Finally, the weather is starting to feel a little like autumn. I can't wait for it to cool down. <Appetizers> - Roasted Ginkgo Nuts: Decent - Flounder Sashimi: Pretty tasty - Mirugai (Geoduck): Decent - Chawanmushi (with Salmon Roe): Pretty tasty - Steamed Abalone with Liver: Pretty tasty - Steamed Abalone Liver Sauce Rice (with Squid): Pretty tasty - Grilled Needlefish Wrapped in Seaweed: Very delicious - Hikari Rice (from Choshi): Pretty tasty - 3-piece Monkfish Liver: Pretty tasty - Salmon Roe Miso Pickled: Pretty tasty - Hair Crab (mixed with Sea Urchin): Pretty tasty <Sushi> - Shad (from Amakusa): Very delicious - Red Seabream: Pretty tasty - Tuna Lean (from Akami): Pretty tasty - Kawahagi (with Liver): Pretty tasty - Golden Eye Snapper: Pretty tasty - Yellowtail (from Nemuro): Pretty tasty - Tuna Medium Fatty (from Oma): Very delicious - Pacific Saury: Pretty tasty - Spot Prawn: Pretty tasty - Fatty Tuna (from Oma): Very delicious - Japanese Spanish Mackerel (from Senzaki): Pretty tasty - Conger Eel: Pretty tasty - Egg: Pretty tasty - Horse Dung Sea Urchin (from Akkeshi Hamanaka): Very delicious - Horse Mackerel (from Senzaki): Pretty tasty - Kohada Roll: Very delicious Looking forward to my next visit.

From grilled ginkgo nuts to crispy grilled ginkgo nuts, I gulp down my beer in one go. Flounder and Hokkigai seasoned with salt or soy sauce. The wasabi from Tenjo, Shizuoka enhances the refined umami of the flounder, while the lightly seared Hokkigai's sweetness is superb. The cold sake disappears like water. The ikura chawanmushi has thin skin and a clear flavor that surprises my friends. The steamed abalone with salt from Katsuura in Boso is simple yet flavorful. The rich liver sauce of the abalone and the minced white cuttlefish mixed with Shari are a perfect match. By this point, my friends are already captivated by Hashimoto-san. The vinegar-marinated nori-wrapped sardine rolls are bursting with flavor, with excellent sardine umami and a great combination with pickled ginger, daikon radish, and green onions. The three kinds of rare delicacies - fresh squid legs, anglerfish liver, and marinated salmon roe - are exquisite. The dried Me-hikari is incredibly flavorful, leaving all customers speechless as they devour it. The sushi course begins with the small fins, a well-balanced and fatty delicacy that impresses my friends. The squid ink is incredibly tender with a clean bite. The white bream from Hagi, Yamaguchi, layered twice, is lightly salted and full of umami with a pleasant aftertaste. The lean tuna from Rokkasho, Aomori, has a light fat content but a robust red flesh with a great iron aroma. The medium fatty tuna from Funka Bay is aromatic and flavorful. The mirugai from Nemuro, Hokkaido, and the yellowtail from Miyake, Aomori, are layered to perfection. The amberjack from Sensaki, Yamaguchi, has a delightful aroma and fantastic fat content. The Japanese horse mackerel from Mie is fragrant and full of fatty goodness. The chef's favorite horse mackerel from Choshi is a must-try. Lastly, the shrimp, Murasaki Uni from Shiraoi, and anago are served, along with a clam soup and tamagoyaki. Additional dishes include whole red snapper and ark shell, all of which are exceptional. Thank you for the feast.

This charming restaurant offers a variety of delicious snacks. The sea bream on this day was particularly outstanding, with a smooth texture and rich flavor that intensifies with each bite. The abalone liver mixed with vinegar rice was also exquisitely tasty. The mehikari was fatty and satisfying despite its small size. The sake paired perfectly with the dishes. Among the sushi served that day, the gizzard shad, crimson sea bream, and horse mackerel were particularly delicious. The clam soup served at the end was rich and gentle. Both the chef and staff were very friendly and welcoming.

