The sushi was delicious, but what really stood out was the excellence of the small dishes. The bill was reasonable too, so I was very satisfied. #SushiHiroya #Sushi #Hamamatsucho #Restaurant #Gourmet #DeliciousFood #Foodie #FoodLover #Photogenic #Tokyo #MinatoWard #ShibuyaWard

A shop quietly standing in a narrow alley a little towards Shinbashi from Hamamatsucho. Sushi Hiroya. I had been curious about it for a long time and finally went. There are two sessions, at 18:00 and 20:30. Everything is delicious! I was surprised. It's the number one shop in 2023. The young chef's skillful hands and enjoyable conversation. The depth of knowledge about sake, serving over 80 types, tailored to your preferences. Oh man, I'm impressed. I will definitely go again.

Hiroya-san at Antei was very stable ☺️ It was my first time trying the omakase course! I was recommended the sake pairing, and it was fantastic ✨ Each dish had a creative touch and made everyone happy just by looking at it, feeling it, and of course, eating it! The highlight of the day was the kobujime, which was firm yet tender and spread out beautifully in my mouth. I will definitely visit again. Thank you very much to the chef for the wonderful experience, it was delicious. Thank you for the meal.

On my wife's birthday, we splurged and went to a sushi restaurant called "Hiroya". We opted for the sake pairing course, and the dishes included: - Edamame soup and tomato mochi - White sweetfish, golden eye snapper, and black throat sea perch bowl - Small skin sashimi and corn chawanmushi - Black tripe horse mackerel and shine muscat grape with white fig salad - Ishigaki shellfish harumaki (young corn and sweetfish sauce) - Carabinero shrimp and herring roll - Miso soup and tamagoyaki Every dish was refined and delicious, but my personal favorites were the Ishigaki shellfish and herring. The Ishigaki shellfish had a thick texture I had never experienced before, and the herring had a unique flavor that melted in the mouth while still leaving a strong impression. Overall, every dish was incredibly tasty, and the pairing of sake with the food was exceptional. We were truly satisfied with our experience.

I visited the restaurant for the second time on a Sunday at 6:00 PM and tried the limited-time "Chef's Choice Course" again. This time, the course included Ebisu beer, 10 pieces of sushi, 2 fried dishes, 1 sashimi dish, a small bowl of ikura, soup, and dessert. The course started with white fish sushi, followed by flounder, horse mackerel, and golden eye snapper - all delicious and beautifully presented. The fried dish was Nagasaki's specialty, Hatoshio, which was crispy and delightful. Next, there was seared sushi and bonito sashimi, followed by a tempura of blackthroat seaperch wrapped in seaweed and rice - incredibly tasty. This was followed by a firm and fresh white squid sushi and a fried tai snapper. Then, there were two pieces of tuna sushi, and then a small dish of ikura, which was finely chopped and melted in the mouth. After the conger eel sushi, a broth was served, and the meal ended with a rum-infused pudding dessert. It was a delightful dining experience.

It had been a while since I visited a sushi restaurant. The course was priced at just under 20,000 yen, which is quite a good value in Tokyo. The portions were generous and I left feeling satisfied. The sushi rice was soft and the servings were on the smaller side. The tuna marinated in soy sauce, gizzard shad, and the negitoro at the end were particularly memorable. The head chef had a mild demeanor, and he asked about my preferences to suggest sake that would pair well with the dishes, all of which were excellent. A pairing option might also be good. The alternating rhythm of sushi and side dishes being served was enjoyable, and the side dishes were also delicious. In the end, it came out to around 25,000 yen. Reservations can be made through Tabelog.

"Don't underestimate them just because they're in second place! Both the ingredients and the chef's skills are top-notch! With over 20 dishes for just 10,000 yen, the quality of each dish is superb. From lunch to drinks, everything is well-prepared. Had a wonderful and elegant time."

Today was the day for the second best at Sushi Hiroya on Wednesday, Sunday, and holidays... but as always, it was delicious and very satisfying! It might be just my imagination, but it felt like there was slightly more food than usual. #SushiHiroya #sushi #Hamamatsucho #restaurant #gourmet #delicious #foodie #food lover #photogenic #Tokyo #Minato Ward #Shibuya Ward

First visit to a street-level store located 4-5 minutes on foot from JR "Hamamatsucho Station". The door does not open until 12:00 when they start business. The L-shaped counter has 9 seats, but the space feels quite cramped. I made a reservation for the course prepared by the second sushi chef available only on Wednesdays and Sundays, priced at 10,000 yen. We had 4 servings of sake and the bill came to 14,000 yen. The dishes included: 1. Flounder 2. Golden eye snapper 3. Horse mackerel 4. Hatoshi (Thai, conger eel, and fried squid bread) 5. King salmon seared 6. Bonito tataki 7. Nagasaki sea bream with seaweed simmered in soy sauce 8. Swordtip squid 9. Akashi conger eel tempura with eggplant sauce 10. Lean tuna 11. Medium fatty tuna 12. White shrimp from Toyama 13. Grilled sea bream with miso 14. Small bowl of salmon roe 15. Dried gourd roll 16. Clam miso soup 17. Pudding with rum. Impressions of the meal: Half of the customers were from overseas and ate quietly. I tried to liven up the atmosphere by engaging in conversation, but the sushi chef's stories were more interesting. Surprisingly, the sushi chef is only 25 years old and from Nagasaki. He graduated from a prestigious private high school in Nagasaki and did not even think about taking the entrance exam. He wanted to work with fish, which led him to pursue a career in sushi. When I asked for recommendations for sushi restaurants in Nagasaki for my tour in September, he had none to offer, which I agreed with as sushi is mainly about cutting and serving fish. The rice was made from "Yukiwakamaru" from Yamagata, cooked to my liking. The standout ingredient was the flavorful horse mackerel. The composition and pricing of the meal were reasonable, and the appetizers served in between the sushi courses were a nice touch. The dried gourd roll was a bit lacking in flavor.

