Visited "Ranmaru" in Shimomeguro. It's a popular sushi restaurant in Shimomeguro, isn't it? Originally part of another famous restaurant group, but from what I gathered online, the current head chef seems to have bought the place and become independent. I've been curious about this place, including its name, so I'm looking forward to the visit! It's quite a distance from Meguro Station, not exactly advantageous for running a restaurant, yet it's managed to establish itself as a popular spot, which is impressive. Walking through the residential area, I suddenly notice a slightly modern exterior. The signage and overall look are simple. When it's time, I enter and take a seat at the L-shaped counter. The cheerful head chef and staff greet me. With such a bright atmosphere, it feels like this place is going to serve some delicious food. Here's how it went: - Nodoguro (Nigiri): A flavorful and punchy piece of nodoguro with just the right amount of fat. It captures your heart from the first bite. - Summer Maguro (Nigiri): Summer maguro with a kick of wasabi. Great for cooling down on a hot day! - Hokki (Grilled): Expertly grilled hokki with a taste of the sea. Goes well with sake. - Ishigake (Nigiri): A sweet and flavorful shellfish. The richness and sweetness are exquisite. - Amaebi: A dish that brings out the sweetness of the shrimp while balancing the flavors well. - Toro Taku (Nigiri): Deliciously rich and sweet toro taku. It's like a blast from childhood memories. - Kegani Jelly: A dish where the crab meat and miso blend seamlessly into a jelly. Very rich. - Ikura (Nigiri): Lovely-sized ikura with a satisfying pop. Delicious with the seaweed. - Hatsugatsuo (Nigiri): Hatsugatsuo grated with onion for a concentrated umami flavor. - Moist seaweed, okra, and mozuku vinegar: Crisp and refreshing, perfect for summer. - Hagi (Nigiri): Flavorful hagi with a well-prepared richness. - Aji (Nigiri): Delicious aji with a hint of garlic soy sauce. - Chawanmushi: Chawanmushi with nori konbu, capturing the essence of the sea. - Hotate (Nigiri): Sweet scallop that spreads its flavor in your mouth. - Tamago with salt: Warm tamago with a hint of saltiness. - Uni (Nigiri): Sweet uni that melts in your mouth. - Kuruma Ebi (Nigiri): Kuruma ebi with perfect temperature. Harmonizes well with the shari. - Mushroom soup: Mushroom soup with a concentrated fish flavor and sweetness. - Toro Taku hand roll (Nigiri): Toro taku with a kick of wasabi and pickled daikon. - Dessert: Intense mandarin juice from Uwajima. Each of the three types has its own characteristics, with a wonderful balance of sweetness and acidity. [Additional] - Kasukodai (Nigiri): Kasukodai with a refreshing vinegar citrus flavor. - Kinmedai (Nigiri): A matured piece of kinmedai with a hint of fat. - Anago (Nigiri): Well-cooked and fluffy anago. Simply delicious. Overall, every dish was delicious. The appetizers were particularly outstanding, simple yet with a touch of sophistication, reflecting the skill of the chef. The nigiri served in between were impressive with their large cuts of fish and slightly salty shari, creating a perfect harmony of flavors. The pace of serving the dishes was good, matching the restaurant's name. Speed is crucial in a sushi restaurant, and I loved the swift and precise service. The staff, including the chefs, were friendly and attentive, reflecting youthful energy. It's no wonder this place is popular. I'm satisfied! I paid with a credit card.

Invited by a friend for a private reservation, it was my first visit here. The handsome head chef was friendly and approachable, making the dining experience enjoyable. We had an omakase course featuring seasonal ingredients. Starting with lean cuts and ending with eel, the courses were generous in portion yet consistently delightful from beginning to end. The variety of drinks available was also impressive.

