"I don't need curry, I just want some meat" disease is just like the occasional craving for sushi. This time, the treatment is a visit to a renowned sushi restaurant in Naka-Meguro after finishing work on Saturday. The place is called "Sushi Onikaitsuichi." The location can be confirmed here. The restaurant, with its L-shaped counter, was filled with food enthusiasts, and the meal began. The only option was the "Omakase Course" for 11,000 yen, and I decided to try the "Wine Pairing (5 types)" for 5,000 yen. The first drink was the "Sella&Mosca Torbato Spumante Rose Brut," a refreshing sparkling wine with elegant floral and citrus aromas. The meal started with a delicious simmered white clam appetizer. The next dish was the "Fuki Sesame Paste," where the bitterness of fuki was complemented by crispy burdock root. The highlight was the sushi rice preparation performance, using two types of vinegar and a playful elephant-shaped jug. The freshly cut sushi rice was wrapped in seaweed, offering a warm and tangy flavor. The meal continued with a seared marinated mackerel, followed by a luxurious tuna roll with three different cuts of tuna. Each bite was satisfying and not overwhelming. The wine pairing included a Sicilian Frappato red wine, which paired well with the flavorful dishes. The meal proceeded with a succulent cuttlefish, sweet scallops, and a melt-in-your-mouth sardine. A smoked mackerel dish was prepared tableside, adding a unique smoky aroma to the fish. The meal ended with a delicate swordfish and a fluffy, tender cutlassfish. Overall, the experience at "Sushi Onikaitsuichi" was delightful, with each dish showcasing the chef's skill and creativity."

Hidden on the third floor of a slightly station-side apartment building, Sushi Onikai offers a unique experience with its concept of "kuzushi sushi" and wine pairing by Tasuichi. Today, we enjoyed the exquisite dishes which included white fish foam, deep-fried round eggplant, and grilled eringi as appetizers. The sushi course featured a demonstration of cutting the vinegared rice with red vinegar, followed by hand-rolled sushi with perfectly seasoned rice. We savored a variety of sushi including seared tuna rolls, marinated sea bream, fresh scallops, and more. Each piece was expertly prepared to highlight the flavors of the seafood. The meal concluded with fluffy castella cake and a comforting soup with leeks and tuna. The wine pairing, all from Italy, complemented the sushi beautifully, especially the red wine which paired well with the rich flavors of the fish. The attentive service allowed us to enjoy the wines at our own pace, with the option to try different non-alcoholic pairings as well. Overall, the dining experience at Sushi Onikai was a delightful blend of entertainment and culinary excellence. Highly recommended!

The sushi restaurant in Naka-Meguro is really delicious and reasonably priced. Watching them make the sushi is so fun. Today, we had a private reservation for 11 people in the second part, and the handsome chef made us the best sushi. I highly recommend this restaurant, so everyone should come and try it out!

"Sushi Onika" was known for offering affordable sushi in a renovated old house. The restaurant has now opened a new store called "Sushi Onika Tsuichi," which focuses on wine pairings while the original "Sushi Onika" was centered around Japanese sake. The course menu for this visit was as follows: Menu (Omakase course 11,000 yen) - Appetizers: Foam solidification, white fish simmered in foam, deep-fried round eggplant, grilled eringi mushrooms - Red vinegar rice - Tuna rolls (lean tuna, fatty tuna, medium fatty tuna) - Kombu-marinated sea bream - Live scallop - Small skin fish - Mackerel instant smoked - Herring - Shrimp tempura seaweed roll - Thick-sliced golden eye snapper - Dried sea bass - Lean tuna, comparison between Southern bluefin tuna and Northern bluefin tuna - White squid - Grilled eel - Hand-rolled fresh lotus root - Tamagoyaki with shiba shrimp - Soup with leeks and tuna Wine pairing (5 types, 5,000 yen) - Sparkling - Kalanika Frappato - Grotto Momonte Cucco Rosato - Torbato - Terrebianche - Barbera del Monferrato The meal started with appetizers, offering four different dishes. The red vinegar rice was served first, followed by tuna rolls which were seared in front of us. The sea bream marinated in kombu was flavorful, and the live scallop was sweet. Various types of bluefish were served, each prepared meticulously. Surprisingly, red wine paired well with the bluefish. The mackerel instant smoked dish had a rich smoky flavor. The herring melted in the mouth, and the thick-sliced golden eye snapper was paired with a mineral-rich rosé. The dried sea bass was flavorful and concentrated. The comparison between Southern and Northern bluefin tuna was interesting, showcasing the depth of flavor in the latter. The white squid had a hint of yuzu, and the grilled eel was sweetened. The hand-rolled fresh lotus root had a spicy kick, and the tamagoyaki with shiba shrimp was a delightful end to the meal. Overall, the quality of the sushi and the unique wine pairings were impressive, especially considering the reasonable price. The attention to detail in both the food and service was commendable, making it a great choice for those looking to delve into authentic sushi. The chef's friendly demeanor added to the enjoyable experience. Highly recommended for sushi enthusiasts, including those new to the world of high-quality sushi.

