After work in Ikebukuro, I decided to indulge a little by making a reservation at Sushi Fukujyu with my friend. It was a weekday at 8 PM, and the place was quite busy, with many tables taken, including some large groups! We opted for seats at the counter. It seems they have a great selection of non-alcoholic drinks, which was perfect for me since I don't drink much alcohol. I tried a high-quality tea called Tarumizu Brown and a red grape juice called Aranmilia, and I was blown away by how delicious Aranmilia was! I think it's hard to find it in many places. The course included both appetizers and sushi. I love the appetizers that sushi restaurants offer, so I was really pleased! The first items that came out, along with chawanmushi (savory egg custard), agedashi tofu, and ikura don (salmon roe bowl), were all top-notch. I got really excited when the tempura was served! Of course, the sushi was delicious as well. In particular, the sweet Toyama white shrimp and the melt-in-your-mouth otoro (fatty tuna) left me speechless! I also really liked the kanpyo maki (dried gourd roll) that came out at the end. The red vinegar rice was perfectly prepared and tasted great! I've been going to sushi restaurants more frequently lately, and I truly realize that sushi making is an art form. For dessert, we had a chestnut cake, which they make in-house, and the cream was refined and delicious. The head chef was cheerful and funny, and the bright atmosphere of the restaurant made for a wonderful dinner experience.

I had the chance to venture to Ikebukuro. "Sushi Fukuju" offers sushi and authentic Japanese cuisine, and it also has a location in Ginza. Since I came all the way from Niigata, I decided to order the "Seasonal Omakase Course - Supreme" (24,980 yen including tax, plus 10% service charge; beverages are separate). We started with an assortment of five appetizers. The fresh yuba (tofu skin) was dressed with a mixture of sea urchin, creating a creamy, delicate flavor that pairs well with the rich umami of the urchin. The scallop with yuzu miso featured fresh, slightly crunchy scallops paired with the refreshing taste of yuzu miso, providing a light balance. The roasted taro with sake-lees sauce had tender taro served with a type of aged salted fish, making it a delightful dish that pairs well with alcohol. We enjoyed this with a sparkling wine, Simonnet-Febvre Crémant de Bourgogne from France, which added a refreshing touch. Next was the sesame-dressed mizuna, enjoyed for its lightness. There was also a dish of simmered sardines with plum, which I forgot to photograph. Next, we had a clear soup with buri (wild yellowtail) and daikon, featuring perfectly cooked buri that was moist and flaked beautifully in the mouth. The broth, based on white miso and with some sake-kasu, offered a mild flavor, and the daikon soaked up the taste well. Finally, we moved on to the sushi. We began with squid, lightly seasoned with rock salt and sudachi (Japanese citrus). The firm texture complemented its natural sweetness. Next was grouper, a premium winter fish representative of the Kinki region, aged for three days to enhance its flavor. Despite being a light white fish, it had a nice richness to it. Then came shōtō, a small fish prepared with careful vinegaring, allowing the flavor to shine through without any strong fishy taste. We also had medium fatty tuna from Shiogama. While both Ōma and Shiogama tuna are excellent, the chef mentioned that Shiogama often tastes better due to the individual differences among fish. We then had tempura of sweet shrimp, which was my first time having tempura at a sushi restaurant. Dressed with sudachi and salt, it was perfectly fried—crunchy on the outside while remaining tender inside, capturing the sweetness of the shrimp. Next came the caviar, which the chef suggested could be enjoyed with either tempura or sushi. This was a first for me at a sushi restaurant. We followed this with steamed abalone served with liver sauce, which had a luxurious feel. The tender abalone paired beautifully with the rich, slightly bitter sauce from the liver. Next was fried eel with a crispy texture, served hot. While it's nice with a sweet glaze, I enjoyed it dipped in broth as well. We paired this with a fine white wine—Louis Latour Ardèche Chardonnay from France—which complemented the white fish very well. Then came the sea urchin, served in a spoon instead of a gunkan (battleship-style sushi). On the left was bafun uni and on the right was murasaki uni for a side-by-side comparison. Bafun uni was richer, while murasaki uni was lighter and both melted in the mouth. We returned to sushi with striped jack, which had delicate cuts and careful attention to detail, ensuring it wasn't overly fishy. Next was red clam, crunchy and refreshing, followed by the seared blackthroat seaperch, which brought a delightful aroma while remaining light. We had marinated red tuna, allowing the richness of its flavor to shine. This was paired with red wine. As the course approached its end, we enjoyed chawanmushi (savory egg custard) filled with shrimp and other ingredients, showcasing the chef's skill in Japanese cooking. We moved back to sushi with sweet shrimp from Toyama, known for its rarity and compared to gemstones due to its sweetness. We then had a hand roll filled with fatty tuna and pickled radish, with the fragrant seaweed enhancing the overall experience. The egg was smooth and subtly sweet, which I preferred. The final soup was red miso soup, which complemented the lingering flavors of the red wine. We ended with a sweet treat that looked like a sesame dumpling but was actually truffle chocolate. The soft bitterness and sweetness of the matcha cream created a pleasant finish to the meal. This restaurant is located on the 4th floor of a building near Ikebukuro Station. If you're looking to enjoy some high-quality sushi and Japanese cuisine, I highly recommend it. Thank you for the meal!

