From the 2022 list of top 100 restaurants, I had difficulty making a reservation through Pocket Concierge due to the requirement of having at least two people. However, I managed to make a phone reservation at Sushi Kanesaka at the Palace Hotel Tokyo. Unfortunately, on the day I called, I was informed that the son of the owner, who was training there, had just completed his training and left the restaurant. Despite losing my original purpose for visiting, I decided to go ahead and visit Kanesaka anyway. The restaurant is located on the 6th floor of the Palace Hotel Tokyo, facing the Imperial Palace, which is a fantastic location. I opted for the 13-piece course with sake for 15,117 yen. The quality of the sushi rice was excellent, with a good texture and a slight firmness, which is a common characteristic of Kanesaka. The variety of sushi was moderate, but the overall composition and quality exceeded the price. The location and international clientele added to the wonderful dining experience.

◆Food★Impression Iga (10 pieces + soup)〇Red snapper〇Amberjack〇Squid〇Pickled tuna〇Otoro★〇Gizzard shad〇White shrimp〇Striped jack〇Clam〇Eel〇Egg〇Tekka maki◆Price: 8,223 yen◆Reservation: Made a phone reservation 2 weeks in advance◆Stay time: 1 hour◆Impression: A good restaurant where you can enjoy the taste of "Kanesaka" at a reasonable price.

During the Obon period when everywhere else was closed, I was in a bind for an important anniversary, but they kindly accepted my reservation. The sushi chef and other staff members created a wonderful atmosphere with their excellent service, allowing us to have a fantastic day. I will definitely visit again in the future.

The area around the Imperial Palace creates a refreshing atmosphere that makes you forget about the summer heat. The restaurant is located on the 6th floor of the Palace Hotel, with about 12 counter seats. There are two sushi chefs working separately. We ordered the course menu for 10,450 yen, which included flounder, red snapper, amberjack, marinated tuna, fatty tuna, squid, gizzard shad, white shrimp, clam, sea urchin, conger eel, egg, and rolled omelette. Overall, each sushi piece was small and left us feeling unsatisfied. We would have preferred larger portions. With a service charge of 3,000 yen, the cost performance is quite poor. If this is the level of quality, it would be more enjoyable to eat at places like "Manten Sushi" or "Sushi Keita" where you can eat to your heart's content.

I ordered room service since the restaurant was fully booked. The service was quick and the food was delicious. I also enjoyed the food at the location in Sotobori, so I would like to visit the restaurant again.

We were the only customers and had the place to ourselves. Since photography was prohibited, I took notes instead. We had dishes like crab with pickled turnip, conger eel with flounder and abalone, octopus simmered in soy sauce, steamed abalone for 6 hours, bonito from Mie with onion and soy sauce, seaweed and whelk with dried young sardines, blackthroat seaperch from Tsushima, grilled red snapper from Awaji Island, natural striped jack from Koshikijima, Japanese flying squid from Izumi, bonito with morning glory from Awaji Island, kasugodai from Nagasaki, marinated tuna from Iki, seared tuna collar, sea urchin from Rishiri, simmered clams from Kujukuri, carabinero prawn from Ube, conger eel from Anago Island, miso soup with large shijimi clams from Shimane, and a soft-boiled egg.

I couldn't get a reservation at the main branch in Tsukiji, so I visited the branch at Palace Hotel instead. The owner here worked at the Singapore branch for 5 years before being transferred here. Each sushi has its own unique flavor and the quality is extremely high. I definitely want to visit again.

