I went to the second floor of the New Shinbashi Building for the first time in a while to eat sushi from Master Igarashi. Due to seasonal reasons and the recent weather, there were considerably fewer fish than usual. Nevertheless, the master carefully selected what he thought was good and skillfully transformed it into exquisite toppings and fillings. Truly remarkable craftsmanship. I'll definitely be stopping by again soon. [Preferred order in August 2023] ★ Salt-steamed dish ★ Octopus ★ Shrimp ★ New squid legs ★ New squid ★ Red snapper ★ Flounder ★ Lean tuna ★ Fatty tuna ★ Mackerel ★ Sardine ★ Scallop ★ New salmon roe ★ Sea urchin ★ Conger eel ★ Tekkamaki (tuna roll) ★ Kanpyo maki (dried gourd strip roll) [Drinks] ★ Bottled beer ★ Barley shochu with water x2 Bill: Approximately 20,000 yen.

It's located on the second floor of a building right in front of Shinbashi Station. I left it to the chef's choice. The rice was firm with a tangy flavor, asserting itself while not overshadowing the freshness of the fish. The flounder, kohada, and clams were delicious. The tuna was excellent as expected. With 12 pieces and a large tekka maki lineup, I was thoroughly satisfied. Although I felt it might be rude to order more, I couldn't resist trying the gourd roll.

A prestigious, long-established restaurant located on the second floor of the New Shinbashi Building. I thought they were only open at night, but apparently they also open for lunch on Fridays and Saturdays. They have abolished card payments in exchange for not raising prices, so they only accept cash. Despite the harsh conditions with summer droughts, typhoons, and the market closure, I was able to enjoy dishes like salt-steamed fish and octopus. When you come to such a restaurant, the conversation inevitably turns to the history of the restaurant, but this time, I also learned about the necessary conditions to be called "Tsuru Hachi."

"Shinbashi Tsuruhachi" is a sushi restaurant that has been awarded one of the top 100 sushi restaurants in the Sushi category of the Tabelog rankings for 2022. The restaurant is located on the second floor of the New Shinbashi Building in front of Shinbashi Station. There are several dubious massage parlors on the way to the restaurant, which can be amusing. The Tsuruhachi lineage, originating from the first Tsuruhachi, has produced numerous renowned sushi restaurants like Shinbashi Shimizu. Upon arrival, you're asked whether you'd like the chef's selection or prefer to order individual items; I opted for the chef's selection. Today's chef's selection consisted of nigiri only: squid, flounder, sea bream, horse mackerel, sardine, fatty tuna, marinated tuna, mackerel, gizzard shad, blackthroat seaperch, young yellowtail, sea urchin, conger eel, and a rolled tuna sushi. The style involves pouring soy sauce into a saucer for dipping. The rice is firm with a perfect balance of vinegar and salt, which I personally loved. The satisfying size of both the rice and fish provides ample enjoyment, especially the surprising sizes of the horse mackerel and sardine. The pickled ginger is on the sweeter side. These traditional Edo-style sushi restaurants with a laid-back atmosphere are becoming increasingly rare, making this place quite valuable. The option to enjoy as much sushi as you like instead of being limited to a set course is fantastic. This is what a sushi restaurant should be like, reminding me of the essence of sushi dining. The ease of making reservations and the absence of entertainment elements are unexpectedly good. The cost performance is truly remarkable. It was delicious. Thank you for the meal. #ShinbashiTsuruhachi #ShinbashiGourmet #ShinbashiLunch #Sushi #Sushi #DeliciousSushi #DeliciousSushi #GourmetLovers #GourmetStagram #GurumeNote #GourmetLovers #Gourmet #FoodTerrorStagram #FoodTerrorist #FoodSta #FoodStagrammer #FoodTerrorism #GourmetTravel #DeliciousHappiness #GourmetFriendsWanted #GourmetClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmets #KantoGourmet #FoodReportGram #GourmetReporter #FoodWriter #BGradeGourmetInformation #TokyoGourmet

