On March 27, 2024, I visited the sushi restaurant "Fukasaka" in Minami-Azabu. I made a reservation for the lunch omakase course (nigiri only) priced at 9,900 yen including tax on Sunday, July 28. The head chef, Yusuke Fukasaka, trained for three years at "Sushi Hashimoto" and two years at the renowned hidden Japanese restaurant "Sohwa-do" in Ebisu. At the young age of 27, he decided to open his own restaurant. Fukasaka is located on the 10th floor of a stylish building, the Minami-Azabu Mercury Building, situated midway between Azabu-Juban Station and Shirokanedai Station, near the famous Chinese restaurant "Taiho." This building is set to host only food and beverage tenants, making it a new gourmet destination in Minami-Azabu. After taking the elevator to the 10th floor, I entered the restaurant. Chef Fukasaka remembered me well from my visits to "Sushi Hashimoto," which made me very happy. I was seated right in front of him and started with a toast over a "lemon sour" drink. Here’s what I enjoyed during the meal: - Nigiri: * Sardine * Sea bream * Japanese sake: Kinkonichi (chilled) * Horse mackerel * Hokkigai (surf clam) * Tuna (red) * Japanese sake: Yoshidagura "Hyakumangoku no Shiro" (chilled) * Yellow, shirasu (whitebait) on seaweed * Japanese sake: Kurodragon "Eshitoko" (chilled) * Turban shell * Tuna (medium fatty) * Sweet shrimp * Anago (sea eel) * Nankankan (fried tofu) * Inari (sushi wrapped in sweet tofu) * Tamago (sweet egg omelet) * Miso soup The nigiri was incredibly delicious, but I was equally impressed by the meticulous selection of rare Japanese sake by sommelier Mikiko Kido. The Yoshidagura "Hyakumangoku no Shiro" and Kurodragon "Eshitoko" are both hard-to-find, precious sakes. I thoroughly enjoyed my meal on a Sunday afternoon. Thank you very much! I heard that after 9 PM, if there are available seats, they can accommodate a la carte orders, so I’m considering visiting again for that. Thank you for the wonderful experience!

On this day, I went to a sushi restaurant I had been curious about! With new establishments popping up one after another, I finally decided to check out this place after seeing its reviews. At first, the entrance of the building was so ordinary that it was hard to find, almost like it didn't look like a restaurant at all ( ﾟДﾟ). However, the interior was a properly clean sushi restaurant! After being seated, we began our meal. I had read that the food was delicious, but it was more of a selection that would delight those who enjoy drinking. Everything was tasty! The fried octopus and the shirasu (whitebait) kimchi were particularly good (*´∀`). All the nigiri were also quite delicious. They mentioned that they won’t be taking many days off for the time being and that it’s a convenient restaurant to make reservations at, which makes it quite a valuable spot since the food is really good (*´∀`). There was also a cute model to explain the different parts of tuna for our foreign guests. Thank you for the meal! The bill came to around 30,000 yen, and we stayed for just over two hours (*´∀`).

The taste wasn't very good considering the price, location, and atmosphere. I guess they're focusing more on the ambiance, but it just didn’t feel like a place where you could relax. It felt like they wanted you to leave as soon as the next customer arrived, so I didn't have a great impression overall. When it comes to sushi restaurants, you really want to take your time and enjoy the experience.

I visited in early October. It was neither particularly good nor bad. Is it due to youth? I wonder what I really want to do. Since it was my first visit, perhaps my expectations were too high. I feel that the balance between the price and the dishes, as well as the wine list, could use a bit more depth. I might consider going again if those aspects improve.

The sushi and appetizers are excellent! I think the ingredients are of high quality, along with the skills and creativity involved. For those looking to establish a regular spot or wanting to enjoy delicious high-end sushi without the hassle of fully booked restaurants, this is your chance. I believe being a regular here means you get fresh offerings, so if you’re in the Azabu-Juban area, this place is a great choice! The atmosphere is enjoyable and comfortable, and the interior is stylish. It's located on the 10th floor of a building situated perfectly between Azabu-Juban and Shirokane, giving it a hidden gem vibe that feels just right. The pricing for drinks is also reasonable. This is a place I want to keep coming back to. It's the best!

