It goes without saying that this sushi restaurant is world-famous. It is always a great honor to pass through the curtain. This time, I had sushi made by the master Jiro. The acidity of the rice today was slightly strong, perfectly enhancing the flavors of each premium topping, truly a sushi with a golden ratio of taste. It was incredibly delicious. I was even escorted out by the master when leaving. Thank you very much for the wonderful meal. Flounder, squid, striped jack, medium fatty tuna (exquisite), fatty tuna (treasure), gizzard shad, abalone, bonito (treasure), clam, horse mackerel, red-fleshed fish, shrimp (with lots of miso and delicious), sea urchin (exquisite), young yellowtail (top-notch), salmon roe, horse mackerel sushi, conger eel, sweet rolled omelette, dessert (melon).

Today's omakase included karei (flounder), sumi (blackthroat seaperch), ika (squid), shima aji (striped jack), chu-toro (medium fatty tuna), o-toro (fatty tuna), kohada (gizzard shad), awabi (abalone), katsuo (bonito), hamaguri (clam), aji (horse mackerel), akami (lean tuna), kohada (gizzard shad), uni (sea urchin), kojiku (baby swordfish), ikura (salmon roe), aji sushi, anago (sea eel), tamago (egg), and dessert. This sushi restaurant is a legendary establishment that achieved three Michelin stars for the first time in the sushi world, led by the living legend of the sushi world, Jiro Ono! I had the privilege of sitting in front of Jiro-san and having him prepare the sushi for me at this must-visit restaurant! Each piece of sushi was served at a good pace. The shari (sushi rice) was slightly tangy, and the soft shari paired well with the tuna! The jumbo amaebi (sweet shrimp) served warm and medium-rare was exquisite. It was a truly valuable experience!

The restaurant had a clean interior and shared customer service within the building. The cost performance was just right, without any shortcomings. The reservation process was somewhat strict, with a dress code, cancellation policy, and a requirement to pre-pay 20,000 yen per person two weeks before the reservation date. If you cancel after 30 minutes past the reservation time, it is considered a cancellation. On the day of the reservation, I arrived 20 minutes early and explored the area while waiting. When I approached the restaurant 5 minutes before the reservation time, they confirmed my name, returned the pre-payment, and ushered me inside. I sat at the designated seat without being asked for a drink (though tea was served). Since I had done some research and it was lunchtime, the master sushi chef Onojirou was not present, but I had no issues. I even wanted to try the sushi made by his son. The sushi for the day was already prepared at the table, so there was no explanation of the fish. There was another pair of diners who seemed familiar with the place, discussing topics related to the fish market, which we listened to while eating. The food was delicious, as expected for the price, but I had come seeking something more than just that. I won't go into specifics, as it may just be due to my lack of experience. However, the seaweed was excellent. I added a roll with dried gourd, moved from the counter to a table, and received a hot towel followed by a slice of melon. It was a precise 30-minute experience from start to finish.

It's presumptuous to evaluate it myself. Just as a personal impression, oh my, the sushi rice melts in the mouth. And even the lean tuna melts. The rich seaweed perfectly complements the overwhelming sea urchin. The scallop afterwards enhances the deliciousness of the seaweed in reverse! Oh, my thoughts are collapsing. Also, the well-managed and dignified atmosphere is comfortable. Just grateful.

It goes without saying, this is the restaurant of the oldest Michelin 3-star chef, Jiro Ono. It is widely known that former President Obama, who was in office at the time, wanted to eat here and came with Prime Minister Abe. The sushi is made with warm rice and the finest ingredients. I am a bit concerned that Jiro-san, who used to come and make sushi every day, has been taking more days off recently.

I was invited to a sushi restaurant, Sukiyabashi Jiro. It's beyond just being top-notch, it's like a dream come true. The menu comes with English translations, showing its international standard. The course is flawlessly delicious, progressing smoothly in less than an hour. I was overwhelmed and before I knew it, it was over. It might have been a dream.

