I was able to revisit Shimazu-san's restaurant. I was unsure about the timing, but the excellent selection of ingredients shone through in the dishes. The new squid was delightful as expected, and the tuna was particularly outstanding, it didn't seem like something from this time of year. While the summer dishes were not bad, the squid had a rich flavor and a great melt-in-your-mouth quality. The staff also provided excellent service to a very late customer, which was much appreciated.

I am traveling around the country in search of truly delicious food. I love everything from high-end cuisine to casual dining. [Area] Shirokanedai area, Tokyo [Genre] Sushi [Awards] Tabelog Silver Award 2023, Tabelog Sushi TOKYO Top 100 2023 [Number of visits] First visit [Crowdedness] Reservation required [One-word comment] The entrance is hard to find as there is no sign. The sushi was excellent. Thank you for the meal.

It had been a while since I last visited Shimazu-san's restaurant, and I was surprised to see that it now has a rating of 4.41 on Tabelog, making it one of the top-rated places in Tokyo. I can't help but worry that someone wealthy might buy it and move it far away. The dishes like new ginkgo, Sado thread seaweed, flounder, octopus, mackerel, abalone, oil-soaked sardines, grilled green onion and tuna, and sake-steamed turbot were all delicious and paired well with drinks. The sushi selection included white snapper, yellowtail, saury, firefly squid, small bowl of salmon roe, lean tuna, medium fatty tuna, fatty tuna, small skin, shrimp, sea urchin, and special eel. I also tried the small skin gari roll, tekka roll, and kappa roll. The highlight was the small skin sushi, which had the perfect balance of fat, vinegar, and salt, making it my favorite of the night. I couldn't help but order another round of small skin gari roll, which led to another moment of delight. It was truly a happy time. Thank you for the delicious meal.

Located a 3-minute walk from Shirokane-Takanawa Station in Minato-ku, Tokyo, is "Shimazu." This restaurant opened in November 2020 and is one of the most difficult sushi restaurants to make a reservation at in Tokyo. It was my first visit in about 2 years, and I was very satisfied this time. The owner of Shimazu is from "Sushirinda," located in Fudomae, and is in his 20s. He is a talented chef who was entrusted with the title of owner at a young age. The restaurant has only 8 seats at the L-shaped counter, operating in two shifts from 6:00 PM and 8:30 PM. The owner of Shimazu, who turned 30 in June this year, has evolved significantly since the opening. As the owner says, "The shari (sushi rice) is the main character," the sushi here is truly impressive, with deliciously prepared shari and toppings that have a strong presence, creating beautiful forms that are mesmerizing. The excellent hospitality of the owner, the hostess, and the staff makes it a very comfortable place, and I once again realized that it should be a top-class sushi restaurant representing Tokyo. The dignified owner of Shimazu, who still has a long way to go at the age of 30, made me feel excited about what the future holds. Thank you for the wonderful meal! [Omakase Course 32,700 yen (including tax)] Aichi Prefecture Soe-cho Ginko Sado Island Iwamozuku Awaji Island red sea bream, Hokkaido Yochi foie gras Nagasaki Meiwai bonito Chiba steamed abalone Liver sauce risotto Kamayu grilled kamasu Throat steamed white sweetfish, Nishi-Izu striped jack, Choshi Haruko sea bream Ikura small bowl Akami, Miyagi Prefecture Shio-kama, Yamasaki Chutoro, Aomori Prefecture Oma 105.6 kg, Yamasaki Otoro, Aomori Prefecture Oma 105.6 kg, Nodoguro horse mackerel, Aichi Prefecture Mikawa horse dung sea urchin, Hamanaka Hokkaido Egg Anago soup Egg Noto salt milk gelato [Additional] Sumiika Kanpeimaki Thank you very much for reading the review until the end. Your support, likes, and saving of the restaurant are what keep the reviews going. Thank you for your continued support. Be sure to check out the following as well. [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's Sub Account (@uni.prince_sub)

