Tokyo, Shinbashi [Sushi Ichinari] ☑️ Recommended Course ◆ Cold tomato soup ◆ Tofu with sesame and mascarpone ◆ Crab meat with beet sauce (served with a bite-sized portion of rice) ◆ 4 pieces of white vinegar sushi - Ogasawara umeniro, Chouchoukoshoudai from Okinawa, Shimaaaji from Oita, and Shark, Flounder, and Crab from Hokkaido ◆ Crab chawanmushi ◆ Awaji eel ◆ Soft shrimp tempura ◆ Tuna simmered in Yoshino style ◆ 3 pieces of red vinegar sushi - Akami zuke, Chutoro at 45 degrees, Otoro seared with a Japanese sword ◆ Seafood rice bowl ◆ Fig with sesame cream ◆ Nodoguro from Kyoto ◆ Anago from Jooba (salt and sauce) ◆ Red bell pepper and moroheiya ohitashi ◆ Rolled dried gourd and edamame omelette ◆ Miso soup ◆ Cheesecake ☑️ Lemon sour ☑️ Oolong tea I was looking forward to dining at a sushi restaurant in Shinbashi. I had the omakase course ⋆꙳ ▶️ The combination of ingredients was skillfully done and the appetizers were delicious, making the alcohol go down smoothly. The crab meat with beet sauce was visually appealing and elevated the dining experience. Mixing the leftover beet sauce with a bite-sized portion of rice to create a risotto-like dish was a fresh idea. The nigiri sushi included umeniro, Chouchoukoshoudai, Shimaaaji, shark, flounder, and crab, all of which were surprisingly unique and fresh. My friend, who used to work at a fish market, also praised the quality of the fish. The crab chawanmushi, awaji eel, and soft shrimp tempura were followed by tuna simmered in Yoshino style and the highlight - the red vinegar sushi! Both the akami zuke and chutoro were delicious, but the Otoro was seared with a heated Japanese sword instead of a burner, which added a unique touch to the dish. The high-quality fatty tuna melted in my mouth and was incredibly delicious! The luxurious egg rice bowl with caviar, sea urchin, and salmon roe was a decadent treat. The Nodoguro and anago were also delicious, and the meal ended perfectly with red bell pepper and moroheiya ohitashi, rolled dried gourd and edamame omelette, and miso soup. The restaurant's location in Shinbashi-Ginza made me a bit nervous, but the master chef was very friendly, allowing me to enjoy the sushi experience to the fullest.

This was my first visit. I could feel the strong commitment of the chef not only in the food but also in the dishes, sake vessels, and chopsticks. Despite doing an amazing job, the chef's humorous talk that doesn't show it was outstanding. There are many restaurants where you can be satisfied with just your sense of taste, but this is a place where you can be satisfied with all five senses. The chef and the hostess are also wonderful people! I would love to visit again.

From Shimbashi Station Ginza Exit, it's a 4-minute walk to Sushi Kazuya. On a weekday at 6:30 pm, my sister and I enjoyed the recommended course (27,830 yen). The counter seats are cozy with around 7 seats. Here's what we had! - Soup: Pumpkin puree - Appetizer: Sea urchin and rose jelly - Simmered dish: Taro dumpling with edamame sauce, followed by turning it into a risotto with rice - Sushi (with white vinegar): Kue from Nagasaki, Himeji from Kagoshima, Meichidai from Chiba, and Nodoguro from Yamagata - Steamed dish: Conger eel and matsutake mushroom chawanmushi using Nagoya Cochin eggs - Small dish: Persimmon and chrysanthemum tofu salad - Fried dish: Soft shell shrimp kadaif fry with salt and red vinegar sauce - Vinegared dish: Autumn vegetable medley - Sushi (with red vinegar): Akami, medium fatty tuna, and seared fatty tuna - Palate cleanser: Autumn salmon with ponzu jelly - Main dish: "Ocean" TKG with ikura, caviar, sea urchin, and truffle - Sushi (Edomae style): Kohada from Amakusa, and anago with salt and sauce - Palate cleanser: Three kinds of mushrooms and chrysanthemum in broth - Rolled dish: Dried gourd roll - Dessert: Tamago-yaki and sweet potato castella - Soup: Miso soup with leeks - Dessert: Mont Blanc and pumpkin cake The conversation with the friendly head chef was enjoyable, and despite the generous portions, everything was delicious! Thank you for the wonderful meal!

