Recently, I have been invited to sushi restaurants one after another, with common factors being renowned chefs who have trained under masters and are already gaining a reputation. One such example is "Hashimoto Yoshiki" in Azabujuban, where the chef honed his skills and now operates a small 6-seat counter-only restaurant. Despite being open for less than a year, the place is always fully booked with repeat customers. The husband and wife team running the restaurant create a warm and welcoming atmosphere, offering a reasonably priced omakase course that focuses on tuna sourced from a highly praised tuna specialist. The attention to detail extends to the final dish of rolled sushi. The variety of other sushi toppings also impress with their origins and seasonal freshness. The recommended Akita sake "Yamamoto" adds a rich and aromatic touch to the dining experience, making it a must-visit for sake enthusiasts. Additionally, the limited edition sake "Erotique" from the small Obuse Winery in Nagano piques curiosity with its unique name and flavor. The restaurant, which was recently awarded a star in the new year's guide, may appear unassuming in Hiroo, but its minimalist design and affordable prices make it a hidden gem that may become harder to visit due to its increasing popularity.

Ebisu Station, 10 minutes walk, "Sushisatoru". This time, omakase for ¥15000. Contents include: Oidenasu, Iwamozuku, Hirame, Tsubugai, New Ikura, Black Mutsu Yuzuan Yaki, Me Hikari, Madai, New Squid, Kuruma Ebi, Chutoro, Chutoro Tsuke, Akami Tsuke, Shinko, Akagai, Akamutsu, Uni, Anago, Toro Taku Maki, Ohagi (additional), Seki Aji, Shirauo. Starting with Oidenasu! The atmosphere of the restaurant immediately brightens up. Then, a refreshing start with Iwamozuku. Be careful not to suck it up too quickly with the ponzu sauce. Next, Hirame and Tsubugai sashimi. Both are served with salt and soy sauce, allowing you to eat as you like. Hirame with salt is a favorite! Tsubugai might be better with soy sauce. New Ikura with a small amount of rice. Each piece of skin is peeled by hand, which is quite a task. A dish to savor the taste of eggs. Me Hikari is fried and fluffy. Moving on to nigiri sushi, starting with Madai. The New Squid comes with the tentacles. The texture is soft and the sweetness is delightful. The unique shape of Kuruma Ebi. The minced style of Chutoro is exceptional. The Akami Tsuke is firm and delightful. Next, Shinko. Followed by Akagai and Akamutsu. Uni and Anago are served before the Toro Taku Maki. As an additional order, Seki Aji and Shirauo were served. The dessert was Ohagi, which was hand-rolled and served fresh. A lovely space created by the master and his wife. Sharing a glass of wine and sake at this price is fantastic. I would love to visit again.

This day, I went to a recommended restaurant by someone (lol). I forgot who recommended it, but the place was fully booked and popular. I mistakenly thought it would cost 16,500 yen, but it was actually 15,000 yen, which was a pleasant surprise! Despite being far from the station, the quality for this price in the city center is impressive. I went with a close friend. This sushi restaurant is quite unique as jokes and dad jokes were flying around from the start, which is unusual. People who like this kind of humor will enjoy it, but those who don't might not. Regardless, the value for money is great, and the place is always packed. I hope they continue to operate as they please, full of personality. The sushi was indeed delicious, living up to its reputation. It felt really good for this price range. Prices seem to be rising overall lately, so it's truly appreciated to find such a delicious place at this price point! My companion ordered a ridiculous amount of food, but even with a bit of drinks on my end, the total came to around 18,000 yen, which is quite reasonable. I would like to visit again. We stayed for about 2 hours, and since my companion kept ordering more, we ended up leaving at the last minute. In reality, we could have finished our meal and paid in less than 2 hours. Thank you for the meal!

I went to the popular restaurant Sushi Satoru, where it is difficult to make a reservation, with a friend who managed to secure a booking for me, and had a meal with my wife. The owner, Mr. Araki, has a background as a former boxer and trained at the renowned Azabu-Juban restaurant, Yoshiki Hinano, before establishing his own place as a talented young chef. We started with eggplant, with a light-hearted joke from the chef. The eggplant sushi was delicious. We had a toast with beer and then enjoyed a generous serving of fresh salmon roe. The grilled belt fish had a crispy skin and a tender texture that was delightful. The sea bream from Ishinomaki, Miyagi Prefecture, with ponzu sauce was refreshing. We then had various nigiri sushi, including striped jack, squid, spot prawn, and mantis shrimp. The tuna selection was outstanding, with fatty tuna, lean tuna, marinated tuna, and spicy tuna with a hint of yuzu flavor. We reset our palate with a clam soup. Next, we had seared white shrimp, grilled blackthroat seaperch, uni and sea urchin gunkan, simmered conger eel, and a negitoro thin roll that was more like a thick roll due to its generous filling. We also ordered some sardines. The meal ended with a red bean paste sushi. The unique combination of the young sushi chef Araki's advanced jokes and sushi was a fantastic entertainment. The flow of starting with eggplant sushi and ending with red bean paste sushi was surprising and delicious. It was a truly impressive sushi experience! Thank you very much. It was a feast. I will definitely come back!

