We made a reservation for two and visited the restaurant. The chef, who also appeared on the show "Job Chuun," served us sushi. As a wine lover, I went ahead and paired the sushi with a wine, specifically the KENZO ESTATE Asatsuyu 2023. It is composed of 91% Sauvignon Blanc and 9% Semillon. This Sauvignon Blanc, made in Napa, offers fruity aromas reminiscent of apples and pineapples, with some floral notes. While most Sauvignon Blancs have a strong grassy vibe, this one leans more towards fruity scents and has a robust finish, making it a very delicious white wine. The "purin maki" (a sushi roll) featured rice mixed with ankimo ( monkfish liver) wrapped in seaweed. The light white wine paired exceptionally well with the ankimo. We also had a lot of uni, so I felt that choosing a white wine was the right decision. However, I quickly finished my glass, so I ordered another, the "Rindo." In the midst of enjoying this, I ended up switching to a red wine instead. This red is primarily composed of Cabernet Sauvignon, with some Merlot and Malbec, and a touch of Cabernet Franc. It has aromas of blackberry and a hint of pepper. The finish is pleasantly long and has a soft mouthfeel. KENZO ESTATE really impressed me. The sushi itself had a slightly firmer texture, while the density of the rice paired wonderfully with the toppings. The sushi was just as delicious as the rolls. By the way, the chef's personality was great, and he entertained us with his performance. Everything was very tasty. Thank you for the wonderful meal!

I happened to find one reservation available in a private room, so I decided to drop by. The all-you-can-drink plan was ¥17,600. Note that any additional menu items ordered until the end of December will incur extra charges. It was a truly enjoyable experience, almost as if I were watching a show, as everyone around was having a great time together. Thank you for the meal! <What I Learned Today> Apparently, "Reikaoka" refers to the Reiko mountains in Minamiboso. Horses and cattle from India were brought to improve military horses, which led to the beginning of dairy farming. It’s said that when the eighth shogun, Tokugawa Yoshimune, saw milk, he expressed a desire to eat tofu, which marked the origin of Reikaoka tofu. Quite fascinating! <Chef's Course> - Reikaoka Tofu - Wakamatsu seaweed salad from Sanriku - Spring bream chawanmushi (steamed egg custard) - Pudding roll - Fried Mehakiri with sake pickles - Minato Ward roll (with crab, sea urchin, and caviar) - Hatoshi (fried bread) - Marinated black rockfish - Medium fatty tuna - Horse mackerel - Salmon roe - Fatty tuna - Botan shrimp and bafun sea urchin - Kohada (shad) - Eel - Thick rolled sushi - Miso soup - Castella (sponge cake) <Beverages> - Champagne (Chandon) - Isojisman sake - Kido sake - Mimurosugi sake - Sawaya Matsumoto sake - Izumibashi sake - Amano white wine (Wickham Road)

It's been six visits since August, and I've come back after a brief interlude with a young chef's sushi in October. This day had quite a few regulars. We started with the standard Mieoka tofu and wakame, followed by a vinegared dish and a chawanmushi made with swordfish and lily bulb. The beautifully presented dishes continued with the gently fried shrimp sushi, which delighted my palate. The sushi began with a greeting of spring sea bream, followed by chocolate mutsu from Katsuama, Chiba, and then a fishing horse mackerel from Wakayama, topped with green onions. Hmm, just three pieces of sushi today. I was certain again that the level was exceptionally high. The famous pudding roll photo time is now taken over by the young chefs, as the head chef, Ozaki, steps back, allowing the two younger chefs to showcase their skills. Their creativity and Ozaki's passion for teaching shone through. Next came the sake-marinated mehikaru and the well-known Minato-ku roll. Now, the main event was about to begin. We had marinated lean tuna followed by the chu-toro, which was from a 191.4 kg bluefin tuna from Aomori, aged for eight days. The dry aging process worked wonders, and the chu-toro alone was melt-in-your-mouth delicious. I didn't hesitate to add the o-toro, which was highly recommended using sand tripe. It exceeded my expectations with its incredible richness – simply divine. All five senses—sight, hearing, smell, touch, and taste—were filled with high-level happiness. This is the Ozaki experience. The ikura (salmon roe) gunkan is also painstakingly prepared. Starting with the salmon roe, the shells are removed using chopsticks and 100-degree water; the first shell pops off, and then a second 100-degree water bath is used to remove the second shell. They then carefully clean it by hand. Since the roe can break under its own weight, they keep it marinated until just before serving. They blanch it until it turns white, then soak it in saline water with the same salt concentration as seawater for 30 seconds to a minute to restore its color. It's interesting to note that the second shell makes it hard. How many restaurants take such meticulous care in their preparation? I couldn’t resist adding a gunkan of purple sea urchin to my meal. I started with tea, and before I knew it, I'd enjoyed a fair amount of sake, even though I hadn't planned to drink much. Each visit to Yui has been lovely, but this time, it was an unquestionable ⭐️5. Thank you for the wonderful meal!

