Sushi Hashimoto in Shin-Tomi Town opened a second branch called Sushi Miyuki in June, using the previous location of the neighborhood. Six months later, I revisited to see how much it has grown under the guidance of chef Konno, who was in charge of the kitchen as the second in command. I arrived at 6:30 pm and noticed that there were only three people, but by 7:00 pm, three more guests arrived and the restaurant was full. It seems they don't start serving all customers at once. When I visited six months ago, they had just put up a new sign, but now the chef's coat also had "Sushi Miyuki" embroidered on it. Now, let's see what kind of menu they have this time. - Seared skin of horse mackerel and natural scallops from Hokkaido: The natural scallops, which will be in season from December, were huge and deliciously sweet. The horse mackerel was tender and tasty. - Japanese sardines and kelp with condiments: The different textures of the soft sardines and crunchy kelp with condiments like ginger, green onion, shiso, and sesame were enjoyable. - Snow crab and salmon roe: Delicious, but I wished there was more of the texture from the roe. - Grilled cod milt: The aroma was amazing! The creamy sweetness of the cod milt, the savory soy sauce, and the hint of spice from shichimi blended perfectly in the mouth. - Oyster simmered in white miso: A dish reminiscent of a hot pot with oysters from Murotsu, Hyogo. The oysters were delicious, and the bitterness of the chrysanthemum leaves added a nice touch. - Dried sardines: Soft and lightly seared, recommended by the chef. It tasted like dried baby sardines but was tender and perfect for sake lovers. - Salted squid guts: A great pairing with sake! - Steamed belt fish with shallot soy sauce: The belt fish was fatty and tender, and the shallot soy sauce added a nice touch. The dish was delicious. - Nigiri sushi: The sushi was made smoothly and skillfully. The chef's experience was evident in the precise and beautiful sushi-making. The various types of sushi included: kohada, firefly squid, young sea bream, lean tuna from Oma, scallop, medium fatty tuna from Oma, monkfish liver, botan shrimp, blackthroat seaperch, horse mackerel, ark shell, sea urchin from Chitose, conger eel, and tamago. - Additional dishes: The chef also served grilled blackthroat seaperch and seared cod milt, which were delicious. Overall, the meal was satisfying and a perfect accompaniment to sake.

We made a reservation for a private party of 6 people on Saturday at 6:00 PM. Five of us were scheduled to arrive at Haneda Airport at 5:00 PM, with plenty of time to make it by 6:00 PM, but unfortunately, we were 30 minutes late and ended up arriving 15 minutes late. However, we were warmly welcomed with smiles. Thank you. The operation was handled by 2 people, with an additional help from Shimoto-san, making it a team of 3. The counter here is in an L-shape, with equal sides, creating a calming atmosphere where the master can keep a close eye on everything. Thank you for the simple yet delicious dishes and plenty of snacks. Despite all of us drinking a lot, the bill was surprisingly affordable. The menu included items like jelly with hair crab in Tosazu vinegar, abalone from Yamaguchi, and small rice bowl with salmon roe. The grilled saury with a crispy texture was exceptional.

Every time I go, I make a reservation for the next time, and today was my third visit. As a thank you from Ogino, I was served my favorite sushi with a model, which I really enjoy. I like Sushi Miyuki because the rice is delicious, not too much, and I can drink a lot from lunchtime. The forecast says it will rain in the afternoon, so I hope I can leave before it starts raining. The lunch sushi course includes 8800 yen with 2 additional pieces and sake omakase for 15300 yen. The selection of sake was great, and the sushi was beautifully presented. The artwork of sushi by Fujii, which I had been curious about, turned out to be the work of Shoji Miyamoto, who is not a fan of sushi. The pieces were shiny and had a strong Edo-mae feel. It would have been perfect if there were simmered clams, but the tuna was decent, and the white fish and shiny fish were of high quality with no unpleasant smell. The thickness and firmness of the fish varied, and the cutting was precise, resulting in a beautiful appearance and texture. Personally, I would have preferred a bit more aged taste.

In Shin Tomicho, the regular visit set for 8800 yen includes sweet shrimp instead of gizzard shad, red snapper, striped jack, lean tuna, scallop, medium fatty tuna, horse mackerel, silver whiting, Pacific saury, salmon roe, and eel without pickling but simmered and brushed. Also included is a clam soup with a hand-rolled tuna sushi.

