This is an exquisite sushi course featuring direct deliveries from the Goto Islands, along with a selection of exceptional dishes. Each item is not only visually appealing but also undeniably delicious, making it perfect for a special dinner in a wonderful atmosphere. At the end of the course, you can enjoy matcha and traditional Japanese sweets in a tea room. The delicate "nerikiri" sweets are handmade here, providing a lovely touch of hospitality that left us deeply impressed. **Course:** OMAKASE course (includes matcha in the tea room) - ¥16,500 - Goto Udon - Hokkaido Purple Sea Urchin, marinated Ikura (salmon roe), 3-day-aged Kanpachi from Goto Islands - Chilled seafood chawanmushi (savory egg custard) with corn - Ama-Kusa small shirasu (young sardines) - 3-day-aged Kanpachi belly - Sea bream, Hamafuefuki (a kind of fish), Nagasaki's Hon-Maguro (bluefin tuna) with dried aged marinade - Smoked fry of aged Hamakatsu (skipjack tuna) - Chutoro (medium fatty tuna), otoro (fatty tuna), basashi (raw horse meat), marinated scallops - Tuna shabu-shabu, marinated engawa (flounder fin), seared anago (sea eel), toro-taku hand roll - Miso soup with Aosa seaweed from Ise-Shima - Sweets: Chrysanthemum-shaped nerikiri and matcha **Drink:** - Daiyame - ¥1,000 - Sansho Ale - ¥1,500 - Joumonbito Kuheiji (sake) - ¥1,600 per cup A record of a 20-something OL's dining experiences. This restaurant, known for its great ambiance, delicious food, and good cost performance, is perfect for girls' gatherings and dates. Follow my culinary adventures on Instagram @rn_gohanlog.

This sushi restaurant, run by a chef from the Goto Islands and a tea ceremony-inclined owner, offers a course meal featuring mainly fresh ingredients from the Goto Islands. A unique feature of this place is that at the end of the course, you can enjoy matcha and wagashi in a tea room set up inside the restaurant. It's conveniently located halfway between Akasaka and Nogizaka stations, and I found it to be quite close while walking from Akasaka station, as the route was almost straight. I visited on a weekday at 7 PM with a friend, and we chose the "OMAKASE course" priced at ¥16,500. Both of us are sushi lovers and have practiced tea ceremony, so the opportunity to enjoy matcha really attracted us to this place. The course started with "Goto Somen," a thicker, flat noodle that was delicious with its flavorful dashi broth. After the sashimi and chilled chawanmushi, we moved on to the sushi. We began with kohada from Amakusa. The sushi was served in a style where various bites were included along the way. Notable highlights included the "three-day aged kanpachi" and "Nagasaki tuna, dried aged marinated." The kanpachi was praised by all customers in the room for its taste, which perfectly combined the richness of the fat and the sweetness drawn out by aging. It was so good, I wished I could eat about ten pieces! The Nagasaki tuna with dried aging and marination was a first for me, and upon tasting, I found it to have an incredibly deep umami flavor reminiscent of bonito flakes, leaving a lasting umami sensation in my mouth. It paired beautifully with sake! The appetizers were also quite refined, with the "smoked fried aged skipjack" being a standout. The refined taste of the fried dish, coupled with the gentle smoky aroma and refreshing tartar sauce with shiba-zuke pickles, was delightful. The biggest surprise was when horse sashimi was served! It was my first time eating horse sashimi at a sushi restaurant. I guessed it was due to the chef's Nagasaki roots that such a unique course was created. At the end of the meal, we moved to the tea room, where the owner personally prepared matcha for us. I was astonished to learn that even the nerikiri (a type of Japanese confection) was handmade! It was remarkable how the matcha relaxed me after the heat from the delicious sushi and sake. One regret I have is that I wish I had opted for the ¥22,000 sake pairing course! The selection included rare brands like Umanothum, Niinoseki, and Menima, and it was quite impressive, including popular ones like Shinnase No. 6 and Hirazake black. Given the intricate appetizers served, I think enjoying various sakes while tasting would have made the experience even more enjoyable. I definitely plan to go for the pairing course next time! ——✎ Food and Drinks Ordered—— I marked the particularly delicious items with ◎! The prices mentioned are for reference based on my visit... 【Course】OMAKASE Course ¥16,500 - Goto Udon - Hokkaido Purple Sea Urchin, Marinaded Salmon Roe, Goto Islands Three-Day Aged Kanpachi - Chilled Seafood Chawanmushi with Corn - Amakusa Kohada - ◎ Three-Day Aged Kanpachi Belly - Sea Bream - Hamafuefuki - ◎ Nagasaki Tuna Dried Aged Marinade - Smoked Fried Aged Skipjack - Chutoro (Medium Fatty Tuna) - Otoro (Fatty Tuna) - Horse Sashimi - ◎ Marinated Scallop - ◎ Tuna Shabu Shabu - ◎ Grilled Marinaded Engawa (Flounder) - Anago (Conger Eel) - ◎ Negitoro Hand Roll - Miso Soup with Aosa from Ise-Shima - Confectionery: Kiku and Matcha 【Drinks】 - Daiyame ¥1,000 - Sansho Ale ¥1,500 - Kaoribito Kuheiji (1 cup) ¥1,600 —— ꒰ Sake-loving Marunouchi OL's Gourmet Record ꒱ —— Travel, food, and sake are my passions! I’m an OL who loves to explore, having dined at around 300 different restaurants every year. If you found this review helpful, I would appreciate it if you could "save the restaurant"!

