I visited Mr. Ei, located on the 12th floor of a building near the Ueno Hirokoji intersection for the first time. The L-shaped counter has 10 seats. I sat in front of the well-built head chef and ordered an Ebisu beer. I started with a chestnut chawanmushi, which had whole chestnuts inside and was deliciously fluffy. The sushi included Irish medium fatty tuna, followed by squid ink, striped jack, and seared kamasu. Then came black abalone and salt koji-grilled sea bream sushi, alternating with small dishes. The snacks like salt koji-grilled dishes and chestnut chawanmushi were delicious, and the selection of sake to pair with them was excellent. The staff recommended good options at a nice pace. The restaurant is open all year round and operates smoothly with a division of labor. The head chef may change depending on the time or day. In the latter part of the meal, I enjoyed ikura donburi, oyster mushrooms, seasonal Japanese dishes, and delicious sushi like ku-e and sweet snapper. The veteran head chef's sushi was delicious, and before I knew it, I had consumed quite a bit of sake. This is a great sushi restaurant in Ueno where you can easily stop by for tasty sushi, snacks, and good sake. The fact that it is open all year round is a big advantage. I would love to visit this sushi restaurant again. I had a satisfying meal with delicious sushi. Thank you for the feast!

Visited the sushi restaurant "Ueno Ei" located in the heart of Ueno's bustling street for the first time. It is on the 12th floor of a building that has many authentic Chinese restaurants. It may be the first time trying sushi other than chain restaurants in Ueno... not a common choice, right? Ordered the lunch "Seasonal Chef's Selection Nigiri" course for 7,700 yen (tax included). The course includes a variety of nigiri sushi along with side dishes, creating a well-balanced lunch experience. The first dish was a chirashi sushi with ikura, fatty tuna, cucumber, and egg, which was quite interesting. Given the location attracting tourists from overseas, it seemed like a dish that would be well received. The nigiri sushi overall was of high quality, with a good balance in terms of flavors and textures. The size of the sushi rice, sweetness, and acidity were just right, not overpowering. The marinated lean tuna with yuzu pepper was a refreshing and delightful combination. While the overall balance was good, there wasn't a particular nigiri that stood out as exceptionally delicious. The dish that left an impression was the steamed egg custard with pumpkin and yuba. It was a comforting dish that warmed the stomach on a suddenly chilly day. The sweetness of the pumpkin evoked a sense of autumn. I was a bit surprised that the message about my friend's food allergies, which I had mentioned when making the reservation on Tabelog, did not reach the restaurant. However, I realized I should have confirmed this over the phone as well (there was a note about this during the reservation process, so it was not the restaurant's fault). Also, when I wanted to add a few more pieces after the course ended, I was told that they didn't have any additional items beyond what was included in the course. While it may be to reduce food waste, having a few extra pieces of sushi that can be added upon request might be a nice option for those who want more. In Ueno where sushi restaurants are scarce, I think this restaurant offers a convenient and well-balanced dining experience. Thank you for the meal!

Enjoy a calm atmosphere at a hidden sushi restaurant in Ueno, Tokyo. Located on the 12th floor of a building just a few minutes from JR Okachimachi Station and Ueno/Ginza Line, this hidden gem sushi restaurant offers an 8-seat counter where you can enjoy freshly made sushi right in front of you. After greeting the head chef, we opted for the chef's choice course, which was absolutely delicious and each sushi was full of flavor. The anticipation for the next dish was so exciting! The head chef also engaged in conversation just the right amount, creating a comfortable atmosphere at the counter. Even first-time sushi eaters can enjoy the experience with the kind and reliable service of the head chef. Each dish between the sushi courses brought a change in atmosphere, which was a nice touch. Here are some thoughts on a few menu items: - Chawanmushi: A gentle dashi-flavored chawanmushi was a great start, especially during the hot weather. - Bluefin Tuna Belly: The bluefin tuna belly with red vinegar rice was elegantly sweet and delicious. - White Squid with Bamboo Shoot: The texture was just right, and the combination of squid and bamboo charcoal salt was delicious. - Bonito with Green Onion and Ginger: The thick bonito with ginger and green onion was refreshing and flavorful. - Steamed Clam: The tightly packed steamed clam was simply delicious. - Scallop with Kelp: The thick scallop with kelp was full of umami and had a great texture. - Gizzard Shad with Sudachi: The gizzard shad with sudachi was a refreshing combination. - Purple Sea Urchin: There are no words to describe how delicious the sea urchin was. - Marinated Tuna: The tuna marinated with shaved yuzu peel was a perfect balance of flavors. - Uni and Salmon Roe: A luxurious combination of sea urchin, salmon roe, and blackthroat seaperch that you must try. - 5 Types of Mushrooms: A refreshing dish to cleanse the palate after enjoying sushi. - Octopus with Nuka-zuke: The octopus had a firm texture and was delicious. - Golden Eye Snapper: The golden eye snapper was perfectly cooked and seasoned with British royal sea salt and vinegar. - Sweet Shrimp with Miso: The sweet shrimp with miso was beautifully presented and delicious. - Torched Fatty Tuna: The torched fatty tuna with rock salt and sudachi was a treat for the taste buds. - Conger Eel: The conger eel from Tsushima Island was stable in flavor. - Toro Tac Maki: A unique hand-rolled sushi with toro, pickled daikon, and sushi rice that burst with flavors. - Clam Miso Soup: A comforting miso soup to soothe the stomach after a satisfying meal. - Pickled Vegetables: Fragrant pickles to refresh the palate. - Tamagoyaki: A moist and flavorful rolled omelette that was like a delicate pudding. - Dessert: ===========

