The selection of dishes by the head chef, as well as the creation of ingredients and flavors, are fantastic, providing a new joy every time. The calm environment of the restaurant and the great sense of matching dishes with the tableware are top-notch. Reservations are available, but it may be getting harder to secure one lately.

I was able to visit after a long time, and as always, it was delicious. I always look forward to the abalone and octopus from Kanagawa as appetizers. The nodoguro, rolled horse mackerel, hokkigai, and simmered clams that came out as appetizers were excellent. The chewy squid, tuna, white trevally were also well-aged. The abalone, medium fatty tuna, Ishigaki shellfish nigiri, octopus, cutlassfish, bigfin reef squid, nodoguro with nodoguro liver powder, rolled horse mackerel, white trevally, medium fatty tuna, big fatty tuna, small skin, Rishiri bafun sea urchin, carabinero prawn, lean tuna, squid, golden eye snapper, hokkigai, bonito, simmered clams, and tamago.

This was my first time visiting here. The atmosphere inside the restaurant was nice, and the chef, who actually talks a lot, was running the sushi restaurant alone. When the customers started to pile up, the pace slowed down a bit, but all the sushi was well-prepared and delicious! I had white wine, but I got too drunk and couldn't finish all the sushi! Thank you for the meal!

I give it a 5.0 rating because I was treated to a feast. It was my first time trying the corn husk. When I asked for seconds, I was told it was a precious ingredient and each person could only have one. I apologize for being greedy at such a high-class restaurant. It was truly delicious. Thank you for the meal!

Just a 2-minute walk from Azabu-Juban Station, right by Azabu-Juban's Amaidai Park, is "Sushi Shinkei," where I visited after a long time. Recently, many new sushi restaurants have been opening in Azabu-Juban, making it a competitive area. The owner, Mr. Mizutani Shinkei, is from Nagasaki and trained at Michelin regulars such as "Sushi Ginza Onodera" in Hawaii and the renowned Ginza sushi restaurant "Sushi Ryusuke" before opening his own place in December 2017. The interior features a white wooden L-shaped counter with a ceiling stained glass that enhances the traditional Japanese atmosphere. The seating is spacious and comfortable, allowing for a relaxing dining experience. The sushi is aged to perfection, with each piece of fish offering a unique and delicious flavor profile. The "Kasurihata" from Kagoshima, aged for 18 days, was particularly impressive, with a rich umami flavor and a smooth texture. The Kanpachi had a nice firmness and a perfect balance of spicy mustard flavor. The hand-rolled "Nodorenso" with Nodoguro and spinach was a delightful combination, followed by a crispy Sumiika sushi that paired well with the blend of rice vinegar and red vinegar. The tuna from Numazu, Shizuoka, had a wonderful umami flavor that lingered on the palate. The Kohada, gently marinated and served between the shari and the fish, was a perfect palate cleanser. The second half of the meal featured a variety of shellfish, including flat abalone, red abalone, Hokkigai, and clams, in the "Shinkei Spring Shellfish Festival." The only downside was the slightly slow pace of service, as the chef tended to engage in lengthy conversations with customers, resulting in longer wait times between courses. Overall, it was an enjoyable dining experience. Thank you for the meal! [Omakase Course 25,000 yen (excluding tax)] Kasurihata (18 days aged) Ezo Awabi Sanriku Maguro Shiraebi Managatsuo simmered Tako Torafugu Shirako Kobudon Kanpachi in spicy soy sauce Nodoguro and spinach hand roll Sumiika Chutoro from Yamayuki, Numazu, Shizuoka Otoro from Yamayuki, Numazu, Shizuoka Kohada Bafun Uni Kuruma Ebi Hirame Akagai from Yuyu, Kinmedai Hokkigai Hamaguri Tamago

"Sushi Shinosuke, where I visited for the first time. The appetizers such as golden eye snapper, abalone, barracuda, and octopus were all delicious. I enjoyed both Japanese sake and champagne. The sushi was also of high quality, and I was satisfied with every piece I tried. They carefully distinguish between aged and non-aged ingredients, so there was no overlapping taste, and I could enjoy until the end. Since my companion was from America, we were treated to a special roll at the end. Thank you for the wonderful meal."

