Tomoki Kobayashi, who trained at the famous sushi restaurant Katsudoki Sushi, runs a sushi restaurant near the Kabuki-za theater. "Kibamachi Tomoki" is a high-end sushi restaurant that has been operating in this location for almost 20 years. The dimly lit atmosphere of the place is quite appealing. I had the opportunity to make a reservation for the omakase course a month ago, as there happened to be a last-minute cancellation for one seat at the 7-seat L-shaped counter, where they only serve one round of guests starting at 6:00 PM. The experience included a variety of dishes and drinks, such as beer and sake. The menu included dishes like fresh medium fatty tuna, grilled conger eel skewers, marinated sardines, fresh squid, steamed abalone, and more. The presentation of each dish was well thought out, with a good balance of flavors. The highlight was the sea urchin rice bowl, fresh baby sardines, and the unique combination of horse dung sea cucumber and sea urchin. Throughout the meal, the hosts, a couple who run the restaurant, displayed exceptional hospitality and attention to detail. Despite being the first day back from a trip to Shikoku, they had sourced interesting ingredients for the menu. The sushi rice was cooked with white vinegar, slightly firm, and seasoned perfectly. Overall, the experience was excellent, with a wide variety of dishes and a meticulous attention to detail. "Kibamachi Tomoki" is a place worth visiting for its top-quality ingredients and expertly crafted sushi.

I visited the Michelin two-star restaurant "Kichomachi Tomoki" near the Kabuki-za in Ginza. After some unsuccessful attempts to book online, I finally managed to secure a reservation at this highly regarded establishment. The restaurant has a counter with 7 seats and only serves one round of customers. On this day, there were 4 groups of guests, including us, and the rest were regulars. We started with some drinks and then the omakase course began. The dishes were served randomly and included a variety of appetizers and sushi. The menu featured ingredients carefully selected from around Japan, and they also offered a wide range of sake. Each dish was delicious, but the highlights for me were the Awaji Island mozuku with its refreshing crunchiness, the perfectly steamed abalone with a great texture, and the rich and slightly bitter abalone liver jelly. The red sea urchin from Ura had an intense sweetness and umami, while the eel was incredibly soft and had a great fattiness. All the guests had already made their next reservations, and I was able to secure one as well. The quality of the dishes, the variety of ingredients, and the selection of sake made for a truly satisfying sushi experience. Overall, I thoroughly enjoyed my meal at Kichomachi Tomoki.

I have been a regular at this place and yesterday's sea urchin was exceptional. Those with the opportunity to go should definitely visit. The shellfish from Ishinomaki and red sea urchin, paired with Narazuke, were fantastic. The sushi rolls were also amazing thanks to Tomoki-san's perfectly crispy and flavorful seaweed. The fatty eel and well-prepared sea bream were outstanding. The 5-6 types of grapes served by the hostess were sweet, sour, and rich in different intensities, making it feel like you are tasting various fruits. The price of 51,000 yen per person may seem high, but once you taste the top-notch ingredients and amazing techniques used here, you will find it more worth it than having mediocre sushi for 30,000 yen. What a great experience. Those who can go at this time should definitely do so! Before closing, they might offer a second round starting before 9 pm upon request, so it's worth trying by phone (but do not contact just to tease).