I had a solo lunch at Ueno Ei near Ueno Hirokoji intersection. It was delicious. They kept up with my fast eating pace and kept serving me sushi quickly, which was very helpful. The cost performance is also quite good. The menu included: bara chirashi, yuba and pumpkin chawanmushi, medium fatty tuna, horse mackerel with onion and ginger, marinated horse mackerel with onion and ginger, grilled needlefish with sudachi and bamboo charcoal salt, eel vinegar dish, kohada, lean tuna with yuzu pepper, sea urchin, striped jack, golden eye snapper, seared fatty tuna with sudachi and rock salt, fatty tuna with avocado, butterfish, egg, clam miso soup, and matcha warabi mochi.

Dinner on this day was the first visit to "Ueno Ei", a restaurant known for serving authentic Edomae sushi with extra touches like "tightening", "simmering", and "pickling" at a reasonable price. The location of the restaurant is on the 12th floor of a commercial building facing Ueno's main street, where many eateries are located. You can directly enter the restaurant by taking the elevator. I was guided to a calm atmosphere at the counter. The meal is served in a course style with appetizers and sushi served alternately. The focus is on a variety of highball drinks. Below is the course content: (● appetizer / ○ sushi) ● Steamed pumpkin and yuba with a good scent of dashi. The yuba is soft and there is pumpkin paste at the bottom. It warms the stomach and seems just right to start the meal. The content of the steamed dish changes depending on the season. ○ Fatty bluefin tuna that melts smoothly with a sweet fat. ○ White squid with egg yolk and vinegar. The squid is tender and sweet, and the acidity of the vinegar complements it well. ○ White sand bream with kombu vinegar. In addition to kombu vinegar, there is also plum and large leaves, adding flavor to the mild white sand bream. ○ Natural striped jack with a firm and ripe texture. ● Grilled eel with salt, salted cucumber, pickled myoga, and wakame. The appetizers at this restaurant are elaborately prepared, making you excited about what will come next. The ponzu sauce is in the form of jelly and has a sharp and tangy flavor that balances well with the sweet myoga. It is a refreshing dish for summer. ● Grilled beltfish, edamame sesame tofu. The beltfish is fatty and fluffy. The sesame tofu is unique, steamed and then grilled, giving it a chewy texture. ○ Scallop with kombu, with a chewy and sweet texture. The scallop is deliciously sweet with the umami of kombu. ○ Horse mackerel with shallots, onions, and ginger as condiments. Trying just the condiments, the onions are sweet and delicious. The horse mackerel also seems to have matured a bit, enhancing its umami. ○ Northern Four Islands Bafun sea urchin with a good aroma of the sea, very rich and sweet! Personally, it was the most delicious of the day. ○ Lean tuna marinated with yuzu pepper. ● Simmered winter melon with crab ankake. Winter melon with a flavorful broth topped with a creamy crab sauce. White asparagus is also included, providing a pleasant texture and delicious taste. ● Roast beef, which is quite ordinary. ● Mini bowl of salmon roe, blackthroat sea perch, and sea urchin. A luxurious bowl topped with not only salmon roe and sea urchin but also blackthroat sea perch. The concentrated umami of the fish is delightful. ○ Spot prawn topped with shrimp miso. The prawn is firm and has a good texture. ○ Seared golden eye snapper. It has a crispy texture for a golden eye snapper and a slightly mild flavor. ○ Fatty tuna seared with coarse salt and sudachi. Served with chunky salt and sudachi, it is refreshing. The coarse salt not only adds saltiness but also adds a textural accent. ○ Conger eel with grated sudachi. Soft and melts in the mouth. Very Edo-style. ○ Toro-taku roll. The chef places toro-taku on a sheet of seaweed on the palm of your hand. Unlike regular rolls, when you roll it yourself, the toro, pickled radish, and sushi rice blend together in your mouth, bursting with umami. This can't be bad!!! ● Marinated butterfish. A very elegant marinated butterfish. ● Tamagoyaki with a caramel-like sweetness, almost like dessert. ● Asari clam red miso soup. Deep and refreshing, delicious. ● Dessert of mango panna cotta.

