The "omaze" at lunch was delicious~♬ I tried calling, but they said no dogs allowed~♬ It's quite difficult to make a same-day lunch reservation at a table, so I couldn't visit. But I tried again the next day before dinner and was able to make a reservation for 5pm. Beatrice seemed to sniff out the boiled tuna from upstairs and eagerly descended the stairs to be greeted by the chef's "Welcome!" I had been thinking it would be nice to have "omaze" for dinner as well, and the female staff said, "It's a different price, but we can do omaze for you~♬" I was thrilled! I had the Tachiyama cold sake and the special omaze ($50), while Leiche Papa was debating between nigiri or sashimi ($49), but when the chef overheard our conversation, he said, "If it's sashimi, omaze is much better!" So, omaze it was! "If the chef says so, it must be right!" And so, Papa and I decided to have the omaze. The appetizer was a mix of shiitake, shimeji, and shiitake mushrooms, and I took a bite of the Tachiyama. The chef came out with a big smile from the counter, holding boiled tuna in his right hand! "So cute, so cute...♡" He handed it to me a few times, and then the mom gave it to me. The special omaze at the restaurant includes turban shell, shrimp, scallop, and scallop, as well as lotus root and cucumber for a colorful presentation. But the highlight is the sushi rice, which is delicious! The secret seasoning brings out the flavor of the ingredients to the fullest~♬ This time, I didn't ask for a smaller portion of rice, but I didn't need to. "If you bring a big plate like this, I'll make it for you! How about having a party at home? New Year's Eve is also popular." Champagne with omaze! Sounds good! Beatrice also received boiled tuna from the chef and was very satisfied! As we asked for the check, a gentleman who seemed older than Leiche Papa sat at the counter and took a sip of beer, ordering the premium sushi ($66). The chef occasionally talked to him, and from their conversation, it seemed like he was a first-time customer, not a regular, and he lived near the Tokyo Hotel, so the uphill climb must have been tough. The chef said, "I handed over the Akasaka store to my disciple and have been in Shirokanedai for 19 years." That's right! I first met the chef when I was waiting at the traffic light with Rachel to go to Bohemian. I want to continue enjoying the delicious "omaze" and lining up cute PAW stamps~♬ I must not forget to visit for lunch!

I first met Sato Taisho 19 years ago... The first time I met him, our family dog was a Golden named Rachel. I visited a few times back then, and at the time, they allowed dogs, so there was a "dog-friendly" corner. However, I didn't post any reviews on Tabelog at the time, so I lacked information, and my revisit was last summer! I heard about the restaurant with a dog-friendly table next door, "Hannari," which led me to discover it. During the time of Angelina after Rachel, the "lunch mix" at Hannari was popular, and it was well-known that you always receive a dorayaki as a souvenir when paying the bill. It was said that there is no one among the dog owners in Shirokanedai who hasn't received boiled tuna from Taisho! The reputation was excellent. Last summer, Beatrice also received boiled tuna from Taisho and was delighted. This time, I heard from Mama Shunsai about a dog-friendly sushi restaurant in Akasaka. Since the name of the restaurant didn't come to mind, I recalled that there was Sushi Choten nearby! I made a call and was told, "We have a table available as a customer has just left. How many people and how many dogs will be joining?" The level of dog-welcome was very high! At 1 pm on a weekday, the raised seating area was full, two women were at the counter at the back, and there was Taisho and another person at the sushi counter. I asked the service staff for a lunch mix (¥1800 x 2) and a tachiyama (¥800). I had the lunch mix for the first time and was pleasantly surprised. It was served in a two-tiered box, and the sushi rice for the chirashi was red vinegar instead of white vinegar. I'm not a fan of spicy food, but I'm okay with vinegar that has a slight tang. The mild vinegar rice was delicious. When asked about the rice portion, I regretted asking for a smaller portion because the taste was so good. The miso soup came with two types, white miso and red dashi, with fish bones in the red dashi. The side dishes, pickles, and dessert were served with ginger and takuan, which were also delicious. I could have asked for a miso soup refill if I had known. The white miso soup was really delicious, and it showed how a professional-made miso soup tastes. Beatrice was delighted to receive boiled tuna from Taisho as soon as she saw the tea and tachiyama on the table. The lunch mix, where the toppings and sushi rice were seasoned and served in a chirashi style, was excellent. It was a satisfying lunch at Sushi Choten. On that day, it was the 5th day of the summer Koshien tournament, and it was the last day of our lunch. Taisho is from Hokkaido, and he was watching the Hokkaido vs. Meisei game, which was tied 8-8 and went into extra innings. "Do you have our stamp card?" asked the female staff. I thought it was only once a year, but when I looked at the back later, I saw a cute stamp unique to Sushi Choten. Hokkaido won the game in extra innings, beating Meisei from Oita 9-8 after a fierce battle with 30 hits. It was a good day for Taisho! And thank you for the meal. The lunch mix was delicious! I'll definitely come back again. I will enjoy it, and that was the end of the story. Four days later, on the 14th at 1 pm, Hokkaido (Minami Hokkaido) and Kaiseikan from Hamamatsu started their match to aim for the best 16. They scored one point each in the 7th, 8th, and 9th innings, winning 3-2 with a walk-off victory! Hokkaido, appearing in Koshien for the 40th time, won its first championship in Taisho 11 → 2016, where they were runners-up. I learned this after the game while the players were singing their school song, and it firmly entered my memory bank alongside Taisho's lunch mix!

