Long time no see! Came with my pirate friend for some laughs, and as always, the food at Iwase never disappoints!!! Today, in addition to our usual chef's choice, we enjoyed a special treat: Kamashio-grilled, sashimi, boiled, and sake-steamed squid and horse mackerel that my pirate friend sourced! Absolutely delicious, no doubt about it, haha. Thanks for the feast! 🍣🍶

I was finally able to visit. Despite living within walking distance of Nishi-Shinjuku, I hadn't been able to book a reservation for years due to timing issues. Finally, when I managed to get a reservation, I was ecstatic. The anticipation was well worth it. When I arrived, I wasn't disappointed; the restaurant had a welcoming atmosphere. The pace of service was impressive, and the dishes kept surprising me with their deliciousness. I started with a highball but quickly switched to sweet potato shochu on the waiter's recommendation. The restaurant's affiliation with a prestigious establishment showed in the impeccable Edo-style sushi and innovative creations. Not only was the sushi delicious, but the portion sizes of all the dishes were generous, making it perfect for a drinker like myself. I can't wait to come back again. Thank you very much for the wonderful experience.

It's been a while since I've been to Sushi Iwase... While I don't often venture to Nishi-Shinjuku, when it comes to dining in Shinjuku, I always make a reservation here. I think it's the best in Shinjuku... Even people I've brought here for the first time say it's good. It's that kind of sushi restaurant—great quality, good value, and a nice atmosphere. It's my top recommendation in Shinjuku.

This time, I went out for a meal with my wife, whereas last time it was for entertaining guests. We enjoyed a variety of appetizers and sushi, which paired well with the drinks. The highlights were the sushi made with young sweetfish, sardines, and small skin fish. The seating was spacious, allowing us to relax and enjoy our meal at a leisurely pace. It was a wonderful experience. I had the chance to enjoy Sanchi Mori, a sake from Gifu, for the first time in a while. The restaurant seemed very busy even on a weekday.

A visit to "Sushi Iwase" in Nishi-Shinjuku, Shinjuku-ku, a 9-minute walk from Tochomae Station on the Toei Oedo Line. The owner, Kenji Iwase, honed his skills at renowned "Sushi Takumi" establishments such as "Sushi Shokunin Masa" in Nishi-Azabu and "Sushi Subaru" in Aoyama. In 2012, he opened "Sushi Iwase," relocating to Tochomae in 2017. The course follows the "Sushi Takumi Style," alternating between nigiri and appetizers, featuring classics like vinegar-marinated spring snapper and carabinero shrimp with yolk vinegar. Rice vinegar and red vinegar are used according to the topping. Despite the small portions, there are 33 items in total, including flavorful interludes. The "Sushi Takumi" style invariably pairs with sake, creating a "sushi that complements sake" experience. Nigiri highlights include sweet sea bream with fried scales and skin, and prawn with miso paste. Iwase's originality weaves into the "Sushi Takumi Style" course, offering a delightful culinary experience. The omakase course costs ¥25,000 and includes a variety of delicacies. The review concludes with a request for social media engagement and mentions two Instagram accounts to follow.