Exploring hidden gem sushi restaurants, this time I went to a sushi place in Ueno. I had the seasonal omakase nigiri course for lunch, priced at 7700 yen. Located on the top floor of a multicultural building, I was seated at the counter. - Seafood Barachirashi: Colorful barachirashi with over 6 types of seafood. It was a great start as I was quite hungry. - Yuba and Kabocha Chawanmushi: Plenty of yuba, subtly sweet and warm, with a gentle flavor that I think everyone would love. - Bluefin Tuna Toro - White Squid - Bonito - Kombu-pickled Scallop - Winter Melon and White Asparagus in Crab Ankake - Kohada - Ikura: Plenty of plump ikura, a favorite of mine! - Red Shrimp Kombu-pickled - Mahata: Very chewy with a satisfying texture. - Marinated Bluefin Tuna with Yuzu Pepper - Kanpyo Maki - Tamagoyaki, Soup, Pickles - Warabi Mochi: Mini warabi mochi that was just right for dessert. With a wide variety and good portion size, I left feeling full! With all this for under 10,000 yen, I thought it was great value. It was quiet and allowed for enjoyable conversations.

☆Drinks: Draft beer 800 yen, Oolong tea 600 yen, Green tea 600 yen, Lemon sour 700 yen, Yamazaki highball 1200 yen ☆Seafood bowl: Recommended! Tuna, salmon roe, shrimp, cucumber, wasabi, egg, and more - a total of 8 kinds of seafood on a bed of rice, with a hint of wasabi for extra flavor ☆Yuba and pumpkin chawanmushi: A rich and creamy steamed egg dish with yuba and pumpkin ☆Nigiri sushi: Marinated in a rich soy sauce, with wasabi that has a strong kick ☆Tuna belly, squid with vinegar: Recommended! ☆Bonito: Sweet and delicious ☆Scallop marinated in kelp: Topped with yuzu zest ☆Cold sweetfish simmered in sweet soy sauce: A refreshing bite in between sushi ☆Kasubodai: Recommended! ☆Spring snapper: Salmon roe from Hokkaido, satisfying in a large portion ☆Striped jack: You can taste the freshness of the fish ☆Red sea bream marinated in kelp: Recommended! ☆Lean tuna marinated in yuzu pepper: A delightful combination ☆Kanpyo roll: Seaweed is handed to you, and kanpyo sushi is placed on it for you to roll and eat ☆Egg: Not too sweet, just right ☆Bettara-zuke: Difficult to describe, but incredibly delicious. Recommended! ☆Clam miso soup: Rich in clam flavor ☆Dessert: Matcha warabi mochi Note: The prices mentioned do not include drinks.

