathead grey mullet and cuttlefish, ◇ Scallop ※, ◇ Medium fatty tuna, ◇ Vinegared mackerel, ◇ Hokkigai clam, ◇ Cod milt soy-marinated ※, ◆ Young sea bream ※, ◆ Flounder marinated in kelp, ◇ Steamed cuttlefish with sake, ◆ Squid, ◆ Sawara fish, ◇ Beltfish, ◇ Seaweed, sea grapes, sea urchin, nori, ◆ Marinated bonito from Kesennuma, ◆ Marinated medium fatty tuna from Shiogama, ◆ Otoro, ◆ Rolled sardine, ◆ Kohada gizzard shad, ◆ Sawara fish, ◆ Purple sea urchin 【Additional】, ◆ White shrimp ※, ◆ Flounder fin lightly seared, ◆ Conger eel, pearl, clam soup, salt and roasted soybean flour ice cream sandwich, apple sherbet. Looking forward to another great year!

Today I visited a sushi restaurant located in Minami Aoyama, where the chef is from Sushi Takumi and the restaurant has won the Tabelog Award BRONZE and been selected as one of the top 100 restaurants. I made a reservation for a seat starting at 9:00 PM and was welcomed by the head chef with a smile. I started with a beer and then enjoyed some cold sake. Here is what I had: - Appetizer: bonito dashi with grilled red snapper and seri. - Raw cuttlefish. - Simmered abalone from Hokkaido. - Smoked marlin aged for 2 weeks, incredibly delicious. - Simmered octopus. - Chopped medium fatty tuna with wasabi soy sauce. - Mackerel sushi topped with chopped pickled ginger. - Grilled surf clam with shichimi pepper. - Vinegared spring baby sea bream sushi with rice vinegar. - Vinegared red snapper sushi with rice vinegar. - Steamed grouper with sake, from Yamaguchi. - Salted mackerel sushi with red vinegar. - Gizzard shad sushi with red vinegar. - Grilled beltfish with wasabi. - Seaweed, sea grapes, and mozuku with ponzu sauce for a refreshing break. - Lean tuna sushi with red vinegar. - Medium fatty tuna sushi with red vinegar. - Fatty tuna sushi with red vinegar. - Aged fatty tuna sushi with red vinegar, aged for 2 weeks. - Tuna roll sushi with rice vinegar. - Squid sushi with rice vinegar. - Striped jack sushi with rice vinegar. - Sea urchin sushi with rice vinegar. Additionally, I had: - Sayori sushi with rice vinegar. - Grilled sayori skewers, a snack wrapped in sayori skin and grilled on skewers. - Sardine sushi with red vinegar. - Hand-delivered grilled blackthroat seaperch wrapped in seaweed. - Conger eel sushi with red vinegar, fluffy and light. - Rolled omelette with shrimp eggs. - Clam soup with ice cream. - Yomogi (mugwort) and kinako (soybean flour) ice cream, with various flavors to choose from, including in a monaka (wafer) shell. It was delicious! The dishes were served alternately between appetizers and sushi, contrary to my expectation of the Sushi Takumi style. The appetizers were all exquisite and went well with the sake. The sushi featured small, delicate pieces following the Sushi Takumi style, with each piece melting in your mouth beautifully. The hospitality of the head chef and staff was fantastic, and I had a truly happy time. I will definitely visit again. Thank you for the wonderful meal!