On June 18, 2024, at 18:45, I visited a high-end restaurant with a spacious counter only. It wasn't too noisy, nor too quiet, allowing us to enjoy our meals and conversations comfortably. The staff's attentiveness was exceptional, maintaining a perfect balance of being present yet unobtrusive. It was a very cozy atmosphere. I chose a 23-course meal priced at 13,000 yen. Among the sushi, I especially enjoyed the squid, horse mackerel, and fatty tuna. The squid was incredibly smooth, while the horse mackerel had a nice texture and was very fresh! By the way, the rice was made with red vinegar, which I found to be lovely and flavorful. The fatty tuna was from Yama Sachi and was so smooth it melted in my mouth. The fish somen was a unique dish that you can only experience at this restaurant. It consisted of fish paste shaped like somen noodles topped with truffle sauce. The taste was surprising and different from what I expected – I highly recommend trying it! Finally, the meal concluded with clam soup and an egg. The clam soup was refillable, and I ended up having a lot because it was so delicious. The egg was incredibly smooth, resembling a custard – a perfect way to finish the meal. The 23-course menu included the following dishes: chawanmushi, gari, octopus, marinated scallops, cuttlefish, tai, horse mackerel, flounder, oysters, white shrimp, young sea bream, cherry salmon, fish somen, bronzed sea bream, buri (yellowtail), Yama Sachi fatty tuna, stewed anago (conger eel), egg, clam soup, and tea.

In front of you, a skilled chef prepares the finest sushi. There are many guests from overseas, and they offer English support, so anyone can enjoy it. Each sushi piece comes with an explanation, and if you find a favorite, you can order more.

I don't usually eat elaborate Edo-style sushi, as I'm perfectly happy with fresh fish served over sushi rice, so I'm a fan of conveyor belt sushi along the coast. However, I absolutely love this restaurant for its food, prices, and atmosphere. I liked it so much that I even tried the yakitori place next door, but personally, I found it too rich and wasn't particularly impressed. But the sushi here is great! Really great! The steamed egg custard with hairy crab is also amazing. Every dish was satisfying from start to finish. The sake they paired with the food was delicious too. The sushi chef was kind, but the older woman making the drinks had somewhat rough service, which stood out to me since I was right in front of her. Otherwise, I was very satisfied.

The interior has a luxurious feel, yet it's lively enough that you can thoroughly enjoy delicious sushi. The service was average; the explanations provided for the dishes, sushi, and sake were minimal or sometimes nonexistent, which felt like a missed opportunity overall. The rice grains were smaller, and the sushi pieces were bite-sized, which felt a bit small for me. At the beginning, there were plenty of appetizers, including warm chawanmushi (steamed egg custard) and somen noodles. The sushi was delicious: - The squid had a wonderful flavor and aroma, and the sudachi (Japanese citrus) was a nice touch. - The horse mackerel had a particularly good aroma, was oily, and delicious. - The tuna's flavor slowly revealed itself with each bite; I wished I could keep eating it. - The black sea bream was sweet with just one bite; I had never tasted such a fish before. - The final item, the egg, was delicious and had a pudding-like texture that reset my palate nicely. When I mentioned my preferences for sake, they offered various options. However, for those who like to choose based on brands, it might be a bit inconvenient. Overall, it was a casual sushi place with good cost-performance.