On Friday night (July 14th), it was my first time dining at Satoru-san's restaurant in 3 months, and it was fully booked with 6 seats, creating a cozy and welcoming atmosphere. I started with my usual drink, sweet potato soda, and then left the choice of cold sake to the chef. The meal began with deep-fried eggplant, followed by a platter of raw eggplant, scallops from Notsuke, sea bream from Ishinomaki, and swordfish shabu-shabu with grated ponzu sauce. Next was grilled beltfish with a sauce, and a refreshing dish of water shield and mozuku seaweed in vinegar. For sushi, I enjoyed spring child, striped jack, spotted halibut, medium fatty tuna, fatty tuna, red snapper, marinated clam essence, horse mackerel, grilled blackthroat seaperch, Ishigaki scallop, white shrimp, sea urchin hand roll, conger eel, and the luxurious Fudeta roll made with tuna from Fudeta Fisheries. The meal ended with sweet red bean rice cakes, and I was too full for any additional dishes. The total came to exactly 20,000 yen. It was a delightful meal.

Sushi Satoru in Ebisu Food Log 3.54 Price 15,000-20,000 "A delicious new sushi restaurant in the Ebisu area" Located about a 10-minute walk from Ebisu Station along the street towards Ebisu Post Office, in a quiet area right between Ebisu and Hiroo. The head chef, Satoru Araki, trained for 6 years at Yoshiki Hatano in Azabu-Juban before opening this place in July 2022. [Atmosphere] The interior has about 6 seats at the L-shaped counter. The refined space with a Japanese theme is calm and nice. It's also good that the distance to the head chef is close. The head chef's dad jokes are quite funny. The overall atmosphere of the restaurant is bright and enjoyable. [Food] Below are the menu items from this visit. -------------------------------------------------------Eggplant️Flounder/Scallop️Sea bream with sesame sauce️Mozuku and jun-sai️BeltfishSpring snapperStriped jackBonitoMedium fatty tuna pickled with green onionMedium fatty tuna pickled️Clam soupKoganei Red Mutsu White shrimpSea urchinSimmered conger eelFatty tuna rolled with octopusShellfishShrimpRice cake-------------------------------------------------------The rice is tender and fluffy. It has a vinegar base, but the vinegar flavor is not too strong. The salt adds a nice touch without being overpowering, so you don't get tired of eating. The sizes are not too big or too small. They use tuna from the tuna specialist buyer, Mr. Fujita. Tuna 4-piece is always good. [Price] With a few beers and sake, it was less than 20,000 yen! Cards accepted. No electronic money or QR code. [Business Hours] 18:00-23:00 [First Part] 18:00- [Second Part] 20:45- [Reservations] Initially, reservations are made via LINE. Search for ID "@sushisatoru" and you can make a reservation when you visit. [Summary] I felt that this is a very good restaurant where you can enjoy delicious sushi at a reasonable price. It seems like it will become even more popular in the future. It was a wonderful restaurant! I will visit again in a few months! It was delicious! Thank you for the meal! #Gourmet #TokyoGourmet #EbisuGourmet #Gourmet #TokyoGourmet #EbisuGourmet #Rice #TokyoDinner #EbisuDinner #Dinner #Sushi #TokyoSushi #Sushi #TokyoSushi #UmeLogTokyo #UmeLogFish #Follow #FoodLog #WantToConnectWithGourmetLovers #WantToConnectWithSushiLovers #WantToConnectWithSushiLovers #SushiSatoru #WantToConnectWithSakeLovers #sushi

The atmosphere of the restaurant is really nice. The master and the mistress are both wonderful people. The sushi is delicious, of course, but it's also about enjoying the delicious food. Thank you for the wonderful time. Nigiri with deep-fried eggplant, flounder, scallop sashimi, red snapper with sesame sauce, mozuku seaweed with vinegar, swordfish teriyaki, young sea bream, striped jack, medium fatty tuna pickled, marinated skipjack tuna, clam soup, blackthroat seaperch, white shrimp, sea urchin hand roll, conger eel and fatty tuna roll, rice cake ball, half a cup of sake, additional two items for a total of 18,900 yen.