Invited to a sushi restaurant in Nakameguro, a town popular among young people and fans of EXILE. It was our first time at "Sushi Onikaitasuichi". The restaurant had an L-shaped counter with about 8 customers, mostly couples in their 30s and 40s, enjoying a date. Sorry if our somewhat vulgar talk disturbed the atmosphere of the couples on both sides (probably did!). The restaurant mainly offers a sushi course in the range of around 10,000 yen, which is quite reasonable. The wine pairing is around 5,000 yen and is recommended as they offer a selection of sparkling, white, and red wines with a good sense of pairing. The sushi rice is on the slightly stronger side with red vinegar, but it harmonizes well with the sushi toppings. The performance of preparing the vinegar rice adds an entertaining element to the experience. The course included fried eggplant, seared tuna roll, striped jack sushi, surf clam sushi, mackerel sushi, smoked sardine sushi, herring sushi, tempura shrimp roll, golden eye snapper sushi, seared barracuda sushi, marinated tuna sushi, double tuna roll, white squid sushi, eel sushi, lotus root roll, sea urchin gunkan. Personally, I found the smoked sardine and herring sushi to be unique and delicious. The skills of the chef are top-notch, and the quality of all the sushi is impressive. This restaurant offers excellent value for money. It's perfect for those who want to try high-end sushi for the first time but are hesitant due to the high prices, or for those who want to impress their date with good sushi without being too formal.

In the middle of Tokyo, there is a sushi restaurant called Sushi Onikai Tasuichi that only offers the Tasuichi course, and it offers great value for money. It is a small restaurant with a counter seating for 11 people. The shrimp tempura roll was particularly delicious and memorable. This restaurant is all about great value for money. Thank you for the meal.

Located just a 1-minute walk from Naka-Meguro Station, this sushi restaurant is in a slightly hidden spot without a sign in front of the building, giving it a cozy hidden gem vibe. I ordered the chef's choice course with wine pairing (16,000 yen) this time. Sushi restaurants that offer wine pairing are rare, and this one stands out for its unique concept of "kuzushi sushi," which aims to preserve the tradition of Edo-style sushi while also offering creative and distinctive toppings like the famous shrimp tempura seaweed roll. The wine pairing includes one glass per 3 pieces of sushi, and surprisingly, Italian wine pairs well with sushi, creating a delightful experience. Although I wish the amount of wine in the pairing was a bit more generous, enjoying sushi with wine is quite a novel experience. The staff were friendly and helpful, making it easy to take photos and videos. Besides the signature sushi, the menu changes monthly, making it a place where you can enjoy something new each time you visit.

The 16,000 yen omakase course was decent, but nothing stood out as exceptional. The beer and sake were good, but the sake was overpriced for only 0.5 servings. The chaser water was also expensive at 1,000 yen per bottle. Overall, the restaurant did not excel in any particular aspect.

