"Sushi Kinoshita" is located a little south of the National Art Center in Roppongi, towards Nishi-Azabu. The head chef's name is Shinko Nakamura, contrary to the restaurant's name. The restaurant, situated on the second floor of a residential building (apartment), has only a 6-seat counter. The interior is bright yet exudes a sense of simplicity. Instead of a display case for sushi ingredients, there are storage shelves where the temperature of the fish is slightly adjusted before being crafted. After a selection of various seafood bites, the sushi-making follows. Due to the extensive variety, impressions are shared for only some items. The clam sashimi is surprisingly large with a delightful chewiness. The refined broth is excellent. The grilled sea bream with its crispy skin is impressive. The abalone sashimi has a satisfying elasticity, and the sauce made from its liver, mixed with a hint of egg yolk, offers a pleasantly sinful texture. The eel is grilled to achieve a crispy texture, not steamed, providing a satisfying crunch. The vinegar in the shari (sushi rice) is balanced, allowing the rice to complement rather than overshadow the ingredients. The squid sushi strikes a perfect balance between elasticity and tenderness. The large ark shell sushi is not only sizeable but also delicious. Personally favoring lean tuna over fatty tuna, the red tuna sushi offers a high-quality taste with an iron-rich undertone. The golden-eye snapper sushi showcases well-balanced fat distribution, with added condiments enhancing the flavor. The sea urchin gunkan-maki is a unique blend of two types of sea urchin. The conger eel sushi gradually unravels in the mouth, accompanied by delicious simmered sauce. Finally, a Toro taku hand roll is handed over. While many sushi places serve tamago (sweet omelet) as a dessert substitute, this establishment introduces it midway through the course, concluding with a sweet dessert. The mango on this particular day was delicious. Both the seafood selection and sushi crafting are of high quality. The head chef and assistant chef are lively, creating a pleasant atmosphere. Overall, a satisfying experience."

I visited the restaurant "Sushi Kinoshita" located in Minato Ward, Tokyo. It is situated about a 5-minute walk from Hibiya Line's Roppongi Station, on the second floor of an apartment building—a true hidden gem. The interior is beautifully designed, featuring an impressive counter made of white wood that was renovated about 2-3 years ago. The head chef, Nakamura, trained at places like "Kyoto Kichisen Arashiyama Main Store" and "Rokusantei," showcasing remarkable skills in both Kansai and Kanto cuisines. The dishes I had on this occasion were as follows: - Sake-don Tamago and Caviar, Handa Somen (noodles) - Kinuta-style Marinated Sea Bream with Nanohana (rapeseed flowers) and Miso-pickled Cod Roe - Sardine, Shiso, and Pickled Ginger Nori Roll - Kashima's Local Surf Clam - Pressed Sushi with Mackerel - Steamed Abalone with Liver Sauce - Golden Eye Snapper and Ankimo (monkfish liver) - Grated Radish Simmered Dish with Fuki Shoots - Bigeye Tuna from Oma - Saury - Red Clam from Yamaguchi - Bigfin Reef Squid - Flying Fish Roe and Karasumi (dried mullet roe) - Choshi's Golden Eye Snapper with Tobi-kko (flying fish roe) and Spring Onion Soy Sauce - Medium Fatty Tuna Soaked Sushi - Hokkaido Bafun Uni (sea urchin) - Tamago (sweet omelet) - Red Miso Soup - Tsushima Conger Eel - Toro Tac Hand Roll - Strawberry (Hinoshizuku) The provided photos show the first half as appetizers and the latter half as sushi. The impressive variety of dishes left a lasting impression. Personal impressions include the well-executed Kinuta-style Marinated Sea Bream, which had a perfect firmness and a delightful combination of sea bream sweetness and kelp umami. The Steamed Abalone with Liver Sauce, followed by eating rice in the same dish, felt more like being in a Japanese cuisine restaurant than a sushi place. The nigiri had red vinegar rice with a mellow acidity and firm texture, enhancing the compatibility with items like Red Clam, Kohada, and Uni. Thanks for the wonderful meal. I thoroughly enjoyed the dining experience while observing the craftsmanship.

