Visited for the first time after being invited by a regular customer. It had been 5 years since I worked in Asagaya, so it was a nostalgic visit. Met up with the regular customer in front of the shop, and as the opening time approached, we descended the stairs to the basement. Inside, there was a calm atmosphere with an L-shaped counter seating 12 people. The chef looked very young, so much so that I couldn't tell who he was at first. We started with a toast with draft beer! We began with some appetizers. ◇Clam chawanmushi - A delicious clam broth poured over the egg custard with cut clams inside. ◇Red snapper and marlin sashimi - Sweet and firm red snapper, dehydrated to resemble prosciutto. ◇Cherry salmon marinated in soy sauce, giving it a hint of pink color. ◇Simmered octopus - Tender simmered octopus. ◇Simmered oysters - Plump oysters in a broth-based sauce. ◇Pickled sardines - A first for me! Half eaten as is, and the other half wrapped in seaweed. The flavor of the sardines gently spreads in the mouth. ◇Simmered spear squid - In season and cooked until tender. ◇Citrus juice poured over seaweed. ◇Tarako with squid ink, steamed abalone, and ankimo (monkfish liver) - The ankimo is served with wasabi for the first piece, and with chopped cucumber and fried tofu for the second piece. The fried tofu is also moist and well-cooked. ◇Grilled beltfish with salt - Rich in fat and served with grated daikon radish. Next up, the sushi. ◆Squid with ink, salt, and yuzu vinegar. I love the crispy texture. ◆Red snapper marinated in kelp - A slight hint of kelp can be tasted. ◆Fatty tuna salt kettle - Sweet fat with a hint of acidity. Melts in your mouth! ◆Fatty tuna - Same tuna as before. ◆Lean tuna - Perfectly balanced in texture and moistness. ◆Alfonsino seared with straw and sprinkled with shichimi pepper - Yuzu pepper is sandwiched between the rice and fish. Delicious. Speechless. ◆Marinated mackerel - Mackerel wrapped in rice. The shiso leaf, green onion, and sesame do a great job. ◆Sweet shrimp - Often perceived as bland, but surprisingly delicate in sweetness. ◆Uni (sea urchin) - Hokkaido Hamanaka Bafun Uni. ◆Nori (seaweed) roll with ankimo, sesame, and Nara-zuke (pickles). Want more! ◆Eel - Rich and crumbly. ◆Tamago (egg) - As a dessert substitute. A mildly sweet type of sponge cake. The atmosphere is very relaxing. The chef is the only one making the sushi, moving around the spacious counter freely. He constantly engages with charming smiles. Both the appetizers and the sushi had a special touch and were truly exquisite. It was clear why the regular customers frequented the place.

It's Saturday night in Asagaya. Tonight, I visited "Sushi Shunsuke" for the first time in about three months. I arrived at the 6 o'clock seating. As I climbed the stairs from the basement, cute girls greeted me at the reception. The counter with twelve seats was filled with customers, including a group of middle-aged ladies and a few men. The owner, Takao, greeted me with a warm smile. The course I had included various dishes like seared mackerel with miso, vinegar-marinated sardines, fresh salmon roe, grilled Matsushima conger eel, and autumn Pacific saury. Each dish was beautifully presented and delicious. I particularly enjoyed the seared mackerel and the grilled Matsushima conger eel. The atmosphere was lively, and the sake selection was impressive. Overall, it was a fantastic dining experience.

