We visited to celebrate our mentor’s 70th birthday. The restaurant is located on the 4th floor of a building, and the entrance is stylish. The course we had was an exquisite sushi kaiseki, featuring an astonishing 21 dishes including fantastic sushi, creative, and traditional cuisine. The timing of the dishes, their explanations, and the attentive service, along with the relaxing and bright interior, were all wonderful. We started with a toast of Asahi Jukusen, served ice-cold—so delicious! The first appetizer featured squid and cream cheese with sake lees. As a fan of squid, I found this combination to be incredible. Next was a dish of sea bass with kuzu starch, accompanied by Kyoto carrots, nanohana (rapeseed), grilled turnip, and a broth fragrant with yuzu—it was elegantly delicious. The sea bass was marvelous. Then came three types of hors d'oeuvres, with the fish milt being fresh and rich. Up to this point, I was deeply moved by the artistry of the kaiseki prepared by a seasoned restaurant chef. But then, the sushi arrived (with naturally caught bluefin tuna from Miyagi Prefecture), pushing my emotions over the top! As it was a sushi kaiseki, the sushi was presented one piece at a time, with three pieces served slowly. There were sweet clam from Osaka and kinmedai (alfonsino) from Nagasaki—such seasonal delights! The red sushi rice was exceptional. A whiskey highball made with Super Nikka helped calm my excitement from the sushi. The next offerings included sashimi (kinmedai from Nagasaki and kamebana from Tateyama), steamed abalone with liver sauce, and a piece of sushi featuring aori (a type of clam) from Aomori, followed by a small dish of fuki no to (butterbur sprouts) and clams. Each dish was so delicious that I couldn't help but sigh at how alive the flavors were. Then came a piece of red meat sushi made with the bluefin tuna from Miyagi. I learned about a traditional Japanese dish called “ii mushi” for the first time. It’s a dish made by steaming lily bulbs and scallops with sticky rice. The tempura included young corn, blade fish, and zucchini, and the aroma of the blade fish was enchanting even before I picked it up with my chopsticks. To finish, we had red miso soup and hand-rolled sushi, which included sea urchin, salmon roe, snow crab, and green onion—a remarkable combination! Finally, we enjoyed a dessert of fruit and cold matcha. It was an absolutely satisfying evening in Ebisu for my mentor and all our friends.

The restaurant is located near Ebisu Station, inside a mixed-use building, but the interior was surprisingly clean and upscale compared to its exterior. They offered a wide variety of drinks, and when I asked about the options, the staff provided detailed explanations. The meal started with carefully seasoned appetizers, followed by a rich selection of grilled fish, simmered dishes, and snacks, which I found delightful. In between, there was a charcoal-grilled beef rump dish, allowing me to enjoy both meat and fish, which felt luxurious. The sushi had smaller rice portions, with just the right level of acidity in the vinegared rice that balanced well with the toppings. The smaller rice balls are sure to please women! The staff also checked in at just the right moments regarding the seasoning and drink levels, and they were all very attentive. Every dish had a high level of satisfaction—despite the upscale ambiance, it was comfortable enough to relax, making it suitable for various occasions, such as business meetings or dates. I would definitely love to visit again!

Overall, everything was delicious. The rolls with salmon roe and tempura shrimp, as well as the eel and medium fatty tuna, were especially tasty! The dessert, apple compote, was refreshing and also very good. However, the chef didn’t explain the dishes much, and I had a slightly negative impression of his attitude while serving.

It's a great place for business dinners! It's close to the station, but be aware that the restaurant doesn't have a visible sign, so the location can be a bit tricky to find. The interior is spacious, clean, and there are plenty of private rooms, which is a plus. The sushi has smaller rice portions, making it easy to eat even while drinking, which I appreciated. Personally, I loved the roll with crab and salmon roe; the ingredients were excellent! The other dishes were okay, and the speed at which food was served was good. The balance between price and taste is also great. I think it's a convenient choice for business dinners!

I was very satisfied with the large variety of dishes! The amount of rice was just right, and I enjoyed some really delicious sushi (*^^*). The atmosphere was nice and comfortable as well! It's close to Ebisu Station, so the access was great, and I think I would like to visit again (*^^*).