I enjoyed a variety of dishes and ate happily until the end, feeling completely satisfied. Perhaps the sushi at the end was a bit too much for me? The head chef was very personable, and I had a wonderful time. During this autumn season, I also had matsutake mushroom steamed in a clay pot, which had a rich aroma and delightful taste. The sushi with abalone liver sauce was also delicious. The final fatty tuna sushi had crispy seaweed and was generously filled, making it delicious. Thank you for the meal.

The abalone sauce is creamy and rich, incredibly delicious! Overall, the portions are generous and it's impossible not to enjoy with a drink. The chef is very kind, and the staff are friendly, making the experience enjoyable. Here, you can have delicious and enjoyable sushi. ❤️ #Sushi #SushiLovers #GourmetLovers #TokyoGourmet #TokyoSushi #EdoStyleSushi

I visited Sushi Kinoshita, a place I've been curious about for a while, upon recommendation from a friend I've known for a long time. The chef is experienced, having visited numerous renowned restaurants specializing in Japanese cuisine, not just sushi but also offering inventive and delicious appetizers. As I chatted with the friendly master, we discovered that we're from neighboring areas, which made the conversation even livelier, and I had a great time. Looking forward to visiting again. Thank you for the wonderful meal! #SushiKinoshita #Sushi #Sushi #sushi #StarsandStripesStreet #Nishi-Azabu #Nishi-AzabuGourmet #NogizakaGourmet #TokyoGourmet #TokyoGourmet #sushilover #ilovesushi #sushistagram #sushistagram #sushistagram #sushistagram #foodie #foodstagram #followme #likeforlike #instafood #instagood

I arrived at Arima on the 1st floor of the apartment building. It was a bit dark that day, and I had trouble finding the shop at first. Eventually, after going around, I found it and it had a nice hidden gem atmosphere. The restaurant offered a delightful dinner with a mix of fresh and aged ingredients. The Japanese sake complemented the meal well. It was a satisfying dinner mainly focused on high-quality ingredients! Thank you for the wonderful meal.

My favorite sushi restaurant has recently elevated its deliciousness to another level. While it starts with a parade of appetizers, the harmony woven while maximizing the flavors, aromas, and textures of traditional Japanese ingredients is superb. Occasionally, they incorporate Western ingredients, transcending the typical sushi experience. Delicacies like sea urchin, caviar, and roe are irresistible to enthusiasts. Each sushi piece is meticulously crafted with ingenuity, making it perfect for a sophisticated adult date spot.

