We visited at 6:00 PM. The group consisted of 4 Asian foreigners, 3 French people, and 2 Japanese people. Lately, this pattern has been increasing. The appetizers of the day were mostly squid and octopus, slightly lacking in balance. However, everyone ate everything without leaving any leftovers. The master's uncompromising work on the good quality square sushi paper provides excellent sushi. - Other than sushi: - Sushi - Sake - Scallop and hairy crab chawanmushi - Sauvignon Blanc - Domaine Oberon - Firefly squid and shirako miso pickles - Soy sauce marinated spear squid with sea urchin on top - Hagi no tsuru - Spear squid and sea urchin - Ankimo - Octopus and sweetfish - Lean tuna - Medium fatty tuna - Ark shell - Sayori with salty kelp seasoning - Spiny lobster with a hint of seaweed aroma - White fish from Lake Shinji - Miso soup - Sea urchin - Golden eye snapper with a firm texture - Marinated mackerel - Mirugai - Sake lees tamago - Clams with a strong flavor. Additional: - Horse mackerel aged for 3 days, incredibly fatty. Hoping the price doesn't go up any further.

Recently, I have been absent for a while, and this visit is almost half a year since my last. It seems that the focus has shifted to the nigiri approach, as there were only three appetizers. The appetizers included: 1) Tuna steak, 2) Miso-marinated salmon roe and sea urchin (slightly cooked before marinating in miso), and 3) New squid tentacles. The sake was flowing smoothly. The nigiri included: - Fresh squid - Marinated tuna - Tuna toro - Striped jack - Sea urchin (red sea urchin from Kitakyushu's Aijima) - Sea urchin (origin unknown) - Salmon roe (semi-cooked as usual) - Baby squid - Bonito - Spotted knifejaw - Flounder (lightly cooked) - Gizzard shad - Japanese horse mackerel - Spanish mackerel - Saltwater eel - Saltwater eel liver - Rolled sushi (Negitoro and dried gourd strips) The following is the original review content: This restaurant is run by the owner, Takeshi Ogawa. He started his career in Japanese cuisine before becoming a sushi chef. After working as the head chef at "Sushi Ogawa" in Ginza 7-chome, he eventually opened his own restaurant in the current location in Higashi-Ginza. The nearest station is Higashi-Ginza Station, located directly across from the famous Japanese cuisine restaurant "Uchiyama." There is no signboard, so it may be confusing, but if you pass through the curtain and find the sign with a Hanafuda design, you have arrived at "Ginza Ichibun." The restaurant has only an L-shaped counter. The counter can accommodate about 8-9 people when crowded. The interior is not luxurious like Sawada or Aozora, but it is very spacious, clean, and comfortable for the number of seats available. Each customer has their own locker, showing the owner's creativity. The owner's wife, the proprietress, is a slender and very charming lady, dressed in Western clothing rather than a kimono. She did not have experience in customer service in the food and beverage industry, so her amateurish approach was endearing at first, but she has since become more accustomed to it and exudes a sense of stability. The owner, Mr. Ogawa, is a handsome and considerate person. He is not talkative, but he understands the importance of engaging in conversations with customers, and he is very considerate in that regard. He also understands the importance of presentation and is very attentive. For example, he used to show the process of cutting fish in front of customers and even made a roll for them (as of autumn 2022, this is no longer done). The course menu is omakase only, but some regular customers order everything that can be made into nigiri (with non-nigiri items served as appetizers), so as a regular, you can make various requests. However, I always go for the full omakase. The meal starts with appetizers, and each dish is not just a simple cut but a creative and thoughtful creation. For example... - Mackerel and myoga wrapped in seaweed - Marinated squid with sea urchin on top - Sweet and spicy grilled tuna with fuki paste - Semi-cooked salmon roe - Ankimo sandwiched with Nara-zuke (reminiscent of truffle-infused cheese) - A spoon-like dish with sea urchin, anglerfish liver, and Nara-zuke layered - Abalone, a thick slice with a rich abalone liver sauce and sea urchin on top - Grilled trout with miso And the bowls... Properly crafted bowls like those found in Japanese cuisine restaurants! If it's autumn, you can expect matsutake mushrooms, living up to expectations (although as of autumn 2022, the soup bowl is not served). The nigiri follows a traditional flow but still manages to delight with a touch of creativity. - Skilfully handled chili peppers add a kick to fish like Kasugodai - Green chili peppers mixed with miso make for a delicious topping, enhancing the flavor of the horse mackerel, for example - Kasugodai here is always fresh and delicious, a must-have item, sometimes served simply with vinegar and salt, and other times with cherry blossoms in spring, adding an extra touch.

