I finally visited the exclusive membership-only restaurant Rikaku that I've been curious about! The meal was a course dinner, and I opted for a drink pairing. The menu included a special course: - Tai sashimi with salt and sansho - Fugu dashi chawanmushi - Botan shrimp with a variety of flavors - Nishiki with hotaru ika in sesame soy sauce - Sawara nigiri sushi - Tai, tori, ika, hirame, kohada, akagai, kuruma ebi, ikura, uni, anago - Soup - Dessert. The dishes before the sushi were incredibly delicate and had clearly taken a lot of time to prepare! The botan shrimp with a variety of flavors was especially delicious, with the combination of shrimp, uni, and a Japanese-style jelly being absolutely exquisite! The sushi was also fresh, with every piece carefully crafted. The ikura was semi-cooked and marinated in soy sauce, making it outstanding! The tuna and shrimp were prepared using techniques that matched the ingredients perfectly, resulting in a truly enjoyable meal!

★Special Course ¥35,000 Grilled shirako (cod milt) and shimoniita onion puree, pufferfish sashimi, cod liver with sansho pepper from Arima, hairy crab tsukune (meatball) soup, striped jack pressed sushi, sardine ink squid, pufferfish kohada, akagai (red clam), sweet shrimp, salmon roe, sea urchin, eel, soup, dessert. I was introduced to a completely members-only sushi restaurant perfect for secret dates or business meals by a friend, so I decided to visit. There's nothing better than sushi after resetting at a public bath, that’s the kind of dinner I was looking forward to. The destination was Azabu-Juban! I was already excited. The restaurant is located in a quiet residential area, away from the busy shopping street. The entrance was hard to find, but the part with the light turned out to be the door. The interior of the restaurant was really nice, exuding a sense of luxury. It was the first time I saw my name on the menu, which really pumped me up! The restaurant's thoughtfulness and hospitality were outstanding. The dishes and sushi were delicious, but the most memorable was the shirako chawanmushi (savory egg custard) I had at the beginning. Even though it's the current season, finding the whole shirako inside the chawanmushi felt like discovering a treasure! The sushi was substantial, with large pieces of fish and satisfying rice. Each grain of rice stood out and was quite firm. While the sushi had a strong impact, the fish toppings were just as remarkable. I was reminded when a friend remarked it was their first time having pufferfish sushi! The pufferfish was finely sliced and arranged on top, giving it a meaty texture while still tasting like fish. Incredible! I had three hand rolls, and the sea urchin was piled on so generously that I couldn't help but laugh. "Are you really adding more?!" I exclaimed. It had a mild flavor, not too salty, and was very gentle on the palate. The moment it melted in my mouth was pure happiness... The staff, knowledgeable about both sake and wine, had selected a red wine that was low in tannins, a Pinot Noir. It paired perfectly with the rich flavors of the sushi, including the red meat and sea urchin, making me incredibly happy. I enjoyed a delightful dinner while having fun conversations with the charming chef filled with jokes. This is a special place that’s luxurious yet relaxing. I don't want to share it too widely, as I worry it might become too popular! (laugh) Address: 1F 2-33-4 Higashi-Azabu, Minato-ku, Tokyo Approx. 3-minute walk from Azabu-Juban Station Price during visit: ¥35,000+ Visit time: Weekday around 7:30 PM Smoking: Not allowed Closed: Sunday, Monday

A membership sushi restaurant in Azabu-Juban. The exterior is somewhat hard to find, adding to the hidden gem vibe, which suits the membership concept perfectly. Inside, each table has an iPad for the drink menu, which is a stylish touch. We opted for a 35,000 yen course with a 5,000 yen drink option. The course included exquisite sakura shrimp chawanmushi, blowfish with crab miso, nose mozuku seaweed, kamasu sushi, charcoal-grilled sawara, charcoal-grilled tuna hand rolls, sardine, squid, bamboo salt, tiger puffer fish, crab, marinated horse mackerel, sweet shrimp, half-cooked ikura, and a signature dish of three portions of sea urchin – an incredible sea urchin "dog" with a huge mound of three pieces that left my mouth filled with rich sea urchin flavor, sweet with no bitterness. The horse mackerel was perhaps the thickest slice I’ve had, and the red tuna was also quite thick. The anago (conger eel) was large, paired with exceptionally crispy, slightly thick nori that retained its flavor well. The chef, surprisingly cheerful, made the experience enjoyable. It was a delicious meal – thank you very much! 🍣