● A popular restaurant that couldn't be reserved right after crowdfunding! ● Now, it attracts many international customers! ● The course has a fulfilling selection of well-prepared sushi! ### Order (★must-try, ◎recommended) **Isseki Sancho Course**: 16,800 yen #### Course Contents: - Steamed crab custard - Braised tuna - Persimmon and cream cheese - Sliced boiled octopus sashimi - Red mackerel sashimi (hachibiki) - Grilled squid - Tai (sea bream) - Shima aji (crescent gizzard shad) - Yellowtail (buri) - New men (noodles) made with white fish broth - Sakura salmon - Flounder fin - Red snapper (kinmedai) - Gizzard shad - Scallops (forgot to take a picture) - Black mutsu - Kawai (turbot) - Lean tuna (akami) - Fatty tuna (toro) - Yukke with kumquat - Eel - Red miso soup The scallops were incredibly delicious! They are pulled apart with the pads of my fingers, and the texture is outstanding – not just soft, but firm and enjoyable! The texture of the flounder fin is also remarkably crunchy! The gentle握り sushi rice crumbles in your mouth, creating a perfect balance with the flounder's firm texture! The kawai has a spread of some kind of internal organ paste on top, giving it a rich, milky flavor that fills your mouth – I was hooked! The yukke with kumquat offers a great balance between the kumquat's rich taste and the sweetness of the yukke! ### Service Impressions - There are attentive staff and some who might not notice things as much. ### Budget 19,000 yen per person ### Occasion Date, after work, with friends ### Store Information Access: 1F, Shinbashi Four One Building, 4-20-2 Shinbashi, Minato-ku, Tokyo Phone: 050-5593-1687 Hours: 16:30 - 23:00 Closed: Irregular holidays Instagram: @1seki3cho_sushi_dokoro ～･～･～･～･～･～･～･～･～･～･～ I have been exploring yakiniku (grilled meat) restaurants in Tokyo and introducing them through "candid reviews," but after a year, I'm showcasing the delicious spots on Instagram! From July 2024, please check my candid reviews on Tabelog, and if you want to learn about secret reviews, feel free to DM me! If you're interested, please follow, save, and like! Instagram: @47yakiniku_jimon Tabelog: 47 Yakiniku Jimon

I want to eat delicious sushi at a reasonable price! There's a restaurant in Shimbashi, Tokyo, that has made quite an impression. Their Tabelog page showed that 457 people made reservations on the opening day—what an incredible place! Moreover, the omakase course is just 9,800 yen, which is extremely reasonable. You can enjoy delicious tuna from Yamakou, too! The staff were all fantastic and provided great service, making the experience so enjoyable that I ended up drinking a bit too much (laughs). I highly recommend this place! ▼ Omakase Course: 9,800 yen - Kanboko crab chawanmushi - Sawara sashimi - Seasonal assorted dishes (braised tuna, cod milt, marinated squid, persimmon mascarpone) - Chiba aori squid (soft, sweet, and delicious) - Miyagi flounder kelp-marinated (great texture with expanding flavors) - Chiba kamabuchi (strong texture and tasty) - Tottori madaji (rich in fat and flavor) - Toyama white shrimp (great flavor, absolutely delicious) - Chiba okiji (rich in fat with expanding flavors, superbly delicious) - Kesennuma, Miyagi bonito (very flavorful and delicious) - Hokkaido buri (fatty part like toro with great taste) - Edomae kohada (beautiful appearance, umami comes out as you chew, delicious) - Shizuoka Izu kinmedai (sweet, fluffy, and exceptionally tasty) - Simmered half-cooked scallops with yuzu (easy to eat and full of umami, very delicious) - White fish with warm noodles (warm, smooth, flavorful, and delicious) - Aomori Oma Yamakou red tuna (great umami in the red meat, delicious) - Aomori Oma Yamakou medium toro (rich in fat and tasty) - Aomori Oma Yamakou tuna yukke with kan kan (sticky, flavorful, and delicious) - Clam red miso soup (rich and delicious) - Nagasaki Tsushima anago (full of umami and tasty) - Egg (cold, sweet, and as delicious as pudding)

This was my first visit. I made a reservation for a weekday slot starting at 4:30 PM, and it seems to be a popular place as it was almost full. The omakase course was 9,800 yen per dish, and everything, including the sushi, was delicious. I also had beer, half a cup of sake, and white wine, which brought the total to about 13,000 yen. I think it's good value for money. The service was pleasant and very attentive. I have no complaints and was quite satisfied with the cost performance. However, for reference, I want to point out a few things. The seating width and depth were narrow. Since I am a larger person, it felt quite cramped being fully booked, and I didn’t really feel comfortable. By the end of the meal, I was a bit tired. Because of the set reservation times, everyone enters at the same time, which makes the checkout process crowded. The 9,800 yen omakase course and the 16,800 yen “Ise-ebi (spiny lobster) triple delight” course are both served in about two hours, so the omakase course offers fewer dishes, leading to some idle time. Since everyone receives service at the same time, I think it would be better to go for the Ise-ebi course. (The omakase course felt slightly less substantial, too.) I hope this information is helpful.

