Recently, I have been researching and trying out different sushi restaurants, but this place is still the best. Not only is the taste great, but I love the relaxed atmosphere where I can enjoy delicious food tailored to my preferences without feeling any pressure. Although I can only show the exterior as photos are not allowed inside, I think the surprise of what's inside adds to the experience. There are no flashy performances for the sake of popularity, but this place feels the most genuine. I had another delicious meal today!

Yesterday, I unexpectedly ran into Sushi Hifumi, a sushi restaurant I had been planning to visit soon. I called at 6 pm and was able to get a private room right away. It was my first time there, and since it's close to my home, I decided to go for the 8500 yen course. We started with dishes like rapeseed blossoms and simmered octopus, followed by three types of sashimi. The tilefish with ankimo and soy sauce mixture was delicious. The nigiri sushi had small shari rice portions and felt a bit lacking in quantity, but the squid ink, lean tuna, kohada, and simmered clams were of high quality. The squid ink had a satisfying crunch and texture that I loved. While it may not match up to high-end sushi restaurants in terms of quantity and quality, enjoying two cups of sake between two people for a little over 10,000 yen felt reasonable. The owner was very friendly, and I wished I could have chatted with him at the counter. When it comes to truly delicious sushi, I still feel like you have to spend around 20-30,000 yen at those top-tier places. It's a good lesson learned. I might drop by again casually since it's close to home. Thank you for the meal.

I visited this small restaurant for a year-end party with my friends. It is located 8 minutes walk from Sangenjaya Station, walking along Sasazawa Street towards Shimokitazawa. If you casually walk by, you might miss it. I looked up the street name and realized it connects Sangenjaya and Shimokitazawa, hence the name Sasazawa Street. The restaurant is run by the owner and his wife, and it has a cozy atmosphere with a counter and one private room for four people. We had a course menu for the evening, starting with appetizers like Hachinohe cut kombu, nanohana and spinach ohitashi, simmered octopus, tender sazae, ankimo and shirako with ponzu sauce, karasumi, miso-pickled sea bream, and a steamed egg custard without any ingredients. The boiled kawahagi, liver soy sauce, ayoyagi, and boiled squid sushi were also included in the course. The standout dish was the ankimo and shirako with ponzu sauce. The creamy texture of the ankimo combined with the smoothness of the shirako created a unique and delightful flavor. The liver soy sauce for peeling was also excellent, blending well with the sashimi and enhancing its taste. The steamed egg custard was simple yet delicious, with a perfectly soft and slightly sweet texture. Overall, all the dishes were delicious. The sushi rice for the nigiri at the end of the course felt a bit too big after all the food, but the course from a sushi restaurant is truly an art.

The sushi restaurant where I can't help but rely on the master. There is a unique atmosphere here. From the appetizers to the sushi, you can feel the master's personality coming through, but it doesn't feel forced at all. This is how a true sushi restaurant run by a master should be, with a sense of cleanliness. I am always satisfied whenever I visit.

Located a short walk from San-cha, along Chazawa Street. I was truly impressed by the delicate dishes and quality of sushi at Oyakata. Everything I tried was delicious, but unfortunately, photography is not allowed so I couldn't capture it. The aged buri sushi had a rich and lingering taste, almost like a creamy egg yolk. The shimesaba was lightly pickled, not too vinegary. The kohada was also lightly pickled and easy to eat. The yuzu-flavored Japanese sake was irresistible. I definitely want to go back.

Hello! This is Yummy Yummy. I have a wonderful restaurant to introduce, but unfortunately, I don't have any photos because photography is not allowed! I'm sorry! Located about a 10-minute walk from Sangenjaya Station, "Sushi Hifumi" is a hidden gem. If you want to taste authentic sushi, this place is a must-visit. The sushi handcrafted by the friendly and charming owner is incredibly luxurious. He explains each piece with great care and I am truly grateful. The seasonal dishes pair perfectly with sake, especially during this time of year. I apologize for not having any photos as the atmosphere is not conducive to photography. The sushi here is exceptional. The perfectly prepared fish and vinegared rice are a match made in heaven, and I could eat them endlessly. The restaurant has many regular customers, so reservations are a must and walk-ins may not be possible. I can't visit often, but it's a place I want to go on special occasions. Ahh, I want to eat there again... Be sure to make a reservation and check it out!

