Here is a review of the restaurant "Sukiyabashi Jiro Roppongi Hills Store" run by Takashi Ono, the son of Jiro Ono, who received the Bronze award in 2022, was included in the Top 100 restaurants in 2022, and received two Michelin stars in 2023. The restaurant is located on the 3rd floor of a separate building at Roppongi Hills, and I made a reservation for the 13:00 seating as it's a bit far. The interior resembled the one at Hibiya, and I almost mistook Takashi for his brother. I decided not to drink sake at this restaurant. For lunch, I ordered the sushi course which included hirame, squid, small fish, akami, chutoro, ko-hire, aka-gai with ginger, aji, ikura gunkan, carabinero with miso in the head, purple sea urchin gunkan, shime-saba with ginger, katsuo, anago tsume, o-toro, boiled clams with tsume, tamago, and additional anago tsume. I was initially told that making choices would be difficult, but I coincidentally arrived 30 minutes early and discovered the restaurant sign at the back corner of a building after passing by la Brianza on the 3rd floor. I was ushered into the restaurant even though it wasn't open yet, and I enjoyed some tea at a table while waiting for the opening. The master chef engaged in light-hearted conversation, stating that sushi is a science and Japanese cuisine is ahead of French cuisine by 200 years. Although I don't believe there is such a significant difference, I do agree that the technique involved in sushi-making is quite advanced. The shari had a slight stickiness with a prominent acidity, and in the latter half, the stickiness diminished, allowing the grains to stand out more. The toppings were all above average, with appropriate seasoning that did not overwhelm the flavor of the ingredients chosen. The meal started at 13:00 and before I knew it, 35 minutes had passed, just like at the Hibiya location!

This is my first visit to "Sukiyabashi Jiro Roppongi Hills Store" in the Roppongi Hills Residence B building in about 6 years. It is the Roppongi branch of the well-known Ginza restaurant "Sukiyabashi Jiro". The sushi chef here is Takashi Ono, the son of the sushi god "Jiro Ono". Takashi learned not only the techniques but also the spirit of facing sushi from his father at the original Sukiyabashi Jiro from the age of 19 to 42, and in 2003, he opened this branch in Roppongi Hills. The restaurant competes with sushi only, just like the main store, without serving grilled dishes, simmered dishes, or soups. The interior of the restaurant is a simple reproduction of the main store, with only 8 counter seats. As always, the sushi is made quickly and efficiently, with no gaps in between, and the assorted sushi course takes about 30 minutes, faster than any other restaurant. The distinctive sour vinegar taste of the sushi truly stands out, and although preferences may vary, you gradually get used to this strong acidity as you eat. The needlefish, horse mackerel, marinated mackerel, and medium fatty tuna were particularly enjoyable with the sour vinegar. The sweet eel and clam, alongside the sour vinegar, was a combination that I quite liked. Despite the strict atmosphere where apprentices are scolded in front of customers, as long as you follow the rules, it's a good place. I sometimes find myself longing for the sushi at Sukiyabashi Jiro and would like to visit again. Thank you for the meal! [Omakase course 24,200 yen (tax included)] Flounder Squid Flatfish Tuna Salmon roe Horse mackerel Shrimp Sardine Sea urchin Marinated mackerel Bonito Conger eel Tamago [Additional] Clam

Nine years after, Jiro Roppongi is still the hope of Brazilians. The owner, who is younger than me, is starting to look like a middle-aged man. Just like nine years ago, I was the only Japanese person there, and the sharp-tongued comments are still the same. Even the senior member of the group was being stingy with compliments (lol). The sushi quality is top-notch, and I think this mackerel might be the best I've ever had. The sea urchin is also outstanding, and I added four more pieces, including the thick fin.

The taste is very delicious, but it depends on how you perceive the head chef's machine-gun talk. Personally, I'm not a fan of topics like politics or war that go beyond sushi. However, the sushi is undeniably delicious. Whether you focus on the taste or the atmosphere... the total cost was around 33,000 yen for food and about 4,000 yen for alcohol.

"Since its grand opening at Roppongi Hills in 2003, Sushi Sukiyabashi Jiro Roppongi has been carrying on the tradition of excellence established by its renowned parent restaurant, Sukiyabashi Jiro in Ginza and Sukiyabashi. The head chef here is Takashi Ono, the son of Jiro Ono, the legendary sushi master. Ono started his apprenticeship at the age of 19 under his father, and after years of training, he was granted permission to open his own restaurant based on his skill and dedication to the craft. The lunch omakase course at Sukiyabashi Jiro Roppongi begins with light flavors like flounder and firefly squid, leading up to premium cuts of tuna and perfectly prepared gizzard shad that cleanse the palate. The vinegared rice is compact, flavorful, and perfectly complements the fresh toppings without being overly sticky. Each bite melts in your mouth, allowing you to savor the true essence of Edomae sushi. The lunch omakase course includes: flounder, firefly squid, scallop, akami tuna, medium fatty tuna, kohada, salmon roe, horse mackerel, spot prawn, marinated mackerel, sea urchin, bonito, eel, and tamago. The total cost for the lunch course is ¥24,200. Enjoy your meal!"

