Thank you for viewing. Your follow, likes on posts, saves, and follow on Instagram would be greatly appreciated. This was my first visit since last autumn. Lately, it seems common for all the appetizers to be served by the apprentices. It's a bit sad that there are fewer opportunities to talk with Namba-san. The simmered octopus, simmered Kinmedai, and the classic appetizers were still excellent. The Juyonda Soko was amazing, and it paired well with the ankimo and karasumi. Before I knew it, it was gone, haha. The nigiri with shrimp, bonito, and golden snapper were delicious.

I realized the greatness of this place more and more on my 5th visit. It's amazing. The consistency and overall quality are on a high level, making it seem natural at some point, but it's really impressive. The quality is uncompromising, whether it's the sushi rice or the seaweed. And the quality of the ingredients for the autumn-winter season is exceptional. Especially the sea urchin. It costs 5,000 yen just for one piece. That's the cost price. You won't find anything like this anywhere else. This place is so amazing that your scouter will break.

It's amazing how no matter how many times I eat the takoyaki and kushikatsu in Namba, I never get tired of it. In fact, it's delicious every time and I can't get enough of it. While I enjoy trying new dishes and snacks, the high quality of these classic items becomes more apparent with each visit. Oh, what a blissful experience it was. I'll be back again in January next year.

The amazing world view of Namba Taisho. The meticulous attention to detail, from the ideal temperature to the distribution of shari, based on each dish. I thoroughly enjoyed experiencing it all. It was impressive to see the head chef paying close attention to each staff member and the movements of the customers while giving instructions. The specialty, the white cuttlefish, was outstanding, and the large, thick sardines were superb. Among them, the highlight was when the head chef personally handed me the Akuni from Aoshima, which he proudly claims to be the best in the world. The lingering taste, umami, and aroma I experienced at that moment were unlike anything I had ever felt before. This restaurant is extremely difficult to reserve, but the world view it offers is worth savoring. Thank you for the wonderful meal.

I was finally able to come back after 4 years since my last lunch here, and I feel really lucky. It may sound extreme, but they are just placing toppings on rice, yet the flavoring, as well as the careful temperature control, make it undeniably a "dish". It stands out among many sushi restaurants. The chef's extraordinary skills are behind this. I am truly grateful. Even though it costs over 30,000 yen, the deliciousness makes it worth it. I am thankful for the luck of winning the reservation battle.

◾️Sushi Nanba Hibiya◾️ Visit date: August 2023 I was able to make a last-minute reservation and finally visited this restaurant. It has a rating of 4.56 on Tabelog and is one of the 2022 Tabelog Top 100 restaurants. The appetizers were truly delicious, especially the simmered octopus with a perfect texture and the simmered kinki fish in a unique broth that just melted in my mouth. I was truly impressed. The sushi, known for its precise temperature control of the rice and fish, was outstanding. The abalone sushi was particularly amazing with its thin yet chewy texture. Every dish was delicious and I finished my meal in no time. I would love to visit again. Thank you for the wonderful meal! #SushiNanbaHibiya #SushiNanba #Sushi #HardToBookRestaurant #Hibiya #sushiagram #omakase #lunch #gourmet #foodie #foodielife #sushilovers

Shari and Tane's temperatures are controlled within 1 degree. While the menu with the specified serving temperatures is well-known, the standout feature of Sushi Nanba is not just the chef's skill in preparing the sushi. The key difference lies in the thorough coordination and systematic operation between the front and back of the house. Namba-san has brilliantly manualized the Sushi Nanba system, a feat that previous sushi chefs have not accomplished. This makes it an exciting place to visit. The menu for the day included: 1. New Seasonal Appetizer 2. Simmered Octopus 3. Golden Eye Snapper 4. Barracuda 5. Flounder Fin 6. Hair Crab Chirashi 7. Shining Corn Surinagashi Swan Thief 36°C / 17°C Abalone 38°C / 25°C Flounder 36°C / 19°C Prawn 37°C / 23°C Spring Child 37°C / 22°C Lean Meat 36°C / 21°C Fatty Tuna 38°C / 23°C Horse Mackerel 38°C / 22°C Kohada 36°C / 19°C Sardine 36°C / 15°C Surf Clam 36°C / 15°C Manila Clam 36°C / 27°C Beltfish 38°C / 28°C Skipjack Tuna 38°C / 20°C Conger Eel 38°C / 36°C Mackerel 38°C / 23°C Tamago 38°C / 23°C.

Yesterday, I had a dreamy morning at Ishikawa-san. I had refrained from OMAKASE for the past few days, but when I checked for cancellations, there was a surprise opening available at 7 am. I rushed to get there safely, arriving in Hibiya at 4 pm for an early dinner. I walked around Midtown for a bit before reaching the restaurant 10 minutes early. When the doors opened at 5 pm, I was guided to a private room. The appetizers were amazing, especially the new baby sardines and simmered octopus. The sushi was outstanding, with each piece meticulously prepared and the temperature carefully controlled. The horse mackerel and the needlefish were particularly impressive. It was a challenge to get a reservation initially, but I will definitely try to visit again before the end of the year. Thank you for the unforgettable experience.