Near Furukawabashi, there is a sushi restaurant where the chef, Mr. Fukasaka, has an impressive background, having trained at Hashimoto and Sohwado. At just 27 years old, he exhibits a composed demeanor in his service. The dining experience consists of a style where small dishes are served in the first half, followed by sushi during the latter half. After the course meal, there are many options available for additional orders. Starting around 9 PM, the menu transitions to a la carte, which is well-stocked. The establishment also offers a wine bar, with two seats reserved specifically for a la carte time. The omakase course is reasonably priced at 22,000 yen including tax, especially considering the quality. The sushi features creative elements and is crafted with care. Two types of rice are used: white and red, with the white rice having a notably sharp acidity. - Iwamozuku: The crunchy texture is outstanding. - Chawanmushi: With soft-shell turtle and matsutake mushrooms. Both flavors are balanced and refined without clashing. - Sardine Sushi Roll: The balance of the sardine's fat and acidity is excellent. - Fried Octopus: Served with umeboshi and shichimi pepper. The outside is crispy, while the center has a satisfying firmness. The umeboshi accent is superb. - Appetizers: Prosciutto, ayu liver pâté, and Matsumae-zuke made with hokkigai strips. - Shinko (Baby Mackerel) Sushi: Adequate fat and rich flavor. - Marinated Red Tuna: This summer's tuna from Ohma, with strong iron notes and a fluffy texture, is superb. - New Squid Sushi: A baby ink squid with a smooth texture and significant sweetness. - Hokkigai Sushi: Crunchy and sweet, simply wonderful. - Ikura (Salmon Roe) Gunkan: Mild flavor, but very tender, with sharp acidity complementing it well. - New Squid Tentacle Sushi: Soft with great melt-in-the-mouth quality. The yuzu aroma stands out, showing high completion. - O-Toro Sushi: Extraordinary fat content and deep richness. The cuts are skillfully done, revealing intricate preparations. It’s unbelievably delicious. - Sanma (Saury) Sushi: Clear flavor with deep umami. - Botan Ebi (Sweet Shrimp) Sushi: The sweetness is pronounced, with the rice's acidity exquisite and adding depth to the flavor. - Uni (Sea Urchin) Gunkan: Purple sea urchin with exceptional sweetness and clear flavor. - Anago (Sea Eel) Sushi: Perfectly balanced saltiness, with umami filling the mouth. The eel is simmered in its own broth. - Katsuo (Bonito) Sushi: Refreshing and richly flavored, pairing well with onion soy sauce. - Masunosuke (Trout) Sushi: The umami spreads as it melts in the mouth, delivering a wonderful sense of bliss. - Mackerel Sushi: Sleek with strong umami, very much to my liking. - Torozuke (Marinated Fatty Tuna) Aburi Sushi: Outstanding balance of fat and smokiness, with perfect seasoning. - Engawa (Flounder Fin) Sushi: Thick and juicy, with the delightful flavor of the fat spreading in the mouth. - Hotate (Scallop) Sushi: Remarkable melt-in-mouth quality with immense sweetness. Every dish is simply delicious. The chef successfully interprets and presents the cuisine learned from his training period, leaving a lasting impression. This place is expected to grow in popularity, so I highly recommend visiting soon.