I finally visited the sushi restaurant by Isseki Sancho, which has been a hot topic in crowdfunding! I’ve been curious about this place for so long! ▼ The menu I had was a 15,000 yen course. It seems like they change the menu seasonally now.=========・Bowl of steamed egg with snow crab・Sashimi (Hachibiki and water octopus)・Grilled cod milt・Marinated tentacles of Aoi squid?・Grilled cod milt and shirako・Sliced whale meat (Nitari)・Smoked Iburigakko and pickled vegetables ▼ Sushi・Hokkaido buri (yellowtail)・Kyoto medai・Katsu from Kesennuma・Hirame (flounder) aged with kombu・Kinmedai (red snapper) from Kozushima・Sawara from Yamanashi・New Men ▼ Sushi・Sashimi of Aori squid・Okiajime・Kohada from Saga Ariake・White shrimp from Toyama・Grilled scallops・Chutoro (medium fatty tuna)・Akami (red meat tuna)・Chutoro tartare with roe・Anago (conger eel)========= The bowl of steamed egg with snow crab had a rich flavor that reflected the umami of the crab. The texture was delightful. For sashimi, I had Hachibiki and water octopus. The Hachibiki was rich and fatty, served with soy sauce and salt. The freshness really made the taste shine. The octopus showcased the delicacy of the chef’s skill! So delicious! The marinated tentacles of Aoi squid were seasoned perfectly for a drink. The grilled cod milt was rich and thick! The sliced whale meat allowed for a taste of the ingredient itself, with just a bit of salt enhancing its flavor!! Smoked Iburigakko and pickled vegetables were excellent companions for drinking! ▼ The sushi from Hokkaido buri displayed the chef's superb skills with a perfect amount of fat. The Kyoto medai was also rich and delicious. The warm rice complemented the toppings perfectly. The katsu from Kesennuma had remarkable marbling, with a tantalizing aroma from being seared, creating an unforgettable taste. Personally, it's my No. 3 favorite! The Hirame aged with kombu had delightful umami and sweetness. The Kinmedai from Kozushima was soft and sweet. The Sawara from Yamanashi is said to be in season during autumn and winter as well. The fat melted in the mouth—my personal No. 1! The New Men, made from stock of Kinme Hirame and others, had a gentle taste that was especially comforting during this chilly season. The white fish on top was fluffy. The sashimi of Aori squid involved about 100 hidden cuts to enhance the flavor of the inside, giving a delightful texture! Enjoyed with salt and sudachi, it was chewy with a rich squid taste... The Okiajime was similar to Shimaaji and had a firm texture! The Kohada from Saga Ariake was delicious with concentrated umami. The skin was springy, making it an exceptional dish! The white shrimp from Toyama had a sticky texture with a sweet taste...the freshness is thanks to direct dealings with fishermen. The grilled scallops were delicately crushed by hand and finished with a hint of yuzu. The sushi melted in the mouth. It’s my personal No. 2! The chutoro was incredibly tender and delicious! The akami allowed for a pure experience of the tuna's flavor! The chutoro tartare featured salted kinkan (the roe) from Isseki Sancho, creating an overload of richness through the combination of the egg and tuna... The anago had just the right texture. The simmered anago was seasoned with sansho pepper and salt, giving a nice aromatic touch. The tamago (sweet egg omelet) was sweet and steamed, almost like a dessert. The sweet and sour taste of the gari (pickled ginger) was also delightful! I ended up asking for more about three times! The atmosphere was great, and both the drinks and sushi were delicious, leaving me very satisfied. I used it for a date, and it was a success! Honestly, it was worth every penny, and the cost performance was excellent! I was particularly impressed by the sushi chef’s care; they waited to prepare sushi for those who went to the restroom and placed the sushi to make it easy to pick up with chopsticks. They mentioned that the menu would change significantly with the seasons, making me want to visit again soon! ==========-