Entering the mansion in Nishi-Azabu, you'll find "Sushi Kinoshita." It's around the area of "Li.nu" and "FRENCHMONSTAR." Supervised by "Sushi Yoshitake," it's well-known among sushi enthusiasts, yet oddly, it only scores 3.61 on Tabelog (as of March 2021). The interior is meticulously designed with only 8 counter seats. Despite more staff than customers, the atmosphere is cheerful and polite. Chef Nakamura Shintaro started his career in Japanese cuisine at "Kyoto Kitcho Arashiyama Honten" and "Rokusantei" before venturing into sushi. By the way, "Kinoshita" is the owner's name. The alcohol is quite expensive. While beer is under 1000 yen, sake approaches 2000 yen per serving, and other drinks are similarly priced. This time, we opted for a lunch course focusing on nigiri, but if you indulge in the evening with more appetizers and drinks, the bill might skyrocket. First up, Mozuku from Okinawa with sea urchin. It's seasoned with a broth-like flavor rather than vinegar, pleasantly delicious without being too sharp. Surprisingly, besides nigiri, such fantastic appetizers are served. Next, we had clam, cooked at low temperature to retain its tenderness, with a thick and succulent texture that begs for sake. Moving on to the nigiri, starting with spear squid, its clear taste pairs well with plum. The marinated medium fatty tuna is a departure from the usual lean tuna, a refreshing choice. Then, there's the sandfish, with a delicate texture and a distinct aroma that exudes mature charm. Horse mackerel offers more volume than it appears, leaving a strong impression. Was this the striped jack? My apologies, I got too engrossed in conversation, but its bouncing texture and rich fat were memorable. Goldeneye snapper carries a weighty richness, enhancing the fish's natural flavor. I'd definitely want seconds. Though the ark shell is elegantly sized, its presence is significant. While it's trendy to serve ark shell in bomb-like sizes, this moderate size suits its high flavor density. The fatty tuna, resembling marbled meat, surprisingly has a refreshing taste, allowing the tuna's flavor to shine. The needlefish is tightly packed with flavor, my personal favorite. Uni nigiri strikes a delightful balance with less rice and more uni, accentuated by the aroma of freshly seared seaweed. The prawn boasts a sleek, sword-like form, appearing slender but surprisingly substantial in weight, offering a moment of bliss with each bite. The piping hot conger eel retains its firm texture and clear seasoning. Negitoro, with less rice and ample tuna, is a low-carb delight. Its coarse grind balances well with the scallion and seaweed, leaving a lasting impression. The red miso soup with mackerel adds unexpected satisfaction with its substantial fish pieces. The tamagoyaki is smooth, almost like cheesecake, surpassing the usual expectations for sushi restaurants. Sushi places are incredible, even a single item like tamago showcases such diversity. With a bit of alcohol during the lunch nigiri course, the bill totaled 16,000 yen. Wow! Amidst the inflation of sushi restaurants in the city center, such reasonable pricing is commendable. Frankly, many other establishments charge double or more for similar or lesser quality, so I feel like giving them a letter of appreciation. Despite the small nigiri size, the variety provides surprisingly satisfying bites, pleasing even light eaters. There's no pretentious atmosphere, making it a comfortable environment without any overly assertive regulars. When you want to enjoy sushi in Nishi-Azabu with a bright and refreshing vibe, give it a try. Highly recommended. ■ For a blog with photos, click here: [link]

