I used it for lunch on Saturday. I chose the 4500 yen course, where you can choose from two courses. The sushi made by the great master with great care and consideration was exquisite. I couldn't take pictures of everything, but there were also two rolls, clear soup, tamagoyaki, and more, making it a very satisfying lunch. Each piece of sushi was prepared with appropriate handling of the ingredients, and I couldn't help but smile with each bite. Next time, I want to make a reservation for the evening. Thank you for the feast.

【Situation】I visited for dinner on a holiday.【Atmosphere】I made a reservation for 5:30 pm on a holiday, but there were no other customers in the same time slot, so it was a luxurious space with just the chef and me. It's a small, clean, and beautiful restaurant in a quiet area in Ginza. It was lovely as soon as I walked in. The chef didn't talk much, but occasionally joining in the conversation was pleasant.【Food】10 small dishes and 12 pieces of nigiri. Everything was carefully prepared, and the variety of ingredients in the small dishes and sushi was great. The octopus simmered until tender was especially delicious. It was the softest octopus I've ever had! Both my husband and I loved it. The tuna nigiri was also incredibly tasty. And everything looked beautiful. Watching the skillful knife work and sushi being assembled in front of you is so enjoyable. However, the reason why I didn't rate it higher is that, in terms of "taste," it was just average. While everything was meticulously prepared and there were standout items like the octopus and tuna that were delicious, overall, it felt like "yeah, this is good." I have a favorite sushi restaurant where I can have a satisfying course for around $100, and this time, I tried the course at this restaurant, which cost close to $200, so my expectations might have been too high. It's also a matter of personal preference, but I found the flavors to be a bit mild and overall on the softer side. I think the flavors are carefully crafted to highlight the ingredients, making it more suitable for advanced sushi enthusiasts.【Other】My husband and I don't drink alcohol, so we probably ate too quickly (laughs), making the chef a bit busy going from one dish to the next. The atmosphere of the restaurant seems to be more suited for leisurely enjoying each dish while having drinks... We felt a bit out of place eating so quickly (laughs), but the chef didn't show any displeasure and even said, "It feels good to see you enjoy the food like this," showing his kind personality (laughs).

Sushi Fujita @ Higashi Ginza Located within 5 minutes from Higashi Ginza Station. This was recommended by a customer who loves sushi. There are two omakase courses available, and we opted for the larger one. We had 7 appetizers and 14 or 15 pieces of nigiri. Unfortunately, I forgot to take a photo of the clam and ended up giving up on the last roll, so there are few photos. The appetizers, including shirako dish and chawanmushi with delicious ikura, were very tasty with rich umami flavor. All the nigiri were delicious, but I can't remember the names of many of them, so I can't list them all. The MVP was a nori roll with uni and ankimo together. It was irresistible for uni lovers. Thanks to the friendly chef, we had a great time. Thank you for the feast! 🍣

[Overall] I don't think I'll say "Thank you, I want to come back" after this. There is nothing particularly bad, but I didn't find anything really good either, just an ordinary place with no outstanding features. The food was not bad, but I didn't think the quality of the food, atmosphere, and service matched the price. [Dinner] 1. Ordered a 15,000 yen course which included 10 appetizers and 12 pieces of sushi. The actual number of dishes was close to what I had noted down. 2. Menu: A. Appetizers: Various sashimi and fish dishes. Notable items included fresh and fatty Shimesaba, tender simmered octopus, and flavorful Sawara with a gentle taste. B. Sushi: Selection included Houbo, Tai with kelp, Chu-toro, Bafun Uni, Otoro, and others. The standout was the delicious Tamagoyaki with a creamy texture and natural sweetness. [Interior] The interior was a calm Japanese style with a counter facing the chef, seating up to 6 people. It had the typical upscale sushi restaurant ambiance. There was no particular attention to detail in the tableware, but overall, it was a comfortable space to enjoy the meal. [Service] The service was average, with the chef engaging in some conversation about fish and sake. However, the way alcohol was recommended felt a bit pushy, giving off the impression of wanting to increase profits. [Price] The total bill for two, including 4 cups of sake, was 42,273 yen. The price of one cup of sake was around 2,000 yen.

I visited the restaurant for lunch on Saturday. I had made a reservation in advance for 12 pieces of nigiri. It was my first time at the restaurant, so I had no idea about the atmosphere, but it had a counter with 7 seats where I could watch the chef making sushi up close. Each piece of sushi had a unique flavor that I had never experienced before, and I enjoyed them one by one. I plan to visit again for dinner next time.