I visited Shirokane after a long time and it had been over ten years since I last had a meal there. I made a reservation at Shirokane Sushi Chou, a restaurant that I had heard great things about, especially their salted toro appetizer. I went with a friend who is a Shirokane local. When we arrived, I ordered the Sushi Chou course for 10,800 yen, but it seemed like there was a misunderstanding! When the chef asked, "How would you like it prepared?" I had no choice but to reply, "Omakase!" It started with grilled eggplant with sesame dressing and then came the toro with salt. The added garlic was a nice touch and really enhanced the flavor of the fatty tuna. The sushi was delicious, and it even came with pickled ginger and takuan, which was a fun surprise. We enjoyed some drinks, finished with a green plum dessert, and left feeling satisfied. The bill came out to over 40,000 yen for the two of us!

Today, I arrived at 11:30 AM. I was the first customer, and then families and groups arrived. I had the mixed bowl today. They asked me about the amount of rice, and they also offer a large portion at no extra cost. It was delicious as always. The price of 1,800 yen including tax is really a great deal. I will definitely visit again!

I worked hard in the morning, so I treated myself to a delicious "omaze" lunch at the counter. They had two kinds of miso soup (and you could even get a refill). They even gave me a dorayaki as a souvenir on my way out. The side dishes and eggs were all very delicious.

I headed towards Matsunoka Museum on Platinum Street, just around lunchtime. I saw the sign and before I knew it, I was walking down the stairs (laughs). Inside the spacious counter, there were chefs in crisp white coats, a group of two office workers, and other groups that looked like colleagues from work. I ordered the lunch special which came in a two-tiered bento box with red vinegar chirashi sushi, ohitashi, pickles, and a dessert. I felt luxurious even before tasting the food. The miso soup was served in two flavors, red and white miso. Thank you for the delicious meal. At the time of payment, I received a dorayaki which made the lunch even more enjoyable. As a side note, there was a signed color paper from the folk singer Takio Ito displayed in the store.

I visited this restaurant recommended by a friend around 11:30 on Saturday. There were about two other groups there at the time. Both of us ordered the mixed seafood bowl. One person asked for extra rice, but the price didn't seem to change! The fish was fresh and the portions were generous, all for under 2,000 yen. It was so delicious that I will definitely be coming back.

