I used it as a pre-delivery last sushi dinner with my husband. Sushi Tokyo 81 is located about a 5-minute walk from Gotanda Station. It has a stylish exterior. The first floor has counter seats and the second floor has table seats. On this day, we enjoyed a leisurely meal on the first floor while chatting with the head chef. The drink menu is extensive, including not only sake but also wine. Unfortunately, I couldn't drink alcohol because I'm pregnant, so I enjoyed grape juice as if it were wine. The fruit juices are also carefully selected, and the grape juice has a rich flavor with a hint of prunes, allowing me to enjoy the feeling of drinking wine. It was nice to have a variety of soft drinks to choose from, not just alcohol and tea. We opted for the 12,000 yen chef's choice course for our meal. In this sushi restaurant, in addition to pickled ginger, sea grapes and seaweed are served as palate cleansers. It was innovative to have sea grapes as a palate cleanser, but it was surprisingly good. The course started with my favorite, sea urchin! And to top it off, a comparison of two types of sea urchin. Sea urchin is one of my favorite toppings, so I often save it for last, but the head chef recommended starting with it. We had Bafun and Murasaki sea urchin. The sea urchin is placed directly on your hand by the head chef and the fresh sea urchin melts in your mouth, spreading a creamy flavor and aroma, making you feel happy from the start! Murasaki sea urchin has an even creamier and richer taste. Next, we had octopus and abalone. The octopus was served with wasabi, and the abalone was served with salt. It's a simple way of eating that brings out the flavors of the ingredients. Next was flounder. The flesh was firm and fresh. And then we had live firefly squid! I had never seen live firefly squid before, so I was curious about how to eat it. It turns out that you dip it in hot water for about 30 seconds, then take it out and dip it in plum sauce before eating. This was my first time eating firefly squid like this, but it was delicious. The plum sauce paired perfectly with it. Next up was four types of tuna. Tuna lovers would be in heaven. It's aged for 10 days, resulting in an incredibly tender texture. We also had botan shrimp as a special addition for the day. It wasn't part of the course, but we had it as sashimi. The botan shrimp was large and plump, filled with shrimp miso. We topped it with sea urchin and egg yolk sauce. Rather than soy sauce, the sauce enhanced the flavor of the shrimp. The shells were grilled and served as a snack, like rice crackers, allowing us to enjoy every part of the shrimp. Everything was delicious, and I could go on and on, so from here on, I'll provide a brief comment on each course item in order. Mackerel. Beautifully shiny. Bigfin reef squid. Served with sudachi and salt for an elegant touch. Torched mentaiko. Another dish that makes you want to drink sake! My husband ordered sake at this point. Goldeneye snapper. Torched before serving. Personally, I love torched goldeneye snapper the most, so I was delighted. Japanese horse mackerel. Topped with green onions and ginger. Cream cheese. Makes you crave sake! Red clam. A mix of textures from different parts of the clam. Sweet shrimp. Generous amount of flesh! It's recommended to eat it with the heat applied, and I also prefer this way of eating it. Salmon roe and kelp mini rice bowl. A generous portion of salmon roe. Abalone. Enjoy the unique texture of the clam. Tempura assortment. Plump sandfish served with salt and sudachi. Gizzard shad. A rare gizzard shad in sushi! Torched with a perfect blend of texture and aroma. Young sardine. Cold and with a fantastic texture. Shad. My husband, who loves shad, was impressed. The perfect balance of vinegar. Conger eel. Firm flesh with a fluffy texture. Surprisingly goes well with sudachi. I ate everything in one go, but I was quite full. Lastly, we had miso soup and thick rolled omelette.