A new restaurant has opened that focuses on sushi made with fish from the Goto Islands in Nagasaki Prefecture, prepared using the "shime" method and given an aging process. The restaurant features an 8-seat counter, and rather than a private room, there’s actually a tea room where you can enjoy tea after your meal. The evening omakase course is priced at ¥16,500, and with a pairing of sake, it comes to ¥22,000, which is quite reasonable for sushi these days. On this occasion, we enjoyed it with plum wine. Here’s what we had, with ◯ for appetizers and ● for sushi: ◯ Goto Udon They serve Goto Udon first for those who are trying it for the first time, featuring delicious dashi that warms the body. ◯ Tuna and Sweet Shrimp Fresh Spring Roll Aged 10 days, using top-tier tuna from Oma. ◯ Goto Island Amberjack with Sesame Sauce ◯ Chilled Seafood Chawanmushi with Corn ● Striped Mackerel, aged 10 days. ● Marinated Hokkaido Scallops with Citrus Zest ● Goto Island Large Mouth Grouper, aged 10 days. ● Goto Island Flounder, aged 8 days, with a touch of honey-pickled plum inside. ● Marinated Red Tuna ● Chutoro (Medium Fatty Tuna) from Nagasaki, aged 5 days. ◯ Hokkaido Cod Soup with Grated Daikon ● Seafood Mini Rice Bowl with Caviar, Negitoro, Shrimp, Ikura, and Fresh Seafood over Sushi Rice ● Grilled Marinated Flounder Fin Rice Bowl ● Otoro (Fatty Tuna) from Nagasaki with Red Vinegar Soy Sauce. ● Goto Island Amberjack, aged 10 days. ● Simmered Conger Eel from Tsushima, Nagasaki. ● Toro Taku (Tuna and Pickles) ◯ Miso Soup with Fresh Sea Lettuce from Ise-Shima ◯ Matcha with Sunflower Nerikiri The sushi rice is made with a base of rice vinegar, a little red vinegar, and sweetened with beet sugar. One standout was the grilled marinated flounder fin rice bowl, which was different from what I usually have. It melted in my mouth and was incredibly delicious. The chef, thanks to his previous experience in sales, has a pleasant demeanor and is very approachable. The manager, who takes care of the appetizers, is humble and has beautiful manners, making the atmosphere very comfortable. Thank you very much!

I was drawn to the charming phrase "a sushi restaurant with a tea room," and before I knew it, I found myself in Akasaka. I made a reservation for two on a weekday night. The interior features a sophisticated Japanese aesthetic, centered around the chef’s counter. The omakase course costs 16,500 yen. Starting with Goto udon from the Goto Islands in Nagasaki Prefecture, I experienced a well-crafted dish that showcased the chef's commitment to quality. The dishes were not only cute in presentation but also highlighted the chef's excellent taste, appealing to my feminine sensibilities. The sushi was aged, featuring Goto Island's yellowtail and flounder to enhance their flavors and creating wonderfully tender scallops. I was especially pleased to enjoy three pieces of famous OMA tuna, which had an impressive form and filled my mouth with rich, aged flavors. The restaurant has a wide selection of sake, and the three-sake tasting was a fantastic deal at only 1,500 yen! Tasting them side by side made it a fun experience to discover their differences. And of course, there’s the tea room! After getting full at the counter, we moved to the tea room. The entrance had a traditional "nijiriguchi" (crawling entrance), which added excitement. The shop manager, who holds a tea ceremony qualification, prepared matcha for us to enjoy with seasonal wagashi (sweet treats), which this time was a sunflower-shaped nerikiri. Both the chef and manager had wonderful personalities, and this unique restaurant offers an experience combining sushi and tea, ideal for those who love either — or both! I would definitely like to visit again. Omakase course 16,500 yen (▷ appetizers / side dishes ▶ sushi / rolls) ▷ Goto udon ▷ Fresh spring roll with mackerel and prawns ▷ Cold seafood chawanmushi with sweet corn ▷ Small bowl of salmon roe and seafood ▶ Natural yellowtail aged 7 days (Goto Islands) ▶ Marinated scallops (Hokkaido) ▶ Flounder aged 7 days (Goto Islands) ▶ Aged bluefin tuna (Oma) 168kg ▷ Fried cod with dipping sauce ▷ Grilled flounder fin marinade ▶ Bluefin tuna medium fatty belly from Funka Bay 135kg, aged 10 days ▶ Bluefin tuna fatty belly from Funka Bay 135kg, aged 10 days ▷ Smoked aged mackerel ▶ Squid ▶ Grilled eel (Tsushima) ▷ Soup (Aosa from Ise-Shima) ▶ Toro-taku roll ▷ Confectionery and matcha ▷ Cola 600 yen ▷ Oolong tea 600 yen ▷ Sake tasting of 3 types 1,500 yen (Sanbudai, Mimuro-sugi, Kaze no Mori) ▷ White wine 1,500 yen Thank you for reading the review. If you're interested in this restaurant, please bookmark it by clicking the "Save this restaurant" button at the bottom of the screen!

