Despite entering September, the heat is still intense with some days reaching record high temperatures. However, the nights are becoming slightly more bearable with the earlier sunset. I recently visited Nakano in Shibuya and enjoyed a variety of delicious sake and dishes. Here is a summary of what I had: - Hokkaido Kinkei steamed with salt: Tender and flavorful, served with a separate broth. - Deep-fried bonito with onion sauce: Crispy and tasty. - Saury wrapped in seaweed: Refreshing with pickled ginger and scallions. - Steamed abalone with abalone liver sauce: Large and delicious, with a sophisticated taste. - Squid with shari (sushi rice): Thin and tender, with slightly sweetened rice. - Salmon roe with shari: Fresh and bursting with flavor. - Hakata bay eel with vinegar and bonito broth sauce: Succulent and complemented by cucumber. - Baby squid: Delicate and thin, with a light texture. - Steamed shrimp: Half-cooked and delicious. - Baby squid legs: Lightly salted and tender. - Meitaichou and snow crab sauce: Light and flavorful. - Clam simmered in soy sauce: A great side dish for sake. - Rishiri sea urchin: Generously served with nori, perfect combination. - Fatty tuna: Rich and fatty, paired perfectly with sweet rice. - Lean tuna: Full of umami flavor, very delicious. - Medium fatty tuna: Balanced fat content, very tasty. - Shrimp head: Crunchy and flavorful. - Throat blackfish with shari: Melts in your mouth, great with firm rice. - Toro taco hand roll: Soft and crunchy, a delightful contrast. - Clam soup: Delicious broth. - Egg omelet: Firm and custard-like, a tasty end to the meal. - Additional dish: White shrimp with kombu: Soft and flavorful. - Egg omelet: A custard-like treat, always satisfying. Overall, it was a delightful dinner experience with a variety of sake and dishes to enjoy. Looking forward to my next visit!

We were wandering around Shibuya, two of us. We were deciding between yakiniku or sushi. When we peeked into Koryotei, it was closed. So we decided to check if Kurazaki had an opening for a second round. We saw that there was a cancellation under the name Nakano. We realized right away and visited. Luckily, they had an opening for a second round. Their ingredients seem to be the same as Kurazaki. The sushi chef was said to be the second best. They operate under the name Nakano at this location. We ate so much that we couldn't eat anymore, including appetizers and sushi. The recommended dish is as shown in the photo.

Kyushu-produced white sweet bream, Hokkaido-produced alfonsino, Managatsuo, new squid (squid ink sac), salmon roe, sea eel (marinated in vinegar), shin-ko (fish paste), carabinero prawns, Meichidai and snow crabs, clams (clam paste with sansho pepper), Hakodate-produced purple sea urchin, otoro (fatty tuna), lean tuna, medium fatty tuna, torotaku (fatty tuna with scallions), clam soup, cucumber, kampyo roll, and tamagoyaki. I ate to my heart's content. My favorite was the lean tuna! Next was the clam paste! Everything else was delicious too.

I visited the restaurant at 20:30, and the sushi was delicious, as well as the other dishes served in between. I had never tried such large pieces of sea urchin before. The chef may seem intimidating at first, but he was very friendly and kind. He also spoke English, which pleased the foreign customers.

The appetizer and chawanmushi (steamed egg custard with plenty of crab) were rich and luxurious. The balance of the sushi was excellent, with each piece being delicious and thickly cut. The vinegar rice was slightly sweet, and the pickled ginger was not too spicy, which I liked. The mackerel (shime saba) in particular was so thick, I don't think I've ever had such a thick piece before.

I was invited by a senior to visit this restaurant in Shibuya, which is difficult to make a reservation for. The restaurant opens at 5:30 pm and they have a strict no-perfume policy. The lineup included: baby eel soup, tuna sashimi from Kyushu, nodoguro from the Sea of Japan, pregnant spear squid, kawahagi, iwashi, akagai, deep-fried fugu and karasumi, firefly squid, kohada, kuruma prawn, snow crab chawanmushi, sea urchin, otoro, akami, and soup with prawn head. Everything was incredibly delicious, especially the tuna. The kawahagi and iwashi were also the best I've ever had. With beer and sake, the total cost was around 40,000 yen. I travel around the country trying different sushi restaurants, and this one was definitely worth the price. I understand why it's so hard to get a reservation here. I would love to go back again. Thank you for the wonderful meal.

Sushi restaurant located a 3-4 minute walk from Shibuya Station. The shop is now run by Nakano-san, who was the second in command when Kurozaki-san moved. I made a reservation and visited on a weekday evening. The interior has a counter and private rooms in the back, although it seems they are not currently in use. The seating is quite tight, with seats very close to each other. The clientele gives off a bit of a Shibuya vibe. I ordered the 33,000 yen course, which included 9 appetizers, 8 pieces of sushi, and a small bowl of pufferfish milt. The sushi rice-to-fish ratio was good, with slightly assertive rice but still delicious. The shrimp was cooked just right, with a nice texture. The appetizers were varied and enjoyable. Overall, the experience was good and I look forward to seeing how the restaurant continues to improve.

