Although the prices have gone up a bit, it's still a valuable restaurant where you can enjoy a lot of ingredients at a reasonable price. The assorted sashimi includes fatty tuna, botan shrimp, horse mackerel, yellowtail, tuna, whitebait with shirako, firefly squid, surf clam, yellowtail crab and scallop chawanmushi, and kawahagi liver! For the main dish? Beef steak and rice vinegar rice risotto-style natto, which even natto haters will find delicious, is wrapped in crispy seaweed. The milky oysters from Ofunato are a special order, and there's also abalone! The meal continues with conger eel and avocado rolls, fried sardines with ponzu sauce for snacking, and a bit of sushi as I'm already full. The sushi includes tuna, blackthroat seaperch, and mackerel marinated in vinegar. I can't wait to go back again in the near future! ♡

It's been almost a year since I last visited Sushi Nami! As always, the cost performance and taste were top-notch! The appetizers have a unique taste that you can't find in other sushi restaurants, and I also love the gentle flavor of the nigiri sushi. Even after adding various items, the prices are reasonable and fair compared to other sushi restaurants these days. I am grateful. Thank you for the delicious meal.

Suddenly craving sushi, I took a chance and called, and surprisingly they said it was okay. I visited "Namiyashi," a popular sushi restaurant in Koenji. It's a 2-minute walk from Koenji North Exit Rotary. Reservations are always a no-go, but chances are high for the second round. We arrived around 9 p.m. and, as expected, it was full! Grateful to the early leaving customers from the first round! It had been over half a year since I last visited, and I enjoyed delicious sushi with Hayashi-san and Wakabayashi-san, two like-minded friends. We had a variety of dishes, including sashimi, grilled dishes, steamed dishes, and nigiri sushi. With just this much food and 4-5 drinks each, the total came to around 25,000 yen for two people, which is truly a great price! Thank you for another enjoyable time today♪

A sushi restaurant located about a 3-minute walk from Koenji Station. I had wanted to go there for over 10 years, but couldn't make a reservation. Finally, after waiting for over a year and a half, I had the opportunity to go. The atmosphere of the restaurant was great, with a bright and clean interior. The head chef was friendly and attentive. The variety of appetizers was enjoyable and delicious, especially the sashimi platter with buttery botan shrimp. The tuna dishes were also delicious, making me want to order sake right away. The steamed egg with crab and abalone was a favorite, and the wagyu beef steak was incredibly tender and flavorful. The sushi selection was overall delicious, with standout items like the rich nodoguro and the uni-topped sumiika. The variety and quality of the dishes, along with the sake recommendations, made the dining experience enjoyable from start to finish.

It has been a visit after a long gap of 4 and a half years. The restaurant was at a different location before. When it comes to a highly sought-after sushi restaurant in Koenji, without a doubt, it would be this place. My last visit was in 2019, and the gap was so long that I would have forgotten if I hadn't noted down the reservation. I visited at 6:00 p.m. on a Sunday. The new location of the restaurant has a lot more space, and the modern white-themed exterior and interior were very lovely. It's been quite a while since I met the head chef. The standout feature here is the incredible value for money. The quality of the dishes and sushi is top-notch, yet the prices are in the range of around 10,000 yen, which is completely mind-blowing. That's why it's so difficult to get a reservation for four years. This legendary sushi restaurant known to those in the know, located in Shinjuku Isetan, is now managed by Mr. Hayashi, who took over from Mr. Mitani. With his skill and curiosity, it's no wonder that the sushi he creates is popular. Starting from sashimi and moving on to sake after beer. The selection of sake is truly exceptional. Along with high-quality dishes like the best kawahagi, there are curveballs like appetizers made with beef, vinegar rice risotto, and then a dynamic sushi lineup. Combinations like mackerel, squid & sea urchin sushi, red clam, and sardine are not only visually artistic with precise knife work but also feature the signature dishes from the Rokusan era, such as white shrimp and seared sushi, uni rolls, and other unbelievable sushi creations. It's truly a sight to behold as always, and I was surprised by the further evolution since four years ago. It was so delicious that I was even recommended to try the abalone grilled with seaweed after the course, and I ended up having an additional serving of kawahagi sushi (it was exquisite!). Eating to my heart's content, the price for this experience was too good to be true. I thought I would have to wait another four years, but it seems that they are currently not accepting new phone reservations, and us regulars were able to book a year ahead. Still, a year feels like a long time. It's quite intriguing. I look forward to coming back next year.