Location: 2 minutes walk from Ginza Ichome Station. Reservation: Yes. Invitation: Not applicable. Waitlist Reservation: No. Number of people: 3. Price: 39,000 yen per person. Order: Omakase course. Dishes include: Mieoka tofu stew, octopus, flatfish, striped horse mackerel, young sea bream, matsutake and cod milt in a teapot, grilled black rockfish, sweetfish with prawn, bonito, oysters, botan ebi and sea urchin, red tuna, medium fatty tuna, fatty tuna, red sea urchin, salmon roe, eel, and sushi rolls. Soup: Tamati. Pairing: Dongfang Meiren, Dayu Ling, Gongkou Hongyin, 88 Jinxuan. Memo: The sushi restaurant is located in Ginza Ichome. It is a 2-minute walk from Exit 10 of Ginza Ichome Station on the Tokyo Metro Yurakucho Line. It is also within walking distance from Ginza Station, Higashi-Ginza Station, and Takaracho Station. The restaurant is on the 8th floor of GINZA LOUIS. The chef is Jun Ozaki. The restaurant opened in Roppongi on December 8, 2016, and relocated and reopened in Ginza Ichome on December 8, 2023. There are no regular holidays, but the restaurant is closed about 8 times a month, mainly on Tuesdays and Wednesdays. It's a fully reserved restaurant. Reservations can be made by phone or online through Tabelog. The seating consists of a main counter with 9 seats and a separate counter with 6 seats, totaling 15 seats. Credit cards are accepted, but electronic money and QR code payments are not accepted.

I recently visited a restaurant for the first time after seeing a delicious sushi post from someone I follow, which featured an all-you-can-drink course for 17,600 yen. Thank you for the recommendation! The all-you-can-drink option has a last call of 90 minutes with a glass exchange system; if you start at 5:30 PM, you can order one last drink by 7:00 PM, even if you have some left. The sushi was prepared by an apprentice at the counter of a separate area. As someone who typically enjoys only sake at sushi restaurants, I was pleasantly surprised to find that I could also order champagne and white wine. I began with a glass of champagne. The sake menu had six varieties, plus an additional cup option with brands like Isojiman and Ishizuchi, making a total of eight choices. The standout sushi items for me were the spring red sea bream and the salmon roe. Among the appetizers, I particularly enjoyed the Nagasaki specialty "Hatoshi," which is shrimp paste sandwiched in bread and deep-fried. One downside was that the restaurant emphasized social media too much; they even requested customers to take videos, which felt a bit forced, and some poses seemed overly staged. While I understand the importance of social media popularity in today's world, it created a slight discomfort for me, although it might help those who are less experienced with sushi to feel more relaxed and enjoy the experience. On the positive side, the service was excellent. The sushi chef, Mr. Seiyan, conversed with each guest and was knowledgeable about sake, making our time enjoyable. The female staff member responsible for service promptly offered refills of the seaweed and water and provided thoughtful attention, for which I was grateful. Highlights from my meal included: - Champagne: Kizakura - Sake: Kinpaku, Izumibashi, Ishizuchi, Isojiman - White wine: Tenbi - Side dishes: Wakame (seaweed) with homemade ponzu (refills available), spinach and abalone mushrooms, and a savory custard with whitefish and lily root in a nori sauce - Sushi: Spring red sea bream, striped jack, marinated red tuna, medium fatty tuna, horse mackerel, salmon roe, eel, kohada, plus miso soup and a thick roll of egg and sweet shrimp Thank you for a wonderful experience!

I visited Sushiyu (Ginza), the restaurant run by Chef Ozaki, who has appeared on numerous TV shows and media. This Tokyo gem, which earned a Michelin star when located in Roppongi, as well as accolades like Tabelog Bronze, Sushi 100 Best Restaurants, and a Tabelog rating above 4, has now moved to Ginza and is still ranked in the top 5000 on Tabelog. Above all, the delightful performance by Chef Ozaki paired with his exquisite sushi is truly a highlight. The course alternates between delectable appetizers and sushi, featuring amazing dishes I've seen on YouTube, like the pudding roll and Minato ward roll—each one more delicious than the last! With such a generous array of dishes, I felt completely satisfied, and I believe the cost-performance is outstanding. Each piece of fish is top quality, showcasing incredible freshness and expertly aged flavors, making the taste absolutely guaranteed. Chef Ozaki's enthusiastic stories, along with the excellent service and performance of the staff, make this a truly unique sushi experience. I definitely want to visit again!