Located in Nishi-Azabu, this hidden sushi gem with an intercom entry in a condominium underwent a renewal in August last year, complete with a revamped logo. The head chef has also changed, creating a friendlier atmosphere than before (although the chef was originally from Kinoshita). I decided to revisit due to the delicious appetizers and sushi I enjoyed during my first visit. Starting with a refreshing green tea highball, I savored the intense flavor of the green tea. The culinary journey began with appetizers while enjoying some sake. - **Funka Bay: Steamed Hairy Crab Custard** A glossy custard with a delicate sauce, adorned with the refined umami of hairy crab. Delicious! - **Kazunoko: Herring Roe Saute with Bonito Flakes** Sautéed herring roe accompanied by bonito flakes, boasting distinct grains and a crisp, popping texture. Couldn't resist ordering sake to complement this. - **Bifun: Beefun (Beef Noodles)** A surprising addition to a sushi restaurant, but surprisingly delicious. The umami of dried scallops and Miyazaki caviar, accented with black pepper, created a well-balanced flavor. - **Meichidai (Japanese Butterfish) Kobujime and Tsubugai (Whelk)** Meichidai paired with sea cucumber reproductive organs (Namako no Namamushi), and the whelk provided a delightful texture. - **Hokkaido Mizutako (Soft-boiled Water Octopus)** Tenderly simmered water octopus from Hokkaido with a refreshing touch of yuzu and wasabi. - **Mehikari (Japanese Halfbeak)** Mehikari, with a crispy skin and succulent, fatty flesh, was incredibly delicious and surprisingly powerful despite its small size. - **Miyazaki Ankimo (Monkfish Liver) with Dashi Jelly** A beautifully presented dish with ankimo's rich taste and ample dashi jelly. The reflection of light on the handle of the jelly mold added to its beauty. - **Katsuo (Bonito) with Saketoro (Sake Lees) and Egg Sauce** Aromatic bonito smoked with straw, finished with a charcoal flame. The sauce with sake lees and egg enhanced the overall flavor. - **Abalone with Liver Sauce** The abalone, perfectly tender, combined with a rich sauce, was irresistibly delicious. The remaining sauce paired wonderfully with freshly cut sushi rice. - **Unagi (Eel)** Firm yet fluffy eel, surpassing the quality of typical eel restaurants. - **Fruit Tomato** A yellow fruit tomato as a palate cleanser before moving on to the sushi. Marinated in broth with a drizzle of jelly, it served its purpose well. After enjoying the appetizers and drinks, it was time for the sushi. - **Aori Ika (Bigfin Reef Squid)** The first sushi featured sweet aori ika that became even more flavorful with each bite. - **Kohada (Gizzard Shad) Kobujime** The delicate and savory taste of kohada, enhanced by the fragrance of kelp, was sophisticated. - **Osaka Bay Aji (Horse Mackerel) Shime** Aji, lightly cured, exuded the aromas of ginger and green onions. Rich in flavor. - **Sanma (Pacific Saury)** This year's high-quality sanma. Despite the scarcity, the addition of liver sauce showcased inventive creativity. - **Maguro (Tuna) Zukedon** A glossy piece of tuna, marinated to perfection, exuding a delightful aroma. - **Chutoro (Medium Fatty Tuna) Zukeshoyu** Chutoro lightly smoked for a nuanced fragrance. - **Otoro (Fatty Tuna)** Rich in aroma, the fatty tuna melted in the mouth. - **Miyagi Ishigaki Gai (Stone Clam)** Crisp and flavorful stone clam. - **Kohada (Gizzard Shad)** A beautiful kohada with a balanced acidity. - **Ikura (Salmon Roe) Mini Donburi** Soft new ikura served generously on a bed of rice, mixed with a luxurious sauce of purple sea urchin. - **Anago (Sea Eel)** Anago with two different toppings: silver bean paste and sweet soy sauce. Soft and fluffy. - **Soup** Kyoto-style red miso soup infused with cherry blossom flavor. - **Maguro (Tuna) Maki** A soft and melty tuna roll with crispy seaweed. Exceptional, thanks to the use of Saga seaweed with added green laver for fragrance. - **Suppon (Softshell Turtle) Risotto** Surprisingly, a course of risotto! It was well-executed, with al dente rice and rich suppon flavor. This culinary experience was a delightful journey, showcasing the chef's creativity and dedication to enhancing the natural flavors of each ingredient.

【Reservation】: Recommended 【Price】: Around 25,000 yen for the course, drinks not included (forgot to mention) 【Access】: About a 10-minute walk from Nogizaka. Not the best, haha. 【Head Chef】: Can't remember much but seemed lively, haha. 【Service】: The proprietress is okay, her intuition is decent, haha. 【Atmosphere】: Located in an apartment room, only a counter. 【Tableware】: Okay 【Food】: Excellent! Around 10 appetizers and about 14 pieces of sushi. Sake goes down smoothly, and dishes come out promptly. 【Alcohol】: Available 【Would Visit Again】: I'd consider going again with someone who enjoys sake. - Vinegar dishes: Mozuku seaweed, firefly squid, tomato jelly - Engawa and Konoko (incredibly delicious), stuffed tai (sea bream) with kelp - Two types of octopus - Can't remember - Mackerel seaweed roll - Bonito - Splendid alfonsino (very tasty...) - Live swimming crab, I think?! - Abalone - Cutlassfish 【Sushi】: - Squid - Horse mackerel - Marinated tuna - Medium fatty tuna - Kohada (gizzard shad) - Sea urchin - Surf clam - Shrimp - Saw someone next to me enjoying them, so... salmon roe ♡ and firefly squid ♡ - Conger eel - Negitoro (fatty tuna with green onions) - Egg - Miso soup - Toro-taku (fatty tuna and octopus) + squid (forgot to mention squid, haha)