The sushi was mediocre, neither good nor bad, but the chef's voice was so quiet that I couldn't hear what kind of fish he was serving, so I had to guess based on appearance as I ate, which was quite perplexing. The floor staff also showed signs of inexperience, and honestly, even if the food had been delicious, it would have been a disappointing experience. I wouldn't recommend this place for a date or business meeting.

Right by Ebisu Station! I visited on a Saturday, but it was fully booked. There were a few international customers as well. The head chef seemed quite busy. The sushi course starts at 7,980 yen. I indulged in the premium omakase course for 18,000 yen! It started with an appetizer and included seasonal sushi and a sea urchin bowl. Personally, I was delighted to have a lot of sea urchin used in various dishes, and it was delicious. I also enjoyed the chawanmushi. The rolls were served in a hand-rolled style, so I got to roll my own. I didn't drink much alcohol that day, but there was a wide variety of drinks available, including many non-alcoholic options. Thank you for the wonderful meal!

I visited a sushi restaurant in Ebisu for lunch. It's located on the fourth floor of a building that I think most people would recognize as having Tatsuya. I recall this place used to be a sushi restaurant as well. I sat at the counter and enjoyed a course meal. The chef skillfully prepared the sushi while keeping an eye on us. The combinations were quite interesting, like yellowtail with yuzu pepper and flounder with mustard. Personally, I was particularly impressed by the sea bream. Here’s what I had: - Sesame tofu with caviar and paprika - Bluefin tuna (medium fatty) - Yellowtail with yuzu pepper - Grilled eggplant chawanmushi with ginger sauce - Bluefin tuna (lean) - Sea bream from Akashi - Squid from Nagasaki with squid ink salt - Small bowl with salmon roe and crab - Flounder from Aomori with mustard - Shrimp - Tamago - Anago (conger eel) - Tekkamaki (tuna roll) - Soup - Apple compote with yogurt sauce

□Restaurant Features□ - The restaurant is conveniently located about a 2-minute walk from Ebisu Station. - It offers a combination of Japanese cuisine and sushi. - Guests can choose between private rooms and counter seating. □Reservation Method□ - I made a reservation by phone one week in advance. □Access□ - About a 2-minute walk from JR Ebisu Station. □Amount Paid□ - Approximately 15,000 yen. *Omakase sushi course.* □Atmosphere□ - The restaurant is located in a building about a 2-minute walk from JR Ebisu Station. The interior has a calm atmosphere, perfect for enjoying a meal. □Omakase Menu Contents (◇Appetizers ◯Sushi)□ ◇Appetizers: Two kinds of seasonal dishes, blanched greens, homemade white sesame tofu ◇Sashimi: Returning Katsuo ◯First Sushi: Hon Maguro (Medium Fatty Tuna), Kanpachi with Yuzu Pepper, Red Meat ◇Seasonal Steamed Dish: Grilled Eel and Eggplant Chawanmushi ◯Second Sushi: Madai (Sea Bream) with Salt and Sudachi, Aori-Ika (Cuttlefish) with Charcoal Salt ◇Today's Recommended Dish: Black Wagyu Jibu-ni with Sea Urchin, Eggplant, and Sirloin ◇Ikura and Crab Small Bowl ◯Third Sushi: Aomori Prefecture Natural Hirame (Flounder) with Wasabi, Boiled Shrimp with Salt, Anago (Sea Eel) ◯Shrimp Tempura and Ikura Hand Roll ◇Tamago (Egg Custard) ◇Red Miso Soup ◇Apple Compote □Visit Impressions□ Located in a building about a 2-minute walk from JR Ebisu Station, the restaurant is somewhat hard to find despite having a sign. It is situated higher up in the building, creating a tranquil space that feels unexpected given its proximity to Ebisu Station. As the name suggests, this restaurant allows patrons to enjoy both sushi and Japanese cuisine simultaneously. The omakase sushi course features a selection of Japanese dishes as well. The sushi is served on slightly softer red vinegar rice. Unique combinations of toppings are presented, including not just soy sauce and wasabi, but also Yuzu pepper, charcoal salt, and Japanese wasabi, showcasing creativity. It's interesting that beef appears in Japanese cuisine here, which is rare for a sushi restaurant. With multiple courses available, it’s an establishment suited for various occasions. The good location makes it a convenient choice. □Memorable Dishes□ 《◯Madai (Sea Bream) with Salt and Sudachi》 The sea bream sushi left a strong impression. While it looks delicious on its own, this is served with salt and sudachi, enhancing the umami of the fish while leaving a refreshing aftertaste. The effort put into each piece shines through, making it delightful. The presentation was also unique and memorable. 《◇Black Wagyu Jibu-ni with Sea Urchin, Eggplant, and Sirloin》 This dish exemplifies the restaurant's feature of enjoying both sushi and Japanese cuisine together. It’s rare in sushi restaurants to savor beef, and here it’s paired with complementary sea urchin and eggplant. It was surprising how much sea urchin was generously served for a 12,000 yen course, and the quality of the meat was high and delicious.

