[2023.03 Sashimi Night♪] I received a happy invitation from a friend to go to this night's dinner, even though I didn't know about Umi Aji, Ryujiro, or Tenmoto-san, I trust this person's invitation, so I immediately agreed without researching and got excited for the day. The address is not disclosed on Tabelog or OMAKASE, so a few days before, my companion friend sent me the address, and we met in front of the restaurant. There were no signs or signboards: sweat. A few minutes before, we were welcomed into the restaurant, and we started with a beer toast and some appetizers. The course proceeded as follows: [2023.03 Omakase Course (36,000 yen/tax excluded)] - Kinumozuku and Hokki shellfish with sea bream sake thief - Akashia shrimp, sea urchin, caviar - Onikasago, sea bream - Aoyagi, scallop - Mirugai and its liver - Kobako - Ankimo - Hirame - Shime saba - Oil-soaked oysters - Boiled squid - Shirako - Akami zuke - Sumi ika - Managatsuo with yellow chive sauce - Otoro - Seaweed chawanmushi - Chutoro - Red clam and red clam string - Sea urchin - Kuruma ebi - Boiled scallop - Tamago - Kappamaki - Miso soup - Mimuro Sugi - Hakuraku Hoshi - Tenmu - Nanahonsou, Watashio - Senkin Organic Naturel ZERO - Total bill: 48,000 yen per person Location: Somewhere in Motoazabu

Today's meal at Mr. Taira's was delicious as always. The appetizer of okra with slimy texture was surprisingly tasty. The remaining black abalone was also delicious. The nigiri sushi with shinko (young kohada) was particularly tasty, with a strong bonito flavor. We also tried a rare fish called akou, known as summer akou, and it was delicious. Thank you for the meal, Chef Hirakou. #Omakase #Gourmet #Sushi #ExclusiveLocation #JustBetweenUs #StaffApproved #That'sAllFromTheScene

After four months, I visited Sushi-ya Ira, where I have always admired the quality of the dishes, the meticulous preparation, and the charismatic head chef. The attention to detail and the lack of shortcuts in handling the ingredients are surprising given the appearance of the chef. His skills, honed through years of experience and achievements, are truly remarkable. The menu featured excellent seasonal ingredients from all over Japan, including Jun-sai from Hiroshima, sea urchin from Yoichi, conger eel from Awaji Island, octopus from Akashi, and button shrimp from Hokkaido, among others. The chef's adorable boss character added to the enjoyment of the meal, which was incredibly delicious. The omakase course included a variety of dishes such as conger eel with tomato jelly, octopus sashimi, and steamed egg custard with squid. The total cost for the meal was 54,000 yen, and it was worth every penny.

I visited the restaurant for the second time and had a relaxing conversation with the head chef. Despite his large stature, his handling of fish, cooking of rice, and sushi making were all delicate. The sushi rice had a nice edge to it and was delicious. He mentioned that he doesn't use sugar, which is good for the body. He is from Amami Oshima and kindly shared recommendations for local shops when I mentioned considering a trip there. I felt his hospitality. I will now post some photos below. Boom! 🍣

A hidden gem sushi restaurant with a secret location and no visible signboard! The sushi rice is seasoned with red vinegar and has a nice plump texture. The sashimi, especially the first bonito, is delicious. The sushi is well-balanced and tasty, with delicious shrimp and sand borer. We even ordered extra sand borer. The chef is very friendly and made our dining experience enjoyable.

Today's meal at Mr. Taira's was delicious as always. The seaweed chawanmushi and the baby firefly squid were especially delicious. It seems like this season is all about shellfish. Everything had a nice crunch and was very tasty. #Thankyouforthemeal #Chef Hirakouichi #Gourmet #Sushi #Address undisclosed #Featured in Omakase #Just between us #The staff enjoyed it very much #That's all from the field.