Located about a 7-minute walk from Shirokane-Takanawa Station on the Tokyo Metro Namboku Line, there's a sushi restaurant called 【Fukasaka】. The chef, who trained at a famous sushi restaurant, independently opened this place in March 2024 at the young age of 27! As of September 2024, the proprietress, who holds a sommelier qualification, selects delicious wines and sake for the guests. I was taken there by a business associate and his wife, who have always been supportive. The restaurant has a half-C-shaped counter with 10 seats. We started with yamamo-zuku (a type of kelp), followed by a chawanmushi (steamed egg custard) with Nagasaki soft-shelled turtle and matsutake mushrooms, sea bream sushi rolls, tempura octopus from Yokosuka, swordfish prosciutto, sweetfish liver pâté, and Matsumae-zuke (a pickled vegetable dish). Everything was incredibly delicious! The sweetfish liver pâté in particular paired perfectly with the sake, and I could eat it forever; I even ordered more! As our excitement grew, we moved on to the sushi nigiri! The order of the nigiri was as follows: 1. This year’s last shinko (young kohada) 2. Marinated red tuna 3. New squid (baby cuttlefish, one per piece) 4. Hokkigai (surf clam) 5. Ikura (salmon roe) 6. Octopus tentacles 7. Tuna (chutoro and otoro, in a calm and passionate way) 8. Sanma (mackerel pike) 9. Botan ebi (sweet shrimp) 10. Purple sea urchin 11. Grilled anago (sea eel with salt broth) That wrapped up the course for nigiri, but we decided to add some more: 12. Katsuo (bonito) 13. Shiro ebi (white shrimp) 14. Negitoro-taku (chopped fatty tuna with green onions) 15. Masu no suke (sliced trout) 16. Hotate (scallop) 17. Aoyagi (surf clam) Wow, the nigiri was absolutely delicious! The chef is doing an incredible job. Sushi truly is wonderful, isn’t it?

Thank you for taking a look! I would be encouraged if you could follow, like my posts, and save them. I visited "Fukasaka," located an 8-minute walk from Shirokane-Takanawa Station. Fukasaka is a restaurant run by a young chef in their 20s in Shirokane-Takanawa. They offer both courses and a la carte options. Since it's a newly opened place, they’ve decided to include a la carte to differentiate themselves from others. It’s great to be able to enjoy high-end sushi a la carte! It’s versatile for a second dinner spot and fits a wide range of occasions. The sushi was, of course, excellent, but the side dishes were on another level! They were different from what you’d typically find at a sushi restaurant, and they were so good that I ended up drinking a lot of sake, haha. I also requested a natto roll at the end, which was a dream of mine to try a sushi chef's version of it, and that dream came true! I definitely want to visit again!

Just a 7-minute walk from Shirokane-Takanawa Station, I visited "Fukasaka," located on the 10th floor of the Mercury Minami Azabu building at 2-7-23 Minami Azabu, Minato-ku, Tokyo. Fukasaka is a sushi restaurant that just opened on March 27 of this year. The owner, Yuki Fukasaka, previously worked at the well-known sushi restaurant "Sushi Hashimoto" in Shintomicho and the popular izakaya "Sowado" in Ebisu before opening his own shop at the young age of 28. Before the opening, he had been doing a pop-up lunch service at "Sushi Ryo" in Ginza. Interestingly, he and Chef Sasaki of Sushi Ryo were classmates in culinary school. The restaurant features a stylish atmosphere with only 10 counter seats, and there’s also a sommelier serving drinks. The range of small dishes reminiscent of Sowado is impressive, and at the end of the small dishes, a special set of three items is served: grilled tuna brain, red clam innards, and a Matsumaezuke made with konbu and the innards of a Hokkigai clam, along with a delightful snack set favored by drinkers similar to that of Sushi Hashimoto. The rice is a blend of red, white, and black vinegar, creating a perfectly balanced flavor that complements the sushi. Unique touches include pairing the flatfish sushi with plum soy sauce and serving the marlin pickled in salt koji. In Minato-ku, the omakase course is reasonably priced at around 20,000 yen, and since the owner is still quite young, Fukasaka is a sushi restaurant to look forward to in the future. Thank you for the wonderful meal! **Omakase Course 22,000 yen:** - Hokkigai clam with broth - Matsutake mushroom chawanmushi (steamed egg custard) - Turban shell sea vinegars - Grilled scallops with seaweed - Grilled tuna brain - Matsumaezuke with red clam and Hokkigai clam innards - Kinme-dai liver with seasoning - Fresh squid - Marinated red meat - Flatfish - Small conch - Marlin - Katsuo (bonito) - O-toro (fatty tuna) - Sanma (saury) - Shima-ebi (striped shrimp) - Murasaki uni (purple sea urchin) - Miso soup - Anago (sea eel)

