I was lucky to be able to visit this highly popular restaurant after being invited by an acquaintance. I don't often visit fashionable areas like Ebisu, so even on the way to the restaurant, lined with stylish shops, I was a bit intimidated by the entrance, which was so stylish that I hesitated for a moment. Feeling a bit awkward, the door opened and the staff warmly greeted me, leading me inside. The interior was bright, and the chef was a friendly character, explaining the dishes with light-hearted jokes, which instantly relieved my tension and made me feel relaxed. The highlight was the sushi, each piece meticulously prepared in front of me, truly an art form to be enjoyed with both eyes and palate. The side dishes, such as sushi made with clams and softshell turtle, were also excellent. Time seemed to slow down, and the meal ended up lasting over 4 hours. We left the restaurant around 11:30 PM. I had to give up on the 15-minute wait for iced green tea this time. It must have been heavenly for those who drink alcohol. I usually eat in a hurry, but on this day, I was able to fully enjoy the time of dinner in its true form. I did worry a bit about catching the last train, though.

Today's meal at Shinshi-san was delicious as always. The sea squirt innards were exquisite. Although more than 20 dishes were served, we're showcasing a curated selection of 10 due to Instagram's limitations. The ones not featured were also incredibly tasty, making it a tough choice. #ThankYouForTheMeal #Chef Daiki Ishida #Gourmet #Sushi #Ebisu #JustBetweenUs #TheStaffEnjoyedIt #That'sAllFromTheScene.

Heart Shiro always provides an exquisite atmosphere. The head chef and staff are so friendly and hospitable that it's easy to strike up conversations with other customers. The first photo shows seared Kinmedai, a beautifully fatty and vibrant piece. [Course]: Uni in shell (from Kikonai, Hokkaido), Rock oyster (from Ehime Prefecture), Conger eel, Japanese flying squid, Freshly sliced Japanese flying squid legs (8 pieces), Button shrimp, Swordfish, Sole fish fin and liver, Scallop, Mehirizake (type of fish), Horse mackerel, Goldeneye snapper, Asakusa seaweed and soft-shelled turtle, Red sea bream, Medium fatty tuna, Wild eel, Miso soup, Uni and loach sashimi, Raw egg. [Sake]: Kikunotsukasa Innocent 60, Kamikawa Taion Junmai Ginjo, Comet Senkin x Hidehiko Matsumoto, Kuroge Junmai Ginjo from Osamura.

I attended a meal organized by my friends for the second time. It started at 7 p.m. and I barely caught the last train home. It was delicious and enjoyable, packed into a solid 5 hours! The bill came to around 35,000 yen for sake and Japanese tea. Considering the quality and its location in Ebisu, I think it's great value for money. If I get invited again, I definitely want to go to this restaurant!

Once a year, we've been reserving this restaurant exclusively for our company's anniversary celebration, and we've just successfully marked the fifth year. It's a mix of things that change and things that stay the same, and we're truly grateful. Normally, we don't make reservations more than a year in advance, but for this anniversary dinner, I made an exception and secured a booking for two years from now before leaving. Next year's reservation was already made last year. Here's to hoping we both make it through and celebrate again!

I went to a popular sushi restaurant that's notoriously hard to book. A friend took me there. We had a 7:00 PM reservation, looking forward to enjoying wine, but to our surprise, they didn't serve any! That really dampened the mood. Then, we waited a whopping 45 minutes before the first dish came out. At that point, both my friend and I were like, "What's going on?" We came hungry, but we never expected it to be this slow. Everyone was watching the time for the last train, and all the dishes finally arrived after 11:30 PM!! It's a tough spot if you're pressed for time. For me, the pace mattered more than the deliciousness of the sushi...