Located just a 2-minute walk from Naka-Meguro Station is Sushi Onikaita Suichi. They uphold the tradition of Edomae sushi while also offering creative and unique sushi dishes. This time, I opted for the omakase course with wine pairing for 16,000 yen. We started with a toast with Premium Malt beer. - Appetizers: - Simmered eggplant - Zucchini and sweet shrimp tartare - Freshly baked eringi mushrooms Each dish showcased the flavors of summer. The chef poured vinegar aged for 7-8 years over the shari using a jōro, a performance I had never seen before. - Norimaki: - Freshly cooked shari rolled in seaweed - A daring norimaki with soy-marinated otoro, chutoro, and akami tuna, filling your mouth with the flavors of tuna. - Nigiri: - Flounder from Aomori, marinated in kombu, with a rich kombu flavor and well-pressed flounder - Fresh surf clam - Fatty sardine - Thick-cut golden snapper - Mackerel with instant smoking, adding a smoky flavor to the freshness - Agemono: - Ebi tempura norimaki supervised by the Michelin-starred Tempura Miyashiro. The fluffy tempura shrimp with sweet sauce and crispy seaweed was a perfect combination. - Nigiri: - White squid - Herring - Akami tuna - Chutoro tuna, a comparison between minami maguro and hon maguro, with the hon maguro having a stronger flavor - Fresh shiitake mushrooms from Oita, with a delightful chewy texture - Katsudon: - Thinly sliced sazae with liver on rice - Norimaki: - Grilled eel and cucumber roll, evoking a sense of summer happiness - Soup: - Tuna and kujo negi miso soup The staff were attentive, adjusting the amount of sake and shari as needed. They have sister restaurants in Noge and Asakusa, and I look forward to visiting again. Thank you for the wonderful meal!

[Menu] Omakase course + wine pairing 16,000 yen Omakase course + non-alcoholic pairing 13,800 yen [Waiting Time] No waiting time for reservations [Reservations] Reservation only, available online (via Tabelog) or by phone [Budget] Estimated budget of 11,000 yen to [Features] Relax and enjoy casual sushi dining. The course consists of 15 pieces of nigiri sushi and 3 small dishes, focusing on carefully selected ingredients. The concept of "kuzushi" is to provide sushi that adapts to the changing times, maintaining the tradition of Edo-style sushi while offering creative and innovative dishes. The tempura hand roll style shrimp tempura sushi supervised by the Michelin-starred "Tempura Miyashiro" is a highlight. The performance aspect of the dining experience is enjoyable, with visually appealing and delicious sushi that offers great value for money. [Atmosphere] The spacious L-shaped counter seats 11 guests, with 2 chefs working. The warm and inviting wooden decor and orange-toned lighting create a cozy ambiance. [Food] The course includes 15 pieces of sushi and 3 small dishes. Appetizers: - Awakogori foam: A light and fluffy texture that melts in your mouth. - Fried zucchini and sweet shrimp tartare: Lightly seasoned zucchini topped with plump, sweet shrimp. - Grilled eringi: A simple dish with a gentle flavor and enjoyable texture. - Shari: Sushi rice seasoned with a blend of 2 types of red vinegar and 1 type of rice vinegar. - Maguro temaki sushi: A luxurious hand roll with seared otoro, chutoro, and akami tuna. - Kue: Summer kue with a refreshing and easy-to-eat texture. - Hokki shellfish: A rare nigiri with raw hokki shellfish, offering a sweet and tender taste. - Iwashi: Vinegar-cured sardine for a refreshing flavor. - Kinmedai: Thickly sliced with a crispy skin and melt-in-your-mouth flesh. - Smoked mackerel: Short-smoked for a fragrant and flavorful dish. - Shrimp tempura hand roll: Crispy shrimp tempura with a sweet sauce, a collaboration with "Miyashiro" for a delicious taste. - Shiroika: Finely ground for a moist and sweet texture. - Suzuki: A refreshing and elastic texture. - Minaminaguro: Marinated for a sticky and sweet taste. - Chutoro: A comparison of different cuts of tuna.

Start with three appetizers. Fried zucchini and sweet shrimp tartare, grilled sesame tofu with scallops, and white miso and grilled corn. After the appetizers, they will show you the sushi. By combining two types of red vinegar and one type of rice vinegar, you get richness, saltiness, and acidity. The restaurant has a nice vinegar aroma that stimulates your appetite. Then the sushi making begins. - Seared fatty tuna, medium fatty tuna, and lean tuna roll - Grouper - Live scallop - Vinegar-cured sardine - Smoked soy sauce marinated mackerel - Tempura shrimp - Squid - Red snapper - Lean tuna marinated - Medium fatty tuna Each sushi piece was amazing. There were various performances that added to the fun atmosphere and made it an enjoyable experience with the other customers in the restaurant!

