It's Monday night in Ginza. Tonight, after about three years, I visited Nifukazushi, a perfect hidden gem for solo drinking. However, tonight I am accompanied by a Shibainu-like fluffy smile, a follower girl. Since the beginning of the year, we have been to a sushi restaurant, Chinese, kaiseki, Italian, and now, for the fifth time, we meet. When asked for preferences, she passed on French and said in a Hakata dialect, "I like sushi." Oh well, no choice. Shall we show the killer move of the raccoon, I thought, so I revealed Nifukazushi, which I had kept hidden for a while. We met at Sanhara Bridge at six o'clock and entered through the curtain together. Already, four gentlemen are chatting. The two of us, the raccoon and the Shibainu, sit at the counter behind the opposing group and toast with a small bottle of Asahi beer. Photography is not allowed here, so I cannot post photos, but I will introduce it with a longer text than usual, so please read it leisurely. And thank you for the meal. Summary: There are spirits lurking here since its founding in 1877. In the shadows of the pillars, on the black lacquered trays, even on the large round clock whose hands have been advanced for about ten minutes... in the exquisite wave of this air that only time has brewed, the raccoon and Shibainu drift. You can enjoy your favorite snacks and sushi at your own pace without a simultaneous start or revolving system, just the customer's pace. There are fewer of these old-fashioned sushi restaurants like this nowadays. Snacks: Since it's so comfortable, I end up ordering too many snacks. It's like an izakaya, which I feel bad about, but looking at the dancers lined up in the refrigerated case tonight, I can't help but think, "Come here, all of you." - Appetizer: Edamame with uncut pods, a classic sushi town style. Eat it with the skin on, perhaps? - Mako flounder: A 25cm size carefully filleted. Freshly cut, with a chewy texture. I like it. The Shibainu girl from Kyushu is delighted. - Medium fatty tuna: I think this is supposed to be minced tuna. It's frozen, but the handling is good, comparable to bluefin tuna. - Ark shell: Wow, the more you chew, the more umami seeps out. I might as well have some sake later. - Bonito: Seasonal ones are delicious. Enjoy it with homemade ponzu. This slightly sweet acidity is a perfect match with oranges, probably... - Squid: Sticky and delicious. No need for salt. There's nothing that beats the combination of homemade wasabi and soy sauce. - Live scallop: Dangerous! It continues to radiate a glossy shine in the refrigerated case. It's raw, so soft, tender, oh, erotic! The umami of this kelp that disappears when boiled. You can only taste it raw, right? - Aoyagi clam: Looking at this ripe persimmon-colored glossy skin, there shouldn't be any man who doesn't react! Oh, where does it react? Oh, that childish question. Needless to say, it's the adult's reacting part. Yes, the cute stomach! Well, there may be individual differences, hehe. - Striped shrimp: I've encountered Hokkaido striped shrimp a few times, but tonight it's the usual striped shrimp. Carefully peeled from the shell of a pregnant shrimp, it exudes a glistening red stripe. Thick, sweet, erotic. - Ezo abalone: In summer, they offer it in a simmered style (soaking the sliced meat in ice water). Tonight, it's still early, so I had it in chunks. Like the clam and ark shell, I savor the umami of glutamic acid. - Flat abalone: A splendid flat abalone the size of a raccoon's clenched fist. The Shibainu girl's favorite. Since my stomach is full, I requested it to be thinly sliced and served with seaweed.

When talking about traditional Edo-style sushi, you can't leave out Futaba Sushi. It is said that this restaurant originated the style of Edo-style hand-pressed sushi, such as omakase sushi. I had always wanted to visit this place since it was featured on TV before. I was surprised when I arrived at the restaurant to see that it is located in a prime area in Ginza, yet it is the only place that has retained its old-fashioned appearance. Amidst the high-rise buildings, this place gives you a sense of going back to the Showa era. The interior of the restaurant is also unchanged. I ordered a bara chirashi (scattered sushi) and several pieces of hand-pressed sushi this time. Both the chirashi and the hand-pressed sushi were beautifully crafted in the traditional Edo style. Personally, I enjoyed the egg and firefly squid (a special dish available only at this time of year) hand-pressed sushi. While there are other places that serve sushi tastier than here, I believe that it is a must-visit place to experience the atmosphere of the restaurant and the history of sushi.

The atmosphere of the Showa era is excellent, but there was something I didn't want to see, which was a bit disappointing. It's inevitable because the building is old, but I didn't want to see it. Still, the cost performance is good and the staff are friendly. I hope this Ginza sushi restaurant, as a long-established store, will continue to exist forever. Uni ◎, Amaebi ◎, Ikura ◎, Toro ◯, Negitoro ◎, Asari miso soup ◎, Bara chirashi sushi ◯.

