Thank you for viewing. I hope you can give me your 'likes', 'follows', and 'save the store'. I revisited 'Sushi Shoji', a Michelin one-star restaurant and winner of The Tabelog Award 2023 Silver, at 'Yakatabune Sushi Shoji', where they are only open three days a week for dinner. The departure from the bright sun and gradually darkening situation is a double treat. The night view around Odaiba's Fuji TV area is not a million-dollar view, but it's still worth tens of thousands of dollars. The sushi content is the same as the shop in Meguro. The only difference is that it takes longer to take pictures because the boat is swaying. The 'Buri with grated daikon and mountain wasabi from Yoichi' was particularly memorable as an appetizer. The fatty and delicious Otoro and Chutoro were outstanding despite being small fish. The 'Uni in saltwater from Yoichi' and 'Murasaki Uni from Hadate' were rich in sweetness and paired perfectly with the shari. I had a great time on this day and would love to visit again. Thank you for the meal.

The sushi at Shouju Sushi on a houseboat is incomparable. I was worried about the motion sickness, but I didn't feel sick at all. In fact, I felt great with a bit of alcohol. The view of the Rainbow Bridge and Odaiba from the houseboat is amazing, especially when the Yurikamome train comes close and greets you. The menu includes a variety of dishes such as herring roe with mascarpone and sesame, Awaji red snapper, Oita Ooiri Island single-seed farmed oysters, Funka Bay hair crab, Chiba Ohara black abalone, abalone liver rice, Kurigahama octopus, Yoichi buri with mountain wasabi, clam soup, small dried fish, karasumi mochi, Shio-kama tuna, Shio-kama chu-toro, torotaku caviar, Matsutake mushroom steamed in a pot, new salmon roe rice, new squid, fish head soup, Choshi sardine, nodoguro, Izumi's most expensive horse mackerel, shrimp, anglerfish liver, Suika Nara pickled watermelon roll, Murasaki horse dung red sea urchin, maguro kama mixed rice with summer truffle, Hadamurasaki sea urchin, Kawakatsu sea urchin, Akarijiri sea urchin, Amakusa red sea urchin, eel roll.

The scenery is amazing and the food is top-notch. You can enjoy high-quality sushi while cruising on a houseboat. They offer a variety of premium ingredients such as octopus, bonito, sardines, and sea urchin. In particular, the sea urchin priced at 140,000 yen was exquisite. They serve three types of sea urchin dishes, including one risotto and two nigiri sushi. The risotto paired perfectly with the flavor of sea urchin and Japanese sake rice, making it truly delicious. The sushi rice was small, the toppings were luxurious, and the portion was just right. In the summer, you can even see a fireworks display from the boat.

Finally got on board the Yakatabune boat. The popular shop in Naka-Meguro, Shomitsumasa, is on a Yakatabune? Just that fact alone gets you excited. Heading to the boat pier in Kachidoki, taking one step in, you enter the world of One&Only... The food is as delicious as ever, as always, enjoying delicious Edomae sushi on the sea... It was a delicious and enjoyable time.

"Naoju" Sushi - Tokyo Tsukishima Yakatabune ----------------------------------- Eat Log 4.48 Price 50,000-60,000 Nearest Station: Tsukishima Yakatabune Reservation: Highly recommended Highlights: Michelin 1 star, Eat Log Silver, Eat Log Top 100 I always visit "Naoju" regularly, and this time it was a Yakatabune (houseboat) departing from Tsukishima. It's not just about Instagrammable moments here. The head chef and staff are all incredibly nice. The sushi is still unbelievably delicious. I will keep coming here until I die, haha. Of course, it has a Michelin 1 star rating. #Naoju #Sushi #SeaUrchin #Uni #LouisVuitton #Hermes #Caviar #RedWine #WhiteWine #JapaneseRestaurant #Sake #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Azabu #Hiroo #Ginza #Tokyo #Orthodontics #Invisalign #OrthoGourmet

Sushi Shojo is a paradise of a different dimension to enjoy in the heart of the city. One special experience they offer is having the master chef prepare sushi on a traditional Japanese houseboat. Guests can cruise around Tokyo Bay while savoring the finest sushi. Inside the restaurant, there are uni (sea urchin) tasting sessions and captivating performances to delight guests. Especially during the summer, the Uni Festival offers a variety of uni dishes to enjoy.

