Scallops, salted and fermented cod roe, miso-marinated oysters, bonito, shirako, mackerel, young sardines, squid, spring herring, pickled mackerel, Miyazaki chu-toro, o-toro, gizzard shad, botan shrimp, Hokkaido horse dung sea urchin, conger eel, and dried gourd sushi roll.

This was my first visit. The head chef was friendly and I enjoyed learning from him. The cost performance is quite good. It's rare to find seafood that has significantly increased in price, but you can still enjoy it at this level for under 20,000 yen with drinks. The sushi rice was firm and had a good bite to it. Everyone's preferences may vary, but I personally liked the sushi rice. Sushi that you can chew and savor has become less common lately. I would like to visit again.

Located in Inokashira Park in Mitaka City, there is a sushi restaurant called "Sakida" run by Master Sakida, who was once with the famous Kiyokawa-san (Nakajo). The restaurant is quite a walk from Mitaka Station or Kichijoji Station, about a 10-minute taxi ride away. The interior is a refined Japanese-style space with a sophisticated design. After enjoying a few appetizers, it's time for the sushi. The spring red snapper sushi is truly impressive, with a deep flavor profile that sets it apart from any other red snapper sushi I've had before. The tuna from Yamayuki on that day was also exceptional, with a perfect balance of richness and flavor. The surprise of the day was a special tuna purchased on August 8th from Hachinohe, weighing 88kg. The ikura (salmon roe) was served in a unique liquid form, making it a fun and interesting dish to enjoy. It's amazing to find a restaurant of this quality in Mitaka. The dishes I enjoyed included junsa (water shield), ara (fish scraps), shirauo (icefish), kazunoko (herring roe), boiled squid, katsuo (bonito), and wakame (seaweed) for appetizers, and squid, spring red snapper, buri (yellowtail), toro (fatty tuna), kohada (gizzard shad), botan ebi (shrimp), ikura, miso soup, anago (sea eel), and tamagoyaki (rolled omelette) for sushi.

"Sakida" is a sushi restaurant located about a 20-minute walk from Kichijoji Station in Tokyo. Despite being in a remote location, the owner, Mr. Sakida, has gained a reputation for his sushi. He aspired to be a sushi chef since he was a kindergarten student and pursued his passion without hesitation. He trained at renowned sushi restaurants in Ginza such as "Nakada" and "Kyubei," where he learned the fundamentals of traditional Edo-style sushi and honed his skills in serving and customer service. In addition, he deepened his knowledge of fish by working as a fish wholesaler at markets in Kyoto and Tsukiji during breaks from his job. His training culminated at "Nakajo" in Yokohama, where he experienced the excellence of top-quality fish and the atmosphere of a small independent restaurant before eventually opening his own place. The omakase course at "Sakida" costs ¥16,500 and offers a variety of dishes, starting with appetizers like sweet miso-marinated ankimo. The sushi pieces are well-balanced, with slightly cool fish toppings and warm shari (sushi rice). Highlights include dishes like katsuo tataki, which has a rich and tender texture. Overall, "Sakida" offers a delightful sushi experience with a perfect balance of flavors and textures.

Visited a sushi restaurant in Kichijoji for the first time in April 23rd. The restaurant is located about a 20-minute walk from Kichijoji Station, slightly away from the station. I had heard about this new restaurant opening a while back but hadn't been able to visit until now. I made a reservation for 12 o'clock on a weekend, and luckily I was able to secure a spot by calling early in the month. The restaurant has a cozy atmosphere with a total of 8 seats in a sunken kotatsu style setting. The husband and wife owners run the entire place, with the husband being extremely knowledgeable about fish and handling everything from preparation to serving. I started with a beer and opted for the 15,000 yen omakase course. The meal included various appetizers such as scallop sashimi, firefly squid, oysters from Murotsu, seasoned herring roe, smoked bonito from Kagoshima, and seaweed. Each dish had a unique texture and flavor that stood out from what I had experienced before. The firefly squid was particularly exceptional as it was carefully selected during the peak season. The oysters were cooked in a way that allowed the broth to penetrate the meat, resulting in a delicious dish. The smoked bonito, smoked with cherry wood chips, paired perfectly with the mustard soy sauce. The nigiri sushi included squid, young sea bream, golden eye snapper, lean tuna, medium fatty tuna, salmon roe, sea eel, and tamagoyaki. In between, we were served miso soup with clams to complete the course. The squid and sea eel at the beginning and the fluffy tamagoyaki at the end stood out for their deliciousness. Despite the reduced fish catch due to rough seas at the time of my visit, the restaurant managed to provide a variety of high-quality fish. I enjoyed sake such as Namazume Junmai from Nambu Bijin, Junmai Ginjo from Hakurakusei, and Junmai from Hidakami. All were easy to drink and complemented the meal well. I spent about 3 hours chatting with the other guests and the talkative owner, enjoying a pleasant time. While I can't afford to visit every day, I look forward to another opportunity to dine at this restaurant. Thank you for the wonderful meal.

