Mitomi Emon's gourmet site has started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" In 2021, a new sushi restaurant appeared in Nishi-Azabu. The name is "Sushi Sho," named after the young head chef, Mr. Mitsui Sho. Although still in his mid-thirties, the head chef is a talented chef who trained for 8 and a half years at the famous Ginza restaurant "Aozora." The location used to be where "Goryu Kubo" was located, and with the relocation of that store, they made their debut at the same location. The dishes are beautifully presented, with the tableware also being impressive, thanks to the support of Kubo's head chef. Let's start with the appetizers. "Ginkgo" from Soejima-cho, Aichi Prefecture "Tai" from Imabari by the famous fisherman Mr. Fujimoto. Prepared with simmering, salt, and vinegar. "Yurine Manju" filled with Matsuba crab from Unzen Bay and Matsutake mushroom. "Shima Aji" supplied by Mr. Hasegawa, who supplies to many famous restaurants. "Abalone" from Katsuura. Simple yet full of rich flavor. "Sanma" from Hokkaido. A delicious Sanma that shows the hard work put into it. "Karasumi" marinated in miso. Overall, the high level of quality is perhaps due to the team's background in Japanese cuisine from famous restaurants. In addition, they source ingredients from fishermen and suppliers who are highly sought after by famous restaurants, such as Mr. Fujimoto from Imabari and Mr. Hasegawa from Kanagawa. By the way, even the tuna is sourced from the famous wholesaler Yamako. The overall approach of respecting the ingredients and keeping it simple is highly appreciated. The nigiri sushi stands out in an industry dominated by red vinegar, with a traditional rice vinegar shari that brings a smile to your face. By the way, the mentor's "Aozora" and his mentor's "Sukiyabashi Jiro" also have the same approach. The acidity is slightly mild, without any sharpness, with a hint of saltiness and sweetness being impressive. This perfectly elevates the ingredients to be the star, creating a well-balanced sushi. On this day, the tuna was the MVP, perfectly matching the acidity of the tuna and the shari. The soft aroma of the kohada was also a favorite. "Shiro Amadai" "Kojika" from Monbetsu-cho, Hokkaido. Large-sized! "Akami" from Oma "Chutoro" "Otoro" "Kohada" "Kurumaebi" "Harusada" "Ikura Don" "Uni" "Anago" Fluffy "Tamago" Shibae-ebi and Yamato-imo

Customer unit price: around 35,000 to 40,000 yen including alcohol. It seemed to be mainly focused on sushi rather than small dishes. Everything was very delicious. The most impressive was probably the tori clam. The egg was also delicious, with a fluffy and sweet castella.

About a 10-minute walk from Omotesando Station, I had never been around this area before so I got a little lost haha. The restaurant has a counter with 8 seats (actually more like 6?) and a private room. We were the only ones there that day starting from 8:45 PM. Lately, I've been going to sushi restaurants more often and learning little by little haha. The course for the day included steamed abalone, sea cucumber, hairy crab, blowfish, and fried fish, followed by sushi. We had black snapper, horse mackerel, tuna, fatty tuna, gizzard shad, shrimp, and whitebait in broth, among other dishes. Everything was delicious, and personally, I really liked the sushi rice. The sushi pieces were also very beautifully made. Thank you for the meal!

