In my previous visit, Goe Miyo 3 Tokk was the second in command, but this time I made a reservation specifically requesting a seat where Master Iwa is the chef. Iwa Taisuke, a skilled chef who trained under Kyubei and is considered one of the best in the business, is the current head chef at "Ginza Iwa." Despite his undeniable skill, he is said to be lacking in business acumen. He has worked at Hanareya 815 and other places in the past, but it seems he is currently serving here. Just like Kanesaka, I believe he is underrated. Lunch Nigiri Course: 11,000 yen + 4 additional pieces + 3 cups of sake; total 19,580 yen Among the sushi restaurants with ties to Kyubei, I think chefs like Kanesaka, Iwa, and Deguchi stand out. Observing the master's movements, he gathers the shari with his right hand, adds the topping and wasabi with his left hand, and then finishes the sushi with 2-3 more movements. While many young and mid-level chefs tend to redo their sushi multiple times, this is truly a masterful technique. Menu: - Baku Ren (striped jack) - Kinmedai (golden eye snapper) - Karei (flounder) - Niigata Tsururei (sake) - Akami Zuke (marinated lean tuna) - Otoro (fatty tuna) - Ikasomen (squid noodles) - Kohada (gizzard shad) - Akagai (ark shell) - Ebi (shrimp) - Kodai (small sea bream) - Mirugai (geoduck) - Aji (horse mackerel) - Uni Gunkan (sea urchin battleship) - Mizushima Ki (eel fin) - Hoshi Gobo Wasabi Maki (dried burdock and wasabi roll) - Wakame Miso Soup - Karei (flounder) - Katsuo Gari (bonito with ginger) - Chutoro (medium fatty tuna) - Shime Saba (marinated mackerel) The shari is neither too soft nor too firm, with a perfect balance that retains the texture of the rice grains. The seasoning with red vinegar provides just the right amount of saltiness and a clean acidity without being too sharp. The white fish and shiny fish in the first half were excellent, and even the ingredients like squid and shrimp that I usually find challenging were perfectly enjoyable. The sushi leaves a lingering umami in the mouth even after leaving the restaurant. The master's meticulous attention to detail is evident from the moment he starts serving, adjusting the grip and placement of the sushi based on the customer's behavior. You can see that the consistency in the sushi preparation and presentation remains unchanged from the second piece onwards.

Ginza "Ginza Iwa" Top image, fresh blood. The idol staff at Ginza Iwa has left. It's honestly sad that we won't see their great interactions with Head Chef Haraguchi anymore. I often go out to eat to meet the people behind the food, so when the staff changes, I tend to stop going. Luckily, Head Chef Haraguchi is still there, delighting us with his charming sushi and personality. There are many foreign customers, and Head Chef Haraguchi's ability to speak English and Korean is a unique asset. Thank you for the meal. I will visit again.

I went to Ginza Iwa for the first time in a while. I forgot to take photos, but the seafood dishes were so good that it made me think it's great to have Japanese chefs. The pairing with sake was also excellent. I realized once again that I need to go there at least twice a month. I couldn't help but feel the charm of Iwa-san. ^_^

I have visited a few times, but the "Cream81225" account can no longer log in, so I posted it on "Cream81225②" this time. This time it was for lunch. Although it was lunch, I had the same full course as dinner. The course price is ¥30,000. The food was consistently delicious. The tilefish was really tasty. Everything was delicious! The octopus simmered in soy sauce was a bit tough, and the miso soup was slightly salty. I wanted to have the fatty tuna with burdock root, but they only had pickled burdock root, so I added pickles instead. But it's still delicious without the burdock root, so I gave it a 4 rating. Overall, it's always a delicious restaurant to visit.

I could feel the careful preparation in each dish. Everything was delicious! The small restaurant had a friendly female owner. The sushi rice had a sharp vinegar punch, but the balance between the rice and toppings was perfect. It disappeared quickly, but it was perfect. The last thin roll was unique with crispy fuki and sakura shrimp, and it was delicious! My favorite.

I started with delicious appetizers like turtle soup chawanmushi, and ended up eating so much that my stomach was too full today. The first bonito, seasonal short-lived shellfish, everything was delicious. It may be unavoidable in Ginza, a flower district, but the lively atmosphere of the 6-seat small shop made me feel a little disappointed this time, as it lost its usual cozy feel. I hope to come back when it's quiet. Thank you for the meal.