The young general is too strong! Tsumami Zuku Ginkgo Bonito Awaji Sea Bream Liver Nagasaki Mayo Katsuo Chiba Abalone Flounder Kombu Pickled White Sweet Sea Bream Sushi White Sea Bream Striped Horse Mackerel Sardine Spring Child Sea Bream Ikura Tuna Red Meat Tuna Medium Toro Tuna Otoro Small Skin Car Shrimp Sea Urchin Conger Eel Egg Clam Dashi Additional Striped Shrimp Red Sea Urchin Dessert Milk Sherbet

Mr. Shimadzu visited the restaurant after 3 months and had a great time enjoying delicious food. The course was well-rounded with dishes like gingko nuts with mozuku and octopus, steamed abalone with bonito, ankimo with taka-be, sake-steamed red sea bream, striped jack, shirauo, and more. Every dish was delicious and there were no disappointments. The appetizers were all great with a special mention for the bonito which was so flavorful that I wanted seconds. The sushi was also fantastic, especially the ikura, tuna, and sea urchin. I love everything about this restaurant - the taste, atmosphere, and service. I definitely want to visit again.

Thank you for viewing. I visited the award-winning restaurant "Shimazu," which is also one of the top 100 restaurants in the Tabelog Award 2023 Silver. I revisited this place because it was so delicious when I last visited after a long time. The master, the mistress, and the apprentices were all very polite and attentive. As I enjoyed the food, I could hear voices of "delicious" and "tasty" coming from all around the counter. With delicious sushi and impeccable service, I believe they are the top among the young chefs these days. He is only 30 years old, but in this state, what will become of him in the future? It's something to look forward to. Here is the menu I had that day: "Shin Ginkgo from Soe," "Sado's Mozuku Vinegar," "Awaji Red Snapper and Iwate Ishigaki Clam," "Iwashi Whale Tail Meat," "Nagasaki Iki's Stray Bonito," Abalone from Ohara with ginger soy sauce, "Takabe from Shikine Island in the Izu Islands," "Katsuo steamed in sake from Koshino," followed by nigiri sushi of "Meichidai from Mie Owase," "Fresh squid," "Fresh squid, lightly seared," "Shimaaji from Nishi-Izu," "Choshi's small sardine," "Ikura gunkanmaki" with fragrant Kaneda seaweed that goes well with ikura, "Haruko from Bungo Suikai," "Akami pickled tuna from Akkeshi," "Chutoro from Shiogama," "Otoro from Shiogama," all the tunas are delicious with good fat content, "Kohirei," you can feel the umami when you chew, "Natural carabinero from Mikawa," "Purple sea urchin gunkanmaki from Shima Maki in Hokkaido," "Clam soup," "Eel and cucumber hand roll," "Egg," "Shrimp," "Kappa maki," "Gelato made from Noto Milk." I had a very enjoyable time. I would love to visit again. Thank you for the meal.

August Shimazu-san. Only the items received are noted. [August 2023 Favorites] (Appetizers) ★New Ginkgo nuts ★Mozuku vinegar ★Purple sea urchin and flounder ★Bonito ★Steamed abalone with liver sauce ★Grilled taka-bae ★Grilled beltfish (Sushi) ★Shiragawa ★Horse mackerel ★Striped shrimp ★New squid legs ★New salmon roe ★Meichi sea bream ★Haruko sea bream ★Lean tuna ★Medium fatty tuna ★Fatty tuna ★Small fin ★Shrimp ★Sea urchin ★Anakyu roll ★Tamago ★Kappa roll, torotaku roll, kanpyo roll (Drinks) ★Beer ★Lemon sour x2 Total: Approximately 40,000 yen

In August, I was concerned about the difficulty of sourcing due to the typhoon right after the Obon holidays, but I was pleasantly surprised by the solid variety of fish sourced from both the north and south. The nigiri sushi of red snapper, yellowtail, young sea bream, and tender small skin were particularly impressive. Today's menu included ginkgo and mozuku seaweed, flounder, bonito, black abalone, sake-steamed nodoguro, white shrimp and red snapper sake kasu, steamed hairy crab, nigiri sushi of red snapper, yellowtail, saury, straw-grilled Japanese flying squid, fresh salmon roe, marinated young sea bream, medium fatty tuna, fatty tuna, small skin, horsehair crab, northern shrimp, sea urchin, sea cucumber, hand-rolled egg omelette, and additional red sea urchin from Amakusa.