I was lucky to book the 30,000 yen course for sushi. I could feel the determination of the head chef. It was a calming experience to enjoy the sushi while listening to various stories. It felt like a wonderful reward to myself. The squid, Hokkigai clam, hairy crab, fatty tuna, swordfish, and egg were particularly amazing. I hope to visit again. Thank you for the feast.

■Sushi Namba Hibiya is a gem of a sushi restaurant that serves exquisite sushi with the perfect temperature control of 1 degree Celsius for both the toppings and the rice. The restaurant is located on the 3rd floor of Hibiya Midtown, offering a calm atmosphere amidst the bustling building. The interior features a bright white wood counter with 8 seats and private rooms, creating a soft and inviting space with wooden tones and lighting. Chef Namba Eishi originally opened Sushi Namba in Ogikubo, then relocated to Asagaya, and finally moved to Hibiya Midtown in 2018. Namba's meticulous work and passion for sushi, especially his precise temperature management for the toppings and rice, have captivated many fans. Enjoying high-quality toppings and skilled sushi-making while engaging in cheerful conversations with Namba at the counter is the highlight of the dining experience. It had been a while since my last visit, but this time was also an exceptional experience. ■Shizuoka Maizaka arare, seasonal arare with a crunchy texture. ■Octopus, tender and flavorful octopus. ■Hokkaido Abashiri KinKi, KinKi with a sweet broth that enhances its plump texture, moisture, and irresistible umami. ■Choshi iwashi, skillfully prepared boneless and tender sardine, served with ginger soy sauce. ■Koyasu kamasu, kamasu with only the skin seared, offering a gradually intensifying flavor with each bite. ■Shining corn and Murasaki uni, a delightful combination of sweet, unadulterated corn and rich Murasaki uni. ■Hokkaido Funkawan kegani, enjoy the acidity of the rice with the kegani crab. ■Genryu unagi shiroyaki, the white-grilled genryu eel from Takatsugawa is juicy, clean, and perfectly cooked. ■Ibaraki awabi, a plump and flavorful awabi served with a delicious broth. □Shiraika, white squid with a low temperature, offering a sweet taste and enjoyable texture. □Magokarei, a well-balanced texture and chewiness in Magokarei. □Haruko, a lingering umami when chewed. □Aji, a strong aroma and flavorful aji that spreads in the mouth. □Ko-hone, the good texture complements the umami, and the aroma of nori blends well. □Hokkyogai, the good aroma, texture, and temperature management make the topping even more delicious. □Katsuo, a rich flavor and pleasant aroma. □Saba, a good aroma and intense umami, one of the favorites in this sushi lineup. □Shima ebi, enjoy the sticky texture and sweetness. □Akami, due to the scarcity of good tuna this summer, Boston tuna was served to enjoy the refreshing taste of akami. □Toro, a summer-like toro with just the right amount of fat to savor. □Kohada, not overpowering, with a good umami flavor. □Mijinashigai, savor the umami and texture of small clams. □Tachiuo, the moist flesh with ample moisture melts in the mouth, with a rich fat content that is irresistible. □Anago, a fluffy and flavorful anago. □Tamago, a sweet dessert-like tamago. One side is finished with brulee and served with crushed and grilled shrimp. Omakase course: ■: Toppings □: Sushi ■Shizuoka Maizaka arare ■Octopus ■Hokkaido Abashiri KinKi ■Choshi iwashi ■Koyasu kamasu ■Shining corn and Murasaki uni ■Hokkaido Funkawan kegani ■Genryu unagi shiroyaki ■Ibaraki awabi □Shiraika □Magokarei □Haruko □Aji □Ko-hone □Hokkyogai □Katsuo □Saba □Shima ebi □Akami □Toro □Kohada □Mijinashigai □Tachiuo □Anago □Tamago ◆I hope this translation is helpful for you to save◆

I always feel at ease when I visit my favorite Namba-san for his sushi. I admire his serious attitude towards sushi. The dishes like shirako and mozuku vinegar, simmered octopus from Sajima, simmered golden cutlassfish, crab rice, sea urchin and corn soup, abalone, grilled eel, white squid, butterfish, horse mackerel, horse mackerel, mackerel, botan shrimp, lean tuna, medium fatty tuna, lean tuna, fatty tuna, sea urchin, beltfish, clam rice, conger eel, and large tekka roll are all delicious. Namba-san's apprentices are also increasing and they are all highly skilled. The new dish, sea urchin and corn soup, was exceptional. The sushi and toppings are all incredibly delicious.