This sushi restaurant, which relocated to this location and changed its name to "Ginza Ichibun" in 2017, is located between Ginza 1-chome and Shintomicho, about 5-6 minutes from either direction. The sushi rice is a blend of Saga Hinohikari and aged rice, blended with red and white vinegar. They offer a lunch nigiri course on certain days, so I made a reservation for Sunday lunch through pocketconcierge. There is no signboard outside, but inside, there is a lamp with a crane flower card on a pine tree. The lunch nigiri course costs 17,000 yen, plus sake for a total of 22,390 yen (includes 2 appetizers, 12 pieces of nigiri including tamagoyaki, and a roll). The atmosphere is cozy, and the service is attentive, with the chef explaining the ingredients and their origins. The rice is slightly soft with a main flavor of red vinegar, and the seasoning is mild with a balance of acidity and saltiness. However, they do not offer traditional Edo-style dishes like simmered clams or conger eel, which was a bit disappointing.

There is no sign outside the shop at 6pm on a regular evening, so it is not clear what kind of shop it is at first glance, but it exudes a sense of luxury. We ordered the chef's choice course with 3 appetizers and around 15 pieces of sushi. We also added ankimo, nodoguro, and red sea urchin. We had 1.5 cups of cold sake. The total amount paid was over 40,000 yen. It is clear that even though it is expensive, it is popular. The head chef is serious about his sushi, and it shows. He explains the ingredients in detail and talks about where they were sourced from. The additional red sea urchin from Kitakyushu is incredibly delicious. It melts in your mouth without needing to chew, and it is sweet and creamy. The tuna, white fish, and shiny fish are all of high quality, bringing out the maximum flavor of each. The presentation of the sushi is also perfect. We left feeling full and satisfied. The only downside is the price, but it is reasonable for what you get. I would like to visit again in the fall or winter season.

Located in Ginza 2-chome, a 7-minute walk from Higashi-Ginza Station and a 12-minute walk from Ginza Station, I visited Ginza Ichibun, which opened in June 2017. This restaurant is a relocation and renovation of "Sushi Ogawa Ginza" in Ginza 7-chome, marking a reunion with Chef Ogawa after about 6 years. The restaurant does not have an external sign, so you may get a little lost at first. The interior is a warm and cozy space with abundant use of wood, featuring only a 9-seat counter. The spacious seating allows for a relaxed dining experience. The restaurant operates in two shifts: the first seating starts at 6:00 pm and the second seating at 8:15 pm. Chef Ogawa, after graduating from university, worked at a Japanese restaurant and sushi restaurants in Aoyama and Azabu-Juban before opening "Sushi Ogawa Ginza" in 2013. In June 2017, he became independent as "Ginza Ichibun." The shari (sushi rice) has become slightly softer compared to the Sushi Ogawa era, using a blend of Saga prefecture Hinohikari rice and aged red vinegar and rice vinegar for a mild acidity and good mouthfeel. The menu includes nostalgic items like tuna steak and dishes like crab miso and bamboo shoot chawanmushi, as well as vinegared miso for the golden-eye snapper. The sushi selection includes excellent options like the red clam from Yuiage with a wonderful aroma, and the dried and aged sea bream from Odawara with a rich sweetness. The scallop offers a crispy texture with a good balance of shari's acidity and the sweetness of the topping, spreading flavor with each bite. The rolled sushi with red clam tendon and wasabi flowers is exceptionally delicious, harmonizing the aroma of wasabi and red clam with the embracing shari. It is a high-quality and user-friendly restaurant where reservations for the second seating are relatively easy to secure. Chef Ogawa quietly serves delicious sushi with ease. It was a pleasure to savor Chef Ogawa's delicious sushi after a long time. Thank you for the wonderful meal! [Omakase Course 33,000 yen (tax included)] - Crab and bamboo shoot chawanmushi - Firefly squid and herring roe miso pickles - Assorted sashimi set (Odawara spear squid, Tokyo Bay octopus, Hokkaido Nemuro sea urchin) - Ankimo (monkfish liver) - Maguro steak from Hokkaido Funkawan - Golden-eye snapper with urui and vinegared miso - Akami tuna from Wakayama Nachi Katsuura, Hinoe - Toro (fatty tuna) - Red clam - Shrimp - Small fish with kombu - Torigai (cockle) with mackerel - Murasaki sea urchin from Tosawa Suisan - Mirugai (geoduck clam) - Sea bream with kombu - Golden-eye snapper with Isaki - Isaki - Hirame (flounder) - Tamago (egg) - Rolled sushi with red clam tendon and wasabi flowers - Gourd roll

