【2022 Top 100 Restaurants】 Mr. Takao Ishiyama, who used to work at Sushika, has been opening his own sushi restaurants after leaving the company, including the Kanesaka main store and the Karuizawa branch. Recently, he opened "Sushi Ishiyama." The Kanesaka-related restaurants never disappoint, including the main store. Located behind MUJI in Ginza 3-chome, on the 4th floor of Morita Building, it has an L-shaped counter with 11 seats, but only 9 are used. Most of the customers are foreigners. - 15 pieces of sushi for 12,000 yen, additional 2 pieces for 2,175 yen, plus sake The sushi quality is good, but the total price raises suspicion. Is there a mistake? - Hidaka-gani, half a portion, mozuku vinegar sushi - Fluke, kelp-cured - Kohada, strong vinegar - Chutoro - Jinbei, half a portion - Lean tuna marinated with seaweed, strong vinegar, with nori aroma - Needle squid with ginger - 2 shrimp each - Horse mackerel with green onion - Mackerel with cherry blossom smoke - And now, half a portion - Medium fatty tuna with skin, straw-grilled - Rolled mackerel with wasabi added - Ark shell, strong vinegar - Salmon roe gunkan with a sticky texture - Tobiuo purple sea urchin gunkan with yuzu, freshly grilled - Dried gourd roll, strong vinegar - Miso soup with shijimi clams - Additional fatty tuna - Additional simmered clams, cold and fresh, with yuzu - Tamago with a hint of red vinegar The slightly soft but grainy shari rice is a common good point of Kanesaka. The unique feature here is the many sushi pieces with a kick of wasabi. They use grated wasabi to bring out the spiciness, leaving a good impression. It's a bit unusual that they don't use tweezers for the conger eel and simmered clams, showing their confidence in their soy sauce. As always, I booked the course with the fewest pieces and added more based on my appetite and the quality of the ingredients. In the end, I ended up paying the same amount as the course with more pieces from the beginning. Despite the lack of small fish, kawahagi, and tekka maki, I felt that the price was unjustifiably high. I try not to dwell on these things and focus solely on the taste. You can enjoy sushi here that is on par with Ichimatsu-san's.

The sushi at this restaurant, which is one of the top 100 in terms of cost performance, was gently warm when I had it made by the second chef who is 26 years old. The lunch course was 14 pieces for ¥12,000 (excluding tax) and included various types of sushi such as sea bream, horse mackerel, fatty tuna, marinated tuna, and more. The portions were on the smaller side and the acidity was mild. Overall, it was a pleasant dining experience. #SushiIshiyama #GinzaLunch #GinzaGourmet #SushiInstagram #SushiLunch #TokyoLunch #TokyoSushi #TokyoGourmet #Foodie #SushiLovers #SushiTime #SushiAddict #TokyoFoodie #JapaneseFood.

I made a phone reservation about 10 days before my first visit. The restaurant is located on the 4th floor of a commercial building in Ginza. The interior has an L-shaped counter with 12 seats, and there are two male chefs working behind the counter. I was seated at the counter in front of the head chef, Mr. Ishiyama. The dishes I had were: - Appetizer: Black Mozuku (a type of seaweed similar to Mekabu) - Nigiri sushi: 1. Starry flounder 2. Kohada (gizzard shad) 3. Chu-toro (medium fatty tuna) 4. Akami-zuke (marinated lean tuna) 5. Ken-saki (swordtip squid) 6. Kuruma-ebi (Japanese tiger prawn) 7. Kaoru-kou-sagoshi (young Japanese mackerel) 8. Aji (horse mackerel) 9. Katsuo-wara-yaki (lightly seared bonito) 10. Shime-saba (marinated mackerel) 11. Ishigaki-gai (stone shell) 12. Uni (sea urchin) 13. Ikura paste 14. Anago gunkan (sea eel) 15. Miso soup with clam 16. Hoshi-gourd roll 17. Tamagoyaki (rolled omelette) - Drinks: Half a glass each of Tanaka Rokuroku Junmai Bakuren, Daijunsen Gorin Junmai My impressions: - The sushi rice was slightly firm with a subtle red vinegar flavor, which I personally really liked. - The first nigiri sushi, starry flounder, had a nice firm texture that I enjoyed. - Overall, the sushi pieces were on the smaller side, but watching the head chef's meticulous and gentle approach, I felt a sense of care and skill. - It had been a while since I had sushi that made me tremble with delight.