Visited at 7:00 pm on a regular day. The place is about a 4-minute walk from Shinbashi Station. Dr. Copa Shrine next to the building where Sushi Ichiya is located is a landmark. On this day, we tried the most popular No. 1 recommended course by Ichiya, which consists of 23 items for 27,830 yen. We started with a toast with white wine and beer! It was a very hot day with a high temperature of 35°C, so the chilled white wine was very refreshing. - Soup: Tomato Surilashi - a fruity tomato with added vinegar and curry powder for a spicy kick. - Appetizer: Sesame and Mascarpone Tofu - creamy and smooth with a delightful taste. - Simmered dish: Crab Tempura with Corn Cream Risotto - visually appealing and delicious. - Sushi: 4 pieces of white vinegar sushi with various fish - the chef uses different vinegars based on the fish. - Steamed dish: Steamed Egg Custard with Conger Eel and Shark Fin - made with premium eggs for a rich flavor. - Side dish: Conger Eel with Umeboshi Paste - a perfect harmony of flavors. - Sushi: 3 pieces of red vinegar sushi with different tuna - the highlight was the seared fatty tuna with a unique presentation. - Fried dish: Soft Shell Shrimp with Kataifi - crispy and flavorful, a standout dish. - Palate cleanser: Red Shishito Pepper and Kyoto Vegetables - beautifully presented and delicious. - Main dish: Seafood Rice with Gold Leaf, Truffle, Uni, Caviar, and Salmon Roe - a luxurious and extravagant dish. - Pickled dish: Fig in Sauce - a rare treat with a lovely presentation. - Sushi: 2 pieces of Edo-style sushi with Mackerel and Conger Eel - delicious and beautifully crafted. - Vinegared dish: Fresh Fig with Sauce - a delightful and rare treat. Each dish was not only delicious but also visually appealing. The chef's attention to detail and creativity were evident throughout the meal.

In Ginza 8-chome, next to Dr. Copa Shrine, there is a sushi restaurant called "Sushi Kazuya". We tried the recommended course with 23 dishes. It started with a rich tomato soup, followed by mascarpone and sesame tofu, and edamame tempura. Then came the sushi, such as kue from Shimane, akoyagala from Miyazaki, striped jack from Oita, and yellowtail from Kanagawa. There were also various side dishes like eggplant rice cake and conger eel jelly. The highlight was the soft shrimp tempura and the unique seared fatty tuna using a Japanese sword. The meal ended with a luxurious egg rice bowl with ikura, caviar, and sea urchin. The dessert included fig with sesame sauce and mango cheesecake. The staff were friendly and the atmosphere was delightful. The seared fatty tuna with a Japanese sword is a must-try! Note that the menu may vary depending on the day's ingredients.

I savored each dish, wrapped in utter happiness from start to finish. The balance of saltiness and sweetness in the sauce, broth, and each dish was exquisite, gently piercing the heart with a sense of contentment. I never imagined that each dish could bring such a feeling of joy...! Each dish, not just traditional Japanese or Western, but a unique blend of both, truly embodied the essence of "Sushi Ichinari." I indulged in the recommended course menu (23 items), and each dish was a delight. From the chilled tomato soup to the sesame and mascarpone tofu, crab tempura, sushi selections, steamed shark fin, and more, each dish was a masterpiece of flavors and textures. The first dish, the chilled tomato soup, was a surprising blend of Western and Japanese influences, setting the tone for the rest of the meal. The attention to detail and the sincerity of the chef were evident in every bite. The experience was truly a culinary journey filled with joy and satisfaction.

It was a steamy summer evening near a small shrine, and I descended down the bamboo entrance with a bit of nervousness. What awaited beyond the door was a wonderful world I never expected. I sat at the L-shaped counter, feeling relieved with a cold towel in hand, and finally looked around to see the chic interior with black walls, wooden accents, and touches of gold. The compact kitchen featured a grand ice cooler, and jazz music filled the air. I opted for the recommended course by the chef, which included a refreshing Kirin sake and a variety of creative dishes. Each course was a delightful fusion of flavors, showcasing rare deep-sea fish and innovative creations that resembled French cuisine. The chef's creativity truly captivated me, as every dish was meticulously crafted to highlight the essence of sushi. The seasonal vegetables were handled with finesse, from the rich tomato suri-nagashi to the delicate pink beet sauce complementing the crab. The Moroheiya with hanabira mushroom was a revelation, offering unique and unforgettable flavors. And of course, the "tamagokake gohan" was a luxurious treat with ikura, uni, caviar, and truffle, adorned with gold and silver flakes. The sushi was expertly prepared, with different vinegars paired to enhance the flavors of each fish. The marinated akami was particularly flavorful, while the seared otoro with a Japanese sword was a visual and gustatory delight. The anago sushi, enjoyed with both salt and sauce, was a personal favorite, showcasing the chef's dedication to slow-cooking. Though I could talk about each dish in detail, I must mention the exceptional "gari" here. Unlike the usual pink slices, this gari was round, yellow, and packed with a delicious salty flavor. I couldn't help but ask for seconds! The chef's knowledge and passion shone through, making it a truly memorable dining experience.