Just a minute's walk from Ueno Okachimachi, "Ueno Ei" is a popular spot known for its authentic Edomae sushi. I had been curious about this place and finally decided to visit. It's conveniently located right by the exit, so even if the weather is bad, you can easily get there without getting wet in the rain. The atmosphere is upscale yet welcoming, making it easy for even beginners to enjoy sitting at the sushi counter. I opted for the chef's choice course this time. The course included various nigiri sushi like medium fatty tuna, white squid, horse mackerel, yellowtail, scallop, marinated tuna, sea urchin with salmon roe, spot prawn, golden eye snapper, seared fatty tuna, conger eel, and egg. For side dishes, we had pumpkin and yuba steamed in a tea bowl, udon noodles in a small dish, and grilled fish. The meal was finished off with a sea urchin and salmon roe rice bowl, clam miso soup, and dessert. The Edomae sushi was reasonably priced and satisfyingly filling. The highlight for me was the sea urchin and salmon roe rice bowl, which also had fatty tuna on top, and it just melted in my mouth. The egg was like a pudding or crème brûlée, a taste I had never experienced before, and it was so delicious, like a dessert. The chef's thoughtful gestures, like adjusting the pace of serving to match my eating speed, made the dining experience even more enjoyable. Whether on a date or just enjoying a meal, you can have a wonderful time here. Thank you for the delicious meal! ☺︎

I made a reservation the day before to have lunch in Ueno! Each piece was carefully crafted and delicious! It was a little disappointing when the rice was too hot, but the vinegar seasoning was just right and tasty. I thought it would be worth stopping by when I visit Ueno!

Ueno/Suehirocho Area "Recommended Points" ◉ For those looking for a delicious sushi restaurant in Ueno ◉ For those looking for a sushi lunch ◉ Perfect for dates, entertaining guests, or dining alone at the counter ▷▷ Order ▷▷ ▫️ Lunch Omakase Nigiri Course [Special]: 11,000 yen ◆ Assorted seafood chirashi rice bowl ◇ Medium fatty tuna ◇ White squid ◇ Hooked horse mackerel ◇ Kasugodai (young sea bream) ◇ Marinated lean tuna ◇ Natural flounder ◇ Sea urchin ◆ Pumpkin and yuba (tofu skin) chawanmushi (savory egg custard) ◇ Red shrimp with kelp ◇ Choshi golden eye snapper ◇ Seared fatty tuna ◇ Toro (fatty tuna) with grated yam ◆ Pickled beltfish ◆ Soup (clam red miso soup) ◆ Assorted seafood chirashi rice bowl A colorful chirashi bowl with 8 types of seafood. Starting with tuna, white fish, eel, salmon roe, and rolled omelette, it's a variety-packed chirashi to begin with (^ ^). It also has flying fish roe for a fun popping texture! ◇ Medium fatty tuna Glossy and beautiful. When you put it in your mouth, the right amount of fat melts, pure bliss. ◇ White squid Served with bamboo charcoal salt and sudachi lime. Crispy and great texture, delicious. ◆ Uzaku "Uzaku" is a vinegar dish with cucumber and eel. It's a dish often served in the summer. The jelly is refreshing and cool for the summer. ◇ Hooked horse mackerel Served with condiments like onion, scallion, and ginger. The freshness of the mackerel is high, and the condiments are excellent. Usually, scallion and ginger are common condiments, but with the addition of onion, it gives a garlic-like taste. ◇ Marinated lean tuna Served with yuzu pepper. The homemade yuzu pepper has a rich aroma, and it pairs perfectly with the marinated lean tuna. ◇ Flounder Served with sudachi lime and rock salt. The texture is excellent. With a simple seasoning, you can really taste the sweetness of the flounder. ◇ Sea urchin Butterburge sea urchin from the northern four islands and Nemuro, Hokkaido. The sweet and rich sea urchin and the crispy seaweed from Ariake were exquisite. ◆ Pumpkin and yuba chawanmushi A rare delicacy. The gentle sweetness of the pumpkin and the abundance of yuba made it incredibly delicious. I want to eat it again soon!!! ◇ Red shrimp with kelp The firm and bouncy texture of the shrimp. The aroma of the kelp pierces through your nose afterwards, and the aftertaste is also fantastic. ◇ Choshi golden eye snapper It was so sweet and tender. ◇ Seared fatty tuna Glistening and shiny after being seared, the fatty tuna is sweet and incredibly delicious. It's a masterpiece. ◇ Toro with grated yam ◆ Pickled beltfish A wonderful finish with pickled beltfish nigiri. The pickled beltfish for chopstick rest was also fragrant and delicious. ◆ Soup (clam red miso soup) A savory soup with plenty of clam broth. ▫️ Gakushi Masamune Junmai Ginjo Dewa Sansan This sake was paired with the amazing nigiri. Among all the sakes, this one is a top-quality product with rich rice umami and a vibrant sweet taste of white peaches and muscat grapes. The restaurant has a counter with 9 seats and private rooms are also available. There are also large private rooms for groups and parties. The chef provides detailed explanations about each dish and the ingredients, making the dining experience enjoyable! The warm personality of the taciturn chef makes it a lovely restaurant to visit.