It has been exactly one year since I last visited Sushimaki Suke-san. I went with someone who has been very helpful. We started with appetizers, starting with seared needlefish. It is seasoned with salt and dipped in sweet vinegar. The delicious Meji is soft and melts in your mouth. Another dish was the cutlassfish, a powerful appetizer! The meal included Three Iwate abalones, shrimp, salmon roe, rockfish, bonito, and a hand roll with throat black and spinach. It was amazing! The matured tuna aged for 27 days, eaten between summer and winter, was exceptional. Water-san knows how to handle tuna. It was incredibly delicious. Hokkaido sea urchin, bonito, striped jack, horse mackerel, shrimp - all delicious. It has been a year since my last visit, but even when I was quiet, a cucumber roll appeared. Thank you for the delicious meal.

I visited again. The hospitality of the chef and the appetizers and sushi are excellent. I also like the red vinegar rice. The octopus from Kanagawa Kamei was soft and delicious as always. Today's menu included: Sanriku Ezo abalone, ikura rice, grilled octopus, hon-maguro, sanma roll, nodoguro, white squid, Toino maguro aged for two weeks, maguro from Yamasuki, uni from Rishiri, bonito, and Hiramuki Ishigaki clam. The anago was sweet.

The interior of the shop exudes a faint scent of Taisho Modern with a white wooden counter. The conversation with the cheerful master and the succession of surprising flavors make it an unforgettable experience. The octopus is incredibly tender, the Me-hikari is so delicious that you might become addicted to it, and each dish has a perfect texture and flavor that shows the meticulous and delicate preparation. The indescribable deliciousness that only those who have tasted it can understand.

Sushi Shin Suke Sushi TOKYO 2022 Top 100 Awarded Restaurant This sushi restaurant opened in December 2017 in Azabu-Juban, Tokyo. Reservations are by appointment only, and they accept bookings for one person or more. The restaurant is open for dinner service only. It is located a 2-minute walk from the No. 4 exit of Azabu-Juban Station, in the Tsunashiro Mansion. The interior has an L-shaped counter with 8 seats, and the chairs have armrests, making it very comfortable. The menu consists of only one omakase course. Customers can arrive at their preferred time as it is not a simultaneous start. The head chef trained at "Tsubaki," "Sushi Ginza Onodera," and "Sushi Ryusuke" in Tokyo's Ginza district. They use a blend of rice vinegar and red vinegar for the sushi rice, and ingredients like tuna from "Yamayuki." This is a wonderful sushi restaurant where you can enjoy authentic Edomae sushi with a strong passion. Thank you very much for the delicious meal. Omakase Course ¥20,000 Appetizers: - Chiba black abalone - Salmon roe - Kanpachi - Beltfish - Octopus - Golden eye snapper - Rolled horse mackerel - Boiled bouzubai Nigiri: - Aged Kagoshima tuna - White squid - Medium fatty tuna from Miyagi - Fatty tuna - Sea urchin - Horse dung sea urchin from Hokkaido - Kohada - Marinated lean tuna - Spot prawn - Ishigaki clam - Blackthroat seaperch - Isaki - Boiled clams - Tamago

I visited Sushi Tokyo Hyakumeiten "Sushi Shinkei" with a rating of 3.72 in 2022 (89th out of 100). It is located in Azabu-Juban, next to the Yakiniku restaurant "Jojoen". The exterior has a stylish wooden entrance on the first floor of an apartment building. The interior consists of a clean L-shaped counter seat area, which is very nice. This restaurant was selected as one of the top 100 this year, with the chef being from the renowned Ginza restaurant "Sushi Ryusuke". They only offer an omakase course, starting with appetizers and progressing to nigiri sushi. The speed, spacing, and tempo of the service are excellent, and the staff's hospitality and communication skills are also great, which explains why they have a loyal customer base. The location, the taste, and the meticulous preparation all contribute to this restaurant's selection as one of the top 100. It's a fantastic place.