**Oku Akasaka Sushi Awashi** - Tokyo: About a 6-minute walk from Akasaka Station, Exit 7. **Budget:** ¥20,000 to ¥24,999 I learned that there is a sushi restaurant with a tea room, and I visited "Oku Akasaka Sushi Awashi." The head chef is Masashi Sato. He seems to focus primarily on ingredients from Goto Islands, Nagasaki Prefecture, which are used in the dishes and sushi, and some of the ingredients are even aged! The course I had that day was the "OMAKASE course," which includes 17 dishes served with matcha in the tea room. I had anticipated that a sushi restaurant with a tea room would have a calm, grown-up atmosphere, and it certainly met my expectations. It was a perfect venue to quietly enjoy the dishes and sushi while forgetting the hustle and bustle of the city, culminating in savoring the taste and aroma of the final matcha and sweet rice cakes in the tea room. This was quite a unique experience, particularly the tea room moment, which left a lasting impression. Thank you for the meal! **Tabelog rating:** 3.13 (at the time of posting) **OMAKASE Course** - Matcha included in the tea room, 17 dishes for ¥16,500 - Goto udon - Summer bonito and sweet shrimp fresh spring rolls - Cold seafood chawanmushi with corn - Small bowl of ikura and seafood - Strongly flavored ginger - Kanpachi - Marinated scallop - Hirame - Fried cod stew - Small bowl of marinated flounder - Marinated lean tuna from Oma with yuzu - Medium fatty tuna from Funka Bay - Smoked brand of matured summer bonito with a Japanese-style tartar sauce containing iburi-gakko - Vinegared fatty tuna from Funka Bay - Grilled braised eel from Tsushima - Miso soup with Aosa from Ise Island - Toro-taku roll - Tea room - sweet rice cakes and matcha **Add-ons:** - Maou sake - Chita highball - Hiroki Junmai Ginjo Black Label (Fukushima, Hiroki Brewery) - Tazaka Tokubetsu Junmai Sake (Aomori, Nishida Sake Brewery)

I enjoyed the Omakase course (including matcha in a tea room) at Oku-Akasaka Sushi Awashi for ¥16,500 (tax included), which is about a 7-minute walk from Akasaka Station. The menu changes daily, and this day’s offerings included: ▶︎ Goto Udon ▶︎ Smagatsuo from Nagasaki (dried and aged), fresh spring rolls with avocado and sweet shrimp ▶︎ Cold seafood chawanmushi with corn ▶︎ Aged Kanpachi from the Goto Islands (7 days) ▶︎ Scallops ▶︎ Flatfish ▶︎ Aged tuna ▶︎ Fried cod fish ▶︎ Grilled flounder Engawa with marinade ▶︎ Aged red tuna from Hokkaido's Funka Bay (10 days) ▶︎ Medium fatty tuna ▶︎ Fatty tuna ▶︎ Aged Smagatsuo tartar fry ▶︎ Yari squid ▶︎ Grilled simmered anago from Tsushima, Miyazaki Prefecture ▶︎ Toro-taku ▶︎ Soup ▶︎ Matcha and sweet treats (sunflower). Despite the hot weather, we started with warm Goto Udon, and the dashi warmed me up gently. I appreciated not having to cool down my stomach. The Smagatsuo was dried and aged, making it perfect alongside spring rolls and fried items! The food was thoughtfully prepared, with both fresh and aged options, reflecting a love for the Goto Islands. Many sushi ingredients were sourced from the Goto Islands, and the sushi rice was firm. If you prefer firmer rice, I highly recommend trying it. The tuna was a luxurious treat, with red, medium fatty, and fatty tuna all aged for 10 days from Hokkaido's Funka Bay. After the course, we moved to the tea room for matcha and wagashi time. It was a wonderful idea to experience the seasons of Japan! That day, we had sunflower sweets, which created a summer vibe, and it was a delightful and relaxed moment. I also heard there’s a service where you can wear a kimono for photos! It was a sushi restaurant with many enjoyable elements, and I would love to visit again. Thank you for reading my review of Oku-Akasaka Sushi Awashi! If you find this place interesting, I would be happy if you could save it! I hope this helps you in some way!

This restaurant, located about a 6-minute walk from Akasaka Station, has some unique features: 1. **Tea Room at a Sushi Restaurant**: It might be the only sushi restaurant in Japan with a tea room! After enjoying sushi at the counter, guests are treated to matcha and sweets served by a qualified tea ceremony practitioner in the tea room. This is a delightful opportunity to experience both sushi and tea, two important aspects of Japanese culture. It’s highly recommended not only for Japanese guests but especially for foreigners; some have even been so moved by the experience that they cried. If you inquire in advance, you can also participate in a tea ceremony experience! 2. **Fresh Seafood from the Goto Islands**: The restaurant primarily uses fresh fish directly sourced from the Goto Islands. This area is influenced by the Tsushima current, which branches off from the Kuroshio Current, making it a rich habitat for a variety of fish. The fishermen carefully prepare the fish by bleeding and chilling them, and they maintain the best flavor by storing them at a cool 5 degrees Celsius after treating them with salt. Some seafood undergoes special aging techniques to enhance their flavors. Signature dishes include sea urchin and salmon roe bowls and marinated scallops topped with uniquely flavorful sushi, providing a highly satisfying dining experience. 3. **Sake Pairing Course Available**: The restaurant boasts a wide selection of sake, with an impressive 24 varieties available, which is a dream for sake lovers. This unique combination of sushi and tea offers an experience that is hard to find elsewhere. It’s an excellent sushi restaurant to introduce to your foreign friends!