I used this place for a meeting. It's on the 4th floor of a mixed-use building, and I was a bit skeptical, thinking, "Is it really here?" before entering. The interior is clean, with semi-private rooms, and the food is served in a style similar to a sushi kaiseki, which was just perfect. Thank you for the wonderful meal!

I had the highest course, which included caviar to add as you like! The menu featured: - A selection of five appetizers - Soup - Tempura of sweet shrimp - Fried anago (conger eel) - Chawanmushi (steamed egg custard) - Steamed abalone with liver sauce - A tasting of premium sushi with over eight pieces, including different types of uni (sea urchin) - Rolls - Egg - Clear soup - Dessert The liver sauce of the matcha abalone was incredibly delicious! I forgot to take pictures, but the seared nodoguro (blackthroat seaperch) sushi was exceptional! For the uni tasting, my favorite was the purple uni! The sake paired perfectly with the meal.

I had dinner with friends for the first time in a while. We made a reservation for a course meal. The atmosphere of the restaurant was very calming. Instead of sitting at the counter, we chose a private room, which was a good decision. Each dish was carefully prepared and had a rich flavor. The rice with red vinegar was so delicious that it didn’t even need soy sauce.

I experienced the chef's lunch course and was extremely satisfied with the content. First of all, the quality of the dishes was exceptional, with each plate showcasing fresh ingredients wonderfully. The appetizer platter, in particular, was visually stunning and had a melt-in-your-mouth texture that left me amazed. The price was also very reasonable; it’s surprising to enjoy such quality food at this cost. It’s rare to get such satisfaction from a lunch. The service was attentive, with the staff always responding with a smile, making for a pleasant experience. The detailed explanations of the dishes, including the background of the ingredients and cooking methods, were fascinating and informative. Overall, it was a fantastic experience. I would love to visit again and will definitely recommend it to my friends.

I made a reservation for the lunch omakase course at Fukujyu's Ikebukuro location, which has been open for about a year, for 5,980 yen. The course included the following items: - Assorted appetizers - Fried anago (conger eel) - Chawanmushi (savory steamed egg custard) - More than 8 pieces of nigiri, including ikura (salmon roe) on a small bowl - Rolls - Tamago (sweet egg omelet) - Soup The pieces are on the smaller side, but as I enjoyed some drinks while eating, I found the overall portion satisfying. The sushi rice is made with red vinegar. Overall, I felt that for this price, they are doing a commendable job with the sushi. I ordered a bottled beer for 700 yen and Junmai sake (寒菊) for 1,580 yen, bringing the total, including taxes and service charges, to just over 9,000 yen. It seems that the sourcing and presentation can vary significantly by location at Fukujyu. The interior, remodeled from a neighborhood sushi spot, feels more like an izakaya rather than a traditional sushi restaurant. They mentioned that they did not take over from a previous establishment but constructed it from scratch. After lunchtime, they said that the dinner reservations are fully booked and they are quite busy with preparations, so reservation is definitely necessary! It’s great to be able to enjoy this quality sushi in Ikebukuro! I will definitely come again!

This was my first visit, and I chose the most popular course! Everything was delicious, but personally, I especially loved the medium-fat tuna, yellowtail (I had a second helping, haha), and kinmedai (splendid alfonsino)! The kind and gentle chef made the atmosphere comfortable as well. Just a note for first-time visitors: when you exit the elevator, there's an izakaya right next door, so make sure to pay attention to the entrance!

The restaurant is conveniently located close to the station and has private rooms, which made it perfect for our gathering. We made a reservation for a course meal, and I was very satisfied with the variety of dishes we got to enjoy. We also ordered some additional items, and the sea urchin was outstanding. It seems to be somewhat of a hidden gem, as it was relatively quiet, allowing us to enjoy our meal in a relaxed atmosphere.