On this day, I was invited by a powerful friend to gather after a long time, and I was looking forward to meeting everyone. The course for this day was prepared by a young chef, and it offered an incredible all-you-can-drink option, including alcohol! We started with a champagne toast! I savored the champagne and delicious Japanese sake. - Chiba’s specialty, sweet and corn-scented Mineoka tofu - We sipped on fresh wakame seaweed while drinking. Refills were unlimited. - Spinach and mushroom ohitashi - Anago (sea eel) and lily bulb chawanmushi (savory egg custard) - Soft-shell shrimp hand rolls - Kasugodai (young snapper) - Shimaaji (striped jack) - Hirame (flatfish) with its fatty belly - Famous pudding made with An-kam (simmered liver). It’s a pudding in reference to purines! Here comes the purine (//∇//) - Nara-zuke pickled watermelon - Crab and sea urchin roll, also known as Minato-ku roll - MeHikari (small fish) grilled with sake and served over rice - Marinated red tuna - Medium fatty tuna (chutoro) - Delicious medium fatty tuna again♡ - Oysters - Boiled scallops - Salmon roe - Anago tatsuta-age (deep-fried) - Fukumaki (rice rolls) - Shiba shrimp castella Both the appetizers and sushi were incredibly delicious! I had a wonderful time with great food and drinks. I would love to visit the chef at the counter, but I also think this all-you-can-drink seat is incredibly valuable. Thank you for the delicious meal. I will visit again!

◆ Ozaki's Sushi Theater ▪ Sushi Yu (Ginza, Chuo Ward) Appetizers & Nigiri Omakase ◾ Food Beast Maro http://instagram.com/maro.j.maro https://ameblo.jp/korinai-menmen/

I understand why this place is so popular—it's an incredibly skilled counter sushi restaurant. Sushi Yuu, which relocated and opened in December 2023 in Roppongi, previously earned a Michelin star in its first year and boasts a Tabelog rating of 4.18, along with being featured in the Bronze category and among the top 100 restaurants. Chef Ozaki has an impressive background, having served as a judge on TBS's Job Tune for four years. On this occasion, I sat at Chef Ozaki's main counter, which is quite difficult to reserve. Occasionally, reservations become available through his Instagram story. The course was priced at 27,500 yen, with an additional pairing option for 11,000 yen. Even at this price, the high level of satisfaction makes it feel worthwhile. I've visited many sushi restaurants, but I absolutely loved this place. The strong foundation of deliciousness, combined with an entertaining aspect, resulted in a fun and tasty dining experience that left me feeling exceptionally satisfied. It seems to also be popular among overseas guests, especially from China's Red Book and Hong Kong's gourmet communities. The restaurant has been promoting the idea of guests taking photos, which has evidently gained traction. The first sushi piece, "Harukodai" (Spring sea bream), was stunning both in appearance and taste. The careful craftsmanship and high skill were evident right from the start. Their signature dish, the "Purin Maki," is wrapped generously with an abundance of ankimo (monkfish liver). This dish, which was conceived six years ago and trademarked, offers a popular photo opportunity as Chef Ozaki holds up a sign reading "Pass." Even though I did nothing to earn it, seeing that sign surprisingly made me feel happy! The rich umami of this dish would pair beautifully with a bottle of sake. Next, I enjoyed the "Minato-ku Maki," showcasing ingredients from Hokkaido, such as kanboko crab, bafun uni (sea urchin), and caviar from Shizuoka, allowing me to savor the superiority of Minato Ward even in Ginza. The excitement of watching the preparation process was thrilling. This dish was not just photogenic; it tasted incredible as well. During the course, I had the option to add items not included in the original menu. That day, I opted for new-season ikura (salmon roe) gunkan, shrimp, nodoguro (blackthroat seaperch), and karasumi (dried mullet roe). Adding all of them turned out to be a great decision. The beautiful ikura provided a balance of rich flavor while harmonizing perfectly with the rice and seaweed. The large piece of nodoguro gave off a wonderful fragrance even before tasting. I started with just the fish, and later combined half with rice. The richness of its fat was delightful without being overwhelming. The karasumi was pleasantly moist and easy to eat, pairing excellently with the beverages. The chutoro (medium fatty tuna) had an exquisite aroma, and they generously topped the uni gunkan with a hefty amount. The steamed abalone was excellent with its liver sauce, showcasing perfect flavor balance. The final dish, braised anago (conger eel) served as tempura, was both novel and delicious. Every piece of sushi was a work of art, boasting beautiful forms and glossy finishes. Starting off the pairing with Louis Vuitton champagne was a great choice, with both quality and ample volume, leaving me completely satisfied. The attentive and thoughtful service created a comfortable atmosphere. The restaurant also invests considerably in nurturing young talent, and with several affiliated establishments, I look forward to visiting this outstanding restaurant again. Chef Ozaki's Omakase course was 27,500 yen (including appetizers and main sushi), and the pairing was 11,000 yen, featuring a variety of exquisite drinks. Thank you for reading this review! If you're interested in this restaurant, please bookmark it by clicking the "Save this restaurant" button below!

