The sushi course at this restaurant is exciting because you don't know what will come next, but here the order of the nigiri is already prepared as a menu. The triangle mark indicates tuna. It was refreshing to anticipate what would come next and what kind of ingenuity would be involved. The vegetable side dishes served three times in between the nigiri were of high quality, with dishes like grilled shiitake mushrooms being particularly good. The nigiri rice was to my liking with red vinegar, and the toppings were also creatively prepared, such as with miso sauce. Overall, I was satisfied with the food. The owner was friendly, chatting and sharing drinks with about six customers seated next to each other, who seemed to be regulars. There wasn't much tension. However, I was annoyed by the loud conversation from the customers in the separate counter room next door, but that's just luck with seating arrangements anywhere. The sushi course costing over 30,000 yen raises the bar quite high, so it may not be considered a great value, but I was satisfied. Reservation time refers to the time you are seated, not the start of the course, so there's no need to arrive too early.

My gourmet friend has been to almost all the famous restaurants, but we hadn't been to this one yet, so we decided to give it a try. We visited this place in Ginza, called "Hakkoku." It was ranked as one of the top 100 restaurants in 2021 and 2022 on Tabelog, receiving a bronze rating of 3.95 stars. This is a great place for those who want to eat a lot. We couldn't make a reservation at the counter, so we might try that next time. We skipped the bonito and simmered clams dishes. If you go, you might enjoy the pairing course. I had always wanted to go there at least once in my life, and I was completely satisfied. It's by reservation only, with a budget of ¥30,000 or more per person for food only. Located in Ginza, Chuo-ku, Tokyo 6-7-6, Rapé Building 3rd floor. Open from 5:30 pm to 8:30 pm (last entry). Please note that lunch service ended at the end of March 2020. #Sushi #SushiStagram #Ginza #GinzaSushi #NatashaGourmet #Foodie #BarHoppingLady #TabelogTop100

It's been a while since I visited Hakkoku-san. There were a few sushi chefs, but on this day, I had sushi made by Ryutaro-san. I remember it used to be 30 pieces, but this time it was 25 pieces plus 3 vegetable dishes. Each piece, such as flatfish, young spring snapper, abalone, conger eel, and squid, was small, so I easily finished the 25 pieces. The salmon roe was particularly delicious on this day! Besides us, all the customers were foreigners. Many of the staff and sushi chefs can speak English, which I think would be appreciated by foreign visitors.

I couldn't wait for the tuna to be served. Wow! This flavor. The taste of the tuna and the red vinegar rice. The texture of the flounder, the refreshing taste of the flatfish, the savory flavor of the conger eel, and the deliciousness of the horse mackerel and sardines. The fun here includes being able to eat the abalone nigiri with its liver. The tuna is always excellent. The way the gizzard shad is seasoned is my favorite here. The beauty of the rockfish, the sweetness of the hairy crab, everything is wonderful.

I made a reservation online and went for lunch. This place serves only nigiri sushi, so we started with sushi right away. I was expecting the shari to be firm and sour, which is my preference, but the acidity wasn't that strong. Instead, there was a decent amount of saltiness. Even without appetizers, it seems like it would go well with alcohol. The toppings were on the smaller side. The course was 20 pieces that day, but there seemed to be more to come. I was worried if I could finish 20 pieces, but since the shari was small, I felt satisfied with a moderate sense of fullness. There were no appetizers, but we were served bagna cauda with broccoli, snap peas, baby cabbage, red turnip, and turnip, which helped replenish vegetables and left a refreshing feeling. ○ Tuna head part ● Bagna cauda with broccoli, snap peas, baby cabbage, red turnip, turnip ○ Ainame with wood sorrel and sansho pepper ○ Flat scallop ○ Horse mackerel ○ Octopus ○ Golden eye snapper ○ Black mutsu marinated in sweet saikyo miso, a love-hate dish ○ Flounder, quite aged ○ White squid ○ Medium fatty tuna from Maizuru ○ Large fatty tuna from Maizuru ○ Marinated Boston mackerel ○ Kohada from Saga, very fatty, almost like sardines if you close your eyes ● Bell pepper with salted kelp ○ Carabinero shrimp with a tender boiled texture ○ Spring baby sea bream ○ Hairy crab ○ Bonito, very fresh as if the skin is still on ○ Horse manure sea urchin, might be better with a bit less soy sauce ○ Conger eel with a lightly seasoned claw ● Soup ● Tamagoyaki