【2022 Sushi TOKYO Top 100 Restaurants】Located in the New Shinbashi Building in front of Shinbashi Station, "Shinbashi Tsuru-hachi" is a renowned establishment that carries on the tradition of Edo-style sushi. Many people would associate "Tsuru-hachi" when thinking of prestigious sushi places with an Edo heritage. Mr. Igarashi, who trained for 18 years at "Shinbashi Tsuru-hachi", exudes a calm demeanor and humble attitude, which helps ease any tension. While it initially started as a "Tsuru-hachi branch," Mr. Ishimaru moved to the original "Tsuru-hachi" in Kanda, leading to the removal of the "branch" designation from the name. All the fish selections come highly recommended, and on this day, we opted for the lunch omakase nigiri course. You can enjoy robust Edo-style sushi with larger-than-average shari (rice). By the way, the master chef of "Shinbashi Shimidzu" also hails from here. We thoroughly enjoyed the flavors of this esteemed establishment. Bon appétit—Lunch omakase nigiri: 【Squid】【Flounder】【Horse mackerel】【Sea bream】【Ark shell】【Medium fatty tuna】【Marinated lean tuna】【Blackthroat seaperch】【Kohada】【Sea urchin】【Simmered clams】【Negitoro roll】Nigiri with small shari, Total: 11000 yen (Lunch is cash only).

When I entered the restaurant, it was quite empty, but soon it became full. After trying the food, I was impressed. They serve very simple sushi, but it's delicious. It's the opposite of entertainment-focused sushi; there are no gimmicks or overly strong flavors. Plus, it's cheap. You can feel the age of the restaurant, but considering that keeps the prices down, it's understandable and I'd definitely like to visit again. Thank you for the meal! (Appetizers) Flounder, Tuna, Bonito, Shrimp, (Nigiri) Bigfin reef squid, Marinated kelp, Striped horse mackerel, Surf clam, Medium fatty tuna, Marinated lean tuna, Flathead fish, Sea urchin, Asari clam, Rolled sushi (additional) Shrimp, Surf clam, Scallop, Dried shrimp, Rolled sushi with gourd

I made a reservation and visited Tsuruha in Shinbashi. It was my second visit, and they serve delicious and reasonably priced Edomae sushi. I opted for the chef's choice with an additional simmered clam, and the total came to 12,000 yen (cash only). The restaurant is located on the 2nd floor of the New Shinbashi Building, known for its slightly mysterious atmosphere contrasting with the eclectic vibe on the 1st floor. On my first visit, Tsuruha had both a main store and a branch, but later, the head chef of the main store moved to Jimbocho, and this branch in Shinbashi continued as Tsuruha. Fortunately, I could make a reservation for lunch on Fridays and Saturdays. The chef's craftsmanship is evident in the 11-piece chef's choice and an additional piece, accompanied by a clear soup with seafood broth. The chef's elegant and precise sushi-making technique, with two turns of the hand, creates a perfect harmony of rice temperature, quantity, and topping. Their specialty, the thick roll of medium-fatty tuna and lean tuna, is generously filled with high-quality ingredients. The alternating waves of the sweetness and richness of the medium-fatty tuna, and the subtle acidity and umami of the lean tuna, create an impressive flavor profile. The thick simmered clams are outstanding, with a perfect balance between amber-colored simmered sauce and plump clams. The seared North Pacific giant clam is a delight, showcasing the richness of clam's hokaku acid. The fresh sea urchin, marinated tuna, and flounder with well-adjusted moisture, all contribute to an excellent dining experience. The sea bream's umami is well brought out, and the meal concludes with a delightful clear soup. A notable specialty, the simmered conger eel from Fukushima, is mentioned to be available towards the end of summer, unfortunately not during my visit. Nevertheless, it was an excellent dining experience, and I look forward to the next visit. Overall, it was superb! Thank you for the wonderful meal. Regarding the history of Shinbashi Tsuruha, there used to be a main store and a branch. The apprentice of the former main store's chef, Mr. Ishimaru (currently at Kanda Tsuruha), became successful. The branch in Shinbashi was led by Mr. Igarashi Hirokazu (current owner of Shinbashi Tsuruha). Mr. Shimizu Kunihiro in Shinbashi was an apprentice of Mr. Shimizu. His apprentice, Mr. Takenouchi Fumie, runs Sushi Take, and Mr. Matsumoto Daisuke, an apprentice of Mr. Shimizu, runs Sushi Matsumoto. All of them are renowned establishments.

