Sushi restaurant located right near Kyobashi Station. This restaurant recently received a Michelin star in Ehime prefecture, and the name of the restaurant has just changed this month (the Kyobashi restaurant itself is relatively new, opened around last autumn). When you go down the stairs, you'll find a bright interior with private rooms in the front (many available) and a 6-seat counter in the back. I feel like many sushi restaurants have counter seats right as you enter, but I thought this layout was nice because it's not too close to the checkout area, making it more relaxing. **What we had:** "Sushi Course Aoi" for 11,000 yen **Course Contents:** Appetizer (Firefly squid with vinegar miso dressing) Four kinds of appetizers (Rape blossoms, seaweed vinegar, Nanjing and bamboo shoots simmered in miso, broad beans) Sakura shrimp and yam sashimi (Halibut and tuna) Grilled Spanish mackerel with miso sauce Instant smoked bonito Steamed egg custard with snow crab and red snapper Mini bowl of sea urchin and salmon roe Sushi (7 pieces of nigiri, Tekkamaki, egg) Red miso soup Dessert (Roasted green tea pudding) This restaurant offers both Japanese cuisine and sushi, allowing you to fully enjoy both. The first half focuses on Japanese cuisine, while the second half serves continuous sushi dishes, ending with a homemade roasted green tea pudding. A fantastic combination! The firefly squid appetizer was plump and delicious, being in season. The four kinds of appetizers were impressive, especially the sweet and tender bamboo shoots. The sashimi was of natural halibut and tuna, and the Spanish mackerel was flavorful, with the kelp being particularly memorable. Next up was the highlight of the meal! A glass container with something inside was brought to us, and when the lid was removed, white smoke billowed out. It was the "Instant Smoked Bonito"! The thick bonito was smoked for just 1 minute, creating a surprising and delightful taste. The performance and flavor were both impressive. The steamed egg custard with snow crab and red snapper was smooth and melted in the mouth, and the mini bowl of sea urchin and salmon roe was a luxurious treat. The sushi dishes that followed were outstanding, with highlights being the fatty tuna and the rich sea urchin and salmon roe combination. The meal ended with the delicious roasted green tea pudding, which had a rich green tea flavor and a touch of elegance with black honey and sesame powder on top. Overall, it was a delightful experience enjoying both Japanese cuisine and sushi in a calm and welcoming atmosphere. I look forward to bringing my grandmother here next time!

A friend recommended it, so I went to "Tokyo Kyobashi Sushi Kuroshio Kaikou" located right by exit 6 of Kyobashi Station on the Tokyo Metro Ginza Line at 6:00 pm on a weekday. This restaurant is operated by a Michelin-starred restaurant from Ehime Prefecture, so my expectations were high. There was a note at the entrance saying that the name of the restaurant had changed from "Iwasaki" to "Tokyo Kyobashi Sushi Kuroshio Kaikou" in April 2021, but the owner remained the same. The restaurant is located on the basement floor, and upon entering, you sanitize your hands and undergo a temperature check. The interior of the restaurant is bright and clean, with a 7-seat counter and several private rooms for 2 or 4 people. I sat at the counter, where soothing jazz piano music was playing in the background. I had already ordered the sushi course set menu for 13,200 yen including tax (plus a 10% service charge) which included various dishes. The menu included appetizers, side dishes, soup, sashimi, grilled dishes, special dishes of the day, main dish, rice bowl, sushi, rolls, red miso soup, and dessert. Additionally, there were other course options available at different price points. I started with a refreshing glass of draft beer for 800 yen, followed by a delightful appetizer of watercress, snow crab, and persimmon. The side dishes were beautifully presented and included dishes like sautéed mushrooms, caramelized figs, simmered saury, sweet potato, vinegar lotus root, honey-glazed cherry tomatoes, and salted ginkgo nuts. The clear soup with chicken shin meat was flavorful, and the sashimi of flounder from Oarai, Ibaraki was exceptional. The highlight for me was the roast beef made from Sendai beef, which was accompanied by sprouts, raw pepper, raw onions, and was absolutely delicious. I also tried a recommended local sake called "Honmaguro" for 1,300 yen, which paired perfectly with the fatty tuna from Iki, Nagasaki. The sushi course was a treat, with fresh and high-quality fish from markets like Toyosu. I enjoyed dishes like horse mackerel from Oita and grunt from the Goto Islands in Nagasaki. I also indulged in a fruity and easy-to-drink sake from Kakegawa, Shizuoka, and a smoked bonito from Kagoshima, which was served in a glass container that added a unique touch. The meal ended with a delightful dessert. Overall, it was a fantastic dining experience with top-notch food and service.