It is Thursday night. I visited "Kiyo Machi Tomoki" in Ginza for the first time in about two months. As I entered the alley a little before 6 o'clock, the curtain had just been put up. The landlady asked me how my back was, and I replied, "I'm fine, thank you." Soon after, three groups of two people arrived, and the feast of the night began with fresh natural Mozuku from Awaji. Now, let's get to the main point. I have listed each dish in the photo section, so please enjoy them along with the images. And thank you for the delicious meal. <Summary> I sat at the far end alone, started with a draft beer for hydration. Looking straight ahead, the scarlet curtain with the white-out store name creates a chic atmosphere. Ah, I casually checked the seal and noticed the characters "Ninzu." Oh, I didn't notice before because it was out of sight, but oh, is this a gift from Shinya Takeru, the second generation of "Kiyo Tada"? <Items Received> ▷Snacks: ⚫︎Nigiri: Tonight, the main highlight was the Honmure. It was truly exceptional. Additionally, I had a comparison between Akuni from Kita Murasaki Uni, Tangsu, and Yura Special Red Uni. Oh no! My already limited self-control has completely blown away. Additionally, I had Okobishi from Hokkaido. The peeling was done by the mothers in Funabashi. This large-size Okobishi in this season seems to be definitely market price. I hesitated for a moment due to the fire hazard, but I couldn't control my reckless appetite like an otter. I ordered the Okobishi as a snack and thought I would have half a cup of sake for each cup, but clearly it was weaker than half a cup... I planned to finish it with one or two cups lightly, but... I drank too much, I called seven Mr. Yen. I became an out-of-control otter. ▷Mozuku vinegar: Awaji first pick, vinegar orange peel ▷Anago: pheasant grilled ⚫︎Chutoro: Ooma, 69kg ⚫︎Shinko: Saga, three slices ⚫︎White cod: Konbu, wood basil ▷Seabass: washed, ponzu ▷Tai skin: hot water blanching ▷Kita Murasaki: Onagawa ▷Honmure shell: Aichi ▷Shellfish and string: burnt, Honmure, Kitamurage ▷Steamed abalone: Shimane ▷Liver yokan: abalone, teeth ⚫︎Fresh Shirasu: Gunkan, Odawara, morning harvest ▷Bonito: new onion, Kesennuma ▷Bonito: Haranbo, burnt ⚫︎Okobishi: Gunkan, Hokkaido ▷Hairy crab: Ishinomaki, vinegar orange peel, crab vinegar ▷Red uni: Karatsu, Nara pickled ▷Medicine roll: Umeboshi, hand-rolled ▷Flat scallop: Iso beach ▷Salted squid: spear squid, extra rice ⚫︎Muddy calamari: Odawara ⚫︎Red meat: pickled ⚫︎Car shrimp ⚫︎Aji: Odawara, fixed net, morning harvest ⚫︎Otoro: peel ⚫︎Red Uni: Yura ▷Miso soup: sea bream scrap <Additional Items> ▷Okobishi ▷Shirako: Boiled milt ⚫︎Conger eel ▷Tamago <End of Additional Items> ▷Dessert: Six types of grapes, Shine Muscat, Delaware, Kotopi, Fuji Sparkle, Queen Rouge, Nagano Purple <Alcohol> - Draft beer: Small glass - Senkin: Organic Natural, Tochigi - Tomikunaga: Shiro Koji, Hiroshima - Miyasaka: Junmai, pasteurized, Fukushima - MIYASAKA: Junmai Daiginjo, Nagano - Hidashimi: Junmai Daiginjo, Aiyama, Miyagi - Musou: Shinsei, dry Junmai Daiginjo, Niigata - Yama no Umi: Junmai Daiginjo, Snow Chamber Storage Three Years, Niigata I probably had about five cups of alcohol...

It's Friday night in Higashi Ginza. Tonight, after five months, I visited Kibamachi Tomoji-san with a self-proclaimed "backstage geisha" companion. It had been a while since my last visit due to a herniated disc in March, but thanks to a friend who filled in for me, I finally made it tonight. We arrived right at 6 PM for our reservation, and there were already three middle-aged men seated in one corner. Later, a couple of the same generation also arrived, making a total of seven people starting the evening. Now, let's get to the main topic. I have provided comments for each dish in the photo section for your enjoyment. And thank you for the delicious meal. Summary: The restaurant prepared a cushion for my back due to my lower back pain, which I appreciated greatly. The thoughtfulness and service at this place are rare to find. The Edo-style hospitality of the owner and hostess was very soothing, and before I knew it, it was past 11 PM. Time flew by in the comfortable atmosphere, and I ended up staying for five hours. I will definitely be visiting again. Dishes received: Each dish is indicated with ⚫ for sushi and ▷ for appetizers. The dishes included various sushi like medium fatty tuna, red clam, conger eel, abalone, snipefish, shrimp, turban shell, sea urchin, and more. The dinner was accompanied by a variety of drinks such as beer, sake, and others. Dessert included cherries, kumquats, and oranges. *End*

The way the fish was prepared, the variety of sake, and the taste were all excellent. Sushi places are getting more and more expensive these days, so I came with the intention of eating delicious sushi and being satisfied. However, the only disappointing thing was that the taste of the tuna lean meat I was looking forward to was not great. Everything else was satisfying with attentive work and delicious presentation.

Finally, I was able to come for the second time to Tomoki-san's sushi restaurant. The distinctive feature here is the use of red vinegar in the shari (sushi rice) instead of regular vinegar. The ingredients all seem to be carefully selected, and I'm glad I came. There is a sense of comfort in the deliciousness of the food. I would like to come back in autumn.

I was taken to "Kobikicho Tomoki" in Higashi Ginza by my regular dining companion. It was my 100th sushi restaurant visit since starting my food blog last October. Located in a quiet corner of Ginza, just behind the Kabuki-za theater, the restaurant only serves one seating per night, allowing us to enjoy our meal leisurely. We started with a toast of draft beer and proceeded to enjoy a variety of dishes, including sushi, sashimi, grilled fish, and other seafood delicacies. The meal lasted for over four hours, with each dish beautifully presented and delicious. It was a delightful dining experience that left us fully satisfied.