You can enjoy a supreme Omakase course featuring the five great Edo-mae techniques, directly sourced from the Goto Islands. After the course, you'll be treated to matcha and traditional Japanese sweets in a tea room. **Menu:** - OMAKASE Course (using the finest ingredients primarily sourced from the Goto Islands). The menu changes daily with a single "OMAKASE Course"! The exquisite Edo-mae sushi, combining new and traditional techniques, showcases the careful craftsmanship in each piece. The scallops and fatty tuna were particularly delicious! The Goto Islands' saury also looked beautiful and tasted great. I was completely satisfied with the sushi from start to finish. Thank you for the wonderful meal! --------------------------------------------------------------- Thank you for reading my review until the end! I hope it inspires your search for delicious meals. If you like it or leave a comment, it will encourage me! I will continue to strive for useful reviews, so I appreciate your support! ---------------------------------------------------------------

**"Oku-Akasaka Sushi Tanzushi"** is a sushi restaurant located about a 6-minute walk from Akasaka Station. It just opened this year, making it a new addition to the area. The counter has 8 seats, and the only course available is OMAKASE. The chef hails from Fukuoka and offers a course brimming with ingredients from the Goto Islands. Interestingly, behind the counter is a tea room where you can enjoy matcha and traditional Japanese sweets after your meal, allowing for an immersive experience of Japanese culture! I visited on a weekday around 6 PM. The meal does not start with everyone at once. The first dish was a gentle and refreshing “Goto Udon” with rich dashi. Next was “Suma Katsuo Tataki,” featuring fresh Suma Katsuo from the Goto Islands, served with a ponzu jelly. Simple yet refreshing, the presentation was delightful. The first sushi was mackerel, followed by “Aori Ika” from the Goto Islands, perfectly wrapped in vinegared rice. The “Kohada” was one of the best I've ever had, with a well-balanced flavor that wasn’t too sour, allowing the unique taste of the fish to shine. The “Hokkaido Cod” was served fried, and the “Hotate (Scallop)” was marinated with the fragrance of yuzu peel. You could enjoy both akami and otoro (fatty tuna) that had been dry-aged for 12 days, showcasing the chef's skillful craftsmanship as the sushi was served at a nice pace. The “Uni Ikura Ko Don” was a luxurious bowl topped with purple sea urchin, salmon roe, finely chopped marinated seafood, and other treasures—this is a dish no one can dislike! I also had a separate order of “Botan Ebi” sushi topped with purple sea urchin and botan shrimp roe—an impressive piece with the sweet, luscious texture of the shrimp being outstanding. Lastly, I enjoyed a “Toro-Taku Hand Roll,” which was primarily made with negitoro (minced fatty tuna) and had just a hint of pickled daikon. With miso soup, the counter course concluded, and we moved to the tea room. It offered a different atmosphere, where I savored sweet treats and matcha, creating a wonderfully enjoyable experience. The location is great, and given the quality, I wonder how long they can keep these prices. I definitely plan to return in a different season to experience more! **OMAKASE Menu:** - Goto Udon - Suma Katsuo Tataki (Ponzu Jelly) - Hiramasu (Goma Sauce, from Goto Islands) - Corn Seafood Chawanmushi - Mackerel - Aori Ika (from Goto Islands) - Katsuo Peanut Namero - Fried Cod (Hokkaido) - Kohada - Marinated Scallop (with Yuzu Peels) - Kanpachi (12 days aged, from Goto Islands) - Hon Maguro Akami (Dry-aged 12 days) - Otoro (Dry-aged 12 days) - Grilled Eel - Grilled Braised Eel - Purple Sea Urchin Ikura Ko Don - (Additional) Botan Ebi with Purple Sea Urchin (Botan Ebi Roe) - Engawa (Flounder Fin) marinated and grilled - Toro-Taku Hand Roll - Aosa Miso Soup - Matcha - Sweets

Located a 6-minute walk from Akasaka Station, I visited "Oku-Akasaka Sushi Awashi," a new restaurant that opened in February this year. I made a reservation for 6:45 PM on a weekday. Chef Takada, originally from Fukuoka, has a unique sourcing route to the treasure trove of seafood in Goto, utilizing its ingredients to create sushi. The freshness of the fish from Goto is exceptional, and each dish in the tasting course showcased the ingredients beautifully. Among them, the horse mackerel and the aged Kanpachi were particularly delicious. After the meal, I moved to the tea room located within the restaurant, where I enjoyed nerikiri (a type of traditional Japanese sweet) and matcha tea. The restaurant's tea room added a touch of elegance and allowed for a relaxing experience. Overall, I enjoyed a delightful meal. **Today's Menu** **OMAKASE Course 16,500 yen** 1. Goto Udon 2. Goto Yellowtail with Ponzu Jelly 3. Chilled Seafood Chawanmushi (savory egg custard) 4. Kumamoto Amakusa Baby Horse Mackerel 5. 12-day-aged Kanpachi from Goto Islands 6. Squid from Goto Islands 7. Horse Mackerel from Goto Islands 8. Fried Cod from Hokkaido 9. Sea Urchin and Salmon Roe Donburi (rice bowl) from Hokkaido 10. Marinated Scallops from Hokkaido 11. Marinated Chutoro (medium fatty tuna) 12. Otoro (fatty tuna) 13. Isaki (bream) from Goto Islands, lightly cooked and seared 14. Flounder Fin (marinated and seared) 15. Tempura: Baby Ayu (sweetfish), Turnip, Hanabira Mushroom 16. Simmered Anago (conger eel) from Nagasaki 17. Charcoal-grilled Eel from Mikawa (Aichi Prefecture) 18. Toro-taku Maki (fatty tuna and pickled radish roll) 19. Miso Soup with Aosa Seaweed from Ise-Shima **Served in the Tea Room** 20. Matcha and Sweets (Nerikiri)