Recently, I have been exploring sushi restaurants in Ginza. The other day, I happened to visit Sushi Fujita in Higashi-Ginza alone. The interior of the restaurant was small and intimate, creating a nice distance with the head chef. The meal started with appetizers and then proceeded to nigiri sushi. Every piece of sushi was delicious. It was nice that they changed the rice depending on the type of fish. I was a bit disappointed that there were only three bottles of Ebisu beer and no miso soup, but overall, everything was great.

The cost balance is good. After replacing the sushi rice container, I noticed a temperature difference and that the sushi rice itself was a bit too hard (maybe pressed too firmly?). It didn't have the kind of softness that melts in your mouth like some other places. The sashimi served at the beginning was sliced thickly. Overall, I felt that it lacked delicacy. In terms of hospitality, they were attentive and quick to offer drinks, which was good, but I might not go back again. If I were to choose a restaurant in a similar price range in Ginza, I might go to Ojima instead. However, the price was reasonable and the food was decently delicious.

The omakase course from appetizers to nigiri is full of little creative touches. Especially interesting is the chutoro nigiri, which has a soft yet firm texture similar to beef. The otoro, too, is not just plain but has a richer flavor from being seared. The menu offers a wide selection of recommended sake, including some not listed. When I asked for smaller nigiri, they beautifully crafted smaller pieces that allowed me to enjoy the entire meal.

Visited for the owner's birthday celebration. It was my first time dining here at night, as I had only been for lunch before. The lively atmosphere with other customers engaging in conversation made for an enjoyable time. The simmered octopus, chawanmushi, and grilled dishes were all delicious, with one dish being particularly outstanding! However, when the restaurant became crowded, the sushi quality seemed to have decreased compared to before. The wasabi was a bit overpowering, and the nori was a bit too thin. Despite this, the fish was tasty and the flavors were excellent, but the excessive wasabi and temperature were a bit disappointing, hence the lower rating.

Sushi restaurant in Ginza. Visited for lunch. The head chef was very friendly and knowledgeable about nearby popular restaurants. The nigiri sushi, especially the medium fatty tuna with hidden knife, was excellent. The steamed shellfish rice bowl, which changes daily, was delicious. The final sushi roll was a bit lacking for me personally, but overall, the cost performance was good and I left satisfied. Flounder, sardine, flathead grey mullet, Japanese flying squid, medium fatty tuna, lean tuna, marinated tuna, steamed shellfish rice bowl, abalone, conger eel, clam miso soup, iron fire roll, cucumber roll, Japanese sake, Tsururei Summer Sake.

[Tsumami] Hirame (flounder) Madai (red seabream) Houbo (yellowtail) Mackerel Ajidashi (simmered in soy sauce) Octopus Chawanmushi (savory egg custard) Kinmedai (alfonsino) grilled Sawara (Spanish mackerel) grilled Tamago (egg) [Nigiri] Madai (red seabream) marinated in kombu Engawa (fluke fin) Shirouika (white squid) Bluefin tuna lean Bluefin tuna medium fatty Kitamurasaki sea urchin Torigai (cockle) Bluefin tuna fatty seared Anago (sea eel) Toro (fatty tuna) rolled Hamaguri (clam) cucumber roll

This shop uses white vinegar for shiro-shari and red vinegar for aka-shari, depending on the type of sushi. However, the sushi itself didn't leave a lasting impression. There were a few concerns as well. Firstly, the timing of serving the chawanmushi was unclear. It was served after the third piece of sushi, while it would have been better to have it at the beginning to enjoy it properly. Secondly, the squid with vinegar was over-squeezed and had to be replaced midway. It would be better to prepare a new one before squeezing it so hard. The shop is located in Ginza and has a slogan "Head-on Competition" displayed, so it would be great if they could provide a great dining experience to all customers at all times.

Today, in search of delicious sushi in Ginza, I visited Fujita in Higashi-Ginza with a reservation. For lunch at 12:00, I had the place all to myself. I chose the 12-piece lunch option for 8,640 yen, including tax. Here is what I ordered: - Hirame: Simple and mild, with a soft texture. - Tai: Sweetness comes out when you chew, very tasty. - Striped jack: Delicious with sweetness, tenderness, and a hint of yuzu. - Chawanmushi: Hot and delicious with bamboo shoots and seaweed. - Madai: Very tender with a gentle flavor and a nice touch of seasoning. - Squid: Creamy and flavorful with a nice balance of salt. - Tuna: Thinly sliced and tender with a good amount of fat, very delicious. - Akami zuke: Well-seasoned with soy sauce, slightly strong in flavor, but I like it. - Otoro aburi: Charred on one side, rich in fat and very delicious. - Tamago: Simple and well-made. - Bafun uni: Creamy and delicious, a bit strong in soy sauce but I like it. - Akagai: Fresh and sweet, no fishy taste, very tasty. - Shiro ebi: Sweet and fresh, goes well with crab innards. - Asari miso soup: Simple and comforting. - Anago: Melts in your mouth, full of flavor. - Toro taku: Tender and flavorful, the tuna is very soft and goes well with the crispy rice. The sushi rice is slightly firm and less moist, which I personally like. The chef mentioned that the preference for sushi rice is split 70:30 among customers. The quality of each piece of sushi is evident, reflecting the effort and cost put into it. The lunch option is a great way to try their flavors at a reasonable price. The 9-piece lunch option is even more affordable at 4,000 yen! For dinner, prices start from 12,000 yen (including appetizers and around 10 pieces of sushi). I would like to visit for dinner next time. Thank you for the meal.

