I discovered a restaurant in Shinjuku where you can enjoy authentic Edomae sushi! The clean interior has a cozy atmosphere with only 6 counter seats. Since the seating is limited, make a reservation through Ikyu! The friendly head chef engaged in conversation with me, a solo diner, and the owner was considerate and had a humorous touch! Appetizers: - Okinawa Mozuku: Thick and substantial mozuku with a refreshing sweet and sour flavor that makes it easy to eat. - Ankimo: Tender and slightly bitter with a rich umami flavor, this ankimo is truly condensed deliciousness. Even the snap peas served alongside are crispy and tasty, showing attention to detail. - Simmered Octopus: Soft and moist with a flavorful bonito broth that is well absorbed. Pickled Ginger: - Diced Pickled Ginger: Lightly pickled for a refreshing taste that pairs well with sake. - Red Vinegar: Well-pickled with a subtle sweetness, perfect for refreshing your palate between sushi. Sushi Rice: The sushi chef selects the appropriate sushi rice, either red vinegar or white vinegar, based on the topping. Both types of rice have a perfect core texture, creating a well-balanced sushi. Nigiri Sushi: - Medium Fatty Tuna: Soft and flavorful with a hint of tuna's richness and fatty texture. - Squid: Slightly seared with Himalayan rock salt, enhancing the sweetness of the squid. Other Nigiri: - Shrimp: Firm and succulent with a deep natural sweetness. - Golden Eye Snapper: Lightly seared, juicy, and flavorful, with a warm touch to the rice. - Simmered Clam: Firm and fresh, not your typical simmered clam. - Minced Bonito: Minced and molded bonito with a smooth texture and a subtle bonito flavor. Appetizers: - Hairy Crab: A luxurious dish filled with crab miso and steamed to perfection, bursting with crab flavor. - Tamagoyaki: A smooth and sweet egg omelet resembling a pudding. - Uni and Ikura: A delicate uni with a refreshing taste paired with lightly vinegared ikura. Nigiri Sushi: - Marinated Tuna: Sticky and rich in flavor, balanced with a refreshing touch of sudachi. - Horse Mackerel: Small and flavorful, packed with concentrated taste. - Otoro: Thick and fatty with a meaty texture, a delightful indulgence. Overall, this sushi restaurant offers a delightful and luxurious dining experience with a variety of fresh and expertly prepared dishes.

This time, my wife and I visited the sushi restaurant "Sushi Akazu Kanayama" in Shinjuku, which opened in December last year, for our anniversary. It is located on the second floor of a building about a 5-minute walk from Shinjuku Station West Exit, and has a clean, luxurious, and calm "hidden gem" atmosphere. The menu consists of a seasonal "omakase course" using carefully selected ingredients of the day. Of course, they asked in advance about allergies or dislikes. The concept is "Edo cuisine," a tradition from the Edo period, and they offer cooking methods and dishes that are not often seen in modern times. The head chef, Mr. Kubota, is from a famous sushi restaurant in Tokyo. He talked about sushi and appetizers in a polite and humorous manner, creating a fun atmosphere throughout the meal.※ The dishes are not in order of service, please understand.★1st photo: Choshi, Chiba Prefecture, Bluefin Tuna OtoroNeedless to say, it melted in my mouth.★2nd photo: Botan ShrimpRecommended by the head chef, we enjoyed it both raw and boiled.★3rd photo: The head chef introduces the fish of the day.★4th photo: The tension rose as he skillfully prepared the fish in front of us.★5th photo: Appetizer "Okinawan Mozuku," "Sesame-Marinated Sakura Sea Bream," "Tender Octopus"I was captivated from the first dish!★6th photo: Small bowl of sea urchin, salmon roe, and caviarSuch luxury, and of course, it was delicious.★7th photo: OtoroIn contrast to winter tuna, the balance of fat in tuna from this season is just right.★8th photo: Ark ShellMy wife's favorite, the texture was perfect.★9th photo: Conger EelWe could enjoy both the sauce and salt flavors.★10th photo: Starting from the top left and going clockwise,・Gizzard Shad・Golden Eye Snapper・River Fish Tataki...It's a Katsuo Tataki from the Edo period!・Horse Mackerel・Marinated Tuna・Thread-Sail Filefish・Squid・Simmered ClamsWe had such delicious sushi together with my wife and had a wonderful day. I will work hard and go back to eat again!#ShinjukuGourmet#ShinjukuSushi#SushiAkazuKanayama#EdoSushi#Sushi

I received a recommendation from a gourmet-loving friend for this sushi restaurant, Kanayama, in Tokyo, and made a reservation for 20:30 on a weekday. It is located about a 5-minute walk from Shinjuku Station West Exit, a bit off the main street on the 2nd floor of a building, offering a calm and relaxing atmosphere away from the hustle and bustle of Shinjuku. The restaurant has a small counter with 8 seats, and with only one chef, you can expect attentive service. They only offer an omakase course, which we enjoyed for ¥22,000 along with drinks a la carte. The course included 12 pieces of nigiri, 2 rolls, 6 appetizers, a soup, and dessert, providing a satisfying amount of food. The sushi rice was seasoned differently for each topping, showcasing the skillful preparation and perfect balance of flavors. The rolls were also a nice addition. The restaurant focuses on red vinegar, even using it in the pickled ginger. They also adhere to Edomae sushi traditions, using cooking methods from the Edo period, which made the sushi and appetizers unique and enjoyable. One of the most memorable pieces of nigiri was the carabinero prawn, which could be prepared raw, half-cooked, or grilled. I chose half-cooked, and it was delicious with a firm yet tender texture. Another standout was the spring snapper with yuzu miso glaze, which was finished by searing it with charcoal, offering a visually striking and aromatic dish. In addition to these, we also tried other Edomae sushi classics like kohada, simmered clams, and conger eel. A surprising touch was the individual servings of original caviar at the end, which had a mild flavor and was easy to enjoy. What made me want to revisit the restaurant was not only the excellent omakase course but also the chef's friendly personality. He was cheerful, accommodating with photo requests, and even adjusted the sushi pieces for better presentation. He also explained the Edo-era techniques used in the appetizers, adding to the overall enjoyable dining experience. Lastly, the parting gift of sturdy chopsticks was unexpected and thoughtful. Given its location, the restaurant seems to cater to a variety of diners, making it a place where anyone can have a great time. For reference, here is the omakase course we had this time: [Course details listed in the original review].

