First visit. I'm someone with a low sushi aptitude, currently learning about sushi from affordable sushi restaurants. However, this time I decided to dive into a sushi restaurant with a sushi aptitude score of over 70 right away (lol). I've eaten various genres of food and the reason I get hooked is when I eat something delicious that stands out in that genre and it moves me. I haven't had an extremely moving experience with sushi yet, so I wondered if really high-end sushi restaurants are truly delicious and if they can make me feel moved. So, after researching, I decided to try this place that seemed reputable. By the way, reservations here are available starting from a week before. In the past, you had to call in the morning at 8 o'clock. When I called the restaurant, they informed me that starting from June, they will completely switch to the OMAKASE reservation site. Also, they charge a reservation fee. Reservations start at noon on the same day of the week a week before. I geared up and accessed the site right at noon and surprisingly, I was able to make a reservation quite easily. They have two dinner time slots, from 5 pm to 7:15 pm. There are three course options (all prices include tax): a lunch course for 15,000 yen, a nigiri course for 25,000 yen, and an omakase course for 30,000 yen. I chose the nigiri course to start off with, but then I felt like I wanted the omakase course with appetizers, so I called in the morning of the reservation day to make the change (lol). Access: Located in the middle of a drinking district in Shinbashi, near Karasumori Shrine. It's an area I've never been to since I don't drink alcohol, so I got a little lost (lol). When I arrived 10 minutes early, the curtain was not up, so I had to wait outside in the rain. Even when it was 5 pm and the curtain was still not up, I was thinking, "Hmm, maybe I should have just gone in forcefully," and regretted it later (lol). Since I was a complete outsider, I couldn't actively engage with the restaurant. Interior: The interior has a straight counter with a single plank of white wood and seven seats. There are stairs leading to the second floor, but it's unclear if there are private rooms up there. The chairs are surprisingly round like the ones at Ramen Jiro, and they were not very comfortable, so my backside started to hurt in the latter half (lol). The decor is simple and modest, with a Kyoto-style influence. The staff consists of a friendly master, a stern-looking No. 2 male, and two young male apprentices, all of whom have shaved heads. The master is in charge of making all the nigiri. Today, there were five middle-aged men and one couple, all opting for the omakase course. There were no flashy Instagrammers since photography was prohibited (lol). Everyone was having the omakase course, so I'm glad I didn't choose the nigiri course. When I ordered oolong tea, they surprisingly served it in a regular plastic bottle as if it was a casual drink (lol). Basically, everything is served at once, so for the first half of the meal, I had to match the pace of those drinking alcohol, leaving me quite idle as a non-drinker. Impressions: As a high-end sushi experience, this was my first time trying a sushi restaurant that costs over 30,000 yen since I visited Uo Toki in Higashimukojima, which had a course fee of 20,000 yen three years ago. Honestly, the appetizers in the first half didn't impress me that much. Especially the abalone that I had high hopes for was indeed big and delicious, but having tasted the abalone steak at Shima-Shima Kanko Hotel La Mer The Classic, I realized that there might not be any abalone that surpasses that flavor in this world (lol). However, the nigiri in the latter half showcased its deliciousness. The lean tuna, medium fatty tuna, and fatty tuna were undeniably delicious, with the lean tuna being on par with the Tekka-don served at Ajisen. The vinegar seasoning on the bluefish like kohada and striped jack was quite strong and completely to my liking. And the standout dishes of the day were the simmered clams, conger eel, and the claw spread on top. The explosion of flavors in my mouth when I ate them made me squirm in delight. Also, the texture of the ark shell completely overturned my previous concept of ark shell. I was moved by the wonderful texture that I had never experienced before. Furthermore, I was dealt the finishing blow with a series of grilled rope skewers. Today's excitement was a world of gourmet food that I had never experienced before, not even in Japanese, French, or Italian cuisine. There was definitely value in the excitement I felt by coming here, but sushi is still sushi, and it was a ==========

I was recommended this restaurant by the sushi chef I visited the other day, so I made a reservation and went there. Luckily, there was an opening and I was able to make a reservation. It seems that taking photos inside the restaurant is prohibited, but that's also a good memory! It was delicious!! I would love to visit again if I have the chance.

A restaurant where photography is not allowed. This time, we ordered the nigiri course instead of omakase. The sushi rice is seasoned with red vinegar, but it's not too sharp and has a gentle flavor. The tuna was delicious, but the sardine and shrimp, which are not often seen in other sushi restaurants, were also tasty.