I visited Shunsuke for the first time as a guest of a friend. The restaurant was reserved just for us, and every dish was absolutely delicious! Especially the first four photos (sardine, swordfish simmered, monkfish liver, golden eye snapper sushi) were fantastic! The sushi was also amazing, with the rice adjusted to match the ingredients perfectly. It's no wonder this place is so hard to get a reservation at! Shunsuke is a renowned restaurant known for its young master's soulful sushi. Enjoying sake and appetizers, getting intoxicated by sushi, and being moved by the craftsmanship of the chef - it was a truly unforgettable experience. Located in a residential area of Asagaya, the restaurant "Shunsuke" (formerly known as Sushi Nanba) is famous for being impossible to book. The young master behind the counter creates the ultimate piece of sushi that he inherited from his teacher. The ingredients are meticulously managed, with temperature control to the nearest 1 degree Celsius and a thorough quality control process to ensure the best taste. The sushi that is crafted with heart and soul will surely leave a lasting memory on your taste buds and stomach. When you sit down at Shunsuke, you'll want to start by indulging in some delicious appetizers and sake.

Shunosuke visited Namba-san's recommendation for the first time, invited by some friends. He arrived at 6:00 PM on a Saturday after a passing typhoon. The meal started with a delicious chawanmushi made with clam broth. The sashimi of red snapper, striped jack, bonito, water octopus, and simmered octopus were all delicious. Boiled tilefish and princess turban shell sake, followed by fresh salted salmon roe... amazing. The marinated sardines paired well with Japanese sake. Steamed abalone and monkfish liver were also delicious. The grilled conger eel from Matsushima was followed by nigiri sushi, including squid, horsehair crab, and striped jack. The striped jack was exceptional. The tuna was also outstanding, with Canadian lean meat and fatty medium fatty tuna. The next dishes of shrimp and lobster miso were also delicious. Each dish was refined and tasty. The hand-rolled sea urchin with horse dung, boiled conger eel from Tsushima, and monkfish liver sesame Nara pickles for the finish were also delicious. Additional orders of striped jack and Canadian tuna belly were irresistible. The next reservation could only be made by the friend who brought Shunosuke, but he definitely wants to visit this sushi restaurant again.

Visited on a Saturday night, invited by a friend's acquaintance. We had a private room in a separate building, with Mr. Igarashi taking care of us. We started with beer and the appetizers kept coming. The steamed egg with asari clam broth and seaweed was a great combination. Adding a bit of wasabi enhanced the aroma. The salt-grilled sea bream, striped jack, and bonito were delicious. The striped jack stood out with its rich fattiness. The raw octopus with yuzu fragrance and the simmered octopus were both delightful. The sake-steamed princess turban shell paired well with the sake. We added a bottle of Ken Aiyama, a dry sake that complemented the seafood. The lightly seared salmon roe had a rich flavor and a perfect balance of saltiness. The squid was tender and had a nice smoky flavor. The liver of monkfish was a standout, especially when paired with fried tofu and cucumber. The abalone was incredibly tasty, with a soft yet firm texture. The grilled conger eel had a crispy skin and a well-balanced sauce. The grilled stone scallop had a pure taste of the shellfish without any hint of seaweed. The nigiri sushi of striped jack was outstanding, showcasing the quality of the fish. The Canadian tuna was surprisingly delicious, with a strong umami flavor. The medium fatty tuna was rich and flavorful. The golden cuttlefish was a delightful surprise. The sweet shrimp miso was a standout dish, elevating the flavor of the shrimp. The sea urchin rice bowl was rich and indulgent, with a generous amount of uni. The eel claw sushi had a light and tangy flavor. The fatty tuna roll was a luxurious treat. The egg was soft and creamy, a perfect dessert to end the meal. Overall, the service was excellent, the food was delicious, and we had a great time. The prices were also more affordable than expected.

Wow! I am completely satisfied! The portion size is generous, the taste is great, the cost performance is good, and the service is excellent! The fact that it's located in a hidden spot makes it even better! It's hard to make a reservation, but I want to go back soon to experience the owner's meticulous work! It will be a great reward for myself after a successful job!

Shunosuke as usual. September. He said he wanted dinosaur stickers, so I brought them for him! That day, there were quite a few quiet customers, making for an unusually calm atmosphere. The owner said the customers were quiet so he was acting weird and saying strange things. What a weird guy! It was the first time in a while having raw shrimp instead of cooked. It was delicious combined with shrimp miso. The monkfish liver roll was also delicious as always. See you again!

