【2022 Top 100 Stores】After working as a cook at a Japanese restaurant in Brussels, Mr. Kenta Imamura returned to Japan and opened this restaurant in Shirokanedai. It is said that he learned sushi on his own without any apprenticeship at a sushi restaurant. I reserved a seat for one person by phone about a month ago and got it. If you actually try to go, it is located between Shirokanetakanawa, Shirokanedai, and Ebisu, so you may wonder which station to go from. In that case, I found out that it is a few minutes' walk from Kourinji-mae on the Toei bus route 06 from Shinbashi Station, so I'm heading there by Toei bus. ◇Omakase: ¥23,000 plus Japanese sake and complimentary wine: ¥29,900 ◆Bakurasei・Akashi red snapper・Seared sawara ○・Mehikari marinated in miso, baked ○・Okayama hana-nira and scallop chawanmushi with mochi ○◆Juuyondaishu Honmaru・Freshwater eel grilled white, wasabi・Deep-fried grilled naganasu, yakitori・Ankimo, ponzu sauce, fugu negi・A white fish steamed in sake, topped with crab miso, and served with raw ginger, thinly sliced super thin pickled ginger, spicy ◇Katsuo, finely cut hidden knife, marinated, minced green onions◯◇Shima aji, with the skin removed◇Ikura gunkan ○◇Akami-zuke ○◇Otoro, with sinew, slightly warm shari◇Kosaji, heavily rusted◯◆Harimizuikken ◇Kitamago, the topping is warm, heavily rusted◇Aji, minced green onions◇Ooba, sesame seeds, negi and toro, toro rolls○◇Shrimp from Saitama Prefecture, served with umami◇Gunkan of purple sea urchin ◆Shura・Junmai ginjo ◇Anago tsume ○・Miso soup, complimentary ◆Puligny Montrachet 1er Cru 1994・It might go well with ankimo and egg○◇Fluffy egg ◇Dessert: Hojicha ice cream with coconut topping When I arrived, I realized that it was on the 1st floor of a building that I had gone beyond the corner of Burger Mania. By the way... I realized after bringing home a burger as a souvenir (^^; Starting with sashimi for snacks, the concentrated umami comes from the degree of dehydration, making it a dish that goes well with Japanese sake. When the shari, cooked in an iron kettle, appears, it doesn't have the characteristic chewiness while hot, but as soon as the tuna comes in, it starts to assert itself with a strong chewiness. The seasoning of the shari is relatively safe, but the saltiness of the simmered dish stands out... If it's too salty, just reduce the simmered dish.

Sushi Imamura, located about a 10-minute walk from Shirokanetakanawa. I made a reservation by phone about 4 months ago and visited. It starts with appetizers and then transitions to nigiri. The nigiri sushi, which begins with a sense of taste, is large and very satisfying to eat! The atmosphere was also nice, and it was a wonderful meal. Thank you for letting me make a reservation for next time. Thank you for the feast.

It's been about three years since I last visited "Sushi Imamura," located on Shirokane Kitadori, a street slightly away from Platinum Street, which retains a downtown atmosphere. The restaurant is a 10-minute walk from Shirokanedai Station. Sushi Imamura, which opened in 2009 in Shirokane 5-chome, relocated to Shirokane 6-chome in 2020. Head chef Kentaro Imamura started his career as a cook in Japanese cuisine in Brussels, Belgium, before gaining experience in the sushi department of a Japanese dining establishment. He opened Sushi Imamura in September 2009. Despite not having formal training in a traditional sushi restaurant, Imamura, through self-study and dedication, earned a Michelin one-star rating in 2011, just two years after opening. The restaurant features a serene Japanese-style interior with a white wood L-shaped counter seating nine. The dishes, simple yet exquisite, are complemented by a superb selection of seasonal delicacies, such as Hokkaido's raw shishamo, soaked in kombu-infused saltwater and lightly cooked. The combination of toro eggplant, sea urchin, and abalone, perfect for summer, also delights with its refreshing taste. The sushi rice, a blend of aged rice cooked firm in a southern iron pot, seasoned with red and rice vinegar, is distinctive for its sharp acidity and savory flavor, enhancing the richness of the toppings. The 17-kilogram aged amberjack, with its visually fatty belly, harmonizes exceptionally well with the sharp vinegar rice, providing a truly marvelous experience. Imamura's omakase course, priced at ¥23,000 in the Shirokane area, is another reason for its popularity, offering exceptional value. Thank you for the wonderful meal! [Omakase Course ¥23,000]️ Flounder️ Ishigaki shellfish️ Konomono chawanmushi️ Shishamo️ Toro eggplant, sea urchin, abalone️ Ankimo ponzu️ Grilled shellfish strands️ Managatsuo bonito with onion and soy sauce️ Amberjack️ Octopus️ Akami (lean tuna)️ Kobako (baby tuna)️ Hokkigai (surf clam)️ Maguro (tuna)️ Futomaki (thick roll)️ Kurumaebi (Japanese tiger prawn)️ Murasaki sea urchin️ Anago (saltwater eel)️ Tamago (egg)️ Miso soup️ Dessert Caramel ice cream Thank you very much for reading the review to the end. Your follows, likes, and saving of the restaurant are greatly appreciated as they help sustain these reviews. Thank you for your continued support. Please also check out the following: [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's secondary account (@uni.prince_sub)