The entrance for the second round was around 8:30 PM. It was quite challenging for the kids as dinner ended after 11 PM. We were very satisfied with the omakase dishes and sake pairing. The portion was quite generous, but the value for money was high. We would like to try their lunch next time so we can exercise and digest in the evening.

Koya's sushi, a shop that quickly became a top 100 restaurant since opening. The chef, who is particular about sourcing ingredients and timing, creates sushi that pairs perfectly with the shari. Unlike other high-end sushi restaurants, they don't focus on pairing with drinks. This is because the chef wants customers to freely enjoy the carefully selected delicious sake. Each piece of sushi placed on the counter shone brightly. I definitely want to visit again.

I enjoyed a reasonably priced lunch at a sushi restaurant where they use minimal seasoning and add a personal touch. The nodoguro tempura and the tachiuo dashi were delicious, although a bit oily. The second-tier course costs 10,000 yen. The atmosphere inside the restaurant is nice, but the seating is a bit cramped, and the neighboring diners can be a bit distracting.

The ingenuity and dedication to providing an enjoyable experience within a limited budget of under 20,000 yen for the night course was evident throughout the restaurant. The sake pairing was particularly outstanding. Previously, I had a simplistic understanding that light and dry sake pairs well with fish, but the carefully curated harmony between the sake and dishes by the owner was truly a moving experience. While my expectations for a sushi restaurant are typically centered around wanting to eat high-quality sushi at a good cost performance, I felt that this restaurant was recommended as a unique experience beyond just a food review on a site like Tabelog.

I made a reservation through Tabelog based on a recommendation from an acquaintance. It was easy to make a reservation and many foreign customers were present. The staff can speak English, so it's reassuring for international visitors. The meal started around 18:20. The sushi rice was smaller than others, which I liked because I don't like feeling too full. It was delicious! The prices were reasonable, so I would definitely go back again. ✨️

We decided to have sushi with our family and chose "Sushi Hiroya" which has a high rating on Tabelog (3.75, listed in the top 100 sushi restaurants in Tokyo). Since it was a Wednesday, we ordered the "Nibante Dinner Course" (tax included 14,000 yen). On other days, they offer an "Omakase Course" (tax included 19,800 yen). The quality of the ingredients used for the sushi was excellent, with each piece having a slightly bold and sharp flavor. Personally, I found the gizzard shad, horse mackerel, masunosuke (young sea bream), and lean tuna to be particularly delicious. They also served unique dishes like hatoshi (a local dish from Nagasaki) in between the sushi courses, maintaining a high level of balance in the overall meal. While they offer wine pairing, we opted for wine by the glass, although the selection was average and Japanese sake might have been a better choice. Nevertheless, enjoying the delicious food and drinks, the total bill of around 20,000 yen per person was a fantastic value for the experience. I was so satisfied that I almost don't want to tell anyone about it, and I definitely want to visit again in the future.

[Date] Friday, 6:00 PM Reservation made I came here for my girlfriend's birthday. I made a reservation on Tabelog about a month ago. Unfortunately, it was raining when we arrived at Hamamatsucho Station. The restaurant seems to open right at 6:00 PM. There were two couples and the two of us, a total of six people, including a couple from overseas. [Order] Omakase + Pairing When we entered the restaurant, the chef said, "Let's get started," and we all began at once. They asked if we had any dislikes, so I mentioned that I couldn't eat shrimp due to allergies. The pairing consisted of one cup of sake with each dish, so in addition, we could choose our preferred drink. For the first drink, I had a Sansho beer. My girlfriend ordered sake from the first drink, but when she described her preferred taste, they brought out a sake that matched it. Very good service. - Sake, mackerel, cutlassfish and eggplant - Sake, squid, sea urchin, corn - Sake, sea bream, blackthroat seaperch, crab - Sake, scallop, watercress, bonito - Sake, gizzard shad, mackerel - Sake, marinated tuna, horse mackerel, scallop or shrimp, masunosuke, surf clam, miso soup - Sake, sardine, sea urchin, toro - Beer, Sansho beer, sparkling sake, Nito All were delicious, but especially the sardine and masunosuke were outstanding with a rich flavor. I had eel sushi for the first time, and it had a great umami taste towards the end. It was my first time trying so many types of sake in one meal, and it was enjoyable. The pace of serving was about every 5 minutes, so it was quite relaxed, but towards the end, I felt quite full. They provided service in English for the overseas guests. The chef seemed to listen to us quite attentively, talking about the fish and dishes, and responding when we initiated conversation. Finally, they gave us their business card. I would like to come back and enjoy the changing seasons. I think it's a great restaurant to enjoy fish and sake.