On April 21, 2020, I had dinner at Sushi Kinoshita, located in Nishi-Azabu, a sophisticated area known for its hidden gem restaurants. Tsumami sushi and atsushi (appetizer sushi) are perfect descriptions for this place. Tucked away in an apartment, finding it feels like visiting a private residence. Upon arrival, you might question if you're at the right place, but rest assured, it's a top-tier hidden gem. The omakase course impresses with its high-quality tsumami, enhancing the experience with dishes like seared golden eye snapper topped with onion soy sauce, abalone liver sauce with dashi, and perfectly seasoned mackerel rolls. Each dish complements the sake exceptionally well, elevating the overall dining experience. Special mention goes to the firefly squid and soy-marinated blue crab, which are simply outstanding. Various accompaniments enhance the sake experience, such as salt-marinated flounder and grilled belt fish served with clam broth rice porridge and dried seaweed. Even the nigiri sushi lineup, including squid ink squid, horse mackerel, marinated fish, medium fatty tuna, small skin goby, and more, are designed to pair excellently with sake. The firmness of the sushi rice adds to its distinctiveness, providing a perfect balance to the flavors. The overall impression is that Kinoshita's sushi not only features high-quality fish but also serves as excellent accompaniments for sake, making it an exceptional dining experience.

It was my first time. I love sushi, so I have sushi dinners at least 2-3 times a month. There are still many delicious sushi restaurants out there! In Nishi-Azabu, known for its hidden gems, there are many famous places. The quality of the ingredients is superb. This sushi restaurant, open on Sundays, offers top-notch quality! Everything I tried was delicious, with a wide variety of options, leaving me completely satisfied.

I wrote the details on my blog. → Story of Eating Sushi at "Sushi Kinoshita" Supervised by Yoshitake Sushi https://www.bn-ceo.com/japanese/sushi/2800 The restaurant, which opened in June 2018, is only two years old. The course menu is only "omakase" for 25,000 yen. Located in a room in a mansion that is hard to reach without a taxi in Nishi-Azabu, it truly feels like a hidden sushi place. The dining style starts with appetizers, followed by sushi later on. The dishes are creatively delicious, with touches like sea bass with clam rice porridge and abalone with abalone liver sauce, giving a sensation akin to eating French cuisine. Of course, the sushi is also incredibly delicious, and every piece leaves you thoroughly satisfied. The tamago (sweet omelette) at the end and the flavor of the shrimp can be distinctly felt, with a unique texture reminiscent of eating a cream cheese cake. Every dish is truly delicious, making it a place I want to revisit soon. I have posted a detailed food report on my blog. ■ Akanuma Kazuya Blog https://www.bn-ceo.com/ ■ Akanuma Kazuya Instagram https://www.instagram.com/kazuya_aka/ ■ Akanuma Kazuya Twitter https://twitter.com/kazuya_aka/ ■ Gourmet Blogger Akanuma Kazuya's Food Report TV https://www.youtube.com/c/foodrepotv

