I visited Sushi Shunji for the first time after it relocated from Ark Hills South Tower in Roppongi 1-chome to Motoazabu. The restaurant is now located where "Kanda" used to be, and on the upper floors of the same building, there is the newly opened Equateur. I heard that Shunji-san, who had been under the tutelage for a long time, is now completely independent. In front of the restaurant, there are orchids from Shunji-san and Hashiba-san, as well as other individuals closely related to them. The interior of the store is designed by Tetsu Kijima Architectural Design Office, known for their work in Akasaka's Matsukawa and Roppongi's wine bar Owari no Kisetsu. The menu remains the same with an omakase course available for both lunch and dinner. While some of the tableware is carried over from the previous location, there are also new additions. Although the composition of the omakase, the seasoning of the sushi rice, and the cutting of the ingredients have not changed significantly, I believe they will gradually add their own touch in the future. After the relocation, the sommelier, who is the owner's wife, also stands in the restaurant, contributing to its success. The difficulty of making reservations remains the same, but the new Shunji makes you want to continue the long-standing relationship.【April 2023 Omakase】(Appetizers) ★Red snapper★Green pea soup★Grilled tuna collar★Squid with eggs★Homemade pickles (Sushi)★Squid★Ark shell★Tuna★Medium fatty tuna★Fatty tuna★Sardine★Dancing shrimp★Small fish★Steamed abalone★Sea urchin hand roll★Steamed clams★Thick roll★Miso soup★Egg (Drinks)★3 Lemon sours★Champagne (for the celebration of the opening)Bill: Around 80,000 yen (probably around 45,000 yen without champagne)

Looking forward to the long-awaited visit to the new location of Shunji-san. Starting at Sushi Kanesaka at 18, honing his skills for 6 years at Sushi Saito from age 29, then branching out on his own. "Devoted to Saito Takashi." While some chefs move between top restaurants before going independent, it's the sushi of a master who supported renowned chefs behind the scenes for years that I want to taste. Enjoying each piece crafted with the same elegance as his mentor, I also appreciate Shunji-san's unique touch. Personally drawn to stories of mentorship due to my sports background, I can't wait to see the further evolution of the man closest to Sushi Saito.

It was my first visit since the restaurant became new. It was delicious before, but now it seems like they are able to create and serve what they really want to. Each dish had its own uniqueness and was so tasty. It was a sushi restaurant surrounded by a lovely atmosphere, loved by customers.

The harmony between the warm sushi rice and the toppings was exceptional on this day. Starting from the pressed sushi of red alfonsino to the horse mackerel and squid, everything was delicious. The progression was also very smooth. The preparation of the boiled shrimp was exquisite, and the portion size was just right. The steamed abalone and clam were also perfectly timed and executed. Looking forward to enjoying the seasonal ingredients again.

"Sushi Shunji-san" Visited on August 2023, fulfilling my long-awaited wish. With a high Eatery rating of 4.27 (before relocation), Shunji-san has branched out from Sushi Saito and does not accept new reservations. It was a very precious opportunity to visit for the first time. The head chef, despite being young, had elegant manners, attentive conversation pace, and a soft and lovely demeanor. The sommelier, his wife, was also very kind and seemed to be studying Japanese sake diligently with a great spirit of inquiry. We enjoyed delicious sake from Shinsei that day. The hand-pressed and hand-formed sushi was superb, and I was captivated by the steamed sushi of Azuki Hata. The grilled conger eel, salted boiled clams, and sweet shrimp were all incredibly delicious. The salmon roe nigiri, steamed abalone, and sea urchin thick roll were all truly impressive. The thick roll was so delicious that I even received one as a souvenir that day. Everything was not heavy at all, and I wanted to go around for another round. Finally, we were presented with all the sake we had enjoyed. It was truly a happy time. Thank you for the feast. #SushiShunji #SushiSaito #Sushi #DifficultReservationRestaurant #DifficultReservation #ExtremelyDifficultReservationRestaurant #NoNewReservations #sushi #Nishi-Azabu #Azabu-Juban #Tabelog #HighlyRatedTabelog #TabelogTop100 #TabelogRatingOver4 #SushiInstagram #Omakase #Dinner #Gourmet #WantToConnectWithGourmetLovers #GourmetInstagram #WantToConnectWithSushiLovers"