Sushi Kaiseki "Kaede" 8800 yen - Appetizer: Goya (bitter melon) ohitashi, edamame tofu - Sashimi: Striped jack, sea bream - Small bowl: Flying fish roe, salmon roe, sea urchin - Specialty dish: Red fish marinated in sake lees, grilled - Sushi: Medium fatty tuna, bigfin reef squid, gizzard shad, salmon - Cherry shrimp chawanmushi - Meat dish: Roast beef - Sushi: Marinated tuna, ark shell, spot prawn, blowfish - Roll: Fatty tuna - Red miso soup - Dessert: Plum, Shine Muscat, cherry Additional: Needlefish sushi, golden-eye snapper sushi + Drink A renowned restaurant from Ehime opens its first branch in Kyobashi. You can enjoy authentic Edo-style sushi here. They use top-quality natural ingredients and carefully select seasonal ingredients to create traditional kaiseki dishes and skilled sushi. With years of dedication, they present artistic dishes with graceful techniques. The atmosphere is sophisticated and calm, perfect for enjoying authentic Edo-style sushi. The sushi rice seasoned with red vinegar was delicious, and the marinated tuna was excellent. It was a wonderful dining experience at this lovely renowned restaurant.

After the corona pandemic, I used this restaurant for the first time in a long time for a gathering. It is located near Kyobashi Station, in a convenient area. We enjoyed seafood sourced from various parts of Japan. The meal included sashimi, small rice bowl, grilled fish, chawanmushi, nigiri, and dessert. It was delicious in moderation and perfect for a gathering.

Looking forward to the Tokyo branch of a Michelin-starred restaurant from Shikoku. Despite it being a weekday at 12 o'clock, there was only a loud customer at the back counter. The single staff member made a loud noise every time they served a dish. I came with a client for work, but their expression clearly darkened. The lunch prices were somewhat high, but the portion size was not very satisfying. Is this all there is? I thought it would be nice to have a dessert included.

I used it for lunch. It was quietly located in the middle of the building district. I made a reservation in advance and had it at the counter. I used the restaurant to attend to foreign guests, and they were very polite. They explained everything clearly and I was able to enjoy the food, not only the foreign guests.

The yellow ikura was rare! It was firmer and more satisfying to eat than the red ikura. I also ordered uni as an extra, and apparently they can shape it like a heart for women♡ lol It's a casual place where you can enjoy sushi quickly when you want to, and most of the people around were salarymen due to the location.

The weather was good and sunny, perfect for having sushi for lunch. The friendly manager brought us the dishes, which we enjoyed a lot. The appetizer was cauliflower tapioca jelly, which was soft and delicious. The simmered dish was also tasty and tender. The hospitality was lively and the dishes kept coming, making us forget about time. The manager is said to come up with the dishes himself. The recommended sake by the manager was also delicious. The dessert was refreshing and tasty. It was a wonderful start to the day, enjoying a leisurely and delightful time. Thank you for the delicious meal!