The atmosphere, service, and food were all very satisfying! Atmosphere: Modern and calming atmosphere. Service: Attentive and friendly service. Food: Satisfying with a variety of ingredients and a great selection of Japanese sake. I would definitely want to visit this restaurant again.

I visited "Sushi Onikai Tasuichi," a sister restaurant of the famous "Sushi Onikai" in Nakameguro on a weekday night with a reservation. I was seated at an L-shaped counter and opted for the omakase course with wine pairing. The meal started with a series of sophisticated appetizers: grilled sesame tofu, scallops with white miso and grilled corn, and fried zucchini with sweet shrimp tartare. Then, a performance of blending two types of red vinegar, one type of rice vinegar, and freshly cooked white rice took place in front of us, filling the room with a delightful aroma. The sushi course began with a toro maki roll combining fatty tuna and medium fatty tuna, followed by dishes like kue with a firm texture, fresh surf clam, vinegared sardines, and seared golden-eye snapper. The standout was the smoked bonito, which had a deep smoky flavor from cold smoking with broadleaf trees. The meal continued with a signature dish, the shrimp tempura roll supervised by "Tempura Miyashiro" on the first floor of the main Onikai restaurant. Each piece was crispy and the shrimp inside was succulent. The progression included dishes like lightly pickled flounder, marinated lean tuna, and a comparison of two medium fatty tunas from different regions, each offering a unique taste experience. The meal also featured a thick Oita shiitake mushroom roll and a small bowl of sazae, a type of conch, in a rice bowl. The highlight was the eel sushi wrapped in seaweed with rice, offering a melt-in-your-mouth texture. I also ordered an additional dish of creamy and rich sea urchin. The meal concluded with a sweet and smooth egg custard and a clear soup with Kyoto leeks. Despite the summer season, the freshness and quality of the fish were exceptional, thanks to the restaurant's use of rapid freezing at -70°C. Overall, it was a delightful and surprising sushi experience, and I look forward to visiting again. Thank you for the wonderful meal!

Sushi Onikaitasuichi is a sushi restaurant located in Meguro, known for its hand-rolled tempura supervised by the Michelin one-star restaurant "Tempura Miyashiro". I made a reservation for the omakase course with wine pairing for 16,000 yen. The course included various dishes such as sesame tofu, scallop salad, grilled corn, zucchini tempura with sweet shrimp tartare, tuna roll, recommended fish of the day, scallop, fried garanica flapper, vinegar-cured sardine, thick-cut red snapper, smoked mackerel, shrimp tempura hand roll, white squid with soy sauce and vinegar, marinated flounder, and more. The wine pairing included Torbato Spumante Rose Brut, Galanica Flapper red wine, Clotro Montecucco Rosato, and Lirium Rosso di Toscana Governo. Each dish was expertly prepared and presented, with a perfect balance of flavors and textures. The atmosphere of the restaurant was cozy and intimate, making it a delightful dining experience.

I paired the omakase course with wine, and the pairing was perfect. There were 5 types of wine, and I was able to have refills without any additional charge. The quality for the price was extremely high. The dishes were served all at once, so it's important to be on time.

Located just a 3-minute walk from Naka-Meguro Station, Sushi Onikai +1 is in a great location. I was able to make a reservation on a weekday as weekends tend to be fully booked. They have two seating times: 18:00 and 20:30, and it's reservation-only. The interior features a clean L-shaped white wooden counter. The course meal is an omakase course for ¥11,000 with a non-alcoholic pairing for ¥2,800. There are 5 drink options that are paired with the sushi. The appetizer consisted of 3 types of dishes that would go well with sake. The sushi was served in a large tub, and the chef cut the shari in front of us. The shari was mixed with red vinegar in a green elephant-shaped jug. The shari was initially sticky and acidic but mellowed out over time. The chef provided different types of tuna sushi, including their signature maguro roll. The meal included various sushi options, each with its unique flavor profile. The experience was enhanced by the performance of smoking the mackerel on the spot. The meal also featured unique items like mushroom sushi and sea snail. The overall experience was enjoyable, with attentive and friendly staff. It was a sushi restaurant that provided not only great food but also entertainment.

