Visited Ippai Sushi Matsumoto in Shibuya last night for the first time. It was my first visit and I decided to treat myself with the premium omakase sushi course after payday. Cheers! The Asahi Jukusen draft beer was refreshing with a nice bitterness. Started with some clam miso soup to protect my liver haha. Boston mackerel, fatty tuna, and monkfish liver were all delicious. The appetizer assortment included honey tomato, sesame tofu, and mozuku seaweed vinegar. The dishes were all flavorful and well-balanced. The recommended sake from Gunma, Seisui Brewery, Kannto no Hana Junmai Ginjo, was just the right amount of sweetness. The flounder and horse mackerel sushi were exceptional. The sweetfish and grilled blackthroat seaperch with sea urchin rice bowl were a delightful combination. The sake from Yamagata, Tate no Kawa Brewery, Tate no Kawa Junmai Daiginjo, had a rich body and was very enjoyable. The tuna marinated in yuzu pepper was a unique and tasty dish. The next sake from Atsugi, Senbashi Brewery, Aki Tonbo Junmai Ginjo, had a soft mouthfeel and was to my liking. The grilled mebaru fish, pickled vegetables, and Uni tasting trio were all fantastic. The Uni comparison between Hakodate Bafun Uni, Miyagi Murasaki Uni, and Rishiri Shiosui Uni was a delightful experience. The lemon sour with fatty tuna and Nara pickles roll was amazing. The corn chawanmushi with Puwa White was subtly sweet and delicious. The fatty tuna, Uni, and conger eel sushi were all exceptional. The homemade egg omelet was smooth and flavorful. The meal ended with a delicious kampyo roll and a gentle red miso soup. Finished off with a kinako pudding. Overall, it was a satisfying dining experience with a friendly chef and a clean atmosphere. I will definitely visit again when I have my next bonus!

Visited "Shibuya Sushi Matsumoto" a 5-minute walk from Shibuya Station. This restaurant is a sister store of Akasaka Sushi Matsumoto, listed in the Michelin Guide Tokyo 2019, 2020. I made a reservation for 6:45 pm on a weekday. The chef has extensive experience in Japanese cuisine, not just sushi but also excels in appetizers. The red vinegar rice, Yamazaki tuna, and sea urchin tasting were particularly delicious. We enjoyed every dish until the end. [Today's Menu] 1. Chu-toro (Aomori Mikura) - Starting with Yamazaki chu-toro, it was delicious with a good aroma! 2. Hirame (flounder) 3. Iwashi (with green onion and ginger) 4. Six kinds of appetizers - Ezo abalone, simmered suzuki and eggplant, mascarpone cheese sea bream, yuba, mozuku vinegar, hoozuki 5. Winter melon grated dish 6. Ikura and snow crab mini bowl 7. Kohada 8. Marinated tuna 9. Nara-marinated tuna hand roll 10. Kajiki tuna grilled - The grilled dish was also delicious! 11. Cold corn chawanmushi 12. Miyagi purple sea urchin and squid 13. O-toro (with seared topping) 14. Anago (conger eel) 15. Three kinds of sea urchin tasting (Buffon sea urchin, Murasaki sea urchin, saltwater sea urchin) 16. Red miso soup 17. Dried gourd roll 18. Tamago (sweet omelette) 19. Dessert

Bright and calm atmosphere at the sushi restaurant. The friendly chef serves high-quality sushi and a variety of side dishes. Each piece of sushi is delicately and carefully crafted, with excellent flavors and textures. The side dishes also show attention to detail, offering new discoveries with each bite. Delicious.