Some people may have mixed opinions on vinegary rice, but I personally love it. When you just want to eat delicious sushi without worrying about cost performance, this is the place to go. It's understandable that it's hard to make a reservation.

Visited Sukiyabashi Jiro in Roppongi! I had been there before, but since I've been eating a lot of sushi recently, I thought about how it was and decided to visit again. The atmosphere is calm and close, and the ambiance is really nice. There are mixed opinions, but it feels like traditional Edo-style sushi, and I found all of it to be very delicious. The quality of salmon roe and shrimp was high compared to other restaurants. I would like to visit again if I have the chance!

The vinegared rice with a strong vinegar taste was delicious. I had red sea bream, squid, saury, red tuna, kohada, red clam, horse mackerel, horse mackerel with salmon roe, shrimp, marinated conger eel, and tamago, all served on top of sushi rice. Additionally, there was sea urchin served on a battleship roll, simmered conger eel, and egg. The warm sake was also enjoyable. Overall, the meal was satisfyingly delicious. However, the head chef's talk was slightly erratic.

"Sukiyabashi Jiro" is one of the top sushi restaurants in Japan. On my first visit to the Roppongi location, I was nervous about what to expect (as I had been warned by friends who are disciples of the restaurant). Starting off with green tea instead of alcohol due to driving, I was impressed by the pace at which the sushi was served. The arrangement of the sushi, and the skillful craftsmanship, left me in awe. I learned that it was the master Jiro who developed this omakase style, which made it even more special. Listening to the master's stories in between bites, I couldn't help but appreciate the perfect balance of flavors in each piece. The additional rolls were also top-notch. It truly was an amazing sushi experience. The "baptism" they spoke of was essentially an invitation to come and experience this outstanding sushi. I can't wait to go back for more.

Takashi Ono, the master of "Sukiyabashi Jiro," faithfully and earnestly upholds the restaurant's reputation. After about a year, I visited the restaurant once again. The hot towel was presented, and I started with the flounder. It had a sweet flavor and a refined aroma when chewed. The sushi rice had a crisp texture with a rich sweetness. The flounder fin had a good balance of fat and sweetness. The squid had a strong chewy texture with a lingering sweetness. The small fish was full of flavor. The scallop had a combination of sweetness and a hint of bitterness, enhanced by the sushi rice. The lean tuna had a rich iron flavor with a delicate balance of sweetness and acidity. The medium fatty tuna had a smooth melting fat quality, with a long-lasting aftertaste and perfect temperature. The fatty tuna had a flavorful fat. The side fin had a refreshing acidity that highlighted the umami richness. The ark shell was thick and had a kelp aroma. The horse mackerel had a refreshing fat. The salmon roe had a seaweed aroma and a rich yolk flavor. The sardine had a smooth melting fat that was complemented by the sharpness of the sushi rice. The prawn was boiled and had a fragrant aroma with a firm and sweet texture. The clams had a pleasant ocean aroma. The purple sea urchin had a rich and heavy sweetness. The simmered clams had a strong and flavorful taste that enhanced the sweetness of the shellfish. The marinated mackerel had a sharp vinegar taste that was followed by a clear melting fat. The eel was tender and creamy. I also added the fresh baby squid, which had a long-lasting sweetness. Lastly, I had the tamago (egg).

Tokyo Roppongi, Sushi Tokyo Top 100 Store, Sukiyabashi Jiro Roppongi Hills branch. This is the son's restaurant of Ginza Jiro. For the first visit, a prepayment of 10,000 yen is required. The restaurant is known for its unique perspective on sushi. The sushi rice has a chewy and sticky texture. The chef also shares his opinions which may come off as a bit boastful. The French cuisine is explained in a similar manner with some difficult-to-understand self-theories. I dined alone on a Sunday night, alongside only two other male guests, making it feel a bit lonely in Roppongi on a Sunday night. Walking the same path as a great father may come with its own challenges. There was a limited selection of sake available, making it a bit underwhelming. Overall, it was a pleasant dining experience.

I had an unbelievable experience... The sushi at this place is beyond delicious, I was truly moved. Words cannot fully express how amazing it was, it was a priceless experience. The level of quality is just on another level! I've discovered a taste that surpasses anything I've ever had before... I feel like I've been introduced to the true essence of flavor! Not only was the food incredible, but the chef's engaging conversation was so enlightening, it felt like I had finished reading a self-help book. I was nervous at first, but his talk put me at ease and I was able to relax. I can't help but be captivated by thoughts of how delicious that sushi was. I'll definitely save up and return to this amazing restaurant!