Last year, a completely membership-based restaurant opened, and starting this spring, it has embraced this concept fully. Standing at the sushi counter is Mr. Akio Otsuka, a veteran with 30 years of experience in the sushi world, having spent a long time at Ginza Hokke and also studied at Hakkoku. They offer only an omakase course priced at ¥35,000. The following dishes are included, with ○ indicating appetizers and ● indicating sushi. ○ Exquisite sake steamed egg with sakura shrimp. ○ White snow crab miso with the first catch of true cod's roe. ○ Hanamo-zuku seaweed from Iwate Prefecture in vinegar. ○ Kamatsu sushi rolls. ○ Shabu-shabu of grouper: Using a 7-kilogram grouper, broth is made from the head and bones, and thick slices are briefly cooked in the shabu-shabu style. ● Hand roll of tuna from Yamakou, a premium source. ● Sardine, rich with fat, has been carefully processed, making it exceptionally tender. ● Ink squid, dehydrated, pairs well with red vinegar rice. ● Pufferfish, using natural tiger puffer from Bungo Suido, finely chopped to create a cohesive bite. This pufferfish is more resilient than usual, even when chopped, it has a nice bite! ● Hairy crab. ● Spanish mackerel. ● Kohada, lightly salted and then aged slowly. ● Marinated mackerel. ● Horse mackerel. ● Salmon roe: A specialty! Prepared through low-temperature cooking for a soft consistency, offering a unique texture. ● Sweet shrimp, remaining moist and warm. ● Sea urchin: Serving a hand roll filled with a generous amount after checking, "Is your uric acid level okay?" This is Bafun sea urchin from Nemuro. ● Conger eel from Tsushima, Nagasaki Prefecture, fragrant and fluffy, complemented with salt and sauce. ○ Soup. ○ Dessert with persimmon. ○ Yame green tea from Fukuoka. The rice is slightly softer and prepared with red vinegar. The chef is attentive and engages in friendly conversation, making the experience enjoyable. The service from other staff members was also excellent. The dishes were served in beautiful Imari and Arita ware, creating a lovely atmosphere.

Last year, a completely members-only restaurant opened, and the owner has been involved in the sushi trade for 30 years, making him quite experienced. I visited with my girlfriend, and we had the omakase course priced at ¥35,000. Here are the dishes we enjoyed: - Appetizer: Exquisite Chawanmushi with sakura shrimp - Appetizer: Crab miso with white cod sperm - Appetizer: Flower mozuku seaweed from Iwate Prefecture, which had a great texture despite being thin - Appetizer: Kamasu (barracuda) sushi - Appetizer: Shabu-shabu of grouper; we used a 7-kilogram grouper and simmered it slowly to extract broth from the head and bones, then enjoyed the thick slices of meat in shabu-shabu style. Sushi: - Hand roll of tuna from Yamako; always delicious! - Mackerel, which was rich in fat and carefully processed, resulting in a fluffy and soft texture. - Cuttlefish, dried and paired beautifully with red vinegar rice. - Fugu (pufferfish), using natural tiger fugu from Bungo Channel; this fugu had a firmer texture compared to usual. - Hairy crab - Sawara (Spanish mackerel) - Kohada (young gizzard shad), lightly cured and allowed to rest slowly. - Marinated tuna - Horse mackerel - Ikura (salmon roe), a specialty here! The low-temperature cooked, semi-soft ikura had a creamy texture that is hard to find elsewhere—definitely a must-try at the restaurant! - Sweet shrimp - Sea urchin, served in an abundance of hand rolls; a delight for sea urchin lovers! - Anago (conger eel) from Tsushima, Nagasaki Prefecture, which was very fluffy, allowing us to taste both salt and sweet soy sauce! We also had soup and dessert with persimmon.

I had dinner at a members-only sushi restaurant called Rikaku, which is located about a 5-6 minute walk from Azabu-Juban, just near Nippon World Delicatessen and down a small alley. As of October 2023, this restaurant opened in a highly competitive sushi district in Higashi-Azabu, which is now at a level comparable to Ginza. You can really feel their confidence. The entrance, with its striking black exterior and small sign, gives off a hidden, exclusive vibe that reflects the high barriers of a members-only establishment. You enter by scanning a card with a QR code at the entrance. The interior is modern and bright, featuring an incredibly beautiful counter that creates a special atmosphere, perfect for a date or a business meeting. They offer only one course priced at 35,000 yen, which consists of a selection of small dishes followed by sushi. We started with a toast using sparkling wine. Drinks are ordered via a tablet at the counter, featuring a fantastic selection of champagne and wine. - The first dish was a superb mugwort steam egg custard with crunchy sakura shrimp, providing a warm and comforting start. - Next was creamy cod milt with hairy crab miso, which was decadently soft, melting immediately in the mouth, enhanced by generous crab miso. - We also enjoyed flower mozuku seaweed from Aomori, adding a delightful crunchy texture. - The mackerel sushi was served directly by hand, with rich, fatty mackerel enveloped in crispy nori that offered great texture, sound, and aroma. - We had shabu-shabu of grouper from Nagasaki, which surprisingly didn't feel fishy at all and was packed full of collagen, something women would appreciate. The broth, made from the head and bones of the grouper over 48 hours, was so delicious that I finished it all. Then we moved on to the sushi: - Hand rolls with fatty tuna - Sardine - Cuttlefish - Fugu (blowfish) - Chilly horse mackerel - Hairy crab - Young gizzard shad - Sweet shrimp All of the sushi was meticulously crafted, showcasing excellent craftsmanship. A highlight was the ikura (salmon roe), touted as today's specialty. The appearance and texture were completely different from any ikura I've ever had, with a unique cooking method that created a rich, deep flavor that spread across the palate. This is exceptional and should definitely be tried. Next, we were presented with a generous serving of sea urchin, rich and sweet, offering pure happiness in every mouthful. This was wonderfully paired with the previously mentioned crispy nori, which rounded out the taste perfectly. The anago (conger eel) was incredibly fluffy, almost as if it were a soufflé. I've never had such light anago before; I usually fill up before getting to it, but I enjoyed every last bite. Finally, we had a clear soup and dessert, which was kaki (persimmon). Given that many renowned celebrities are members and visit quietly, I believe the level of quality here is among the best in Tokyo. If you want to enjoy sushi in such a wonderful atmosphere, becoming a member is definitely worth considering. This restaurant is now on my list of places to revisit, and I can't wait to return.

