We made a reservation at Sushibun in Toyosu Market for 3 people on a weekday morning at 6:30. The counter seats were prepared for us in advance, and we stored our belongings under the chairs. The back wall of the seat had fish models and cute fish drawings swimming in the blue sea. The chef warmly welcomed us, and the glass case in front of us displayed delicious fatty cuts of fish. The wall displayed a list of tasty appetizers and today's seasonal items. This restaurant prides itself on using only wild-caught ingredients, which is impressive. We ordered the chef's choice course for 5,280 yen, which included 10 pieces of seasonal fish, miso soup, and hot tea. We were pleasantly surprised with a complimentary serving of white fish and thick tamagoyaki. The chef served us with a generous portion of Ireland bluefin tuna toro and Hokkaido yellowtail, both incredibly fatty and delicious. The hot clam miso soup was flavorful, and the giant button shrimp was a delight to eat. The scallop, abalone, and mackerel were all top-quality. The sea urchin was generously served and tasted fantastic. The grilled eel from Tsushima Island was soft, fluffy, and rich in flavor. The three of us thoroughly enjoyed the large and delicious sushi pieces, and we had a great time chatting with the chef about food and drinks. Sushibun at Toyosu Market offers a wide selection of fresh and delicious sushi, making it highly recommended. For more details, please check out the blog link provided.

I had the omakase nigiri at Sushi Bun in Toyosu Market. The otoro, chutoro, akami, kanpachi, uni, tamago, kohada, tairagai, kurumaebi, awabi, tekka maki, shinko, and anago were all delicious. It was great to see the energy returning to Toyosu Market. (⁠*⁠´⁠ω⁠｀⁠*⁠)

I visited Sushibun in Toyosu Market. I tried the omakase course for 5,280 yen. This restaurant used to be in Tsukiji, and has been a favorite since the days when the late master was in charge. The sushi pieces are thick and generously sized, which has remained unchanged in a good way for a long time. The eel just melts in your mouth and is still incredibly delicious. I visited around 7 o'clock this time, so it was relatively empty. Thank you for the wonderful meal.

I had the omakase nigiri at Sushibun in Toyosu Market. It included abalone, firefly squid, baby eel, fatty tuna, medium fatty tuna, lean tuna, white trevally, sea urchin, tamagoyaki, gizzard shad, ark shell, and eel. Everything was delicious! (⁠✯⁠ᴗ⁠✯⁠)

I had visited Tsukiji Market once before, but this was my first visit since it moved to Toyosu. Originally, I had planned to go to Sushidai, but after the move to Toyosu and due to the effects of COVID-19, it was quite empty. However, the number of people has started to return, and I heard that Sushidai is fully booked by around 7 am on weekdays. Unfortunately, I didn't have the luxury to wait on a cancellation list, so I decided to visit Sushibun instead. I was able to get in right away on a Friday at noon with no wait. I ordered scallop tempura and oysters as appetizers, along with a bottle of beer and a hot sake. Along with the chef's selection of sushi, the total bill came to around 8,000 yen. The sushi rice was larger compared to the toppings, and the size of the sea urchin and the fluffiness of the conger eel were excellent. However, I still feel that there is a difference compared to Sushidai... Other restaurants were also busy, and Toyosu Market seems to be regaining its liveliness. Once Harumi Flag is lifted, and the nearby hot spring facility in Toyosu Market is reopened, it will surely become even more crowded.

My wife and I went to Toyosu to check the location of the IHI Around Stage Tokyo where we will be attending the Kabuki performance of Kikunosuke's "Final Fantasy X". Toyosu Market is located very close to IHI, and since it was our first time there and it was lunchtime, we decided to visit the market. Unlike Tsukiji Market, Toyosu Market is divided into different buildings with dining areas, making it a bit confusing to navigate and move around. As we walked through the market, we saw some familiar shops from Tsukiji and some new ones. Since it was lunchtime, every shop had long lines. My wife and I don't like waiting in lines, so we decided to go to a shop that had a shorter line (by chance?). I had the impression that markets are known for being "cheap and delicious" since the Tsukiji days, but not all shops are cheap. Some can be "expensive and not delicious". Sushi Bun is not cheap, but it is delicious. Unfortunately, it is always crowded, so it is not the best place to enjoy delicious fish at your own pace while drinking.