In July 2021, "Sushi Sho" opened in the location of the former "Goryu Kubo" in Nishi-Azabu, with Chef Mitsui Sho, who trained at the renowned Ginza restaurant "Aozora" for about 8 years, leading the way. With the backing of Goryu Kubo, a Michelin two-star restaurant, the skills of traditional Japanese cuisine are combined at "Sushi Sho". The seasoned rice, inherited from the training, is robust with a slight reduction in saltiness and a change in rice variety, giving it a slightly rounded shape with a sweet rice flavor that follows. Starting with Aori Ika from Enoshima, and using rare fish such as "Gomafue Tai" that is rarely seen in Toyosu, you can enjoy a variety of unique fish. Personally, it seems like there is a trend towards vinegar rice again! For those who get hooked, it has an addictive quality. The sense of the dishes is also felt in the selection of dishes that enhance the dishes, including the vessels that were seen during the Goryu Kubo era and those personally chosen by Chef Mitsui. Overall, it was a fantastic restaurant. I hope they can at least earn one Michelin star! Thank you for the wonderful meal! [Omakase Course 33,000 yen (tax included)]️Shirako - Hokkaido Rausu️Kampachi️Steamed abalone️Sado Island, fixed net, Meji maguro️Fugu️Homemade karasumiAori ika - EnoshimaGomafue tai - Mie Owase, red meatChutoroOtoroKohada - Amakusa Kuruma Ebi️Seaweed saladFlatfish - Chiba Katsuura, spring child sea breamUni - HamanakaMiso soupAnago️Tamago

In Tokyo's Nishi-Azabu, there is a sushi restaurant. Descend into the underground to find a six-seat counter. Chef Mitsui Yoshikazu honed his skills at the renowned restaurant "Aozora" before making his debut. Menuke dashi, abalone, and maguro. Tiger pufferfish, ankimo with ponzu sauce, and sea cucumber. The sushi is prepared here. Marinated small fish with a rich flavor. The shari has a subtle sourness with a clear sweetness. The vinegar rice is refined, reminiscent of Sukiyabashi Jiro but milder. White sea bream with elegant fat that melts in the mouth. Akami with a strong iron taste and acidity. The combination with shari enhances the umami. Chutoro with a smooth texture and delicate fat. Otoro with a soft texture and rich, creamy sweetness. A rare large-sized tuna with fresh small fins. A hint of acidity seeps through. Dense and rich botan ebi with ginger to balance the sweetness. A palate cleanser. Akagai sashimi. Iwashi kujira with a rich, fatty, sweet, and flavorful taste. Akagai with a refreshing aroma and sweetness. Crispy nori and sweet, flavorful bafun uni. Anago with a rich flavor. Additional orders of hirame with a refreshing sweetness. Sticky ikura and aromatic tama.

I visited Sushi Sho, which is ranked 3.75 on Tabelog's Top 5000 in 2022. The restaurant is located in Nishi-Azabu, a bit off the main intersection in a basement on a back alley. The interior features private rooms and a counter seating in a row. This new restaurant opened last year in the depths of Nishi-Azabu, making it a hidden gem for adults. The prices are a bit high, but the quality of ingredients and skills are worth it. The restaurant is relatively quiet and easy to use. I had a lunch sushi course which included various sushi and dishes like shirako, aoriika, mahata, and more. The meticulous technique, spacing, and tempo made it a wonderful experience. The three types of tuna were particularly impressive. It's a great place that makes you want to revisit at night.

This is a new sushi restaurant run by Mr. Mitsui Sho, who recently opened in July after leaving the restaurant in Nishi-Azabu and Goryu Kubo. I made a reservation one month in advance for lunch omakase at this highly rated restaurant "Sushi Sho". It is located about a 10-minute walk from Omotesando Station, behind the Nezu Museum, near L'Effervescence, on the B1F of a building. Mr. Mitsui worked at Aozora for 8 and a half years before spending half a year at Goryu Kubo, and now has opened his own place. He uses the same white vinegar and ingredients as his mentor. The lunch nigiri course costs 19,800 yen, plus additional costs for sake, totaling 27,400 yen. The restaurant has a special space with only 5 counter seats. The menu includes dishes such as whitefish milt from Rausu, Mahata from Sagami Bay, and small pilchards from Akkeshi. The atmosphere, quality of ingredients, and the chef are all excellent. The rice is slightly softer compared to Aozora, with a strong acidity and moderate saltiness from the white vinegar. It is definitely one of the best sushi restaurants that have opened in the past year, alongside Nishizaki in Yoyogi-Uehara. It is safe to say that it will be in the top 100 restaurants next year! The only problem is that foreign guests might confuse it with the same-named restaurant in Yotsuya when writing it in Roman letters and end up going to the wrong place (laughs).