Near Shimbashi Station, before the reservation time at Ginza 8-chome 18:00 shop, as I waited at the entrance, I saw elegant butterflies of Ginza passing by the side path of this shop. "Sushi Ichinari" has returned to a glamorous atmosphere reminiscent of pre-COVID times, with a beautiful entrance leading downstairs to a L-shaped counter with about 7 seats. I visited two weeks ago after making a reservation. Behind the head chef, there is a splendid ice refrigerator that costs nearly 30,000 yen in ice expenses daily, showing that the shop pays attention to quality ingredients. Recommended course at Ichinari: 27830 yen plus sake. The dishes included hime scallop from Iwate, isaki from Nagasaki, shark fin and gall bladder from Hokkaido, nodoguro from Noto, and more. The head chef, with a stern face, turned out to be very friendly, hailing from Shonan-dai where I used to live as a salaryman. With almost 30 years of experience in Japanese cuisine and sushi, he surprised me with his French-like attention to colors and sauces in the dishes. The meal started with pure Edomae-style sushi, with the first 4 pieces on white vinegar rice and the rest on red vinegar rice, interspersed with dishes like chawanmushi and kadaif fried shrimp. Each dish was so beautifully presented that it felt almost a shame to eat them. It was a very enjoyable dinner.

I arrived at the restaurant shortly after avoiding the heat by walking through the elevated Ginza 9 from JR Shinbashi Station. The location of the restaurant was easy to find, and I even saw a shrine nearby called Ginza Miyake Shrine, which was newly built on March 21, 2023. Sushi in Ginza is known for being in a competitive area, so my expectations were high for this restaurant. The interior had counter seats where you could watch the chef's every move. I noticed a refrigerator with "ice" to keep the ingredients cold, which added to the anticipation of the meal. The dishes were delicious, making me smile and relax as I enjoyed each bite. I tried the recommended course with 23 items for 27,830 yen, and my favorites were the "Scallop Sashimi" with precise knife work and a smooth texture, and the "Shark Flounder and Liver" with a perfect blend of flavors. The "Throat Fish" and "Conger Eel" were also delicious, and I was impressed by how the chef paid attention to each customer while serving the dishes. The non-sushi dishes, like the pink sauce made from beets and the edamame, were delightful and made me feel cheerful. The pairing with the recommended sake by the chef was also excellent, although I only had a little taste as I can't handle too much alcohol. I used to work near Tsukiji Market, and I remember the excitement of buying fresh fish there after working through the night. It was like a glimpse into Japan's kitchen, with trucks coming in from all over the country and the bustling market full of fresh seafood. It reminded me of enjoying delicious fish from different regions of Japan, all expertly prepared at this restaurant. I look forward to visiting again next time. Thank you for the delicious meal.

I went to Sushi Ichinya in Ginza! Located between Ginza and Shinbashi, this restaurant on the basement floor offers a great hospitality experience with its main counter seating. Here's what I had: Drinks - Sapporo Beer Shirahonoka, Yamazaki 12 Year Highball, Maou (sweet potato shochu) soda, Morio Kura (sweet potato shochu) soda, Hyakujuro (Gifu), Kokuryu Daiginjo (Fukui), Kudoki Jozu (Yamagata). Food - Clam and conger eel soup, Sesame and mascarpone tofu, Edamame shinjouage (with beet sauce), Grilled isaki (Nagasaki) with kelp, Grilled hokke (Hokkaido) with plum, Grilled samegarei (Hokkaido) with shark skin, Grilled nodoguro (Ishikawa Noto), Crab chawanmushi, Fig with sesame cream, Soft-shell shrimp kadaif, Tuna akami (Wakayama Nachi Katsuura) marinated nigiri, Tuna chutoro, Tuna otoro sword seared nigiri, Egg over rice with truffle aroma, Simmered tuna with red vinegar, Kohada (Kumamoto Amakusa), Tuna sake stole with red vinegar, Anago (right: salt, yuzu left: simmered), Gourd and green perilla salad, Eel and sea urchin roll with red vinegar, Tamago and edamame castella, Miso soup, Dessert (rare cheesecake - plain, mango sauce). Gari (pickled ginger) - not too strong in vinegar, refreshing taste. Despite its location in Ginza, I was very satisfied with the food and sushi, especially the otoro's aroma! It was my first time trying raw hokke, and the combination of the crispy edge and fat was amazing. I personally want to go back again! The chef was also entertaining, and I made friends with other customers too. I love the wonderfully cozy atmosphere. Thank you very much for the great meal! - Restaurant Information - Sushi Ichinya Address: B1F YAD Ginza Building, 8-7-16 Ginza, Chuo-ku, Tokyo Budget: Lunch ¥8000-¥10000, Dinner ¥30000-¥40000 Hours: Lunch (by reservation only) [Wed, Thu, Fri] 11:30-15:00, Dinner [Mon-Sat] 17:00-22:00 Closed: Sundays, holidays (some irregular holidays) Payment by card only. Service charge: 5% for lunch, 10% for dinner All seats are non-smoking. Ashtrays are available at the entrance.

