"Sushi Toku" is located just a short walk from Kyoto Station, and the newly opened restaurant is shining brightly. The stylish atmosphere in a traditional townhouse is perfect for a date. The proximity to Kyoto Station is also a plus. The counter seats are spacious and comfortable. The presentation of dishes like large abalone, bluefin tuna, and wagyu chateaubriand or sirloin is fantastic and Instagram-worthy. The bonito is seared over charcoal and finished with straw grilling, giving it a moist texture and a smoky aroma. Dishes using white fish and truffles are surprisingly well-matched. The steamed abalone is tender and pairs well with real wasabi. The dancing shrimp is a new type of dish. The charcoal-grilled wagyu fillet and sirloin are excellently cooked and satisfying. The sukiyaki-style dish with rich egg yolk is delicious. The lineup of authentic Edo-style sushi includes bluefin tuna, medium fatty tuna, fatty tuna, squid, ark shell, conger eel, and sea urchin. The restaurant has a sense of entertainment and impeccable taste, reflecting the beginning of a new era. It would be well-received for business entertainment or dining. I would like to revisit at the right time. Thank you for the meal!"

On Saturday at 6pm, I made a reservation for the third time at Sushi Tokusan. I started with two groups of 5 guests from overseas and myself. After a while, two groups of 3 Japanese guests also arrived, and the counter was fully occupied. The stern-faced master's hospitality, mixed with English, gained momentum. I started with an omakase sake and was served 6 glasses of 5 different types of cult-like, flavorful, and aromatic Japanese sake. The Betsuin Mokunoeno was so delicious that I had to order another one for the finish. The superb Akabu was also great. Oh, just the Japanese sake alone makes this sushi restaurant truly enjoyable. Starting with the vinegar miso and abalone from Nore Soreto in Ehime, we moved on to the classic shrimp with kombu. Delicious vinegar miso... Sushi restaurants with delicious vinegar miso are charming. The chawanmushi was a combination of whitebait and fuki, with the bitterness and aroma of fuki enhancing the flavor. "We think about these combinations 24 hours a day," said the delighted master. His smile is still as charming (even though he still looks stern). The Yokowa salted bonito with tsukudani sauce and the melting otoro nigiri were even more delicious. The Japanese sake kept flowing, and the conversation with the Hong Kong-Macau couple next to me became lively. The flounder with kombu and firefly squid made me involuntarily mutter, "The shari is delicious..." and I fell into silence while enjoying the grilled beltfish. The horse mackerel, Ida from Mie, the seared otoro nigiri, and the hand-rolled otoro temaki further enhanced the sense of unity at the counter. I was amazed by the Kagoshima black wagyu sukiyaki, the incredibly fragrant red clam, the delicious kamatoro, and the carabinero shrimp that tasted like pure umami. The meal ended with conger eel, tamagoyaki, and the classic inari sushi, followed by dessert made with Fukuoka amaou strawberries. I managed to catch the second-to-last Nozomi train I had reserved, and I fell asleep on my way back to Tokyo.