The 'Omaze' lunch at this restaurant has been a long-standing favorite! It all started 18 years ago when I met Chef Toshio Sato in front of the shop. At that time, it was during the golden age of Rachel, and I was waiting at a traffic light to go to Rachel and Boem. Chef Sato, who was standing on the stairs in front of the shop, complimented my beautiful Golden Retriever and introduced himself. He even gave me homemade pickles as a gift. Since then, I visited the restaurant a few times with my dad, friends, and mentors, but I lost touch in recent years. However, I unexpectedly ran into Chef Sato at the pet shop next door, where he showed his love for dogs. It turns out he has a table for customers with dogs now. I made a reservation and visited the restaurant, where Chef Sato and a young sushi chef warmly welcomed me. We enjoyed a delicious meal, including a variety of dishes and sushi. The highlight was the generous portion of crab and scallops. Chef Sato even served boiled tuna, which was a first for me, and it was amazing. The experience was delightful, and I couldn't take my eyes off Chef Sato behind the counter. The sushi was beautifully presented, and the special vegetable sushi with eggplant and Chinese cabbage was unique and delicious. The lunch set always includes a dorayaki for dessert, adding a nice touch to the meal. Overall, it was a fantastic dining experience at Sushi Chou, and I look forward to returning soon.

I arrived at the restaurant for lunch on Saturday just before 12 o'clock. There were no other customers and the staff were very friendly and welcoming. The lunch set was presented in two tiers, which looked cute. The miso soup, both white and red, was delicious. However, the red vinegar was too strong and overpowering, which I didn't like. I tried adding wasabi mixed with soy sauce as suggested, but the vinegar taste was still too strong for me. It might be good for those who like very salty and sour flavors. The dessert was nothing special either. Overall, it was disappointing and I don't plan on returning.

- Located in Shirokanedai, a sushi restaurant called Akasaka Sushichou offers a variety of dishes. - Around 12 o'clock on weekdays, it was easy to get a table. - They only accept cash payments. - They give you a dorayaki as a gift when you leave. - O-maze set for 1800 yen: a set that includes two types of miso soup, a small side dish, and dessert. The sushi toppings are already seasoned, so you can enjoy them as they are at first, then add plenty of wasabi mixed with soy sauce later on. The soy sauce is lightly seasoned, so it's not too salty, and the accent of wasabi adds a different flavor to the sushi. They also gave us a sweet corn as a service.

A local sushi restaurant loved by the residents. Instead of the popular mixed sushi, I ordered nigiri sushi and kanpyo maki on this day. The rice was soft and the vinegar was mild, making it appealing to older customers. Shirokanedai Sushi Chou 03-5793-3555 Tokyo, Minato-ku, Shirokanedai 5-15-1 AADO Shirokanedai B1F.

Sushi restaurant located on the basement floor of a building in Shirokanedai. Visited for lunch on a holiday. The seating options include an L-shaped counter and tatami rooms. The atmosphere is casual with a TV playing commercial broadcasts above the counter. The "Omaze" (1,800 yen) comes in a hexagonal bento box with two tiers. - Top Tier: The Omaze consists of chirashi sushi with a variety of toppings including red tuna, shrimp, salmon, salmon roe, mackerel, flying fish roe, octopus, squid, egg, lotus root, cucumber. The rice is seasoned with red vinegar, and the flavors are intense and salty, best enjoyed without soy sauce. Adding wasabi helps balance the flavors. - Bottom Tier: Boiled spinach, pickled ginger, pickled daikon, umeboshi plum, and a light water yokan dessert. The miso soup comes in two types: one with fried tofu and beaten egg, and the other with red miso broth. Payment for lunch is cash only. They offer a loyalty card where after 15 lunches, you get one free. As a souvenir, they give out dorayaki which adds a heartwarming touch.

I suddenly felt like eating sushi, so I went to a sushi restaurant. It had a traditional counter with a showcase of fresh ingredients. I could relax and watch TV in a nostalgic atmosphere. I ordered the chef's choice and the dishes came out quickly in a good tempo. The staff worked well together and the interesting variety of sushi was delicious. The standout was the gunkan with sprouts, topped with quail egg, which had a perfect balance of sweetness and spiciness. The homemade plum syrup served as a refreshing palate cleanser was also great. I will definitely go back again! Thank you for the meal.