Sushi restaurant Fukazaka is located on the 10th floor of a building in Minami-Azabu. The atmosphere is similar to that of a bar, featuring a uniquely designed counter coated in washi paper. Chef Fukazaka began his journey into sushi after working part-time at Sushi Takahashi during his time at the Hattori Nutrition School. After graduating, he joined Sushi Hashimoto to learn the fundamentals of sushi making. To expand his culinary repertoire, he then participated as an opening staff member at Souwa-do. With the goal of eventually going independent, he operated a pop-up business at Sushi Shun, a restaurant run by his classmate from culinary school. After honing his skills in appetizers and sushi, he opened Fukazaka in March 2024. The course menu consists of 5 to 6 appetizers and 10 pieces of sushi, with a wide variety of drinks available, including non-alcoholic cocktails. The restaurant can also be used as a casual dining option or bar in the late hours, making it a relaxed place to enjoy. The chef is still in his 20s, and his future endeavors are highly anticipated. Below is the course content: Omakase Course ¥22,000 (including tax and service charge) * Aomori new mozuku seaweed and moringa vinegared dish * Yokosuka black rockfish tempura with salt lemon and chive soy sauce * Vinegared horse mackerel rolled in seaweed * Salted crab (kanisukiyaki) * Homemade kimchi-style fresh shirasu (whitebait) * Shinko (young herring) * Kabura (flatfish) marinated in kombu * Bonito * Yamaguchi sesame pufferfish steamed in sake * Horse mackerel * Hokkigai (surf clam) * Akami (lean tuna) * Ootoro (fatty tuna) * Botan ebi (sweet shrimp) * Purple urchin and horse dung urchin * Anago (sea eel) stewed in broth * Seafood dashi miso soup * Kanpyou maki (dried gourd roll, add-on)

June 2024, omakase. Visited on a weeknight for a private reservation. ● Scallops, surf clams, Uwagon Gold citrus ● Octopus sakura-ni / Yokusuka, ume vinegar okra ● Hamo white soup chawanmushi (steamed egg custard) ● Fried sesame fugu (puffer fish) milt, karasumi (salted dried mullet roe) ● Spring sea bream ● Ankou (anglerfish) and shirasu (whitebait) kimchi ● Lean tuna / Choshi ● Horse mackerel ● Torigai (bird clam) ● Flying fish, akamizu ● Kanburi (yellowtail) / Natural, 20 days aged ● Small horse mackerel ● Katsuo (bonito) ● Big toro (fatty tuna) / Deep浦 (Fukaura) ● Negitoro (tuna belly with green onions) ● Kuruma ebi (Japanese tiger prawn) / Amami Oshima ● Purple sea urchin ● Nankin fried tofu pocket ● Miso soup ● Vinegared sardines ● Akagai (red clam) / Yuriue ● Tsubugai (whelk) ● Kyuuri-maki (dried gourd roll)

I visited a cozy sushi restaurant run by a young, friendly team led by the chef who trained at Sushi Hashimoto. It had a lovely atmosphere that made it a great place to relax. The restaurant opened around the end of March, and I went there in April after being invited by an American couple friends of mine. Nowadays, I mostly go to sushi and Japanese restaurants with my friends from America and Europe, and they suggested this place. They enjoyed some good wine pairings and seemed very satisfied. Thank you for the wonderful meal!

In April 2024, I visited for lunch on the weekend and holidays. Here’s what I enjoyed: - White fish with egg yolk ponzu - Chawanmushi with kitchijiku and nanohana - Yellowtail with urui dressing - Firefly squid spring rolls with bamboo shoots and tree bud sauce - Sweetfish liver, whelk kimchi, ankou (monkfish) liver, and sardine roll - Black throat sea perch - Sardines - Surf clams - Sweet white sea bream - Red meat - Medium fatty tuna - Seared fatty tuna - Swordfish with fava beans and sweet vinegar sauce over rice - Bird shellfish - Sweet shrimp - Horse manure sea urchin - Nankin fried tofu in inari sushi - Miso soup