"Sushi Hashimoto" location New Tomicho budget 33,000 yen~ Finally got a reservation a while back and went for a luxurious lunch with the omakase sushi course. Enjoyed purple sea urchin, shrimp, and three types of amazing tuna, and the finale of eel was also perfect! Wonderful experience at #SushiHashimoto #Sushi #SushiGram #WantToConnectWithSushiLovers #WantToConnectWithSushiFans #WantToConnectWithSushiLovers #WantToConnectWithSushiFans #WantToConnectWithGourmetLovers #WantToConnectWithGourmetFans #WantToConnectWithGourmetLovers #WantToConnectWithGourmetFans #LookingForGourmetCompanions #NewTomichoGourmet

Located a 4-minute walk from Shin-Tomicho Station on the Tokyo Metro Yurakucho Line, "Sushi Hashimoto" is a sushi restaurant established in 2014. The head chef, who hails from the renowned restaurant "Nihonbashi Kakigaracho Sugita," runs the establishment. I was fortunate enough to secure a reservation for lunch on a weekday a week ago, and I visited the restaurant. The course details for the day are as follows: Edamame, sashimi, corn and sea urchin chawanmushi, steamed black abalone, abalone liver sauce rice, sardine and nori roll, three delicacies (ayu paste, ankimo, fresh squid legs), grilled nodoguro sushi, shinko, ku-e, medium fatty tuna, hokkigai, ikura, squid ink, lean tuna, fatty tuna, horse mackerel, spot prawn, golden eye snapper, sea urchin, conger eel, clam soup, tamagoyaki. The meal started with edamame, followed by sashimi and grilled nodoguro served at the perfect timing. The corn and sea urchin chawanmushi was exceptional, perfect for summer. The steamed abalone was tender and flavorful. Both the sashimi and abalone liver sauce rice were delicious. The sardine and nori roll, as well as the three delicacies platter, made me crave for sake. The appetizers alone were satisfying. And then, the highlight of the meal - the sushi! The rice was slightly larger with a sharp saltiness, perfectly balanced with the toppings. From the first bite of shinko to the last piece of conger eel, every sushi was incredibly delicious. The head chef's personality was great, and the ambiance of the restaurant was spot on. It's no wonder why this place is so popular. Having such a wonderful experience during lunch feels almost like hitting the jackpot. I hope to visit again soon... Thank you for the amazing meal!

During lunchtime, I went to a sushi restaurant in Shin-Tomicho. This area is quite close to the city center and has a good living environment with plenty of apartments and supermarkets. However, it doesn't have the typical sushi restaurant vibe. It was my first visit to "Sushi Hashimoto." The interior of the restaurant with wooden decor gives off a traditional high-end sushi restaurant feel. The chefs, all with shaved heads, are also traditional. The course included a variety of appetizers and sushi, with a rich selection of dishes. [Appetizers] - Flounder and turban shell sashimi - Corn chawanmushi - Uni and seaweed simmered dish - Abalone with liver sauce - Mackerel sushi rolled in red vinegar - Assorted delicacies (miso-pickled shirako, sweetfish paste, squid legs) - Dried red snapper [Sushi] - Gizzard shad - Red sea bream - Aged tuna (3rd day) - Surf clam - Striped jack - New salmon roe - Squid - Horse mackerel - Shrimp - Sea urchin - Conger eel - Tamagoyaki [Soup] - Clam soup The craftsmanship and high level of skill were evident in each dish. The standout was the mackerel sushi roll. The perfectly seasoned mackerel was incredibly delicious. The addition of pickled radish inside added an extra layer of flavor. The sushi rice had just the right amount of red vinegar, not overpowering the taste. The cut on the horse mackerel was impressive, with a wide surface area touching the tongue, enhancing the flavor threefold (maybe I'm exaggerating, but it was really delicious). I would love to revisit, but it seems to be a restaurant with difficult reservations. The person next to me tried to make a reservation on the spot, but they only had openings for an omakase course. Good restaurants are not easy to reserve. I also hope to seize the opportunity. Thank you for the meal! Additionally, I did not drink alcohol this time. The evaluation of drinks is based on the menu I saw.

