Second visit. I was truly amazed by the speed of improvement in just one month. What was good has now become outstanding, almost at the level of a high-end restaurant in Tokyo—aside from the pricing, it feels like it has joined the ranks of top-tier establishments. I definitely recommend making a reservation soon; it’s likely that it will be hard to get one in the future. Surprisingly, there weren’t many delicious sushi places in Tamachi, so I’m really grateful for this restaurant. It’s called "Evan," which is written as 恵万. The origin of the name comes from the blessings of nature and the myriad of things; it also has a connection to the term "evangelist," which means a messenger. It might seem trendy at first glance, but it was substantial. Consequently, the ingredients used were all carefully sourced from various regions of Japan. On one day’s menu: - First course: A beautiful selection of seasonal appetizers (hachisukuri): Aomori mozuku seaweed, Hokkaido asparagus, Kumeyama shrimp from Okinawa, deep-fried Chiba eggplant, Hyogo sake-marinated fresh oysters, sliced turtle shells from Tokushima, and a flavorful dish of fresh fish with green chilies, accompanied by myoga sushi. This restaurant always starts with a seasonal appetizer plate that changes based on the day’s ingredients. - Second course: Evan roll, inspired by a specialty from "Medaka Sushi" located in Chiba, creatively modified. - Third course: Toyama white shrimp nigiri. - Fourth course: Akami tuna from Ishigaki Island, refreshing as the weather warms. - Fifth course: Iwate cuttlefish, prepared with care for a wonderfully sweet and creamy texture. - Sixth course: Chiba new onion puree, enhanced with shellfish broth—absolutely delicious! - Seventh course: Wara-grilled tuna from Miyagi. - Eighth course: Chiba freshly laid egg chawanmushi (savory egg custard). - Ninth course: Saba nigiri from Saga. - Tenth course: Chutoro (medium fatty tuna) from Ishigaki. - Eleventh course: Kijihata nigiri from Saga, prepared using a special technique. - Twelfth course: Fried horse mackerel from Fukuoka, served with homemade tartar sauce and sudachi citrus. - Thirteenth course: Uwajima’s famous sea bream rice dish. - Fourteenth course: Akagai (red clam) from Miyagi. - Fifteenth course: Uni (sea urchin) nigiri from Hokkaido. - Sixteenth course: Tamagoyaki and anago (conger eel) maki (roll). - Seventeenth course: Soup made from the day's catch. Everything was delicious, but I’m highlighting some standout dishes. The most astonishing part was that all of this, along with all-you-can-drink, cost only 16,500 yen. Since the restaurant recently opened, I believe there are minor areas that could use improvement, but I’m genuinely looking forward to my next visit. I encourage everyone to go early and secure their next reservation; it might be hard to book in six months. It was truly a wonderful restaurant. Thank you!

I made a reservation for two at 8 PM on a holiday. As usual, the place was fully packed. Here’s what we had: - Hassun (seasonal appetizer) - Eiman roll - Grouper - Squid - Shima-aji (striped jack) - Seared yellowtail - Small shrimp with cream cheese - Fish cake in white broth - Red meat - Chutoro (medium fatty tuna) - Kohada (gizzard shad) - Fried anglerfish - White fish tea rice - Scallops - Conger eel - Clear soup with fish - Milk tofu - Takasago sake - Senkin Classic Zero Everything on this day’s menu was outstanding and delicious. It paired wonderfully with sake! The sushi was rich in fat, with a sweet and savory flavor. The anglerfish was fluffy and juicy, making it delicious. As for the Senkin Classic Zero, it had a slight fizz with a scent reminiscent of grapes; it felt like sparkling wine despite being sake, yet it matched well with the Japanese cuisine.