The procurement, preparation, and master's skills are all top-notch at this sushiya. However, the atmosphere in the restaurant becomes tense as the master scolds his apprentice in front of customers. The serving speed is so fast that there is hardly any time to talk with the person you came with, making the restaurant even more quiet. The temperature of the rice and the balance of vinegar are perfect, but the sushi is too big to be called nigiri! The master's conceited talk often belittles others, which I didn't particularly like. From entering to leaving, it only took 40 minutes. Even as a fast eater, I wish I could have taken a bit more time. The atmosphere in a sushiya is clearly created by the master's personality, and I realize that there are many sushiya in Tokyo with a better atmosphere than this one.

The masterful skill of bringing out the maximum flavor of the ingredients. The sushi rice has a refreshing sourness from the vinegar, making it easy to eat, while the perfectly crafted nigiri melts in your mouth. Every piece of sushi is delicious, and I found myself fully immersed in the dining experience, refraining from taking photos.

On a hot day, I arrived a little early for my lunch reservation and was lucky to be seated right away. The restaurant is "Sukiyabashi Jiro Roppongi Hills," run by the second son of Jiro. The head chef was impressive, with a brisk and friendly demeanor. One thing that stood out was his dislike for dishonesty. The hot towels given were hand-pressed, and when they were exchanged, I received a generous portion of sea urchin. While admiring the sea urchin, the head chef remarked that it was inevitable to act similarly to others. It made me wonder if this was normal in the competitive Tokyo dining scene. The sushi served was placed in front of me quickly, and I savored each bite. For the second serving, I chose cooked clams. As I ate my sushi, the time passed like a dream, with conversations ranging from golf to various topics. The words the head chef said when I left made me want to come back. It was a delightful meal. 🐻

Today, I visited Sukiyabashi Jiro in Roppongi Hills. Although I have never been to the main store, I decided to check out their branch. I had a selection of nigiri sushi, including flounder, lean squid, abalone, lean tuna, medium fatty tuna, surf clam, red clam, salmon roe, horse mackerel, sweet shrimp, mackerel, sea urchin, bonito, conger eel, and tamago (egg). The total cost was 26,900 yen (including tax). The quality of the sushi was top-notch, with highlights being the lean tuna, medium fatty tuna, red clam, and conger eel. The lean tuna and medium fatty tuna were rich and delicious without any fishy taste. The red clam had a nice crisp texture that I enjoyed, while the conger eel had a soft and fluffy texture with a hint of sweetness in the simmered seasoning. The sushi rice was firm, with a sharp vinegar flavor, and was generously portioned. Overall, it was a satisfying and delicious lunch. Thank you for the meal.

Halibut, Sumi squid, Sayori (halfbeak fish), Flounder shellfish, Tuna lean, Tuna medium fatty, Tuna fatty, Kohada (gizzard shad), Red clam, Horse mackerel, Salmon roe, Sardine, Spot prawn, Mirugai (geoduck), Bafun uni roe, Boiled clams, Pickled mackerel, Small scallop, Eel, Halibut fin, Boiled abalone, Purple sea urchin roe, Tekka maki (tuna roll), Anakyu maki (sea eel roll), Kanpyo maki (gourd strip roll), Takuan maki (pickled radish roll), Ume shiso cucumber maki (pickled plum and perilla leaf cucumber roll), Tamagoyaki (Japanese rolled omelette)

Sukiyabashi Jiro, which became a movie, has been visited by former President Obama and former Prime Minister Abe. The author visited the restaurant, wondering why it has been so popular. Inside, it felt like attending a funeral, with the sushi tasting great, but not outstanding compared to many other sushi restaurants. There were few seats and the second son stood at the counter, muttering complaints in front of customers. When asking for water, he even gave a disapproving look. The atmosphere was tiring after just 30 minutes. Sukiyabashi Jiro may have a good reputation, but the author will not be returning.

Roppongi Hills Tabelog Award 2022 BRONZE 2022 Has been selected as one of the top 100 restaurants. The eldest son of the famous Jiro-san, visits for the first time during lunchtime. The pace of serving only sushi is very good, ending in less than an hour. The shari (sushi rice) has a strong presence, but the flavor of the traditional Edo-style sushi is not very noticeable, which was not to my liking.

When you walk from Roppongi Hills Residence to the third floor, the area already feels like the third floor. It is located on the back side of the Residence building when coming from Hills, and the entrance is very quiet. Even if you arrive a little earlier than the reservation time, they will serve you tea at a table. This restaurant is run by Jiro's son. The lunch course of sushi costs 24,500 yen with a total of 14 pieces served. The sushi rice has a strong punch, with a burst of vinegar that wakes you up. The sushi pieces are quite large, giving you the feeling of truly eating sushi. However, the strong flavor of the rice can be overpowering, and I started to feel tired of the vinegar around the middle. I felt the taste of the fish started to blur. Nevertheless, I was impressed by the skills of the chef in making the sushi. There was no disconnection between the rice and the fish. It's all a matter of personal preference, so the sushi itself is very delicious and outstanding. The presentation is also beautiful. The chef's sharp-tongued remarks in various aspects were intense and added a punch.