Thanks to my friend Y from Myレビ, I was able to visit a sushi restaurant with a 2-year waiting list for two months in a row. By the way, the next reservation is for next summer... so far away. Visited with my best friend from junior high, high school, and college, we drank a lot that day and even ordered additional dishes after finishing the initial ones. We tried all the sushi as well, and the bill came out to around 16,000 yen per person, which was surprisingly cost-effective. Although it's quite far in advance, I immediately made a reservation for Koenji. Haven't taken photos of everything, but here are some impressions in pictures.

I went to a restaurant with the best cost-performance ratio that had a 3-year waiting list, invited by a drinking buddy. It was a great group of friends. We've known each other for over 5 years and the atmosphere was so relaxing and pleasant. The dishes and sushi made by Toshi-san were exquisite. It was amazing that we ate and drank so much but the total cost was like the set menu at other restaurants. Thank you so much to everyone who joined us. - Sashimi: Hokkaido Yellowtail, Marinated Mackerel, Aoyagi, Botan Shrimp - Grilled dishes: Grilled Tuna Harami, Grilled Shirako in Soy Sauce, Grilled Squid Tentacles in Soy Sauce - Shirako, Crab, Scallop Chawanmushi - Kawahagi, Abalone, Black Wagyu Shoulder Roast - Oshinko Salad - Seiko Crab Risotto - Bakudan (medium fatty tuna, natto, squid, chicken egg, takuan, salmon roe, green onion) - Live oysters from Ofunato - Marinated Tuna - Nodoguro, Kohada, White Shrimp - Otoro, Mackerel with Thousand Layers, Grilled Squid with Sea Urchin - Conger Eel, Toro Taku #Namiyashi #Sushi #Sushi #Koenji

Due to various declarations and nighttime dining restrictions, my reservation from January 2021 was extended three times, totaling 1 year and 11 months. It had been 2 years and 10 months since my last visit to Sushi Namidayashi in Koenji. The day started with a variety of appetizers and plenty of sake. Everything was delicious, especially the Seiko crab and the way they added sake after you finished it. The bowl of steamed rice with yellowtail, crab, and scallop turned out to be a sake cup. Interesting. They also served Kawahagi with liver soy sauce, which was exceptional. Enjoying this with sake was delightful. The Hokkaido black wagyu steak was notably delicious. Some were already full by the time the sushi was served, but I managed to try everything and even had seconds. The sushi, vinegared rice, was easy to eat and had a rich flavor. The standout pieces were the blackthroat seaperch and gizzard shad. Both were incredibly tasty. Despite the continuous flow of sake throughout the evening, I surprisingly didn't end up in a drunken stupor. Sushi Namidayashi tends to be extravagant, but this time it was excellent. The meal ended with kanpyo maki and tamago, a complete and satisfying course. Although it was a late-night meal and I missed the last train, I had no regrets. Fully satisfied and content.

Thanks to the kindness of Mairebi-san, I made a reservation and visited the restaurant. I had known about it for a long time, but I was hesitant due to the long waiting period and the location in Koenji. However, thanks to the opportunity given by Y-san, I was finally able to visit. Thank you very much. Above all, the cost performance is outstanding. I indulged in numerous delicious appetizers and sushi, and the bill was a shocking 15,000 yen. I have eaten at quite a few famous restaurants, but the deliciousness compared to the cost in Tokyo is truly at an unbelievable level. The appetizers are especially good. The many appetizers that shine with the master's sense left me impressed repeatedly. Even though I immediately made another reservation upon receiving the bill, the 6 p.m. slot is fully booked until the year after next. The late 9 p.m. slot occasionally has some availability. It was delicious. There are many different restaurants out there... I didn't take pictures of everything, but I will share some impressions through photos.