This time, I visited this place for the first time on short notice. (^ω^) It's a delicious sushi restaurant in Minato Ward. (＾∀＾) Especially, the head chef's friendliness was superb. (＾∀＾) I'd like to come again soon♪( ◠‿◠ )

Second visit. A semiannual treat. Top-notch ingredients, sushi, and storytelling. #Imamura #Shirogane #Sushi. Second visit. It's a reservation-difficult place, so it's a semiannual delight. The tuna this time was particularly splendid. The toro with eggplant and sea urchin was also delicious. I wish I could cook Nasu eggplant so deliciously at home. #ShiroganeTakanawaGourmet

I met the head chef at another restaurant and decided to visit. The restaurant, which used to have a Michelin star before relocating, only accepts reservations by phone. The chef, who switched from Japanese cuisine to sushi, serves delicious appetizers. I could eat Me-hikari every day. The sushi has tender toppings, making it easy to enjoy with drinks. Very satisfied. #ThankYouForTheMeal #Chef Kentaro Imamura #Gourmet #Sushi #Shirokanedai #ByReservationOnly #FirstVisit #JustBetweenUs #StaffAlsoEnjoyed #That'sAllFromTheScene

A delicious sushi restaurant in Shirogane! If you're looking to eat sushi in Shirogane, I think this is the best recommendation. The appetizers are tasty, and I love the sushi too! I heard before but forgot. lol. I like the aroma of grilled dishes because they use the same charcoal as the yakitori restaurant or Binchotan charcoal. Thank you for the meal.

Tokyo Metro Namboku Line and Toei Mita Line, "Shirokane Takanawa Station," a rumor led me to a visit, 11 minutes on foot from there, or 12 minutes on foot from Tokyo Metro Namboku Line "Shirokane-dai Station." The restaurant operates in two sessions, at 17:30 and 20:30, with 9 seats at the main counter and private rooms with counters. The style transitions from appetizers to sushi. Starting with sashimi, we had flounder and octopus sashimi. Enjoy them with salt, wasabi, and soy sauce to your liking. The wasabi is delicious. Grilled conch has a crisp and resilient texture, with a creamy richness reminiscent of oysters. For the shabu-shabu of hamadai (snapper), the thick and tender meat was delightful. The scallop chawanmushi (steamed egg) included scallops, rice cakes, and lily bulbs. The mixture of hair crab, ankimo (monkfish liver), and rakkyo (pickled shallots) dressed in Tosa vinegar was also delicious. The grilled marinated red eggplant from Kumamoto came with pickled sakura shrimp and grated yam. Each dish was incredibly tasty. Moving on to sushi, we started with bigfin reef squid. Finely cut with a knife, it's easy to bite into, and the thickness provides a double enjoyment of texture. Delicious. The kombu-marinated young red snapper also had large pieces and was delicious. The sweet shrimp had a sticky texture, and the chu-toro, despite being called chu-toro, had the elegance and size of otoro (fatty tuna). The slowly spreading richness of tuna in the mouth is irresistible. Otoro also has a different, incredibly delicious flavor. The gizzard shad first brings the taste and aroma of vinegar, followed by the rich flavor of small skin. The ark shell is also incredibly thick. The more you chew, the more delicious it becomes. The tuna roll is also enjoyed in one bite. Tuna is really delicious. The fragrance of the seaweed is also outstanding. The carabineros shrimp is sweet. The purple sea urchin is also sweet, with a wonderful fragrance of seaweed. The miso soup was delicious, and I had seconds. The tamagoyaki (sweet omelet) had a moist, cake-like taste. We then placed additional orders. The turban shell had a good, chewy texture. The seared golden-eye snapper had a thick, elegant fat that was dangerously delicious, giving the sensation of eating steak. The gourd roll had plenty of wasabi, which I liked. The final dessert was coffee caramel ice cream. The generous portion and satisfying texture made each item truly delicious. With plenty of drinks, the 30,000 yen bill left a very favorable impression. [Today's Chef's Selection] ⚫︎ Marinated Flounder ⚫︎ Octopus ⚫︎ Grilled Conch ⚫︎ Shabu-Shabu of Hamadai ⚫︎ Scallop Chawanmushi ⚫︎ Hair Crab, Ankimo, and Rakkyo ⚫︎ Grilled Marinated Red Eggplant ⚪︎ Bigfin Reef Squid ⚪︎ Kombu-Marinated Young Red Snapper ⚪︎ Sweet Shrimp ⚪︎ Chu-Toro ⚪︎ Otoro ⚪︎ Gizzard Shad ⚪︎ Ark Shell ⚪︎ Tuna Roll ⚪︎ Carabineros Shrimp ⚪︎ Purple Sea Urchin ⚪︎ Tamagoyaki (Sweet Omelet) ⚪︎ Turban Shell (Additional Order) ⚪︎ Seared Golden-Eye Snapper (Additional Order) ⚪︎ Gourd Roll (Additional Order) ⚫︎ Miso Soup ⚫︎ Coffee Caramel Ice Cream Instagram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