I had been curious about "Fujita" for a while, and finally had the chance to visit for my birthday celebration. It is located about a 5-minute walk from Higashi-Ginza Station, tucked away behind the Kabuki-za theater. The cozy space has a counter with 8 seats, where you can enjoy delicious sushi while chatting with the young chef. I ordered the course menu (¥12000) and then chose my favorite items to accompany it with some sake. The hirame (flounder) to start was excellent, as well as the seared akami (lean tuna) and otoro (fatty tuna). The vinegar seasoning on the kohada (gizzard shad) was just right, and I particularly enjoyed the combination of otoro and uni (sea urchin) with a touch of yuzu. I also tried various types of Japanese sake, so my memory is a bit fuzzy on that part. This hidden gem of a restaurant requires a reservation, but it's definitely worth it for the delicious sushi and sake experience. Overall, I think it was a great value for around ¥25,000 per person. I look forward to visiting again!

The atmosphere and taste were impeccable for the price. If you can afford this amount, I recommend it. The chef's gestures may be a bit unusual, but overall, he is attentive and considerate. If you want to avoid making a mistake in choosing a restaurant in this price range, this place is worth considering. Sashimi: The texture is carefully adjusted to match the ingredients, leaving a good impression. Boiled octopus: Soft and ideally cooked. Sushi: The marinated tuna was a bit strong in flavor but still acceptable. The eel was meticulously grilled to remove small bones, resulting in a perfect crispy and fluffy texture. The rice was quite firm, but I didn't mind. Overall, there were no negatives, and the counter seating provided a calm and cohesive space.

November 26, 2018 Today is an early year-end party at "Fujita" with 5 people☆ Located on Kikicho Street between Ginza 3-chome, Showa Street, and the Metropolitan Expressway. The head chef, who previously worked as the sushi chef at the Ebisu Westin Hotel, opened this sushi restaurant in July 2014 after visiting many sushi restaurants in Tokyo. Passing through the navy blue noren curtain... the counter made of zelkova wood seats only 8 people. The warm interior adds to the cozy atmosphere. The head chef suddenly joined in the conversation halfway through, surprising us with his humor and charm! The drink menu includes draft beer (900 yen)☆ There are course menus priced at 12,000 yen and 15,000 yen. Since it's a special occasion, we opted for the 15,000 yen course! First, sashimi. And bottled beer (900 yen)☆ Isaki, suzuki, buri☆ Enjoy with salt or soy sauce. All of them are delicious... The scent of yuzu is also nice... Unfortunately, they didn't have a full bottle of champagne, so we went for a half bottle of champagne (7,500 yen)☆ The charred aroma is delightful. Homemade karasumi☆ Charred karasumi. The flavor is rich and concentrated! While enjoying this, we decided on sake before moving on to wine. Tsururei sake (1,500 yen)☆ Special Junmai. Soft-boiled octopus☆ Soft and tender octopus. What's this... what's this... It's grilled! The visuals are also impressive. (laughs) Anago☆ It looks like mozzarella! (laughs) Crunchy and delicious anago snack♪ Let's have some white wine! Starting with this... let's go♪ Bottle of rosé wine (19,000 yen)☆ Kenzo Estate's limited production rosé wine. Seiko crab☆ It's here! It's finally in season, right? Seiko crab! The hairy crab is packed full of meat! It has external and internal roe. After leaving a little bit, pour some sake over it and heat it up! ( =^～^)o Another round! (laughs) Chawanmushi☆ A luxurious chawanmushi with Seiko crab sauce. Inside, there's whitefish milt! Smooth and gentle flavor... And this one. Kido☆ Served in a thin white glass made of Arita porcelain! Ankimo☆ It's not steamed, it's boiled. Ah! Rich and creamy♪ Now, it's time for the sushi! The sushi rice is prepared in two types, red vinegar-based and white vinegar-based, to match the toppings. And to go with that... seriously? I don't know if we can finish a bottle but let's go for it! Bottle of white wine☆ Now, now. Gariuma. Tai with kombu☆ Perfectly seasoned! Sayori☆ Nicely aged! Maguro zuke☆ Despite being lean, you can taste the umami. Already asking for seconds. Toro☆ Ahh, the richness of the fat is just right♪ Gunkan is served. Murasaki uni☆ Sweet and creamy♪ The nori is also delicious! Wait, are we going for it? (laughs) Yuki goddess☆ It's not on the menu. Looks expensive. Kohada☆ The way it's cut, I thought it was saury! A great finale! Tamago☆ Sweet! Fine and moist, just like a castella pudding! Ikura☆ Popping texture~ The nori is delicious. Wait... it's charred!! Kinmedai☆ The charred aroma brings out the richness and umami! The one that was slightly grilled earlier must be this one! Anago☆ Melts in your mouth... And my companion's... Alright, let's dig in!!! Kanpyo☆ Delicious kanpyo wrapped in delicious nori. Not too hard, not too soft, just right! Clam soup☆ So delicious!!! The flavor is so concentrated!!! Thank you for the meal (o^_^o)