This sushi restaurant I visit every two months is a place where the head chef, who used to work under the previous owner Kurosaki-san, now runs his own shop called "Sushi Nakanou" at the same location in Shibuya. I have been a regular customer since the opening last year. I love the slightly strong flavor of the red vinegar rice, which pairs wonderfully with any type of fish. The chef uses different seasonal ingredients, so each visit is a new culinary experience that never fails to impress. Despite being young, the chef has an amazing sense of taste. Every dish is outstanding, making it hard to choose a favorite. I highly recommend visiting this place and I will definitely be back in two months. Thank you for the wonderful meal!

The former site of Kurosaki has a wonderful atmosphere with a low ceiling, quiet and intimate. The chef's presence is truly impressive, and the quality of sushi and dishes is outstanding. It truly feels like a top-notch restaurant, offering sushi at a level that is appropriate for this price range. It was a great restaurant.

Atmosphere: Excellent Service: Excellent Taste: Excellent Cost performance: Average Likelihood to revisit: Excellent I come from Osaka every two months to visit this place. The head chef is friendly and entertaining, which I appreciate (I'm not a fan of overly serious chefs or masters). I especially love the chef's dedication to the flavors. The raw sea cucumber I had this time was incredibly tender, the softest I've ever had. I was told that the temperature control is key to achieving such tenderness. The Murasaki Uni nigiri I had was large and made with high-quality uni. The generous amount of uni left a long-lasting taste in my mouth, which was very impressive. The clam and shijimi soup at the end was so flavorful and concentrated, I wish I could have it every day. I left this time feeling very satisfied. Thank you for the wonderful meal. If you're looking to have sushi in Shibuya, I highly recommend this place.

I visited the restaurant opened by Mr. Nakano, who used to be in charge of the private room as the second-in-command at Mr. Kurosaki's former place. I was delighted to find that they have inherited some of Mr. Kurosaki's sushi-making skills and quality. The sushi was delicious, and I was especially impressed by the variety and quality of the appetizers. They pair well with alcohol, so be careful not to drink too much! I believe this restaurant is still evolving, and I look forward to seeing its future developments. Thank you for the wonderful meal!

Thank you for viewing. I would appreciate it if you could follow, like, save, and follow on Instagram. First visit. The night-sliced bonito was quite delicious! The egg yolk ponzu was great. I was happy to be able to eat kawahagi. This time of year, kawahagi is the best! I wanted to eat the seiko crab as is, not in chawanmushi... The additional katsuo sand liver I had was amazing... it was delicious... Here is what I had on that day. Aosa seaweed dashi Night-sliced bonito with egg yolk ponzu Miso-marinated barracuda Spanish mackerel, shrimp, taro, and hairy crab paste Kawahagi Ark shell Ikura White tilefish, ginkgo nut, and lily bulb Red snapper, shirako, and carabinero crab Seiko crab chawanmushi Ankimo and persimmon Otoro, akami, and chutoro Bafun uni Carabinero crab head, mantis shrimp Barracuda and white tilefish dashi miso soup Dried gourd roll Katsuo sand liver Kan-nuki tamago

Kurosaki-san? Everyone seems to be comparing to Kurosaki-san in the comments, but I have never been there so I don't know. As soon as I entered, I could smell something! Delicious! The atmosphere of the chef, the atmosphere of the customers, oh, this is definitely a great place! The appetizers were satisfying, and the sushi was just right! Starting with the grilled mantis shrimp, it was so delicious! I was amazed by the way the tuna was aged, so delicious! I enjoyed every last piece, even the egg! The chef's dedication was evident in the additional order of ingredients not on the course menu! It's a sushi restaurant I have been waiting for. The only disappointment was the shrimp, it was a bit too dry. It was so good that I made a reservation for my next visit.

When it comes to sushi in Shibuya, Kurosaki-san has moved, so the old store has been taken over by Naka-san as the second shop. It's my first experience of the Kurosaki style. The place is quietly located on the way from Shibuya towards Aoyama Gakuin. Today, I had champagne. It was crisp and delicious. Let's start with the appetizers: - Yellowtail bonito, also known as sma, in egg yolk broth. It was delicious, but a bit strong in flavor, and I couldn't fully appreciate the good bonito. - Miso-marinated kue rolled with seaweed. If the freshness is good, I would like to savor the taste of the ingredients. Most of the appetizers were processed items, and there were not many dishes that brought out the flavor of the ingredients, which was not to my liking. I added a few pieces of nigiri, but there were basically around 10 pieces, on the smaller side. The dishes mainly focused on common sushi toppings that even unfamiliar people would know, and the tuna was indeed good. However, it wasn't quite to my taste. It's also on the pricier side. But the conversation was enjoyable. Dishes I had: - Nori soup - Yellowtail bonito with egg yolk - Miso-marinated kue rolled with seaweed - Sawara, shrimp taro, hairy crab sauce - Kawahagi - Salmon roe, salmon roe grilled on the back - Pacific saury roll with liver sauce - Small skin shrimp - Snow crab - Chawanmushi with liver and persimmon - Chutoro - Otoro - Sea urchin head - Shako - Dried gourd - Hand roll with sea eel and sea urchin.