Three months after my last visit, I returned for lunch. The head chef, Konno, at Sushi Hashimoto was in charge this time. I was looking forward to it as my previous experience was fantastic. The location is the same as the original Sushi Hashimoto before it moved. They have reduced the number of seats and arranged them more spaciously. I opted for the nigiri-only course priced at 8800 yen: - Kohada - Isaki (grunt fish) - Akagai (ark shell) - Chutoro (medium fatty tuna) - Aji (horse mackerel) from Maizuru - Ishigaki-gai (stone shell) - Amaebi (sweet shrimp) - Katsuo no kushiyaki (grilled bonito) - Sanma (Pacific saury) with perilla leaf - New ikura (salmon roe) - Anago (sea eel) - Shijimi soup - Tekkamaki (tuna roll) This second visit exceeded my expectations and was even more fantastic than the first time, which is quite rare. In September, it's the end of the season for shellfish, but the new ikura and sanma are just starting. The texture of the Ishigaki-gai was soft and the flavor was elegant. The new ikura was so creamy and delicious. The sanma, with a hint of perilla leaf aroma, was perfectly balanced. The chef's gentle demeanor added to the overall experience, and even though it was a nigiri-only course, I left fully satisfied. The fact that this course is priced at 8800 yen is unbelievable! I highly recommend visiting before they raise the prices (I hope they don't). I've already made a reservation for my next visit.

New Tomi Town Sushi Log ☆ 3.79 It's been a year since I had lunch here, and finally visited for dinner. It had been a while since I had proper sushi. Jellyfish Ishigaki clam, Mirugai Steamed abalone, Murasaki Uni from Aomori Squid with liver sauce Bonito from Kesennuma Iwagaki oyster from Murotsu Sweetfish paste Grilled eel This place really knows how to make delicious shellfish. I'm not a fan of the unique smell that shellfish usually have, but the Iwagaki oyster was amazing. It had no strong smell and tasted milky, unlike any other oyster I've had before. I can't eat any other oysters now. The steamed abalone and sea urchin were luxurious, and the squid with liver sauce was playful and delicious. Kohada Kombu-marinated red snapper Horse mackerel Lean tuna Hokkigai clam Chutoro The kohada was perfectly marinated. The Hokkigai clam had a good texture and sweetness. The chutoro was tender and sweet. Horse mackerel, red snapper, sardine, Murasaki Uni, conger eel, fatty tuna, and cucumber Simply delicious. That's all I can say. It was my first dinner here, and it was delicious. I was impressed by the flavors that I can't find in my local area. I'll definitely be back. #NewTomiTown #SushiMiyuki #Sushi #Sashimi #SakeInstagram #SushiInstagram #gourmetmonster #GourmetMonster #GourmetMonster'sMemoir #GourmetMonster'sSushiLog #TokyoGourmet #TokyoCalendar #gourmet #GourmetInstagrammer #FoodBlogger #FoodBlog #HighlyRatedOnTabelog #FoodArt

A new sushi restaurant opened on the former site of "Sushi Hashimoto" in Niitomi-cho. The sushi chef in charge is Konno Takashi, the second-in-command at "Sushi Hashimoto". He is young, sincere, and skillful at crafting beautiful and delicious sushi. I visited after a 2 and a half month break. The lunch option is the "Nigiri Course" only, which includes "12 pieces of nigiri sushi + 1 hand roll + soup" for 8,800 yen. The sushi rice is seasoned with red vinegar, giving it a strong acidity and saltiness. The rice is firm, allowing each grain to stand out. The size of the nigiri sushi is large, matching the size of the topping. Some of my favorites this time were the sea bream, inada, red tilefish, sweet shrimp, and sardine. == Nigiri Lunch == ◆ [Gizzard Shad] Nigiri ① ◆ [Sea Bream] Nigiri ② ◆ [Inada] Nigiri ③ lightly marinated. ◆ [Tuna Lean] Nigiri ④ mild taste due to the season. ◆ [Hokkigai] Nigiri ⑤ ◆ [Tuna Medium Fatty] Nigiri ⑥ lightly salted. ◆ [Horse Mackerel] Nigiri ⑦ ◆ [Turban Shell] Nigiri ⑧ ◆ [Red Tilefish] Nigiri ⑨ it's nodoguro. Lightly seared, releasing a pleasant aroma. ◆ [Sweet Shrimp] Nigiri ⑩ 3 pieces. Strong sweetness that justifies its name. ◆ [Sardine] Nigiri ⑪ with shiso leaf and perilla leaf. Delicious. ◆ [Conger Eel] Nigiri ⑫ soft and warm, melts in the mouth. ◆ [Tekka Maki] ◆ [Clam Soup]