I heard that a sushi restaurant in Shimbashi, Sushi-dokoro Isseki Sancho, has surpassed 80 million yen in support purchases on Makuake, so I visited! I went with a companion on a Saturday at 9 PM, and since we had a reservation, we were able to enter without waiting! As soon as I stepped into the restaurant, I felt a sense of luxury in the interior, and the hospitality provided was evident through the attentive explanations we received. This time, we ordered the Isseki Sancho course! Originally priced at 13,000 yen, the course was raised to 15,000 yen in September due to soaring ingredient costs, but the cost performance was so good that it didn’t even concern me! The quality was outstanding, as the sushi was prepared by chefs from a Michelin-starred restaurant. The sushi ingredients are sourced through their own wholesaler, allowing them to use high-quality, direct-from-source seafood, which helps keep the prices down. The menu changes based on ingredient availability, but this is what we had this time: (Menu details) - Steamed crab cup with snow crab (female) featuring the delightful pop of the roe and the rich flavor of the inner meat. - Assorted sake appetizers: pickled vegetables, grilled white fish, and octopus with a hint of shiso. - Nigiri: Pacific horse mackerel from Kyoto, wild yellowtail from Tokushima, naturally sourced cherry salmon from Hokkaido, and aged bonito from Kesennuma. - Noodle dish: made with fish broth from the sushi preparation, topped with grilled sea bream. - Nigiri: Sawara from Yamagata, Kinmedai from Kozushima, aged buri from Hokkaido, five-day aged buri, raw squid from Shinko, and scallops with medium fatty tuna (the tuna sourced from Yamakou). - Tuna yukke: beautifully presented with sushi rice and garnished with a special sauce served from Isseki Sancho. - Clam miso soup. - Red tuna from Yamakou. - Seared fatty tuna. - Eel from Nagasaki, garnished with sansho pepper. - Egg as the final dish. The order of the dishes was served sequentially. Considering the quality of service, the excellence of the dishes, and the price, I can completely understand why they raised over 80 million yen on Makuake! I definitely want to visit again. Moreover, I heard that there is another higher-end sushi restaurant called Yata-kame on the second floor of this place that recently opened, so I hope to check that out as well when I have the chance! Recommendation level for two people: 3 Recommendation level for larger groups: 2 (Note on recommendation levels based on group size: 1 ⇒ Not recommended, 2 ⇒ Can enjoy without issues, 3 ⇒ Highly recommended!) Menu ordered: Isseki Sancho course 15,000 yen Thank you for checking out my post! I hope it serves as a reference for everyone! Please like, save, and follow!

I celebrated my birthday with my favorite sushi! Since the Echizen crab was just in season, the crab chawanmushi (savory egg custard) was absolutely delicious. The tuna was also top-notch, likely from long-term farming in Nagasaki, and it was outstanding! Personally, I love it! Moreover, the way they poured the draft beer was luxurious; they repeatedly discarded the impurities, resulting in a finely textured, creamy finish. It was so delicious! Thank you for the wonderful meal.

I revisited the new store in the Issho Sancho Group. It's an affordable counter sushi place. The last time I visited, the sushi was made by the current chef at Yatagarasu, and I thought it was an amazing place considering the price. However, this time it was a different person making the sushi, and honestly, I was surprised by how much the quality varied with a different chef. The moment the rice and topping entered my mouth, I thought, "Hmm..." It left me wondering what it tasted like, so I guess I'll stick to Yatagarasu for now.