I visited Sushi Shunji located in the upscale residential area of Motoazabu. I heard that the head chef used to work at a famous sushi restaurant before... I was very excited to be seated. The first impression was that the head chef was extremely friendly and refreshing. Most of the other customers seemed to be regulars, creating a great atmosphere in the restaurant. Here is the lineup of dishes I had that day: Mushroom and fish broth (the mushroom broth was incredibly delicious), steamed Azuki sea bream sushi, grilled conger eel with vinegar soy sauce, mackerel sushi with bell pepper and red chili, horse mackerel (very tender flesh), salted squid, medium fatty tuna, raw shrimp (half-cooked with an amazing texture), grilled shrimp heads, steamed clam, abalone, sea urchin thick roll (an impactful roll with a generous amount of sea urchin), steamed conger eel thick roll, castella egg custard. I think the person working alongside was his wife... Their customer service conversation timing and pouring of drinks were very elegant, and I had a very enjoyable time. The food was delicious. Thank you for the meal... m(_ _)m

I went to Sushi Shunji in Motoazabu, which is said to be quite difficult to make a reservation at. I was taken there by my boss from work. The restaurant has a counter with 10 seats and operates in two sessions, from 5:00 PM to 8:00 PM. Today's dishes included steamed sushi with mushroom and fish broth, grilled conger eel with vinegar soy sauce, nigiri sushi with green pepper and red chili, horse mackerel with salted fish guts, squid with medium fatty tuna, steamed sea cucumber, grilled prawn head, grilled surf clam, steamed abalone, sea urchin and eel thick rolls, sea urchin and egg thick rolls, egg custard, and soup with a clear broth. The way salt is used is very delicious. The head chef is excellent, both in sushi making and in creating exceptional dishes with a great balance and delicious taste. Personally, I find the flavors to be to my liking and think this is a wonderful restaurant. The atmosphere is enhanced by the attentive service of the wife, who is a sommelier, and the skillful hands of the head chef. They are a very good couple, and it seems like a perfect balance for the restaurant. I look forward to enjoying the seasonal dishes and hope to visit again.

During the summer, at "Sushi Shunji," the meal starts with a warm broth made from mushrooms and fish that warms the body. I enjoyed steamed sushi of azuki hata and grilled conger eel. I quickly moved on to nigiri sushi, starting with horse mackerel, finely sliced Japanese flying squid, fatty tuna, shrimp, surf clam, seared marinated tuna, needlefish, octopus simmered until tender, abalone, and sea urchin wrapped in seaweed with salmon roe on top. Each piece of sushi is full of creativity and challenges. This restaurant truly leaves you feeling refreshed.

Shunji Sushi in Motoazabu, following the footsteps of Saito Sushi, opened as a second-generation sushi restaurant. After operating in a private room next door, Shunji finally relocated and opened independently in Motoazabu in March 2023. It's already a highly sought-after restaurant, but luckily, I managed to visit for lunch thanks to @polaris1893 who kindly accompanied me. The master and the beautiful proprietress welcomed us, and I couldn't hide my nervousness. The broth made from mushrooms and fish bones has a strong mushroom aroma and the rich umami of the fish is delightful. The steamed sushi of azuki sea bream is served with snow peas and homemade sansho pepper powder on top. The combination of the slightly spicy sansho, the umami of the azuki sea bream, and the sweetness of the snow peas is a fantastic harmony. The sushi and sake here are truly exceptional. The grilled white eel with vinegar and soy sauce or shichimi pepper is outstandingly delicious and hard to find this quality of eel in Tokyo. The wasabi leaves, cucumber, and pickled ginger make a great accompaniment for cold sake. The sushi experience starts with shiny baby sardines. The baby sardines mark my first taste of summer this year, and the glistening saury is full of flavor. The squid is tender and sweet, while the new squid is also delicious. The medium fatty tuna from the salt kiln is just perfect, with a wonderful aroma. The marinated striped jack is incredibly tasty, with a lingering aftertaste. The prawn is cooked to the right temperature, with a delightful fragrance. The memories of childhood enjoying prawn tempura come flooding back. To be continued... #Tokyo #TokyoGourmet #TokyoLunch #Motoazabu #MotoazabuGourmet #MotoazabuLunch #ShunjiSushi #Tabelog #Sushi #SushiGram #FoodStagram #SushiLovers #ReservationDifficult #HighlySoughtAfterRestaurant #HiroshimaGourmet

From start to finish, everything is delicious. By the way, this sushi restaurant is truly amazing with the overwhelming number one master and mistress of pickles championship. They have an impeccable attitude. I want to buy a camera to better convey their greatness. Their skills make it a sushi restaurant that you will want to visit again and again.