The reservation for this restaurant, which starts at 7:00 p.m. and requires consideration for the last train, is quite difficult to secure, but I managed to get in due to a cancellation. I could feel the chef's dedication. Not only does he emphasize on the quality of ingredients and a variety of Japanese sake and tea, but also on the furniture, tableware, and plates. The selection of Japanese sake is impressive, ranging from fresh-pressed to aged ones, mainly focusing on kimoto and yamahai types. The chef uses a special variety of Sasanishiki rice grown by Mr. Kimura from Miyagi Prefecture, called Kaguya Hime, for the sushi rice. However, dining here can be challenging for those who prefer not to eat late, as the meal may last until nearly midnight. Nevertheless, I admire both the chef and his dedication, so I'd love to visit again. As for the menu this time, it included: - Seaweed and sea urchin from Toshijima, Mie Prefecture - Young eel and clams - Mackerel and squid - Red snapper and botan shrimp - Striped jack and oysters from Toshijima - Goldeneye snapper and mehikari fish - Tuna belly and mullet roe - Small octopus and halibut - Horse mackerel and sea urchin - Conger eel roll This is a restaurant I highly recommend and would only give a 5-star rating on Instagram to places I genuinely appreciate and would like to share with friends. My Instagram handle is taiwan_natural_you.

I'm back after over a year, and it's great to be here again at Heart Shiro. After having a great time chatting and drinking last time, I managed to snag a reservation about two weeks later. Given the wait of over a year for reservations, a lot can happen in between that requires prioritizing. Anyway, thank you for giving up your spot, it's really appreciated. So, instead of saying "It's been a while" like last time, I just greet Ishida-san with a simple "Good evening." Tonight promises to be another evening filled with delicious food, and I'm really looking forward to it. To start off, we have the same Hinamai from last time. It's a local sake for Ishida-san, but you hardly find it in Tokyo. It's a rare sake with a rich taste. As an appetizer, we're served bracken fern with ponzu sauce and fresh oysters from Nagasaki. The oysters, the last of the season, are flown in from near Isahaya, at the southern end of Omura Bay. They have a strong flavor and pair wonderfully with the refreshing ponzu sauce. The bitter-sweet taste of the bracken fern complements the sake perfectly. Next, we have Tenkyojitsu, a pure rice ginjo sake made using Sakanishiki rice only produced in Shimane Prefecture. I've never tried it before. It's served with a topping of fuki miso and chopped firefly squid on shirasu. The combination of rich miso and flavorful firefly squid as toppings for shirasu is impressive. It's a testament to the creativity of the chef. With delicious appetizers like these and great sake, what more could one ask for? (Well, maybe a few more things, haha.) Following that, we have a clear soup with clams. The aroma of fresh seaweed fills the room as the soup is poured over the clams with yuzu peel on top. The aroma alone could make you want to drink sake! When I asked Ishida-san if we should start with Etsugaijin, he surprised me by bringing out a selection of what they currently have. Other customers seemed surprised too... well, most people probably don't know about Etsugaijin. The lineup includes the R1BY Tohno Kamenoo's Oyama Junmai-shu, the R2BY Maruo Jinriki, the R2BY and R3BY Sanzyu Oomachi Junmai-shu, and the R3BY Shinshu Miyamanishiki Yamahai. It's quite a sight... haha. It's been since H29BY that I've had Shinshu Miyamanishiki with Etsugaijin, so I'll savor it. It has the refreshing taste typical of Miyamanishiki but with an acidity of 2.3, giving it a distinct sharpness typical of Etsugaijin. It's fresh, but it's definitely a taste that would be even better warmed up. Sure enough, it tastes even better warmed up, almost 300 times better, haha. Then, the sushi starts rolling out. Today's squid is ink squid. It's crispy just like last time, which I love. Everything at Heart Shiro is incredibly delicious, but this ink squid is exceptional. Next up, we have the Botan shrimp from Shikotsu that I enjoyed so much last time, accompanied by Maruo Jinriki. With an acidity of 1.7, it has a unique acidity and richness typical of Kumamoto No. 9 yeast. Ah, this is perfect for warming up too... so we had it warmed up, and the flavor really stood out. The delicate sweetness and aroma of the Botan shrimp pair wonderfully with it. Next is the striped horse mackerel from last time, aged for a week this time. It's even more flavorful than last time. Its rich taste pairs perfectly with the sake, just like ideal sushi. The Maruo Jinriki goes down smoothly... sorry, could you warm this up again? Then, the Akagai from Yuyama. This is a classic, unbeatable deliciousness. The refined sweetness and the bitterness of the hemoglobin... it's just incredible. I was blown away last time, and today is no different. I bet I'd have the same reaction if I ate it a hundred times... I'll have the sake tied to the Akagai's strap, please.

