I enjoyed the meal normally. Reviews and evaluations are subjective. The photos were taken with an iPhone and are unedited. I believe they accurately represent what I experienced. The set menu "Haru Tsubaki" included toro, fugu, yellowtail belly, spear squid, shrimp, and two slices of negitoro with Chiba-grown flower katsuo. It cost 1,155 yen. Live scallop was 605 yen, live turban shell was 528 yen, yellowtail was 396 yen, fried oysters (2 pieces) were 308 yen, squid legs and ears sushi (3 pieces) were 209 yen, and strawberry chocolate panna cotta was 396 yen.

It's been a while since I did takeout. I ordered two buckets of the cheapest 5-person sushi set, "Yawaragi 7830 yen". It includes 10 pieces of nigiri sushi per person plus inari sushi. When calculated, each piece costs 142 yen. If we consider each plate as having 2 pieces, it would be around 280 yen per plate. Compared to Sushiro, Hamazushi, and Kurazushi, Choshi Maru is on the higher end of conveyor belt sushi restaurants. The sushi pieces are larger and the toppings are better. However, this time the quality seemed to have deteriorated. The size of the sushi remained the same as before. I was surprised to find out that they used Bincho tuna for the maguro. Even though it's a cheap set, I don't think they should mix inari sushi with it. They used some kind of white fish that I couldn't identify. Although I remember that the sushi was hand-rolled by the chef and not made by a sushi robot, the shape of the rice seemed robotic. It feels like they are leaning towards 100-yen sushi places. I hope they can maintain their stance as a mid-range establishment.

I enjoyed the meal normally. Reviews are subjective, so it's based on personal opinion. The photo was taken with an iPhone and is unedited. I think it accurately represents what the food looked like. I had the Anniversary Full Satisfaction Set (with a character plate of your choice) for 2750 yen, which included tuna (otoro, chutoro, akami), miyabi tai, aurora salmon, scallop, squid, egg, extra-large red shrimp, enagawa, ikura gunkan, recommended white fish, special seaweed soup, and pudding. The natural buri was 396 yen.

Choshi Maru's weekday lunch set for 1000 yen is highly recommended. I've been there many times, but this time was special because they offered two types of soup as a service - miso soup and shrimp head soup - which were both bottomless! I ended up drinking four bowls and enjoyed affordable sushi. I also discovered that their fried chicken is incredibly delicious. It was a great day!

Today I came to Minamikoiwa for work. I visited this restaurant, which opens at 11 o'clock, for a meeting and it was my first time here. "Sushi Choshimaru" is a conveyor belt sushi restaurant, and I have been to another branch before, so this is my second time. Although it is located in the Tokyo metropolitan area, I was happy to see conger eel on the menu. The hand-rolled sushi with fresh seaweed is a unique dish that I don't usually see, and the taste of the sea is great. In the world of conveyor belt sushi where the "Big Four" reign, Choshimaru may be smaller in scale, but considering the business model, price, and quality, I don't think they are losing. Thank you for the meal♪

Miso soup for 200 yen and a sushi set for 1,100 yen. I had a coupon from the Haruiro theater group app which gave me a 200 yen discount. The fish in the sushi was fatty and melted in my mouth. The rice was just the right firmness and the amount of vinegar was perfect. I was very satisfied. The staff were polite and provided consistent service.

I enjoyed the meal normally. Reviews are subjective, so it's based on personal opinion. The photos were taken with an iPhone and are unedited. I think they accurately represent how the food looked. The total cost was 1628 yen for the Ban'ya chirashi "Shiosai", 198 yen for the three types of seaweed soup, 638 yen for live ark shell, 297 yen for blackthroat seaperch, 396 yen for squid (raw firefly squid, bigfin reef squid, squid legs), and 143 yen for red madonna.

Family visit to the Nakanokoiwa branch after a long time. I still feel like the quality has dropped. Compared to the 100-yen sushi chains, the higher price used to mean better quality, but that gap seems to be narrowing. The same goes for Engawa, but today I felt once again that the sushi was overpriced. It seems lacking for Choshi Maru standards. Not just the ikura itself, but also the nori, overall size, and presentation. Even the ko-hada lacked the usual shine on the surface. Overall, it was disappointing. If you compare the sushi photos from before, it's clear. I feel like it has declined even further since I visited alone in the spring. I used to be a big fan of Choshi Maru, but my family also likes the 100-yen sushi chains, so we may start going there more often in the future. I understand that times are tough due to COVID-19, but this started before the pandemic, so I don't think that's the only reason. Thank you for the meal.

There used to be a revolving sushi restaurant in Tokyo, Chiba, Saitama, and Kanagawa, but after a renovation, it completely switched to an order system through touch panels! They also have soba noodles, which is nice. The salad options were unique, but it would be great if they also offered a normal light salad. Check out my blog for more details.