At the beginning, we were a bit worried about finding our way from the station to the boat dock, so we all gathered at the station and headed there together. There was a guide waiting at the bridge who led us without any trouble. The boat dock was currently under construction, surrounded by steel frames, lacking the usual charm (laughs) (surrounded by high-rise buildings unexpectedly urban). It felt strange, but we arrived at the boat and took off our shoes before entering, so be sure not to wear odd socks. Important note! This boat originally seats 80 people, but with only 10 counter seats, including staff, it could only accommodate around 20 people. What a luxurious space it was. Influenced by such luxury, we toasted with champagne and the boat slowly set off. First, we had Awaji Island's Makogarei with salt, beautifully delicate like a feather. Next, we had the Single Seed Oyster from somewhere island, small but rich and dense, a delight in one bite. I wanted more of that deliciousness. Then, the piled high hair crab and Toro in Orléans style appeared, to be enjoyed with caviar. So delicious... it hit the spot on an empty stomach. The abalone was tender and fragrant, delicious with salt, and could be dipped in liver sauce. The remaining liver sauce was poured over a rice ball. The octopus from Tokyo Bay Kurahama was perfect with yuzu pepper. When the clam broth arrived, we felt like having another drink (laughs). The nigiri started with the small skin. Then, in front of us, a large amount of sea urchin was mixed into the sushi rice. Tuna collar with sea urchin rice, topped with plenty of French summer truffles. I've eaten it many times before, but it was even more delicious this time! Sweet! Delicious! The beautiful bonito. The water eggplant was sprinkled with olives, simple and fresh. The grilled dish was Tokyo Bay's swordfish with Hokkaido wasabi. I love Hokkaido wasabi, it's enough to be a snack on its own. The torched bird shell was soft and tasty. The karasumi mochi was a good snack. And then it was tuna time. Mitsuuma, 135kg, purchased three days ago and the best in Japan that day! The otoro was salt-kettle cooked. Delicious... rich but not overpowering. The chutoro, the best in Japan! Beautiful texture, moist and smooth red meat. Edamame for chopstick rest. The moment it arrived, the aroma was enticing and stimulated the appetite. Junmai and sea urchin. Refreshing and easy to drink. The chef encouraged us to go outside before it got dark to see the view of Rainbow Bridge, Fuji TV, and Tokyo Tower. But we were more interested in watching Chef Shoji preparing the fish, so we quickly went back inside. The chef laughed, saying, "You're back already (laughs)." Because, rather than the night view, we found it more enjoyable to watch Chef Shoji. Okay, refocusing, on to the nigiri. Horse mackerel, followed by fatty tuna. The fatty tuna perched on top was juicy. From this point on... or rather, I didn't take many notes from the beginning, but from here on, I completely abandoned note-taking. I'll write as much as I can remember from looking at the photos. Grilled carabinero, simmered shirako, boiled hamaguri, sea urchin from Daizen (Aomori) - delicious and the tower is amazing (laughs), anago roll, tamago. And then, the annual sea urchin festival began. Sea urchin, which is said to be decreasing year by year, was truly a sight to behold, enhanced by the atmosphere of the houseboat. Those who could still eat chose their sea urchin and enjoyed it, some even did a sea urchin sake festival (laughs). Although it has a smell, it's surprisingly easy to drink and not off-putting! Thank you for the habu sake, Junkun (laughs). We were encouraged to go outside again as it got dark. It was more moody and beautiful than during the day! Reluctantly, we returned to land. With an exhilarating feeling, we disembarked and headed back to the station, all chattering and laughing. I had thought that the houseboat might be inferior to a regular restaurant, but it was absolutely wonderful. The most delicious meal I've ever had.

