After several years, I visited this restaurant again. It's been a while since I last visited because it's hard to get a reservation, but I was convinced once again that the food here is delicious. The first dish, "dattacha-mame," made me excited with the aroma of the beans and the savory taste of the salt. The "mozuku," sashimi, grilled fish, fried food, hairy crab, and chawanmushi were all good. Even after the nigiri sushi, all the ingredients were impressive. The "nodoguro" and "kinmedai" were particularly noteworthy for their deliciousness. The satisfaction of finishing with "torotaku-maki," "anago," and "tamagoyaki" was also enough. The humble explanations of the young head chef were also pleasant. I made a reservation for my next visit and left. Sushi is a special occasion for me, an ordinary person. I can't eat it every day. So, whether I can think, "Ah, I'm glad I came!" is important, and this place never disappoints. I like this sushi restaurant.

Twitter ID: jigenace777 Instagram ID: jigenace777 I've been to the Aoyama area before, but this is my first visit to this restaurant. The dimly lit interior has only an L-shaped counter. There are two seatings per day, both starting simultaneously. ◆ Chef's Choice Course (25,000 yen including tax) ◆ - Edamame - Mozuku seaweed - Bonito - Tenderly simmered octopus - Hairy crab, Nagoya Cochin chicken with yolk vinegar dressing - Seared manaaga-tuna - Deep-fried swordfish - Steamed clam soup - Homemade pickles - Shunko (spring child) - White squid - Sardine - Nodoguro fish - Simmered clams - Red tuna - Chutoro (medium-fatty tuna) - Botan shrimp - Sea urchin - Conger eel - Tuna with fat - Salt ice cream ◆ Drinks ◆ - Beer - Isojiman Honjozo (local brewed sake) The quality and taste of the ingredients are good. The cost performance is neither good nor bad. The compatibility between the distinctive chef and me seems good, probably (laughs). One point to note is the lighting design in the restaurant. The uneven lighting, especially on the counter where the sushi is served, makes the freshness and colors of the sushi less visible, and they don't look appetizing. This is very disappointing. Also, this uneven darkness is very tiring for older customers. I can't think of any advantages for a sushi restaurant to have dim lighting. Therefore, there is room for improvement in terms of lighting.

As always, all the dishes are delicious, and I think it's the best sushi you can have in Tokyo at this price! I'm so full, and they have a wide variety of sake. Before I knew it, I had drunk a lot. But, every sake and every piece of sushi was so delicious. Still, I think sea urchin (uni) is the best!

It's been a while since I last visited Mr. Toshizaki's place! Since I dropped by on the first business day of the year, there's been quite a gap. I invited a friend who was visiting for the first time, and yeah, it was delicious! The tachi fish fry with tartar sauce was as excellent as always! Overall, it feels quite safe, a bit lacking in excitement, but that might be nitpicking, considering the price, haha. However, I do feel like trying some more adventurous sushi. I don't think Mr. Mogi has reached his final form yet, and I believe it will continue to evolve with the times. So, I'll keep coming back.