I visited "Sushi Taira," a restaurant located in a glamorous city. This establishment opened in March 2022 in a highly competitive area filled with renowned restaurants. The address is not disclosed, but the nearest stations are Roppongi, Hiroo, and Azabu-Juban. It is located on the first floor of a stylish building in a residential area off Roppongi Street. The restaurant features a high-class white wooden counter with 9 seats and private rooms. Chef Koichi Hirai, who hails from famous Tokyo restaurants, stands behind the counter. Here is the omakase course menu I enjoyed today: - Edamame - Firefly squid - Steamed egg custard with seaweed that can only be harvested for one week a year, allowing you to fully enjoy the aroma of seaweed. - Flounder and caviar, with the smooth saltiness of caviar complementing the dish. - Tsubugai and honmirugai - Mirugai miso soup - Cucumber roll with medium fatty tuna - Squid with eggs - Beltfish - Kohada, with a perfect balance of acidity and sweetness in the small fin. - Sea bream from Sajima - Trout from Konbumori - Squid ink, a sweet and firm cuttlefish. - Horse mackerel - Scallop - Salt-boiled lean tuna, a traditional Edo-style technique that brings out the umami of the tuna. - Ishigaki fatty tuna, enhancing the aroma. - Red clam from Yubu-ue, a flavorful and sweet clam with a good texture. - Salt-boiled medium fatty tuna, a fine-grained toro with abundant fat. - Bafun sea urchin, a sweet, creamy, and rich delicacy. - Botan shrimp, a firm and crunchy shrimp bursting with flavor and sweetness in the mouth. - Simmered surf clam, a large-sized clam filled with umami, a representative sushi topping of Edo. - Tamago (egg) - Miso soup - Cherry I didn't just eat, I also experienced the fusion of tradition and sense in the work of a top-class chef, enjoying the world of refined adult dining. Thank you for the feast.

We used this place for a farewell party with our clients and project members. The address is not disclosed. It seems to have recently become independent from a seafood company. The appetizers and sushi were fresh and elegant. They also served Japanese sake, which made us drink too much. The owner and his wife run the place, creating a warm and friendly atmosphere. It wasn't too difficult to make a reservation, so we plan to use this place again in the future.

Omakase Course (36,000 yen including tax, excluding drinks). The address is not disclosed. Reservations are made through Omakase. The appetizers are fantastic. The grilled baby squid with children is incredibly tender. The steamed sushi with bamboo shoots and cherry shrimp has a unique flavor. The flavor of the bamboo shoots and cherry shrimp seeps into the vinegar rice, creating a deep taste. The ankake sauce is also delicious. I wish I had more of the abalone and karasumi. The sushi is to my liking. The temperature and firmness of the sushi rice are spot on. The bonito is rich and sticky but melts in your mouth. The tuna is impeccable. The chef serves so many appetizers and sushi that I couldn't fit them all in one post ❤️ Sushi Taira in Motoazabu. I have been a patron of the chef's sushi at Umimi before, and it is still the best. The Omakase course is satisfying with generous portions overall ☺️ The chef is very warm and kind. #Sushi #SushiTaira #Taira #SushiLovers #GourmetLovers #TokyoGourmet #MinatoWardGourmet #MotoazabuGourmet #AzabuJuban #TokyoSushi #TokyoGourmet #Foodies #Tuna #JapaneseSake #AzabuGourmet #BambooShoots #Wine #Omakase #TokyoSushi #JapaneseFood

We had a great time sitting at the 8-seat counter, chatting with the chef. It was our first visit, but the atmosphere was very pleasant and we enjoyed ourselves. The wasabi for the dishes was fresh and really complemented the ingredients. The seasonal firefly squid was steamed, allowing us to fully taste the texture. The tuna rolls at the beginning really lifted our spirits. Everything was excellent. We will definitely come back!

Today, I visited Sushi Ta Ira for the third time in three months. The boss character there is unforgettable and my favorite. I went to enjoy their seasonal omakase course and felt the arrival of early spring. The various shellfish like Mirugai, Hiragai, Hotategai, Akagai, Himo, and Hamaguri were all delicious with sweetness and the scent of the sea. Other spring ingredients like firefly squid, sea urchin, oysters, white fish, pregnant spear squid, and kohada were also beautifully presented. Of course, the tuna was a star with its lean, medium fatty, and extra fatty cuts each offering a different taste experience. This was my fourth visit, and I finally felt comfortable chatting with the boss character without feeling intimidated. I like Sushi Ta Ira even more now. The total cost for the omakase course was 43,300 yen, and the menu included various delicacies like silk mozuku from Nagasaki, dried flounder from Aichi, caviar, scallops, and more. It was a truly satisfying dining experience.

The head chef was enjoying himself while making sushi, creating a great atmosphere in the restaurant. We started with some sashimi and then had a lot of sushi, ending up feeling very full after about 3 hours. Everything was delicious, but the negitoro and cucumber roll at the end was my favorite. The mentaiko with rice was also very tasty! The sushi rice had a lingering flavor that I really enjoyed.