"Niba Sushi" is a sushi restaurant in Higashi Ginza with a historical appearance that exudes tradition. Established in 1877, it is considered a pioneer of Edomae sushi. I tried the 4400 yen course, which consisted of 7 pieces. Photography is not allowed. The sushi pieces are small in size, both the fish and rice. Honestly, for sushi enthusiasts who have tried various sushi restaurants, the quality here may be lacking. However, the unique and charming atmosphere of this place adds value to the dining experience. It was delicious. Thank you for the meal. #NibaSushi #GinzaGourmet #GinzaSushi #Sushi #EdomaeSushi #GinzaLunch #TokyoSushi #Foodie #Foodstagram #Foodgram #Foodblogger #Foodporn #Foodphotography #Foodiegram #Foodietrip #Deliciousness #Foodlover #Gourmetclub #Foodloverwanted #Gourmetlover #Gourmetreport #Foodwriter #BGradeGourmet #TokyoFoodie

I finally fulfilled my long-awaited wish to visit this restaurant. With the foundation of traditional Edo-style sushi being compromised these days, I was satisfied after a long time. Despite the increasing prices, the cost performance was great. Although I ordered a set course, I was impressed by the sophisticated omakase choices of regular customers, and I vowed to visit again. The staff provided polite service to foreign tourists, and there was a harmonious atmosphere with Japanese customers. Watching the sushi being prepared at the counter while dining was truly the best experience.

Eating sushi here reminds me of the sushi I had as a child. At some point, high-end sushi restaurants started popping up, offering something completely different from here. The vinegar, salt, and rice are all different. It's great that they pursued new deliciousness. Here, the original goodness of Showa-era sushi is abundant.

I visited around 12:25 in the afternoon. There was one customer before me, so I secured a seat at the counter. I ordered the standard sushi set for 4,180 yen. It included chu-toro, makogarei, sweet shrimp (topped with eggs), horse mackerel, blue goatfish, conger eel, tekka maki, kanpyo maki, and egg. It is said to be one of the three founding fathers of Edomae sushi, and the only one remaining is Nifukasushi, which was established in 1877. The sushi pieces were small, and the pickled ginger was not overly seasoned. The kanpyo maki was particularly delicious. We were served tea multiple times. Thank you for the meal.

I ordered a shellfish appetizer, but there was one with a strong smell. Since it was a decent price, I hope they don't serve anything bad. Also, they were wearing jeans while making the sushi, which didn't create a pleasant atmosphere. Instead of relying on the long history of the store, I wish they would pay attention to each detail. Well, it's not my place to say, but I couldn't help but mention it. The sushi is decently delicious, so it's a bit of a waste. By the way, it's good that there is no more plastic wrap in the place where they put the sushi. The jeans are still the same though.

Established in 1877, Nifunji Sushi is considered one of the "Three Great Pioneers of Edo-style Sushi" along with Bentenyama Miyake and Ryogoku Kyohei Sushi. Located in the special area of Ginza, this historic establishment offers a unique dining experience with Edo-style sushi in a historical building. Unfortunately, photography inside the restaurant is prohibited, so I cannot show you any pictures. However, the Edo-style sushi served here is described as maintaining the traditional style of pre-war Edo-style sushi while still being modern and elegant. The sushi is a perfect blend of tradition and contemporary taste. Dining in a space that feels like it's frozen in time from the Showa era, I enjoyed authentic Edo-style sushi. Thank you for the wonderful meal.

I haven't been to many of the top-class sushi restaurants that are currently popular, but having sushi here was truly impressive. The rice, with no sugar added, might be perceived as lacking flavor by those accustomed to the current taste. However, without unnecessary sweetness, you can truly taste the natural sweetness and umami of the ingredients. The pickled ginger is indeed sour and spicy, but the subsequent sweetness is definitely not from sugar, but a refined sweetness. The work on the gizzard shad and cured mackerel is just right. The salmon roe marinated in broth is impressive, with each individual roe firm and flavorful. The refreshing feeling after finishing everything is something you can't experience at other sushi restaurants. I truly enjoyed delicious sushi with a rich history.