- Omakase Course 22,000 yen - Various drinks - Sweet Shrimp: Sweet shrimp from Masumoe, Hokkaido, marinated in salt koji, with a rich and smooth taste that brings out the sweetness. - Kombu with Roe: Excellent texture with a gentle dashi broth and a delightful popping texture. - Two types of Pickled Ginger: Pickled ginger in red vinegar and sliced ginger with a slightly sweet taste. The sliced ginger has a lingering spiciness and a crispy texture. - Large Herring Fish Ball: Probably the best herring fish ball I've ever had. It's so fluffy and has a sweet aftertaste. - Medium Fatty Tuna: Another amazing medium fatty tuna. The red vinegar rice has a strong umami flavor, but the smoothness and lightness coexist. - Gizzard Shad: Gizzard shad from Aichi prefecture with a yuzu aroma. The sweetness of white kelp smoothens the texture of the gizzard shad. - White Squid: Purple shiso in the middle. The combination of rose salt and vinegar citrus enhances the sticky sweetness. The flavor of large leaves and salt brings out the umami. - Golden Eye Snapper: By pressing it with Kishu Binchotan charcoal, the fragrance becomes outstanding. It has a good fat content and strong sweetness. This one step makes it so delicious. - Tamagoyaki: Not your usual tamagoyaki. It's sweet like pudding. - Uni Hand Roll: A generous amount of uni. The nori is crispy and the uni is grainy with a strong sweetness. - Spot Prawn: The prawn was alive just a moment ago. Grateful to eat it. Asked how I wanted to eat it, and of course, I chose to eat it raw. When it was placed on the plate, it moved. The freshness is amazing. Sweet, firm, and the texture is perfect. The miso paste on the head is delicious. - Clam: The clam is very soft with the scent and acidity of yuzu. The quality of each clam is excellent. - Beltfish: Plump and fragrant. The flesh is soft and fluffy. - Abalone Steamed with Roasted Sake: Another one that was alive. Huge! The flesh is soft. What's delicious is the sauce made from abalone liver. The richness of the cream enhances the flavor. As I was praising it, the chef gave me a shari ball. It was so delicious that I came back to life. - Horse Mackerel: The elegance of the sweetness and texture. The refined umami spreads throughout the mouth. - Ikura and Caviar Mini Bowl: Original caviar that looks and tastes amazing. The caviar is salty, while the ikura is subtly salty, creating a perfect balance. - Spring Red Snapper Nigiri: Refreshing with citrus, soft and melting umami, and a refreshing scent of seaweed that comes out through the nose. - Marinated Tuna: Marinated tuna with the acidity of yuzu. The marbling of the red meat is intense and irresistible. - Otoro: Thick, fatty, sweet, everything is perfect. Indulgent. Melts in your mouth. - Ark Shell: The crunchy texture with wasabi matches perfectly. Thick and amazing. - Two types of Conger Eel: Salt and sweet sauce. Fluffy and soft. Both the salt and the sauce are excellent, making it hard to choose between the two. The comparison is the best. - Red Clam Soup: Oh, what a luxurious course it was. Deeply moved. - Toro Taco Hand Roll: Toro with smoked pickles. The texture and saltiness are amazing. - Ice Tofu: A refreshing palate cleanser at the end.

Hoshino Tomoya, the head chef, specializes in Edo-style sushi with a focus on traditional Edo cuisine at the sushi counter Akazu Kanayama. The head chef, who has also worked at a Michelin-starred restaurant known for its red vinegar, showcases his skills by adding a unique touch to the sushi, such as marinating, finishing with sesame, or pickling the ingredients. In between sushi pieces, he serves dishes like "Yuan Yaki" or "Kinome Yaki," keeping diners excited for what will come next. The vinegar rice is also a hybrid of red vinegar and white vinegar, with red vinegar used for fatty fish like tuna and white vinegar for squid and white fish. The head chef patiently answers questions, providing a learning experience in Edo-style sushi and Edo cuisine. It was a delightful meal.

"Sushi Akazu Kanayama" is a sushi restaurant located near the west exit of Shinjuku. It has only 8 counter seats and is open only at night, offering a course that combines appetizers and nigiri sushi (priced at 22,000 yen). The first dish, sweet shrimp from Hokkaido, was surprisingly sweet and had a honey flavor. The nigiri sushi started with medium fatty tuna. The red vinegar rice was mild and well-balanced, preventing you from getting tired of eating. The abalone was served with a rich liver sauce, a perfect combination of chewy abalone and flavorful sauce. I wish I had asked for extra rice...! The pickled ginger came in two varieties, red vinegar and sliced. The giant carabineros shrimp from Oita was served whole, filling your mouth with flavor! Their special caviar was served first on its own, then on rice with salmon roe. The saltiness was just right, balancing well with the salmon roe. They also offered two types of hand rolls, one with sea urchin and the other with fatty tuna. They had a wide selection of sake and recommended different ones throughout the meal. The cozy atmosphere and authentic Edo-style sushi in the sushi desert of Shinjuku make this place a gem! The friendly chef's service was also excellent. The chopsticks were wooden with the restaurant's logo and you can take them home after your meal! The omakase course included dishes like sweet shrimp from Hokkaido, shirako, sardine dumpling soup, medium fatty tuna, squid, kohada, grilled golden eye snapper, carabineros shrimp from Oita, boiled clams from Kujukuri, grilled belt fish from Chiba, sea urchin hand roll, abalone with liver sauce, salmon roe and caviar on rice, egg, horse mackerel, pickled tuna (Boston), pickled young sea bream, fatty tuna, ark shell, fatty tuna and pickled radish, pickled seaweed miso soup.