At Souwa-do, where they were creating remarkable dishes, it was my first time tasting Mr. Fukasaki's sushi. The sushi was shaped more like a rounded spindle than the typical rice ball, and the rice was warm, gently melting in my mouth, with a mild and subtle acidity. This warmth and softness of the sushi may be a matter of personal preference; I generally prefer the temperature to vary slightly between different types of fish. For instance, the握り (nigiri) of bridled clam had a chewy texture but a silky mouthfeel, complemented by a faint bitterness from the liver, which surprisingly matched well with the warm rice. While I also enjoy a more standard, sharper version of bridled clam sushi, this variation was interesting, leading me to feel that the temperature should depend greatly on the type of fish. On the other hand, every dish I tried as a starter was infused with a touch of creativity based on traditional Japanese cuisine, showcasing a deliciousness that makes one crave sake, reminiscent of the stability found at Souwa-do. The starters were excellent, while the sushi still has room for growth—this was my impression after the meal. The menu for this visit included: - White fish with egg yolk and ponzu - Steamed kinmedai (alfonsino) with broccoli and bamboo shoots - First bonito with urui and new onion dressing - Spring rolls with firefly squid - Sake pairings: firefly squid with soy sauce, ankimo (monkfish liver), tsugubai (sea snails) kimchi, pickled oysters - Sushi: young sardine, daruma squid (swordtip squid) with salt and citrus, flatfish, horse mackerel, bridled clam, lean tuna, medium fatty tuna, swordfish with grilled fava bean sauce, kanmuki sushi (sushi with grated ginger and scallions), fatty tuna, red clam, sweet shrimp, sea urchin gunkan (battleship sushi), eel; along with a seafood miso soup. - Beverage: one small bottle of beer, two cups of sweet potato shochu (for the evening), totaling 25,700 yen per person. This restaurant is run by Yusuke Fukasaki, who trained for three years at Sushi Hashimoto and two years at Souwa-do, and most recently had a pop-up business at Sushi Ryo. It opened in March 2024. For the omakase menu, the price is 22,000 yen, with a premium option available for 30,000 yen. Drinks start from 1,100 yen for beer, 1,200 yen per cup for sake, and 1,430 yen for a glass of wine. The atmosphere is that of a hidden gem on the 10th floor in Minami-Azabu. The uniquely shaped counter is not made of white wood but wrapped in Japanese paper, giving it the fresh feel of a minimalistic modern French restaurant rather than a sushi or Japanese restaurant. This information was gathered from hearing about the opening at Souwa-do. Thank you for the meal!

☑︎ An sushi restaurant just an 8-minute walk from Shirokane-Takayama Station ☑︎ Especially delicious are the shining fish and shellfish sushi! ☑︎ Shockingly, the average age of the staff, including the head chef, is 25 years old! ___________ 【Today's Highlights】 ▶︎ The horse mackerel is incredibly delicious, melting in your mouth! ▶︎ The surf clam is large, sweet, and delicious with a soft and pleasant texture. My favorite! ___________ 【Today's Brief Information】 ▶︎ Opened on March 27! ▶︎ A young head chef of 27 years leads the team, with an average staff age of 25. ___________ 【Today's Dining Experience】 "I opened the sushi restaurant 'Fukasaka' on March 27. The head chef, Fukasaka, trained at Sushi Hashimoto and Sowado before recently running a pop-up at Ginza Sushi Shun. Now, at just 27, he has established his own place with a staff that averages 25 years in age. It's exciting! The restaurant is located on the 10th floor, an 8-minute walk from Shirokane-Takayama Station. There is another sushi place on the first floor, which is amusing. The interior is dimly lit, stylish, and has a chic bar-like atmosphere instead of the typical wooden sushi counter. The menu has two price tiers: - Omakase at ¥22,000 includes 5 appetizers + 10 nigiri. - Premium at ¥30,000 includes 6-7 appetizers + 10 nigiri. Generally, they serve the omakase course, but if there are open seats after 9 PM, you can order à la carte or enjoy a bar experience, which is fantastic! The snacks were unique, like salted young sardines with kimchi and firefly squid spring rolls—experiences you don’t encounter at most places. Personally, I felt that the nigiri had evolved since my last experience when they were doing pop-up operations at Sushi Shun, and I was genuinely impressed! It’s a place where you can enjoy sushi simply. I ordered sake from brands like Sanbun, Yoshidakura U, and Kurodai, and was delighted to see them offer second-label selections I had never seen before! Reservations are filling up quickly even though the restaurant just opened, so I recommend booking a table while you can. Thank you for the lovely meal! ___________ 【Today's Menu】 Snacks: ⚫︎ Live young sardine ⚫︎ Kenken bonito with uroi dressing ⚫︎ Snow crab and rapeseed flower chawanmushi ⚫︎ Firefly squid spring roll ⚫︎ Ankimo, salted young sardine kimchi, smoked oyster oil ⚫︎ Black rockfish ⚫︎ Miso soup Nigiri: ⚫︎ Kohada (gizzard shad) ⚫︎ Houbou (flatfish) ⚫︎ Surf clam ⚫︎ Lean fish ⚫︎ Horse mackerel ⚫︎ Tuna ⚫︎ Sardine ⚫︎ Baby clam ⚫︎ Chutoro (medium fatty tuna) ⚫︎ Cherry salmon ⚫︎ Isaki (grunt fish) --- Extra services, these are not typically included: ⚫︎ Sweet shrimp ⚫︎ Sea urchin ⚫︎ Eel ⚫︎ Rolled sushi ⚫︎ Red clam ⚫︎ Sweet shrimp ⚫︎ Hair crab ⚫︎ Sake (Sanbun, Yoshidakura U, Kurodai) ___________ 【Today's Restaurant】 ■ Fukasaka (Sushi) ■ 9-minute walk from Shirokane-Takahama Station / Closed on Mondays / ¥25,600"