I visited a hidden sushi restaurant in Oku-Akasaka that features a traditional tea room. I went on a weekday evening with a friend who loves sushi. After enjoying some delicious sushi, we experienced the tranquility of Japanese aesthetics while having matcha and wagashi in the tea room. The sushi had a refined flavor, perfectly balanced and each bite brought a delightful sense of happiness. The specialty shrimp that I heard was recently introduced was particularly amazing, beautifully garnished with flowers for a touch of elegance. *─────────────* ◆ Course Ordered OMAKASE Course 16,500 yen ▷ Goto Udon: The gentle bonito broth was delicious. The dish featured many ingredients from Goto Islands. ▷ Hiramasu from Goto Islands ▷ Chilled Corn Seafood Chawanmushi: A luxurious chawanmushi with crisp corn, shirasu (tiny sardines), shiitake mushrooms, and salmon roe. It's wonderfully cold and the broth is rich and flavorful. ▷ Kohada: The mild preparation from Amakusa was to my liking. ▷ Hirame: Aged for two weeks after processing, it had a delightful crunchy texture. ▷ Marinated Scallops: Finished with yuzu peel shaved right in front of me. The scallops were large and extremely satisfying. ▷ Namero of Suma-Gatsuo: Made with toasted soba seeds and peanuts, providing an irresistible aroma; it can be enjoyed on its own or as a filling. ▷ Specialty: An incredible combination with shrimp topped with sea urchin from Hanatei Suisan's Muraski uni. The green particles are shrimp eggs. ▷ Deep-fried Cod from Hokkaido: Served with white leeks, the crunchy coating around the cod was delicious and crumbled wonderfully. ▷ Chutoro ▷ Ootoro ▷ Tempura: Included bloodline, zucchini, and flower-shaped maitake mushrooms. ▷ Seafood Parfait: A stunning specialty with sea urchin, salmon roe, and marinated fish underneath, beautifully garnished with flowers. Be sure to mix it well. ▷ Famous Flounder Tail: It melts in your mouth the moment you take a bite. ▷ Unagi: From Mikawa in Aichi, seasoned with Okinawa pepper and Nagasaki salt. ▷ Horse Mackerel from Goto Islands ▷ Anago from Hokkaido: The sweet sauce and fluffy anago pair perfectly. ▷ Toro-Taku Hand Roll: The slightly warm rice combined with melting tuna and crunchy takuan (pickled daikon) was outstanding. ▷ Miso Soup: Aosa seaweed soup from Ise-Shima. *Tea Room* ◆ Drinks ▷ Oolong Tea ▷ Sake (Saké) *─────────────* This was my first experience eating sushi and then moving to a tea room! It would surely be appreciated when hosting international guests. **Restaurant Information** - Name: Oku-Akasaka Sushi Tanshi - Address: 6-15-14 Akasaka, Minato-ku, Tokyo, 1F Tokyo Kan Koji Dai Hall - Access: 6-minute walk from Akasaka Station, Exit 7 - Hours: 17:00 to 23:00 - Closed: Irregular holidays - Price Range: 15,000 to 20,000 yen

I visited this wonderful sushi and small dishes restaurant nestled in the backstreets of Akasaka for the first time! I had a delightful array of dishes, including: - Goto udon from the Goto Islands - Hirama salmon with ponzu jelly - Chilled seafood chawanmushi with corn - Sushi: shako, hirame, two-week-aged marinated scallops (with a unique slicing method), suma katsuo's namerou, botan shrimp, purple sea urchin, marinated otoro bluefin tuna, horse mackerel, and grilled eel with toro-taku. - Lastly, a fried soup made with fresh Hokkaido cod. Additionally, there was a tempura selection featuring sweetfish, zucchini, and flower petal sea urchin, along with a generous portion overall! The standout dish for me was definitely the botan shrimp, which I can’t forget due to its incredible taste! I was also delighted to have the experience of a tea ceremony in the tea room at the end of my visit!

In July 2024, I enjoyed dinner at “Oku Akasaka Susi Awashi” in Akasaka. After getting off at Akasaka Station on the Tokyo Metro and exiting from Exit 6, I walked along Akasaka Dori and turned left at the intersection of Akasaka Kohmae, where I found my destination. The restaurant offers “sushi delivered directly from the Goto Islands! A supreme piece of Edo-style sushi using five traditional techniques. After the course, you will be treated to matcha and wagashi in a tea room. It’s just a 7-minute walk from Akasaka Station, and we pride ourselves on our meticulous attention to the ingredients and rice. The menu consists of a daily changing ‘OMAKASE course,’ primarily featuring ingredients sourced from the Goto Islands. Each piece of sushi highlights the chef's meticulous craftsmanship through the combination of old and new techniques, allowing you to experience Japan's traditional culture firsthand. Guests will be invited to the tea room after the course for matcha and wagashi. Enjoy the seasons and culture of Japan right here in Akasaka.” I was welcomed by Chef Takada, who has an impressive background (ask him for more details), and Manager Ito. Along with my companion, we sat at the counter and made a toast with a Matsui highball priced at 1,800 yen (including tax). We ordered the OMAKASE course priced at 16,500 yen (including matcha in the tea room) and here’s what we enjoyed: 1. Goto Udon: The course started with udon made with Goto Island's dashi. The texture and taste of the “ago” dashi were soothing and distinctive, preparing our palates. 2. Chilled Vegetable Vinaigrette: A beautiful presentation of shrimp, cucumber, and bell pepper on ice with a Japanese-style sauce provided a refreshing and rich flavor. 3. Red Sea Bream with Ponzu Jelly: Naturally aged for 10 days, this dish combined rich flavors of the bream with the acidity of the ponzu jelly. 4. Chilled Seafood Chawanmushi: A cold egg custard with salmon roe, shirasu, corn, and shiitake mushrooms, offering a smooth texture with delightful contrasts. 5. Small Horse Mackerel Nigiri: Starting with small horse mackerel from Amakusa, perfectly aged with a harmonious pairing with the gentle sushi rice. 6. Striped Horse Mackerel: Aged for 10 days, the delicious flavor and delicate white flesh were a treat. 7. Marinated Scallop: Tender scallop marinated and topped with yuzu zest provided a delicious bite. Here I enjoyed “Santo 2023 Yamada Nishiki” sake. 8. Sea Urchin Ikura Rice Bowl: Combining purple sea urchin from Hadate Suisan and Kushiro salmon roe created a spectacular burst of flavors. 9. Isaki Fish: Goto Island's isaki seasoned with dashi and lightly grilled to enhance its smokiness and rich taste. 10. Fried Cod: A comforting dish made with cod from Hokkaido, providing a delicious warm sensation. 11. Lean Tuna: The lean tuna aged for six days was exquisite; it paired perfectly with sake, which I highly enjoyed. Here I had “Aramasa Cosmos Junmai Sake.” 12. Chutoro: Also aged for six days, its rich, melting fat was fantastic, leaving me wanting more. 13. Eel: A cut of eel from Mikawa, one piece seasoned with hamaguri salt and the other with Osaka-style sansho, had a delightful crispy texture and strong umami. 14. Flounder Wrapped in Kombu: This flounder from Goto Island, aged for eight days, allowed me to savor the depth of flavor. 15. Kazunoko Belly: Grilled kazunoko belly, a rare treat that I enjoyed without being told what it was, left me astonished. 16. Hirame: Aged for six days, the texture was pleasantly crunchy, surprising me. 17. Grilled Conger Eel: Grilled for a fragrant finish, it offered an incredible depth of flavor. 18. Toro-Taku Roll: A delightful roll filled with a harmony of textures and flavors. 19. Aosa Miso Soup: Miso soup with aosa from Ise-Shima, I could drink this every morning! After leaving our counter seats, I was invited by Manager Ito to the tea room, which was my first experience in one. I removed my shoes and carefully entered through a low entrance, absorbing the serene atmosphere. I watched as Ito prepared matcha. 20. Matcha with Nerikiri: A beautiful nerikiri inspired by hydrangeas, crafted by Ito, felt like a wonderful first-time experience that filled me with excitement. The total bill was 21,750 yen per person. My companion was very satisfied, and we had an enjoyable experience together.

