I visited a highly recommended sushi restaurant in Ginza. Before my visit, I learned that they focus on aging their ingredients, which made me excited to try it out. The restaurant is located between Ginza and Shinbashi, on the first floor of a building among many others. The entrance is inside the building, giving it a hidden gem vibe. Inside, there is a cozy L-shaped counter with around 8-10 seats, and the friendly chef created a warm yet calming atmosphere. The course included both appetizers and nigiri sushi, each showcasing meticulous flavors. I could taste the concentrated umami from the aging process in each piece, making me want to revisit the restaurant halfway through the course! It was incredibly delicious! - Omakase 13,200 yen - Appetizers: - Clam soup - White sweetfish sashimi aged for 7 days from Bungo Channel - Fig with sesame paste - Anago marinated in vinegar from Awaji - Steamed abalone with liver sauce - Eel chawanmushi with bonito broth sauce - Cucumber and myoga salad Nigiri: - Spring baby sea bream aged for 5 days from Awaji - White squid from Shimane - Kohada from Saga aged for 4 days - Akami tuna from Canada aged for 15 days - Chutoro tuna from Canada aged for 15 days - Otoro tuna from Canada aged for 15 days - Seared scallop - Kinmedai marinated in kombu from Shimoda aged for 6 days - Seared nodoguro from Chiba - White shrimp marinated in kombu from Toyama - Anago from Nagasaki - Conger eel wrapped in dried gourd - Miso soup with grated yam - Tamagoyaki (Japanese omelette)

"Omakase for 13,200 yen. 5 appetizers and sushi. I think they are working hard to keep the prices low in Ginza. The service is polite overall, and they don't cut the fish in advance. However, I couldn't quite appreciate the quality of the aged fish. I prefer the kombu-marinated fish. I thought it might be better to raise the price a bit and include sea urchin and salmon roe for a better balance. The rice could have a bit more presence. There seem to be a lot of hostesses accompanying customers due to the location. The taste is definitely spot on."

The other day, I had an amazing course at Sushi No Betsu in Shinbashi for 13,200 yen, which was such a great deal considering the quality and variety of dishes. The course included: [Appetizers] - Clam soup - White sweetfish sashimi aged for 10 days - Fig with sesame paste - Conger eel marinated in vinegar - Steamed abalone with liver sauce - Eel chawanmushi [Nigiri Sushi] - Spring red snapper aged for 5 days - Bigfin reef squid from Tomiura aged for 4 days - Lean tuna from Canada aged for 14 days - Cucumber pickles - Medium fatty tuna from Canada aged for 14 days - Fatty tuna from Canada aged for 14 days - Grilled scallop with kelp from Shimoda aged for 5 days - Red clam - White shrimp marinated in kelp for 2.5 hours - Conger eel from Toyama - Rolled omelette - Miso soup with grated yam Each dish was crafted with great attention to detail by the young chef in his early 40s. The sushi was outstanding, especially the ones with red vinegar. The sake pairings were also superb. It was a wonderful dining experience that I would definitely want to repeat. I highly recommend this place!

I visited the restaurant during off-peak hours. It was not crowded, with a few empty seats available. Sushi restaurants nowadays are becoming more expensive, and popular ones often have long waiting times. Sushi is a highly competitive field in the food industry. Despite this, I was intrigued by a sushi restaurant in Ginza that offers dinner for only ¥13,000, which is a remarkably low price for the area. In my personal and subjective opinion, I found the sushi to be very gentle. I believe that the character and soul of the sushi chef are reflected in the sushi they make, and in this case, I felt that it was very gentle.