🎉 Celebrated the opening with my friends at this amazing sushi restaurant! There are delicious sushi restaurants, exquisite sushi kaiseki, and great sushi izakaya. There are bars and even izakaya-style bars. However, there are no sushi a la carte & snacks & bar combined. If there are none, I’ll create one! This is the philosophy behind the opening of this restaurant. Owner: Yusuke Fukasaka - Chef Experience: - Sushi Hashimoto (Sugita, Michelin one-star) - Sohwadou - During the preparation for independence, held pop-up events at Sushi Ryo (outperformed the main branch's sales) - Pop-up event at Toranomon Yokocho - Currently working at the member-only NIGIRI in Minami-Azabu on his days off Independent proprietress: Mikiko Kido Sommelier: Sakai Shokai (Komuro in Kagurazaka, Michelin two-star) SHIZEN (Firewood × Fermented Japanese cuisine) Sommelier → Independent Both the chef and proprietress have impressive backgrounds and have created a casual, long-operating establishment that was previously unavailable. To the best of my knowledge, I believe there is only one other place in Japan like this. Due to long operating hours and manpower, I think after establishing a regular base of loyal customers, it will likely become a members-only establishment, so if you're interested, I suggest visiting while you can. Menu: 1. White fish with egg yolk and ponzu 2. Snow crab chawanmushi 3. Himi yellowtail 4. Firefly squid spring rolls 5. Shirasu kimchi, sakura trout marinated in salt koji, turban shell, firefly squid 6. Sardine 7. Houbou 8. Cucumber rolled sushi 9. Sakura trout with island shallots 10. Red meat 11. Horse mackerel 12. Fatty tuna with seasoned rice 13. Black mullet with sauce and vinegared rice 14. Red clam 15. Ohagi (sweet rice balls) 16. Sweet shrimp 17. Sea urchin gunkan 18. Conger eel 19. Miso soup ※Kappa (cucumber) ※Kanpyo (dried gourd) #Fukasaka #MinamiAzabu #Sushi #Izakaya #BAR #Edomae #Snacks #JapaneseSake #Wine #Whiskey #LateNightOperating

The restaurant doesn't have a lot of seating, but it's a great place to chat with friends and savor the food. The service is good, and the ingredients are fresh.

Hmm, I'm trying my best, but sushi is a bit tricky. It feels like they should avoid using expensive ingredients like tuna and sea urchin, as the tuna isn't delicious. However, if the rice is interesting and paired with good ingredients, it can be quite tasty. That makes it a bit frustrating or unfortunate. At this rate, I don't think I want to go back.