I'm happy with Edomae sushi. Leave from the south exit, pass through the shopping street, climb up the hill, turn right, and it's on the left underground. The directions are simple, about a 3-minute walk, a hidden gem of a store. The counter was full at 7 p.m. on weekdays. There were many customers of various ages. The staff were very friendly, and when I unintentionally said the food was delicious, they replied with a cheerful "Thank you!" The chef in the back also watched over us with a kind smile, making the conversation enjoyable and satisfying. The course this time was 16,000 yen, including small bowls, nigiri sushi, 10 types of rolls, warm stone appetizers, small dishes, grilled dishes, chopstick rests, steamed dishes, soup, and dessert. Exciting! First, the medium fatty tuna nigiri was served, and the head chef said the most delicious one should be served first. This order is never wrong! Everyone should do it that way. Usually, my favorite items come out later, and I often can't enjoy them as much. The flounder was used with rock salt. The white flesh was transparent and beautiful. I love the combination of rock salt and flounder. It enters the mouth smoothly, and the texture is superb. The saury was seared with a burner, so it had a nice oily and juicy texture. I like seared dishes, so I made a selfish request, and they kindly accommodated it. The small dishes were all delicious. The abalone from Ezo was amazing, and the octopus was surprisingly tender. The octopus was simmered in a sweet and salty broth, and I ordered sake here. The head chef's recommended pairing of Senkin x United Arrows sparkling wine was also delicious. Stylish and very satisfying. The mascarpone and sake lees were perfect together. The combination of the sweetness of mascarpone and the saltiness of sake lees was fantastic. The mozuku was crunchy, and the stems were small. It's completely different from what you buy at the supermarket. You can eat as many as you want. The yamaimo tofu was sticky and condensed the deliciousness of yamaimo and tofu. All the small dishes were delicious. The kombu-jime salad with golden eye snapper was surprising. It was shocking that the salad was made with golden eye snapper. The texture and salad taste were incredibly delicious! The ikura and miso ikura with crab miso were mixed together, and the crab miso was crispy and delicious! I love skipjack tuna, and the finely chopped green onions were excellent. The crab with sweet vinegar sauce was tender and sweet, and it went down smoothly. Uni and squid had a beautiful silhouette, and the color of the uni was gorgeous! The surprising combination of uni and squid, like a golden duo, made my spirits soar! And the stable deliciousness, no fishy taste, and the uni dancing in my mouth, along with the miraculous squid combination, made me almost cry with how delicious it was. The sabakobu jime was beautiful, with two layers and a thin film attached. You could feel the delicate work of the craftsman. It was my first time eating grilled conger eel, and it was very delicious. My favorite was the way it was prepared. The egg was like a pudding in the tamago. This was an incredibly happy and fulfilling dinner! I will visit again.

"I enjoyed a sushi course at a famous restaurant from Akasaka in Shibuya for ¥11,000. The course includes high-quality ingredients at a reasonable price. After finishing the course, you can add your favorite toppings. I chose to add sea urchin. Among all the dishes, I was particularly impressed by the shrimp, sea urchin, and eel. I had the opportunity to try three different types of sea urchin. The chilled corn chawanmushi and the ikura and snow crab rice bowl were also delicious. The conversation with the head chef was very enjoyable, and the atmosphere was comfortable with just the right amount of attentiveness. My companion also enjoyed the experience, which made me happy."

I went to the restaurant for lunch with my friends and we used a private room. We chose the cheapest option on the menu, which left us slightly unsatisfied in terms of portion size, but the food was very delicious. We couldn't resist ordering more (kinmedai, maguro, and tachiuo) and ended up feeling full. I'm sorry I don't have a photo of the sushi.

Michelin Guide Tokyo-listed "Akasaka Sushi Matsumoto" has opened a branch in Shibuya, a trendy and youth-filled city. The exterior of the restaurant is a bit mysterious as you cannot see inside from outside, but once you open the door, you are greeted with a bright and luxurious space. The omakase sushi course at "Shibuya Sushi Matsumoto" costs 11,000 yen. The spacious and clean counter raises expectations for the upcoming meal. The chef greets you warmly and the atmosphere is friendly and welcoming. Starting with a refreshing beer, the first sushi served is the "medium fatty tuna," recommended for enjoying on an empty stomach. It is juicy and perfectly fatty, a true delight. Next, a selection of appetizers is served, including fig steamed in sake, mozuku seaweed, summer vegetables simmered in gelatin, and cream cheese with sake lees. Each dish is meticulously prepared and pairs well with drinks. The fig, in particular, is a pleasant surprise with its subtle sweetness. This is followed by a transparent winter melon jelly, a delicate and refreshing palate cleanser. A seasonal mini rice bowl of snow crab and salmon roe is served, bursting with flavors that delight the taste buds. The sushi course begins with flatfish, sardine, and scallop, each meticulously prepared and seasoned to enhance the natural flavors of the fish. The sardine, in particular, stands out with its ginger seasoning. A grilled bonito dish follows, featuring a savory and slightly sweet glaze that complements the fish perfectly. A chilled corn chawanmushi is served as a refreshing interlude before the final course of golden eye snapper, squid, lean tuna, and conger eel sushi. Each piece is expertly seasoned to bring out the best flavors of the seafood. This Edo-style sushi experience truly showcases the art of sushi-making.