I heard from a friend from Ehime that a sushi restaurant featured in the Michelin guide in their hometown has opened a branch in Tokyo, so I decided to check it out. It is located just a short walk from Kyobashi Station, in the basement of a building. I tried the "Sushi Course Aoi" from the four course options available for dinner. The appetizers included five dishes, such as simmered tuna, abalone with liver sauce, prosciutto and bitter gourd, cream cheese, and red konjac from Omi. Everything was delicious, but I especially liked the simmered tuna. The abalone liver sauce would go well with sake. The soup dish was shrimp shinjo with shiitake mushrooms and brown mushrooms in a warm broth, with the shrimp shinjo having a light and tasty flavor. The sushi restaurant's broth is really delicious and comforting. The sashimi course included bluefin tuna from Aomori and flounder, with the bluefin tuna being from Oma, which has a lower fat content this season, allowing the flavor of the lean meat to come through. The uni and medium fatty tuna chirashi-like dish was colorful and vibrant, with the richness of the medium fatty tuna and uni complemented by the refreshing crunch of pickled daikon radish. There was also a sudden serving of roast beef made from short rib beef that was tender and flavorful. The nigiri sushi consisted of marinated tuna, squid with squid ink salt and sudachi, carabinero prawn, and scallop with squid, all expertly prepared with finely cut knife work, and the squid ink salt made by the head chef added a unique and flavorful touch, enhanced by the sudachi citrus. The hot steamed egg custard with yuba and tapioca was a delightful dish, even in the lingering summer heat, with the creamy taste of yuba and chewy tapioca adding an interesting twist. The sushi rolls were made with rice mixed with shiso leaves and sesame seeds, perfectly cooked and delicious. I actually wanted to eat more of them! The golden eye snapper and conger eel were both delicious, with the fluffy conger eel having a sweetness that I loved. The egg was sweet like a dessert, similar to a pudding. The colorful rolled dish was not only visually appealing but also had a fun texture from the pickled daikon radish. The red miso soup with enoki mushrooms was just right in terms of the tenderness of the enoki mushrooms. For dessert, they served fig compote, which made me feel the autumn season. The head chef who prepared the sushi was kind and modest. We enjoyed the sushi course, including the satisfying kaiseki meal. They also have private rooms available, so I think it's a safe place to gather during this time of year.

I haven't had sushi in a while and was talking about it with a business associate when they recommended this place to me. It used to be a restaurant in Ehime, and was listed in the Michelin Guide from 2018 to 2021. It seems that they have recently expanded to Tokyo and Osaka. It is located in the basement of a building near Kyobashi Station, close to a famous tempura and horse mackerel fry shop. There was also a sushi restaurant next door. It's amazing that they opened up in such a competitive area! The interior of the restaurant is spacious and quite clean. There is a counter and private rooms, creating a calm atmosphere. It would be perfect for business meetings or gatherings. - Ordered Item: Sushi Kaiseki Ran 13,800 yen + 10% service charge - Appetizer: Summer vegetable simmered dish, 5 kinds of appetizers, soup with conger eel and something else (couldn't catch), sashimi with flatfish and flying fish, small bowl with vinegar rice and various fish, special dish of white clam with yuzu pepper, strong dish of short horn beef, sushi: chutoro, squid, rockfish, gizzard shad, flatfish, horse mackerel, horse mackerel, conger eel, rolled sushi, soup dish with shark fin, red miso soup, dessert: fig compote The explanation of dishes was inconsistent and sometimes hard to hear. It was a bit distracting. Also, it was strange to have beef served in the middle of the sushi course. Furthermore, the red miso soup came after finishing the rolled sushi, and then dessert arrived immediately after. It would have been better if they considered the order of serving. Also, there was no grilled dish? The food was reasonably delicious. As it was a kaiseki course, the first half consisted of traditional Japanese dishes rather than appetizers. Although they seemed to be pre-made, the base flavors were well done. The basic dashi and quality ingredients made the dishes tasty. The flavors were more on the intense side rather than delicate, which would appeal to many people. It was nice to see some high-quality ingredients being used here and there. Personally, I really enjoyed the flying fish sashimi. It was fresh, sweet, and unlike any flying fish I've had before. The sweet Tosa soy sauce was also wonderful. The sushi was small in size but tasted quite good. The vinegar rice had a mild acidity that was not overpowering, making it easy to eat. The slightly firm but fluffy texture of the sushi rice paired nicely with the carefully sliced toppings, creating a clean and pleasant mouthfeel. The overall temperature was on the warmer side. This sushi place seems to focus on enjoying the toppings rather than the rice. The rockfish and gizzard shad were particularly delicious. I prefer my gizzard shad slightly less cured. Overall, the food was delicious. However, the portion size might leave men feeling a bit unsatisfied. Considering the location and the service charge, the price of around 15,000 yen seems a bit high. Thank you for the meal.