Regularly visiting shop, Chef Imamura started as a Japanese cuisine chef in Belgium, skipping traditional sushi apprenticeship, and independently researched and perfected his style. The restaurant opened in 2009 and earned a Michelin star ⭐️ two years later. Many industry peers, including owners of well-established sushi places, frequent the spot. Each dish showcases Japanese culinary techniques, offering well-balanced appetizers. As for the sushi, it's spot on! At Men Sushi, the fish and rice portions are generous, satisfying sushi enthusiasts. Chef Imamura and Chef Oku, hidden behind Asakusa Kannon, share a familial relationship. Having dined at each other's establishments, they've fostered a friendly connection. I, too, am delighted to be part of this harmony. The menu for the day: 1. Flounder 2. Torikai Daikon Yam 3. Grilled Flat Scallop with Uruai Sauce 4. Grilled Hard Clam 5. Grilled Mactra 6. Amberjack Shabu-shabu 7. Sweet Sea Bream Salt-grilled 8. Katsuo-zuke (Katsuo Marinated in Soy Sauce) 9. Medium Fatty Tuna 10. Fatty Tuna 11. Small Skin 12. Lily Bulb Ark Shell 13. Horse Mackerel 14. Sea Bream 15. Tuna Roll 16. Sea Urchin 17. Simmered Conger Eel *Spring Child *Akami-zuke *Kanpachi (Amberjack) Aburi *Dried Gourd Roll 18. Soup 19. Tamago (Sweet Rolled Omelette) 20. Caramel Coffee Ice Cream #SushiImamura #Shirogane #KitasatoHospital #KitasatoHospitalFrontBusStop #EdomaeSushi

【Nearest Station】 15 minutes walk from Hiroo Station 【Price】 Approximately 26,000 yen (sharing 4 half servings of sake, 1 bottle of beer, and 1 drink) 【Overview】A highly sought-after sushi restaurant that has earned one Michelin star. The head chef, Kentaro Imamura, attained his skill not through traditional apprenticeship but by relying on his own palate, resulting in a remarkable level of mastery. Before relocating, the restaurant boasted a rating of over 4 on Tabelog, indicating a promising future. They exclusively offer an omakase course, balancing appetizers and nigiri sushi perfectly. The portions are generous, satisfying, and offer good value for money. With over 10 varieties of sake available, including rare selections favored by the chef, the dining experience is delightful. 【Menu】Omakase Course: - Sea bream from Sajima - Octopus from Sajima - Grilled clams - Hokkaido hairy crab - Raw sea cucumber intestines with salted cod roe chawanmushi - Miso-pickled rapeseed flowers and mushrooms with vinegar miso dressing - Blanched wasabi flowers, red clam, and Japanese yam - Grilled bonito Nigiri Sushi: - Sweet shrimp marinated in kelp - Kusagodai marinated in kelp - Grilled golden-eye snapper - Marinated lean tuna with mustard - Fatty tuna - Gizzard shad - Mirugai (geoduck) - Horse mackerel - Tuna roll - Prawn - Battleship-style purple sea urchin - Conger eel - Soup - Tamagoyaki (egg omelette) - Hojicha caramel ice cream 【Impressions】The dining experience was exceptional, as always. Despite not using excessively luxurious ingredients, the dishes were incredibly delicious. The nigiri sushi had a robust texture, and I particularly enjoyed the slightly salty flavor of the rice. Sharing sake in half servings allowed us to sample various rare and delicious labels, enhancing the enjoyment of the meal. Here are some specific impressions: - Sea bream from Sajima: Sliced slightly thicker than usual, bursting with the deliciousness of sea bream. - Octopus from Sajima: Tender and flavorful. - Grilled clams: Excellent flavor and texture, with large, succulent pieces. - Hokkaido hairy crab: The richness of the crab miso was delightful, showcasing the freshness of the crab. - Raw sea cucumber intestines with salted cod roe chawanmushi: The unique aroma of sea cucumber combined beautifully with the chawanmushi, accompanied by a smooth texture. - Miso-pickled rapeseed flowers and mushrooms with vinegar miso dressing: The sweet vinegar miso dressing complemented the crunchy texture and flavor of the rapeseed flowers and mushrooms perfectly. - Blanched wasabi flowers, red clam, and Japanese yam: The combination of wasabi flowers and red clam, along with Japanese yam, was exquisite. - Grilled bonito: Juicy and flavorful, with a tantalizing aroma from the grill. And so forth, with detailed impressions of each dish.