Located just a short walk from the west exit of Ikebukuro Station, "Ikebukuro Sushi Fukujyu" is a sushi restaurant that I chose for a business meeting due to its good cost-performance. The restaurant is operated by Pleasure Foods Inc., which runs various restaurants across the country, including main sushi establishments like "Sushi Matsumoto," "Sushi Aomi," and "Sushi Ryu." As "Sushi Fukujyu," it offers high-quality sushi while maintaining a great cost-performance ratio, positioned among locations in Ginza, Shinjuku, and Mita. The spot is about a two-minute walk from the Metropolitan exit of Ikebukuro Station. Upon arriving on the fourth floor of a mixed-use building via the elevator, you will find the entrance with a curtain to the right. The restaurant features an L-shaped counter with eight seats on the right and several semi-private rooms to the left and in the back, making it a calm setting suitable for meetings. While there is only one chef, many staff members assist with operations. The menu offers only an omakase course, and we opted for the most standard course, "Seasonal Omakase Course 11,980 yen." The course included the following dishes: - **Appetizer:** Marinated octopus with sudachi, and marinated sweet pepper with tuna. - **Soup:** Hamo (pike eel) with jun-shoots and winter melon. - **Sushi:** Medium fatty tuna, sea bream (kombu-marinated), squid, fried eel with dashi, a small bowl of salmon roe, striped jack, young salmon, and horse mackerel. - **Chawanmushi (steamed egg custard):** Prepared with shrimp, tomato, and Camembert cheese, which paired surprisingly well. - **Sushi:** Red tuna glaze, scallops topped with caviar, hand rolls with dried gourd, tamago (Japanese egg omelet), and grilled nodoguro (blackthroat seaperch). - **Extras:** Red miso soup. - **Dessert:** Tofu blancmange with black sugar and kinako (roasted soy flour), followed by matcha, draft beer, green tea highball, and a soda with Mikazuki mandarin liqueur. Despite focusing on cost performance, the omakase course was delightful, with the appetizers effectively setting the stage for the sushi that followed. The chawanmushi amazed with its combination of the acidity of tomato, sweetness of shrimp, and richness from the cheese. The sushi bites were on the smaller side, making them easy to eat, and the rice was subtly seasoned with red vinegar, complementing the fish without overpowering it. The richness of the young salmon's flavor was particularly memorable. For an additional cost, I also ordered a grilled nodoguro, an impressively large piece that brought a magnificent aroma and richness, contributing to a joyful experience. The normal price for one piece of sushi might be around 2,000 yen, but enjoying this at a high cost-performance level was wonderful. The meal concluded with a pleasant dessert of black sugar kinako paired with matcha. Though the standard course consisted of 20 items, it thoroughly satisfied my appetite, and the restaurant was bustling with business meetings, which made the atmosphere conducive to conversation, especially as all semi-private rooms were occupied. Reservations were easy to make, and with great accessibility from the station and high cost-performance, this restaurant will likely be a valuable choice for business meals around Ikebukuro. **Ikebukuro Sushi Fukujyu** Location: 1-10-1 Nishi-Ikebukuro, Toshima-ku, Tokyo, ISO Building 4F-D Phone: 03-6907-0562 Hours: 11:30 AM - 2:00 PM / 4:00 PM - 11:00 PM Closed: Irregular Duration: About 2 hours Bill: Approximately 18,000 yen (tax included) per person Reservation: Made online via Tabelog three days in advance (10% service charge included)

