I wanted to keep it a secret and didn't really want to publicize it, but lately, when I look at the reviews on Tabelog (a restaurant review site), only good scores have been standing out. It's about time to introduce it, so I've decided to write this review. "Okuyama" here has been achieving delicious sushi with its unique approach, creating a remarkable world view. The head chef is humble and sincerely faces the fish. What stands out is the deep exploration of flavors, unaffected by the trends of other sushi restaurants, ultimately reaching authenticity. As a backing, the chef puts effort into the work, without sparing labor, and continues the business without getting tired, with a deep curiosity for exploring and pursuing delicious sushi. Whether it's the best time for the fish or the best part, he seems to be well-versed, and every piece is unbelievably delicious. Starting with the back toro of a 180kg tuna from Oma, it kicks off with the powerful flavor from the best part of the tuna. Following that, the toro of sawara is so soft and luscious, unlike anything I've ever tasted. The lean part of hagashi, the melting sensation of the lean, offers a different deliciousness from the back toro. They serve it with just the shari (sushi rice), allowing you to focus on the flavor of the topping. The harmonious blend of shari and topping creates an exquisite harmony, and the soy sauce enhances the soft, deep, and flavorful umami. The items that followed were truly impressive. The snazuri of katsuo, the kelp-marinated flounder from Matsukawa (tears), and the kelp-marinated botan shrimp were all delicious. The clam, surf clam, and scallop miso soup, buri sandzuri (lightly grilled yellowtail), and the kelp-marinated flounder's enagawa (fluke fin) were all amazing. The preparation of each topping is so meticulous that the result is nothing but "delicious!" Natural words overflow, filling the mind with satisfaction. The journey begins with Oma's tuna, the medium fatty tuna. The harmony of shari vinegar is mellow, and the grilled flavor enhances the goodness of the toppings. The preparation of the toppings emphasizes the goodness of the ingredients. The uni (sea urchin) without using alum, is delicious. The finale is a miso soup using all the sushi toppings offered today, with a deep and flavorful broth that is elegant and easy to eat. Chef Okuyama, with an engineer's dedication, expresses the ultimate moment of Japanese tradition as a sushi chef. His dedication to his work, quick and skilled craftsmanship, and the ability to complete a course of over 20 pieces in about 2 hours is truly remarkable. Of course, a leisurely pace is fine, but a slow-handed chef cannot achieve fast and efficient work, and the quality of sushi made by someone skilled in their craft is indeed delicious. His personality is sincere and honest, willingly answering questions. The finish is backed by the awe of meticulous effort, even if you try to imitate what he teaches. No compromises are made in handling such a variety and quantity alone, efficiently creating quality without rushing. Amazing, Mr. Okuyama. For those who feel that trendy sushi in the Minato Ward area, using red vinegar for a firm shari, is "the same no matter where you eat," and for gourmet enthusiasts who believe there is depth to the deliciousness of sushi and continue to explore. Also, for those who want to spend a relaxed time with delicious sushi. Wanted to keep it a secret, but ===========

Located along Mejiro-dori, right in front of the bus stop, this place is on the ground floor of an apartment building. I made a reservation for 18:30 after hearing that preparing the sushi rice from 17:00 is recommended for the best taste. The exterior and interior are very simple, with only a single flower decorating the interior, yet it exudes a calm atmosphere. We started with the rare and fresh Madai (sea bream) sashimi, which had a perfect firmness. It was served with finely chopped condiments and soy sauce, enhancing its flavor. The shellfish sashimi was paired with homemade plum condiment, a unique combination that worked surprisingly well. What surprised me was the homemade Nara pickles served alongside, with an elegant texture. Then came the awaited sushi. First, I tried the rice alone. It was slightly warm with each grain firm yet delicately unraveling in the mouth. Most of the sushi featured marinated or pickled toppings, which intensified their flavors. The texture of the maguro (tuna) was exceptional, and the addition of a flavorful skin complemented it perfectly. The uni (sea urchin) and ikura (salmon roe) gunkan sushi had impeccable harmony between the toppings and the seaweed. The anago (sea eel) towards the end was the most tender and succulent I've ever had, almost feeling like a different dish altogether. The appetizer selection was modest, intentionally designed to leave you wanting more like snacking on chips. Looking back at the photos, I'm reminded of how much I want to go back. The menu included items like Madai sashimi, liver soup made from Madai, Katsuo (bonito), Tai-ra clam, homemade Nara pickles, maguro zuke (marinated tuna), and various sushi including maguro, botan shrimp, sawara, buri, makajiki, anago, giant Hokkigai clam, and sumi squid.

