We visited Daikoku Sushi in Block 5, Fruit and Vegetable Building 1F of Toyosu Market after about 4 months with two people. We arrived around 5:50 on Saturday, and were surprised to see quite a few people already waiting in front of the store! When we checked in using the automatic reception machine, we were number 17 in line. The popularity was evident, likely due to the 30% PayPay point reduction in October for Koto Ward. The shutter slowly went up right at 6 o'clock, and customers started entering in order, with the first round going up to number 11. Our entry as number 17 was around 6:30. We sat at the counter seats in the center of the store on the right side. On the right side, there was a group of three, and on the left, a solo diner enjoying sushi picked freely from the menu. The solo diner was praising Daikoku Sushi's mackerel, saying it was excellent without any fishy smell. The chef was his usual self, engaging in fun conversation and we were grateful for that. We ordered the omakase for 4,950 yen including tax and hot tea. Here's what we were served: - Hot clam miso soup - Fresh bluefin tuna belly from the northeastern tip of the Shimokita Peninsula in Aomori - White squid from Kyushu - Botan shrimp from Hokkaido - Buffoon sea urchin from Kunashiri - Amberjack from Kagoshima - Fresh bluefin tuna medium fatty tuna from Boston, USA - Tuna belly, red meat, and salmon roe - Squid rolls - Anago from Goto Islands, Nagasaki, fluffy with sauce The fresh bluefin tuna belly was outstanding with its high quality and firm fat, showcasing freshness. The Botan shrimp was deliciously sticky, and the Boston medium fatty tuna melted in the mouth, bringing happiness. The tuna belly and red meat rolls, along with the salmon roe, were fantastic, and the squid rolls were particularly enjoyed by my friend. The Anago from Goto Islands was fluffy and exquisite. It was a great experience to enjoy sushi at Daikoku Sushi on the day of the Koto Ward PayPay 30% point reduction. Highly recommended!

I had been curious about this restaurant for a while, and finally had the lucky opportunity to visit on a weekday. I arrived around 10 o'clock, but there were already at least 20 people lined up outside. Even though it was September, the sun was shining brightly and it was very hot. There were few places to find shade, and the more people lined up, the more people were exposed to the sun (it would be nice to have parasols). I passed the time waiting by watching downloaded videos on Amazon Prime. I waited for about 40-50 minutes. The interior of the restaurant was all counter seating, arranged in a U-shape. There were about 5 chefs, each one responsible for serving the person in front of them. They were very friendly and would ask for preferences while preparing the sushi. You could choose to have the chef's selection or pick your own items to eat. With the chef's selection, I had a clam miso soup, medium fatty tuna, gizzard shad, sweet shrimp, purple sea urchin, lean tuna, and rolled egg, with conger eel as the finale. I personally added horse mackerel, horse mackerel, and saury. Soy sauce was brushed on the sushi before serving. The way the sushi rice was prepared, and the airiness of the sushi was excellent. It may vary depending on the chef serving you. As someone from Hokkaido, I wasn't particularly impressed by the local ingredients, but the quality of the ingredients was excellent, with all the items being delicious. Especially the purple sea urchin was beautifully shaped and had a great taste without any off-putting smell. My favorite was the conger eel, which was fluffy and coated with a sweet sauce. The saury was very fatty and delicious, making it a great year for saury. As a Hokkaido native, I tried the horse mackerel, which had a unique aroma and good texture. The only disappointment was the goby fish, which was said to have been alive just before serving. It was sprinkled with salt and a little yuzu juice. I realized that just because a fish is fresh doesn't necessarily mean it will taste good. It lacked flavor and seemed a bit watery. It might have been better if it had been aged for a few days. The chef was friendly and engaging, making the dining experience enjoyable. I'm not sure about the payment system, but the bill came to 9900 yen. When I left around 11 o'clock, there were only 4-5 people left in line.

