It's Friday night in Roppongi. After watching NHK's "Bino Tsu" program, I decided to visit Sushi Nakamura, which was featured on the show. The delicate cutting of the squid and the beauty of the chef's movements captivated me. It was my first time at this restaurant, and I enjoyed the experience of dining alone. As I entered, I was greeted by a shiny white counter and a respectful apprentice. The apprentice served me each dish with precision and grace. The chef, Mr. Nakamura, came out from the kitchen and greeted me warmly. Despite his tough appearance on TV, he was actually a humble and skilled chef. The interaction with the chef and his apprentice made me feel happy. I ordered a sake and enjoyed the meal, feeling completely satisfied. I will definitely visit this restaurant again. Here is a summary of what I had: [List of dishes and drinks]. The sushi was made with precision and care, and the atmosphere of the restaurant was impeccable. I had a great dining experience at Sushi Nakamura.

Located one street away from Roppongi Avenue, Sushi Nakamura is a fantastic sushi restaurant. The chef, with a lovely smile, creates sushi that is incredibly delicious and each piece is truly impressive. The prices are on the higher side, but the quality of the sushi and the delicious drinks make it worth it. It's a place where you can bring someone special and they will definitely be happy. I will definitely become a repeat customer.

A combination of bold small dishes and delicate sushi that captivates your taste buds. It had been 10 years since my last visit, but the sushi at Sushi Nakamura in Roppongi was still delicious as ever. #SushiNakamura #sushi #Roppongi #restaurant #gourmet #deliciousfood #foodie #foodlover #photogenic #Tokyo #Minato-ku #Shibuya-ku

I was invited by a friend to visit this restaurant. It was a lively place with many apprentice chefs at the counter. The atmosphere was elegant and there were quite a few foreign customers that day. The side dishes and sushi were delicious. I could tell that they put a lot of effort into their preparation. It was a great experience!

I made a reservation online at a restaurant that is known for being a bronze medal recipient in addition to being one of the top 100 restaurants. The course meal included beer, two cups of sake, and cost around ¥35,000 per person. The food was delicious with no disappointing dishes. While there were no standout dishes that made me smile with delight, the grilled nodoguro fish did bring a smile to my face. I don't remember the details, but overall, the experience was enjoyable. The restaurant was located about a 10-minute walk from the station and had a modest appearance. It had a small counter with about 10 seats and the chef seemed very sincere. Most of the customers were foreigners, but the restaurant had a calm and sophisticated atmosphere, which I liked. The restaurant was completely non-smoking.

After finishing a job I've been doing for 2 years, I treated myself to sushi. The sushi restaurant in the middle of Roppongi seemed to be popular among young people, and the sushi was solid and well-prepared. It was nice to start and end with tuna, giving a lively touch. The pickles served kept changing, which was interesting - like yam and cucumber. And it all ended with pickled ginger. Oh, please give me extra yam. The grilled fatty throat fish was a great choice. Thank you for the meal.

I made a reservation for 6:00 PM and arrived on time. There were two foreigners and three of us in our group. The restaurant had the head chef and three apprentices, along with three staff in the dining area, making a total of six staff members. By 7:00 PM, the restaurant was fully booked. The seating arrangement was in a straight line with 11 seats. Unfortunately, due to the long distance, I could only exchange a few words with the head chef. Regarding the food: - Not recommended: Sushi - Recommended: Sushi, sake - Okay: Super Dry beer - Clam soup - Shiitake mushrooms with komatsuna (Japanese mustard spinach) - Firefly squid marinated in sake lees - Beltfish steamed in sake - White shrimp cured in kelp - Matsu (Japanese bluefish) - Anko liver fish simmered in sweet and savory sauce - Medium fatty tuna - Enishi no Madara (Japanese flounder) - Aori squid with salt seasoning - Marbled flounder - Torigai (cockle) - Kuruma prawn (70% raw, incredibly delicious) - Horse mackerel (very well-prepared, but the fish was cold) - Mozuku seaweed - Kasugodai (sea bream aged with salt) - Pickled fish - Kohada (gizzard shad) - Bonito (very tasty and refreshing) - Purple sea urchin (quite deep in flavor but too cold) - Miso soup - Tekkamaki (tuna roll that melts in your mouth) - Conger eel (slightly soft rice, suitable for those who like moist and soft rice) - The temperature of the fish was a bit low, which may appeal to those who prefer cold dishes. They served daikon radish, cucumber, and yamaimo (Japanese yam) pickles as palate cleansers, which was a nice touch. It was a nice way to refresh the palate and a good snack when the plate was empty.