The intricate dishes served by the head chef at Okuyama in Zoshigaya are so delicious that it's always sad when you finish eating them. #Dentist #Dental #Dentistry #FemaleDoctor #PreventiveDentistry #TeethWhitening #Ceramic #Hamamatsucho #MinatoWardGirls #Orthodontics #Golf #GolfGirls #Beauty #Travel #StandUpPaddleBoarding #Surfing #SurfGirl #WantToConnectWithPeopleWhoLoveTheSea #LifeByTheSea #CameraClub #Wine #WantToConnectWithPeopleWhoLoveDeliciousFood #BoyMom #ParentingMom #BabyBornInOctober #BabyBornInReiwa4 #Sushi #SushiInstagram

Second visit chance came! Usually, the charm of a place fades on the second visit, but not this time... Conclusion: It was just as amazing as the first time, if not even better! Such a sushi restaurant, "Sushi Okuyama." When will the third visit be?

I revisited "Sushi Okuyama" in Mejiro and Zoshigaya. It's been a while since my last visit. The chef remains sincere as always. His serious and careful demeanor hasn't changed a bit. The appetizer was a gentle introduction with lightly boiled tuna, served with high-quality wasabi and daikon radish for a refreshing start. The anglerfish liver, paired with Nara pickles, was exceptionally delicious, standing out with its rich flavor. The simmered collar of tuna was perfectly tender, surpassing my expectations each time I've had it. The nigiri sushi focused on bringing out the flavors, with each piece crafted with care. Today's highlights included the fatty tuna belly, a signature item that never fails to impress, as well as the hokki clam with pickled plum and the marinated flatfish, showcasing seasonal ingredients beautifully. The sea urchin was meticulously prepared, sweet and rich in flavor. Though I won't delve into details, the miso soup made from fish head stock was exceptional, truly outstanding! It's incredibly delicious every time! Everything was exceptionally tasty, especially considering the season. The hidden gems were the fruits. I had pineapple and melon today, perfectly ripe and aged. It seems the chef has been experimenting and adjusting the aging process himself. The flavors rival those of a high-end hotel. It was incredibly delicious. I'll definitely be back. Thank you for the wonderful meal.

In the quiet upscale residential area of Zoshigaya, there is a fine sushi restaurant called Sushi Okuyama. I visited for the second time, eagerly anticipating it since my last visit was incredibly delicious. Once again, from appetizers to sushi, every dish was eye-opening in its deliciousness. Marinated tuna with spicy daikon radish, superb. Meichidai (splendid alfonsino) with soy sauce made from Meichidai bones, exquisite. Sweet and savory simmered anglerfish liver, melt-in-your-mouth perfection. Meichidai broth that whets the appetite, flavorful. Fatty tuna with its rich texture and intense melt-in-your-mouth sensation. Golden eye snapper with hairy crab miso, a delightful balance of miso and flesh. Red seabream "hagashi" (with the tendons removed) for its smoothness. Unfortunately, I forgot the marinated collar of yellowtail and the bigeye tuna, probably. Bigeye tuna, sailfin sandfish, surf clam with a refreshing plum sauce, offering a novel taste experience. Horse mackerel with kelp and pine mushroom, a personal favorite of mine. White squid with vinegar and citrus, evoking the taste of summer. Sea urchin, naturally flavorful without any artificial enhancements, incredibly rich. Conger eel and Meichidai marinated in kelp, served with pineapple and cantaloupe. Reflecting on what stood out, the anglerfish liver was the highlight this time. While other places serve it well, today's anglerfish liver surpassed in both texture and flavor. The sushi shines with its excellent vinegared rice base and the depth of the kombu broth. Every dish was outstanding, but personally, the combination of surf clam with plum sauce was innovative. The modest master chef showcases remarkable sushi craftsmanship. As a side note, the desserts featuring fruits at this restaurant are also excellent. Today, the pineapple was particularly delightful. Mr. Okuyama seems to have a profound understanding of fish. While I hesitate to spread the word too much, I wish everyone could know about this exceptional establishment.