The popular "Sushidokoro Isseki Sancho" is part of the rapidly expanding "Isseki Sancho" Group, which has gained immense popularity, even overseas. On the day I visited, about half of the customers were from abroad! The chef provided explanations for each piece in English for the international guests, while engaging us in Japanese with a touch of humor about the dishes and sushi, showcasing a level of hospitality that surely captivates both Japanese and foreign diners alike. The high-quality fish sourced through the Isseki Sancho Group includes premium tuna from the renowned supplier "Yamako" and other fish that are fresh and seasonal, served in the best possible way. It’s impressive that such a quality experience can be had for 15,000 yen, a feat only achievable by "Isseki Sancho". I have visited several establishments in this group, and every one of them excels in hospitality. Particularly at "Sushidokoro Isseki Sancho", the chef's playful interactions made our sushi enjoyment fun and delightful. As the ingredients frequently change with daily shipments, I look forward to visiting again soon. **Today’s Course: Autumn Flavor Isseki Sancho Course - 15,000 yen (drinks not included)** - **Sweet Potato Soup**: A smooth blend of sweet potato, soy milk, and kombu dashi, the refined sweetness of the sweet potato elevates my mood right from the start. - **Sea Bream Sashimi**: Fresh sea bream from Naruto, Tokushima. It begins with white fish, featuring a lightly seared skin that provides a gentle crispness, along with rich, delicious fat in the flesh. - **Autumn Delicacies**: Beautifully presented with autumn leaves, it includes piquant sweet grapes with mascarpone cheese, chrysanthemum, shimeji mushrooms, marinated cuttlefish with komatsuna, and a smoked daikon cream cheese. Each dish harmonizes perfectly with sake or sparkling wine, striking a balance of gentle saltiness and a touch of sweetness. - **Sushi: Kinmedai (Golden Eye Snapper)**: This fish offers fantastic fat content and sweetness. The small portion of rice is appreciated, allowing for a delightful sipping experience alongside. - **Gari (Pickled Ginger)**: High-quality new ginger from Kochi, sourced directly from farmers, is pickled in rice vinegar. It’s neither too sweet nor overpowering, creating a perfect match with sushi and is tasty on its own. - **Sushi: Cuttlefish**: Fresh cuttlefish, finely scored around 150 times, is incredibly tender and melts in your mouth, releasing a delightful sweetness. - **Sushi: Horse Mackerel**: I have a weakness for bluefish, and this horse mackerel from Chiba is rich in fat, enhanced by chopped chives and ginger, bursting with flavor. - **Sushi: Hirame (Flounder)**: Known for its exceptional taste from autumn to winter, a hint of ponzu sauce elevates the natural fish flavors beautifully. - **Sushi: White Shrimp**: These shrimp from Toyama are processed right at the fishing port to maintain freshness. Piled high atop rice, they offer a tender texture and sweetness that’s delightful. - **Homemade Broth with Fish-Somen**: Made from the fish head and bones, the warm broth with delicate noodles arrives at just the right moment during the meal. - **Sushi: Cherry Salmon**: This cherry salmon from Hokkaido has a natural saltiness that beautifully compliments its richness. - **Sushi: Wild Yellowtail**: A magnificent wild yellowtail from Hokkaido, exceeding 20 kg, rich in fatty, melt-in-the-mouth goodness. - **Sushi: Winter Spanish Mackerel**: Lightly seared for a smoky flavor, the mackerel’s richness is perfectly complemented. - **Sushi: Skipjack Tuna**: Grilled over charcoal, this skipjack is tender with a smoky finish, enhancing its flavors. - **Sushi: Blackthroat Seaperch**: Also grilled over charcoal, it possesses excellent fat content for further elevated taste. - **Sushi: Simmered Scallop**: Scallops simmered to a half-cooked state and then molded onto rice, lightly sweetened with soy sauce and accented by yuzu for a brilliant refreshing taste. - **Sushi: Red Tuna Fillet**: Featuring red meat from a giant tuna sourced from Yamako. The bold flavors of the high-quality red tuna are apparent even without any additional fat. - **Sushi: Chutoro (Medium Fatty Tuna)**: The medium fatty portion of the same tuna, with perfect fat content that melts exquisitely in the mouth. - **Yamako Tuna Yukke**: Cured egg yolk is placed atop the fatty tuna yukke, resting over rice, creating a wonderful sushi experience when combined. - **Sushi: Anago (Conger Eel)**: Softly flavored only with sansho pepper and salt, showcasing the wonderful taste of the eel. - **Shijimi Clam Red Miso Soup**: A gentle finish with red miso soup made from shijimi clams, soothing and delicious. - **Tamago (Sweet Egg Custard)**: This tamago has a pudding-like texture, smooth yet not overly sweet. It reflects the chef's thorough approach until the very end. With 14 pieces of incredibly fresh fish, all meticulously prepared, each sushi offering a unique experience. Observing the satisfied guests around me, including international visitors, I could tell that everyone shared in the joy of this delightful meal. Conversations with the chef added to the vibrant atmosphere, making for a truly memorable time. I certainly hope to return again soon. ★★★★★★★★★★★★★★★★★★★★★ ⭐️ Gourmet Traveler a.k.a. Entertainment Food Explorer ⭐️ Instagram @Whiskeycat.jp I introduce delicious restaurants primarily along the Tokyu Toyoko Line, in Tokyo, and abroad. I would be thrilled if you liked or followed my Instagram! ★★★★★★★★★★★★★★★★★★★★★