Today's lunch was here! A visit after a month and a half. Opened in March 2021. Head chef Kazuhiro Utsugi is from "Sushi Shin" in Nishi-Azabu, Tokyo. The menu consists of only omakase courses. I ordered the course starting with appetizers, similar to the evening course. <Appetizers> 1. Rock seaweed with Aomori crab and salmon roe 2. Steamed abalone with Tokushima liver sauce 3. Mix leftover liver sauce with rice to make a risotto-like dish 4. Halibut with truffle oil and summer truffle 5. Medium fatty tuna from Oma Maguro, sourced from "Yajima" in Toyosu, 94 kg, 6th day 6. Matsutake mushroom and conger eel soup 7. Marinated shrimp with salt and vinegar citrus 8. Katsuo fish with Nagasaki onion soy sauce and whole grain mustard 65% + Japanese mustard 35% 9. Steamed sea bream with sake lees <Sushi> 10. Sea bream from Yawatahama 11. Halibut from Miyagi, aged for one day 12. White squid from Kyoto Tanba 13. Grilled silver-stripe round herring 14. Marinated tuna, Oma 15. Gizzard shad, aged for 4 days in Maizuru 16. Thread-sail filefish from Wakayama, seared only on the skin side with salt, vinegar citrus, and yuzu pepper 17. Kobe beef rib roast sukiyaki 18. Remaining broth with rice and summer truffle 19. Medium fatty tuna from Oma Maguro, sourced from "Yajima" in Toyosu, 94 kg, 6th day 20. Small bowl of salmon roe 21. Purple sea urchin from Ishinomaki 22. Marinated shrimp 23. Rolled sea cucumber 24. Miso soup 25. Tamagoyaki 26. Medium fatty tuna from Oma (additional order) 27. Brulee of wasanbon sugar and Shine Muscat It was delicious from start to finish this time as well.

The restaurant was satisfying in terms of deliciousness, variety of dishes, service, and atmosphere. The chef was a great conversationalist and attentive to all details, ensuring a pleasant dining experience with perfectly timed dishes. He frequents the market and is dedicated to his craft. Originally from the Kanto region, he seemed to have a special connection to this restaurant.

In the scorching heat that made me feel dizzy, I visited Sushi Tokusen near Yodobashi Camera, right by Kyoto Station. Upon opening the door, I was greeted by a sparkling floor. It may be a new building, as it was very clean. As I climbed the stairs, I saw a whiskey shelf, and upon turning left, I found a calm head chef behind the counter. The atmosphere was so comfortable and the food was amazing, that I ended up ordering more and more, drinking plenty of sake. I remember that even though the bill was supposed to be around 11,000 yen per person, it ended up being close to 30,000 yen, but I have no regrets at all. In fact, I'm thinking of going back for dinner next time and staying overnight.

Kyoto Food #3 August 6, 2023 (Sun) 12:30 pm - First visit. Foodlog rating 3.72. Today's lunch is here! First visit. Opened in March 2021. Head chef Kazuhiro Utsugi is from "Sushi Shin" in Nishi-Azabu, Tokyo. The menu consists of only omakase courses. <Appetizers> 1. Eel and winter melon from Mikawa 2. Thinly sliced raw shrimp 3. Snapping turtle chawanmushi with snapping turtle and leeks, topped with grilled mochi. 4. Salted tataki of Yokowa fish collar. Served with fermented onion soy sauce and Japanese mustard, with sesame cream sauce underneath. 5. Salt-grilled yellowtail <Sushi> 6. Flatfish 7. Red snapper 8. White squid from Tango 9. Gizzard shad from Saga 10. Spanish mackerel from Goto 11. Line-caught horse mackerel from Awaji 12. Hand-rolled pickled red tuna from Yokowa 13. Miso soup 14. Conger eel from Tsushima 15. Inari sushi and rolled omelette. The rolled omelette uses minced pike conger. 16. Biwa trout (additional) 17. Tokishirazu surimi of squid (additional) 18. Fatty tuna from Funka Bay (additional) 19. Razor clam (additional) 20. Ice cream. Chef Utsugi may seem intimidating at first, but he is humble and kindly answered my questions. I look forward to visiting for dinner next time. #SushiToku #KyotoGourmet #Kyoto #FoodlogHighRating #HardToReserveRestaurant #sushi #sushilovers #sushitime #sushistagram #sushigram #sushilovers #foodie #foodstagram #foodporn #foodlovers.

When I passed through the noren curtain, I was led to a room with only a counter after climbing the stairs to the second floor through a high-ceilinged corridor that felt like a different world. I had imagined a small room with just a counter, but the spacious atmosphere didn't feel cramped at all, and it was a comfortable place to be. The chef, who was friendly and willing to explain about sushi, was also an interesting person. The taste was amazing, with dishes like hirame topped with truffles, Kobe beef sandwiched between nigiri sushi, and eel instead of the usual Kyoto summer specialty, hamo. I enjoyed the meal from start to finish. I also had 3 glasses of sake served omakase style, and the choices were good, making it a pleasant drinking experience without getting too drunk. If you have a gourmet club or something similar, I highly recommend this Edo-style sushi restaurant.