Enjoyed a full 4 hours of feasting on delicious food. Among the unique items was unbleached, rustic kazunoko (herring roe), which was particularly tasty. There was also seasonal fare like menuke and mehikari, in addition to the regular favorites. Everything served today was delicious. Managed to catch the last train home too, so I'm thoroughly satisfied. #ThankYouForTheMeal #ChefDaikiIshida #Gourmet #Sushi #Ebisu #JustBetweenUs #TheStaffEnjoyedTheirMealToo #That'sAllFromTheScene

It's been about 1 year and 3 months since my last visit to Sushi Kokoro Shira. Back at the end of 2021, when I visited, the next available reservation was for 1 year and 3 months later. That just goes to show the unseen queue that endlessly stretches in front of this restaurant. But once you're inside, it's a casual atmosphere where you can easily greet Mr. Ishida with a "hello again!" It feels like we met just yesterday. The ambiance of the restaurant and the staff haven't changed much since 1 year and 3 months ago, except for maybe the pine bonsai displayed prominently at the entrance. After over a year, you'd think it might have grown a bit, but it could just be my imagination. Anyway, let's enjoy the exquisite seafood that keeps coming one after another, accompanied by appetizers, sushi, and Japanese sake. Below is a list of what I had on this day: Sake: Oyaei Honjozo Kasui - A light, low-alcohol sake with a clear umami taste. Shirasu: Freshly boiled in Odawara today - Combined with fuki buds and firefly squid, a set of sake appetizers. Sake: Sobue Winery Soga Pale et Fils - Rare sake available as usual at this place. White sweet snapper and clam simmered dish - Fragrant with seaweed from Okumatsu Island, simply amazing. Sake: Sogen - Daiginjo has a rich flavor and sharpness, while Junmai Daiginjo has a wonderful aftertaste. Sushi: Natural sea urchin and mountain yam with unbleached ikura - The richness comes only from its deliciousness. Sake: Ginjo Shikomi Wataya - Sake brewed in 2002 right in front of you! What a waste! Sushi: Freshly caught over 2kg giant squid from Goto - The fins were seared with charcoal for the appetizer. Sushi: Striped horse mackerel aged for 4 days from Goto - Amazing aroma, pairs perfectly with sake. Grilled oysters: 2-year-old ones from Okumatsu Island, everyone is impressed by the freshness. Sushi: Botan shrimp from Shakotan - Large-sized shrimp sweeter than sweet shrimp. Sushi: Smelt from Nagasaki - Its unique umami and slight bitterness are irresistible. Sushi: Ark shell from Yuijyo - Thick and huge, perfect for this season. Sake: Tanzawa Yamamoto Brewery - 1997 BY and 2009 BY served hot. Sushi: Cherry snapper - During this season in the Seto Inland Sea, it turns cherry blossom pink. Chawanmushi: Topped with chopped sea urchin liver, a bold flavor. Sake: Asahikiku Namazake Junmai - Also served hot, full-bodied with a strong sweetness. Sushi: Lean tuna from Choshi - Lightly marinated, bursting with flavor. Sake: Asahikiku Hizou Koshu - 27 BY, best served chilled. Sushi: Trout from Niigata - Refreshing despite being fatty, wrapped in green asparagus. Sake: Kurosawa Namazake Junmai Yamahogo Jikami - Limited edition, long name! Golden eye snapper - Charcoal grilled, with a light and addictive fat. Sake: Kizan Junmai Daiginjo - Also from 2012 BY, only the best sake is served here. Homemade anglerfish liver - Transformed into a superb appetizer by searing over charcoal, so delicious it brings tears. Sake: Minami Special Honjozo - Served hot, pairs well with anglerfish liver. Sushi: Fatty tuna - The ultimate treat, nothing more to ask for. Crab miso salad - A very welcome dish for a sake drinker at this point. Gunkanmaki: Sea urchin from Ezo - Overwhelmingly delicious. Sushi: Simmered conger eel - We're approaching the finale with this. White miso soup with nameko mushrooms - A bit sad as it signifies the end, but I'll think of something. Sake: Etsu Gaijin Kenshi - If I hadn't asked for it, they would've brought it anyway. Tekkamaki: Rolled without cutting for the finale, or is it Setsubun already? Sake: Etsu Gaijin Sanshu Junmai - Can't forget this one either. Uni maki: With chopped pickled radish, sesame adds a nice touch. Today's culinary journey at Kokoro Shira started at 7 p.m. and now it's past midnight, but who cares about the last train? We continued to enjoy some late-night sake. And then, oh yeah, ===========