I went alone, but the staff explained everything in detail and engaged in conversation, which made it comfortable and not awkward at all. However, I did feel that the young male part-timer was treated a bit harshly, but I suppose that's just part of the industry.

"I enjoy thinking about how to make these ingredients delicious and experimenting with various methods." This was shared by the cheerful and bright head chef, who is originally from Japanese cuisine. He spoke extensively about how he strives to enhance the flavors of his dishes. His warm smile and engaging conversation reflected his wonderful personality, making it clear that being the head chef of a sushi restaurant, where he can craft delicious sushi while employing his communication skills, is his true calling. We had a fantastic start with two initial dishes that showcased clever improvisation. The first dish was homemade tofu, which he mixed with tapioca flour to achieve a delightful chewy texture that I really enjoyed! The second dish featured returning bonito from Kesennuma, where he enhances the soy sauce with kelp and bonito broth, and in summer, adds plum for a refreshing twist. With such a high level of satisfaction before even starting the sushi, we were excited to continue with the next dishes. We began the sushi with the third dish, which was medium-fatty tuna from Kagoshima. The blend of lean and fatty parts was large enough to fill the mouth completely. Following this, we enjoyed various toppings, including natural flounder, kanpachi, abalone, natural sea bream, and squid, each accompanied by unique seasonings and sauces that made them incredibly flavorful. For the natural flounder, he paired it with "Japanese mustard," while kanpachi was served with "yuzu pepper," abalone with "sweet sauce and Japanese mustard," natural sea bream with "sudachi," and squid with "sudachi and charcoal salt." It was a delightful experience, relishing the generous portions of toppings enhanced by traditional Japanese condiments. The fourth dish, flounder, was served with Japanese mustard instead of wasabi, eliminating any bitterness and leaving the distinct aroma of the mustard. He took the effort to make his own Japanese mustard for this reason. The fifth dish was a chawanmushi (savory custard) with eel and eggplant, topped with a ginger sauce. The combination of ginger with grilled eggplant was an excellent choice, especially as I have loved grilled eggplant since childhood. This chawanmushi was, without a doubt, the best I have ever had! The sixth dish featured the red part of the medium-fatty tuna from Kagoshima. I was still in awe from the previous chawanmushi, so my memory of this dish is a bit hazy, but I recall it being a lean and firm piece of tuna. The seventh dish was natural kanpachi, whose strong fat made the selection of yuzu pepper an ideal choice, which I appreciated. The eighth dish was steamed abalone, which reminded me of my first experience of grilling live abalone with butter during summer. This abalone was delightfully plump, having been cooked for four hours after arriving at the restaurant that morning, paired perfectly with sweet sauce and Japanese mustard. The ninth dish was a flavorful "Jibu-ni" prepared with black-haired Wagyu beef. It was wonderfully tender, with grilled eggplant beneath it and sea urchin on top. I was thrilled to be served meat (especially sirloin) at a sushi restaurant, and it was a pleasant surprise to have sea urchin featured in such a delicious dish. The eggplant in the Jibu-ni was completely soaked in the broth, making it irresistible. For the tenth dish, we enjoyed snow crab and salmon roe served in a small bowl, where the roe sparkled under the table lighting and popped pleasantly in the mouth as we savored the snow crab together. The eleventh and twelfth dishes were natural sea bream and squid, enjoyed with sudachi. The squid, in particular, had a nice chewiness and was seasoned wonderfully with mild charcoal salt. The thirteenth dish featured one of my favorite toppings, conger eel. When I saw it, I felt both a sense of joy for my favorite dish and sadness knowing it was almost the end of the course. The eel was expertly grilled in front of me, delivering a superb fluffy texture complemented by a generous amount of sweet sauce. A moment prior to the eel arriving, I thought I overheard the chef asking someone to prepare tempura. However, when the eel was brought out, I wondered if it was for other customers. Then, the fourteenth dish appeared—an extravagant hand roll sushi! The tempura shrimp were atop the hand roll, along with generous portions of fresh sea urchin from Nemuro, served with the fifteenth dish of tamagoyaki (Japanese omelet) and the sixteenth dish of red miso soup. The hand roll sushi with shrimp tempura and fresh sea urchin was incredibly delicious, and I was thoroughly satisfied for the final course! For dessert, we were served a compote of apples cooked in red wine and finished with a yogurt sauce. Thank you for the incredibly delicious dishes! I could understand why the chef is so beloved by patrons, and I left feeling very satisfied, having enjoyed not only the fresh toppings but also the beautiful dishes served. The counter, made of beautiful cypress wood, has ten seats, and there are semi-private rooms for two and four guests, along with a larger room that can accommodate up to twenty people. Thank you again! Menu: Chef's Special Upper Course (17 dishes) - 12,000 yen (tax included) Homemade tofu with tapioca flour, returning bonito from Kesennuma, medium-fatty tuna from Kagoshima, natural flounder, eel and eggplant chawanmushi, red part of medium-fatty tuna, natural kanpachi, steamed abalone, black-haired Wagyu Jibu-ni, snow crab with salmon roe, natural sea bream with sudachi, squid with sudachi and charcoal salt, conger eel, hand roll sushi with shrimp tempura and fresh sea urchin, tamagoyaki, red miso soup, and apple compote. Additionally, Koshuch Orange Gri and fragrant tea wine.