Let's get excited! Today, I revisited Sushi Okuyama! I came back because it was so delicious last time. The standout feature of this place is the harmony between the richly flavored rice and the intricate toppings. For starters, we had fresh firefly squid, served with a delightful garlic and ginger sauce. The flesh was plump and firm! The marinated flounder was another highlight, with a satisfying crunch. The sushi craftsmanship remains outstanding! The fatty parts of mackerel and Spanish mackerel are incredibly flavorful and rich in fat. The crab sushi looks challenging to make, but the chef handles it effortlessly. Chef Okuyama's sushi-making skills are impeccable, with no hesitation in his movements. The fatty tuna melts in your mouth, bursting with flavor! The fatty tuna belly was also exceptional, perfectly complementing the rice. The button shrimp was flavorful and rich, a true delight! Their commitment to using generous portions of shrimp is impressive! As for the rolls, we tried the Negitoro roll with fresh spring onions, which added a crisp texture and intensified the flavor. Once again, this place proves to be delicious! It was another sublime experience, with each dish meticulously crafted. Everything was incredibly delicious this time too! Thank you for the feast!

I arrived at Zoshigaya for the first time and found a quietly standing, modest-looking place. The counter seats had a dignified and clean atmosphere, with not a speck of dust in the spotless interior. I enjoyed the chef's choice sushi, and it was truly amazing – sushi crafted with great dedication! It's a hidden gem, such a nice ambiance. I'd love to go again! \(≧∇≦)/

I revisited "Sushi Okuyama" in Mejiro and Zoshigaya. It's a personal favorite of mine. While I've had the chance to visit various other places, the quality here truly stands out. Walking through the curtain as usual, I take my seat at the clean counter. The earnest head chef greets me. It's always a pleasure. In conclusion, the food is outstandingly delicious as always. The preparation for each piece, the harmony of the vinegared rice, it's all exceptional. I always thought it was delicious, but after trying many other places, I'm reminded of just how outstanding it is! The introductory botan ebi, the level of aging is impressive. The simmered kamatoro, the sweetness of the green onions, the perfect texture of the tuna, it's truly delicious. The fatty tuna is as delicious as ever, bursting with flavor. The hairy crab sushi is skillfully wrapped, considering how tricky it is to handle. Even the clams were plump and perfectly seasoned, incredibly tasty. Today, I tried some unusual toppings, and each one was exceptional. When it's this good, I can't help but think, "I'm so glad I found this place." It was incredibly delicious. I'll definitely be back. Thank you for the wonderful meal.

Revisiting "Sushi Okuyama" in Mejiro and Zoshigaya for a year-end party. As I mentioned before, this place truly excels in each sushi piece with Edo-style preparation and craftsmanship. Not only are the toppings delicious, but the rice vinegar seasoning is outstanding, delivering an unparalleled sushi experience. The head chef embodies sincerity and earnestness, with a profoundly humble attitude toward each piece. He refuses to serve anything subpar, as noted in other reviews; even slightly inferior ingredients are discarded and replaced with freshly cut ones. Since they specialize in Edo-style sushi, each piece is meticulously prepared to complement the topping. For instance, yellowtail is marinated in soy sauce made from yellowtail itself, while tuna belly is carefully sliced using a special technique, and the eel has every bone meticulously removed by the chef. The salmon roe is individually marinated in-house, with each membrane meticulously removed. Scallop is freshly prepared right before serving. I had the toro hand roll after a long time, and it turns out the chef had to research and develop a new way to prepare it satisfactorily after the previous supplier retired due to old age. It was indeed a long-awaited, delicious hand roll. Only when everything meets his standards does he serve it, reflecting his admirable commitment. It goes without saying that such excellence requires an immense amount of preparation time. Listening to the chef talk about his preparation depth is truly humbling. I consider this establishment to be irreplaceable due to its exceptional quality. Those who drink alcohol should definitely try the sake personally selected by the chef—it's outstanding. Thank you for another wonderful year. It was truly delicious. Thank you for the feast.