Today, I made a reservation online and visited Ichifun for a course priced at 33,000 yen (tax included). The dishes that were served included octopus, horse dung sea urchin, squid sashimi, pufferfish shirako chawanmushi, firefly squid marinated in vinegar, herring roe miso marinated, grilled squid, monkfish liver, bonito sushi, red sea bream sushi, lean tuna sushi, medium fatty tuna sushi, ark shell sushi, spot prawn sushi, bigfin reef squid sushi, purple sea urchin gunkan, cured horse mackerel sushi, sea bream sushi, golden eye snapper sushi, sake lees omelette, conger eel sushi, ark shell and wasabi leaf roll. The pickled vegetables were quite salty (I thought it would be even more delicious if the amount of salt sprinkled was reduced by half). The saltiness is incredibly strong, making you crave beer. Among the sushi, the ones that left a lasting impression were the ark shell, spot prawn, and conger eel. Especially the ark shell, which is prepared by cutting it fresh and immediately serving it, resulting in a very rich aroma. Thank you for the meal.

Starting with maguro, followed by spear squid, katsuo, aged sushi of tai, and finally akagai which is taken out of the shell before serving. The owner's dedication to quality ingredients is evident in the sushi. The vinegar rice is firm with the use of red vinegar, providing a strong flavor. The small size of the rice allows the toppings to shine.

In March 2023, I visited a sushi restaurant alone. As usual, I started with some appetizers: - Chawanmushi (with grilled fugu shirako on top and ama-dai inside) - Sashimi 1 (yari ika, Tokyo Bay octopus, Rausu bafun uni) - Sashimi 2 (Hyogo firefly squid, kazunoko, both marinated in miso) - Ankimo - Grilled squid legs and emperor fish with salt - Nigiri sushi rolls included: - Red clam from Osaka Kishiwada - Tuna akami - Tuna chu-toro - Sayori with kelp, using shiso leaves for aroma - Horse mackerel vinegar marinated from Kagoshima - Sea bream with salt from Odawara - Miso soup made with sardine flakes and mackerel flakes - Sea urchin - Mirugai - Clam - Gizzard shad - Golden eye snapper from Katsuura - Mackerel with perfect seasoning - Conger eel (salt) - Conger eel (fin) - Rolls (fatty tuna, hime-kyu) - Tamago The restaurant is called "Ginza Ichibun" and is located near Higashi-Ginza station. The owner, Ogawa Takeshi, started his career in Japanese cuisine before becoming a sushi chef. The restaurant has a spacious and clean L-shaped counter with room for about 8-9 people. Ogawa works alongside his wife, who has become more experienced in customer service over time. Ogawa is a handsome and attentive chef who values interaction with customers and presentation. The menu is omakase only, with creative and carefully prepared dishes. The appetizers are unique and include various ingredients like shining fish with myoga in seaweed rolls, marinated squid with sea urchin, and abalone with truffle. The nigiri sushi is traditional but with added touches like spicy accents and unique combinations. The restaurant provides a high-quality dining experience with attention to detail and exceptional service.

This sushi restaurant in Ginza is relatively easy to make a reservation at. The taste is beyond words. It was so delicious that I was moved! It's difficult to evaluate sushi restaurants based on taste and price, but I don't want to tell anyone about this place and I want to go alone. ❤️

