It was my first visit to this restaurant, and I thought they would focus on their vinegar rice, but they also had a strong emphasis on the quality of their fish. Sushi cannot exist solely on vinegar rice, so it makes sense. One interesting aspect was their approach to octopus and herring. They first savor the octopus on its own, then add the vinegar rice afterwards. I personally value the "marriage of textures" in a meal, and have often been disappointed by sushi where the texture of the octopus and the vinegar rice don't quite match. But here, you get to enjoy the best of both the octopus and the vinegar rice without compromising either. The herring was served both pickled and as fresh sashimi. The fresh herring had a deep flavor, making me rethink my preference for pickled herring. It was a new experience for me. Additionally, the depth of flavors in dishes like horse mackerel and seaweed was unexpected and intriguing. It was a night where I felt the excitement of discovering hidden surprises in the world of food.

It's been quite a while since my last visit. When I tried to check when I last came, I noticed that my previous food log reviews were gone. The sushi serving style has changed from before. The head chef, Okada-san, now places a cutting board in front of us and cuts and shapes the sashimi right in front of us, giving the feeling of watching a live performance up close. This new style started in June. First, we had "Sawara"...not sushi, but the whole fish was shown to us while explaining. Oh, Sawara has fangs, I learned something new. We ate the Sawara that had been aged for 6 days and then straw-grilled. It was rich in flavor and delicious. Next was "Ishikarei"...again, we observed the fish itself while eating. The surface was as hard as a stone, with a crunchy texture, and even the sashimi was good. "Two types of Octopus"...we were instructed to eat a piece of octopus first and then the vinegared rice. One octopus had a scent like roasted shellfish, and the other was feeding on crustaceans. I still have a lot to learn. But this kind of comparison was fun and educational. "Kijihata"...a rare and high-quality fish from the sea bass family. We had it with a little bit of plum paste. A creative sushi by Okada-san. Next, we had two types of "Shinko" in a unique presentation. One was marinated in vinegar, and the other was raw "Shinko"...which is eaten raw in Taramachi, Saga Prefecture. It was surprisingly delicious. It may be considered unconventional in traditional Edo-style sushi, but Okada-san is open to new ideas and expands the range of delicious ways to eat. The vinegar marination also helps to soften the bones. "Ishikagegai"...another rare shellfish appeared. Similar to a turban shell, also known as a white turban shell. Okada-san allowed us to observe its live appearance before eating, which was a unique experience. And of course, it was incredibly delicious. Truly an experiential sushi restaurant. "Kibinago Okara Sushi"...a type of sushi made when rice was scarce. It is a local specialty sushi commonly found in Kochi and other regions. "Shiba Ebi"...we had large and small shrimp, marinated in fresh soy sauce, and shrimp shell roasted and added to the vinegared rice. The three small shrimp were shrimp eggs, a seasonal delicacy. We had the large shrimp, vinegared rice, and shrimp eggs in succession. The shrimp may not be the main attraction, but it was a unique way to utilize them. "Inari Sushi with Yuba"...we dipped it in soy sauce koji and enjoyed it. "Iki's Akoya-gai"...the meat of the Akoya shellfish after the pearls have been harvested. I had never tasted this before except at this vinegar rice restaurant, and it had a very crunchy texture and was delicious. Normally, the Akoya shellfish is consumed by pearl farming professionals and does not appear in the market. We had three pieces with white tamari, homemade pickled ginger, and vinegar rice. "Kinmedai Namazuke"...the vinegared rice was made with black rice. Kinmedai from Choshi, known for its deliciousness when it exceeds 800g. We chewed it for 30 seconds to savor the umami. "Manbou Intestines"...chewy and crunchy, with a flavor similar to tripe. A delicacy I had only tried at the vinegar rice restaurant before. This was my second time trying it, and it was truly fascinating. "Aji"...Okada-san highly recommended the Aji from Wakayama's Kada, famous for its line-caught Tai. We had two types with soy sauce only and with green onions as a condiment, both were delicious. "Ii used in Narezushi"...we had it in small bites. Great with sake. It tasted similar to cheese, so when paired with tomato juice, it was like pasta sauce. Interesting and delicious. "Roast Beef Nukazuke Nigiri"...Okada-san has been including beef in his sushi offerings for the past few years, regardless of fish. Perhaps he will experiment with chicken, pork, or game meat in the future?