I walked from Ebisu Station to a sushi restaurant known to some as having a year-long waitlist for reservations. It's called "Ebisu Kuroiwa." You have to arrive exactly on time, as they won't seat you if you're late. The entrance is on the second floor. Inside, there are 10 seats at the counter, where the owner personally prepares all the dishes. The price is around 22,000 yen for the food, plus drinks. It's nice that there's a water server for each pair of guests. The counter is impressive, with beautifully polished knives and a charcoal grill. It's truly a luxurious sushi experience in Ebisu. As for drinks, they offer a variety, but I started with a Koedo black beer. I'd heard the course here takes until the last train, but we finished around 11 p.m., so it was a bit quicker than expected, which was a bit anticlimactic given our 7 p.m. start time. However, for those who want to take their time, it could easily take about 4 hours. Since the owner handles all the cooking and preparation right in front of you, it takes time. But considering they don't hire apprentices and still offer the experience at the current price, it's appreciated. I mentioned it's high-end sushi, and it's true, especially considering sushi prices have skyrocketed to 50,000 or 60,000 yen due to the sushi bubble. Compared to that, 22,000 yen seems reasonable. The quality of the restaurant, including the utensils and chopsticks, is top-notch, which any Japanese cuisine enthusiast would appreciate. The chopsticks are likely around 7,000 yen each from Tokyo's Daikokuya Edo Wood Chopsticks. There are also many artisanal sake cups and decanters. The seafood is excellent, with large portions of Sayori and Hokkigai. The botanebi and Aoriika are also top-notch. They use Karasumi in an innovative way, lightly grilling the large rare belly over charcoal before slicing it, which is delicious. The Ankou chawanmushi, featuring Ankou meat and liver, is exceptional. They have a wide selection of sake, including rare ones, and can tailor recommendations to your taste. However, there were some minor issues. Given the extensive preparation and the owner handling everything alone, non-drinkers or less talkative patrons might feel neglected. Some dishes and presentations took longer than expected, and the cooking of shellfish like clams and oysters seemed a bit too intense, lacking the desired moistness. Additionally, the seasoning tends to be understated, relying heavily on the quality of the ingredients, which might not suit everyone, especially in a place that serves alcohol. Nonetheless, with their attention to detail in ingredients, utensils, and interior design, it's undoubtedly a great restaurant that will likely continue to evolve over time.

Tonight, I visited Sushi Shinshiro. I made the reservation right after my last visit in December 2021; this interval suits me just fine. I'm not sure what price point qualifies as "high-end sushi," it might not just be about the price. The meal costs ¥20,000, including drinks. It used to be ¥30,000, but this time it's ¥32,000. I appreciate the adjustments made without any fractions of yen. We started with a toast of COEDO Ruri and COEDO Shikkoku. Even though I'm supposed to choose from the iPad, I often end up ordering verbally. I wonder what time we'll finish tonight; it's been rather early lately. We began with Nore Sore, baby conger eel, a specialty of Kochi Prefecture. It's almost like a dance of flavors, evoking the season more than just taste. Then we had sea bream and rapeseed flowers. The sea bream, graded white, transitioned us from lukewarm dishes to slightly warmer ones. They offered us a selection of three drinks to compare, just for the fun of it. We each chose our preferred sake cup. HAJIME, a live raw sake, was part of a research project where different breweries used the same specifications but yielded distinct flavors. The variety of sake cups was interesting. The Oyster Shottsuru, oysters marinated in fish sauce from Akita, was exquisite. The Nigiriko, a topping of natural yam, was exceptional. It's made from fish roe taken directly from unfrozen herring, preserving its freshness and flavor. It's not processed at all before being salted, so its natural essence remains intact. It was incredibly delicious. Then we had Wataya, a pure rice sake from Miyagi, aged for 20 years, a true delight. Moving from a non-sushi restaurant to occasional sushi ones, I've learned a lot. Infectious diseases even affect the operation of this sushi restaurant. I've learned to appreciate the transition from light to rich flavors in sushi. The Sogen, a pure rice sake from Ishikawa, was a new experience. The flavor had changed, perhaps due to a change in the master brewer. The squid ink sauce served with the squid was a delightful touch. The Botan shrimp with mountain wasabi was a blend of red and green stems, enhancing both fragrance and spiciness. The oysters from Matsushima were exceptional, especially during winter visits. ==========