There are still plenty of amazing sushi restaurants out there. Just a 3-minute walk from Koenji Station, this beautiful restaurant has only 10 seats. We were fortunate to dine here and enjoyed: ◇ Tuna, mackerel, Aoyagi clam, botanebi shrimp, tuna sinew sashimi ◇ Cod milt, snow crab, kanburi chawanmushi ◇ Hairy crab ◇ Aomori beef steak ◇ Pickled radish and other appetizers ◇ Crab meat, dried scallop vinegar rice porridge ◇ Chutoro tuna, salmon roe, pickled radish, natto bomb ◆ Tuna ◆ Yellowtail ◆ Pacific saury ◆ Kohada gizzard shad ◆ Sardine ◆ White shrimp ◆ Hokkigai surf clam ◆ Tuna sinew ◆ Conger eel ◆ Fatty tuna roll ◆ Ark shell ◆ Squid ◆ Sea urchin ◇ The fact that you can enjoy all this sushi for less than 10,000 yen is beyond surprising. The quality is completely different from other sushi restaurants in the same price range. The ingredients are top-notch, on par with a 30,000 yen sushi restaurant. They also offer a great selection of drinks, making you want to eat and drink here all day long. I'm already looking forward to my next visit, which might even be in the year after next. Until then, I'll patiently wait.

First visit. The nigiri sushi like fresh salmon roe, saury, and seared hokkigai were delicious! The vinegar rice crab miso fried rice and yellowtail spare ribs were unique dishes that were delightful and tasty! I was surprised by the appearance of the wagyu beef! I couldn't resist getting seconds of the delicious torotaku thin rolls, which are my favorite! You can't go wrong with a place that serves delicious torotaku! I understand why it's so hard to make a reservation here. It was an amazing restaurant experience!

I visited the restaurant at the invitation of someone who had made a reservation. Every piece of sushi was delicious. The sashimi that came before the sushi was also wonderful. They have a wide variety of sake, and I ended up drinking too much. The staff was very kind and made our time there enjoyable. I really want to go back there somehow.

This restaurant is so popular that reservations are impossible to get for years in advance. At first glance, it seems inaccessible. It has gained a reputation as a sushi restaurant with a reservation difficulty barrier. And there are good reasons for that. The overall atmosphere of the restaurant exudes sincerity. While there are many other restaurants with reservation challenges, even high-end ones may lack sincerity. In New York where I used to live, the wealthy are on a different level compared to Japan. Japan is a place where the middle class holds influence. Sushi restaurants in Japan exist in a unique world. Rather than just enjoying the food, the enjoyment comes from the misconception of being chosen. It's hard not to think that way. Just knowing the reservation process can make a difference. In that aspect, this restaurant offers a pure enjoyment experience. Starting with the assorted sashimi, followed by a luxurious array of delightful ingredients. The selection of Japanese sake served never fails to impress. On this particular day, they had the "Sakamirai" from Eikofuji, a limited edition pure rice daiginjo sake using a unique blend of Yamashizuku No. 4 and Miyamanishiki rice varieties, created by Takagi Tatsuro, the master brewer at Takagi Shuzo. The future of sake shines eternally with this sake. It's a fruity and sweet pure rice daiginjo, easy to enjoy. Being a limited edition sake, it's truly appreciated.

