I had some errands to run in Tokyo, so I made a reservation in advance and visited the restaurant. Ginza seems to attract a lot of foreign tourists, probably around half of the crowd. I arrived a bit early, but they welcomed me warmly. The interior was bright, and I was seated at the back of the L-shaped counter. We started with the customary draft beer toast. A few days ago, I had sushi for lunch alone in Ginza, which felt a bit stuffy, but this time I felt completely at ease. Now, the seasonal ikura (salmon roe) appetizer arrived. It's more like sipping from a glass than eating, which was enjoyable. The red sea bream, octopus simmered in bonito broth, and flat abalone were all delightful. The comparison between red sea urchin and horse dung sea urchin was tough, but I slightly favored the red one. The water shield crab for chopstick rest was much more generous than the one at a local sushi place in Sagamihara. The sea urchin liver was fantastic. Though I enjoy dipping fresh liver in ponzu sauce at izakayas, this marinated sea urchin liver had a unique flavor. Steamed abalone and swordfish with grated radish provided a refreshing touch. The mozuku seaweed was different from the supermarket variety I usually have. As for drinks, I had additional sweet potato shochu and wine before moving on to the nigiri sushi. Starting with flounder and finishing with egg, every piece of sushi was top-notch. Tuna and sea urchin were excellent, but personally, I loved the lingering aroma of striped jack the most. The total bill came to ¥78,529 for two courses, four draft beers, one bottle of white wine, three glasses of sweet potato shochu, and assorted sushi. Considering the quality of food and drinks, this price is quite reasonable for Ginza. I thoroughly enjoyed the meal and would love to visit again. Thank you for the wonderful experience!

Lunch consisted of a course priced at 19,000 yen, including 10 appetizers and 11 pieces of sushi. The sushi included flatfish, splendid alfonsino, marinated tuna, medium-fatty tuna, squid, horse mackerel, white shrimp, sea urchin, simmered abalone, and tamago (sweet omelet). Miso soup was served with an additional order of shrimp and dried gourd rolls. The total cost was 29,000 yen. Every dish was of high quality, truly representing Edomae sushi. Considering the price, it was well worth it.

I miraculously managed to make a reservation and decided to give it a try (*´꒳`*) The chef was very friendly and handsome, and he was great at making conversation (о´∀`о) Each piece was carefully crafted, and the way he shaped the sushi was incredibly delicate. I'm thinking of going again by myself sometime ⸜(*˙꒳˙*)⸝ Thank you for the scroll of the last Bafun Uni! I was so happy (((o(♡´▽`♡)o)))

Starting soon, all reviews will be made private except for followers. Please wait for further updates. Today, I visited Ichinagi in Ginza. It's owned by the same chef who used to run Mano, a famous sushi restaurant in Hotel Seiyo Ginza. Ichinagi is located in a nice spot in Ginza, and it's always busy for dinner but relatively quiet for lunch except on Mondays. Now, let's explore why this sushi restaurant lost its Michelin star. The atmosphere is classy, perfect for ladies' lunches or business meetings. I ordered a beer, and the service is impeccable, as expected from a place with a 20% service charge. The sushi, especially the red snapper and medium fatty tuna, is delicious. Overall, it's a great spot for sushi lovers in Ginza.

This time, I used it for a business dinner. I secured a seat with a reservation made a week ago, so it seems relatively easy to get a reservation. I had some snacks and sushi, and ordered a few more items, all of which were above standard and satisfying. The cost-performance felt slightly subpar, so the overall rating is 3.7.

Sushiya Ichiryu in Ginza 1-chome. It's said to have once been awarded a Michelin one-star rating. Finally got a reservation this time and visited! The interior exudes a gentle warmth. The head chef greeted us warmly and engaged in friendly conversation. The appetizers kept coming, surprising us with their variety! Each piece of sushi was meticulously prepared and delicious. The rice and fish were carefully temperature-controlled to ensure optimal taste. We even ordered extra fatty tuna. It was a thoroughly satisfying dinner! Thank you for the wonderful meal!