When you want to eat high-end sushi at an affordable price. [Nearest Station] 4 minutes walk from Fudomae Station [Visit Time] Friday, around 6:00 p.m. [Waiting Time] None [Number of People] 2 [Order Content] Omakase 26,000 yen Finally visited a sushi restaurant with a six-month wait. The restaurant had good ratings on Tabelog, so I've always wanted to try it. This time, we had the evening omakase course, which consisted of a well-balanced selection of nigiri and appetizers. The nigiri sushi, particularly the conger eel and tuna, was delicious, with no disappointments. The grilled scallop was too hot, almost burning. Finally, we enjoyed unlimited orange juice from the master's hometown. We compared three types of orange juice, and the one with 80 oranges per bottle was incredibly rich and tasty, making it easy to keep drinking. The "Omakase Course" for ¥26,000 included: Conger Eel (nigiri), Marinated Tuna (nigiri), Grilled Scallop (nigiri), Medium Fatty Tuna (nigiri), Botan Shrimp (nigiri), Steamed Egg Custard with Snow Crab, Ark Shell (nigiri), Sardine (nigiri), Sea Urchin (nigiri), Prawn (nigiri), Clear Soup with Conger Eel, and Fatty Tuna with Salmon Roe. The orange juice was a delightful treat! Thank you for the wonderful meal!

Tanabe Taisho is the owner of this place. He's from Rinda. This year, he bought the shop and finally became independent. The counter where you can casually enjoy without any stiffness is managed by Taisho himself. The distance between the staff and customers is close, and you can receive warm hospitality. I love that there's a good balance of temperature in the courses, which adds a sense of dynamism. It's a wonderful restaurant where you can feel calm and relaxed. [Course] Red meat marinated ginkgo nuts (Soejima, Aichi Prefecture) White squid with wakame (Rausu, Hokkaido) Scallop (Nagamachi, Hokkaido) Thread-sail filefish (Shimane Prefecture) Shimane prawn Mehiraki fry Flattened pickled toro Scallop grilled with seaweed White squid with roe Hair crab chawanmushi Sardine egg Buffoon sea urchin Shrimp and conger eel soup Toro taku Mikan juice.

Nestled in a tranquil residential area in Meguro, this inconspicuous restaurant is known for its superb sushi crafted by a handsome head chef. Upon entering, you'll be greeted by the charming chef and treated to not only exquisite sushi but also attentive service and thoughtful hospitality. With such attention to detail, it's no wonder patrons leave feeling thoroughly satisfied, ensuring they'll be back for more at this top-notch sushi spot.

You can enjoy authentic sushi in a casual atmosphere here. The chef is particularly handsome, which adds to the experience. It's not just delicious; it's also a fun place to dine. While many sushi restaurants can feel formal, this one is more relaxed. It's relatively affordable, especially during lunch hours, which seem to be quite popular.

◆Epicurean Delights★ Seaweed⚪︎ Burdock in Soy Sauce⚪︎ Hokki Clam Small Pillars⚪︎ Hokki Clam and Flatfish⚪︎ Scallop Grilled with Seaweed★⚪︎ Beluga Whale Pickled⚪︎ Chawanmushi⚪︎ Tamago⚪︎ Tekka Maki Sushi⚪︎ Tachiuo (Beltfish)★⚪︎ Red Meat Pickled⚪︎ Sweet Shrimp⚪︎ Tairagai Shell⚪︎ Hagashi★⚪︎ Grilled Sardine⚪︎ Anago (Sea Eel)⚪︎ Otoro (Fatty Tuna) (Added)★◆Price: ¥26,000 for 2 people◆Reservation: Made a phone reservation 3 months in advance◆Duration: Approximately 1.5 hours◆Impression: Served in an alternating fashion between appetizers and nigiri. The first bite of Tachiuo took my breath away.

This wonderful restaurant embodies the spirit of the chef who says, "Before talking about cost performance, I want you to say 'delicious'!" It's not just about being young; it's a place filled with creative and incredibly delicious sushi that incorporates the aroma into the charm of sushi. There's no way you can miss it. However, it's so popular that it's hard to get a reservation. But struggling to get a taste is part of the sushi experience, isn't it? ^_^