After training at "Kanesaka" in Ginza and serving as the head chef at "Sushi-ya," Ishiyama opened his own restaurant. It is located next to the Muji building in Ginza. I made a reservation by phone about two weeks ago. For lunch, you can choose from a 14-piece nigiri course, an 18-piece nigiri course, or a night course with appetizers. This time, I chose the 14-piece course. [Ordered Items] - 14-piece Nigiri Lunch Course x2 - ¥12,000 each - Hitosuji no Mugi (barley) highball x7-8 - ¥2,000 each Total for two people was around ¥37,000. The sushi rice had a hint of red vinegar, which I really liked because the acidity wasn't overpowering. The rice melded perfectly with the toppings in your mouth. It was interesting that the chef brought the sushi rice from the back just before forming the nigiri. Perhaps they adjust the cooking method or temperature. Particularly delicious were the medium fatty tuna, firefly squid, horse mackerel, and sea urchin. The medium fatty tuna had a slight aged flavor, making it stand out from the usual. The firefly squid was meticulously prepared in front of us, with the thin slices cut smoothly and deliciously sweet. The famous mackerel stick sushi was indeed exceptional. The last item, the tamagoyaki (rolled omelette), was smooth like pudding. I was planning to order more nigiri if 14 pieces weren't enough, but I was pleasantly full. It was a thoroughly satisfying lunch course. Thank you for the meal.

I visited the 29th store of Hyakumeiten Sushi in Tokyo for lunch, and I requested the same course as the evening with appetizers included. The ayu fish in nanban-zuke was warm and the seasoning was excellent. The firefly squid had the perfect amount of saltiness. The lightly seared bonito had a delicious smoky flavor. The hairy crab with miso was incredibly delicious. The sweet flavor was subtle and fragrant. The simmered octopus had a perfect balance of sweetness. The mozuku seaweed in vinegar was refreshing. The conger eel was surprisingly delicious! The grilling was done perfectly. The nigiri started with flounder, which had a good texture. The cut was a bit thin though. The striped jack had amazing fat content. The gizzard shad had a strong vinegar flavor, authentic and delicious. The kiss fish had a subtle sweetness that was excellent. The medium fatty tuna was delicious with just the right amount of sweetness. The fatty tuna was also top-notch with amazing fat content. The lean tuna with soy sauce had a rich umami flavor. The white squid was incredibly delicious and melted in the mouth. The shrimp was exceptionally delicious, quickly prepared and served hot. The horse mackerel with scallions as a garnish was really tasty and refreshing. The ark shell had a thick and mineral-rich meat, very delicious. The sea urchin gunkan had a nice sweetness and was delicious. The simmered clam was tender and wonderfully cooked. The simmered conger eel was quite delicious, plump and juicy. The rolled omelette with pickled gourd was not too spicy and very tasty. The chef seemed reserved but his work was meticulous, and everything was of a high standard. Thank you for the feast!

*Ginza Sanchome - Sushi Ishiyama (5/9) Budget 24,000 yen~ #Tabelog 3.80 @sushiishiyama *Got an original T-shirt on this day✨ *Sushi Ishiyama *Sushi lover *Sushi time *Lunch *Ginza *Ginza sushi *Gourmet *Tokyo gourmet *Delicious *Takao Ishiyama *Tuna trio *Tuna collection *Tamago *Dried gourd roll *Mackerel stick sushi *Want to connect with people who love eating *Want to connect with gourmet lovers *Want to connect with sushi lovers

*Ginza Sanchome - Sushi Ishiyama (4/4) Budget: 24,000 yen ~ #Tabelog rating 3.79 @sushiishiyama *Everything is delicious and perfect* #SushiIshiyama #Sushi #SushiLover #SushiTime #Lunch #Ginza #GinzaLunch #GinzaSushi #Gourmet #TokyoGourmet #Delicious #TakaoIshiyama #ThreeTunaBrothers #TunaCollection #Tamago #DriedGourdRoll #MackerelBarSushi #WantToConnectWithPeopleWhoLoveToEat #WantToConnectWithGourmetLovers #WantToConnectWithSushiLovers

I was incredibly moved. I've been to many sushi restaurants, but is it possible for it to be this delicious and good? I don't want to miss out on this place, so I'm thinking of coming here all the time because every piece of sushi was delicious. The interior of the restaurant is beautiful. The sushi is also beautiful. The ikura (salmon roe) in particular was mind-blowing. I will definitely visit again.

