"Sushi Taichi" in Ginza. I was invited and visited on a holiday night. The interior of the restaurant consists of an L-shaped counter seat. The course included appetizers such as sea bream, octopus, striped shrimp, surf clam, sardine, abalone, and grilled dishes. For nigiri sushi, there was fatty tuna, small skin, shrimp, horse mackerel, flounder, small pillar, clam, squid pickled in squid ink, tuna, young sea bream, salmon roe, bonito, striped horse mackerel, monkfish liver, Nara pickles, sea urchin, scallop, shrimp, conger eel, and egg. Among the appetizers, the octopus and surf clam had a firm texture and a delightful taste that spreads in the mouth as you chew. The sardine sushi roll with ginger and perilla was a wonderful harmony of seaweed aroma and sardine flavor. The nigiri sushi, starting with fatty tuna, was impressively tender with a sweet richness of fat. The small skin had a firm vinegar seasoning, thick and delicious. Rare delicacies like shrimp had a rich flavor and thick texture. The quality of the ingredients, combined with the chef's skill in bringing out their best flavors, made the sushi experience truly exceptional. The sake recommended by the chef added to the enjoyment of the meal. It was a delightful and fulfilling dining experience. Thank you for the meal.

During a visit to the restaurant with 7 counter seats in the daytime, when I ordered a cold sake, the chef asked me if I wanted "one serving" or "a variety". Not understanding the difference, I chose "a variety" and later realized that "a variety" probably meant leaving it up to the chef. It turns out that "one serving" would have been the correct choice. The chef gave me about 5 extra pieces compared to the "one serving" course, which included tuna, white fish, shrimp, shellfish, conger eel, sea urchin, and salmon roe, all of which were delicious. The shiny fish, such as shinko, horse mackerel, and sardine, were particularly surprising in their deliciousness, with the sardine being the best I've ever had. The flavor filled my mouth, and I ended up getting an extra order of dried gourd roll, leaving me completely satisfied. I hadn't checked the course price beforehand, so I was expecting to pay around 35,000 yen, but it was only 16,000 yen. The cost performance was astonishingly good. The quality, taste, service, and price were all top-notch, and I've become a fan. I definitely want to visit again at night.

I revisited the restaurant alone. I had the nigiri course. Even dining alone, I enjoyed watching the amazing skills at the counter. I regret not drinking alcohol this time as I had plans. The nigiri included: 1. lean tuna 2. shirako (milt) 3. flounder marinated in kelp 4. scallop 5. shrimp 6. pickled fish 7. sea urchin 8. striped jack 9. conger eel 10. tuna gunkan 11. soup 12. tamago (egg) Additional: Hokkigai clam

Sushi Taichi in Ginza, Tokyo Budget: ¥10,000~ Closest Station: Ginza Address: Asako Building 2F, 6-4-13 Ginza, Chuo-ku, Tokyo I made a reservation by phone about a month ago. Menu: - Chutoro (medium fatty tuna) - Kogashira (small skin blackthroat seaperch) - Kobujime (kelp-marinated fish) - Kurumaebi (Japanese tiger prawn) - Hokkigai (surf clam) - Maguro (tuna) - Uni (sea urchin) - Anago (sea eel) - Tamago (sweet egg) - Saba (mackerel) - Sumiika (ink squid) - Sawara (Japanese Spanish mackerel) #Lunch #Dinner #SushiTaichi #Sushi #Sushi #Nigiri #GinzaGourmet #GinzaDinner #GinzaSushi #TokyoDinner #TokyoSushi #TokyoGourmet #TokyoGourmetClub #FoodPorn #Foodstagram #Gourmet #Gourmetstagram #Foodie #WantToConnectWithFoodies #SushiLovers #SushiStagram #SushiStagram

I visited this restaurant for lunch for the first time. The head chef was friendly as mentioned in the reviews, so I was able to enjoy my meal without feeling uncomfortable. I noticed that many female customers who dine alone are regulars here, which I found to be a unique aspect of Ginza. The sushi rice was slightly firm and tightly packed, making it easy to pick up with chopsticks. The shrimp sushi was cut in half, which seemed to cater to female diners. Each piece of sushi was skillfully crafted, and the shrimp had a rich flavor with the shrimp head meat sandwiched between the rice. The small fish dish also had shrimp incorporated into it, and the soup had a rich shrimp flavor, which would delight any shrimp lover. I would like to visit again soon.

I finally visited this restaurant after the renovation as it was difficult to make a reservation. The sushi here is still delicious as always, and I love it. I have been cutting back on alcohol recently, so I am purely pursuing the deliciousness of sushi, and the sushi here perfectly combines the vinegared rice and toppings, which made me truly satisfied. This sushi restaurant offers great value for money. I definitely want to visit again.