"Sushi Imamura in Shirogane! This place is great for both appetizers and sushi. Among the appetizers, the pregnant spear squid, chawanmushi (steamed egg custard), grilled strings of Hokki shellfish, and saury with miso glaze were particularly delicious. For nigiri sushi, the sardine, golden-eye snapper, ko-hada (gizzard shad), Hokki shellfish, sardine again, and red meat were all tasty. I also love the changing ice cream flavors each time. Thank you for the wonderful meal."

This sushi restaurant is located around the same distance from Shirokane-dai and Hiroo, with Hiroo being a bit further away but not much different. It's not impossible to get a reservation, but it's quite challenging. Reservations are available by phone from the 1st of the month prior. I visited on a weekday night. The restaurant has a charming exterior. Inside, it's a cozy space with an L-shaped counter. The course is less than 30,000 yen, but you get a good number of dishes. I was delighted by the 9 appetizers. Everything, including the seasoning, was delicious. The sushi consisted of 11 pieces, rolls, and tamago to finish. I was very satisfied with the value for the price. The sushi was well-formed with a seamless blend of shari and toppings. The shari had a good balance of mild vinegar, and it was easy to eat. Both the shari and the toppings were the right size, so it was very satisfying. The sizes of the shari were just right. The head chef, the female chef, and the recently married apprentice were all very friendly. With the enjoyable experience and good value, it's no wonder this place is hard to get a reservation at.

Shirokane Sushi Imamura on Tabelog with a rating of 3.78, priced between ¥20,000 to ¥30,000. Located quietly between Ebisu and Shirokanetakanawa, about a 10-15 minute walk from both, nestled in a residential area near Sushi Matsuura. Master Kenataro Imamura, who honed his skills as a chef in Belgium, opened this restaurant in 2009 and earned a Michelin star in 2011. Due to his personality and the delicious sushi, the restaurant has become increasingly difficult to book. This time, I visited with a senior colleague! **Ambience:** The restaurant features an L-shaped counter with only nine seats. The warm interior with Japanese influences creates a wonderful atmosphere, and the relationship between the head chef and his apprentices feels warm and welcoming. **Food:** Here's the menu from this visit, with ○ and ◎ denoting particularly impressive dishes: - Flounder sashimi ◎ - Squid with eggs ○ - Grilled flat scallop and turui seaweed ◎ - Shirako (cod milt) and celery sauce ◎◎ - Grilled horse mackerel with onion sauce ○ - Okayama yellow chive and scallop chawanmushi (steamed egg custard) ○ - Grilled atka mackerel ○ - Ankimo (monkfish liver) with chopped pickled radish ○ - Saury with miso glaze ◎ - Spring baby snapper ○ - Golden eye snapper ○ - Marinated fish roll ○ - Medium fatty tuna ○ - Kohada (gizzard shad) ○ - North clam ○ - Sea eel ○ - Soup with sea eel and dried gourd strip ○ - Tamago (egg) ○ - Dessert: Black tea ice cream The sushi rice is made with a blend of three types of vinegar, with a slightly stronger presence of red vinegar. They primarily use mineral-rich sea salt for seasoning the rice, making it slightly firm. The fish portions are generous. **Price:** The total for the above course was ¥26,000 including tax. The pricing for alcohol is reasonable for Tokyo. **Reservations:** You can make reservations by phone at 03-5789-3637. I made a reservation about 2-3 months in advance, but nowadays, it's quite challenging to secure a booking. **Hours:** Closed on Mondays. Tuesday to Friday operates in two shifts: 5:30 PM to 8:30 PM. Saturday and Sunday also operate in two shifts: 5:30 PM to 8:15 PM. **Summary:** Amidst many Tokyo restaurants where you'd expect to spend ¥45,000 for a similar quality, it's remarkable to find something of higher quality in the ¥20,000 range. Above all, the warmth of the head chef made the dining experience delightful. I'll definitely be back! It was delicious! #Gourmet #TokyoGourmet #ShirokaneGourmet #Food #TokyoFood #ShirokaneFood #Dinner #Sushi #TokyoSushi #ShirokaneSushi #SushiImamura #Follow #Tabelog #SushiLover #Foodie #SakeLover

