The restaurant is located about a minute's walk from Akihabara Station. We made a reservation for two people and arrived at 4 PM, right when they opened. We were seated at the counter and enjoyed the sushi course "Reimi" for 13,800 yen. The course included the following: ◇ Appetizer ◇ Small bowl ◇ Sashimi ◇ First sushi (three pieces) ◇ Special dish ◇ Second sushi (three pieces) ◇ Intermezzo ◇ Third sushi (three pieces) ◇ Chawanmushi (steamed egg custard) ◇ Anago (grilled eel) ◇ Rolled sushi with egg ◇ Soup ◇ Dessert. The sushi was made with red vinegar and the ingredients were fresh, with every piece truly delicious. The timing of when the chef served the sushi was perfect. There was a wide variety of sake and wine, and the staff provided detailed explanations. They recommended two types of sake, which were both exceptionally good. I used this occasion to celebrate a birthday, and the service was excellent. The atmosphere was calm, allowing for a meaningful dining experience, and I would love to visit this restaurant again! Thank you for the meal!

Sushi Uemura We visited Uemura, located just after passing through the central ticket gate at JR Akihabara Station. The L-shaped counter, crafted from beautiful plain wood, offers a simple and clean atmosphere. (Private rooms are also available.) The sushi ingredients are composed solely of the finest natural offerings. The chef, who has been in this craft for 40 years, personally visits the market every day to select the freshest seasonal ingredients. The expertly cooked rice uses red vinegar, a hallmark of Edomae sushi, which enhances the flavors of the ingredients. Uemura also pays great attention to the wasabi, soy sauce, and seaweed that complement the sushi. Diners can indulge in a luxurious course that blends traditional kaiseki dining with sushi. The beverage selection is extensive, designed to encourage pairing with the meals. **Reimi Course** - **Appetizer:** Ginkgo tofu, snow crab, and shimeji mushrooms with vinegared miso sauce - **Small bowl:** Salmon roe, sea urchin, and caviar - **Sashimi:** Burihira sashimi - **First sushi (three pieces):** White squid with sea urchin, flounder, golden-eyed snapper - **Specialty dish:** Steamed conger eel and matsutake mushrooms with chili - **Second sushi (three pieces):** Otoro (fatty tuna), grilled pacific saury, hokki clam - **Palette cleanser:** Mozuku seaweed and grated yam - **Third sushi (three pieces):** Pickled tuna, salmon roe, shako (mantis shrimp) - **Conger eel** - **Sushi roll:** Tuna roll - **Soup:** Red miso soup - **Dessert:** Matcha warabi mochi

I was surprised to find such a place in Akihabara when I entered the restaurant. The chic and sophisticated atmosphere exudes a sense of luxury, which made me a little nervous, but thanks to the gentle demeanor of the head chef, I was able to relax and enjoy myself. This is what I had: the [Kōmi] sushi course for 16,800 yen, which included: ◇ Appetizer ◇ Small bowl ◇ Sashimi ◇ First sushi - 3 pieces ◇ Special dish ◇ Second sushi - 3 pieces ◇ Intermezzo ◇ Third sushi - 3 pieces ◇ Chawanmushi (steamed egg custard) ◇ Anago (grilled eel) ◇ Roll - Tamago (egg) ◇ Soup ◇ Dessert. Considering the taste, ambiance, and service, it felt reasonably priced. The seasoning for each dish was perfect, and I really appreciated that they served Shine Muscat grapes at the end—such a thoughtful touch! Even though it's located in bustling Akihabara, this delightful restaurant makes you forget you're in the city. It's a great spot for anniversaries or a slightly luxurious date. _______ 1-15 Kanda Sakumacho, Chiyoda-ku, Tokyo, Kawahatsu Building 8F-B: Credit cards accepted - Reservations available - Price range: ¥8,000 - ¥9,999 - 10% service charge - Close to the station - 22 seats (private rooms available) - Suitable for adult dates. Source: Tabelog 1-minute walk from Akihabara Station Open: Monday to Sunday including holidays and day before holidays: 11:30 AM - 2:00 PM, 4:00 PM - 11:00 PM #AkihabaraDinner #AkihabaraGourmet #SushiDate #AkihabaraDate #DateMeals #TokyoDate #TokyoDinner #DinnerDate #DateSpot #AkihabaraLunch

A counter sushi restaurant in Akihabara where you can enjoy authentic Edomae sushi. Skilled chefs prepare the sushi using carefully selected seasonal ingredients, crafted with great attention to detail. In a serene atmosphere, you can savor exquisite sushi at the counter while watching the chefs' artistry up close. The course menu is also substantial, making it a great choice for special occasions. Highlights: * Just steps from Akihabara Station * Authentic Edomae sushi * Seasonal ingredients * Counter seating * Course menu options