I ordered the Sushi Lunch Course for 11,000 yen (tax included). We also had two bottles of Acqua Panna. The meal included vinegared dish (Aomori mozuku seaweed), shrimp with kelp, Awaji eel, Aomori jun-sai, Yokowa (bigeye tuna), straw-grilled sushi, lightly kelp-preserved Awaji sea bream, flounder, squid from Kyoto Tango, grilled sahara from Nagasaki, sweetfish from Shirakawa (rare high-quality fish), gold-eyed sea bream from Katsuura, konoshiro gizzard shad from Saga, tuna, salmon roe rice, oyster from Shimane, nori roll (eel, cucumber), miso soup, rolled omelette, castella, and vanilla ice cream. Thank you for the feast! Thank you, Sushi Tokusama!

The restaurant has a very luxurious atmosphere, and although I felt a bit nervous at first, the head chef is friendly and has a good sense of humor. He has a strong passion for creating interesting dishes. Listening to the head chef's anecdotes while eating sushi is also educational. The sushi rice is slightly sweet and a bit sticky. Personally, I was blown away by the dishes served before the sushi. They were truly delicious, and the sake went down smoothly. I would love to try more of the head chef's Japanese cuisine. In the middle of the sushi course, they also serve meat, which is a nice touch to keep you interested until the end. The head chef loves meat, so he includes it in the course. It's a restaurant that foreign customers would also appreciate.

Located just a street down from Karasuma Shichijo in Kyoto, this restaurant can be a bit tricky to find. Once inside, you'll be greeted by a luxurious hallway leading up to the second floor, where the chef awaits you at an L-shaped counter. Their dedication to quality ingredients and perfectly aged fish is truly impressive. Some recommended dishes include oyster soup, abalone, aged golden snapper, seared hairtail, charcoal-grilled wagyu with truffle, and eel and cucumber wrapped in seaweed. Unfortunately, there are no photos of the food, but here is the menu: oyster soup, abalone with salmon roe and Sado Island rock seaweed, Hokkaido hairy crab with chilled jelly, Biwa Lake sweetfish tempura, minke whale tongue, sashimi of shrimp served in a Western style, aged golden snapper from Choshi in Chiba prefecture, seared hairtail also from Choshi, red sea bream marinated overnight, perfectly textured pickled ginger, marinated bluefin tuna, Surume squid from Kagoshima Izumi, Kobe beef sukiyaki, Okinawan medium fatty tuna, salted and dried horse mackerel from Hamada in Shimane prefecture, A5 rank charcoal-grilled Chateaubriand beef with truffle from Kagoshima, refreshing aftertaste of fatty tuna, shrimp, abalone liver sauce with sea urchin, steamed oysters, eel and cucumber wrapped in seaweed, homemade tamagoyaki finished with genuine mirin, miso soup with bonito dashi, and melon.

I was invited to a delicious sushi restaurant in Kyoto and decided to go. The master was interesting and the sushi was unique and wonderful. The restaurant is located a 5-minute walk from Kyoto Station and has only 8 counter seats. It's easy to make a reservation, even by phone. On the visit date of May 24, 2023, I had the omakase course which included dishes like abalone, whale, ayu fish, truffle-flavored flounder, octopus sushi, red snapper, golden eye snapper, lean tuna, swordfish, squid, bluefin tuna, and Kobe beef sukiyaki. The variety of dishes was impressive, with unique items like truffle-flavored flounder and sukiyaki. The sushi rice had a strong flavor which I liked. I also enjoyed the selection of sake. It was a delicious meal. Thank you!