Today, June 27th, is "Chirashi Sushi Day". To celebrate, I visited the renowned old-fashioned restaurant "Nifuya Sushi" in Ginza to try their bara chirashi. Their chirashi sushi is truly unique. First of all, the dish is served in a special container. It is presented in a lacquered box that resembles an armor chest passed down through generations since the Edo period. This is a traditional craft that has been preserved at Nifuya Sushi. The ingredients include boiled shrimp, silk pods, rolled omelette, as well as eel, squid, striped jack, tuna, and small skin, all prepared with care. On top, there is a delicate shrimp mixture that adds a refined flavor. It is truly a beautiful chirashi sushi. Unfortunately, photography is not allowed inside the restaurant, so I cannot show you. After enjoying it to the fullest, you can also have hirame, live scallop, and bonito sushi if you like. It was a delightful experience revisiting Nifuya Sushi after a long time.

Nifuku Sushi @ Ginza, Chuo-ku, Tokyo No photography allowed inside the restaurant Amidst the lively streets of Ginza and towering buildings, a restaurant with a dignified presence suddenly appears. It feels like stepping back in time. There is a sense of nostalgia. The history of the restaurant dates back to 1877, making it one of the oldest in existence. Visiting long-standing restaurants always leaves me with the same impression - it's cheap and delicious. Good quality at an affordable price. This is what true sushi should be. There is something special about restaurants that have been around for over 100 years. The history and stories passed down over 150 years hold an immeasurable depth, which is reflected in the sushi served. I'm glad I came.

As I was walking in Ginza, I came across a building that exuded a sense of history. It is said to be the origin of Edomae sushi, established in 1877. The building itself has a history of over 140 years. I had wanted to visit several times but couldn't due to the state of emergency. I had plans in Ginza and finished around 13:30. I hurried to visit, hoping it was still open. The interior was filled with historical furnishings. I ordered the nigiri lunch set. Here are some rough notes: maguro, shrimp, madai, aji, tekka, kanpyo, and tamago with an additional small skin. The toppings and rice were small. To be honest, it wasn't to my liking. It felt like dining in a museum or art gallery. It was a strange experience. Thank you for the meal!

This shop, which boasts a long history, was my first visit despite passing by many times while playing in Ginza. When I arrived just after noon on a weekday, there were already 2 customers at the counter, making me the third. However, more customers quickly followed, filling up the counter and one of the tables. I ordered the bara-chirashi (including tax, 3,630 yen). Although there were two people behind the counter, it seemed that only one was making the sushi, as there were 8 customers waiting for their orders. The sushi chef looked extremely busy. Customers arriving later were asked if they were okay with waiting. Overall, it's not difficult to get a seat at this shop, but if you want to have lunch right at noon, it's safer to make a reservation. It's also advisable not to expect to finish lunch quickly in about 30 minutes. My bara-chirashi arrived in about 10 minutes. The wooden bento box, which looked well-used, was unexpectedly small. The sushi rice was thinly spread and seemed like a small portion at first, but after finishing, I felt comfortably full. The rice was tangy with vinegar and salt, slightly firm. The toppings included shiitake mushrooms, snow peas, bamboo shoots, tamagoyaki, lotus root, ark shell (replacing shrimp), striped jack, gizzard shad, tuna, and surf clam. The seafood was all skillfully prepared in the traditional Edo style, and the vegetables were cooked slightly stronger. The staff were humble and provided very polite service. I was able to pay by credit card for my lunch. I believe this is a restaurant worth visiting.

【Visit Date】Thursday at 6:45 PM 【Wait Time】0 minutes (reservation) 【Ordered Items and Price】Chef's choice sushi set + extras for 15,000 yen 【Worth Waiting in Line】★★★★★ (5 out of 5) 【Impressions】 - No photos allowed, so there are no pictures of the sushi. - Started with a small appetizer, followed by the sushi promptly. - The selection included fatty tuna, halibut, shrimp, saury, clam, yellowtail, sea urchin, pickles, gizzard shad, bonito roll, conger eel, dried gourd, egg, with additional mackerel, shrimp, mantis shrimp, scallop, medium fatty tuna roll, and egg sushi. - The rice had no sugar, with a strong vinegar taste. However, when paired with the toppings, the sweetness of the fish stood out, making you question if you're truly experiencing authentic sushi. - Every topping was top-notch, with eel and egg standing out as particularly delicious. - No dessert or soup included. - The slightly sweet rice may be off-putting for those used to sweeter sushi rice, but if you want to savor the true flavors of the toppings, this is a highly recommended spot. Not only are the toppings exceptional, but the sushi itself is also incredibly delicious.

This was maybe my 4th or 5th visit. It's been a while. I think last time they used red vinegar, but I could be mistaken. Due to the current situation, the sushi was served on the counter with plastic wrap. The portion was light and I finished it all. Taking photos inside the restaurant is not allowed, so I only took a picture at the entrance. Maybe it's because it's Ginza? The lunch cost 3,600 yen.