Visited "Sushi Risaki" in Kamiyama-cho. It's gaining popularity lately, and after checking online, I was intrigued. Managed to snag a reservation on Tabelog, and since it aligned with my availability, I decided to check it out. Stepped in through the white curtain. The chef was lively and cheerful. The interior has a slightly subdued lighting, creating a bar-like impression, according to the chef, considering the location. Nice ambiance. Took a seat at the L-shaped counter. Here's the rundown: - Edamame: Niigata's edamame, a summer tradition. - Mozuku: Mozuku with a tangy flavor, a perfect start. - Bonito: Including Myoga, delightful and perfect for summer. - Octopus: Tender octopus, frozen and cooked in carbonated water. Incredibly soft and melts in the mouth. - Hair Crab: Enjoyed with Nagoya Cochin's egg yolk vinegar. Feels like a protein boost. - Fugu Milt: Smooth and creamy fugu milt, reminiscent of a creamy risotto. - Beltfish Fry: Tar-tar sauce with pickled radish. Skillful frying. - Clam Chawanmushi: Chawanmushi simmered with 6 kilograms of clam broth. Rich in flavor, gentle on the body. - Kasugodai: Kasugodai with a distinctive texture. - Squid: Moderately sticky squid. - Sardine: Sardine with a good fat content. Quite delicious. - Black Seaperch: Black Seaperch seared with binchotan charcoal. Good flavor and delicious. - Clams: Clams simmered at 58°C. Soft and wonderfully sweet. Exceptional. - Red Tuna: Traditional red tuna. Great harmony with the shari. - Medium Fatty Tuna: Fatty and flavorful medium fatty tuna. - Button Shrimp: Sticky button shrimp with good umami. - Battleship with Bafun Uni: A battleship loaded with plenty of sea urchin. Full of uni goodness. - Purple Uni (additional): Sweet-flavored sea urchin. - Conger Eel: Soft-textured conger eel. Sweet and flavorful. - Tamago with Plenty of Honey: Tamago with a generous amount of honey. - Toro Taco: Large-sized toro taco. Nori complements it well. - Soup with Shellfish Broth: Soup with shellfish broth. - Dessert: Salt ice cream. Light and perfect for summer. Overall impression: A serious and earnest sushi place, sticking to the basics. Each item shows careful preparation. Considering the sluggishness in the body during this summer period, the composition seems well thought out. Notably, the octopus is incredibly tender, and the fried beltfish is at the level of an elegant izakaya. As for the nigiri, the shari is just right, not too vinegary, allowing the saltiness to come through, making it pair well with items like tuna. The clams and black seaperch were standout, prepared with great attention. The chef is cheerful and skilled at handling customers. Though young, the energy and enthusiasm are evident. Such vibrant places deserve success! By the way, the name of the restaurant seems to be "Risaki" instead of "Tosizaki," each character representing the founder's last name. It's a nice touch. Paid with a credit card, and considering the quality, the price is satisfactory. It was delicious. Will definitely return. Thank you for the wonderful meal!

Exploring the area of ​​Oshibu for the first time. There is a calm atmosphere near Matsuta. Personally, I have not had a dining experience around here, so I am looking forward to it. First visit to Mr. Satoru. The master, despite being 33 years old, manages four shops and is a capable person. The slightly dim lighting interior expresses the atmosphere of Oshibu. The course is an omakase sushi course for 23,000 yen only. Now, what kind of dishes will it be? Green soybeans - Niigata-produced edamame with a salty taste, also including mozuku katsuobushi - Topped with finely chopped onions and a sauce with acidity that gives a summery feel. Soft-boiled octopus - Experience the unprecedented melt-in-your-mouth texture. Hairy crab - Slightly sweetened with Nagoya Cochin chicken egg yolk. Pufferfish milt - When mixed with the rice and sauce, it turns into a creamy risotto-like dish. Fried beltfish - Melts in your mouth with a crunchy texture, served with taro mixed tartar sauce, which is delicious. Steamed clam rice - Made with a broth using 6 kilograms of clams as a base and includes scallops. On to exquisite sushi. Kasugodai - The flavor of simmered cutting is excellent. White squid - Accented with vinegar and yuzu flavor. Sardine - Lightly seared with soy sauce and shiso leaves, very tasty. Black sea bass - The taste of charcoal grilling. Hamaguri - The highly recommended painstakingly made dish from the shop. The preparation takes time, and this sushi surpasses others! Lean tuna - Specializing in soy sauce marination, providing a deep flavor from the sea. Medium fatty tuna - Delicious on its own. Botan shrimp horse dung sea urchin - The quality of sea urchin aside, the excellence of the sushi rice and seaweed stands out. Red clam soup - Incredibly delicious. Purple sea urchin - Additional order. This sushi is undeniably delicious. Tamago (egg) and anago (conger eel) - The tamago is made with honey and heavy cream. Toro roll - Each piece is individually rolled with seaweed to prevent moisture. Looking back, there were many dishes, and even though we drank more than three cups of sake each, the bill was only 32,000 yen per person, quite reasonable. As for the appetizers, the soft-boiled octopus and steamed clam rice were superb. I felt the mastery of technique. Regarding the sushi, without hesitation, I would vote for the hamaguri sushi, which the master seems to have a particular attachment to. The sweetened cutting with hamaguri broth, the right amount of meatiness, all are of high quality. They seem to spend a considerable amount of time preparing it. The lean tuna was marinated in soy sauce and had seaweed attached to the back. It allowed me to savor the depth of flavor. The sake, while decent, for someone picky about sake like me, if it's to accompany dishes of this high caliber, I would dare to seek a higher quality. Specifically, it would be better to raise the wine quality by two levels. Leaving that aside, this restaurant, where you can feel the solid skills in cooking, is becoming increasingly difficult to book, so if there's availability, it's best to secure it immediately and savor it. That's how much a young sushi master like myself recommends it, haha.

