I added 17 photos from July 2014 and visited the restaurant. I had "fried bones of horse mackerel" and "edamame" with "draft beer." For sushi, I had "Shinpo Junmai Yamada Nishiki nama genshu muroka genshu" sake. I also had dishes like "Tokyo Bay sand borer," "Nagasaki squid," "marinated sablefish," "octopus," "tamago yaki," "thick tamago yaki," "mountain yam with wasabi," "simmered clam," "Shizuoka new child," "Irish tuna," "seared tuna with pepper flavor," "Hokushu sea urchin," "Edomae conger eel with salt and sauce," and finished with "plum shiso roll" with seaweed soup. Eating sushi alone is the best because you can stop whenever you want. It was delicious today too. I added 15 photos from June 2014. It was my first visit with my wife. We had dishes like "Yamagata seaweed," "azuki bean wing," "simmered octopus," "tamago yaki," "grilled live turban shell," "hairy crab," "kuchiko," "fresh whitebait," "marinated sablefish," "squid," "horse mackerel," "water eggplant," "seared tuna," and "Otaru sea urchin." I stopped eating after that, as I didn't have much appetite due to a two-week trip to South America or the humid Tokyo weather. My wife, however, continued to eat about 6-7 more pieces. I added 14 photos from April 2014. It was my second visit. I sat in front of Takahashi-san as Yahi-san's seat was occupied. We had dishes like "firefly squid," "flounder," "spring child marinated in kelp," "squid," "horse mackerel," "live turban shell," "simmered clam," "gizzard shad," "tuna marinated in soy sauce," "seared tuna," "sea urchin," "conger eel," "bettara pickles," and "pickled plum." Takahashi-san's sushi was delicious, and the meal was enjoyable. I greeted Yahi-san on the way out, and he remembered my name, which made me happy. I will definitely visit with my wife next time. In February, I visited "Sushi Rin" based on a recommendation. I had the chef's choice nigiri course, which included dishes like "clam soup," "sea snail," "filefish," "squid," "marinated baby sardine," "simmered clam," "gizzard shad," "tuna marinated in soy sauce," and "tamago yaki." The restaurant was clean and the atmosphere was pleasant. The food was delicious, and the attention to detail in the preparation was impressive.

I want to continue going there if I get hooked. Last month I went there, didn't I? Heck, I was eating sushi in Kagurazaka last week! I even had scattered sushi in Kagurazaka the week before that... But what can I do... my mouth was craving sushi. So, I started with the usual cold tea and the course began. (Sorry, I can't drink alcohol.) Every time after serving the sushi, they wipe the serving plate, which is naturally a nice touch. The first dish was corn tofu, which really made me feel the season. The smooth texture of the corn tofu made me tap my tongue unconsciously. The next dish was kelp-marinated red sea bream, and it was so indulgent. The red sea bream from Hagi, Yamaguchi, was beautifully white with just the right amount of soy sauce. The combination with the sushi rice vinegar was also excellent, a true kelp-marinated dish. The next dish was striped jack, which had been cut with a decorative knife to enhance the texture, and the perfect balance of fatty and flavorful flesh made my taste buds dance. The squid was muscular and had a crunchy texture with a delicious flavor, especially when eaten with freshly grated ginger. Then came the horse mackerel with green onion, topped with grated radish, which allowed me to experience the perfect harmony of the beautiful fatty flesh. The next dish was seared scabbard fish, which had a lovely aroma after being seared. The meaty scabbard fish melted in my mouth, transforming into a sensation of delight. The marinated burdock root in soy sauce was a refreshing palate cleanser, with the crunchy burdock root coated in sesame seeds and soy sauce bursting with flavor. The sushi rice comparison was a nice touch, allowing me to fully enjoy the two types of vinegar used to make the sushi rice. The marinated lean tuna was a serious crime, with a melt-in-your-mouth flavor despite the surprisingly short marinating time. The salmon roe was a delightful surprise, as it was out of season but still included in the course. The small but flavorful roe popped with each bite, dancing on the palate. The chef even confirmed with the supplier that it was indeed fresh salmon roe. The medium fatty tuna was served at room temperature, allowing the fatty flesh to melt in the mouth, with the umami and sweetness intertwining beautifully. My companion was especially impressed by this dish.