The sushi restaurant that perfectly matches my taste in sushi, toppings, and sake! I love this sushi restaurant! Whether you like sea urchin or not, if you love sushi, you must visit this place! Sea urchin is in season in summer!!! I definitely want to go back to this restaurant during the sea urchin season from June to August. Likes, saves, and follows are all very welcome! It makes me very happy! I also have an Instagram account where I mainly focus on stories. Sometimes I post about hard-to-book restaurants or invite people to private events through stories. If you take me to a restaurant I want to go to, I will also invite you to a restaurant with available reservations! Instagram account @yellowpink24 https://www.instagram.com/yellowpink24/?hl=ja I would be happy if you could follow me there too.

Shoju from Nakameguro hosted a private boat party on a yakatabune, and I joined as a guest. We enjoyed the Tokyo Bay route this time. The boat was spacious, and we could enjoy delicious food while admiring the elegant scenery. The omakase course included oysters, red snapper, hairy crab, abalone, squid, fatty tuna, caviar, rice with tuna, yellowtail, bird clam, karasumi, pickled edamame, pickled donbei-style noodles, steamed firefly squid, kawahagi with liver, shirako, prawn, sea urchin, eel, and grilled beef. The course had a generous amount of food, similar to what you would get at a restaurant. Everything was delicious, but my favorites were the fatty tuna with caviar, rice with sea urchin, and tuna collar. The tasting of different pickled items was also interesting. It's a memorable place to spend time, and it's no wonder they're fully booked for the rest of the year. I would love to visit again if I have the chance.

Nakameguro Sushi Shoma started offering yakatabune (houseboat) service. Located just a 5-minute walk from Kachidoki Station, there is a dock right across the river. In March, the service starts at 5:30 PM, where you can enjoy a champagne toast before setting sail around 5:40 PM. Cruising through the Rainbow Bridge towards Odaiba, the neon lights are stunning and the mood is just perfect. You can choose to sit outside or on the upper deck of the houseboat. Feeling the cool breeze and admiring the night view is incredibly romantic and breathtaking. I was worried about the quality of the sushi on the houseboat, but it was just as amazing as always from Shoma-san. Of course, there is an additional cost for the houseboat experience, but with this kind of service and food, I have no complaints. I was so impressed by the whole experience.

I heard that my favorite chef Naomitsu has started a houseboat! I was eager to board and luckily got the chance to visit. The houseboat is docked a short walk from Kachidoki and can accommodate about 90 people, but it has been renovated into a luxurious space with only 10 seats. The course changes depending on the wind direction that day, and this time we set sail north on the Sumida River! Here is the sushi we had that day: - Fresh oysters from Nagasaki - Mahata fish - Purple sea urchin - Hairy crab - Clam soup - Fatty tuna with caviar - Tiger puffer fish milt - Abalone - Abalone liver sauce with sushi rice - Squid with eggs from Aomori - Bluefin tuna with wasabi from Sado - Sea urchin rice with tuna collar and black truffle - Squid ink - Blackthroat seaperch - Medium fatty tuna from Katsuura, Chiba (133.6kg) - Bigeye tuna from Hachijo Island - Lean tuna from Katsuura, Chiba (133.6kg) - Edamame - Seaweed and instant noodles - Skin peeling from Oita - Carabinero prawn - Ankimo roll - Beltfish salt-grilled - Horse mackerel - Sea urchin from Hokkaido - Sea urchin from Daisen - Eel and cucumber roll - Tamachiku Meguro Even though we were away from Nakameguro, the deliciousness remained the same, which was fantastic! The additional menu was limited, but the classic dishes were superb, and the new fish such as Mahata, squid with eggs, and bluefin tuna were exquisite! We had a great time climbing to the roof during the docking time, enjoying the view from inside the boat, and savoring the sushi. It was a cruise full of fun and deliciousness, showcasing Naomitsu's true skills! A new teppanyaki park has been born in Tokyo!