Dinner in Akihabara after a long time! I visited on a weekday at 8:00 PM. While many sushi restaurants often start at the same time, this place offers flexible dining hours, which is a great perk. It's also conveniently located close to Akihabara Station, making access excellent. There was one group ahead of us, and since we were the only ones at the counter, we could relax without worrying about the surroundings. ◇ Appetizer: Crab Miso Tofu – A rich flavor that allows you to truly savor the crab broth. ◇ Small Bowl: Sea Urchin – I was surprised by the luxurious combination of sweet sea urchin topped with caviar right from the start! I love sweet sea urchin. ◇ Sashimi: Yellowtail Hybrid, Chutoro, Squid – Beautifully presented sashimi. The yellowtail hybrid is a mix of yellowtail and hiramasu (greater amberjack). The squid is arranged like a flower and topped with roe, which is adorable! ◇ First Plate: Three Pieces – Flounder, Kanpachi, Sumi-Ika – The sushi experience begins! It features red vinegar Edomae sushi. The Kanpachi was enjoyed with salt, and the Sumi-Ika was skillfully prepared for easy eating. It had a sweet and slightly sticky texture. ◇ Specialty Dish: Grilled Salt-Cured Masu – This pairs perfectly with sake, and the pickled vegetables served on the side were delicious! ◇ Second Plate: Three Pieces – Horse Mackerel, Surf Clam, Chutoro – The horse mackerel was accompanied by ginger and green onions. The pieces were large, wrapping around the rice beautifully, with no off-putting taste… The surf clam was wonderfully crunchy, and the chutoro had a rich, sweet flavor. ◇ Break: Okinawa Mozuku – Mozuku vinegared in a refreshing sauce of yam and vinegar. It was perfect after the rich flavors of the previous dishes. ◇ Third Plate: Three Pieces – Sweet Shrimp, Marinated Roe, Tuna with Yuzu Zest – The sweet shrimp was so delicious that I could eat it endlessly! The marinated roe was served in a unique round gunkan, which allows for more roe. The yuzu zest on the marinated tuna added a wonderful aroma, making me feel happy! ◇ Chawanmushi: A luxurious chawanmushi filled with eel! ◇ Anago: Deliciously paired with a sweet and savory sauce. ◇ Roll: Tamago – The day's roll was toro-taku (fatty tuna and pickled vegetables). The egg was sweet but not overwhelmingly so, which was just right. ◇ Soup: Red Miso Soup. ◇ Dessert: Shine Muscat Grapes with Hojicha. ◇ Drink: Draft Beer and a selection of refined sake. The chef was lively and engaging, making for an enjoyable dining experience. His various experiences, teaching Japanese food culture abroad and working as a sushi academy and culinary school instructor in Japan, led to amusing conversations throughout the meal. Thank you for the wonderful meal!

On the 8th floor of a building close to the station. I used to wander around this area a lot, but I never expected to find such a lovely sushi restaurant here. It features an L-shaped counter and several private rooms. We were seated at the counter, and since we had made an early reservation, there were no other guests at first, but soon, the counter and private rooms were all occupied. We ordered the Reimi course (¥13,800 including tax). Now, what should I drink? I noticed a recommended local sake, so I decided to try “Katsuyama,” a sake from Miyagi. The sake cup, resembling bamboo, was beautiful! - **Appetizer**: Ginkgo Chilled Tofu with Snow Crab and Shimeji Mushroom in Vinegar Miso. The ginkgo aroma was strong in the tofu. - **Small Bowl**: Purple Sea Urchin and Salmon Roe with Smoked Caviar. It's hard to see in the photo, but there's rice underneath. The caviar had a subtle smoky aroma. It was an exciting start to the course. - **Sashimi**: Yellowtail Sashimi with Onion Soy Sauce. It seems they marinated grated onion in soy sauce, which matched perfectly with the sashimi. - **Sushi**: Flounder (Kombu-marinated), Squid with Salt, and Tuna (Red). Starting with the kombu-marinated flounder was a great choice. The squid was topped with just the right amount of salt, and the creamy texture of the red tuna was delightful. At this point, I switched to "Tatenokawa," a sake from Yamagata. - **Dish**: Salted Salmon Grilled with Miso. The sweetness of the salmon paired wonderfully with the sake, topped with caviar and possibly yuzu daikon below. It was a well-balanced grilled fish dish. - **Sushi**: Chutoro (Medium Fatty Tuna), Horse Mackerel, Longtail Red Snapper, Scallop, and Sweet Shrimp. The chutoro was amazing! The horse mackerel was rich yet refreshing. The skin of the red snapper was grilled, which was a delightful touch. The scallop had nori between it and the rice, a perfect combination. The sweet shrimp were large and plump, incredibly satisfying. Next up was a surprisingly named sake from Ishikawa, "Noguchi Naohiko Laboratory." - **Palette Cleanser**: Okinawan Mozuku Seaweed with Yam. A lovely combination that I'll try to replicate at home. - **Sushi**: Salmon Roe. Another small bowl, this time topped with yuzu. The fresh aroma of the grated yuzu filled the air... the salmon roe was too delicious! I much prefer this style over the usual gunkan (seaweed-wrapped sushi). - **Anago** (Conger Eel): I had been watching the chef grill the anago closely and wondered if we would get any. The aroma from the grilling was irresistible. When I tasted it, it was melt-in-your-mouth tender! This might be the best anago I've ever had. Wow, I was impressed. - **Chawanmushi**: A slightly unusual sanma (pacific saury) chawanmushi, with chestnuts added. It felt like autumn. - **Roll**: Toro-taku (Fatty Tuna and Daikon Radish Pickles)! My favorite! I was so glad to end with this. - **Soup**: Red Miso Soup. Slightly sweet and very tasty. - **Dessert**: Warabi Mochi. It's always nice to have something like this; it brings a comforting feel. The ambiance was quite sophisticated, surprisingly not what you would expect from Akihabara. The unexpected location adds to its charm. It seems like a wonderful sushi restaurant suitable for dates as well as business meetings.