I made a reservation at the end of December 2022 and visited the restaurant in July 2023. After being seated, the restaurant became full, and a famous person arrived, seemingly with a reservation. The chef approached and asked to talk outside, mentioning something to discuss. Outside, the chef asked if the reservation was for that day. When I showed the reservation confirmation on my phone, the chef apologized, saying they had forgotten about the reservation. They suggested going to their Ebisu branch nearby since it was also full. Despite the inconvenience and the fact that I had spent time and money to get there, there was no apology or alternative offered. I left without blaming anyone, but it was disappointing. The restaurant didn't follow up after closing, and I've since come to terms with the situation. It was a special celebration reservation, and the experience became a memorable one for various reasons. It's advised to be cautious when making reservations at this restaurant.

"Revisiting the hidden gem sushi restaurant, Risaki, in the Okushibu area. Well, it's not so hidden anymore, with its fourth branch opening due to overwhelming popularity. The friendly demeanor of the head chef coupled with reasonable prices makes it a highly satisfying experience. Booking is a challenge, but the delicious food makes it worth it."

I love Sushi Rizaki. The balance between appetizers and nigiri is perfect for me, and though it's priced for special occasions, considering the quality of the ingredients and craftsmanship, it's quite reasonable. While they've expanded to places like Aoyama, Ebisu, and Nishi-Azabu, I still prefer coming here to enjoy Chef Rizaki's sushi. I brought my parents here to celebrate my mother's birthday, and both she, a sushi enthusiast, and my father, who tends to shy away from fancy meals, enjoyed it immensely. Every piece of sushi reflects the chef's skill, but my favorites of the day were the black sea bream and botan shrimp! The casual conversations with the chef also added to the experience, making everything just right for me. I can't wait to come back again! Thank you for the delicious meal as always. It was a wonderful treat!

I made a reservation through Toreta and went to the restaurant. I had heard that it was run by two young chefs who were working hard, so I was looking forward to it. Like other places, we entered at 6:00 pm sharp. Indeed, there was a young head chef and even younger apprentice chefs, two of them. It was a hot and humid day, so without hesitation, I ordered a beer. Here's what we had that day: - Non-sushi items: - Edamame - Mozuku seaweed from Noto - Bonito, though one of the two pieces was actually tuna - Tender octopus simmered in soy sauce - Hair crab from Funka Bay with vinegar and yolk sauce, which was excellent - Pufferfish risotto, rich and delicious. I learned that tiger pufferfish sperm is available in midwinter, while the pufferfish itself is available now. - Tachiuo (beltfish) tartare. It seems like more places are doing deep-fried dishes now; it's good for a change. - Steamed shellfish bowl with shijimi clams, Manila clams, and scallops - Sushi: - Spring snapper - White squid - Sardine - Blackthroat seaperch - Botan shrimp - Clam, cooked at low temperature but too sweet - Lean tuna sashimi, served with sushi rice - Medium fatty tuna sashimi, served with sushi rice - Sea urchin on horse dung, a delicacy - Miso soup with shijimi clams, Manila clams, and scallops - Sweet grilled conger eel - Honey and cream-filled tamagoyaki (Japanese omelette), sweet - Fatty tuna sushi - Dessert The apprentice seemed nice, but it was disappointing that they didn't ask about our sake preferences when we ordered sake. It was also disappointing that, without asking, they brought us two servings of sake for the three of us. It's a matter of personal preference, but at this point, it didn't quite suit us.

