Tokyo Meal Review - October 19, 2024, 6:30 PM Yesterday's dinner was here! It was my first visit in a month. This new restaurant just opened in January this year. Chef Motoki Kondo, who previously worked for five years at the Michelin-starred kaiseki restaurant "Kinofu" in Kyoto, then managed private rooms at the Michelin-starred "Sushi Yuu" in Roppongi (now in Ginza), has opened this place. The menu consists of a single omakase course. **Appetizers:** 1. White miso marinated persimmon, ginkgo, and sweet shrimp 2. Sliced hamo (pike eel) sashimi with roasted sake 3. Grilled sweet flatfish with a set of three types of mushrooms (Hana-himara, black abalone, and yama-enoki) as a base 4. Steamed turtle egg custard with grilled green onions inside 5. Wara-grilled sawara (Spanish mackerel) aged for 10 days, served with onion sauce and garnished with sprouting green onions and shiso flower 6. Charcoal-grilled dried mehikari (shiny fish) 7. Assorted delicacies: steamed abalone from Shirahama, Chiba; dengaku miso; boiled octopus; pickled tsurumurasaki greens; and homemade karasumi (cured mullet roe) **Sushi:** 8. Spring baby sea bream 9. Marinated matsukawa flatfish 10. White squid with salt and Miyazaki's hebe-s (local lime) 11. Grilled horse mackerel from Tokyo Bay 12. Bonito 13. Toro (fatty tuna) from "Yui no Han", lightly marinated 14. Otoro (prime fatty tuna), from the same supplier 15. Kohada (Japanese gizzard shad) 16. Bafun uni (sea urchin) from Nemuro 17. Simmered anago (conger eel) 18. Miso soup 19. Rolled omelet 20. Northern surf clam soaked in dashi (Japanese soup stock) **Additions:** 21. Ikura (salmon roe) soaked in dashi 22. Engawa (the fatty part of the flounder) from matsukawa flatfish 23. Shinano pearl (type of tuna) with sabayon sauce and sweet osmanthus jelly 24. Chestnut ice cream with caramelized almonds and pistachios on top Once again, everything from start to finish was delicious! #SushiKondo #TokyoGourmet #Tokyo #HighlyRated #DifficultToReserve #Sushi #SushiLovers #SushiTime #Gourmet #GourmetLovers #Foodie #FoodPhotography #FoodBlogger

On January 16, 2024, "Sushi Kondo" opened in a quiet residential area of Higashi-Azabu. The restaurant is located on the third floor of Real Building Higashi-Azabu, just a stone's throw away from the well-known Hotel Alpha-In. The interior features an L-shaped counter made of white wood with only eight seats, and there are no private rooms. A charcoal grill is set up behind the counter, allowing diners to enjoy the lively atmosphere of grilled dishes, which is a notable highlight. The chef, Motoki Kondo, trained for five years at "Kino Fu," a kaiseki restaurant in Kyoto, after graduating from culinary school. He then returned to Tokyo and spent about a year at "Sushi You," where he supported the head chef and eventually took charge of preparing sushi in a private room. Before opening his own restaurant, he gained valuable experience by being involved in the establishment of two other eateries. With his towering height of over 180 cm and striking looks, many patrons have likely already become fans of his. The sushi rice, made with red vinegar, is rich in flavor but has a balanced salt concentration that prevents it from being overwhelming, making it a good match with the toppings. His passion for sweetness is evident in his offering of two sweet dishes after the egg course. Currently operating with just one chef on duty, "Sushi Kondo" serves only one round of customers per day, but the potential for growth in this establishment is exciting. During a weekday night visit for a private dining experience in May 2024, the omakase menu included: - White asparagus puree - Seabream - Kinmedai (red snapper) shabu-shabu - Sweet tilefish grilled and served with Kamo eggplant - Wara-grilled seasonal fish and crushed new burdock - Hassun (seasonal appetizer platter) featuring steamed abalone, boiled octopus, seasonal sea urchin, boiled crab with wakame, and crab innards marinated in miso - Ginger and celery pickles - Baby sea bream - Hon mirugai (geoduck clam) - Sumi-ika (squid) - Firefly squid bouquet - Lean tuna from Funka Bay - Chutoro (medium fatty tuna) from salt-baked - Otoro (fatty tuna) from salt-baked - Shiro-aji (white fish) - Shima-ebi (striped shrimp) - Horse dung sea urchin - Anago (conger eel) - Miso soup - Egg - Horse mackerel - Gritty sea bream - Kanpyo roll (dried gourd roll) - Loquat compote - Roasted green tea mousse with Miyazaki mango sauce

On Saturdays only, there is a lunch course that includes chawanmushi (steamed egg custard), hassun (an assortment of small dishes), 10 pieces of sushi, tamago (sweet egg), a clear soup, and dessert! This time, I added an extra piece of shishamo (fried capelin) sushi. For drinks, I enjoyed champagne, soda with Tomino Hozan shochu, and three types of sake.