Speaking of Choshi Maru, it is a slightly upscale conveyor belt sushi chain that has outlets in the East Nakano River area from Chiba to Tokyo. Recently, they have changed to a touch panel style, and the conveyor belt is disappearing, so it seems like it's no longer a conveyor belt sushi restaurant. I used to visit the Minamikoiwa branch frequently. It feels like it's been about twenty years since the first time I went. In comparison to those days, I feel like the quality has suddenly declined in recent years. In particular, I feel like the sushi pieces have become smaller. I really love the seared gizzard shad, and I always have it every time I go, so I can clearly see the difference there. This seems to be the case in all branches. However, it is clearly in a different category from the 100-yen sushi chains. If I were to say in front of my family that I prefer Choshi Maru over the 100-yen sushi chains, I would be scolded for even comparing them. Lately, I have been visiting the Mizue branch more often, so it has been a while since I visited the Minamikoiwa branch, but it has also been transformed into a touch panel system. The layout of the seating area seems to have changed as well. The menu can vary slightly from branch to branch. Here, the seared gizzard shad with salt has been removed from the menu, and only seared gizzard shad with miso remains. They might make it if you ask, but I didn't ask for it today. I tried a variety of items such as blue fish, white fish, squid, scallops, etc., except for tuna, which I don't particularly like as an adult, and I think it's still a good restaurant in the upscale conveyor belt sushi category. Especially during lunchtime, the complimentary miso soup is a nice touch. A delicious miso soup. It used to be self-service for drinks, but I wonder if it's different now. Thank you for the meal.

Hmm? The chef at Choshi Maru seems to be quite skilled? In the evening, it's my snack time for the day. I was invited to sit at the counter in front of the young chef. Although I was told to order using a touch panel, the chef in front of me was doing various things for me. I started with "Iwashi" because it's Choshi Maru, but then I tried various sushi. Eating "Iwashi" from Choshi Fishing Port, it gives off a certain atmosphere. Starting like this is what I want at this restaurant. "Suma Katsuo" - I was advised to lightly squeeze lemon and add salt to it. It really brings out the flavor. "Aji" - Choshi's fresh fish is truly delicious. Thick and tasty. If it's delicious, it's good anywhere. "Hon Maguro - Akami" - The taste is stronger than it looks. The taste of iron is strong. "Nama Shime Hamachi" - This was the most ordinary and safe dish. It went into my stomach without me noticing. "Shiro Bai Gai" - The chef told me to add salt to this as well. The unique taste of Bai Gai is pleasant. And the texture is amazing. "Gin Sake Saikyo Miso-zuke" - The light marination and the gentle Saikyo miso complement the flavor of the Gin Sake. It's heartwarming. "Aka Nishi Kai Wasabi Gunkan" - This was my chosen ending. It may be a bit junky, but the contrast between the texture of stem wasabi and Aka Nishi Kai is nice. It was snack time, so I ended up eating 8 plates instead of the usual 5 or 6. 8 plates, 16 pieces, 2,211 yen. I felt that the quality of the ingredients and the skill of the chef at Choshi Maru were unmatched compared to my previous experiences at Choshi Maru. I think I felt the vibrancy of the Chiba Station branch of Choshi Maru and the freshness of the ingredients, but it wasn't to this level. (By Kyanatsu Shukuu, 2020.6.13) (14 reviews, 3.05)

Choshi Maru has delicious medium fatty tuna. While I sometimes get tired of the menu, I can still enjoy ordering appetizers without worrying about carbs. The draft beer is cold and tasty. The chef is relatively young. They also have unique items like avocado, which is nice.

Visited the store before 1pm on Saturday, February 23, 2019. The place was almost full at this time. They used to offer complimentary miso soup during lunch on Saturdays, but not anymore. Started with a selection of 5 pieces of fresh fish (\580 excluding tax) - sea bream, Spanish mackerel, Japanese halfbeak, Japanese horse mackerel, and Pacific saury. All of them were very fresh and the sushi was well-made. Unlike Choshi Maru, the sushi here is firm and not too soft. In addition, the flying fish had a rich flavor without being watery, and the red snapper had a firm texture. Overall, I was satisfied with the meal.

(Visited in early November 2018) After leaving Sunamachi Ginza, I decided to visit the area near Keisei Koiwa where I used to work as a new employee. It brought back memories of my early days as a social worker. It's been 30 years, but it feels like just yesterday (laughs). I left Koiwa and headed towards the Shinzaki IC on the Keiyo Expressway. I visited this place to have a light sushi lunch. It was 2:20 PM when I arrived and the place was about 80% full. It's quite popular, huh? I was seated at the counter with my wife and quickly ordered the Grateful Theater Set from the seasonal menu, priced at 1,252 yen each. It included chu-toro tuna, flounder cured with kelp, salmon, shrimp, tuna lean, button shrimp, and hand-rolled tuna. I really wanted a highball, but I settled for tea (laughs). The Grateful Theater Set was served in about 10 minutes. The flounder and button shrimp were sweet and delicious. The chu-toro tuna was rich and flavorful. Real tuna has a different taste, huh? No skimpy feeling at all! I visited during the establishment festival, where they were using red vinegar instead of rice vinegar for the four days. The color of the rice was slightly brown. It had a stronger flavor than normal sushi rice, which I personally liked. However, if you're going to drink a highball, normal vinegar might be better. Choshi Maru is really good, even at this price point it's satisfying. It may not be suitable for sushi at the fish market, but it's still great (laughs).

A bit pricey but consistently delicious!

I use it often. The free lunch miso soup is very much appreciated. The ingredients are fresh and very delicious.