"Sushi Iwase," one of the top 100 sushi restaurants, is about a 13-minute walk from Shinjuku. It's spring, so taking a leisurely stroll feels great, although access is a bit inconvenient, haha. I felt like dropping by again, so I made a phone reservation two days ago and visited with a friend starting at 6:00 PM on a weekday. The lively welcome from Master Iwase boosts your spirits as you enter. Master Iwase, who hails from the "Sushi Takumi" group, alternates between sushi and appetizers in the "Sushi Takumi" style. It's really delicious, easy to book, and the atmosphere of the restaurant is lovely. I especially remember the appetizer, "firefly squid." Firefly squid, which is available from March, is quickly boiled and mixed with miso. After finishing, the master offers a bite-sized portion of rice, which is incredibly delicious when mixed with miso! The sushi includes "shrimp," which has the distinctive "Sushi Takumi" style cloudy vinegar with egg yolk, visually golden and beautifully delicious. We also enjoyed several appetizers and sushi items (there are direct handovers, so we probably had about 2 or 3 more items). Here's a rundown: - Simmered awabi and octopus (bamboo charcoal salt) - Squid rice with sea urchin and saltwater Bafun sea urchin - Vinegar-pickled spring baby oysters with squid ink, cherry blossom salt - Firefly squid, needlefish, Japanese sardine, scallop, scallop strings, scallop roe (sushi shop's liver sashimi, sesame oil) - Grilled surf clam (flesh, shellfish, strings) - Horse mackerel with green onion - Prawn (special miso sauce) - Broiled conger eel with white onion, whitefish roe, sesame fugu, grilled sea bass, steamed sushi, Ishikawa white sea bream, Me-hikari, grilled bone, medium fatty tuna, marinated conger eel, smelt, seared hokke (additional) We had about four cups of sake per person, and the total was around 28,000 yen. It was a delightful feast! [Restaurant Name] Sushi Iwase [Address] 1F, Fukuchi Building, 3-4-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo [Access] About a 13-minute walk from Shinjuku? Taxi is recommended. [Seating] 10 seats [Private Room] None [Business Hours] [Tue-Sun] 3:00 PM - 9:30 PM [Closed] Every Monday, 1st and 3rd Sundays of each month, and other times during summer, year-end, and New Year's holidays [Reservation] Available, Phone: 03-6279-0149

"Sushi Iwase," one of the top 100 sushi restaurants, is about a 13-minute walk from Shinjuku. It's a pleasant stroll, especially in spring, but the access is a bit tricky. I made a reservation three days ago and visited with a friend at 6:00 PM on a weekday. The lively welcome from Chef Iwase boosted our excitement. Chef Iwase, formerly from the "Sushi Takumi" group, follows the alternating style of serving sushi and appetizers, which is truly delicious. The reservation process is easy, and I love the ambiance of the restaurant. What left a lasting impression on me was the appetizers: the simmered awabi had a gentle flavor from the broth, and the starter nigiri, "squid with cherry blossom salt," had a strong texture and a sophisticated sweetness from the gentle cherry blossom salt, which paired perfectly. Here's a list of the appetizers and sushi we enjoyed (probably more to come): simmered awabi, Mie flying squid rice, sea urchin with salt water, spring baby squid with cherry blossom salt, firefly squid, Pacific saury, hokkigai, seared horse mackerel, horse mackerel roe, scallop, scallop with its adductor muscle, grilled pufferfish, grilled tilefish, steamed sushi, Ishikawa white sea bream, Mehiraku, grilled tuna, marinated conger eel, hokke toro, and additional tarako (cod roe). Thank you for the feast! [Name of the restaurant: Sushi Iwase; Address: 1F, Fukuchi Building, 3-4-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo; Access: Approximately 13 minutes on foot from Shinjuku—taxi recommended; Seating: 10 seats; Private rooms: None; Business hours: Tuesday to Sunday, 3:00 PM to 9:30 PM; Closed: Every Monday, 1st and 3rd Sundays of the month, and other times during summer and year-end/New Year holidays; Reservation: Available, phone 03-6279-0149]

I was searching desperately for a restaurant after my usual sushi place messed up my reservation. After calling several places, I got lucky with Iwase-san's place, who said they could accommodate me after 8 PM on the same day! It was a business meeting with a first-time acquaintance, so I didn't take any photos, but the appetizers and sushi were outstanding! Highlights included the appetizer platter, sea urchin rice, scallop roe with sesame oil sushi, and deep-fried sweetfish scales on top. Even peeling off the skin was delicious. I didn't miss capturing the moments in pictures, but I'll definitely revisit next time. Thank you for the wonderful meal!

I made a reservation and visited on a regular weekday night. They only have counter seats. The portions were quite generous, but everything was delicious, so I finished it all easily ⭐️ The sushi rice was seasoned with red vinegar and the sushi pieces were quite large, and they came out at a good pace! The moment I finished eating, I felt like I wanted to eat it again. It was the kind of experience where I rarely feel like I want to revisit a restaurant, but I definitely want to come back here.