Newly renovated Shinbashi area is a haven for salarymen. After navigating through the dubious Chinese massage parlors calling for customers in front of the New Shinbashi Building, I finally arrived at the renowned sushi restaurant "Shinbashi Tsuru-hachi" located on the second floor. Following three years since my last visit, stepping into this establishment felt like a reunion with an old friend. The current head chef, Kanwa Igarashi, took over the reins from the founder, Kyuzo Ishimaru, after completing 18 years of apprenticeship. Originally starting as a branch called "Tsuru-hachi Bunten," it officially became "Shinbashi Tsuru-hachi" in April 2018 when Ishimaru returned to his main restaurant in Kanda. The legacy of Shinbashi Tsuru-hachi extends beyond its walls, with its former apprentice, Shinbashishimizu, branching out to create other popular sushi spots like Ginza Sushi Take, Takagaki no Sushi, and Kyoto Sushi Matsumoto. The interior of the restaurant features a straight counter with six seats and additional table seating. They offer various options including nigiri-only, chef's choice with appetizers, and courses with a focus on nigiri. Their flexibility to cater to the diners' preferences on the day of the visit adds to the charm of the place. The sushi, characterized by its firmness and traditional Edo-style preparation, is complemented by a well-balanced seasoning of saltiness and acidity. The warm, fluffy texture of the rice perfectly accompanies the carefully selected toppings, showcasing Chef Igarashi's dedication to his craft. The simplicity and quality of the appetizers also left a lasting impression. To conclude the meal, I indulged in their signature Maguro Mille-Feuille Tekkamaki. The exquisite balance between the warmth of the rice and the freshness of the ingredients, particularly the white-fleshed fish like sweet snapper and flounder marinated in kombu, left me speechless. Overall, Shinbashi Tsuru-hachi continues to uphold its reputation as a stalwart of traditional Edo-style sushi. I look forward to returning in the future. A note for patrons: be prepared to pay in cash. [Chef's Choice Course] - Flounder - Bonito - Shrimp - Scallop - Ark shell - Horse mackerel - Medium fatty tuna - Lean tuna marinated - Gizzard shad - Young yellowtail - Sea urchin - Flounder marinated in kombu - Clam - Signature Maguro Mille-Feuille Tekkamaki

I visited Shinbashi Tsuru-hachi (Hyakumeiten) on the 2nd floor of the New Shinbashi Building. I tried the chef's choice nigiri and added flat clam and horse mackerel (@18,700 yen). The sushi here has large portions of rice and toppings, so even with fewer pieces, you'll feel satisfied. The chef skillfully removes all the small bones from the fresh sardine with tweezers, and the thin skin on the surface is also included, making the sardine incredibly tender and delicious. The tuna roll uses a generous amount of tuna, providing a substantial and satisfying bite. The atmosphere is very pleasant, perhaps due to the chef's personality. Thank you for the wonderful meal.

Today's lunch was at Shinbashi Tsuru-hachi. They offer a special lunch menu only on Fridays and Saturdays. Here's what I had: Flounder, Red sea bream, Sillago, Bonito, Medium fatty tuna, Marinated lean tuna, Yellowtail, Vinegared mackerel, Blackthroat seaperch, Simmered clams, Sea urchin battleship, Conger eel, Tuna (fatty and lean) roll, Squid (additional), and Mantis shrimp. The sushi rice had a gentle acidity, and both the rice and toppings were generously sized and firmly packed. Particularly delicious were the Sillago, Medium fatty tuna, Marinated lean tuna, Conger eel, and rolls. While there weren't any appetizers, being able to enjoy high-quality fish like flounder and blackthroat seaperch made the bill of around 13,000 yen incredibly worthwhile. The precise preparation technique and the kind demeanor of the owner made for a very enjoyable lunch. It was delicious. Thank you for the meal.

