⭐Price: 5 (1 affordable → 5 upscale) ⭐Taste: 5 (1 mediocre → 5 excellent) ⭐Service: 5 (1 poor → 5 exceptional) ⭐Ambience: 5 (1 casual and noisy → 5 upscale and cozy) ⭐Cost performance: 5 (1 not worth the price, small portions → 5 worth it, satisfying portions)Visited on Tabelog: 4.03Located 5 minutes on foot towards Ginza from the 5th exit of Shinbashi Station, this sushi restaurant is my 25th visit.☆At Tokami-san's sushi, the large-cut toppings, especially the tuna, are paired with large vinegar-seasoned rice, allowing you to savor the deliciousness directly when you take a bite (for those who can't eat much, you can ask for less rice midway, and they will gladly accommodate).◆Omakase Course (22,000 yen)◇Tuna toro◇Clam chowder-like soup with hamaguri and onions, exquisite◇Grilled scallop◇Flounder◇Squid◇Flatfish◇Marinated tuna◇Medium fatty tuna◇Fatty tuna◇Kohada finale◇Sweet shrimp◇Yellowtail◇Conger eel◇Uni tuna bowl◇Tamago◇Dessert: Saga Prefecture's Amazake + grilled rice cake + cheese, irresistible♡The course price has been updated, now including not only sushi but also several side dishes, offering the best of both nigiri and evening courses. The hospitality of the staff is wonderful, making it a comfortable place to spend time regardless of whether you drink alcohol or not (I go for tea anytime, haha). Will visit again.

I revisited the restaurant on August 26th. It was the last day for the chef. They weren't open for lunch in August, but they made an exception for us. We were jokingly threatened with "We'll make you eat until you drop." We started with hand-rolled sushi. It was a treat with seared scallops topped with luxurious Amela tomato jelly. The Amela tomato jelly was paired with diced trout tartare and fresh salmon roe. The homemade ink squid sake was a fantastic start. The natural eel from Lake Shinji was outstanding. The striped horse mackerel sushi was delicious. The squid and sweet shrimp were almost like new. The Irish tuna and fatty tuna were followed by skillful sake recommendations. The peak was the Japanese jack mackerel sushi, incredibly delicious. The meal ended with a generous serving of overflowing sea urchin with salmon roe. The cake we received as a gift was shared among us. It was a truly exquisite experience.

I visited for lunch on the weekend. The main dish was sushi, and in the end, a bowl of tuna and sea urchin was served. The rice was larger and had a stronger vinegar taste, which some may like. There were several types of tuna, but unfortunately, I didn't feel that the freshness was very good. When I added sea urchin at the end, they generously piled it up to a point I had never seen before, which made me very happy. The head chef was friendly, easy to talk to, and quite entertaining.

Located a 5-minute walk from Shinbashi Station in the Ginza Seiwa Silver Building B1F at Ginza 8-chome is my visit to "Sushi Tokami." It's a renowned sushi restaurant, and it's been about three years since my last visit. This time, it's my first visit under the new third-generation master, Wada Shun Tomo, who took over in April 2022 at the age of 31. The restaurant has a 10-seat L-shaped counter. The meal started with Yamazuki's "Tuna Temaki Hand Roll," featuring a rich vinegar flavor that complements the bold tuna wrapped in tuna. The sushi rice, seaweed, and temperature control truly showcase Sushi Tokami's expertise. The nigiri sushi at Sushi Tokami is larger and more robust than at any other sushi restaurant in Ginza. The overall sushi craftsmanship at Hakoku, Tokami, and Kizaki is truly beautiful. For those who enjoy the punchy vinegar rice and flavorful tuna, this is a perfect choice. The final dish of tuna and purple sea urchin rice bowl was also superb, with a generous amount of toppings. Master Wada is carrying on the history and traditional Edo-style techniques of Sushi Tokami, and as he is still young, the restaurant's future evolution is something to look forward to. The omakase course for dinner includes generous portions, so if you prefer to simply savor the sushi, I recommend trying the lunch nigiri-only course at Tokami. Thank you for the wonderful meal! [Omakase Course ¥22,000] Tuna Temaki Hand Roll️ Scallop with Tomato Jelly Striped Jack Mackerel Squid Sweet Snapper Abalone Pickled Tuna Chutoro Otoro Marbled Flounder Shrimp️ Miso Soup Conger Eel️ Tuna and Purple Sea Urchin Rice Bowl️ Egg. Thank you very much for reading the review until the end. Your support, likes, and saving the restaurant are what keep reviews going. Thank you for your continued support. Please also check out the following: [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's Sub Account (@uni.prince_sub)

Sushi Tokami is excellent. The hand-rolled tuna was great. The simmered fish head, junmai, golden eye snapper, squid, flatfish, marinated tuna, medium fatty tuna, fatty tuna, white shrimp, miso soup with shrimp, conger eel, uni, mini seafood bowl were all delicious. The luxurious egg roll costs 22,000 yen. Despite the lack of appetizers, the prices are reasonable. The restaurant has a sense of stability. I would like to come back again. Thank you for the meal.