Tonight, I went to Hibiya to enjoy some exquisite sushi. The location was on the 3rd floor of Tokyo Midtown Hibiya, just a short walk from Hibiya Station. I was grateful for the invitation from a regular customer. The restaurant, although popular, had a simple wooden door without any flashy decorations, which was refreshing and pleasant, much like the demeanor of the owner, Namba-san. As I entered the restaurant with a nervous expression, I was greeted by Namba-san's warm smile, which instantly put me at ease. I sat at the center of the counter and started with a toast with beer. The appetizers included fresh shirasu from Amakusa with Okinawan mozuku, simmered octopus from Sashima, delicious Kinmedai from Abashiri, sea bream from Kanagawa Koyasu, and a unique dish of sea urchin and grated eggplant from Hokkaido. The sushi course included various types of nigiri, such as white cuttlefish, flounder, shirako, horse mackerel, etc., each meticulously prepared by Namba-san. The addition of red sea urchin was a delightful surprise, and the freshly cooked eel was a highlight. Namba-san's skillful technique and dedication to using only the best seasonal ingredients truly shone through in every bite. It was a top-notch sushi experience that left me in awe. Thank you for the delicious meal.

I had heard of the famous restaurant in Asagaya but couldn't get a reservation. Managed to secure a last-minute reservation at the Hibiya location. Arrived at the restaurant at 12:00, but it was still closed with people waiting outside. Finally opened at 12:02, and the reservation was full. The counter had 9 seats. Started with a drink, followed by various dishes such as New Amakusa and Okinawa mozuku, Sajima octopus, Kin-ki simmered fish, Red horse dung sea urchin, Ankimo, Hairy crab, Steamed abalone, and more. Then moved on to sushi like Squid from Yobuko, Grilled conger eel from Tsushima, Flounder from Aomori, and more. The temperature of the sushi was carefully controlled, and each piece was delicious. The drinks included Black Dragon and Maou soda. The attention to detail in temperature management made a difference in the taste, although I couldn't discern the specifics as an amateur. Overall, the food was delicious and paired well with the drinks. Thank you for the meal!

Visited "Namba Hibiya" in Hibiya, a renowned sushi restaurant in Japan. Managed to secure a reservation on the same day due to an available slot. The restaurant is located on the 4th floor of a building in Tokyo Midtown Hibiya, with a sophisticated and calm ambiance. The head chef greeted us warmly, and we started with a refreshing vinegar-marinated mozuku seaweed dish. The omakase course began with various sushi pieces, each meticulously crafted by the chef. From tender white squid to flavorful horse mackerel, every piece was a delight. The chef's attention to detail, especially in adjusting the temperature of the rice according to the topping, was impressive. The uni hand-rolled sushi was a standout, showcasing the chef's skill. The meal ended with a rich and creamy tamago pudding, a perfect finale. Overall, the experience was satisfying, and the dedication of the chef and staff was evident in every dish. A must-visit for sushi enthusiasts looking for a genuine and delicious dining experience.

Tonight, unexpectedly went to Sushi Nanba in Hibiya❤️ Enjoyed the ultimate nigiri sushi experience! #TokyoGourmet #HibiyaGourmet #TokyoMidtownHibiya #SushiNanbaHibiya #FirstVisit #TabelogGold2023 #ReservationOnly #ExtremelyDifficultToReserve #NigiriOmakaseCourse #Delicious #KamotsuruJunmaiDaiginjo #GikouHaruka #IsojimanDaiginjo #WantToConnectWithFoodies #WantToConnectWithSushiLovers

I have always wanted to visit this restaurant where the rice and fish are managed individually to find the most delicious temperature, taking into account the season to create the best sushi. It is a restaurant that is difficult to make a reservation at, but I really want to go there.

The unique sushi restaurant in the Namba Taisho series, Shunsuke, manages the temperature of the rice and the fish down to 1 degree, as well as controlling the size of the rice balls and the firmness of the grip with each piece. This is a technique that even the independent disciples of the Namba Taisho series cannot adopt. Recently, they have been using private rooms for dining, but the main counter where the tuna is cut is not visible. However, you can enjoy a lively atmosphere with friends and feel close to the head chef, allowing you to see the beautiful work up close and have enjoyable conversations with the chef while enjoying delicious sushi. This month's meal was also delicious. Thank you. Menu: 1. Simmered octopus 2. Yellowtail simmered 3. Young yellowtail 4. Sea urchin, grated eggplant 5. Hair crab rice ball 6. Sea urchin 7. Steamed abalone 8. White eel, white squid Temperatures: Akami: 36°C/17°C Lean tuna: 36°C/21°C Sea bass: 36°C/20°C Toro: 38°C/28°C Shirako: 37°C/22°C Kohada: 36°C/19°C Mamegaki: 36°C/27°C Horse mackerel: 38°C/22°C Hokkigai: 36°C/17°C Beltfish: 38°C/28°C Kohada: 38°C/20°C Mackerel: 38°C/20°C Freshwater eel: 37°C/23°C Tama: 36°C/17°C Date: July 14, 2023