Time slot: Saturday at 12:00 with reservations available, Pocket Concierge service. Order: Chef's choice lunch course, starting at 11,000 yen. Includes scallop and seaweed vinegar, squid, marinated tuna, medium fatty tuna, gizzard shad, horse mackerel, horse mackerel marinated in kelp, sardine, mackerel, ikura gunkan, uni gunkan, boiled shrimp, ark shell, fatty tuna, conger eel, miso soup, egg, toro sushi. Additional options: kanpyo, 2 glasses of draft beer, half a cup of sake (Tsuru Rei). Total cost: 12,700 yen per person. Access: Walking distance from Ginza station. Customer base: Groups of two. Interior: 6-seat counter. Payment: Payment through Pocket Concierge. Notes: The head chef and female staff members are very attentive and customer-oriented. The overall cost performance is very good. Personal favorites include sea urchin, shrimp, mackerel, and horse mackerel. The tuna served that day is from Oma.

This is my third visit. Every time they listen to my requests, provide a comfortable atmosphere, enjoyable conversations, and creative dishes. It's the best. Today, I visited for my birthday, although I didn't mention it when making the reservation, they secretly prepared a cake for me. Thank you so much! I love exploring new restaurants, and although there are many sushi restaurants I still want to try, this place is one where I definitely want to come back regularly. Each dish is made with care and the hospitality is incredible, making you feel warm inside. The highlight today was the seared shimesaba with a hint of salt. It was delicious! It's relatively easy to make a reservation here, unlike many popular or commercialized restaurants where it's hard to get a booking. A cozy restaurant where you can enjoy delicious food at a leisurely pace is truly precious. I'm grateful. I can't wait to visit again soon!

The sushi chef and the sister who run the restaurant are both highly skilled and create a warm and welcoming atmosphere. The quality of the appetizers and service is exceptional. In the summer, when fish selection is limited, we enjoyed dishes like turtle soup and steamed eel with seaweed. The shrimp was particularly delicious, and the shrimp miso soup was outstanding. The conversation with the friendly owners was enjoyable, and I felt like I found a new favorite spot. I can't wait to visit again soon.

I had a reservation for Sushi Jin at Osaki Yukitaka, but the event was cancelled due to the difficulty of pairing with Mansui. So, I hurriedly searched for a pinch hitter and came here. In these times, even this place, which is usually bustling with foreign visitors, had only one guest at 12:30. It's nice to be able to relax, but it also feels a bit lonely. It's normal to confirm dislikes, but confirming likes also boosts my mood. The marinated tuna and horse mackerel left a strong impression. (The photo is only of the ark shell...)

I was very satisfied and will revisit at night. The overall quality of the dishes was high, with a great balance from shellfish to blue fish and red meat. The highlights were: -Squid ink: perfect cut with a nice chewy texture -Marinated tuna: just the right amount of marinade, not too sweet or spicy, with a deep flavor -Fatty tuna with delicious seaweed, and the fatty tuna was also very good -Uni: there was almost too much of it, but it was delicious

I made a reservation online for 12:30 on the weekend and visited a sushi restaurant called Edomae Sushi located in Miura Building, about a 3-minute walk from JR "Shinbashi Station". The sushi is small and neatly made with a strong vinegar rice to pair well with sake. The restaurant has a total of 13 seats (7 on the first floor, 6 in the basement) and has a clean and dignified appearance. The head chef, Iwa Osami, and another chef were managing the restaurant. I ordered the omakase lunch for 11,000 yen. Here is a summary of the content and evaluation: [◎, 〇, △] - Seaweed: 〇 - Sliced striped jack: ◎ - Striped jack: 〇 - Alfonsino: 〇 - Marinated tuna: ◎ - Premium fatty tuna: ◎◎ - Bonito: ◎ - Young yellowtail: ◎ - Sea urchin: ◎◎ - Conger eel: ◎ - Soup with conger and fish ball: ◎ - Dried gourd roll: ◎ - Green tea: 〇 - Pickled ginger: 〇 - Beer: 〇 There was no background music, and the clientele consisted mostly of couples. The restaurant was about 20% full, with a female ratio of about 30%. The restaurant had a Foodlog rating of 3.63 at the time of the visit. It was disappointing that there was no egg or dessert, but the high-end sushi restaurant was able to survive in a competitive area, showcasing top-notch ingredients and craftsmanship. (Received one Michelin star in 2017) Thank you for the meal!