I visited for the first time since their relocation to Ginza. This time, instead of sitting at Chef Ozaki's main counter, I was in Seiyan's private room. I got to experience performances and service reminiscent of Ozaki Theater, but I wondered if it was too forced given the different personalities involved. However, Seiyan blended his own style with a craftsman's touch, keeping things enjoyable and engaging throughout the experience. I also added specialties like the cured mullet roe rice cake and the prized sea bream to the course. Both the flavors and the atmosphere were excellent. The sake flowed beautifully, making it a truly special moment.

This was my first visit since relocating to Ginza. I came for lunch this time. The dishes included: a tofu dish with spinach and mushrooms, Aomori flounder, steamed custard with seaweed, grilled black mutsu and knife fish with miso, pudding, shrimp, and grilled eel. I also had extra caviar, and for sashimi, there was bonito and red tuna, as well as a shrimp-filled cake.

I visited Chef Ozaki's sushi restaurant again to enjoy the delicious and fun dishes he serves. Everything has become even more delicious! I had the ikura and was reminded of when the restaurant first opened in Roppongi. Chef Ozaki's ikura has a thin skin and is wonderfully tasty, almost drinkable. I definitely want to visit again! The items marked with ○ are appetizers, and those marked with ● are sushi. ○ Mineoka tofu ○ Wakame with ponzu ○ Abalone, black shimeji mushrooms, natural maitake mushroom, and spinach ohitashi ○ Hata from the Izu Islands and striped sea bream from Ehime, served with grilled sake ● Spring sea bream ○ Matsutake mushrooms and nodoguro soup ● Black throat sea perch from Chiba, grilled with the skin over charcoal ○ Tachiuo from Koshiba, grilled with saikyo miso ● Roll with ankimo sushi rice, cucumber, and pickled watermelon ○ Hatoshi, a mix of shrimp, hamo fish paste, and nagaimo, fried and served with salt from Kikaijima ● Minato Ku roll with crab, sea urchin from Hokkaido, and original caviar from Shizuoka ○ Steamed abalone from Chiba, served with liver sushi rice ● Kuruma shrimp from Nagasaki ○ Homemade salted mullet roe, not dried, so it has a very rare texture ● Ikura gunkan (sushi) ● Small bowl of red-eyed tuna, extra serving ● Returning bonito from Kesennuma with wasabi ● Marinated red meat of bluefin tuna from Shiogama ○ Hokkaido botan shrimp, extra ● Otoro (fatty tuna) ○ Red miso soup ● Fried simmered eel in Tatsuta-style ● Futomaki (thick sushi roll) ○ Brûlée-style with shrimp on top