My rating threshold is 4.0. Any place rated 4.0 or above is somewhere I would like to visit again someday. I occasionally go there with my darling. Currently, it seems to be exclusive to regulars.

The fig and sesame dressed eggplant simmered in soy sauce dish is always popular and rarely have any available seats. The customers also seem to be steadily increasing.

The head chef and the female head chef are amazing!! Personally, I love the head chef's sushi the most!

We visited this restaurant for my wife's birthday and had the most delicious sushi of our lives. The atmosphere was great too. Highly recommended. Thank you so much, we will definitely be back.

I heard that there is a delicious sushi restaurant in Sangenjaya, so I went to visit. The restaurant is located near the Daisawa intersection on Chazawa Street. It is a popular place that has been selected for the Michelin Bib Gourmand, and it is quite difficult to make a reservation. Finally, I was able to secure a reservation and visited the restaurant. When I opened the door, I was greeted by the scent of incense. It was a nice change to visit a sushi restaurant in Sangenjaya. The head chef, Komukai-san, was born in Hachinohe, Aomori Prefecture. After training in local Aomori and Ginza, he finally became independent from Sushi Koma at the Tokyo Metropolitan University in November 2012. The name of the restaurant, "Hifumi," is filled with the desire to continue moving forward step by step. On this day, I enjoyed a course starting with appetizers. The menu included hairy crab sashimi, starry flounder, sea cucumber, scallop, octopus (from Aomori), steamed abalone (from Aomori), conger eel, grilled white squid (with salt), golden eye snapper (marinated in kelp), sea urchin (from Aomori), medium fatty tuna (aged for 5 days), small fin shrimp, simmered lean tuna, clam, and tamagoyaki (rolled omelette). The most impressive dish was the medium fatty tuna. Aged for 5 days, the perfect balance of aging without going overboard. Despite the light fat content in summer tuna, the chef was able to bring out richness and umami through his technique. The gradation from lean red meat to pink fatty tuna was remarkable, showcasing the marbling. Despite being located in a residential area, the restaurant offers top-notch dishes that can rival those in Ginza. I learned that they use tuna from Ishiji, which is considered top-class even in Tsukiji. They also receive direct deliveries from Aomori, using local ingredients with pride. I noticed that the person next to me was not having the course menu, but instead ordered salted fish roe to enjoy with drinks. The relaxed atmosphere allows for enjoying delicious Aomori fish as a snack with drinks. This sushi restaurant is conveniently located in the neighborhood, and I look forward to visiting again in the future.

A friend who is a food connoisseur often introduces me to "hidden gem" restaurants, but always tells me not to write about them on food review websites. These places are usually small, with limited seating, cater to regular customers, and may not be very business-oriented, offering affordable prices. I also had a similar experience with a sushi restaurant that I used to frequent, where the owner requested not to write about it online. However, after the restaurant gained popularity and started getting featured in guidebooks, the prices increased and the atmosphere changed slightly. It seems that many young sushi restaurants follow a pattern of starting with lower prices and gradually increasing them as their business grows. This change in pricing and atmosphere made me reconsider whether it was still worth visiting these restaurants.

Thanks to an acquaintance's introduction, I visited Sushi Hifumi, managed by Mr. Komukai, for the first time. I had heard that the food was excellent, and indeed, the meal started with truly delicious dishes. We had abalone and komatsuna ohitashi, carefully prepared hairy crab, vibrant green ginkgo nuts, and Aomori-produced fresh sea urchin with abalone liver and fresh salmon roe, all without preservatives. We chose Tan sake to accompany the meal, and then moved on to sushi. The standout dishes were the white shrimp and simmered conger eel. We finished with fresh abalone, and overall, every dish was simply delicious. I plan to visit again soon. Thank you, Mr. Komukai!