I enjoyed a delightful time at a beautiful counter with eight seats, featuring a carefully crafted atmosphere and serving sushi with a blend of red vinegar and rice vinegar. The emphasis on red vinegar, elevated saltiness, and firm rice texture created an exceptional harmony with flavorful toppings. The slightly firm sushi balances well with the toppings, allowing for a satisfying and prolonged enjoyment. The price for the omakase course was ¥26,000 (tax included). The courses included: 1. Kanagawa Koshigoe Port Flounder 2. Awaji Island Octopus from Hyogo Prefecture 3. Aichi Mikawa Bay Natural Flatfish Oil-marinated and Grilled, served with sea urchin and fuki miso 4. Hokkaido Notoro Peninsula Scallop Chawanmushi with Okayama Yellow Chives and Hokkaido Lily Root 5. Goto Islands, Nagasaki, Japanese Barracuda with grated radish and ponzu 6. Hokkaido Yoichi Sea Urchin Liver with chopped rakkyo 7. Grilled Cod Milt from Hokkaido 8. Steamed Sea Bream with Okinawa salt and celery sauce 9. Cucumber with rice bran 10. Hamaguri Clam Miso Soup with soybean rice 11. Tamagoyaki (Japanese omelet) 12. Sushi: - Hokkaido Kunnebushi (soft and juicy, with a spread of fatty richness) - Hapo-cho, Hokkaido, Prawn with kelp (enticing aroma and a perfect blend of kelp and sweet shrimp) - Harako-dai (Spring baby sea bream with kelp) - Shio-kama Maguro (lightly pickled tuna from Shiogama, Miyagi) - Shiokama Maguro Chu-Toro (medium fatty tuna from Shiogama, Miyagi) - Kuma-cho, Kumamoto, Kinmedai (firmly pressed to enhance acidity, with a balance of sweetness in the shari) - Hokkaido Tomakomai, Hokkyoku-gai (large, thick, juicy Northern surf clam with a strong sweetness) - Aji (thick and meaty horse mackerel, unforgettable in its smooth and rich flavor) 13. Negitoro Roll with shiso leaf and sesame 14. Kumamoto Kamishima Island Ebi (shrimp), boiled in vibrant colors for intense sweetness and a chewy texture 15. Hokkaido Hamanaka-cho, Sea Urchin Gunkan: Creamy uni with a crisp seaweed wrapping for delightful melt-in-the-mouth texture 16. Nagasaki Tsushima, Conger Eel: The slightly cooled eel is exceptionally delicious when combined with the sauce. Additional: - Shime Saba (pickled mackerel) - Sumi Ika (Japanese cuttlefish) from Izumi City, Kagoshima - Dessert: Black tea ice cream