I had a date at "Rikaku" located in Higashi-Azabu tonight. It’s a members-only restaurant. To enter, you scan a card with a QR code at the entrance. The staff welcomed us warmly. The sign is quite small, making it hard to spot. This area of Higashi-Azabu is known for its gourmet offerings, especially sushi. The atmosphere is very special, making it perfect for dates or business meetings. What we tried was: ☆ Exquisite Chawanmushi with Sakura Shrimp - Its fragrant aroma and warmth were a delightful starter, especially since it was served cold. ☆ Shirako with Hairy Crab Miso - I’ve never had shirako (cod milt) this creamy before. It was also my first time experiencing it with hairy crab miso on top. ☆ Hanamozuku - Thin and produced in Aomori, it had a smooth texture and a crunchy, rather than chewy, mouthfeel. ☆ Kamasu (Barracuda) Sushi - The sound of the crispy, fragrant nori was satisfying, and the rich fat of the kamasu was delicious. ☆ Kue (Rosy Seabass) Shabu-shabu - Its texture was amazing! It was in season, and the collagen from the skin gave it a unique mouthfeel. The broth made from the head and bones simmered for 48 hours was also exquisite. For sushi hand rolls, we had fatty tuna, sardine, ink squid, fugu (pufferfish), cold simmered Spanish mackerel, hairy crab, small skin fish, sweet shrimp, salmon roe, and sea urchin. The highlight was definitely the salmon roe – rich and gooey in flavor. I even asked about the preparation method, and I was surprised to learn it’s available for purchase as well. And... the fluffiest anago (sea eel) of the year! The broth - a gentle dashi with clams - was soothing after the sparkling wine and sake. For dessert, we had Jiro persimmons, which were crunchy and sweet, perfect for the season. Everything we had was delightful and exceptional. I definitely want to visit again. Thank you for the meal!

In a quiet residential area just a five-minute walk from Azabu-Juban Station, you’ll find the hidden gem "Sushi Rikaku," marked discreetly by its sleek black exterior. Upon entering this chic establishment, you’re greeted by a modern and luxurious interior, highlighted by an impressive counter made from African cherry wood. The chef, Mr. Otsuka, honed his skills at "Hokake" in Higashi-Ginza. In October 2023, Mr. Otsuka opened "Sushi Rikaku," inspired by the desire to offer a place that brings benefits to its customers, derived from the abbreviation "Rikaku," meaning "profit confirmation." The chef is deeply passionate about his craft, putting significant thought into everything from the sushi to the beautifully crafted plates used for serving. He offers a selection of Imari and Arita ceramics, including pieces from the Living National Treasure, Mr. Manji Inoue. The only course available is the Omakase menu priced at 35,000 yen, and it’s a completely members-only establishment. This time, I was accompanied by a member. Before the sushi begins, a series of exquisite appetizer dishes showcase the chef's artistry. The "Exquisite Chawanmushi with Sakura Shrimp" dazzles with vibrant colors and beautiful presentation. The gentle taste of the egg pairs wonderfully with the savory, delicate Sakura shrimp. Next, the "Hairy Crab Miso with White Cod" features substantial cod that delivers an incredible texture, combined with the rich flavor of hairy crab miso. We also enjoyed "Hana Mozuku," a refreshing dish that served as a palate cleanser. The crunchy texture and pleasant balance of sourness were delightful. The "Kamasu Bohzushi" handed to us was surprisingly hefty; the rich, fatty fish bursts with savory flavors balanced perfectly with the seaweed and rice. The "Kue Shabu-Shabu," made from a 7kg Kue caught in Nagasaki, was remarkably tender and satisfying, with a broth that had clearly been carefully prepared. The "Otoro Roll," freshly made and served directly, was luxuriously abundant with fatty tuna and wrapped in aromatic seaweed. The "Iwashi" (sardine) was rich and meaty, with a perfect mix of textures that made it a memorable piece. The expertly prepared "Sumi Ika" showcases the unique texture achieved through skilled preparation. The "Fugu" surprised me with an unexpectedly rich, fatty mouthfeel. Made from wild tiger fugu from Bungo Suido, the fish was firm and delicious. The "Sawara" melts beautifully in your mouth, while its size ensures a satisfying bite. The "Hairy Crab" nigiri was generously loaded with sweet crab meat that seamlessly blended with the rice. The "Kohada" (shad) was stunningly presented, showcasing the expert treatment given by the chef that resulted in a perfect balance of flavors. The "Marinated Tuna" presented a soft, melting texture, while the "Aji" (horse mackerel) displayed beautiful presentation, with its firm yet delicate flavor. The "Sweet Shrimp" was boiled right in front of us, yielding a delightful, fresh crunch and concentrated flavor. The "Ikura" (salmon roe) was served in beautifully crafted "Nabeshima Sarasa" pottery, known for its rich history. This restaurant’s specialty, referred to as "half-cooked Ikura," offered a shocking texture that completely redefined what I thought about salmon roe. The rich flavor created a blissful experience. The "Uni" (sea urchin) was extravagantly piled on top of the rice, melting in your mouth with unmatched sweetness. The "Anago" (conger eel) was served in both salt and tsume sauce, allowing for a delightful comparison of flavors. This balance was a lovely way to end the meal. The meal concluded with a red miso soup, enriched with the essence of clams, providing a comforting moment to reflect on the evening. The overall course flowed beautifully, offering just the right amount of food. For dessert, we enjoyed crisp persimmons, which were perfectly ripe with a satisfying texture. I had made an early reservation and had work afterward, so I limited my drink selections to soft drinks, but the wine and sake offerings were impressive, and I hope to experience a pairing course with sushi in the future!