Location is Gotanda. Why sushi in Gotanda⁉︎ From Gotanda station, passing through the night streets of the gentlemen, the shop stands quietly. "SUSHI TOKYO 81" is so quiet. But, why here⁉︎ The unexpected feeling of a hidden gem is nice. The counter at this hidden gem sushi restaurant... I am no longer just a gluttonous middle-aged woman. I am in the mood of a Tokyo Calendar lady. Sitting next to me, is it a young investor, a doctor, or perhaps the eighth generation of a traditional establishment? Imaginations run wild in my mind. But let's wash away those fantasies with delicious beer. I am excited to enjoy my favorite sushi. And, a sudden serving of sea urchin! Hand-delivered. "From Ishinomaki, Miyagi prefecture, Murasaki Uni." The fresh flavor with a grainy texture is good. A good start. Next, from Nemuro. Served as a battleship. Wow. Rich and delicious. A sea urchin double play right from the start... A light appetizer of watercress and grilled matsutake mushrooms. I wish they served it in a bowl. Good broth with a faint scent of matsutake. The hint of yuzu is nice too. This is homemade young ginger pickled ginger. Refreshing~. Even those who don't like pickled ginger because it's too spicy will surely enjoy this. Ah. The camera on my phone couldn't capture it well, but this year's ikura. It's the season for autumn salmon. Small grains with thin skin, bursting with flavor as soon as you put it in your mouth. By the way, at the popular supermarket Ropia, ikura was 900 yen for 100g today. Sorry for the crude talk. This bite seems like a gem. And then, another beautiful red gem, katsuo zuke. Slightly spicy with a hint of wasabi to enhance the umami of the katsuo. When it comes to katsuo, it is often enjoyed with strong-smelling condiments like ginger, myoga, or garlic and green onions, but this katsuo, by pickling it, the transparency of the flesh comes out, resembling a ruby. The slight spiciness of wasabi accentuates the umami of the katsuo in your mouth. The smooth texture was also good. The last time I truly thought katsuo was delicious was at a sushi restaurant in Uenomae a long time ago. Oh, here comes the "homemade salted squid innards." Also with a hint of yuzu. A touch of shichimi pepper adds a kick. I want to drink alcohol~. So, I ordered a drink. But before the alcohol, a grilled dish arrived. Yellowtail with yuzu miso. You can feel the season with the ginkgo nuts. When you think of yellowtail, you only think of dried fish, but yellowtail with yuzu miso is good. The flesh is plump and has a satisfying texture, and the skin is fragrant, so I ate it all. "Kokuryu Akiasagi" Sake from Fukui prefecture, a limited edition for this season. What appeared here was abalone soup. Enjoying the scent of the sea and the unique umami of the shellfish, the abalone appeared! It has been steamed in sake for 6 hours. I also had abalone in Izu recently, and it was delicious, but this abalone, which took time and effort, is exceptional! And this green sauce is amazing... What is this sauce! The smooth sauce based on abalone liver doesn't have much of the liver's bitterness. A abalone miso, not crab miso. After eating the abalone, of course, the abalone itself is delicious, but this sauce, I felt reluctant to part with it and was poking at it with my chopsticks and licking it, which is rude, but then, they added shari (sushi rice) to itーーーーー. Isn't this the best? It's so elegant that I want to say, "Bring me a silicone spoon!" but I resisted. Sensing my feelings, the chef kindly suggested, "Would you like a little more (refill)?" but at that moment, I decided to hold back. That's what I wanted to say.

A new sushi restaurant in the neon-lit streets of Gotanda. Despite the name giving off a foreigner-friendly impression, it actually serves authentic Edomae sushi. You can enjoy a wide variety of alcoholic beverages, with a focus on Japanese sake, and elaborate dishes. The highlight is the Uni tasting experience that comes out early in the meal. A place you'd want to visit seasonally.

Night visit. It's about a 6-minute walk from Gotanda Station. It quietly stands on the street just off the main road with a stylish Japanese-style exterior. The interior has a counter on the first floor and tatami seating on the second floor. It's great that you can have a party in the tatami room at a price point of around 10,000 yen. In the second-floor party room, you'll be served sushi and appetizers. Everything is delicious, especially the sea urchin which is exquisite. It was the best high-end sushi party!

A casual place where you can enjoy delicious sushi, and it's so convenient that it's located in Gotanda. They also offer sake pairings! Both the sake and sushi are delicious, especially the sea urchin and abalone liver sauce dish. You start by eating the abalone with the liver sauce, then they give you a bite-sized portion of rice to mix with the remaining sauce. The rice is so good that I come here just for that! The tamagoyaki (sweet omelette) is like castella and very tasty. My partner and I spent about 50,000 yen over 3 hours of eating and drinking. It's a special treat, but I want to go back soon!