It's Saturday night in Nishi-Shinjuku. After about three months, I visited "Sushi Iwase" again. Upon entering at six o'clock, I noticed a regular couple already seated. The space seemed tighter than usual, with thirteen seats in total. However, such cozy setups are common in many places, so it didn't bother me. A cheerful voice greeted me, belonging to a cute girl named Canon, a new addition to the staff. Apparently, she's Mr. Iwase's classmate's daughter. Well, all the girls here are adorable. It adds to the enjoyment of visiting. Now, onto the main topic. I've listed each dish and sushi in the photo captions for your enjoyment. It was a five-hour feast until the last train, leaving with a satisfied belly and a pleasant buzz from around six cups of sake. The ice cream dessert was a nice finishing touch. Thank you for the wonderful meal.

Here's a translation of the restaurant review: "This is in Shinjuku, Tokyo, just off the main Koshu Highway at Keio Presso Inn. The simple sign and chic interior are lovely. Let's start with some appetizers. We began with the usual simmered octopus, simple salt flavor, packed with umami when you bite into it, truly the best! The young ma-anago with ponzu sauce was deliciously smooth. The sea grapes and seaweed were also superb, couldn't resist having more. Next, we had lightly seasoned squid sushi with cherry blossom salt, and the broiled conger eel was delightfully firm. The shrimp, fatty tuna, lean tuna, all the sushi was top-notch as always. The grilled red snapper was also delicious. Then, we were treated to Mr. Iwase's advanced techniques, with raw oysters and miso-topped shrimp, and the flavorful sardines. They're delicate, so he handed them directly to us. Straight into the mouth! Wow, incredibly delicious! We paired it with beer, highballs, and later switched to sake, opting for Tochigi Prefecture's brand. Its fruity aroma and juiciness are just perfect. Finally, we wrapped up with two types of rolled omelets. I truly believe that the sushi here is what I want to eat before I die."

I was taken to this restaurant by a client. I was really looking forward to it because I've been following this place on Tabelog (a Japanese restaurant review site) and the person has been here dozens of times. The food was really delicious. The balance between the appetizers and sushi was exquisite. Especially, the small dishes of sardines and gizzard shad paired with Japanese sake were fantastic. I didn't get tired of eating from start to finish. It's a place I'd like to visit again, especially to try their menu in different seasons.

A shop located a little off the Koshu Kaido near Shinjuku Washington Hotel. Lovely atmosphere from the entrance. The interior is bright and clean, with a sense of camaraderie among the head chef and the chefs. Dishes are served one after another, and I forgot to take a photo of the simmered octopus. The sea urchin rice, blowfish soup, steamed sushi with blackthroat seaperch, and tilefish chawanmushi leave a lasting impression with their delicious flavors. Delicious food paired with delicious sake♡ It was a highly satisfying Christmas dinner!! Thank you for the feast♪

Hey, hey! So, this place is like the apprentice of Sushi Master!!! Seems like we've bumped into each other several times in Minami-Aoyama, but I don't remember because I was probably drunk, haha! Anyway, the food is amazing! It's so good that it's no wonder it's tough to get a reservation! The taste is just something else! The sardine had crazy good fat content! Uni rice with two types of premium sea urchin mixed in – mind-blowing! The squid was superb, lightly seared with a touch of roasted cuttlefish and sea cucumber roe – awesome! The mackerel with a perfect balance of salt and vinegar, topped with transparent kelp – seriously, their skills are no joke, haha! Grilled conger eel with a lightly charred onion sauce – irresistible! Blackthroat seaperch, molded and steamed with broth – top-notch! If you catch a cold, forget porridge; five servings of this will cure you, no kidding, haha! Red snapper with crispy skin and fried scales – amazing! Chawanmushi with tilefish – definitely delicious, right, haha! Kelp grouper with its liver – of course, that's a laugh, haha! Salmon roe with exquisite seasoning – again, no surprise, haha! Flatfish fillet grilled to perfection, bones served separately – fantastic! Inari sushi cooked in conger eel broth – they really went all out, haha! Well, everything was spot-on professionally! Thanks a bunch – it was delicious!!!