From Azabu-Juban, we headed to a residential area in Higashi-Azabu. Since it's a members-only establishment, the entrance door won't open without a QR code. The counter has about 10 seats, and you can choose your drinks from a tablet menu embedded in the counter. Today, we enjoyed a special-priced course menu with some appetizers and sushi. We started with Hokkaido's rare crab, which is slightly out of season, and then enjoyed a mix of seasonal and fresh ingredients in both the appetizers and sushi. The sushi made with saury, which is in season, was rich in flavor and stood out among the other offerings as the highlight of the day. The establishment has many famous members, and if you're looking to enjoy a wonderful atmosphere regularly at a reasonable membership price, it's definitely worth considering. Thank you for the meal!

I made a reservation and visited an exclusive Edomae sushi restaurant for their 11,000 yen lunch omakase course. The exterior has a mirrored finish, making it hard to find the entrance, while the interior features a cohesive design with striking red accents. The sushi showcases the intricacy of hidden knife techniques and flavor combinations I've never experienced before, all served on beautiful dishes. Everything was exceptional, especially the signature dish, the "half-cooked ikura," which was incredibly delicious! The rich, sticky texture allowed me to fully appreciate its deep flavor. I was completely satisfied!

As a member, I enjoyed a luxurious sushi experience. The sushi crafted by Chef Otsuka, who has honed his skills at a famous restaurant in Ginza for 30 years, is the pinnacle of Edomae sushi. The interior has a luxurious yet modern atmosphere, making it the perfect place for an enchanting sushi experience. The exterior blends beautifully with the street, exuding a mature vibe—truly a hidden gem! Orders for drinks and other items can be made using tablets at each table, adding a special touch to the experience. Of course, the sushi is exceptionally delicious, but the side dishes are also visually appealing and uniquely conceived. My favorite was the hot pot of eel, which we cooked ourselves right in front of us. This restaurant, RIKAKU, opened just a year ago, and I can't wait to see what they do next. ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ 【Omakase course】…35,000 yen ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ ◆ Grilled eggplant puree with sweet shrimp and snow crab – simply beautiful ( ; ; ) ♡ A perfect and glamorous start to the course. ◆ Hairy crab and turnip soup ◆ Eel hot pot, golden eel hot pot, eel tempura ［Nigiri］ ◆ Tuna hand roll ◆ Young sea bream ◆ Charcoal-grilled cuttlefish with bamboo charcoal salt ◆ River trout ◆ Sardine ◆ Young gizzard shad ◆ Sweet shrimp ◆ Salmon roe ◆ Snow crab ◆ Eel ◆ Soup ◆ Dessert ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ *It seems that if you are introduced by a current member of RIKAKU, you can visit this restaurant. Thank you for the delightful meal! ♡ ✼••┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈••✼ Thank you for reading my review. If this restaurant piqued your interest, please don't forget to click the "save the restaurant" button! I welcome comments as they allow me to chat with you all, so feel free to leave a message ♡ ✼••┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈••✼