My mother, born in Showa 21 (1946), turned 77 years old in Reiwa 5 (2023) and celebrated her 50th wedding anniversary and golden wedding anniversary. What does she want to eat? Sushi! (That's right, as you age, you tend to lean towards Japanese cuisine.) So, we splurged and went to a place near Shinbashi Station with an L-shaped counter. It was a meal with my parents from the baby boomer generation and me from the second baby boom. While I don't like the term "preparing for the end of life," it seems like it's good to be prepared. When the chef asked if we wanted omakase (chef's choice) in full, my mother, being a light eater, said it could be less. So, we started with sushi rice on the lighter side and a toast with beer. The slightly warm red vinegar rice and delicious toppings kept coming. The serene atmosphere combined with the warm hospitality of the chef made the meal enjoyable. We savored delicious sushi with sake. It was a meal with my parents like that. (^｡^)

You know the famous restaurant "Tokami" in Ginza, especially renowned for its tuna. Chef Wada is skillful with his knife skills. The first bite of tuna is truly impressive. We finally got to taste Tokami's tuna! The warm and delicious young ayu fish, the refreshing first bonito sushi, the slightly larger red snapper sushi with a hint of red vinegar, the flavorful spear squid, the delicious marinated lean tuna, the thick and tasty medium fatty tuna, and the excellent fatty tuna belly. Tokami truly lives up to its reputation for tuna. The horse mackerel is seasoned well, the sweet shrimp is flavorful, the red miso soup with grunt fish is delicious, the lightly seared white grunt fish is sweet, the eel has an authentic sweet flavor, and the sea urchin and tuna bowl is luxurious and satisfying. The sweet dessert egg roll was a nice finish to the lunch. Chef Wada's warm and welcoming atmosphere made the dining experience pleasant. Sushi restaurants truly differ based on the chef's ambiance. Chef Wada's gentle aura was wonderful. The strong red vinegar flavor in the sushi rice may be a hit or miss depending on personal preference. The lunch omakase course was filling and cost-effective at 22,000 yen.

Ginza Tokami is highly recommended for its hand-rolled tuna sushi. The menu includes dishes like young sweetfish in Nanban style, tempura of taro sprouts, bonito, red snapper, squid, scallop, marinated mackerel, pickled tuna, medium fatty tuna, fatty tuna, white shrimp, shrimp, grunt fish, and a mini seafood bowl with eel, sea urchin, and tuna. This was my first visit and I found the vinegar a bit strong, but the fish pieces were large. The lunch set at 22,000 yen is quite reasonable compared to other high-end restaurants in Ginza. I might come back again.

The head chef is from Kyubei. The sushi had a soft texture, perhaps inheriting the taste of his origin. The rice portions are on the larger side, so if you don't eat much, it's best to request smaller portions from the start. The highlight is the warm sushi crafted by the head chef as an appetizer. The staff, however, seemed noisy and inexperienced, which was a bit disappointing. The sushi by the head chef is a top-notch dish that makes you want to eat more! Highly recommended for those who prefer soft, sweet sushi!

Third-generation master, Mr. Wada's distinctive touch and style have become well-established. I used to go regularly, but it's been a while since I posted a review. Various dishes starting from the tip of the tuna. Sliced ​​Wakasagi with Nanban bonito, Uni and shrimp with garlic sauce, grilled fish with ponzu jelly - the name "sweet snapper" is just for convenience, sorry. The standout was the Uni and shrimp with ponzu jelly. And then the sushi begins. The tuna is still as good as ever. The vinegared rice with a punch of red vinegar is just right. You can really feel the touch and style. And on this day, it was a parade of the 14th generation. It was amazing. I had a great day. The master is always full of hospitality towards every customer. Delicious sushi is a given. But on top of that, it's about how much enjoyment you can provide to the customers. With 10 seats, each customer embodies the "touch" of the gods, and you can feel an unpretentiousness that doesn't seem like a top-class sushi restaurant in Ginza. Thank you for the feast tonight.