The sushi portions have increased in order to increase the variety, with the rice balls becoming slightly smaller. This allows for a generous selection including unusual options like Kochi and Azuki Hata. It was delicious. #Thank you for the meal #Chef Hirokazu Taira #Gourmet #Sushi #Location undisclosed #Featured on Omakase #Just between us #The staff enjoyed it #That's all from the scene

The master appeared in IKKO'S FILMS several times, so I decided to go there and made a reservation for OMakase. I walked from Roppongi and first had a beer, which tasted great after the walk. The first dish was ice fish and "Bouzou Koroshi" which is seaweed with vinegar that was a bit strong. The red rockfish had a good texture and paired well with the caviar saltiness. The amberjack from Maizuru had a nice aroma and was delicious. The brown rice seaweed roll was okay. The steamed oyster butter rice was lukewarm. The sushi rice wasn't to my liking, but I appreciated the variety of toppings. Some dishes were a bit spicy, so you need a good tolerance for that. Overall, the meal included ice fish, seaweed stem, red rockfish, original caviar, scallop, bluefin tuna, amberjack, anglerfish liver, snow crab, brown rice seaweed roll, flounder, miso-marinated karasumi mochi, sardine, kinmedai, ishidai, steamed oyster, butter rice, squid, longtail tuna, grilled fish, medium fatty tuna, red clam, shrimp, sea urchin, negitoro, cucumber roll, conger eel, and additional items like sea bream, horse mackerel, and scallop.

Hidden in a residential area, "Sushida Ira" is a secret hideaway where serious sushi enthusiasts can enjoy top-notch sushi. The head chef, Koichi Hirakou, previously worked at the Ritz-Carlton in Kyoto and Umi in Aoyama before starting his own place. The 9-seat counter is always fully booked with guests eagerly awaiting his independence. The shari (sushi rice) is made with rice from contracted farmers and three types of vinegar, two types of salt, and sugar. More red vinegar is used for fatty and aromatic toppings, while more rice vinegar is used for white fish and squid. Each ingredient is carefully prepared from markets nationwide, including Tsukiji, and served with precision. The omakase course is priced at 39,600 yen, and it includes a variety of dishes such as seaweed from Sajima, cod milt from Hokkaido, and more.

This is my second visit to Sushi Taira in Moto-Azabu. The restaurant was opened by Hirakazu Taira, who took over from Ryujiro Nakamura at Kaimei in Minami-Aoyama. The name of the restaurant comes from Taira's surname and the sushi restaurant where he trained, Sushida. The address is kept secret until you receive a confirmation email after making a reservation. The reservation is for an omakase course, and the restaurant requests no photography inside and no reviews on platforms like Tabelog or Google. However, they may allow photography if you ask, and reviews seem to be accepted with gratitude. During my visit, I enjoyed a variety of appetizers before moving on to the sushi course, which included dishes like salted herring roe, fugu from Awaji Island, and smoked yellowtail from Mie. The sushi selection was impressive, with highlights like marinated sea bream, salted flounder from Yokosuka, and fatty tuna from Toi. Overall, it was a delightful dining experience with exceptional food and service.

Located near the Chinese Embassy in Motoazabu, this small building with auto-lock features may be a bit confusing for first-timers as the staff tends to be a little late in greeting you. The L-shaped counter allows customers to see each other's faces, which may be a matter of personal preference. The atmosphere is similar to Ryugin, but with much brighter lighting. The interaction between the head chef and the apprentice can be intense, which may divide opinions. The sushi is undeniably delicious and comes in a wide variety. I spent around 30,000 yen on a sushi course with 3 glasses of sake and no additional sushi, which pushed the total over 40,000 yen, making the sake a bit pricey. The dishes included seaweed, fugu shirako, hotate scallops, tsubugai shells, grilled buri, boiled oysters, kawahagi fish, fugu shirako sushi, kobashira, kinmedai, sayori, shirako sushi, sumiika, sawara, akami, chutoro, otoro, kuruma ebi, akagai, uni, negitoro, anago, tamago, and a fruit dessert.

This time was my first visit in a while. I had been here when it first opened, but this time the restaurant was more settled and I enjoyed the food much more than before! It's one of my favorite places where I always leave feeling full and satisfied. I will definitely come back for more delicious sushi. Thank you for the meal!