I visited Sushi "Eman," which just opened in Tamachi this June. There are two chefs (one for appetizers and one for sushi) handling the service. The course was a fast-paced omakase with all-you-can-drink included, which would be a great deal for anyone who enjoys alcohol, so it will definitely become popular. - Appetizer: Fried eel with sauce, seasoned fried baby sardines with sansho, spinach with tosazu jelly, white miso with persimmon and celery, and grilled Bōzuginpo from Hokkaido. - Eman roll: Sea urchin, seasoned tuna, and egg. - Sushi: Natural grouper from Nagasaki. - Sushi: Fresh squid from Toyama, with a sticky texture and sweet aftertaste. - Sushi: Horse mackerel from Susaki, Kochi. - Sushi: Grilled amberjack from Hokkaido, but the gas-flame grill was disappointing. - Marinated sweet shrimp and cream cheese in Shaoxing wine, incredibly delicious. - White miso soup with Shogoin turnip and fish balls, reminiscent of Kansai-style ozoni. - Sushi: Red lean tuna from Akkeshi. - Sushi: Medium fatty tuna, nicely marbled and tasty. - Sushi: Gizzard shad from Kumamoto. - Fried monkfish, hot and fluffy. - Tempura rice soup with white bait; this was my first time having soup at a sushi restaurant. - Sushi: Surf clam from Osumiyama. - Sushi: Eel from Tsushima. - Fish soup. - Mineoka tofu. In my personal opinion, I found that the appetizers didn’t seem very elaborate; they felt like something you could make at home. I wanted to taste more seasonal ingredients and specialties. The only places I enjoyed sea urchin and salmon roe were in the initial Eman roll. There were no seasonal delights like crab, pufferfish, flounder, oysters, cod roe, monkfish liver, or herring at this time, which lowered my overall satisfaction. Nothing particularly wowed me. Since I don't drink, this left me feeling even less impressed. This place is definitely more for those who enjoy drinking. I won’t be returning.

With an elegant atmosphere and fresh ingredients, this restaurant offers unique dishes such as sushi fritters and Shaoxing wine, as well as Italian cuisine, making it highly recommended even for seasoned sushi enthusiasts. Among the various courses, the one I enjoyed the most was the course priced at 16,500 yen (all-inclusive) that included: - Hassun (a seasonal appetizer) - Tempura of white fish - A mix of dried fish with sansho pepper - White miso with persimmon and celery - Sear of saury marinated in yoan sauce - Emakizushi with sea urchin, tuna, roe, and rolled omelette - Grilled sashimi of flounder, octopus, horse mackerel, and yellowtail - Sweet shrimp and cream cheese pickled in Shaoxing wine - White miso soup with turnip and chicken tsukune (meatball) - Medium fatty tuna - Young gizzard shad - Fried monkfish - Steamed cod milt - Scallop - Soup with fish scraps - Dessert: Emakizushi The highlight was the "Emakizushi," named after the restaurant, featuring luxurious ingredients like sea urchin, tuna, roe, and rolled omelette. It was beautifully presented and had an indulgent flavor that was simply delightful. The white miso soup with turnip and chicken tsukune was also quite special for a sushi restaurant; the aroma was wonderful, and the gentle taste of the white miso paired perfectly with the chicken tsukune. I have a soft spot for medium fatty tuna, which harmonized beautifully with the vinegared rice, creating a burst of flavor in my mouth that filled me with happiness. The monkfish fritters were a surprising Italian-style dish not often found at sushi restaurants. The light crunch of the batter combined with the fluffy monkfish was incredibly delicious.

I heard there’s delicious sushi, so I quickly headed to Mita... It’s about a 5-minute walk from Mita Station, and the exterior is stylish and eye-catching. The wet towels have a refreshing hinoki (Japanese cypress) scent, which was very calming. The restroom also had incense burning, and you can feel the hospitality in every detail. I had a course with all-you-can-drink options for ¥16,500 (including non-alcoholic drinks), and there’s a hidden sake list featuring today’s recommended drinks, which made it fun. The meal started with an assortment of seasonal dishes, which was delightful to see and absolutely delicious to taste, showcasing carefully selected ingredients from all over Japan. ◼︎ Assortment: Tempura of white fish from Ibaraki, shrimp with sansho pepper, spinach jelly, white miso with persimmon and seric (wild celery), and yugen-yaki (a type of grilled dish). ◼︎ Rolls: Eban maki with flavored tuna and sea urchin, and thick omelet. ◼︎ Nigiri: Fluke from Aomori, squid from Toyama, thinly sliced and melting in my mouth, and horse mackerel from Miyazaki. ◼︎ Grilled yellowtail shabu-shabu from Hokkaido. ◼︎ Sweet shrimp with cream cheese and Shaoxing wine (the rich cream cheese paired perfectly with the plump shrimp). ◼︎ Shogoin turnip with chicken meatball and white miso, and various types of tuna—maguro, medium fatty tuna, kohada (young gizzard shad), fried monkfish, steamed rice with cod milt, surf clam from Hokkaido, and fish broth; and anago (conger eel) from Tsushima, which was fluffy and delicious. ◼︎ Milk-based dessert. The atmosphere was wonderful, and it was so delicious that I would love to go back to this restaurant again.