I went to Yamato Sushi, which I had been curious about for a while, on Thursday morning. I arrived at 10:30 am and there was a line of about 30 people. I waited for about an hour and then entered the restaurant. The menu had options for omakase (chef's choice) or a la carte. I chose omakase and started with the fatty tuna, which was delicious without being too greasy. Next was the white squid, which had a sweetness and a nice texture. Then came the shrimp, with a firm texture and a hint of sweetness. Following that was the purple sea urchin, which was incredibly fresh and tasty. Next was the medium fatty tuna, which had a rich flavor. Then the flounder, which was also very tasty. The next dish was a sushi roll with various fillings like minced tuna and fatty tuna. Then came the egg sushi, which was subtly sweet and delicious. Finally, I had the simmered conger eel, which was tender and had a delicious sauce. I also added mackerel and sardine to my meal. The total cost, including the additional dishes, was around 7500 yen. Despite the wait, it was a good value for money and I would like to come back again.

I arrived a little after 10 o'clock and there were only three people waiting in line. I got in within 10 minutes. I ordered the chef's choice sushi. The restaurant had high ratings on Tabelog, so I might have had too high expectations. The food was delicious, but considering the price, it felt a bit overpriced. You can probably find something similar for less than 6600 yen outside of Toyosu and Tsukiji. It's tourist price! So I rated it lower in terms of cost performance.

It's very delicious. The first train departs and arrives around 05:30. There was no line at first, but as soon as it hit 6 o'clock, many people started lining up. I had one set meal, and with additional orders of large intestine, scallops, and shrimp, the total came to 9680 yen.

This was the most disappointing sushi experience of my life. Immediately after finishing my meal, I went to another restaurant where I spent 3500 yen for 8 pieces of sushi. This place is ranked as the number one sushi restaurant in the Toyosu area on Tabelog, but I was not impressed at all. The restaurant offers a omakase set menu starting from 6600 yen, or you can choose your own sushi pieces. It is known for attracting many foreign visitors and is considered a gateway to Japanese sushi for them. Despite rumors of long lines on both weekdays and weekends, I decided to visit and see for myself. My first visit to Toyosu left me feeling excited and hopeful. I arrived around 10am on a weekday and surprisingly there was no wait. The restaurant was only half full, which was a bit underwhelming. The sushi chef's skills greatly influenced my overall satisfaction. When I sat down, I was immediately asked what drink I wanted in a very rushed manner. I opted for the omakase course. Even though the restaurant was more than half empty at that time, the sushi pieces were served two at a time, which I found questionable. The quality of the sushi, except for the sea urchin, did not match the high price I paid. The sea urchin was exceptionally delicious. I felt slightly better after trying it. The timing of the sushi pieces being served seemed off, but I understand it may be for efficiency. The overall experience left me feeling extremely disappointed and concerned that this type of restaurant serves as a representation of Japanese sushi for foreign visitors. I hope they make improvements. Meal cost: 6600 yen for omakase Items received (food only): - Salt-grilled fatty tuna, reminiscent of conveyor belt sushi - White squid from Kyushu, delicious - Sweet shrimp, tasty but not worth the price - Medium fatty tuna, good but not worth the price - Purple sea urchin from Hokkaido, incredibly delicious - Egg, strange order of serving but maybe for efficiency - Greater amberjack from Kagoshima - Conger eel from Tsushima, both tasty but lacking in fat - Cut rolls, delicious but messy - Soup Note: - The Michelin and Top 100 rankings may include past information. - Prices are inclusive of tax. - Ratings: 3 or less - satisfactory once, 3.5 - decent recommendation, 4 - very delicious and recommended, 4.5 - outstanding and highly recommended, 5 - exceptional and strongly recommended to everyone Remarks: - I prioritize satisfaction in relation to the amount paid. - I value reliability and objectivity in the content I provide. - I appreciate the opportunity to enjoy delicious food and memorable experiences in a challenging environment due to COVID-19 and rising food prices.

Popular restaurant since the Tsukiji era. After relocating to Toyosu, our restaurant used to accept reservations through Tabelog, but recently that option has been removed. However, I made a separate reservation and visited on a weekday in August 2023 when there were no restrictions due to COVID-19. It is said that there are usually long lines on Saturdays, but today I was able to visit without waiting. The seating rate was about 60-70%. The quality of the pre-treatment like vinegar seasoning was high, and the sushi, including tuna from Shiogama in Miyagi Prefecture, bafun sea urchin, conger eel, and tiger prawn, all had large and sweet toppings that were maximized. The sushi chef actively communicated with the customers, making it a place where even first-time visitors and foreigners can enjoy with peace of mind. I would like to visit again in the future.