A friend posted pictures of sushi from a restaurant in Shinbashi on Instagram. The food looked delicious and the cost performance seemed good, so after comparing the photos with those on gourmet websites like Tabelog, I finally identified the restaurant and had the chance to visit. The reunion with a friend I hadn't seen due to the pandemic was made special by the delicious food at the sushi counter, bringing back three years of memories in one evening. We started with clam soup, a gentle broth that prepared us for the gourmet experience ahead. The second dish was sweet red snapper sashimi served with wasabi and salt, topped with sesame paste and figs, a surprising combination. Next was conger eel nanban-zuke, a summer delicacy prepared by frying and marinating the eel in vinegar. Steamed abalone with liver sauce followed, a unique dish where the liver sauce is enjoyed after eating the abalone. The meal continued with an eel rice bowl topped with a carefully grilled eel slice, and a variety of nigiri sushi including red sea bream, spear squid, baby red snapper, Canadian bluefin tuna, medium fatty tuna, fatty tuna, scallop grilled with seaweed, golden eye snapper, scallop, white shrimp, simmered conger eel, and miso soup with dried gourd roll and egg omelette with shrimp paste. All this for a course price of 13,200 yen, which is incredibly reasonable for a restaurant in Ginza. The restaurant starts serving at 6:00 PM or 8:30 PM, and it's recommended to adjust your schedule to dine there.

This is a sushi restaurant that opened in Ginza 7-chome last year. The head chef changed in May and the restaurant reopened. The new head chef has a great demeanor, exuding the aura of a true sushi chef, and it turns out his father was a sushi chef in Fukuoka. The atmosphere is inherited indeed. The head chef started his career in Japanese cuisine, trained at "Ginza Kizuna" and hotels, and ended up here. The quality for the price is impressive, showing effort in sourcing ingredients. Coming from a background in Japanese cuisine, the appetizers are delicious and the use of high-quality ingredients at this price point is satisfying. Now, let's talk about the contents of the course menu priced at 13,200 yen (tax included): - Starting with clam soup - Appetizer: White sweetfish marinated in kombu from Bungo Suido, aged for a week, in great condition - Fig with sesame sauce: Figs steamed in sake, served with a sesame sauce made with fig juice - Conger eel marinated in vinegar: Awaji-produced eel, marinated in vinegar to enhance its flavor - Steamed abalone liver with sauce: Korean abalone, perfectly steamed and served with a lightly prepared liver sauce - Followed by sushi: - Eel chawanmushi with bonito broth sauce and vinegared rice - Shari with spring child (aged 5 days) from Awaji, shirako from Amakusa (aged 5 days), and various tuna cuts (aged 12 days, totaling 113.8kg from Kushimoto) - Other sushi items include: Hiramé wrapped in seaweed, kinmedai marinated in kombu from Shimoda (aged 4 days), natural horse mackerel from Miura, white shrimp marinated in kombu, conger eel, and dried gourd roll - Egg custard with fish broth and grated yam - Accompanied by plum wine soda. The head chef is eager to learn and shows potential for growth. Looking forward to what's to come.

The taste was consistently delicious this day too! Especially the shrimp was rich and flavorful, with miso infused, creating a beautiful harmony that spread in the mouth, and I ended up getting seconds. Each dish showcased the skill of the chef, making everything delicious and a happy moment. In terms of cost-performance, location, and taste, this is my favorite sushi restaurant in Tokyo!

The price is reasonable and the reviews are high, so I was curious and called to make a reservation for the same day visit. I arrived at 8 pm alone. About 20 minutes later, 3 travelers from overseas arrived. Lately, I have only dined with tourists for sushi and Japanese cuisine. It was a bit lonely not hearing Japanese spoken, but everyone ate quietly, which was nice. The dishes I had were clam soup, aged flounder, tender octopus, abalone with liver sauce, chawanmushi with eel, spring sea bream, white squid, aged red snapper, lean tuna, palate cleanser, medium fatty tuna, fatty tuna, grilled scallop, aged white sea bream, natural striped jack, white shrimp, conger eel, dried gourd, ark shell (additional), blackthroat seaperch (additional), and tamago. I think the cost performance is good. However, based on the initial reviews, it seems that the variety and quality of the sushi have been reduced. Despite the efforts being made in the midst of rising prices, personally, I would like to try sushi with more exciting toppings even if the price is a bit higher.