Let's get excited! Today, we visited Sushi Hashimoto! Sushi Hashimoto is led by a friendly and approachable chef from Sugita. Everyone gives off a refreshing impression, and despite it being summer, the cleanliness is great! Today, we had a valuable seat and we are looking forward to enjoying it. In conclusion, it was a great traditional sushi restaurant. The course started with edamame, typical of summer. The first sashimi dish was aged flounder and Ishigaki clam, both delicious. The corn chawanmushi had corn paste at the bottom, topped with sea urchin and nori, a delightful dish. The black abalone was large and full of flavor. The sardine roll had a perfect balance of fat and umami, very satisfying. The greeting nigiri of gizzard shad was firm and refreshing. The sea bream and medium fatty tuna were perfectly cut and balanced with the rice. The striped jack was fatty and delicious, and the new salmon roe was a delightful surprise. Overall, it was a great traditional sushi restaurant with no pretentiousness, just good food. It was a delicious experience! Thank you!

Shimomoto regular visit in Aratacho for 32,000 yen. It was delicious today as well, I won't forget. Next reservation is left to them. Tuna procurement is with Ishitsukasa. Edamame, Ishigaki oyster, corn and sea urchin chawanmushi, steamed abalone, Japanese flying squid liver sushi, saury roll, mentaiko (pollock roe) miso, grilled new squid legs, grilled blackthroat seaperch, Japanese flying squid, Japanese butterfish, yellowtail, red snapper, salmon roe, scallop, marinated bonito, horse mackerel, shrimp, golden eye snapper, sea urchin, conger eel, clam soup, and rolled omelette.

Shin-Tomi Sushi Hashimoto is a place I've been visiting regularly for many years because I love the personality of Chef Hashimoto and the customer service provided by his apprentices! Location: 1-8-2 Grandir Ginza East 1F, Shintomi, Chuo-ku, Tokyo Access: 4 minutes walk from Shintomi Station on the Tokyo Metro Yurakucho Line ■ The Tabelog Award 2023 Silver Winning Restaurant ■ Tabelog Sushi TOKYO Top 100 2022 Selected Restaurant ■ Tabelog Visit Score 4.36 ■ Michelin 2023 ★ Received Awards (※ Sake ● Appetizer ◎ Sushi) First, a toast with Sapporo Black Label beer ● Ishigaki clams ● Sajima octopus ● Corn and sea urchin chawanmushi * Izumo Fuji Extra Dry Junmai Ginjo Sake ● Steamed abalone ● Abalone liver sauce with shari and ao-ri squid edge roll * And now Junmai Ginjo Senbon Nishiki Fire-Ignited Sake ● Ayu paste, ikura, new squid soy koji ● Cutlass fish * Sake: Nichinichi ◎ Kohada ◎ Sumiika ◎ White sweetfish ◎ Chutoro ◎ Akami ◎ Buri ◎ Ikura ◎ Hokkyokai ◎ Otoro ◎ Ehime red sea urchin ◎ Yellowtail (additional) ◎ Shinko 1.5 sheets added ● Tamago (egg) ● Clam soup with shijimi clams The abalone liver sauce rice with ao-ri squid edge roll was so delicious that I was in ecstasy! The yellowtail sushi was so tasty that even though I was already full, I couldn't resist ordering more! Thank you for reading until the end! If you could leave a 'like,' 'follow,' 'save the restaurant,' or 'comment,' it would be greatly appreciated and serve as motivation for the future, so thank you in advance!