Yamato Sushi Toyosu - I wanted to eat high-class sushi! So I headed to Toyosu after Yako-jak. Starting with the chef's choice, I finished with a fatty tuna! The bluefin tuna from Oma was amazing - everything was incredibly delicious. The shrimp was tender and I loved it. The sea urchin was too luxurious for me, who usually eats cheap ones, and it was the best. The conger eel was so fluffy, completely different from what I usually eat! The fatty tuna was also seared, and the crispy skin was delicious - I was so happy. It's nice to eat a lot at a conveyor belt sushi restaurant, but I'm starting to appreciate the joy of eating a small amount of high-quality sushi.

This was my first visit to Toyosu Market. I was unsure where to go until I arrived at a nearby parking lot and decided to come here. I ordered the omakase and added simmered clams and saltwater sea urchin. Everything was delicious. When the shrimp arrived, I was hoping for shrimp head senbei to come out as well, but unfortunately it did not.

Inbound pricing... revisited after about 10 years. Visited a new market for the first time. Was disappointed as I had the previous image of Yamato Sushi. The sushi was delicious, but the portions were smaller and the prices were about 1.5 times higher. I was impressed before, but this time I don't want to line up again. It seems to be geared towards inbound tourists. Not cost-effective for Japanese people.

Today's revisit. Today's order: Sapporo Lager, assorted sashimi (red snapper, abalone, rockfish, flathead, horse mackerel, bonito), omakase course, additional horse mackerel, sandfish, fatty tuna. Starting off with Akahoshi as usual. We enjoyed seasonal white fish for sashimi. The chef's recommendations are always spot on. The omakase course was consistently delicious. Every carefully selected ingredient was incredibly tasty! We will definitely come back again. Thank you for the wonderful meal.

When I come back from overseas, I often crave to eat here the next day due to jet lag. It's delicious and considering the price, it's very reasonable. Honestly, I feel it's a waste to go to expensive sushi restaurants in Ginza. If I were to eat sushi for 50,000-60,000 yen, I feel like it's better to eat here three times instead. Well, they only serve in the morning, but other than that, it's delicious without any complaints.

Tsukiji Market has finally landed in Toyosu! I went shopping at the market and tried to find Daizo, and someone said he was in the produce tower. So off I went! The feeling of stepping into one of the two entrances was like a time warp, just like in the Tsukiji days. It was around 10:40 am, so there weren't many people lining up yet. I peeked in to see if the eyebrow master was there, and lo and behold, I spotted him! I almost shed a tear. When I looked closely, I realized that the master had gotten younger! Did he rejuvenate after coming to Toyosu? No, it turns out it was his spitting image, the second generation! The way he spoke and his gentle demeanor were exactly the same, and it was truly touching! As I basked in nostalgia... I decided to eat. "Shall we start with some appetizers?" the younger boss said, with the same speaking style as the old master. I got three types of white fish with ponzu sauce. It was amazing! I followed it up with a bottle of beer and then some morning daiginjo sake! I went for the omakase course, but my real goal was... the simmered clams! This dish brought back memories of when the old master taught me how to make it. It was undeniably delicious! I was also impressed by the bonito. I want to go back again, but maybe after I get my bonus!

Toyosu Market's most popular tenant, which had long lines even back in the days of Tsukiji 15 years ago. I arrived this morning at 5:18 am on a weekday and was the 5th in line. There weren't many people behind me, possibly because the Yamanote Line was stopped due to a signal malfunction. The restaurant started moving around 4:30 am. At opening time, there were 26 people waiting, but since there are 26 seats at the counter, everyone could be accommodated. The pickled ginger has a subtle flavor, which may be challenging for some, but for the quality of sushi you get, the prices are probably the best in town. The omakase ended with eel, followed by additional orders of horse mackerel. The total bill for omakase was 6,000 yen, with additional orders costing 5,770 yen. The meal ended in 30 minutes.

I ordered the omakase for 6,600 yen. The chef's voice was either too soft or the restaurant was too noisy, so I couldn't hear the explanation of the dishes. The explanation given to the person next to me was not in Japanese, so I couldn't understand it either. Despite this, they kept pushing for additional orders. Unfortunately, I couldn't enjoy the sushi from the neighboring restaurant. Overall, my satisfaction level has decreased compared to before.