I wonder if it depends on who is serving you? Or is it the difference between the first and second floors? Since there is only a course menu, I made a reservation for the course which was supposed to include 12 appetizers, but when they arrived, there were only 3 appetizers... What's going on? When I mentioned it to the staff, they immediately changed the menu on the website. Well, that's fine for future reservations, but it's not what I expected... I was shocked because the last time I had a great experience with the sushi chef... But the taste is good, so don't worry.

The atmosphere at the counter gives off a high-end sushi vibe, but the quality of the food does not live up to it. Frankly, the fish was not good quality. There is a possibility that sushi from a local restaurant in town would taste better. The service is almost non-existent, and you have to ask for the drink menu before they bring it to you. The hospitality does not match the high customer price. The sake was good and tasty, but overall, the pricing is considered a rip-off. It is extremely disappointing, especially when you were looking forward to it.

Located just a 5-minute walk from Gotanda Station, SUSHI TOKYO 81 offers a dining experience worth around 18,000 yen. The restaurant is in Tokyo, Gotanda area with operating hours from 17:30 to 19:30 and 20:00 to 22:00 on weekdays, and from 11:30 to 22:30 on Sundays and holidays. They have a variety of seating options, including counter and table seats, with special course menus available for table seating. The chef is friendly and interacts with customers at the counter. The chef accommodated dietary restrictions by substituting ingredients in the sushi. The course menu includes dishes like sea urchin, white fish with plum sauce, marinated bonito, grilled Spanish mackerel, and more. The uni sushi at the start of the course is particularly luxurious. The meal ends with a unique dessert called Yoro soup. Overall, the flavors are mild and easy to enjoy, with a good balance of vinegar in the sushi rice and various textures in the dishes.

I had various things going on and my health was not great, but now that I've finally recovered, I decided to treat myself to some delicious sushi! Instead of going to a place too close to home, I decided to venture a bit further and came to this place in Gotanda. The restaurant appears quietly after passing through the night streets. The omakase course costs 18,000 yen. First, we started with a beer toast. We tried two types of sea urchin, one with salt and the other with soy sauce. Both were delicious. Next, we had cherry shrimp chawanmushi, followed by a vinegar miso dish with firefly squid from Hyogo and seaweed from Sanriku. The bonito from Wakayama was beautifully glossy and paired perfectly with the "atarinegi" sauce. We then had grilled saury, spicy squid legs, and a series of nigiri sushi. The sushi chef brushes just the right amount of soy sauce on the sushi. The highlights were the red snapper and medium fatty tuna, which melted in the mouth. We also enjoyed scallops steamed in sake, marinated tuna, horse mackerel, and abalone steamed for 6 hours at 90 degrees Celsius. The abalone with liver sauce was a standout dish, and the leftover liver sauce was used to make a delicious risotto with sushi rice. The liver sauce was incredibly rich and flavorful.

I went to "SUSHI TOKYO 81" in Gotanda for dinner after finishing some errands. This restaurant is affiliated with "Sushi Hajime" in Shibuya, which I had been wanting to try for a while. I opted for the omakase course priced at 18,000 yen. The meal started with Murasaki Uni (sea urchin) followed by Bafun Uni, both delicious. The meal continued with dishes like Sakura Ebi Chawanmushi, Hotaru Ika and Sanriku Wakame in vinegar miso, and Katsuo (bonito) with negi. The sushi course featured dishes like Madai (sea bream), Miyagi Shio-Kama Chutoro, Sayori (halfbeak), and Aka Ika (squid). The highlight was the Abalone simmered in sake and water for 6 hours, served with a rich liver sauce that was absolutely divine. The meal ended with Ikura (salmon roe) and a delicious bottle of Yamahai Junmai unpasteurized sake. Overall, the food was exquisite and the experience was truly memorable.

I visited early in the day on a weekday. I sat at the counter on the first floor. Overall, it was a pleasant experience. Every dish was delicious, but I was particularly impressed by the sea urchin and the abalone in the photo. The sea urchin, lightly sprinkled with salt, on top of red vinegar rice was heavenly! The chef was friendly and even showed us how to grate wasabi. There is a hidden "wabisabi" in the word "wasabi," try to find it. The second floor seemed spacious and suitable for families, as another family arrived at the same time. A restaurant of this caliber would easily cost 30,000 to 40,000 yen per person in Roppongi or Ginza. Do not underestimate Gotanda! I will definitely visit again.