"Sushi Miyuki" is a sushi restaurant located in Shin-tomi town. It opened on June 2, 2022, at the former location of the famous sushi restaurant "Sushi Hashimoto" in Shin-tomi town. The head chef is Konno Takashi, who trained at Kyubei, Ginza Iwa, and Hashimoto. Another popular figure is Kondo-san. We ordered "Perrier" and "Green Tea" as our drinks. For the tempura, they added roasted sesame to the vinegar soy sauce. The sashimi included Meichidai from Mie prefecture, which was fresh and delicious, and Ishigakidai from Fukui prefecture. The steamed abalone was tender and served with plenty of liver sauce, wasabi, and ginger. The marinated bonito from Kesennuma, Miyagi prefecture, had a fresh and tangy flavor. The seared kue was aged for two weeks and served with grated ponzu sauce. The oysters from Rikuzentakata city were creamy and served with ponzu sauce. The grilled eel was served with wasabi. The water eggplant was fresh and refreshing. The mackerel was mild and delicious, and the striped jack had a delicious taste even in the bloodline. The horse mackerel was served with squeezed kabosu citrus. The marinated lean tuna had a balanced acidity and umami flavor. The ark shell was beautifully cut. The medium fatty tuna had a beautiful marbling and melted in the mouth. The horse mackerel from Nagasaki prefecture had a good amount of fat and a clean umami taste. The golden eye snapper had a clean texture and was full of flavor. The sardine had a delicate flavor and was marinated in vinegar. The mirugai had a firm and bouncy texture. The horse-dung sea urchin from Rishiri was sweet and paired well with the smooth nori. The conger eel melted in the mouth. The clam soup and fluffy rolled omelette were also delicious. Watching the young head chef and Kondo-san work diligently and efficiently was truly impressive."

After about 3 months, I visited Sushi Miyuki in Niitomi-cho with a foodie friend. While waiting for the restaurant to open in the sweltering heat, we were relieved to see the noren curtain of "Sushi Hashimoto" displayed, inviting us into the cool interior. The restaurant used to be the original shop of Chef Hashimoto before he moved nearby and opened Sushi Hashimoto. We greeted Chef Hashimoto's apprentices, Komono and Kondo, and took our seats at the counter. We started with Sapporo Black Label beer, which is especially refreshing in the summer. Tonight, the regular customers were all here, so we were looking forward to the conversations that would unfold. The menu included various appetizers, sushi, sashimi, and other dishes, all of which were delicious. I left feeling satisfied and had a great time chatting with the regulars from Sushi Hashimoto. It was a truly enjoyable dining experience.

Today is a holiday Sunday! For lunch, I went to Sushimiyuki to enjoy some sushi. This time, I went alone. The staff put up the curtain a few minutes before opening, and I was looking forward to it. Here is what I had in order: 1. Kohada 2. Spring Madai 3. Isaki 4. Akami zuke (Tuna) 5. Hokkigai 6. Chutoro zuke (Tuna) 7. Donchichi Aji 8. Amaebi 9. Kinmedai 10. Iwashi 11. Masunosuke 12. Anago 13. Shijimi miso soup 14. Maguro no tataki maki 15. Shako (additional) 16. Kappa maki half (additional) 17. Kanpyo maki half (additional) 18. Anakyu maki one piece (additional) The sushi was delicious, the sake was refreshing, and I left the restaurant feeling satisfied and content. Looking forward to my next sushi adventure!

One of the best sushi restaurants I visited this year was "Sushi Miyuki". The sushi chef there, Mr. Konno, is truly a master at creating delicious sushi without any unnecessary flair. I immediately made a reservation for my next visit because the sushi was exceptional. The lunch course included various types of fish like Isaki and Striped Jack, along with delicious sake pairings. The warm rice and unique blend of three types of rice used in the shari (sushi rice) added to the overall experience. After finishing the meal, I had a pleasant conversation with Mr. Konno, who mentioned that he had trained at both Sushi Hashimoto and Ginza Iwa. This explained why the sushi was so delicious, as it was rooted in the basics and connected to his favorite restaurants. The shari itself had a great texture and flavor, with a unique touch that made it stand out. The large size of each piece of sushi also added to the traditional Edo-style experience. Overall, the experience of dining at Sushi Miyuki was top-notch and left me thoroughly satisfied.

