I visited the restaurant Silver in Shibuya, which has a chic exterior that blends into the cityscape. The interior features a single row of counter seats and two private rooms. This restaurant is the new establishment of the now-closed "Kasumicho Sue Tomi" that I visited twice before. Congratulations on winning the 2023 Silver Award. The restaurant operates by referral only, with the address kept private, and offers only omakase courses. During this season, the courses are divided into regular and crab courses. The meal included various dishes such as bamboo shoots, clam soup, red clam sashimi, fugu (blowfish) with white miso, grilled fugu, crab, grilled turtle, spiny lobster, crab shabu-shabu, rice with various toppings, pickles, white rice, miso soup, and jelly dessert. Each dish was exquisite, showcasing seasonal ingredients and expert culinary skills. The highlight was the grilled turtle, which was as delicious as I remembered from the previous establishment. The restaurant is run by the talented chef Yasuo Suetomi, and it is definitely a place worth visiting regularly. It is a fantastic restaurant.

This month's meal at Matsutomi-san's restaurant was fantastic. The grilled dish with spiny lobster, eggplant, and sea urchin miso sauce was delicious, as well as the sea eel and matsutake mushroom soup, the Tangsu sea urchin and blowfish rice steamed dish, the blowfish tempura, the green pea steamed bun, the hairy crab and gingko nuts, the blackthroat seaperch, soft-shelled turtle, and matsutake mushroom rice, and the rice dishes with abalone. Both were amazing. Looking forward to the next visit.

After about 5.6 years, I visited Sue tomi in Nishi-Azabu for the first time since it opened in Shibuya. The interior of the restaurant now conveys even more the goodness of Japanese cuisine compared to when it was in Nishi-Azabu. The flavors at Sue tomi captured my taste buds and stomach from the start. The gentle yet profound seasoning truly embodies what Sue tomi is all about. The only mistake I made was not ordering the soft-shelled turtle. I only had nodoguro. Next time, I will definitely make sure to order the soft-shelled turtle.

I made a reservation for 8:00 pm, but I got quite anxious because the address was not displayed on Tabelog. The course menu allows you to fully enjoy summer ingredients, and personally, the grilled turtle was memorable. Of course, everything else was also delicious. The seasoning was quite refined, allowing you to fully experience the charm of Japanese cuisine.

Private room visit with 5 people, chose the most expensive course. Abalone and gold time grass, eel and winter melon soup, assorted sashimi: flounder, mud shrimp, red sea urchin liver, ponzu, salted, water shield and okra soba, Kamo eggplant, gudgeon and tade soup, three grilled dishes: salt-grilled ayu, charcoal-grilled blackthroat seaperch, turtle with sauce, hairy crab dumplings and ginkgo nuts soup, two shabu-shabu dishes: super fatty conger eel and turban shell (top quality), two meal dishes: abalone rice, ayu rice pickles, red sea urchin, mentaiko, peach jelly. The bill was 85,000 yen per person.

On this day, I was invited to a valuable seat and went to Suetomi-san. I had always been curious about this restaurant and wanted to visit it once. The image of soft-shelled turtle was strong in my mind, so I was surprised to find it in such a location when I asked for the address. The entrance was cool. We were seated in a private room. I was looking forward to dining with gourmet people, and it's always exciting to visit a restaurant highly recommended by gourmet people. You could choose from grilled items like soft-shelled turtle, blackthroat seaperch, and sweetfish. I felt like I should try the soft-shelled turtle, but I also wanted to eat sweetfish because of the season. In the end, I chose the soft-shelled turtle. The dishes were all wonderfully delicious. What stood out to me was how gentle the flavors were. They were delicious, but also had a gentle touch. While we were all talking about gourmet food, when the dishes arrived and we started eating, everyone fell silent and just said "delicious." Sometimes when the food is so good, you can't find the right words to describe it immediately. The rice was also a choice between new ginger rice, plain rice, and sea urchin rice. I'm not a big fan of ginger, so I ended up choosing it. The sea urchin rice was incredibly delicious. It was so good that it was worth coming just for that. It was really delicious. I had some beer and shochu, and the total bill came to around 62,000 yen. We spent about 2 hours there. Thank you for the wonderful meal!