The sushi pieces are generally made smaller, so they come out at a good pace without feeling overwhelming. Mostly just nigiri simplicity. Are there any vegetables in the middle? - Toss - Ayu Fish Female Kime - Burnyakauda - Flat Shell Yuzu - Conger Eel Ume Meat - North Scallop - Horse Mackerel - Black Mutsu - Octopus - Kinmedai Yuzu Anzuke - Abalone - Sawara Saikyo-zuke Red Miso and Country Miso - Young Corn, Manji Togarashi - Flatfish Konbu-shime - White Squid - Medium Fatty Tuna Salt Kettle - Pickled - Spot Prawn - Shunji Tai - Hairy Crab - Bonito - Salted Kombu Pickled Green Pepper - Boiled Clam - Nodoguro - Uni - Anago - Tamago ===========

Sushi Hakkoku, led by the top-notch chef Sato in Ginza, is truly outstanding. Chef Sato, who once gained fame in the Ginza area by sticking to a daring challenge of serving 30 pieces of sushi without any specific requests, is a renowned figure. I adore Chef Sato's personality. He excels at maintaining a clear distinction between work and personal life, fully immersing himself in leisure during his off time to find energy for the next day. People often tease me, saying things like "You're the president of nonchalance" or "You're the managing director of delegation, only in charge of money," even founders of listed companies joke with me, but it's because I can deliver results in work mode. Ultimately, the reason I work is not only for contributing to society but also to find happiness. Chef Sato's sushi is vibrant and among the top restaurants in Ginza. Despite his high status, Chef Sato is approachable, friendly, and has a great sense of humor, making dining a delightful experience. I once had the opportunity to taste his apprentice's sushi, and even though it was the same ingredients, the taste was different. Chef Sato, with a serious gaze, casually responded, "It's a mystery, isn't it?" The highlight is definitely the consecutive five rounds of tuna. You can't miss out on this. When I visited a famous Chinese restaurant on the lower floor of the same building for lunch, Chef Sato, a warm and friendly person, also dropped by. I believe anyone who tries this sushi will be completely satisfied. Having tried 2,000 meals, I nod contentedly every time I come back, thinking, "It's good to be here again." Chef Sato graciously offered me a tequila-infused cola, a delightful treat to end the workday. Sushi Hakkoku is the first place since Sushi Shoju where I've been served tequila with sushi. I expressed my gratitude, saying, "Wow, this is delicious, Chef." Chef Sato, the bearer of happiness, please continue your business for a long time. I hope to visit again soon. Thank you very much.

Of course, the delicious and moving tears at the tip of the spear. Recently, I was disappointed that my favorite red snapper was not available, but the ayu fish served as a good substitute. The abalone sushi had a different shape. It's been a while since I had the flounder marinated in kelp. The fragrant taste of pike conger, the lively flavor of horse mackerel were also wonderful. If I hadn't come here, I might not have known the deliciousness of firefly squid. The early appearance of golden eye snapper allowed me to feel the sweetness of the skin even more. The small fin after the three varieties of tuna was also excellent. I was captivated by the beauty of the scabbard fish and intoxicated by the sweetness of the shrimp.

We always enjoy the modern flavors of red vinegar sushi rice at this restaurant! It's relatively easy to make a reservation, and the dishes offer a well-balanced mix of Japanese and Western flavors. The tuna is undeniably flavorful and delicious. The egg at the end is sweet and custardy, like a creme brulee.

Every time, I wonder why it makes me emotional. The deliciousness is top-notch. The red snapper is sweet. The flatfish gives a refreshing feeling of early summer. Grilled pike conger also signals the arrival of summer. Fragrant butterfish. Octopus. Recently, the golden eye snapper comes out early. I'm happy to see abalone served with liver sauce. Every piece of sushi is meticulously crafted.