"Sushi Nobetsu"・Tokyo: About 5 minutes walk from Ginza Station・Budget: ¥15,000 to ¥19,999 I came across the best high cost performance Edomae sushi restaurant in Ginza, which was previously introduced in the Tabelog Magazine and visited by numerous gourmet celebrities! The restaurant is called "Sushi Nobetsu." It seems like they had temporarily stopped operating, but they reopened on May 1st this year, offering a course centered around aged sushi for a tax-inclusive price of ¥13,200. The atmosphere of the restaurant and the personality of the head chef were truly wonderful, and I believe it's definitely going to become popular. The dishes are served as appetizers, each meticulously crafted in both appearance and taste, and they are all delicious! The sake served alongside was a perfect match, and I really enjoyed the combination. Now, onto the main topic of the nigiri sushi. The rice was to my liking and delicious, and the aging process enhanced the flavor and tenderness of the toppings. I felt like saying "Thank you for aging it" with each bite. I had a truly blissful time enjoying the sushi. I definitely want to visit again before it becomes too popular! Thank you for the wonderful meal. Tabelog rating: 3.18 (at the time of posting) ◇ Omakase Course ◆ Tax-inclusive ¥13,200 ■ Appetizers - Clam soup - White sweetfish sashimi aged for 7 days - Fruit tomato with ponzu sauce - Tender octopus from Akashi, Hyogo - Steamed abalone with liver sauce - Eel chawanmushi ■ Nigiri - Spring red sea bream aged for 6 days from Awaji Island, Hyogo - Bigfin reef squid from Sajima, Miura Peninsula, Kanagawa - Kogarei from Amakusa, Kumamoto aged for 5 days - Akami from Shiogama, Miyagi aged for 12 days - Cucumber and myoga pickles (palate cleanser) - Medium fatty tuna from Shiogama, Miyagi aged for 12 days - Fatty tuna from Shiogama, Miyagi aged for 12 days - Scallop grilled with seaweed aged for 4 days - White shrimp marinated in kelp for 2.5 hours from Toyama - 500g large conger eel from Nagasaki - Dried gourd roll - Miso soup with grated yam - Tamagoyaki with shrimp

Everything was delicious and stable. When I visited after the closure, I found out that the head chef had changed, and the wet towel was served in a slightly damp state, so I started eating with a little anxiety. However, there was no need to worry at all. Each piece of sushi was carefully prepared and tasted elegant and delicious.

A cutting-edge restaurant that opened in May 2022! They offer a set of 5 small dishes and about 15 pieces of sushi for 13,200 yen. They use aged ingredients and the taste is definitely reliable! Champagne starts from 10,000 yen, making it a reasonable place. Above all, the head chef is a nice person, and the apprentices seem obedient and cute. Recently, they have been featured in the Tabelog magazine, so it is expected that reservations will become difficult. I had lemon sour, beer, and champagne for a total of 38,000 yen. Instagram: yakitoreeman.