White fish, anago, medium fatty tuna, ark shell, sardine, oysters from Nagasaki, mackerel, bonito, flounder, foie gras, snow crab, red clam roll, grilled red clam, mantis shrimp, shirako, octopus, squid, sea scallop, red meat (tuna), saury, fatty tuna, shiitake mushroom, sea urchin, sweet shrimp, egg, lemon, mandarin orange (from Shizuoka and Ehime), plum wine and half a cup of sake ===========

Thursday night. Kibomachi. The current address is Ginza 4-chome, but how boring. Rather than such a tasteless name, "Kibomachi", a town of sawyers who gathered from all over the country to develop the town when Edo opened, sounds cool and stylish. As the sun has completely set, the warm-colored lights illuminate the path when turning right from Showa Street. It has been about three months since my last visit. Tonight, accompanied by a regular female guest, we visited "Kibomachi Tomoki" together. The atmosphere is very pleasant, and we spent nearly five hours enjoying drinks and food. The bill was settled at around 10:30 PM. Although it feels a bit extravagant to use an izakaya like this, the fish is just so delicious. I might turn into a fat cat, haha. Thanks to that, the bill was over six 10,000 yen bills. We enjoyed various dishes, including red shellfish with thick and crispy texture, aromas of seaweed from Aoyagi, and bluefin tuna aged for a week. This was my fourth sushi restaurant visit of the new year, but this place has the best variety of sushi. What was particularly interesting was the olive oil. Found a bottle of it in the wooden fridge crevice, leading to a humorous exchange with the staff. Thank you for the feast.

On a regular weekday at 6 p.m., a longtime gourmet acquaintance took me out to celebrate my birthday month after a long time. The restaurant was located in a back alley near the Kabuki-za theater in the East Ginza. The interior had a lovely atmosphere with a 200-year-old single plank of white wood counter made of Japanese cypress. The course I had included: grilled conger eel skewer, medium fatty tuna, horse mackerel, ark shell, steamed abalone, flounder, red snapper, yellowtail, red abalone, barracuda, cold amberjack belly, red abalone roll, urchin, octopus, vinegar seaweed from Awaji Island, snow crab from Tottori, tiger puffer fish milt, baked flat-crested shell, hand rolls with sea bream and plum, and more. The service was excellent, the variety of dishes was impressive, and the ambiance was great. The restaurant is a Michelin two-star establishment and seating can be reserved at 45,000 yen to 50,000 yen per person depending on the season. It is suitable for business meetings, entertaining clients, hanging out with friends, dates, and dining alone. The chef skillfully prepared each dish and the tuna was especially outstanding. Despite being a relative novice to sushi, I was amazed at how I managed to remember and document all the courses after drinking quite a bit of sake. The chef, who skillfully prepared sushi in a fully booked restaurant, was very cool. The person I dined with had visited the restaurant many times and eventually opted for sushi without wasabi. The chef adjusted the dishes according to the preferences of customers. The restaurant deserved its two Michelin stars, as every dish was delicious. With such a wide selection, even though I could not eat anymore, the quality of food was outstanding. I immensely enjoyed the various types of sake that were served. The married couple who ran the restaurant were very warm and the female owner was particularly kind and lovely; I became a fan of hers instantly. Due to the many regular customers, the atmosphere was relaxed and enjoyable, making it a truly special and happy dining experience. I would love to revisit the restaurant for a special occasion or celebration in the future. Thank you for the wonderful meal!

I felt warmth from the thoughtful service that helped me relax even though it was my first time visiting. The meticulous customer service of the wife complements the dishes prepared by the chef. It makes sense that reservations are hard to come by because regular customers book their next visit, leaving no gaps for new customers. The meal starts with three pieces of sushi served as appetizers, allowing you to enjoy the following dishes at a comfortable pace. You can savor the top-grade tuna from Tsukiji, a selection reserved for chosen restaurants. I enjoyed the meal until I was completely satisfied with the sushi.