Recently, I visited the sushi restaurant "Sushiya Ichiryu" in Ginza for lunch. It's a renowned establishment inheriting the DNA of "Kanesaka," offering supreme Edomae sushi. The restaurant has earned Michelin stars multiple times, achieved a bronze rating on Tabelog (a Japanese restaurant review site), and been selected as one of the top 100 sushi restaurants in Ginza several times. It's the favorite spot of a successful acquaintance who comes from the same hometown as the owner, so I managed to secure a lunch reservation despite its difficulty. Here's what the course included: - Hirame (flatfish): Fresh with a satisfying texture, it had a delicate flavor with hints of richness. - Shimaaji (striped jack): A seasonal delicacy with just the right amount of fat, offering deliciousness with each bite. - Madai (sea bream): Aged to bring out its umami, it was truly delicious. - Kinmedai (golden eye snapper): The fattiest part of white fish, incredibly delicious as expected. - Akami zuke (marinated lean tuna): Glowing red and thickly sliced, perfectly balanced between fish and rice, reminiscent of the balance at my favorite sushi restaurant "Sugita" in Kaki-ga-cho. The beauty of presentation correlates with its deliciousness. Absolutely exquisite! - Chutoro (medium fatty tuna): Thickly sliced chutoro atop perfectly balanced rice, offering both satisfaction and deliciousness. - Otoro (fatty tuna): The way this was sliced was excellent. Otoro needs to be handled delicately to keep it from falling apart, but this chunk of thick otoro nestled on the rice looked delicious at first sight. Of course, the taste was top-notch. - Katsuo (bonito): Finely chopped green onion added a garlic-like aroma, enhancing the deliciousness of the bonito. - Aoriika (bigfin reef squid): Sticky sweetness and incredibly delicious. - Kohada (gizzard shad): The flavor brought out to the fullest with salt and vinegar. Beautifully sliced and incredibly delicious when eaten. - Aji (horse mackerel): As Arima Shiho once said, "It's mackerel because it tastes good." Summer mackerel with rich fat, flavor, and aroma, all excellent and delicious. - Kuruma ebi (Japanese tiger prawn): A piece that looks like a whole prawn atop the rice. Sweetness and aroma were excellent, reliably delicious. - Bafun uni (sea urchin): The bafun uni that almost hides the rice was incredibly satisfying. Absolutely delicious. - Anago (sea eel): Salt-seasoned anago. I like it with the sauce, but it's also delicious with salt, bringing out the flavor and aroma of the sea eel even more. - Nihigai (boiled surf clam): Enjoyed with a claw. Incredibly delicious, truly a masterpiece. Since it was lunch, I kept the alcohol to a minimum, and the total bill for 17 items was approximately 20,000 yen. As mentioned earlier, it's sushi that closely resembles "Sugita" in terms of the balance between rice and fish, and it's my absolute favorite. While it might not be as recognized by Michelin, Tabelog, or the top 100 lists, I believe it deserves another chance. I usually don't revisit restaurants, but this is one place I'd like to visit again someday.

I visited the 31st restaurant for lunch at the "2022 Sushi Hyakumeiten" and chose the course with appetizers priced at 19,800 yen. It was perfect for a hot day with jun-sai. The grains were large and matched well with the broth, very delicious. The madai (sea bream) was tender and delicious, seasoned with both salt and soy sauce. The tai (sea bream) was seasoned lightly with soy sauce and grilled, which was excellent. The katsuo (bonito) with condiments was also delicious, perfect for this season. The ankimo (monkfish liver) had depth of flavor and was quite tasty. The shako (mantis shrimp) had a delicate flavor and was delicious. The hokkigai (surf clam) was really tasty, thick and full of flavor. The iwa-mozuku (rock seaweed) refreshed the palate nicely. The grilled tachiuo (beltfish) was perfectly cooked, sweet and tender, excellent with grated daikon. Moving on to nigiri sushi, the hirame (flounder) with kelp seasoning was delicious. The kinmedai (golden eye snapper) and zuke maguro (marinated tuna) were both delicious. The toro (fatty tuna) was rich and delicious. The aori-ika (bigfin reef squid) with salt and sudachi was refreshing, with a sweet squid flavor. The kohada (gizzard shad) was firm but not too sour, just right. The aji (horse mackerel) matched well with the condiments. The shiro ebi (white shrimp) had a delicate sweetness and was delicious. The bafun uni (sea urchin) gunkanmaki was also delicious. The simmered hamaguri (common orient clam) had a rich flavor, superb. Lastly, the bettara-zuke (pickled daikon) was served with vinegar rice, which was to my liking, not too sour and not overwhelming. Overall, I enjoyed the lunch with appetizers, it was very satisfying. Thank you for the feast!