I didn't have many opportunities to visit this area, but I visited "Sakida" in Hachioji on a day when I had a reservation and had some work to do. The sushi restaurants tend to be concentrated in the city center, but this one is quite far away and can be considered the most difficult to reach among the top 100 sushi restaurants in Tokyo. The chef, Yasutaro Sakida, has worked at Kyubei and Naka-Jo in Kanagawa, as well as having experience at the Tsukiji fish market. We had the omakase course for 16,500 yen plus sake for 2,340 yen, which included a variety of dishes such as abalone, scallops, oysters from Hyogo, cod milt with ponzu sauce, seared saury, and young shoots. The sushi selection was impressive, with different textures and flavors like white vinegar-marinated squid, vinegared spring onions, and fine fish from Tokyo. The chef, who is in his 40s, showed great skill and knowledge in sushi-making and had a passion for both sushi and vehicles. The atmosphere was friendly and relaxed, and the course was well-balanced with a variety of seafood and non-sushi items. The rice was relatively soft with white vinegar for white fish and grainy with red vinegar for red fish, enhancing the overall dining experience. By the end of the meal, I almost forgot that I was in a remote location, feeling like I was dining in Ginza. This sushi restaurant offers finely crafted and deeply satisfying sushi, making it a must-visit spot.

Day of the week: Weekday Visit time: 6:00 PM Purpose: Dinner Reservation: Yes (made a month in advance by phone) Crowdedness: Fully reserved, no walk-ins Number of people: 3 Seating: Counter Payment method: Credit card Style of service: Pay at the counter Number of visits: Not specified Top restaurant that I want to take my wife to next time. This time, I visited with two colleagues. It's a 20-minute walk from Kichijoji Station towards Inokashira Park, but I always take a taxi because it's in a residential area. However, I really wanted to go. This restaurant only takes reservations for three groups a day because the chef is extremely dedicated to providing exquisite sushi. The chef is incredibly strict and the wife, who serves as the hostess, is also wonderful. On this day, the chef served one outstanding piece of sushi after another, each bringing out the essence of the fish, accompanied by the chef's explanations. It felt like a culinary experience taking place in my mind. Every piece of sushi was flawless, and it made me wonder just how much dedication goes into each one. We also heard stories about the chef's trips to purchase ingredients, his true feelings, and various anecdotes about his family, making the experience even more enjoyable. I will definitely be going back.

I am certain. Even if I move far away, I will continue to visit this restaurant for the rest of my life. This person is evolving every day. I am convinced that they will become a legendary sushi restaurant. At least, I was deeply moved. This restaurant is a rare gem that is somewhat underestimated. I, too, was swayed by the opinions of those around me. Regret and excitement wash over me. The highlight of the day was the Spanish mackerel. The beautiful dish specially made for this Spanish mackerel first surprises with its color sense. Whether the Spanish mackerel inspired the dish or vice versa, this person is aiming for something, meticulously calculating. I've stepped into a dangerous place. I never expected this in Mitaka. It's not just ordinary. I think the late autumn Spanish mackerel is better than the spring one. The fat is not sticky or heavy, but rich and creamy. The slight smoky scent from the searing is intriguing. Might it be cherry wood or beech wood, or something else? Should I pair it with a warm sake like Hidakami, or maybe something richer and creamier, like a white from California? The sake list and pairings are still developing, but I believe the level of sushi and appetizers has reached an incredible level. Next is the tuna. It's from Aomori. Not from the Nobeji area in Mutsu Bay, but from Misawa in the northern part of Hachinohe on the Pacific Ocean. The droplets of the simmered sauce dripping from the pickled tuna are beautiful. The chu-toro seems like a new creature, full of vitality, almost as if it's starting to move. It's just so seductive. A sushi restaurant should be elegant, fresh, and alluring. The gentle female owner and the seemingly eccentric head chef pay close attention. They are focused. In any case, I feel that they are far ahead in this area. They are one of the top sushi restaurants in Tokyo, and their value for money is exceptional. Sighs, admiration, astonishment, reverence, tears of emotion - he is undoubtedly a professional. Always evolving, always aiming for the pinnacle, he will eventually become a legendary sushi restaurant. #One day, it will become a legendary sushi restaurant #Sushi terror #Sushi Instagram #Mitaka sushi #Kichijoji sushi #Sakida #Sushi

