I tried the 22,000 yen course at Yamato, the independent restaurant of Mr. Yasui Yamato, who used to be the second-in-command at Nihonbashi Kakigara-cho's Sugita. I had 5.6 drinks and the total cost per person was 27,000 yen❗️ The sushi pieces were large, and I liked the vinegared rice which was refreshing. Isn't this the best cost performance in the area? The cured sea bream sushi and the small skin were delicious this time. To make a reservation, it starts on the first business day of each month at 10:00 am. The sandfish sushi, lightly marinated in kombu, was delicious. The course included flounder, trumpet shell sashimi, marinated bonito, clam, firefly squid miso-marinated, clam soup, mehikari salt-grilled, small skin, red sea bream, scallop grilled, shirako, sandfish, medium fatty tuna marinated, medium fatty tuna, horse mackerel, shrimp, sea urchin, simmered conger eel, and tamago. [Restaurant Name] Sushidokoro Yamato [Address] 1F, 3-7-2 Tsukiji, Chuo-ku, Tokyo, Ginza West Tsukiji Building, a 3-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line [Seats] 8 [Private Room] None [Business Hours] 12:00-17:00, 19:30-, open on Sundays [Closed] Irregular holidays [Reservation] Reservation available. Reservations are accepted by phone from 10:00 on the first business day of each month to the following month. [Tabelog Rating] 4.04 (as of June 2023)

A regular visitor since the independence era, Yamato-san. Starting as the second-in-command at "Nihonbashi Kakigara-cho Sugita," Yamato-san trained for 5 years before branching out on his own. His sushi features a generous style inherited from his master, enveloping the shari rice. However, it's not "Sugita" but "Yamato." This is what makes it outstanding. Building on the solid Edo-style techniques of a renowned sushi restaurant, Yamato aims to create his own "Yamato sushi." The noren curtain displays both the "Sugita" and "Yamato" names, symbolizing a blessing for the apprentice's new challenge and a passing of the baton to the next generation. The sushi, crafted through the bond between master and disciple, combines tradition and innovation and is exceptionally delicious.

One of my favorite sushi restaurants is Sushidokoro Yamato, known for its young sushi chefs. It's a place I love so much that it was featured in the Tabelog Awards book as my top recommendation! Tabelog Sushi TOKYO Top 100 2022 Selected Restaurant. Tabelog rating: 4.06. Location: 1F, Ginza West Tsukiji Building, 3-7-2 Tsukiji, Chuo-ku, Tokyo. Access: 3 minutes walk from Tsukiji Station on the Tokyo Metro Hibiya Line. Sushidokoro Yamato opened at the end of August 2021, and it's been almost 2 years already! I've been enjoying their sushi and appetizers every two months since they opened. The sushi and snacks are getting more and more delicious, and the cost performance is excellent, making it a very popular and prosperous restaurant. Head Chef Yamato Yasui trained at Ginza Koju for Japanese cuisine! He gained experience as the second-in-command at the ultra-famous Nihonbashi Kaki-ga-cho Sushi Sugi-ta, which holds a Tabelog Gold and two Michelin stars, before being encouraged by Head Chef Sugita to open his own restaurant. The entrance has a noren curtain handwritten by Head Chef Sugita! Here's what I had: Cheers with a Heartland beer. Flounder. Nodoguro from Noto. Katsuo. Buri with daikon radish. Clam miso. Ikura marinated in miso. Grilled white eel. Sake: Kagoshima, Tenpu. Kohada. Shima-aji. Shira-ebi. Sake: Kachikoma. Kasugo. Sawara. Kuruma-ebi. Uni. Shrimp. Squid. Anago. Tamago. A friend I dined with also enjoyed the meal, especially the shrimp sushi. Thank you for reading until the end! If you could 'like,' 'follow,' 'save the restaurant,' or leave a comment, it would be greatly appreciated as it will motivate me for the future. Thank you!

The overall balance was good. I don't evaluate based on lineage or Michelin stars. I eat at every restaurant in a casual manner. The composition of sushi and appetizers was well arranged. The marinated herring was delicious. A place with delicious appetizers is always a safe bet. The sushi was classic with a good balance of vinegared rice and toppings, and it was delicious. As for the service, the staff seemed to be joking with regular customers, but there was hardly any conversation with me or the other first-time customers nearby. If they can improve their conversational skills to involve everyone in the conversation, it would become a wonderful restaurant. I enjoyed the conversation since I asked many questions. I believe that without being swayed by reputation, the desire to deliver delicious food to customers is what makes a great restaurant. I look forward to seeing how the restaurant will evolve in 3 to 5 years. This score is given with high expectations.