Hello, everyone! I am the gourmet servant, Kogaku no Gurume☆. Today, I visited a sushi restaurant called "Rin" in Kagurazaka. The interior of the restaurant is nice, with a long counter made of white wood. The atmosphere is elegant, but it looks like it has aged over the years. The chef started preparing the sashimi, and I asked about the price of the course menu, which was 5,000 yen per person. I was surprised by the quality considering the location and interior of the restaurant. The meal started with sesame tofu with corn and white sesame, which was cool and smooth. It was delicious. The sashimi was well-balanced, and the vinegar rice was good. The chef then served striped jack, horse mackerel, and salmon, all of which were tasty. The salmon had a good balance of vinegar rice and fish. The meal also included salmon roe, which was fresh and flavorful. There was a change from white vinegar rice to red vinegar rice, and I enjoyed comparing the two. The next dishes included gizzard shad, tuna, and fatty tuna. The gizzard shad was not well-seasoned, but the tuna dishes were delicious. Overall, the meal was satisfying, especially considering the price of the course.

I usually look forward to enjoying Karasumi during the winter season, but this time I visited during the summer. Perhaps because it's summer, dishes like vinegar-flavored octopus were incredibly delicious. The nodoguro was also of high quality as always. It's a shame that I won't be able to come back for a year.

[Waiting Time] No waiting time as reservations are required. [Reservations] Reservations can be made online (via Tabelog) or by phone. Due to frequent full bookings, advance reservations are essential. [Price Range] Approximately 20,000 yen and above. [Features] The main feature is that the content of the sushi varies depending on the chef. It is rare to have a system where you can request a specific chef. Even with the same chef, the offerings may vary depending on the customer, and different types of vinegar may be used for different fish. They pay great attention to the preparation process, allowing the flavors of the ingredients to shine. [Ambiance] The restaurant has a calm atmosphere with a traditional tea-ceremony house style interior. The highlight is the 6-meter long counter made of beautiful Japanese cypress wood. There are 12 counter seats and private rooms available. Watching the chef's skilled hands at work at the counter is a sight to behold. [Cuisine] Enjoy a course menu featuring fresh ingredients sourced from Tsukiji Market. We added a few extra dishes at the end. - Edamame - Assorted sashimi (flounder, flathead, turban shell) - Water octopus - Snow crab - Sardine and horse mackerel - Chilled chawanmushi - Striped jack - Bigfin reef squid - Surf clam - Lean tuna - Fatty tuna - Rosy seabass - Gizzard shad - Salmon roe - Sea urchin - Conger eel - Smelt fish - Sweet shrimp - Nori seaweed soup - Pakistani mango [Drinks] They specialize in pairing authentic Edo-style sushi with Japanese sake, wine, and champagne. Even if you're not familiar with sake, the sake sommelier will carefully recommend a sake that suits your taste. [Service] The service is incredibly attentive and thoughtful. Not only the chefs but also the other staff members are wonderful, making it a great choice for celebrations. The delicious sushi and top-notch service make it a place I want to visit regularly.

The fatty horse mackerel sashimi with chopped green onions was a perfect match, the rich flavor of marinated tuna and fatty tuna was exquisite, and the acidity and richness of the shinko were just right. The size and firmness of the sushi rice, along with the balance of red vinegar, were all outstanding! I will definitely visit again!

A shop that is friendly even to first-time customers. It costs 18,000 yen for two people to eat and drink at lunch. It seems that they change the sushi rice depending on the topping. Ratings out of five: Taste ★★★★☆, Atmosphere ★★★★☆, Cost performance ★★★☆, Overall 4.2 points.

I visited a restaurant about a 5-minute walk from Iidabashi Station to try out Fukushima's sake "Kinsuisho". It's not easy to find this sake in Tokyo. The sushi was delicious as usual. The timing of the dishes was perfect. I would love to visit this restaurant again.