Recommended course "Hitoyo" [23 dishes] ¥27,830 (tax included) - Conger eel and softshell turtle soup: Luxurious soup with a strong yuzu fragrance to start... - Tofu with sesame and mascarpone: Rich and smooth tofu with a fragrant sesame flavor ❤️ - Corn tempura with beet sauce: Sweet corn tempura with a delicious beet sauce ❤️ - Hokke from Rishiri Island, Hokkaido: Hokke with a melting sweetness and skillfully balanced saltiness ✨ - Horse mackerel from Yamaguchi: Sweetness and umami from plum and shiso ❤️ - Greenland halibut from Hokkaido: Crispy and flavorful with a hint of spiciness enhancing the sweetness ❤️ - Nodoguro from Noto: Fatty and fragrant nodoguro, so melty~ - Crab chawanmushi: A luxurious chawanmushi with plenty of crab meat, so rich and indulgent - Hamo from Awaji: Smooth and mellow flavor of hamo with the right amount of plum meat - Simmered tuna: Surprisingly plump and moist tuna with amazing broth ❤️ - Softshell shrimp kadaifi with red vinegar sauce: Crispy kadaifi with a delicious red vinegar sauce ❤️ - Akami-zuke nigiri: The thickest and most delicious akami-zuke nigiri ❤️ - Medium fatty tuna at 45°C: Amazing richness and fatty texture ❤️ - Blowtorched otoro: A real show with the blowtorch, the sound of sizzling ❤️ - Seafood TKG: Truffle, caviar, salmon roe, sea urchin, gold leaf... such luxurious TKG, beyond amazing ❤️ - Fig with sesame cream: A unique combination of fig sweetness and sesame cream flavor - Kohada from Saga: Perfect balance of acidity and umami, beautifully presented with wasabi ❤️ - Anago from Tsushima, Nagasaki: Melts in your mouth, with a rich sauce enhancing the flavor ✨ - Dried gourd roll: Despite being full, it feels like you can keep eating forever, why is that? 😂 - Kinshibai and goldthread squash ohitashi: Crunchy texture in a gentle dashi broth ❤️ - Tamago and edamame castella: Moist and slightly sweet egg with a gentle sweetness of edamame castella ✨ - Special miso soup: Ah, a happy moment and finally the finale - Mango mousse and rare cheesecake: Moist cakes to end today's lingering feeling ❤️

JR Tokyo Metro Ginza Line, 3 minutes walk from "Shinbashi Station", 10 minutes walk from Tokyo Metro Ginza Line, "Ginza Station". We had a business dinner at a sushi restaurant in Ginza. The restaurant had a very hidden and cozy atmosphere. We ordered the recommended course by Sushi Ichia. We toasted with Sapporo Beer's "Shirohoppe Nogaku". We started with an eel and softshell turtle soup. It was warm and comforting, and the softshell turtle gave us a boost of energy. The mascarpone sesame tofu had a rich and unique flavor, combining Japanese and Western elements. We then had 4 pieces of vinegar rice sushi, in a plum color, made from a premium fish that lives in warm seas. It was light and reminded us of sea bass. The grilled Atka mackerel was fresh and delicious, with a nice amount of fat. The shark flounder had a unique texture due to its shark-like skin, and it was served with its liver. It was so tasty! The Nodoguro from Noto, Ishikawa Prefecture, was fatty and melted in our mouths, leaving a lingering deliciousness. It was outstanding! The most memorable piece of the day was the seared fatty tuna, which was seared with a heated Japanese sword. The excess fat was removed, leaving a perfect taste. It was delicious! The performance was entertaining. The dish that followed, the conger eel, was also superb. The main event was a luxurious dish of sea urchin, salmon roe, caviar, and truffle on rice. It was a feast of extravagant ingredients. The tuna simmered in broth was light and flavorful, with the tuna's fatty parts adding richness. The large oysters from the Goto Islands were succulent. We then had two pieces of Edo-style sushi, followed by a sea eel and sea urchin roll with conger eel. The combination of seaweed, conger eel, and rich sea urchin rice was heavenly. It was also incredibly delicious. The meal ended with simmered vegetables, dried gourd roll, pickles, and miso soup. The balance between the sushi and other dishes was perfect, and the restaurant was relatively easy to book, making it very convenient. It was a delicious experience.