I had a great deal on the lunch course. But I ended up drinking a lot of alcohol, haha. The atmosphere was nice, and although I was a bit nervous around the head chef, he explained everything well. I'm writing this review a month later, remembering that experience. The highlight of the course for me was the grilled fish. It was so light and crispy, with delicious fat! The other dishes were good, but somewhat predictable in taste. Visually, everything was beautifully presented by the professionals. The sea urchin I ordered as an extra was absolutely delicious. If there were more creative ideas in the appetizers, I might have been even more impressed. Overall, it was a simply delicious sushi restaurant.

As soon as you open the door to this restaurant, you can feel the premium atmosphere. You can enjoy listening to the stories of the chef who is particular about his craft, as well as discussions about the origin and seasonal ingredients. It seems like he doesn't like having his picture taken. The sushi was delicious, but it comes with a price! I would like to come back for special occasions like anniversaries.

I don't go to saunas, so for me, relaxing is eating sushi slowly. On my way back from a business trip, I decided to visit this restaurant alone for lunch. It felt a bit lonely... The lunch set costs around 11,000 yen and includes 5 appetizers, 8 pieces of sushi, and dessert. I decided to have a highball with Hibiki (around 1,100 yen). The waiter was always nearby, so I ended up having 3 or 4 refills. The appetizers, sushi, and dessert were all delicious, especially the shrimp appetizer. The variety of dishes might feel a bit overwhelming for women. I didn't really talk to anyone since I was alone (although the chef did chat with me a bit, but I was too shy...). It seems like they originally started in Tokyo. I ate and drank, ate and drank. It was snowing heavily that day, and it was very quiet outside. Snowy days are really peaceful. It's no wonder that a good sushi restaurant in Kyoto attracts foreign customers, probably locals, and a couple. I have a request for the lady: please use less perfume or preferably none at all when dining. It's a bit unpleasant when it's too strong, especially since I'm already sensitive to it. I hope the gentleman can teach her about this. It's common in these stylish restaurants, but it would have been better if it was a bit more calm and less frequented by young women. The food and drinks were delicious. Thank you for the meal.

Good evening ✨ Introducing a hidden sushi restaurant in Kyoto. Today, I would like to introduce a sushi restaurant that I visited for the first time when I went to Kyoto during the New Year holidays, Sushi Toku. Located in a quiet residential area very close to Kyoto Station, the restaurant exudes a great atmosphere from the outside ✨ As soon as you enter the restaurant and go up to the second floor, you will find a calm and warm atmosphere with a counter seating for 8 people dominated by wood ✨ The head chef of the restaurant has honed his skills at famous shops in Ginza and 5-star hotels, so he provides a variety of techniques with great care ✨ The cuisine is only available in courses, allowing you to enjoy authentic Kyoto Edomae sushi ✨ Each dish, from the first appetizer to the final course, is carefully crafted with a focus on ingredients, making it a very satisfying course ✨ In particular, the A5 rank wagyu beef sukiyaki served between sushi was truly amazing ✨ It's also great to be able to enjoy such high-quality meat. They offer seasonal ingredients each time you visit, making it exciting to go back again ✨ I would love to stop by again when I visit Kyoto next time ✨ If you ever go to Kyoto, be sure to try it out. The sushi was absolutely delicious.

I enjoyed sushi at a relaxed counter and was completely satisfied. Today, I had snow crab with turnip and caviar, crab miso chawanmushi, one-year-old live oysters, kelp-marinated shrimp, thinly sliced tiger pufferfish, nigiri sushi with shrimp, madai, grilled hairtail, Kyoto Tanba saury, kohada, flounder, Monbetsu scallop, karasumi and mochi seaweed rolls, toro, kamatoro, A5 sirloin sukiyaki, horse dung sea urchin, ikura rice, conger eel, inari and egg, and strawberry dessert. There is also a teppanyaki restaurant called Premium Bond attached, where they serve sukiyaki.