A friend recommended this sushi restaurant located in the neighborhood, so I decided to visit for the first time. It's just a 7-minute bus ride from Kichijoji. Upon entering the restaurant, I took off my shoes and sat at the sunken kotatsu counter. The head chef had a friendly demeanor, which raised my expectations. The first dishes served were horse mackerel and ark shell. The sweetness of the ark shell was incredible. The mentaiko (marinated roe) was dangerously delicious and went perfectly with the sake. The smoked mackerel was a standout, with a delightful smoky aroma and tender flesh. The sushi was also outstanding. The ikura (salmon roe) gunkanmaki had a crispy nori and a fragrant taste. What impressed me the most was the unique mindset of the head chef. His choice of a remote location, refusal to take reservations on the spot, and decision not to take on apprentices all stemmed from his own beliefs. He targets only those who are truly seeking delicious sushi. This is not a restaurant for Instagrammers who take videos of the chef and delay eating their sushi. If you love sushi, you must visit this place.

Sakida-san is located a short bus ride from Kichijoji. The chef used to work in the fish wholesale industry, so his dedication to quality fish is amazing! There are no grilled or fried dishes, only fresh raw fish to savor. The omakase course is 15,000 yen and includes dishes like monkfish liver, hokkigai, yellowtail, and more. The highlight was the creamy raw shirako, which was absolutely delicious! The sushi pieces that stood out were the cherry salmon, horse mackerel, and salmon roe. The salmon roe had a melt-in-your-mouth texture and incredible flavor. Despite being a bit far and hard to find, I think this is a restaurant worth visiting again. Thank you for the wonderful meal.

Sakida Sushi TOKYO 2022 Top 100 Restaurant Award Winner This sushi restaurant opened in Kichijoji, Tokyo in November 2017. Reservations are by appointment only, starting from one person. They only serve dinner. It is about a 10-minute drive from Kichijoji Station. The interior has a sunken kotatsu-style counter with 8 seats. They offer only one omakase course, starting all at once. The head chef has experience not only in Tokyo sushi restaurants but also at the Tsukiji fish market's Asahi Suisan fish wholesaler. They deliberately use minimal seasonings like soy sauce to fully enjoy the flavor and aroma of the fish. You can enjoy top-notch sushi born from the chef's knowledge and passion for fish. From appetizers to nigiri, everything was delicious until the end. It is a wonderful sushi restaurant that exudes a strong passion for fish. Thank you for the meal. Omakase course ¥16000 Appetizers: - Ishikawa's ara/tsubugai - Aori ika - Hokkaido buri - Kazunoko miso pickles - Shirako of masu cod - Smoked mackerel skin - Wakame nigiri - White squid - Harusakidai - Chutoro - Otoro of tuna - Kohada - Botan shrimp - Ikura - Clam miso soup - Uni from Hamana Lake - Anago - Tamago Drinks: - Sake: Shinsei No.6 R-type ¥1800 - Sake: Kaze no Mori ALPHA TYPE1 Junmai Muroka Mizuagashi Namazake ¥1200

I visited Sushi Tokyo Top 100 Shop "Sakida" with a rating of 3.77 on Tabelog in 2022. The location is in Kichijoji, quite a distance from the station towards the park. The restaurant blends into the street with its exterior as a roadside shop. The interior consists of only counter seats with slightly bright and clean lighting. The shop is run by a husband and wife team who trained at Kyubei. They have a strong local following and have been selected as one of the top 100 shops. The course includes a variety of traditional sushi dishes such as hatahata, tsubugai, and kohada. The sushi is made with carefully selected ingredients, meticulous preparation, and skillful techniques, making it delicious and reliable. It is a highly appreciated restaurant in the neighborhood.