Tokyo Sushi Top 100, 30th place I always refer to recommendations from shimp, so I had high expectations for this place. The mackerel sushi stick was a bit salty, but it was a satisfying hit when hungry! The balance was excellent with a perfect pairing. First pairing: Shiga's Nana Hon Yari from Tomita Sake Brewery paired with swordfish soup. The large swordfish was impressive, accompanied by eggplant and chrysanthemum greens. The gentle flavor of the swordfish soup matched perfectly with the mild swordfish. Nigiri with squid ink was aromatic with a strong saltiness, providing a good punch. Second pairing: Kameizumi fruity junmai ginjo paired with Gold Rush, a paste made into rice cake topped with sea urchin. Third pairing: Kyuryu warm sake paired with nodoguro from Tsushima. The warm nodoguro dish was incredibly delicious. Fourth pairing: Jokigen chilled pure rice sake paired with chawanmushi, young beans, and firefly squid. The contrast between the warm chawanmushi and cold sake was exceptional. Kohada was remarkably delicious with a satisfying texture. Fifth pairing: Edo Kaicho doburoku paired with mehikari tempura with yellow chives sauce. The tempura and sauce were a perfect match, with a surprising touch of powdered Sansho pepper added by the chef. The sushi was overall excellent, with a strong vinegar presence. The young chef's passion for sushi and vinegar was evident in each dish. The pairing course was well-executed and enjoyable, with a high level of attention to detail. The cost-performance ratio is great, and I believe the scores will only rise in the future. This is a fantastic sushi restaurant worth revisiting.

I made a lunch reservation at a popular restaurant in Daimon through Tabelog a week ago. The sushi was prepared by the second chef on Sunday, resulting in a significantly lower price of 7,000 yen for lunch. The quality of ingredients remained the same, but the taste and freshness of the sushi were excellent. The menu included dishes like Kasago (marbled rockfish) and Hamo (pike conger) paste sandwich, a local dish from Nagasaki called Hatoshi, Ayu (sweetfish) sushi, Ika (squid) salt made from squid ink, Kamasu (barracuda) aburi, Akami (lean tuna) zuke, and Kanpyo (gourd strips) maki. The clam dashi soup and pudding were also delicious. This is a restaurant that I personally love and would recommend to my friends, so I will give it a 5-star rating on Instagram. My IG handle is taiwan_natural_you.

Last night of my business trip in Tokyo. For dinner, I have decided on sushi. The restaurant I reserved is "Sushi Hiroya," known for its sushi as well as its pairing with Japanese sake. However, due to a past trauma from my student days, I am not very good with sake. Despite this, I will opt for the omakase course without pairing this time. We will be joining the 8:00 PM session. The omakase course for tonight includes: - Mackerel sushi with charcoal searing - Soup with golden eye snapper, moist greens, and red eggplant - Sumi squid - Corn gold rush with white chocolate and sea urchin - Red snapper - Grilled nodoguro from Tsushima, topped with hairy crab sushi - Gizzard shad - Lean tuna with marinated sauce - Firefly squid chawanmushi with young corn and edamame - Trout roe - Grilled swordfish with yellow chives - Horse mackerel - Spot prawn - Scallop from Sanriku - Surf clam - Sardine - Miso soup - Fatty tuna roll with sea urchin - Tamagoyaki with Mansui sake The alcohol served includes: - Ebisu beer - Ichiro highball x2 The sushi and accompaniments are served together. Each dish shows attention to detail. The sushi rice is alternated between red and black, depending on the ingredients. Hiroya's red rice has a gentle acidity that pairs well with light ingredients like squid. On the other hand, the black rice is used for stronger-flavored ingredients. It's a subtle differentiation. Considering this meticulous approach, I can't help but think that maybe the sake pairing would have been a good idea after all. Watching the customers enjoying the pairing, they seemed to be having a great time... I have a slight regret (laughs). Next time I visit Hiroya, maybe I'll challenge myself with the sake pairing. Perhaps it will help me overcome that trauma from my younger days... laughs.

I made a reservation for 6:00 PM to entertain an important guest. When we arrived at 5:55 PM, there was no one else there. I was a bit worried if the restaurant was unpopular. However, at around 6:05 PM, six other people arrived all at once, and the restaurant was full. The lineup for the day included dishes like mackerel sushi, sea bream and water shield soup, squid, two types of corn with sea urchin, red snapper, flathead, kohada, steamed bowl of Toyama firefly squid, swordfish tempura, horse mackerel, spot prawn, and scallop. Overall, the sushi had a good balance of flavors with a hint of red vinegar. It seems like a place where reservations are easy to get, and it might be a hidden gem for sushi lovers. Thank you for the meal!