Overall, it was an incredibly satisfying experience at the restaurant. The atmosphere inside was pleasant, not overly formal, and very comfortable. I visited with my sister, and we had a wonderful time together. I’d like to highlight some of the delicious dishes we tried. The appetizers had a refreshing taste, and the sesame tofu was rich and flavorful on its own, but the combination with caviar was simply the best. The sushi rice had just the right size, and the kampachi from Oita was truly delicious! There was yuzu pepper on top of the fish, which I tried for the first time, and both my sister and I were amazed by that pairing. The steamed abalone was the easiest to eat I have ever had. The grilled eggplant and eel chawanmushi with ginger sauce not only looked beautiful but tasted even better once we tried it. This was my first time having such a combination in a chawanmushi, and the portion was just right.

At first glance, it looks hard to read (laughs). This restaurant, set to open in January 2024, seems to be quite a hidden gem. There aren't many high-cost-performance sushi places in Ebisu, so this is a welcome addition! The place is beautiful, with several private rooms available, making it very convenient. Its location right in front of the station is also a plus. I decided to go for the cheapest "Trial Sushi Omakase Course" (tax included at 7,980 yen). There were a lot of dishes, and I felt very satisfied with this price! - Kiku (chrysanthemum) ohitashi and shiitake mushroom - House-made sesame tofu topped with smoked salmon and caviar - Kagoshima red tuna: The sweet and sour flavor of the red vinegar paired well with the umami of the tuna—delicious! - Oita wild kampachi with yuzu pepper: The crunchy texture and refreshing yuzu pepper matched perfectly - Grilled eggplant chawanmushi with ginger sauce: I forgot to take a photo. A new combination where the ginger was a great palate cleanser - Aomori wild flatfish with wasabi: This was also a first for me. The wasabi really works well - Nagasaki squid with sudachi and charcoal salt: The smoky aroma from the charcoal was lovely. Sudachi and salt are a great match! - Boiled shrimp with salt - Hakurakusei: A sake from Miyagi, with a refreshing acidity that paired well with the dishes - Crab and ikura hand rolls: We rolled these ourselves in front of us - Kanme-dai (golden eye snapper) from Misaki: Rich in fat and delicious! - Rich red miso soup: So thick and flavorful, it warms the heart! - Saga toro kohada: I had never heard of toro kohada; it had a nice amount of fat - Shimane anago (conger eel): Fluffy and tasty - Apple compote: Flavored with red wine and honey yogurt Thank you for the meal! It's great that they have Akaboshi (a type of beer) available too!