✨Sushi Rin✨ You can enjoy authentic Edomae sushi in a beautiful, serene setting with a pure hinoki cypress counter and private rooms available. 【Rin Course】16,000 yen 【Omakase Course】20,000 yen A luxurious course that will leave you fully satisfied! Each dish is explained in detail, making the dining experience even more enjoyable. While the basic courses are available, after 8:30 PM you can also order appetizers, sushi, and individual items separately. Follow, like, save, and comment - your support is appreciated! Please check out our other posts for more information. ✨ @m_tokyo_gourmet

First visit to a sushi dinner in Kagurazaka. They warmly accepted a same-day reservation and hospitality was excellent. Started with a variety of appetizers and then moved on to nigiri sushi. Highlights included clam broth, raw sea snail, flounder, ark shell, grilled Spanish mackerel, 3 types of amberjack, mackerel sushi, octopus, hairy crab, seared golden eye snapper, chawanmushi, conger eel bone senbei sushi, squid, sweet sea bream with kelp, simmered clams, small skin fish, tuna sashimi, medium fatty tuna, sea urchin, 2 types of tamagoyaki, fatty tuna hand roll, conger eel, soup, negitoro roll, and 2 types of strawberries. #Kagurazaka Sushi Rin #sushi #Kagurazaka dinner Watarogu.

I had the evening course offered during the day as a limited-time course during the rainy season. It was really delicious from start to finish, but I was disappointed that there was no medium fatty tuna on the menu. However, there was fatty tuna! I also had the opportunity to compare different types of vinegared rice, which made for a luxurious time. The chef also talked a lot with us, making it a fun moment. I would love to go again!

This is my personal number one sushi restaurant that I really don't want to tell anyone about. The omakase course is 20,000 yen per person and I am impressed by the service, taste, and overall quality. The craftsmanship and quality are so high that I almost don't want to share it with anyone. The restaurant has a limited number of seats, but each group is assigned one chef. There is a system where you can request a specific chef, and each chef creates different dishes, which makes the experience very enjoyable. The content of the course can vary depending on the customer, and each chef's sushi creations are unique. Everything is delicious, but the tuna, sea urchin, conger eel, shrimp, and especially the tamago are to die for. They even served a different sweet ikura than usual, which was a pleasant surprise. I was amazed to learn that they peel each individual ikura before serving it. Despite being so small, it melts in your mouth with just a little pressure. I love all kinds of ikura, but after trying this one, others just don't compare. I can't wait to go back to this restaurant again.

I made a reservation for lunch on Sunday and ordered the 8,000 yen course. The portions were quite generous. The taste was neither good nor bad, just average. The staff were friendly and the service was excellent. The private room was spacious.

Kagurazaka "Sushi Rin" is a renowned restaurant in Kagurazaka, serving authentic Edo-style sushi for the past 9 years. The restaurant has a clean and welcoming ambiance with a L-shaped counter seating for 15 people and private rooms available. The concept of enjoying sushi at a relaxed pace, rather than rushed, is appreciated by customers. I visited during lunchtime but had made a reservation for the evening course in advance. The quality of the food was evident from the very first dish of ikura, with a high level of skill in preparation. The tamago was soft and delicately flavored, setting a gentle tone for the meal. The variety of appetizers was impressive, and the selection of alcohol, from sake to wine, added to the enjoyment of the dining experience. The nigiri sushi ranged from white fish to squid, with the season for new squid having already passed. The rice was tailored to each topping, using a blend of red and white vinegar, including aged vinegar and fresh vinegar. I ended up enjoying too much sake on this occasion, leading to a slightly tipsy state. I only added one more piece of squid to my meal, but I look forward to trying more nigiri next time. This is my third sushi restaurant in Kagurazaka, and each one has been impressively high-quality. It's a delightful neighborhood to explore on foot, and I look forward to wandering around a bit longer.

I visited a sushi restaurant in Kagurazaka for the first time, enjoying the nice atmosphere of the night. The restaurant was very clean and had a good ambiance, making it a great place to bring guests. Every menu item was carefully prepared, delicious from the appearance to the timing of serving, showing attention to each customer. The spacious counter allows for a relaxed dining experience, making it suitable for dates, business meetings, and other special occasions. Thank you for a delicious evening.