Appetizers: Fresh bonito with onion and soy sauce, marinated abalone liver, pickled mackerel, conger eel, and cucumber in vinegar, hokkigai (surf clam) wrapped in seaweed. Sushi assortment: Flounder with kelp, smoked squid, lean tuna, medium fatty tuna, salmon roe, hokkigai (surf clam), clam, shrimp, purple sea urchin, conger eel, and egg. Various other items. Total bill: 30,000 yen.

This is my first visit to this restaurant, recommended by an acquaintance. The chef and the staff were very kind to us, and I am grateful for their hospitality. As for the food, everything was delicious. The sushi, in particular, was outstanding, and my favorite cuts like lean tuna and small fish were the best I've had this season! I already made an early reservation for my next visit to this restaurant, which is now at the top of my list of favorites.

It's been about 7 years since my last visit. Back then, reservations were made by phone a week in advance, but now you can reserve online for OMAKASE. However, the one-week advance booking remains the same. They offer OMAKASE for both appetizers and nigiri for both lunch and dinner, but the chef mentioned that you can also change your order upon arrival. Recently, very few customers opt for custom orders, so it mostly ends up being OMAKASE, he said with a laugh. The atmosphere inside the restaurant is a bit tense yet filled with the essence of a sushi restaurant. Initially, there was some tension, but as time went by at my table, conversations with the chef flowed, and I gradually relaxed, just like before. The appetizers, typical of a sushi restaurant, consist mainly of simple cuts or grilled items that pair well with drinks. If you're not drinking, going straight for the nigiri is also a great option. While sushi restaurants using red vinegar are now common throughout Japan, this place has been using red vinegar long before the trend started. They have always used red vinegar, even before it became popular (although the chef doesn't seem to care about such trends). Each piece of nigiri has been carefully prepared, showcasing the true craftsmanship of a sushi restaurant. It's easy to see why many sushi chefs look up to Chef Shimizu as their role model. Next time, I plan to order a custom selection. [OMAKASE in August 2023] (Appetizers) ★Ala ★Octopus ★Bonito with onion soy sauce ★Abalone and abalone liver ★Mackerel ★Eel and cucumber vinegar dish ★Live scallop (Nigiri) ★Flounder marinated in kelp ★Squid ★Lean tuna ★Medium fatty tuna ★Fatty tuna ★Gizzard shad ★Mackerel ★Japanese Spanish mackerel ★Fresh salmon roe ★Live scallop ★Simmered clam ★Botan shrimp ★Purple sea urchin ★Eel ★Egg

Tabelog BRONZE 2023. Tabelog Top 100 Restaurants 2022. Gault & Millau 2023 16/20. No photography allowed. Easier to secure a reservation for omakase now. Reservations available up to 1 week in advance. Known for classic Edo-style sushi with strong red vinegar in the shari and vinegared toppings. Appetizers mainly consist of sliced items, while nigiri is served at a good pace. Their specialty, boiled shrimp, is finished by lining them up on the edge of a steamer to maintain temperature. You can enjoy until you're full, and it's a relief these days to get away with around 30,000 yen with drinks.

I visited during the daytime on a weekday after making a reservation at Onakase a few days prior when there was availability. I decided to go for the 30,000 yen omakase course. I had visited Sushi Take, the apprentice's place in Ginza last month, and it was quite delicious, so I wanted to try the main restaurant. The meal started promptly at 12 o'clock with 7 seats, and of course, it was fully booked. The dishes ranged from sashimi to sake-steamed dishes, grilled fish, and everything was exquisite. The abalone was thick and large, almost overwhelming. The sashimi was seasoned with care and was perfect. The sushi servings were quite generous, including lean tuna, fatty tuna, gizzard shad, horse mackerel, spot prawn, sardine, conger eel, shirako (cod milt), red clam, sea urchin, scallop, ark shell, boiled clam, and tamago (egg). While not flashy, every dish was impressively delicious. The head chef and the apprentice worked efficiently and it was a pleasant experience. I look forward to their continued success along with Sushi Take in Ginza.