When the owner changes, it's natural for the restaurant to change as well. "Sushi Tokami" has discontinued its daytime "Nigiri Course" that had been offered since opening, and now offers only the "Omakase Course" for both lunch and dinner. I revisited to see how things had changed. Despite the changes, the master, Mr. Wada Shunya, served us a variety of dishes today. The meal started with a rolled sushi made with the tip of a tuna head, which spread a rich umami and sweetness in the mouth. The flavors were captivating as always. Next was seared bonito, each topped with ginger, wasabi, and yuzu pepper, enhancing the bonito's fatty texture. The addition of yuzu pepper was particularly fresh and delicious. The smoked firefly squid had a distinct smoky flavor without being overpowering. The flounder, lightly marinated in kelp, had a perfect balance of dehydration and umami, with a satisfying bite size. The "engawa" was a new experience for me, lightly seared to bring out its dense umami within a melt-in-your-mouth texture. Each piece of engawa is a rare delicacy, as only four pieces can be obtained from one flounder. The squid ink added a refreshing touch, with a crispy texture and a hint of soy sauce aroma. The thick red clam from Oita Prefecture was incredibly aromatic, with a satisfying texture and a pleasant yuzu fragrance. The grilled cutlassfish, paired with sushi rice, created a delightful combination reminiscent of a grilled fish meal. The kelp-marinated Spanish mackerel was tender and sticky, leaving a lingering umami taste. The lean tuna from Miyagi Prefecture was exceptionally flavorful, with a strong presence of tuna essence. The medium fatty tuna paired perfectly with the rich sushi rice, creating a harmonious and delightful experience. The fatty tuna belly, known for its intense richness, showcased the pinnacle of "Sushi Tokami's" connection with the renowned tuna wholesaler "Yamayuki." The addition of fatty tuna belly was refreshingly light yet incredibly delicious. The white-fleshed fatty tuna, known as "nodoguro," was lightly seared to enhance the dripping fat's umami and sweetness. The "kohada" had a balance of acidity and umami, with a satisfying flavor. The sweet shrimp was perfectly matched in temperature with the sushi rice, creating a harmonious blend of sweetness and aroma. The sea urchin was generously served, overpowering the sushi roll with its volume and delicious flavor. The "chicken fish" was unexpectedly rich in flavor, with a satisfying texture. The simmered conger eel was tender and retained its original flavor. The sea urchin and tuna rice bowl was a luxurious treat, with cuts of lean tuna, medium fatty tuna, and fatty tuna topped with sea urchin. This extravagant bowl was a feast for the eyes and the taste buds, making a lasting impression.

The passion for tuna here is even stronger compared to other top sushi restaurants♪♪♪(*･ω･)♪♪♪ From the last uni maguro small bowl, everything was a blissful time♪♪♪(*^O^*)♪♪♪ As it's such a popular spot, it was naturally fully booked, and almost everyone except us were international guests, which is not surprising these days! They handle English fluently and friendly, treating both first-timers and regulars equally, a very important customer service attitude in this area♪♪♪(*^O^*)♪♪♪ I'd love to visit again for a celebration♪♪♪( 〃▽〃)♪♪♪ Thank you for the meal♪♪♪m(._.)m♪♪♪

**Revisited on 25th February 2023, just before closing. A monthly treat. February at Takami. Started with a Kirin Lager for myself. Followed by exquisite hand-rolled sushi. This, along with the goat milk Bavarois at Cantesansu, is a top favorite. The appetizer for the day was a clam and spring onion soup, with bamboo shoots and wood sorrel. Delicious. Another dish, a small bowl of ankimo and purple sea urchin, was outstanding. Paired with Harima Ikken sake. Sushi began with flounder from Aomori, incredibly tasty. Kombu-marinated mackerel. Succulent squid. Great scallop. Also, delicious golden snapper. Tuna, origin forgotten, with lean, medium fatty, and fatty tuna. Switched to Eikoh Fuji sake. Indulged in fatty tuna belly. Great gizzard shad. The way the fat is during this season is exceptional. Sweet shrimp, consistently delicious. Miso soup with fish head broth was tasty. Then, the seared yellowtail arrived. Unbelievably delicious. Eel, always a delight. Sake changed to Higashi Ichi, for a new specialty, Uni and tuna bowl. Though called a small bowl, it was substantial. Stuffed. Literally too full. Finally, the dessert - tamagoyaki. Everything was exceptional. Sad that they're closing. Seems like there are reasons. Unavoidable, I guess. Thank you for the wonderful meals so far. Let's meet again in a new place. Feeling lonely.**

The chef was friendly and easy to talk to. When I asked a female staff member to refill my drink and mentioned that there was a little left, she replied, "A drop of sake is like a drop of blood, right?" which was my favorite saying, making me happy and warm inside. Everything was delicious, but I especially loved the flounder sushi. Sushi Tokami in Ginza is run by Chef Wada Shun Tomo, who learned the basics of sushi at "Ginza Kyubei" from the age of 22, then trained for about 4 years at "Ginza Iwa" and "Sushi Tokami." Starting from April 2022, he became the 3rd generation owner. They use "Yokoi Brewing Red Vinegar Yohei" which pairs well with tuna, and tuna from the long-established tuna wholesaler "Yamayuki." The menu includes various dishes like hand-rolled tuna sushi, clam and spring onion soup, scallop grilled with homemade butter and yolk vinegar sauce, and more.