【Sushiya Ichiryu】Location: Ginza Ichome (Tokyo)Budget: ¥15,000-19,999 per person (lunch)Recommended occasion: Lunch, with friendsRecommended rating: 4.3Tabelog rating: 3.81[Food] Omakase example:◆Nigiri/Sashimi: 15 pieces, Salad, etc., Tamago (egg)Price: ¥13,200 per personAdditional 1 piece of nigiri and 0.5 sake: ¥15,972 per personMenu highlights:◆Makogarei (Marbled flounder)◆Kinmedai (Golden eye snapper)◆Madai (Red seabream)◆Ishigaki-dai (Stonefish)◆Maguro akami-zuke (Marinated lean tuna)◆Maguro chutoro (Medium fatty tuna)◆Maguro otoro (Fatty tuna)◆Aoriika (Bigfin reef squid)◆Kohada (Gizzard shad)◆Aji (Horse mackerel)◆Kurumaebi (Japanese tiger prawn)◆Bafun uni (Sea urchin)◆Akagai (Ark shell)●Tamago (Egg) with shrimp●Bettara-zuke (Pickled daikon radish)◆Tekka maki (Tuna roll)◆Arm (Chef's special)Additional: MakogareiSake: Hakurakusei (Miyagi Prefecture)The white fish is delicious, especially the marbled flounder. The trio of tuna is also superb. The vinegar used in the shari is mildly sour, and the texture is slightly firm. The temperature is slightly warm. The nigiri is soft with a normal size.[Other] Reservations by phone only. Easy to get reservations. Open year-round including Sundays. Head chef is Kazuya Ichiryu. This restaurant is affiliated with "Sushi Kanesaka," a two-Michelin-starred restaurant. The head chef used to work at "Maguro," but relocated due to the closure of the hotel it was in, in 2013. It received one Michelin star from 2018 to 2020.Lunch courses for nigiri only are available at ¥8,800 (11 pieces), ¥13,200 (14 pieces), and ¥17,600 (unknown pieces).[Recommended Rating Scale]0.0-2.9: Average or below average3.0-3.4: Restaurant with basic deliciousness and service3.5-3.9: Recommended restaurant4.0-4.4: Favorite restaurant4.5-4.9: Particularly favorite restaurant5.0: Restaurant to visit on special occasions

The experience was simply luxurious and satisfying. Although it was quite different from my usual sushi outings, there wasn't any overwhelming sense of awe. However, the atmosphere was pleasant, with friendly conversation and explanations provided.

An incredibly satisfying course! The appetizers just keep coming, one after another. The sushi that follows is exquisite. Especially the sea urchin battleship, tuna belly, and creamy shirako are superb. The simmered octopus is also incredibly tender, and the flavor intensifies with each bite. It's the kind of place you want to visit again and again. A sushi restaurant that truly lives up to its high reputation!

I had completely forgotten that I promptly replied, "Sushi!" when asked what I wanted for my birthday. It was my first time having sushi in Ginza at night, and it was delicious. I was so engrossed in eating that someone suggested taking at least one photo. There are two pictures, and I want to go again soon.

While in Tokyo, I had lunch with a close friend who is a cooking enthusiast. We enjoyed a course menu costing around 18,000 yen, which included various appetizers. It was delicious, especially the sushi. Although the appetizers were decent, they weren't necessary. Anyway, the sushi rice was superb—firm with a strong vinegar flavor. However, it wasn't overly sour due to the balanced saltiness. The combination with the toppings was excellent. Lately, I've been having sushi with red vinegar, so it was a pleasant change to have sushi made with a different type of vinegar, which was delicious. Since it seems relatively easy to make reservations (I was able to book a day in advance), I vow to visit again.

Daily adventures in eating out to conquer a hundred famous eateries. Today, I visited Ichiryu, a sushi restaurant in Ginza 1-chome. It's been selected as one of the top 100 sushi restaurants in Japan for 2022. This place has consistently held a bronze status from 2017 to 2021, showcasing its excellence. I arrived at the restaurant at 1:00 PM on a weekday. Thankfully, I managed to snag a reservation just in time. Being affiliated with the Kanesaka group, expectations were high. Stepping through the large curtain, I entered the cozy ambiance of the restaurant. Despite its upscale nature, the atmosphere was welcoming. Being in Ginza and renowned, it wasn't surprising to see foreign patrons as well. The menu offers two main courses: one focused solely on sushi and another featuring sashimi alongside. Each category has four different courses to choose from. Today, I opted for the ¥18,000 course with sashimi. Both salt and soy sauce were provided, to be used according to the type of seafood. Every dish was delicious. The simmered octopus, in particular, was exquisite. It was so tender that it practically melted in my mouth, with just the right amount of sweetness. Of course, all the other fish were fresh, and the subtle seasoning only enhanced their flavors. It reminded me how seasoning can significantly impact the satisfaction derived from sushi. Truly a top-notch establishment. I look forward to visiting again, perhaps in the evening.