On my first visit to 惠万, which is just a short walk from Tamachi Station, I discovered a hidden gem in an alleyway. I had heard rumors about their all-inclusive and wonderful dining experience, but I was pleasantly surprised by how delightful the restaurant turned out to be. With only counter seating, I could enjoy watching the chefs at work from any seat, which perfectly matched my personal preference and raised my excitement as soon as I sat down. The restaurant carefully selects seasonal ingredients sourced from across the country for each course, from the first appetizer to the final dessert. It wasn’t just about the flavors; it was also about savoring the stories of the producers behind the dishes, allowing for a leisurely enjoyment of the meal. Additionally, their ‘hidden sake’ added an intriguing two-tiered element to the dining experience, showcasing thoughtful touches throughout. This is definitely a place I would love to revisit for various occasions! Thank you for the wonderful meal! <Chef's Course> - Appetizer platter: tempura of white fish, jako with sansho, spinach with tosa vinegar jelly, persimmon and seri with white miso, and a grilled dish - 惠万 roll: sea urchin, salmon roe, marinated tuna, and egg - Flounder - Jet squid - Horse mackerel - Grilled shabu-shabu of Hokkaido yellowtail - Sweet shrimp marinated in Shaoxing wine with cream cheese - Chicken meatball and turnip in white miso soup - Sea bream - Lean tuna - Medium-fat tuna - Fried anglerfish - Steamed cod milt rice - Surf clam - Fish head soup - Conger eel - Mineoka tofu

After work, I visited with a friend. The restaurant is conveniently located just a minute's walk from Mita Station, with two seating times at 5 PM and 8 PM. We came for the 8 PM session. Upon entering, the white wooden counter with 10 seats and the calming lighting created a pleasant atmosphere. The exterior, marked by a large lantern, also adds a charming touch. We ordered the course with a drinks package for 16,500 yen, which is very attractive for sake lovers. Though I'm not a heavy drinker, I found the cold sake from Asama Mountain to have a lovely design on the label, reminiscent of a starry sky, and its clean taste left a strong impression. I also enjoyed the Senkin sake for the first time, which had a distinctive punchy acidity that really appealed to me. The meal began with a seasonal appetizer platter that captivated me with its presentation. The red berries of nandina and autumn leaves evoked the feeling of fall, and each dish served in small bowls showcased meticulous craftsmanship. Next, we had sushi. The chef's skilled techniques were evident, and the rice had the perfect balance of warmth and acidity. The squid, in particular, was remarkable—its delicate cuts provided a melt-in-your-mouth experience, complemented perfectly by the squid's natural sweetness and the rice. We were also served a warm soup, which warmed us up nicely. However, the most shocking delight was the sweet shrimp paired with cream cheese marinated in Shaoxing wine. The rich combination of the flavorful sweet shrimp and the cheese infused with the wine was exceptional, making the sake flow smoothly. The chef may not chat much, but he provided subtle explanations about the fish, creating a quiet yet comfortable atmosphere at the counter. During the two and a half hours we spent there, the dishes were served at a relaxed pace, and at the end, we were warmly wished to "take care." It’s truly surprising to find this high-quality experience, complete with a drinks package, at this price range. This place is perfect not just for business meetings or celebrations, but also for a touch of luxury on a weekday evening. I look forward to visiting again to enjoy the flavors of a different season. Thank you for the wonderful meal! #Sushi #MitaGourmet #BusinessDinner #Sake #AllYouCanDrink