Located in a room within a mansion in Nishi-Azabu, "Sushi Kinoshita" is a hidden gem of a sushi restaurant with no signboard, making it somewhat challenging to find. You have to press the intercom to enter, adding to its secretive charm. The space boasts a quiet and bright atmosphere with a counter seating for eight. The menu offers only omakase (chef's choice). We start with a toast with beer. - Hair crab with sea urchin jelly: A refreshing dish that's delightful from the first bite. - Steamed clam with smooth and jiggly texture: Clams cooked at low temperature atop smooth and jiggly steamed egg. - Salt-cured cutlassfish: Firm and satisfying texture. - Boiled octopus: Two types of octopus offering distinct flavors and textures. - Shrimp with plum seasoning: A first-time experience of eating shrimp with plum seasoning, the sourness of plum and the aroma of green onion combine beautifully. - Mackerel sushi roll: Beautiful cross-section presentation with crunchy seaweed wrapping and crunchy texture from pickled daikon inside. - Bonito with straw-grilled preparation: Served with bonito's "sakanotsubu" sauce, the aroma of straw-grilling and the richness of bonito make it tempting to indulge in alcohol. - Smelt fish: A rare treat of authentic smelt fish with a crispy surface and moist flesh, boasting a pleasant bitterness. - Prawn marinated in Shaoxing wine: Translucent and bouncy texture, the happiness of sucking out the miso from its head. - Chilled abalone soup: Perhaps the most memorable dish, featuring a rich soup (more like a sauce) made from blended abalone liver with chunks of meaty abalone. Rich in flavor, just the right amount, but you'd want to eat it over and over again. - Red snapper and persimmon: Crispy and fragrant skin, juicy and bouncy flesh, served with persimmon sauce. - Sea bream marinated in kelp: Slightly sticky texture with a scent of kelp. - Squid: Soft and sweet, makes you want to chew on it forever. - Barracuda. - Yellowtail marinated in soy sauce. - Tuna from Miyagi, Shio-gama: Experience the umami richness of red tuna. - Fatty tuna: Melts in your mouth with a rich flavor of fat. - Ark shell: Enjoy the chewy texture to the fullest. - Kombu roll: A rice bowl mixed with sea urchin, topped with more sea urchin and salmon roe, a rice dish that leads straight to gout. You'll want to dive in like it's a drink. - Shrimp from Nagasaki. - Conger eel: Fluffy and melts in your mouth... I want to eat endless amounts of it. - Tuna sushi roll: Fatty tuna with a crispy seaweed texture, absolutely divine... There was so much tuna that it spilled out from underneath (laughs). - Egg: Moist and fluffy, an elegant egg until the end. - Soup: A delicate and delicious appetizer that captures your heart before moving on to the sushi. All this for just over 20,000 yen, incredibly satisfying!

I made a reservation for Sunday at 6:00 PM. I think it's about a 10-minute walk from Roppongi Station Exit 7. Perhaps because it's Sunday, there weren't many open shops, and there were few people around, making Roppongi on Sundays a relaxing and recommended spot. I relied on the map on Tabelog to get close, but when I arrived in the area, I couldn't find anything that looked like it. Upon double-checking the address, I found it was on the second floor of an apartment building. Nervously, I rang the doorbell, and a confident female voice answered from the intercom, confirming that I was at the right place. When I reached the second floor, a sophisticated and calm sushi restaurant appeared, and suddenly I felt at ease. Here's what I had on this day: - ○ Nigiri: ● Nodoguro (Blackthroat seaperch) - ● Matsuba Crab with Tang Ink: Amazing seafood flavor, exquisite. - ● Flounder Kobujime with Konoko (baby salmon roe): Refreshing, ordered sake here. - ● Octopus from Saga, Octopus from Hokkaido: Saga octopus had a salty taste and was not very soft, but I liked it. Hokkaido octopus was ordinary with a sweet and salty taste. - △ Hakurakusei (a type of sake): My favorite sake. - ○ Mackerel Stick Sushi: Well-balanced sweetness and sourness. - ● Ankimo (monkfish liver): Excellent, the ponzu jelly with a scent of straw added a rich flavor. - ● Grilled Buri (yellowtail) with Katsuo no Sake-dare (bonito sake paste): The sauce is delicious, would go well with white wine. - △ Shinsei (a type of sake): Vigilant. - ● Abalone Soup: The best dish of the day. The sauce made from liver puree had an amazing umami and texture, might go well with white wine. - ● Grilled Fugu (pufferfish) with Shirako (milt) and Ponzu: This dish concluded the meal. - ○ Aoriika (bigfin reef squid): Sweet. - ○ Kasugodai Shiozuke (salt-marinated young sea bream): Goes well with sake. - ○ Pickled Ooma Tuna - ○ Medium Fatty Tuna - ○ Otoro (extra fatty tuna) - ○ Sayori (Japanese halfbeak) Kan-nuki - ○ Hamaguri (clam) Low-temperature cooked, tea-infused rice: Served as a finale. - ○ Anago (sea eel): Very sweet. - ○ Negitoro (minced fatty tuna with green onion): Intensely flavored. - ○ Tamagoyaki (Japanese rolled omelette): ※ - ○ Mackerel Stick Sushi (additional order): The chef's skill in making sushi is truly remarkable, and sake naturally goes well with it. If the sushi rice had suited my taste, it would have been a 5-star rating, but it just fell short.