The last dining out of 2022 was at Tomoki-san's. It was a really enjoyable experience at my favorite sushi restaurant, where I could drink plenty of my favorite sake, Japanese rice wine. The day started with a lineup of appetizers that went well with the sake, and the highlight was the amazing chutoro nigiri. I was looking forward to the snow crab, and it did not disappoint – even the crab vinegar was delicious. The sazae (turban shell) was a rare treat, and the grilled shirako (milt) was simply divine. The kawahagi (filefish) was outstanding, showcasing the restaurant's commitment to serving top-quality seafood even in the winter. The final fruit course featured a unique brand of fruit that I had never heard of before, highlighting the chef's dedication to offering the best ingredients. Here's what we had: - Mozuku seaweed - Grilled anago (conger eel) - Chutoro (fatty tuna) - Akagai (ark shell) - Akagai himo (ark shell mantle) - Aoyagi (round clam) and sazae - Saba (mackerel) - Aoyagi and hokkigai (surf clam) sashimi - Sekogani (snow crab) liver and hirame (flounder) - Shako (mantis shrimp) - Shirako (milt) - Kabura-sushi (turnip sushi) with sake-steamed hairy crab - Awabi (abalone) - Sake-steamed hairy crab - Ika (squid) - Sayori (halfbeak) akami-zuke (red-fleshed fish marinated in soy sauce) - Kawahagi (filefish) - Otoro (fatty tuna) - Kohada (gizzard shad) - Ebi (shrimp) - Uni (sea urchin) - Anajiru (grilled conger eel soup) - Tamago (sweet egg) by the chef - Seasonal fruit plate featuring premium fruits from Japan

- What I Ordered - ◆ Omakase course starting from 45,000 to 50,000 yen (varies depending on ingredients) - With 2 people, we had over 5 cups of sake and the bill came to around 100,000 yen. - Restaurant Overview - Rated 3.85 on Tabelog, named one of the top 100 restaurants in 2022, with 2 Michelin stars. Located a 1-minute walk from Higashi-Ginza station and 5-minute walk from Ginza station. The restaurant has only 7 counter seats, making reservations very difficult. I made a reservation about 3 months in advance. They mainly source their ingredients from Toyosu Market, and the chef has established his own unique supply route from various parts of Japan. I was intrigued by the beautiful hinoki shelf visible behind the counter, only to realize it was actually a refrigerator. Each piece of sushi was carefully taken out from there, showing a deep appreciation for the ingredients. By maintaining precise temperature control, they preserve the moisture of the fish, keeping it delicious. - Food Impressions - Every dish was delicious, making it hard to decide where to start. The sushi was fresh and succulent, fittingly described as "crisp" for each piece. The grilled shirako, Matsuba crab, and kawahagi were particularly outstanding. The kawahagi had liver placed delicately on top of the nigiri, creating a delightful combination. The Matsuba crab, a speciality of the chef, was a sight to behold with its size and packed full of flavor. Each dish showcased excellent freshness, with the crab meat being sweet and the miso texture adding to the taste. The shirako, my favorite, was cooked slowly over a low flame, emitting a fragrant aroma. One bite and I was in heaven, wondering how grilled shirako could taste this good. The outside was nicely seared while the inside was delightfully creamy, truly magnificent. - Ambiance - Despite the high price tag and Ginza location, the restaurant was unexpectedly cozy and welcoming. It had a pleasant atmosphere with only 7 counter seats, allowing the chef to interact with guests and create a friendly environment. The chef's wife was also a bright and lovely presence, enhancing the dining experience with their warm hospitality. I visited for a celebratory occasion, but I hope to return someday for more delicious sushi. - Additional - As an office lady who dines out 200 times a year, I share restaurant recommendations suitable for "girls' night out" or "date nights". ◆ SNS Instagram ID: per0rine Feel free to visit my page for more content - likes, saves, and comments are appreciated.💕

The quality is as fantastic as ever, with tuna, leftover horse mackerel, oysters, clams, and yellowtail making for a highly satisfying finish. Today we have a good selection of champagne and wine as well. My companion eats very little, which is quite rude. 🙇‍♂️

I finally visited Tomoki, a sushi restaurant I had been curious about for years. The sushi and appetizers were all really delicious, and the chef and his wife were friendly and made the atmosphere very comfortable. I went with regular customers and a beloved older sister. I definitely want to visit again. Thank you for the wonderful meal! #Tomoki in Kibamachi #Sushi #JapaneseFood #SushiLovers #Ginza #TokyoGourmet #SushiLovers #SushiGram #LoveSushi #Foodie #FoodStagram #LikeMe #FollowMe #InstaFood