Budget: 20,000 to 30,000 yen Order: Omakase course only Duration: 1.5 to 2 hours Reservation: Available on Tabelog A sushi restaurant located underground, a short walk from Shinbashi Station or Ginza area. The atmosphere inside is relaxed, with a touch of local charm. The head chef may look intimidating but is actually very kind, sharing his passion for his work. The courses here have a creative twist, with unique combinations that make the dining experience interesting. The staff are efficient, quick to serve drinks and clear plates, showing great teamwork. The head chef emphasizes enjoying the course without feeling the need to add extras, and the generous portions certainly leave you satisfied. Reservations are relatively easy to make, so if you're in the area, it's worth a visit. Course details: - Sesame and mascarpone tofu - Corn and beetroot sauce - Crab chawanmushi - Soft-shell shrimp tempura with red vinegar sauce - Simmered tuna - Conger eel - Gourd salad - Nigiri sushi: pickled plum, hokke, flounder, nodoguro, marinated tuna, medium fatty tuna, fatty tuna, sea urchin and salmon roe bowl with caviar and truffle, striped jack, gizzard shad, eel and sea urchin hand roll, dried gourd roll

Shimbashi, 3 minutes walk, counter full on weekdays! The clean interior has a lovely master, and chatting with him is fun, so the counter bloomed with flowers. The staff are attentive, bringing drinks quickly, and the food is served at a good pace. Starting with my favorite Shirahonoka for a toast! The Ishikawa sake I ordered later, Naohiko Noguchi's YAMAHAI, was my favorite! Easy to drink and highly recommended. Hamo and turtle soup - a luxurious and refreshing soup, with the flavor of leeks as a garnish, soothing the stomach. Cream cheese and sesame tofu - the refreshing sesame tofu flavor is strong, and the combination with cream cheese is delicious! The wasabi adds a nice touch, perfect for beer. Corn and shinkoage - juicy corn and shinkoage with a crispy texture, the oil spreads gently in the mouth, complemented by the pink sauce of beetroot. Nagasaki Querlime - tender and refreshing, with a saltiness that pairs well with the beer. Translucent crab chawanmushi - a collaboration of summer and autumn with crab meat, edamame, and ginkgo, the crab broth flavor seeps out, delicious, and the eggplant fu on top is cute and has a beautiful impact. Awaji Island hamo decoration - beautifully decorated with knife-cut hamo and ume fruits, creating a feeling of happiness. The meat is firm and the combination with ume is excellent, so delicious, I've never had hamo this delicious before. Nagasaki Gotou Nijougakki - a collaboration of dashi jelly and oysters, the oyster milk spreads in the mouth, slurp slurp. Chiaigishi's medium fatty tuna - meticulously grilled with a knife, the grilled parts change in taste and are incredibly delicious! I really love medium fatty tuna. Tuna simmered dish - the kombu dashi of the tuna is flavorful, making it feel like I'm at a traditional Japanese restaurant. Despite the simple seasoning, it's so delicious, simplicity is ultimately delicious. Tuna zuke sushi - the vinegar has changed to red vinegar, and the tuna's marinated flavor is just right. Fig with sesame cream sauce - creamy sesame with soft figs, the combination is sinful, incredibly delicious. Chiba's hamaguri - I don't usually eat shellfish, but these hamaguri are truly delicious, with a firm texture that goes well with rice. Uni rice - a groundbreaking sushi with eel and uni mixed in, the eel is melt-in-your-mouth, and I want to take this home as a souvenir. Kanpyo maki, edamame castella, tamagoyaki - the kanpyo maki has a sesame flavor and a slightly grainy texture, the perfect end to the meal, the edamame castella is unique, with a concentrated edamame flavor that is delicious! Kinjiso and Kinshiuri somen - the kabocha becomes slippery when boiled, typical of kinjiso, with a unique texture. Ikura, truffle, caviar, gold powder - a colorful three-point platter for the finale, with rich truffle flavor, and the ikura and caviar are also excellent! Blueberry and mango cheesecake - made with authentic blueberries and mangoes, the rare cheesecake is not too sweet, melting smoothly in the mouth. It paired well with green tea. In Ginza, highly rated restaurants are ==========

- Access: 3 minutes walk from JR Shimbashi Station - Number of visits: First time - Purpose: Dinner with friends - Overview: A sushi restaurant located in the bustling Ginza 8-chome district. The restaurant offers luxurious courses featuring seasonal fish sushi and appetizers, as well as extravagant ingredients such as caviar. - Menu: The restaurant offers three courses priced at 21,780 yen, 27,830 yen, and 33,880 yen. On this day, the most popular middle course was ordered. The course included dishes such as corn puree, sesame and mascarpone tofu, deep-fried new burdock, marinated Isaki fish, flat clams, Kanpachi, golden eye snapper, steamed hairy crab, soft shell shrimp in kataifi, marinated red tuna, medium fatty tuna, fatty tuna, fig sesame cream, grilled ayu fish with fuki miso, simmered tuna, sea urchin rice bowl, soft roe, pickled purple sea urchin, fatty tuna roll, conger eel, tamago, clear soup, and apple shibust. - Impression: I chose this restaurant for a friend's promotion celebration, and we were not disappointed. The hospitality of the head chef was exceptional, and the sushi was delicious. The course had unique appetizers that showcased uncommon ingredients and cooking techniques not typically seen in sushi restaurants. One standout dish was the soft shell shrimp wrapped in kataifi. The combination of the succulent shrimp, crispy kataifi, and tangy red vinegar sauce was a delightful surprise. The sushi was served in generous portions with a mix of red vinegar and rice vinegar. The highlight was the signature fatty tuna sushi, where the chef seared the surface with a heated Japanese sword instead of a burner, preserving the tuna's natural flavors and enhancing its fatty richness. The restaurant also had a wide selection of sake, and the knowledgeable chef recommended pairings that complemented the course perfectly. I would love to visit this restaurant again when craving sushi in Ginza. Thank you for the wonderful experience. - Rating at the time of visit: 3.29