Arrived around 11:30 am on a regular weekday. Had to wait for about 10 minutes due to full seating. Sat at the farthest seat. Ordered the omakase course (10 pieces of sushi, rolls, tamago, miso soup) for ¥5280 including tax and a bottle of beer. The chef mentioned they also have other dishes, so I ordered the grilled live oysters (¥700) and scallops (¥600). Enjoyed some salted fish roe as a starter with my beer. It had a nice touch of yuzu and was delicious. Started with the live oysters, which were big and fresh. Then the sushi came out in a good pace. In between, I also had the grilled scallops. The blissful time passed by quickly. Sushi included: red snapper, fatty tuna, sea urchin, botan shrimp, medium fatty tuna, lean tuna, giant clam, mackerel, abalone, and eel. The sea urchin was so delicious that I had to order more. The omakase course was such a great deal. The chef was friendly and it was a fun time. The restaurant was filled with many pictures drawn by the regular customer, Sakana-kun!

Sushi Bun at Toyosu Market on the 3rd floor is a quirky sushi restaurant (lol). At first, there was no one lining up, but as soon as we started queuing, a line quickly formed. Probably because Toyosu Market is full of people who don't usually come to the area, so they don't know which shops are good or bad, so if there's a line, they'll just join it. When it comes to Toyosu, Sushidai is overwhelmingly popular, so for those who are particular, it's worth waiting for Sushidai. However, other restaurants are also not bad at all. Sushi Bun also serves very delicious sushi at a relatively reasonable price, but in recent years, the omakase course has increased by over 1000 yen, which is a bit concerning. Also, the male chefs and artisans were the type to work silently, so my impression of them wasn't bad, but the female staff, a bit too forceful middle-aged lady character, when I politely asked if I could make a slight change to the course without omakase, she immediately refused in a strong tone. It was a bit disappointing. The restaurant seemed to give off a vibe of "Just eat, pay, and leave without saying anything, that's fine for us!" Despite the good taste, it was a shame. Next time I go to Toyosu Market, I won't be returning, I'd like to try another restaurant instead.

I had the omakase course at Sushimun in Toyosu Market. The salted squid, a beer snack, was delicious with a hint of yuzu. The course included whitebait, natural yellowtail, tuna, medium fatty tuna, fatty tuna, sea urchin, egg, scallop, shrimp, abalone, gizzard shad, miso soup with clams, rolls, and conger eel, all of which were very delicious. It was great to be able to come to Sushimun after a long time. (⁠✯⁠ᴗ⁠✯⁠)

Seeking a delicious breakfast at Tsukiji Market, headed to Sushibun for some amazing anago. Personal favorite: Today's best nigiri was the "Kashima simmered clams." Other selections included: Shiroi, Tamago, Otoro from Ireland, Kue from Kyushu, Uni from Hokkaido, Chutoro from Ireland, Akami from Ireland, Botan Ebi from Hokkaido, Hirame from Aichi, Awabi from Sanriku, Kobako from Kumamoto, Anago from Tsushima, and Tekkamaki. Added the Kashima simmered clams. Opted for smaller shari rice portions.

This was actually my first visit to Toyosu Market. I lined up because I wanted to enjoy fresh seafood. The owner apologized for making me wait, so she gave me a special treat in addition to the sushi course. I have never tasted sea urchin this delicious before. Maybe it's because of the freshness. Thank you for the sushi filled with love.