I had the Kifune Course for 12,000 yen at the counter. It's located in a building right by the station, but it’s very quiet and relaxing inside. Rather than just sushi, the meal creatively incorporates seasonal Japanese cuisine and sushi in equal parts, making it a place I look forward to visiting with each season. ● The sesame tofu was mixed with tapioca, giving it a chewy texture. It was topped with caviar, which didn’t overpower the dish, and that was nice. The combination of salmon and low-temperature cooked scallops was delightful, and the boiled shungiku topped with a chrysanthemum flower added a beautiful seasonal touch. ● The crab chawanmushi was made with sweet sea bream blended into it, first delivering the flavor of the dashi followed by the aroma of crab at the end. The dashi, made from bonito, was impressive and quite elegant. ● I had the pleasure of trying the Meichi sea bream from Nagasaki, which was layered and aged, resulting in a tender and elastic texture with a strong umami flavor—absolutely delicious. ● The salmon roe served in a small bowl was perfectly bite-sized, with large, satisfying roe. Like the sushi, it was seasoned with red vinegar. ● A platter featuring sweet sea bream from Shimonoseki, chrysanthemum radish, ginkgo, and matsutake mushrooms was presented, resembling an autumn mountain—a treasure of the appetizing autumn! The fresh "namafu" from Awaji was the first time I tried it, and its rich nutty flavor was distinctly autumnal and delicious. ● The simmered eel with turnip was first grilled as kabayaki (grilled eel), then steamed. It was fluffy yet fragrant, perfectly complementing the flavorful turnip. I loved that they used turnip instead of daikon. ● The black-haired wagyu in ji-bu-ni style came topped with autumn eggplant, sea urchin, and wasabi—such a luxurious bite! I was in bliss. ● The nigiri sushi, using two types of red vinegar, included medium fatty tuna, natural flounder, pickled shad, squid, kampachi, and simmered anago. The quality of the fish was great, and with the addition of Japanese mustard, ink salt, and yuzu pepper, this Edo-style sushi was refreshingly exciting. ● The red miso soup evoked the flavors of autumn with mushrooms. ● The carefully simmered apple koushun was served with a yogurt sauce and honey. The vibrant apple compote paired perfectly with yogurt and honey, and when chatting with the chef, I learned he got the idea from a curry commercial. I was amazed by the chef's creativity. The drinks were relatively pricey. Thank you for a wonderful dining experience. I've enjoyed it all!

It was a luxurious course featuring authentic Japanese cuisine and sushi created by a master who specializes in washoku (Japanese food). The sushi on that day included yellowfin tuna from Choshi, snapper from Oita Prefecture, amberjack from Nagasaki Prefecture, squid from Aomori, flounder from Shimane Prefecture, and eel served with yuzu pepper and mustard. The combinations of flavors were unique and challenged traditional expectations. I truly enjoyed the experience.

Kibune ■ Appetizer: Soft tofu with sesame, lightly smoked salmon, scallops, caviar, chrysanthemum flower in broth, and fine threads. ■ Soup: Crab dumpling with shimeji mushrooms, green beans, and yuzu. ■ Sashimi: Layered served madai (snapper) with colorful garnishes. ■ Noodles: A small bowl of ikura (salmon roe) rice. ■ Grilled Dish: Salt-grilled ayu (sweetfish), grilled matsutake mushroom, adzuki bean flour cake, fresh ginkgo nuts, and chrysanthemum radish. ■ Simmered Dish: Eel and turnip with lotus root, garnished with ginger and sansho pepper leaves. ■ Main Course: Black Wagyu beef cooked with autumn eggplant, fresh sea urchin, and wasabi. ■ Rice Course: Edomae-style nigiri sushi featuring: - Kagawa medium-fat tuna - Hachijo island red snapper - Aomori natural flounder - Nagasaki squid - Bungo no zu (squid with ink) - Nagasaki natural yellowtail - Yuzu pepper with unmarked boiled eel. ■ Soup: Red miso soup. ■ Dessert: Koshun (Koshu) apple stew with yogurt sauce. Enjoyed a draft beer and the total came to 14,000 yen. The selection of ingredients is excellent, and the broth and knife skills are top-notch. Given that this is part of the "Yokota" group, I was pleasantly impressed by the refined presentation.