It's a sushi restaurant located just a short walk from the station in the New Shinbashi Building. The location is a bit tricky to find, surrounded mostly by massage parlors, so it can feel a bit awkward to visit if you're not familiar with the area, hence the slight deduction in rating. However, in terms of taste, value for money, and atmosphere, it's the best sushi place for me so far. Both the fish and the rice are delicious, and they have a great selection of appetizers, so I recommend opting for those when making a reservation. The drink choices are a bit limited, especially in terms of cocktails and soft drinks, so it's best to go with friends who enjoy drinking. Also, they mentioned that paying in cash would be appreciated to prevent future price increases, so it's a good idea to withdraw some money before going. This was my second visit, but I definitely want to go back again.

Located on the second floor of a building right near Shinbashi Station, this sushi restaurant stands out amidst the numerous Southeast Asian massage parlors (rumored to be a bit risqué). With each nigiri priced at 12 pieces per serving, the head chef runs the show single-handedly. If you ask, they'll provide pickled ginger. Every piece of nigiri is fresh and delicious. The head chef exudes a mysteriously soothing aura, making the dining experience even more enjoyable. While I would have appreciated some red miso soup or egg sushi, the quality of the nigiri left me completely satisfied. With a bottle of beer and half a cup of sake for two people, the bill came to ¥15,000 per person. At nearly ¥1,000 per piece of nigiri, it might seem a bit pricey, but considering Tokyo prices, it's actually quite reasonable in terms of value for money.

Three appetizers: flounder, mackerel, and octopus. Also, medium fatty tuna and grilled conger eel. For sushi, we had squid, ark shell, blackthroat seaperch, trout, lean tuna, marinated tuna, sea urchin, eel, sea bream, and a lavish special roll with plenty of tuna. Especially the last extravagant roll was incredibly satisfying, filling, and guaranteed to make you happy. This place excels in delicious tuna!

It was a delightful experience at this sushi restaurant, where each piece was carefully crafted with great attention and care. Finally securing a reservation at this much-anticipated place, I indulged in their omakase sushi lunch. One standout was their signature Tekkamaki, renowned for its exquisite layering of fresh akami, chutoro, and otoro, creating a sushi masterpiece. I look forward to visiting again soon.

Visited a shop I've been wanting to try for the first time. Located on the 2nd floor of the New Shinbashi Building, it has only about 6-7 counter seats. A bit reserved, but perfect for enjoying some drinks. Started with some snacks: Flounder sashimi, Bonito tataki, Grilled conger eel with salt, and Tuna marinated in soy sauce. All delicious, but the Grilled conger eel was outstanding with its rich and bouncy texture. As I wanted some drinks, I left the sushi selection to the chef. Squid, Flounder cured with kelp, Yellowtail belly, Surf clam, Sardine, Horse mackerel, Shrimp, Marinated tuna, Salmon roe, Sea urchin, Seared rolled sushi, and Grilled conger eel—12 pieces in total. Each one was superb. The Surf clam was lightly seared, enhancing its juicy flavor. Sardine and mackerel were fresh and springy. The generous portion of sea urchin was perfect with a sip of sake. The famous seared rolled sushi lived up to its reputation, being luxuriously voluminous. The Grilled conger eel was not only large but also incredibly tender. Though the bill got a bit high due to the drinks, it was a blissful and satisfying time.