This time, I changed the reservation date for my visit due to an overseas trip. I changed the reservation a few months before the visit date, so I was able to be accommodated smoothly. At that time, I was informed that Mr. Igarashi would be in charge. I was looking forward to it because I had never tasted Mr. Igarashi's sushi before. The dishes included steamed sea bream with clam soup and seaweed, salted bonito with pickled radish, octopus simmered in soy sauce, cold-boiled sea bream with wasabi, sake-steamed princess sazae, steamed abalone with wasabi, fried and cucumber, soft and sweet anglerfish liver, vinegared grilled conger eel, refreshing red squid with yuzu, camas with kelp, Ishigaki clam, red meat Canadian bluefin tuna, straw-smoked golden eye snapper, striped shrimp from Hokkaido, sea urchin and rice, conger eel and tuna roll, egg, additional purple sea urchin hand roll, and a perfect choice of sake. I was very satisfied with the delicious sushi and the meticulous work. It was a delight to see Mr. Igarashi again, who seems to always be working behind the scenes. I was impressed by his growth. Thank you very much!

I was able to get a reservation for "Sushi Shunsuke Asagaya" through a seat availability site while Toshiki-san was having his meal, even though I'm not a regular customer and it's usually hard to get a reservation here. I first checked the last train information to see how long I could stay at the restaurant. Since I couldn't make it back to Chiba in time, I arranged for another way to get back before heading to the restaurant. The restaurant is run by Toshio Takao, a disciple who took over the previous location before Namba-san moved to Hibiya. It's been a while since I took a train to this area, probably since the Allan Holdsworth concert at Nakano Sun Plaza. The omakase course was priced at 22,000 yen plus a lot of sake for 27,000 yen. The restaurant was located a 5-minute walk from Asagaya Station in a building in a narrow alley. There was a constant stream of one-box taxis arriving in front of the building. The restaurant had an L-shaped counter with 11 seats, and there were many apprentices and Toshio Takao, who was younger than expected and full of energy. The work was done properly, with amazing techniques and innovations from the first appetizer. I only had gelato in the morning before coming here, but I also had sake to go with the meal. The chef served two consecutive pieces of otoro with different numbers of toppings and temperatures, which was a bold move. The first small fin of the season and the ankimo roll were also great, as were the sake pairings. Before I knew it, it was time to catch the last train, and the chef even came up to see me off. I barely made it back to Chiba from Asagaya on the slow train, enduring a long 1.5-hour journey.

A little far from downtown Tokyo, but that doesn't matter at all! I've been making reservations for the next visit since my first time there. I love this sushi restaurant♡ The sushi is seriously delicious, the chef is kind, and the sake is amazing. If I lived in Tokyo, I would want to go there many times. 4 consecutive years of receiving The Tabelog bronze award. Sushi TOKYO, one of the top 100 sushi restaurants in 2022. The location is a 3-minute walk from Asagaya Station. I took the train to the restaurant for the first time on this day, but it's better to take the train to Asagaya as there is traffic with cars. Shunsuke-san trained for many years at "Sushi Nanba" before taking over the Asagaya branch when Nanba-san relocated, so the sushi is similar to Nanba-san's style. Visit date: August 24, 2023. [Omakase Course] - Aosa Chawanmushi - Red snapper marinated in swordfish - Boiled octopus - Cold-boiled tilefish with plum - Princess turban shell - New salmon roe - Grilled sardine - Steamed abalone with foie gras - Grilled conger eel - White squid - Sweet sea bream marinated in kelp - Giant clam - Lean tuna - Medium fatty tuna - Gizzard shad - Alfonsino with straw - Striped shrimp - Sea urchin with horse dung - Conger eel - Thick roll - Egg Foie gras is something you can't eat at this time of year, so it's a treat to have it now, and it's delicious with just the right amount of fat. The sake goes down really well, haha. The switch to red vinegar rice with the gizzard shad is perfect, with the acidity of the gizzard shad balancing well with the rice. The Alfonsino with straw and red vinegar rice is also exquisite! And the last thick roll with foie gras is something I never get tired of, I could eat it over and over again. This is definitely a great place for sake lovers too. I went a little overboard with the Juyondai sake and ended up stumbling home at the end, haha. The chef is as cute and mischievous as ever, making the meal enjoyable and relaxing. However, considering the quality and the premium sake I had, paying only 25,000 yen per person is too cheap...the cost performance is too good, no wonder it's hard to get a reservation. Thank you for the wonderful meal! (*´ω｀*)