I visited Sushi Hashimoto in Shintomi-cho. The location of the restaurant is on the first floor of a building near the Shintomi-cho 1-chome intersection, a 3-4 minute walk from Shintomi-cho subway station. This time, I visited during the evening and had the omakase course starting from appetizers to nigiri. ◆Contents of the omakase course on this day ○Appetizers 1. Edamame - A summer classic, lightly salted and delicious. 2. Hirame (flounder) - Two pieces served, one with salt and the other with soy sauce. Soft texture and gentle sweetness. 3. Hokkigai (surf clam) - Two pieces served, one with salt and the other with soy sauce. Crunchy texture and sweet flavor. 4. Corn chawanmushi - Smooth chawanmushi made with corn, uni, grilled corn, and nori. 5. Steamed abalone - Tender texture with a rich flavor. 6. Abalone liver sauce rice - Delicious combination of abalone liver sauce and rice. 7. Noto-ika (firefly squid) nori roll - Delicious and flavorful with a touch of wasabi and soy sauce. ☆Rare delicacies trio 8. Ayu (sweetfish) paste - A paste made from the whole sweetfish, flavorful and delicious. 10. Mentaiko (spicy cod roe) - Mentaiko marinated in miso, rich and flavorful. 11. New squid tentacles - Tender texture with a sweet flavor from the soy sauce koji marinade. 12. Tuna and grilled eggplant - Surprisingly delicious combination of tuna and grilled eggplant. ○Nigiri 1. Shinko (young gizzard shad) - Soft texture with a gentle acidity. 2. Madai (sea bream) - Delicious with a rich umami flavor. 3. Chutoro (medium fatty tuna) - Soft texture with a strong umami flavor. 4. New squid - Tender and sweet, melts in your mouth. 5. Sagoshi (Japanese Spanish mackerel) - Smoked with straw for a unique flavor. 6. Akami (lean tuna) - Soft and flavorful. 7. Otoro (fatty tuna) - Very tender and rich in flavor. 8. Ikura (salmon roe) - Soft and melts in your mouth. Overall, the dishes were delicious and beautifully presented, with a variety of flavors and textures to enjoy.

On a hot day in August 2023, feeling a bit of summer fatigue, I wanted to eat delicious sushi to boost my energy. Due to the impact of the typhoon, sourcing ingredients for sushi has been quite challenging. <Appetizers> - Edamame: Quite delicious - Original head: Quite delicious - Simmered octopus: Quite delicious - Chawanmushi (with purple sea urchin and corn): Extremely delicious - Steamed abalone liver: Quite delicious - Steamed abalone liver sauce rice (with mud octopus): Quite delicious - Sardine seaweed roll: Extremely delicious - Tuna and eggplant grill: Extremely delicious - Assorted delicacies (3 types): Extremely delicious - Paste of sweetfish: Extremely delicious - Marinated salmon roe: Quite delicious - White shrimp (with black ink): Extremely delicious <Nigiri> - Gizzard shad (from Amakusa): Extremely delicious - Shunko (roe): Extremely delicious - Tuna lean (from Shitama): Quite delicious - Tuna medium fatty (from Shitama): Quite delicious - Fresh squid: Quite delicious - Grilled squid legs: Quite delicious - Salmon roe (from Hiroo): Quite delicious - Red snapper: Quite delicious - Spot prawn: Quite delicious - Large fatty tuna: Extremely delicious - Horse mackerel (from Sensaki): Quite delicious - Purple sea urchin (from Daisen, Iwate): Quite delicious - Uni with horse dung (from Akkeshi): Extremely delicious - Conger eel (from Jeju Island): Quite delicious - Tamago: Extremely delicious - Kappa maki: Quite delicious - Shinko (from Tokyo Bay): Quite delicious <Sake> - Ho-oh Mitani (Komitsukari): Quite delicious - 150th Anniversary Sake Watarifune, Yamada Ho rice Shinsei (R-Type): Extremely delicious - Kamo Nishiki (collaboration with Sushi Hashimoto): Quite delicious - Morishima: Quite delicious - Juyondai (Hasshu Aiyama): Extremely delicious Looking forward to the next visit.

