Visited Linda, a popular sushi restaurant in Meguro, for the second time on a weekday night. Once again, enjoyed sushi crafted by Chef TY. Ordered extras like ark shell, which pushed the bill to over ¥25,000 for one person, nearly double the last visit! Was it too much? But amidst the pandemic, this extravagant night was truly the best.

Visited Rinda Group, first time at Rinda. Apart from the master's sophisticated conversation, the taste potential is immeasurable. I had a hunch from Ranmaru, but the scores tell the story; it's indeed a skilled establishment. The way the shari (sushi rice) breathes, the vinegar balance, and the firmness suit my taste. Definitely recommend trying the final Rinda roll.

Whoever visits this place is sure to enjoy exceptional sushi. The atmosphere inside the restaurant was filled with laughter. My stomach was satisfied, and I had the happiest time. The chef's attention and care were outstanding. There were only 6 seats at the counter. Sushi places are usually seen as formal, but that perception was overturned (of course, it maintains elegance). The marinated tuna, golden snapper, and squid were delicious. It was so enjoyable and tasty that I wanted to visit many times. Thank you for the wonderful meal.

It was incredibly delicious with exceptional hospitality. The sushi chef was very cheerful, which made the food even more enjoyable. He was friendly and provided explanations about the sushi and drinks without being overly talkative or intrusive. It was really soothing. Sometimes sushi chefs can be very talkative or eat in a particular way, which I'm not fond of, but this wasn't the case here. I definitely want to go back again.

The chef's character is fantastic, honestly. In today's era, where everyone has easy access to information, it's challenging for flavors alone to stand out. The key is to differentiate based on something other than taste, and in this case, the chef's overwhelming entertainment skills are amazing! It's not just about eating; the spice of "entertaining" is truly impressive. I highly recommend this sushi restaurant. It was a learning experience!

I made a reservation over the phone two weeks ago, but due to various circumstances, I ended up at Dugout, located behind the standing sushi bar Blue Pen, where Kakero-san served as the second sushi chef. At first glance, he seemed very energetic and had a fun-looking face (sorry for the rude comment). We had the lunch omakase for 12,000 yen including tax, with my favorite red vinegar rice which had a delightful aroma. Starting with a slightly firm and robust shari (rice), we enjoyed the toro (fatty tuna) which was delicious despite the season not being its peak. The nodoguro (blackthroat seaperch) usually tends to be too fatty during its peak season, but at this time of the year, it was just right and delicious. Almost all the ingredients were tasty and offered great value for money. It's a place where you can feel the staff's effort and energy, and I really hope they continue to do well. The atmosphere was also fantastic, with young staff members working hard. I wonder if the sushi chef is different at the main branch (Rinda)? That seems fun too though! Thank you for the meal, I will definitely visit again. Here's what we had: Red vinegar pickled ginger, toro, katsuo (bonito) marinated with onion, orange, wakame seaweed, and garlic, madai (red sea bream) with salt and vinegar, sudachi (citrus fruit), namitake clam, masuko (young seabream), maguro (tuna) grilled, chawanmushi (savory egg custard) with seaweed and plum, nodoguro, white squid, kuruma ebi (tiger prawn), uni (sea urchin), horse dung uni marinated in soy sauce, and tamago (sweet omelet). [Restaurant Name] Sushi Rinda [Address] 1-39-2 Asakusa, Taito-ku, Tokyo [Access] 10 minutes walk from JR Yamanote Line Meguro Station, 7 minutes walk from Tokyu Meguro Line Fudomae Station [Seating] 6 seats [Private Room] None [Business Hours] <Evening> 18:00-21:00 [Regular Holiday] Wednesdays, Thursdays [Reservation] Available, call 03-6420-3343 or book via Tabelog [Tabelog Rating] 3.75 (as of July 2023) Tabelog Sushi Tokyo Top 100 Selected Restaurant 2022, 2021 The Tabelog Award 2018 Bronze The Tabelog Award 2017 Bronze

I visited for lunch. I was surprised by the two types of pickled ginger, and I enjoyed the red vinegar one so much that I had plenty more. The fish was soft, and the rice was firm. The pickling was delicious. The pace was slow, and it took two hours for a 12-piece lunch, so I was a bit bored. The unlimited orange juice at the end was unusual and nice. It was interesting to see all the different kinds available, and I got to taste each one.