Shinbashi Lunch Series, let's go! Vol. 5 Today we are indulging in luxurious sushi! The restaurant has a counter on the first floor and seating downstairs as well. It's a cozy and very nice place. Before the pandemic, it used to be packed, which must have been tough. It's great that we can easily get into delicious restaurants now. The lunch set includes 13 pieces of nigiri sushi. And it's quite affordable at just over 10,000 yen! I'll definitely come back for dinner too! ShinGo

I went for lunch on a regular day. It seems that there was one cancellation on this day due to the influence of the coronavirus. They mentioned that they used to have two rounds for dinner, but recently it has been reduced to one round. They are trying to take days off as much as possible during this time. Now, let me tell you what I had today: - Flounder: It has a rich flavor. - Sumiika (cuttlefish) - Pickled mackerel - Medium fatty tuna - Scallop: Soy-marinated - Sea urchin: Gunkan-maki, light and delicious - Beltfish - Botan shrimp: Semi-raw, much more appealing than fully boiled - Amberjack: Aged for two weeks, moist and delicious - Fatty tuna: Seared on one side, excess fat removed - Conger eel: Not too sweet, good addition - Kohada (gizzard shad): Slightly sour, but has sweetness - Tamago (egg) The rice has a slightly salty and tangy flavor, with a firm texture that brings out the taste of the toppings. This sushi place in Ginza has managed to survive for a reason. Even with just these nigiri, it goes well with drinks. I wonder what kind of appetizers they serve in the full course dinner. I definitely want to visit for dinner.

Price: 12,000 yen (tax included) Nigiri Course: 1. Golden eye snapper 2. Flat scallop 3. Pickled fish 4. Medium fatty tuna 5. Ark shell 6. Sea urchin 7. Spot prawn 8. Mackerel 9. Squid 10. Striped jack 11. Otoro (fatty tuna belly) 12. Conger eel 13. Toro tartare Michelin ☆

I made a reservation one week in advance for 28,080 yen for the "omakase" course at a Michelin one-star restaurant in 2018. I liked that I could choose between raw and boiled shrimp. I chose raw. For the appetizers, we had flounder, hairy crab, sea urchin, button shrimp, bonito, squid with eggs, and Nara pickles. For sushi, we had golden eye snapper, Japanese flying squid, fatty tuna, yellowtail (aged for 2 weeks), horse mackerel, kelp grouper, red sea bream, shrimp, sea urchin, medium fatty tuna, conger eel, and miso soup (made with button shrimp broth). I also added strawberries. The white shrimp roll was available for takeout.

I came to a sushi restaurant in Ginza, Tokyo~ Iwa-san~ It's rare to find a place open on Sundays! Looking forward to authentic Edomae sushi! The sushi was served in a specific order, with some pieces being made in front of us. The overall portion size was good, but it was a bit disappointing that there wasn't a standout dish. This could be a good option for a Sunday dining spot!

I felt like eating sushi in Ginza during the daytime, but many places are closed on weekends. I found this restaurant and it was a hit! I had a course of 10 pieces for 8000 yen, with some alcohol, and enjoyed it. The high-quality ingredients and small-sized rice were to my liking. Thank you for the delicious meal!

I visited for lunch. It was not busy that day. There were two other foreign customers at the counter. I had the omakase sushi set for 8,640 yen including tax. The meal included a beer with a side of Wakame seaweed from Iwate Prefecture, as well as red snapper, golden eye snapper, yellowtail, marinated tuna, fatty tuna, white shrimp, horse mackerel, simmered scallop, young sardines (forgot to take a photo), bonito, firefly squid, salmon roe, eel, and a sushi roll. The sushi looked beautiful, but was quite small in size. It may not be enough for those with a big appetite, but it was perfect for me as I have a small appetite.

I visited "Ginza Iwa", located in Ginza where high-end stores line the streets. The shop is a 5-minute walk from Shimbashi Station, about 370m away. It is located in Miura Building on a backstreet off Namiki Street from Onarimon Street. Stepping through the pure white curtain, you enter the shop. The hinoki cypress counter exudes a simple and calming warmth. The first-floor counter seats 7, and the basement counter seats 6, creating a cozy atmosphere. "Ginza Iwa" was opened in 2012 by Hisayoshi Iwa, who has earned a one-star rating in gourmet guides. Currently, his disciples, who have trained under Iwa for 10 years, are showcasing their skills. Among the courses we had today, what left a lasting impression was the well-balanced sushi and toppings, with beautifully crafted forms. The small-sized sushi would surely be appreciated by women. The meticulous knife work is also clean and precise. The tamagoyaki served as the final dessert of the sushi course is beautifully colored. They mentioned that they focus on sourcing and serving what is currently delicious, rather than sticking to seasonal ingredients. The sushi, meticulously crafted in the Edo-mae style, has a well-balanced combination of sushi rice and toppings, offering an elegant flavor. They mentioned that they increase the salt content in the sushi rice to pair well with sake. I will definitely revisit. Thank you for the wonderful meal.

At lunch, I went to a famous sushi restaurant and ordered the chef's choice set. The majority of customers were foreigners. I started with beer and then switched to sake. I ordered some sashimi and grilled fish as appetizers. The sushi was delicious, with firm and slightly sticky rice. The pieces were small but tasty, including tuna, mackerel, horse mackerel, and small skin. I noticed that Asian customers tended to order champagne, while Western customers preferred Japanese sake. I also chose Japanese sake.