【2022 Top 100 Restaurants】Located in Nishi-Azabu, Sushi Iwase is the sushi restaurant of Kenji Iwase, who started his own venture here in 2012 after training at Sushi Takumi Masa. Deciding to hop between sushi restaurants in the Takumi style, I walked from Shinjuku to visit Sushi Iwase. Despite intending to order conservatively due to consecutive visits (without much time in between), I ended up going for the full course anyway! This place opens at 3:00 PM, but when I made the reservation, I was told they had a private booking from 5:00 PM onwards. I had to finish up quickly to make it by then. Located around the back of the Washington Hotel, it takes about 15 minutes to walk from Shinjuku Station towards Hatsudai. The omakase course was priced at ¥23,000 plus extras and sake, totaling around ¥28,000. Here's a rundown of the dishes: - Okunokawa: Simmered cuttlefish with ink pouch, a classic Edo-style dish. Even though I'm not fond of cuttlefish, it was surprisingly good. - Haruko sea bream: Served with clam broth. - Hakuraku Hoshi: Amago red-finned gurnard. - Sumi squid with sakura salt, sumi squid legs with sea cucumber roe. - Iwashi sardine with green onion, hand-delivered with no photos. - Hokkigai clam with various parts. - Anago conger eel lightly grilled with onion soy sauce. - Hidakami Yasuke: Steamed horsehair crab, fish surimi somen, and Hokkaido cod milt ginger sauté. - Throat blackthroat sea perch sushi. - Sweet sea bream with crispy skin and scales (dusted with rice flour), served with pickles. - Nukazuke (rice bran pickles). - Kue horse mackerel chawanmushi. - Live oyster sushi. - Mehi-Kari grilled with miso and bones as crackers. - Yoake-mae: Pickled daikon radish. - Ooma medium fatty tuna. - Botan shrimp and shrimp miso. - Pickled dishes. - Anago conger eel, claws, quite light in flavor. - Kanpei roll, no rust. - Additional dishes: Ohagi with a creamy texture, two types of tamago egg, and a seaweed soup with rich broth. Upon arriving at the restaurant at 3:30 PM, one person was already seated. The head chef, with a tough exterior, oversees the L-shaped counter with a capacity of around 9. Surprisingly, he's into cars and motorcycles. Among the Takumi-style sushi places, Sushi Iwase stands out for its high-level appetizers and nigiri. Despite that, it's not as pricey as Ginza establishments. The balance of the sushi rice is exquisite, with a firm outer layer but no hardness at the core, and a strong sense of individual grains. They use a mix of white vinegar and a hint of red vinegar, with seasoning kept moderate. They adjust the rice ball according to the topping. Moreover, the prep work beneath the toppings is of high quality, which must be quite a task to manage for such a volume.

On Saturday night in Nishi-Shinjuku, I visited "Sushi Iwase" for the first time in about three months. It's the perfect place for hearty eating and drinking, with a competitive spirit akin to a sea otter – devouring dish after dish for about four hours. Regrettably, due to overindulgence the night before, I ended up with a full stomach and couldn't make it to the finale of sweet rice cakes. "What about skipping dessert and not eating four ice creams?" you might say. Well, desserts require a separate stomach, you know! (＾◇＾) Now, onto the main topic. Here's what I had: **Appetizers:** - Simmered Squid: Inro - Simmered Octopus: Kesennuma - Uni Rice: Bafun Uni - Steamed Oysters: Raw Seven Spice - Clam Soup **Sushi:** - Spring Child Sea Bream - Small Skin (Fish) - Squid: Cherry Blossom Salt - Squid: Tentacles, Seared, Konoko (Guts) on Top - Herring: Isohama Roll - Sardine: Osaka Bay - Hokkyokugai (Arctic Surf Clam): Seared, String, Pillar, Meat - Mackerel: Tataki - Pacific Saury - Conger Eel: White Grilled, Grated Radish and Green Onion, Liver Grilled - Shrimp: Yolk Vinegar Nebuta - Sesame Blowfish Milt: Grated, Fish Somen - Cod Milt: Dip-grilled - Throat Black: Steamed Sushi - Bran Pickles: Betara, Cucumber, Turnip - Golden Eye Snapper: Deep-Fried with Scales on Top - Sweet Snapper: Sake Steamed with Helmet - Skin Peeling: Liver on Top - Salmon Roe Rice - Sight: Yuzu-An Grilled, Bone Senbei - Vinegared Oyster - Chawanmushi (Steamed Egg Custard): Tilefish, Goto - Medium Fatty Tuna: Oma, Set Net - Spot Prawn - Hairy Crab and Uni Tangle Ink Rice - Vinegared Beef Burdock: Anago Nara-zuke Roll - Squid: Seared Tentacles - Red Meat: Pickled - Conger Eel - Dried Gourd Roll - Inari (Sweet Bean Curd) - Cucumber Roll: Miso - Tamago (Sweet Omelet): Rolled with Dashi, Castella **Soup:** - Miso Soup: Raw Seaweed - Clear Soup: Sweet Snapper Sake Steamed **Dessert:** - Apple, Orange, Matcha, Salt **Drinks:** - Highball - Mikotsuru: Junmai Ginjo, Suwa - Hakurakusei: Junmai Ginjo, Miyagi - Sanchi Mairi: Honjozo, Gifu - Yoake Mae: Junmai Ginjo, Nagano - Yamoshi: Junmai Nakatori, Tokyo - Niidashizenshu: Namazume, Nama Genshu, Fukushima - Shinsei: Nehan Gui, Low Sugar White Sake, Akita Japanese Sake: Almost 6 go (sake cup units).

