Here is "Teppozu Sushi Ikko" in the Hatchobori area, a cutting-edge sushi restaurant. It is located in a surprising place, with only 6 counter seats and no photography allowed! There is limited information online, but to put it simply, sushi lovers are sure to enjoy it. As of my visit, sushi influencers have not visited yet, but I speculate that it will receive attention in the future. The details of the omakase course at "Teppozu Sushi Ikko" include: - Clear soup - Pickled young ayu - Red sea bream - Cherry salmon - Golden eye snapper - Sea urchin gunkan - Tuna chu-toro - Tuna akami - Whale fin - Green onion toro - Pickled radish roll - Conger eel - Egg custard For more details on the dishes, please refer to "Sushi Log." If you are interested, please search for it. (I apologize for not being able to trackback post from WordPress to Tabelog anymore...)

This is a restaurant where you are not allowed to take photos, so the picture is of the menu outside. I visited on a weekday afternoon and sat at the counter to enjoy delicious sushi. It was a very happy experience, with my stomach and heart both satisfied. I had a great day and would love to visit again.

※No photography allowed inside (interior and food). A quiet sushi restaurant tucked away in a discreet location. I decided to make a reservation and visit. You can leisurely enjoy well-prepared sushi. It's a good place for those who live nearby, as it's not too noisy.

※This is a restaurant where photography inside is prohibited. I visited on a Saturday afternoon after making a reservation a few days prior. It was fully booked on the day, so it seems reservations are recommended. Despite the lack of information online due to the no photography policy, I actually quite like this stance as I prefer to focus on my meal without any preconceptions. Especially at sushi restaurants, it can be off-putting when people next to you are taking multiple photos of each piece of sushi instead of eating it. This restaurant, however, had a considerate and appropriate distance between the skilled chef and the customers, allowing everyone to enjoy the same space and time in a relaxed manner. I had pre-ordered the omakase course for lunch. ○ indicates appetizers, and ● indicates sushi. From what I remember, the order was as follows: ○Clear soup with white fish ○Sashimi (Isaki, Flathead, seared Mackerel) ●Sweetfish ●Kelp-cured Golden Eye Snapper ●Sardine ●Throat fish ●Sea urchin ○Grilled Blackthroat seaperch ●Lean tuna ●Kohada ○Herring roe ●Medium fatty tuna ●Whale ●Mirugai clam ●Conger eel ○Soup ●Kappamaki roll ●Tamago (egg) My favorites were the clear soup with white fish, sashimi, throat fish, grilled Blackthroat seaperch, lean tuna, medium fatty tuna, and mirugai clam. The pickled ginger had a subtle acidity and just the right amount of saltiness. The fish slices were quite thick, and there was a variety of unique ingredients. The sushi rice was slightly softer with white vinegar, and the acidity was also mild. The size of the rice varied depending on the topping. I had two servings of sake (Funasaka Hassen and Nozomi?), each likely around 1,500 yen per serving. The 11,000 yen course was satisfying overall. While there wasn't anything particularly memorable or outstanding, and there were some minor points of improvement, it was a classic and cost-effective omakase experience. I would happily visit this restaurant again, as it would be convenient if it were nearby. The comfortable atmosphere created by the gentle chef and the positive relationship with the apprentice(s) made the dining experience enjoyable for all customers. With photography prohibited, everyone naturally focused on their meals or watched the chef's skilled hands. It's difficult to express in words, but perhaps the prohibition on photography is to preserve this kind of ambiance. There may be other reasons, but I personally appreciate it.

We used this restaurant for a year-end party. There are hardly any reviews on Tabelog or Twitter because photos are not allowed inside. It's a hidden gem. The interior is new with only 6 counter seats. We reserved for 6 people, so it was basically a private booking. We each enjoyed the 15,000 yen course and ended up spending around 20,000 yen each with drinks. We were full with the appetizers and sushi. Usually, with sushi courses, we end up ordering more after going through the set menu, but this time we were satisfied! The highlights were the grilled mackerel, ayu sushi, abalone sashimi, red squid, and tamagoyaki (which apparently takes 40 minutes to make).

The chosen restaurant for sauna & sushi is "Tepposu Sushi Ichigyo." They start with a whitefish soup, followed by sashimi of flathead, octopus, scallop, and seared mackerel. Then, they serve Thai cured fish with seaweed on top, mixing appetizers and nigiri. They have squid nigiri with ponzu sauce, seared fatty mackerel, firefly squid from Hyogo, grilled salted belt fish, steamed abalone with liver sauce on vinegar rice, marinated lean tuna, whale nigiri with scallion aroma, grilled spot prawn with shrimp soy sauce, and more. The meal ends with egg omelette, seaweed miso soup. The restaurant is named after an old local place, showing their dedication to their roots. It's a traditional sushi restaurant that deserves support, even though photography is not allowed.

I discovered this place when I lived nearby! The shop is small but has a hidden gem feel, and photography is not allowed, so it was quiet during the day. In a time when there is a lot of information focused on Instagrammable places, it's actually nice that there aren't too many people coming here just for the looks. The owner is very friendly and easy to talk to. The lunch prices are reasonable, so it's easy to go there casually! The pickled ginger here is delicious... and of course, the sushi is tasty too. Watching the careful work in front of you makes counter sushi really special.

The sushi restaurant is very delicious and offers great value for money. I ordered a 10,000 yen course and felt like I had eaten sushi worth around 15,000-20,000 yen. The menu included: clear soup, squid (very fresh and almost like botan shrimp), tuna (topped with sudachi or some citrus fruit which was delicious), medium fatty tuna, sweetfish (rare), whale (rare), shrimp, seared blackthroat seaperch (apparently a specialty), horse mackerel, sea bream, sushi rolls, egg, miso soup, and more. The neighboring table, probably ordering a 15,000 yen course, also had sashimi and abalone appetizers. The restaurant opened during the COVID-19 pandemic (or slightly before) and is still easy to book due to limited seating, giving it a hidden gem vibe. Perhaps due to no photography allowed, there aren't many reviews on Tabelog.

The master from Ginza Onodera is very warm and friendly, which comes across even during reservation calls. The calm restaurant has 6 counter seats. Although photos are not allowed, it's okay to say a few words. The abalone and swordfish appetizers have a wonderful texture that complements the drinks. The sushi is served at just the right timing and the skills are superb. I will definitely visit regularly in the future.

The restaurant has a sophisticated atmosphere with only counter seats. They offer rare dishes like young sweetfish and whale sushi, with perfectly aged red meat and tilefish. It's a place worth visiting at night as well.