The goodness of the taste can be somewhat offset as long as you have money. Ultimately, I think it comes down to whether the atmosphere is good or not. I believe it's also the work of the artisans. I personally think it's about finding the right balance. They create a good atmosphere. And the sushi was perfect too. It had changed to the summer version. The sardine was excellent, in my opinion. The taste itself was delicious, but the way it was cut was really good. It's basically the same as always, but personally, I think that's important. They remove what has been ingrained day by day. Thank you again today. Thank you for the meal.

Located about a 5-minute walk from JR Shinbashi Station, our restaurant does not have parking. Established in 1935 by Juzo Imada, our restaurant is known as one of the top sushi restaurants in Ginza, along with Yoshino and Nakata, known as the Ginza Three. Juzo Imada is credited with inventing the sea urchin battleship roll, a must-try dish. Over the years, our restaurant has been frequented by notable figures such as Roshanjin Kitaoji and President Obama. We are also known for producing many skilled sushi chefs through our apprenticeship program. This visit to our restaurant was the main purpose of the Tokyo trip. We made a reservation one month in advance for the opening time of 11:30 am on Saturday. Reservations are only available for this time slot, otherwise, you have to wait in line. On the day of the visit, we arrived at the restaurant at 11:10 am. Despite the unassuming exterior sandwiched between buildings, the interior exudes a sense of luxury. We were guided to the Roshanjin Mini Gallery on the 4th floor to wait until the opening time. The gallery was something we had wanted to see, so it worked out perfectly. Once we finished exploring the gallery, we were greeted and escorted to the sunken hearth-style counter seats in a separate building a few meters away from the main building. The service was attentive, even to first-time visitors like us. We ordered the following: ○ Oribe 8250 yen Winter melon soup Wakame 1 Medium fatty tuna Amberjack Wakame 2 Squid Scallop Shrimp (choice of raw or boiled) Sea urchin Horse mackerel Wakame 3 Big fatty tuna Eggplant pickles Pickled radish with plum and perilla leaf (forgot to take a photo) Salt and sauce eel Shrimp head soup Assorted thin rolls Egg Tamago Each piece of sushi was meticulously prepared by the skilled sushi chef in front of us, creating a sense of excitement. Occasionally, he would engage in friendly conversation. As it was a restaurant we had been eager to visit, we were understandably thrilled. The seaweed simmered in soup was refillable, and they would offer more when the plate was empty. The quality of the sushi was exceptional, with each piece showcasing the freshness of the ingredients. The way the rice gently unraveled in the mouth was particularly impressive, a testament to the chef's expertise. For sushi enthusiasts, this restaurant is a must-visit. We were able to try the long-awaited sea urchin battleship roll, which was not part of the course, at a price of less than 10,000 yen per person. The Roshanjin Mini Gallery, hospitality, chef's skills, quality of the ingredients, and taste of the sushi – everything was top-notch! Tokyo truly has some amazing restaurants.

I visited a sushi theme park on a whim. We were seated at a spacious counter on the 5th floor, but immediately noticed a strong perfume smell. We asked the staff to move us to a different seat, and they kindly accommodated our request. The sushi was decent, with the chu-toro and shrimp being the most delicious. The live shrimp was prepared by removing the shell right in front of us, providing a unique texture. The staff apologized multiple times for the seating issue, but we felt bad for causing any inconvenience. Overall, it was a good experience, but improvements could be made to address strong perfume smells at the entrance. Reflecting on past experiences, I wondered if I just have bad luck encountering such situations.

I made a reservation for lunch at Ginza Kyubei main store and visited for the first time. The meal was served at the counter. There were four chefs serving sushi, and the most experienced chef took care of me. The sushi was delicious, especially the sea urchin, scallop, and conger eel. The fatty tuna had a bit too many sinews. The chef's communication skills were excellent.

"Who holds the sushi?" That is the beginning of this restaurant. Is it a legend that has lasted over 50 years? A famous head chef? The sushi and conversation by the skilled artisans stimulate expectations and enhance the quality of the dining experience. The place that is engraved in my heart, that is Ginza Kyubee Main Store. It is a symbol of Japanese sushi culture, always bustling with people's praises and enjoyment of the food. The main store is a 5-story building. The waiting room, where the dishes of Rosanjin stand out in beauty, and the private tatami rooms and counter private rooms allow you to enjoy your meal in a private setting. Although there is a new building, the main store remains the most popular. In particular, the main counter on the first floor of the main store is a prime seat where you can taste the heart and soul of Kyubee. A meal at that seat is sure to be appreciated. The sushi is made one by one, teaching you the depth of sushi. The lineup of alcohol in this paradise of food is simple and good. It's not a small izakaya, it's a sushi restaurant. If they have beer and dry Japanese sake, that's all you need. It enhances the deliciousness of the sushi. The content of the meal in this paradise of food consisted of about 10 dishes, with plenty of sushi to enjoy. I recommend checking the photos for confirmation. It was a luxurious time, with appearances by Mr. Kyubee and various celebrities mixed in.