Thank you for visiting. I hope you can give me your 'likes', 'follows', and 'save the restaurant'. I revisited the award-winning restaurant 'Shimazu', which is also one of the top 100 restaurants, and received the Tabelog Award 2023 Silver. It had been a while since I last visited, so I was really looking forward to it. Since its opening, it has been very popular, but in terms of customer service and taste, it stands out among restaurants of the same age group. In my opinion, it is the top young talent in the same age group. The sushi has indeed been delicious since the days of 'Ranmaru', but everything has been updated since then. The cutting of the ingredients, the taste of the sushi rice, the balance of the sushi, the attitude towards customers, and the presentation, everything is becoming comparable to a top-class restaurant. In a sense, I wonder what will happen in the future??? Hmm, I look forward to it even more. Here is the menu I had that day. I also have a few impressions: 'Fresh Ginkgo Nuts from Soeju', 'Noto Mozuku Vinegar' which is smooth and refreshing on a hot day, 'Sado Ara' which is deep in flavor as you chew, 'Awaji Boiled Octopus', 'Chiba Abalone', 'Kesennuma Bonito', the ginger soy sauce with the bonito is incredibly delicious, 'Nori-wrapped Sardines', the sardines from Choshi remind me of the deliciousness of 'Sugita', 'Herring marinated in sweet sake, grated radish, vinegar and citrus', 'Nagasaki Blackthroat Seabream steamed in sake', and the following are sushi: 'Amakusa Meichidai', 'Saury straw-grilled' which is softer and has a net-like flavor than saury, 'Yellowtail Amberjack' which is softer and has quite a bit of fat than yellowtail, 'Fresh Squid, lightly seared', 'Ikura Gunkan Maki' with the fragrant Kaneda seaweed that goes well with salmon roe, 'Lean Tuna Pickled', 'Medium Fatty Tuna, Chutoro, Akami, Otoro', the local bluefin tuna from Hachinohe has good fat content for this time of year, and they were all delicious. 'Finishing with small fins' was just right, 'Shimabara Carabineros', 'Rishiri Buffoon Sea Urchin', sweet and goes well with seaweed, 'Soup', 'Eel Cucumber Hand Roll', 'Egg', 'Striped Shrimp', firm, sticky, and sweet 'Kappa Maki' this kappa maki is reminiscent of the deliciousness of 'Ryujiro', 'Noto Milk Gelato'. I had a very enjoyable time. I would love to visit again. Thank you for the meal.

Sushi Shimazu, which quickly became a difficult-to-reserve restaurant after opening in Shirokanedai. It's a hidden gem without a sign, known only to those in the know. The door only opens at designated times, so arriving right on time is key. The bright interior has an L-shaped counter with only 8 seats. - Omakase course (32,700 yen including tax): Refreshing vinegar-seasoned sushi rice, with perfectly sized nigiri. The highlight was the rare upside-down sea urchin. - Drinks (Sake tasting set worth 10,000 yen): - Kayobi - Tenryo Hai Junmai Daiginjo "Isshiki no Shifuku" - Limited edition Kokuryu ESHIKOTO "Eternal Flowing Clouds and Water" - Hakkaisan - Toyo Nagashi Daiginjo "Shizuku Shizuri" Fuji Joel Robuchon once said, "Service makes up 70% of a restaurant's experience, while taste is only 30%." This place embodies that philosophy. The food is delicious, but the welcoming atmosphere is what sets it apart. The chef's demeanor, service, and attention to detail make it a great dining experience. It's a wonderful restaurant!

After a long time, I visited Shimazu with a friend's invitation. We were greeted by a smiling head chef and a beautiful hostess, starting off a blissful time. The staff seemed to have increased compared to before. The appetizers were delicious, as always, but they seemed even more delicious this time. The octopus, abalone, bonito, sardine, and sea bream were all top-notch in quality. The sushi was soft and the ingredients were carefully prepared. Excellent!! The sake went down smoothly too. Shimazu has truly entered the realm of masterpieces since its opening. It may be difficult to make a reservation, but it's worth it. Looking forward to the next opportunity to visit again.