I recently enjoyed a highly satisfying course meal at a sushi restaurant near Ikebukuro Station, and I'd like to share my experience with you. Hello, everyone! Nice to meet you all! I am World-Wide Schwartz Nessie the 16th. Thank you for your attention. The restaurant I reviewed is "Ikebukuro Sushi Fukuzu." It's conveniently located just a one-minute walk from the West Exit of Ikebukuro Station. On this day, I opted for the seasonal omakase course, which was priced at 15,980 yen, tax included. I started with a drink, choosing a red madorna citrus, followed by some seasonal fruits like Alan Miliya and Setoka oranges. Here’s what I had: - **Appetizer Platter**: This included five kinds: mountain yam with mejimaguro, octopus marinated in citrus, grilled Manjanji pepper, marinated baby ayu, and white cucumber with miso. The mountain yam had a sticky texture that tasted refreshing and perfect for summer. The octopus had a firm texture and just the right acidity for an elegant flavor. The grilled pepper was surprisingly sweet despite being a pepper, making it easy to eat. The marinated baby ayu was perfectly balanced in acidity, and the white cucumber had a crunchy, pickled-like texture that was intriguing. Overall, the appetizers were light and refreshing, making them perfect for stimulating the appetite even if you weren’t very hungry. - **Soup**: The soup was made with hamo (pike eel) and winter melon. It was made from hamo bones, providing a delicately profound flavor. The plump texture of the winter melon was a nice accent. - **Mako-garei**: This had a mild flavor but with a strong umami taste, making it very enjoyable. The small-sized rice made it easy to eat. - **Hon-maguro Chutoro**: Soft and melting in the mouth, this was a classic delicious piece with rich flavors, providing high satisfaction. - **Aori-ika**: Served with citrus salt, it had a light taste. The chewiness and sticky texture were delightful and addictive. - **Fried Anago**: The anago was fluffy with a robust seasoning, making it very delicious. - **Abalone in Liver Sauce**: The abalone was tender and beautifully flavorful, and incorporating it with rice created a unique risotto-like dish that added a Western twist. The liver sauce included Nara pickles, providing a nice textural contrast. - **Horse Mackerel**: This thickly cut horse mackerel from Hakata was substantial and flavorful without any off-putting tastes, and it had rich fat. The addition of green onions accentuated the flavor nicely. - **Kamasu (Barracuda)**: The grilled aroma filled the mouth, enhancing the umami of the fish. - **Tokishirazu**: This dish, which is rarely found in other sushi restaurants, had rich fat and sweetness, making it very delicious. It resembled salmon in appearance but had a distinct flavor. - **Ikura and Uni Donburi**: A luxurious small bowl topped generously with ikura (salmon roe) and uni (sea urchin). Both ingredients complemented each other, enhancing the overall taste, making it a rich and satisfying dish. - **Cheese Chawanmushi with Shrimp and Tomato**: This chawanmushi (Japanese steamed egg custard) had a Western twist due to the tomato and cheese, but it harmonized perfectly with the egg and dashi, resulting in a superb dish. - **Marinated Maguro**: The marinated tuna was well-seasoned, and the subtle hint of yuzu matched perfectly. - **Shiroebi with Caviar**: The sweet, plump shiroebi (white shrimp) paired seamlessly with the saltiness of the caviar. - **Kanpyo Maki**: I finished the meal with this rolled sushi. The sweetness of the kanpyo was beautifully wrapped in the fragrant seaweed, making it a refreshing way to end the meal. - **Tamago (Egg Sushi)**: With a sweet, castella-like flavor and smooth texture, this can easily be considered dessert. - **Red Miso Soup**: The meal concluded with a robust red miso soup. - **Sweet Sake Panna Cotta with Matcha**: This dessert had a panna cotta-like texture using sweet sake, lightly hinting at sweetness, and was truly delicious. I was seated at the counter, and the hospitality from the chef and staff was excellent, allowing me to enjoy the course meal fully. The restaurant itself was clean, stylishly decorated in a traditional Japanese style, creating a comfortable atmosphere. With its great location just a short walk from Ikebukuro Station, I highly recommend this restaurant for anyone looking for delicious sushi in Ikebukuro. That’s all from me, World-Wide Schwartz Nessie the 16th! Thank you for reading to the end, and I hope to see you again somewhere! I'll be back!

On this day, the dinner scheduled in Hachioji unexpectedly fell through, so I quickly invited a client and headed to Ikebukuro. It was their home turf, but since it was last minute, I had trouble getting in touch, so I decided to search for a place myself. I found a sushi restaurant just a minute's walk from the station. It's been a long time since I had a meal in Ikebukuro—how many years has it been? This place is quite spacious with many nice private rooms. That day, it was not very busy, and they offered us the choice of seating. But sushi is best enjoyed at the counter, right? I had a lovely time chatting with the chef. While having it quiet might not be great for the restaurant, I do think this place is a hidden gem.

Well, since it was lunch, it felt about right. The flavor of the small fish roe and salmon was impacted by the limits of their taste; they were too salty because they were soaked too much. The tempura of eel and chawanmushi were good, and the final red miso soup was delicious. Given Ikebukuro's location, maybe there are limitations on sourcing ingredients. Thank you for the meal!

I visited for the first time and enjoyed all the sushi! Personally, I found the scallop topped with white shrimp and caviar to be particularly delicious. The sea urchin from Rausu that we added at the end was also exquisite. The salmon roe had a nice firm texture, and each little piece was tasty!

I visited a relatively nice sushi restaurant in Ikebukuro, as there aren't many upscale sushi places in the area. Since there were five of us, we opted for a private room instead of sitting at the counter, which is my personal preference. However, the staff was attentive and checked on us frequently, so it was quite nice. We ordered the seasonal omakase course priced at 15,980 yen. The quality was decent, and they brought out the sushi three pieces at a time, which was just right.