It's been 4 years. Hakkoku-san. It's really been a long time. Since the person who invited me is a regular, we got Satoh-san's counter seats again this day. I was wondering if Satoh-san would remember me (heart pounding)... and he did remember me! So happy. No need for explanations anymore, it's the classic Hakkoku style with only nigiri sushi. The tangy red vinegar flavor with a punch remains unchanged. It really complements the tuna. The horse mackerel was incredibly delicious this day. Also, the abalone. Served with liver sauce, the moment when the sauce, shari (sushi rice), and abalone come together is exquisite. Since it's early summer, we selected a dry sake. In between, we had a break with bagna cauda, grilled cabbage, and the familiar green pepper and kelp dish, but focusing solely on sushi is truly a great style. Thank you very much.

Visited with a reservation at 6:00 PM on a weekday with a guest. The menu has been reduced from the previous 30 pieces to 25 items. The quality is still good despite recent price increases. The "Toku-saki" was moist and sweet, with the sushi rice being gently vinegared. The "Bagna Cauda" was a unique dish for a sushi restaurant, and the "Madai" had a firm texture. The "Hirame" had a crispy and pleasant texture, full of the flavor of the shellfish. Followed by "Hamo" and "Akagai," the "Aji" had a nice acidity. Other highlights included "Ebotai," "Sakuramasu," "Sawara," leading up to the star of the show, "Chutoro" and "Otoro." The "Kohada" was also delicious. In addition, there was a parade of sushi toppings like sea urchin, shrimp, abalone, and squid. We had a delightful and enjoyable dining experience, making friends with foreigners at the neighboring table and foreign chefs who had come to train from overseas. Thank you for the wonderful meal!

I have tried to avoid writing harsh reviews, but this experience was quite shocking, so I will share my thoughts. Despite wanting good sushi, I couldn't find any other available reservations and ended up choosing this place. None of my acquaintances or people I follow on Tabelog have ever returned, so I didn't have much confidence in this place. They have been open for about 5 years, but I had always overlooked it. Nonetheless, they do have a bronze rating. In the past, there were many complaints about the 33-piece set being too much, so the number of pieces has decreased, and occasionally a salad is served, but it's still primarily nigiri. I had heard that the red vinegar was quite strong, and the smell was already overpowering before entering the restaurant. There are 6 seats at the counter divided into 3 sections, and this time the head chef was not present. There were many foreign customers. The nigiri overall had small portions of rice, as expected, and the red vinegar was strong. The initial bite was not bad, but the pieces were much smaller than expected. Overall, both the fish and rice were just okay... The finale was terrible. The sea urchin had a bitterness I had never tasted before and was extremely unpleasant. I wanted to ask if they had tasted it themselves, but I couldn't bring myself to. If I were to serve this sea urchin at a sushi restaurant, I would want to commit seppuku. It was so bad that it brought tears to my eyes. It should be refunded. While I understand that sea urchin can vary in taste, this was the most unforgettable unpleasant sea urchin I have ever had at a high-end sushi restaurant. My companions had the same reaction, so it wasn't just my portion that was bad. They should not serve something like this. It felt like a punishment. The sea urchin was so awful that it left a lasting trauma. The egg was also slimy and it seemed harder to make it taste this bad. Probably even a elementary school student could make better tamagoyaki. Even without considering the sea urchin and egg, it was still a tough experience. If I had to pick something good, the tuna, horse mackerel, and salad were somewhat acceptable. The salad was fine. The total bill was 32,000 yen including tax. I do not recommend this place to my followers at all. This experience at a sushi restaurant costing over 30,000 yen easily ranks in my top 3 worst dining experiences. The price was unacceptable for the quality offered. The awful taste of the sea urchin and egg will stay with me. I learned the importance of trusting my instincts after doing thorough research. If anyone has any feedback about this restaurant, please feel free to message me. I now understand why no one has returned.