Sushi Chef's Art: Located just a few minutes' walk from Edogawabashi Station on the Yurakucho Line, this restaurant stands in a quiet alley with a unique entrance that may initially confuse visitors. The entrance leads to a gallery specializing in Japanese tableware, where you may wonder if you can actually dine here. During this season, the restaurant sets up slightly larger tables for 8 guests to gather around, reminiscent of a sushi chef's traveling style. Upon my recent visit, I found that the restaurant had moved to the adjacent building, but the unique atmosphere emphasizing on tableware from the gallery was still present. The bonito straw-grilled dish had an outstanding aroma, surpassing that of smoked dishes. The freshly peeled conger eel made me question all the eel dishes I had previously eaten. The complex flavors of sweetness, acidity, bitterness, and umami in the conger eel melted in my mouth, leaving me in awe. There were two types of conger eel served, the first being raw! The way the bones were cut resembled that of a pike conger, a style I had never experienced before. The raw conger eel had a taste that left me impressed. Later, a more conventional conger eel with claws was served, adding a touch of theatricality to the meal. The climax was the combination of raw gizzard shad and Iwagashira from Igaya, leaving me feeling like something divine had descended upon me. I couldn't help but regret why I had not visited this place for so many years. The head chef, Okada-san, not only emphasizes on ingredients but also engages in the sale of his own selected or processed ingredients, with many homemade condiments available. He is a person with a curious mind who goes beyond the boundaries of a sushi chef. While some may perceive him as an eccentric genius, he is actually very friendly, smiling and nodding along to the stories of regular customers. Serving octopus and sushi rice separately, allowing guests to eat them at different times, showcases his free-thinking approach based on his own sensibilities. This may not be the ideal restaurant for those who prefer traditional authentic sushi. The restaurant offers a selection of seafood ingredients that highlight the skills of the chef, along with carefully selected sake. It is a place where you can enjoy not only the food but also the space and time, making it a recommendation for those who want to fully appreciate the experience. Rating: 3.0 Average ★★★ - Might visit if in the area, 3.5 Good ★★★★ - Would like to visit again, 4.0 Excellent ★★★★★ - Would like to visit regularly.

Today, for my son's school closure measures gourmet tour, we visited a place just 20 seconds away from home. It seemed close yet far because it required a referral to enter. For lunch, no referral was needed, so we went in. My father and I eat almost everything without any fuss, but just to be safe, we went for the meat sushi course. They raise a cow, give it a name, and buy it as a whole. Truly an act of receiving life. The meat had a firm texture and was exactly to our liking. As we savored the meal, we talked about how we've been transferred to Nagasaki, Mie, Miyazaki, and Ehime for fish meat gourmet tours recently. We learned some refined manners and enjoyed our meal in a serene atmosphere. As the owner, Mr. Okada, suggested, we should have ordered a larger portion. I feel a bit regretful about that. Well, we'll definitely come back here. Maybe next time we'll go for the 20-piece attack. We also bought some dishes from the gallery on our way out.

I went with my company's boss when he returned from overseas. The food was delicious and varied, and it was interesting, but... I couldn't relax for some reason. It seems hard to get in without an introduction. Also, the sushi explanations were long and tedious. It might be good for business purposes, but for private visits, it's expensive and you can't relax, so maybe it's not worth it. That's my personal impression.

Enjoyed a course of meat sushi. The restaurant owns their own cattle and serves their meat in a roast beef sushi course. It's rare to encounter their own beef at other restaurants!! They also pay attention to the dishes, and the staff shares stories (fun facts) about the ingredients and dishes to create a special atmosphere. Good taste, good ambiance - a great restaurant! Next time, I will try their fish sushi.