This time, I tried a sushi restaurant for the first time. It was conveniently located near Shinjuku Station, and the restaurant was small and cozy like a hidden gem. The chef was friendly and the sushi was delicious. In particular, the horse mackerel, tuna, sea urchin, golden eye snapper, and homemade caviar were outstanding. I made a reservation for my next visit before leaving. We had a course meal, two types of sake, Ebisu beer, green tea highball, and the total for two people was around 55,000 yen. Forgot to take a photo of the fatty tuna!

[Date] Visited on Saturday at 5:00 PM with 1 person. [Reservation] Made a reservation online. [Location] About a 5-minute walk from Shinjuku Station. If you tend to get lost at Shinjuku Station (like me), it's recommended to aim for Odakyu Department Store. [Interior] Only a counter seating. The spacious counter allows you to relax comfortably. [Order] Started with a toast with sparkling wine! It was poured generously, which made me happy. They have a wide variety of sake, and when I told the staff my preference (refreshing and slightly sweet), they recommended "Niwano Uguisu" and "Haneya." It was my first time trying "Niwano Uguisu," and I thought "Haneya" was going to be dry, but surprisingly, I liked it, so my selection of sake expanded. It's great to have knowledgeable staff on sake! The course included the following: ⚪︎Appetizers ⚫︎Sushi ⚪︎Mozuku vinegar ⚪︎Sweet shrimp with salt koji and honey drizzle ⚪︎Fresh oyster ⚪︎Tachiuo salt-grilled ⚫︎Medium fatty tuna ⚫︎Squid with rose salt and sesame ⚫︎Kasugodai marinated in kelp ⚫︎Sea urchin hand roll ⚫︎Golden eye snapper grilled ⚫︎Simmered clams ⚪︎Grilled cutlassfish ⚫︎Botan shrimp (raw, half-raw, boiled - I chose half-raw) ⚪︎Caviar and salmon roe mini rice bowl ⚪︎Egg ⚪︎Chilled abalone bowl ⚫︎Horse mackerel with perilla ⚫︎Seared tuna marinated in yuzu ⚫︎Fatty tuna ⚫︎Ishigaki clam ⚫︎Conger eel with sweet sauce and salt sesame ⚫︎Toro pickled radish hand roll ⚪︎Red miso soup ⚪︎Yubari melon for dessert Just the right atmosphere to enjoy an exquisite Edo-style sushi course in a cozy setting. [Service] The staff were efficient and friendly. The interaction between the staff was pleasant, creating a very comfortable atmosphere. [Final Thoughts] A delightful sushi course emphasizing Edo-style sushi in a cozy atmosphere.

Omakase Course 22,000 yen [Waiting time] No reservation required [Reservation] Online reservation available (via Tabelog), phone reservation possible [Budget estimate] 25,000 yen ~ [Features] You can enjoy Edo-style sushi that combines both old and new elements. The chef deciphers recipes from 200 to 250 years ago, incorporating the essence of "Edo cuisine." They are particular about sourcing ingredients from Edo, such as wasabi from Tokyo (Okutama). The head chef has trained at a renowned restaurant for about 25 years, ensuring a high level of skill. Every dish was delicious without exception, so you can be sure to leave satisfied. [Atmosphere] The clean interior has only 6 counter seats, creating an intimate, hidden gem ambiance. You can see live prawns and abalone in tanks to maintain freshness, as well as 250-year-old recipe books on display, providing visual enjoyment. The proximity to the chef allows for a dynamic dining experience. [Dishes] - Two types of pickled ginger from Kochi, one sliced for a sweet and easy-to-eat flavor, and the other diced for a refreshing taste. - Mozuku vinegar made with pure Mozuku and vinegar from Chiba, offering a sweet and easy-to-eat starter. - Large sweet shrimp from Hokkaido, marinated in salt koji with honey for a delightful, sticky texture. - Seasonal Choshi rock oysters served vertically with viscera for a fresh texture and milky flavor, accompanied by green onions, ginger, and scallions for a refreshing touch. - Salted bonito from a 120-kilo tuna, providing a lightly flavored medium fatty tuna with a hint of blood aroma. - White squid from Tottori seasoned with rose salt, white sesame, and vinegar citrus, offering a tender and slightly sticky texture with a sweet taste. - Kinmedai from Choshi, Chiba, grilled in front of you over charcoal to enhance the aroma, resulting in a flavorful and tender fish with a strong sweetness. - Two types of bonito served with scallions and onions soy sauce, surprising with its lack of fishy smell and a soft, sticky, and delicious texture. - Kusugodai, an essential sushi topping in Edo-style cuisine, lightly marinated in soy sauce for a firm texture and a hint of sweetness. - Hand-rolled sea urchin with two types of Hokkaido sea urchin, offering a luxurious treat with a crispy nori and a rich, melting sea urchin flavor. - Large shrimp from Oita, served raw, half-cooked, or boiled, with the recommended half-cooked option providing a rare texture and a delicious taste. - Steamed hamaguri with a candy-coated hamaguri, offering a soft and flavorful clam without any watery texture. - Chilled abalone from Fukui, served with large, fresh abalone and summer vegetables like tomatoes, zucchini, and asparagus, accompanied by a refreshing dashi with kelp for a delightful finish. - Lemon and salted shrimp head for a light and refreshing taste, with a rich and sweet shrimp miso flavor and a crispy texture.