I headed towards the restaurant from Meguro Station, which took less than 10 minutes on foot, but surprisingly, it took quite a bit of time. For those who don't enjoy walking, I recommend visiting by taxi. Our restaurant is a rare find among high-end sushi places, with a seating capacity of 16, consisting of two counters of 8 seats each. Initially, we were served two types of red vinegar and white vinegar pickled ginger, as well as seaweed vinegar. They were refreshing and delicious. Here are some highlights of the dishes we enjoyed: - Shimaaji: Striped horse mackerel with rich flavor. - Kohada: Beautifully presented with a firm texture. - Tairagai: Delicately textured and beautiful. - Dojoguro: Strongly flavorful and satisfying. - Hirame Konbu-jime: A different level of deliciousness compared to Dojoguro. - Empura-age (fried squid ears): Crispy batter with a delightful chewiness. - Akami no Zuké (marinated lean tuna): Perfect balance of acidity and umami. - Chu-toro: Melts in your mouth, truly remarkable. - Ebi (shrimp): Rich in flavor, as mentioned by the staff. - Katsuo: Hearty with a lingering aroma, different from the usual tataki style. - Squid and Uni (sea urchin): The best dish of the day, absolutely delicious. - Hotate: Surprisingly tender and flavorful, a pleasant surprise. - Anago (sea eel) Agemono-nitsuke (substitute dish due to a mistake): Reflects the high quality of the restaurant. - Uni: Surprisingly devoid of any unpleasant odor, very delicious. - Ume-niku (plum meat) Chawanmushi: The plum flavor adds a nice touch. - Akamis-ebi (red shrimp): Despite its delicate appearance, it was incredibly tasty. - Anago: Tender and melts in your mouth. - Kanpyou-maki: A perfect ending dish. - Miso soup: Evokes a nostalgic feeling, just like grandma's homemade soup. - Orange juice (all-you-can-drink, for comparison): Helps in determining personal preferences. Overall, it was a delightful dining experience. The sincerity shown by the staff and management in addressing any mistakes was admirable, as trying to cover up errors is futile in today's age of online reviews. I've learned that honest and sincere service is crucial, even through dining experiences. I'll definitely visit again after the renovation, and I look forward to trying the "Rindamaki" next time. ======MENU======= Lunch: Chef's choice sushi set + drink ———————o0o———————- ・Address: 1F, Image Studio 109, 2-24-12 Shimomeguro, Meguro-ku, Tokyo ・Reservation: Available, 03-6420-3343 ・Opening hours: Tuesday-Saturday, 11:30-14:00, 18:00-21:00 ・Closed: Sundays, Mondays ・Payment methods: Various credit cards ・Cost: Approximately ¥27,000 ⭐️ Tabelog rating: 3.76 ———————o0o———————- Instagram ID: tam_gourmet_

I'm completely satisfied! (*´꒳`*) Thanks to my friend's invitation, I finally got to visit Rinda, and it exceeded my expectations. It's no wonder it's hard to get a reservation; it seems like many regulars understand why. The atmosphere was lively and lovely, with everyone being friendly and unpretentious, which I really liked. Every dish was delicious, as expected, but the dessert, orange juice, was exceptional! The all-you-can-drink option was also fantastic. I'd love to try their dinner next time. Thanks for the wonderful meal! ≧∇≦

Visited for lunch, reserved 2 to 3 weeks ago. The place was bustling with regulars. The sushi was incredibly delicious! Amazing satisfaction for this price point! It's understandable why reservations are hard to come by. Lastly, you can have as much orange juice as you like, which was also delicious!

