The chef's recommended course was excellent. Throughout the meal, I felt it catered well to Japanese tastes while still showcasing the chef's unique style. One standout dish was "rouget," a French white fish. I'm not sure which region it's from, but it had a hint of shrimp flavor. It had firm muscles and wasn't watery, reminiscent of kinmedai but not as sweet, perhaps closer to "kinki." It was a fish I really enjoyed. Dining at this caliber of restaurant ensures both impeccable service and engaging conversation. It was a memorable experience, making it the perfect place for special occasions and celebrations.

"Only regulars, but it was so much fun! 🎉 Yamada-san in June 🎉 Shinbashi... #TokyoGourmet #ConnectWithFoodies #Hitosara #ConnectWithFoodLovers #TokyoFood #ConnectWithGourmetLovers #Top100Tabelog #ConnectWithGourmetPeople #AgedSushi #ShinbashiGourmet #GinzaGourmet #GinzaDinner #GinzaSushi"

J R Tokyo Metro Ginza Line, 5 minutes walk from "Shimbashi Station," and 7 minutes walk from Tokyo Metro Ginza Line, "Ginza Station." A renowned sushi restaurant in Ginza that competes with a course consisting solely of sushi nigiri. Despite focusing only on nigiri, the master's dedication is evident in each piece. It's a small restaurant with a counter for 8 seats. I started with flounder to get accustomed to the flavors. The pieces are generously sized, which is delightful. The squid is tender and delicious! Following that, we had saury, kawahagi (filefish), and then prawns. Eating prawns after kawahagi enhances the sweetness of the prawns. It's truly delicious. I was impressed by the shiitake mushroom nigiri! This was my first time trying it. The three major umami components are kombu's "glutamic acid," bonito's "inosinic acid," and dried shiitake mushroom's "guanylic acid." With the addition of kombu's "glutamic acid," this is delightful! Next, we had bonito, rich in "inosinic acid." It's a parade of umami components. Following that, we had ark shell, golden eye snapper, striped jack, and then surf clam. The surf clam has a hint of spice. The combination of the richness of the mackerel and the spiciness is wonderful. Scallops are also sweet and delicious. That concludes the course so far, 15 pieces. Now, let's add more. Since it's only nigiri, the pace is good, and it seems like we can keep eating. Lean tuna and cherry salmon spread umami in the mouth. The cockle has a good crunchy texture. The clam was incredibly delicious! Sweet shrimp, conger eel, fatty tuna, and sea urchin – this four-piece combination is unbelievably delicious. Without adding more, you won't truly experience the essence of the master. The finale is foie gras. If you don't reach this point, you might not truly know "Sushidokoro Yamada." The foie gras piled on battleship-style sushi was also incredibly delicious. It was a fully satisfying nigiri course. [Chef's Choice Course: ¥15,000] - Flounder, Squid, Saury, Kawahagi, Prawns, Shiitake Mushroom, Bonito, Ark Shell, Golden Eye Snapper, Striped Jack, Surf Clam, Mackerel, Medium Fatty Tuna, Sardine, Scallop, Lean Tuna, Cherry Salmon, Cockle, Clam, Sweet Shrimp, Conger Eel, Fatty Tuna, Sea Urchin, Foie Gras. Instagram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

"I don't even have a slim figure, but I manage to enjoy it regularly. Had 2 pieces of otoro and added 2 more of chutoro. Delicious! In Shinbashi... #TabelogHighRating #Tabelog3.5AndAbove #TokyoGourmet #ConnectWithGourmetLovers #Hitosara #ConnectWithFoodies #ConnectWithGourmetLovers #SushiLovers #AgedSushi #ShinbashiGourmet #GinzaGourmet"

I love chefs who take sushi seriously like it's a competition! When they're truly passionate about serving delicious sushi, it really comes through. It's fun to learn about different sushi toppings and feel the chef's expertise. And the variety of drinks adds to the enjoyment. Thanks for a delightful time. Cheers!