Just a 1-minute walk from Mita Station and 3 minutes from Tamachi Station, this restaurant is located in a prime area that is slightly away from the bustling street in front of Mita Station, offering a calm atmosphere. The interior features a clean L-shaped counter that exudes a serene vibe. The communication with the sushi chef is minimal but relaxed, allowing for a focus on conversation with fellow diners. I enjoyed the omakase course (16,500 yen). ◼︎ Appetizer: - Whitefish tempura, dried shrimp, yuzu jelly with aromatic herbs, fried edible burdock. The texture was delightfully crispy, and the jelly had a slightly smoky aroma. ◽︎ Evan Roll: - A sushi roll with tuna, salmon roe, and egg, delivering a luxurious flavor right from the start. ◽︎ Hokkaido Matsukawa flounder: - Soft yet with a delightful bounce, the flounder was bursting with flavor, especially the rich fat from the upper belly. ◽︎ Iwate squid: - Thick, soft squid treated with decorative cuts, served with a citrusy sauce for a refreshing taste. ◽︎ Hokkaido amberjack: - The light, fragrant flesh paired with the smoky aroma of the slightly grilled skin was exquisite. ◼︎ Sawara with Matsumae-zuke: - The deliciously tender sawara with fragrant nori made for an amazing combination. ◼︎ Hyogo sweet shrimp with cream cheese and Shaoxing wine marinade: - This was a shockingly innovative dish, reminiscent of a delicious shrimp gratin, elevated by the wonderful aroma of shrimp oil. ◼︎ Shogoin turnip and seabass soup: - The soft seabass, enhanced with yuzu peel, beautifully combined its rich flavor with the gentle broth. The sweetness of the turnips was prominent. ◽︎ Salted tuna (Akami): - The slightly warm rice enhanced the acidity, complementing the refreshing taste and umami of the red meat. ◽︎ Salted tuna (Chutoro): - The slightly warm rice allowed the fat to melt beautifully for a satisfying mouthfeel. ◽︎ Baby sardine: - Fresh and fruity, the texture was plump and prepared lightly. ◼︎ Fried anglerfish: - The bouncy texture of the fish contrasted wonderfully with the crispy coating. ◼︎ Grilled shirako: - Rich shirako cream served over a lavish Japanese-style risotto, elevated by the freshness of yuzu peel. ◽︎ Oysters from Nagamube: - Massive oysters with a bursting, rich flavor that evokes the ocean. ◼︎ Fish bone soup: - It was intensely rich, reminiscent of a thick tonkotsu broth. ◽︎ Anago (Conger eel) from Nagasaki: - Fluffy flesh with a signature fragrant glaze. ◼︎ Mineoka tofu from Chiba Boso: - A delicately sweet, chewy dessert. The selection of sake included Asamayama, Asterism, Shuhari, Gohyakumangoku, Ippaku Suisei, Tokujun Modern, and Narumi, all of which perfectly matched the sushi and dishes. Asamayama Asterism stood out with its refreshing taste, floral aroma, mineral notes, and slight effervescence. The value offered here is exceptional, allowing guests to thoroughly enjoy both sushi and various dishes at this price point. This restaurant is highly recommended for those wanting to explore a range of delicious foods. Thank you for the wonderful meal!