Today was the second time I tried the nigiri by Goro-kun, who is in the second position. It felt intense... and it turns out he uses hotter shari compared to Shunsuke. Each sushi chef has their own style and personality. Even though what they serve may seem similar, this is definitely Goro's unique flavor. Sushi is truly fascinating.

[Nearest station] 4-5 minutes walk from Asagaya Station [Price] Approximately 27,000 yen [Overview] "Sushi Shunsuke" in Asagaya is a restaurant affiliated with the highly popular restaurant "Sushi Nanba Hibiya" on Tabelog GOLD. Despite the recent price increases in sushi, this restaurant offers high-quality dishes at a reasonable price. The head chef, Shunsuke Takao, trained under Eishi Nanba at "Sushi Nanba" when he was 19 years old. In 2020, the restaurant was renamed to "Sushi Shunsuke Asagaya." The dishes are of high quality, reflecting the head chef's dedication and attention to detail. The menu includes a variety of dishes that showcase the chef's skills and unique approach. The Botan shrimp and shrimp miso dish was particularly impressive, with the sweet and firm texture of the shrimp complemented by the unique shrimp miso. Overall, it was a wonderful dining experience! [Menu] Omakase course Shunsuke - Marinated swordfish - Flounder sashimi - Fresh octopus sashimi - Simmered octopus - Kue with bonito dashi and plum - Lightly blanched salmon roe - Steamed princess conch - Shredded sardine, leek, and ginger - Steamed swordfish and steamed abalone - Grilled conger eel - White squid - Horse mackerel - Scallop - Lean tuna - Otoro - Kohada - Smoked blackthroat seaperch - Botan shrimp and shrimp miso - Sea urchin and seaweed roll - Eel - Tuna roll - Tamago [Impressions] I finally had the chance to visit this restaurant with a friend, and I must say, it was both affordable and delicious! Even though some restaurants in the 20,000 yen range may fall short, this one delivered high-quality dishes with meticulous preparation and beautiful presentation. I enjoyed learning about the chef's philosophy and techniques, which were evident in the textures and appearances of the dishes. The Botan shrimp and shrimp miso dish was a standout, with its sweet and firm shrimp paired perfectly with the unique shrimp miso. Overall, it was a fantastic dining experience!

Dinner at Sushi Shunsuke in Asagaya. Popular sushi restaurant with an omakase menu starting from ¥22,000. Highlights include shabu-shabu with kue, refreshing with umeboshi, perfectly cooked steamed abalone and swordfish. Summer tuna from Boston is not too iron-rich but has a good balance of acidity and umami. The otoro is thinly sliced and layered for enhanced flavor. The tuna roll at the end was a nice finish to the meal. With two drinks, the total came to ¥24,000. Looking forward to the next visit.

The head chef is relaxed and the staff moves quickly and efficiently. Starting at 9 PM is a bit late and may be tough on the stomach. Having to do two rounds is understandable, but it would be better if it was just one. Before the sushi, you get 8 appetizers and snacks, which is great for those who drink alcohol. The sushi on this day was particularly delicious, especially the small skin sushi. The balance of vinegar and red vinegar was perfect. Next was the horse mackerel from Nagasaki, and then maybe some medium fatty tuna. Overall, it's a very comfortable place to enjoy food and drinks, all for 22,000 yen. It feels like half the price compared to other sushi restaurants these days. Good value for the money.