People wander, love is like a heat haze... the nostalgic song by Kuwata Keisuke / Namimori Johnny. Today's feature is Sushi Ichinari, located just a 3-minute skip from Shinbashi Station. A place for adults to relax, in the heart of Ginza 8-chome. Opened in September 2022, Sushi Ichinari offers seasonal sushi and creative dishes that break away from traditional Japanese cuisine. With 30 years of experience, they carefully select the best seasonal ingredients and put great effort into their craftsmanship. They use multiple types of salt, vinegar, and soy sauce to enhance the flavors. Traditional dishes like simmered conger eel and kampyo, as well as vinegared dishes like konoshiro and mackerel, are prepared with great care. They have relocated from Ginza 7-chome. Operating hours are lunch (reservation required) [Wed, Thu, Fri] 11:30-15:00, dinner [Mon-Sat] 17:00-22:00. Please note that they may close early once the fish and sushi rice run out. Closed on Sundays and holidays, with occasional irregular holidays. Phone number: 03-6228-5902. I visited the restaurant for dinner on a weekday evening. It is located just a short walk from Shinbashi Station. Although there is no 9th block in Ginza, you can find Sushi Ichinari beyond GINZA 9, in a corner of Ginza known for high-end clubs. Next to it is the new shrine of Dr. Kopa, the famous Feng Shui master, called "Ginza Miyake Shrine." The place is beautifully decorated with lights and has a divine atmosphere. Oh, today is the day of the snake and the auspicious day of Isshiki Manbai! Alright, this is a good sign, and since I had some time before my reservation, I decided to pay a visit. The restaurant is located next to the shrine, hidden underground on the 1st floor. There is an ashtray near the entrance. The interior is elegant and sophisticated, with jazz music creating a pleasant atmosphere for adults. In addition to counter seats, there are also table seats. Ah, it's so cool and refreshing. I took a seat at the high-quality white wood counter. They even covered my belongings with a cloth. It's so nice of them, but I almost feel bad for getting it dirty! The chef, who looks intimidating at first glance, is actually very kind and has a charming smile. He quickly responds to my silly jokes. Ah, I was nervous at first, but now I feel relaxed. My throat was dry, so I toasted with a glass of "Shirahonoka." "Is there anything you don't like?" the chef asked. Um, well, let me see... "Don't worry about it, I don't have any dislikes, haha." Oops, I couldn't come up with a good response to the question that I always get asked... What a mess... The chef's witty responses are amusing and make me feel at ease. I should have thought of a better answer! The restroom is clean, spacious, and functional. I'm pleased to see a glasses cleaning cloth among the amenities, which is not common. They have Wi-Fi available! Today, I will be enjoying the "Ichinari Recommended Course" for 27,830 yen, which allows you to experience the changing seasons through the dishes. The course includes: - Clear soup: Corn puree - Appetizer: Tofu with sesame and mascarpone - Simmered dish: Mussels deep-fried with white sauce and new burdock - Sushi: 4 pieces with white vinegar - Steamed dish: Steamed crab meat - Small dish: Fig with sesame cream - Grilled dish: Grilled ayu fish with fuki miso and cashew nuts - Sushi: 3 pieces with red vinegar, medium fatty tuna, and seared fatty tuna - "Uchu-sen" (space ship): Tuna stew - Main dish: Seafood rice bowl - Fried dish: Soft-shell shrimp with red vinegar sauce - Vinegared dish: Trout sushi roll - Sushi: 2 pieces of Edomae sushi - Palate cleanser: Vinegared tsunonasu - Rolled dish: Dried gourd - Dessert: Daily cake. Well, something like that. I think there was a dish that looked like a spaceship in the middle (laughs). The timing of the dishes being served was perfect, matching my pace. The plates and tea ware had beautiful designs. The modern plates were stunning. Let's start with a warm-up! The aroma of the corn puree.