◆Koenji Sushi Dinner▪︎ Sushi Hayashi (Koenji Kita, Suginami-ku) Omakase + α◾︎ Food Beast Maro

【Omakase】・Assorted sashimi・Grilled tuna with soy sauce, grilled flatfish, grilled young ayu fish・Chawanmushi (savory egg custard) with surf clam, snow crab, golden eye snapper・Hairy crab with crab vinegar・Black wagyu thigh steak・Oshinko salad・Crab miso fried rice・Bomb seaweed roll with medium fatty tuna, salmon roe・Fresh oyster・Smoked salmon belly・Palate cleanser with pickled cod roe, fruit tomato, versatile green onion soy sauce pickles・Tuna soy sauce-marinated sushi・Horse mackerel sushi・White shrimp sushi with yuzu salt・Red snapper sushi with kelp marination・Sardine sushi・Surf clam sushi・Shinko sushi・Sea urchin-topped squid sushi・Conger eel sushi with salt, claw meat・Fatty tuna and octopus roll・Miso soup---------I finally got to visit the highly sought-after restaurant in Koenji. Due to the impact of the coronavirus, the reservation had been repeatedly postponed, but it finally happened. Before the sushi course, I added a few appetizers, likely including oysters. The variety and quality lived up to the reputation and were delicious! I was surprised to see black wagyu beef served at a sushi restaurant, but it was delicious, so thumbs up. The rich flavor of the crab miso fried rice was delightful—I wanted more, but the portion size was just right to savor everything. The smoked salmon belly had a beautiful caramelized color, which I initially thought was from grilling, but it turned out to be smoked. It had a rich umami flavor without being overpowering. The sardine sushi was interesting as the layers of fish were stacked multiple times before being molded. I had visited "Kakukyu" which branched off from "Namiyashi" around spring this year, and while some elements were similar, each had its unique charm, making the experience worthwhile. #Namiyashi #SushiNamiyashi #Sushi #Sushi #sushi #KoenjiGourmet

It's been a few months since I last visited Nayashisan, and meeting friends due to the pandemic made it even more exciting. With a wide variety of otsumami (appetizers), it's easy to lose track, but I'll make a note for reference. The overall structure is usually the same, but it's nice to see slight changes in flavors each time. What stood out this time was the tuna brain. Its rich umami and slightly salty flavor pair perfectly with sake. The prices at Nayashisan are very reasonable, so if you live near Koenji, it's worth dropping by for a chance to enjoy their offerings.

I visited "Sushi Hanayashi" located in Suginami-ku, Tokyo. The restaurant is about a 3-minute walk from JR Koenji Station. The white curtain with the restaurant name written on it is a landmark. The interior consists of counter seats only, designed to surround the head chef. You may be surprised by the name, as this is the relocated restaurant of the famous "Hanayashi" known for its 2-3 year waiting list, which moved in July 2019. I was very excited to finally be able to visit. The dishes I had this time included bonito, flying fish, medium fatty tuna, squid, botan shrimp, soy sauce-grilled tuna sinew, sesame blowfish milt, grilled squid legs, snow crab, Thai shellfish, and conger eel chawanmushi. Also, there was hairy crab, Aomori black wagyu beef steak, pickles, salad, crab fried rice, a bomb with medium fatty tuna, pickled radish, salmon roe, and natto, Miyagi oysters, marinated tuna, flounder, salted and vinegared kelp, pickled horse mackerel, Japanese sardine, Toyama white shrimp, tridacna shellfish, squid, sea urchin, conger eel with salt, and conger eel with sauce, rolled omelet, miso soup. With a wide variety of dishes, it's a delight for those who want to enjoy them with alcohol or as standalone dishes. Moreover, the price is very satisfying at around 10,000 yen. Personally, I thoroughly enjoyed the rich flavor of the "sesame blowfish milt," the fatty yet refreshing taste of the "Japanese sardine," and the slightly tender texture and sweetness of the "tridacna shellfish." I wonder when I'll be able to visit again... I'll eagerly await that time. Thank you for the wonderful meal.

"Sushi Hashiyashi" had a waiting period of 2 and a half years for reservations. The earliest reservation available in February 2019 was for June 29, 2022. It's a restaurant where you might have to wait for 3 years to get a reservation. They serve appetizers until you're ready for the sushi, which is made with seasonal ingredients prepared in the Edo-style. The sake selection is extensive, with the staff presenting multiple options for you to choose from. Instead of branded tuna or sea urchin, they serve delicious sushi made from fresh seasonal ingredients. Despite eating and drinking quite a lot, the bill for one person remains reasonable at around 10,000 yen. It's understandable why reservations are hard to come by far in advance.