I had a very pleasant time thanks to the great personality of the head chef. The appetizer of matsutake mushroom dashi and scallop soup was excellent. It put a smile on my face. The pace and amount of the snacks were just right, and the conversation flowed easily. The tuna from Toi, Hokkaido, had a perfect balance of flavor and fat. I truly enjoyed the pleasant atmosphere created by the head chef and definitely want to visit again. Thank you for the wonderful meal.

This place is a high-end and delicious restaurant. It's probably because of the location. It seems that celebrities also come here frequently. A few days ago, the entry restrictions for COVID-19 were relaxed, and on this day, more than half of the customers were foreigners, with only two of us being Japanese. It seems that there are already many reservations from foreigners in the future. As always, the chef was cheerful, friendly, and we had a great time. If it were 10,000 yen cheaper, I would come here more often, but I'm sure there will be plenty of customers even without me, so I'm not worried. The start with ginkgo nuts is my favorite. The scent, flavor, and temperature of the authentic Japanese cuisine are excellent. The sushi was delicious, especially the white snapper from Ube and the small dried fish from Monbetsu. The balance of acidity and firmness of the vinegared rice with the red meat was perfect. The abalone steamed with salt from Katsuura had a strong saltiness that I enjoyed. The horse mackerel was a bit thin for the season, but the flavor was still good. Overall, the food was delicious and well-prepared, with some highlights like the horse mackerel, sea urchin with seaweed scent, and the soft and tasty conger eel from Tsushima.

Last time I came, I made a reservation and left. I arrived around 17:50 and it was still not crowded, with about three people wandering around. Just before 18:05, the lights came on and everyone was drawn in at once. Those people were indeed customers. The cheerful chef greeted us and said, "Let's begin." The course for the day was as follows: - Not sushi: - Sushi - Mashed edamame with nagaimo: You can fully taste the original flavor of edamame and nagaimo. - Snow crab shinjo with hamo surimi - Jellied vinegar sauce with Ise lobster and tiger prawn: The Ise lobster is robust, while the tiger prawn is sweet. - Eel skin with a crispy texture and a subtle flavor - Miso-pickled monkfish liver - Striped horse mackerel: The umami flavor is amazing - Fatty tuna from the back: Deep sweetness that goes down smoothly - Fatty tuna from the belly - Shinko (baby herring): Delicious with a strong salty taste - Otoro (fatty tuna belly): It really melts in your mouth - Kohada (gizzard shad): Soft skin and expertly prepared - Eggplant with a light yet deep flavor - Carabinero prawn: Delicious with the best Nagasaki boiling method - Ark shell: No unpleasant smell and goes down smoothly - Bafun uni from Rishiri: The most delicious - Red miso soup: Light and delicious - Anago (conger eel): Melted in the mouth Additional: - Kohada (gizzard shad) On this day, the sake chosen for me did not match well. It is on the expensive side, so it's best to order from the menu to avoid disappointment if it doesn't suit your taste. I made a reservation for the next time before leaving.

Sushi restaurant Shoyo, visited again after about a month. Had lunch. Started with sweet corn soup with sea urchin. The first sushi was white sea bream, followed by tuna trio - salted, lean, and fatty tuna. Then came the new season's shirasu sushi with Aichi natural shrimp. The shrimp was beautifully presented with its tail intact. Next was the unique stick sushi with Edo-style needlefish. Then came the crab and sweet shrimp with ame tomato jelly. The ingredients were simple yet delicious. The special dish of the day was a soup made with rare clams from Hokkaido. It was rich and flavorful. The meal also included sea urchin from Rishiri, red sea urchin from Awaji Island, and sea eel. Finished with anago and kappa maki, and finally, tamago. Another satisfying meal at Shoyo.