It was my first time at a high-end sushi restaurant, and I was impressed. The head chef, Mr. Nakano, was also very entertaining. He paid attention to every detail, from the drinks to everything else. There was a slight hiccup during payment, but the head chef handled it with flexibility, so it was no problem at all. The dishes were visually appealing and enjoyable. I would love to go back again!

I made a reservation because it was delicious last time and revisited. Everything is delicious, but the steamed bowl of shirako on top of the liver with kawahagi sushi, surrounded by grated shirako persimmon and ankimo mix, was especially delicious (●´ω｀●) Thank you for the meal.

I visited a sushi restaurant in Tokyo! Mr. Nakano is a wonderful chef! He pays attention to the ingredients and has a variety of sake, which was great! The cost performance was also good for Tokyo, and it seems like it will be difficult to make a reservation in the future haha. It's a restaurant I want to visit again!

The location is Kyu Kurosaki, it's been about 3 years since I last visited! A combination of appetizers and sushi that is hard to come by! It's delicious! I'm currently abstaining from alcohol, so it's a shame, but the appetizers go well with alcohol. It's a taste that makes you crave for a drink (^-^; There were over 20 dishes for the first time in a while! My stomach is full! The last tamagoyaki had a texture and taste like pudding, it's amazing that it's cooked for 6 hours... Wow, it was really delicious. Thank you for the meal m(_ _)m I will visit again.

Thank you for looking at my post. I would be grateful if you could give me a "like," "follow," or save the restaurant. Instagram [@gohandesuyo_o] [Atmosphere] Counter seating for 10 people. Mr. Nakano, who visits regularly, is disappointed that we can no longer eat in private rooms, but the lively sushi chef at the counter, Chuta, makes the experience enjoyable! The interaction with customers has increased, and the atmosphere is really nice! [Price] 35,000 yen per person [Summary] Still delicious as always! Highly recommended restaurant! It's a shame that it's hard to get a reservation, but it's so delicious that it can't be helped. It's worth going now! Next visit in November! Thank you for the meal. AmaLog [5 points] 5 points - I want to revisit right away! (I want to make a reservation and go back) 4 points - I would like to revisit if I have the chance! 3 points - I wouldn't mind revisiting if I have the chance. 2 points - Once is enough. 1 point - There was no need to go.

JR "Shibuya Station" is about a 6-minute walk from "Nakano" where I visited. This place used to be where "Kurozaki" was located, which had previously received one star in the 'Michelin Guide Tokyo' and the 'The Tabelog Award 2021 Bronze'. (By the way, "Kurozaki" has now relocated to Minami Aoyama). Nakano-san, who was in charge of the private room at "Kurozaki", has now become the head chef and opened his own restaurant under the name "Nakano" in February 2022. The dishes I had this time were as follows: - Kyoto’s torikai - Shako from Otaru, Hokkaido - Swordfish steamed in sake - Kinmedai shabu-shabu - Mako garei - Masunosuke - Miso-marinated kue - Sardine - Botan shrimp - Mehikari - Miso-marinated masuko - Steamed crab - Kasugo kobujime - 131kg Otoro from Kujich, Iwate Prefecture - 131kg lean meat pickled from Kujich, Iwate Prefecture - 116kg medium fatty tuna from Shiogama, Miyagi Prefecture - Kohada - Uni - Botan shrimp head - Awaji anago - Clam soup - Tamago I have included photos, but as expected from a top-class restaurant, the sushi pieces are beautifully crafted. The meal consisted of appetizers in the first half and nigiri sushi in the second half. The shari (sushi rice) was firm with a texture that was enjoyable and slightly acidic. A personal impression... The "Kyoto’s torikai" served first was inviting with its appearance and seasonal freshness. As you bite into it, you can feel the thickness, elasticity, and chewiness. The flavor spreads throughout your mouth as you chew, leaving you eager for the next bite. The nigiri sushi "Kasugo kobujime" was prepared by thoroughly removing moisture with kelp. The moist and sticky texture, along with a hint of kelp flavor, was indescribable. When chewed, the umami and sweetness were distinctly present. The "lean meat pickled" had a good balance of lean meat flavor, pickled soy sauce saltiness, and shari acidity. It was a delightful dining experience. Thank you for the wonderful meal.