This day, I visited a restaurant to celebrate meeting a friend after a long time. It is quite close to Kyobashi Station. We started with Chita Highball. We ordered the sushi course meal called "Aoi". The course included: - Five appetizers - Rice dish - Sashimi - Today's special dish - Steamed dish - Small bowl dish - Sushi - Red miso soup - Dessert, to avoid getting too full. The appetizers included autumn dishes like red eggplant, lotus root sweet vinegar pickles, fried fig caramel, and simmered chicken gizzard. All were delicious, especially the red eggplant. The sashimi included flounder, flatfish, and scallop. The flounder sashimi was a rare treat and tasted amazing. The roast beef sushi was a surprising but tasty addition. The bara chirashi had sea urchin, squid, and tuna - all delicious. The steamed dish with snow crab and matsutake mushroom had a delightful autumn flavor. The sushi included bluefin tuna from Iki, horse mackerel from Awaji Island, white squid from Tottori, carabinero shrimp from Okinawa, ark shell, and flounder. The ark shell and horse mackerel were personal favorites. The red miso soup was comforting, and the dessert with Shine Muscat grape on a rice cake was a perfect ending. The balanced course meal with a variety of drinks and the convenient location near the station made it a wonderful dining experience.

I went to Kyobashi Sushi Kuroshio Kaikou, located about a 5-minute walk from Kyobashi Station on the Ginza Line, with my music friends after a long time. I was very excited because it is a Michelin-starred restaurant. The restaurant is located underground and has a calm atmosphere with a counter and private rooms, making it suitable for meetings and entertaining clients. After undergoing temperature checks and disinfection, we sat at the counter and enjoyed the Sushi Kaiseki Orchid Course today. We started with a toast with Moet champagne! The appetizer included mizuna, persimmon, boiled snow crab, and a Japanese-style dashi broth. The autumn eggplant grill, fig, sweet potato stew, ginkgo nuts, liver cream cheese with Nara pickles, and sautéed mushrooms with garlic made us feel the autumn season. The chicken meatball soup had chunks of vegetables inside, complemented by a gentle broth and topped with white leeks and yuzu. The Tai sashimi from Ibaraki was elegantly sliced and served on a plate, tasting exquisite with a squeeze of citrus. The roast beef served as a palate cleanser with a good punch. Then, the sushi series made its appearance with Nagasaki honmaguro, Awaji Island horse mackerel, flounder fin, smoked bonito (with a strong aroma), elegant matsutake mushroom, snow crab, and a break followed by a small bowl of sea urchin. The sushi selection included yellowtail, Okinawan shrimp, conger eel, ark shell, and a seared sushi roll. Each sushi was seasoned with a sweet special sauce. Finally, we enjoyed red miso soup and a dessert of Monaka with a combination of Shine Muscat, mascarpone vanilla ice cream, whipped cream, and red beans. It was a blissful moment.

I searched for a restaurant in Ginza that has many private rooms and a counter with 4 seats. It's rare to find a sushi restaurant with only private rooms. The quality of the fish was not bad for the price. The chawanmushi was a bit bland in taste. Thank you for the meal. I will come back again.