It's been a while since I visited a sushi restaurant in the Gotanda area. It's a 10-minute walk from Gotanda Station, tucked away in a back alley off SONY Street. The head chef has changed. I had the omakase course for ¥18,000 at the counter. The Uni tasting was fun and delicious. The tuna was from Oma and I love tuna, so it was delicious. I also love shrimp. I had a great time for 2 hours. I will come back again. Thank you for the meal.

The dishes were somewhat simple, but the Edo-style sushi with red vinegar base was delicious. The toppings were fresh, and the signature menu of comparing sea urchin was excellent. The salmon roe and shrimp were also carefully prepared, and I didn't expect to enjoy the tuna from Oma. I didn't have high expectations due to the location, but it was peaceful as it was slightly off the bustling area. The chef was very friendly, and overall, I was satisfied with the experience.

Forget the year-end party and the long-awaited reunion, let's go out for a meal - that was the plan for the night, with no prior knowledge, or rather, since Gotanda is unfamiliar territory, we visited this place for the first time. It seems that the restaurant was created with the Tokyo Olympics in mind. (Hence the name "81" is the international dialing code for Japan). The counter seats with a two-round system seemed to be running behind schedule as the previous customers were not leaving even though it was past our reservation time. We waited in the cold for over 15 minutes, with no sign of being seated. Eventually, we decided to enter on our own, but there was no one to guide us. The communication with the staff, who seemed non-Japanese, was lacking, and they did not provide any explanations or assistance with our coats or belongings. The champagne glass for one of us was dirty, making it unpleasant to hold. The timing of bringing the menu and the overall atmosphere were also off, and when our companion wanted a refill, they were unable to place the glass on the coaster due to the soda water dripping. The meal started with two types of sea urchin presented, one in a small bowl on top of sushi rice, and the other wrapped in seaweed like a battleship. When asked, we were told they were from "Hokkaido and Nemuro" - but isn't Nemuro in Hokkaido? The steamed throat fish was a welcome warm dish after waiting outside in the cold. The hair crab dish only had one leg portion? The meat seemed dry, and the sea urchin with ponzu sauce was overly strong in flavor. The monkfish liver was fluffy in texture, and the quality of the wasabi was questionable. The steamed abalone had a mild sauce made with abalone liver and egg, but it was too mild, losing the bitterness of the liver. The sushi course started with some inconsistencies in seasoning, making some pieces too salty or too sour, with the balance between rice and fish off. The application of sauce to fish like saury and thread-sail filefish seemed to mask the natural flavors. Even the crab hand rolls felt off, possibly due to the crab vinegar poured on top. The grilled throat fish and conger eel were decent, but the other sushi lacked the wow factor. The dessert, matcha blancmange, felt basic and supermarket-like in quality. Overall, the service staff on the floor was lacking, and the quality and taste of the dishes did not justify the high price. It was a disappointing experience, and it seemed like the younger crowd in the restaurant may have been the target audience. It would be better if they improved their service and food quality before charging such high prices. It was a disappointing experience, and we couldn't help but laugh at the absurdity of it all. Thank you for the meal. (Despite not having seen each other for over three years, we both couldn't help but be critical)笑