Located in front of the underground exit of Ueno Okachimachi and Ueno Hirokoji, this sushi restaurant is conveniently situated just a 2.3-minute walk from JR Okachimachi Station. Tucked away on the 12th floor of a building, it exudes a hidden gem vibe. I visited for the first time for lunch, as I had some errands nearby. Lunch Omakase Nigiri Course - Tokujou (Special) - 11,000 yen: - Bara Chirashi - Steamed egg custard with pumpkin and yuba - Bluefin tuna belly - White squid with vinegar and bamboo charcoal salt - Horse mackerel with scallion, onion, and ginger - Wild flatfish with vinegar and rock salt - Uzaku (vinegared dish) - Baby sea bream - Red shrimp marinated in kelp - Bafun sea urchin from the northern four islands - Bluefin tuna pickled in yuzu pepper - Kinmedai from Choshi - Torched fatty tuna - Toro taco - Marinated beltfish - Soup To start off, a colorful bara chirashi with 8 different ingredients in a small bowl! It was packed with white fish, tuna, salmon roe, conger eel, and tamagoyaki, among others. The chef must have thought, "Since it's lunchtime, everyone must be hungry and want to eat heartily," and he was absolutely right! My foodie heart was won over at this point. The texture of the yuba and the sweetness of the pumpkin in the steamed egg custard were delightful. Then, the soft bluefin tuna! Next, the white squid with vinegar and bamboo charcoal salt was delicious. The seasonal fish dishes that followed were accompanied by a variety of condiments. The sea urchin was the Bafun sea urchin from the northern four islands, which was incredibly sweet and generously served. It made my mouth happy! Overall, the flavors were on the salty side, making it perfect for enjoying with some sake. They also had non-alcoholic wine made at a winery, which was surprisingly tasty. The friendly atmosphere among the staff members was also impressive, creating a welcoming environment even for solo female diners. If you're looking for delicious sushi in Ueno, you can't go wrong with this place!

I was a bit worried if there would be availability for a last-minute Friday reservation I made online. When I arrived, they asked me what I couldn't eat, and I mentioned that I don't like mushy textures. The service seemed a bit indifferent and slow, even forgetting my drink order. However, the vinegar rice, shari, and seaweed were delicious! The addition of yuzu pepper to the tuna made it more enjoyable for me, even though I don't usually like red tuna. The thick white tuna had a perfect amount of salt and was well-aged. Overall, the sushi was tasty, but I felt that the service could be improved with more staff or better attention to detail. The open kitchen concept allowed me to see everything, and I believe that with a bit more effort, this place could be even better. Without considering the small dishes, I would rate the sushi at 3.7. It's a good place for a quick sushi meal if they can speed up the service. Thank you for the meal! ✨️

I received the Omakase En course. The highlights were the steamed pumpkin and yuba, tuna, sea urchin, eel vinegar dressing, and conger eel. Everything was delicious. The sushi rice was also excellent with its firm texture.

Today, I visited Ueno Ei, located a few minutes from JR Okachimachi Station and Ueno-Okachimachi on the Ginza Line in Taito-ku, Tokyo. It is located on the 12th floor of a building along the Shohei Bridge Street. There are about 8 seats at the counter and around 4 private rooms. I started with a draft beer toast and ordered the omakase course. Despite the challenging times for sushi ingredients, the restaurant served high-quality items such as salmon roe, flounder, sea urchin, and black sea bass. The dishes included roasted eggplant and pumpkin chawanmushi, medium fatty tuna with red vinegar rice, yellowtail from Kagoshima, horse mackerel from Awaji Island, red snapper, sea urchin, halibut, squid, marinated lean tuna, mini bowl with sea urchin and salmon roe, large shrimp, golden eye snapper, seared fatty tuna with salt, conger eel, special roll with cucumber, egg, and gourd, rolled omelette, clam miso soup, and a dessert resembling a bavarois with a unique sauce. The chef's detailed explanations of each dish and the fresh presentation made the dining experience enjoyable and delicious. The restaurant's overall quality and the chef's attentive service catered to both first-time visitors and sushi enthusiasts. The intimate setting of the counter allowed for a close interaction with the chef and a unique dining experience. I look forward to returning to this exceptional restaurant. Thank you very much.