I got off at Kyobashi Station on the Tokyo Metro, walked from exit 6 to "Chuo Street" and then to "Takara Street", and found the restaurant I was looking for that day in the basement of a building called "Tokyo Kyobashi Sushi Kuroshio Kaiko". I made a reservation and entered the restaurant, where I was seated at the counter. I enjoyed a glass of Asahi Super Dry for 800 yen and ordered the Sushi Kaiseki Orchid for 13,200 yen, which included various dishes such as watercress and snow crab, eggplant, abalone, figs, sweet potatoes, cream cheese, mushrooms, and more. I also had some sake throughout the meal. The sushi course included items like medium fatty tuna, flounder, kanpachi, and more. The meal ended with desserts like egg custard, red bean soup, and muscat grape with mascarpone ice cream. Despite overeating and drinking, the delicious food woke me up from my tipsy state.

Sushi Kaiseki - Orchid Appetizer Watercress and Snow Crab Ohitashi Persimmon Maiboshi Mushroom Ajillo Fig Caramelized Mackerel Arima Simmered Sweet Potato in Orange Vinegar Lotus Root Petite Tomato Honey Simmered Soup - Toramajou Flatfish Sashimi - Oarai Sendai Beef Roast Beef Sushi Iki - Bluefin Tuna Oita - Horse Mackerel Goto - Isaki Kagoshima - Smoked Bonito Snow Crab Chawanmushi Purple Sea Urchin Ikura Honma Toro White Squid Small Bowl Cucumber Pickles Egg Iki - Bluefin Tuna Akami Sanriku - Ark Shell Okinawa - Kuruma Prawn Haneda - Conger Eel Sanriku - Himo Cucumber If this content is priced at 13,000 yen, I think the cost performance is sufficient. It's a matter of preference, but I like the rice a bit firmer.

In Kyobashi, where I spend about half of my life working, I am constantly surprised by the changing scenery. Once you cross the central street, Kyobashi is still a place where huge buildings have not yet been built. There are art dealers, soba shops, and inns. Will it eventually become a group of high-rise redevelopment buildings sandwiched between the central street and the outer moat street? Next to my favorite shop owned by Fukamachi-san, and next to Nera-san, I wonder what kind of shop used to be here. It's a shop named after a shop located in a remote area south of Uwajima in Tosa Shimizu, Shikoku, and even farther south from Shikoku. It was a shop that served not only fish such as bonito but also teppanyaki. I will quench my thirst with green tea highball and enjoy the dishes. Crab and watercress ohitashi, matsutake mushroom ajillo, fig caramel, sweet potato orange simmered, saury umani, ginkgo nuts, and tomato pickles assortment. Each dish, with its unique touch, is made with good ingredients, and the chef's sense shines through. Tsukune soup, with chicken tsukune with leeks and yuzu, is gentle. Here, I will have a Japanese sake called Honmaguro, which is a slightly dry sake from a brewery in Tokyo. It goes well with sashimi, especially tuna. Flounder and enagawa sashimi have a good texture and thickness, and are delicious. The katsuo cherry chip smoked dish is flavored with a transparent glass, making the katsuo taste delicious. Matsutake mushroom and crab chawanmushi is a delicious dish with snow crab and matsutake mushroom. Tenryo special junmai, hikiri, recommended by the chef. Ikura, akami-zuke don, striped horse mackerel, and red snapper nigiri are delicious. Sweetness from the shrimp, uni, anago, and red miso soup at the end. There is a lot of red miso soup served with sushi, but that's just how it is. Tekkamaki is a good size. Tamagoyaki is like a pudding. This is cucumber pickles. Shine Muscat and red bean ice cream for dessert. I think it's great to be able to eat this kind of dessert at a traditional Japanese restaurant. The combination of the head chef and the chef at the counter allows for a flexible and powerful style of cooking. By overcoming this pandemic, they are attacking with a combination of traditional Japanese cuisine and sushi. This combination is great, right? Sake is also good.