---------------------✍◆Address: 5-19-6 Shiba, Minato, Tokyo, BIASTA TAMACHI MITA 1F◆Access: 1-minute walk from Mita Station on the Mita Line◆Business Hours: 17:00 - 19:30 / 20:00 - 22:30◆Closed: Sundays---------------------- You can enjoy rare Japanese sake of the day at this all-inclusive restaurant without any additional charges. There are a total of 10 counter seats available. ORDER--------------------◆Appetizers◆ Hand Roll (Thick Omelet, Sea Urchin, Salmon Roe, Seasoned Tuna)◆Flounder◆ Squid◆ Horse Mackerel◆ Matsumaezuke of Spanish Mackerel◆ Cream Cheese Soaked Sweet Shrimp in Shaoxing Wine◆ Grouper and Shogoin Turnip Soup◆ Red Tuna◆ Chutoro (Medium Fatty Tuna)◆ Kohada (Gizzard Shad)◆ Fried Angler Fish◆ Steamed Shirako (Cod Milt) Rice◆ Surf Clam◆ Fish Head Soup◆ Anago (Saltwater Eel)◆ Mineoka Tofu--------------------------------【About the Dishes】◇Appetizers: Mix of small fish with Arima pepper, fried mukago, yellowtail, and scrambled egg with shirasu, and spinach jelly. They are visually stunning, and I really enjoy dishes like these; they make eating fun.◇Hand Roll (Thick Omelet, Sea Urchin, Salmon Roe, Seasoned Tuna): It looks beautiful, and it's a delight to receive it. Just pop it in your mouth! ◇Flounder: It was sweet and very flavorful. ◇Squid: The more you chew, the sweeter it becomes. ◇Fish Head Soup: This was my favorite! Unlike ordinary fish head soup, it was rich and exceptional. ◇Steamed Shirako Rice: Rich and had a perfect balance with the umami of the broth. 【Review】Everything was delicious and satisfying, and there was plenty to eat. The sake was also tasty and complemented the food well. I would recommend this restaurant to young couples and those trying sushi for the first time. This is how I scored the restaurant based on my experience.

I visited the restaurant on Friday at 8:00 PM. The clientele seemed to consist mostly of couples in their 30s, and although I was older, the atmosphere of the place had no peculiar quirks, making it enjoyable for people of all ages. However, the sushi chef wasn't very talkative, so it might not be the best choice if you're looking to chat. The restaurant is very simple and offers a comfortable space. I’m not sure if it’s the chef's preference, but there were various ceramic dishes displayed throughout, which added a unique character to the place that I really liked. The presentation of the dishes was stunning and elevated the meal's overall appeal. As for the taste, the overall seasoning was mild with a gentle flavor, but there were a few dishes where I couldn't quite pinpoint whether the stock was unique or if it used a lot of chemical seasonings. The shrimp and cream cheese marinated in Shaoxing wine had an indescribable taste. The first course, consisting of sashimi, showcased simple dishes that brought out the ingredients' umami, which was visually enjoyable, though perhaps a bit too simple, reminiscent of something I could eat at home. Before the sushi, we had a hand roll with tuna, sea urchin, and salmon roe, which was undeniably delicious! The fried dish in the course (fried anglerfish) was a great contrast to otherwise straightforward dishes and added satisfaction which was fantastic. The sushi, which can be seen in the pictures, truly stood out here; the decorative knife work was exceptional. The squid had incredibly fine cuts, resulting in a light texture I had never experienced before. I had never encountered such thick young sardines, and the cuts allowed the sauce to mix exquisitely, which I found impressive as a fan of sardines. The horse mackerel also had a dicing cut that added to its thick and delightful texture! The drinks are primarily all-you-can-drink, and I apologize for the half-finished beer in my photo, but it was an excellent pint without any bitterness. For those hesitant about beer, you can request smaller glasses, and they respond kindly. The inclusion of special soft drinks in the all-you-can-drink menu is remarkable, allowing those who don't drink to enjoy without worrying about the cost, making it worth the visit. As a sake lover, I was very satisfied with the all-you-can-drink sake! However, there were also many types of sake with extra charges, and I wish they offered a limit on just one cup for extra charge items, as fee considerations can complicate who you choose to go with. While I share various reviews, I will definitely be returning. The sushi is excellent! I look forward to the dishes reaching new heights! The ambiance of the restaurant is great! It's close to both my workplace and home! I highly recommend you all to give it a try!