I was in a mindset of a "country girl returning from France" (actually, I had just returned from France the day before, and after watching Moulin Rouge and being immersed in a sexy and vibrant world, my thoughts were a bit spacey and flowery) so the suggestion was made to go to Sushi Shan. In reality, the conversation went like, "Where should we go?" "I just got back from France, so let's have sushi." I don't really know the Sangenjaya area well, but it's about a 10-minute walk from where I live. But I don't go there often. On this day, we had some appetizers followed by nigiri and sake. I wasn't expecting much, but I liked the stylish presentation. The chef was friendly and the atmosphere at the counter was cozy. It felt like a place loved by regulars. The appetizer was pickled vegetables, very refreshing. The appetizers included fig with sesame, simmered octopus, simmered eggplant, oysters from Iwate, and purple sea urchin from Sanriku. The sea urchin was served with its shell, so I scooped it out with a spoon. If I remember correctly, it was still alive. The sashimi platter had bonito, flatfish, and mirugai with condiments. Then we moved on to the nigiri, including blackthroat seaperch, bonito, ikura, and more, ending with the fluffy eel. The eel is always a great way to finish. And of course, I couldn't resist ordering the negitoro at the end. Hmm, this indulgence towards myself...♡

I was introduced to a nice restaurant by a friend, where you can enjoy food and drinks for around 12,300 yen per person. The restaurant exceeded my expectations with its delicious food, attentive service, and clean atmosphere. The staff, including the owner or maybe his father, were friendly and accommodating. They were quick to replace any sake that didn't suit my taste and had a great sense of timing in serving the dishes. The conversation flowed easily, and I ended up eating and drinking more than I had planned. Despite the high quality of the food and service, the prices were reasonable. I haven't felt this excited about a sushi restaurant in a long time and I definitely want to go back. I have a feeling that it might become difficult to get a reservation there in the future.

I was recommended to visit a nearby shop and tried the sushi at Sukiyabashi Jiro. The sushi here is said to sink a little after being placed on the counter, which is a sign of how delicately it is made. The cheapest omakase option includes 3 dishes and one serving for 6500 yen. It starts with medium fatty tuna, followed by flounder, baby amberjack, smoked squid, mackerel, salmon roe, and tamago, ending with lean tuna. I also tried adding sea urchin, ark shell, scallop, and bonito. Everything was well-prepared and delicious. The sushi rice is seasoned with red vinegar, which may be a matter of personal preference, but I liked it. The place is popular with the affluent locals and I think it's a cozy and excellent restaurant.

I heard that this restaurant has a good reputation for being delicious, so I decided to visit. It is a popular place where you cannot enter without a reservation, especially during early hours. The atmosphere of the restaurant is great, and above all, the chef is very kind. His demeanor is gentle, which makes you want to come back again. When I sat at the counter, I usually leave it up to the chef's choice, but at this restaurant, it is easy to order what you like. They also have a menu of recommended sashimi dishes for the day. Each sushi dish is carefully prepared and delicious. In particular, the gizzard shad is very tasty. Although I have been to more expensive sushi restaurants, this place offers better quality for the price, so I think it is cost-effective. The menu also includes a good selection of my favorite Japanese sake. It's a really nice restaurant.

A friend told me that the restaurant is always full even if you go on the day, so I made a reservation and had a bit of trouble finding the place. Once inside, there was a clean and bright atmosphere with a counter towards the back. The owner's polite manner showed their sincerity. I ordered a few small dishes and eight pieces of sushi. The sushi overall was of a very high standard. The size of the sushi, and the way it melts in your mouth, was exquisite. I was particularly impressed by the kohada and shunko. The kohada was perfectly seasoned. The rolled dishes of gourd and oboro were also fantastic. What surprised me was that the tamago was made with dashi. It's quite rare to find tamago made with dashi at a sushi restaurant. Although I prefer a fluffy texture, I can appreciate the uniqueness of using dashi. This restaurant also has a great selection of sake, which made me, a sake lover, very happy. There seemed to be even more sake options not listed on the menu. Overall, I was impressed by the high quality of the food for the price. I am planning to revisit soon.