It was delicious. Although the price is a bit high, I cannot visit frequently, but I think it is a precious Japanese restaurant in Tokyo. - Abalone and golden grass - Eel and winter melon soup - Karei, Aoriika, sea urchin - Okra, warabi, soba - Giji - Kamo eggplant - Hairy crab and ginkgo nut - Conger eel - Soft-shelled turtle - Sea urchin rice - Peach and black tea rice

"Matotomi" is a Japanese restaurant located in an undisclosed location in Shibuya, Tokyo. It operates on a strictly referral basis, so it's not possible to make a reservation directly. However, if you love food and are willing to go the extra mile, this is a must-visit restaurant. They use seasonal ingredients to bring out the best flavors in a simple way, resulting in amazing dishes. Depending on the time of year, you can choose from 4 types of rice dishes for the finale, and both the ginger rice and sea urchin rice were exceptional when I visited. With its complete referral system and undisclosed contact information, it may be difficult to visit, but it's a restaurant worth seeking out and going to with all your effort.

I visited for the first time, but it wouldn't be surprising if it received a GOLD award next year! In conclusion, the food was just too delicious. It's a Japanese restaurant with a hidden address, reservation-only, and extremely difficult to get into. The dishes were not flashy but had a simple yet deep flavor that was incredibly delicious and moving. The interior of the restaurant was sophisticated, with private rooms available, but sitting at the counter was the best! The visit was on July 15, 2023, and the omakase course included abalone with golden time grass, eel soup, sashimi with flounder, firefly squid, and sea urchin, junsa with okra and soba, sweetfish, Kamonasu eggplant, softshell turtle, fig, conger eel shabu-shabu, ginger rice, and sakuanbo jelly. Every dish was meticulously delicious. The eel soup had a delicious and gentle yet strong flavor that touched the heart. The Kamonasu dish was fluffy and tender, a unique and exceptional way to showcase Kamonasu. For the rice dish at the end, you could choose between white rice, ginger rice, or sea urchin rice, and I struggled to decide. In the end, I chose the ginger rice, which was incredibly tasty! The head chef was humble, kind, and had a gentle demeanor. I'm grateful to the regular customer who invited me. Thank you for the feast!

Suetomi is considered one of the top Japanese restaurants in Tokyo, if not the whole country. The prices are high, starting at around 60,000 yen. The owner is humble and quiet, but always attentive to the details of the food and the customers. Today's highlight was the turtle dish, which is their specialty. Despite being high-end Japanese cuisine, you can eat it with your hands. It's truly the best. Personally, I enjoyed the conger eel shabu-shabu. Being able to cook it yourself is great, and getting a large amount of broth is a plus. All this, along with two cups of tea, cost 60,000 yen. It might not be a big deal for the wealthy in Tokyo, but for me, it felt like it should have been around 40,000 yen. Enjoying Japanese cuisine in the city is nice, but I'm grateful for the affordable and delicious options in local Japanese restaurants. Thank you for the meal.

The season has changed since my last visit! I think it was in April last time. I always talk to the chef after finishing all the dishes, but this time everything was so delicious that I couldn't even say "this was my favorite!" Eel with sea urchin, simmered vegetables, abalone, and conger eel - summer is in full swing. The eel came in a bowl, but the kelp broth here was amazing. I was truly happy.

This month was also enjoyable! Abalone and golden time grass, sea eel and winter melon soup, flounder, bigfin reef squid, red sea urchin, moist greens and okra soba, sweet sea bream with tade sauce, simmered Kamo eggplant, fig simmered in broth, conger eel and matsutake mushroom with new ginger rice, and a dessert of red shuho peak. It was a very satisfying month! ❤️