Just a minute's walk from Akihabara Station, I enjoyed the luxurious Edo-style sushi course at *Sushi Koumi* for ¥16,800 (including tax). The rice, made with red vinegar, had a soft and delightful flavor. The large pieces of topping on the rice created a perfect balance that was truly impressive✨✨ The red tuna was incredibly tender, almost surprising for a lean cut, and the medium fatty tuna was sweet and rich in flavor✨ The lightly seared sweetfish was large and had a subtly charred taste, which was excellent! The delicately grilled eel practically melted in my mouth…✨ The scallops were large, sweet, and wonderful! In a lavish touch, I was served a soup with snow crab, featuring two generous chunks of succulent meat! The trout marinated in salt koji and topped with caviar had a mild saltiness, making it incredibly easy to enjoy! It was just one excellent dish after another in this amazing full-course meal! The restaurant offers both counter seating and private table options, making it suitable for friends, dates, business meetings, or group gatherings✨ They also have a good selection of beverages, including beer, sake, and wine. The atmosphere was comfortable and perfect for conversation! Reservations are available until around 9 PM, making it a great choice for post-work dates or anniversaries! #SushiUemura #Uemura #AkihabaraGourmet #AkihabaraDinner

A sushi restaurant located just a minute’s walk from the Showa Street exit in Akihabara. When I think of sushi in the Akihabara area, this place immediately comes to mind. Not only does it serve sushi, but there are also restaurants offering crab and Japanese cuisine, making it quite rare to find such a calm space in this area. On this day, I enjoyed the "Reimi" course, which I had reserved in advance. The first surprise was the cost performance. For a course that costs less than 15,000 yen, I was thoroughly satisfied with the offerings, including sea urchin, angel shrimp, and even Matsutake mushrooms. The sushi itself started with the classics, and the white fish was aged with kombu, showcasing a playful approach. I was particularly impressed by the wonderfully rich squid and the melt-in-your-mouth fatty tuna. The lightly fragrant yuzu-cured sushi was delightful as well, with every dish exceeding expectations in quality. The Matsutake mushroom chiri steam dish in the middle of the meal was packed with concentrated umami flavors. It seemed to be the perfect amount, leaving us wanting more! The scallops were deliciously tangy and refreshing. While the quality of the sushi is undoubtedly high, what stood out most was the engaging conversation with the cheerful and lively chef. He brings a light-heartedness that makes the experience even more enjoyable, making it a great recommendation for beginners who may feel nervous about dining out. The small bowl of sea urchin served at the beginning was crafted to keep the warmth of the chef's fingers from reaching it, highlighting his dedication to the craft. Despite his approachable demeanor, the chef clearly has a deep commitment to sushi, allowing for enjoyable conversations without any reservations. Thank you for a wonderful meal!

I used this restaurant for a ladies' lunch gathering. We ordered the sushi set for 3,900 yen, and with drinks, it came to just under 5,000 yen. The place felt surprisingly calm, considering it's right in front of the Akihabara station. We were a group of three and they provided us with a private room, allowing us to enjoy our sushi while chatting leisurely. The sushi was a bit on the smaller side, but it had a refined taste. None of us were huge eaters, but we felt we could have eaten a bit more. It might not be enough for men, though. Personally, I loved the gari (pickled ginger) and wished I could have had more!