I had lunch at Sushi Chou in Platinum Street, Akasaka. It seems to be a restaurant affiliated with Sushi Chou in Akasaka. I arrived at the restaurant right at 11:30 am and was seated in the center of the counter. I ordered the "omaze" for 1800 yen, and they asked me about the amount of rice and if there were any ingredients I didn't like. I opted for the large portion. The omaze was served in a two-tiered hexagonal box, resembling a New Year's osechi meal. The second tier included spinach, pickled ginger, pickled mustard greens, and a dessert. The toppings for the omaze included salmon roe, shrimp, yellowtail, squid, octopus, small skin fish, shellfish, tamagoyaki, tobiko, cucumber, and lotus root. The sushi rice was brown because it was seasoned with a mixture of red vinegar and other ingredients. It was slightly sweet and easy to eat, quite delicious. The chef's apprentice instructed me on how to mix wasabi with soy sauce and pour it over the sushi halfway through the meal. The omaze itself was tasty, but the addition of the wasabi soy sauce mixture enhanced the flavors. The meal also included two bowls of miso soup, one with egg and white miso, and the other with fish head broth and red miso, which was a unique touch. I ended up having three bowls of soup. Although the large portion of sushi rice wasn't too filling, the soup made me quite satisfied. When I asked if the omaze was a regional dish, I was told that it was a creation of the head chef. The chef returned from a delivery and asked if I was full and offered me a dorayaki as a souvenir. The restaurant mainly catered to locals and had a stamp card for the omaze, with a free meal after 15 stamps. It was clear that the restaurant was beloved by the community.

I wanted to have the limited Hina Matsuri lunch special "omaze" and made a reservation by phone. I often visit Hiroo, but it had been a while since I last visited Shirokanedai. I came to a nearby showroom for a work meeting. The location is a short walk from Tokyo Metro Shirokanedai Station. When you see Don Quijote on the left on Meguro Street facing Meguro, turn right onto the tree-lined Platinum Street, walk a little on the left sidewalk in the direction of Meguro, and you'll find a building on the basement floor. The interior of the restaurant downstairs has counter seats, table seats, and raised seating, suitable for various occasions. On this day, there were two ladies who seemed to be from Shirokanedai as the first customers. Of course, social distancing was maintained. I sat at a counter with a few empty seats. I noticed that there was a dry area at the back of the store, with ventilation and humidity control measures in place. As always, I have rambled on for a while, but let's start! I asked the young master at the counter for a generous portion of rice. He explained that it was a bit more than a regular serving, about two bowls short, so I opted for the large serving. ◇ Omaze (seafood bara chirashi) 1800 yen The young master gave me instructions on how to eat it. First, mix the mellow soy sauce and grated wasabi to dissolve. Leave this mixture aside. Mix half of the tiered box with seafood seeds and rice cooked in a sweet broth with eel and dried gourd. The combination of the seafood's umami, the sauce coated on the fish, and the sweet rice creates a dish that is so delicious you can't stop eating. Leave about half of it and pour the wasabi soy sauce mixture made in step 1 over it and mix well. Adding the wasabi soy sauce enhances the flavors of prawns, tuna, yellowtail, small skin, squid, octopus, flying fish roe, salmon roe, etc., making the dish even more delicious. The addition of lotus root and cucumber provide a nice texture to the dish. ⭐️ The two-tiered box also contains boiled spinach, pickled ginger, pickled daikon, pickled plum, and dessert of mandarin orange jelly. ⭐️ The soup includes red miso soup with yellowtail head and egg miso soup, which you can also have refills of. The red miso soup has a rich flavor from the bones of the yellowtail, while the egg miso soup has a soft and comforting taste. ✨ At the end of the meal, I was given a dorayaki. When asked where it was from, it turned out to be from a nearby supermarket. The chef attended to the customers at the next table, while the young master took care of me, providing detailed explanations of the food and engaging in enjoyable conversations. It was a delicious lunch experience. I made a good choice of restaurant. "Thank you for the meal!" *As expected, good sushi restaurants are located underground! The value for money in the city center is amazing.