I went to a sushi restaurant from Ginza that is located in Ikebukuro after work on a Friday. The atmosphere, taste, course selection, and drinks were not what I had expected. I wondered if the prices were more in line with Ikebukuro. My friend and I made a reservation at this sushi place with the idea of trying something a bit more high-end, so in a way, it was a learning experience. Although it’s not in the photos, the seared tuna had a fishy smell. Additionally, the serving of sake was small—definitely not a full cup. As for the final matcha, I think it would have been better to just have regular green tea.

I made a sudden reservation on a weekday evening, but I was kindly accommodated. The sea urchin tasting was delicious, and I enjoyed very fresh sea urchin! The menu was classic, but the rice was small and the toppings were tasty. I’m thinking of trying a higher course next time!

I visited "Fukujyu" for the first time. It is located just a few dozen seconds on foot from Ikebukuro Station, making it very convenient. The interior is spacious, featuring not only a wide counter but also numerous private rooms, which is a notable characteristic. I was able to relax at the counter while enjoying a variety of delicious sushi. The highlight for me was the striped jack (shima aji). The sushi made from the belly portion of this fish, which is only available in small quantities, was incredibly thick and had just the right amount of fat—absolutely exquisite. The sushi incorporated refreshing elements like yuzu, making it very light and enjoyable. I finished the entire course in no time. Initially, I was concerned about the portion size, but the deliciousness outweighed that concern. The restaurant has many private rooms, making it suitable for various occasions. Thank you for the wonderful meal!

This time, we used the restaurant for a company get-together with 7 people at the counter. As always, the food and sushi came out quickly. Everything was delicious! The location near Ikebukuro Station is also great! Additionally, there are various premium options for sake and whiskey that aren’t listed on the menu, which is a nice touch. We will definitely use this place again! Thank you very much!

I visited the restaurant by myself! I was very satisfied with the affordable lunch price, as I enjoyed various dishes like tuna, my favorite ikura (salmon roe), and agedashi tofu. Since I made a reservation for a slightly later time, there were no other customers after a while, which made the restaurant very quiet. I think it’s a great place to enjoy a little luxury and take my time on a weekday.

Seasonal Omakase Course (Upper) - 15,980 yen - Appetizer: Assortment of 5 items [Firefly squid, Turban shell, Butterbur, Snap peas, Boiled conger eel jelly] - Soup: Steamed sea bream with mugwort and sesame tofu - Seared fatty tuna - Flounder - Cuttlefish - Deep-fried conger eel tempura with sauce - Simmered steamed abalone with liver sauce [with extra rice] - Sea urchin and salmon roe small bowl - Seared red snapper with yuzu pepper - Bonito with ginger - Horse mackerel - Chawanmushi with sakura shrimp and new onion - Marinated red tuna - Sweet shrimp - Steamed egg - Roll: Hand-rolled kanpyo - Soup: Red miso soup - Dessert: Sweet sake blancmange This sushi restaurant is located on the 4th floor of a building directly across from LUMINE in Ikebukuro West Exit. It just opened in October 2023, making it very clean and new. There are 9 counter seats, and the rest are private rooms. It’s a bit disappointing that there is an izakaya on the same floor and they are partially connected. The sushi is made with red vinegar rice and is delicious not only for the nigiri but also for the appetizers and soup. The standout dish was the "Simmered Steamed Abalone with Liver Sauce," which was exceptional.

It seems there are not many counter sushi restaurants in Ikebukuro, so I visited without much expectation. If you're determined to eat sushi in Ikebukuro, this place is a decent choice. ⚫︎ Price: 15,980 yen Draft Beer: 1,100 yen Oolong Tea: 550 yen Mugi Shochu on the Rocks: 770 yen It appears the service charge is 10% of the subtotal. After a few extra orders, the subtotal came to 36,030 yen, making it less than 40,000 yen for two people after tax. ⚫︎ I tried the shochu "Kizuki no Ippitsu" and it was delicious. ⚫︎ Inside the restaurant, there are a decent number of counter seats, and several private rooms. However, the woodwork outside the counter lacks a luxurious feel, and the atmosphere is rather ordinary. ⚫︎ Staff: Sushi restaurants often have an intimidating atmosphere with strict manners, which is why I don't visit them much. But this time, since I was in Ikebukuro, I engaged in some beginner-friendly conversation, and the chef kindly explained some etiquette. Still, the chef had a somewhat scary demeanor, making it hard to relax. The staff serving drinks gave off a vibe as if they were part-time workers. ⚫︎ Overall Impression: The sushi was tasty, but it matched the price. I didn't find it to be a good deal. A better atmosphere would be nice; if I’m spending about 20,000 yen alone, I wish for more excitement.