There is a sushi restaurant near Torimori Shrine, where there are many delicious eateries. Although taking photos is not allowed, the head chef occasionally tells interesting stories. Previously, reservations were only accepted by phone a week in advance, but now you can make omakase reservations, making it relatively easy to secure a spot. The simple counter seats were occupied by six people on this day, and I happened to have an acquaintance sitting next to me, so it wasn't a solitary sushi experience. The sushi was meticulously crafted, leaving a strong impression. The vinegar in the shari was relatively mild that day. The saury was delicious, but the horse mackerel and shrimp were exceptional—I couldn't resist ordering more shrimp. I was in ecstasy over the conger eel roll, and finished with a gourd roll—no need to linger. On this day: Flounder, marinated in seaweed, squid, medium fatty tuna, shrimp, kohada, horse mackerel, ark shell, sea urchin soup, conger eel roll, and an additional shrimp and gourd roll.

Shimbashi Shimidzu "Night Nigiri" Is It Okay to Take Photos of the Food?! When I asked, the head chef smiled and said, "We would appreciate it if you refrained from taking photos, it should also be written in the OMAKASE." Shimbashi Shimidzu is a sushi restaurant with a long history, tracing back to the Asakusa Bentenyama Mikaekosushi lineage established in 1866. It is known for its traditional Edo-style sushi with a touch of innovation, creating what can be called "evolving classics." The chef, Kunihiro Shimizu, who trained under the lineage for 11 years, showcases the utmost skill and artistry in his sushi creations. The menu includes a variety of fresh and expertly prepared nigiri sushi, sashimi, and other delicacies, all served with precision and excellence. The ambiance of the restaurant, with the head chef and two young apprentices diligently working together, adds to the traditional yet dynamic dining experience. Overall, it was a truly exceptional and delightful culinary journey at Shimbashi Shimidzu.

The surf clam and conger eel roll (salt) were so delicious that I added the sea bass made by the talented chef was also delicious. The sea bream steamed in sake made by the sous chef was excellent, and the clam broth was perfect. The sushi rice was sour and hardcore, but not unpleasant. The toppings were generous. The last fruit (today's Rainier cherries) was also delicious.

I happened to secure a reservation and went for lunch alone. The first floor only has a counter, so there were only a few people. It seems like only I had the omakase course with appetizers, while others had just sushi. It looks like reservations are only available for omakase, but regular customers from the past can still make reservations over the phone. The omakase course is ¥30,000 and the nigiri course is ¥16,000. There is certainly a price difference, but the abalone and appetizers have about double the quantity and quality, making it a satisfactory price. At first, the sushi rice was warm and sticky, but it started to harden midway through. I enjoyed it.

This is true Edomae sushi! You may find some room for improvement, but as far as I can remember... I enjoyed various nigiri sushi such as fresh squid, red tuna, medium fatty tuna, clam, horse mackerel simmered in soy sauce, clam, shrimp, kohada, cuttlefish, sea urchin, gunkan maki with conger eel, and tamago. My experience with nigiri sushi is still limited and embarrassing, but since starting to explore different restaurants last year, I had my first taste of tamago nigiri here. I could somewhat understand what my friend meant when they said they felt relieved after eating tamago nigiri here. The kohada was particularly delicious. Having only nigiri for lunch was cost-effective, and I was able to finish lunch quickly, enjoying a fulfilling day. If I can secure a reservation soon, I would like to visit again. Thank you for the meal.

On this day, we visited "Shimbashi Shimizu"♪ On a hot day, we enjoyed sushi with a vinegar kick and sake pairing. The dishes included steamed abalone and liver, flounder, Isaki fish, grilled squid, striped jack, medium fatty tuna, small fin, cockle, mantis shrimp, and more. We had a satisfying time enjoying the sushi and sake at Shimbashi Shimizu♪ The dishes were delicious and we left feeling content.

Yesterday, there was an explosion incident near here, so the area was still cordoned off. It's my first visit! The atmosphere is a bit tense. Mostly solo diners. Quietly enjoying the food. Ah, I really want to speak out loud! But it feels like I shouldn't, haha. The abalone and sake-steamed dishes are ridiculously delicious!! Oh, the sea urchin and salmon roe are just cheating!! Actually, I want to eat rice, haha. Even after being made into nigiri, there are shrimp and mantis shrimp, of course. I compared the taste of lean tuna, medium fatty tuna, and fatty tuna in succession. The sea urchin and flavors are, of course, amazing. Next time, I want to come when I can drink sake!! ★ No photos allowed!

A tiny little restaurant where you can enjoy authentic Edo-style sushi. The sushi here is quite generous in size for Edo-style sushi (laughs). I often visit this sushi restaurant to indulge in luxury while enjoying some drinks from lunchtime. Looking forward to visiting the chef again, I will ask for my favorite dish.