The quality is worth the price, and I am very satisfied. We arrived at 18:00 and there was already a crisp gentleman dining next to us, so I hesitated to take a photo. Therefore, I took a photo after leaving the restaurant. Besides us, the clientele seemed to be wealthy Asians. The alcohol was also excellent. I would like to visit this restaurant again if I have the opportunity.

On July 25, 2018, I visited "Sushi Ishiyama" in Ginza, located on the 4th floor of Ginza Moritabil along Ginza Brick Street, after two years. The owner, Takao Ishiyama, trained at the Michelin two-starred restaurant "Sushi Kanesaka" in Ginza, and later opened his own sushi restaurant as part of the "Kanesaka" lineage. The restaurant has a refreshing atmosphere, with a relatively spacious layout for a Ginza sushi restaurant, featuring a white wooden L-shaped counter with 12 seats and private rooms. The sushi was meticulously prepared, with a simple and clean taste. The vinegared rice had a mild acidity and perfect firmness, with precise temperature control. Each piece was well-balanced, showcasing beautifully crafted Edomae sushi. Sushi Ishiyama is known for its well-balanced red vinegar, which harmonizes perfectly with the fish. The omakase course included 10 appetizers, 15 pieces of sushi, and tamago, totaling 26 items. Overall, it was a satisfying dining experience. Thank you for the meal!【Omakase Course 33,000 yen (tax included)】Young Ayu from Lake Biwa, Marinated in Nanban Sauce, Hokkaido Wild Scallop, Medium Fatty Tuna Tataki, Shirako, Hair Crab and Udo with Vinegar Miso, Sardine Roll with Seaweed, Sole with Nori, Spear Squid, Mackerel Nigiri Sushi, Beltfish, Flounder, Gizzard Shad, Medium Fatty Tuna, Fatty Tuna, Marinated Lean Tuna, Japanese Flying Squid, Spot Prawn, Cherry Salmon, Red Clam, Kelp-Wrapped Salmon Roe, Sea Urchin, Simmered Clam, Conger Eel, Dried Gourd Roll, Tamago.

I had the opportunity to visit Sushi Ishiyama for the first time and tried the evening course (¥33,000). Here is a summary of the dishes I had: - Young sweetfish marinated in Nanban style - Scallop sashimi with soy sauce for the muscle part and sesame oil for the liver - Yellowtail sashimi with green onion and ponzu sauce - Grilled cod milt with black seven spice - Hairy crab and udo with vinegar miso dressing - Grilled sardine roll with seaweed - Young conger eel with ponzu sauce - Steamed spear squid with yuzu flavor - Vinegared mackerel sushi with kombu - Flounder with a matured flavor - Small skin goby, perfectly firm and delicious - Medium fatty tuna, fatty tuna, and lean tuna, a bit disappointing in terms of fat content and texture - Firefly squid with ginger flavor - Large prawn with miso, a bit bitter for my taste - Ark shell, chewy and crispy - Kawahagi with liver on top - Salmon roe with roe paste - Purple sea urchin, rich and oceanic flavor - Simmered clams with a rare texture - Grilled conger eel, best with sweet sauce - Dried gourd roll, sweet and delicious - Tamago, fluffy and like pudding Overall, I felt a bit too full with the liver dishes being a bit overwhelming. The order of the dishes and personal preferences didn't completely match, but the balance between the fish and rice was excellent. Thank you for the meal.

*Ginza 3-chome - Sushi Ishiyama (3/1) Budget 24,000 yen - #Tabelog 3.79 @sushiishiyama - My monthly joy of meeting Takao-kun♪ His sushi-making skills are amazing✨... #SushiIshiyama #Sushi #SushiLover #SushiTime #Lunch #Ginza #GinzaLunch #GinzaSushi #Gourmet #TokyoGourmet #Delicious #TakaoIshiyama #TunaBrothers #TunaCollection #Tamago #HoshigakiMaki #SabaBoSushi #WantToConnectWithPeopleWhoLoveToEat #WantToConnectWithGourmetLovers #WantToConnectWithSushiLovers

I went to Ishiyama. The storefront, atmosphere inside the restaurant, freshness of the fish, sushi rice, and customer service were all top-notch. There were also foreign customers, and the vibe was warm. I could feel the dedication put into each piece of sushi. Personally, I thought the small tuna and white shrimp were delicious.

After returning from Okinawa, I really wanted to eat sushi, so I made a reservation the day before and was able to get a table. I didn't have high expectations, but everything was surprisingly delicious. The location and prices were great! I was impressed. I will definitely go back. There were many foreign customers. The restaurant had about 12 seats.