I was just thinking that I wanted to eat sushi, and then I saw it in the Tabelog Magazine and decided to make a same-day reservation. It was a cold, rainy day when I took a taxi there, but I missed it because the sign was not very noticeable. It's good to use Shinano-ya across the street as a landmark! The chef and the apprentice were both very friendly and welcoming. They greeted us before starting and gave us a detailed explanation. We left the sake selection to them, starting with Kuro Ryu. We started with appetizers! The Hokkaido foie gras had a hint of spice with grated daikon on top. The 14kg Yamaguchi kue was steamed in sake. It also came with ponzu sauce, but I personally didn't think it needed it. The broth that came out of the kue was delicious on its own. The deep-fried eggplant was juicy! The Hokkaido matsukawagarei was aged for 4 days. The next sake was Hakuraku Hoshi Junmai Daiginjo. The abalone came with a hidden liver sauce underneath. After mixing it well, they added some sushi rice and mixed it again. The chawanmushi had eel and hamo board (pike conger fish cake). The red color of the egg was from the sauce or the egg itself? The next sake was Shuha Riri Sawaya Matsumoto 8-year aged. It didn't taste too aged, with a clear color. It had a tangy sweetness like Ramune. The appetizers were finished, and pickled ginger was served. I like the pickled ginger with red vinegar! And then the nigiri began! The white ama-dai, white squid from Amakusa, and small kawahagi were all delicious. The medium fatty tuna (Canada) went well with a strong sake! The medium fatty tuna was caught in Canada by single-line fishing, which is rare! The large fatty tuna was from Esashimachi, Aomori. The scallop was grilled in the shell. I preferred this over the thin flat shell scallop. The saury from Hokkaido was on its 3rd day of being caught. The ikura had large grains with a strong flavor. The next sake was Gingarin Shokun Junmai Daiginjo. The label was gorgeous! Also, there was Noguchi Naohiko Kannon-shita. This Noguchi was new to me! It's an aged sake. Huh? Isn't the pace of the sake a bit off? The sweet white shrimp, anago, kanpyo, tamago, and miso soup concluded the meal. The miso soup with fish bones and yam was delicious! So I ordered an extra! The kasugodai had oboro on top. The flesh was very soft and moist. And a rare item, nishin. This was aged for 2 weeks. The saltiness was a bit strong. I've had nishin nigiri in Sapporo, but it's rare in Tokyo, so I was happy! The mackerel from Matsurin was surprising! It wasn't mackerel! It was moist and heavy... rich. A taste I've never had before! The ishigaki clam was delicious! I decided to go on a whim that day, but it was a hit! With its great location in Ginza, reasonable prices, the friendliness of the chef and apprentice, and the delicious food, it was a highly satisfying experience!

Ginza, Tokyo, if you want to experience "The Ginza Sushi" at a reasonable price, this is the place to go! It may not be heavily advertised, but after seeing reviews on Tabelog and Instagram, I felt that the cost performance was quite good, so I decided to visit. Located in a prime location in Ginza, the course is priced at 13,200 yen, so it's no surprise that the building is small. When I passed by, a large car was parked outside, so I couldn't recognize it. It's great that you can make reservations online. When my friend and I visited, we were surprised to find that we had the whole place to ourselves! We were a bit late, but it turned out to be lucky for us. The seating is a bit tight, so if it's full, the luxury feel might be diminished. The owner and his apprentice run the place, and they have a welcoming and cozy atmosphere. The theme of the restaurant is "aging" x "red vinegar" x "Ginza's best CP," and they seem to avoid using ingredients like sea urchin that are considered overrated. We started with ankimo as an appetizer and moved on to sake after finishing our beer quickly. They offer a variety of sake from different regions. Since the owner is from Fukushima, they also have Hitoriizumi sake. The highlight of the appetizers was the abalone with liver sauce risotto. The sushi is aged and well-treated, aiming for the pinnacle of deliciousness rather than emphasizing aging. The presentation is beautiful, and the red vinegar used is a combination of several types. The attention to detail is evident and satisfying. There were three types of tuna served, all perfectly aged. The shellfish dishes were also delightful. It's surprising to find such a high-quality course at this price in Ginza. They don't just use good ingredients; they put effort into offering quality at an affordable price. My companion was also very satisfied, and we agreed that this would be our go-to sushi spot in the area. This hidden gem of a restaurant deserves more recognition! It's likely to become a popular spot in the future. It's a shame it's not getting more attention!

This year, a sushi restaurant opened in a prime location in Ginza. It is a counter-only, course-only restaurant. The price for this course in Ginza is impressive. The course content is well-balanced and enjoyable. They don't only offer high-end ingredients, but the aged fish they serve is outstanding. It's a great place to casually enjoy sushi. The fact that they don't serve dessert is excellent. The cost performance is good, and the chef's personality is also great. With such good cost performance, it is likely that this place will become even more popular and harder to book in the future. Behind the delicious sushi is the chef's smile. I found a great restaurant. Thank you for the meal.