I visited for a relaxing dinner with friends, and it’s about a 5-minute walk from Mita Station. The course comes with a drink-all-you-can option for ¥16,500, which is an amazing deal for someone like me who loves alcohol. Plus, the selection of drinks is quite extensive! I couldn't help but wonder if it was really okay to have such high-quality options in the all-you-can-drink menu. My friend, who doesn’t drink alcohol, was also very pleased with the non-alcoholic choices available. The meal started with a beautiful seasonal presentation of hassun, which made the drinks go down easily. Then came the hand rolls with sea urchin, salmon roe, and fatty tuna, which completely captured my heart—so delicious! The sushi and bites were served at a great pace, making for a very satisfying experience. There was even a unique twist with cream cheese, which added an interesting change of pace. I enjoyed everything with some good sake. The portion sizes were generous, and I left feeling completely full! My personal favorite was the mackerel enjoyed as a bite-sized dish. It paired perfectly with the seaweed and was a real sake thief. Because of the all-you-can-drink option, I highly recommend this place for those who enjoy drinking. The atmosphere is also nice, making it perfect for a more upscale girls' night out or a date. I definitely want to visit again. Thank you for the lovely meal!

On a certain anniversary, I visited on a weekday evening. The atmosphere was relatively bright, making it a comfortable space. Below are my individual ratings for each dish: - Appetizers: - Jako with Arima Sansho: 3.5 - Bozuginpo: 3.6 - Fried Mukago: 3.4 - Shirasu Egg Custard: 3.5 - Spinach with Tosa Vinegar Jelly: 3.7 - Hand rolls: - Ikura, Tamago, Uni, Maguro: 3.4 - Sawara Matsumae Pickles: 3.4 - Cream Cheese and Foot Red Shrimp in Shaoxing Wine: 3.8 - Shogoin Turnip and Hata Soup: 3.5 - Ankimo Fritters: 4.0 - Steamed Shirako: 3.5 - Fish Bone Soup: 3.3 - Sushi: - Matsukawa Sole: 3.3 - Aori Squid: 3.4 - Yellowtail: 3.3 - Akami from Bluefin Tuna: 3.4 - Chutoro: 3.3 - Kohada: 3.3 - Hokki Clam: 3.8 - Anago: 3.4 - Dessert: - Mineoka Tofu: 3.5 It's a casual place to enjoy sushi, and with a drink-all-you-can option, it would satisfy those who enjoy drinking as well.

The sushi and the individual dishes are both exquisite. There is an all-you-can-drink option for those who enjoy alcohol, which makes it a perfect score for them. For non-drinkers like me, there is also delicious mikan juice available. Now I just hope I can secure a reservation before it gets fully booked.

Overall, the balance of everything was just right. The spices on the sushi were perfectly matched. Each dish was carefully presented, allowing me to enjoy a leisurely experience that felt like being in another world. Additionally, since the course included drinks, I felt reassured.

I was invited by a friend to check out a trendy new restaurant that had some interesting background: the sushi is said to be from "Sushi Wakatsune," and the a la carte dishes possibly come from "Ginza Shinohara." I had been wanting to visit, so I was excited! We started with a seasonal dish that included: - A seasonal platter with spinach and tosazu jelly - Tiny dried fish from Aichi Prefecture with sansho pepper from Arima - Grilled Bozuginpo (a type of fish) from Hokkaido - Sweet vinegar pickled lotus root from Ibaraki - Fried mukago (bamboo shoots) - A dish with Ibaraki white fish and fresh seaweed wrapped in egg Then came the sushi: 1. Rolls with seasoned tuna, crab, and uni 2. Natural flounder from Miyagi 3. Aori ika (flying squid) from Iwate with seaweed salt 4. Horse mackerel from Tottori 5. Saury marinated in Matsumaezuke and seaweed 6. Sweet shrimp from Hyogo, marinated in cream cheese with shaoxing wine 7. Soup with Shojin kabocha and grouper, served as a sushi 8. Lean tuna 9. Medium-fat tuna 10. Gizzard shad 11. Fried monkfish 12. Cream stew made with shirako (fish roe), served over rice 13. Broth from the fish bones, served as sushi 14. Hokkigai from Osakikamijima 15. Sea eel from Tsushima 16. Rineoka tofu with mirin sauce It seems like more restaurants in this price range are popping up lately. Thank you for the wonderful meal!