First visit to Sakida-san, where you can enjoy delicious sushi for 20,000 yen while drinking alcohol! He is known for his discerning eye for fish. Head chef Sakida is quite the eccentric person (๑˃̵ᴗ˂̵)☆ - Junzai (pickled vegetables) - Tsubugai from Hokkaido Konbu Mori (20 years old) - Seared Botan Ebi (shrimp) and Aori Ika (squid) - Kazunoko (herring roe) miso-marinated - Shiraiika (white squid) - Kesennuma Katsuo (bonito) - Ofunato Wakame (seaweed) - Pickled ginger Sushi: 1. Sumiika (Japanese flying squid) from Kagoshima 2. Haruko Tai (sea bream) 3. Aji (horse mackerel) from Kagoshima Dewa 4. Chutoro (medium fatty tuna) from Sakaiminato 5. Maguro (tuna) otoro (fatty tuna) 6. Wakaremoto (tuna belly) 7. Kohada (gizzard shad) from Saga 8. Bafun Uni (sea urchin) from Yoichi 9. Hamaguri (clam) from Kashima 10. Anago (conger eel) 11. Tamago (egg omelette) 12. Kanpyo Maki (dried gourd roll) Drinks: - Bottled beer - Nichitomi extra dry sake - Hakurakusei junmai ginjo sake Head chef Sakida's passion for sourcing ingredients and his dedication to the craft of sushi shines through in every dish. He does all the preparation himself because he wants to do everything alone and does not take on apprentices.

About a 30-minute walk from Kichijoji Station, there is a renowned sushi restaurant called "Sakida" that is popular among sushi enthusiasts. The omakase course is reasonably priced at 15,000 yen, and I heard from a friend who loves sushi that it is incredibly delicious. I visited for the first time and experienced the perfection of sushi made by the master who knows fish inside and out. The tuna, even at this time of year, was smooth and rich, with a sweetness that perfectly complemented the vinegared rice. Each piece was so delicious that it left a lasting impression. The fish was incredibly juicy, with a generous amount of fat. The portion sizes are relatively small, so those with a big appetite may feel satisfied at about 70-80% full. While the location is not the most convenient, it is a must-visit restaurant for sushi lovers. I will definitely be going back. Thank you for the wonderful meal!

I made a reservation for the Omakase Nigiri at Saki Ta in Kichijoji. I enjoyed the nigiri while listening to interesting stories. The ikura was especially delicious, bursting in my mouth with a expiration of about 3 seconds. In the midst of this, I rudely took a photo (which took 1 second). The nigiri was also gone in no time, making it a fun time. Thank you for the feast served in a national treasure teacup.

In the middle of a residential area near Inokashira Park, there is a sushi restaurant that I believe is at the ultimate level in a location that seems unsuitable for setting up a restaurant. The restaurant only takes 3 reservations a day, so the available dates for reservations are limited. I made a reservation for a weekday night three weeks ago and visited with two friends. The restaurant is quietly nestled in the residential area, with a serene atmosphere. As always, the chef emphasizes his dedication to bringing out the maximum potential of the fish, creating the highest quality for each piece of sushi. The freshness and intense deliciousness of the oysters and turban shells, which are cooked, surprised us all. The chef's dedication to bringing out the best in every type of fish and seafood, and sublimating them into sushi, was evident and made the experience incredibly enjoyable and delicious. The unique atmosphere of Sakida-san was as captivating as ever. The selection of sake, including Shinsei No.6, was carefully chosen and still impressive. The hostess's calm yet precise service was also commendable. According to the chef, the size of the nigiri is tailored to be liked by women, as he believes it is the most delicious form of sushi. It is just the right amount to satisfy your hunger. Additional orders are not accepted, and the meal is completed with the chef's selection. This unique dedication ensures that both men who enjoy drinking alcohol and women who prefer smaller portions are satisfied. The value for money remains exceptional, with a meal costing just over 20,000 yen even with a fair amount of alcohol. The chef's goal is to create a restaurant where local people can casually visit, but with the increasing popularity from gourmet websites nationwide, he is facing a dilemma. I look forward to bringing my loved ones here next time. I can't wait to visit this place again.

About a 25-minute walk or a 7-minute bus ride from Kichijoji Station Park Exit, this restaurant is in a location that seems to discourage stamp rally participants from visiting. Upon arrival, you are greeted by a smiling female hostess in a kimono. You must take off your shoes before being seated at a sunken kotatsu-style counter. The course costs 15,000 yen and includes 8 appetizers, 11 pieces of sushi (with tamago), and a soup (no additional orders allowed, except for dried gourd rolls). Sake prices range from 800 to 1500 yen, which is quite reasonable. The head chef, who has experience in fish wholesaling, is well-respected and selects the best seasonal fish for the appetizers and sushi. He is knowledgeable and passionate about fish, focusing on quality without unnecessary embellishments. The restaurant even serves premium tuna, sourced from the best parts according to the company president's belief. The tuna served that day was a bit "off-color" due to being too aged, but it was still delicious and comparable to high-end establishments. The restaurant also offers unique dishes like chilled and persevered oysters, showcasing the chef's creativity and dedication to quality. Despite facing challenges in the past, the restaurant has now established a reputation for its unique approach and dedication to serving top-quality sushi and dishes that cannot be found elsewhere. With a bill under 20,000 yen for drinks and food, this restaurant stands out as a rare gem in the sushi scene.