We, the exploration team that is always on the lookout for sea urchin, were disappointed by the impact of red tide on the availability of sea urchin. However, with the recent increase in oil prices due to the situation in Ukraine, and the peak of the pandemic, we were hoping that everything would be perfect this time. But then, the typhoon hit the western region, so that was out of the question. The northern area seemed to be fine, so we decided to go ahead with our sea urchin tasting adventure. We even bought foldable umbrellas yesterday to prepare for any weather conditions. We were welcomed at the restaurant as if nothing had happened, so we started with a toast with Ebisu beer and then moved on to sparkling sake. The sea urchin tasting included Murasaki Uni from Hokkaido and Bafun Uni from Miyagi Ishinomaki. Despite being in the off-season, the sea urchin had a concentrated flavor of umami and sweetness, served with the restaurant's original red vinegar. We also enjoyed matsutake mushrooms and spring chrysanthemum, fresh ikura with dashi soy sauce and yuzu flavor, and yellowtail with spicy condiments. The meal continued with salted squid guts, grilled saury and edamame, steamed abalone with liver sauce, and a pairing of aged sake with the abalone. The chef shared his knowledge of sake and the different types of fish, making the experience even more enjoyable. We also had fresh tuna, marinated tuna, small skin fish, and other delicious dishes like horse mackerel, squid, and shrimp. The meal ended with a refreshing dish of seaweed and myoga in ponzu sauce, followed by grilled mackerel, simmered conger eel, and pickled wasabi stems in soy sauce. The dessert was a unique combination of egg, shrimp paste, and yam, creating a soft and sweet treat. We finished the meal with a clam soup, enjoying every bite of the carefully prepared and beautifully presented sushi. Despite being our first visit, the chef's warm personality and ability to engage with multiple customers at once made us feel like regulars. It was clear that the chef's passion for sushi was inspired by his father's legacy in the industry.

Stable flavor. The abalone liver sauce had a Western touch and was excellent. It's nice that they mix the rice for you. The freshness and excellence of the ingredients, such as grated onions on the horse mackerel, the tenderness of the tilefish, and the richness of the freshly boiled shrimp, were outstanding. The way they add variety to the dishes is also excellent. Even with drinks, it stays within 20,000 yen and the quality is top-notch. It's easy to secure a seat, making it a great restaurant.

I visited a popular sushi restaurant in the scarce sushi area of Gotanda. I'm not a big fan of counter sushi because it can be a bit too strong for my taste, but this place had a fantastic atmosphere. The chefs were friendly and the quality of the sushi was outstanding. The first thing we tried was a comparison of sea urchin. The chef recommended eating it at the moment when you are most hungry, and he was right. The purple sea urchin with salt was so creamy and delicious, and the red sea urchin was even richer and paired perfectly with the slightly firm sushi rice. The next highlight was the abalone rush. The steamed abalone was incredibly tender and went well with sake. Then we tried the abalone liver sauce, which was absolutely amazing. We even made a risotto by mixing the sauce with the rice. The seaweed from Sanriku served as a palate cleanser before we enjoyed the grilled eel. The eel was so fluffy and the salt and wasabi seasoning was perfect. Next up was the awaited fatty tuna from Oma, which was incredibly rich and fatty. The sushi chef skillfully presented a variety of sushi including flounder, horse mackerel, and Japanese jack mackerel. Each piece had a different texture and flavor profile, showcasing the freshness of the ingredients. The boiled shrimp was plump and sweet, and the eel sushi was soft and delicious. The tamagoyaki was like a sweet sponge cake, and the kappa maki with daikon and shiso leaf was a refreshing end to the meal. Overall, it was a fantastic dining experience and I would love to visit this restaurant again.