Today's Tokyo dinner was my second visit in three months, and it was a completely different experience from the usual sushi restaurants. Despite not being known for sushi, Hira Taisho's sushi was surprisingly delicate and meticulously prepared, making it truly top-notch. The unique flavors of shellfish like Hokkigai, Hiragai, and Akagai, with their strong oceanic aroma, signaled the arrival of the peak season for cold-water shellfish. The premium tuna caught near the Tsugaru Strait, along with flounder and halibut, were all exceptionally delicious, having accumulated fat and sugar in the cold weather. These exquisite ingredients were further enhanced by the skilled hands of Hira Taisho, shining brightly. Tadaira-san's thoughtful service and hospitality made the dining experience even more enjoyable. I highly recommend this restaurant without hesitation. Today's menu included a sushi course priced at 42,185 yen, featuring delicacies such as Kazunoko, Mozuku, Hirasuzuki with caviar, Wakame salad with shark flounder, Fukui's local spicy condiment, Hokkigai, Hiragai, Miyagi Sanriku oysters, Kinosaki's Kegani, brown rice nori rolls, Hakodate's Matsukawa flounder, cod milt rice bowl, Sayori, Sumiika, Okayama's sea eel, Akagai pickled in Oma, shirako and skin-included fugu chawanmushi, medium fatty tuna, and shrimp. Additionally, there were sea urchin, cucumber, clear soup, anago, tamago, persimmon, and pear, along with other drinks.

◆Dinner on December 7, 2022 (Thursday)◆Chef's choice course: ¥30,800Drinks and tax includedTotal bill: ¥38,500Reservation: Private event for acquaintance■Appetizers❶ Ebiimo Kinukatsugi and Karasumono KinukatsugiTwo pieces of Kinukatsugi, each topped with half-raw Karasumono and dried Karasumono powder. The contrasting textures and flavors of the Kinukatsugi and Karasumono create a unique delicacy that pairs well with drinks.❷ Natural Nameko from Oku-Aizu with Yama-ImoThe natural Nameko mushrooms are paired with sticky Yama-Imo, creating a smooth and sticky texture that caresses the palate. The combination of textures and flavors is delightful.❸ Thinly sliced KukiwakameA refreshing palate cleanser with a crisp texture that is perfect for in-between sushi bites.❹ Three-year-old Fugu from Awaji Island with Shirako PonzuFresh and lively three-year-old Fugu prepared in a unique style with white Shirako sauce and Ponzu. The combination of textures and flavors creates a dreamy depth of taste that is truly exceptional.❺ Hokkigai from Notsuke❻ Tsubugai from NemuroTwo Hokkigai and two Tsubugai elegantly presented on a single plate, showcasing the flavors of winter from Notsuke and Nemuro. The sweet Hokkigai and crunchy Tsubugai are enhanced with a touch of salt and wasabi, elevating their natural flavors.❼ Kegani from Tajima with Crab VinegarHalf a Kegani crab beautifully arranged in three layers - body meat, innards, and legs. Each layer offers a unique texture and flavor that delights the palate.❽ Genmai Nori MakiFreshly cooked brown rice wrapped in seaweed, offering a satisfying texture and taste before moving on to the nigiri sushi.■Nigiri SushiEach piece of nigiri sushi is a masterpiece, highlighting the freshness and skill of the chef.① Ko-Hire from Amakusa with AkazuA refreshing and sharp start with the Ko-Hire nigiri, showcasing the chef's expertise and the quality of the fish. The sharp flavor of the Ko-Hire pairs perfectly with the acidity of the Akazu.② Hirame from Yokosuka with Shio-ZukeA flavorful Hirame nigiri that is salt-cured, offering a delightful umami taste.

For serious sushi enthusiasts, there is a hidden gem in Minato-ku called "Sushi Ta Ira" where you can experience top-notch sushi. The head chef, Koichi Hirakou, who previously worked at The Ritz-Carlton in Kyoto and Umi in Aoyama, has now opened his own restaurant. The 9-seat counter is always fully booked with guests eagerly waiting to taste his creations. The vinegared rice, made with rice from contracted farms and a blend of 3 types of vinegar, 2 types of salt, and sugar, is carefully prepared to complement the fresh fish and seafood sourced from markets across Japan, including Tsukiji. The omakase course, priced at 33,800 yen, includes dishes such as Aichi's "Fujikuro" gingko nuts, Aizu's wild mushrooms with grated long yam, Hokkaido's Matsukawa flounder with caviar, and more. The experience is described as luxurious, with each bite offering a burst of flavors and textures that will leave you completely satisfied.