Since the opening, I revisited this restaurant. I received original chopsticks from Kanayama-san! It's exciting to have chopsticks from a sushi restaurant. At Kanayama-san, you can enjoy Edo-style cuisine and sushi. Recently, there have been a few restaurants serving Edo-style cuisine, but this one has been serving it since the end of 2022, so I think it's a pioneer. First, let's talk about the dishes. - Hand-picked Mozuku from Okinawa, with a balanced acidity - Sweet shrimp from Masumoe, enhanced with salt koji honey - Rock oysters from Choshi, Chiba, with ponzu and green onions Two types of pickled ginger: - Kaku ginger with subdued acidity - Hira ginger with red vinegar - Nigiri sushi begins. - Salted tuna from Shiogama, with red vinegar - Flounder from Tatsuoka, Chiba, marinated in kombu and rose salt, with a few drops of sudachi for a moist and sticky texture. - White shrimp from Toyama (available from April to October) - A light gauze with a refined aroma of kombu - Golden-eye snapper from Choshi, Chiba, finished directly on charcoal for a tantalizing aroma and a surprisingly fluffy texture - New squid from Aichi, with shiokara and shiokara, which I love - Sea urchin and ikura mini bowl from Hamanaka, Hokkaido - Grilled salted horse mackerel from Miura Peninsula, served with sudachi salt - Sake time! Chilled sake - Kuzuryu's summer sake - Ninety-nine clams from Kujukuri, cooked tenderly at a low temperature, served with a tamagoyaki that's as soft as pudding - Abalone and asparagus from sake lees, with tomatoes and zucchini - Everyone switches to Karaho - Kanazawa Hakkei salt - Salted tuna from Shiogama, marinated - Fishing horse mackerel from Awaji Island, with deliciously flavored negi - Fatty tuna from Shiogama, melting in your mouth - Sweet and tender scallops from Tomakomai - Anago from Iki, Nagasaki, with sauce and salt, fluffy and delicious - The last roll is torotaku, handed over by hand, with a hint of bonito - Red miso soup with shijimi clams and green onions - Dessert is Yubari melon. The sushi, as well as the dishes and sake, were delicious. The interaction with the head chef at the counter is also one of the highlights of a sushi restaurant. I had a fun and delicious time. I would like to visit regularly. Thank you for the meal.

The restaurant is located about a 5-minute walk from Shinjuku Station West Exit, with only 8 counter seats inside. Here, you can enjoy authentic Edomae sushi as well as a course incorporating "Edo cuisine," which can be considered the origin of "Edomae sushi," decoded from recipes in a 200-year-old document. This time, I was invited by a friend and tried the omakase course! - Okinawa hand-picked mozuku - Masuki sweet shrimp from Zoumou - Choshi rock oyster from Chiba - Kaku gari - Hira gari - Salt kettle-produced honmaguro chu-toro (red vinegar) - Chiba Tateoka-produced marbled flounder with kelp (white shari) - Toyama-produced white shrimp - Chiba Choshi-produced kinmedai - Aichi-produced new squid (baby of sumi squid) and squid - Hamanaka's horse dung sea urchin and small bowl of ikura from Akkeshi, Hokkaido - Hairy crab - Ninety-nine clams from Kujukuri - Abalone cold bowl - Kochi from Kanazawa Hachikage - Salt kettle-produced honmaguro - Awaji Island's fishing horse mackerel - Salt kettle-produced otoro - North Yoriko from Tomakomai - Nagasaki Iki's anago - Torotaku - Red soup - Yubari melon First, starting with a single dish. The Okinawan mozuku is pleasantly mild to prevent choking. The sweet shrimp from Masuki has a mild sweetness, and I was told that it is seasoned with salt koji and sweetened with honey. The Choshi rock oyster from Chiba is thick and bouncy. This is the kind of dish you want to enjoy slurping! You get two types of pickled ginger, one with a restrained acidity and a refreshing cut, and the other with a mild sweetness from red vinegar. You can enjoy the differences between them, and it seems perfect for drinking alcohol! The nigiri uses red vinegar shari and white shari depending on the sushi topping, and I was able to enjoy both! First, the honmaguro chu-toro from Salt Kettle. This one was served with red vinegar shari. Soft and perfectly fatty chu-toro is always delicious! The white shrimp from Toyama is something I haven't had much of this year, so I was happy to have it! The kinmedai from Chiba was finished by applying charcoal directly, giving it a fragrant and fluffy texture that is irresistible! The new squid unexpectedly came with squid legs. The soft flesh and delicious squid legs were enjoyable! The sea urchin from Hokkaido's Hamanaka and ikura small bowl were a luxurious treat with a sweet, rich, and indulgent flavor in every bite! The hairy crab had both shredded meat and crab miso, packed with the goodness of crab in every bite! The soup was a chilled bowl with abalone cooked in sake, asparagus, tomato, and zucchini, an unexpected combination but delicious. I had chu-toro at the beginning, and now it's time for marinated akami and otoro. Of course, when you come for sushi, you also want to eat otoro! The anago was served with two types of sauce, and I was able to compare and enjoy them. It was so fluffy that it seemed like it would easily crumble if picked up with chopsticks! The last dish was a torotaku roll handed to me, and for dessert, I had my favorite Yubari melon. The chef occasionally made jokes and was very cheerful and engaging in conversation, so I had a fun time until the end! By the way, you can take the chopsticks home from this restaurant. Thank you for the meal!