Sushi restaurant in Shirokane highlands. Visited after about 2 years, invited by a regular customer. Run by Chef Shimazu from "Ranma". The popularity of the restaurant has only increased since it opened, making it difficult to make new reservations. Arrived without looking at the map as the location is close to the station. The omakase course consisted of appetizers followed by sushi. The atmosphere was lively and friendly due to the regular customers. Personally, I found the appetizers to be delicious, but the sushi was not to my liking. The reason for this is unknown as I am not very knowledgeable about sushi. The chef saw me off at the end and seemed to recognize that I had not been there for 2 years. I would like to visit again if I have the chance. The dishes included mozuku, hoshigarei, red sea urchin, octopus, abalone, bonito, herring, hair crab, red sea bream, striped jack, horse mackerel, surf clam, white squid, lean tuna, chu-toro, marinated mackerel, shrimp, purple sea urchin, eel, tamago, sardine, and milk ice cream.

■Visit date: July 29, 2023 (Saturday) 6:00 PM - 8:15 PM ■Course: Chef's selection ¥32,700 ■Beverages: Not included Total bill including tax: ¥47,000 The summer-themed counter display with colorful ceramics by the artist Katase sets the stage for a delightful evening of seasonal delights. Each visit brings a new selection of ingredients to savor, expertly prepared by Chef Shimazu. As we transition into summer, ingredients may lose some of their richness and sweetness, but Chef Shimazu skillfully enhances flavors and textures, guiding our taste buds through a world of deliciousness. 1. New Sea Cucumber - Aomori: Ginger, Tosa vinegar 2. Whole Horse Mackerel - Sado: Vinegar citrus 3. Red Sea Urchin in Saltwater - Obama 4. Simmered Octopus - Amakusa 5. Steamed Abalone - Boso Each dish is a harmonious blend of flavors and textures, showcasing the best of the season's offerings. From the refreshing sea cucumber to the indulgent red sea urchin and the tender simmered octopus, every bite is a delight. The highlight is the steamed abalone, a large specimen that impresses with its size and succulent meat. Each dish is a testament to the chef's dedication and skill, creating a memorable dining experience.

Today, despite the ongoing hot weather raising concerns about the summer scarcity of fish, I enjoyed some delicious sushi once again. It's hard to believe, but although it was a month ago, the young head chef, who I thought was still so young, has already turned thirty. Still young though, haha. So, I had the opportunity to taste the sushi made by the head chef now that he has turned thirty. Here is a summary of the dishes I tried: - Aomori's Mizuunozu vinegar as an appetizer, with a nice crunchy texture. - Sado's rockfish, with just the right amount of fat and delicious when dipped in salt or soy sauce. - Octopus from Awaji and steamed abalone from Boso, both great with just wasabi or a little salt added. - Bonito from Kesennuma, freshly grilled over charcoal, with plenty of ginger soy sauce. - Swordfish from Kanagawa, grilled and served with vinegar and citrus, topped with grated radish. - A unique combination of sea urchin and hairy crab liver, a great accompaniment to sake. - Steamed red snapper, tender and flavorful, perfect with a dash of broth. - Moving on to nigiri sushi with dishes like Japanese butterfish from Mie, golden snapper from Choshi, horse mackerel from Nagasaki, and striped jack mackerel from Izu, all wonderfully delicious. - The meal also included a soup with clams, an eel and cucumber roll, and tamagoyaki. - As an additional order, I tried the seasonal shinko (young herring) and a roll with anglerfish liver and pickled vegetables, both rich and flavorful. - Lastly, I enjoyed some green tea and gelato made with Noto's salted milk. And to top it off, I finally won a teacup with a caricature of the head chef on it as a prize!