Let's get excited! This time, I visited Sushi Okuyama. This restaurant also has high ratings. Today, they serve both appetizers and nigiri separately. The appetizers include botan shrimp, yellowtail, lean tuna with grated radish and spicy seasoning, scallops, etc., all aged to perfection, bursting with depth of flavor. For simmered dishes, they have simmered tuna collar, offering a rich variety of delicious options. Everything pairs excellently with alcohol. As for the nigiri, the fatty tuna is outstanding, incredibly rich in flavor and literally melts in your mouth, hitting you with a burst of flavor! Each slice of fatty tuna is carefully prepared, requiring a lot of effort. This place excels in delicious shari rice, making every nigiri such as sea urchin, aged sardine, horsehair crab, and kuruma shrimp extremely satisfying. Chef Okuyama himself prepares the ingredients, seemingly handling all the preparations alone. While their pickles are delicious, knowing that they pickle them themselves makes you appreciate the depth of their preparation even more. They truly embody the idea that top-notch taste stems from top-notch preparation. Lastly, the added sushi rolls are packed with fatty tuna, egg, sea urchin, crab, and gourd strips, a delightful explosion of flavors. We thoroughly enjoyed it! This is definitely a place worth revisiting. Thank you for the wonderful meal!

I visited "Sushi Okuyama" for the first time, located in a quiet area with Ginkgo trees along the street about a 10-minute walk straight from Mejiro Station. The elegant facade and soft lighting are distinctive features. Inside, there's only a counter, with just the right size—neither too cramped nor too spacious, creating a relaxed atmosphere even for first-timers. This time, I focused on nigiri sushi. The shari (sushi rice) in the bowl next to the head chef gleamed white, said to be seasoned with rice vinegar. Here's what I had: 1. Tuna back toro - From Oma, weighing 180 kilograms. Rich flavor from the start, but with the mellow shari, the fat melts nicely. 2. Mackerel belly - Only a small amount can be taken from each fish, with a different umami compared to tuna. Also delicious! 3. Tuna lean meat - Fine-grained with a subtle acidity, a taste to my liking. 4. Shari ball - I got to taste the warm shari; sweetness, acidity, saltiness—all balanced, with just the right firmness. 5. Bonito sandpiper section - Perfectly balanced fat and tender texture. 6. Matsukawa flounder - Kombu-shime style, leaving a lingering fragrance. 7. Button shrimp - Thick and splendid shrimp, also kombu-shime style, bursting with umami. 8. Shellfish dashi - Made only with clams, Japanese carpet shell, and surf clams. A favorite broth of mine! Rich umami with a taste of the sea. 9. Yellowtail sandpiper pickles - Despite being from the fatty toro part, it has a satisfying chewiness. 10. Matsukawa flounder - This time, kombu-shime with enagawa. Enjoyable crunchy texture. 11. Surf clam - From Tomakomai. Thick and delicious, gets tastier as you chew. 12. Mackerel - Light and flavorful, doesn't linger after eating. 13. Horsehair crab - Crab sushi representing winter. Mixed with ovaries and meat, enjoyable texture. 14. Soup - Another soup dish. Regardless of how many you have, a soup that doesn't overpower the sushi. Made with yellowtail collar, rich and flavorful. 15. Smelt roe - Using only large grains. A favorite of mine, so I'm delighted! 16. Monkfish liver - Softly simmered, using bones from mackerel and yellowtail. Served with sweet sauce. I realized again here that well-prepared dishes are delicious. 17. Sardine vinegar - Served with white kelp. I love vinegar-treated shiny fish, so I enjoyed this. 18. Squid - Salted. Refreshing deliciousness, perfect texture. 19. Conger eel - Warm and fluffy! They take out the bones until the limit, resulting in a wonderful airy texture. 20. Smelt - Also served with white kelp, with a sweet touch, my preferred style of serving. 21. Soup with fish head - Made with all the ingredients of the day, offering the ultimate taste! 22. Roll - Rolled with tuna chu-toro and lean meat, along with wasabi and dried gourd strips. I tried two types. Balanced with seaweed, perfect for the finish. The balance between shari and neta is excellent, and each ingredient's flavor shines through. The pace was also fantastic! It was a fleeting two hours. Looking forward to visiting again. Thank you for the feast! *It's better to reserve bara-chirashi in advance.