Tonight, I had a casual drink at Sushi Ichia in Ginza 8-chome! Located just behind the Ginza Hakuhinkan, on the next street over from the back, is the newly completed Ginza Miyake Palace, where I visited for prayers and to boost my luck! Going down the stairs next to the building, you will find an elegant white wooden counter surrounding the head chef! The eye-catching ice-cooled refrigerator and Japanese sword add to the atmosphere! The seats are spacious and comfortable, allowing you to relax. First, I enjoyed a premium beer, Shirahonoka, to quench the heat! Cheers with the aromatic beer in a clear glass! Now, let's get started with Ichia's recommended course! Corn suri-nagashi! The refreshing natural sweetness of the high-sugar corn in season spreads gently. Sesame tofu! The chewy sesame tofu has a hidden flavor of mascarpone cream. The refreshing accent of grated wasabi is delightful! Mussels with lotus root tempura and new burdock sauce! The finely chopped mussels are tightly packed and deep-fried, resulting in a hot and crispy lotus root tempura with a beautiful color! The smooth mousse-like new burdock sauce has a hint of French essence! The remaining sauce can be enjoyed with vinegar rice as risotto! Now, onto the nigiri sushi! Here we go! Isaki fish marinated in kelp! The first piece is the seasonal Isaki fish with a moderate amount of fat and a refined kelp-marinated taste. The hint of yuzu adds a refreshing touch to the aftertaste! Herring! The herring from Hokkaido melts in your mouth with its fat content! The acidity of the plum meat accentuates the sweetness of the fish! The sauce made with reduced soy sauce complements the dish perfectly! Yellowtail amberjack! The amberjack from Nagasaki has a firm texture and a pleasant chewy bite. The umami flavor spreads in your mouth with each bite! Red snow crab chawanmushi! The chawanmushi with crab meat and chicken broth has a sweet and savory taste. The summer vegetables like young corn and edamame add a nice touch! A comforting taste that evokes the feeling of summer! Fig with sesame cream! The smooth sesame cream with a hint of salt pairs well with the sweet and fibrous texture of the fig. A refreshing palate cleanser to feel the season! Next, three types of Oma bluefin tuna! Lean tuna marinated! The lean and red lean tuna has a light marinade with a rich umami flavor that pairs well with the red vinegar rice! Medium fatty tuna! The pink and glossy medium fatty tuna has an elegant taste. The rich fat that melts in your mouth complements the red vinegar rice, creating a delightful experience! Fatty tuna! The finishing touch of searing the surface of the fatty tuna with a Japanese sword! The aroma of the seared fatty tuna is different from that of a burner, adding a savory touch to the dish! The meticulously seared fatty tuna has a refined umami flavor that overflows in your mouth! Now, it's time for a drink to accompany the meal! I'll leave it to the head chef to choose a sake that complements the dishes! Hyakujuro Junmai Ginjo, Seimaibuai Blue Wave! A summer sake with a refreshing taste! The fruity aroma and crisp taste make it a versatile sake to pair with food! The slightly sweet lingering finish enhances the flavors of the ingredients! Negima soup! The spherical small bowl contains a tuna and leek soup! The simple flavor of the dashi and light soy sauce complements the melting texture of the tuna belly! The white leeks, bell peppers, and green onions add a vivid color to the dish! This dish alone makes you want to keep sipping on sake! Sweetfish with fuki miso! The sweetfish is generously topped with bitter fuki miso on the skin side! The mild flavor of cashew nuts adds a rich touch that complements the aroma of the sweetfish! This goes well with sake! Soft-shell shrimp with kataifi and red vinegar sauce! Finished with a hint of Dansetsu salt for a subtle salty touch! The crispy kataifi texture and the fragrant shrimp flavor are a perfect match! The rich red vinegar sauce complements the shrimp miso beautifully! Japanese cuisine's tradition ===========

You can enjoy pleasant conversations with the chef. It is recommended to visit with a good appetite as a substantial amount of food is served in course meals. The chef will pair Japanese sake that complements the meal, so you can relax. When I visited, there were also young couples dining. It seems like a good place not only for business but also for a date.

I was invited and visited this restaurant. It has been relocated from Ginza 7-chome and is now in its 9th month at the new location. Upon descending to the underground area, there is an L-shaped counter with 7 seats and private rooms. Above the head of the head chef, a large special knife that was once used for tuna dismantling is displayed. The motto of the head chef here is "I want to delight customers with delicious and unusual dishes rather than just ordinary delicious ones." He is enthusiastic about research, offering dishes like Hokke from Hokkaido, deep-sea shark flounder sushi, and a rare delicacy of turtle hand stew. He also heats the big toro with a heated sword and shows a constant curiosity. The developed distribution network allows for this kind of creativity. He uses sweet-tasting Sasashiki rice with no sugar in the red vinegar, and Koshihikari from Sado Island in the rice vinegar. We started with a toast with Shirahonoka. We ordered the recommended Ichinya course. The course included various sushi dishes, appetizers like "Grated New Onion" and "Sesame and Mascarpone Tofu", and main dishes such as "Mullet Potato and New Burdock Sauce" and "Stewed Awa with Ma Crab". The meal ended with a dessert of "Peach with Anglaise Sauce".