I visited this restaurant to celebrate my mother's birthday. I thought a reservation might be necessary, but since it was a weekday, we were able to get in without waiting. The sushi was reliably delicious. In particular, the sea urchin and eel were excellent. It's a shame that the discount is no longer available, but I would definitely like to go again.

For those who want to taste top-notch traditional sushi from a well-established restaurant. The sushi, made with excellent ingredients and the skills of a long-standing establishment, was truly impressive. The balance of dishes in the course menu was also excellent. We opted for the Kyubei course, which at around 15,000 yen felt like a great value. We added two cups of oolong tea and with a 10% service charge, the total came to 17,600 yen. The meal included winter melon consommé, a small dish resembling yam tofu, medium fatty flounder, amberjack, soy-marinated tuna, firefly squid, scallop, shrimp, sardine, sea urchin, clam, fatty tuna, bonito, garlic eggplant pickles, seared shrimp head with shiso and daikon, conger eel (salt and sauce), soup with fish head, rolled omelette. The atmosphere was cozy with counter seats, and the quality of customers matched the price range, so we didn't feel bothered by neighboring diners. We enjoyed watching the craftsmanship of the sushi chef right in front of us.

A bi-monthly treat!! Today, I had sushi made by Yokoseki-san on the 5th floor. The sushi today was too delicious (*^▽^*) Today's menu was from Karatsu. The lineup is as follows: Winter melon surinagashi (complimentary), medium fatty tuna vinegar-marinated, needle squid ear, amberjack, shrimp, salmon roe, fatty tuna simmered, clam soup, bonito, conger eel roll, egg, melon jelly (for me), pear (for my husband). I was so focused on eating that the photos came out blurry. I'm sorry m(_ _)m I already made a reservation for October, and I'm already looking forward to it.

I visited for my son's 20th birthday celebration. We were a bit late due to traffic, but they still accommodated us. I don't like raw fish, but they made various types of sushi with cooked shrimp for me. We also enjoyed clams, sea urchin, and eel, all of which were delicious. My son, who eats everything, thoroughly enjoyed his first experience at a sushi counter. The craftsmanship, knife skills, and attention to detail by the chef were excellent. It can be expensive at night, but lunch is more affordable (1,000 yen course).

I went to the admired Kyubei restaurant. I ordered the course at the counter. The staff occasionally joined in the conversation and I felt the high-class service. When I had the sea urchin, it was the first time in my life that I had such delicious sea urchin. All the fish were delicious, and watching the shrimp cutting performance felt like watching a show. I felt that enjoying delicious food really makes you feel happy. It was a night of pure bliss.

I received a meal voucher for Kyubei for the first time in a while, so I made a reservation there. I sat at the counter on the first floor, which can accommodate about 10 people. There are three chefs working there, but I saw about four more in the back. I wondered how many chefs are working in this building. Since there are also many staff members like Nakai, there is basically no waiting time. The course is fixed, so the dishes come out quickly and efficiently. Today's menu included winter melon soup with seaweed, with free refills, medium fatty tuna, flounder, squid, scallop, thick scallops, sea urchin, boiled shrimp (you can also choose raw shrimp), fatty tuna, flathead grey mullet, conger eel, and radish slices. Overall, everything was delicious and I think it's a good value for the money. There were also many foreign customers, and I saw a wife chatting happily with a German customer next to her. All in all, Kyubei is consistently good. I would like to use it again if I have the opportunity.

Today I visited the main building on the first floor. Of course, this time in Karatsu. Everything was really delicious. And the craftsman's attention to detail from start to finish was amazing. The sushi was skillfully made, with fluffy rice that melts in your mouth when combined with the topping. The bonito had a nice hint of garlic. I forgot to take a picture of the ikura. In fact, I was handed the nori to eat in its delicious state, so there was no time to take a picture. I just had to eat it right away! I couldn't decide which topping was the most delicious because they were all so good. My husband doesn't like cucumbers, so instead of cucumbers, I was given takuan, and the craftsman apologized for it. But I thought, "No need to apologize. If I'm the one being picky or saying I don't like something, please don't apologize." The craftsman who made the sushi this time was really wonderful and had a great attention to detail, so I have already made a reservation for next time on 8/26. I'm looking forward to it!