Visited "Sushi Okuyama" in Mejiro, Zoshigaya again. This is one of my favorite places, and my heart always swells with anticipation every time. Entering through the white wooden door, the interior is also done in bright white wood, very clean and tidy. The temperature control is excellent, never feeling cold. Having tried various sushi places recently, I'm excited to see how this visit compares (though they've all been delicious, making it hard to differentiate). The master chef greets me warmly. It's been a while, so I'm a bit embarrassed but take my seat. Here's what I had in order: - Fatty Yellowtail Zuke (sushi) - Medium Fatty Spanish Mackerel (sushi) - Shijimi Clam Soup - Swordfish (sushi) - Lean Tuna Zuke (sushi) - Marbled Flounder (sushi) - Marbled Flounder Engawa (sushi) - Whitebait (simmered in Yellowtail broth) - Botan Shrimp (sushi) - Scallop (sushi) - Back Fat Tuna (sushi) - Fresh Salmon Roe (sushi) - Monkfish Liver (sushi) - Charcoal Squid (sushi) - Bafun Sea Urchin (sushi) - Mackerel (sushi) - Surf Clam (sushi) - Shrimp, Tuna, Dried Gourd Shavings, Egg (rolled sushi) - Soup (packed with the essence of the ingredients) - Fruit (pear and pineapple) What really stands out here is the rice. It maximizes the flavor of the ingredients without being too overpowering. Each item is simple yet inventive. The sushi is delicious, with the richness of the Yellowtail and back fat tuna being particularly unforgettable. The deliciousness of this place is definitely worth experiencing. As you can see from the photos, each item is beautiful. And then there's the impactful rolled sushi with shrimp, tuna, dried gourd shavings, and egg, bringing everything together. "It's always been delicious," I thought, but this visit made me appreciate the flavors all over again. Having visited many famous places, my conclusion remains the same. A hidden gem in Mejiro. I paid with a credit card as usual. It was very delicious, as always. Truly delicious and suited my taste perfectly. I'll definitely come again. Thank you for the meal.

Zoshigaya Station. Stepping off, the quiet elegance of this town stands out. This sushi restaurant is a first for me here. Alright, let's see if it's delicious or not! The serious match between sushi and me begins. Here's the sushi review: - Buri Toro: Melts in the mouth. The sauce is also delicious. Off to a good start. - Sawara (Spanish mackerel) Otoro: Sawara is personally a rare choice. - Sujimi (clam soup): Rich and intense. Flavor floods in. - Makajiki (swordfish) Akami (lean meat) marinated: Good balance of sauce and wasabi. - Matsukawagarei (flounder) body and engawa (flounder fin): Decent. It's enough, but can we expect even tastier ginger at this restaurant? - Buri (yellowtail) Shirako (sperm sac): Shirako is incredibly creamy. And, bonito broth. Unexpected, not your typical ponzu or soy sauce. It's safe to say it's a supreme menu item. - Button shrimp: Large, rich sweetness in the topping. - Natural scallop: No fibrous texture at all. Seems mixed with toro. - Gunkan-maki (battleship roll) with fresh salmon roe: Good roe and especially good seaweed. - Ankimo (monkfish liver): First time having it as nigiri. Rich flavor. Sweet sauce is also good. - Kohada (gizzard shad): Delicious on its own. However, the pairing with Shiraito konbu elevates this sushi. Also, an ultimate menu item. - Squid: Good yuzu flavoring, good texture, and richness. - Bafun uni (sea urchin): Good seaweed, passes the myoban (test for freshness) check. - Shime saba (pickled mackerel): Delicious enough on its own. But topping it with Shiraito konbu... it's like a two-step upgrade in taste. - Today's Queen Stage: Pickled sushi rice soup, Hokke (Arctic char), clam, shrimp, toro, kampyo (dried gourd strips), and egg roll. Ah, delicious. Utter defeat. Why is it so delicious? It was evident from the first piece. It's the rice. Apparently, they cook it generously with konbu dashi (kelp broth), so it's packed with umami. The rice alone seems modest, but it concentrates the flavor, elevating the marriage with the topping. I've grown accustomed to sushi that emphasizes the vinegar rice lately, but here, I've learned the proper role of rice that complements the topping. Revisiting is a must. Thank you for the feast!