The deliciousness was undeniable. I was looking forward to sushi for a long time. It was my first visit here, so I sat at the counter, watching everyone work while enjoying some drinks. The appetizers and sushi that came out were all delicious. However, they came out at a fairly fast pace, which made it a bit unsettling. The taste was definitely there, but I wish it was a bit slower-paced.

The clam soup was so delicious that it brought tears to my eyes. Steamed clams, oysters, red sea bream, medium fatty tuna, octopus, sea bream, squid, kohada, shrimp, sweet shrimp, salmon roe, foie gras, tuna, mozuku seaweed, sea urchin, seared mackerel, soup, bonito, and eel sushi and small dishes appeared in a well-balanced manner. No complaints at all. The sushi pieces were small but with a variety of items, which made me very happy. The head chef is still young, and the apprentices are lovely, but the taste is top-notch. Looking forward to seeing this sushi restaurant grow even more in the future. Roppongi really does have a high level of quality.

After 10 years, I revisited Sushi Nakamura. It was easier to make a reservation now, so I made a same-day reservation. The skills and techniques were still top-notch. The simmered clams and soup heightened my expectations, and the succession of oysters, octopus, and barracuda as drinking snacks was outstanding. Starting with fatty tuna, the 12 pieces of sushi that followed had the perfect balance of vinegar in the rice, just the way I like it. The preparation of pine bark flounder, squid, kohada, kasugo sea bream, and boiled shrimp were all exceptional. The seared squid as a snack was full of flavor and tenderness. The creamy texture of the raw white shrimp brought out its umami flavor. The difference between flounder and righteye flounder was clear, and the large ikura, seared medium fatty tuna, praised horse mackerel, generous sea urchin, exquisite tuna roll, and delicious conger eel all contributed to a blissful dining experience. Perhaps it was just that time, but the clientele seemed different from before, with some customers disrupting the atmosphere by ringing their phones or talking loudly on them, which was a bit disappointing as the restaurant couldn't control it.

This time, I made a reservation on Tabelog one hour before the day of the visit. It starts at 9:00 PM, which is perfect for those finishing work. The head chef, Nakamura-san, was quietly working and left a good impression. By the way, he mentioned that he respects Chef Nakazawa from Sushi Takumi. As Chef Nakazawa also recommended this place, it seems like a mutual admiration, which is wonderful. I was impressed by their meticulous work attitude. It was also nice to see Chef Nakamura politely reminding customers to silence their phones. One disappointing point was that the entrance is right by the road, so it can get noisy when people who have been drinking are loud. The sushi pieces were thick with a good amount of rice, so for those with smaller appetites, it might be better to ask for less rice from the start. We started with appetizers like simmered shiitake mushrooms and komatsuna, clam and matsutake mushroom soup, simmered clams, octopus with trefoil, white shrimp marinated in kelp, grilled salmon and Pacific saury with matsutake mushrooms, and salted squid. Then we moved on to nigiri sushi like fatty tuna, squid with its legs, Matsukawa flounder, kohada, prawn, battleship roll with salmon roe, young sea bream with kelp, and lean tuna. We took a break with seaweed and vinegar-marinated mozuku seaweed with ginger before continuing with nigiri sushi such as yellowtail with grated daikon, cured mackerel, flounder marinated in kelp, battleship roll with sea urchin, and a nori roll with fatty tuna and shiso leaves. They served a variety of pickles like cucumber, yam, and burdock. Additional nigiri sushi and rolls included yellowtail without grated daikon, Matsukawa flounder fin, battleship roll with salmon roe, lean tuna, and gourd roll. This lineup of delicious dishes showcases the earnest dedication to sushi, making it a must-visit restaurant. Thank you for the wonderful meal.

I used this restaurant for a special day. The appetizers were all delicious, especially the clam soup and grilled clams. The sushi was also carefully prepared, and I was impressed by the different approaches to bluefin tuna, medium fatty tuna, and rolls. The service was excellent, and I appreciated being able to make a reservation online. The recommended sake was also delicious, and the champagne and white wine available were of high quality. The owner was friendly and approachable, making for a wonderful dining experience. I will definitely visit again.