I went to Daiwa Sushi. Around 8 o'clock, there was already a line of about 30 people. 70% of them were foreign visitors, and the place was overwhelmingly popular in the market. Today's order: - Bottled beer (Sapporo Lager) - Appetizers (abalone, shinko, flounder, flathead, Japanese butterfish, thread-sail filefish) - Chef's choice course - Additional orders of horse mackerel, yellowtail, sardine, and gizzard shad roll. Once again, starting with Sapporo Lager. A cold beer in the scorching morning is the best! I had the first shinko of the year! The chef's choice of otoro and purple sea urchin was delicious! The sea urchin is in season and has a sweet flavor that spreads in your mouth. The additional orders of yellowtail and gizzard shad roll were also excellent. I will visit again. Thank you for the meal.

It was my first visit to Toyosu after the relocation from Tsukiji. The market is now much larger. There seems to be a significant increase in inbound demand. There were fewer people working in the market. Information about delicious sushi restaurants is being spread through overseas guidebooks. It's impressive to see restaurants working hard for economic recovery. The sushi was incredibly fresh and delicious. The chefs were much friendlier than before. There was almost no wait to get in as there were only 3 people in line after 8 pm. I had the omakase which included salted kelp, fatty tuna from Kyushu, white squid from Hokkaido, fresh shrimp, medium fatty tuna, large sea urchin from Hokkaido, egg, rockfish, sea eel, and squid and salmon roe roll. I also added a small bottle of Yebisu beer and a small shrimp. It was all delicious and I was very satisfied. The cost performance is okay, I guess. Total cost was 9,350 yen.

I don't like waiting in line, but it was worth it. I want to go again. It's better to go on weekdays, with a wait time of 1 to 1.5 hours, while weekends and holidays can be over 3 hours. Also, going early is recommended as they may run out of certain items later in the day.

I visited Yamato Sushi, which is located near Toyosu Market Station. I arrived at 10:50 and waited in line for 30 minutes before being seated. Normally, it seems you have to wait for over an hour, so I was lucky. The seating is only at the counter. I started with a beer to quench my thirst. I forgot to take a picture of the beer. I ordered the chef's choice course. The chef was friendly and talked to us. We started with fatty tuna, then white squid, shrimp, medium fatty tuna, and I forgot the name of the white fish. There was also egg, rolled sushi with bonito, salmon roe and flounder, purple sea urchin, and eel. We added horse mackerel, fatty tuna, and medium fatty tuna. Each piece of sushi that came out was amazing and tasted like real sushi. It was incredibly delicious. I will definitely come back to Toyosu Market soon. Thank you for the meal.

I arrived around 10 am on a regular day, but there was a wait of about 30 people so I ended up waiting for about an hour and was able to enter around 11 am. It's a counter-only restaurant, so it's easy to get in even if you're alone. I decided to go with the chef's choice. I wanted to try some shellfish, but unfortunately they were sold out. It seems like shellfish is popular and tends to sell out early. If I have the chance to go again, I'll try to go a bit earlier next time.

Arrived at the restaurant on a weekday during the rainy season at 5:58, 11th in line. It's relatively calm at this time of year. The restaurant opened at 6:00, so I took my usual seat and started with a medium bottle of Akashitoro for a toast. Starting with appetizers: sweet whitefish, grilled flounder with both skin and flesh, delicious sardines with seaweed, tender and flavorful bonito, and sweet aburi Hokkaido scallops. I'm already quite satisfied at this point. Now onto the nigiri sushi: starting with the chef's choice, followed by fatty tuna, white squid, shrimp, sea urchin, yellowtail from Toyama, cuttlefish from Shimane, bonito from Miura, and fire-seared squid. The highlight of the day was definitely the sardines, with rich flavor and firm texture. I also enjoyed the early summer tuna. If you prefer a richer taste, go for winter tuna. Personally, I like the tuna during this season, as it allows you to savor the true flavor of the fish. Next up is summer. Apparently, they offer a comparison of different types of tuna. Just for reference, the chef's choice set costs 6,000 yen as of June 2023. I think the chef's choice alone is satisfying enough.