I visited for lunch. The restaurant has private rooms and a counter. It was my first time at this place, but I had been to the previous restaurant at the same location, and it seems like they reused the interior. The combination of Japanese cuisine and sushi allowed me to thoroughly enjoy traditional Japanese flavors. It was very delicious! I've found another restaurant I want to visit again!

I tried to make a last-minute reservation for a friend's birthday celebration, but in Tokyo, there are hardly any decent places available at the last minute. By "decent," I mean around 10,000 yen per person for drinks and food. There should be plenty of such places, but I couldn't find anywhere that's reasonably good. With everything booked, I had to settle for a restaurant with available reservations that had the potential to be decent. The outcome was just okay. The sea urchin wasn't very good, and the tuna was topped with soy sauce jelly, which I've never found to be a pleasant addition. Everything else was ordinary. Even though we had a private room, I still felt the staff's gaze on us, and the timing of when they cleared and served the dishes wasn't really to my liking. (Does that sound weird to say it's not my type?)

I had been wanting to go for a long time, and I finally made it! I love Ebisu, so whenever I find a wonderful restaurant, I make sure to go back and recommend it to my friends through word of mouth. The performance by the chefs and the service were outstanding. The feeling of hospitality was clearly conveyed. Even when the drinks from the staff were delayed, they communicated smoothly and worked well together. I think that kind of attentiveness helps create a restaurant that matches its quality and price. The food was perfect and delicious. They also have private rooms, making it suitable for family gatherings or business meetings.

Just a short walk from the west exit of Ebisu Station, there's a famous restaurant called "Tatsuya" that operates from morning until late at night, located on the first floor of a building. This January, an eatery called "Ni no Mae" opened on the fourth floor, offering not just sushi but also seasonal Japanese cuisine. I had made a reservation for the upper sushi kaiseki course and was guided to a counter seat, although there are several private rooms available for various group sizes. We started with a toast using a fruity and refreshing champagne primarily made from Pinot Noir, which quenched our thirst. The course began with an appetizer consisting of three light summer dishes: crab with ginger jelly, summer fugu (blowfish) skin dressed with a sauce, and corn tofu, all evoking a summery feel. Next, we had a clear soup made from hamo (pike eel), a departure from the usual chicken or pork, featuring a rich, aromatic broth made from hamo bones. The sashimi included two seasonal fish: charred long-snapper from Nagasaki and aori ika (squid). The sweet Kyushu soy sauce complemented the dishes wonderfully. The next course was a nigiri of grilled summer fugu sushi, which was fluffy and chewy, and topped with a mix of sea urchin and caviar—an indulgent combination that brought a smile to my face. I decided to try a sake from the "kurabito" series released annually by Hakkaisan in Niigata. The sake No.290 "Tsutsuji" had a faintly transparent, pear-like aroma and a soft, sweet flavor. The grilled dish featured Spanish mackerel with karasumi (salted mullet roe), which, along with the succulent fish, imparted a delightful saltiness. Following that was grilled eel over stewed winter melon, garnished with ginger—perfect for recharging during this hot season. Next was grilled black Wagyu beef, which was moist and tender, paired with sea urchin and salmon roe, topped with a soy-based sauce. Accompanying this were deep-fried green onions. The tender abalone was served with eggplant, along with shishito and red chili peppers. Luxury ingredients were impressively stacked up in the meal—crab, fugu, sea urchin, and black Wagyu continuously appeared. We moved on to the nigiri sushi course, starting with thick cuts of medium fatty tuna, as the fatty tuna was not yet at its peak. Next was lightly grilled red snapper from Hachijojima, served with flavorful yuzu citrus and salt. The rice was seasoned with akazu (red vinegar) for a slight acidity. The course continued with scallops from Kesennuma, served with yuzu and charcoal salt, followed by shiro-ebi (white shrimp) from Kagoshima, mekabu seaweed, and finished with a traditional edomae anago (conger eel) sushi. For dessert, we enjoyed sweetened water yokan (a jelly-like dessert) paired with Shine Muscat grapes. The matcha had a pleasant aroma and flavor, adding the finishing touch to the meal. The owner, who trained under the renowned Takakiyo Nakamura, showcased exquisite seasonal Japanese cuisine that delighted our palates. For non-alcoholic options, I recommend the CRAFTBREWTEA from Kakegawa City, Shizuoka. Thank you for the wonderful meal!