I was surprised by the attitude from the beginning. There were no customers. I should have turned back at that moment. The towel the staff had on their waist was blackened. I understood why it was so empty. The atmosphere was terrible. Who do they think they are? And the rice was mushy. My companion had the same impression. We exchanged glances. The sushi with thick slices of fish was left uneaten. I guess there are hit-and-miss experiences at Toyosu. It's amazing how the reviews were good, what a mystery. Maybe we just happened to have a bad experience. The second place we went to was great, so I guess it was a learning experience.

I decided to have breakfast at Toyosu Market and luckily found "Sushibun" just as a customer was leaving. It was my first visit to this restaurant, which has a counter with 12 seats and was almost full. I ordered the omakase course (10 pieces of seasonal natural fish with miso soup). The dishes included tamagoyaki, otoro, kanpachi, uni, miso soup with shijimi clams, botan ebi, akami zuke, tairagi shellfish, chutoro, homemade squid salted fish, shiromi, kohada, abalone, tekka maki, simmered anago, and bottled beer. Every piece of sushi was fresh and delicious, with the simmered anago being a standout for its fluffy texture and amazing taste. This restaurant offers great value for money and is a popular sushi spot where you can enjoy sushi and beer from the morning onwards!

I visited Tsukiji Market, the kitchen of Japanese food, on the first morning of my Tokyo food tour. I chose to dine at Sushi Bun, a long-established sushi restaurant from the late Edo period. I ordered the chef's choice course for 4950 yen and a bottle of beer for 660 yen. The beer arrived first, accompanied by homemade salted squid. The Kirin beer was perfectly chilled and delicious. The homemade salted squid with yuzu was incredibly tasty, with a unique chewy texture. The chef's choice course started with fatty tuna and wild sea bream. The fatty tuna was unbelievably delicious, and the wild sea bream was also very tasty. Next came medium fatty tuna and tuna red meat. The medium fatty tuna was just right for me, and the tuna red meat showcased the chef's excellent selection of ingredients. Egg sushi is considered the soul of a sushi restaurant, and the one served here was flavorful with a good dashi. Then came botan shrimp and scallop. The botan shrimp was enjoyed plain, highlighting its natural sweetness. The scallop was a unique ingredient typical of Edo-style sushi and was quite delicious. Moving on to herring and ark shell, the herring had a vinegar kick typical of Edo-style sushi, while the ark shell had a firm texture and great flavor. The sea urchin battleship sushi was generously topped with sweet uni and was delicious. The tuna roll was also very tasty. For the finale, we had simmered eel, which was tender, sweet, and flavorful. The miso soup with clams was a surprising but delightful addition to the meal. The total bill came to 5610 yen. Thank you for the wonderful meal!

I had a seafood bowl and my friend had a recommended sushi set. There were so many types of seafood bowls, priced at almost 6000 yen. I really wanted to try the overflowing sea urchin. Sakana-kun seemed like a regular customer and was in the middle of painting a mural. The owner was very generous and even allowed us to take photos in the Sakana-kun Gallery. The chef was friendly and the conversation was enjoyable.

LP, who was impressed by the anago (conger eel) at Tsukiji when it was still operating, couldn't forget the taste and decided to visit Toyosu after a few years. The market has been completely revived, and it must have been a struggle for everyone to move here. The restaurant is located on a floor with many strong sushi restaurants. At lunchtime, all the restaurants had incredibly long lines, but this particular restaurant only had two groups waiting outside. It turns out they prioritize reservations. The counter has only 12 seats, so LP thought they might have to wait longer than expected. However, the turnover was fast, so they only had to wait for about 30 minutes. LP and KG ordered omakase, with LP adding anago nigiri. The experienced female chef recommended the omakase, saying it's completely different from the toro! LP ended up ordering two omakase sets. They were served fresh shirasu as an appetizer, homemade salted squid, and then a variety of sushi pieces one after another. The anago served separately was the highlight. It was so delicious that LP wished the entire omakase was anago. The rice was small, and the toppings were generous. Although the omakase for two people would cost around 10,000 yen, the anago here is a must-try. They also received two slices of apple as a service and a delicious clam miso soup. The staff gave LP a shop card, apologizing for the wait and recommending making a reservation by phone for the next visit. It's highly recommended to make a reservation when visiting this place. Thank you for the meal!