Today's restaurant review is about a sushi kaiseki restaurant in Kyobashi. It is located on the basement floor, renovated in April 2021, and has a beautiful and calming atmosphere. The Aoi course costs 11,000 yen, which is quite unique for a sushi kaiseki meal. It's like a mix of Japanese cuisine with sushi included. The sushi rice is slightly soft with a vinegar flavor, and the pickled ginger has a sweet taste which I like. While seafood is the main focus, there are also appetizers, nigiri sushi, and even some meat dishes, offering a variety of flavors to enjoy without getting bored. While it may not be a traditional sushi specialty restaurant, it definitely embodies the essence of a sushi kaiseki experience. It's a great place to enjoy delicious food, different types of sake, and a relaxed atmosphere. It's perfect for young people looking to explore sushi dining at a reasonable price. The course includes dishes like caramelized matsutake mushrooms, figs, orange-flavored sweet potatoes, minced chicken soup, sashimi, seared bonito, steamed egg custard with local chicken, tuna bowl, sea urchin, eel roll, steamed conger eel, miso soup, and dessert. As for drinks, they offer draft beer, Kuro Ryu sake, Dewazakura sake, and Shimeharitsuru sake.

My gourmet friend made a reservation for us. Just a 1-minute walk from Kyobashi. Also close to Takaramachi. This is a branch of "Kuroshio Kaikan," a restaurant in Ehime that has won a Michelin star. When you go downstairs, there are various seating options such as a counter and private rooms. On this day, we had reserved seats at the counter. We ordered a bottle of Moet. It was delicious and ice cold! We opted for the "Special Omakase Course" priced at 11,000 yen, which includes sushi, appetizers, sashimi, grilled dishes, and more, all incorporating luxurious seasonal ingredients. - Appetizers: 5 types including oil-stewed maitake mushrooms, caramelized figs, and marinated saury. The caramelized figs were particularly impressive. - Soup: A gentle broth that was delicious. - Sashimi: Thinly sliced flounder. - Grilled Dish: Roast beef salad with sprouts, black pepper, and onions. Very refreshing. - Instant Smoked Dish: Smoked bluefin tuna presented in front of us. It was a fun performance. - Steamed Dish: Steamed snow crab. - Small Bowl: Salmon roe and tuna over sushi rice. - Sushi: Tuna, shrimp, shellfish, sea urchin. We requested the rice to be on the smaller side. - Roll: Simple yet delicious, couldn't stop eating. - Dessert: Shine Muscat, vanilla, and red bean on a monaka. We also had egg custard pudding. - Red Miso Soup: A rich red miso soup to balance out the meal. - Sweet: Monaka with shine muscat, vanilla, and red bean. A perfect way to end the meal. A great restaurant to stop by after shopping in Nihonbashi or Ginza. Will definitely go back again.

Kuroshio Kaikaku is a Japanese restaurant located in Ainan-cho, Ehime Prefecture, with branches in Ueno, Shinjuku, Nagoya, Osaka, and more. The main branch in Ehime is featured in the "Michelin Guide Ehime." We visited the restaurant on a Sunday at 6 pm with a reservation for two people. The interior has a calm atmosphere with a counter for six seats and about six private rooms. Dinner courses range from around 5,000 yen to 10,000 yen, with about four options available. We ordered the "Sushi Course Aoi (11,000 yen)." The lineup for the dishes on the day of our visit included: Kaiseki Cuisine: - 5 types of appetizers (King oyster mushroom, sweet potato, yellowtail, abalone, lotus root) - Owan (chicken meatball) - Sashimi (flounder marinated in kelp) - Today's special (roast beef of Sendai beef) - Steamed dish (steamed rice with Oyama jidori chicken and snow crab) - Small bowl (sea urchin and salmon roe) - Instantly smoked bonito - Red miso soup - Dessert (muscat, vanilla ice cream, sweet bean paste, cream monaka) Sushi: - Medium fatty tuna - Cuttlefish - Horse mackerel - Lean tuna - Ark shell - Kuruma prawn - Boiled conger eel - Squid roll We were able to enjoy kaiseki cuisine and sushi made with carefully selected seasonal ingredients. The "Steamed rice with Oyama jidori chicken and snow crab" had a delicious crab broth flavor. Among the sushi, the "Ark shell" had a crispy texture and a refined taste that paired perfectly with sake. For a course in the early 10,000 yen range, it offered a lot of dishes and great value for money. The restaurant also has a wide variety of sake, making it perfect for sake lovers. I would like to visit again if given the chance.