Tokyo Meal - August 7, 2023 (Monday) 12:00 PM - Visited after 2 and a half months. Food rating on Tabelog: 4.36, SILVER 2022, Top 100 Restaurants 2023, Michelin ☆ Today's lunch spot! Visited after 2 and a half months. It's a favorite restaurant of mine. Chef Hashimoto is from the renowned sushi restaurant "Nihonbashi Kakigarasu Sugita" (Ranked 1st on Tabelog nationwide). The menu consists of an omakase course only. <Appetizers> 1. Edamame 2. Ara (fish) and Ishikake shellfish 3. Corn and sea urchin chawanmushi (savory egg custard) 4. Steamed abalone 5. Liver sauce rice topped with squid entrails 6. Red vinegar rolled sardine with nori seaweed 7. Assorted delicacies - White shrimp and karasumi (bottarga) - Masuko (trout roe) miso pickles - Paste made from crispy grilled sweetfish 8. Grilled tuna and leek skewer <Sushi> 9. Shinko (young gizzard shad) with 2.5 pieces 10. Red snapper from Fukuoka, with a hint of fat. 11. Medium fatty tuna from Oma, sourced from "Kyonohana" - delicious! 12. New squid ink with salt and vinegar citrus. 13. New squid tentacle tips, very tender. 14. New salmon roe 15. Surf clam 16. Lean tuna, same as the medium fatty tuna from Oma, very tender. 17. Fatty tuna from "Ishiji" - sourced from Iwate. 18. Horse mackerel from Hamada 19. Spot prawn 20. Bafun sea urchin from Rishiri 21. Conger eel 22. Tamagoyaki (rolled omelette) 23. Clam soup 24. White sweetfish (additional) Everything from start to finish was delicious this time as well. #SushiHashimoto #TokyoGourmet #Tokyo #HighlyRatedOnTabelog #Top100OnTabelog #HardToReserveRestaurant #Michelin #MichelinStar #MichelinRestaurant #Sushi #SushiTime #SushiLovers #SushiLover #Gourmet #GourmetLover #GourmetGram #GourmetInstagram #Foodie #FoodieGram #FoodPorn #FoodStagram

It's about time for the season of fresh young fish, so I decided to visit. This time, I had summer appetizers and sushi, including fresh young fish. The restaurant always offers a stable deliciousness, using seasonal ingredients, and you can enjoy delicious sake as well. I had the chef's selection, which included 8 appetizers, 13 pieces of nigiri sushi + tamago, and a clam soup to finish, with an additional 3 pieces of nigiri sushi! As far as I can remember, the dishes were as follows: <Appetizers> - Edamame - Sliced Mirugai and octopus - Bonito sashimi - Uni and corn chawanmushi - Simmered abalone and abalone liver rice - White squid sashimi - Rolled iwashi (sardine) - Three kinds of delicacies - Grilled tuna and eggplant - Nigiri sushi - Fresh young fish - Kasugodai (spring snapper) - Tuna chu-toro - Thick Ishigaki scallop - Tuna akami (lean tuna) - Tuna o-toro (fatty tuna) - Fresh squid - Fresh squid tentacles - Horse mackerel - Boiled prawn - Seared kinmedai (golden eye snapper) - Uni (sea urchin) - Anago (sea eel) - Tamago (egg) - Clam soup <Additional Nigiri> - Kohada (gizzard shad) - Hokkigai (surf clam) - Ikura (salmon roe) gunkan <Drinks> - One bottle of Ebisu beer for 2 people - Various types of sake, 1 cup each x 8 for 2 people Overall, it was a night of delicious food and drinks, with a full stomach and great satisfaction! Looking forward to visiting again in autumn or winter!