We used it for two people. We had a selection of sushi, plum wine, 1 tokkuri of sake (Hiroto River), 1 hot sake, and an additional squid sushi, totaling around 22,000 yen per person. The taste is outstanding. The owner is friendly, making the atmosphere very comfortable. This restaurant offers great value for the happiness it brings.

I have used this restaurant several times, and I always get delicious sushi. It's located in a back alley, so I was a little unsure of the location the first time, but now I like that aspect. Despite being in Ginza, it feels like a hidden gem. I recommend making a reservation when you visit.

I visited the restaurant for a 5,400 yen lunch course. The chef was very friendly and made me feel relaxed. Every piece of sushi was delicious, and I was so satisfied that I started to wonder if it was really worth the price. The finely sliced lean tuna and fatty tuna mixed perfectly with the rice, creating a delightful taste. The rice was a bit firm, which might be a matter of personal preference, but I personally loved it. I would definitely like to visit again on another occasion.

I have been visiting this restaurant about every 3 years since it first opened. This is where my daughter had her first experience with counter sushi. It is a good place for entertaining clients, serving traditional Edo-style sushi. I have only been for dinner as I couldn't make it for lunch reservations. When they opened at 6 pm, 5 out of the 7 counter seats were occupied. The other customers opted for sashimi and sushi combination, but I prefer just the sushi. The rice was slightly firm, which I liked. The red vinegar flavor was not too strong. We finished 18 pieces in about an hour, and the pace was good. It can get quite filling. Even the young men from our business meeting were satisfied without ordering more. In this price range, I don't expect extravagant toppings. What I value most in a sushi restaurant is the saltiness and the way the fish is cut. The fish was placed on top of the rice, not wrapped around it. This place has maintained a good reputation over the years in Ginza, which I think is a great stepping stone for aspiring sushi chefs. It's a reasonably priced, honest sushi restaurant in Ginza. However, my preference has shifted towards "sushi" over "sashimi" as I've gotten older. There aren't many people taking photos here, so I try to be discreet when taking pictures. I also feel hesitant to take out my camera. Overall, it was a great meal.

Taichi-san, who has renovated his restaurant, has created a beautiful counter with a stylish touch. The menu includes dishes like simmered new child, haruko, and simmered boiled clams. The menu consists of dishes such as: 01. Ginkgo nuts 02. Halibut sashimi 03. Steamed abalone 04. Abalone liver miso dip 05. Rolled sardines 06. Conger eel and abalone broth 07. Anchovies 08. Flat clams 09. Grilled red tilefish 10. Salt-boiled octopus 11. Seared northern surf clams. The sushi menu includes: 01. Medium fatty tuna 02. New child 03. Simmered clams 04. Horse mackerel 05. Tuna lean meat 06. Kuruma prawn 07. Haruko sea bream 08. New salmon roe battleship roll 09. New squid 10. Halibut with kelp 11. Sea urchin battleship roll 12. Eel simmered 13. Eel salted egg 14. Small fins 15. Kappa roll 16. Dried gourd roll