I had long wanted to visit "Sushi Yuu" and eagerly awaited this day after making a reservation! I enjoyed the supreme sushi crafted by Chef Ozaki, who has also appeared in the media! The restaurant had an atmosphere filled with luxury and high quality. The proximity to the chef made it exciting to watch him as he prepared the sushi! I was able to learn about sushi and enjoy pleasant conversations, making for a delightful time. I ordered the omakase course for 27,500 yen, which included: - Mineoka tofu - Wakame with ponzu - Boiled abalone mushroom, shiitake, and black mushrooms - Slices of red grouper and striped jack - Baby sea bream - Matsutake mushroom and crimson sea bream soup - Black mouth bass - Grilled swordfish with Saikyo miso - Purin maki - Fried sweet shrimp - Crab and sea urchin gunkan - Steamed abalone with liver sauce - Prawn - Karasumi mochi (additional) - Ikura gunkan - Crimson sea bream (additional) - Bonito - Marinated bluefin tuna - Slices of sweet shrimp (additional) - Otoro (fatty tuna) - Fried simmered eel - Miso soup - Futomaki (thick rolled sushi) - Sweet shrimp rolled egg The moment each piece entered my mouth, the freshness and flavor were incredible! I was able to enjoy the different textures as well. The balance between the sushi and the rice was exquisite, and it was all very delicious. The combinations of condiments and luxurious ingredients were exceptional—a truly impressive course from start to finish! The sake recommended by the chef was also delicious, leaving me very satisfied! - Mineoka tofu: The smooth and gentle texture was pleasing, with a subtle sweetness from the corn, creamy and incredibly delicious! I could have easily had more!! - Wakame with ponzu: Thick and crunchy! It had a lovely flavor and was refreshing, making it perfect between pieces of sushi. - Boiled abalone mushroom, shiitake, and black mushrooms: The delicate dashi with a hint of sweetness permeated my body! It was delicious, showcasing the flavors of each ingredient. - Slices of red grouper and striped jack: Enhanced by a dipping sauce made with dried bonito and simmered plum, the umami was wonderfully highlighted. Both the red grouper and striped jack had a plump texture and were rich in flavor. - Baby sea bream: Plump and sweet! The balance between the fish and rice was excellent, creating a harmonious experience with a delightful aftertaste. - Matsutake mushroom and crimson sea bream soup: The crispy fried crimson sea bream offered a strong sweetness, perfectly balanced with the fragrant matsutake mushroom and dashi. It was elegant and delicious. - Black mouth bass: Richly flavored with a touch of natural sweetness that was intensified by the aromatic charcoal. The taste burst in my mouth, providing a luxurious experience—so delicious! - Grilled swordfish with Saikyo miso: The shiny fat from the swordfish just melted in my mouth. The flavor of the Saikyo miso was pleasant and went perfectly with the refreshing grated daikon. - Purin maki: The hand roll made from ankimo (monkfish liver) that the restaurant is known for was rich and creamy. The combination with the sushi rice, flavorful seaweed, and crunchy cucumber was exquisite—an enjoyable performance! - Fried sweet shrimp: Made with sweet shrimp, ginned cod, yams, and seaweed all sandwiched in bread and fried. It was light and crisp, with the oiliness complimenting the flavors of the ingredients! A refined take on a delicious fried dish. - Crab and sea urchin gunkan: Topped with fresh caviar, this was a luxurious treat! The crab’s elegant flavor, the creamy richness of the sea urchin, and the pleasant saltiness of the caviar combined beautifully. It was a masterpiece wrapped in seaweed! - Steamed abalone with liver sauce: The abalone was tender and had a delightful springiness, releasing its flavor with each bite. The liver sauce had a subtle ocean aroma, creamy yet elegant. It was delicious when combined with the rice. - Prawn: The large size allowed for a satisfying mouthful! The prawn was firm and sweet, with a delightful aftertaste. - Karasumi mochi: This was my first experience with unsalted, rare karasumi! The soft texture of the mochi paired well with it. The miso marinade added a nice depth of flavor without being overpoweringly salty—truly exquisite! - Ikura gunkan: The ikura was plump and bursting with flavor! The perfect balance with the rice and seaweed was incredible; I was ecstatic! It’s rare to find a place that offers such fantastic gunkan. - Crimson sea bream: The skin was crispy and rich, while the flesh was fluffy and sweet. The burst of flavor paired perfectly with the rice, making it an ultimate pleasure! - Bonito: Soft and fluffy, with an aromatic skin that enhanced the rich flavor. The gentle fragrance of chives lingered pleasantly, leaving a refreshing aftertaste. It was delicious. - Marinated bluefin tuna: Bright and glossy! The rich flavor of the red meat beautifully balanced with the marinade's soy sauce—simply perfect! - Sweet shrimp: Plump and with a sticky sweetness that was quite memorable. The aftertaste was just rich in umami, making it extremely delicious. - Otoro (fatty tuna): It melts in your mouth! The occasional taste of the rich fibers was delightful. The ample fat made for a great lingering finish. - Fried simmered eel: Crisp and fluffy, the sweetness and umami mingled perfectly with the fried oil, enhanced by the flavor of the seaweed. It was a one-of-a-kind dish that you can only enjoy here. - Futomaki: The rich flavor of tuna combined with the pleasant aroma of the seaweed. The occasional sweetness of the egg complemented the sushi rice well for a satisfying bite. Every single item was delicious and left me thoroughly satisfied until the last dish! The sweet shrimp rolled egg was light and fluffy, melting in your mouth, with the top caramelized to a delightful sweetness. The omakase course showcased the deliciousness of the ingredients perfectly. Each piece of sushi and every dish was wonderful, and I discovered a restaurant I would love to recommend to others and return to again (⁠*⁠˘⁠︶⁠˘⁠*⁠)⁠.⁠｡⁠*⁠♡