Today's delicious meal at Jiro-san. It might be the first time for me to try mantis shrimp. #Thankyouforthemeal #Chefs Ono Jiro and Ono Teiichi #Gourmet #Sushi #Ginza #Reservationonly #Justbetweenus #Staffenjoyedthedish #That'sallfromthescene.

Located in Tsukamoto Building B1F in Ginza, Chuo-ku, Tokyo, just a short walk from Ginza Station C6 exit, is "Sukiyabashi Jiro," where I had the opportunity to visit after about 7 years. Sukiyabashi Jiro needs no introduction, as it is the restaurant founded by the legendary Jiro Ono, also known as the "God of Sushi." This sushi restaurant was the first in the world to receive three Michelin stars, with Jiro Ono being the oldest three-star chef in Michelin history and recognized by the Guinness World Records in 2019. Photography inside the restaurant is strictly prohibited. Upon entering, sushi is served at a quick pace, with the dining experience lasting about 30 minutes until departure. Each piece is served promptly, with no time to catch your breath. Despite this rare and valuable visit, personally, I honestly felt that the high-speed sushi consumption did not suit me. The bill came to just under 60,000 yen for a non-alcoholic meal. While opinions may vary on what makes a "good sushi restaurant," for me, the impression left was simply of premium pricing associated with a sushi craftsman revered as a national treasure. Nevertheless, I am grateful for the valuable experience! Thank you very much for the meal! [Omakase Course] Flounder, Squid, Striped Jack, Medium Fatty Tuna, Otoro, Gizzard Shad, Abalone, Horse Mackerel, Red Clam, Lean Tuna, Turban Shell, Ark Shell, Botan Shrimp, Bonito, Mantis Shrimp, Horse Mackerel with Vinegar, Sea Urchin, Smelt, Salmon Roe, Conger Eel, Egg. Thank you very much for reading the review until the end. Your support through "Follows," "Likes," and "Saving the Restaurant" will help sustain the review. Thank you in advance for your continued support. Please also check out the following: [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's secondary account (@uni.prince_sub)

This time, I had sushi at Ono-san's place. The horse mackerel was delicious. 30 minutes of luxury. #Thank you for the meal #Master Jiro Ono #Master Joichiro Ono #Gourmet #Sushi #Ginza #By reservation only #Just between us #The staff enjoyed it deliciously #That's all from the scene.

Let's get excited! I visited Sukiyabashi Jiro, a renowned restaurant in Ginza! Jiro is a living legend, so I feel honored to be able to visit. Wearing a suit here really sets the mood. It's cool to feel the old-fashioned Ginza vibe! You are handed a menu and served 20 pieces swiftly, almost like a whirlwind. It takes about 45 minutes. The sushi rice is firm with a sharp vinegar taste. Tastes may vary, but that's part of the sushi experience! The tuna sushi gradually creates a sense of unity. The unity of medium fatty tuna and fatty tuna is truly remarkable. The must-try items here are the legendary shrimp and conger eel. Jiro has perfected adjusting the shrimp's temperature to match the warmth of human skin. The sweetness of the conger eel's fins and the fluffy texture make you feel happy! Finally, you enjoy melon at a separate table, which is sweet and perfectly chilled. Jiro kindly remarked, "You really love sushi," and I thought it was wonderful. It was incredibly delicious! Thank you for the meal!

Jiro-san as usual. They wrote something on the menu, maybe it's a name. #ThankYouForTheMeal #Jiro Ono Head Chef #Jiro Ono Assistant Chef #Gourmet #Sushi #Ginza #ByReservationOnly #JustBetweenUs #StaffEnjoyedTheMeal #That'sAllFromTheScene.