I attended a farewell party for a friend and ordered the 5000 yen lunch course. The sushi selection was excellent, with the fish prepared in a way that brought out its best flavors (for example, if raw was preferred, it was served as sashimi). The sushi chef's talk was entertaining! They kept us laughing while we enjoyed delicious sushi and tasty sake. We tried a sake called "Miracle Sake", made with rice grown by the Miracle Apple's Kimura-san. It was slightly sweet, easy to drink, and delicious. I would love to visit again. Thank you for the wonderful meal! ✨

After a long time, I had high-quality sushi. The taste, atmosphere, and hospitality were all perfect. - Food: Appetizer, flounder, egg, marinated tuna, seared mackerel, cutlassfish, young sea bream, simmered octopus, squid, horse mackerel, clams, tuna red meat, fatty tuna, rolled omelette, conger eel, sushi rolls, clam miso soup, dessert. - Drinks: Full bottle of champagne, 2 cups of sake.

On this day, I went to Sushi Rin in Kagurazaka with my colleagues for a lunch meeting. I had made a reservation in advance for the 5000 yen lunch course. We were greeted with hand sanitizing and temperature checks at the entrance before being seated at the counter. The lunch began with a dish of nanohana and bamboo shoot, followed by a delicious bonito flakes topping. The sushi included a delicate sea bream with kelp, fresh squid from Tokyo Bay, scallop sushi with a refreshing yuzu aroma, and a unique grated yam sushi with wasabi. The meal continued with a flavorful marinated tuna, an egg omelette with ginger and asatsuki paste, and a melt-in-your-mouth fatty tuna. The miso soup was filled with large clams, and the meal ended with a light and fluffy eel sushi roll. Overall, the experience was elegant and refined, with the chef's thoughtful consideration of cutting the sushi to suit each guest's preferences. I was impressed by the attention to detail and look forward to returning for a night out with drinks. Thank you for the wonderful meal. I will definitely be back!

I had lunch at Sushi Rin in Kagurazaka. I was looking forward to it so much. The restaurant is located on the 2nd floor of a lovely building. The atmosphere inside is elegant, with a spacious seating arrangement at the single-board counter. I eagerly took my seat and waited quietly as my excitement grew. First, I had the rapeseed flowers and bamboo shoots ohitashi with bonito flakes. The aroma of rapeseed flowers and the texture of bamboo shoots, combined with the subtle bonito flakes, was delightful. I closed my eyes and savored the flavors. The master's graceful movements added to the happiness of waiting. Next came the nigiri. The amberjack with kelp was incredibly refined. The salted squid had a perfect balance of flavors, with a hint of vinegar and yuzu. The simmered scallop battleship was also very elegant. I carefully enjoyed the delicate flavor of the saury. The ikura surprised me by being served in a dish, allowing me to fully appreciate its charm with a touch of yuzu. The wasabi-pickled nagaimo was incredibly delicious, offering a refreshing sensation. I watched as the master lightly dipped the bluefin tuna in sauce, achieving an exquisite marination. The airy texture of the tamagoyaki was soothingly sweet. The first bonito with ginger and scallion paste was a delightful combination of flavors and aromas. The otoro was a luxurious experience, savoring the high-quality fat. The miso soup with awabi was delicately flavored, highlighting the essence of the broth. The Edo-style conger eel was surprisingly fluffy and delightful. Lastly, the kanpyo maki was a thoughtful gesture from Master Yashiro that touched my heart. I was happy to hear about the unique addition of nori mixed with seaweed. Each piece of sushi was delicately seasoned, elegant, and beautiful. Truly, the whole experience at this restaurant was beautiful. I heard there are also sake connoisseurs present, so I look forward to enjoying sake with my meal next time. Thank you for the wonderful time. It was a feast.✴︎

I have repeated this place twice! It is the most delicious in the Shinjuku area without a doubt. The conversations with the chef add to the experience, and you can feel their dedication. The restaurant has a lovely and calming Japanese atmosphere. They also have private rooms available.

I visited this restaurant that I was curious about. The head chef was very friendly, and it was a relaxing and reassuring place to eat. First, some dishes were served, and then it moved on to sushi. Everything was delicious and melted in my mouth. They also serve lunch, so I would like to visit for lunch next time.

I visited this restaurant for the first time in a year since last Christmas Eve. The staff served me Japanese sake according to my wife's preference, so I ended up drinking a lot and the bill was quite high, but it was still a great time. The nodoguro was still amazing as always, and the kankodz crab, which is only available for a limited time, paired perfectly with the crab vinegar, etc. I am planning to move, so I may not have many opportunities to visit again, but this is a restaurant I definitely want to come back to. Thank you for the wonderful meal.