I visited "Sushi Shinosuke," selected as one of the top 100 sushi restaurants in Tokyo in 2022. Located in Minato-ku, Tokyo, just a 3-minute walk from Azabu-Juban Station on the Tokyo Metro Namboku Line, the restaurant is on the first floor of an apartment building. The interior consists of an L-shaped counter seat only, with an ice room visible. The head chef here, Suito, who trained at the renowned Ginza restaurant "Sushi Ryusuke," opened this restaurant in 2017. The dishes I tried included Chiba black abalone, Kagoshima Chiromaru Hata octopus, tender swordfish, grilled horse mackerel, pickled daikon radish with no additives, kinmedai liver wrapped in seaweed, white squid, medium fatty tuna from Kyoto Maizuru, tuna collar from Kyoto Maizuru, buffoon sea urchin from Rishiri, marinated tuna from Kyoto Maizuru, clam, shrimp, isaki fish, bonito soy sauce marinated, simmered nodoguro, clam, and tamago (egg) sushi. The first half consisted of appetizers, while the second half consisted of nigiri sushi. The appetizers were straightforward and seemed to pair well with alcohol, without any unusual elements. The nigiri sushi was small in size, with a reddish vinegar rice that had a sweet finish, likely due to the addition of rice vinegar. Personally, I particularly enjoyed the tenderness and flavor of the "tender octopus" and the "white squid," "isaki fish," and "mackerel" nigiri. The cheerful atmosphere created by the head chef makes it a place where even solo diners can fully enjoy their experience. Thank you for the meal.

I was able to visit a popular sushi restaurant that shines even in the competitive sushi battleground of Azabu-Juban. I particularly enjoyed the red vinegar sushi rice. My favorite items were the Yaito-hata, Kanpachi, Akami, Chutoro, and Hokki shellfish. I would love to go back again. The chef trained at the same Hawaii sushi restaurant as Matsura in Shirokanetakanawa. Some of the dishes they served included: Sanriku Ezo abalone, Yaito-hata, aged for two weeks, Snow crab battleship sushi, Bonito, fresh raw sea cucumber, Anago, Octopus from Kamoi, 10-day-old Kanpachi, Squid ink, Akami, Chutoro weighing 184g, Kohada, Uni from Nemuro, Spot prawn with roe, Striped jack, Hokki shellfish, Cooked clams, and Tamago.

I heard that a restaurant owned by "Sushi Ryusuke" has opened in Azabu-Juban, and I had been wanting to visit for a long time. Finally, I made it there. The place is located next to "Jojoen" in Azabu-Juban. It is open even on Sundays (usually open every day!), which is convenient. The restaurant is elegant and beautiful, with lovely chairs! As soon as I entered, I thought it was a very good restaurant. I had the omakase course, which included: ikura, Chiba black abalone, kanpachi (back and belly), nodoguro with spinach, octopus with bonito flakes and green onions, horse mackerel, squid, white squid, akami, medium fatty tuna, konoshiro, purple sea urchin, belt fish, golden eye snapper, shrimp, and hokkigai. Then, we had akami (zuke), clam, and tamago yaki. Everything was delicious!! The craftsmanship was impressive. In particular, the horse mackerel and konoshiro were memorable. The purple sea urchin was also delicious. It was interesting to compare the squid. I always think that the deliciousness of a sushi restaurant can be judged by their squid. Ryusuke-san was cheerful, and we had a very enjoyable time. When asked which sushi restaurant I liked, I mentioned that I recently enjoyed "Sushi Matsuura" in Shirokanetakanawa, and it turns out that Ryusuke-san's senior from his time at "Sushi Onodera" in Hawaii. Such a connection made me feel a special bond. Money spent: 23,000 yen Rating: 4 points 5 points: Definitely want to visit again!! 4 points: Would like to revisit if given the chance! 3 points: Would be okay to revisit. 2 points: Once is enough. 1 point: No need to go.