This brand new sushi restaurant just opened this year, and the chef is only 29 years old! To top it off, he's tall and good-looking! ฅ(๑⊙д⊙๑)ฅ I was truly amazed by the dishes he prepared, such as the soft abalone steamed without any seasoning, which was part of the eight-course platter. He also performed an impressive flaming straw grilling right before us with the yellowtail. The variety of intricate appetizers and sushi kept coming, and I was blown away by the selection of sake, including rare shipments released only once a year, as well as popular brands like 'Jikon' and 'Aramasa.' (๑♡∀♡๑) There are still reservations available, so if you're interested, I highly recommend checking it out! ( ˘͈ ᵕ ˘͈ ) The restaurant is conveniently located right across from the Hotel Alpha-in! (Ŏ艸Ŏ)

I received information from the Tabetomo couple and promptly visited "Sushi Konfudo" located in Azabu-Juban. I reserved their Saturday-only "Lunch Course" and made my way to the restaurant. It’s situated on the third floor of a building, and without the standing lantern at the entrance, I might have easily overlooked it. However, once I climbed the stairs and stepped through the door, the atmosphere transformed into a calm and refined space. There are eight seats at an L-shaped counter, and it’s a bit unusual to see a grill within the counter area. Now, here's what I had in the lunch course: - Soft-shell turtle and green onion chawanmushi (savory egg custard) - Hassun (seasonal appetizer) - Tai (sea bream) - aged for five days - Aoriika (squid), buri (yellowtail) from Hokkaido, tuna marinated in soy sauce from Shiogama, sumagatsuo (Spanish mackerel), kohada (gizzard shad), sweet shrimp - Ikura (salmon roe) - Anago (conger eel) from the west side of Tsushima - Soup (shiromi dashi) - Toro-taku (fatty tuna with pickled radish) - Tamago (egg omelet) and kanpyo (dried gourd strips) - additional order - Chestnut ice cream For drinks, I enjoyed "ROCOCO Tokyo WHITE." It’s great to find a restaurant that serves "Rococo Beer," as not many places offer it. Just a little aside, "Rococo Beer" is brewed in Shizuoka using only the finest selected ingredients and spring water from Mount Fuji. Its refined taste is characterized by a smooth and delicate texture reminiscent of high-quality white wine, with no bitterness, making it suitable to be enjoyed in a white wine glass. Now to the food. First up, the "soft-shell turtle and green onion chawanmushi" was outstanding. The way the broth was prepared was remarkable, setting it apart from the typical quality one might expect at sushi establishments. Considering the cooling temperatures, this dish was a perfect warm starter, showcasing the restaurant’s high hospitality awareness. Next, the "hassun" provided a delightful variety of small bites, each crafted with care and well-seasoned, delivering an enjoyable seasonal experience. Outstanding! Before the nigiri, I was served two types of gari (pickled ginger): diced fresh ginger and thinly sliced celery. I had never experienced celery as a harusame (pickled ginger), and it was delicious. As for the nigiri, I was particularly impressed by: - The rice, which had a mild vinegar flavor and a delicate balance that didn’t overpower the fish. - The flavor and texture of the five-day-aged "tai" paired exceptionally well with the gentle rice. - The "sumagatsuo" was notably rich and melted in the mouth, although I felt the rice could have been slightly firmer. - The shima-ebi (sweet shrimp) was incredibly luscious and sweet. - The braised anago had a wonderfully soft texture, with a nice touch from the sansho (Japanese pepper). Also, the rolled sushi "torotaku" and "teppou-maki" (kanpyo roll) were really delicious and I would love to have them again. Although the young chef's technique still had some rough edges, his dedication to meticulous work was humble and commendable. He actively explained each piece of sushi and its ingredients, which must be appreciated by guests wanting to share their experiences on social media. However, if I were to offer a critique: - The timing for refilling tea was occasionally missed, which was a bit disappointing. A little more awareness regarding the guests' needs would enhance the experience. - It would be great to confirm the size of the rice balls for each guest before creating the nigiri, especially during a lunch course where guests might have varying appetite levels. - Lastly, the pricing for alcoholic beverages appeared a bit high compared to similar sushi restaurants I frequent, making me hesitate to visit for dinner where I would enjoy sake beforehand. Despite these points of concern, there’s no doubt that the sushi was delicious, and I would definitely love to return, even if only for lunch next time. Finally, the sushi counter, adorned with black tiles, was stylish, and the presentation of the chawanmushi and hassun showcased beautiful tableware. I also appreciated the thoughtful touch of having a smartphone rest made from tatami. I look forward to the restaurant’s continued growth and success. Thank you for the meal!