Starting from the amazing appetizer, this was my 30,000-39,9992nd visit to Ginza Hakkoku! Each dish is meticulously crafted and delicious, making me almost tear up from how tasty the appetizer was. The impact from my first visit was so strong that this time, the awe seems to have faded a bit. I wonder why I feel like the previous visit was better... Maybe because I know many other delicious restaurants? The first time I went, I couldn't wait to go back, but now I don't feel the same urgency. I usually become a regular if the food is really good... ⭐️5⭐️ I want to go back. I love it so much that I almost don't want to tell anyone. ⭐️4⭐️ If asked for recommendations, I would introduce this place. ⭐️3⭐️ Maybe I'll go again. ⭐️2⭐️ Hmm... I'd prefer to try a different restaurant. ⭐️1⭐️ Personally, I wouldn't recommend it. Instagram @tokyo_gourmet_yokutaberuko. On Tabelog, I only introduce restaurants that I've rated 4 or 5 stars ✨. #GinzaGourmet #GinzaCafe #GinzaLunch #Ginza #GinzaDate #Ginza #GinzaCafe #TokyoGourmet #TokyoCafe #TokyoLunch #TokyoDate #Tokyo #TokyoTrip #TokyoRestaurant #TokyoCafe #Tokyo #TokyoTravel #TokyoGourmet #TokyoCafe #JapanTravel

Tokyo Ginza [Sushi Hakkoku] @hakkoku.jp Cafe → @yk_mg22 Ramen → @zen.ramen98 Other sushi → #OsakaGourmetDiary Sushi solo trip in Tokyo! ! I thought there might not be a place with about 20 pieces for a solo debut in Ginza sushi, so I looked it up and found this place. 25-piece course ☺️ The best! ❤️❤️❤️❤️❤️ Sake-drinking girls' drinking tagram Osaka main gourmet introduction Quite frankly, my impressions, values, and tastes may vary depending on the person. Check out other posts from here ❗️ ✔️⏬⏩ @yk_mg18 ⏪⏬ ❤️❤️❤️❤️❤️ #SushiHakkoku #Hakkoku #GinzaGourmet #GinzaSushi #GinzaDinner #TokyoGourmet #SoloTravel

Hakkoku is famous for not having appetizers. It used to be 30 pieces of sushi, but now it's 25 pieces. The flow goes roughly from white fish/shellfish → tuna → fattier items, and even though I'm not very familiar with sushi, I could vaguely sense the story. There were many delicious toppings such as finely cut firefly squid, horse mackerel, and Yamazuki tuna, but the accompanying vegetables were also very impressive. The grilled spring cabbage and onion had a strong vegetable flavor and freshness, tastier than any other grilled vegetables I've had. Although the rice portion was a bit much for women, I, as a man, was very satisfied. The fact that I only had one beer also contributed, and the price of less than 30,000 yen in Ginza is appealing. I would like to visit again. Thank you for the meal.

I usually don't take photos at sushi restaurants, but for record... I forgot and didn't take all of them. Each piece of shari was small, and there were a total of 25 pieces ^_^ I really like horse mackerel, and it was delicious. The firefly squid was too delicious! It seems to be equivalent to three servings. It was my first time eating it at a sushi restaurant, but it's so delicious. The fish symbol on the menu is all tuna. Ah... they were all so delicious and I liked them a lot~ It may have been just by chance, but overall, there were almost only foreign customers, creating a global atmosphere (^^) It's nice to have an atmosphere where even foreign visitors can enjoy eating!

This is a revisit to Sushi Hakkoku in Ginza. Today, we had the whole counter to ourselves and enjoyed the 25-piece nigiri course without any hesitation. The craftsmanship was outstanding, and even first-time visitors were delighted. The trio of tuna in the middle of the meal was exquisite; the tuna here is exceptionally delicious. It's a joy to savor each piece of nigiri fully at this restaurant. Will definitely come back.

It's so delicious that it makes you cry, as if your taste buds and tear ducts are connected. The sushi rice has a great texture, and each piece of fish is prepared to enhance its best flavor. Recently, the simmered clams fell short of expectations (the seasoning and temperature of the simmered clams at the beginning of the restaurant's opening were better). However, surprise! This time, they were delicious with just a touch of salt. That's a perfect score of 100 points.