The restaurant operates in two sessions, at 18:00 and 20:30. I visited during the first session at 18:00 and it was fully booked, showing its popularity. The staff explained things in English for foreign customers. The course menu costs 11,000 yen, which is a great value. Additional charges apply for extras like sea urchin. I'm not a fan of sake, so I opted for the wine pairing at 5,000 yen for 5 glasses, which was a great deal for wine lovers. Each piece of sushi was carefully crafted and delicious.

I made a reservation for a wine pairing course. The wine tasted good, but it felt more like a tasting experience. However, the entertainment of having sushi made in front of us and the detailed explanation of each menu item made it very enjoyable.

I heard that there is a restaurant affiliated with the hard-to-book Nakameguro "Sushi Onikai" in Nakameguro, so I visited "Sushi Onikai Tasuichi". It is located about 1 minute from Nakameguro Station, and it is hidden in a room in an apartment, giving off a hideaway feel. When you open the door, there is a beautiful L-shaped white wooden counter, and it feels like entering a different world right away. The atmosphere is calm and modern Japanese, including the lighting. We ordered the omakase course with wine pairing (¥16,000 including tax). The Torbato Spumante Rosé Brut was clean and refreshing with a pleasant acidity. The smooth and rich corn sesame tofu with a hint of sea grapes' saltiness was well-balanced and delicious. The winter melon and chicken breast simmered dish, and eel with grated radish on daikon were elegantly flavored. The "Midori no Zou" is a blend of two types of red vinegar aged for 7-9 years and rice vinegar, used to season the sushi rice. The freshly cut sushi rice was a new and exciting experience. The Toro tuna roll with three types of tuna - marinated Toro, lean tuna, and minced tuna - was luxurious and mouth-watering. The aged Ara (mackerel) had a wonderful depth of flavor. The scallop was moist and had a rich sweetness, complemented by a hint of yuzu. The Karanika Flapperato wine had a rich flavor with soft tannins and a smooth mouthfeel. The aged sardine melted in the mouth, releasing its concentrated umami. The prawn was moist and fluffy, soaked in broth for a day. The smoked mackerel marinated in soy sauce had a delicate smoky flavor. The Grotto Rosso di Toscana Governo wine had a balanced acidity and sweetness. The tempura prawn hand roll was made with the same quality prawns as those served at the Michelin-starred "Tempura Miyashiro". The thick-cut bream sushi with shari in between was fragrant and had a plump, sweet flesh. The recommended Kanpachi (amberjack) had a moderate amount of fat and was delicious. The Lilium Rosso di Toscano Governo wine had a fresh fruit flavor with a balanced acidity. The marinated lean tuna and regular tuna Toro were compared for their deliciousness. The Minami Maguro had a mild sweetness and melted smoothly, while the regular tuna had a rich umami and also melted in the mouth. Both were equally delicious. The dessert wine-like Cannellino di Frascati had an elegant and delicate sweetness. The large shiitake mushroom wrapped in shari had a meaty texture and was sprinkled with bonito powder, adding a savory touch.

I had a second wine pairing course with Italian heavy red wine and a trio of tuna sushi. I had never tried this combination before, but it worked really well. The food and wine didn't overpower each other. Especially with sushi, it's fun to have someone select the pairing for you and discover new flavors.

Today's dinner was at a popular sushi restaurant called "Sushi Onikai," located in Naka-Meguro. It is known for serving authentic sushi at a reasonable price. I was able to make a reservation on a weekday for the 6:00 PM seating, as the weekends are usually fully booked. The L-shaped counter was packed with customers. The omakase course included dishes like sesame tofu with corn, simmered eel, winter melon with chicken, freshly prepared sushi rolls, various types of tuna, scallops, sardines, shrimp, grilled golden eye snapper, gurnard, and more. The sushi rice had a strong acidity with a blend of two types of red vinegar and white vinegar. The meal was not only delicious but also entertaining, with performances and photo opportunities. The sushi chef started by serving appetizers like corn tofu, eel simmered in Arima-style, and winter melon with chicken. The sushi was excellent, with the first piece being a luxurious tuna roll with lean tuna, medium fatty tuna, and seared fatty tuna. The aged fish, like the gurnard and scallops, were tender and flavorful. The smoked mackerel and shrimp tempura sushi were highlights of the meal. The meal ended with a delicious egg omelet. Overall, it was a delightful dining experience with a good selection of sake to complement the sushi.