Today's meal at Satoru-san's was delicious as always. The appetizers, abalone with water shield and summer vegetables, were particularly tasty. The sushi, especially the horse mackerel and the 5 pieces of tuna, were outstanding. Thank you for the meal, Chef Araki! #delicious #sushi #Hiroo #staffapproved #fromthescene #that'sall

This is also a recent restaurant. Reservations are made through LINE. It's a popular place and hard to get a reservation, but I was lucky to get a cancellation. It's about a 10-minute walk from Ebisu, and the master who is good at pouring beer was once at a place in Hadano where I met him, but we didn't remember each other. He really values his customers, loves puns, and will make you feel at ease. He enjoys it when you respond to his puns. He is a fun person. As for the sushi, the rice is perfect and the toppings are great. The wife picks out the sake for you, and the snacks and sushi are spot on. The banter between the husband and wife is also enjoyable. The sushi is delicious, the atmosphere is nice, I want to go again. Toppings include eggplant, flounder, scallop, okra, grilled swordfish, swordfish liver sauce sushi with butter aroma, spring snapper, golden eye snapper, squid, medium fatty tuna, lean tuna, medium fatty tuna pressed sushi, skin, ark shell, Ichiro's Malt whiskey, sea urchin, conger eel, tuna roll added, horse mackerel, bonito, ohagi - sweet ohagi.

On Friday (April 14th), for dinner at Sushi Satoru, I had a sweet potato soda and some cold sake. To start, I had fried eggplant sushi as a greeting. The sashimi included flounder from Miyagi Prefecture, scallops from Hokkaido, and firefly squid skewers. There was also sea bream with ponzu sauce, smoked bonito, and soy sauce with seaweed. The sushi selection included spring baby squid, bigfin reef squid, shrimp with tangy sauce, medium fatty tuna, lean tuna, marinated lean tuna, gizzard shad, seared blackthroat seaperch, white shrimp, and mehikari. The sea urchin was wrapped in seaweed and handed over by the chef. The meal ended with a luxurious Fudeta roll made with tuna from Fudeta Fisheries. For dessert, there was ohagi. I enjoyed plenty of food and drinks, and despite getting a little tipsy, the bill came to 20,500 yen. Thank you for the feast. I managed to get back to the hotel from Hiroo on the metro without missing my stop.

This place, which has become popular after breaking away from Yoshiki Kanno, offers a variety of sushi starting from small dishes to nigiri. The tuna from Fujita is served in four pieces. To be honest, there were many aspects that I found questionable, such as the cuts and the preparation. However, the master and his wife are kind, and there is a wide variety of dishes. For sushi beginners, this is a valuable place where you can experience a full Edo-style course for less than 20,000 yen.

Master, a former boxer. Despite being 27 years old, his toughness in being self-reliant is impressive. He is dedicated to personally selecting ingredients at the market every day. His dad jokes were entertaining as well. Oh, and of course, the food was delicious.

Another delicious meal at Satoru-san's place today. The salmon was incredibly tender and amazing. Fujita's tuna was consistently delicious as well. Lately, they've been serving a lot of menuke. Must be a good fishing season. #ThankYouForTheMeal #Chef Araki Satoru #Gourmet #Sushi #Hiroo #JustBetweenUs #The staff enjoyed it deliciously #That's all from the scene

I would appreciate it if you could like, save, or follow me for encouragement :)【Overall】・Sushi restaurant located between Ebisu and Hiroo・Reservations available via LINE・Two types of pickled ginger available・Credit cards accepted【Food】◆Chef's Choice Course 15,000 yen・Fried eggplant・Firefly squid・Shiroyaki (white fish)・Bonito・Flatfish◎Fugu shirako (fugu sperm sac)◯Soy sauce pickled ginger・Spring snapper・Cherry salmon・Shrimp・Chutoro (medium fatty tuna)・Akami (lean tuna)◯Pickled chutoro◯Pickled akami・Clam soup with hamaguri・Kohada (gizzard shad)◯Nodoguro (blackthroat seaperch)・Squid・Surf clam◯Sea urchin・Conger eel・Toro roll・Ohagi※◯ indicates favorites, ◎ indicates especially favoriteThe Chef's Choice Course offers a variety of appetizers and sushi. The first dish of fried eggplant is called "Oideyasu (eggplant)," and seasonal items like firefly squid and shiroyaki are served. A highlight was the small bowl topped with fugu shirako, which melted in the mouth and paired well with the sauce. The sushi selection included seasonal items like spring snapper and cherry salmon, with options like pickled chutoro and akami. The pickled versions were personal favorites. The dessert of ohagi was freshly made in front of us. Despite the dad jokes, the atmosphere was warm and enjoyable throughout the meal.******I also have an Instagram account, so feel free to check it out.https://www.instagram.com/sss_03gourmet/******