Thank you for visiting my Instagram page. I recently visited Sushi Hanashi, a restaurant known for its reasonable prices and difficulty in making reservations. Located just a 2-3 minute walk from Koenji Station, the restaurant features a stylish L-shaped counter with 10 seats, creating a modern and trendy atmosphere rather than a traditional sushi restaurant. The service is very polite and the staff engages in enjoyable conversations across the counter. The menu consists of various dishes, starting from appetizers to chef's choice sushi. Some of the dishes I had that day included "Chutoro," "First Bonito," "Button Shrimp," "Kelp-marinated Marinated Alfonsino," and "Flat Clam." The meal also included dishes like "Grilled Tuna Head with Soy Sauce," "Sea Bream Shirako," and "Grilled Shin-Ika Legs." A luxurious dish of "Steamed Crab, Steamed Abalone, and Conger Eel" was served in a tea bowl. The meal continued with dishes like "Hairy Crab" and a surprising dish of "Black Wagyu Beef Thigh Steak." The "Torikai Liver Rice, Torikai Tendon, Liver, Butter, and Fresh Seaweed" was a delightful combination. The sushi course included items like "Marinated Tuna Red Meat," "Hoshigarei," "Horse Mackerel," and "Kohada." Each dish was beautifully presented and had a unique flavor profile. The meal ended with a satisfying bowl of miso soup. It was a truly enjoyable dining experience, and I look forward to visiting again in the future. Thank you for the wonderful meal.

I visited the popular sushi restaurant "Sushinamiyashi" in Koenji for the first time. It is located a 2-3 minute walk from JR Koenji Station. I sat at the counter and had the chef's selection. The menu included appetizers, sashimi, grilled dishes, chawanmushi, and various types of sushi. One unique feature of this place is that if you don't say you're ready for sushi, the appetizers keep coming endlessly. As someone who loves appetizers, I found this very enjoyable. They offer over 30 different types of appetizers. There are also many creative dishes to keep you entertained. I went with friends who suggested we try some sushi, so we had a few recommended pieces. The sushi rice was small and we had 7 pieces with seasonal toppings. The sake we ordered seemed a bit on the sweeter side, perhaps due to a misunderstanding in ordering. We ended up spending around 15,000-16,000 yen per person, including a fair amount of sake. It was a wallet-friendly experience and worth the trip to Koenji. Thank you for the meal!

Dracula feeling?! Once you enter, the threshold drops significantly, and we enjoyed a second feast without waiting for another day, this time with four close friends. In conclusion, everyone had a very satisfying night. ▪️ Chef's course with drinks for 4 people ¥53,000 (content was almost the same as last time, ⭐︎ indicates new dishes): ・Sashimi (medium fatty tuna, mackerel, island shrimp, firefly squid, aoyagi) ⭐︎ Grilled tuna with soy sauce, grilled abalone liver, grilled sea bream milt ⭐︎ Chawanmushi (snow crab, flounder, steamed abalone) ・Hairy crab (with crab vinegar) ・Aomori black-haired Wagyu thigh steak ・Pickled vegetable salad ・Liver rice with torigai sinew ・Bakudan (rolled in Ariake seaweed) --- Nigiri sushi 10 pieces --- ・Marinated tuna ⭐︎ Striped jack ・Sayori ⭐︎ Mackerel ・Sardine ・Sweet shrimp ・North Pacific giant scallop ・Topped with sea urchin and firefly squid ・Eel with sauce and salt ・Fatty tuna roll ⭐︎ --- Additional nigiri sushi --- ・Firefly squid With such quality dishes, freshness of ingredients, and the ambiance of the restaurant, the cost performance is amazing. *If you want to visit the restaurant, it might be impossible on the same day, but try knocking on the door and you might be able to get in after 9 p.m. on another night!