Visited Sushidokoro Yamato on August 21, 2023, at 7:40 PM after two months. It's one of my favorite places. Opened in August 2021, the head chef, Yamato Yasui, previously worked at "Ginza Kojyu" and was the second in command at "Nihonbashi Kakigara Sugita." The menu offers only omakase courses. I always order all the available items at the end, creating a course with additional appetizers and nigiri called the "All-You-Can-Eat Course." The meal included various appetizers and nigiri, all delicious from start to finish. #SushidokoroYamato #TsukijiGourmet #TokyoGourmet #SushiLovers #GourmetInstagram #Foodie #FoodieGram #FoodPorn

Tsukiji Sushi Restaurant Yamato, a talented craftsman who has recently become independent from Sugita-san, costs 24,200 yen. It's been a while since my regular visit, and they only accept reservations by phone, so there are often gaps in availability. Today's meal was delicious as always, with a slight price increase this year. Highlights included fresh sea urchin, bonito, mozuku seaweed with baby sardines and grated radish, uni (sea urchin) simmered in soy sauce, grilled eel, flounder, red sea bream, Japanese sea bass, firefly squid, shrimp, delicious marinated tuna, medium fatty tuna, shrimp, warasa (yellowtail), salmon roe, prawn, and conger eel.

In August, I love Yamato-san. They are only open for dinner starting tomorrow due to the Obon holiday, creating a relaxed atmosphere inside the restaurant. The sushi at Yamato-san during this time is exceptionally delicious and enjoyable. I was worried about the impact of the typhoon on the fish supply, but some stores are already closed for the holiday, resulting in a decrease in both fish selection and quality, which turned out to be just right. As soon as the salmon roe miso appeared, I switched to sake. The herring marinated in miso that I enjoyed last month was also delicious this month. The winner of the nigiri was sea urchin.

The grilled eel at Hamanako is as delicious as Kabuto-san's. The baby scallop tsukudani and Mashiko miso pickles were interesting and tasty. As for the sushi, the rice... was too sticky and soft. It was reasonably priced, so the ingredients were also reasonable.

It was my first visit to this restaurant, I have been invited by an acquaintance. I have visited the restaurant a few times before, where the head chef and senior apprentices work. The impression I have is that they are reserved yet friendly. Despite being young, their skills honed through years of training shine. Especially impressive is their ability to select and prepare blue fish, a trait inherited from their master. The appearance is simple Edomae sushi, but the taste of the fish and its fat washes over you. The prices are very reasonable considering the quality. I was worried that due to high prices, good sushi might become hard to come by, but my hopes were met in the midst of it all.

◆What I Ate★Omakase Experience (Partial)・Grilled White Eel from Hamanako★・Isaki Fish・Bigfin Reef Squid・Striped Jack Fish・Kasugodai Fish・Pickled Tuna・Medium Fatty Tuna★・Horse Mackerel Fish★・Spot Prawn・Sea Urchin・Conger Eel◆Price: 25,000 yen◆Reservation: Made a phone reservation 1.5 months in advance◆Duration: 2 hours◆Impression: The grilled white eel was crispy and delicious. The highlight was the horse mackerel fish.

The appetizers of bonito and monkfish liver were so delicious that they woke up my taste buds. Maybe because they were marinated? Unlike the subtle flavor of bonito, they had a rich taste and great umami. I really enjoyed the fatty taste of the monkfish liver. The grilled eel was also delicious. The sushi style was a bit different from Korean style, but the taste of the sushi itself was good, so no issues there. I tried horse mackerel sushi for the first time, and it was different from sea bream but delicious. The mackerel was rich in fat, which was nice. I also added scallop, Spanish mackerel, and tasty young sardine that were not available today. The scallop was a bit disappointing as it's not in season yet, but the Spanish mackerel was very good. The chef was very kind, explaining various things about sushi to entertain the customers and trying to communicate. It was a fun time. Thank you for the meal.