I had sushi near Akihabara Station. We started with an appetizer of shimeji mushrooms and ginkgo tofu, along with snow crab. Then, I enjoyed a small bowl of purple sea urchin and caviar from Nemuro, Hokkaido. The sashimi included tuna, squid, flounder, cuttlefish, golden eye snapper, and eel, along with a steamed dish of eel, matsutake mushrooms, and tofu. Other dishes included horse mackerel, scallops from the Funka Bay, medium fatty tuna, mozuku seaweed with tororo (grated yam), sweet shrimp, salmon roe, chilled chawanmushi with eel and chestnuts, marinated red tuna, eel, and tuna onigiri. We had red miso soup and a sweet treat. The sushi rice was made with red vinegar, giving it a mild acidity that paired well with the toppings. The selection of sake was excellent, making it fun to choose. There were both a counter and private rooms, which made it very convenient. The scallops and eel were absolutely delicious!

Order Details: Sushi Reiimi Course 13,800 yen (tax included) - Appetizer - Small bowl of sea urchin and salmon roe - Sashimi of amberjack - Flounder - Red sea bream - Cuttlefish - Special dish - Horse mackerel - Scallop - Bluefin tuna - Palette cleanser - Pickled mackerel - Sea bream - Marinated medium fatty tuna - Steamed egg custard - Eel - Roll - Egg - Miso soup - Seasonal fruit I visited a sushi restaurant located in Akihabara! It's just a one-minute walk from Akihabara Station, making it very convenient. While searching for places around Akihabara, I discovered this restaurant! After doing some research, I found out that they use top quality natural ingredients for their sushi, offering carefully crafted seasonal delicacies intertwined with skilled sushi-making. I was very much looking forward to it. I visited at 4:00 PM. To cut to the chase... I had the best sushi experience and was extremely satisfied! All the dishes in the course menu were delicious, but the standout for me was definitely the small bowl of sea urchin and salmon roe. It’s a luxurious bowl topped with sea urchin, salmon roe, and caviar! The combination of sea urchin, salmon roe, and caviar was exceptional, and it was so delicious that I wish I could eat it in a normal bowl instead of a small one! I savored this luxurious dish carefully. I highly recommend this restaurant for enjoying delicious sushi! The chef was not only friendly but also very knowledgeable about sushi, which was enlightening. I will definitely visit again. Thank you for the wonderful meal!

Here is the menu I received: Sushi【Reimi】Course 13,800 yen ◾︎ Appetizer (Snow Crab, Ginkgo Tofu, Shimeji Mushrooms) ◾︎ Small Bowl (Sea Urchin, Salmon Roe) ◾︎ Sashimi (Hirame with Onion Soy Sauce) ◾︎ Sushi (Three pieces: Hirame, Kinmedai, Kōika) ◾︎ Special Dish (Pike Conger, Matsutake Mushroom, Tofu Chiri Stew) ◾︎ Sushi (Three pieces: Aji, Scallop, Honmaguro) ◾︎ Palette Cleanser (Yamato Potato Tororo, Mozuku Vinegar) ◾︎ Sushi (Three pieces: Shimesaba, Isaki, Marinated Maguro) ◾︎ Chawanmushi (Sanma's Burnt Entrails, Cold Chestnut Chawanmushi) ◾︎ Anago (Sea Eel) ◾︎ Roll ◾︎ Tamago (Egg) ◾︎ Soup ◾︎ Dessert (Warabi Mochi) ◾︎ Oolong Tea I had the opportunity to visit Akihabara and went to Upmura. The ambiance in the restaurant was calm and inviting. The appetizer: the ginkgo tofu had a great elasticity and wonderful aroma; as a ginkgo fan, I was delighted! The snow crab was also delicious, and everything was truly satisfying. In the small bowl, the sea urchin was sweet and melted in the mouth, while the salmon roe had a delightful burst, making for a luxurious dish topped with caviar. For the sashimi, the texture was incredibly soft, and the onion soy sauce complemented the fish perfectly. Adding wasabi made it even more wonderful. First Sushi (Three pieces): Hirame: I adore the texture of Aomori Hirame, and I was thrilled to have it. It was deliciously sweet. Kinmedai: The aroma from the grilled kinmedai was fantastic; it was visually appealing and tasted amazing. Kōika: The texture was very tender, almost melting away with a hint of sweetness, pairing well with the vinegared rice. Special Dish: I fell in love with the fluffiness of the pike conger. The aroma of matsutake was delightful, and the tofu with ponzu sauce was a perfect match, making it incredibly tasty. Second Sushi (Three pieces): Aji: From Nagasaki, garnished with green onion and ginger. You can tell it has a nice amount of fat! The moment you bite into it, the flavors of the aji and garnishes meld beautifully, making it scrumptious. Scallop: From Hokkaido's Funka Bay, the texture was soft and sweet, and it was so satisfying. The plumpness was delightful. Honmaguro: From Miyagi, with no unpleasant odor, easy to eat; the sweetness is evident, and you can feel the fat melting in your mouth. It was incredibly delicious, a favorite of mine. Palette Cleanser: The tororo and mozuku vinegar were refreshing and tasty. I was delighted to have this dish, as it is one of my favorites. Third Sushi (Three pieces): Shimesaba: Made with Miyazaki red vinegar, it was incredibly tasty, and the garnishes paired perfectly! Isaki: From Oita, it was exceptionally delicious! I felt the wonderful compatibility with the rice. I never knew isaki could be this good! Marinated Maguro: This was from the belly section, known as "back-toro." It was rich and truly delicious. I found myself wanting more! Chawanmushi: I really love the idea of cold chawanmushi. Given the hot weather, it was refreshing! The sanma's burnt entrails were highly recommended and incredibly tasty. Anago: The sauce was sweet, complementing the anago very well. I'm a fan of anago, and the texture was soft and fluffy; it was simply exceptional! Roll: The torotaku roll was fantastic. It's one of my personal favorites, with the toro being creamy and the crunchy takuan providing a delightful contrast! Tamago: It was like a pudding-like egg omelet, which I adore. I love the airy texture it has in the mouth. I want to have that tamago again! Soup: The red miso soup was extremely flavorful, warming my stomach nicely. It felt comforting. The aosa was delicious, making it one of my favorite soups. Dessert: Warabi mochi! It was chewy, with delicious soy flour and black syrup. Enjoying it with hojicha was pure bliss. Every dish and sushi was exquisite. I had a wonderful time. I’d love to visit again next time I'm nearby! Thank you for the meal! ♡