I was introduced to a fantastic sushi restaurant by my gourmet friend, "Sushi Akazu Kanayama," which opened in December last year near Shinjuku Station. I opted for the chef's choice course, which included: - Okinawa Mozuku: Thick and soft hand-picked mozuku seaweed marinated in a light vinegar. - Hokkaido Sweet Shrimp: Sweet shrimp from Mashike and Rumoi marinated in salt koji, with a hint of sweetness from honey. - Choshi Rock Oyster: Fresh and creamy oysters from Choshi, sliced vertically and served with green onion, ginger, and leek. - Homemade Pickled Ginger: Two types of pickled ginger - sliced with a sweet red vinegar and diced with a spicy kick. - Salted Kettle-Smoked Medium Fatty Tuna: Tuna with finely cut incisions for a tender texture and exquisite flavor. - Tottori White Squid: Delicate white squid with wasabi from Okutama, rose salt, and vinegar citrus. - Aichi Gizzard Shad: Surprisingly tender gizzard shad, best enjoyed until around October. - Golden-Eyed Snapper Charcoal-Grilled: Charcoal-grilled golden-eyed snapper with a touch of warmth and aroma from the charcoal. - Boiled Prawn: A large 75g boiled prawn, served in two pieces - head and tail - for a delightful experience. - Ninety-Nine Clam Stew: Tender stewed clams with a rich sweetness from mirin and a refreshing flavor. - Steamed Egg: Smooth and pudding-like steamed egg served in two pieces on a high platform. - Katsuobushi Seared Bonito: Seared bonito marinated in a sweet soy sauce and served with wasabi, green onion, and ginger. - Hokkaido Ikura and Hamanaka Sea Urchin: Luxurious bites of ikura and sea urchin served with a spoon. - Abalone Chilled Soup: Chilled abalone soup seasoned with roasted sake and umeboshi. - Homemade Caviar Mini Bowl: Homemade caviar that is surprisingly delicious and served with red vinegar sushi rice. - Awaji Island Horse Mackerel: Horse mackerel pressed with kelp on one side, served with green onion and shiso leaf. - Lean Tuna: Tender lean tuna with a sticky texture and a hint of yuzu zest. - Sand Dab Yuzu-An Grill: Sand dab grilled with a special sauce and yuzu flavor, a delightful sushi creation. - Fatty Tuna: Exquisite fatty tuna with a fine marbling and precise knife work. - Clam Red Miso Soup - Ishikage Clam: A live clam that moves when tapped with a bread. - Simmered Conger Eel: Conger eel simmered in a sweet and savory sauce, served with yuzu salt and sweet sauce. - Toro Hand Roll: Hand roll with toro, using smoked kampyo, green onion, and shiso for a satisfying bite. - Yubari Melon: A choice of fruits, and I picked the Yubari melon for its sweetness and perfect shape. The restaurant offers a selection of premium sake, and the sushi rice is seasoned with both red and white vinegar, tailored to each ingredient. The experience was truly exceptional, with each dish beautifully presented and bursting with flavor.

The best-tasting sushi in Shinjuku area, which was the best in the past, Japan's terminal city "Shinjuku" is a city where a variety of people, companies, and restaurants are lined up. In the past, I have eaten sushi in Shinjuku several times, but the best tasting restaurant in Shinjuku area was a hidden gem on the second floor of a mixed-use building that you wouldn't find unless you look closely. The sushi I ate at this top-notch sushi restaurant in Shinjuku was as follows: - Course dishes: Okinawa Mozuku: A strong-tasting mozuku from Okinawa, with a refreshing taste that penetrates the body in the summer heat. Tomato Ohitashi: A cold and delicious ohitashi made with tomatoes, which had a strong umami flavor. Steamed Abalone with Roasted Sake: Abalone steamed with roasted sake, using a seasoning from the Edo period, was tender and had a different taste from liver sauce. Fresh Bluefin Tuna (Chutoro) Nigiri: The first nigiri was Chutoro, which I love for its melt-in-your-mouth texture and sweet fat. Shinko (Gizzard Shad): Shinko, a symbol of Edomae sushi, had a consistent and delicious taste that provided a sense of security. White Squid: White squid with a vinegar dressing that had a tangy flavor and its own umami taste. Half-Raw Sweet Shrimp: Half-raw sweet shrimp with outstanding freshness, eaten half-raw for a luxurious experience. Seared Golden Snapper: Seared golden snapper with a fragrant aroma that was delicious and full of flavor. Simmered Clams: Beautifully shaped clams that were delicious the more you chewed. Katsuo Tataki: Katsuo tataki from the Edo period, known for its lack of texture and melting in the mouth, was very delicious. Sea Urchin and Crab Ohitashi: A stunning dish with sea urchin and crab, where the combination of both in dashi was excellent. Ikura and Caviar Mini Bowl: A mini bowl with quail eggs, using three types of eggs, was incredibly delicious and easy to eat. Tamago: Unexpectedly, tamago was served at this point, which was delicious and raised the excitement. Akami-zuke: Just when I thought it was over with tamago, delicious akami-zuke was served, boosting the excitement. Aji: Aji, a staple of seasonal fish, was delicious and excellent the more you chewed. Otoro: Otoro with the best sweet fat was soft and melted in the mouth, making it delicious and exceptional. Ishigaki Clam: Live and fresh Ishigaki clam, which moved when hit, was delicious. Kisu with Yuzu-An: A dish that combined Edo cuisine and Edomae sushi, which was different but delicious. Miso Soup: A stable miso soup that was delicious and comforting. Iburigakko Negitoro: Iburigakko was a great accent with negitoro, a combination that I love and find incredibly delicious. Watermelon: A summer tradition, watermelon was sweet, juicy, and delicious.