Including alcohol, the cost was 16,500 yen. Both the appetizers and sushi were of high quality. Although the ingredients weren't luxurious, there was a lot of creativity involved. I believe this is at the top level of what you would expect from a so-called budget omakase sushi course, and I was as impressed as I was by "Sushi Itsutsu" in Ginza. The restaurant also had a high-end atmosphere, and the staff's service was satisfactory. I will definitely return. (The photo shows all the appetizers.)

I visited a restaurant for a work dinner after a long time, and I was surprised to see that while the course itself hadn’t changed, the menu had been significantly refreshed. First, the hors d'oeuvres were presented in new dishes and the colors were vibrant. The Emamaki roll, which includes chopped tuna, egg, and salmon roe, melted in my mouth. After that, we were served sushi and various dishes in order. The highlights included: - Sushi with horse mackerel - Shrimp and cream cheese marinated in Shaoxing wine - Clear soup with grouper and Shogoin daikon radish - Sushi with tuna from Fukushima Prefecture - Steamed rice with cod roe - Chiba's specialty, Mingei tofu I was particularly impressed by the steamed rice with cod roe! When eaten alone, the roe had a strong acidity, but when mixed with the rice, it created a creamy flavor that made it incredibly easy to eat a lot. The Mingei tofu, which is made by simmering milk to resemble tofu, was served with a sauce made from simmered mirin. In addition to the standard drinks, there was also an increased selection of sake, which made choosing the next drink an enjoyable experience. Personally, I found the finishing tea to be very delicious. At an all-inclusive price of 16,500 yen, the quality offered was truly excellent in terms of cost performance. I look forward to seeing how the restaurant evolves the next time I visit.

"Sushi Emman" in Tamachi is a high-end sushi restaurant that offers an impressive cost performance at 16,500 yen, including all-you-can-drink options. This establishment is popular among local businessmen and gourmet enthusiasts, particularly those who enjoy a good drink. The pricing includes 28 different types of sushi and small dishes, along with a wide selection of sake and wine available for unlimited consumption, making for a luxurious experience. The sushi served is made with carefully selected seasonal ingredients sourced from around the country, allowing guests to appreciate delicate flavors and the craftsmanship of the chefs. Notably, the seasonal white fish and tuna nigiri stand out for their freshness, with a perfect balance between the rich, melting fat and the vinegared rice. The all-you-can-drink menu is also robust, featuring selected sake, beer, and wine, which enhances the overall enjoyment of the sushi. The staff provides attentive service, creating a relaxing atmosphere where guests can indulge in a lavish experience. "Sushi Emman" is recommended for those who are cost-conscious, offering satisfaction that surpasses its price. It's an ideal place for important business meetings or special occasion dinners.

Located just a short walk from Tamachi and Mita stations, "Tamachi Sushi Evan" is a sushi restaurant that opened in June this year. The restaurant features a counter with 10 seats and operates only in the evening, with two seating times at 5 PM and 8 PM (both starting simultaneously). The menu consists solely of a reservation-only omakase course priced at ¥16,500, which includes an all-you-can-drink option. The drink menu boasts a rich selection of sake that is sure to delight sake enthusiasts! The meal begins with appetizers, including marinated squid in Shaoxing wine, chirimen-jako from Aichi, and grilled amberjack with a sweet vinegar lotus root. Guests then enjoy hand rolls and sushi. Despite the all-you-can-drink feature, the flavors are delicate rather than overpowering. The sushi course starts with white fish, moving on to red tuna from Toy, Hokkaido, medium-fat tuna, and young horse mackerel from Kumamoto. The sushi pieces are slightly smaller and the vinegared rice is versatile and mild, complementing each topping wonderfully. Additional highlights include fried tofu with soy milk sauce and cold noodles served between sushi offerings. While the overall course might feel a bit light, it probably strikes the right balance considering the all-you-can-drink option. The price point makes it a great choice for a night out! **Omakase Course:** - Appetizers: Marinated squid in Shaoxing wine, chirimen-jako from Aichi with mangrove seeds, grilled amberjack, pickled lotus root, wild yam, and a mixture of white fish and seaweed - Hand Rolls: Tuna, sea urchin, salmon roe - Sushi: - Hirame (Miyazaki) - Sumi Ika (Tokushima) - Oki Aji (Shizuoka) - Cold strained sweet potato soup with a mushroom paste - Madai with Matsumae pickles - Bōzuginpo with shungiku - Red tuna (Hokkaido Toy) - Medium-fat tuna - Young horse mackerel (Kumamoto) - Fried oyster with three types of mushrooms and soy milk sauce - Sea bream (Ehime) with cold noodles - Hokki clam (Hokkaido) - Anago (Tsushima) - Fish head soup - Mineoka tofu