Thanks to the long-awaited invitation, I finally got to go to Yuzen! The entertainment factor was high! The course was delicious, fun, and satisfying (*´꒳`*)✨ I appreciated the detailed explanations, which helped me understand and appreciate the deliciousness even more (*´꒳`*)✨ Each dish was served as-is, and the exquisite flavors had me hooked from start to finish (｡･ω･｡) The steamed chirashi sushi I tried for the first time was so delicious and fluffy thanks to the steaming process. I couldn't resist buying the vinegar used in the dishes as a souvenir. It seems like you can also purchase lovely plates there (*´꒳`*)✨ #FoodEntertainment #DishesWorthPhotographing #PlayfulTouch #CutePlates #VisuallyEnjoyableFood #EnjoyableEvenWithoutAlcohol #HighlyRecommendedForGirls #Can'tWaitToGoAgain #Sushi

Introduced by a colleague and visited once, I fell in love with this place and came back with my mother. The storefront is a small gallery, and the restaurant area is designed like an old folk house, reflecting the owner Okada-san's dedication. The delicate dishes made with seasonal ingredients have a deep flavor that unfolds as you chew. I was worried about finishing the 10,000 yen course, which included appetizers, one dish, and 15 pieces of sushi, but the sushi was small and allowed me to fully savor the fish's flavor. Personally, I loved the cute mushroom hamburger, with a delightful aroma and a satisfying crunch. This is a place I would recommend for special occasions.

Each dish was delicious and had a lot of attention to detail. I felt really happy while enjoying them.

Their attention to detail is amazing!!! Definitely coming back again.

Delicious

I stopped by for a coffee break while attending a meeting at Tohan.

Careful work in every aspect. The dishes are well-crafted, and the atmosphere adds to the overall enjoyment of the meal.

You can really enjoy it here.

I encountered one unique piece after another that I couldn't experience in other stores. Each piece is crafted with traditional Edo-style techniques, a variety of ingredients from all over the world, and a wealth of knowledge and ideas. As soon as I learned about this place, I made a reservation right away. Once I received a reply after applying through the website, the reservation was confirmed. The nearest station is Edogawabashi, and the exterior doesn't look like a typical sushi restaurant but more like a gallery. When I visited at the reserved time, I was smoothly guided to my seat. We started with drinks, and I had plum and orange juice. Today's course was 15 pieces for 6,000 yen. Starting with the appetizer, 5 pieces were brought out at a time. -Appetizer- ▪︎ Small skin vinegar pickled moroheiya and dried daikon -Nigiri- ◉ First plate ▪︎ Abalone pickled in a unique way, with a great texture and taste ▪︎ Kibinago wrapped in okara surimi and fried okara, topped with "red dream" apple paste ▪︎ Pickled rainbow trout with Sicilian capers adding fragrance and accent ▪︎ Hira-tsume crab meat with a strong umami flavor ▪︎ Hira-tsume crab miso, also delicious with the crab miso ◉ Second plate ▪︎ Kinmedai marinated in sake lees, with shari made from red and white ancient rice ▪︎ White marlin marinated in hot water frost, topped with fig paste ▪︎ Inari wrapped in Hiei tofu skin, with shari wrapped in tofu skin ▪︎ Mola mola hormone miso marinated, with a texture like upper mino and a match of miso flavor ▪︎ Raw mackerel soy marinated, a first for me, not the usual pickled mackerel ◉ Third plate ▪︎ Emeat's roast beef, incredibly delicious, made from beef raised by Emi, topped with Cambodian pepper ▪︎ Dried gourd roll seaweed from Miyagi, wrapped in gourd roll, with sesame from Kikai Island ▪︎ Natto roll seaweed from Ariake, with large natto beans ▪︎ Egg mixed with mulberry leaves, raised with mulberry leaves -Soup- ▪︎ Nori miso soup, made with golden eye snapper broth and Ariake nori algae