I understand that this place serves sushi and Japanese cuisine. Each dish is prepared with great care. Although I just arrived 20 minutes ago, I am already thinking about when to come back next. I believe I will choose this place whenever I want sushi in Ebisu. A few people come to mind that I would like to bring here. It's a place that makes you want to invite guests. I think there are about five or six private rooms, but I prefer sitting at the counter. The timing between courses is perfect; just when I finish taking photos and writing my review on Tabelog, the next dish arrives. At truly amazing restaurants, you find yourself whispering "delicious" under your breath as you eat. I couldn't help but exclaim how good everything was. The balance between warm and cold dishes keeps the meal exciting. I thought the composition of the dishes was excellent. Right now, they're offering a grand opening campaign with quite reasonable prices. There’s also a coupon included on Tabelog. This truly feels like the perfect opportunity. If you're in Ebisu and craving sushi and Japanese food, give them a call at 050-5592-5987. The address is 1-8-1 Ebisu Minami, Shibuya-ku, Tokyo, on the 4th floor of STM Ebisu Building. You can check them out on Tabelog.

The appetizers were all delicious and had a summer vibe. The fugu (blowfish) and corn tofu were particularly tasty. The soup with pike eel and seasonal vegetables had a gentle, healthy flavor, with a rich broth from the eel that was delightful. The sashimi of horse mackerel and squid was great; the horse mackerel was nicely grilled and plump, while the squid was incredibly tender and exquisite. The summer fugu aburi sushi had a cute bowl appearance when I opened the lid, with delicious red vinegar sushi rice. The note of the nestling was also a nice touch. I felt like it could have used a pinch more salt on the fugu... The grilled salted mackerel was fluffy and juicy. The taro was soft and incredibly delicious. The eel and winter melon could have been eaten in one bite, but I took the time to savor it. The sweetness of the eel paired perfectly with the winter melon, especially with the sauce. The steak from Hitachi beef was topped with sea urchin and salmon roe, along with grilled green onions. The meat was very tender and delicious, making for a luxurious feeling when eaten with the sea urchin. It was a bit tricky to pick up the overflowing salmon roe one by one with chopsticks, but it was enjoyable. The abalone, round eggplant, and Manjō chili were all very flavorful. The eggplant was particularly enjoyable, and I felt like I could eat it endlessly. Next came the nigiri. I was already quite full, but I couldn't resist the nigiri I've been looking forward to. The bluefin tuna was melt-in-your-mouth delicious! I could eat only this and be content. The red snapper from Hachijojima was perfectly grilled, with an exquisite degree of char. The red miso soup smelled wonderful right when I opened the lid, with enoki mushrooms and mitsuba inside. The kohada was a bit saltier than I anticipated, but still tasty. It felt like it had been a while since I enjoyed surf clam, and it was delicious. The horse mackerel had just the right thickness and a wonderful texture harmony. Even when I'm full, I could eat this. The red meat of the bluefin tuna was fantastic! It was so delicious! The sea urchin was white and on the lighter side, making it a nice finish. The toro-taku (fatty tuna roll) paired perfectly with the seaweed wrap—definitely no mistakes there. For dessert, we had Shine Muscat grapes, water jelly, and matcha—perfect as a Japanese-style dessert. I really enjoyed everything and left feeling perfectly satisfied. Thank you for the meal!