I visited Rikakusan for the first time, about a year after its opening on October 10, 2023. The head chef, Mr. Otsuka, has trained at Ginza Hokke and has 30 years of sushi experience before becoming independent. ★Tabelog rating 3.29★ Located at 2-33-4 Higashi-Azabu, Minato-ku, Tokyo, the price is around ¥30,000 to ¥40,000 per person. The interior is luxurious, featuring a rare counter made of African cherry wood, and beautiful tableware like Imari and Arima ceramics, all contributing to the added value of a fully membership-based establishment. <Special Course> Appetizers: - Hokkaido crab topped with salmon roe and caviar – truly luxurious. - Matsutake mushroom paste soup. - Sliced bonito sashimi. - Hanamozuku seaweed – this type is thinner and firmer compared to the usual we see. - Fried ginkgo nuts – it's the ginkgo season everywhere! - Sea bass shabu-shabu, prepared in front of us. Sushi: - Sanma (Pacific saury) – a delightful taste of autumn. - Sumi-ika (squid). - Fugu (pufferfish) – uncommon for a restaurant to serve as sushi. - Kohada (shad). - Akami-zuke (marinated red fish). - Aji (horse mackerel). - Botan-ebi (large sweet shrimp) – plump and beautiful. - Ikura (salmon roe) – the shop’s specialty is to serve it slightly runny for a richer texture. - Sea urchin – wrapped in seaweed, such a joy to enjoy a mouthful. - Anago (conger eel) – seasoned with both sauce and salt. - Soup. - Dessert: Shine Muscat grapes. We opted for the all-you-can-drink option, enjoying a variety of wines in sequence, all of which were light and easy to drink: - Monsala (sparkling). - Chablis (white). - Burgundy Aligoté (white). - Calcaire (white). - Burgundy Pinot Noir (red). You can feel the attention to detail in the course offerings, with many guests desiring seconds of the akami-zuke, aji, and anago. The customer base was surprisingly not as typical of Minato Ward, making for a calm and pleasant atmosphere. Thank you for the wonderful meal!

I visited Rika for the first time in a while. The season has changed since my last visit, and so has the menu. ⚫︎ Hairy crab topped with salmon roe ⚫︎ Matsutake mushroom stuffed in a soup ⚫︎ Sliced bonito ⚫︎ Flower mozuku seaweed ⚫︎ Fried ginkgo nuts ⚫︎ Chilled blackthroat seaperch shabu-shabu. The sliced bonito was dressed with sesame sauce, giving it a flavor reminiscent of sesame mackerel, and it was incredibly delicious. The sushi included: autumn mackerel, cuttlefish, pufferfish, small sardine, clam, Spanish mackerel, tuna, horse mackerel, sweet shrimp, salmon roe, sea urchin, and eel. I’m always amazed by the taste, no matter what I eat. I definitely want to visit again.

Located just a few minutes on foot from Exit 6 of Azabu-Juban, in the direction of Akabanebashi, there is a members-only sushi restaurant. At first glance, it's hard to tell where the entrance is, but there's a card reader similar to a gate on a fence, so you'll have a clue. Members simply tap their cards to enter. I had to wait quite a bit after tapping in. The interior has eight counter seats and is quite glamorous, characteristic of the Minato Ward. The chef is dressed stylishly. The omakase course is 35,000 yen, and you can add an all-you-can-drink option or wine pairings. For those who drink a lot, it feels like a great deal, so I imagine there are quite a few members who enjoy their drinks. The meal consisted of six appetizers, two hand rolls, eight nigiri, and a small bowl of ikura. The portion sizes were average or slightly lighter than expected. The rice, made with red vinegar, had just the right firmness and flakiness, perfectly complementing the fish. The kohada (young gizzard shad) was tasty, not overly firm. It was also unusual to have fugu (pufferfish) as nigiri, which was a nice surprise. I particularly enjoyed the crunchy texture of the squid as well. It's a place where you can leisurely enjoy your drinks, but unlike many similar restaurants, the sushi was not tiny with small rice portions, which I personally appreciated.