Enjoyed exquisite Edomae sushi in Shinjuku. The only option is the omakase course for 22,000 yen (tax included). - Okinawan mozuku: A type of mozuku with a strong vinegar flavor. Refreshing and delicious. - Sweet simmered young ayu: Cute young ayu. Makes you want to drink sake. The young ayu is not bitter and has a sweet simmered flavor. Soft and you can even eat the head. - Pickled ginger: Two types of pickled ginger, traditional and red vinegar. Different cutting styles. Both young ginger and old ginger flavors stood out. Refreshing, sweet and tangy, both are enjoyable. - Black abalone steamed in sake: Luxurious abalone with a beautiful presentation. The liver was marinated in soy sauce. Elegant seasoning with a deep liver flavor on the tender abalone meat. It was amazing. - Fresh bluefin tuna medium fatty tuna: Bluefin tuna from Tottori Sakaiminato Port. Beautiful. Just the right amount of fattiness, it melted in the mouth. Fresh tuna is exceptional. - Kohada: A stylishly woven kohada sushi, a service limited to women. It was my first time seeing such a beautiful kohada sushi. The unique aroma and umami of kohada spread gently. The harmony with red vinegar was superb. - Sumiika: A white sushi with salt and sudachi. The white vinegar rice was outstanding. The cutting technique was superb. It had a rich sweetness. It had a firm yet light texture, and melted when eaten. Very delicious. - Half-boiled spot prawn: Recommended as half-boiled. A fresh spot prawn just taken out from the tank. The sweetness was irresistible. They also grilled the head. The prawn miso was amazing. - Seared golden eye snapper: A seared golden eye snapper sushi. The searing brought out a fragrant aroma, enhancing the deliciousness of the snapper's fat. - Simmered clam: Soft and moist, with a rich clam flavor. Sprinkled with yuzu, it was easy to eat. A sushi that reminds you of clams is a staple of Edomae sushi. - Tataki bonito from Ogawa: Beautifully pounded bonito. A traditional Edomae dish. It was soft and melted. I could taste the rich flavor of bonito. - Sea urchin and crab miso: A luxurious dish. A jelly made with grilled sea urchin topped with crab miso. Delicious whether mixed or eaten as is. - Ikura and caviar mini-donburi: With soy sauce-marinated egg in between. An amazing combination that makes you sigh with delight. Bursting with deliciousness. - Tamagoyaki: An almost pudding-like tamagoyaki. Smooth texture, like a real pudding. It was so delicious, I wanted seconds. - Tuna lean meat marinated: Sprinkled with yuzu on top. Rich and creamy tuna. I could feel the artistry in the marination. Personally, I love tuna, so I really liked this marinated tuna. The tuna absorbed the soy sauce just right, making it delicious. - Horse mackerel: Firm with a good amount of fat, good aroma, and flavor. Combined with the sourness of the sushi rice, it was delicious. - Tuna fatty tuna: Soft texture. The fat and umami melted in the mouth instantly. It was an exquisite fatty tuna. - Ishigaki clam: Thick, rich, soft, and a strong sweetness. It's said to be in season now. - Sandfish marinated in yuzu: Personally, it feels like it's been a while since I've had sandfish other than tempura. Marinating it made the flesh firm, moist, and delicious. - Conger eel: A sushi of conger eel with both salt and sauce. Soft and melty, with a gentle sweetness. Both the salt and sauce were delicious. Conger eel is the taste of happiness. - Smoked herring roe and fatty tuna roll: The mature aroma of smoked herring roe. Personally, I love fatty tuna, so I thought smoked herring roe and tuna were a good match. - Soup: - Dessert: A refreshing sherbet and cherries appeared. Desserts are always a high point for women. I'm happy. It was a style of sushi where soy sauce was not needed. Whether to eat with chopsticks or hands, it's up to you.

I visited a sushi restaurant that specializes in Edo cuisine and red vinegar, located about a 5-minute walk from the west exit of Shinjuku Station for the first time! The small restaurant has a counter with 8 seats. The omakase course we had was 22,000 yen and included dishes such as mozuku vinegar, sweet simmered young ayu, steamed black abalone with roasted sake, yellowtail sashimi marinated in kimono soy sauce, and more. The standout dish was the "Ogawa's Tataki," a dish passed down from the Edo period! Unlike the usual bonito tataki grilled over direct flame, this one is made by pouring hot water over finely chopped and marbled bonito. It was tender, slightly sweet, and a delightful taste of a dish that has been passed down for generations. The other appetizers were also meticulously prepared and paired perfectly with sake. While the restaurant focuses on red vinegar, they also served white squid and saltwater eel with white rice. The addition of sweet eggs in the middle of the course was a nice touch. The chef, who I initially thought was intimidating, turned out to be very kind and explained each dish in detail. It was a memorable dining experience with unique dishes and fresh flavors. The restaurant was fully booked, with even couples on dates enjoying the meal. It's easy to see why this place is so popular.

At a building on the second floor in a small alley near the west exit of Shinjuku, on the Odakyu side. Among the casual dining spots, as soon as the elevator doors opened, there was a dignified noren on the left and a counter in the back. I visited this place for dinner with a friend on our way back from Shinjuku, thanks to a gourmet friend who always introduces me to great places and made a reservation for us. We arrived at 7:00 pm and there were no other customers yet, so we had the place to ourselves for a while. The dinner menu here is an omakase course for 22,000 yen per person. It starts with 3 appetizers, 6 pieces of nigiri sushi, 3 more appetizers, 6 more nigiri sushi, red miso soup, hand rolls, and dessert. The egg (like a sweet pudding) that came out halfway through was a surprise. At the end, there is dessert listed on the menu, but the master said there is no dessert, however, I was happy to see a cute cherry at the end. The nigiri sushi mainly uses shari with red vinegar, but depending on the topping, there are also nigiri sushi with shari made with white vinegar, showing the dedication and desire of the master for you to enjoy his sushi. I hadn't researched this place beforehand (I completely trusted the person who recommended it to me), but it is known for Edo cuisine and Edomae sushi. The master explained the course structure in detail before we started, explaining each dish one by one and answering any questions we had, as we had the place to ourselves for a while. I learned a lot about Edo period cuisine and sushi, and was amazed by the unique flavors and dishes. Below are the dishes we had in order: - Cheers with champagne - "Appetizers" - Mozuku seaweed vinegar - Sweet-simmered young ayu fish - Steamed black cod - "First half of nigiri sushi" - Medium fatty tuna - Kohada (gizzard shad) - Baby squid - Boiled sweet shrimp - Seared kinmedai (golden eye snapper) - Boiled clams - "Appetizers" - Ogawa's bonito tataki - Uni (sea urchin) and crab jelly - Ikura (salmon roe) sushi with plenty of caviar - "Egg omelette" - intentionally served at this point to reset your palate with something sweet after all the sushi, vinegar, and saltiness. "Second half of nigiri sushi" - Marinated lean tuna - Horse mackerel - Fatty tuna - Ishigaki scallop - Sand flounder marinated in soy sauce - Conger eel - Rolled pickled burdock and tuna - Smoked herring and tuna roll - Pillow (dessert: cherries) The chopsticks set on the table at the beginning can be taken home in a box after use, and even a hand towel is provided to wipe the chopsticks clean. The attention to detail is truly wonderful. Additionally, the master asked about our appetite and adjusted the size of the shari for both the first and second halves accordingly, showing great consideration.