It's a hidden gem sushi restaurant located in a quiet residential area about a 10-minute walk from Undomae. Getting a reservation here is quite tough, but luckily, we were invited to a private event. Occasionally, they release online reservations on Tabelog when there are cancellations. We enjoyed the ¥12,000 lunch course. They were just about to close for lunch service, so we were glad we made it. The menu mainly focuses on nigiri sushi. They use Koshihikari rice from Niigata, cooked under pressure in a feather pot to seal in moisture, and blend rice vinegar and red vinegar with a small amount of sugar. The appetizers included three types of seaweed, marinated fatty tuna, and scallops with ponzu sauce, white shrimp sashimi with ginger soy sauce, Ishigaki clam sashimi with sudachi citrus, and black snapper. The main dishes were steamed egg custard with snow crab and seaweed, scallop sashimi, salmon roe, Japanese sea bream, squid and sea urchin, fatty tuna roll, and snow crab hand roll. The chef, who is incredibly handsome, has a gentle demeanor, making the atmosphere very comfortable. He handles the ingredients with care, using various techniques to bring out the best flavors of seasonal ingredients, which harmonize perfectly with the sushi rice. The presentation is excellent, tempting the appetite. Overall, we were highly satisfied and would love to visit again.

The sushi at Rannmaru was truly delicious! I felt it was worth more than the price. Starting with the fresh nodoguro (blackthroat seaperch) was the perfect way to begin, and the sushi rice was cooked to perfection. The generous cuts of fish provided great satisfaction. The appetizers were also excellent, and despite the price increase, the cost performance was outstanding. The freshly peeled scallops were incredibly tasty. I'm happy they offer a wide variety of shellfish in the summer. It was a sushi restaurant experience that really hit the spot. Lunch reservations are difficult to secure, but I'll definitely go again! Thank you for the wonderful meal! Lunch omakase course was ¥12,000, and the appetizers included Ishigaki shellfish, Wakame seaweed from Sanriku, delicious octopus simmered in soy sauce, fresh scallop sashimi, junsaai and okra with mozuku vinegar, and more. #Rannmaru #FudomaeGourmet #FudomaeLunch #SushiTop100 #Top100SushiShops #Top100Sushi2022 #Sushi #SushiGram #SushiLunch #FoodPorn #SushiPorn #SushiLover #SushiAddict #JapaneseFood #TokyoFoodie #HardToReserveGourmet #sushi #sushilover #sushiaddict #japanesefood #tokyofoodi

I visited "Ranma-ru" in Fudomae. The dinner course is 26,000 yen, and it used to be extremely cost-effective for lunch. The restaurant is mainly run by young sushi chefs, creating a lively atmosphere with thoughtful service. The sushi has excellent vinegar seasoning and skilled molding, with a focus on quality ingredients, making it delicious. The various small dishes also have high quality, and by the end, you'll feel pleasantly full. I added the dried gourd roll at the end, which is quite pungent with wasabi, bringing tears to the eyes. Thank you for the wonderful meal.

We made a reservation for two at noon on a weekday and visited. Today, the handsome chef and the staff with a nice smile were there again! I'd rather snap them than the sushi. 😊😊😊 Today's menu included: nodoguro*, Iwate scallops*, fatty tuna*, wakame seaweed*, scallops*, meichidai*, botanebi*, hatsugatsu* (marinated in soy sauce, with the skin seared!), junsaai and okra with mozuku vinegar*, chuutoro*, ikura*, chawanmushi (with seaweed and snow crab?)*, hotate (scallops) from Oshamanbe*, tamago*, aji (horse mackerel) from Nagasaki-Tsushima*, white shrimp and sea urchin?*, torotaku maki*, additional* items: kurama-ebi*, anago*. The premier cru Chablis white wine here is quite to my liking♡ I had it last time too, lol. Satisfied with a slight buzz♡ Until the end of the year again! Last lunch, maybe? Let's go♡ Thank you for the feast♡♡