On this day, I had some errands to run in Mita, so I had arranged to have dinner with a friend who works nearby. While searching for restaurants on Tabelog, I discovered a wonderful sushi place offering an omakase course with all-you-can-drink for a total of 16,500 yen, so I made a reservation and went to check it out. We started with a toast with draft beer (SORACHI1984). We had various appetizers: grilled seasonal delicacies including cod milt marinated in Shaoxing wine, foxtail shrimp, grilled mackerel, lotus root pickled in sweet vinegar, deep-fried ashitaba, and fresh fish with seaweed. The combination of these appetizers served in a beautiful dish was a delight for sake lovers. The grilled mackerel was especially delicious. Next, we tried some Japanese sake (Kinkonichi) from Miyagi. Then came the hand-rolled sushi filled with tuna, sea urchin, salmon roe, and egg—oh my! It was so delicious that it made me feel euphoric. We also enjoyed some squid from Fukuoka, which was rich and flavorful; firm and fluffy horse mackerel from Ishikawa; and wonderfully sweet shrimp from Hyogo. We also had a purée made from chestnuts and sweet potatoes—a beautiful fall-inspired soup. The Matsumae-zuke (marinated fish) made with yellowtail was beautifully decorated with autumn leaves, making it pleasing to the eyes as well as the palate. We then moved on to another sake (Ippei Suisei) from Akita. We had steamed sweet potato and fried bowfin, which had a lovely gentle flavor. We savored red tuna that weighed an impressive 127kg from Hokkaido, which was packed with umami. The fatty part had an iron-rich taste that was delicious. Next, we had sake from Mie (Tsuru no Oka). The young horse mackerel from Kumamoto had a rich flavor with a mellow acidity. The fried wonton filled with chestnut, oyster, and mushrooms arrived hot and fresh, and everyone at the sushi counter enjoyed it together, happily devouring their food. Then we had noodles made with sea bream from Uwajima, Ehime, in a rich broth that brought out an amazing clear umami flavor. Next came the thick and tender surf clam from Oshima in Hokkaido; and the fluffy conger eel from Tsushima with a sweet sauce that I love. We capped it all off with a highly flavorful fish soup. To finish, we had a dessert of Mie’s renowned Meika Tofu topped with apple—remarkably the apple had a crispy texture reminiscent of pear, which concluded the course perfectly. **Summary**: Located just a one-minute walk from Mita and two minutes from Tamachi, I found this great place with a reasonable all-inclusive course of 16,500 yen. The intimate counter setting with 12 seats was full and lively. I noted down the regional details of the dishes served, giving me the impression that I had traveled across Japan, tasting all its delicious offerings. The chef was quiet but polite and welcoming, and the atmosphere at the counter was incredibly comfortable. My friend, whom I invited, was very happy too, which made me glad. I'm planning to come back soon to try the champagne that is available for an extra charge. Thank you for the delicious meal!

It has been three months since my last visit. The seasonal 八寸 (appetizer platter) was excellent. The sushi had a more traditional Edo-style with the addition of more cured and delicacy fish compared to my previous visit. It seems that the portion sizes have been slightly reduced, which is just right. The overall presentation is well-balanced, providing an appropriate amount of food. The atmosphere is comfortable, and the service is becoming more polished. I'm looking forward to my next visit.