Sakida course only ¥15,000 + drinks. Due to the impact of Corona, it was easier to make a reservation and I was able to go. The work was very meticulous, and all the sashimi and sushi were served at a delicious temperature. The restaurant has a homely atmosphere with tatami seating. The chef and his wife run the place, making it a relaxing experience. Every sushi and sashimi was delicious, but my favorite was the oyster and shirako. I was amazed by how well the flavors of oyster and seaweed blended together. The shirako was also perfect in temperature. I would like to visit again in a different season. Thank you for the meal.

*Omakase: 15,000 yen + tax Located a 30-minute walk from Mitaka Station and Kichijoji Station. It's also a 22-minute walk from the nearest Inokashira Park Station. Despite being in a remote location, this sushi restaurant is absolutely amazing! The quality and skill at this price of 15,000 yen!!! It's unbelievably cheap and mind-blowing! <Omakase Course> ~Appetizers~ ◆ Ara (Choshi) ◆ Shako (Otaru) and Hotate (Shiretoko) ◆ Kazunoko (Miso-marinated herring roe) ◆ Shirako with ponzu sauce ◆ Meai maguro (lightly seared bonito) ◆ Smoked sawara (Spanish mackerel) ◆ Wakame seaweed ~Sushi~ ◆ Sumiika (dried squid) ◆ Harako-dai (young sea bream) ◆ Shime-saba (marinated mackerel) ◆ Akami (100kg set-net caught tuna from Kesennuma) ◆ Toro (130kg longline-caught tuna from Kesennuma) ◆ Kohada (net-caught gizzard shad from Amakusa) ◆ Ikura (salmon roe from Iwate) ◆ Bafun uni (sea urchin from Hamanaka) ◆ Anago (sea eel) ◆ Tamago (egg) The chef's commitment is evident in not grilling or frying the appetizers! A variety of appetizers that bring out the natural flavors of carefully selected fish! Enjoy the texture and taste while paying attention to the temperature of the fish. In particular, the shako and hotate have never disappointed in the past... The beloved meai maguro continues to impress with its perfect balance of tuna and bonito! The shari is slightly warm while the fish is cool, in the style of Sakita-san! Despite being from the same Kesennuma, the maguro tastes completely different! Both have their own unique deliciousness, making it interesting! And the way they finish the mackerel, kohada, and harako-dai is exceptional! The sushi that fully brings out the flavor of the fish is truly impressive!

There is a delicious and lovely restaurant located in Kichijoji area. The address is in Mitaka, a little ways from Kichijoji Station by bus or taxi. The restaurant has an L-shaped counter where the husband and wife owners serve customers. You must take off your shoes before entering and the counter is like a sunken kotatsu table. The husband used to work at a fish market and also has experience in Yokohama. He has great knowledge about handling fish, which results in delicious appetizers and sushi. Reservations are taken starting from 2 weeks in advance, as they do not want to become a place where reservations are hard to get. The dishes are served in beautiful and elegant plates. Even though the husband runs the restaurant alone, the preparation is well done, resulting in a smooth service. The dishes like octopus sashimi, mentaiko (spicy cod roe) miso, and whitefish ponzu from Nemuro are all wonderful. The sushi selection includes squid from Kagoshima, horse mackerel from Kagoshima, bluefin tuna from Tsugaru Strait, and more. The way the chef handles the knife when preparing the fish is a testament to his expertise. I stumbled upon this place for lunch due to some errands nearby, but I would love to visit again with this restaurant as the main destination. It exceeded my expectations and made me realize how much the chef truly loves fish. He is a true artisan. I look forward to my next visit. Thank you for the delicious meal.

For a cozy drinking session with colleagues, this is the place to go. We ordered the chef's choice course with additional rolls. They only accept reservations for groups of four or fewer at the counter seats. Everything we ate from start to finish was so delicious that we felt happy throughout the meal! Even those who are not fans of fish ended up enjoying the food here. One of our party members didn't like sea urchin and shrimp, but even they found it delicious! It may be a bit inconvenient to get to from the station, but it's definitely worth a visit! The chef engages in conversation while serving a variety of sashimi and sushi, making it a great place for those who enjoy chatting while eating.