Each dish is meticulously prepared. Especially impressive is the deliciousness of the sushi rice and the balance of the toppings. The owner is also very personable, with no hint of arrogance. In terms of price, it offers great value for money. Particularly noteworthy are the flavor of the tuna and the deeply infused broth in each miso soup.

The sense of taste remains excellent ^_^ Each dish is thoughtfully crafted. The sushi here stands out for its deliciousness, with just the right amount of vinegar to achieve a perfect balance. The bara-chirashi for souvenirs is also delightful. The cost performance is excellent, being more reasonable compared to places like Ginza while maintaining a high level of quality.

I went to 当店 for my sister's birthday celebration, as she expressed a preference for sushi. We arrived right at the 6:00 opening time and were greeted by Mr. Okuyama, the owner. Despite the heat, he wore a mask, showing admirable consideration. We started with a toast of beer and a rich clam soup, which not only tasted delicious but also helped prevent overindulgence. The first sushi served was kelp-cured fish and peony shrimp, beautifully presented and infused with the delicate flavor of the kelp. It melted in the mouth. Then came the hairy crab and sea urchin dish, accompanied by sake, which was simply irresistible. The freshly made sushi rice was outstanding, with a perfect balance of vinegar and a refreshing acidity. It's hard to find such high-quality rice even in Tokyo. The meal continued with a finale of marinated sardine, which melted in the mouth, complementing the sushi rice perfectly. While there are many famous sushi places in Ginza, this one surpassed my expectations. The simmered tuna collar, cooked with sake, was rich in flavor yet brought out the essence of the fish. It paired perfectly with steamed rice. The toro, unexpectedly served salmon, was exceptional, surpassing the usual expectations for salmon. The sweet squid was tender and flavorful, unlike any I've had before. The chef's discernment and skill were evident. The chutoro, the part between regular toro and medium fatty tuna, had just the right amount of fat and melted in the mouth. It reminded me of the tuna from Oma, a true delicacy. The snapper was fragrant with perfectly balanced seasoning. The Donchitchi horse mackerel from Shimane Prefecture was outstanding. It tasted as fresh as if it were just caught from the port. The scallop served as an appetizer was divine, and the sea urchin from Yoichi was exceptionally sweet. The Ishigaki clam had a delightful crunchy texture, while the conger eel was soft and tender. It's currently my top choice for flavor. The smoked bonito and torotaku sushi was a delightful surprise. The grilled fish liver roll was rich and flavorful. Finally, we were served the Kanpei maki, which was a perfect end to the meal. The dessert was also delicious. Overall, it was an incredible experience. I'll definitely be coming back here regularly.

I was invited to visit a highly recommended sushi restaurant, and I must say it was worth it. The interior was clean and each dish was meticulously crafted, leaving me impressed as I enjoyed the meal to the fullest. Considering the quality, the price was quite reasonable. Although the location was a bit inconvenient, I'm glad I was introduced to this excellent establishment.