Located a quiet 9-minute walk from Roppongi Station's 2nd exit, this restaurant can be a bit tricky to find for first-timers, so it's best to arrive about 10 minutes early, haha. Inside, there are only 8 seats at the counter lined up in a row, creating a fantastic atmosphere. Let me highlight some standout dishes: Starting with the Snow Crab and Sea Urchin Jelly, it had me craving sake right away. The taste was gentle, enhancing the flavor of the ingredients. Next, the raw sea cucumber ovaries atop the tilefish were a first for me, boasting a rich flavor that perfectly complemented the tilefish without overwhelming it. The marinated botan shrimp and chilled abalone soup were also delightful, much to the delight of my companion. After about 10 appetizers, it was time for the sushi. The smaller, lightly acidic shari (sushi rice) with a firm texture suited my taste perfectly. From the chu-toro to the marinated squid, every piece was of high quality. The conger eel, in particular, had the thickest cuts I've ever had, melting in my mouth instantly. The pinnacle of indulgence was the Gout Donburi, with sea urchin and salmon roe atop a bed of sea urchin-infused rice. It was the epitome of luxury and each bite was pure bliss, leaving no trace of the salmon roe's skin behind. Despite not eating much, my friend and I left feeling absolutely stuffed. If this is the kind of blissful discomfort, I wouldn't mind experiencing it every day. Truly a hidden gem, this sushi spot in Nishi-Azabu was a culinary delight. Thank you for the feast!

I was invited to visit a sushi restaurant hidden in a condominium along the Star Flag Street in Roppongi. After pressing the intercom at the entrance of the building and stating the reservation name, the lock was released, and we ascended to the second floor. The room consisted of a clean, white wooden counter with about 7 to 8 seats. In the kitchen, there were two chefs - Mr. Sato, who appeared to be in his 30s, and an older apprentice. The hostess was Mrs. Sato, Mr. Sato's wife, who managed the front of the house. The omakase course we received that day included the following: - "Tomato jelly with hair crab (from Funka Bay) and sea urchin (from Awaji)" - "Steamed clam cooked at low temperature" - "White sea bream with konoko and sea bream marinated in kombu, served with pickled kombu" - "Comparison tasting of octopus from Sajima and Hokkaido" - "Bonito tataki with sake lees sauce" - "Grilled mackerel roll with white kelp" - "Dried mehikari fish from Ibaraki" - "Botan shrimp marinated in soy sauce" - "Chilled abalone soup" - "Grilled sea bream with pine bark" - Sushi selection including sumi squid from Izumozaki, salt-pickled young sardine, horse mackerel from Shimane, marinated lean tuna from Oma, medium fatty tuna from Oma, fatty tuna from Oma, kohada, Ishigaki shellfish, and hand rolls with green onion and fatty tuna - "Egg omelet" - "Miso soup" In addition to the dishes, we also had "draft beer" (600 yen), "barley shochu" (800 yen), "Hakurakusei" sake (1600 yen), and "Hidakami" sake (1600 yen), bringing the total to just under 30,000 yen. Judging solely the food, it would be around 20,000 yen excluding tax. The value for money is quite good. The balance between the sushi rice and toppings is excellent. While the sushi doesn't have bold flavors, it's elegantly presented. This restaurant seems to focus more on the appetizers. Having been open for a year, it's gradually gaining popularity, which is understandable given the relaxed atmosphere and welcoming service conveyed to the customers. Thank you for the wonderful meal!