Three days in advance, we made a reservation for two people to visit on Thursday at 6:00 pm! The restaurant was fully packed and very lively! The atmosphere was perfect for a girls' night out ♡ The omakase course (tax included) was priced at 13,200 yen. It included dishes like ankimo, kawasu, eggplant, aged meichidai, steamed abalone, eel chawanmushi, red snapper, squid, aged herring from Saga, sardine roll, tuna from Hokkaido, medium fatty tuna, fatty tuna, flatfish, kelp-marinated golden eye snapper, aged striped jack, white shrimp from Toyama, eel, kampyo roll, and egg. Both the appetizers and sushi were incredibly satisfying, and the cost performance was excellent. The highlight was the soup bowl, which contained all the fish we had that day and was incredibly rich and creamy. The sushi was also enjoyable, with the chef explaining the aging process for each piece. The chef was always smiling and had a wonderful personality, making it likely that this restaurant will become even more difficult to book in the future. The beautiful plates and dishes further enhanced the delicate work. As of August 2022, the restaurant has a rating of 3.06 on Tabelog.

"Having good CP (Cost Performance) is very difficult for a restaurant. Simply being cheap does not guarantee good CP. It is about whether the quality justifies the price, or even exceeds it. Achieving this requires careful selection of ingredients, sourcing methods, and a willingness to put in the effort. A few months ago, I was surprised by the reasonable prices when I first visited, but I could see the hard work the chef puts in to make it happen. So, I visited for the second time. The second visit is often harder than the first, as expectations are higher. But the chef easily surpassed that hurdle, offering a lineup that made me worry if everything was okay. The 13200 yen course included dishes like salt-grilled swordfish, abalone steamed in sake, and various sushi items, all of which were top-notch. The chef's hospitality and dedication to quality work impressed me once again."

"Sushi Betsu" appeared in Ginza Hacchome. Despite being in a prime location, you can enjoy a course for just 13,000 yen. The master himself goes to Adachi Market to procure good fish from trusted wholesalers, allowing them to keep prices in this range. In this day and age where you can easily order fish from Tsukiji with a phone call, their dedication is truly admirable. The taste of each dish is wonderful. The master's personality is also very charming, and I have decided that this is a restaurant I want to keep coming back to. Below is the menu I enjoyed: - Monkfish liver: A perfect balance of richness and texture. - Skipjack tuna with sweet miso: The sweetness of the tuna's fat and the saltiness of the miso complement each other well. - Deep-fried eggplant in broth: The eggplant is fried and then soaked in a cold broth, with a firm texture that releases a savory broth when bitten into. The gentle spiciness of the ginger is comforting. - Grouper (aged for 14 days): A rare fish that is a king of summer rocky shores. The 14-day aging process enhances its delicate umami that overflows with each bite. - Steamed abalone with liver: Abalone steamed for over an hour and mixed with its liver. The rich aroma of the sea is fantastic, possibly due to the addition of kelp tea. Mixing the remaining liver with rice creates a perfect balance of rice vinegar and liver umami. - Steamed bowl of eel and conger eel: The broth is sealed inside, and when you put a spoon in, it overflows with a juicy essence. The combination of eel and egg is truly delightful. - Sushi: Various types of sushi including bonito, squid (from Akashi), flatfish (aged for 3 days), sardine (aged for 3 days), tuna (from Tottori Sakaiminato, aged for 14 days), medium fatty tuna, fatty tuna (from Aomori Mimitsubaya), striped jack (aged for 14 days, from Kochi), horse mackerel (from Tokyo), white shrimp marinated in kelp (from Toyama), conger eel (from Tsushima, grilled instead of steamed), dried gourd, golden eye snapper (aged for 14 days, marinated in kelp for 3 days), young sweetfish (from Shiga, steamed with vinegar in water), egg omelet. - Shrimp and yam omelet: A sweet treat. Overall, the food was amazing and I highly recommend this place for its delicious dishes and the charming personality of the master.