It was amazing! That's the only word I can use to describe this restaurant! "Tomoki" in Kizukimachi, a place I have always wanted to visit but struggled to make a reservation, was also reaching a point where I almost gave up. However, luckily I received a joyful invitation from a foodie friend and immediately accepted. This visit marked my 100th sushi restaurant visit since starting my food blog, and it was a memorable experience to come to Tomoki in Kizukimachi. Meeting up with my foodie friend at the Kabuki-za theater, we braved the heavy rain to be escorted to the restaurant. Upon arrival, we greeted the owner and his wife before taking our seats at the counter. The restaurant operates on a one-round system at night, where you can enjoy sushi and appetizers until you request a break. I wonder how much we'll end up eating f^_^; We started with a toast with my friend ♬※ Brief impressions of the appetizers and sushi are noted in the photos.◇ Appetizers ◆ Sushi, etc.◇ Awaji natural mozuku※ Tomoki starts with three nigiri sushi♪◆ Hokkaido Toi-cho Tuna, Chutoro 200kg and over◆ Sanma, aged for two days◆ Baby cuttlefish◇ Baby cuttlefish legs, abalone liver yokan◇ Miura Peninsula abalone steamed in sake◇ Miyagi natural eel, lightly grilled◇ Tsuma – Tsuma wrapped in nori (Kishu Minabe plum roll)◇ Flounder, seared◇ Hokkaido Akkeshi true oyster◇ Spring snapper, oboro◇ Grilled conger eel skewer◇ New squid roe grilled (foil grilled)◇ Odawara kue steamed in sake (4kg)◇ Kirifure Bay hair crab mountain assortment◆ Salmon roe mini bowl◇ Flat clams, grilled by the shore※ With the barrage of appetizers, the sake is going down easily ♬〜 Nigiri begins here 〜◆ Hokkaido Toi-cho Tuna, akami pickled, 200kg and over◆ Aji from Odawara◆ Hokkaido Toi-cho Tuna, sand-dried, 200kg and over◆ Saga Kohada◆ Thread-sail filefish with liver on top◆ Yamaguchi shrimp (each about 40g, quite large!)◆ Sardine◆ Awaji Yura Harbor's "Hirota-maru" red sea urchin◇ Nara pickles◆ Tuna rolled item◇ Tamago◆ Cucumber roll (ume plum) ordered by my friend◆ Dessert – Hoozuki, Black Shine Muscat, My Heart I was truly amazed by the incredible lineup of dishes! They told us that they would have continued serving appetizers and sushi if we didn't stop. I wonder how many varieties they have prepared! Both the appetizers and the sushi were fantastic, with no room for criticism. Every now and then, they brought out fish from the ice-chilling counter, adding a natural chill to it. It's such a joy to be full from delicious appetizers and sushi. It's not easy to sum it up by just saying it was delicious, but I can only hope to sit at this counter again. It was about 4 and a half hours in total, and I felt extremely relaxed. Thank you very much. Itadakimasu!٩(^‿^)۶

Tabelog ★ 3.78・2022 Sushi Tokyo Top 100 Shops [Komaicho Tomoki] I visited (98/100), located in Higashi-Ginza, right behind the Kabuki Theater. The small exterior gives off a traditional sushi restaurant vibe, with only a seven-seat L-shaped counter inside. This restaurant, selected as one of the top 100 shops, has been open since 2007, run by owner Tomoki Kobayashi. They only operate in the evenings with reservations required, serving a single rotation of sushi dishes. The menu features a variety of dishes, including Awaji Island mozuku, grilled conger eel, tuna sushi, fresh squid sushi, sardine sushi, and more. One standout dish is the abalone liver jelly, aged for six months, served with a strong flavor that pairs well with sake. Another highlight is the creamy Awaji sea urchin, delivering a memorable taste experience. Overall, this restaurant offers high-quality ingredients and exceptional dishes that leave a lasting impression. It's definitely a fantastic dining establishment.

Address: 4-12-2 Ginza, Chuo-ku, Tokyo 104-0061 Phone: 03-5550-3401 Closest Stations: Tokyo Metro Hibiya Line "Higashi Ginza Station", Toei Asakusa Line "Higashi Ginza Station" Exit 3 (1 minute walk) Business Hours: 17:30-22:00 (Closed on Sundays, public holidays, and days when the market is closed) Reservations: Accepted via phone or online reservation service. Note that we may not be able to answer calls after 17:00, so please contact us between 12:00-17:00. Reservations can also be made through OMAKASE. Seating: 7 seats at the counter (9 seats for private bookings, but it may be a bit tight) Cancellation Policy: Cancellation fees are charged based on the following schedule: - From 3 days before: 30% of the meal price per person (15,000 yen per person) - From 2 days before to the day before: 50% of the meal price per person (25,000 yen per person) - On the day of the reservation: 100% of the meal price per person (50,000 yen per person) For private bookings, 100% cancellation fee will be charged from 1 week before the reservation date.