On Wednesday, I decided to start my high-end sushi tour in Tokyo, and for the first stop, I visited "Ginza Kyubey Ginza Honten" in Ginza. This renowned sushi restaurant in Tokyo is a must-visit for sushi lovers. Established in 1935, Kyubey is part of the famous "Ginza Gourmet Trio" along with Yosino and Nakata, and it is the last surviving sushi restaurant among them. Kyubey is also known as the originator of battleship sushi rolls. It was selected as one of the Sushi Top 100 in 2021 and has even received a Michelin star in the past. I first visited Kyubey when I was just 20 years old, during my rookie days as an AD, when the company president took me there. Even though I didn't understand the taste back then, I made a promise to myself to come back and pay for it when I could appreciate the flavors better. I arrived at 11:25 am on Wednesday, just 5 minutes before the opening, and surprisingly, they were already open. Despite not having a reservation, I was able to secure a seat at the counter on the 5th floor. There were many foreign tourists, almost half of the customers were from overseas. I was in the mood to drink in the afternoon, so I ordered the most expensive "Rozanjin Course". Here is what I had that day: - Appetizers: Bai shellfish, conger eel liver - Sashimi: Marbled flounder, fatty tuna, abalone, shrimp (raw and boiled), clam - Grilled dish: Blackthroat seaperch, grilled shrimp head and tail - Vinegar dish: Winter melon and shrimp in vinegar, palate cleanser (daikon with plum and shiso) - Nigiri sushi: Medium fatty tuna, squid, young sea bream, sea urchin, scallop, fatty tuna, horse mackerel, flatfish, conger eel - Rolled sushi: Tamago - Soup: Conger eel and junsai soup, eggplant pickles - Dessert: Melon It was a fantastic experience in the middle of the day. The items that left a strong impression on me were horse mackerel, squid, young sea bream, and flatfish. The conger eel and junsai soup was also exceptional. The service from the chefs and staff was top-notch, living up to the reputation of this longstanding establishment. I also enjoyed some drinks including Ebisu beer, lemon sour, and the special limited label "Hideyoshi Junmai" sake from Suzuki Shuzo in Akita. It was a delightful meal, and I look forward to visiting again.

This is truly a renowned traditional restaurant where the famous poet Lu Shan visited! The sushi here is unlike any other. One dish that left a lasting impression was the purple sea urchin. When I put the freshly made sushi in my mouth, the aroma and rich flavor of the sea urchin spread throughout, bringing me unparalleled happiness!

To celebrate my wife's retirement and my passing of a qualification exam, we finally visited the restaurant we had always wanted to try, Kyubei. We were seated at the counter on the second floor and immediately impressed by the outstanding hospitality. The chef, with a great sense of humor, put us at ease and we ordered the Kyubei course. Starting with the medium fatty tuna, we were pleasantly surprised by the delicious flavors. The balance of flavors in dishes like white fish, live shrimp, scallops, and conger eel was perfect. The salt seasoning was just right, and the ginger without added sugar was refreshing. The sake also complemented the meal well. Surprisingly, the cost performance was also good. Thank you for the wonderful meal! (＞人＜;)

I visited the long-established sushi restaurant "Kyubee" in Ginza at 5 pm on a weekday, fulfilling my long-awaited wish. It was noticeable that there were many foreign guests, perhaps due to the fact that former Prime Minister Abe and former President Obama had also visited here. This time, I ordered the Kyubee course, which included appetizers, 16 pieces of nigiri sushi, and a soup. Despite the substantial volume, the rice portions were relatively small, making it easy for even women to enjoy. Everything was delicious and lived up to my expectations, but what particularly impressed me was the grilled conger eel and fatty tuna. I tried half of the conger eel nigiri with salt and vinegar. It had a fluffy texture and a subtle sweetness without any fishy smell, allowing me to savor the true flavor of the ingredient. The grilled fatty tuna was seasoned with garlic soy sauce, which was a rare and delicious one-piece. The taste and presentation were truly meat-like! Although it is a long-established restaurant, they also offer unique and interesting items in addition to traditional sushi. The restaurant has 123 seats from the 1st to the 5th floor, including table seats, but sushi is best enjoyed at the counter seats. You can watch the chefs preparing the sushi right in front of you and savor each grain of rice melting in your mouth, which is a unique experience at the counter. Towards the end of the course, the head chef came to greet us, and it seems he visits every customer. He actively communicates in English with foreign guests and leaves a good impression. Considering the quality of the food, the location, and the service, the prices are relatively reasonable. Especially the lunch menu is very affordable, so I would like to visit during lunchtime next time.