This sushi restaurant in the Ginza area, highly recommended by many top chefs, is a popular spot. It was ranked in the top 100 sushi restaurants on Tabelog in 2021. I first heard about this place from 'Kyogoku Sushi' in Shiga Prefecture, and for almost a year, I tried calling to make a reservation, but I couldn't get a weekend booking at all... haha. The next month's slots open up every day, but weekends are especially competitive. The head chef, Taichi Ishikawa, is from 'Sushi Itsuki Yu' in Futakotamagawa. And I also love the Michelin-starred 'Sushi Keita' in Aoyama, which is run by Keita Aoyama, who used to work at this restaurant. The head chef may look a bit stern (he resembles one of the members of Doberman Deka), but once he starts talking, he's incredibly entertaining. He has a great way with words and a sense of humor that shines through in his interactions with staff and customers. Training under someone like him would surely be tough at times, but also incredibly enjoyable. The sushi rice is quite firm, and the more you chew, the more you can taste the mellow aroma of red vinegar. The temperature varies depending on the fish, sometimes feeling just slightly warm. The quality of the fish is top-notch, thanks to years of experience and a strong relationship with the fish suppliers, something that new sushi restaurants popping up around here can't replicate. The omakase course costs 11,000 yen per person, tax included, and 6,600 yen for nigiri only. - Chutoro - Thinly sliced to melt in your mouth like "hagashi." This piece has a rich aroma and is quite flavorful. I'm not sure which fish supplier it's from, but I heard they've been buying from the same head fishmonger for a long time. Trust is important, after all. His apprentice, Keita, is from 'Yunoka,' so are they the same? - Kohada - With the firm rice, this kohada has a satisfying crunch. - Kinmedai marinated in kelp - Horse mackerel - Aromatic and flavorful. It's in season and delicious. - Clam - Not the most impressive specimen, but clams are always delicious. - Botan shrimp - The size is decent, and it's cooked just right, with a sweet flavor that melts in your mouth. - Akami zuke - While the chutoro was good, this one has a more robust umami flavor. Delicious. - Sea urchin - I think it's from Konishi Shoten in Hachinohe? It's high-quality sea urchin with almost no fishy taste. - Shunko - The slightly sweet flavor in the shunko is distinctive. It's not quite to my taste, but it was interesting to learn how to enjoy it. - Anago - Not too soft, with a bit of texture left. - Negitoro roll - You probably won't feel full yet at this point, but you'll be satisfied here (laughs). It's nice to be able to enjoy such delicious food over and over again. - Tamago - Clam soup - This is probably the main soup. It was delicious and rich. - Torigai (added) - The added torigai had a nice chewy texture and was delicious. - Squid (added) - With a cute, smooth texture, this squid had a classic taste. I used to see squid cut this way a lot, but not so much anymore. I prefer this kind of firm texture, so I'm happy. - Hokkigai (added) - The aroma is intense even before you put it in your mouth, and that expectation continues as you eat it. - Sardine (added) - The sardine has a bold flavor that spreads throughout your mouth. - Anago roll (added) - An anago roll from a restaurant with delicious rice is a must. Sapporo (medium bottle), Hiroto River (half bottle), Yamagata Masamune Inazo (half bottle), and Hitoroki Junmai Ginjo (half bottle) - Ah, it was delicious. And so much fun. Without a doubt, this sushi restaurant offers a level of satisfaction that exceeds its price. It's no wonder that, despite the challenging times, they provide such high-quality sushi at a remarkably reasonable price and still manage to make it enjoyable, leading to difficulty in making reservations. I can truly understand the feelings of the regulars. I can't wait to visit again soon.

The food is not only delicious but the service and atmosphere are also great. They replace your tea before it runs out, and if you mention that you don't like wasabi but want to try, they will serve it on the side. The service is excellent, and chatting with the head chef and his apprentice is very enjoyable. The omakase course includes 17-18 pieces, with a mix of classic and less familiar ingredients. I ordered extra prawns this time, and each new dish brought excitement and satisfaction.

I visited for lunch. On Sundays, it seems that the younger staff members run the place instead of the head chef, and the prices are slightly cheaper. I didn't know this, so it was lucky for us. Besides the three of us, there were two groups of four and seven people, so the seats were almost full. They serve red rice, which I like. They only serve beer in bottles. There is nothing particularly noteworthy about the sushi.

"Perfect for sushi at lunch, this hidden gem in Ginza is highly praised by other top sushi chefs. 'Taichi' is a well-known establishment where the head chef trained and is considered a master by many. With an increasing number of apprentices, the small restaurant with only 6-7 counter seats feels lively. The clientele is mature and not focused on social media, so taking photos may feel awkward. However, this lack of social media presence may contribute to the restaurant's strong and stable reputation. The omakase sushi course at Taichi includes red tuna, kohada, clams, sea bream, shrimp, sayori, marinated tuna, cockle, sea urchin, conger eel, miso soup, Tekka maki, and tamago, with an optional addition of dried gourd. The chef presents each dish with precision and skill, showcasing his craftsmanship. The unique firmness of the sushi rice and the expertly cut rolls demonstrate Taichi's distinctive style. The meal ends with a delicious tamago and a bill that is surprisingly reasonable for the quality of food and the location in Ginza. Overall, Taichi's excellence shines through in every bite. Thank you for reading until the end. If you enjoyed this review, please like, follow, and consider saving the restaurant. Thank you."

It's been about 3 months since I last visited Taichi-san's restaurant. I called to make a reservation 3 weeks ago, but they only had availability from 8:30 onwards. It seems like it's been a bit difficult to get a reservation lately. When I arrived at the restaurant right on time, there were 6 other customers including myself, so it felt quite spacious. I asked for the usual omakase course. The dishes included flounder, simmered abalone, simmered octopus, sake-steamed shirauo, sweet shrimp, simmered spear squid, flatfish, grilled blackthroat seaperch, whale bacon, gizzard shad wrapped in pickled ginger, karasumi, grilled saury, and 12 other dishes. The richness of the karasumi and the grilled saury were particularly delicious. As for the nigiri sushi, it started with medium fatty tuna as usual. It included kohada, simmered clams, spot prawn, marinated tuna, firefly squid, sea urchin, saury, saury, young sardine, marinated golden eye snapper, conger eel, cherry salmon, conger eel, and an additional fatty tuna hand roll, totaling 15 pieces. The marinated golden eye snapper had a great texture and flavor, and was exceptionally delicious. The atmosphere was calm and I could feel the head chef's philosophy, making it an enjoyable experience. All of this cost 18,700 yen, and although I didn't drink alcohol, it was still very affordable! I hope to visit again soon, but I heard the restaurant will be closed for about 40 days around May for renovations, so I hope to go before that. In any case, today's meal was delicious as always.