"Sukiyabashi Jiro" I never imagined I would come here, and I am grateful to my dining companion who invited me. Our reservation was at 7:00 PM, and being late is strictly prohibited, so we arrived early and waited for the restaurant to open. While waiting, the mix of excitement and nervousness can be described as "excitement and anticipation." We were invited into the restaurant five minutes before opening. It's worth mentioning that even former US President Obama sat at this very seat in 2014! The interior looked just like how I remembered seeing it on TV, which further heightened my excitement. Ono Jiro, a regular here, who is a well-known food and rakugo critic, was assigned to our dining companion Y's seat, while we were seated at the counter by the eldest son and owner, Jiro. The balance between the vinegar rice and the topping was surprisingly good, different from what I had imagined, and I truly felt the authenticity of Edo-style sushi. Each piece, from the first to the third, with gradually increasing acidity in the rice, was a delight. Ono Jiro's contribution to spreading Japanese sushi culture globally is undeniable. Jiro's son, Jiro, took his seat and immediately signaled his apprentices to start preparing our sushi. They worked quickly, serving us one piece after another, making it a challenge to even reach for the pickled ginger before the next piece arrived! I knew they wanted us to enjoy the sushi right after it was made, so I focused on savoring each piece. I intended to fully appreciate the sushi tonight, so I chose to have tea instead of sake. Before I knew it, we were already halfway through the meal. Each type of sushi, from flounder to sea urchin to egg, was meticulously prepared, and I appreciated the "omakase" course where we entrusted everything to the chef. Everything was delicious, but the three additional pieces of sushi were particularly memorable, ending with the Edo-style "kohada." It was a wonderful dining experience. Thank you for the feast.

Thanks to an acquaintance's recommendation, I visited the highly esteemed Sukiyabashi Jiro! Not only the freshness of the ingredients but also the balance of the sushi rice's acidity, portion sizes, and attention to detail were evident. It felt like more than just eating sushi; it was a sincere dining experience. Thank you for the wonderful meal.

【Revisited】I started a gourmet website for Mitomi Emon. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Visited "Sukiyabashi Jiro" after 5 years. The head chef is the living legend, Jiro Ono. He was 92 years old during my last visit, but now at 97 years old for this visit after 5 years. He holds numerous titles, and during this time, he has also been added to the Guinness World Records as the world's oldest three-star chef. (On the other hand, I was also surprised by the differences from the last visit. lol) This time, I enjoyed about 20 pieces of sushi in just 30 minutes. Each piece was savored carefully, minute by minute. I would love to witness the legend at 100 years old next time. Thank you for the meal. The lineup I received is in the photo. It's signed!

I was finally able to come here. It was an impressive 20 pieces. Flounder, sea urchin, squid, horse mackerel, chu-toro, o-toro, kohada, awabi, horse mackerel, sayori, akagai, sumi-ika, kuruma ebi, katsuo, hamaguri, uni, kobashira, ikura, aji, suzuki, anago, tamago. It was an amazing 20 pieces. I have never seen such transparent aji before. The freshness of the sayori was outstanding. The seaweed on the battleship sushi was delicious. The sweetness of the hamaguri and anago simmered dishes was delightful. The fluffy and creamy texture of the tamago was also enjoyable. The juicy melon at the end was delicious. The speed and posture of the sushi chef were excellent. The attentiveness of the staff was also wonderful. It was a night that taught me about life.

I had the pleasure of joining my friend's table, who has been coming to this restaurant with three generations of their family. We sat next to Jiro-san, who just turned 97 last month. Although his hearing may be starting to fade, watching him make sushi, he looks like a living legend who doesn't appear to be 97 at all! This restaurant is known for having the best quality ingredients in Japan, so the sushi toppings are always outstandingly delicious! There are mixed opinions about the strength of the sushi rice, and it may take a few tries to get used to it. It may also depend on personal preference, but I think strong sushi rice is necessary for strongly flavored toppings. On this day, I had flounder, smelt roe, squid, horse mackerel, medium fatty tuna, extra fatty tuna, salmon roe, abalone, horse mackerel with red vinegar, sea bream, ark shell, surf clam, bonito, clam, sea urchin, young yellowtail, salmon, eel, egg, melon, and tea!