The one-stone-three-birds group is making waves with their sushi offerings. What stands out is their course featuring tuna from Yamako, which is popular for being affordably enjoyed. The one-stone-three-birds course, costing 15,000 yen, allows you to savor 23 dishes—definitely a valuable experience. I made a reservation for 9 PM, but the place was packed, proving its popularity! With only an L-shaped counter, the atmosphere felt calm yet relaxed, which I really appreciated. I think it's a restaurant that's suitable for any occasion. There were many foreign customers who seemed to be quite experienced with sushi. It was a delightful experience to see everyone enjoying their meals, expressing how delicious everything was — the vibe of a shared course was incredibly comforting. The fact that I could enjoy the chef’s sushi right in front of me made every seat feel like a special one. It was exciting to wonder about each cut of fish while soaking in the live experience. And so, the course began. We started with appetizers and then moved on to sushi, with the pace being just right for keeping the drinks flowing. The appetizers, especially "bluefin tuna marinated in soy sauce" and "fresh figs with monkfish liver," were to my liking, prompting me to dive into some sake at this stage. With such a rich seasonal lineup, being able to enjoy 23 dishes including tuna from Yamako at this price point is likely unmatched in the area. It's clear why they remain popular even at late hours. This time, the tuna was from Shiozumi (Miyagi Prefecture). Another highlight was the "Yamako tuna Yukke." Since this group originally started as a yakitori restaurant, they were able to create a special Yukke using the highly sought-after chicken egg yolk from the adjacent establishment. It was absolutely to my taste—a true specialty of theirs. There's also a sake pairing option, making it a great idea to ask for recommendations while you enjoy your meal. I shared my preferences for sweeter, easier-to-drink options and ended up trying two types (AKABU Junmai Ginjo / Kamo Nishiki Hahasu Junmai Daiginjo Sake Mirai). Additionally, I highly recommend the "homemade ginger ale," which is completely different from standard ginger ales. It felt like it warmed me up from within with each sip. You definitely need to give it a try! ◉ One-Stone-Three-Birds Course (15,000 yen) - Cream of sweet potato - Five seasonal appetizers: bluefin tuna marinated in soy sauce, fresh figs with monkfish liver, Pione grapes with mascarpone, chrysanthemum and mushroom ohitashi - Sea bream (from Tokushima) - Bluefin tuna - Golden eye snapper - Sardine - Ishigaki snapper - Yellowtail (from Hokkaido) - Shako (mantis shrimp) - Horse mackerel - White shrimp (from Toyama) - Spanish mackerel - Homemade fish soba with broth - Black throat sea perch - Braised scallops - Lean tuna - Medium fatty tuna - Eel (with sansho pepper) - Yamako tuna Yukke - Red miso soup This restaurant is a rare gem where you can enjoy courses that include Yamako tuna at a great cost-performance ratio in the area. It has a sophisticated atmosphere, yet still remains enjoyable and unpretentious. I felt it would be perfect for various scenes, whether with friends or international guests. They also provide an English menu and offer service in English, making it particularly suitable for when you want to entertain friends from abroad. Thank you for a wonderful experience!

This restaurant is a members-only sushi place opened by a chef who trained at a Michelin-starred establishment. Next door, there is a yakitori restaurant with the same name, and I ended up going to the wrong one by mistake. When I arrived for the first time, I was surprised to find a familiar face sitting at the counter. It really is a small world! The restaurant has only 14 counter seats. I see, I definitely want to come back here again. Sushi Restaurant Issoku Sancho 050-5593-1687 1F Shinbashi Four One Building, 4-20-2 Shinbashi, Minato, Tokyo https://tabelog.com/tokyo/A1301/A130103/13294162/

The VIP course at 4:30 PM costs 18,000 yen. With highballs and sake, it came to just a bit over 20,000 yen. Although it was reasonably priced, the snacks were decent, and the sushi was also fairly good. The only regret was that the sea urchin had a slight smell. The cost performance is good, but I'm still unsure what exactly the "VIP" experience entails. Hmm, I think they could improve a bit more. However, I would recommend it for beginners. It's definitely not bad, and the staff were all putting in a good effort.