I was invited to visit a restaurant on a weekday evening. It features a counter and a tea room. The chef, who used to own a Japanese restaurant, has an unusual background—he chose to stand at the counter himself in pursuit of overseas expansion! The course mainly consists of colorful dishes followed by sushi. The sushi has a light, delicate touch that is quite unique. They told me the tuna from the Goto Islands is aged using a technique called "dry aging." Combined with the light rice, the texture is melt-in-your-mouth and flaky. I also enjoyed rare items like grilled eel and flounder fin sushi, which are not commonly found in sushi restaurants. For drinks, I had recommended sake, and it seems there are pairing options available as well. The entrance features a Shinsei corner, where various vintages of Shinsei sake are neatly displayed. They catered perfectly to my desire for fruity flavors, and it was truly delicious. Since there is a tea room, we enjoyed the sweets there. It was a hot night, so I sneaked on sandals instead of stockings, but it turned out to be casual, so I was able to relax and enjoy in a laid-back way, even lounging instead of sitting formally. This seems to be the only sushi restaurant in Tokyo with a tea room. While preparing for the tea ceremony can be quite demanding, this establishment allows you to casually enjoy the tea room experience—it’s a charming place! Here’s the OMAKASE course (with matcha served in the tea room): - Goto udon - Chilled summer vegetable Japanese-style bagna cauda - Aged true sea bream from Goto Islands (day 10) with ponzu jelly - Chilled seafood chawanmushi - Kumamoto Amakusa kohada - Aged striped bass from Goto Islands (day 10) - Aged Hokkaido scallops with sea urchin and ikura rice bowl - Fried cod from Hokkaido - Aged tuna (red meat day 6, dry-aged medium fatty tuna, dry-aged fatty tuna) - Charcoal-grilled eel from Aichi Mikawa - Kombu-marinated flatfish (aged day 8) - Aged flounder fin (marinated and grilled) - Aged horse mackerel from Goto Islands (aged 6 days) - Simmered eel roll with mountain vegetables from Ise-Shima and miso soup with Aosa seaweed [Served in the tea room: Matcha and sweets]

Located a six-minute walk from Akasaka Station, Okuakasaka Sushi Tan is a sushi restaurant that places immense emphasis on the quality of its ingredients and rice, embodying the essence of Edomae sushi. It sources top-tier fish primarily from the Goto Islands in Nagasaki Prefecture through unique routes. Upon entering the restaurant, guests are greeted by a counter made from a single piece of hinoki wood, offering a live view of the chef as he prepares the dishes. Additionally, there is a traditional tea room in the restaurant, adding to the rich cultural experience. Okuakasaka Sushi Tan not only serves sushi but also offers a chance to enjoy a traditional Japanese tea experience with matcha and sweets. The OMAKASE course includes: - Seasonal appetizers - Today's soup - Four types of side dishes - About 12 pieces of Edomae nigiri - Miso soup - Matcha - Sweets The course contents may vary with the season and availability. Some highlights from the day's offerings included: - Goto Udon - Chilled seafood chawanmushi - Homemade seasonal vegetable bagna càuda - Freshly sourced fish like Goto's natural kampachi, shima-aji, and more, along with beautifully prepared dishes. Each piece of sushi showcased the freshness and quality from the Goto Islands, with thick cuts that melted in the mouth. The chef’s stories and insights into the sushi preparations made for a delightful experience. After the meal, guests move to the tea room, where the service is designed to enhance the enjoyment of Japan's seasonal beauty. Here, a qualified tea ceremony instructor serves freshly whisked matcha with homemade sweets, creating a truly luxurious experience. This unique offering of experiencing traditional Japanese culture directly is immensely appreciated by international guests. The matcha, prepared on the spot, perfectly complemented the handmade sweets, adding to the indulgence of enjoying freshly made matcha at a sushi restaurant. Moreover, the selection of sake was impressive that day, allowing for a perfect pairing of sake with sushi—a combination that was exceptional. I look forward to visiting again, as the exquisite sushi and the special tea room experience make it a rare find in Akasaka. I highly recommend checking it out!