This is a long-awaited lunch visit to "Sushi Kanesaka Palace Hotel Tokyo" located on the 6th floor of Tokyo Marunouchi Palace Hotel. As the name suggests, it is a part of the "Ginza Sushi Kanesaka" group led by Master Chef Shinji Kanesaka. The restaurant has a serene atmosphere with a counter seating for 12 and private rooms available. The lunch courses include four options: - Iga: 8,223 yen - Shino: 12,018 yen - Hagi: 18,975 yen - Omakase: 37,950 yen The lunch starts from Iga 10 pieces for 8,223 yen, allowing you to enjoy top-class Edomae sushi in a wonderful setting at a reasonable price. The vinegar used in the sushi has a mild acidity and the perfect firmness, with impeccable temperature control and a good melting texture in the mouth. The harmony in each piece showcases the stability of Kanesaka's sushi. I enjoyed the appetizer, 13 pieces of sushi, a roll, miso soup, and tamago for 12,018 yen, which was a very satisfying meal. The consistent quality of Kanesaka's sushi never disappoints, which explains why they have expanded their presence with multiple locations. The sushi-only course takes about 1 hour, allowing you to enjoy authentic Edomae sushi quickly and conveniently. Thank you for the wonderful meal! [Items received this time/Shino 12,018 yen] - Minced Vegetable Salad - Red Snapper from Awaji Island - Striped Jack from Kagoshima - Chutoro from Miyagi - Marinated Lean Tuna from Miyagi - Otoro from Miyagi - Horse Mackerel from Kagoshima - Needlefish from Kumamoto - Turban Shell from Kyoto - Sea Urchin from Hokkaido - Simmered Clams from Chiba - Conger Eel from Tokyo Bay - Miso Soup - Tamago - Medium-fatty Tuna Roll

Today's lunch was at Sushi Kanesaka at the Palace Hotel Tokyo. I arrived at the hotel's 6th floor and wandered around looking for the restaurant. Unable to find it, I started to feel lost when a staff member approached me and guided me to the restaurant. I sat at the counter and ordered the 15-piece lunch course. The dishes included: hairy crab, Aomori flounder sushi, Kagoshima horse mackerel sushi, Chiba golden eye snapper sushi, Miyagi tuna lean sushi, medium fatty tuna sushi, fatty tuna sushi, Fukui firefly squid sushi, Kumamoto small skin sushi, Toyama white shrimp sushi, Yamaguchi kuruma shrimp sushi, Hokkaido whelk sushi, Hokkaido sea urchin sushi, Chiba boiled clams sushi, Shimane Lake Shinji clams miso soup, Tokyo Bay conger eel (salt and sauce) sushi, and tamagoyaki (Japanese omelette). The golden eye snapper had a perfect balance of fat and the seared aroma was exquisite. The medium fatty tuna was also very good. The texture of the whelk was amazingly delicious, and the way the sweetness of the shrimp was brought out in the sushi was excellent. I enjoyed the meal very much. Thank you for the feast.

I started a gourmet site for Mitomi Emon. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Just looking at the lineage of sushi chefs makes you want to drink sake. People who can relate to this are what you might call sushi geeks, quite the sushi geeks, I'd say. This time, let's talk about the "Kanesaka" group led by Shinji Kanazaka. The head chef, Kyohei, hails from Kyubei and became independent at a young age. Among the chefs who trained at Kanesaka is the renowned Saito from Sushi Saito, a top-notch restaurant among top-notch restaurants. Kanesaka has four stores under its name, including the main store in Ginza, and has created quite a large group including overseas and production stores. This time, I will introduce the "Sushi Kanesaka Palace Hotel Tokyo Store" located in front of the Imperial Palace. The head chef in charge is Shunsuke Kikuchi, who boasts the longest career in the current group. He used to be a chef at Kanesaka in Singapore and, given the location of the hotel, there are many foreign customers, but he provided excellent service in fluent English. There are also episodes that show the strong trust relationship between Kanazaka and Kikuchi, giving me a glimpse of the strength of the Kanesaka group. The appetizers and nigiri are stable and consistent. Kanesaka's shari is known for being at a high temperature, but the impression at the Palace Hotel store is somewhat milder. The vinegar ratio is said to be standardized, but to some extent, it seems to be left to the head chef. The slightly firm shari, with a mild acidity and moderate saltiness, perfectly complemented the toppings. As expected from the oldest member of the Kanesaka group. Here is the lineup of appetizers: "Firefly squid and aoyagi no kobushi," "Hairy crab" from Unzen Bay, "Flatfish and torigai" from Maizuru and Aomori respectively, "Abalone and octopus" from Chiba and Sajima respectively. Both were well seasoned and perfect as accompaniments. The lineup for grilled items and nigiri is as follows: "Sea bream" from Awaji, "Golden eye snapper" from Kamogawa, "Pickled" from Shio-kama, "Chutoro" from the softest part of the medium fatty tuna, "Sand skin" from the middle of the otoro. Too delicious! "Bigfin reef squid," "Prawn" from Ube, "Horse mackerel" from Izumo, "Kohada" from Kumamoto, "Sea urchin" from Konbu Mori, "Conger eel and tamago" the only ones with hot shari from Kanesaka. "Hand roll" ===========