Rinda-san is located between Meguro Station and Fudomae. I was introduced to this sushi restaurant by a friend who loves it. The courses alternate between small appetizers and sushi. The first sushi served was medium-fatty tuna, which was really delicious. However, I found the rice a bit too firm. As the course progressed, the firmness of the rice became more noticeable, almost like it had a hard core. This might be a point where preferences differ. Overall, I think it's a high-quality restaurant with good value. There was a loud foreigner at the counter in front, which was a bit noisy for us sitting at the back counter. I think this might be the direction that good Japanese restaurants are heading in the future. The menu for the day included the following dishes: tenderly cooked octopus, medium-fatty tuna, clam and clam soup, sweet shrimp, horse mackerel, sweet sea bream with radish sauce, flounder with onion sauce, ark shell, bigfin reef squid, sea urchin with salmon roe on rice, chawanmushi with fish paste, marinated blackthroat seaperch, konbu-jime (kelp-cured) tuna with mustard, yam and sea urchin soup, and conger eel with sake.

We booked for 2 people at 12 o'clock. I made a mistake and reserved for the wrong date a week ago, but they kindly accommodated us. I'm sorry for the inconvenience at such a popular restaurant. Thank you very much. The sushi had a slightly firm texture with good bite, and all the toppings were delicious. However, there were a few points that caught my attention. When we ordered drinks, champagne, white wine, and sparkling wine were poured into the same glass without changing it. That was a bit surprising! Also, during payment, the female staff showed the paper written by a woman to the chef twice and went inside... which was a questionable move. The drink situation was disappointing, but we still had a wonderful 2-hour lunch. Thank you for the meal.

I had lunch and it was delightful. There were two types of pickled ginger, and the red vinegar pickled ginger was outstanding. The mozuku seaweed vinegar dish was refreshing for this season. Now, onto the sushi. The flounder was thick and had a great protein texture with excellent fat stripes. The needle squid melted in the mouth with finely cut pieces and perfect saltiness. The white shrimp had a mild taste with a hint of sweetness, and the soy sauce was just right. The red clam had a unique texture, crunchy with a hint of mineral sweetness. The scallop grilled on the seashore was thick and enjoyed hot with a touch of soy sauce – perfect. The sea bream had a delightful sweetness in its white flesh. The horse mackerel was fatty and melted in the mouth. The kelp grouper was also delicious. The bonito had a great flavor, served with grated green onions and garlic. The lean tuna was also quite tasty. The sweet shrimp had a flavorful sweetness and was served hot. The medium fatty tuna had perfect sweetness in the fat. The chawanmushi (steamed egg custard) with seaweed was served hot and was excellent. The purple sea urchin gunkan (battleship sushi) was incredibly delicious and melted in the mouth. The hand-rolled fatty tuna was a classic. The meal ended with miso soup and unlimited orange juice from the owner's hometown – a perfect dessert. The citrus from Uwajima was exceptionally tasty. The rice was outstanding, with a light and fluffy texture that still held together. The quality of the rice was impressive. Definitely worth trying! The lunch was priced at 12,000 yen, an incredible cost-performance ratio!

I visited Sushi Rinda, located about a 10-minute walk from JR Meguro Station towards the direction of Gajoen. I tried the Chef's Choice lunch set priced at 12,000 yen, which included 13 pieces of sushi, rolls, and three side dishes. The carefully prepared sushi was served slowly and attentively, allowing me to enjoy and feel satisfied with a full stomach. For the finale, they offered a delightful unlimited supply of wood-aged, fully ripened mandarin orange juice from Uwajima, Ehime. It was incredibly delicious, and I had the chance to taste two different varieties. Thank you for the wonderful meal.

Visited from the end of the year for 4 months. Today we were guided to a private room. There were two staff members, the manager and a subordinate. We started with five people, consisting of a middle-aged couple who are regulars and two business people who are also regulars. The private room had moody, dim lighting, and the manager, who resembled Abarenbou Kishi!!, skillfully attended to us. While cracking jokes, the manager surprisingly showed delicate attention to detail. Today was no exception, with a great atmosphere overall. There was a good amount of fatty fish, but the clean finish stood out. The highlights were the fatty tuna sashimi and thick amberjack. The guests next to us ordered the squid roll. It was recommended to me as well, but I declined. Another satisfying evening. We'll be back. The bill came to exactly 30,000 yen for the omakase course, including draft beer and highballs.