[Shop Name] Sushi Ichiya [Location] 5 minutes walk from Ginza Station on various lines [Overview] Creative dishes that are not bound by traditional Japanese cuisine are a distinctive feature here. You will find creative dishes that you wouldn't expect from a sushi restaurant. The technique of searing fatty tuna with a Japanese sword is a highlight. The course menu is a must. [Budget] 30,000 to 40,000 yen [Crowdedness] No crowds around 6:30 pm on weekdays [Menu] - New mashed potato soup - Tofu with mascarpone cheese - Deep-fried scallops with burdock sauce - Kijihata from Nagasaki - Golden eye snapper from Katsuura, Chiba - King salmon from Hokkaido - Okhotsk Atka mackerel from Hokkaido - Steamed hairy crab - Conger eel from Awaji - Lean bluefin tuna - Medium fatty tuna - Fatty tuna - Simmered bluefin tuna - TKG (sea urchin, salmon roe, caviar) - Soft shell shrimp - Fresh sea grapes from Okinawa - Simmered surf clam from Chiba - Gizzard shad from Kumamoto - Miso soup - Dried gourd roll - Egg - Edamame castella - Peach with egg yolk and custard sauce [Impression] Visited with friends who came to Tokyo for sightseeing after making a reservation in advance. Picked out some interesting menu items. - Deep-fried scallops with burdock sauce: The white sauce made with burdock far exceeded the quality of a sushi restaurant. Eating the deep-fried scallops first and then the spoonful of rice served in a risotto style was delicious from the beginning. A double delight. - Fatty tuna seared with a Japanese sword: The searing with a Japanese sword is not just for show; there is a solid reason behind it. Using a gas burner would leave a gas smell on the sashimi, so the chef sears the tuna with a Japanese sword, then adds soy sauce to create a burnt soy sauce, which is then applied to the fatty tuna and seared. The searing brings out the flavor of the fatty tuna, with a perfect balance of burnt soy sauce and salt, making it delicious. - TKG: A luxurious dish using three major types of roe – sea urchin, salmon roe, and caviar – which is why it's called TKG (tamago kake gohan). Truffle is also added, creating a perfect balance of aroma and taste. A shell spoon is used to avoid transferring any metallic ions that could affect the caviar's flavor. Each piece of sushi was generously sized, full of flavor, and satisfying. The variety of drinks caters to different preferences. The apple juice sourced by the chef was rich and delicious, highly recommended. The chef and the hostess had a good balance, creating a cozy and welcoming atmosphere. A place you'd want to visit again. Thank you for the wonderful meal! [Summary] - There is a reason for searing with a Japanese sword! - Generously sized sushi! - Delicious drinks! [SNS] I also share gourmet information on social media, so please follow me if you're interested. Instagram: 'naoya_522_' Tabelog: 'NAOYA_22' LINEPLACE: 'NAOYA_22' Posted on 3.29

Oneya in Ginza. I wonder if the head chef's name is Ichinya? He looks tough at first glance, but he is very friendly and has a cute smile. I started with a Gin and soda because there was seasonal beauty. I love gin. The meal started with a grated new potato dish. From traditional Japanese dishes like new green soybean tofu and crab chawanmushi to French-inspired dishes like scallop tempura with white asparagus sauce and soft shell shrimp in kataifi, there was a variety of dishes to enjoy. The sushi was made from kue from Sasebo, which was surprising. Then came dishes like houbou and golden eye snapper. There was also a tuna tasting. The tuna was marinated for akami, the medium fatty tuna had warm rice, and the fatty tuna was seared with a Japanese sword instead of a burner. The sushi vinegar was also adjusted to match the fish. Everything was delicious. The sushi selection varies depending on the day, with some days featuring rare deep-sea fish. I'd love to visit on a day with an abundance of deep-sea fish. There is also a focus on drinks, with all drinks being domestically produced, from sake to wine. The sake I had after a long time was still delicious. Recommended course at Oneya (tax included 27,830 yen): - Grated new potato dish - New green soybean tofu - Scallop tempura with white asparagus sauce - 4 pieces of sushi (kue, houbou, golden eye snapper, takabe) - Crab chawanmushi - Grilled salmon with butterbur miso - Tuna simmered in Yoshino style - Soft shell shrimp with red vinegar sauce - 3 pieces of sushi (marinated tuna, medium fatty tuna at 45°C, fatty tuna seared with a Japanese sword) - Sea TKG (raw egg over rice with seaweed and vinegar) - 2 pieces of Edo-style sushi (scallop, conger eel with yuzu salt and sauce) - Vinegared wild vegetables - Dried gourd roll, special miso soup - Daily cake (blueberry, mango)