Ginza 7-chome, 3F of the 26th Pole Star Building, "Sushidokoro Yamada," for the first time in about six years. The owner, Master Yusuke Yamada, transitioned from a different profession as a carpenter and trained at Sushi Dokoro Ozawa for seven years before opening in July 2012. The signature of Sushidokoro Yamada's omakase course is the "single-piece sushi showdown," where you can fully enjoy the sushi without any pickled ginger or wasabi. The interior has only an L-shaped counter made of hinoki cypress with 8 seats, and the seating and the aisle behind are quite cramped. The firefly squid is firm and has a good bite, with a moderate acidity, sweetness of the topping, and a good balance of shari (sushi rice); you would want to chew it forever. The young sea bream is moist, leaving the lingering flavor of kelp while harmoniously melting with the shari in your mouth; it's delicious. The shrimp has a very good dissolution with the shari, gently bringing out the sweetness and aroma in your mouth. And the classic "Shiitake Samurai" is a piece where you can enjoy the harmony of the shiitake mushroom's fragrance and the acidity of the shari, of course, it's also delicious! The bonito deliberately avoids adding condiments, allowing the shari's acidity to enhance the flavor of the bonito, creating a good unity. The ark shell has a good bite, releasing the acidity of the shari and the aroma of the topping with each chew. The "Hokki clam" has a unique style of adding black pepper between the topping and the shari, enhancing the balance of the shari's texture and sweetness, and the punch of black pepper that follows, making it a wonderful idea. The sardine, which is handed over with its surface seared and coated with fat, has a delicious acidity, and the scallop with a good bite releases the change in the sweetness, aroma, and texture of the topping with each chew. The "Kajiki" has been aged for a month, with a shari that melts and a good unity with the outline of the shari. It leaves a strong umami aftertaste. The rice uses "Sasanishiki" from Tome City, Miyagi Prefecture, and is made slightly firm with red shari to mellow the acidity and umami. It harmoniously balances the umami, aroma, and texture, complementing the shari. Yamada's approach to eating, such as not adding condiments to the "Shiitake Samurai" or adding black pepper to the bonito and Hokki clam, is also very interesting. Although it is a sushi-only restaurant, I fully understand why it has many fans. I will visit again at a different time. Thank you for the meal. This time, I had the following: [Omakase course 16,500 yen (tax included)] - Hirame - Firefly squid - Young sea bream - Mackerel - Shrimp - Shiitake mushroom Samurai - Bonito - Ark shell - Isaki - Red snapper - Hokki clam - Isagaki - Aburi sardine - Scallop [Additional 5 pieces] - Akami-zuke (marinated tuna) - 12-day-aged Kajiki (marlin) - Chutoro-zuke (marinated medium-fatty tuna) - Bafun uni (sea urchin) - Tamago (egg) The course ends with 15 pieces, and you can decide how many more pieces to add. However, you cannot choose the topping, so the toppings after the addition will be a surprise. * Each topping is calculated at 1,000 yen per piece. (Total including drinks: 24,200 yen)

Here is a unique sushi restaurant review featuring rare and aged ingredients: Yamadaisaki (a rare sushi topping), Sumiika (king of squids, unusual for sushi), Haruko sea bream (favorite topping), Kaiaiwara (another favorite), Shiitake mushrooms (a Yamada staple), Katsuo (aged to taste like tuna), Hokkigai (the excess oil makes it delicious), Ebodai (a fish commonly seen in mountain streams), Mekajiki (a winter favorite at Yamada), Shimaaji iwashi (grilled), Hotate tama (Yamada's unique and noticeably tender), Osuke (king of salmon), Taidzuke maguro sweet shrimp tataki (Yamada's specialty), Chutoro shrimp liver (a hit from Yamada's additional menu), Murasaki uni Otoro.

It was absolutely delicious! Despite feeling a bit intimidated by the chef's presence, I enjoyed various sushi including flounder, squid, golden eye snapper, and surf clam. After finishing the initial serving, they asked if I wanted more, and I added 5 more pieces. The fatty tuna was particularly exciting. It's a small counter-only restaurant without a lively atmosphere, but the food was fantastic! They only serve sushi, but I was completely satisfied!

Sushi showdown without any appetizers. The balance between the small red vinegar rice and the toppings is superb. Located in a prime area in Ginza, on the 7th floor of a building, so you might wonder if it's okay when you visit for the first time, but it's definitely worth it. There are about 8 seats at the counter. It's comfortably snug. They serve a 15-piece course, and then they ask about your stomach condition and add 3 more pieces accordingly. I'll attach the images in the order they were served. The shiitake mushroom sushi was amazing. A restaurant I definitely want to visit again.