I recently went to a new restaurant three days ago, and unexpectedly ended up comparing it to the second best restaurant in the Kanesaka Group. One place receives subsidies from the health insurance union, while the other is located in the Palace Hotel, which must not have cheap rent. In conclusion, the new restaurant has the best cost performance with a customer average of less than 10,000 yen, but I think Kanekasa Palace Hotel Tokyo has the best cost performance with a customer average of less than 30,000 yen. Starting with hairy crab, the thick and delicious sea urchin served on a boat piled high with uni was exquisite. I wish I could afford to eat here every week.

I received an invitation from a close acquaintance and decided to visit the Kanesaka sushi restaurant on the 6th floor of the Palace Hotel, a place that holds some bittersweet memories from a turbulent time in my life. The atmosphere of the restaurant was calm and the staff's hospitality was comforting. Watching the professionals at work behind the counter while enjoying their meticulously selected ingredients and expertly prepared dishes was a truly enjoyable experience. The price of 2,000 yen per piece seemed a bit extravagant from a commoner's perspective, but it was worth stepping into this slightly out-of-place world to savor the exquisite flavors. The variety of dishes I tried, such as hairy crab, flounder sashimi, shellfish sashimi, katsuo sashimi, grilled nodoguro, simmered octopus, abalone sashimi, shirasu salad, kinmedai, zuke maguro, aori ika, toro, horse mackerel, sea bream, simmered clams, conger eel, sea urchin, and clam miso soup, left me feeling satisfied and grateful for the opportunity to experience such a beautiful and refined culinary world.

In 2016, the prestigious travel guide "Forbes Travel Guide" awarded the first 5-star rating to a Japanese hotel, the Palace Hotel Tokyo, which has maintained this rating for 7 consecutive years. Located on the 6th floor of the Palace Hotel Tokyo is "Sushi Kanesaka," part of the Kanesaka Group, which operates a total of 12 establishments domestically and internationally. The head chef, Mr. Kanesaka, recently renovated the flagship store in Ginza, reducing it to 8 seats where he personally stands behind the counter. The atmosphere is relaxed, and the sushi is expertly crafted by skilled chefs. I visited for lunch and tried the "Shino" course, which included a variety of delicately prepared sushi, such as striped jack from Kagoshima and seared golden eye snapper from Chiba. The quality of the tuna, including lean, medium fatty, and fatty cuts from Kesennuma, was impressive for the price range. Overall, the experience was enjoyable and the hospitality was excellent.

I visited Kanesaka, located inside the Palace Hotel in Hibiya. I have been to Kanesaka in Hotel Okura before, but this was my first time at the Palace Hotel. The lobby and atmosphere of the Palace Hotel are really nice. We started with a toast with beer and then switched to sake. We had a variety of fish as appetizers. We tried Shima Aji, Tsubugai, Chutoro, all of which were great quality and delicious. We had a dry sake called Bakuren. It went down smoothly. Then we moved on to nigiri sushi. We had Kohada, Nihigai, Hirame isobeyaki, Shima Aji, Tsubugai, Chutoro, Akagai, Uni, Anago, Ikura, and Toro Taku. All of them were made with high-quality ingredients and tasted delicious. The rice was also tasty, but the portions were a bit small for me. Overall, it was delicious sushi, and I will definitely come back.