This is "Azabu Juban's Secret Sushi Restaurant" ✨✨ I was really looking forward to visiting "Sushi Rikaku," a members-only sushi restaurant in Azabu Juban. The head chef has experience from famous sushi places like Sushi Hokake and Sushi Hakkoku. The location is conveniently near the well-known Chinese restaurant, Furika, adding to the hidden gem atmosphere. The restaurant features a modern black exterior, and inside, it's spacious with private rooms, but this time we opted for the counter seats. The only course available is the omakase, and it includes an all-you-can-drink option. ⚫︎ The meal started with grilled eggplant puree with sweet shrimp miso. The combination of sweet shrimp and sea urchin incorporated with the eggplant's aroma created a gentle and flavorful jelly. ⚫︎ Next was a delicate crab and turnip soup, with tender crab meat and slow-cooked turnip that warmed the body. ⚫︎ Then we had shabu-shabu with Kumamoto eel. The eel's bones were grilled to make the broth, and we enjoyed the plump, delicious eel cooked with vegetables. ⚫︎ The eel tempura was served with sudachi and salt, perfectly fluffy yet firm. ⚫︎ The toro roll, with crisp nori and red vinegar rice perfectly matched with tuna, brought excitement as the menu had only a tuna mark, making us wonder what would come next. ⚫︎ Following that was snapper with a hint of yuzu, ⚫︎ cuttlefish seasoned with pepper, and ⚫︎ pufferfish with great texture, complemented with salt and sudachi, which was delightful. ⚫︎ The marinated lean tuna followed, ⚫︎ then we had sardines, expertly deboned with a melted fatty richness. ⚫︎ Next was young gizzard shad, ⚫︎ and the sweet shrimp was beautifully presented before us, freshly boiled and succulent. ⚫︎ The highlight was the chef's specialty, slightly boiled semi-raw salmon roe, rich and decadent like a bowl of egg. It was said to have been lightly blanched for a few seconds, giving it a yolk-like richness—absolutely heavenly! ⚫︎ Also, we enjoyed the creamy sea urchin from Nemuro, generously served by hand, delivering a luxurious experience—perfect for sea urchin lovers like me! ⚫︎ The grilled eel was fluffy and thick, complemented by pickled ginger made with bamboo shoots. ⚫︎ We finished with some miso soup featuring clams. The first half of the course consisted of beautifully crafted small dishes, while the second half included various nigiri. Overall, the dishes had gentle flavors, and I was delighted by the shabu-shabu with such thick eel. The soup was so delicious I drank it all! We moved on to the intricately prepared nigiri—such as the unique pufferfish, which melts in your mouth, and the sweet shrimp that was incredibly luscious and glossy. Not to mention, the hand roll filled with an unbelievable amount of sea urchin was rich and outstanding! The dishes were served on Arita and Imari ceramics, adding a lovely presentation to the meal. The chef was friendly and engaging, creating a warm atmosphere even in a high-end members-only sushi restaurant. It was wonderful to share time with the neighboring guests while enjoying the exquisite sushi. I had a delicious and enjoyable experience! You can reserve your spot through Makuake—highly recommended!

I visited a members-only sushi restaurant in Azabu-Juban, and I was looking forward to it because the head chef is from Tsukiji's Sushi Hokane and Sushi Hakkoku. The location is near the famous Chinese restaurant, Fureika, and the place feels like a hidden gem since it's set back a bit from the main street. The modern exterior features a lot of black, and the interior is spacious, with private rooms, but we opted for the counter seats. For the omakase course with all-you-can-drink options, we started with a chilled eggplant dish with sweet shrimp miso, where the flavors of the sautéed eggplant complemented the rich sweetness of the shrimp and sea urchin. Next was a delicate soup with hairy crab and turnip, which tasted gentle yet intricate. The highlight was the shabu-shabu of Ama-ebi (sweet shrimp) from Kumamoto, where the shrimp bones were roasted to create the broth. We enjoyed the tender shrimp, which was cooked just right. The meal continued with tempura of the same shrimp, served simply with salt and sudachi, perfectly fried to retain its moisture and flavor. As for the nigiri, we enjoyed a variety, including a thick tuna roll with crispy nori, and tai with a refreshing yuzu aroma. The squid was tender yet meaty, while the fugu had a firm bite, served with salt and sudachi. Some highlights included perfectly deboned sardines, sweet and succulent shrimp, and the chef's signature ikura, which was half-boiled to achieve a rich, egg yolk-like texture and had a wonderful, intense flavor. We also had rich, flavorful sea urchin from Nemuro, and soft, fluffy anago (sea eel), served with a side of pickled ginger. The meal concluded with a clam miso soup. This omakase course started with delicately prepared appetizers, followed by sushi, all with gentle seasoning. I was pleasantly surprised to enjoy thick slices of shabu-shabu eel and the delicious broth that I couldn’t resist finishing. The rare fugu melted in the mouth, while the sweet shrimp made me swoon with its sweetness. The hand roll made with generous amounts of sea urchin was incredibly rich, and the ikura prepared in their special way was truly a standout. The dishes were served in Arita and Imari ceramics, adding to the overall elegance of the meal. Initially, I thought the chef seemed reserved, but he turned out to be friendly and engaging, making for a very enjoyable experience. While I approached this high-end member-only sushi restaurant in Azabu-Juban with some nerves, the atmosphere quickly became relaxed and convivial, allowing me to share a wonderful dining experience with fellow guests. It seems you can use Makuake purchases to enjoy this place as well.