I visited "Nigiri Oribe" for lunch on Tuesday and ordered additional dishes of "Simmered Clams" and "Chawanmushi". Everything was delicious and satisfying. The assortment at "Nigiri Oribe" included "Medium Fatty Tuna", "Striped Jack", "Squid Tentacles", "Botan Shrimp", "Sea Urchin", "Scallop", "Fatty Tuna", "Bonito", "Conger Eel", "Thin Roll", and "Tamago".

On the first night of our stay in Tokyo, my wife, second son, and I visited Ginza Kyubee Ginza Honten. We had made a reservation about two weeks earlier for this highly anticipated experience. We arrived around 7:30 PM for our 8 PM reservation and were able to be seated early. The entrance had luxury cars parked outside, but unfortunately, we couldn't take a photo. We were seated at the Tsubaki counter on the 5th floor of the main building, which had a U-shaped counter with 9 seats. We ordered the Sushi Kaiseki Bizen course (27,500 yen for three people). The course included appetizers, sashimi, grilled dishes, soup, 10 pieces of nigiri sushi (including 2 rolls), and melon for dessert. Every dish we had was delicious. Even the namero, which is usually not very tasty, was surprisingly good. The soup was flavorful but light, and the nigiri sushi, featuring various types of fish, was excellent. We also added extra ikura (salmon roe) to our order, which was also delicious. The staff's service was impeccable, and their attention to detail was impressive. Although the price was high (totaling 94,259 yen), we were very satisfied with our experience.

The atmosphere was calm, and the restaurant was very accommodating with reservations. The sushi prepared by the chef in front of us was impressive and delicious. We thoroughly enjoyed our experience from start to finish.

I arrived at Ginza a little after 11:00. Today's lunch was decided to be at "Ginza Kyubei Main Store," so I headed to the restaurant! Although the opening time is 11:30, I was first led to the waiting room on the 4th floor. Here, there are displays of Rokusaijin's pottery. I sat on a chair and waited, then a staff member guided me to the new building. It was a counter-style seating with sunken kotatsu. One artisan serves 5-6 customers. After confirming the order, I chose the lunch menu item "Oribe" and added some other items I wanted to try. The meal started with a wakame salad! Then, they served medium fatty tuna, sea bream, and bigfin reef squid. For the sweet shrimp, you can choose between raw and boiled, so I naturally chose raw. They prepare the live sweet shrimp right in front of you, so it's very fresh. They also serve the grilled shrimp shells later. A sea urchin battleship sushi and a big fatty tuna were served, and the big fatty tuna was indeed delicious. I had my first taste of horsehair crab sushi, followed by "hamachi no arajiru" soup, grilled shrimp shells, and the long-awaited simmered conger eel! They provide a mix of sauce and salt. The simmered conger eel was incredibly tender and the meticulous work was evident in the taste. After a palate cleanser of pickled plum and shiso radish, I had a variety of rolled sushi, pickled eggplant, and finally, tamago (you can choose between sushi and omelette). I enjoyed the meal for about an hour. The service was attentive, and the atmosphere was welcoming and comfortable!! Oribe ¥8,250 ★Medium fatty tuna ★Sea bream ★Bigfin reef squid ★Sweet shrimp (raw) ★Sea urchin battleship sushi ★Big fatty tuna ★Horsehair crab sushi "hamachi no arajiru" soup ★Grilled shrimp shells ★Simmered conger eel (sauce, salt) Pickled plum and shiso radish ★Variety of rolled sushi ★Pickled eggplant ★Tamago

I received a gift certificate for Rinbel from my brother, so I made a reservation for 11:30 and went to the restaurant. This was my second visit this year. Today, I had a meal at the counter on the 5th floor. The lineup was like this: tuna, amberjack, scallop grilled with seaweed, dried squid, shrimp, fatty tuna, eel roll. I was full and it was delicious. However, I really wanted to eat the grilled head and tail of the shrimp, so even though I ordered it raw, for some reason the chef, who seemed to be close to the couple next to us (they had their shrimp boiled, so they didn't get the grilled head and tail), served the grilled head and tail to them instead of us. It was a bit disappointing. Maybe they made a mistake and served what was supposed to be for us to the other table. I wish they hadn't forgotten while they were engrossed in conversation while making the sushi. (I couldn't bring myself to say, "Excuse me, that's actually ours." Chicken move, haha.) The chef was really good when I visited last time (on the 1st floor), so I have high hopes for my next visit on July 1st!