Mr. Suetomi's transition from the hustle and bustle of Shibuya to tranquility was a refreshing change. As I entered the entrance of Mr. Suetomi, the display of ice was cool and inviting. Today, I experienced the quiet ambiance of the counter for the first time, and my excitement grew. After being seated at the counter made of white wood, I started with a drink, opting for a cold beer to start. The abalone mille-feuille with liver sauce and Noto's golden time flowers with perilla leaves was a delightful contrast of textures and flavors. The dish was like magic, enhancing the tenderness of the abalone with the liver sauce and the crispness of the golden time flowers. The soup dish with bird clam and winter melon was a revelation, bursting with the umami of the large bird clam. The knife-cut Aori squid sashimi was tender and sweet, with a subtle flavor that lingered in the mouth. The sea urchin was heavenly, and the red snapper was expertly handled, offering a firm yet succulent texture. The sake recommendation of Kuro Ryu added a fruity and elegant touch to the meal. The jun-sai and okra soba in a glass bowl was refreshing, with the crunchiness of the jun-sai and the fragrant soba noodles. The sweet sea bream from Wakasa Bay was fried with tartar sauce, highlighting the delicate flavors of the fish. The fried eggplant with vinegar and sudachi zest was a delightful twist on a classic dish. The nodoguro grilled dish with daikon and ponzu sauce was a perfect balance of flavors. The meal continued with a dish of ayu fish, showcasing the essence of the fish in various preparations. The hairy crab and tomato dish was a surprising combination of rich flavors. The shabu-shabu of conger eel was a visual and culinary delight, with the eel blossoming in the golden soup. The meal concluded with a delicious bowl of uni rice, highlighting the richness of the sea urchin. The dessert of cherry jelly and a 3D summer cake was a sweet and satisfying end to the meal. Overall, every dish exceeded my expectations and was a pinnacle of deliciousness. Thank you for the wonderful meal, I look forward to visiting again.

I visited this restaurant when it was located in Kasumicho before, and I remember being surprised by how delicious the food was and how reasonable the prices were. After a period of closure, I heard that it had reopened in a new location and decided to visit. The new restaurant has a sophisticated and lovely interior, with private rooms available. The dishes I tried were: abalone with golden needle grass, eel, clear soup, sashimi of squid, sea urchin, and flounder with liver, served with ponzu sauce and salt, assorted vegetables, okra, soba noodles, red snapper, hairy crab, tomato, special grilled softshell turtle, hamo fish shabu-shabu with delicious broth, and sweetfish rice. Everything was delicious, but I noticed that the prices had doubled.

More than 10 years ago, I visited Endomi-san's cuisine at "Kasumacho Suetomi". I had been wanting to visit again since I heard that the restaurant had reopened in Shibuya, but it seemed to be by introduction only and the phone number was not public. Thanks to a kind gourmet friend, N-san, I was able to go! The restaurant has won "The Tabelog Award 2023 Silver". There are counter seats and private rooms, and today we were in a private room. We had: Abalone soup, Turban shell sashimi, Flounder, Firefly squid, Sea urchin, Okra and shredded radish soba, Young ayu sweetfish, Kagamo eggplant with pike conger, Hair crab with tomato, and Conger eel shabu-shabu. For dessert, we had Endomi-san's serious and sincere approach to cooking was evident in the refined dishes, which were truly delicious. The turban shell soup and conger eel shabu-shabu were particularly memorable for their flavorful broth. The prices are on the higher end. Amount spent: 49,000 yen. Rating: 4 stars. 5 stars: Definitely want to revisit! 4 stars: Would revisit if given the chance. 3 stars: Would consider revisiting. 2 stars: Once is probably enough. 1 star: No need to go.

I have been visiting Mr. Suemito regularly. This time, I will review the June 2023 meal. The balance of strength with well-defined material contours and softness coexisting, creating a wonderful balance. Japanese cuisine that removes surrounding noise and expresses flavors in a refined manner. The highlight of this early summer course was the three types of ayu - young ayu, grilled ayu, and fried and soaked ayu bones! The soft texture of the young ayu, the instant bitterness of the liver, the aroma of the grilled ayu, and the umami of the fried and soaked bones. Each showcasing outstanding skills, fully conveying the charm of ayu. The more you eat, the more you become captivated. Looking forward to the next visit. - Price: Approximately 77,000 yen (including tax, course + 1.5 cups of sake) - Course duration: About 2.5 hours - Dishes received: [Abalone and Golden Time Grass] ★★★★, [Soup with Shellfish] ★★★★★, [Sashimi] ★★★ (including righteye flounder, mud-dyed cuttlefish, red sea urchin), [Seaweed, Okra, and Soba] ★★★★, [Young Ayu] ★★★★★, [Silkworm Bean Bun] ★★★★, [Ayu] ★★★★★, [Hairy Crab and Tomato] ★★★★, [Fried and Soaked Ayu Bones] ★★★★★, [Softshell Turtle] ★★★★, [Conger Eel Shabu-Shabu] ★★★, [New Ginger Rice] ★★★★★, [Dessert - Small Summer Jelly] ★★ Details: [Abalone and Golden Time Grass] ★★★★: Layers of sliced black abalone with liver paste in between, topped with dashi jelly and golden time grass. [Soup with Shellfish] ★★★★★: Clear soup filled with the essence and aroma of shellfish. [Sashimi] ★★★: Righteye flounder, mud-dyed cuttlefish, and red sea urchin. [Seaweed, Okra, and Soba] ★★★★: Refreshing dish with the essence of early summer. [Young Ayu] ★★★★★: Deep-fried young ayu with a perfect balance of crispiness and tenderness. [Silkworm Bean Bun] ★★★★: A delightful dish with minced meat inside. [Ayu] ★★★★★: Grilled sea ayu showcasing the best of its flavors. [Hairy Crab and Tomato] ★★★★: A harmonious combination of tomato and hairy crab. [Fried and Soaked Ayu Bones] ★★★★★: Crispy and flavorful bones of ayu. [Softshell Turtle] ★★★★: Softshell turtle dish. [Conger Eel Shabu-Shabu] ★★★: Conger eel shabu-shabu. [New Ginger Rice] ★★★★★: Fluffy and flavorful ginger rice. [Dessert - Small Summer Jelly] ★★: Small summer jelly dessert.