◆No appetizers or grilled dishes, just focused on sushi◆Each piece showcases unique aging and craftsmanship, delivering delicate and refined flavors◆While the course consists of 15 pieces, ordering additional items afterward is highly recommended as they are equally impressive. △The only drawback was being served sake without being asked for preferences; suggesting pairings based on the course flow and ingredients would enhance the experience even more⇨Overall, it's a wonderful restaurant worth visiting at least once every season.

In conclusion, it feels like winning a lottery with no losing tickets, much like pulling out the perfect sushi. Each piece is well-crafted, with no fishy or unpleasant taste, and it's straightforward without any unnecessary extras. The flavors are consistently excellent, and the cost performance is good. The head chef is also very personable. The only downside is that it's challenging to secure a reservation. If you have flexibility in your schedule, booking after 8:30 PM might be easier. Thank you for the delicious meal!

Consistent quality, 1 piece for 1000 yen. We had 18 pieces. The rice portions are small, allowing for a variety of choices. Flounder is firm with a good bite, and the squid is tender with a nice crunch. Scallop is cold but lightly seared, creating a melt-in-the-mouth texture with strong flavors. Horse mackerel is not overly fishy, offering a robust taste. Tuna and scallop have a unique shape and are small but packed with intense flavors. Golden-eye snapper is moist and rich. Kinmedai is slightly bland but has a chewy texture. Aji has a deep flavor, and the soup is delicious. Sayori is crispy and mildly flavored. Kimukimu has a delightful texture, and the broth is tasty. Sweet shrimp is slightly boiled, revealing a deep sweetness. Shitake mushroom is a unique addition. Meji maguro is soft and lacks a strong fishy taste. Red clam has a distinctive shape and a good crunch. Sawara is cold and has a tender texture. Grilled sardine is wonderfully moist and flavorful. Ise ebi is boiled to perfection, offering a delightful sweetness.

Trip schedule: Exhibition for three nights and four days in Tokyo + one day in Yokohama visiting family. Traveling to Tokyo from Hikone after finishing work. Searching for a restaurant on the Shinkansen. Decided to try sushi at a place found on Tabelog in Ginza as a reward for hardworking junior staff. Couldn't book at known places, stumbled upon this one by chance. Turned out to be a delightful discovery. Entered the restaurant for the 8:30 pm slot, with 8 counter seats available. According to Tabelog comments, it's all about sushi without any side dishes or pickled ginger. It was truly my first experience at a sushi restaurant without side dishes! The sushi wasn't heavy, and we could enjoy alcohol alongside it. The sushi rice was seasoned with red vinegar. I had more sushi pieces than I could usually imagine, but I felt like I could keep eating indefinitely. Here's what we ate. It was truly satisfying. The head chef was friendly and engaging, his straightforward manner was both educational and enjoyable. We were very satisfied with the Japanese sake, especially with Gohyakumangoku. The junior staff members were also very happy. I'll definitely visit again. Thank you for the wonderful meal. ・Flatfish ・Squid ・Harusake (baby sea bream) → Young sea bream ・Kohada (gizzard shad) → Adult gizzard shad ・Shiitake mushroom → Thick and delicious ・Ark shell (red shell) → Exquisite difference in texture between the adductor muscle and the ligament ・Hime-dai (blackhead seabream) ・Striped jack (aged for a week) ・Surf clam ・Sawara (Japanese Spanish mackerel) → Fatty sawara from Tosa, Mie Prefecture ・Sardine → Hot and delicious sardine fat ・Scallop ・Ikura (salmon roe) shotgun style, including rice ・Mullet roe ・Swordfish ・Tuna back toro (akin to shadow-branded beef) ・Boiled clam ・Tekkamaki

It's been a long time since I saw my friend, and it's been six years since I last saw Yamada-san. I love the perfect balance of firmness in the sushi rice, the ratio of vinegar, the simplicity of only serving nigiri without any appetizers, and the friendly personality of the head chef. Thank you for the meal! #SushidokoroYamada #Yamada #Sushi #AgedSushi #sushi #japanesefood #ginza #GinzaGourmet #TokyoGourmet #shrimp #sushilovers #sushilover #sushistagram #sushigram #sushilovers #sushilover #sushilovers #sushilovers #foodie #foodstagram #likeme #followme #instafood