In Ginza, indulge in a luxurious adult time at Sushi Taichi located in a back alley. Climb the stairs, slide the door, and you will find a beautiful interior with only a counter. Start by ordering a drink, like sake. When asked if you'd like appetizers with your sushi and soba, say yes and enjoy about 7 different appetizers. Each one is delicious, especially the fatty tuna. Then, move on to the sushi. I had 13 pieces in total and felt satisfied. It's nice to have this kind of luxurious time once in a while.

The toro hirame abalone with soft liver is delicious and goes well with sake. The steamed white fish, spear squid, octopus, bluefin tuna, kawahagi, sea urchin, mackerel, anago, shrimp, and rolled sushi were all delicious as always. Thank you for the wonderful sushi! It was a feast, I will definitely visit again!

The restaurant is located on the second floor up a narrow staircase. Upon opening the sliding door, a tangy vinegar scent greets you. The omakase set, bottled beer, and sake are served first, accompanied by a variety of delicious small dishes. From sashimi to grilled fish, each dish is carefully prepared and bursting with flavor. The highlights included the boiled Ezo abalone and miso-marinated liver. The warm dishes like the baby squid and grilled throat blackfish were also exceptional. The sushi course featured a range of delicacies, with the rice standing out for its unique strength. Every piece melted in the mouth, with favorites being the simmered clams, kelp-marinated fish, and scallops. Despite being overwhelmed by the amount of food consumed, the experience was thoroughly enjoyable. I particularly appreciated the flavors of the dishes and look forward to returning for another satisfying meal in Ginza.

01 Tuna belly 02 Small fin 03 Boiled clams 04 Flounder marinated in kelp 05 Squid ink 06 Mackerel 07 White fish 08 Yellowtail 09 Tuna red meat sashimi 10 Shrimp 11 Mackerel 12 Sardine 13 Ark shell 14 Sea urchin battleship roll 15 Small fish 16 Gizzard shad battleship roll 17 Scallop 18 Eel 19 Clam soup 20 Fatty tuna and octopus roll

Ishikawa Taichi, who trained at "Ikkyu Yu" in Beikokugai (near Todoroki Daigaku station), opened "Taichi" in 2008. The name of the restaurant comes from the chef's name. There are only 7 seats at the L-shaped counter, making it a premium seat. I made a lot of effort to call for a cute junior's birthday celebration. Today's companions were a gentle elderly couple and a seemingly regular solo diner. It was a bright and delicious experience throughout. First, the tuna. It was delicious. Only the unnecessary sinews were removed, leaving behind a melting richness. With no sinews, the fat melts in the mouth, leaving behind only the rich flavor of the tuna. At this point, I was confident of victory for the day. Next was the gizzard shad. It was pickled in vinegar, perfect for sake. Then came the extra-large clam. Although my personal favorite shellfish is the ark shell, I will cheat on it just for this day. The richness that comes out as you chew was exquisite, perhaps due to the perfect cooking. The white fish with perfectly aligned lines. The explosion in the mouth and the unique aroma of the white fish that penetrates the nose are irresistible. Red snapper is always delicious. There's nothing more to say, so next!! The marinated fish had a beautiful marination, almost like bonito with its red color. The richness that spreads in the mouth is superb. Then came the super-large prawn. It was difficult to bite in one go, a delightful challenge. The thinly pounded yellowtail was a delight. The crunchy texture and the presence of onion? were felt. Anyway, it was the most delicious yellowtail I've ever had in my life. The sea urchin was truly delicious. The harmony between the richness and flavor of the sea urchin and the seaweed's oceanic taste. The conger eel was also delicious. The balance of sweetness, richness, and flavor. Remember this because it will be on the test. Finished with a roll and miso soup, and a tamago. A flawless flavor until the end, with the shrimp flavor-infused miso soup and the sweet tamago making for a nice finish. The bill for the dishes alone was only 6600 yen. What a cost-effective experience it was. The effort put into making the phone call paid off.