A long-time friend expressed a strong desire to visit this place, so we made a reservation and arrived promptly at 6:00 p.m. The owner greeted us warmly, and the atmosphere of the restaurant was as charming as ever. Despite having indulged in quite a bit of drinking at lunchtime, we toasted with beer glasses. There's nothing quite like beer on a hot day—it just hits the spot. The first dish to arrive was boiled octopus, fragrant and tender, incredibly delicious and a perfect match with beer. Then came the sashimi, featuring fresh flounder with a delightful texture. We switched to sake at this point and enjoyed some Tatenokawa. The monkfish liver and anglerfish liver were both outstanding, showcasing the uniqueness of the offerings. The steamed abalone and salt-grilled tuna were also exceptional. We quickly finished our sake, and the next one, Kuroge, was served alongside a clam soup to cleanse the palate. The soup here is truly amazing. Moving on to the nigiri, we started with firefly squid, which was sweet and incredibly tasty. The vinegar rice complemented it perfectly in terms of temperature and size. While red vinegar is trendy these days, I still appreciate the subtle flavor of rice vinegar. The horse mackerel was extraordinary, surpassing expectations with its taste and texture compared to regular shinko. The toro of tuna, located between the fatty and lean parts, melted in the mouth—a true delight. The horse mackerel had a firm and bouncy texture, incredibly delicious. Even the trendy nodule grouper tasted different when served here. The golden-eyed snapper was fatty and flavorful, a true pleasure to eat. Seasonal sardines are always a treat and pair well with sake. The peony shrimp was also excellent, with rich flavors. The texture of the small bamboo shoots was delightful, complemented by the aroma of seaweed. The soup made from golden-eyed snapper and sea bass was particularly delicious, bursting with fish flavors. Finally, we tried the grilled pike conger, scallops, and mantis shrimp, which were all uncommon but absolutely delicious. I also tried the water tube of surf clam as an extra, which was incredibly tasty. This is the kind of restaurant I've been longing for in Tokyo. The service and food quality are superb. However, it might not be suitable for those seeking a flashy atmosphere. I'd love to become a regular here. Hopefully, I can visit again in October.

It felt like indulging in delicious sushi paired with delicious sake. I'm the type who, rather than taking high-end sushi for granted, finds genuine satisfaction in discovering a place within biking distance where I can truly enjoy it. I'm not an expert on sushi, but I do know a bit more than average about the freshness and quality of the fish. Overall, I'm satisfied! I asked the friend who took me there to make it a regular outing. 😊

I had been told by a friend to try this place, but never had the chance until now. Since I'll be on a week-long business trip in Thailand with no access to decent Japanese food, I consulted my friend, who promptly made a reservation for me. It seems the place is quite busy lately, so making a phone reservation a few days in advance might be a good idea. Now, I'm heading to the restaurant for the second seating at 7:30 PM. The restaurant is located across the street to the left after exiting from the 3rd exit of Zoshigaya Station. Zoshigaya Station is a bit of a walk, so it's advisable to go with some extra time. Upon entering the restaurant, I found a beautiful white wooden counter. The owner, Mr. Oyama, warmly welcomes you when you take a seat at the counter. I decided to leave the choice of drinks to them and started with the Meuchi sea bream sashimi. The flesh is firm and delicious, and the accompanying side dishes are also tasty. It sets a nice atmosphere. Next, they served clam, real shijimi clam, and clam soup stock with mirugai. The rich clam soup stock complements the sake, creating a delightful experience. Then there's the sweet and savory simmered liver. The seasoning is fantastic, showcasing excellent culinary skills. It pairs well with sake. Following that, I had silk mozuku seaweed with a well-balanced vinegar dressing. The meal then transitioned to nigiri starting with marinated lean tuna, which is incredibly flavorful and delicious. The sushi rice, made with rice vinegar instead of red vinegar, holds its own and doesn't get boring. The next highlight is the kelp-marinated golden-eye snapper, where the fusion of the fatty golden-eye snapper and kelp creates a delightful combination. It's truly delicious. I also got to try the collar of medium-sized tuna, a limited item, which was also expertly prepared. Sake continued to flow as I tasted the sea urchin duo of white and red. Personally, I preferred the rich flavor of the white sea urchin. The rainy season sardine was a unique seasonal item, distinct from what I had at a sushi place in Choshi the same week. While comparisons might not be fair, the quality of work seems to be different. Moving on, the main dish was the real mirugai shellfish, with an interesting shape that surprised me a bit. Its crunchy texture was also pleasing. The kelp-marinated sea bream was different from the initial sashimi and equally delicious. The Hokkaido shrimp had a sweet taste, adding to the overall enjoyment. However, the conger eel was a bit less to my liking. The meal concluded with a bowl of soup featuring the collar of golden-eye snapper and tekka maki, although the tamago (sweet omelet) was missing. Overall, it was a thoroughly enjoyable experience at this mid-range sushi restaurant, and I've already made another reservation for August. Thank you for the delicious meal.