I heard that a Michelin-starred restaurant from Ehime opened in Kyobashi, Tokyo in April this year, so I decided to check it out. They offer Edo-style sushi and kaiseki dishes that pair well with sake. I chose the Dewazakura "Yukimanman" from Yamagata, a refined daiginjo with a crisp and elegant aroma. The sushi kaiseki course "Aoi" started with appetizers like matsutake mushroom a la carte, satsuma potato simmered in orange, and simmered saury, creating a seasonal autumn theme. The chicken tsukune soup had a plump texture with a crunchy taste of leeks. The sashimi course featured thinly sliced flounder and chewy engawa, served with ponzu sauce. The roast beef was accompanied by plenty of vegetables and a hint of black pepper, offering a light and flavorful taste. The nigiri sushi included tuna from Iki Island, which melted in the mouth with a rich fatty texture. The Tottori white squid had a firm and sticky texture, highlighting the sweetness of the squid. The Aji from Awaji Island had a thick flesh with a rich fatty taste. I then tried the Niigata Shimeharitsuru junmai ginjo sake, which had a gentle yet robust flavor with a noticeable sweetness of rice. The smoked bonito from Kagoshima was a delightful dish with a soothing aroma. The steamed egg custard was luxurious with plenty of snow crab. The mini bowl sparkled with uni and salmon roe, offering a smooth and refreshing taste. The lean tuna was marinated to perfection, showcasing a moist and delicate texture. The Akagai from Sanriku had a crunchy texture that I've grown to love. The plump shrimp was a standout dish with a subtle sweetness. The conger eel melted in the mouth, complementing the savory flavors. The meal ended with a roll featuring tuna, dried gourd, and cucumber, followed by a dessert of vanilla ice cream, red bean, and Shine Muscat grapes. The restaurant is conveniently located within walking distance from Kyobashi Station and Ginza, offering both counter seats and private rooms for a versatile dining experience.

"Micelin-starred restaurant, Kuroshio Kaiko, serves sushi" Sushi Kuroshio Kaiko on Tabelog: 3.08, 10,000 yen~ Kyobashi @kuroshiokaiko_kyobashi_tokyo This restaurant is located about a 3-minute walk from Kyobashi Station. Its features include: 1. Courses start from 5,500 yen even at night, making it very cost-effective. The most expensive course is 13,200 yen. For those who don't usually go out for sushi, trying the 5,500 yen course might be a good idea. (I don't know the details of the 5,500 yen course...) 2. The instant smoked bonito is very Instagrammable. The flavor of the bonito is condensed and delicious due to the smoking process. 3. The sake tasting was enjoyable. We tried Dassai, Honmaguro (a sake), and Hida no Kiriko (a sake that is rarely found in Tokyo). It was interesting to taste and learn about the differences in flavor. You can even make a same-day reservation, so it's worth calling if you suddenly feel like having sushi.

In the heart of the city, enjoying a private room sushi experience with friends is a unique choice that I wouldn't normally make, but it was a fun and refreshing experience to try something different. Feeling like a tourist and getting lost, but with a smartphone in hand, we managed to find our way. My friend was the designated driver, so we drove to the restaurant. We parked at the "Nihonbashi Takashimaya S.C. Parking Lot (Taiyo Seimei Nihonbashi Building)" which cost 250 yen for 30 minutes, cheaper than Tachikawa. It was a small gathering for drinks and conversation in a private room setting, which was a new and calm way to enjoy sushi in the city. The sushi course at Aoi included appetizers, soup, sashimi, grilled dishes, and a variety of sushi, all of which were delicious and satisfying. The presentation of the dishes was impressive, and the overall experience of dining and chatting leisurely in a sushi restaurant was enjoyable. It was a unique and adult experience that I would consider again in the future. Thank you for the meal.