I rented out the restaurant for a reunion with old friends. We were all very satisfied with the drinks, food, sushi, service, atmosphere - everything. Everyone was smiling from start to finish. I'd love to do it again someday. It's a perfect score, but to wish for even greater success, it's truly the best of the best!

I wonder if they source larger individual pieces of fish overall? Yet the taste is amazing. The balance of aging and freshness is good, and the sushi rice is also nice. Personally, I prefer yuzu over lemon for the squid and salmon roe, so it's not as impactful, but overall it's delicious. It's nice that they serve sushi without skimping on the appetizers. The rolls have less rice so you can enjoy the fish. And the sea urchin, wow. It might be the tastiest red sea urchin I've ever had!! If the tuna were better, I think they could go even higher. Also, I prefer the shrimp to be marinated in vinegar a bit longer so the texture of the shell becomes softer.

Shunji's restaurant was great for my first visit. The rice for the sushi was delicious, each piece was carefully made, and the size of the vinegar rice was just right. The simmered octopus was sweet and amazing, and the crunchy texture of the shrimp was irresistible. I want to have seconds of the sea urchin roll. It was fantastic!

Second visit. I'm not a big fan of pairing sushi with wine, but if Ayapan is there, then wine it is. The sushi here is all top-notch and the chefs are skilled. Most of all, I think the serious gaze of the head chef and his attitude towards sushi are fantastic. The standout dish for me was the dancing shrimp. I don't eat it often these days, but I've rarely found boiled or steamed shrimp at a sushi restaurant to be delicious. I love shrimp tempura, fried shrimp, and other dishes, but something about sushi restaurant shrimp doesn't quite hit the mark for me. Even at a certain sushi restaurant known for its quality, I didn't find it delicious. Maybe it's an issue with how it's cooked. The dancing shrimp is great! It's excellent as sushi topping. I'm definitely a fan of the dancing shrimp.

It was my first visit. I had never eaten at Sushi Shunji or Saito before. I used to think that white sushi rice tasted like cardboard, and I liked the acidity of red sushi rice. However, this time was an eye-opening experience. The white rice was exquisite, with no overpowering presence, existing solely to elevate the toppings. The toppings were wonderfully delicious as expected, and the selection of sake was also excellent. The head chef and his wife were very kind. I think it was worth visiting just to further understand sushi. Of course, I plan to visit again.

The restaurant has moved from Roppongi to Motoazabu. It is located in a high-end residential area. The interior is a calm space with a sense of privacy. We enjoyed a variety of dishes such as white fish sashimi and tender octopus, followed by a sushi course including around 12 pieces. The shrimp was served raw, which was interesting. The sea urchin roll was satisfying, and the tuna was delicious as always. The steamed abalone was outstanding. The owner's wife is a sommelier and recommended sake and wine pairings, which were excellent. The wine we tried, a delicious red Burgundy, paired well with the tuna. Overall, there's nothing to complain about, except for the slightly higher prices compared to when they were in Roppongi.

This is a past post from May 30, 2023. I visited Sushi Shunji, which was a private reservation event after Mr. Saito branched out. The shari was clean without any off-flavors, just like before, with a gentle and refreshing taste. It was different from the sharp vinegar taste of Jiro-style warm shari, more like a versatile shari that goes well with any topping. One interesting dish that day was the shrimp, which was rested in ice water and served as a dancing nigiri. Since it was a private event, we had lively conversations and had a great time. The menu included: 1. Akashi flounder, uni sashimi 2. Noritama soup 3. Trout roe 4. Grilled fish collar 5. Simmered octopus 6. Golden eye snapper 7. Squid 8. Sandfish 9. Marinated lean tuna 10. Kohada 11. Steamed abalone 12. Dancing shrimp 13. Shrimp head 14. Horse mackerel 15. Aomori sea urchin roll 16. Specialty thick roll 17. Tamago 18. Soup #SushiShunji #Motoazabu #Equateur #EdomaeSushi

I had the opportunity to visit Shunji-san, who had previously worked at the renowned sushi restaurant Saito before starting his own place. While I hadn't visited before his independence, I was impressed by the elements unique to Shunji-san while still carrying on the skills learned from his training. The sommelier, who is also the proprietress, made excellent choices for drinks, and I had to be careful not to drink too much. I'm not sure when I'll have the chance to go again, but I would definitely like to visit if given the opportunity. On this day, I enjoyed dishes such as flounder, red sea urchin, flounder fin soup, tuna collar, golden eye snapper, sumi squid, large fatty tuna, spot prawn, medium fatty tuna, red snapper, sea urchin roll, and thick roll.