The strongest Edomae sushi in Nishi-Shinjuku, a taste that was traced back from a 200-year-old paper. Last year, "Sushi Akazu Kanayama" opened its doors. The beautiful Japanese-style interior has around 8 counter seats. The owner, Mr. Kanayama, is a lovely person, and you can enjoy high-class Edomae sushi in a fun atmosphere. The personality of the chef is like a seasoning that enhances the delicious sushi even more. It is essential for important business meetings or dates. Oh, the owner is not Mr. Kanayama, but Mr. Kubota. The name "Kanayama" comes from the meaning of fish gathering during fishing. The owner, Mr. Kubota, has trained at a famous sushi restaurant for about 25 years, making authentic Edomae sushi. The traditional Edomae sushi from the Edo period served by such a skilled craftsman costs 22,000 yen (including tax) for the omakase course. Edomae sushi is about adding artisan skills to the ingredients to create the best taste, not just pursuing the freshness of the ingredients. It is a sushi to enjoy the skills of the craftsman. The taste of the ingredients is maximized in the dishes. Of course, no soy sauce is needed. The satisfying and cost-effective omakase course of the best Edomae sushi includes appetizers, 6 nigiri in the first half, 4 exquisite appetizers, 6 nigiri in the second half, miso soup, and dessert. The sense of satisfaction is incomparable, perfect for important business meetings or dates where you want to make an impression in Nishi-Shinjuku. Please compare the photos and feel the taste and craftsmanship of Edo from 200 years ago. The menu includes: "Appetizers" - Mozuku vinegar, sweet simmered young ayu, steamed black abalone. "First half of nigiri" - Chutoro, Kohada, Sumiika, Botan Ebi, Kinmedai, simmered clams. "Appetizers" - Okawa's tataki, uni and crab jelly, ikura sushi, tamagoyaki. "Second half of nigiri" - Akami-zuke, Madai, Otoro, Akagai, Anago, Iburi gakko, and maguro roll. A bowl, dessert, abalone, sea urchin, crab, ikura, and 12 pieces of Edomae nigiri. Truly, the Edomae sushi of warmth and tradition, enjoying the artisan skills at the counter seat, with fun conversations and a taste of history. It's the ultimate meal in Shinjuku! Kanayama is the best~

Located about a 5-minute walk from the west exit of Shinjuku Station, this sushi restaurant has a clean and warm atmosphere with 8 counter seats, giving it a traditional sushi restaurant vibe. The restaurant specializes in Edo cuisine and Edomae sushi. The menu consists of a set course priced at 22,000 yen (tax included), which includes 3 appetizers, 6 pieces of nigiri sushi, 3 appetizers, 6 pieces of nigiri sushi, red miso soup, hand rolls, and dessert. The sushi rice is mainly seasoned with red vinegar, but some pieces use regular sushi rice. The selection of sushi includes classic Edomae toppings, with favorites such as shrimp, lean tuna, medium fatty tuna, horse mackerel, and golden eye snapper. Each piece was delicious, and the portion size was just right. Overall, it was a delightful dining experience, and I look forward to visiting again. This experience truly made me appreciate being Japanese. - Average price: 20,000-30,000 yen - Closed on Sundays - Opening hours: 5:00 pm - 11:00 pm - Address: 2nd floor, Daiichi Hotoku Building, 1-4-17 Nishi-Shinjuku, Shinjuku-ku, Tokyo

Sushi Kanayama is a place in Shinjuku where you can enjoy authentic Edomae sushi. It is located not far from the west exit. The clean interior of the restaurant has a cozy atmosphere with only an L-shaped counter. Since the seating is limited, it is recommended to make a reservation in advance. The head chef is very friendly, and the overall ambiance of the restaurant is very pleasant. True to its "Edomae" style, the restaurant incorporates elements of Edo's food culture in interesting ways. There is only one course available, which consists of thickly sliced fish with perfectly seasoned sushi rice. You can choose the size of the rice portion. The course includes various dishes such as appetizers, vinegar-marinated mozuku seaweed, simmered young ayu fish with Japanese pepper, steamed black abalone, and more. The sushi lineup includes medium fatty tuna, kohada (gizzard shad), special rolled sushi for women, sumiika (cuttlefish), half-cooked shrimp (choice of cooking method), seared golden eye snapper, simmered clams, and more. The appetizer of roasted black abalone is gently seasoned with sake, and you can also enjoy its liver. There are two types of pickled ginger available - traditional cut ginger and ginger pickled in red vinegar. The medium fatty tuna from the port of Sakaiminato is exquisite. The kohada is beautifully shaped for female customers. The sumiika sushi is seasoned with salt and sudachi citrus instead of red vinegar. The half-cooked shrimp from the live tank offers a perfect balance of sweetness and texture. The "Ogawa-style Tataki" in the middle of the course is made by finely chopping bonito and shaping it into a board-like form, then pouring hot water over it. It is a dish reminiscent of Edo period cuisine and is quite unique. Paired with the sake AKABU, it was a delightful combination. The sea urchin and crab dish features a layer of grilled sea urchin topped with crab and dashi jelly. The red clam sushi is a luxurious treat with both the muscle and the siphon included in the piece. The taste and texture are excellent. The course ends with seasonal fruits - cherries. Fruits are always a nice touch. The high-quality ingredients, meticulous aging process, and skillful knife work make this place truly special. The head chef and the staff create a welcoming atmosphere, making it a restaurant worth visiting again.