Maki Sushi, Azabujuban, rating 3.49, price range 20,000-30,000 yen. "The sushi with light ingredients is especially delicious at this sushi restaurant in Azabujuban." Located a 2-minute walk from Azabujuban Station, this sushi restaurant, "Sushi Maki Suke," owned by Shin Suke Mizutani, who previously worked at various sushi restaurants such as "Tsubaki" in Ginza, "Sushi Ginza Onodera" in Hawaii, and "Sushi Ryusuke" in Ginza, is a must-visit. [Atmosphere] With a counter seating for 8, the interior of the restaurant features stained glass on the ceiling and a white wooden counter, creating an atmosphere of luxury and sophistication. [Cuisine] Serving authentic Edomae sushi with a focus on domestic and natural ingredients. They use a blend of vinegar made by "Yokoi Brewing" to create a rich and flavorful sushi rice that complements top-quality ingredients such as tuna from Tsukiji's "Yamayuki." Some of the highlights were: - Abalone dish - Sea bream (with sweet vinegar and soy sauce) - Chopped tuna sashimi - Fresh bamboo shoot dish - Monkfish liver roll - Simmered octopus - Blackthroat seaperch dish - Grilled shirako (milt) - Firefly squid nigiri - Medium fatty tuna nigiri (from Shizuoka, Shimoda) - Lean tuna nigiri - Spot prawn nigiri - Sayori (Japanese halfbeak) nigiri - Tsubugai (whelk) nigiri - Golden eye snapper nigiri - Striped jack nigiri - Kawahagi (filefish) liver dish - Fatty tuna nigiri (from Aomori, Oma) - Conger eel - Tamago (sweet omelette) [Value for Money] The omakase course costs 20,000 yen and includes 7 dishes, 14 pieces of nigiri, and additional items, along with 3 small sake servings, totaling around 24,000 yen. The portion was so generous that it felt like it could easily be priced over 30,000 yen. The quality and volume of the food were truly impressive. Overall, it was a fantastic experience dining at Sushi Maki Suke. The chef, Mr. Mizutani, provided a personalized and engaging dining experience, and each dish was meticulously prepared with attention to detail and passion. The staff were friendly, and the atmosphere was welcoming. I had a great time and will definitely visit again. Note that due to COVID-19 restrictions, the restaurant is closing at 6 pm until February 7th.

[Reservation] I called on the same day and managed to get a reservation for Monday. I found this place because it suddenly had openings on Mondays. [Price] The omakase set, beer, and half a glass of sake x 8 came to 28,270 yen. Quite reasonable for sushi in Azabu-Juban! [Access] It's just a short walk from the station. [Master] The chef is a cheerful old man who likes to crack jokes. You can have a good time even if you're dining alone! [Atmosphere] Located in a street-front shop in Azabu-Juban. The interior is bright and clean, with a 4:6 ratio L-shaped counter. It was quite lively when I visited, with a loud group coming in later...hmm. [Food] About 8 appetizers, followed by 14 pieces of nigiri sushi. The appetizers were delicious, and they went well with the drinks. It's interesting how they infuse flavor into the fish or pair it with tomatoes. The red vinegar rice was my favorite! The sushi pieces were beautifully crafted. [Alcohol] I had the omakase selection, which had a wide variety of drinks. I was happy to see a variety of sake vessels as well. [Summary] Getting all that for such a reasonable price! I also want to meet the cheerful chef again. This casual Edo-style sushi counter is recommended for a fun and relaxed dining experience.

I was recommended to a nice restaurant in Azabu-Juban by a friend and decided to visit for the first time! Upon entering the restaurant, I was impressed by the bright and welcoming atmosphere. The chef was friendly and mentioned my friend's recommendation, which made me excited! The appetizers were elaborately prepared and delicious! The sushi was also plentiful and satisfying! They had a good selection of wine as well, which was a nice touch!

I heard about a sushi restaurant with a good atmosphere and decided to visit. I was surprised to find a hot towel in the restroom, showing their thoughtfulness. My expectations for the meal rose, and I was seated comfortably. I started with a soft abalone. The chef kindly explained about the ingredients, making me feel at ease and enjoying the delicious food. I had a glass of champagne, followed by Bâtard-Montrachet, and sake. All the ingredients were delicious, especially the tuna. I would love to visit this place again. I forgot due to being tipsy, but there are some comments on the photos.

I appeared at Mafu Juhachi last November. It's still a refreshing shop with the colors of the trees. The cold sake was a lovely copper sake vessel from Fukamari Dojo in Kamogata, Okayama Prefecture. The appetizers were steamed abalone and sushi with fragrant crab. The cold sake was a glass sake vessel with Junmai Hitomebore from Tachibana-ya in Miyagi Prefecture. The appetizers were liver of Kawahagi and Ankimo. The cold sake was served in a glass sake vessel with Junmai Muroka Namazake from Toku