Near the Akihabara station, there’s a restaurant on the 8th floor of a building, featuring a chic interior with a mature and calming atmosphere. The sushi course at "Reimi" offers a delightful selection of Edo-style sushi and seasonal dishes. It starts off with an impressive plate featuring "Shimeji mushrooms, ginkgo tofu, and snow crab with vinegared miso." The "Yellowtail Sashimi" is deliciously rich, enhanced with onion soy sauce. Then there's "Hamo and Matsutake Mushroom Chiri-mushi," where the white fish is steamed with tofu and kelp broth, capturing the essence of the season. The "Sea Urchin and Salmon Roe Small Bowl" is a luxurious ensemble of ingredients! The shiny salmon roe is topped with sea urchin and caviar. Next comes "White Squid," "Hirame Fin (Hirame's Edge) with Kelp," and "Grilled Kinmedai." The sweet, rich flavor of the white squid is a highlight. The fin of flounder, cured with kelp, is intensely flavorful. The grilled Kinmedai is exceptionally delicious. The highlight continues with "Bluefin Tuna," "Grilled Sanma (Pacific Saury)," and "Marinated Tuna." The fatty Bluefin Tuna bursts with sweet richness, bringing a smile to your face. The seasonal sanma is served with grated daikon and ponzu jelly, while the marinated tuna features enticing red meat, rich and smooth. Next up is "Hokkigai (Surf Clam)" and "Flounder (tentative)." The surf clam has a crunchy texture and sweetness, while the delicious white fish is presumably flounder. "Ika Roe in Soy Sauce," "Anago (Sea Eel)," and "Tamago (Egg Custard)" make a beautiful next course. The salmon roe bowls return, bringing joy like a second helping! The sauce for the Edo-style anago is slightly sweet, while the delicate tamagoyaki is as smooth as pudding. To conclude the meal, there’s "Chestnut and Grilled Sanma's Innards Chawanmushi," a richly flavored cold custard with a refined bitterness that pairs well with sake. The “Toro-Taku Hand Roll” is a personal favorite, expertly handed over with a bit of tension. It features tuna scraps and green onion, wrapped in crispy nori that enhances the flavor wonderfully. A dish of mozuku seaweed with grated yam serves as a palate cleanser, followed by miso soup and warabi mochi to finish! The restaurant also offers seasonal sake that perfectly complements the sushi, including "Nabeshima Tokubetsu Junmai," which has a noticeable sweetness and bitterness, and "Kouguchi Naohiko Kenkyujo Junmai Nama," known for its smooth texture. In the serene setting, everyone enjoyed their meals while chatting. I also had a wonderful time!

This restaurant offers Edo-style sushi crafted by a chef who honed his skills at the Michelin-starred tempura Yokota in Azabu-Juban. The standout dishes included: - A special dish of matsutake mushrooms, tofu, and hamo eel steamed with chili - Grilled sanma (mackerel pike) served with momiji oroshi (grated daikon with chili) and ponzu sauce - Hokkigai (surf clam) from Hokkaido, which had a crunchy texture and sweetness - Edo-style anago (conger eel), which was infused with yuzu for a delightful aroma - Steamed egg custard that was so delicious it reminded me of pudding! From the initial appetizer to the steamed egg custard at the end, the presentation was beautiful, with various flavors providing a creative touch. I liked the steamed egg custard so much that I asked for the recipe! The restaurant is conveniently located near the station, making it a great spot for travelers visiting Akihabara.