This sushi restaurant in the Shinsei area is so popular that it's impossible to get a reservation due to its price and taste. I had the pleasure of being invited here and enjoyed a variety of unique and classic dishes, all meticulously prepared. The assortment included dishes like soybeans with seaweed, bonito flakes, crab, blowfish milt, deep-fried beltfish, steamed clam custard, clear soup, red snapper, white squid, sardines, bluefish, clams, lean tuna, fatty tuna, shrimp, sea urchin, and conger eel. The experience left me feeling like I might have had one too many drinks. I'll leave the detailed reviews to others, but it's no wonder this place is so popular. I wonder when I'll get to visit again.

I was able to make a reservation again, but it's about a year away because it's such a popular restaurant. I've been to many sushi restaurants, but this one is among my favorites. The champagne they serve first is also delicious. I really like the original flavor of the sushi seasoning.

Today's meal was delicious again at Mr. Toshizaki's place. Fugu shirako (blowfish milt) is really tasty. The appetizers, bonito, cutlassfish, and escolar, were delicious. The nigiri sushi with young snapper and blackthroat seaperch seems to be seasonal. Sushi enjoyed amidst a busy schedule tastes exquisite. #ThankYouForTheMeal #ChefMasayukiMouri #Gourmet #Sushi #YoyogiPark #JustBetweenUs #TheStaffEnjoyedDeliciously #That'sAllFromTheScene==========

Since being introduced by a gourmet acquaintance, I've been visiting this sushi restaurant for about two years now. The head chef, born in the Heisei era, unfolds a delightful sushi experience. I've heard that they aspire to emulate and respect the master of the renowned sushi restaurant Sushisho Masa in Nakameguro. Thinking about it, I can feel that atmosphere too. Both the appetizers and the sushi are consistently of high quality, especially the rice, which has a unique and delightful texture. The cost-performance ratio is also satisfying. It's hard to secure a reservation, but I keep going back for more.

I visited after several years upon hearing that it's becoming increasingly difficult to make reservations. I was pleasantly surprised to find that the food has become even more delicious. Despite the difficulty in getting a reservation, it's understandable given the excellent value for money. I didn't hesitate to make a reservation for eight months later before leaving. Here's what I enjoyed on this visit: - Edamame and mozuku with bonito flakes: The grated onion and myoga are exceptionally tasty. - Pufferfish milt: Served with a bed of sushi rice, mixing it creates a creamy resort-like delight! - Fried belt fish with homemade tartar sauce - Salt-grilled young yellowtail - Steamed egg custard with hairy crab - Spring red snapper - White squid: Best enjoyed with sudachi lime and salt, highlighting the sweetness of the squid. - Grilled sardine and blackthroat seaperch: The crispy sear adds a delightful flavor. - Clam, medium fatty tuna, and large fatty tuna - Button shrimp, clam, and clam soup - Conger eel and egg - Toro taku (fatty tuna and pickled radish) roll I only had two drinks, and the bill came to around 25,000 yen. It was incredibly delicious, with excellent value for money, and I left feeling highly satisfied. I look forward to the youthful head chef Mori's continued evolution of sushi.