Thank you for viewing. I would appreciate it if you could give me a 'like,' 'follow,' or save the restaurant. Instagram [@gohandesuyo_o] [Atmosphere] First visit! A hidden gem in Nishi-Azabu. I visited with high expectations as it is independent from the blue sky! The counter has 6 seats and the space is on the smaller side, but the service was incredibly polite and the atmosphere was comfortable! [Price] 40,000 yen per person [Summary] It was incredibly delicious! The price is a bit high, but this is definitely a restaurant that will become harder to book in the future! I recommend visiting early! Next visit date undecided. Thank you for the meal. Amalog [4 points] 5 points I want to revisit immediately! (I want to make a reservation and go back) 4 points I would like to revisit if I have the chance! 3 points I would be okay with revisiting if I have the chance. 2 points Once is enough. 1 point There was no need to go.

Please register for the official LINE account to participate in the offline meeting. LINE official account https://lin.ee/M97scKk Since the last lunch was so good, I invited my friends and rented the place for the evening. The evening was also very nice! The sushi rice was firm and the texture was good. The nigiri is delicious and goes really well with sake, but the pricing for alcohol may be geared towards inbound tourists, which could be off-putting (laughs). Kubo-san's pricing is dangerous. TikTok with udon as the main dish https://www.tiktok.com/@alwaysudon LINE official account https://lin.ee/M97scKk Official blog with udon as the main dish https://alwaysudon.com/tenmusu-senju-tsu/ Instagram https://instagram.com/alwaysudon/ YouTube https://www.youtube.com/user/techno9353/featured Official newsletter http://alwaysudon.online/mailmagazine/

Today I visited Sushi Shou for lunch and reserved the OMAKASE nigiri course. The dishes that came out were as follows: - Cold corn soup: Smooth cold corn soup made from very sweet corn. It has a natural sweetness and is delicious. - Azuki Grouper Nigiri: A rare nigiri that combines a crunchy texture with a rich umami flavor. Delicious! - Torigai Nigiri: Torigai with a wonderful aroma. - Kisu Kombu Jime: Kisu with a hint of kombu, delicious. - Akami Nigiri: Delicious lean tuna. - Chutoro Nigiri: Melts in your mouth deliciousness. - Otoro Nigiri: Made with very good tuna, it is superb. - Yuba and Edamame: The scent of edamame is very nice. - Amakusa Koshika Nigiri: Perfectly done, very satisfying. - Kumamoto Kuruma Ebi: Sweet and delicious. - Kasugodai Nigiri: Excellent. - Shako: Excellent sweetness. - Isaki Nigiri: A refreshing white fish. - Maizuru Aji Nigiri: Refreshing and enjoyable. - Meita Karei Liver: Meita Karei liver, a rare sight in a sushi restaurant. It is mixed with liver and has a unique aroma that pairs well with sake. The texture is wonderful, with no unpleasant taste. - Akagai Nigiri: The freshness is evident in the wonderful aroma of the red clam. - Rishiri Bafun Uni: Rich. - Toro Cucumber Roll: Refreshing. - Anago Nigiri: Fluffy and delicious. - Miso Soup - Maguro Toro Maki (additional): Shou Special roll made with plenty of Otoro. A wonderfully delicious roll. - Tamago

It's been a while since I visited Sushi Sho. I had the pleasure of dining at Sushi Dairoku with @tomo__sushi. We started with yuba and edamame tofu drizzled with tea oil. The sushi was delicious, starting with squid from Sajima, conger eel from Okayama, and scallop from Aichi. The three tuna brothers from Sakaiminato were exceptional, with akami, chutoro, and otoro showcasing the different flavors of tuna. The shrimp from Amakusa was natural caridean shrimp, and the prawn was served with mantis shrimp as a side dish. The spring madai from Oarai was marinated in orange vinegar and kombu, each showcasing their unique flavors. The azuki hata from Kue Izumi was paired perfectly with white fish on the shari. The red clam and purple sea urchin from Noto were generously served. The clam soup was delightful, followed by anago and additional whale tail meat. The delicious kappa maki was followed by tamago and dessert to finish. Truly a high-level and delicious experience from Team Aozora.