I recently visited a genuine Edo-style sushi restaurant located on the 8th floor of a building just a minute's walk from Akihabara Station. The interior features a counter and private rooms, exuding a luxurious and calm atmosphere. This time, I enjoyed the "Reimi" course at the counter. ◇ Appetizer: "Ginkgo tofu with snow crab and shimeji mushrooms in vinegar miso." The tofu had a delightful ginkgo flavor paired well with the vinegar miso, resulting in a refreshing and elegant taste. ◇ Small bowl: "Small bowl with salmon roe, sea urchin, and caviar." It was a luxurious dish topped with plenty of salmon roe accompanied by sea urchin and caviar! ◇ Sashimi: "Sashimi of yellowtail collar." It was drizzled with onion soy sauce. The yellowtail collar was fatty and incredibly juicy! ◇ First sushi (three pieces): "Shiro-ika (white squid)," "hirame's engawa (flounder fin)," and "marbled red sea bream." The shiro-ika was topped with caviar, providing a fantastic texture and a salty taste. The hirame's engawa was cured with kelp and hidden with yuzu, offering a rich flavor. The red sea bream was garnished with sudachi, allowing for a citrusy taste and a firm bite. ◇ Special dish: "Steamed matsutake mushroom with pike eel." The aroma and texture of the matsutake were outstanding! The combination of ponzu, tofu, and pike eel was harmonious. ◇ Second sushi (three pieces): "Honmaguro (bluefin tuna)," "shako (mantis shrimp)," and "marinated tuna." The honmaguro was near the fatty part of the fish and melted in the mouth. The Shako from Okayama was enjoyed with a sweet and savory sauce. The marinated tuna was blanched and served with spicy soy sauce and sesame. ◇ Palette cleanser: A dish featuring tobiko (fish roe) colored with wasabi, along with yam and mozuku seaweed. The acidity was not overpowering, with just the right sweetness from the yam. ◇ Third sushi (three pieces): "Seared salmon," "hokki clam," and "soy-sauce marinated salmon roe." The seared salmon was topped with a gel-like mixture of momiji oroshi (grated daikon) and ponzu, providing a tangy taste and smoky aroma! The hokki clam from Hokkaido was sweet and had a delightful texture. The soy-sauce marinated salmon roe was served on a spoon for a single, easy bite! ◇ Chawanmushi: "Chilled chawanmushi with clam and okra." It was a refined cold chawanmushi that offered a comforting moment. The clam added a nice accent. ◇ Anago: The Edo-style eel was incredibly fluffy! ◇ Roll: "Toro-taku hand roll" featured tuna belly and garlic chives, prepared right in front of me. The flavor of the seaweed was excellent, and it was undeniably delicious. The egg was two-layered, providing a sweet and jelly-like texture. ◇ Soup: "Red miso soup" to finish off the meal nicely. ◇ Dessert: "Warabi mochi" served with tea. The chewy texture and understated sweetness were delightful! For drinks, I had "Kurokamikiri" sake, which was dry and refreshing, yet fruity. This upscale, authentic Edo-style sushi can be enjoyed in a tranquil setting, making it an ideal choice for business meetings, gatherings, or dates in Akihabara! ------ • Reimi course: 13,800 yen (including tax) ◇Appetizer ◇Small bowl ◇Sashimi ◇First sushi (three pieces) ◇Special dish ◇Second sushi (three pieces) ◇Palette cleanser ◇Third sushi (three pieces) ◇Chawanmushi ◇Anago ◇Roll (egg) ◇Soup ◇Dessert • Kurokamikiri (glass) 1,300 yen • Orange-flavored sake 900 yen