I visited Hachibori Sushi in Shinfucho for the first time, invited by a friend who is exploring sushi restaurants. The restaurant is open on Sundays as well. It is a sister restaurant of Hashimoto, with a rating of 3.8 on Tabelog, so it might make it to the top 100 next year. I'm glad I could visit before the end of this year. I had the lunch course for 8800 yen, which included various delicious dishes such as small skin, Isaki, bluefin tuna, red snapper, seared bonito, mirugai, and eel. I also added simmered clams. I made a reservation for the night course in September, and the restaurant is very accommodating with reservations for my companions as well. It is a popular place now, but it may become even more difficult to book in the future. I'm looking forward to trying their evening dishes. I will update with more details later.

It is a simple sushi restaurant, but the most relaxing place I have visited so far. There are no decorations, the chef is not pretentious, and the apprentices work hard. It is great. In addition, it is cheap and the taste is good, so there is no mistake in continuing to visit this place. The omakase for the day was as follows: - Not sushi: - Tokoroten (a type of jelly noodles) - Sushi: - Hirame (flounder): Sweet and slightly flavorful - Tsubugai (whelk): Crunchy and sweet - Aoyagi (round clam): Chewy and sweet - Uni (sea urchin) mixed with rice - Amaebi (sweet shrimp) on slightly firm rice, delicious as expected - Katsuo (bonito) lightly marinated with green onion and shallot-infused sake - Squid's ear - Vinegared iwagaki (rock oyster) without a strong taste of vinegar, the oyster flavor stands out - Hiragarei (flatfish): I wanted more - White-grilled eel - Water eggplant - Sushi: - Kohada (gizzard shad) with excellent finishing technique - Shima aji (striped jack) - Kue (longtooth grouper) - Akami (lean tuna) - Hokkigai (surf clam) - Chutoro (medium fatty tuna) - Kinmedai (golden eye snapper) - Iwashi (sardine) 1 whole fish, so 2 pieces with skin on both sides - Akagai (ark shell) slightly smaller - Anago (sea eel) - Tamago (sweet egg) additional order - Isaki (grunt) - Kanpyo maki (dried gourd roll) I feel like I could eat more, but I'll stop here to avoid gaining weight. Thank you very much. I am starting to understand the joy of pleasing through food.

[Shop Information] Genre: Sushi Reservation: OMAKASE (difficult to reserve) Budget: Lunch ¥8,800~, Dinner ¥19,000~ I visited Sushi Miyuki in Shintomi-cho. This is the second shop of Sushi Hashimoto and opened in 2022! Ordered Omakase Course ¥8,800 (tax included) - Kohada: Immediately captivated by the taste! Extremely delicious!! - Kasugodai: The sudachi was a great accent! So delicious! - Shima Aji: Delicious with the oil on top! - Akami: Extremely delicious!!! - Hokkigai - Isaki with vinegar and yuzu - Chutoro: So delicious!! - Aori Ika: Also very delicious! Perfect with salt and vinegar - Kinmedai: The aroma from searing - Ama Ebi: 5 pieces! So good! - Aji: Ginger accent was great! - Anago - Shijimi soup - Toro Maki: Perfect ending with the roll!!! The course ended here, and additional items included Shako, Akamutsu, Bafun Murasaki, and simmered Hamaguri. Each piece had a good portion, so you can get full with the course! Lunch is only nigiri course, while dinner includes appetizers as well! I wanted to visit again, but since it's a popular restaurant, I thought it would be difficult to reserve, but I was able to make a reservation for next time, which made me happy! [Seating Information] There are 7 counter seats! It seems they can also be reserved for private parties! Closed on Tuesdays and Wednesdays. Everyone, please visit if you can. --- #Gourmet #GourmetGirls #LogGirls #LogGirlsGinza #Sushi #SushiMiyuki #SushiHashimoto #DifficultReservationShop #sushi #instafood #gourmetstagram #TabelogRating3.5orHigher #TabelogTop100 #TabelogSilver #foodstagram #food #ConnectWithGourmetLovers #GourmetInstagram #ConnectWithSushiLovers #SushiLovers #TokyoGourmet #GourmetInTokyo