I visited this place on short notice thanks to a friend's reservation transfer. It looks like an ordinary house from the outside, but inside, it's a stylish space with just a counter seating around 10 people. Every dish in the course was incredibly fresh and delicious, and I ended up staying for about 4 hours. We didn't drink much, so the bill came to around 55,000 yen for two people. They said the next available reservation is in a year and a half, which was quite amusing! 😄

☑︎ Sushi restaurant 8 minutes walk from Ebisu Station ☑︎ Comfortable and exciting 4.5-hour course ☑︎ Personally, the sardines and golden snapper are outstanding ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Picks】▶︎ Melt-in-your-mouth sardines! Absolutely delicious! ▶︎ Lightly seared golden snapper, wonderfully fragrant ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Mini-Info】◆ The tea is still delicious as ever ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Dining Experience】Second visit after a year and two months since the end of the year before last. Located an 8-minute walk from Ebisu Station, down an alley, the entrance to the restaurant resembles something from a Kenji Miyazawa novel, a quaint house door. The course content remains largely unchanged from a year ago, alternating between individual dishes and sushi. The enduringly long course lasted a thrilling 4.5 hours this time! (12:30-17:00) Yet, it always feels like a moment due to the cozy atmosphere. Each sushi piece has substantial thickness and a satisfying chewiness. A wide selection of sake from across Japan is available, allowing for a journey through Japanese sake. The restaurant's rating on Tabelog has increased over the past year, entering the top 5000. I noticed a slight decrease in portion size, with one fewer individual dish and six fewer sushi pieces. Nonetheless, the prices remain the same, which is a bit disappointing. (Though I understand it's quite challenging for restaurants nowadays...) Next visit will be in another year and a half! It's incredibly popular, with booking spans extending far ahead. Well done! Thank you for the wonderful meal. ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Menu】Individual Dishes⚫︎ White snapper and cod milt⚫︎ Fresh oyster⚫︎ Nigiri (phantom shirako)⚫︎ Natural tiger pufferfish⚫︎ Ao-nori seaweed⚫︎ Steamed oyster⚫︎ Ume-Hikari (type of rice)⚫︎ Monkfish liver chawanmushi⚫︎ Raw sea cucumber with miso⚫︎ Miso soup sushi⚫︎ Bigfin reef squid⚫︎ Marinated flounder⚫︎ Sardine⚫︎ Lean tuna⚫︎ Golden snapper⚫︎ Prawn⚫︎ Fatty tuna⚫︎ Bafun sea urchin⚫︎ Conger eelSake⚫︎ Santoku (Kumamoto)⚫︎ Koeikiku (Saga)⚫︎ Soga Pere Eiffel (Nagano)⚫︎ Shinsei Isopocamui (Akita)⚫︎ Noguchi (Ishikawa)⚫︎ Shichida (Saga)⚫︎ Kachikoma (Toyama)Tea⚫︎ Tamaryokucha ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【Today's Restaurant】■ Sushi Kokoro Shiro (Sushi)■ 8-minute walk from Ebisu Station / Closed on ？ / ¥35,000■ Tabelog Rating ★★★★☆ 3.72■ Hotalog Rating ★★★☆☆ 3.7 ＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿【About Our Account】◉ Introducing high-cost-performance gourmet recommendations centered around Ebisu and Ginza for people in their 20s and 30s ◉ Solving the "I wish I knew this before going!" with "You must eat this!" and "Be aware of this!" ◉ Please follow us on Instagram! \ @hotalog /