Visited with an acquaintance and went back again. The food is incredibly delicious, portions are generous, and the cost performance is excellent. The sushi rice is just right in size, and the variety of toppings makes it enjoyable to eat. Be cautious, though, as the course servings are substantial, and you might end up really full. Occasionally, you may witness the head chef reprimanding an apprentice, revealing the strictness of the artisan world. While the chef himself is friendly and engaging, witnessing such scenes can be a bit uncomfortable. Despite that, the taste is fantastic, and it's a beloved restaurant, so I'll definitely come back!

Tonight, I visited Sushi Iwase in Nishi-Shinjuku. It's about 8-9 minutes from Tochomae Station. The chef's skillful omakase menu included: simmered octopus with bonito, both raw and seared; sea urchin rice; spring child (a type of fish); shrimp broth; small fin squid; grilled squid legs with egg yolk; herring rolled in seaweed; grilled northern scallop with its adductor muscle; saury; broiled conger eel; broiled conger eel liver; steamed shrimp with fish broth noodles; sesame and blowfish milt sauce; broiled cod milt with soy sauce; steamed blackthroat seaperch sushi; sweet red snapper sushi; marinated crab and sea urchin with ink sauce in a small bowl; marinated lean tuna; dried gourd sushi roll; miso soup with two types of dumplings—shrimp and rolled egg; purple sweet potato ice cream. Accompanied by sake: Yadoroku (from Higashimurayama), Junmai; Hakurakusei (from Miyagi), Junmai Ginjo; Sanchimorishu (from Tajimi), Honjozo; Senkin Akatonbo (from Tochigi), Hiyaroshi. The meal was expertly prepared and delightful.

Sushi Iwase is a renowned sushi restaurant located about a 3-minute walk from Iwase Metropolitan Government Station. The overall quality is impressive, and it is said to be a store that has undergone training in the Sushi Taku series before becoming independent. The sushi is delicious! With a rating of 3.76 on Tabelog, it's listed among the top 100 restaurants in 2022. If you love sushi and gourmet dining, this is a place worth trying in the Shinjuku area of Tokyo. 🍣🏙️ #Sushi #SushiIwase #Top100Restaurants #MetropolitanGovernment #Shinjuku #Tokyo #Delicious #Gourmet #SushiLovers

If you want to enjoy sushi in Shinjuku, "Iwase" is the perfect choice. From the head chef to the apprentices, everyone at this renowned restaurant embodies a sincere dedication to sushi and thoughtful consideration for customers. While offering the finest sushi in Tokyo, Iwase stands out with excellent cost performance, making it a highly recommended establishment. Setting itself apart from other places that rely solely on luxury, Iwase captivates visitors with heartwarming service and cuisine. For those seeking the ultimate sushi experience in Shinjuku, I highly recommend trying out this fantastic restaurant.