This sushi restaurant is located just a five-minute walk from the Karasumori Exit of Shimbashi Station! It's part of the Isshiki Sancho group of sushi restaurants. There are two options available: the Omakase course and the VIP course, and this time I ordered the Omakase course! Over 20 dishes are served, but each one is in small portion sizes, so anyone, young or old, can easily enjoy them! ✨ The tuna is sourced from Yamazaki, and this time it was from Oma! You can enjoy it as lean, medium fatty, and seared medium fatty tuna! The clientele was diverse, with more than half being foreign customers, along with some older couples and groups. ❄️ Omakase course (15,000 yen) includes: - 5 seasonal appetizers - Sweet potato soup - Homemade dashi with fish somen noodles - Tuna tartare from Yamazaki - Red miso soup - Tamago (Japanese omelette) - 14 pieces of nigiri sushi, including: - Squid - Flatfish - Skipjack tuna - Red snapper - Spanish mackerel - Horse mackerel - Yellowtail - Baby sardine - Braised scallops - Black throat sea perch - Lean tuna - Medium fatty tuna - Seared medium fatty tuna - Eel Thank you for reading until the end! ✨ I also post about delicious and wonderful places on Instagram, so please check it out! ✨✨✨ Instagram account: @gourmet_ryo_20s If you found this appetizing, feel free to like, follow, and save! ✨

I just enjoyed a luxurious course meal at "Sushi-dokoro Isseki-Sancho," located just a 3-minute walk from Shinbashi Station (*´∀｀). The restaurant exudes a sense of high-end Japanese style while maintaining a warm and friendly atmosphere, making it easy to visit. The interior has a calm Japanese aesthetic, and it’s reassuring to know that you can enter even in slightly casual attire. It’s a perfect space for dining with friends or colleagues, as well as for a special date with someone important! My visit was at 9 PM, and the restaurant was already fully booked. There were many international tourists present, and dining amid the chatter of various languages felt refreshingly like being in another country. The chef took great care to explain each piece of sushi, and it was impressive to see him introducing the charms of sushi in fluent English to overseas guests. His friendly and warm service made the experience even more enjoyable (*´ω｀). The course began with appetizers, and the selection of sake was abundant, allowing them to choose pairings that perfectly complemented the dishes; it’s a dream for sake lovers. The combination of fresh figs and ankimo (monkfish liver) was incredibly delicious, with the richness of the ankimo melding perfectly with the natural sweetness of the figs—what a delightful surprise right from the first dish! For the nigiri, seasonal ingredients like Japanese red snapper and yellowtail were presented, showcasing the chef’s skill in every plate. The Japanese red snapper offered a firm texture and natural sweetness, perfectly balanced with the rice. Additionally, the fatty yellowtail melted beautifully in my mouth, delivering rich flavors that were simply exquisite. Every piece highlighted the quality of the ingredients and was meticulously crafted, leaving both my stomach and heart completely satisfied (´꒳`). "Sushi-dokoro Isseki-Sancho" beautifully harmonizes a sense of luxury with warm service. I especially recommend it for those looking to spend a lavish time with someone special!

Today, I visited a sushi restaurant called Isseki Sancho in Shimbashi! I went based on a recommendation from my senior, and I was surprised by how affordable it was given the location and the variety of dishes available, especially in this day and age! The course featured seasonal autumn dishes, and everything was incredibly delicious. It’s reasonably priced, so I highly recommend it! The restaurant operates in three time slots, so be sure to make a reservation in advance before you go! Highly recommended!

I had a course with 13 pieces of sushi. The size of the rice was just right, and the selection of sake was excellent. Watching the craftsman carefully prepare each piece was enjoyable. I think the cost performance is quite good. Previously, they promoted tuna from Yamako, so I wonder if the tuna today wasn't from Yamako?