Today, I finally visited Sukiyabashi Jiro, a place I've been wanting to go for a long time. First of all, it's quite challenging to make a reservation at this restaurant if it's your first time. You have to visit the restaurant once, make a reservation for a specific date and time, and pay 20,000 yen in cash. The course fee is 55,000 yen (including tax). About 3 minutes before the reservation time, when all 5 members of our group were present, we were seated inside the restaurant. The eldest son served us. The following sushi pieces were served: flounder, squid, striped jack, medium fatty tuna, fatty tuna, small skin, abalone, horse mackerel, lean tuna, shrimp, bonito, clam, horse mackerel with vinegar, sea urchin battleship, small dried fish battleship, salmon roe battleship, conger eel, omelette, and melon. These sushi pieces were served one after another in a 20-minute stay. The vinegared rice was quite tangy. The tuna varieties were exceptionally delicious. The sushi pieces were quite large, and even with 17 pieces, you feel full (perhaps due to the fast service). Other customers were also silently enjoying their meal, and we ended our meal with dessert, melon, at the table before heading home. I once heard that in the Edo period, sushi was considered fast food, and this experience made me feel like this might be the traditional way of sushi dining. It was a dinner where I felt I experienced the true essence of traditional sushi. It was a rich 20-minute dining experience. Thank you for the meal.

[Check Points]■ Jiro, who has held three Michelin stars for over 10 years at Ginza Sushi, continues to make sushi at the age of 97.■ Course duration: 18 pieces in 25 minutes, dessert + payment in 45 minutes to leave the restaurantA legendary restaurant in Ginza that has held three Michelin stars for over 10 years, and Jiro, who is turning 97, continues to stand behind the counter at Sukiyabashi Jiro, the sushi god. Located just a 1-minute walk from Ginza Station C6 exit, right near the Sukiyabashi intersection, this sushi superstore. The exterior is on the basement 1st floor of a building with a simple appearance and a "No Photo" sign in front of the door. Inside, there are counter seats and table seats, with Jiro and his son each handling half of the counter. As mentioned at the beginning, Jiro is an impressive 97 years old! Even at this age, he continues to stand behind the counter and craft sushi as a legend. If you love sushi or simply good food, regardless of the price or short stay time, I believe this is a restaurant you must visit at least once. It was truly wonderful to witness Jiro's upright posture and meticulous sushi-making technique. Inside the counter, the two sushi chefs were able to focus solely on crafting sushi with excellent teamwork. Next to Jiro and his son, each person was in charge of handing over sliced ingredients, wiping the counter, and swiftly slicing the next ingredients at the back of the counter to support the course progression without any delays. Jiro, who could focus solely on crafting sushi, swiftly made sushi for the four staff members. The course of 18 pieces of sushi without any side dishes ended in just 25 minutes. The vinegar-flavored white rice was quite large in size, and the speed of service was necessary to prevent diners from getting too full to finish. It was great to experience Jiro's style of sushi, where top-quality ingredients are paired with traditional vinegared rice. After the course ended, we moved to a table to enjoy melon and settle the bill, departing within 45 minutes of entering the restaurant. The course cost 55,000 yen with drinks totaling 63,800 yen. While it is indeed a high price, the experience of enjoying Jiro's sushi was worth it! Omakase course:■ Karei (flounder)■ Sumiika (cuttlefish)■ Shimaaji (striped jack)■ Chuutoro (medium fatty tuna)■ Ootoro (fatty tuna)■ Kohada (gizzard shad)■ Awabi (abalone)■ Aji (horse mackerel)■ Akami (lean tuna)■ Kurumaebi (Japanese tiger prawn)■ Katsuo (skipjack tuna)■ Hamaguri (common orient clam)■ Aji sushi■ Uni (sea urchin)■ Kobashira (giant clam)■ Ikura (salmon roe)■ Toro temaki (fatty tuna hand roll)■ Anago (sea eel)■ Tamago (egg)■ Melon◆ I hope you find this information helpful and consider saving it for future reference ◆ _____________________instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_____________________

I visited the restaurant after 10 years. The price was 63,800 yen. It had doubled in price. The 98-year-old chef made sushi right in front of us. This time, we stayed for about 30 minutes. Last time, there were only two of us as customers, but this time it was fully booked. We also took a photo together this time.