Budget: ¥10,000 to ¥15,000 Order: Omakase course only Duration: 1 to 1.5 hours Reservation: Via Tabelog (cancellations only) Located less than a 10-minute walk from Fudomae, this sushi restaurant sits nestled in a quiet residential area. The head chef honed his skills at Sushirin before venturing out on his own. Known for its lunch offering, which boasts exceptional value for money, the restaurant has transitioned from a nigiri-only course to a more elaborate evening-style course with a slight price increase. The rice is slightly warmer than usual, with a mild flavor that makes it easy to enjoy. The pieces of fish are generally quite substantial, offering a satisfying bite. The meticulous knife work is evident, enhancing the harmony between the tender rice and the toppings. Personal favorites included the horse mackerel and surf clam, both bursting with flavor. The menu is thoughtfully curated, featuring lighter options like lightly marinated fatty tuna and dishes with a citrusy tang perfect for the summer season. Lunch reservations can be challenging to secure, but I would definitely revisit given the chance. [Course Details] Nigiri: - Gizzard shad - Tuna - Horse mackerel with spring onion, ginger, and garlic - Botan shrimp - Medium fatty tuna - Ikura soaked in dashi - Surf clam with a delightful citrusy flavor - Golden eye snapper aged for one week - Sea urchin - Fatty tuna hand roll - Young snapper roe Appetizers: - Three types of pickled ginger (new shoots, sweet vinegar, red vinegar) - Burdock root for chopstick rests - Ishigaki scallop and seaweed - Grilled scallop with seaweed - Fresh bonito with grated onion, scallion, and myoga ginger - Vinegared mozuku seaweed with Japanese mustard spinach and okra - Steamed egg custard with seaweed and snow crab - Rolled omelette with dashi - Miso soup

I visited the restaurant "Ranmaru" as usual. Inside, masks are no longer required, and you can admire Chef Tanabe's full face. I enjoyed a chilled sake while leisurely spending two hours. Although the fish is summer fare, they put in various efforts. The throat blackfish had a good level of aging with deliciously fatty flesh. The tuna, though a bit light in flavor in the summer, was made into excellent nigiri with a lovely aroma. The prawn's sweet miso was particularly delightful. Lunch seems to be available only on Wednesdays and Thursdays now, making it even more exclusive. However, they might start offering two dinner services. I hope they continue to offer the casual lunch option. Throat blackfish from Nagasaki, Negitoro, Wakame from Sanriku, Marinated and simmered octopus, Beltfish hand roll, Mozuku vinegar, Medium fatty tuna, Rolled scallop with kelp, Burdock salted, Salmon roe on rice, Horse mackerel, Seaweed and hairy crab chawanmushi, White shrimp, Egg, Uni from Rishiri Island, Prawn, White miso soup, Hand roll with extra bonito, Mackerel. Sake: Shichihon Yari Shimeharitsuru Junmai from Niigata, Born Gold Junmai Daiginjo from Fukui, Mimuro Sugi Junmai Daiginjo from Nara. Total: 15500 yen.

Visited again with a friend after having a private party last time. Weekday sushi lunch is the best. Seems like they're reducing the lunch days from August. It's going to be even harder to get a reservation. Today's chef's choice included: ¥12,000 ◆: Nigiri ◇: Specialty ◆Dried blackthroat seaperch ◆Fatty tuna with pickled radish ◇Flounder ◆Sweet shrimp ◇Simmered octopus ◆Scallop ◇Vinegared mozuku seaweed ◆Fatty tuna ◆Salmon roe ◇Chawanmushi (steamed egg custard) ◆Horse mackerel ◇Egg ◆Ark shell ◆Squid and purple sea urchin ◆Fatty tuna and pickled radish roll extra ◆Ranma roll Satisfied again this time! Everything was excellent. The quality of the ingredients is really top-notch. Always tempted to order the Ranma roll. Had quite a few sweet potato sodas and the bill came to ¥16,000! Unlimited mikan juice is also a nice touch. The tango roll was ridiculously delicious. Seems like some people are buying it as souvenirs. Thank you for the feast! Cheers! 🥂 Posting gourmet content around Tokyo on Instagram. Follow and like, it brings joy!