Recently, there are fewer sushi restaurants that open for lunch, but "Sushi Kon Fuji" offers a lunch course for 13,200 yen on Saturdays, starting at 12 PM with reservations. The course includes chawanmushi (savory egg custard), hassun (appetizer platter), 10 pieces of nigiri, tamago (egg), miso soup, and dessert, providing a satisfying experience. Today, I decided to indulge a bit and enjoy some drinks as well. I had a bit too much for lunch with Toyonokatsura Tamakan soda mix, Zankyo, Hakurakusei, Atago no Matsu, and Jokigen.

I went to a lunch gathering with a female friend I hadn't seen in six months. She mentioned that she wanted sushi, with a price range in the ten-thousand yen area, and that it should be delicious. Recently, I’ve been bookmarking sushi places with high ratings that serve lunch, and one of those was this restaurant. It’s still relatively new, having opened about six months ago, so the place is sparkling clean and the chef and staff are all attractive. My excitement was definitely heightened. The chef, being from a Japanese culinary background, prepared delicious snacks, which made me end up ordering some sake in the afternoon, of course! When I asked for recommendations, they suggested "Hakurakusei". The sushi had a strong umami flavor, with perfectly balanced seasoned rice and carefully selected toppings. My personal favorite was the herring, which had absolutely no fishy smell, and I felt that it paired perfectly with the restaurant's rice. The restaurant is beautiful, the flavors are great, and the chef doesn't just talk with acquaintances or regulars; he was considerate and chatted with us as newcomers, which made me appreciate this sushi place even more. I plan to return for dinner next time.

I visited a sushi restaurant that opened this January, invited by a friend who lives nearby and loves sushi! After training at a kaiseki restaurant in Kyoto and then at a sushi restaurant in Tokyo, the quality of the dishes was impressive and it felt like a place that could easily operate as a traditional Japanese restaurant. The sushi was delicious, and they also had a great selection of sake. Furthermore, there was an excellent selection of Burgundy wines on the list. I definitely want to visit this restaurant again!

The lunch is served only on Saturdays, and I went there recently. The restaurant is located between Akabanebashi and Azabujuban. Although it's right in the middle of the city, it's on a quiet street that doesn't give off a bustling vibe. There is an 8-seat counter, and this day there were 7 people dining. The operation includes three men, one of whom is the chef, and they all gathered at noon to start the lunch, which consists of a light course of small dishes. My first impression of the restaurant was that the chef is young and handsome—perhaps the best I've seen among all the sushi restaurants I've visited. He also seems very earnest. We began with octopus and okra, a gentle start. Then came a variety of dishes: marinated hamo (pike eel), new ginkgo nuts, lightly pickled Japanese eggplant, and salmon roe—each of them delicious. It's no surprise considering he trained in Kyoto for five years. There weren't any unpleasant surprises, as everything was right in my strike zone and my drinks flowed easily. Next was gari (pickled ginger), which was crunchy and sweet, made from both young ginger and celery. Then we had: - **Fingerlings of sea bream** - **Sakura masu (cherry salmon)**: had a strong salmon-like flavor - **Shiro-ika (white squid)** - **Hamo (pike eel)**: served hot, unique, and the soy sauce with dashi was tasty - **Marinated fish**: with a slightly sweet marinade - **Chutoro (medium fatty tuna)** from Ooma: aged for two weeks - **Nishin (herring) lightly salted**: the combination of fat and vinegared rice was a double punch for flavor - **Shima-ebi (striped shrimp)**: known for its sweetness, and the shari (sushi rice) was just the right firmness over time - **Boiled anago (conger eel)** from Tsushima: the seasoning was just right and not too sweet - **Futomaki (thick sushi roll)**: filled with anago, spring sea bream, kanpyo (dried gourd), egg, cucumber, and sakura masu topped with sea urchin (from Rishiri) We also had: - **Red miso soup** - **Tamago-yaki (Japanese omelette)**: included shrimp puree - **Matcha ice cream** Each dish was presented beautifully, showing the chef's commitment to quality. The sushi rice was on the firmer side with good flavor, but it lacked a bit of acidity. Overall, the rice was safe and unremarkable, appealing to a broad audience.