On September 25, 2024 (Friday), I went on a sushi tour and held a meetup with my Instagram friend Shota in Tokyo. We had a sushi lunch at a restaurant called Kamimura located in Akihabara, and we made a reservation for a "Special Nigiri Set" priced at 7,800 yen for each of us. The available dining time was from 11:30 AM to 3:00 PM, with a one-hour limit for our stay. The course included the following: - **Appetizer:** Yellowtail with onion soy sauce - **Chawanmushi:** Chilled yuba (tofu skin) chawanmushi - **Nigiri:** Eight pieces of sushi that were incredibly delicious! The tuna was exquisite, so much so that I can't describe it fully. We had lightly wasabi-ed fatty tuna, netted sea bream with yuzu flavor, squid with caviar, seared mackerel topped with spicy grated daikon, and ikura served in a spoon. - **Uni Hand Roll:** I love uni! It was served as a hand roll that made me so happy. - **Red Miso Soup:** It’s a Tokyo thing to have red miso soup, which I adore! The rice was flavored with red vinegar, giving it that traditional Edo-style taste that I really love. - **Dessert:** Matcha warabi mochi and coffee For drinks, we ordered from the sake menu: - **Nouguchi Naohiko Institute Junmai Nama** in a glass for 1,500 yen - **Bon Tokusen Junmai Daiginjo** from Fukui Prefecture, also in a glass for 1,800 yen Everything was delicious! Thank you for the meal. I was so happy! You can follow me on Instagram @sachikokanesiro or check my restaurant review on Tabelog: tabelog.com/rvwr/003906659/. I'm also a Google Local Guide, and you can find the restaurant on Google Maps at: https://maps.app.goo.gl/fYMrUfey69cTWfg2A. The post has reached six billion views, and I’m an ambassador for Zao Sake Brewery.

I visited Sushi Uemura in Akihabara during an early time slot, so I was able to enjoy a leisurely course at a lovely counter while chatting with the chef. Starting with an appetizer, we had ikura (salmon roe) and uni (sea urchin), followed by sashimi drizzled with onion dressing that paired well with the rich, fatty fish. In between the nigiri, the chef served seasonal seasonal fish like conger eel and matsutake mushrooms. I switched to sake for my drink, and the fresh tuna was incredibly delicious. The grilled sanma (mackerel pike) served with skin on was also tasty. The shellfish were fresh and had a strong sweetness, and the bonito was complemented perfectly with yuzu pepper. The grilled eel was enjoyed with rock salt, which also went well together. They serve the negitoro roll differently; at the table, it’s rolled sushi, but at the counter, it's presented as hand rolls, allowing me to enjoy the crispness of the seaweed. To finish, I was served red miso soup and a sweet treat, making the entire course truly satisfying. Thank you for the meal!

Since I visited at an early hour, the restaurant was not busy. Because of that, the service was excellent, and the sushi I had at the counter was the best. They promptly asked me for refills when my glass was empty. It seems that the way food is served differs slightly between the table and the counter, even though the dishes are the same. Sushi is best enjoyed at the counter!

On my way back from shopping, I decided to stop by for sushi for dinner. The interior had a calm atmosphere with just the right amount of liveliness. Instead of being too busy, it was pleasantly quiet, creating a nice ambiance. I was seated at the counter by the gentle chef. Sometimes, having a dinner like this is quite enjoyable. The appetizer was junsai, which had a seasonal feel with its wobbly texture and refreshing appearance, both of which were great. I started with a very luxurious small bowl featuring sea urchin, salmon roe, and caviar, followed by sashimi and then sushi. The first sushi piece was white squid, which I love for its sweetness, so I was very pleased. Everything was delicious. Among the offerings, the sweet shrimp stood out for its thick meat and rich flavor. It's not something you find often in restaurants in the city, so it was a delightful addition. The course included a good number of sushi pieces, leaving me full. Considering the atmosphere, quality, and portion size, the meal was reasonably priced. Above all, the chef's gentle demeanor made it easy to enjoy my meal at the counter without feeling tense.

At the sushi restaurant "Kaminura," located on the 8th floor of the building right next to JR Akihabara Station's central ticket gate, I visited today to enjoy their most popular course after making a reservation. To accompany our meal, we started with two pints of draft beer, then moved on to seasonal sake, sampling both "Bon" and "Tachinogawa." The first dish was a richly textured corn puree served with young bamboo shoots and crab, which created a refreshing contrast with the smoothness of the puree. Next was a small bowl featuring grilled "Nodoguro" (blackthroat seaperch) topped with sea urchin, delivering a delightful toasted aroma enhanced by the sweet richness of the fish, perfectly complemented by the umami of the uni. Following that, we enjoyed sashimi consisting of fatty tuna (otoro) and sea bream, which we dipped in their homemade onion soy sauce—a true delicacy that made us savor even the garnishes like shiso and wasabi. Then came the sushi, starting with three pieces: white squid with caviar, seared golden eye snapper, and kelp-cured flounder. The kelp-cured flounder was especially remarkable; just bringing it close to my mouth released its wonderful scent, enhanced by the flavors of the kelp and yuzu, which elevated the deliciousness of the fish. After a short break, we tried two seasonal dishes: eel and water eggplant as a palate cleanser before proceeding to three more pieces of sushi: medium fatty tuna, horse mackerel, and surf clam. The standout here was the horse mackerel, known for its generous size and exceptional richness, delivering a perfect harmony between the juicy fatty taste and the vinegared rice. We enjoyed another palate cleanser before reaching the final sushi course, which featured marinated tuna, shrimp, ikura (salmon roe) in a soup, and braised sea eel. Every piece was satisfying, and in between, we were also served chawanmushi (steamed egg custard) topped with shark fin and lightly scented with sansho pepper, offering a unique flavor. To conclude, we had a nori roll with fatty tuna, tamagoyaki (Japanese omelet), and red miso soup, followed by shine muscat grapes for dessert. I thoroughly relished the entire menu. The sushi made with flounder, medium fatty tuna, and horse mackerel were delicious, and each dish showcased creativity and individuality. With a calm and pleasant atmosphere, this dining experience was truly satisfying and enjoyable.