I visited a restaurant about a 6-minute walk from Akasaka Station, which opened this February, according to the chef. They serve fish from the Goto Islands in Nagasaki, and as someone who loves seafood from the islands of Kyushu, the menu brought back wonderful travel memories for me. **Appetizer:** Goto Island Udon with Ago Dashi Broth This was my first time trying Goto Island udon! The noodles were smooth and round with a refined bite, perfectly complemented by the fragrant ago dashi. It felt almost too good to be just an appetizer—I wanted more! **Smugatsuo** Sweeter than regular bonito, aged for six days. It was topped with homemade sesame sauce and served in a beautiful blue dish—definitely picture-worthy! **Summer Vegetable Bagna Cauda** Served with homemade sesame sauce, it was a delightful dish. **Kohada from Amakusa, Kumamoto** A valuable find! The fish was thick and incredibly tender. **Ara (a relative of Suzuki)** This rare fish is considered lucky to encounter. It was thick, sweet, and had a gentle texture. **Medai (deep-sea fish from Goto Islands)** Also quite rare, lightly cured with kombu, boasting a juicy texture. **Kuro Mejina (from Goto Islands)** Another rare delight, it was plump, juicy, and tasty! **Fried Cod from Hokkaido** Crisp on the outside, served with a daikon-based sauce—it was a great pairing. **Natural Maguro from Iki, Nagasaki** The meat was firm and delicious! It was truly a special treat. **Chutoro from Iki, Nagasaki** The chutoro was undeniably delicious! **Uni Ikura Don** Made with sea urchin from Hadate Suisan and soy-sauce marinated ikura. Mixing everything together brings out a heavenly flavor—it was generously packed with fresh seafood! **Marinated Grilled Flounder** Grilled and ready to melt in your mouth immediately! **Eel from Mikawa, Aichi** Served with Tsushima's sea salt and pepper from Osaka, bringing out a lovely smoky flavor. It's rare to find eel in sushi courses! **Marinated Scallops from Hokkaido** With a sprinkle of sudachi peel, the scallops were incredibly tender with a refreshing texture. **Simmered Anago from Tsushima, Nagasaki** Fluffy and soft! This offered a different texture from the eel, making it a luxurious experience. **Toro-taku** The fatty tuna was soft and paired well with the crispy seaweed, served in a unique shape. **Miso Soup with Aosa from Ise-Shima** I finished my meal with this comforting aosa miso soup. To drink, I had a bottle of Ebisu beer and a sake called Mitsui no Kotobuki, which is a dry premium junmai ginjo, light and refreshing. At the end, I was taken to a lovely traditional tea room where I enjoyed genuine tea along with homemade wagashi, which were thoughtfully made with just the right amount of sweetness. It was a peaceful moment, a welcome break from the ordinary. The chef and store manager, who both speak English, had very interesting backgrounds, making our conversation enjoyable. The tea was prepared by the young manager, and the international duo running the restaurant provided a unique experience combining classic sushi and creative dishes with enjoyable stories. I look forward to visiting again! Thank you for the wonderful meal!!!

The restaurant is located about a 5-minute walk from Akasaka Station in a quiet area slightly away from the bustling streets. It has a hidden-gem vibe with a lovely atmosphere. Inside, there are six counter seats, and to the left of the counter is a tea room where you can enjoy matcha along with seasonal wagashi (Japanese sweets). I am looking forward to it. I ordered the OMAKASE course (16,500 yen): - **Goto Udon**: The broth is slightly sweet, using the fish from Goto. It’s very soothing. - **Appetizer**: - Shark cartilage with sweet clam sauce topped with Goto Island's liver and firefly squid. - Striped horse mackerel with sesame sauce. - Hokkaido cod in shabu-shabu with homemade ponzu: The meat is thick and fluffy, and the gel-like skin pairs well with ponzu. - Unagi from Mikawa seasoned perfectly with salt and pepper, with a crispy skin. - Firefly squid namerou: A must-try for firefly squid lovers. **Sushi** - Kohada - Goto Island flounder with kelp aging - Goto Island isaki (striped jack) seared - Goto Island kanpachi (amberjack) aged for 10 days - Medium-fatty tuna - Toro (fatty tuna) - Sole - Ohomonhata (aka red sea bream) aged for 12 days - Goto Island shima-aji (white fish) belly - Hokkaido scallops with vinegar peel - Nagasaki Tsushima simmered eel seared - Toro-taku (fatty tuna with turnip roll) **Wagashi and Matcha** - Served in the tea room. **Drinks**: The selection of sake is interesting! I thought I was fairly knowledgeable, but I realized I have much to learn. The highlight was the "San suna" from Nagasaki. **Overall Review**: Located a bit away from Akasaka Station, this restaurant is in a very quiet environment. From the moment I entered until I left, it left a lasting impression. The sushi is superb, along with the small dishes, and the flow of enjoying wagashi and matcha in the tea room was wonderful. The course price is reasonable, making it a great restaurant. Thank you for the meal!