We had made a reservation for 2 people at 7:00, but one person was going to be about 15 minutes late. When we informed the chef, he said, "Oh, that's totally fine!!" Thank you. In the meantime, we chatted with the chef about fish while toasting with bottled beer. We wanted some appetizers, so we told the chef, and he made a shrimp and shiso leaf salad on the spot. It was too luxurious for just a drink! There were about 5 types each of white and red wines available, and since my favorite Sauvignon Blanc was there, I ordered a bottle. The course started. The first course was mozuku seaweed vinegar, sweet simmered small ayu fish, and abalone. Every bite went well with the sake. Is it okay to have three small ayu fish?! The sushi started with tuna. The fish was large, and the perfect combination of the fish's umami and the sweetness of the vinegared rice spread throughout the mouth. The chef mentioned that the size of the rice can be adjusted, so feel free to let him know. There were 12 pieces of sushi, and hand-rolled sushi was also served, so if you have a small appetite, you might want to ask for less rice. The shrimp was kept in a tank, and each person was served one shrimp, which was filleted in front of us. You can choose to eat it raw, half-cooked, or boiled, but the chef recommended half-cooked. It retains the sweetness and texture, offering the best of both worlds. Indeed, it was the most delicious shrimp I have ever had. Towards the end of the first half, a pudding-like tamagoyaki was served. It was a delicious tamagoyaki with just the right amount of sweetness to refresh the palate and summarize the first half of the sushi. In the second half, items such as ark shell, fatty tuna, and conger eel were served, but the ark shell was really too big. Where's the rice? The size of the toppings was so large that it was hard to eat in one bite, but it's a shame to waste, so try to eat it in one bite. The hand-rolled sushi was made in front of us with fatty tuna and smoked pickled radish. I prefer the smoked pickled radish over regular pickled radish. It was so delicious. Finally, three additional pieces of tuna, squid, and blackthroat seaperch were served to finish. The chef provides so much information about the sushi he serves that I can't write it all here, so please visit and experience it for yourself. I have to go back to try the toppings I haven't eaten yet. Thank you for the meal. I will definitely visit again.

"Sushi Akasu Kanayama is a new and beautiful restaurant! The lovely lacquerware sake cups lined up are so beautiful ✨ ★Appetizers include mozuku vinegar, young ayu with sansho pepper, black abalone, and steamed abalone. The abalone is tender and delicious, with a rich liver flavor! There are two types of pickled ginger, one thinly sliced in red vinegar and the other cut on the spot in the traditional way. ★First half of nigiri includes chu-toro, kobako (small skin), women-only edition squid, raw amaebi, seared kinmedai. The salt-kettle-seared chu-toro for the first piece is amazing ♡ The kobako is served with a braided style for women. The squid changes to white vinegar with salt and yuzu. The amaebi is fresh from the tank, clear and beautiful! The chef's recommended half-seared amaebi is served with a rare firm texture and a hint of heat, bringing out the umami flavor. ★Snacks include Ogawa's bonito tataki, sea urchin and crab, ikura and caviar mini bowl, and a mini bowl of egg yolks with quail eggs that tastes like pudding. The Edo-style Ogawa's bonito tataki was excellent! The bonito is lightly blanched and then quickly rinsed with hot water. It was delicious ✨ The mini bowl of ikura and caviar, combined with quail egg yolks, was a blissful dish ❤️ ★Second half of nigiri includes akami-zuke, maaji, otoro, akagai, kohada, anago, chutoro negitoro hand roll, red dashi with aosa seaweed, and strawberry. The second half features maaji with refreshing scallion and ginger condiments, a powerful otoro, and a seared kohada with a yuzu sauce. The beloved akagai comes with the foot attached! The aroma of the sea and the crispy texture were outstanding ♡ Compare the salt and claw flavors of the anago. Pair the flavorful chutoro with the fragrant and rich chutoro negitoro. It's a cozy and informal atmosphere, and I'm happy to have found a wonderful sushi restaurant in Shinjuku. Please make a reservation and give it a try ❤️"

[Shop Name] Sushi Akazu Kanayama [Nearest Station] 5 minutes walk from Shinjuku Station [Budget] Around 20,000 to 30,000 yen Located 1 minute walk from Shinjuku West Exit. Pre-opened at the end of 2022. Grand opening in 2023. The interior has a counter with 8 seats. The warm atmosphere with the feeling of wood. The theme is "Phantom Edo Cuisine." Deciphering recipes from 200 years ago literature, incorporating the essence of "Edo Cuisine," which can be said as the origin of "Edo-style Sushi." A new restaurant in Nishi-Shinjuku where you can enjoy Edo-style sushi with a blend of traditional and modern techniques. The chef carefully prepares seasonal ingredients to serve Edo-style sushi and Edo cuisine. Omakase course starting from 22,000 yen. Received Menu: - Okinawa Mozuku - Abalone - Ayu (sweetfish) - Salted bonito belly - Kohada (gizzard shad) - Squid with ink sauce - Seared golden eye snapper - Spot prawn (head seared) - Boiled clams - Small river fish tataki - Uni (sea urchin) and crab - Salmon roe and caviar small bowl - Chawanmushi (savory egg custard) - Akami-zuke (marinated lean tuna) - Horse mackerel - Otoro (fatty tuna) - Ark shell with its siphon - Needlefish marinated in soy sauce - Conger eel - Toro-taku roll - Aosa seaweed miso soup - Dessert: Strawberry Various dishes → Nigiri sushi (various types) → Various dishes → Nigiri sushi (various types) The spot prawn is swimming in a live tank. Some people seem to give them names sometimes, haha. You can choose how to eat it, raw or boiled. Half-raw is recommended. Boil the surface while keeping the inside rare. Boiling brings out the sweetness, while the rare inside gives a firm texture. You can experience the goodness of spot prawn in both raw and boiled forms. Spot prawn is delicious! The head chef is from a prestigious sushi restaurant in Tokyo. He will make sushi while engaging in light and lively conversation. Thank you for the meal.