Tokyo (Gotanda), Gotanda Sushi SUSHI TOKYO 81 We went to Gotanda for sushi exploration. We made a reservation for 8:00 PM on a weekday, and when we arrived, the counter was full with us sitting down! It raised our expectations. They didn't start serving all at once, but started each person at their own pace, which was nice. The interior of the restaurant was clean, and there were two chefs behind the counter. Both of them had a perfect balance of being attentive but not intrusive, which made the experience enjoyable. They were clear and had a full smile that was visible even through their masks. They served the dishes at our pace, allowing us to enjoy our meal leisurely. It's quite common for restaurants to serve dishes at their own pace, so the consideration shown here was impressive. This time we had the omakase course, a total of 20 items! The balance between sushi and small dishes was good, and it went well with the drinks. [Sushi] - [Small Dishes] [Contents] - Uni tasting: Murasaki Uni (Miyagi Ishinomaki), Bafun Uni (Hokkaido Nemuro) → A Uni tasting right from the start! It melts in your mouth, and the sweetness spreads in your mouth. - Roasted green soybeans → Roasting adds a fragrant aroma, enhancing the natural flavor of the beans. - Salted Surumeika (Japanese flying squid) → Sprinkled with yuzu and shichimi, rich and slightly spicy, perfect with alcohol. - Small sardines → Topped with green onions. When you crush the onions, it becomes like garlic. - Pickled bonito → Using the back part. Topped with Japanese mustard. - Steamed abalone → Steamed with only water and sake. The soup has the flavor of abalone, so I finished it. - Abalone liver salad → First eat with abalone and liver sauce. Then mix the remaining liver sauce with the rice. It's too delicious. - Sanriku wakame and myoga (Japanese ginger) → A palate cleanser. Dip the crispy wakame in ponzu and eat it. Refreshing. - Grilled eel → Served piping hot with pickled white melon in plum vinegar. Be careful not to burn yourself. Simple with wasabi. - Tsuriaji (line-caught horse mackerel) - Chutoro (medium fatty tuna) → Using Oma tuna, which is best in winter, but the flavor is still rich. - Kohada (gizzard shad) → Easy to eat with a good firmness. - Makogarei (marbled sole) → Enjoying the texture and flavor. - Shima aji (striped jack) → Love the aroma that comes through the nose. - Tuna zuke (marinated tuna) → Topped with sesame seeds. The nutty flavor of sesame goes well with tuna. - Eggplant pickles → Another palate cleanser. - Simmered anago (sea eel) → Topped with sansho pepper. When you eat this, it's a sign that the meal is almost over. - Shrimp surimi omelette → Fluffy texture with a gentle sweetness. - Soup [Drinks] If you like vinegar, I recommend the yuzu vinegar sour. It has a strong vinegar taste. When it comes to sushi, Japanese sake is a must. If you tell the chef your preference, they can also offer sake that is not on the menu. You can order from half a cup. If you don't know your preference, it's totally fine to consult with the chef! They will kindly guide you. - Sudachi sour - Lemon sour - Yuzu vinegar sour - Sake: Masuyama-ryu, Soryo, Tanaka Thank you for the meal. ------------------------------------- Price: ¥17,000 per person + drinks -------------------------------------

[Sushi Tokyo 812 in Gotanda] Located in the bustling area near the east exit of Gotanda Station, this sushi restaurant offers a course meal for around 22,000 yen. Personally, I believe that sushi is best enjoyed at the counter, so I opted for the 18,000 yen course at the counter on the first floor, which includes 20 items. [Omakase Course] Price: 18,000 yen (tax included) - Appetizers - Nigiri Sushi - Murasaki Uni (Sea Urchin) - Bafun Uni (Sea Urchin) - Grilled Edamame - Squid Salted Innards - Katsuo (Bonito) Pickled - Iwashi (Sardine) Iso-maki - Awabi (Abalone) Sake-steamed - Awabi (Abalone) Liver with Soy Sauce - Myoga and Wakame Seaweed - Ayu (Sweetfish) Grilled with Salt - Medium Fatty Tuna - Kohada (Gizzard Shad) - Kinmedai (Golden Eye Snapper) Salt Koji Pickled - Aji (Horse Mackerel) - Isaki (Chicken Grunt) - Yudegai (Boiled Shellfish) - Pickled Maguro (Tuna) - Anago (Conger Eel) - Tamago (Egg) - Asari (Clam) Red Miso Soup The second half of the course features a "Uni (Sea Urchin) tasting" which is a unique highlight. It's interesting that the most famous dish comes at the beginning when the palate is most neutral. The appetizer of "Awabi (Abalone) Liver with Soy Sauce" paired with the sushi rice ball was so delicious that I had to ask for seconds. I heard that "Tamamoto" is a technique in Japanese cuisine where oil is added to egg yolk to create a richness similar to vinegar-free mayonnaise. No wonder it left a lasting impression. It's also fun to scan the QR code inside the restaurant to receive the daily course menu via LINE@. With a satisfying variety of dishes and easy reservation availability, this hidden gem of a restaurant is worth a visit.