"Sushidokoro Yamato" Location: Tsukiji Budget: 26,000 yen or more. I received an email saying there was availability today, so I made a quick reservation and went. The hirame sashimi was delicious with salt or soy sauce, followed by excellent textures of abalone and octopus! The hotate tempura and hot eel were also delicious! The nigiri sushi included chutoro, akami-zuke, anago, amaebi, uni, anago, and the added surf clam left a strong impression. Other ingredients were also fantastic, a masterpiece. The sweet tamagoyaki at the end was like a milder castella. #SushidokoroYamato #SushidokoroYamatoTsukiji #Sushi #Sushilover #TsukijiGourmet

It's been a while since my visit to "Sushidokoro Yamato." The lunch omakase course is 24,000 yen, seems like the price has gone up. The reservation process seems to remain the same, with bookings opening on the 1st of every month at 10 a.m. Lately, if you save Omakase as your favorite, you may receive notifications for cancellations, so that's also worth considering. Starting with the fresh texture of the flounder sashimi, I was continuously impressed by the texture and flavors of the ingredients. While it didn't bother me before, the sushi chef's rhythmic and beautifully crafted nigiri now seems like art. Thank you for the wonderful meal.

It was delicious! The large sushi pieces reminded me of Tsukiji. The staff were friendly and engaging, making it clear why this place is popular. Everything was tasty, but the Isaki fish was exceptionally delicious! I used to eat Isaki every year during fishing trips and thought I was tired of it, but I was wrong. Now I feel like going fishing again. Just a heads up, it takes about 2 and a half hours, so be prepared if you can't wait long. The menu included flounder, raw scallops, grilled scallops with soy sauce, simmered Kyoto greens with fried tofu, shrimp, monkfish liver, eel, small skin fish, sea bream, squid, horse mackerel, red snapper, medium fatty tuna, horse mackerel, white shrimp, crab, sea urchin, conger eel, and fish roe.

Located in Tsukiji, Tokyo, the sushi chef at "Nihonbashi Kakigaracho Sugita" is said to be the best in Japan. The meal starts with appetizers and sushi is served all at once. The appetizers were overwhelming, and the sushi was so delicious that the sake kept flowing until the end. The steamed abalone and trout roe miso were so good that you'd want seconds! The grilled white eel is definitely worth trying. The sushi itself was impressively delicious. The meal included flounder, steamed abalone, bonito, marinated skipjack tuna, white shrimp, marinated tuna, medium fatty tuna, ark shell, spot prawn, sea urchin, steamed conger eel, miso soup, scallop, and homemade tamagoyaki.

Tokyo Meal June 20, 2023 (Tuesday) 19:40 - A visit after 2 months. Tabelog rating 4.05, 2022 Top 100 Restaurants, 2023 Gault & Millau 3 toques. Today's dinner is here! A visit after 2 months. It's a restaurant I like. Opened in August 2021. The head chef, Yamato Yasui, who used to work at "Ginza Kojitsu" and was second in command at "Nihonbashi Kakigara Sugi," has made this place a difficult-to-book restaurant soon after opening. The menu consists of omakase courses only. Since I always end up adding all the available items at the restaurant, I ordered the "All Available Items Course" where the additional snacks and nigiri are mixed into the course from the beginning. (laughs) <Snacks> 1. Flounder with salt and wasabi or soy sauce 2. Steamed abalone 3. Tuna with spicy miso 4. Scallops grilled on seaweed (additional) 5. Megrim sole marinated in sake lees 6. White turnip and Kyoto-style fried food in dashi 7. Mantis shrimp and trout roe, monkfish liver, and firefly squid. Monkfish liver and firefly squid are additional 8. Sea urchin simmered in soy sauce (additional) 9. Grilled eel <Nigiri> 10. Gizzard shad from Amakusa 11. Red snapper 12. Thread-sail filefish from Mie 13. White shrimp from Toyama Bay 14. Flounder marinated in kelp (additional) 15. Greater amberjack from Owase (additional) Aged for about a month. Rich and sticky umami. 16. Young sea bream marinated in kelp with salt and vinegar with yuzu 17. Flounder fin (additional) 18. Striped jack (additional) 19. Marinated red meat tuna from Sakaiminato, sourced from "Kinohana" in Sakaiminato. 3rd day. 20. Medium fatty tuna from Sakaiminato, sourced from "Kinohana" in Sakaiminato, 3rd day. Same fish as the red meat. 21. Stripping the medium fatty tuna from Sakaiminato (additional) 22. Horse mackerel from Hamada. Ginger and green onion are sandwiched between the rice and the topping. Not too firm but fatty. 23. Spear squid (additional) 24. Boiled squid (swordtip squid) 25. Mackerel pike (additional) 26. Turban shell (additional) 27. Spot prawn 28. Young sardines (additional) 29. Purple sea urchin from Aomori 30. Miso soup 31. Boiled clams (additional) 32. Eel (additional) with salt 33. Eel fins 34. Tamagoyaki That's the "All Available Items Course" at the restaurant! I'm full now. (laughs) Everything from start to finish was delicious this time too. #Sushidokoro Yamato #TsukijiGourmet #TokyoGourmet #Tsukiji #Tokyo #Nihonbashi Kakigara Sugi #TabelogHighRating #TabelogTop100Restaurants #Difficult-to-bookRestaurant #Sushi #SushiTime #SushiLovers #Sushi #Sushi #SushiLovers #SushiLovers #Gourmet #GourmetLovers #GourmetLovers #GourmetInstagram #FoodInstagram #Gourmet #FoodieGram #FoodPorn #FoodStagram

