We made a reservation and arrived at 5:30 pm. At that time, it was just the two of us, so we had a chance to chat with the chef and his wife. The restaurant has only been open for a little over two months, so everything is new. The cozy and bright atmosphere of the small shop made us feel comfortable. The chef's wife even remembered me from a previous visit to "Sushi Ao," where they had also been. The sushi here is similar to "Sukiyabashi Jiro" and "Sushi Ao" with slightly sour and moderately firm rice, which was delicious. Personally, I prefer the rice to be a bit firmer, but there's no doubt that both the skill and the ingredients are top-notch. The meal included various sushi items as well as dishes like striped shrimp marinated in soy sauce, grilled tilefish with sake, purple sea urchin and abalone with beans, straw-grilled bonito, flounder, fresh squid, amberjack, lean tuna, medium fatty tuna, fatty tuna, shirako (milt), ark shell from Korea, horse mackerel from Maizuru, sea urchin from Rishiri, and a plum-infused kelp broth. In addition, we enjoyed a sweet rolled omelette with only the egg yolk and a glass of Taketsuru whiskey. The surprising combination of sweet egg and whiskey was delightful.

Muto-san, who was a key player at the popular and hard-to-book restaurant "Sushi Ao," opened his own sushi restaurant in Nihonbashi, Tokyo on June 10, 2023. The sushi, with its beautiful form reminiscent of Chef Okazaki from Sushi Ao, is incredibly delicious and visually stunning. The appetizers go beyond typical sushi restaurant fare, reaching the level of high-end traditional Japanese cuisine. The wine selection, focusing on Burgundy wines, is also outstanding.

I visited Fujita Suisan after seeing Mr. Fujita's post. Despite it being July and not the best time for tuna, the quality of the tuna served was quite good. Overall, it was a decent experience. The highlight for me was the dried gourd and the tamagoyaki. The tamagoyaki had a strong vinegar flavor in the shari, which was unexpected but enjoyable, reminiscent of traditional Edo-style sushi. One issue was the slow pace of the meal. While the conversational aspect was nice, it did feel a bit dragged out, taking about 3 and a half hours to finish. While this did leave me feeling satisfied, I also felt that with the amount of food served, a faster pace might have left me wanting more. The uni, horse mackerel, and kobudai were not great, with a slight unpleasant smell and bitterness. The dish that left me puzzled was the soup with seaweed and honey plum. The seaweed was not very strong, and the plum was overly sweet, making it a confusing dish. The sushi could use a bit more refinement in the way it is prepared, with the appetizers being more enjoyable than the sushi itself.

I visited a new restaurant that opened on June 10th, which was previously a famous and hard-to-reserve sushi restaurant, Aoka, where the first chef has now opened his own place with full support from Fujita Fisheries, ensuring high-quality tuna. The location is now a landmark near Takashimaya, with other popular restaurants like Tempura Asanuma and Yakitori Takahashi. The Ordin Nihonbashi Building is known as a building for successful food and beverage establishments, so it's considered very auspicious. The technical skills at this new restaurant definitely reflect the same feeling as Aoka, and the vinegar rice was also delicious, with a unique touch from the new chef. This area previously lacked good sushi restaurants, so I am very happy about this addition. The menu included items like Botan shrimp, flathead fish sashimi, abalone with seaweed, beltfish with vinegar and sansho pepper, white cuttlefish, striped horse mackerel, lean tuna, medium fatty tuna, small skin tuna, horse mackerel, boiled shrimp, simmered clams, sea urchin battleship, simmered conger eel, negitoro hand roll, plum and kelp soup, horse mackerel roll, dried gourd roll, and egg pudding. #SushiMutou #SushiAoka #FujitaFisheries #Nihonbashi #EdomaeSushi

Located on the 9th floor of a narrow building with good access in Nihonbashi, this newly opened restaurant in June (the owner jokingly mentioned that it opened on June 10, playing on their own name) caught my attention with its omakase menu. It seems that Tenpura Asanuma is also in the same building. The owner, assisted by one waitress and another helper, offers a lineup of appetizers and sushi, as mentioned by others. While I haven't been to the restaurants where the owner trained, I believe the distinctiveness lies in the pronounced acidity of the sushi rice. Personally, I enjoyed this flavor. The highlight is the premium tuna, which increases the total price to over 30,000 yen. However, overall, the satisfaction level may be considered slightly high due to the modest variety and flavor profile of both the sushi and dishes. The rice portions are quite large, so female customers may prefer smaller portions. Surprisingly, the sea urchin was not tasty at all. The soup was made with kombu dashi and a single pickled plum, while the dessert was a visually unique egg yolk-only tamagoyaki with sesame seeds. It seemed like they were trying hard to showcase their uniqueness. Since the restaurant is still relatively unknown, there were plenty of available seats, which helped maintain a good atmosphere without feeling too crowded. I believe it is essential for them to find other selling points besides tuna.

The rice was firm and tangy, just the way I like it! It was very delicious! I will definitely come back again!