✨Rikaku✨ An exclusive high-end sushi restaurant with a complete membership system✨ I visited thanks to a recommendation from a member❣️ The omakase course【with all-you-can-drink】costs 40,000 yen ◼︎ Chilled grilled eggplant soup with sweet shrimp and snow crab – the shrimp is super fresh and the combination of miso and sea urchin is incredible✨ ◼︎ A clear soup with hairy crab and turnip – elegant flavor with plenty of crab‼️ ◼︎ Hamo (sea eel) shabu-shabu from Kumamoto – the broth is flavorful, allowing you to enjoy this luxurious dish as is ❤️ The broth itself is delicious, along with a wonderful aroma✨ ◼︎ Hamo tempura – seasoned with salt! It has a smooth texture and tasted amazing✨ ◼︎ Mozuku from Aomori – very thin but has a nice bite◎ ◼︎ Nakaochi maki (scraped tuna) – so creamy and delicious❣️ ◼︎ Spring baby sea bream – has a delightful sweetness✨ ◼︎ Sumi-ika (squid) – served with sudachi (lime) and salt, providing a great accent. It’s thick yet easy to bite through♪ ◼︎ Fugu (blowfish) – finely sliced, it melds beautifully and is the best ever✨ ◼︎ Tuna – using the belly meat. This is the tastiest red meat I've ever had❤️ ◼︎ Sardine – so fatty that it was melt-in-your-mouth delicious✨ There were absolutely no bones, and it was incredibly good‼️ ◼︎ Shinko (young sardine) – two larger pieces. This might be the last of the season✨ ◼︎ Sweet shrimp – boiled and presented beautifully✨ So fresh and springy, the flesh pops in your mouth♪ ◼︎ Ikura (salmon roe) – lightly boiled at a low temperature, it’s creamy and rich❤️ ◼︎ Sea urchin – surprised at the generous portion‼️ My mouth was filled with happiness❤️ ◼︎ Anago (conger eel) – from Tsushima, seasoned with salt and sauce. It’s tender and delicious✨ ◼︎ Clear soup ◼︎ Dessert • Shichiken (Yamanashi) • Kōeigiku (Saga) • Hidakami (Miyagi) • Yaisuke • Akiaagi (Fukui). We toasted with beer and then switched to sake✨ Although there were drinks not listed on the menu, they paired perfectly with the sushi, making it an exceptional experience‼️ The dishes were all beautifully crafted, and I learned that they were all custom-made✨ The combination of incredibly delicious sushi, a luxurious setting, and wonderful time spent with the charming chef was absolute bliss❤️ I can’t wait to come back✨ Thank you for the meal!✨☆ｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰｰ☆ I'm happy for any follows, likes, or comments (^^) I also have an Instagram, so please check out my posts! → @m_tokyo_gourmet

I was invited by a friend to visit a restaurant where I enjoyed some incredibly delicious sushi. Not only was the food amazing, but the beauty of the ingredients and the chef's stories added to the experience. It's a hidden gem, perfect for spending time with close friends. It was delicious. Thank you for the meal!

I got out of the taxi and saw a small sign, but I wondered where the entrance was. Suddenly, an entrance appeared in a spot where there had been nothing before... a hidden door! Wow, what a surprise! I ordered a course with matching rings. They had a menu prepared with my name on it. It was such a nice memento! Highlights from the meal included fugu (pufferfish) sushi, which I found to be quite rare! The half-cooked ikura (salmon roe) was a specialty of theirs and was rich and creamy. The sea urchin hand roll was generously filled with plenty of sea urchin. Other dishes I enjoyed were: - Grilled eggplant with shrimp and sea urchin puree - Hairy crab and turnip soup - Shabu-shabu with the golden sea eel from Amakusa, Kumamoto - Sea eel tempura - Vinegared mozuku seaweed Sushi and rolls included toro (fatty tuna), akame (fugu red), sardine, new season baby sardine, shrimp, half-cooked ikura, specialty sea urchin hand roll, and anago (sea eel). The side soup was a clam red miso soup. For dessert, I tried various sake, including: - Hakkaisan, second fermentation in bottle (same method as Champagne) - Shichiken, silky texture, Junmai Daiginjo from Yamanashi - Waeutsu, Junmai Ginjo - Aramasa, NO.6 X-type 2023, namazake (unpasteurized sake) - Sharaku, Junmai sake - Shichiken, hiyamaori, Junmai (autumn sake) - Hidakamizuki, Junmai, Akiagari (autumn sake) - Kuroryu, Akiagari (autumn sake)