I made a reservation on my phone because it was recommended by a friend. The location is not in Ginza or Nihonbashi, but in a quieter area. I'm starting to dislike places where you have to line up just to buy something or can't even use the restroom. If it's due to high demand, that's one thing, but if it's due to operational flaws, that's another. Maybe successful people with business acumen and money should consider sharing their profits with others. There are many regular customers and disciples at this place. Despite feeling a bit out of place, Mr. Hashimoto is kind and doesn't give off a sense of intimidation. I don't know his age, but his voice sounds young and comforting. The food was great, especially the dishes that paired well with alcohol. The dishes were so good that you could keep drinking all night. The paste made from ayu liver was amazing. The rice mixed with abalone liver and squid was also excellent. The sushi was beautifully presented and the balance of vinegar rice was perfect. The size of the vinegar rice was larger than usual, but the fish topping was powerful. I personally prefer a 53:47 ratio of fish to vinegar rice. I'm still unsure about revisiting, but I might go again since it's easy to make a reservation. The quality of ingredients, skill, and service were all top-notch. I left feeling satisfied and impressed.

New Tomicho Station is a 4-minute walk away. It had been over a year since I last visited Hashimoto-san! When I went after a long time, I noticed that the Taiwanese apprentice I liked was no longer there, and I felt a little lonely. I wonder if he returned to his home country... The menu included: - Tsumami (appetizers) - Hoshigarei (halibut) - Ishigaki Tai (stonefish) - Corn chawanmushi with horse dung sea urchin - Steamed black abalone - Abalone liver rice with white squid - Iwashi nori maki (sardine wrapped in seaweed) - Salmon roe miso pickles - Red sea urchin - Ayu paste - Maguro and eggplant sushi - Shinko (baby gizzard shad) - Kobako (small skin) - Honna (bigeye tuna) - Chutoro (medium fatty tuna) - Katsuo zuke (marinated skipjack tuna) - Hokkigai (surf clam) - Otoro (fatty tuna) - White squid - Aji (horse mackerel) - Kuruma ebi (Japanese tiger prawn) - Kinmedai (golden eye snapper) - Rishiri uma no unidon (sea urchin) - Anago (conger eel) - Tamago (egg) Hashimoto-san's appetizers were truly delicious, making me happy even before the sushi started. The corn chawanmushi with horse dung sea urchin was a summery dish with a delightful taste. The plump black abalone was rich in flavor, and the abalone liver sauce mixed with the rice was exquisite. The grilled sardine wrapped in seaweed with pickled daikon radish, ginger, and green onion enhanced the deliciousness of the fatty sardine, making me want to eat more and more. The trio of rare delicacies - salmon roe miso pickles, red sea urchin, and ayu paste - was so charming that it would surely make people crave for sake even in the middle of the day. The grilled maguro and eggplant dish was also delicious with the tender eggplant. Among the sushi, I particularly liked the surf clam and horse mackerel. The rice portion seemed smaller, perhaps because I was thought to eat less. The consistent deliciousness made me feel truly happy. I realized once again that I need to visit my favorite restaurants regularly. I was grateful to be able to enjoy new fish as well. I hope to revisit sooner next time.

It's been a while since I last visited Hashimoto-san. Oh boy, the sashimi was so delicious that the sake just kept flowing. The quality of the sashimi is top-notch. While I felt the balance was slightly off in the beginning of the nigiri, it picked up in the middle to the end with a rush of flavors! Overall, it was delicious. The atmosphere created by the chef is great, and most importantly, it's a fun place to enjoy drinks. It was so good that I might increase my visits. I plan to come again soon, so thank you in advance!