I walked from Omotesando for my health. It feels nice at this time of year. Plus, it's downhill so it's easy. The reservation was at 6:00 pm and the lights turned on at 5:55 pm. The staff, consisting of 5 men, were very friendly, making me feel at ease even though it was my first time. I would definitely want to come back. Here's what I had that day: - Sushi - Sushi alternatives - Japanese sake - Purple sea urchin with corn sauce (delicious, but couldn't taste the sea urchin) - Steamed abalone and eggplant - Ara with wasabi and monkfish liver, light and tasty - Kinmedai grilled with Man Gansho pepper and bell pepper, flavorful from the core - Shinko with fatty tuna (superb pairing with Japanese sake) - Nodoguro miso grilled with cape gooseberry, subtly sweet with a nice nodoguro aroma - Squid ink miso pickled - Aori squid - Striped horse mackerel - Flat scallop from Sakaiminato weighing 42kg - Pickled fish, perfect match with the sushi rice - Medium fatty tuna, delicious size - Otoro (fatty tuna) - Kohada with Amakusa, delicious with a sour finish - Yuba and edamame tofu - Jika (Japanese cockle) - Boiled perfectly - Kasugodai sea bream - Aji horse mackerel - Isaki, satisfying with a crispy texture - Torigai (cockle) - Whale tail meat, innovative and outstanding with a strong flavor - Asari miso soup - Purple sea urchin - Anago (conger eel) The sushi rice is perfectly balanced with a round, smooth flavor that suits everyone. The texture is top-notch, with a satisfying bounce. Unfortunately, it's a bit pricey.

Please register for the official LINE account to participate in the offline meeting. LINE Official Account https://lin.ee/M97scKk I couldn't decide where to go for a meal with my gourmet friends, and a friend recommended this restaurant. Apparently, it is the same location where Goryu Kubo used to be. Where on earth is Goryu Kubo now? Could it be under the same management? Oh, Goryu Kubo was delicious but unnecessarily expensive... With these thoughts in mind, we headed there. The nostalgic counter that I visited a few years ago. The owner, Mr. Mitsui, was a clean-cut person with a sense of cleanliness. It seems that this is indeed under the management of Goryu Kubo. We toasted with my friend and started with the nigiri-only course for lunch. (Dinner menu also available) We added extra rolls until the last tamago, totaling 19 pieces. The "Nagasukujira" in the middle left a strong impression. The nigiri was truly exceptional, as expected from someone who trained under Aoki. Beautiful cuts, shari that melts in your mouth, and my favorite part was the balance of "vinegar." Personally, I prefer a slightly stronger taste of salt and vinegar, reminiscent of famous sushi restaurants like Maru Sushi or Kyubashi. The sharpness of the vinegar that tightens the flavors. It might even be tastier than those famous sushi restaurants. It may have been a while since I found nigiri that tasted this good. I'll have to come back at night next time! ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ LINE Official Account https://lin.ee/M97scKk Official blog with udon as the main dish https://alwaysudon.com/tenmusu-senju-tsu/ Instagram https://instagram.com/alwaysudon/ YouTube https://www.youtube.com/user/techno9353/featured Official newsletter http://alwaysudon.online/mailmagazine/

I have been to both lunch and dinner at this restaurant, and the chef and the atmosphere of the place are very nice. There is a counter for 5 people and private rooms, but the counter for 5 people is quiet and just right. Depending on the timing, you can have the whole place to yourself and enjoy sushi while talking to the chef, which is a luxurious experience. They also serve whale sushi on certain days, which is very delicious. The location may make it a bit pricey, so that could be a high hurdle for some people.