Thank you very much for always "saving the shop"✨ This is a members-only restaurant located in Azabu-Juban, Tokyo. You can become a member through the Makuake site. Entering from the main street, you’ll find a hidden sushi restaurant with a pitch-black wall and a door! The chef, Mr. Akio Otsuka, is a veteran with 30 years of sushi experience who trained at prestigious establishments in Ginza. Every dish was incredibly delicious and captivating✨ The alcohol is all-you-can-drink, and you absolutely must try the specialty half-cooked salmon roe! I received a membership card, so I’m looking forward to going again (*^▽^*) ▼ Omakase Course [All-you-can-drink] 40,000 yen - Sashimi of grilled bonito from Kyushu with spicy mustard: Juicy and flavorful, absolutely delicious✨ - Hokkaido Bafun uni and baby shrimp with junsai and okra: The junsai was creamy, the okra was also silky, and the shrimp and uni were divine✨ - Clam soup with 150g of clams from Ibaraki Kashima: Thick, firm texture, full of umami, and the broth was refreshingly clean, simply exquisite✨ - Tempura of golden eel from Amakusa, Kumamoto with Maldon salt: Thick and fluffy, perfectly fried, absolutely delicious✨ - Iwate wild mozuku: A refreshing palate cleanser, thick and slippery, so tasty✨ - Black mutsu sushi roll from Choshi, Chiba: Great flavor and texture with crispy seaweed, incredibly delicious✨ - Toro roll: Sushi-grade tuna specifically sourced for this roll, with crispy seaweed and deep umami flavor, simply superb✨ - Baby sea bream from Kumamoto: Moist and silky with a refreshing flavor, stunningly delicious✨ - Black squid from Mikawa, Aichi with bamboo charcoal salt: Tender and deeply flavorful, outstandingly delicious✨ - Aged flatfish from Aomori, aged for 5 days: Moist, rich in umami, bursting with flavor – exquisite!✨ - Marinated red flesh: Tender with an abundant umami that highlights the freshness, exquisitely delicious✨ - Aji from Nagasaki, aged for 2 days: Rich in flavor, with distinct fats, outstandingly delicious✨ - Young horse mackerel from Kumamoto: Lightly cured and aged, so delicious it makes you smile – exquisite!✨ - Half-cooked salmon roe: Packed with umami, melts in your mouth, and reportedly made by briefly blanching and removing the skin – the restaurant's specialty!✨ - Sea urchin hand roll, served fresh: Deep umami with crispy, oversized seaweed, incredibly delicious✨ - Sweet shrimp from Amakusa, Kumamoto: Great flavor, crunchy and bursting with umami, just superb!✨ - Anago (conger eel) from Tsushima, Nagasaki with salt and sauce: Thick, rich in flavor, exquisite!✨ - Miso soup - Cherries - All-you-can-drink alcohol _/__/__/__/__/__/__/__/__/__/ Thank you very much for reading to the end✨ If you leave a comment, I’ll reply! I hope this information is helpful for your gourmet explorations. Please also check out my Instagram for updates: Hide Gourmand [@hide06_21]

This is my second visit after falling in love with the specialty half-cooked ikura and uni hand rolls, along with a variety of delicious appetizers during my first visit. Since it’s a members-only restaurant, I was brought along by a member this time. *─────────────* ◆ Course Ordered: Omakase Course with All-You-Can-Drink for 40,000 yen - **Bonito Seared with Straw**: The bonito sashimi has a fragrant smoky aroma that is delicious. - **Seasonal Dish - Matsuura Ebi and Kintoki Uni**: A dish featuring Hokkaido’s botan shrimp and Nemuro’s bafun uni, garnished with summer vegetables like junsai and okra. It’s a delight when mixed together, and I was blown away by the incredible taste. - **Clam Soup**: Thick and rich, with a gentle sweetness and delightful texture. This is perhaps the best clam soup I’ve ever had. - **Tempura Hairtail**: The golden hairtail from Kumamoto is steamed, resulting in a fluffy texture. They use Maldon sea salt, known for its minerals. The soft texture complemented the delicious fish perfectly. - **Black Mutsu Stick Sushi**: With crispy Choshi seaweed and melt-in-your-mouth black mutsu, this is a standout specialty. - **Toro Roll**: A crispy and melt-in-your-mouth toro roll. - **Spring Snapper**: The fish from Kagoshima has a refreshing flavor that spreads throughout the mouth—easy to eat and not overly sweet. - **Black Cuttlefish**: Known as "Namahage no Shio," it has been carefully dried to achieve a crisp texture. The bamboo charcoal salt enhances the flavor beautifully. - **Flounder**: Aged for five days; it has a refreshing aftertaste and a mellow umami that is delightful. - **Marinated Red Fish**: The slight aging enhances the richness, making it enjoyable. - **Mackerel**: Fresh and delicious from Nagasaki. - **Kohada**: Lightly cured and aged from Amakusa. - **Specialty Ikura**: Served in stunning Imari porcelain, this glimmering half-cooked ikura bursts with flavor and has a perfect texture that melts in the mouth without leaving any skin behind. - **Specialty Uni**: A luxurious hand roll using three portions of uni, wrapped in carefully stored, crispy seaweed. - **Live Shrimp**: A large and delectable shrimp from Oita—so delicious I could eat it every day. - **Eel**: A substantial eel from Tsushima—very satisfying! - **Soup** - **Dessert: Cherries** ◆ Drinks - **Kido** (Wakayama) Junmai Sake - **Hidakami** (Miyagi) Summer Limited Label Junmai Ginjo - **Tanaka Rokugo** (Fukuoka) Junmai Sake The lineup of sake is fantastic, and the summer limited label adds a seasonal touch. Restaurant Information: *【Sushi Rikaku】* Address: 2-33-4 Higashi-Azabu, Minato-ku, Tokyo, 1F Access: 4-minute walk from Azabu-Juban Station Hours: 17:00 - 22:00 (1st serving: 17:00, 2nd serving: 19:30) Closed: Mondays and Sundays Price Range: 30,000 - 50,000 yen Reservations Required *────────────────────*