Located a 6-minute walk from Azabu-Juban Station, I visited "Sushi Kondo" at 2-12-4 Higashi-Azabu, 3F, Minato-ku. Sushi Kondo opened on January 16, 2024. The chef, Motoki Kondo, comes from Kyoto's Kinu-fu and Sushi Yuu. The restaurant features an L-shaped counter with only 8 seats, offering a dinner omakase for 27,500 yen and a lunch omakase for 13,200 yen. The meal starts with a seasonal dish using summer vegetables, like those made from "kinton-uri" (somon squash), and a variety of appetizers typical of Japanese cuisine. The sushi is made from fresh ingredients sourced from Toyosu and other markets, with the rice having a mild acidity and a sweet flavor, creating a balanced experience. The red fish in particular was soft and rich in flavor. The lunch, priced at 13,200 yen, lasted just over an hour, making it a convenient and light option. I look forward to a future visit for a leisurely dinner to enjoy Chef Kondo's sushi. As a young and fresh establishment, there is much to look forward to. Thank you for the meal! **Lunch course 13,200 yen** - Somon squash with sea urchin sauce, grilled scallops - Assorted appetizers: hamo nanban (pike eel), pickled water eggplant, aji (horse mackerel), karasumi (dried mullet roe), new burdock - Sweet ginger and celery gari - Spring sea bream, tobiko (young salmon), herring, red fish belly, kohada (gizzard shad), shibudai (plum melon), botan shrimp, anago (sea eel), thick sushi roll - Red miso soup - Egg - Homemade black sugar ice cream (additional) - Red sea urchin - Ishikage shellfish

It is located in a quiet area opposite the busy shopping street from Azabu-Juban Station. With a background in Japanese cuisine, this sushi restaurant offers some unique dishes, such as a seasonal appetizer called hassun, which is rare for sushi places. They also serve standout items like eel sushi. Today, I particularly enjoyed the delicious herring. I would definitely like to visit again.

Sushi Konfuji, located in Higashi-Azabu, features a tall and composed young chef. In a tranquil setting that combines traditional Japanese design with urban convenience, you can enjoy sushi in a relaxed atmosphere. The quality of the dishes is high, reflecting the chef's skills honed during his training in Kyoto. You can easily enjoy a drink or two here! The tuna served is from Yoshinoka—clearly a top choice for the next generation. You can savor the summer's acidity and fragrance, while the flavor remains rich. I had a great time enjoying the summer specialty, conger eel! Thank you very much, and I look forward to visiting again in the fall!

Sushi Kondou Azabu Juban @kondou_motoki When I hear about the refreshing texture of hamo (pike eel) sushi, it makes me want to go to Kyoto! The hamo nigiri was truly moving—it's definitely a specialty. The first seasonal catch! Even as a sushi chef, the master pays great attention to the appetizers. I can't believe he's only 29! He’ll surely become a popular spot in no time. #SushiKondou #AzabuJubanGourmet #ForSushiLovers #ForFoodieConnections