This is a sushi restaurant in Tsukiji. I happened to find an opening for an OMAKASE reservation, so I quickly booked it. I visited for lunch. The interior has only 8 seats at an L-shaped counter. It has a simple and calm atmosphere. We had the 22,000 yen course. We were served: [Appetizers] - Flounder with seaweed salt soy sauce, soft and sticky. - Bonito marinated in mustard. - Grilled scallop. - White turnip and Kyoto-style deep-fried tofu in broth. - Miso-marinated shrimp, anglerfish liver, and firefly squid. - Grilled eel. [Sushi] - Kohada. - Isaki fish. - Bigfin reef squid. - Striped jack. - Kelp grouper. - Tuna. - Medium fatty tuna. - Horse mackerel. - Spear squid. - Shrimp. - Sea urchin. - Conger eel. - Tamagoyaki (sweet omelette). - Soup. We got 6 appetizers and 12 pieces of sushi. The rice grains are slightly larger and hold together well but melt in the mouth. The acidity is gentle, making it easy to eat, and the rice doesn't overpower. The toppings are thick but well-balanced with the rice, making everything delicious. The appetizers were also excellent. The quality at this price point is excellent. The service was good too, it's a great restaurant.

In June at Yamato-san's. The head chef looks a bit tired. It seems they will only have one round tonight, so I hope they can go home early and rest. My favorite sushi restaurant. Today's specialty is white shrimp. It seems they will change the reservation system from August. I hope they find a good apprentice soon.

I happened to find an available seat for OMAKASE and decided to have a quick solo lunch. Then I coincidentally ran into an overseas friend who I was supposed to have dinner with that night (laughs). Unintentionally ended up having meals with the same friend both in the daytime and at night. It was my first visit in a while, and despite being mostly a one-man show, the meticulous preparation is evident in the dishes. Among the so-called high-end sushi restaurants that have opened in the past 2-3 years, more than 80% seem to be disappointing (lack of proper training, questionable personalities). This place, however, seems to be steadily establishing itself. I think it's a splendid sushi restaurant that lives up to its reputation. The prices are still reasonable, which is appreciated. [OMAKASE in May 2023] (Appetizers) ★Manako (baby halibut liver) ★Aoyagi (surf clam) ★Katsuo (bonito) ★Shirona and fried dish ★Botan Ebi (spot prawn) ★Masu ko (trout roe) ★Anago (sea eel) (Nigiri) ★Kohada (gizzard shad) ★Sumiika (Japanese spear squid) ★Isaki (grunt fish) ★Harusaki-dai (young sea bream) ★Akami (lean tuna) ★Toro (fatty tuna) ★Aji (horse mackerel) ★Masunosuke no (type of mackerel) ★Nii ika (simmered squid) ★Kuruma Ebi (Japanese imperial prawn) ★Uni (sea urchin) ★Anago (sea eel) ★Tamago (sweet omelet)