I visited Sushi Hashimoto in Shintomi-cho. The restaurant is located on the first floor of a building near the Shintomi-cho 1-chome intersection, a 3-4 minute walk from Shintomi-cho subway station. Sushi Hashimoto is a popular sushi restaurant that opened in 2014. This time, I visited during lunch hours and had the omakase course, starting with appetizers and moving on to nigiri sushi. ◆Contents of the omakase course on this day Appetizers: 1. Edamame - Served warm, a light appetizer while waiting for the sashimi. 2. Hoshigarei (halibut) - Two pieces served with salt and soy sauce. Delicate and flavorful. 3. Ishigaki-gai (giant clam) - Two pieces served with salt and soy sauce. Crisp and sweet. 4. Corn chawanmushi - Steamed chawanmushi with corn, grilled corn, and seaweed topped with sea urchin. 5. Steamed abalone - Tender abalone served with abalone liver sauce. 6. Abalone liver rice - Vinegared rice mixed with abalone liver sauce and topped with chopped firefly squid mantle. 7. Nishin (herring) nori roll - Large herring rolled with pickled radish, sesame, shiso leaf, pickled ginger, and scallion. Exotic trio: 8. Ankimo (monkfish liver) - Sweet and flavorful. 9. White shrimp karasumi (dried mullet roe) - Salty and sweet. 10. Ayu (sweetfish) paste - Sweet and savory. 11. Tachiuo (beltfish) salt-grilled - Grilled beltfish with sudachi and grated daikon. Nigiri sushi: 1. Kohada (gizzard shad) - Large gizzard shad with a subtle flavor. 2. Madai (red sea bream) - Firm and fresh. 3. Chutoro (medium fatty tuna) - Elegant and flavorful. 4. Shirai (white squid) - Chewy and refreshing with a hint of citrus and salt.

The always delicious and reliable sushi at Hashimoto-san is skillfully made. The head chef is kind. Edamame ◯ Sashimi ◎ Sea urchin and corn chawanmushi ◎ Abalone ◯ Squid and abalone liver rice ◎ Noto herring nori roll ⭐︎ Assorted appetizers ◎ Beltfish ◎ Kegani crab ◎ Tuna akami ◎ Tuna toro ⭐︎ Tairagi shellfish ◎ Horse mackerel ⭐︎ Shrimp ◎ Golden eye snapper ◯ Purple sea urchin ◎ Conger eel ◎ Scallop ◎ Fresh fish ◎ Red sea urchin ⭐︎ Overall, I was very satisfied.

On a certain day in July 2023, I revisited the restaurant. The rainy season has not ended yet, but the daily heat is already overwhelming. I want to eat delicious sushi to lift my spirits. <Appetizers> Edamame - Quite delicious Hirame (flounder) - Quite delicious Katsuo (bonito) - Quite delicious Chawanmushi (with sea urchin) - Amazingly delicious Steamed abalone with liver - Quite delicious Steamed abalone with liver sauce on rice - Quite delicious Iwashi seaweed roll - Amazingly delicious Akagai (ark shell, grilled) - Quite delicious Deluxe 3-point delicacies: Ayu paste, Flatfish miso pickled, White shrimp with squid ink - Amazingly delicious <Sushi> Kohada (from Tokyo Bay) - Quite delicious Amadai (tilefish) - Quite delicious Medium fatty tuna (from Toyama) - Quite delicious Shiroika (white cuttlefish) - Average Madai (red sea bream) - Quite delicious Akami (lean tuna, from Toyama) - Quite delicious Ootoro (from Oma) - Amazingly delicious Aji (horse mackerel, from Nagasaki) - Quite delicious Kuruma shrimp - Quite delicious Hokkigai (surf clam) - Quite delicious Kinmedai (from Choshi) - Amazingly delicious Purple sea urchin - Amazingly delicious Anago (sea eel) - Amazingly delicious Tamago (egg) - Amazingly delicious (Additional) Kappa maki (cucumber roll) - Quite delicious Kohada maki (gizzard shad roll) - Amazingly delicious <Sake> Shinsei (S-Type) - Amazingly delicious Imo-jochu - Amazingly delicious Juyondai (Honmaru) - Amazingly delicious Morijima - Quite delicious I look forward to the next visit.