In the menu from spring to summer, there was a dish featuring young sweetfish. I had the option to choose grilled young sweetfish as the main dish, but I decided to try the signature dish, softshell turtle. The meal included abalone and sea urchin sashimi, simmered sweetfish, regular softshell turtle, hairy crab with ginger rice, and a choice of sea urchin rice.

■Dinner on 2023.4.12 (Wednesday)■Reservation: Made at the restaurant during the previous visit■Course: Chef's selection ¥60,000 including tax, total bill including drinks ¥77,740 including tax■Duration: 6:00 PM - 9:00 PM①Appetizer○Asari clams from Mie○Bamboo shoots from Goma○Spring flavored wood budsThe appetizer was beautifully presented with plump and cute Asari clams sprinkled generously on the plate, accompanied by bamboo shoots and the fragrant aroma of wood buds. The clear umami of the clam broth and the wood bud aroma harmonized perfectly, creating a delightful balance of flavors. The clam broth was pure and clear, without any unpleasant taste or smell, and the richness of the clam's flavor, combined with the wood bud fragrance, was truly captivating. The Asari clams were devoid of any undesirable elements and exuded a unique umami that was irresistible. The bamboo shoots, especially the tender part in the middle, offered a gentle sweetness that complemented the wood bud aroma perfectly. The combination of bamboo shoots and the fragrance of wood buds created an ultimate spring flavor that was simply exquisite.②Soup○Egg tofu dissolved in kudzu○Nori-wrapped tofu with a hint of seaweed○Clams○Shiraga negi (white scallions)○Grilled butterbur sproutsThe soup was a delightful array of ingredients that showcased seasonal flavors and colors. The silky texture of the egg tofu, combined with the nori-wrapped tofu and the aroma of the sea, was a treat for the palate. The nori on top of the tofu exuded a rich aroma typical of Ariake, while the clams in the soup added a robust umami flavor that blended seamlessly with the sea-flavored broth. The clam's meat soaked in the broth, infused with the aroma of nori, was a beautiful sight, and the slight bitterness of the grilled butterbur sprouts added a hint of spring fragrance to the mouth. The fresh scallions provided a refreshing crunch that harmonized with the spring flavors, creating a dance of delicious flavors that lingered on the palate.③Sashimi○North purple sea urchin from Oshima○Mud-dwelling squid○Sea bream from Akashi○Shirako with ponzu sauce○Grated radish with ponzu sauce○Vinegared yuzu○Salt○WasabiThe sashimi selection was a tantalizing array of flavors and condiments that begged to be explored. The sea bream's tender flesh and subtle umami were delightful, but the squid from Akashi offered a more robust texture that bounced on the teeth. The combination of the sea bream's delicacy and the richness of the squid was enhanced by the shirako with ponzu sauce. The ponzu sauce and the shirako's umami blended perfectly, tightening the sea bream's mildness and deepening its flavor. The vinegared yuzu and salt complemented the sea bream well, but even just a touch of salt enhanced its sweetness significantly. Finally, the North purple sea urchin was enjoyed as is, without any additional condiments, allowing the pure taste of the ocean's bounty to shine through.