Omakase Course (32,700 yen including tax) I finally had the opportunity to visit this place that I have been wanting to go to ❤️ It has been a while since I was so impressed by sushi like this! The balance between the rice and the toppings in the nigiri was amazing, truly a delight for the taste buds ❤️❤️ Not only was the food fantastic, but the service was also perfect. It was my first time here, and I felt so comfortable and welcomed, it might be the best dining experience I've had ☺️ Located in Shirokanetakanawa, Shima-zu is an amazing restaurant that exceeded my expectations ❤️ I hope to have the chance to visit again in the future ☺️ #sushi #Shirokanetakanawa #Shimazu #foodie #sushilover #maguro #unagi #prawn #Tokyo #Tokyosushi #Japanese cuisine #gourmet #sushilover #foodlover #omakase #foodtour

I arrived at the restaurant on time and was greeted by the cheerful owner, staff, and lovely hostess with their usual smiles. The napkin holders were shaped like lemons, giving a refreshing summer vibe, and the plates had a cool summer design. Despite the challenges of changing fish varieties in the summer, I trust the owner and have high expectations. - Rock Mozuku from Noto Different from the Okinawan mozuku I usually eat, it was crunchy yet had a nice stickiness to it. Mixed with ginger, it made a refreshing vinegar dish. - Inada (Bishamon Ten) Served with kabosu and Japanese mustard, it had a nice balance of fat and refreshing flavors. It seems the fish was caught near Misaki Port. - Octopus (Amakusa) and Abalone (Chiba) The octopus was softer than usual. The abalone was thinly sliced (to enhance the aroma), which was a bit disappointing. I prefer thicker slices of abalone. - Seared Bonito The ginger soy sauce condiment was delicious, enhancing the flavor of the bonito. - Beltfish (Kanazawa Hakkei) Quite tasty this time, with a chewy texture. However, I preferred the previous one that was over 3 kilograms, as it had a more tender texture. - Snow Crab with Sea Urchin The combination of my two favorites was incredibly delicious. It would have been even better with some vinegar rice. - Grouper Steamed in Sake A simple dish that allowed me to savor the umami flavor. Of course, I finished the broth as well. Here, blue towels and pickled ginger were provided, indicating the start of the sushi course. - Kelp-Pressed Japanese Butterfish (Owase) Delicious Owase butterfish, allowing me to fully enjoy the white flesh and the aroma of kelp. - Golden Eye Snapper Considered for an additional order due to its perfect amount of fat. - Horse Mackerel (Nagasaki) - Striped Jack (Miyakejima) - Bigfin Reef Squid (Amakusa) Finely cut with a knife, enhancing the sweetness of the squid. - Alfonsino (Shikinejima) Although I remember having grilled Alfonsino before, it was my first time having it as sushi. It was quite good, with a slightly different texture from white-fleshed fish. (The tuna was from Aomori Ohata) - Lean Tuna Marinated Being summer tuna, it had less umami and was light in flavor. - Fatty Tuna - Gizzard Shad (Amakusa) - Spot Prawn I would have preferred a bit more rareness in the spot prawn. - Sea Urchin (Rishiri-Rebun) My favorite sea urchin was rich and creamy. - Clam and Cockle Soup A hearty soup that allowed me to savor the flavors of the shellfish. - Eel and Kyu (Eel-like dish) As the eel season was approaching and there were no good eels available, they prepared an original dish that resembled eel. Surprisingly, it was made with wild eel! It would have been a waste... I would have loved to try it grilled even just once. - Castella Cake I always love the castella cake, and it was exquisite as always this day! My husband ordered additional: - Red Sea Urchin I actually wanted to try the shirako, but I was too full to do so. - Salt Milk Gelato and Hojicha Tea A classic combination that was also delicious. Finally, I took a good look at the hostess in her kimono attire (without being inappropriate), and left the restaurant completely satisfied.

[Iwamozuku (Noto), Hoshihirame Tako (Amakusa), Abalone (Boushu), Bonito (Kesennuma) Dojuro Small Bowl, Nori Tachiuo (Koshima), Hair Crab Ankimo, Meita, Kinmedai, Aji (Nagasaki), Kajika Inada (Kanagawa, Bishamon), Shirouka (Hakata), Tuna Akami (Shiogama 98.6kg), Tuna Chutoro (Shiogama 98.6kg), Tuna Otoro (Shiogama 98.6kg), Fin, Shrimp, Clam Soup with Shijimi, Bafun Uni Battleship Roll, Eel, Cucumber, Hand Roll, Tamagoyaki, Milk Gelato, Additional Hokkigai, Ohagi]