This time, I visited "Tokami" in Shimbashi/Uchisaiwaicho for lunch. Reservations can be made through services like Pocket Concierge, but this time I made the reservation through a concierge. Upon arrival at the reserved time, we were seated at the 10-seat counter. Despite many foreign visitors due to the travel restrictions being lifted, the third-generation chef Wada's attentive service in English for all 10 guests was impressive. Each person was well taken care of, and the course started with a common feature of Tokami Family, the tuna appetizer... Omakase Course 22,000 yen (tax included) ★ Nigiri or Rolls Tuna Appetizer ★ Clam and Spring Onion Soup Foie Gras and Uni Rice Halibut ★ Squid ★ Golden Eye Snapper ★ Flatfish ★ Marinated Tuna ★ Chutoro ★ Otoro ★ Kohada ★ Botan Shrimp ★ Red Miso Soup Amberjack Aburi ★ Conger Eel ★ Tuna and Uni Rice Tamagoyaki Drinks (separate charge) Beer Special Junmai Tenmei KAVALAN Highball Hibiki Highball The sushi rice, made with large grains and red vinegar, had a pleasant acidity that complemented each piece of sushi well, melting in the mouth. Starting with the tuna appetizer, soup, foie gras and uni rice, followed by the classic white fish sushi leading to the intense tuna trio, the palate was kept busy. After the trio, a shift to silver fish and shrimp, followed by a clear soup to refresh the palate before the amberjack and conger eel. While there was a slight dip in excitement, ending with the tuna and uni rice as the third peak, a well-thought-out progression that kept the experience engaging. The foie gras and uni rice, combining rice, foie gras, and uni, was a surprising delight... It was delicious. I hope to visit Kizakana, another restaurant by the family, soon. Thank you for the meal!

I revisited the restaurant in January 2023 and found out that they have raised their prices significantly since then. However, the previous prices were too cheap. Even with the current prices, my family still goes once a month. The satisfaction level may have increased. The sushi style has changed, starting with hand-rolled sushi at the beginning. It's a dinner style. Then comes the appetizer, which was a soup with sea bream and bamboo shoots in a refined broth, very delicious. Another appetizer follows, seared buri with grated turnip, also tasty. I had Hagi no Tsuru sake. Then onto the sushi. Starting with flounder from Aomori, aged for 3 days, it's rich and flavorful. Izumi's squid was unbelievably delicious. The flathead and red snapper were also excellent. The tuna was from Miyagi, aged 122kg of lean meat. The medium fatty tuna from Katsuura was incredibly delicious. The same fish's fatty tuna was just as amazing. The gizzard shad from Amakusa and shrimp were exceptionally tasty that day. Then there was marinated mackerel and kelp-wrapped horse mackerel. The broth was served with rock bragging sake. The sea urchin was generously served. Finally, the conger eel. Just when I thought it was over, a sea urchin and fatty tuna roll appeared, with incredible impact. And then strawberry, mochi cheese, and finally, the tamagoyaki. I was super full. The quality and quantity of the ingredients were outstanding. I am satisfied. Thank you for the meal.

What kind of restaurant? Recommended for occasions like business entertaining or dates. Must-try menu: Tuna. Atmosphere: Calm. Food portion: Average. Received menu items: Chef's course, hand-rolled sushi, sea bream and bamboo shoot soup, seared yellowtail with grated radish, tofu skin and rapeseed greens ohitashi, purple sea urchin, smelt tempura wrapped in shiso leaf, flounder, squid, flatfish, red snapper, Spanish mackerel marinated in kelp, marinated tuna, fatty tuna, lean tuna, gizzard shad, spot prawn, sea urchin, red miso soup with fish broth, blackthroat seaperch, conger eel, and tamago. Visited the restaurant based on the head chef's reputation for tuna expertise. The young chef, who trained at Ginza Kyubei, prepares the sushi. As expected, the hand-rolled, marinated, fatty tuna, and lean tuna were all excellent. The sushi is served in a specific order, allowing you to appreciate the differences. The red vinegar used in the sushi rice is exquisitely delicious! The appetizers were delicate and incredibly tasty. The chef is very approachable, creating a relaxed dining experience. ☺️