Located just a minute's walk from Akihabara Station, the restaurant is situated in a building along the main street. Next door, you can find a Hidakaya and a Gusto, making the location easy to find. This sushi restaurant offers an uncommon high-end Edo-style sushi experience in Akihabara. We made a reservation and visited on a weekday just after 8 PM. The atmosphere is chic and calm, with a distinguished counter and about four private rooms. I was invited here for a business dinner. ◆ Fragrance Course - Corn and Okra Purée: We started with this rare dish. It captures the essence of summer with its refreshing taste, setting a great tone for the meal. - Nodoguro (Blackthroat Sea Perch) with Sea Urchin and Caviar: Right from the start, we were served powerful high-end ingredients. The flavor of the grilled Nodoguro is excellent, and there are three slices of sea urchin that make you want to savor them separately. - Yellowtail Sashimi: Thick and sizable, it provides a satisfying bite. It pairs wonderfully with onion soy sauce. - White Squid: Topped with tobiko, this unique piece features a firm texture, allowing you to savor the squid’s flavor more with each bite. The pop of tobiko adds a nice accent. - Flounder, Kelp-Cured: Decorated with gold leaf, this is another luxurious dish with a delightful chewiness. - Grilled Kinmedai (Beni-Dai) with Rock Salt: The aroma from grilling amplifies the deliciousness as it's served. - Water Eggplant and Halibut with Plum Paste: Accompanied by sweet potato and myoga, this dish is light and pairs perfectly with seasonal vegetables and halibut. - Chutoro (Medium Fatty Tuna): The refined fat melts in your mouth, creating a delightful experience. - Horse Mackerel: This was my favorite piece of the meal. It is thick and substantial, with a powerful texture that stands out. - Grilled Scallop: The addition of sudachi (Japanese citrus) gives it a refreshing taste. This piece is also larger than usual and very satisfying. - Intermeal Dish: Okinawa Mozuku Vinegar: Following the summer theme, we enjoyed this refreshing dish made with mozuku and tororo (grated yam). - Marinated Tuna: A flavorful dish that allows you to enjoy the iron-rich taste of tuna. Compared to other items, it has a bold flavor. - Sweet Shrimp: This unique dish is served with a sweet sauce, offering a different flavor from shrimp, with a delicate and tender texture. - Soy Sauce Marinated Salmon Roe: A classic and reliable dish. The pop of the salmon roe is delightful. - Shark Fin Chawanmushi (Savory Egg Custard) with Micro Herbs: This dish has a gentle flavor of chicken stock and spreads evenly in the mouth, making a strong impression. - Grilled Anago (Conger Eel): Topped with yuzu, this dish is refreshing, yet the sweet sauce enhances the deliciousness. The portions are generous. - Tuna Tekka Maki (Tuna Roll): Featuring pickled daikon, this standard dish remains a staple favorite. Overall, it was a lavish menu. It's surprising to find such a calm and authentic sushi restaurant in Akihabara. Lunch courses start from 3,900 yen, making it a good value option. The restaurant is suitable for casual dates during lunch or business dinners and meetings in the evening. Thank you for the meal! =====MENU===== ○ Fragrance Course, Alcoholic Drinks ———o0o——— - Address: 1-15 Kanda Sakumacho, Chiyoda-ku, Tokyo, Kawai Hatsu Building 8F-B - Reservations: Available (Online reservation or 050-5593-6800) - Hours: 11:30-14:00, 16:00-23:00 - Closed: Irregular holidays - Payment methods: Various credit cards - Actual expense: 20,000 yen ⭐️ Tabelog: 3.09 ———o0o——— Instagram ID: tam_gourmet_

The ingredients and the skill of the chef were not bad, but something felt off. I wonder if it has to do with the vinegared rice. I’m sorry to say, but it didn’t feel like the quality matched the price. Also, the sake was expensive, nearly 3,000 yen for just a one-cup serving. The person who served us was very nice, but my experience wasn’t great overall. When I called to ask for directions from the station, they couldn’t even provide the route from the large Yodobashi building and left me waiting for a long time. I ended up finding my way there on my own, but I wish they had at least known the directions from the nearest station. The customer service was quite unsatisfactory.