I hastily decided to embark on a whirlwind weekend trip to Tokyo. By chance, I noticed a last-minute opening for one seat and immediately made a reservation. It was my first time visiting a place called Fudomae, about a 10-minute walk from the station. Upon entering, I was greeted by a refreshing and handsome head chef. The chef exuded cleanliness and confidently gave instructions in a clear, authoritative voice. At that moment, I was convinced this was a top-notch establishment. The course began, and it was like a dream, culminating in the addition of a special "Ranmaru" roll. Every dish featured meticulously selected ingredients and was incredibly delicious. I had heard that the best fish usually ends up at sushi restaurants in Tokyo, and this experience confirmed it. I indulged in the chef's selection of Japanese sake, and the bill came to 35,000 yen. Considering the quality and experience offered in Tokyo, I found it to be quite reasonable. I definitely want to make another reservation at Ranmaru-san's place in the future.

It's been about a year since my last visit to #Ranmaru, and this is my third time here! It's a seriously hard-to-book place, but I managed to snag a reservation at the last minute. The menu included nodoguro, maguro akami-zuke, grilled squid skewers, Sanriku wakame seaweed, three types of pickled ginger, isaki, grilled flat scallops, maguro chu-toro, kinpira gobou (burdock root), flat scallops, mehikari (flatfish) tempura, okra and ginger with mozuku seaweed vinegar, ikura (salmon roe) gunkan, aji (horse mackerel), chawanmushi with seaweed and crab meat, white shrimp, tamago (egg), grilled squid with sea urchin, toro and taku-maki (rolled sushi), white miso soup, Ranmaru roll, and orange juice. For drinks, I had lemon sour and plum wine. As always, sitting at the packed counter, the impact of the first dish, nodoguro, really makes you feel like you're at Ranmaru. The small appetizers and sushi rolls come out with a perfect balance and portion, complementing the drinks nicely. The composition of the course is always impressive. The dessert, exquisite orange juice, was followed by my first order of Ranmaru roll, which I had with extra ikura since I was alone. The Ranmaru roll is pure happiness and absolutely delicious! Thank you, Chef Tanabe, for another wonderful experience. Thank you, Ranmaru, for the fantastic meal! #Fudomae #WantToConnectWithFoodLovers #WantToConnectWithPeopleWhoLoveEating #FollowBack #HardToBook #Foodstagram #OutsideEating #WantToConnectWithPeopleWhoLoveGoodFood #WantToConnectWithPeopleWhoLoveGrilledMeat #GourmetGirls #Dinner #TempleGateJimon #Meat #Lunch #Cafe #HomeCooking #Ramen #Bento #Delicious #CafeHopping #Sweets #Cooking #Coffee #Tokyo #TokyoGourmet #Cafe #Sushi #Sushi #SeaUrchin #Nodoguro #Maguro

I happened to make a reservation through Tabelog and visited. I heard that a private reservation had been canceled, so they suddenly opened up a slot for us. We were incredibly lucky. The omakase course, starting with nodoguro sushi, consisted of about 25 items including sushi and appetizers. The lean tuna, golden eye snapper, and chawanmushi were particularly memorable. The young chef treated us courteously, making us feel comfortable throughout the meal. The selection of sake for omakase was also fantastic. We made a reservation for our next visit before leaving the restaurant. Thank you for the wonderful meal!

I just came here for lunch last week, but I couldn't resist and came again. No matter how many times I come, it's always an amazing experience. It's truly a fantastic sushi restaurant. It's been 11 months since my last visit for dinner. I didn't take a photo of the hand-pressed sushi because I wanted to eat it right away when the chef made it. Instead, please enjoy the famous rolled dish, lively seafood, and a variety of drinks.

The only sushi restaurant I go to! 💖 The lunch prices went up to 10,000 to 12,000 yen? 13,000 yen? But I still go all the time! Started with my favorite, the blackthroat seaperch~ and ended with an additional order of blackthroat seaperch! 😋 It's so delicious with rich flavor. Looking forward to the next visit in August! 🍣✨

Regular visit to Ranmaru-san. First night visit! I used to think that considering cost performance, lunch might be better since the satisfaction with lunch is very high. However, the conclusion is that night is also the best! I prefer the night because overall, the sushi quality felt even better than during the day, and there is a rich variety of a la carte dishes. All the sashimi was delicious! I added a couple more dishes, had plenty of drinks, and was pleasantly surprised that the total cost was around 30,000 yen. I thought it might be more expensive, so it was good. I'll definitely go again!