On July 20, 2023, I visited a sushi restaurant in Shibuya, Tokyo, where a renowned Akasaka Michelin-starred restaurant has opened a branch. The main focus is on the counter seating, but they also have private rooms, making it great for business meals or dates. Located in Shibuya's Dogenzaka, the location is convenient. Although there is also a restaurant called Matsumoto in Susukino, it seems to be different. The interior has a calm and elegant atmosphere with a traditional Japanese feel. They also offer traditional Japanese cuisine, including eel dishes. The young head chef was engaging and created a pleasant dining experience with just the right amount of interaction. The meal started with appetizers including simmered Hokkaido abalone, summer vegetable stew, and mozuku seaweed vinegar, all made with delicate seasonal ingredients. The sushi course included four pieces of nigiri: medium fatty tuna, sardine, scallop, and flounder. It was unusual to have sushi served at the beginning of the meal, but I appreciated it as it prevented feeling too full later on. The fatty tuna melted in the mouth and was incredibly fresh and delicious. The winter melon soup had a refreshing and light taste, perfect for summer, with the texture of flying fish roe adding a delightful crunch. The small bowl of snow crab and salmon roe donburi was undeniably delicious, with perfectly marinated salmon roe and large, flavorful grains. The grilled bonito was a savory dish that paired well with drinks. The chilled corn chawanmushi with salmon roe, okra, and corn was a delightful summer dish with a smooth texture. The second round of nigiri included lean tuna with yuzu zest, flounder, shrimp marinated in kelp, and rolled gourd. Each piece was satisfying and delicious. I also requested sea urchin, and they offered it both wrapped in seaweed and without. Both versions were delicious in their own way. The meal ended with red miso soup, kinako pudding, and tea, all of which were delicious. Overall, it was a delightful dining experience, and I would definitely visit again if I have the chance to return to Tokyo. Thank you for the wonderful meal!

I went to a sushi restaurant in Shibuya with a customer. When it comes to sushi in Shibuya, I usually think of conveyor belt sushi, but here I was able to enjoy authentic sushi with hospitality for around 10,000 yen. We sat at the counter for two and started the course. First, we had a sip of clam soup. I started with a glass of barley shochu with soda. Then, I tried two recommended types of sake. The course began with a piece of tuna, which calmed my empty stomach. The young chef in his early thirties engaged with us until the end. He had great skills and conversation. The appetizers included princess conch, sesame tofu, cheese, and grilled eggplant beautifully arranged. We had Mizubasho sake, a fresh sake. Then we had sea bream, red shrimp, and marinated sardines with kelp. Followed by eel in vinegar and a small bowl of salmon roe and snow crab. We enjoyed Eikohfuji junmai daiginjo sake, which was elegant and slightly sweet. We also had corn chawanmushi and grilled fish. Then back to sushi with mackerel, scallop, squid, tuna, and finally a hand-rolled pickled gourd roll. Each dish was carefully explained, and we enjoyed them all. It was a very pleasant experience. At the customer's request, we added sea urchin at the end. We finished with red miso soup and sesame pudding for dessert. Considering the quality and service, the price of around 10,000 yen per person felt reasonable. The chef mentioned that he has a friend who is currently training at a famous curry restaurant, and the combination of sushi and curry discussions made the experience even more special! The restaurant is not very noticeable from the outside, as it is surrounded by flashy establishments, but the counter was full of customers, likely attracted by its Michelin affiliation.

The size of the sushi was just right, the fish was fresh, and overall everything was well-balanced. The appetizers were also luxurious with 6 items, and the sushi that followed was all delicious. The sea urchin was also served in a luxurious 3-item set, making the course enjoyable. ✨✨

I visited on Sunday afternoon. Every piece of sushi was delicious and I was very satisfied. I also ordered sea urchin and eel separately, which were also very tasty. The wine selection was extensive and the restaurant had a high-class atmosphere that you wouldn't expect from a building behind Shibuya Mark City.

Shibuya is not a place I often visit, but I had to guide someone there and did some research which led me to this restaurant. The interior was clean and the staff were friendly, serving us while keeping an eye on our eating speed. It seems like making a reservation is a good idea. I visited on a Sunday night and the place had a steady flow of customers. When making a reservation, they ask about the course you want. I chose the 15,000 yen course in a private room. We started with clam broth, which had a nice salty flavor. Then came the appetizers, sushi, seared bonito, grilled fish, ikura and crab rice bowl, more sushi, chawanmushi, and dessert. The grilled fish with miso marinade was delicious, but felt a bit out of place in the course. I thought it would be nice to have some high-quality white rice with it. The sushi rice was small and light, making it easy to eat. Overall, it was good. The area is popular with young people and has a lively atmosphere. I'd like to try their lunch next time. Thank you for the meal.