This restaurant is about a 7-minute walk from Ginza Station and just 3 minutes from Ginza Ichome. Inside, there is a main counter where Chef Ozaki prepares sushi and a separate counter. We reserved at the main counter with Chef Ozaki. The interior exudes luxury, featuring a single row of bright counters, making it a great spot for a date. I'm sure you'll be pleased with this restaurant. Chef Ozaki’s confident demeanor is truly impressive. His kind, meticulous, and refined sushi is unparalleled. I was moved by the course we experienced, which could only be done by Chef Ozaki! Despite it being a Monday at 8 PM, the main counter was fully booked, demonstrating the restaurant's popularity. The special seafood pudding with fish liver and the fried conger eel were both delicious, offering unique treats that are rarely encountered. Chef Ozaki and his staff provided detailed explanations, making it a comfortable experience even for first-time visitors. They were also very considerate towards my companion. The timing of the recommended drinks perfectly complemented the dishes served. Listening to Chef Ozaki’s delightful stories while learning about sushi made for a wonderfully luxurious time. I appreciated their attention to detail, such as adjusting the size of the sushi rice. Finally, the experience included entertaining moments and laughter, making it a delicious and enjoyable time. ▼ This time's course ▼ Main counter omakase - Snacks: - Mineoka tofu, which is usually made with sesame, but this is crafted using milk, corn, and cream, hitting the right balance of sweetness and providing a delightful texture. - Gari and seaweed; they happily refill the freshly made seaweed with ponzu if it runs out. - Blanched abalone mushroom, black shimeji, and spinach; a perfect light dish to enjoy during the lingering summer heat. - Snapper and striped jack sashimi served with grilled sake; the rich flavors of the snapper paired well with the wasabi and the aroma of katsuobushi. - Matsutake mushroom and fried black throat sea perch soup; the broth beautifully enhances the ingredients. - Grilled knife fish with saikyo miso, featuring a plump texture that goes wonderfully with sake. - Shiba shrimp bathed in a luxurious sandwich of shrimp paste and bread, a delectable mouthful with a delightful balance of flavor. - Steamed abalone from Chiba, tender and rich, enjoyed with liver sauce; we savored the leftover sauce with rice. - Additional: Rare karasumi mochi, encapsulating umami and flavors in a soft texture, offering a delightful sake accompaniment. - Additional: Sashimi of botan ebi, showcasing a rich, melty texture, with the head simmered in the final miso soup. - Egg omelet filled with shiba shrimp paste; it had a cake-like texture, sweet and airy. - Sushi: - Spring sea bream with a crisp texture and lingering umami. - Black throat perch, grilled to yield an aromatic, delicious experience with perfect fat content. - A special sushi with fish liver, surrounded by seaweed and rice—an essential dish for sake lovers. - Hokkaido's crab, sea urchin, and fresh caviar; the unique blend of flavors without overpowering saltiness showcases the best of these ingredients. - Additional: Grilled red fish, juicy and beautifully cooked. - Sweet shrimp, with excellent plumpness and texture. - Ikura (salmon roe) gunkan; Chef Ozaki's attention to detail makes this unique and top-notch. - Grilled bonito, boasting a flavor enhanced with green onions, absolutely delicious. - Red tuna marinated in salt, a stunning fish that pairs perfectly with wine. - O-toro made from the fatty part of tuna, indulgently savory. - Fried conger eel with a citrus aroma; crispy on the outside and juicy on the inside. ▼ Drinks: Champagne, Saké "Sensenkin Hiyaroshi," and "Aka Tonbo." A wonderful sushi restaurant where I could leisurely enjoy a fantastic meal and feel at ease until the end.

I felt like seeing Chef Ozaki’s face and decided to visit. Since coming to Ginza, it's become easier to make reservations. As usual, I enjoyed the Minnehaha tofu, boiled greens, flounder, baby sea bream, matsutake mushrooms with black throat sea perch, kuromutsu, grilled swordfish with saikyo miso, purin-maki, Hatoshi, Minato-ku maki, abalone, mehikari (a type of fish), salmon roe, bonito, black throat sea perch, botan ebi (sweet shrimp), red meat, oysters from Senpōshi, otoro (fatty tuna), sea urchin, eel, thick sushi rolls, and tamagoyaki (Japanese omelet). Everything was delicious, the conversation was enjoyable, and I was completely satisfied.

We visited for our wedding anniversary. The menu featured all our favorites, and we thoroughly enjoyed it. It felt worth the price. I would say it was a luxurious collaboration! From what I had seen on social media, it was both entertaining and had a lineup where everything was top-notch. However, I found the explanation for additional orders a bit unclear. The timing of when they asked for additional orders was a little strange as well. I would definitely like to visit again if the opportunity arises. Thank you for the wonderful meal!

This is the counter of Chef Ozaki at Sushi Yuu. It’s a so-called theatrical sushi experience, but it’s quite a high-end sushi place that tends to cater to a specific clientele. I don't mean this in a bad way—it's likely suited for people involved in socializing, dating arrangements, or Instagram influencers. It might not be the best choice for those looking for a quiet meal or families, as the atmosphere can feel somewhat lively. While the vibe is a bit flashy, the taste is decent for this style. However, there are limitations with the quality of the ingredients considering the price. Overall, I think the taste is appropriate for what you pay. The performance of the pudding roll was a bit embarrassing, so I think once per round is enough for me, haha.

I went with a couple of my friends! Both of them rated the food as delicious. It was amazing, especially since it's in Ginza, where the high-priced courses are justified. The ambiance of the restaurant is lovely! Eating and drinking there was the best! (This comment is from my friend's wife, haha.) There were many foreign customers (sorry, but I felt foreign too, haha), and it didn't feel awkward at all. I’m actually considering making a reservation for myself.