Tokyo's famous restaurant tour. This time, we visited a sushi restaurant in Ginza. The location is on the 4th floor of a beautiful building, and as soon as you get off the elevator, you will see the entrance to the restaurant. A lovely woman in a kimono will guide you to your seat. The counter is made of clean white wood, and there are special hand towels for picking up the sushi. The beer glasses are thin, and the sake cups are easy to drink from. The menu offers a variety of dishes from the Sea of Japan. The 14-piece sushi set is all excellent, especially the sea bream, medium fatty tuna, and Spanish mackerel. The pickled ginger and green tea are also delicious. I didn't use the restroom, but I'm sure it is clean. The head chef's conversation is modest and likeable. Above all, the staff at the restaurant are all young and seem to be working happily even amidst the tension. It was a delightful Valentine's lunch. I will definitely go back.

Hello. Today, since my usual Keita-san was off, I decided to indulge in two consecutive days of sushi at a loss, followed by some drinks in Ginza. I chose a restaurant called "Sushi Ishiyama" based on the reviews I read and saved. Located in a prime location in Ginza, the lunch prices were reasonable enough for a drinker like me, and the reviews were highly positive, so I made a reservation without hesitation. The chef, Ishiyama-san, trained at the renowned "Sushi Kanesaka," where he received two Michelin stars, then worked at "Sushi Saito" and later became the head chef at "Sushiya" in Ginza. In 2018, at the young age of 34, he opened "Sushi Ishiyama," showcasing his talent. I was excited to see what kind of sushi I would be served, given his background at famous sushi establishments. Although Ishiyama-san is described as reserved with a strong artisan aura, I was a bit anxious about whether I could have a proper conversation with him. The lunch options include a 14-piece course for 12,000 yen and an 18-piece course for 15,000 yen. Considering my budget, I reserved the 12,000 yen course. Upon arriving at Ginza station, I strolled through the alleys as usual. I noticed various small alleys between buildings, which was enjoyable. I also spotted several Inari shrines, showing that even in Ginza, they preserve the old shrines. When it was time for my reservation, I headed to Ginza Moritabiru. Upon reaching the 4th floor by elevator, a beautiful entrance greeted me. As it was an establishment associated with a famous restaurant, I was quite nervous at this point. A female staff member led me to the counter. Both the chef and the staff wore white attire, exuding a strong presence. The interior was elegant, with a palpable sense of tension. At this point, my nervousness peaked, and my movements were stiff. Sitting at the counter, Ishiyama-san greeted me. His intense gaze was met with a confident greeting from me. This interaction sparked a competitive spirit within me, and my nervousness faded away. The counter was manned by Ishiyama-san and another chef. While their sushi styles differed, both displayed elegant techniques. They grated a large amount of wasabi, which surprised me. They were preparing mackerel sushi, wrapping it in soft kelp, then tightly securing it with a rubber band. I was eager to taste the result. The counter quickly filled up with customers, including Koreans and Westerners. Ishiyama-san explained the sushi in English and Korean, showcasing his language skills. I, however, felt timid to converse in English, as I had been slacking off lately. I started with a glass of Bokuren sake from Yamagata, which was crisp and dry with a pleasant sweetness. Now, the nerve-wracking lunch course was about to begin! The rice was seasoned with a blend of white and red vinegar, resulting in a flavorful and slightly tangy base. The rice was cooked firm, offering a delicious flavor. The pickled ginger was sharp and robust, leaving a lingering taste that made me ask for seconds. The first dish was Noto's rock seaweed, with a crunchy texture and a perfect balance of vinegar. However, considering the cold winter, perhaps switching to a warm chawanmushi could be an improvement. The flounder was thickly sliced, offering a tender texture and strong umami flavor. Flounder usually lacks depth in flavor, but this one was rich and flavorful. The gizzard shad was beautifully presented with a high rice-to-fish ratio, showing excellent craftsmanship. It held together well and melted in the mouth.

*Ginza Sanchome - Sushi Ishiyama (2/2) Budget: 24,000 yen - #Tabelog 3.79 @sushiishiyama - Ishiyama's sushi is delicious and comforting, perfect for inviting important guests with peace of mind. #SushiIshiyama #Sushi #SushiLover #SushiTime #Lunch #Ginza #GinzaLunch #GinzaSushi #Gourmet #TokyoGourmet #Delicious - Chef Takao Ishiyama's tuna sushi is a must-try, featuring the Tuna Trio and Tuna Collection. Other recommended dishes include Tamago (egg) sushi, Gourd Roll, and Mackerel Stick Sushi. Perfect for connecting with fellow food lovers and sushi enthusiasts.