It was a truly valuable experience. The sushi at Sukiyabashi Jiro transcended the role of food and felt like it had reached the realm of art. Watching the serious craftsmanship at the sushi counter and being mesmerized by the sinking sushi felt like watching an opera. The service by the apprentices was excellent, creating the perfect environment to focus on the sushi. Everything was delicious. The perfectly tangy vinegared rice paired with the ultimate work on the top-quality sushi toppings melted instantly. The standout was the "kohada." The moment it touched my tongue, I was struck by lightning. It was so wonderful that you could immediately tell it was a job and taste that could only be found here. The best small fish in history. My throat involuntarily made a sound, and even the aftertaste was perfect. I am happy to have been able to experience the aesthetics/philosophy that have been built up over half a century firsthand. I will never forget this excitement. It was an amazing night. Thank you very much, Jiro-san and Yoshikazu-san. I hope to have the opportunity to visit again.

【2022 Bronze】【2022 Top 100 Restaurants】I'm not sure if they'll have the tankobon book available, but let's bring "Sukiyabashi Jiro Shun wo Nigiru." Ono Jiro, who has been making sushi since the year I was born, is like going to an idol signing event and buying a CD. "Sukiyabashi Jiro" doesn't answer the phone and doesn't take reservations, so they even gave up their Michelin three stars. But visiting during idol time, I was able to talk to the staff behind the scenes and arrange a visit. There are certain customs to follow, and you have to visit the restaurant several times before the meal, making it quite a high threshold. I hope to visit Aozora, Mabuta, and finally meet Ono Jiro. ◇ Omakase course 55,000 yen + sake + additional 5,800 yen; total 63,800 yen. Upon arrival before 12:00, the noren curtain was already out, and I entered first. They had prepared a seat in the middle for me. Crossing Shimbashi, sushi in 30 minutes, dessert in 5 minutes, and it's over. It feels like preparation starts as soon as you put it in your mouth, so especially with a small group, you eat at a pace of about 20 pieces in 10 minutes. Although five people arrived halfway through, I managed to avoid finishing in 10 minutes, but it felt like the apprentice was waiting to serve quickly, so it's important to figure out how to pace yourself. ◆ Kagotsuru 1-gō bottle with gold leaf ◇ Flounder ◇ Firefly squid ◇ Striped jack ◎ ◇ Medium fatty tuna ◇ Otoro ○ ◇ Kohada ◇ Abalone ◇ Horse mackerel ◇ Ark shell ◇ Akami zuke (marinated tuna) ◇ Steamed shrimp ◇ Bonito ◇ Simmered clams ◎ ◇ Aji sushi? ◇ Sea urchin gunkan (Ogawa's horse dung sea urchin) ◇ Small pillar gunkan ◇ Fresh salmon roe gunkan ○ ◇ Conger eel claw ○ ◇ Tamago (egg) ◇ Toro tekka maki ・ Dessert; melon. Is the shari always like this? The grains are distinct, but the shari is watery for the first few pieces. Since my mouth was open, I thought they put too much vinegar on it!? It returned to normal from the third piece. The seasoning is more acidic than salty, a classic taste. Depending on the topping, it may crumble when picked up by hand. The striped jack and simmered clams were overwhelmingly good, but the toro and salmon roe were just average. I dined with four wealthy Chinese ladies and a lady who seemed to be a building owner in Ginza. Jiro doesn't cater to anyone, he just starts making the next piece once you've finished the current one in your mouth. In conversation, he mentioned that there have been consecutive typhoons and that the seasonal ingredients from Kyushu, which are currently in season, haven't been coming in. It's a bit complicated to hear that the ingredients aren't good. Perhaps the generosity to offer discounts when the quality is bad is greater at Seirin. Oh, the melon was good.