The sushi here is characterized by a firm red vinegar rice and large toppings. The rice and large toppings melt naturally in the mouth, leaving a lasting impression. Both the appetizers and nigiri sushi are beautifully crafted, offering a refreshing and delicious experience. The sushi chefs here are always striving for perfection, and you can taste their dedication in every bite. The consistent deliciousness of their sushi is truly remarkable. The serene atmosphere with its beautiful white counter seating for eight, and the meticulous presentation in exquisite dishes, adds to the dining experience. They use a blend of three vinegars, with red vinegar prominently featured, strong saltiness, and the rice is cooked very firm, making it especially compatible with strongly flavored toppings. The slightly firm nigiri sushi has a good balance with the toppings, and the more you chew, the better the flavors blend, offering a long-lasting and enjoyable taste. Price: 25,000 yen (including tax). Omakase course: ❶ Aged Edo-style flounder, aged for a day to enhance its tenderness. The subtle taste of flounder and the umami of kombu are a perfect match, with exquisite saltiness and umami. ❷ Kanagawa's Sajima octopus, with a vibrant color and a chewy texture. ❸ Hokkaido cod milt with ponzu sauce, and aonori seaweed. The combination of the soft texture and refreshing taste is irresistible, with the aroma of aonori seaweed stimulating the appetite. ❹ Hokkaido bigeye tuna, charcoal-grilled. The crispy skin adds a fragrant flavor, and the tender meat provides a delightful texture, bursting with aroma. ❺ Sea urchin chawanmushi (savory egg custard) with salted sea cucumber innards. The perfectly balanced saltiness of the sea cucumber innards pairs beautifully with the egg, creating a harmonious blend of flavors and textures, a delightful surprise with each bite. ❻ Shirasu (whitebait) with grated daikon radish and celery in a light soy broth. The crispy and juicy daikon radish, combined with the flavorful and salty whitebait, is a perfect match, offering a refreshing taste with a satisfying volume, a side dish you'd want to eat every day. ❼ Two delicacies: grilled flat abalone with fuki (butterbur) miso and Hokkaido clam with shichimi soy sauce, charcoal-grilled. The fuki miso adds a rich aroma and a subtle bitterness, enhancing the sweetness of the abalone, while the shichimi soy sauce brings out the crunchy and chewy textures of the clam, with a refreshing spiciness that complements the umami of the clam. ❽ Hokkaido sea urchin liver, sweet and rich, melts in your mouth, incredibly delicious. ❾ Chiba's saury with miso glaze, grilled. The strong umami of the saury, combined with the sweetness and richness of the miso, is simply delicious. ➊ Cucumber with rice bran pickling, offering a subtle bitterness. ➋ Turnip with rice bran pickling, gentle sweetness. ➌ Hamaguri (hard clam) miso soup, made with soy broth and diced rice. ➍ Tamagoyaki (sweet rolled omelette) with a deep yellow color, extremely fluffy. ➎ Izu Shichijimi horse mackerel, marinated in kombu. The intense umami of the striped horse mackerel and the saltiness of the kombu create a lingering aftertaste. ➏ Kagoshima's squid, with a refined sweetness and delicate aroma that blends with the vinegar rice. ➐ Hokkaido's Kushiro iwashi (sardine), tender and juicy, with a burst of fatty richness in every bite. ➑ Aomori's Oma maguro (tuna) zuke (marinated), with a strong aroma and a rich balance of acidity and umami. ➒ Aomori's Oma maguro (tuna) chu-toro, with a meltingly tender texture and a fine balance of lean and rich parts. ➓ Kumamoto's Oshima kohada (gizzard shad), lightly marinated to enhance its acidity, bringing out the sweetness of the vinegar rice.

[Nearest Station] 12 minutes walk from Hiroo Station, Shirokane-dai Station, Shirokane-takanawa Station [Price] ¥26,700 Omakase course + Additional three pieces of sushi + Two half servings of sake (shared with companion) + Tea, etc. [Overview] A highly acclaimed sushi restaurant that has earned one Michelin star, known for its difficulty in securing reservations. Master chef Kentaro Imamura presides over the sushi counter. They only offer an omakase course, featuring a well-balanced selection of appetizers and nigiri. [Menu] - Flounder sashimi - Shirako (milt) with ponzu sauce - Grilled shellfish - Steamed octopus and abalone - Chawanmushi (savory egg custard) with lily bulbs, dried scallops, and rice cake - Ankimo (monkfish liver) - Grilled white sea bream - Striped jack - Sweet shrimp marinated in kombu - Horse mackerel - Lean tuna - Fatty tuna - Gizzard shad - Battleship sushi with salmon roe - Surf clam - Tuna roll - Prawn - Battleship sushi with sea urchin - Conger eel - Sumi squid (additional) - Seared goldeneye snapper (additional) - Sayori (Japanese halfbeak, additional) - Caramel nut ice cream [Impressions] Firstly, it's delicious! And considering the surge in sushi prices lately, it's very reasonable! Moreover, the quality and variety of the ingredients are top-notch. Is it really this good for the price? That's what crosses my mind. The vinegared rice is assertive with a slightly higher salt content, which adds a punch. And that's what makes it so good! The nigiri is also firm, which I personally prefer! The appetizers, especially the shirako and ankimo, were delicious, but everything was truly exceptional! The grilled white sea bream was fragrant and delightful! Among the nigiri, the striped jack stood out for its aroma and depth of flavor. The fatty tuna was undeniably amazing! It has such a rich flavor. I couldn't help but make a reservation for next time! However, the earliest availability is in three months... Thank you for the wonderful meal! I'll definitely be back!

I enjoyed a delicious meal at Man Sushi as usual. The prices seem to have gone up by about 3,000 yen since last time. I had the omakase set with an extra piece of sushi and a gourd, along with a beer and three types of sake, totaling 28,000 yen. The only downside was the overpowering scent of perfume from the fellow diner next to me, who seemed more interested in taking photos than enjoying the sushi.