A young handsome craftsman who inherits the name "Namba" serves authentic yet unique sushi with high cost performance at this sushi restaurant. Toshisuke Takoka, born in 1988 in Tokyo, is the head chef and owner of this privately owned sushi restaurant. At the age of 19, he was introduced to "Sushi Namba" in Ogikubo. The restaurant later relocated to Asagaya in 2011. In 2018, the head chef Namba Hidetoshi moved to a new store in Hibiya, and Takoka was entrusted with the kitchen at the Asagaya store. In May 2020, he changed the name of the store to "Sushi Shunsuke" with his own name. Takoka has been dedicated to the path of "Namba" since his teenage years. He learned from his mentor Namba to focus on "what he can do now and his all as a sushi craftsman." One of the things he learned was the importance of temperature control for the sushi rice and toppings. The restaurant is located about 30 meters southwest of Sussuki-en (fishing pond). The nearest station is Asagaya Station, a 2-minute walk away. The opening hours are 18:00-20:50 and 21:00-24:00 (two sessions), closed on Wednesdays. There are only 12 seats at the L-shaped counter. It is almost always full of regular customers, making it difficult to make new reservations. The sushi is characterized by the firmness, stickiness, sweetness, saltiness, and richness of the rice, as well as the cutting, size, and thickness of the toppings. The sushi rice and toppings are adjusted to the temperature in increments of 1 degree, ensuring thorough quality control without compromising the effort put into the preparation. The appetizers were all incredibly delicious, especially the bay scallop and conger eel. I definitely want to go back.【Order】<Omakase Course> (Appetizers) ◻︎ Chawanmushi ◻︎ Sashimi - Dried karei (right) Salted karei fin (middle) - Tuna jerky (left) ◻︎ Octopus and boiled octopus ◻︎ Boiled fish bones ◻︎ Bay scallop ◻︎ Salmon roe marinated in sake lees ◻︎ Steamed abalone ◻︎ Foie gras, wasabi, cucumber, and fried food ◻︎ Grilled conger eel ◻︎ Mozuku seaweed vinegar (Sushi) ◻︎ White squid ◻︎ Ishigaki clam ◻︎ Horse mackerel ◻︎ Lean tuna ◻︎ Golden-eyed snapper ◻︎ Spiny lobster with lobster miso ◻︎ Sea urchin hand roll with horse dung ◻︎ Conger eel ◻︎ Pickled roll ◻︎ Tamago

I always look forward to my reservation day so much, I'm so excited, Shunosuke♡ Of course, the alcohol is great, but the sushi is truly the best in the world♡ The fish is delicious, and that perfect balance of the rice is just exquisite. This time, I had a prime seat right in front of Shunosuke, and the view was amazing, haha. The fox liver paste is a classic, but it tastes even better now, and the sake just goes down so smoothly. The shellfish is also delicious, and whenever I come here, I always feel the season with my taste buds, eyes, and stomach all delighted♡ I can't wait for my next reservation already♪

I revisited Sushi Shunsuke in Asagaya for the second time since my visit in October last year. The chef is on a diet and looking even more handsome! (laughs) ■The Tabelog Award 2023 Bronze Winner ■Tabelog Sushi TOKYO Top 100 Restaurant 2022 ■Tabelog Rating: 4.07 We started with a toast with beer and enjoyed the following dishes: - Clam steamed egg custard - Starry flounder, marinated striped marlin - Boiled octopus, raw octopus - Whale tail meat - Trout roe marinated in sake lees - Steamed clam - Sea urchin liver, fried tofu with cucumber, abalone - Eel - White squid - Thirteen Daughters "Tatsuno Otoshiko" sake - Horse mackerel - Scallop - Nagasaki Iki tuna - Isomiman Daiginjo sake - Fatty tuna - Kohada - Golden eye snapper seared with straw - Prawn - Sea urchin and seaweed roll - Takachiyo Origarami sake - Eel roll - Pickled gourd The appetizers were excellent and paired well with sake. The white squid and kohada sushi were outstanding. The cost performance is excellent, making this place very popular. I look forward to my next visit, even though the reservation is quite far in advance! Thank you for reading until the end! If you liked the review, please consider liking, following, saving the restaurant, or leaving a comment as it will encourage me for future reviews. Thank you!