Sushi Kondo is a new sushi restaurant located in Higashi-Azabu, Tokyo, set to open on January 16, 2024. The restaurant features only 8 seats at an L-shaped counter. The course price is 27,500 yen (including tax). The head chef is Motoki Kondo, who entered the culinary field after graduating high school by attending the Hatabō Culinary College. He worked for about five years at "Kinofu" in Kyoto before returning to his hometown of Tokyo, where he spent about a year honing his skills at "Sushi Yū" in Roppongi, where he was trusted with individual rooms. After assisting with the establishment of sushi restaurants in Mie Prefecture and various Japanese eateries in Tokyo, he opened his own restaurant on January 16, 2024. His dishes brilliantly express the seasons through carefully crafted ingredients and the experience he gained in high-end dining. However, being a sushi restaurant, the star of the show is the nigiri sushi. While preparing, he is careful not to overdo it and maintains a steady tone. The course ends with a dessert instead of the usual tamago (egg sushi). - **White Asparagus Soup**: Served with tomato jelly, diced white asparagus, and surf clam. A refreshing aroma and delightful texture enhance the dish with clam broth. - **Sashimi of Arai**: A week of aging gives it significant flavor and fragrance—truly a "Sawai Special." - **Shabu-Shabu of Kinmedai**: Sweet kinmedai is lightly cooked and topped with chopped uokabu to avoid overpowering the flavor of the fish. - **Grilled Amadai with Matsukasa Yaki**: The crispy skin contrasts wonderfully with the tender flesh, while Kamo eggplant absorbs plenty of dashi. - **Grilled Tokishirasu**: Although this is a sushi restaurant, salmon really shines when grilled. It’s served with smashed shin gobo. - **Tsukuri Hachimitsu**: Includes steamed abalone, boiled octopus, anka, and a dipping of crab and ohitashi, showcasing an intricate balance. The celery gari is mild and unique, appreciated even by those who dislike celery. Now, moving on to the nigiri: - **Haru Kobudai**: Lightly salted and vinegared to achieve a soft texture. The red vinegar sushi rice complements the slightly larger grains of "Satoyama's Tsubu" rice from Fukushima, bringing out its sweetness. - **Hon Mirugai**: - **Aori Ika**: Treated with salt and sudachi to bring out a sticky texture and sweetness. - **Hotaru Ika Handroll**: Served with ginger, myoga, shiso, and green onion, the intense flavor of the hotaru ika pairs nicely with the refreshing garnishes. - **Akami from Funka Bay**: Fragrant with a clean finish. - **Chutoro**: Beautiful, aromatic, and sweet. - **O-Toro**: Both the o-toro and chutoro are prepared with salt. - **Shima Ebi**: - **Uni Gunkan**: - **Anago**: - **Miso Soup**: - **Tamago**: A tamago with shrimps incorporated into the batter. **Extras**: - **Aji**: Excellent texture and fatty richness. - **Fried Gourd Roll**: - **Biwa Compote**: The meal concludes with two desserts instead of just tamago, reflecting a conscious effort towards a complete dining experience. - **Hojicha Mousse with Miyazaki Mango Sauce**: The total bill came to approximately 37,000 yen. Chef Kondo offers a unique sushi course that beautifully merges the spirit of Kyoto with Edo-style techniques. Thank you for the wonderful meal! Please check out my blog for more restaurant recommendations! Visit the official blog of Ikkō: https://ikkos-films.com/ Instagram: 【IKKO'S FILMS】 https://www.instagram.com/ikkos_films/

Opening in January 2024, Chef Kondo, known for his gentle demeanor, honed his skills for five years at the renowned Kyoto kaiseki restaurant "Kinofu," followed by a position at the Michelin-starred sushi restaurant "Sushi Yuu" in Roppongi, where he was entrusted with a private room. "Sushi Kondo" is a hidden sushi restaurant quietly located in a serene residential area of Azabu East. I enjoyed the Saturday-only lunch course, which features a significant highlight: "Hashitsu" (seasonal small dishes). This is because Chef Kondo has a fondness for Hashitsu and wants guests to experience it—this includes tasty snacks like cod milt and tender simmered octopus that pair well with sake. The course also offers unique nigiri options, such as shredded cooked scallops, allowing for a relaxed and enjoyable dining experience. Thank you for the meal. **Saturday Limited Lunch Course**: ¥13,200 (tax included) Includes: Appetizer, Hashitsu, Ten pieces of nigiri, Tamago (egg), Soup, Dessert - *Appetizer*: Chawanmushi with clams and pea shoots - *Hashitsu*: Simmered octopus, sea bream roe, new burdock root salad, edible seaweed, crab, and cod milt. **Nigiri**: - Spring sea bream (Shari komakazu) - Fine fish - Shredded cooked scallop - Firefly squid roll - Lean tuna (Akami) from Iki, Nagasaki - Medium fatty tuna (Chutoro) - Horse mackerel (Aji) - Northern sea clam (Kitakigai) - Eel (Anago) - Thick roll (Tobako) - Tamago (egg) *Soup*: *Dessert*: Citrus jelly.