The Sushi restaurant in Shirokanedai, which has been in Akasaka for a long time. The way they serve bara-chirashi for lunch, with two types of miso soup, is the same as in Akasaka, right? Here, it comes in two tiers with small side dishes, pickles, and dessert. Bara-chirashi is a dish that makes good use of parts of fish that are difficult to use for sashimi or nigiri, allowing customers to enjoy a variety of seafood. It's a fun choice for lunch. They also give you a dorayaki on your way out, just like the Akasaka branch. The prices in the evening are also reasonable compared to other restaurants in the area.

I visited this restaurant for lunch on the weekend after several years. When I arrived, there were only about two groups, but more and more customers came in while I was ordering, and it became full. I'm glad I made a reservation. For lunch, I had the bara chirashi set (1800 yen), which is basically a scattered sushi bowl. You can choose the amount of rice. The two-tiered bento box had bara chirashi on the top tier, and sesame salad, pickles, ginger, and water yokan on the bottom tier. Interestingly, there were two types of miso soup, red and white. The red miso soup had fish bones in it. You can also have seconds. I usually like red miso soup, but I actually preferred the white (or mixed miso) one here. When you eat, the chef gives detailed instructions on how to eat it. They say, "Since the bara chirashi already has flavor, eat about half as is, and for the second half, put a lot of wasabi on the edge of the bara chirashi, pour homemade soy sauce (mixed with dashi, mirin, etc.) into a deep small dish until it's more than half full, mix it, and eat it. The wasabi is not very spicy, so even though it looks like a lot, it's okay!" Later, another chef repeated the same instructions, and my husband, eager to try, poured the mountain wasabi soy sauce quickly and ended up coughing from the spiciness (laughs). It turns out that a large amount of powdered wasabi is indeed spicy. The bara chirashi did a good job of highlighting the texture of the cucumber. As usual, they gave us dorayaki as a souvenir after paying the bill.

On the basement floor of Platinum Street, there is a sushi restaurant. As soon as you enter, you are greeted by a lively chef. The restaurant had both a counter and traditional seating, but due to the impact of COVID-19, there was only one group dining - at the counter. We were served bamboo shoots and cod roe as appetizers. The aroma of the wood buds was refreshing and the flavors were light yet satisfying. This was followed by assorted dishes like crab, octopus, and more. A baked clam with mayonnaise was served next, although the aroma was nice, I personally preferred the clam without the mayonnaise. Grilled flatfish sandwiched in seaweed was served with great enthusiasm before moving on to nigiri sushi like salmon roe, surf clam, squid, and fatty tuna to finish the meal. It seems that you have to request hand rolls in advance, as we were served a hand roll of fatty tuna without asking. The food was not mind-blowing, but the hospitality and cozy atmosphere made the dining experience enjoyable.

This mixed dish is really delicious, and the two-tiered bento box just adds to the excitement. The chef is also very friendly, asking if I wanted a large portion and offering a taste of the delicious lean tuna with a little yuzu pepper on top. It's indescribably good. On the way out, they even gave me a small dorayaki, and now I'm a big fan.

This is my second visit. I have lowered my rating from 4 to 2.5. The menu was the same as last time, but I couldn't find much value in it. One thing I noticed is that the seafood is seasoned spicy. The vinegar rice also seems a bit strong, but this time there was less seafood so it didn't feel as spicy as before. However, it felt more fishy this time. I went with a friend this time, and the chef kept recommending wasabi soy sauce for flavor enhancement, so I quietly told my friend, "You should definitely not put it on, it's already quite salty, right?" But when the chef put it on and said, "See, isn't it delicious?" my friend said, "It's delicious!" I started to doubt my taste buds, but after we left the restaurant, my friend said, "I should have stopped. I only put it on a small part. It would have been dangerous if I put it on everything." For those who have eaten at this restaurant, do you usually prefer strong salty flavors? Or maybe it was different in the past? The chef is cute and nice, but it was a bit of a problem. This time, unlike last time, both the red miso soup and white miso soup were delicious, but I wonder if the taste is not consistent even though they are professionals?