What kind of restaurant? Recommended occasions for use... business entertainment, date Must-try menu... Tuna Atmosphere of the restaurant... calm Meal portion... average. The menu I had * Omakase course - Hand-rolled sushi with tuna - Soup with sea bream and bamboo shoots - Seared yellowtail with grated daikon radish - Yuba (tofu skin) - Boiled rape blossoms with purple sea urchin - Tempura wrapped in shiso leaf with smelt - Flounder, squid, ark shell, red snapper, saury marinated in kelp - Marinated tuna, fatty tuna, medium fatty tuna, gizzard shad, spot prawn, sea urchin, miso soup with fish broth - Blackthroat seaperch, conger eel, tamago (egg) I visited this restaurant for the first time based on the recommendation of Ms. Takami, who is particular about tuna. The young chef, who trained at Ginza Kyubei, will serve you. As expected, the hand-rolled sushi, marinated tuna, fatty tuna, and medium fatty tuna are all exquisite. Except for the hand-rolled sushi, they are served in order so you can enjoy the differences. The vinegared rice used for the sushi is exquisitely delicious! The appetizers were delicate and very delicious. The chef is very friendly, making it a place where you can enjoy your meal without feeling pressured. ☺️

YouTube → Overeating Gourmet Travel Instagram / TikTok / Twitter → @___ksdayo Blog → http://gokujyo-gourmet.com/ Delicious appetizers and sushi! Enjoyable conversations! The "Sushi and Kamii" course, priced at 33,000 yen, was reserved through Pocket Concierge! The sushi rice was well-seasoned with vinegar, the tuna was incredibly delicious, and the sea urchin was generously served, which made me happy. The chef was truly wonderful, providing service in English for international guests. They also had a wide selection of drinks, making it a great choice for those who enjoy drinking. I definitely want to go back! Course contents: Appetizer, Soup, Buri (yellowtail), Daikon Foam, Uni (sea urchin), Yuba (tofu skin), Smelt Tempura, Flounder, Squid, Flatfish, Red Snapper, Marinated Kesennuma Tuna (150kg), Fatty Tuna, Medium-Fatty Tuna, Kohada (gizzard shad), Kuruma Ebi (prawn), Mackerel Kombu Wrap, Buffoon Sea Urchin, Nodoguro (blackthroat seaperch), Anago (eel), Tamago (egg), Additional: Hoshigaki Maki.

I had the 13-piece nigiri set for 8800 yen that will end this year. It came with soup with sea bass and spinach, striped jack, firefly squid, delicious red snapper, marinated red clam from Oma, unbelievably fine fatty tuna from Oma, succulent spot prawn, flounder, marinated scallop, miso soup with sea bream and amberjack, simmered conger eel, tuna hand roll, mackerel to finish, creamy egg, and caramelized surface. The sushi rice was warm, slightly firm, and generously sized. It was a very satisfying and delicious meal. The chef is very friendly. It's a shame that this lunch set will end this year due to the rising cost of ingredients. I wish I had come sooner.

Visited again before the price increase in December 2022. The cost-performance was like a 10-star rating. Looking back now, it was unbelievably cheap. It seems like the prices will go up significantly after the New Year. Let me share what I had before the price increase. The appetizer was a soup with cuttlefish. I had cuttlefish shabu-shabu the day before (laughs), but it was delicious. It was topped with Kyoto spinach. The sushi started with striped jack. The yellowtail from Himeji was incredibly tasty. The red snapper was also delicious. The marinated mackerel was consistently good. The squid was tasty too. Next came the red snapper. The assembly was interesting. The tuna started with a marinade. It was fresh from a 136kg catch in Oma. The fatty tuna from the same fish was delicious. Even fattier tuna was served, and the shape of the sushi was nice. The small skin was good, but the rice was too big (laughs). The simmered abalone and miso soup with scallops were served. Perhaps they specialize in these simmered scallops? Then came the special grilled blackthroat seaperch rolled with seaweed. Delicious! The sea urchin was incredibly generous. It was so much that you couldn't eat it in one bite (bitter smile). Amazing. The seared gizzard shad was truly impressive. Eel was served, followed by hand-rolled sushi with the tip of the fish. Just when I thought it was over, a special dessert was served! Tamagoyaki with amaou strawberries and homemade cream cheese. The cheese was exquisite. I couldn't possibly order more (laughs). I'm full. It was truly wonderful. Delicious. Thank you for the meal.