Between the buildings of the office building, there is a traditional wooden structure with a strong sense of history. Established in 1877 (Meiji 10), "Nifukushi" is located near Kyobashi. After walking all the way there, I returned to this place. I entered the restaurant at 1:30 when the round clock on the wall struck a single chime. Inside, there were paintings of a swastika flag on a warship, old-looking plates, masks, and more. There was a sign saying no photography allowed inside. Lunch options include sushi and chirashi for around 3500 yen. The building is slightly tilted and some parts seem poorly constructed, adding to its charm. The sushi consisted of: Anago, Chutoro, Madai, Sweet Shrimp with Shrimp Roe, Aji, Aoyagi, Anago Claw, Tekka Maki, Kanpei Maki, and Tamago. The 5th generation master, Kosai, assisted by a younger apprentice, prepared the sushi. The pieces were slightly smaller than traditional Edo-style sushi, but they were well-crafted and satisfying. The rice was initially salty but I quickly got used to it. The pickled ginger was light and refreshing, complementing the sushi well.

One of the founders of Edomae sushi and considered the oldest sushi restaurant in Ginza, a high-class sushi restaurant with an atmosphere of prestige, where you can enjoy reasonably priced lunch. The excitement of going to eat sushi is truly unparalleled. Arrived at 12:20 on Saturday. The restaurant has a dignified appearance that exudes the air of a long-established prestigious shop. The interior has around 10 counter seats and about 3 table seats. I made the rookie mistake of not making a reservation, but luckily, as a solo diner, I was able to be seated at a table. The atmosphere inside the restaurant is very elegant and well-maintained, showing its long history, yet spotlessly clean. The service is very polite, creating a comfortable space. Today's order was the lunch sushi set for ¥3,630, including medium fatty tuna, young flounder, horse mackerel, sweet shrimp, scallop, conger eel, egg, tuna roll, and gourd roll. The sushi pieces were slightly small, with a perfect balance between the toppings and rice, which melts in your mouth delicately. The rice also had a distinctive feature, being very refreshing. The sushi showed a precise and skillful technique, matching the atmosphere of the restaurant. Among the toppings, the horse mackerel and scallop were delicious. The tuna in the tuna roll was exceptionally tasty. However, in terms of toppings, none of them exceeded expectations. Considering the price, portion size, and variety of toppings, it was not bad, but it didn't leave a lasting impression either. There are other sushi restaurants offering similar quality at a slightly lower price. Despite the slightly critical tone, I have no complaints, and it was a wonderful experience enjoying sushi in a great atmosphere and feeling the skillful technique. Thank you for the meal.

This sushi restaurant is said to be one of the oldest among the existing sushi restaurants, founded in 1877! Along with Bentenyama Bikeya Ko-Sushi and Ryogoku Yohei Sushi, it is known as the "Three Great Founders of Edomae Sushi". Located behind Ginza Mitsukoshi, the restaurant has a dignified appearance with a wooden structure that has been around for over 100 years. Although photos are not allowed inside the restaurant, the interior features hinoki cypress tables and other furnishings typical of a top-class sushi restaurant. The lunch set costs 3,630 yen and includes tuna, sea bream, sweet shrimp, marinated tuna, horse mackerel, conger eel, rolled sushi, bonito, dried gourd, and tamagoyaki. While the ingredients may not be rare, the sushi at Futaba has a unique aged flavor. It might be better to choose the ingredients or ask for recommendations in the evening in order to have a chance to taste exceptional sushi. Thank you for the meal.

On this day, I visited Nifusa Sushi in Ginza 4-chome. It is located just 1-2 minutes from Higashi-Ginza Station. I had lunch there and was greeted by a lovely curtain at the entrance. The interior had a traditional atmosphere but was also modernized for the current times. The sushi was placed on a stand covered with plastic wrap. I enjoyed various types of sushi such as red snapper, saury, seared bonito, shrimp with eggs, simmered shellfish, and dried gourd roll. The most memorable was the saury with its seared skin and rich flavor. It felt like autumn with the new squid, saury, and shrimp with eggs. The dried gourd roll was a perfect way to end the meal. I didn't stay long and headed back home quickly.

Located between Ginza 4-chome and the Kabuki-za theater, this sushi restaurant stands out with its traditional Japanese architecture. Despite the strict no-photo policy inside, the ambiance is calming with high ceilings, thick pillars, a curved wooden counter, and lacquered finishes. The Edo-style sushi served here is delicious, and the experience is enhanced by stories about Ginza's history and Kabuki theater. Another favorite sushi spot in Ginza added to my list!