Last year in July, Sushi Satoru opened. I visit regularly and enjoy delicious sushi at this price range in Ebisu. This time, I visited in March. Reservations are now available through LINE, and you can register from Satoru's Instagram. The access is about a 10-minute walk from Ebisu Station, with a calm atmosphere. The interior features a fan-shaped counter with limited seating for 6 people, creating a cozy and intimate setting. The owner, Satoru, trained at a Kyoto cuisine restaurant and then worked at Hinano Yoshiki for 6 years before opening his own place. The course starts with appetizers and flows into sushi, priced at 15,000 yen. The experience is fun and delicious, with a unique atmosphere. Highly recommended!

The temperature of the sushi rice was just slightly warmer than body temperature, with a subtle vinegar flavor that was just right. The texture of the sushi was perfect, melting in the mouth. The fish was delicious, and they also had a good selection of sake and champagne. The service was friendly and top-notch! It's a bit far from the station, but once you try the food, you won't mind at all. The prices may go up and reservations may become harder to get in the future. I recommend going soon! I will definitely visit again!

A fun restaurant. The owner's jokes aside, the skills are solid. From specialty dishes to sushi, everything is carefully crafted and perfect! It's a great place that provides items worth the price paid. Wonderful restaurant. Couldn't take photos of everything...

On the third day in Tokyo, Sunday night, I revisited Sushisatoru at 8:45 pm. I started with a sweet potato shochu soda, then had various cold sakes. The meal included eggplant, fried eggplant sushi with sea bream and ponzu sauce, bluefin tuna from Toyama, blow-torched tiger puffer fish milt with onion soy sauce from Yamaguchi, and pickled oysters from Kesennuma. The sushi selection consisted of spring herring, saury, sea bream, tuna, marinated tuna, gizzard shad, shrimp, grilled nodoguro, sea urchin, and conger eel. The meal ended with a sweet treat of ohagi. The cold sakes were from various regions in Japan. It was a delightful dining experience.

Regular visit to Sushisatoru in Ebisu. Despite the price increase last year, the pricing at Sushisatoru is exceptional for high-end sushi counter in the Ebisu area, offering satisfaction beyond the price. This time, the potential of Fujita Suisan's tuna and Chef Araki's work were perfectly in sync. There were 5 types of tuna, with the chu-toro standing out for its elegant fat and texture, and amazing lingering aftertaste. The lightly seared kohada was incredibly sharp. Chef Araki's subtle puns and warm atmosphere created by the two ladies also added to the charm of Sushisatoru. Thank you for the meal! [Omakase course 15,000 yen] Eggplant Flounder Scallop Nagasaki Medai Tuna with seaweed and soy sauce Pufferfish Shirako bowl Wakame seaweed with ponzu sauce Red snapper Small fish Kuruma prawn Chu-toro Akami Marinated akami Kohada Ark shell Uni Anago Miso soup Fujita roll x2 Ohagi

Satoru-san is a delightful sushi chef who serves delicious sushi and entertains with his jokes. This time was no exception, with Fujita's tuna and Ogawa's sea urchin being particularly enjoyable. I could easily eat three bowls of rice. Thank you for the delicious meal, Chef Araki! #ThankYou #Araki Satoru #Gourmet #Sushi #Hiroo #JustBetweenUs #TheStaffEnjoyedIt #That's All from the Scene

Drinking and eating at a very reasonable restaurant in the 10,000 yen range, for some reason the first dish that comes out is eggplant sushi, which is a unique choice. We enjoyed various appetizers and sushi. The tuna was sourced from Mr. Fujita and had a refreshing aroma. The chef enjoys dad jokes and you can enjoy banter with his wife who handles the service. For those who enjoy this kind of relaxed atmosphere, this restaurant is very cozy.