My expectations may have been too high, but there weren't many dishes that stood out as exceptionally delicious. While there were some tasty items, most were just average. I couldn't find a reason to revisit. The best dishes were the marinated mackerel and kawahagi. The presentation of the sushi was nice, but the rest of the nigiri was just average. The tuna was especially disappointing. The appetizers were also average. Most of all, I was disappointed that the chef didn't provide much information about the sushi he was serving me. Considering the quality and taste, I think the price of 30,000 yen is a bit high.

First visit! The atmosphere inside the restaurant is very nice and clean♪ The appetizers and sushi were all fresh and well-prepared, and they were really delicious♡ However, I found the rice to be very unpleasant. I was looking forward to enjoying the sushi, so it was really disappointing...

I visited on a Saturday afternoon. I made a reservation about a month ago. [Points] The lunch sushi course, which offers great value for money and includes unique elements of the restaurant, allows you to enjoy the perfect harmony between aged ingredients with a hint of acidity, red vinegar flavor, and exquisite shari. The ikura (salmon roe) and tamago (egg) were particularly surprising. The atmosphere created by the chef is also unique and has a special vibe. [About the restaurant] It is one of the top 100 sushi restaurants in Tokyo for 2022. According to other reviews, the chef worked at Kanesaka Yasaito before opening his own restaurant. The chef looks quite young. Located not in the central area of Ginza, but closer to Ginza 1-chome. It was also fairly close to Kyobashi Station. [Inside the restaurant] There are 12 seats at the counter. On this day, 8 seats were occupied. The 12:00 start time had a somewhat tense atmosphere with two groups of foreign tourists and myself, making it a very quiet space. Later, a pair of Japanese customers and a solo diner arrived, so it didn't feel like a completely touristy place. The quiet atmosphere might have been due to the solemn and reserved demeanor of the chef, who occasionally reprimanded his apprentice in front of the customers, creating a somewhat tense atmosphere. The absence of noisy customers made it quite comfortable for me. The spacing between seats is a bit narrow. The chef and all staff were not wearing masks. The chef's distinctive call was somewhat memorable. [Food content] For lunch, you can choose between a 14-piece nigiri course, an 18-piece nigiri course, or the evening course with appetizers. I opted for the 18-piece course. The contents were as follows: - Appetizer of iwa-mozuku seaweed - Matsubara flounder - Kobako (small skin) - Chu-toro (medium fatty tuna) - Pickled item - White squid - Kuruma prawn - Kanpachi (greater amberjack) - White shrimp - Aji (horse mackerel) - Sawara (Spanish mackerel) - Katsuo (bonito) - Shime-saba (marinated mackerel) - Akagai (ark shell) - Kawahagi (thread-sail filefish) - Ikura (salmon roe) - Uni (sea urchin) - Simmered clams - Anago (sea eel) - Soup - Toro hand roll - Hoshigaki maki (dried persimmon roll) - Tamago (egg) [Food impressions] The nigiri, although small in size, was quite filling when eaten in this quantity. The ingredients were generally well-aged, providing a soft texture and delicious umami flavor. However, the fat content was somewhat low for this time of year. The shari had a subtle red vinegar flavor, with a perfect balance of acidity. Both the shari and the ingredients melded well together. The chef frequently asked his apprentice to prepare the shari, so it was always slightly warm. The nigiri, as a whole, had many unique elements that set it apart. For instance, the nikiri and tsume had a slightly sweet taste. The matsubara flounder and shime-saba were also mildly sweet. The smoked flavor of the sawara and the use of nori in the shime-saba nigiri were interesting touches. Particularly delicious were the maguro (tuna), kanpachi, shime-saba, kawahagi, and especially the ikura and tamago. The maguro had a great umami flavor, the kanpachi had a sticky texture, the shime-saba in nori had a satisfying bite, and the kawahagi with liver on top was flavorful and delicious. The ikura was a pleasant surprise, bursting with flavor and a sticky texture. The tamago was like a pudding, almost like a dessert. The cost was reasonable for Ginza, and even with two half-servings of sake, the total came to just over 18,000 yen. However, one slightly concerning point was that there was no announcement regarding additional orders after the tamago was served, even though the overall meal was not yet complete. Although I had no intention of ordering more due to being full, the lack of communication regarding additional options was a bit surprising. When I brought it up myself during the payment process, the chef seemed momentarily puzzled, which was a bit awkward. After that, everyone else settled their bills one by one.