Price: 15,000 yen (tax included) Omakase Course: 1. Three kinds of white fish sashimi 2. Octopus 3. Chawanmushi (steamed egg custard) 4. Abalone 5. Sea urchin 6. Mehi curry 7. Salmon roe 8. Karasumi (bottarga) Sushi: 1. Flounder 2. Kohada (gizzard shad) 3. Medium fatty tuna 4. Fatty tuna 5. Ark shell 6. Egg 7. Seared medium fatty tuna 8. Lean tuna 9. Sea urchin 10. Salmon roe 11. Squid 12. Clam 13. Anago toro maki

In the November 2018 issue of "Nikkei REVIEW 2020," our restaurant was featured with additional points. A young genius, Shinichiro Fujita, emphasizes the balance of sushi ingredients, rice, and cutting technique. He uses two types of vinegar rice: red vinegar for strong-flavored ingredients like tuna, and white vinegar for white fish like sea bream. Grilled dishes are enhanced with charcoal for a smoky flavor. The restaurant is known for providing value that exceeds its price, attracting many regular customers. Located just a 2-minute walk from Higashi-Ginza Station, it is a cozy sushi restaurant with a counter seating for 8. We ordered the 12,000 yen course, which included a variety of sashimi, sushi, and hot dishes. The seasonal special with matsutake mushrooms was a highlight. The food was delicious, the atmosphere was welcoming, and the service was attentive. Overall, it was a delightful dining experience in a sophisticated setting in the heart of Ginza.

I enjoyed drinking sake at this restaurant, which cost around 18,000 yen per person. They offer course options at 12,000 yen and 15,000 yen, but the 12,000 yen course was sufficient for me. The chef and owner, Mr. Fujita, is very friendly, and the timing of serving sushi was excellent. They purposely support smaller sake breweries, so they do not offer popular brands like Dassai.

I visited Sushi restaurant Fujita in Ginza 3-chome. The access is about a 4-minute walk from Tokyo Metro Hibiya Line Higashi-Ginza Station. You can also use Tokyo Metro Yurakucho Line Shintomicho Station. The restaurant is located on the 1st floor of Shinzan Building, about 235m from Higashi-Ginza Station. It is close to Tsukiji and Kabukiza. You enter the restaurant through a blue noren curtain. The restaurant only has counter seats. The L-shaped counter seats are made of strong and beautiful keyaki wood. Keyaki has been treated as the best broadleaf tree in Japan since ancient times, and is highly valued as a material for shrines, temples, taiko drums, trays, bowls, lacquerware, furniture, etc. Mr. Shinichiro Fujita, who is from Yokohama, was influenced by his father and grandfather who were cooks at a Western-style restaurant, and he went on to culinary school where he could obtain a chef qualification from high school. He gained experience at sushi restaurants in Tokyo, served as the sushi chef at The Westin Tokyo in Ebisu, and finally opened his long-awaited sushi restaurant in Ginza 3-chome in the summer of 2014. At Fujita, they provide service in English, a children's menu, and a menu for vegetarians. They also provide salt for white fish in addition to soy sauce. They also offer charcoal-grilled dishes. The seaweed served at Fujita has a good aroma and crisp texture, and I love the sound of it being crispy. The sushi rice is made using two different types of vinegar, creating a skillful and harmonious flavor for each type of fish. I will definitely visit again. Thank you for the meal.