This sushi place is known for its firm red vinegar rice and large-sized toppings. The rice and sizable toppings naturally melt in your mouth, leaving a memorable impression. Both the appetizers and nigiri are beautifully crafted, delivering a refreshing and delicious experience. The skilled artisans consistently strive for excellence, allowing patrons to savor sushi of unparalleled quality. The red vinegar and rice vinegar blend, with an emphasis on red vinegar, along with elevated saltiness and firm rice texture, creates an exceptional harmony with flavorful toppings. The slightly firm nigiri achieves a perfect balance with the toppings, offering a delightful and extended enjoyment. [Price] ¥25,000 (including tax) [Chef's Omakase Course] 1. Edo-style Flounder - Soft and delicately flavored, perfect harmony of flounder's mild taste and kelp umami, with exquisite saltiness and umami. 2. Mie Toshi Jima Salted Toro Mackerel - Charcoal-grilled with seared skin, offering a moment of crispy skin fragrance and enjoyable tender flesh. 3. Hokkaido Cod Milt with Ponzu and Ao-nori Seaweed - Irresistible combination of creamy texture and refreshing taste, enhanced by the aroma of ao-nori seaweed. 4. Fresh Cod Roe Simmered - Popping texture, simple seasoning with light sweet dashi, highlighting the exquisite flavor of cod roe. 5. Soft-Shelled Turtle Egg Custard with Lily Bulb and Mochi - Unique and captivating, with a gentle sweetness from lily bulb and a delightful texture of mochi. 6. Goto Islands Katsuo-zuke (Bonito Marinated) with Onion and Mitsuba Leaf - Softening the distinctive flavor of bonito, the addition of wasabi enhances richness, leaving a refreshing aroma and crisp texture. 7. Hokkaido Tomakomai Kaki Himo (Scallop Skirt) with Shichimi Soy Grilled - Ultimate appetizer with a crunchy texture, coupled with a refreshing spiciness that enhances the richness of the scallop. 8. Hokkaido Fukabori Crab Served with Hiyashi Urui - Mixing the crab's succulent flesh and miso creates a rich, heavenly liquid, melting in the mouth with an incredibly delicious sensation. 9. Tokushima Ijima White Sweet Sea Bream Charcoal-Grilled with Vinegared Citrus - Enhanced aroma through grilling, with a fluffy texture and plenty of fat, a perfect palate cleanser. [Additional Items] - Intensely Tangy Cucumber with Nukazuke - Perfect bitterness. - Turnip with Nukazuke - Gentle sweetness. - Hamaguri Clam Miso Soup with Soy and Daitoku Rice - Soybean rice with a slightly charred castella-style egg roll, deep yellow yolk, and superb egg flavor. - SUSHI - Strong acidity with a lingering aftertaste. 1. Buri (Japanese Amberjack) Kobujime - Concentrated saltiness of kelp and the sweetness of amberjack, leaving a faint lingering taste. 2. Kagoshima Sumi Ika (Japanese Cuttlefish) - Delicate sweetness and refined aroma that intertwines with the sushi rice acidity. 3. Hokkaido Haporo-machi Amaebi (Sweet Shrimp) Kobujime - Perfect combination of kelp aroma and plump sweetness, creating an elevated sense of happiness. 4. Hokkaido Tomakomai Hokkyoku-gai (Arctic Surf Clam) - Large and thick with a crunchy texture, spreading intense sweetness in the mouth. 5. Aomori Oma-machi Maguro Akami-zuke (Marinated Tuna) - Intense aroma, strong acidity, and richness of the lean tuna. 6. Aomori Oma-machi Maguro Chutoro (Medium Fatty Tuna) - Melting deliciousness, fine-grained fatty texture, and rich fatty flavor. 7. Kumamoto Amakusa Kobashira (Mollusk) - Distinctive aroma and a

About a 10-minute walk from Shirokanetakanawa Station. Inside the restaurant, there are L-shaped counter seats and private rooms. The white wooden counter creates a beautiful, simple, and elegant atmosphere. We had the 19,500 yen chef's selection course. We were served: Flounder sashimi with a firm and shiny texture. Salted and lightly seared Spanish mackerel, juicy with crispy skin. Cod milt with seasoned cod roe and seaweed. Dried young yellowtail, tender and lightly dried. Snapper broth chawanmushi with lily bulbs and rice cake. Grilled surf clam with shichimi pepper soy sauce. Hair crab liver sashimi over rice, perfect with sake. Beltfish simmered in miso, so tender you can drink it. For nigiri sushi: Marinated bonito, chewy texture. Sumi squid. Sardine, firm and flavorful. Striped jack, perfectly fatty. Tuna lean cut. Medium fatty tuna, outstanding with its appearance and melt-in-your-mouth texture. Boiled snapper. Salmon roe. Kelp-marinated salmon, sticky with a nice kelp flavor, refreshing with vinegar citrus. Tuna roll with tuna, fatty tuna, scallions, and shiso leaf, packed generously and delicious. Shrimp. Sea urchin. Conger eel, tender with a touch of char. Prawn and fish head soup. Sweet egg, like sponge cake. Homemade caramel nut ice cream. The variety is impressive! We ate until we were almost bursting, and the value for this price is incredible! The sushi ingredients are top-notch. The rice grains are normal-sized compared to today's larger ones, blended with vinegar just right. The toppings are slightly larger compared to the rice. We'll definitely come back!