After the Matisse exhibition. We had steamed eggplant and pumpkin, silky tofu skin with sea bream, white squid, halibut, salted amberjack, marinated tuna, marinated blowfish, assorted sashimi (squid, tuna, amberjack), shrimp, Ebisu beer, Ichiban Shibori small bottle, 14th generation Asakura apricot sake, soda highball, and Matubee... I think that was the name? It came out to 18,900 yen, but the sushi and sake from lunchtime were the best! Thank you for the feast! 🍣

The restaurant is divided into a counter and private rooms, and this time I dined at the counter. I had reserved a course meal and was looking forward to it. The main sushi dish was delicious, as well as the chawanmushi and side dishes made with seasonal ingredients. While the price may seem high, considering the food and service overall, the cost performance is quite good.

.•Seasonal Omakase Nigiri Course - Upper - 7700 yen ・Steamed eggplant and pumpkin ・Tuna fatty belly ・Wild flounder ・One-hooked horse mackerel ・Tuna red meat ・Yuba tofu ・Salmon roe ・White squid with bamboo charcoal salt ・Striped horse mackerel ・Pickled tuna with yuzu pepper ・Pickled beltfish ・Golden eye snapper ・Medium fatty tuna with cucumber and dried gourd roll ・Miso soup with clams I wanted to enjoy sushi leisurely by myself, so I headed to Ueno Ei, located just a short walk from Hirokoji Station in Ueno. I visited during lunchtime, dining alone. It was a rare treat to enjoy sushi at the counter. I realized how I used to regularly visit sushi restaurants in Kansai to nourish my soul. It was my first time having sushi alone in Kanto, so I was a bit nervous. I chose the Upper course, which was reasonably priced, from the two lunch course options. There are private table seats, but since I was alone, I opted for the counter seat! I love eating sushi at the counter, so I was thrilled! I enjoy watching the ingredients being cut and prepared right in front of me. It was a hot day, so I decided to treat myself to lunch. And so, the course began. First, a warm steamed dish with grilled eggplant and pumpkin. The creamy and smooth texture, combined with the smoky flavor of the grilled eggplant, immediately captivated me. Then came the nigiri. The vinegared rice was seasoned with red vinegar. The bite-sized pieces of sushi were just right! Each ingredient was incredibly fresh and thickly cut. Starting with the fatty tuna was almost unfair. The richness of the fat melted in my mouth with the temperature. It was incredibly delicious. There were two types of horse mackerel, each with a different texture and flavor. I particularly enjoyed the flounder, which had a firm yet elastic texture. The combination of pickled tuna and yuzu pepper was outstanding. But my favorite was the golden eye snapper! The fresh and thick cut of the fish, enhanced with a hint of smokiness, was incredibly delicious. I lost count of how many times my cheeks dropped. The sake complemented the meal perfectly. The chef was so kind and chatted with me a lot, making me feel very comfortable dining alone. I was in a state of bliss from the delicious food, the slightly tipsy feeling from the sake, and the enjoyable conversation. I heard that during dinner time, not only can you enjoy nigiri but also a variety of dishes that pair well with sake. The chef assured me that it's perfectly fine to dine alone, so I definitely plan to return! I believe it's essential to have regular sushi and sake time at the counter. I spent the rest of the day feeling light-hearted from the lingering deliciousness. I will definitely visit again. Thank you for the wonderful meal.