Sushi in Kyoto. The interior is bright and spacious, with a luxurious atmosphere. Perfect for a date, anniversary, or just when you feel like treating yourself to a good sushi lunch. I had reserved the Sushi Lunch Course for ¥11,000. The course progressed at a comfortable pace. The appetizers and sushi were delicious, making me crave some sake. The head chef may seem intimidating at first, but he is actually friendly and engaging. After the meal, he kindly chatted with us, making the experience even more enjoyable. Enjoying fantastic sushi and cold sake for lunch, I couldn't help but feel incredibly happy. A well-deserved treat once in a while.

Located in a quiet alley behind Kyoto Tower and Yodobashi Camera on the north side of Kyoto Station, this modern sushi restaurant is housed in a traditional Kyoto townhouse. The head chef, who has also worked in Ginza, serves contemporary Edomae sushi made with red vinegar. As you enter through the curtain and slide open the door, you'll find a long corridor on the first floor. Going up the stairs, you'll find "Sushi Toku" on the left and the sister restaurant specializing in aged meat teppanyaki and steak, "Premium Shiki," on the right. For dinner, there are courses that combine sushi and meat. The interior of Sushi Toku is spacious with only 8 seats at the counter, allowing you to enjoy sushi while watching the chef at work. During lunch, you can enjoy a luxurious course consisting of sushi and dishes for a service price of 8,800 yen. The lunch course includes appetizers, 8 pieces of sushi, and dessert. The dishes include a variety of seasonal seafood, each prepared in a unique way, such as marinated shrimp, grilled saury, and seared mackerel. The meal ends with a refreshing dessert like Shine Muscat grapes. The chef is not only skilled but also personable, ensuring a memorable dining experience. Overall, this restaurant offers a satisfying combination of food, service, ambiance, and price, making it a great choice for various occasions.

This day we went to Kyoto. We were amazed by the blue and red leaves at Rurikoin, did some shopping at Nishiki Market, and then headed to this place for our evening enjoyment. We arrived at the restaurant at 6 pm. The restaurant is located about a 5-minute walk north from JR Kyoto Station, in a quiet alley that doesn't seem like it's near the station. When you pass through the restaurant's curtain, you walk through a gallery-like corridor and up the stairs to the second floor. As you arrive, Hibiki whiskey greets you at the front, reminding you of the Yamazaki Distillery. On the second floor, there are separate areas for teppanyaki on the right and sushi on the left. Both areas have only L-shaped counters, but the seating is spacious with enough distance between each seat. There were three groups starting at the same time on that day. The courses were set, but additional items could be added later. The head chef, who looks tough at first glance, adds humor to his explanations of the dishes, entertaining the guests. The ingredients used for both the dishes and the sushi are of high quality. The sushi rice was exactly to my liking, and I was secretly pleased when they served me abalone liver and sukiyaki sauce even though I was already full. When it comes to drinks, the head chef served me exactly what I liked, which made me happy. Due to its convenient location just a short walk from JR Kyoto Station, it is said that many guests come from Kanto. Indeed, being able to return home on the Shinkansen the same day after enjoying the evening course is convenient. I would like to visit again when sightseeing in Kyoto. Thank you for the wonderful meal.

We came to this restaurant with friends, located just a 10-minute walk from JR Kyoto Station, in a fantastic location with easy access. The atmosphere inside is chic and Western-style, with a beautiful display of whiskey bottles. We were seated at the L-shaped counter and felt a bit nervous as it was a high-end sushi restaurant. However, the head chef, although intimidating at first, eased our nerves with his humorous and detailed explanations of the dishes. We ordered the Sushi Dinner Course for 19,800 yen, along with some drinks. The dishes included various delicacies such as abalone, sea urchin, octopus, tuna, and more, all expertly prepared and delicious. The highlight was the aged beef sukiyaki, a rare treat at a sushi restaurant. The meal ended with a luxurious touch of black truffle on the rice, creating a unique and unforgettable dining experience.