Dinner ■ Chef's Choice Course ¥17,000 (tax included) In a big city where there are few sushi restaurants, there are certain areas where this is the case. Gotanda is one of those areas. Opening in 2019, 'Gotanda Sushi SUSHI TOKYO 81' seems to have broken through that trend. Despite the somewhat flashy name, the menu and sushi are traditional Edomae style. By the way, the number 81 refers to Japan's country code. It's that thing at the beginning of international phone calls. This time, we tried the popular Chef's Choice Course for ¥17,000. Starting with a Uni tasting, moving on to appetizers, and then sushi. The meal progressed smoothly and was finished in less than an hour and a half. This might be a restaurant worth remembering in an area with few sushi restaurants. 1. Purple Uni (from Miyazaki) 2. Buffon Uni (from Hokkaido) 3. Grilled asparagus with moromi sauce 4. Homemade salted fish roe 5. Scallop with liver sauce 6. Katsuo (skipjack tuna) pickled in soy sauce 7. Steamed abalone 8. Seaweed and myoga salad with liver sauce 9. Chutoro (medium fatty tuna) 10. Kohada (gizzard shad) 11. Kinmedai (golden eye snapper) marinated in kelp 12. Sawara (Spanish mackerel) 13. Aji (horse mackerel) 14. Sweet simmered sea bream 15. Marinated lean tuna 16. White radish with snow 17. Steamed shrimp 18. Anago (conger eel) 19. Tamago (sweet omelet) 20. Asari clam miso soup 21. Inari sushi wrapped in dried gourd * Additional dishes ===========

Located about a 4-minute walk from Gotanda Station, this restaurant has the following features: 1) A shop that Hikaru introduced twice on his YouTube channel! On the day Hikaru introduced it, over 100 reservations were made. Amazing! 2) The course that starts with a comparison of sea urchin is already the best course. Details of the course are listed at the end! 3) The dedication to drinks is also amazing. The selection of Japanese sake is abundant, including the hard-to-find "Shinsei" and the rare "Hokuyuki." For those who love sake, it's the best. They also don't compromise on non-alcoholic drinks. For example, they don't serve orange juice to customers if it has been opened for more than a week to maintain freshness. The apple juice seems to be highly recommended by Hikaru! A recommended course for a Gotanda date is as follows: - Sea urchin comparison: A comparison of Hokkaido's Bafun sea urchin and Shimane's Murasaki sea urchin. The best! - Grilled asparagus with miso - Soft-boiled octopus: Incredibly tender! The tenderness is beyond what you would imagine from the usual texture of octopus. - Katsuo (bonito) pickled in vinegar: Pink with plenty of fat! - Abalone: Steamed for 6 hours with only sake and water, no seasoning. First, enjoy the abalone broth, then enjoy it with abalone liver sauce. Finally, mix in the rice like a risotto! - Chu-toro (medium fatty tuna): From Okinawa, this is something you would want to eat over and over again. - Kohada (gizzard shad): Aged for 3 days, then tightened with sugar and salt. Goes perfectly with sudachi (citrus fruit). - Kinmedai (golden eye snapper) cured with kelp - Aji (horse mackerel) and madai (red seabream) steamed in sake - Sawara (Spanish mackerel) smoked with straw - Marinated tuna - Tamagoyaki (rolled omelette): Made with Japanese yam, shrimp paste, and wasanbon sugar. It had a texture like castella cake!

Continuing to explore sushi restaurants with sustainable courses under 20,000 yen. This restaurant near Gotanda Station East Exit is called 81, which represents Japan's international dialing code. It's a stylish two-story establishment, with an L-shaped counter on the first floor and tatami seating on the second floor. It's a popular spot with a full counter. The omakase course is 17,000 yen (including tax). The menu for the day was accessed via a QR code. Here's what was served: A comparison of sea urchin, featuring Murasaki Uni from Miyagi and Bafun Uni from Hokkaido. Steamed egg custard with firefly squid and smoked bonito. Homemade salted squid innards. Oil-marinated oysters. Grilled bamboo shoots from Kumamoto. Steamed abalone in sake. Abalone liver with soy sauce. Grilled cherry salmon with miso and young leaves. Nigiri sushi selection: medium fatty tuna, gizzard shad, spring child snapper with yolk flakes, vinegared mackerel, pickled shrimp, tuna, conger eel, and tamagoyaki. The tamagoyaki was fluffy like a chiffon cake, made with shrimp and Japanese taro. The red miso soup was delicious! Especially enjoyed the sea urchin and mackerel. The young chef, Sho, is friendly and the prices are reasonable considering the recent surge in sushi prices, making it accessible to a younger crowd. They also kept refilling the tea, showing great attention to detail. The fact that they are open on Sundays and holidays is another plus. Total spent: 18,000 yen Rating: 3 points - Definitely want to visit again!