"Located near Shimbashi Station and Ginza 8-chome (not underground or on upper floors but on the ground floor), there is a sushi restaurant that offers a solid Edo-style course starting with appetizers, with a thorough selection and workmanship, all for a tax-included price of 13,200 yen. Anyone who loves food would surely be excited to hear about this. I was invited by a foodie friend to visit this place, and at first, I was skeptical thinking it might just be cheap with subpar quality or limited variety. However, to cut to the chase, my worries were completely unfounded. The small shop in the heart of Ginza, with a cozy white counter and eight seats, welcomes you with the warm smile of Chef Watanabe, who despite being 41, has a youthful charm that is truly delightful. The fact that they offer this course at such a price means they cannot solely rely on ultra-premium ingredients (though they do use quite high-quality ones) and are striving to deliver a high-level Edo-style sushi course through careful selection and craftsmanship, which I truly admire. The course on this day started with appetizers like Hokkaido foie gras, steamed sake-infused fish, fried eggplant, aged Three-Line Grunt from Mie for 4 days, steamed abalone with liver sauce, and a unique eel chawanmushi. Then came the nigiri sushi with red sea bream, kohada, and a fantastic 140kg bigeye tuna aged for 14 days, as well as akami, chutoro, and otoro. The course also included a superb sea bream from Aichi, non-migratory horse mackerel from Tokyo Bay, large white shrimp from Toyama, and a special extra piece of shinko at the end. To finish, there was tamago (egg omelette). With this lineup and quality, all for 13,200 yen including tax, there is nothing to complain about. They even included 3 pieces of tuna, with a bigeye tuna from Oma. It's not a strict timed course, and they also stay open a bit later, making it easier to get a reservation. While it may not be as luxurious as those high-end restaurants that require reservations months or even a year in advance, I believe that this kind of sushi restaurant is ultimately what we really need. Learning that the restaurant owner also runs a wine bar nearby with reasonable prices, catering to regular customers rather than big corporations or nouveau riche, made me appreciate the place even more. Honestly, by sharing this review, I might make it harder for myself to get a reservation in the future, but that's okay. Let's appreciate and support such honest, individual-owned businesses."

You can enjoy sushi in Ginza at a relatively reasonable price. The quality is worth more than the price, and the aging is just right. Aging can sometimes result in a similar texture or a strong amino acid taste, which can make you tired of it quickly. But here, as mentioned above, it is exquisite.

The first impression is that the craftsmanship is amazing. In order to offer this price in Ginza, they have made clever adjustments to the high-quality ingredients without compromising on quality, which is appealing to sushi lovers. The course is omakase, starting with small dishes before moving on to sushi. The aged sushi had a moist and flavorful finish, especially the tender abalone and the hearty, moist eel chawanmushi. The only downside was that the conger eel at the end was slightly muddy and could have been cooked a bit more. However, everything else was delicious. The chef, Mr. Watanabe, is very friendly and enjoys chatting, making it a great place to eat while conversing. With the chef's dedication to learning, I believe this restaurant will continue to grow, but it may still lack the refinement of high-end sushi restaurants. If you support their enthusiasm for becoming a great sushi place in the future, you will surely enjoy the experience.

This shop near Shinbashi is frequented by people with a distinct air of wealth, including what appears to be a real estate mogul and many elegant hostesses. It seems like a place where people stop by before going out with companions. The owner, a former Self-Defense Force member, is very efficient and knowledgeable about sushi. The sushi here is not necessarily high-end, but the owner's skill in bringing out the deliciousness of the ingredients is exceptional. The aged fish has a light texture, especially noticeable when trying three different types of tuna. The rice is mixed with three types of red vinegar, giving it a subtle acidity. The abalone and liver appetizer was outstanding, and the sea urchin was so delicious that it made me want to eat it with rice. The owner even offered a bonus of flying fish roe, which was also incredibly tasty. It's a great place that seems to be constantly evolving.