This year, the company started operating its own boat, which was renovated from a traditional Japanese houseboat. They alternate between operating at their restaurant and on the boat, with basically no days off. The schedule is already full until the end of the year, and there are concerns about the head chef's health. Fortunately, I was able to secure a reservation for my birthday at the beginning of the new year. The overall flow of the dishes is similar to the restaurant, but operating on the boat is still new and challenging. From the customer's perspective, the experience on the boat is unique and amazing! I enjoyed rare white truffles, top-notch tuna, sea urchin, and a variety of drinks with wonderful friends to celebrate my birthday. I am grateful for the thoughtful gifts and the friendly staff. I don't know if I'll have another chance to ride on the boat before the end of the year, but I would love to do it again if given the opportunity. Thankfully, I didn't get seasick...haha. Thank you for the delicious meal!

I visited the new concept of the Tabelog Award-winning restaurant "Sushi Shoji" called "Yakatabune Sushi Shoji". This day, I attended a private event hosted by pateknautilus40, who is a very gourmet person that I am very grateful to. The boarding location is at the "Asashio Small Boat Pier" located at Reimeibashi. I have been to various places, but it was my first time dining on a boat. It is just a 5-minute walk from Kachidoki Station. The interior of the boat is very luxurious and does not feel like being on a ship, resembling a top-class sushi restaurant in the city. Furthermore, the view from inside the boat is breathtaking. You can also go outside the boat, which is fantastic. The night view from inside the boat was even more impressive. The neon lights of Odaiba and the Rainbow Bridge enhance the delicious sushi made by the head chef. I have never had sushi while enjoying such a luxurious night view. The menu for the day included dishes such as red sea bream from Akashi, oysters from Hyogo, snow crab, and more. The truffle aroma of the "White Truffle and Sea Urchin Rice with Tuna Collar" was amazing. The "Kawahagi (Thread-sail Filefish) and Liver" was incredibly rich and delicious. I wanted to have seconds. The sea urchin bar inside the boat was also impressive. It was a very luxurious experience to enjoy passionate sushi in a unique setting. I had a satisfying and luxurious time once again. I will definitely revisit to meet the head chef. Thank you for the wonderful meal.

Sushi Shojo on a Yakatabune It was inevitable that Sushi Shojo would end up on a yakatabune. With such a strong character, many people may have the impression that it's a bit of a novelty, but I actually think of the head chef as a down-to-earth and respectable craftsman. Visiting the yakatabune run by his family, I honestly thought, "This is top-notch." The yakatabune has been tastefully renovated, and the view is magnificent. Eating sushi while enjoying the night view kept me busy the whole time. It was a fleeting experience. Of course, the sushi lineup was also fantastic. It feels like the start of a new movement. The menu included items like Samurai Oyster, Akashi Sea Bream, Kōbako Crab, Shijimi Clam Dashi, Shōnai Negi, White Cod Milt, Wanderer Bonito, Ezo Abalone, Boiled Octopus, Iizumi Horse Mackerel, Red Sea Cucumber and Konowata Sea Urchin Rice. The tuna selection was also impressive, including 135kg of Ōma Tuna, medium fatty tuna marinated in truffle, and Toro Caviar. There were also dishes like Yamaguchi Nodoguro, Smoked Squid, Tai with Kawahagi Liver, Kuruma Prawn with Amakusa Ankimo, and Chiba Takeoka Swordfish. Lastly, there was Kan-nuki Uni.

I don't think I will ever encounter a more delicious yakatabune (houseboat) than this. Savoring sushi prepared by the head chef of the high-end sushi restaurant Takamitsu on board the boat.

I was taken on a boat ride during the cherry blossom viewing season. The sushi was as delicious as always from Shoji-san. It was a luxurious experience to have only 10 people on a boat that usually accommodates 85, including the boarding fee. It was a truly extravagant and satisfying experience.

The most wonderful and unique experience.

The one and only in Tokyo Bay, like no other in Japan.