I was invited by a regular friend to a valuable seat and had the pleasure of joining them! We enjoyed a lunch set with 12 pieces of sushi and a roll for 8800 yen. The restaurant is only open on Fridays, Saturdays, and Mondays, with lunch service only from 12:00 onwards. It's a small place with only 6 counter seats, and reservations are difficult to come by. The sushi was delicious, with a perfect balance of vinegar in the rice and fresh, large toppings. Each piece was carefully crafted, and the warmth of the rice enhanced the flavor of the toppings. The menu included Kohada, Aori Ika, Chum Salmon, Tuna, Scallop, Medium Fatty Tuna, Horse Mackerel, Sweet Shrimp, Golden Eye Snapper, Sardine, Conger Eel, and a Toro Hand Roll. The meal ended with a clam soup that was subtly sweet and deeply flavorful. The young chef was friendly and attentive, and the warm tea served was a nice touch. Overall, the sushi was voluminous and well-balanced in terms of temperature and taste. It was a delightful dining experience.

Budget: 20,000 to 30,000 yen Order: Omakase course only Duration: 2.5 to 3 hours Reservation: OMAKASE In the Tsukiji area where there are many sushi restaurants, Sushi Hashimoto stands out with its unique approach to sushi. The chef, who used to work as the second-in-command at Sushi Hashimoto, now runs his own shop and offers a completely different style of sushi. The quality of the dishes and nigiri is exceptional, and the temperature of the rice varies according to the type of fish, creating a unique dining experience. The overall satisfaction was very high, and I would love to visit again in a different season. Course details: - Assorted dishes including jellyfish, flounder, sea grapes, seaweed, sea urchin and sweet shrimp, bonito, scallop, grilled oysters, shako (mantis shrimp), baby sardines, grilled eel, beltfish, water eggplant - Nigiri sushi including kohada (gizzard shad), spring snapper, tuna, surf clam, grunt, medium fatty tuna, horse mackerel, golden eye snapper, sardine, ark shell, conger eel, fire-cooked squid, boiled clams, torotaku (fatty tuna with rice)

Regularly visited this time, the vinegar in the sushi rice was excellent, just like I used to love it! The sushi was delicious and the appetizers were outstanding, so I still think night time is the best at Miyuki-san's place⭐︎ Omakase menu included: - Kinmedai - Hirame, Aoyagi, Tsubugai - Murasaki Uni (Yoichi) rice, Amaebi - Katsuo (Kesennuma) - Hotate Isobe - Botan Ebi male and female - Kaki (Ishinomaki) - Hirako Iwashi - Unagi (Aichi), Tachiuo - Mizunasu - Kobako - Harusakana Konbu-jime - Akami (Tottori Sakaiminato) - Hokkigai - Isaki - Chutoro - Aji (Shimane Hamada) - Kinmedai (Choshi) - Iwashi - Akagai - Anago - Shijimi soup - Tamago - Himokyu (additional) - Murasaki Uni (additional) - Ohagi with shiso, sesame, green onion, and pickled radish As the weather was getting warmer, the meal started with Kinmedai as a starter. The sushi had a lot of shellfish, which I personally enjoyed. The sushi started with the fatty Kobako and the Kinmedai was served with warm rice. When the Akagai came out, I also asked for an additional Himokyu. While I also like Toro Taku rolls, I prefer Ohagi depending on the restaurant. This time, I asked for various condiments to be added to the sushi. The portion of Ohagi tends to be quite large, which always makes me smile. Looking forward to the next visit. Thank you for the delicious meal!

Sushi Miki, opened by Mr. Konno who served as the second chef at Sushi Hashimoto on the former site of Hashimoto, offers a lunch course consisting of only nigiri. The 12-piece course includes a hand roll and a soup for ¥8,800, which is a great value for the quality and quantity. The rice is slightly larger with a good balance of acidity, not too firm, and chewy, leaving a delicious impression. The course includes various types of sushi such as kohada, squid, Isaki fish, red meat from Aomori, scallop, medium fatty tuna from Aomori, horse mackerel, scallop, seared golden eye snapper, sweet shrimp, sardine from Choshi, eel, clam soup, and tuna hand roll.

Shinfucho Miyuki Ika: Squid, Sea Bream with Kombu, Isaki, Red Meat, Hokkyokugai, Medium Fatty Tuna, Horse Mackerel, Sweet Shrimp, Rich Kinmedai, Scallop, Conger Eel, Clam Soup, Tuna Hand Roll. Price: 8800 yen. I visited today and it was delicious as always. Making reservations is becoming more difficult, so I recommend booking in advance.