I had the pleasure of attending the Sushi Log Sushi Party ~Aged~ event, which stemmed from the previous Sushi Log Sushi Party hosted by @sushilog (early November). Once again, I was able to enjoy an omakase course with sake pairings. For the first drink, we had R3BY Aizumansaku -wa- Junmai Daiginjo Hattannishiki, a freshly pressed, cloudy sake. Chef Yamada's unique cutting technique for the squid, thinly slicing the core, provided a distinct texture. The second drink was Jurokuman Junmai Ginjo, surpassing even the deliciousness of the last time. Third was Kudoki Jouzu Junmai Daiginjo, enhancing the umami of shiitake with inosinic acid from bonito. For the fourth drink, we had Laughing Seasons Theatre Empty Hian 2021-22, where the hidden flavor of surf clam was delightful as always. Fifth was Haneya No.17 Junmai Gohyakumangoku, a raw sake shot with salmon roe, absolutely delectable. Sixth was Tenmei Chu-tori Zero, with ankimo (monkfish liver) as the highlight this time. Chef Yamada's confidence in his dishes and the way he presents them, along with the staff's excellent service, including Ogris from Sushi Bar Mugen, Okage from Akasaka, Norisue from Norisue, and Watanabe from Watanabe, make me want to keep coming back. It's the kind of place where you always leave wanting more.

Visited "Sushi-ya Yamada" located in Ginza, Chuo-ku. I usually stick to my favorite sushi spots, but decided to try something new given its reputation. However, it was a total disappointment. The sushi was mediocre, the service was lackluster, and overall, it just didn't live up to expectations.

The small Apple Store counter was fully booked. There was only one option: a 15-piece sushi course. Due to my current dental braces, I couldn't chew hard items, so I requested a change in the menu. I was surprised when squid arrived, but it was incredibly tender, and I managed to eat it properly. Finishing the 15 pieces and then ordering more seems to be the real challenge. Because of my stomach and mouth, I could only manage to order 2 pieces. I wish I could have tried sea urchin. I couldn't resist trying the local Hachinohe sake, Hassen, which the adjacent table was enjoying... haha #Sushiya Yamada #Hassen #Hachinohe Brewery #Ginza #Ginza Gourmet #Ginza Dinner #Ginza Sushi #Sushi #Companion Meal #Tabelog High Rating #Tabelog Top 100 #Tabelog Rating 3.5 or Above

Ginza [Sushiya Yamada]: A showdown with just hand-pressed sushi! I added 5 more pieces for a total of 20 - small skin, bonito, blackthroat seaperch, Spanish mackerel, flatfish, great fatty tuna, aged specialty shiitake mushroom, and a precious egg. Absolutely my type, I wanted seconds! Amazing finish in 45 minutes! It's great that you can enjoy it quickly! ❤️

Recently, there was a Sushi Log Sushi Party after a long time! I entered the lottery, and the results were in: 5 people won, with a 4x multiplier and a 25% winning probability. I miraculously secured a seat! On the day, someone joked about buying a lottery ticket because it was a lucky day, and guess what? I won a ¥18,000 lottery! Plus, I was sitting next to Sushi Log himself. The love for sushi aside, it was a premium seat with an omakase course, and the alcohol was also omakase. The first drink was a Daishinshu Junmai from Nagano, and the second was a limited edition Junmai Daiginjo served warm. It was incredibly delicious, especially paired with mushrooms and bonito. The third was Senkin Akatombo, featuring delicious clams, surf clam, scallop, and splendid alfonsino. The fourth was Yamashiroya Standard Class Junmai Daiginjo, an extra-dry sake, paired with sweet shrimp. The fifth was Aizu Miyazaki Junmai Ginjo, with a special tasting of the best Oma tuna from Tsukiji. We had a unique experience of comparing different parts of the tuna, culminating in a finish with sea urchin. The chef, Yamada, provided a fantastic lecture on tuna, and the entire event surpassed expectations. Sushi Log and Chef Yamada, thank you for the delicious sushi, wonderful experience, and time well spent. Looking forward to the next one!

I visited Sushi Restaurant Yamada upon invitation. It's a place frequently seen on TV. I had heard beforehand that the sushi chef here was extraordinary, and indeed, it was true. The restaurant is small, with only counter seating. The sushi ordering sequence was meticulously planned. The course consisted only of sushi, with no pickled ginger or miso soup. The sushi was delicious, but I wished for some pickled ginger and miso soup!

"It was indeed delicious! It's been three years, and this was my second visit. I concentrated on savoring each piece, not taking pictures in the first half, but started taking some halfway through. Including additional orders, I had a total of 27 pieces, and I finished them all! Everything was delicious. Thank you for the feast. I will visit again."