Independent relocation opening! Congratulations. Master Toshiharu Hashiba, well-known as the second in command at the renowned sushi restaurant in Roppongi 1-chome, "Sushi Saito," has now opened his own place next door, "Sushi Shunji." In March 2023, he moved and opened independently in Motoazabu. Still as popular as ever, it quickly became a reservation-difficult spot. Finally, I was able to visit the new "Sushi Shunji." When you enter, you are greeted by a spacious and luxurious atmosphere. In the entrance, there are the master and his sommelier wife. Isn't it just amazing? ♡ *Appetizers* [Tai from Akashi][Soup/ Tai dashi, fresh Aosa seaweed, snap peas][Maizuru's scallop][Trout roe][Tuna collar][Soft-cooked octopus] *Nigiri* Hamada's horse mackerel, akagai, chu-toro, live sweet shrimp! Pickled salt-cured tuna belly, steamed abalone (with sweet shrimp, gizzard shad uni roll - amazingly soft and delicious! Simmered clams, thick egg roll. Everything, from start to finish, changes and evolves. "Sushi Shunji" has been reborn without resting on its previous popularity. Another sushi spot to frequent has been added. I just love sushi! ♬

"From the Michelin 3-star restaurant 'Sushi Saito' in Roppongi, 'Sushi Shunji' has completely relocated to Motoazabu. Along with his wife and staff, they create a soothing space, with something evolving each time! ~Appetizers~ ◆ Sea bream from Akashi ◆ Soup made with sea bream bones, fresh ginger, and uzu endo beans. Uzu endo beans are a type of pea where only the inner seeds are eaten. ◆ Turban shell and trout roe marinated in soy sauce ○ ◆ Tuna collar ○ Muscles from the tuna's chest with wasabi and shichimi spice ◆ Pregnant spear squid nigiri ◆ Lightly pressed katsuo ◆ Red squid from the Izu Islands ○ ◆ Red shellfish from Suo-oshima ○ ◆ Otoro (fatty tuna) ○ ◆ Prawn ◆ Chutoro (medium fatty tuna) ◆ Steamed abalone from Aomori ○ Each bite is full of flavor! ◆ Marinated lean tuna ◆ Shrimp senbei (rice cracker) ◆ Sea urchin roll ○ ◆ Clam ◆ Thick roll ◆ Soup ◆ Tamago (egg) ~Drinks~ ◆ Beer, lemon sour, nichinichi, yonotori, and more. Just when you feel relaxed with the Akashi sea bream and uzu endo bean soup, they bring out the turban shell, trout roe marinated in soy sauce, and the tuna collar. They have a deep knowledge of seasonal ingredients nationwide, and occasionally use delicious ingredients from their hometown, the Izu Islands, to delight us. Even though I didn't plan on drinking much from lunchtime... it's a place where I always look forward to the sushi before it's served. Everything on the menu is delicious, but I've marked with a ○ the dishes that left a lasting impression on me. ¥50,000 per person (including service charge) Thank you for the feast~♪"

For many years, Toshiji-san had been managing a private room at Sushi Saito. He eventually branched out on his own, maintaining the location of the private room, and finally started anew with his own establishment. The place is located where Kanda used to be, on the first floor of Equateur. In January and February, the construction was not yet completed, so they operated on the third floor of Equa, but starting from March, they had a grand opening. Toshiji, who had been eagerly waiting, enjoyed his nigiri: thin beans, aosa seaweed soup, torigai, trout roe, between the tuna collar and pectoral fin, pregnant spear squid, shun-go squid, tuna, ark shell, otoro, spot prawn (raw), chutoro, abalone, shrimp head, the specialty uni roll, clam, thick roll, miso soup. The warm tamamame beans have a semi-raw texture and are pleasantly firm. This texture is a first-time experience and quite wonderful. The quality of the ingredients is superb, unmatched anywhere else. They have top-notch quality from the beginning. Both torigai and trout roe are excellent. Toshiji-san's specialty uni roll is filled with creamy uni, which is challenging to roll and cut without falling apart. The shari rice is small-grained and melts in the mouth, with a blend of vinegar that is gentle yet slightly stimulating, creating an elegant taste. The service by the former sommelier of Equateur is also excellent. It will surely continue to shine as a renowned sushi restaurant.