At the Palace Hotel, reservations are apparently necessary, so I had the sushi lunch course. I wanted to enjoy just the sushi, so I ordered the 15-piece course. However, more than 15 pieces were served, so I could try a variety of dishes. Since it's crab season, we were first treated to snow crab. Then, the nigiri sushi continued with white fish, three types of tuna, and finally sea urchin and eel, ending with a rich flavor. The clam soup at the end was also delicious. The course menu included snow crab, sea bream, striped jack, golden eye snapper, marinated tuna, medium fatty tuna, fatty tuna, saury, mackerel, horse mackerel, white shrimp, sea urchin, clams, scallops, shrimp, tuna roll, eel, and egg, with over 15 pieces in total. The balance of the course was good, and it was nice to be able to enjoy dish after dish without having to choose. It seemed like many customers were entertaining clients or inviting foreign guests. The convenience and usability were good, so I would like to continue using this place in the future. It was delicious! Thank you for the meal!

I used to frequent the series of stores that were recently renovated, but I finally got to enjoy the deliciousness of Kanesaka after a long time. It was recommended by an acquaintance, and I had been meaning to go for a few years, but I finally made it. The taste, service, and atmosphere were just as I had hoped for. They were considerate of my left-handedness, as they served the dishes at a 45-degree angle to the right, as shown in the photo. I am grateful for that. Sometimes they start serving from the middle, but starting from the first dish is something I haven't experienced since Ginza Kyubei. Thank you for the thoughtful gesture. When I pointed out that the vinegar rice for the first dish of Shima Aji was warmer than usual, they mentioned that they prepare three different temperatures of vinegar rice depending on the type of fish. The seared skin of the Kinmedai that followed was also excellent. It was a quick 10-piece meal. I will definitely be coming back for more.

"Sushi Kanesaka" is a famous restaurant with its main branch in Ginza, located inside the Palace Hotel Tokyo. I ordered the cheapest lunch course priced at 7,865 yen, which included a variety of delicious sushi. The chef was polite and engaging, and the service was impeccable with a kimono-clad waitress attending to our needs. The restaurant was busy during lunchtime on a weekday, but we were able to enjoy our meal and leave within 30 minutes. Overall, it was a satisfying experience for both myself and my parents. The quality of the sushi was excellent, and I would recommend this restaurant to anyone looking for delicious and high-quality sushi."

I was invited by a client to have lunch at "Kanesaka" in the Palace Hotel. As I entered the hotel, I was impressed by the high ceilings and the elegant atmosphere, reaffirming that it is a great hotel. I went up to the 6th floor and entered the Japanese area, where Kanesaka's curtain welcomed me. The counter was in the shape of the letter L, with a calm and sophisticated interior design that raised my expectations. Since it was lunchtime, I opted for the 15-piece course with hairy crab (16,500 yen). Here is the sequence of dishes: - Hairy crab - Red snapper sushi - Striped jack sushi - Bluefin tuna from Oma, Aomori sushi - Medium fatty tuna sushi - Bigfin reef squid sushi - Gizzard shad sushi - Fatty tuna sushi - Golden eye snapper sushi - Pacific saury sushi - Spot prawn sushi - Gunkan-maki with young yellowtail - White shrimp sushi - Sea urchin gunkan-maki - Simmered clams sushi - Pickled eggplant - Conger eel sushi - Miso soup with clams - Rolled omelette - Tuna and scallion roll (additional) - Fatty tuna hand roll Overall, the standout feature was the quality of the sushi rice. The vinegar flavor was just right, enhancing the sweetness and aroma of the rice. The sushi was all delicious, with the fatty tuna blending perfectly with the rice and the spot prawn being perfectly cooked and flavorful. Apart from the sushi, the hairy crab was rich and well-seasoned, providing a great sense of satisfaction. The pickled ginger had just the right amount of acidity, making it a delightful palate cleanser. The dessert egg was moist and sweet, a sign of a good establishment. The service was attentive yet not intrusive, with timely tea refills. It was a highly satisfying experience. The traditional Edo-style sushi and overall high quality left a lasting impression. Despite visiting many sushi restaurants recently, this one stands out for its deliciousness and high satisfaction level. It was truly a delightful meal. Thank you for the excellent service. I will definitely come back. Thank you for the meal.