Located in the Ginza, Kyobashi, and Takaracho area, the popular "Sushi Yuu" is a destination for many. Given its location and the category of sushi, it seems that a majority of its customers are inbound tourists, a trend seen across many sushi restaurants. On the day of my visit, about 90% of the diners were international guests! I chose the omakase course for 27,500 yen paired with a non-alcoholic tea pairing. ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ ◼︎ Course Content ◼︎ - Fruit Tomato and Morohiya Jelly - Flounder (Kombu-cured) - Striped Horse Mackerel (Iri Zakasu) - Red Sea Bream (Kagoshima Prefecture) - Matsutake Mushroom and Sweet Sea Bream Soup - Black Mutsu (Chiba Prefecture) - Grilled Swordfish with Saikyo Miso and Anki (Liver of Anglerfish) - Hatoshi (Shrimp Bread) - Minato Ward Roll - Black Abalone (Chiba Prefecture) + Sushi Rice - Salmon Roe Gunkan - Katsuo (Hokkaido Prefecture) - Tuna (Salted) Red Flesh - Medium-fat Tuna - Karasumi Roll (Karasumi and Rice Cake) - Purple Sea Urchin (Miyagi Prefecture) - Fried Stewed Eel Roll - Big Shrimp Paste Omelette ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ Sushi Yuu first garnered attention during its time in Roppongi, earning a Michelin star in its opening year and achieving notable accolades on Gourmet Review sites. Chef Ozaki has also served as a judge on TBS Job Tune for four years, firmly establishing his name in the sushi industry. Given Chef Ozaki's character, the atmosphere at the counter is lively and engaging, highlighted by the signature "Pass" sign displayed during the notable "Pudding Roll," which has gained popularity through viral videos overseas, attracting many inbound tourists from places like Hong Kong and China's Red Book. On the day of my visit, the only other guests at the restaurant were international diners, showcasing a high inbound ratio! Starting with small dishes, the omakase course features authentic Japanese dishes like Mineoka Tofu, Kombu-cured Flounder, and a small cup combining Morohiya and Tomato, allowing you to experience genuine Japanese cuisine. The first piece of sushi was the Kagoshima Prefecture's Kasugo Tai. This single piece showcases meticulous craftsmanship, blending beautifully with the sushi rice! The soup with Matsutake mushrooms and Sweet Sea Bream offered an exquisite and gentle flavor, bringing a sense of warmth. The Black Mutsu from Chiba Prefecture was intricately kombu-cured, concentrating its flavor beautifully, enhanced further by grilling, making it a breathtaking piece of sushi! Then came the highlight of the meal, the "Pudding Roll," filled abundantly with ankimo (liver of anglerfish), which brought immense joy! The Nagasaki local dish "Hatoshi," commonly known as shrimp bread, was fascinating! The deliciousness of shrimp combined with the perfectly toasted bread created an excellent pairing! Following this, the extravagant "Minato Ward Roll" made its appearance! This divine roll featured luxurious ingredients including Snow Crab (Hokkaido), Bafun Uni (Hokkaido), and Caviar (Shizuoka), making it a true culinary delight! The original caviar used by Sushi Yuu, combined with the rich flavors of uni and the caviar's nuances, created an unforgettable taste experience. Feeling adventurous, I decided to order additional dishes mid-meal, including salmon roe gunkan, sweet shrimp, nodoguro (blackthroat seaperch), and karasumi rolls! The nodoguro was exceptionally fatty, with a substantial size, delivering its rich flavor beautifully! Half was enjoyed as is, while the other half was paired with sushi rice. The tuna sourced from Shio-gama offered the rich taste of red flesh and the melting sensation of medium-fat tuna was exquisite! The fried stewed eel was also an interesting dish—the effective use of nori in many dishes was impressive, and the crunchy texture of the fried eel, combined with its fluffy feel, sushi rice, and nori, created a remarkable flavor synergy. The giant sushi rolls were extravagantly topped with an abundance of tuna, leading to an endless time of culinary happiness. Everything was, of course, delicious, but the high level of performance and hospitality explained why the restaurant is always fully booked. ----------------------------------------------- Thank you for checking the review! If you are interested in Sushi Yuu, please save the restaurant by clicking the "Save" button located at the bottom right!