◆Roppongi Sushi Dinner▪︎ Sushi Nakamura (Roppongi, Minato-ku) Omakase + additional nigiri◾︎ Food Beast Maro

I was impressed by the calm and lovely atmosphere of the restaurant in Roppongi. The attention to detail was wonderful, as they would frequently bring out delicious vegetable snacks if we ate quickly, showing that they really care about their customers. Everything was incredibly delicious, and thanks to that, our dinner was lively and enjoyable with great conversations.

The food was so delicious that I often forgot to take photos. At first, clam soup was served without clams, which was surprising, but then clams with a rich seasoning were served, exceeding my expectations. The omakase course was incredibly delicious, surpassing even that high expectation.

I visited Sushi Nakamura, which has been awarded one Michelin star and selected as one of the top 100 restaurants on Tabelog in 2021. The course menu costs around 26,600 yen. The course started with a clam soup and was filled with a variety of delicious dishes. The sushi was particularly outstanding, with expertly crafted rice and each piece made with great care. The ark shell was large and incredibly tasty. There was also sea urchin, which is not commonly found, and I was very satisfied. The rice initially had a strong vinegar taste, but as I savored each topping, it complemented the flavors perfectly. The chef and staff were all friendly and welcoming. The customers seemed to be mostly young people. I would love to visit again if there are different courses available.

Visited the restaurant for the first time after receiving a request from a customer who wanted to eat sushi. The counter was fully booked on the day of our visit, with many customers creating a lively Roppongi-like atmosphere. From the appetizers to the sushi, everything was delicious and satisfying. The tea, brewed carefully with hot water warmed in an iron kettle, was also a nice touch.

Today, I visited Nakamura in Roppongi. I had made a reservation in advance for a course priced at 26,620 yen (including tax). The dishes that were served included clam soup, seaweed with clams, white fish, firefly squid, herring roe, salt-grilled hairtail with nagaimo, white shrimp marinated in kelp, medium fatty tuna nigiri, bigfin reef squid nigiri, flounder nigiri, ark shell nigiri, kelp-cured sardine nigiri, shrimp nigiri, sayori nigiri, marinated tuna nigiri, mozuku vinegar, sea urchin gunkan, blowfish milt, mackerel nigiri, seared fatty tuna nigiri, miso soup, botan shrimp nigiri, eel nigiri, tamagoyaki, and more. The sushi was served with plenty of soy sauce and had a rich flavor. The ingredients were fresh and the knife work was skillful. The standout dish was the salt-grilled hairtail, which was perfectly cooked with a crispy skin and tender flesh. It paired well with grated daikon. The sea urchin was also incredibly fresh and delicious. The portion size was generous, and I left feeling very satisfied. Thank you for the wonderful meal.

First of all, as soon as I entered the store, there was a lively izakaya atmosphere. For those who want to enjoy the space quietly and elegantly, this might not be the best choice. But for those who want to enjoy casual conversation with some sushi as a side dish, this place could be suitable. There was no particularly memorable sushi, and it took quite a while for the sushi to arrive, with many appetizers served beforehand. The appetizers seemed to lack any particular attention to detail, tasting like something quickly taken out of the fridge. Despite the high prices, there was no explanation of the dishes. In terms of value for money, it was not great. I won't be coming back. Thank you. If you're looking for a lively, convenient place in Roppongi where you can just snack on some food, this might be okay.

Sushi Nakamura @ Roppongi, Michelin 1 star. Appetizers came out first and then the sushi started. There were quite a lot of appetizers and I felt happy. The clam was delicious. The sushi had a unique way of being made, with tightly packed rice. Thank you for the feast! #SushiNakamura #Nakamura #Roppongi #RoppongiGourmet #SushiInstagram #Foodstagram #Foodies #FoodBlog #DeliciousFood #Gourmet #FoodLovers #FoodiesConnect. Thank you for reading until the end. Please follow me on Instagram as well. OL Nanami's Food Blog (@nanamin_no_tabelog)

I had a satisfying meal with plenty of toppings and a generous amount of sushi rice. Starting with the clam and matsutake mushroom soup, I enjoyed dishes like clams, seaweed, octopus, shirako, fatty tuna, flounder, firefly squid, young sea bream, shrimp, white shrimp, yellowtail, mantis shrimp, mozuku seaweed, capelin roe, anglerfish liver, salmon roe, sea urchin, shrimp, egg, and eel. Thank you for the feast!