This time, I was curious about the luxurious Tekkamaki at the sushi restaurant on the 2nd floor of the New Shinbashi Building for lunch. Lunch is only available on Fridays and Saturdays. I made a reservation for this visit about two weeks ago via phone. The area around the restaurant is full of massage parlors. Lunch is served at the counter with 5 seats, and basically, it's an omakase course for ¥11,000. It's recommended to arrive between 11:30 and 12:00, and it seems they don't start serving everyone at once. The sushi is of the type where you apply soy sauce yourself, and if soy sauce isn't needed, the head chef announces it. The menu includes squid, flounder, horse mackerel, bonito, scallop, marinated fish, medium fatty tuna, gizzard shad, salmon roe, sea urchin, conger eel, and Tekkamaki, totaling 11 pieces plus Tekkamaki. The whole experience takes about an hour. Both the rice and the toppings are generous, with the rice having just the right amount of salt and vinegar. Initially, the temperature was on the higher side, but it gradually settled. It's typical of Shinbashi to have the clocks in the restaurant set a bit fast for the tipsy customers, adding to the atmosphere. The meal was delicious and satisfying, with ample servings of sea urchin, lean tuna, fatty tuna, and a luxurious Tekkamaki resembling a mille-feuille. The large portions of sushi filled me up quite well, making it a highly satisfying lunch.

Located on the 2nd floor of the well-known New Shinbashi Building, amidst the bustling massage alley, you'll spot a solitary, dignified curtain. But don't be intimidated by its appearance; the threshold isn't high at all. It's the kind of place where you can casually drop by and feel welcomed, a place you'll want to revisit. Now, onto the offerings... The flounder is thick and delicious. The abalone? Top-notch quality. As for the sushi, the shrimp, bonito, squid, marinated sea bream, surf clam, striped jack, pickled fish, medium fatty tuna, small fin tuna, and blackthroat seaperch were all expertly crafted. Particularly outstanding were the small fin tuna, eel, final sushi roll, and sea urchin.

I finally had the opportunity to visit the renowned restaurant Tsuru-hachi in Shinbashi. I made a reservation for 7:00 PM, and after the regular customers left, it became a private setting. This was due to the Wednesday closure and cancellations related to COVID. It was great to have a leisurely conversation with the chef, although I could sense the restaurant was quite busy. While enjoying a Highball and salt-steamed dishes, I inquired about the history of the building. The salt-steamed dish had a different texture compared to the one in Jimbocho, and to satisfy my hungry companion, we also ordered the specialty Tekkamaki, which seemed larger here. It was delicious, and my companion ended up quite full. The highlight of the day was the Shinko (young herring) and the super-sized horse mackerel sushi. The Shinko had both richness and freshness, prompting us to order seconds. The horse mackerel sushi filled the mouth, and both the topping and the rice disappeared smoothly. The aroma and taste were top-notch. Unlike the arrangement in Jimbocho, where two types of sea urchin are served together, here it was a triple-layer presentation of one type. It's versatile as both a snack and a sushi option. I heard they have unique sources for their ingredients and I'm looking forward to revisiting during a time with a variety of offerings. Although they are part of the same group, it was mentioned that Matsumoto in Jimbocho, Shinbashi, and Kyoto have similarities. Shimizu and Sushitake in Shinbashi have a distinct touch with Shimizu leading the way. I have a reservation at Matsumoto in Kyoto next month, and I'm excited about it.

I like the old-fashioned sushi restaurants where you can enjoy grabbing and eating quickly, and then leave. It's delicious, and considering the quality, the price is reasonable, around 20,000 yen. You don't need to make a reservation months in advance, and the vibe of being in that mysterious building is also nice.

I've been wanting to visit this place for a while, and I finally got the chance. It was delicious, and I really liked it. Most of the sushi was very tasty, and the value for the price is great. I prefer it much more than the trendy sushi places that are getting too full of themselves. The location is a bit chaotic, but because it's delicious, I'll definitely visit again. Thank you for the meal.

I had a sushi dinner at Tsuruhashi, a renowned restaurant in Shinbashi, and it was quite disappointing overall. Although it wasn't bad, considering the price of ¥20,000 per person, I expected more. The course consisted only of nigiri sushi without any appetizers, which was acceptable, but the quality and quantity were just average. I couldn't help but feel underwhelmed and surprised when it ended so abruptly. Is this what authentic Edomae sushi is supposed to be like? Perhaps because we were seated at a table and didn't interact with the head chef, I couldn't sense any of the supposed greatness of Tsuruhashi. I doubt I'll visit again.