Last visit of 2022 was in mid-December. Visited alone. Started with appetizers as usual. Started with Ezo abalone, followed by miso-cured salmon roe, grilled oysters, monkfish liver, dried mehikari fish, eel wrapped in seaweed, seared Spanish mackerel, and tuna steak, quite a fulfilling lineup. The eel wrapped in seaweed was refreshing with the addition of myoga. The sushi lineup was as follows: - Tuna lean - Tuna medium fatty - Bigfin reef squid - Sayori with shiso leaf - Striped jack - Gizzard shad with shiso leaf - Two types of purple sea urchin (Hokkaido and Tachibana) - Mirugai - Salmon roe, semi-cooked, salt-cured - Baby barracuda - Mackerel - Simmered surf clam - Saltwater eel - Saltwater eel with claws, with wood sorrel - Egg - Kanpyo roll The restaurant is run by the owner, Takeshi Ogawa, who started his career in Japanese cuisine before becoming a sushi chef. After working at "Sushi Ogawa" in Ginza 7-chome for a few years, he opened "Ginza Ichibun" in the current location in Higashi-Ginza. The nearest station is Higashi-Ginza Station, right across from the renowned Japanese restaurant "Uchiyama." The restaurant has no sign, but if you pass through the curtain and find the sign with a hanafuda design, you've found "Ginza Ichibun." The restaurant only has an L-shaped counter, which can accommodate about 8-9 people when packed. The interior is not luxurious like Sawada or Aozora, but it is very spacious, clean, and comfortable. Each customer has their own locker, showing attention to detail. The owner's wife, the hostess, is a delicate and lovely lady who has adapted well to customer service despite not having prior experience in the food and beverage industry. The owner, Ogawa, is a handsome and attentive man. He may not be talkative, but he values the importance of conversation with customers in a sushi restaurant and makes an effort to engage with them. He understands the importance of presentation and takes care to present each dish beautifully. For example, he used to demonstrate the preparation of shari in front of customers and even made a roll for each customer (although this was no longer done as of autumn 2022). While some regular customers order specific items, I always leave it to the chef's choice. The appetizers are meticulously prepared with creative touches, such as: - Lightly grilled shiny fish like sardines wrapped in seaweed with myoga - Marinated squid with sea urchin on top - Tuna grilled in a sweet and savory sauce with fiddlehead paste - Half-cooked salmon roe on top of ikura - Ankimo with Nara-zuke sandwiched in between - A spoonful of shari, anglerfish liver, and Nara-zuke - Abalone, a specialty of the house, served thick with a rich abalone liver sauce and topped with sea urchin - Grilled salmon with miso marinade The chef also serves a proper soup bowl, comparable to a Japanese restaurant, with ingredients like matsutake mushrooms in the fall. The sushi follows a traditional flow but with added flair and attention to detail, such as: - Skillful use of chili peppers as accents for fish like Kasugodai - A mixture of green chili peppers and miso for a flavorful topping on fish like horse mackerel.

On the final evening of my stay in Japan, I walked about 10 minutes from the hotel to Ichibun in Ginza. Along the way, I passed by some delicious-looking restaurants in Kikuicho, and finally arrived at a shop with no sign. It seemed to be run by just one chef and an assistant. First, we were served a variety of appetizers including shirako, ankimo, and sashimi. The miso-marinated ikura was rich and delicious. The sushi was characterized by small rice portions and thick toppings, with the rice not overpowering the flavors. The last dish featured sake kasu and was tasty, but I felt it might be better without it as a closing dish. In total, we had 19 dishes and left feeling satisfied.

The other day, I visited a sushi restaurant in Higashi Ginza that I had been curious about for a while. This restaurant is located a little away from the bustling area, and you can enjoy top-quality sushi here. The chef is friendly and the conversation is enjoyable. It was a wonderful restaurant! I will definitely visit again!

Ginza Ichibun Sushi TOKYO 2022 Top 100 Awarded Restaurant This sushi restaurant opened in June 2017. Reservations are strictly by appointment only, and they accept bookings for a minimum of 2 people. If there are any vacancies within the past week, they will also accept bookings for just 1 person. They only serve dinner, with 2 rounds per day. The restaurant is located on the 1st floor of "Ginza Alca Bldg," about a 3-minute walk from Exit A7 of Higashi-Ginza Station. The interior features a warm wooden L-shaped counter with only 9 seats. The menu consists of one chef's choice course, starting all at once. The head chef trained at Japanese cuisine and sushi restaurants before opening "Sushi Ogawa Ginza" in 2013. In 2017, he relocated to Higashi-Ginza, where the restaurant is currently located. The dishes show meticulous and careful work, and the sushi rice is blended with two types of red vinegar and pure rice vinegar to create a perfect balance of acidity. It's a wonderful place to enjoy Edo-style sushi in a relaxing atmosphere. Thank you very much. It was a feast. Chef's Choice Course Appetizer: - Snow crab and ohitashi (boiled greens in soy sauce) - Abalone from Miura Peninsula - Miso-marinated salmon roe from Shiretoko, Hokkaido - Turban shell from Miyagi / Mackerel from Mie - Ankimo (monkfish liver) from Yoichi, Hokkaido - Smoked tuna (smoked with straw and soy sauce) Sushi: - Newborn herring marinated in half a sheet from Ariake Sea, Saga - Red baby squid from Dewa, Kagoshima - Botan shrimp from Nagasaki (with head miso) - Squid legs - Soup - Bonito from Kesennuma - Purple sea urchin from Kitakyushu, Aoshima - Red sea bream from Takeoka, Chiba, Tokyo Bay - Fire-roasted salmon roe - Aged lean tuna from Oma, Aomori - Medium fatty tuna - Horse mackerel with plum and shiso - Shiraishi (baby sardines) - Conger eel - Tamago (egg) Drink: - Sake: Hakurakusei - Sake: Daina - Sake: Kokuryu