This sushi restaurant features a surprising "tea room" where you can enjoy sushi along with matcha and traditional Japanese sweets. It's my first time experiencing such a unique combination, so let's dive into the review! - **Goto Udon**: First, the udon! The noodles are mainly sourced directly from the Goto Islands. They have a smooth texture that glides easily, and the gentle broth is simply delightful. - **Seasonal Assorted Appetizers**: A delightful selection includes the tender texture and tangy flavor of shark cartilage mixed with plum, the rich taste and chewy texture of boiled whelk, refreshing and subtly sweet honey-cured kanpachi, melt-in-your-mouth ankimo jelly, and an omelet topped with miso that makes for a perfect companion along with firefly squid marinated in soy sauce. So luxurious! - **Goto Islands Directly Sourced with Sesame Sauce**: Richly fatty kanpachi paired with the nutty aroma of sesame creates a harmonious fusion in your mouth. - **Hokkaido Cod Shabu-Shabu**: Fluffy and rich, this cod is lightly dipped in ponzu sauce. I'm a fan of this one! - **Hokkaido Purple Sea Urchin and Salmon Roe Rice Bowl**: A stunning dish resembling sprinkled jewels, the sweetness of the sea urchin and the firm texture of the salmon roe combined with sushi rice and marinated seafood is a feast for both the eyes and palate—a truly ultimate experience! - **Mikawa Eel Grilled Over Charcoal**: Fragrant and fluffy; you can enjoy it with sansho pepper or simply with salt to enhance its natural sweetness, allowing for a rich umami flavor. - **Firefly Squid Namero in a Monaka**: The mochi wafers are printed with the shop's name, adding a touch of luxury. The firefly squid namero is delicious, especially when eaten with the crispy wafers—definitely a winning combination! Now onto the sushi: - **小肌 (kohada)**: Strong aroma and flavor, soft and moist. - **平目昆布締め (hirame konbu-jime)**: The rice is smaller in portion, balancing well with the fish; the umami of the kelp and the light taste of the flounder are exquisite. - **縞鯵 (shima aji)**: Crisp and easy to bite through, leaving a sweet aftertaste. - **生本マグロ赤身 (nama hon maguro akami)**: A refreshing taste with a substantial umami flavor that spreads in your mouth. - **生本マグロ中トロ (nama hon maguro chutoro)**: Smooth and sweet with an excellent marbling of fat. - **生本マグロ大トロ (nama hon maguro otoro)**: Three kinds of tuna in a row—how luxurious! The otoro melts in your mouth as soon as you take a bite. - **エンガワの炙り (engawa no aburi)**: As the chef described, it melts away in your mouth with a sweet aftertaste. - **オオモンハタ (oomon hoda)**: Firm texture and rich flavor. - **カンパチ (kanpachi)**: The belly part of kanpachi aged for ten days—intensely flavorful and aromatic. - **ホタテの漬け (hotate no tsuke)**: The scent of sudachi and its acidity bring out the sweet taste of scallops to the fullest. - **煮穴子 (ni anago)**: Meltingly tender with a sweet sauce—simply perfect. - **トロタク (toro taku)**: Here, the toro-taku has an incredibly smooth texture with a crispy bite of pickled daikon; I could eat this again and again! Accompanied by aoyasa miso soup, this was heavenly! Finally, we moved to the tea room, where the sound of whisking matcha filled the serene space. A relaxed atmosphere enveloped us as we savored homemade wagashi with the rich bitterness of the matcha, engaging in light conversation while thoroughly enjoying this elegant setting. It was an enchanting evening, immersed in the beauty of Japanese culture.

After enjoying luxurious sushi, we were able to relax in a tea room while savoring handmade wagashi, making it a perfect date! It was my first sushi dinner, and the high-quality sushi with beautiful presentation was truly a feast for the eyes as well as the palate. It was simply amazing! After our meal, we enjoyed traditional matcha tea alongside the restaurant's handmade wagashi. This experience is definitely something special for a date. Here’s what we had for our course: - Goto udon - Five appetizers: red salmon marinated in koji, shark cartilage with Nanko plum, grilled goby, sweet vinegar-marinated natural sea bream from the Goto Islands, and jelly with cod liver - A tasting of soft squid, horse mackerel, and striped mackerel - Shabu-shabu with cod - Special ponzu sauce - Purple sea urchin, salmon roe, and a parfait with fresh fish and rice - Charcoal-grilled eel - Coarse mackerel - Lotus root dumplings with ginger sauce - Marinated red sea bream - Medium fatty tuna - Fried sea bass, turnips, young corn, and shishito peppers - Marinated and grilled scallops with yuzu scent - Braised eel - Fatty tuna tartare - Aosa seaweed miso soup

A newly opened sushi restaurant to watch for in February 2024. Conveniently located in a quiet area roughly between Akasaka, Nogizaka, and Roppongi. The restaurant has about eight counter seats, creating a clean and very calm atmosphere. This establishment features a focus on ingredients from the Goto Islands, offering carefully crafted sushi and side dishes. They have a wide selection of rare sake, showcasing their dedication to this beverage. Additionally, the restaurant includes a tea room. Both the sushi and side dishes have a delicate and delicious flavor! They also offer a sake tasting set of three kinds (1,500 yen), which is highly recommended for those wanting to try various options. After the course, you can move to the tea room for a unique experience where you can enjoy matcha and wagashi, thanks to the tea ceremony-qualified owner. The owner, chef, and staff are very pleasant, providing a satisfying experience from start to finish. This unique experience makes it perfect for special occasions or anniversaries. The restaurant primarily offers an omakase course, but they've recently been experimenting with flexible dining options like adjusting start times and offering a la carte items on an irregular basis, so I definitely want to visit again.