- Date/Time/Crowdedness: I made a reservation for Sunday at 12:00 PM. - Location/Parking: Located near the West Exit of Shibuya Station on the Inokashira Line, right by Mark City. - Food Review: I ordered the Special Omakase Sushi Set for 5,000 yen. It included 10 pieces of nigiri sushi, rolls, soup, medium fatty tuna, striped jack, mackerel, golden eye snapper, scallop, kanpyo roll, fresh seaweed roll with sea urchin, salmon roe, and a small bowl of snow crab. It also came with tuna, squid, shrimp, and tamago. The medium fatty tuna and striped jack were particularly delicious. The sea urchin, salmon roe, and snow crab bowl were also tasty, despite being small portions. The tuna had yuzu pepper instead of wasabi. The tamago was sweet and delicious. Overall, the place and food offer good value for money. [Time taken for the last dish to arrive: 50 minutes]

I went to a sushi restaurant for a special occasion. We had a private room. We enjoyed Kohada, Kurosoi, Chutoro, Hotate, Kiwata, Oshinko Maki, Kanpyo Maki, Ikura, Crab, Uni, Akami Zuke, Aka Ebi, Aburi Chutoro, Tamago. The Uni, Ikura, and Crab were delicious. Since it was in Shibuya, there were many foreigners. It cost over 6000 yen per person and the portion was a bit small. Perhaps due to the location cost. It was easy to make a reservation. Thank you for the meal.

I usually eat a lot of meat, but occasionally I go out for sushi. I had no knowledge about sushi and struggled to choose a good restaurant. I had the impression that sushi is more cost-effective for lunch, but I remember that the quality of the fish was not great and there were not many varieties. However, at this restaurant, they served chu-toro from the start and provided everyone's favorite types of sushi even for the lunch menu. The rice portion was smaller, so I wonder if this is how the restaurant is or if it's different at night. I made a reservation for the 10,000 yen omakase course a week in advance and there were plenty of available seats when I checked a day before. The restaurant had a counter and private rooms, with about 3 groups at the counter and 3 groups in the private rooms. The sushi was delicious, but personally, I preferred the uni and ikura bowl and grilled salmon. The staff were quick to respond and very friendly. I still want to explore more high-quality, cost-effective sushi places.

I visited the restaurant with 6 friends! The atmosphere inside was calm and very elegant. The food was delicious, but for a lunch costing 8000 yen (drinks not included), the portion was a bit small. However, the freshness and taste were great. Since we were still hungry, we went to Shibuya Gyoza on the way back, haha.

The freshness and quality of the sushi ingredients are outstanding, and the carefully prepared sushi melts in your mouth with a fluffy texture. You can enjoy the traditional taste of sushi while experiencing the skills and sincere attitude of the chef. In this course, the appetizers and sushi are contrasted as they progress, making each dish stand out even more. The characteristics and individuality of each dish are highlighted, while the overall balance is exquisitely maintained. The charm of the ingredients is maximized, and the meal progresses at a comfortable pace. It was a special experience where you could feel the depth and complexity of the dishes.

I heard that a Michelin-starred restaurant opened in Shibuya, so I decided to go check it out. It was a wonderful place. The restaurant was clean and full of energy. Today, I had a delicious course meal. First, I had medium fatty tuna, which was absolutely delicious. It was lightly seasoned with soy sauce and tasted amazing. Then, I had seared golden eye snapper with sudachi, which was excellent. Next was mackerel sushi and dried gourd roll. And then, I had sea bream sushi with sudachi and rock salt. It was fantastic. Following that, I had marinated scallops, which were superb. Then came snow crab, salmon roe, and sea urchin in a small bowl. It was amazing. After that, I had marinated bonito with yuzu pepper instead of wasabi. It was great. Next was marinated red shrimp, which was excellent. Then, I had squid sushi, which was also fantastic. I also had tamagoyaki, which was delicious. Lastly, I had red miso soup. For dessert, I had strawberries and bracken rice cakes. It was wonderful.

The restaurant has a clean atmosphere and the food is delicious. It's a place I would take foreign tourists to when they visit. I think my acquaintance particularly liked the red shrimp sushi. Besides sushi, the other dishes were also tasty and there was a variety of drinks to enjoy. The sushi rice was especially delicious.

It seems like the Shibuya branch of a Michelin-starred restaurant in Akasaka. The restaurant is located near Shibuya station. The lunch course costs 5000 yen. I reserved a seat at the counter. The interior of the restaurant is elegant with a traditional Japanese atmosphere. The service level inside the restaurant was not exceptional, perhaps because it was lunchtime, but the chefs were elegant. According to Tabelog, the lunch course includes 10 pieces of sushi, rolls, a soup, and dessert. The focus is on sushi, but there was also a small bowl with salmon roe, crab, and sea urchin. The shrimp was creamy and delicious. The day I visited, the restaurant seemed busy and the chefs were very busy.

I wanted to have some good sushi without any fuss, so I went with a friend for lunch. It was casual and we could eat at our own pace. The atmosphere at the counter was comfortable. It's just right for a quick meal, don't you think?

Hmm, the order and taste are not what you would expect from a Michelin two-star establishment. Why is there an oshinko roll in the middle? Squid before the egg for the finale? The quality is not impressive, and the pacing of the sushi is too fast. This is quite disappointing. Maybe it was just a fluke?