At 8:15 pm on a regular weekday, I visited for the second seating of the day. The restaurant's popularity has been increasing recently, and it's becoming gradually harder to make reservations. We started with abalone, specifically black abalone from Kanaya in Miura Peninsula, weighing 500 grams. The texture was firm yet tender, a fantastic start. Next was an interesting dish of Tokyo Bay octopus and turban shell, with a hint of smoked flavor on the octopus. The octopus was boiled and then dried for a day to bring out certain elements. The monkfish liver from Yoichi, Hokkaido, simmered slightly sweet in soy sauce, was a delightful specialty. The overnight-dried mehikari was as delicious as ever, a perfect accompaniment to sake. We compared two types of salmon roe, both lightly boiled and then marinated in miso with soy sauce or salt. The difference in flavor after just half a day or a full day of marinating was remarkable. The salted and bonito-flavored saury from Mie Prefecture was fragrant and delicious. For appetizers, we had a deliciously wrapped sardine with shiso, myoga, and plum. Moving on to nigiri sushi, we enjoyed various types including squid, gizzard shad, red snapper from Chiba's Takeoka, horse mackerel, red sea urchin from Aoshima, mirugai, salmon roe, tuna (medium fatty tuna and marinated tuna), turban shell, a new parent-child sushi with salmon and marinated salmon roe, and more. The atmosphere was warm and comfortable, with only a counter seating arrangement. The husband, Ogawa Takeshi, has a background in Japanese cuisine and sushi, having worked at renowned sushi restaurants before opening his own place. The wife, who assists him, has adapted well to the customer service aspect over time. Ogawa is attentive and meticulous, ensuring each customer has a pleasant experience. Overall, the dining experience at Ginza Ichibun was delightful and memorable.

I visited Sushi Tokyo Hyakumeiten in 2022, with a rating of 3.82 on Tabelog (86 out of 100). The location is in Higashi-Ginza, in a back alley without a clear sign. The interior has a simple L-shaped counter seat layout, and is run by the couple Mr. Ogawa and his wife. The atmosphere is relaxed, with the wife helping out both in the front and back of the house. They serve a traditional sushi course starting with appetizers and progressing to nigiri sushi. The menu includes various delicacies such as conch, eel, cucumber vinegar, octopus, steamed abalone, snow crab, horse mackerel, sea urchin, and more. The reservation process is relatively easy, and the skill level of the chefs is impressive. Each dish is made with care using seasonal ingredients, resulting in delicious flavors. The nigiri sushi is also well executed, with perfect timing, spacing, and seasoning. Overall, it is a great restaurant that is sure to become popular.

Eating out every day to conquer the top 100 restaurants. Today, I visited Ichibun, a sushi restaurant in Shintomi-cho. It was selected as one of the top 100 sushi restaurants in 2022. The head chef used to work at Sushi Ogawa in Ginza 7-chome and relocated and renovated the restaurant in 2017. I made a reservation for 8:10 PM. The atmosphere inside the small restaurant is calm and you can see the chef preparing the food at the same level as the counter. The dishes start with creative appetizers and then move on to sushi. The grilled nodoguro and simmered abalone were delicious, and there was also a comparison of three types of sea urchin: red, bafun, and purple. The sushi rice is seasoned with red vinegar, but it's not as strongly colored or acidic as regular sushi rice. I was told that they blend in junmai vinegar as well. The combination of two vinegars makes the rice milder in taste. The sushi pieces are slightly larger, so the rice is not overpowering. The chef carefully selects ingredients from various regions in Japan. Despite the time-specific reservation, the cost performance is good. It's a great restaurant.