"Seasonal Omakase Nigiri Course -Upper- 7700 yen Location & Atmosphere: - Just 1 minute walk west from Okachimachi Station - Authentic Edomae sushi following the lineage of Ginza Kyubei - Counter seats and private rooms available Menu: - Seasonal Omakase Nigiri Course -Upper- - Steamed egg custard with sweet pumpkin and the savory taste of the egg custard complement each other! The soft texture of grilled eggplant is also delightful! - Starting with medium fatty tuna, you can enjoy an elegant lingering taste! - Thick slices of natural flounder with a citrus aroma! After the salt accent, the flavor intensifies as you chew! - Single-hooked horse mackerel with condiments that enhance the flavor rather than masking the fish! - Thick slices of tuna that are surprisingly tender and easy to eat! - Squid topped with bamboo charcoal! Enjoy the firm texture of the rice and the rich flavor of the squid! - Yuba tofu mixed with plenty of salmon roe! The gentle aroma of the yuba and the citrus scent blend together! - A small bowl of salmon roe with a generous amount of salmon roe and a citrus aroma that is rich and satisfying! - Amberjack that slowly spreads its flavor! - Marinated tuna with yuzu pepper! The perfect match of flavors that freshen up the taste! - Kinmedai from Choshi lightly seared and fragrant! Not only that, but you can also feel the flavor! - Cucumber, kampyo, and egg rolled sushi with a rich texture and flavor that overlap and create a delightful dish! The sweetness of the seaweed and egg is exquisite! Thank you for the meal!! Restaurant Information: - Name: Ueno Ei - Access: 2 minutes walk west from Okachimachi Station - Address: 4-4-5 Ueno, Taito-ku, Tokyo C-rode Building 12F - Business Hours: 12:00-14:30, 17:00-23:00 - Closed: Irregular holidays - Seats: 30 - Notes: Credit cards accepted, electronic money not accepted"

After work, I went to this restaurant near the station that had good reviews online. I made a reservation for the En Course for 16,500 yen. There were both counter seats and private rooms, and I chose to sit at the counter. It was almost full on a weekday night, so I recommend making a reservation. We started with a toast with a glass of draft beer! The meal included dishes like corn chawanmushi, fatty tuna, squid with bamboo charcoal salt, horse mackerel from Awaji Island, red snapper with cucumber and melon, grilled young corn and Pacific saury, vinegared tuna, amberjack, sea urchin with salmon roe rice bowl, summer vegetables, simmered princess sazae, shrimp with shrimp miso, seared fatty tuna, grilled conger eel, tamagoyaki with tuna and sea urchin, and red miso soup. For dessert, we had matcha tart. The sushi rice was seasoned with red vinegar, giving it a mellow acidity that was delicious. Everything was tasty, but personally, I really enjoyed the shrimp, horse mackerel, and conger eel. We asked for recommendations for sake, and it was a great choice. I can't believe there's such a delicious sushi restaurant in Ueno! They also have affordable lunch options, so I'd love to visit for lunch as well. ♫

Genre: Sushi Reservation: Tabelog, phone Budget: Lunch ¥7,700~, Dinner ¥13,200~ I visited Ueno Sakae, located just a short walk from Ueno✨ Ordered Menu: Chef's special green course ¥16,500 Appetizer: - Steamed corn and corn custard - Crab added to the luxurious corn! Sushi: - Bluefin tuna medium fatty toro - Kochi finished with salt and vinegar - Horse mackerel caught in Awaji Island! - Squid with bamboo charcoal salt - Fat greenling, lightly seared! - Purple sea urchin from Ariake Sea! - Amberjack with rich fat - Marinated tuna with yuzu pepper - Prawn with miso sauce - Small bowl of salmon roe and sea urchin Appetizer: - Abalone with kimono sauce - Seasonal vegetables Sushi: - Golden snapper from Choshi, seared! Chopstick rest: - Pickled beltfish Sushi: - Fatty tuna, seared with bamboo charcoal - Eel with fluffy texture - Cucumber, dried gourd, and sea urchin - Caramelized with black sugar syrup! - Miso soup with clams Dessert: - Tart Every dish was delicious, but sea urchin, fatty tuna, and golden snapper were especially good! The head chef was also very friendly, and I had a pleasant time there! Seating Information: There are counter seats and private rooms available! The interior is clean and suitable for various occasions! I highly recommend it to everyone.

I recommend this sushi restaurant in the Ueno area for those looking for an authentic counter dining experience. Although it has only been open for 4 years, it is part of a group with branches in Ginza and Nishi-Shinjuku. There are counter seats and private rooms available, and even on weekdays, there are two chefs working in the front and several in the back, so the service is efficient. The chefs are very friendly and provide detailed explanations when serving, sharing their passion for sushi. The restaurant is suitable for casual or special occasions. They offer a wide variety of drinks, especially with a special menu featuring recommended sake of the day. The sushi rice is seasoned with red vinegar, giving it a refreshing and mild acidity that allows you to fully enjoy the flavor of the toppings. The course menu includes some Western-influenced dishes and creative items that are both enjoyable and delicious. Each dish is carefully prepared and presented, showcasing the quality of the ingredients. Overall, I was very satisfied with the delicious course. The restaurant also has a variety of private rooms, making it suitable for different occasions.