I visited in the early afternoon. It is usually difficult to get a table without a reservation, but there were only two other customers when I arrived. I ordered the chef's choice set. Tuna, mackerel, shrimp, scallop, sea urchin, eel, and a roll with bonito were served one after another. Except for the eel, I didn't feel the handcrafted skills of an authentic Edo-style chef. The prices seemed geared towards tourists, and I didn't feel like it was a good value for the money.

I had the omakase nigiri at Sushi Bun in Toyosu Market. It was delicious, with fatty tuna, medium fatty tuna, tuna, sea urchin, saury, shrimp, and eel. The salted squid with yuzu as a beer snack was also great. Even the peeled grapes for dessert were delicious. I had a great time. (◔‿◔)

I had the omakase nigiri at Sushi Bun in Toyosu Market. The tuna was fresh, the fatty tuna melted in my mouth, the sea bream was refreshing, the sea urchin spread delicious flavor, the salmon roe had just the right amount of seasoning, and the conger eel was tender and tasty. As always, it was incredibly delicious! (◔‿◔)

I visited Sushi Bun for a second time after it was featured on a variety show last Sunday, only to find out that Tsukiji Market was closed. This time, I tried their most popular omakase course for 4510 yen, which included 10 pieces of fresh seasonal fish and miso soup. The meal started with a unique dish of steamed Danpei Kisago sake with a toothpick to extract the meat. The nigiri sushi included fatty tuna, medium fatty tuna, lean tuna, and today's white fish, which was flavorful sea bass. The Kuruma shrimp, with only the hard shell removed, allowed me to savor the umami of the shrimp miso. The overflowing uni gunkan was heavenly in one bite. The red clam and scallop provided a fresh and chewy texture, while the shad nigiri had seasoned flakes in between. The 180-year-old recipe for simmered anago was tender and melted in my mouth. I finished the meal with clam miso soup and a delicious tekka maki.

In the midst of the coronavirus pandemic, various issues have arisen in the food and beverage union at Tsukiji Market. Due to being a facility in Tokyo, they are considered ineligible for "support funds," which has caused some sushi restaurants to decide to serve alcohol until around 2 pm as a way to cope. The facilities are under the management of Tokyo, so there are checks for response testing, alcohol spray, and masks. However, with many asymptomatic or poorly responsive individuals potentially carrying the virus, it seems that they can only identify a portion of those infected. Today, I visited "Chuei" to buy a bottle of Indian curry, took a short walk, and then entered Sushibun. The interior of the restaurant was as rumored, with various artworks displayed, including those of Sakana-kun. [Food] I believe I had a special sushi set and two bottles of beer. Compared to a sushi lunch in Ginza, it lacked excitement. However, ordering a slightly more expensive set will significantly improve the quality of the ingredients. Sushi is not something to eat in an unfamiliar place. It's not bad, but as Edo-style sushi goes... that was my impression. They are doing their job, but other establishments offer better preparation and provide similar quality at the same or lower price. Probably my first and last time here. [Service] There wasn't anything special, as I am not a regular customer. [Interior] It was clean, although a bit cluttered. The presence of Sakana-kun's drawings was a nice touch. [Overall] The regular customers arrived, and the landlady started chatting. The master was quiet, but he probably has his own complaints about the response to the current pandemic situation. I understand their feelings. Some restaurants in Tokyo had not received support funds by May, and some had already closed down by February, which shows that those who are serious about their business are the ones suffering. The landlady seemed to have accumulated a lot of stress and was venting to the customers. While some customers may have come for the delicious sushi, it might not be appropriate to vent stress in front of them. I didn't mind listening as I was interested, but it seemed to bother those who weren't interested. I quickly paid my bill and left.