I visited this restaurant to celebrate my birthday, and it turned out to be the best present! The sushi was delicious, and the appetizers were also very tasty. The "Mehikari" was particularly good with its fatty texture that went well with alcohol. It was my first time trying sushi with red vinegar rice, and it was very mild and delicious. The sushi wasn't packed too tightly, so it was easy to eat and enjoy. Despite that, I ended up feeling full at the end! I definitely want to bring my parents here next time, it's that kind of place.

I visited the restaurant at 6 pm on a regular weekday. There were two other customers, one a Japanese cuisine chef and the other a sushi chef. It was my first visit this year, and the chef had prepared a lot of turban shells for me, knowing that I love them. We started with a small bottle of beer and enjoyed 8 dishes of appetizers, followed by a sushi course consisting of 17 pieces. The chef, Ogawa Takeshi, started his career in Japanese cuisine before becoming a sushi chef. The restaurant, Ginza Ichibun, is located near Ginza 7-chome, and although there is no signboard, you can find it by looking for a flower card design sign. The restaurant has a spacious and clean L-shaped counter with lockers for each customer. Ogawa Takeshi's wife, who assists in running the restaurant, is a charming lady. Ogawa Takeshi himself is a handsome and attentive chef who values customer interaction and presentation. He puts effort into creating unique and delicious dishes, such as sea eel rolls with ginger. Overall, the restaurant provides a comfortable and enjoyable dining experience.

Located just a few minutes walk from Shintomicho Station, this sushi restaurant is also not far from Ginza-itchome Station. Once you cross Showa-dori towards Shintomicho, the atmosphere changes drastically to a more serene and calm vibe. I visited on a Saturday evening with a reservation, which was relatively easy to secure. The interior of the restaurant features a counter with around 6 seats, spaced out comfortably for a relaxed dining experience. The omakase course includes 4 appetizers and 14 pieces of nigiri sushi. The appetizers, although labeled as 4, actually consist of 6 items, including delicacies like ankimo and noresore. The sushi pieces are plentiful and satisfying, with large portions of both rice and fish. The quality of the fish is excellent, showcasing the strong connections with the fish market. The shellfish, in particular, stood out during my visit. It's impressive to find a sushi restaurant of this caliber with such easy reservation availability.

I visited "Ginza Ichibun," a reservation-only restaurant located in Ginza, where high-end brand shops line the streets. The restaurant opened in June 2017 and is a revamped version of "Sushi Ogawa Ginza" from Ginza 7-chome. It is conveniently located about a 7-minute walk from Higashi-Ginza Station on the Tokyo Metro Hibiya Line and Toei Asakusa Line. Ginza Station on the Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line is also within walking distance. The restaurant is situated on the first floor of Ginza Alcabild, facing the Kowatari-cho Nakadori street off Showa-dori. As you pass through the pure white noren curtain, you will see a lit-up painting of the January card from the Hanafuda deck, depicting a crane standing on a rock with waves crashing around it, symbolizing success and auspiciousness. The interior features a white wooden L-shaped counter with no steps, a hallmark of luxury establishments, with a cozy and warm atmosphere. The menu I enjoyed today included: - Asari clam soup - 150 kg of medium fatty and fatty bluefin tuna sashimi from Sado, Niigata, with grated radish and wasabi soy sauce - 2.3 kg of swordfish tataki from Chiba's Takeoka - Miso-pickled ankimo from Yoichi, homemade karasumi - Tiger puffer fish milt and Sanriku oyster isobe-maki - Red clam from Ube, Yamaguchi - Konbu-jime of Kan-nuki from Choshi, Chiba - Kasugo from Choshi, Chiba - Shirauo from Kuwana, Mie - 150 kg of lean red tuna from Shimoda, Izu - 150 kg of toro from Shimoda, Izu - Konbu-jime of golden eye snapper from Chiba - Shime saba from Mie - Murasaki uni from Hakodate - Kobashira - Nodoguro from Tsushima, Nagasaki - Himokyu - Anago from Tsushima, Nagasaki - Tamago sushi with sake lees The meticulous and elaborate work of Chef Takeshi Ogawa is evident in the flavors. The chairs with armrests are a nice touch of hospitality. I would love to revisit if given the chance. Thank you for the wonderful meal.