I visited Sushi Kanesaka at Palace Hotel Tokyo for a business partner dinner. The location is about a 10-minute walk from Tokyo Station or Otemachi Station, with direct access from the underground passage to the 6th floor of the Palace Hotel. This restaurant is relatively easy to make reservations at and doesn't have a set start time, making it convenient. We made a reservation a few days in advance and arrived at 11:30. The seating includes a counter and private rooms for a total of 20 seats. We were the first to arrive and sat at the end of the counter. The lunch course with sushi only starts at 7,150 yen, offering great value, but since it was a celebration, we opted for the omakase course at 30,800 yen. Here is what we had in order: - Fresh ikura with grated nagaimo underneath. - Luxurious Hokkaido hairy crab from Funkawan. - Hirame from Aomori, Ishigaki scallop, simmered octopus from Sajima, and black abalone from Chiba, both decent. - Katsuo tataki with soy-marinated onions. - Grilled nodoguro with perfect fatty texture. - Madai from Awaji (nigiri), Shimaji from Kagoshima (nigiri), and Oma tuna with marbling (nigiri) in between otoro and chutoro. - Otoro (nigiri) and sumika (nigiri) with salt and vinegar citrus. - Kohada (nigiri), aji (nigiri), and white shrimp (nigiri) with about 20 tails used for one piece, very sweet! - Murasaki uni (nigiri), tsubugai (nigiri), and anago (nigiri) with salt and sweet sauce. - Clam miso soup, tamagoyaki, and torotaku hand roll. We also had two non-alcoholic beers, and the total bill for two people was 71,852 yen. The omakase course is the same price for lunch and dinner, so the value is better for the sushi-only lunch course. The impression was more on the luxuriousness of the appetizers than the sushi itself, with a stable and traditional content. Sushi Kanesaka is easy to reserve and doesn't have a set start time, making it a good option for cost-conscious customers. If you're looking for value, I recommend the sushi-only lunch course. Definitely worth a visit.

I left it up to the chef's choice and was impressed from the first dish of conger eel. I was more drawn to sashimi and other dishes than nigiri sushi. I could really taste the flavor of the ingredients. It may not be luxurious in taste, but you can feel the deliciousness of the fish directly. The sushi chef's demeanor was very professional. However, I personally prefer when they explain things to me, so I might ask more questions next time. (Maybe because I was talking about work this time)

Sushi Kanesaka Palace Hotel Tokyo Store Sushi TOKYO 2022 Top 100 Awarded Store This sushi restaurant opened in the "Palace Hotel Tokyo" in May 2012. Reservations are by appointment only, and they accept reservations for one person or more. They serve both lunch and dinner. Located on the 6th floor of the "Palace Hotel Tokyo," it is a 3-minute walk from exit C13b of Otemachi Station. The interior has an L-shaped counter seat and private rooms. The lunch menu offers three types of nigiri courses with appetizers included. The head chef trained at the main store of "Sushi Kanesaka" in Hokkaido and Ginza, Tokyo. You can enjoy the top-notch nigiri sushi of "Sushi Kanesaka." It is a wonderful sushi restaurant where you can leisurely enjoy sushi in the hotel. Thank you very much. It was a feast. Omakase Course 15 Nigiri: Hokkaido Hairy Crab, Meichidai, Mie Natural Kanpachi, Chiba Golden Eye Snapper, Oma Tuna, Chutoro, Otoro, White Squid, Kumamoto Amakusa Kohada, Yamaguchi Kuruma Ebi, Kagoshima Dewa Aji, Toyama White Shrimp, Hokkaido Yochi Sea Urchin, Chiba Tsukiji Clam, Tuna Cheek Meat Aburi, Tokyo Bay Anago, Tamago, Miso Soup with Shijimi Clams, Rolled Sushi