This sushi place is known for its firm red vinegar-seasoned rice and large-sized toppings. The rice and sizable toppings naturally melt in the mouth, leaving a lasting impression. Both the appetizers and nigiri are meticulously crafted, delivering a refreshing and delightful taste. I thoroughly enjoyed the time, savoring the sushi crafted by artisans who constantly strive for perfection. The consistent deliciousness made my taste buds rejoice. The serene space features an elegant counter with eight seats, adorned with carefully chosen tableware. The rice, a blend of red and rice vinegar with three types of vinegar, emphasizes the red vinegar, enhanced by a robust saltiness and an exceptionally firm texture. The slightly firm nigiri maintains a perfect balance with the toppings, offering a prolonged and enjoyable taste. [Price] ¥25,000 (including tax) [Chef's Course] 1. Kanagawa Koshiba Port Halibut with Porch and Salted Wasabi Soy Sauce Clear and beautiful presentation 2. Mie Toshijima Spanish Mackerel Charcoal Grilled with Salt and Wasabi Soy Sauce Firm yet tender, no fishy taste, with an elegant sweetness and a melting texture 3. Shizuoka Numazu City Miso-marinated Sea Eel Grilled with Yuzu Miso Generously sized, rich in fatty flavor, crispy skin, and tender texture 4. Kanagawa Sagami Bay Beltfish Oil Grilled with Green Onion and Ginger Seasonal Kamasu with a rich, white meat taste, tender, and perfect when oil-grilled 5. Softshell Turtle Steamed Egg Custard with Lily Bulb and Mochi A favorite! The gentlest flavor, simple yet delicious 6. Hokkaido Funka Bay Hair Crab with Yoichi Sea Urchin Paste Intensely flavorful, absolutely delicious, mouth-watering 7. Hokkaido Tomakomai Hokkai Shellfish with Shichimi Soy Sauce Grilled The best appetizer, the more you chew, the more you savor the shellfish's umami 8. Yamaguchi Hagi City Salt-grilled Sweet Sea Bream with Vinegar and Citrus Incredible richness and aroma [Sushi] 1. Nagasaki Goto Islands Katsuo-zuke (Marinated Bonito) Delicate knife work, intense umami 2. Hokkaido Haboro Town Sweet Shrimp Vinegared with Kelp Incredibly sweet, enhances the shrimp's flavor with the scent of kelp 3. Kanagawa Miura Peninsula Abalone Peeling and Liver Topping Sweet and rich liquid liver topping, bursting with intense umami, very satisfying 4. Aomori Oma Town Tuna Lean Meat Marinated Strong umami, consistently delicious 5. Aomori Oma Town Tuna Chu-Toro (Medium Fatty Tuna) Firm yet melting 6. Kumamoto Amakusa City Kobashira (Mollusk Foot) Nigiri Never gets boring, no matter how many times you eat it 7. Hokkaido Kushiro City Salmon Roe Gunkan Large, with a creamy texture and rich, non-cloying umami 8. Hokkaido Tomakomai Hokkai Shellfish Negi-toro Fatty Tuna Hand Roll with Shiso and Sesame Absolutely delicious 9. Kumamoto Ueshima Island Shrimp Intensely sweet 10. Hokkaido Hamanaka Town Bafun Uni (Sea Urchin) Gunkan Natto and soy sauce 11. Kagoshima Izumi City Sumi Ika (Cuttlefish) Charcoal-grilled for a rich flavor [Dessert] 1. Nagasaki Goto Islands Kuro-age Soft-Serve Ice Cream Additional Item: Kanagawa Sagami Bay Black Mutsu Charcoal-Grilled Squid Kagoshima Izumi City Sumi Ika (Cuttlefish) ===========

This sushi restaurant features firm red vinegar rice and large pieces of toppings. The rice and generous toppings effortlessly meld in your mouth, offering a delightful experience. Both the appetizers and sushi are meticulously crafted, delivering awakening flavors. The serene ambiance with eight seats around a beautiful white wood counter enhances the dining experience. Their specialty vinegar blend highlights red vinegar, with a slightly strong saltiness and firm rice texture, perfectly complementing the flavorful toppings. The slightly firm sushi balances well with the toppings, allowing for a prolonged and enjoyable chew. The omakase course includes various exquisite dishes, each showcasing exceptional flavors and textures. The meal concludes with a caramel ice cream addition. Overall, it's an outstanding culinary experience featuring sushi crafted by dedicated artisans who constantly pursue perfection.