Sushi restaurant "Sushi Toshizaki" stands in Aoyama Shibuya. Opened in July 2019, it is led by Chef Taisho Masaru Yusuke, who trained at "Sushi Sachio" in Jiyugaoka and "Sushi Shojiyu" in Naka-Meguro. Grateful for the invitation, I walked from Shibuya because I love this kind of thing. [Cold Green Tea] [Edamame] Freshly boiled and deliciously plump. [Mozuku and Junsai] A vinegared dish combining mozuku seaweed and junsai water shield. [Bonito] Bonito from Sakaiminato, Shimane, with aromatic vegetables, sauce, and a good texture accent from the vegetables. Like a Japanese-style carpaccio. [Soft Simmered Octopus] Tender to the point of not needing teeth. Thick legs (laughs) with wasabi. [Fugu Milt] Grilled fugu milt with anko (sweet red bean paste) and shari rice. Can also be enjoyed by breaking up the milt into a risotto-style dish. [Pacific Saury Fry with Homemade Tartar Sauce] Crispy saury fry with plenty of tartar sauce made with takuan (pickled daikon radish) and shiso leaves. The abundance is appealing. [Striped Bonito Salt Grilled] Fatty striped bonito grilled with long charcoal, giving it a fragrant taste. Unrelated to bonito, it just looks similar, they say. Imitation bonito, it seems. (*´艸`) [Hairy Crab Chawanmushi] Chawanmushi with the flaked meat of hairy crab from Hokkaido's Funka Bay. From here, on to the nigiri. [Spring Child Sea Bream] Thick-cut baby sea bream. [White Squid] Meltingly smooth texture with salt and vinegar citrus. [Sardine] Sardine with a perfect balance of fat and sauce. [Black Mutsu] Seared with long charcoal, giving it a savory aroma. [Simmered Clams] Clams with a rare texture, simmered with the foot. Low-temperature cooking at 58 degrees. [Lean Tuna Pickled] Enhancing the acidity typical of lean tuna, moist and tender. [Medium Fatty Tuna] Finely textured, with just the right amount of fat. [Botan Shrimp] Huge botan shrimp, preserving its natural sweetness with a rare texture. [Sea Urchin] Maruyama's bafun sea urchin. Mellow sweetness with good melting seaweed. [Soup of Clams, Shallow Clams, and Short-necked Clams] A total of 3 kilograms of clams used, packed with the richness of the shellfish. [Conger Eel] Simmered with the foot. [Tamago] While it looks like the tamago (sweet omelet) from old sushi restaurants, the texture is smooth. It is said to include cream and honey. [Toro-Taku Roll] [Dessert] "Milk Ice Cream" We enjoyed not only sushi but also the appetizers with our preferred seasoning. Knowing that the chef's hometown is close, a sense of familiarity arose. However, regarding the payment, when I requested separate bills, the calculation for both the sake and my green tea was the same, which seemed a bit careless. Maybe it's because I work in the financial sector and it involves trust. But since we have connections in the Setagaya ○ area and I appreciate the chef's love for sushi, please have a calculator ready next time, considering my job. ᵎᵎ ٩(,,•ω•,,)و ===========

Last year, I was pleased to recommend this place, but the third time wasn't the charm. I started with the recommended sake, but it didn't sit well on an empty stomach, and the meal didn't flow smoothly. The chef suddenly brought up Dazai Osamu's alleged three mistresses, which left everyone at the counter, including me, uncomfortable. Regulars joked about it, which didn't help the atmosphere. The second sake lacked the wow factor of previous visits. Then, inexplicably, the chef commented on my friend's nails, implying she doesn't cook. Despite her witty response, it felt inappropriate. The food heavily featured crab, making it a bit too rich, and the plates seemed chipped. We were rushed to pay and make the next reservation, despite not finishing dessert by 7:35 pm. When settling the bill, they split it without asking, and the chef disappeared after, leaving my friend's champagne unfinished. It felt like they cared more about turnover than hospitality. Despite their upcoming expansion, they lack fundamental customer service and attention to detail. Cancelling a large reservation for May was the right decision.

Reservation method: On our last visit, we made a reservation for two people through Tabelog with a rating of ★3.83. We opted for the course menu priced between 50,000 to 60,000 yen, along with beer, highballs, and sake. This was about our 7th or 8th visit to Mr. Toshizaki's restaurant, and if I had to sum it up in one word, it would be "consistent." Everything is consistently delicious. Even though the weather might be getting cooler on our next visit, I'm already looking forward to it.