It's Sunday lunchtime in Ginza 1-chome. Today, there's a gathering organized by a sushi-loving female follower at [Sushi Yuu]. This is a collaboration with a young chefs' event that is held irregularly at the restaurant. There are six participants. While Chef Ozaki is in a separate private room, a 24-year-old named Iguchi is the one preparing the sushi. Iguchi has incredibly smooth skin, and the two women present shower him with compliments, saying, "Your skin is so beautiful!" His shy demeanor, slightly blushing and looking down, even makes a guy over sixty feel a bit giddy! But aside from that, the ingredients and appetizers are the same as those served at Chef Ozaki's counter. This is specifically an opportunity for the new chef to gain experience, and with a very reasonable all-you-can-drink option, the cost performance is incredible. Seriously, is this even covering costs? Haha (≧▽≦) I ended up ordering extra appetizers and some whiskey outside the all-you-can-drink menu, but even then, it was so affordable that my friend and I received change! This gathering is just amazing! Now for the main topic, here are the details of the course we enjoyed. Each individual comment is listed in the photo section, so I hope you can enjoy them along with the images. Thank you for the meal! **Summary:** As the number of establishments offering sushi at exorbitant prices increases, I truly admire Chef Ozaki's concept of "contributing to the training of sushi chefs at a fair price" (this is my personal speculation). If you stick to the designated all-you-can-drink list, we could manage with just a few drinks each—wait, this is Ginza! Haha (≧▽≦) **Appetizers:** - Tofu: Milk, Corn, Yoshino Kudzu - Seaweed: Sanriku, Homemade Ponzu - Vinegared dishes: Fruit Tomato, Moroheiya, Jelly (Tosa vinegar?) - Soup: Spanish Mackerel (Tatsutaage), Matsutake (Butan) - Soft Shell Shrimp: Tempura, Vietnam - Vinegar Oysters: Senpouji - Black Miso Rice Cake: Saikyo Miso Pickled **Sushi and others:** - Spring Tai - Black Mutsu: Charcoal-grilled, Torikiri (burnished) - Pudding Roll: Monkfish liver, Cucumber - Megikari Don: Aburi Sake (grilled) - Minato Ward Roll: Crabs from Hokkaido, Caviar, Sea Urchin from Miyagi - Bonito: Hokkaido - Nodoguro Don: Benitomato - Marinated: Ooma, 156kg - Chutoro: Ooma, 156kg - Kohada - Sea Urchin: Miyagi - Simmered Anago: Tatsutaage - Thick Roll - Tamago: Shiba Shrimp - Miso Soup: Fish broth **Drinks:** - Champagne: XLV Cuvee Speciale Brut - Chardonnay: Central Coast, CA, Calera, 2021 - Sancerre: ASC, Gerard Boulay, SB, 2022 - Nabeshima: Daiginjo, Yamadanishiki, Kashima - Jikon: Junmai Ginjo, Senbon Nishiki, Heat-processed, Nabari - Hakushu NB: Single Rock - Yamazaki 12 Years: Single Rock - Hakushu 12 Years: Single Rock

I received an invitation from a reviewer to attend a young chef event at Ginza's "Sushi You," and without hesitation, I decided to participate. This young chef event usually takes place in a private counter during weekday lunches, but it's being held during this three-day weekend as a special occasion. Today's sushi chef is 24-year-old Iguchi, who has six years of experience in Japanese cuisine and has been with Sushi You for just over a year. The young chef event features an all-you-can-drink system similar to that at Sushi You Wings, and for the rest of the year, it is being offered at a base price of 11,000 yen, which is very affordable. You can really feel the nurturing spirit of Head Chef Ozaki in fostering young talent. The course started as usual with Mineoka tofu. I wondered how far the course would go with the same flow, but it seemed that the contents were slightly changing with new appetizers being introduced. This time, what stood out to me were the "soft-shell shrimp" and the "soup with striped jack and matsutake mushrooms." The small bowl of deep-fried Mehikaru was rich and delightful. The standard Edomae nigiri, along with the specialty "pudding roll" and "Minato Ward roll," were surprisingly delicious and didn’t feel like they were prepared by a young chef. With the all-you-can-drink option, I kept going, and even after ordering a few extra dishes, the total was still under 20,000 yen. I thought this was a fantastic deal. While checking Instagram for more information, I saw a notification that there was only one seat left for the rest of the year, which shocked me. Well, I guess I will have to wait until next year... Below is a summary of the course content as a reminder for myself: ーーーーーーーーーーーー (Appetizers) ▫️ Mineoka tofu ▫️ Seaweed with ponzu (refills available) ▫️ Cubed ginger (Appetizers) ▫️ Fruit tomato with jelly ▫️ Soup: Striped jack deep-fried with matsutake from Bhutan (texture similar to Japanese matsutake) ▫️ Soft-shell shrimp wrapped in a roll. More like a fritter than tempura, with a thin batter that lets you taste the shrimp directly. This is a new menu item. (Sushi - Specialties) ▫️ Sweet sea bream - standard Edomae deliciousness. ▫️ Black mouth grunt - grilled with charcoal for flavor. ▫️ Pudding roll - filled with plenty of ankimo. A pass! ▫️ Seasonal Mehikaru - served as a small bowl. ▫️ Minato Ward roll - topped with caviar. ▫️ Karasumi mochi - homemade karasumi cured in saikyo miso, very flavorful. (Extras) ▫️ Bonito with scallions ▫️ Nodoguro (added) - from Tsushima, served in a small bowl. Fattiness and deliciousness; glad I ordered this. ▫️ Marinated bluefin tuna from Oma ▫️ Chutoro, also from Oma ▫️ Ikura gunkan ▫️ Kohada ▫️ Purple sea urchin (added) - raw and melts in your mouth. ▫️ Simmered eel, handed directly. ▫️ Red miso soup ▫️ Fukumaki