Today's lunch at Ichiryu-san, a traditional sushi restaurant with an old-fashioned atmosphere. The following dishes were served: - Salad: A refreshing salad with pickled ginger and seaweed. - Hirame Nigiri: A superb hirame (flatfish) nigiri with unexpectedly firm and delicious flesh. - Shima Aji Nigiri: Seasonal striped jack nigiri with a unique firm texture in the white meat. - Madai Konbu-jime Nigiri: Red snapper nigiri, seemingly marinated with kelp, offering a delightful taste. - Ishidai Nigiri: Another white-fleshed delight, this time with stone bream, with a subtle richness emerging in the protein flavor. - Kinmedai Nigiri: Among today's white-fleshed fish, the goldeneye snapper stands out, boasting the most succulent fat and a perfect balance of texture. - Akami Nigiri: High-quality lean tuna. - Chutoro Nigiri: Excellent balance of fat and flavor in the medium fatty tuna. - Otoro Nigiri: Rich and unctuous, truly outstanding. - Katsuo Nigiri: Well-preserved bonito with a distinct deep umami flavor. - Akou Nigiri: Sweet and delightful squid that unfolds its flavor with each chew. - Kojika Nigiri: A well-balanced finish, not overly sour, with a satisfying taste of the kelp itself. - Aji Nigiri: The freshness of horse mackerel delivering an exceptionally delicious taste. - Kuruma Ebi Nigiri: Perfectly cooked prawns, maintaining a half-cooked texture, allowing the maximum sweetness to shine through. - Bafun Uni Nigiri: Intensely flavorful sea urchin with a rich taste. - Akagai Nigiri: Fresh ark shell with a satisfying crunch. - Nimono Hamaguri Nigiri: A richly concentrated simmered clam nigiri, deeply enjoyable. - Anago Nigiri: Sea eel seasoned with salt, a refreshing flavor enhanced by the zestiness of sudachi. - Betara Zuke Nigiri: A palate-cleansing mackerel pickled in soy sauce. - Tazuna Maki: A splendid tuna roll generously filled with quality tuna, truly exquisite. - Tamago: Not overly sweet, allowing the egg's flavor to shine through. - Miso Soup with Clam Miso: A clam-based miso soup. - Akagai (Additional): A last-minute addition of red ark shell, with a lingering, sticky sweetness that is exceptional. The rice has a balanced touch of vinegar and sweetness, slightly firm, allowing the rice's natural sweetness to shine through. Every piece of sushi was exceptional, and personally, there was no disappointment with any of the selections. Having tried quite a few sushi places, I must say this ranks in the top 5 for unbelievably delicious sushi. Thank you for the wonderful meal.

"Sushiya Ichiryu" is a sushi restaurant located about a 3 to 4-minute walk from Ginza-itchome Station, which had earned one Michelin star until the Tokyo Michelin Guide 2021. I visited alone with a reservation at 11:30 a.m. on a weekday. The interior was clean and had a dignified atmosphere typical of a counter sushi place. There are 10 counter seats and one semi-private room for guests. For lunch, there are three types of omakase nigiri-only courses and four types of courses including appetizers and nigiri. I ordered the 13,200 yen "omakase nigiri-only course." The lineup included seaweed and myoga vinegar dish, flounder marinated in kelp, horse mackerel, red sea bream, golden-eye snapper, marinated tuna, medium fatty tuna, fatty tuna, bigfin reef squid, gizzard shad, horse mackerel, blue shrimp, horsehair crab, simmered conger eel, ark shell, soup with minced tuna, and tamago-shiba shrimp. It was a luxurious selection of ingredients, perhaps too extravagant for lunch. The sushi rice was slightly firm and balanced well, not too strong nor too sweet. Among the nigiri, the flounder marinated in kelp and the blue shrimp left a lasting impression. The flounder had rich flavor condensed in each piece and paired exceptionally well with the rice. The blue shrimp spread sweetness with each bite, making me wish I could order more. The head chef mainly engaged in horse racing conversations with regulars but was kind enough to answer questions politely. If you're looking for value-for-money sushi in the Ginza area, why not consider adding this place to your list of options?

I enjoyed the delicious buffoon (buffet) of Ogawa's sea urchin and had seconds of the prawns. The sushi rice was excellent, and the flounder, Japanese horse mackerel, crimson sea bream, Ishigaki snapper, tuna, medium fatty tuna, fatty tuna, squid, red sea bream, horse mackerel, and horse mackerel rolls were all delightful. Thank you for the feast.

I visited this sushi restaurant to celebrate a friend's birthday recently! It's located in Ginza and has been on my radar for a while. This place is one of the top 100 sushi restaurants and is quite popular! The staff's service was fantastic, and the head chef was friendly and enjoyable! The appetizers and sushi were excellent, and the sushi was so good that you could eat as much as you wanted! I'll definitely be back!