A 5-6 minute walk from Fudo-mae, and even from Meguro, if you go down the hill, it's about an extra 1-2 minutes on foot. If you were a perfect sphere, you could probably roll from Meguro and arrive in about 2 minutes. Ranmaru, along with other new sushi restaurants in this area, originates from this group. I visited during lunch on a weekend. The counter is spacious, with seating for 15 or more, divided into two sections, front and back, with different sushi chefs. The lunch course is 12,000 yen for sushi only. In addition to the sushi, we had mozuku (seaweed), fried mehikari (a type of fish), crab steamed egg custard, and a soup. The course included 12 pieces of sushi and one hand roll, which is a decent amount. The sushi rice is on the smaller side, so the quantity feels about average. The rice is slightly sticky and breaks apart easily. The vinegar is not too strong, making for an easy-to-eat sushi. The lean part of the tuna had a nice sourness, typical of tuna, which was delicious. Also, the sea bream served at the beginning was tasty. We finished with the group's specialty, mandarin orange juice. The restaurant is stable in quality, and it's relatively easy to make a reservation, so it seems like a good option for sudden sushi cravings.

"I have been twice and was extremely satisfied. I love everything about this place - the attentiveness of the chef, the fun atmosphere, and the quality of the nigiri. The sushi ingredients are very fresh and delicious, I want to come back many times. I have already reserved a seat for October, looking forward to it!"

"It was delicious. The hospitality of the sushi chef was excellent, and I had a pleasant dining experience. The staff at the restaurant were very friendly and approachable, making it enjoyable even for solo diners. The only drawback is that it's a bit far from the station, but I highly recommend it!"

We visited a truly delicious sushi restaurant! We went with my sushi enthusiast partner, and every dish was so delicious that we were genuinely impressed. Each piece was exquisite, and the hospitality was impeccable. To put it modestly, it was outstanding. We definitely want to visit again when we want to treat ourselves after achieving something significant! Thank you for the wonderful meal♪♪

I received the chef's choice lunch course. The restaurant was clean, and everything, from the service to the hospitality, was polite. The chef was friendly, and I enjoyed the meal comfortably. The taste was exceptional, especially the sea urchin... It was the best I've ever had. Thank you for the wonderful meal.

I made a reservation on Tabelog for 6:00 PM and arrived at the restaurant. It's a bit of a distance from Fudomae, maybe around 10 minutes. The restaurant is on the first floor of a trapezoidal building. You can enter from both the main street and the back alley, but it's recommended to enter from the main street. If you enter from the back, you'll end up going upstairs and then back down to the first floor, ultimately coming out on the main street. Inside, there are two counters with nine seats each, and each counter has its own chef. Since we were a party of three, we were guided to a corner in the back. After settling in, the chef introduced himself as Shokun (Kakeru-kun). He appears to be in his 20s and goes to Tsukiji early every morning. Apart from sushi, they offer a variety of dishes such as: - Mozuku (a type of seaweed) - Hiramé (flounder) aged for 3 days - Sayori (halfbeak) - Akamutsu (rosy seabass) - Kegani (hairy crab) - Aoriika (bigfin reef squid) - Sweet sea bream and bamboo shoots - Medium fatty tuna - Uni (sea urchin) and Shimaebi (striped shrimp) - Boiled squid - Kohada (gizzard shad) - Clam and plum chawanmushi (savory egg custard) - Ikura (salmon roe) - Medium fatty tuna with pickled radish and yam - Tamagoyaki (sweet rolled omelette) - Miso soup - Additional dish of dried gourd roll - Hoshikou (dried gourd roll) - Orange juice The chef's dedication to quality is evident, having fresh ingredients, especially since he goes to Tsukiji every morning. The rice is standard and well-received, not standing out in any particular way. As a sushi restaurant managing its business well, I believe they have succeeded. On this day, one of my companions was celebrating their birthday, and the staff generously provided extra servings of alcohol. Thank you very much.