I visited the sushi restaurant "Issekisandai" near Shinbashi Station, part of the "Issekisandai Group"! High-end sushi places often have a high barrier to entry and a stiff image, but this place has a warm and casual atmosphere! While being homey, the elegant and clean interior radiates a unique charm reminiscent of the Showa era, with wood tones and gentle lighting that create a soothing and exquisite ambiance. Using carefully selected ingredients, this restaurant offers a course with 23 dishes for a reasonable price of 15,000 yen including tax, which is quite rare in the area! The fish sourced directly from fishermen ensures exceptional freshness, and their exclusive supply routes keep prices low. It's a pleasant surprise that you can even enjoy "Yamakou" tuna in this affordable course! Of course, the lineup of sake to pair with the dishes is extensive, and the artisan’s pairings are exceptional, allowing for an amazing culinary experience. This is a must-visit place for sushi lovers! Here’s what I ordered: - **Issekisandai Course** (15,000 yen tax included) - **Starter**: Squid and Sea Urchin Salad - The squid had a crunchy texture and sweetness that burst with every bite, complemented by the rich and aromatic sea urchin. - **Sashimi**: Kanpachi and Hirame - The rich and creamy Hirame was fantastic, while the Kanpachi provided a delightful contrast with its robust flavor. - **Mushroom Ohitashi** - A subtly acidic starter that highlighted the umami of the mushrooms beautifully. - **Braised Tuna** - Juicy fatty tuna balanced perfectly with soy sauce, creating an unexpectedly delightful dish. - **Sweet Potato Soup** - Highlighting the natural sweetness and creamy texture of sweet potatoes, this dish was a delicious treat. - **Nigiri**: Arrow Squid - Sweet and sticky, it was beautifully finished with soy sauce. - **Nigiri**: Konbu-Cured Matsukawa Sole - Firm and mild, enhanced by the umami of kombu. - **Nigiri**: Kinmedai - Its rich flavor and the fragrant aftertaste were simply stunning. - **Nigiri**: Sakura Trout - Crystal clear with a light, refreshing aftertaste. - **Nigiri**: Saba - Richly fatty with sweet undertones. - **Nigiri**: Katsuo - A perfect blend of tuna and bonito, topped with a hint of onion, creating a delightful pairing. - **Nigiri**: Horse Mackerel - Juicy and rich, enhanced by finely chopped scallions and ginger. - **Noodle Soup** - A light dish with clear broth made from white fish, seasoned perfectly. - **Nigiri**: Buri from Hokkaido - Aged for four days, achieving a lovely balance of flavor. - **Nigiri**: Blackthroat Sea Perch - Grilled for maximum flavor, melting in your mouth. - **Nigiri**: Shiro Ebi - Silky sweet with fragrant notes, harmonizing beautifully with sake. - **Nigiri**: Simmered Scallop - Sweet and plump, enhanced with a hint of citrus. - **Nigiri**: Yamakou Hon-Maguro Akami - Rich and glossy; the flavor of this tuna is simply unparalleled. - **Tuna Bowl** - Deliciously rich, topped with pickled egg yolk for added depth. - **Clam Soup** - A clear broth that captures the pure essence of clams, simply exquisite. - **Nigiri**: Chutoro - Rich and tender, a true delicacy for sushi lovers. - **Nigiri**: Anago - Fluffy and delicately seasoned, it shines when paired with sansho salt. - **Tamago** - Silky smooth, sweet and absolutely delicious, showcasing the chef’s skill. For drinks, I had: - Draft Beer (Asahi) - 880 yen (tax excluded) - Sparkling Wine - 1,500 yen (tax included) - **Sake**: - Hakurakusei Junmai Ginjo from Miyagi - Clean and refreshing. - Kagatobi Junmai Ginjo from Ishikawa - Crisp with a rich rice flavor. - Yamamoto Pure Black Junmai Ginjo from Akita - Has a deep rice aftertaste. - Akabu Junmai Ginjo from Iwate - Fruity with strong rice flavors. This sake matched perfectly with the sushi and was truly a highlight of the meal!

I discovered a reasonably priced sushi restaurant in Shinbashi and decided to visit. The restaurant seems to have three time slots: 16:30, 18:45, and 21:00. As expected, the 18:45 slot was fully booked, so I made a reservation for the 21:00 slot. I arrived five minutes early and found a line of foreign tourists outside. When the time came, a female staff member fluently spoke English while guiding the tourists inside. The restaurant has a counter with about 20 seats, but surprisingly, we were the only Japanese customers. While waiting for our drinks, I started chatting with the sushi chef in front of me, and he mentioned that the restaurant is ranked number one on the English version of Tabelog. Tabelog is amazing! (There are three chefs, with a woman in the middle who speaks English very well.) The 16:30 slot also fills up with foreign tourists. As I enjoyed my sushi, I was able to learn about the chefs' experiences abroad and various industry topics, making for a delightful dining experience.