My favorite chef, Shunosuke, is an apprentice at Sushi Nanba. While the rice is the same, the texture of the sushi rice and the toppings are quite different. Shunosuke has his own unique style, but the taste is amazing. Plus, he is funny and mischievous. It's such a pleasant place to be. The menu includes dishes like clam chawanmushi, marinated flounder, octopus, and more. Just the sushi alone costs around 20,000 yen, but the prices are reasonable. The place is so popular that customers always make reservations for their next visit, so it may be difficult for new customers to get a table. However, I highly recommend this restaurant to everyone.

I am taking over the renowned sushi restaurant "Sushi Nanba." It is so popular that new reservations are currently on hold. Luckily, a friend had a reservation and invited me to join them when a seat became available. The dishes we enjoyed included steamed clam, marinated halibut, pickled swordfish, octopus simmered in kelp broth, white soy sauce, mackerel marinated in sake lees, steamed abalone, monkfish liver, grilled beltfish from Chiba, salt-grilled cutlassfish, white squid, sweet snapper marinated in kelp, horse mackerel, fatty tuna, golden eye snapper, and smoked herring. I am not a fan of crustaceans and shellfish, so some of the dishes were repeated, but the chef kindly accommodated my preferences. I wish there were more options of mountain-fermented and naturally fermented sake. This is a favorite spot that I would love to recommend to my friends, and I will only post 5-star reviews on Instagram. My Instagram handle is taiwan_natural_you, where I only share natural cafes and tea houses. You can find my reviews on Tabelog here: https://tabelog.com/rvwr/021011976/

I revisited this very popular place. It is located a bit outside the city center in Asagaya, but the sushi, prices, and atmosphere are all fantastic, which explains its popularity. I was very satisfied once again this time. Being such a popular spot, it may be a while before I can visit again, but I am already looking forward to it.

Title: A Parody of Raccoon-san (lol) It's been a while since I visited Asagaya, and it's been a while since I had sushi. This is Shunsuke. Honestly, I don't have any reason to go to Asagaya other than to visit Shunsuke. Actually, I don't go west of Shinjuku on the Chuo Line (lol). My personal favorite sushi restaurants are Hashimoto in Shintomicho, Sushi Take in Ginza, and Yamato in Tsukiji. However, I believe that the best sushi restaurant is Shunsuke. I may not have much knowledge about fish or sushi, and I may not understand the reasoning behind it, but I am convinced that "Sushi Shunsuke" is a fantastic restaurant. Today, I enjoyed the following dishes: - Appetizers [11 items]: Clam chawanmushi, flounder, trout, fresh octopus, steamed abalone, white shrimp marinated in sake lees, salmon roe marinated in sake lees, sea urchin liver, steamed abalone, salt-grilled cutlassfish. - Nigiri and others [13 items]: Layered white squid, marinated sea bream, small scallop from Hokkaido, smoked golden eye snapper with yuzu pepper, two types of medium fatty tuna from Sakaiminato, shrimp, hand-rolled sea urchin and sesame with pickled vegetables, egg omelette. - Drinks [3 items]: Suntory Premium Malt's Beer, Funasaka Junmai summer sake (Kochi), Juyondai Junmai unpasteurized sake (Yamagata). The total bill for today was 25,000 yen. Can you believe it? That's cheap! I made a reservation for next time after the meal, and it's in April next year. It's a long wait of 10 months, but with such quality, it's no surprise that it's difficult to get a reservation, right? Thank you for the wonderful meal. I will definitely come back again.