I visited a members-only sushi restaurant in Nishiazabu, invited by a dear reviewer. Located in a corner of an apartment building, the restaurant didn't even have a sign, but I managed to find my way in. Here's what I had this time: [Appetizers] - Hōkō Bay Crab and Yura Sea Urchin - Low-temperature Steamed Clam Tea Bowl - White Sweetfish and Thisko, Sea Bream with Kelp Pressing - Water Octopus, Sado Island Octopus - Katsuwashi Grilled Bonito with Sake Lees - Mackerel Sushi - Mehikari Sun-dried Fish - Botan Shrimp Soy-marinated - Abalone Cold Soup - White Sweetfish Grilled with Pine Needles [Nigiri Sushi] - Izumi Squid - Shunko (Salmon Roe) - Yellowtail from Shimane Prefecture - Oma Bluefin Tuna Lean, Marinated - Tuna Chutoro, Marinated - Tuna Chutoro - Small Fin Tuna - Ishigaki Shellfish - Salmon Roe Rice with Sea Urchin - Kuruma Prawn - Conger Eel - Tuna Hand Roll Sushi [Miscellaneous] - Miso Soup - Tamago (Sweet Omelette) There wasn't an overwhelming sense of excitement, but everything was above average. It was delicious. This sushi restaurant offers excellent value for money.

The customary gourmet gathering led me to "Sushi Kinoshita" once again, a discreet establishment tucked away on the second floor of an apartment building. If it's your first visit, you might find yourself hesitating, but arriving early is recommended. The interior exudes cleanliness and a calming atmosphere. In the still-warm September weather, I opted for a refreshing first drink: sweet potato shochu (Sato Black) with soda. Here's the rundown of tonight's offerings: [Appetizers]: - Oita shrimp, Shakotan Peninsula sea urchin, Hokkawa Bay hairy crab with Tosazu jelly - Steamed clam egg custard - White and red sea bream with konbu seaweed - Fresh octopus (from Sajima) and water octopus (from Hokkaido) for comparison - Bonito sashimi with sake lees sauce - Mackerel sushi roll with white kelp - Botan shrimp marinated in Shaoxing wine aroma - Chilled abalone soup - Grilled sea bream with pine bark [Nigiri Sushi]: - Squid from Izumi (forgot to take a picture) - Salted and dried young barracuda - Remaining horse mackerel from Shimane Prefecture - Tuna from Oma, lean and medium fatty cuts - Fatty tuna from Oma - Surf clam - Ishigaki scallop - Purple sea urchin and salmon roe over rice - Oita's carabineros shrimp - Conger eel - Hand-rolled sushi with green onion and tuna - Tamagoyaki - Miso soup Overall, the flavors were robust, yet the quality of the ingredients shone through brilliantly. I must have the botan shrimp marinated in soy sauce and the chilled abalone soup again. Everything was delicious. The standout nigiri were the salted young barracuda, horse mackerel, and carabineros shrimp. Mr. Sato, the owner, provided excellent service. I will definitely return. Thank you for the wonderful meal.

In July 2019, I had sushi in Nishi-Azabu. It was located on the second floor down a narrow alley from the main street, with no sign to indicate its presence. It's a members-only establishment situated in a room within a certain apartment building. Inside, the place was impeccably clean and bright, with eight seats lined up at the counter. The omakase menu included delicacies like hairy crab and sea urchin, clam and sardine roll, simmered flounder with liver, boiled octopus with bonito flakes, grilled beltfish, and boiled botan shrimp. Each dish was meticulously prepared and paired perfectly with drinks, making for a delightful start. The delayed arrival of a fellow diner allowed the alcohol to flow smoothly. The dishes, such as the low-temperature cooked clam, were exceptionally tender, and the lightly flavored sardine roll was a pleasant introduction. The flounder topped with sea urchin and the flounder cured in kombu were highlights. The bonito with sake lees, the Sanjoh octopus, and subsequent appetizers were all excellent and went perfectly with the drinks. By this point, I was already feeling a bit tipsy and could have happily continued drinking without any sushi. However, I eagerly awaited the sushi course. The squid marinated in its own ink was a surprising first choice. The white king salmon had a wonderful flavor, and the horse mackerel, mackerel, and marinated trout roe were all delightful. The classic favorites like sea urchin, conger eel, conger eel again, and scallops were expertly prepared and satisfying. Having enjoyed more than enough appetizers, I was contentedly full by the end of the meal and settled the bill without ordering any additional dishes. Overall, it was a fantastic dining experience!