Located in Shimbashi, Tokyo, this sushi restaurant, Shimbashi Shimidzu, features slightly larger rice portions with a tangy flavor. Personally, I prefer larger rice portions, and those who enjoy tangy rice might be pleased. The standout items today were the horse mackerel and clam. I particularly like horse mackerel, but overall, the clam dishes were delicious without any unpleasant taste. With excellent value for money, I definitely want to visit again.

I finally went to Shinbashishimizu, where I couldn't go because I didn't know how to make a reservation. I enjoyed the food without taking any photos, as it was mentioned in the Tabelog reviews that photos were not allowed. For lunch, you can choose between a course with various appetizers or a course with only sushi. I chose the course with various appetizers. First, I had several types of sashimi, steamed abalone, and seared tuna, all of which were delicious. The sushi is prepared just before serving, similar to Sawada-san's style, and it's very quick! The medium fatty tuna and flatfish were particularly delicious, and of course, the bonito, hokkigai, and greenling were also very tasty. It's a restaurant I would like to visit again. Next time, I plan to try the sushi-only course. Thank you for the meal.

It's June 2023, lunchtime. Before the weekend, I had sushi for lunch in Shinbashi. I found out from a fellow reviewer that they started serving abalone and mantis shrimp, so I made a reservation a week in advance. The good thing about this place is that you can make a reservation for a week later on a whim. Despite the approaching typhoon and the rain, the restaurant was still fully booked. Since I had no plans for the afternoon and was hungry, I decided to leave it to the chef's choice and went with omakase. The start with the turban shell was as expected, with its aroma filling my mouth instantly. The bonito was served with hot mustard soy sauce, rich in flavor up to the fatty part. The awaited abalone was cut into big pieces, steamed perfectly tender, and melted in the mouth effortlessly. The nigiri showcased the chef's skill with shining ingredients. The striped jack, kohada, and young sea bream were served with varying degrees of seasoning, making it enjoyable. The nigiri with greenling exceeded expectations and was irresistible for greenling lovers. I savored the nigiri that perfectly matched the seasoned rice and the chef's choices without any regrets. I will definitely come back, but it seems that the reservation system has changed since June. It seems that they switched from phone reservations to omakase. Although the one-week reservation period remains the same, I wonder if there will still be same-day slots available. The lineup for the day was as follows: ◆ are appetizers, ◇ are nigiri. Particularly enjoyable items are marked with ★. ◆★Turban shell, ◆Flounder, ◆★Bonito, ◆★Abalone liver, ◆★Mantis shrimp, ◆Asari clam, ◆Firefly squid marinated in vinegar, ◆Scallop seared with seaweed string, ◇☆Isagi fish, ◇Muddy ink squid, ◇☆Striped jack, ◇Tuna lean, ◇☆Tuna medium fatty, ◇Tuna fatty, ◇☆Kohada, ◇☆Young sea bream, ◇☆Greenling nigiri, ◇☆Simmered clams, ◇Scallop, ◇Sweet shrimp, ◇Sea urchin gunkan, ◇Sweet eel, ◇Watermelon sake, ◇Heartland beer bottle, ◇Houken Junmai sake, Hiroshima. Thank you for the feast.

Sushi Hyakumeiten 2022 Tokyo, 25th restaurant. No photos allowed, so I don't have interior pictures. I visited for lunch. They asked if I wanted appetizers or just nigiri. I chose just nigiri. Nigiri included flounder, spear squid, bonito, lean tuna, medium fatty tuna, gizzard shad, ark shell, horse mackerel, horse clam, sea urchin, shrimp, and egg. I also added a Japanese cockle. The sushi rice was vinegared with red vinegar, giving it a robust and punchy flavor. It's on the edge of being too much, but the deliciousness surpasses that. The finale was sour in a good way. I enjoyed authentic traditional Edomae sushi with oolong tea and an additional Japanese cockle for a total of 17,400 yen. The dining experience lasted one hour. It was very delicious.

The omakase sushi course costs 15,000 yen per person and includes flounder marinated in kelp, firefly squid, lean tuna, medium fatty tuna, mackerel, yellowtail, sea bream, shrimp, ark shell, scallop, scallop sinew skewer, clear soup, conger eel (salt and sauce), sea urchin with egg. The rice also has a rich flavor. It's a shame that you can't take pictures of the sushi. Reservations can be made by phone at 8 a.m. one week in advance. It's tough to get through on the phone in the morning, but it's nice that last-minute reservations are possible. I would like to visit again.