Course: The 19,800 yen course ended up costing around 33,000 yen per person. Wait, it's nighttime but it's still under 20,000 yen? Turns out, the price didn't include small dishes. After being seated, the staff asked, "Would you like small dishes for an additional charge?" So, we added whale and octopus. Of course, sea urchin was also an extra charge. Hmm, the only truly exceptional flavors were the ark shell and sea urchin. But sea urchin is delicious anywhere, so it's not a big deal. The egg lacked sweetness and was a bit dry. It was tasty, but maybe not worth the price. If you're going to pay over 30,000 yen, maybe it's better to go for lunch instead.

The atmosphere was great, the owner of the restaurant was friendly, and the food was delicious. I especially enjoyed the sashimi and ended up getting seconds. At the end, we had a nice chat, I received a business card, and I was impressed by the attentive service even though it was a female-only establishment. I would love to visit again when they have different seasonal fish available. It's understandable why it's a hard-to-book restaurant.

Everything was delicious! There were three groups at the counter, including us. One group seemed to be regular customers and they were drinking with the chef. The vinegar in the sushi rice was quite strong, but it was good! The course consisted of sushi only, but you can also order additional dishes. Everything was delicious! The course, additional dishes, and about three drinks came to ¥45,000 per person!

It's hard to think of any specialties, but the quality of the ingredients seemed really high, so it felt expensive. It was delicious, though.

Received dish Hand-rolled sushi with tuna Seasonal vegetables (Shirakami Mountain Range) White sea bream (kelp-pickled) Octopus (Kagoshima) Cockle (Aichi) Eel (Lake Shinji) Flounder Mackerel Squid Kohada Red clam Tuna (lean) Tuna (medium fatty) Tuna (fatty) Kohada Horse mackerel Red sea urchin Purple sea urchin Clam Conger eel Red miso soup (fish broth) Barley carbonated drink Oolong tea Green tea

I made a reservation and had the chef's choice sushi lunch. Today, I was lucky to sit right in the middle of the counter, in front of Kizaki-san, where I could enjoy his craftsmanship and flavors. I paired the meal with a hot serving of Yamagata Masamune dry sake. The meal started with a hand-rolled tuna roll, followed by a deep-fried barley starter with domestic mushrooms. Then, we moved on to various sushi pieces like baby flounder, Isaki from Ehime Yawatahama, squid with soft bones, and red snapper from Yokosuka. The tuna today was from Aomori, with marinated lean meat, medium fatty tuna, and fatty tuna. We also had horse mackerel, shrimp, sea urchin from Hokkaido Nemuro, scallops, and horse mackerel from Kagoshima Izumi. The meal ended with a rich miso soup made from the day's ingredients. As we finished the set menu, the chef introduced additional options like marinated karei, mantis shrimp, cockle, and ark shell. I chose the cockle, which turned out to be a great choice! Finally, we enjoyed a tamago resembling castella. The quality of the ingredients, the skill in making the sushi, and the pleasant atmosphere made this a delightful dining experience.

Woodzaki-san visited the restaurant starting at 8:30 PM for a dinner omakase course. This time, they came with a friend from America, whom they were taking care of. They had visited before with their mother and had a great time, so they decided to revisit. The course started with appetizers. Everything was delicious, but the whale and turban shell had amazing flavors. They also want to eat mantis shrimp again. The pairing with sake was excellent. The sushi was all delicious, but this time the lean tuna and ark shell were exceptionally tasty. The flavors matched well with the rice, wasabi, and soy sauce, creating a rich taste in the mouth. The fatty tuna sushi was also excellent. As always, Woodzaki-san's stories were entertaining, and they listened well to our conversations. Thanks to them, we always have a delicious meal and are happy. We will definitely visit again. Thank you for the meal!

It's been a while since I visited Kizaki-san's restaurant. The enthusiastic chef's sushi and appetizers, as well as the hostess's sake and service, are excellent, which is why I visit regularly. I love the first spear roll, and the anago is fluffy yet flavorful, which is my favorite type of sushi! The menu includes tuna spear roll, soba noodles, tori-gai, shako, white fish (forgot), flounder, isaki, squid with cartilage, harako, red snapper, akami, chu-toro, o-toro, kawahagi, horse mackerel, purple sea urchin, simmered clams, anago, and tamago.

Just a 3-minute walk from Akasaka Mitsuke Station, stands the sushi restaurant "Kizaki" which opened in May 2018 in a corner of a bustling city building. The owner, Master Kizaki Hitoshi, previously worked at "Ginza Kyubei Hotel New Otani" and gained experience at Ginza "Sushi Tokami" and its Hong Kong branch before becoming independent at the young age of 28 in 2018. The interior of the restaurant, using luxurious cypress wood, features a straight counter with 8 seats. Starting with a tuna hand roll that greets you with the flavor of tuna, the vinegared rice with sea urchin is just the right firmness and temperature-controlled perfectly. The tuna from Yamayuki, including akami, chutoro, and otoro, showcases the essence of Edo-style sushi. Aside from tuna, the Issaki from Ehime Hachimanham is rich in flavor, and the rare-cooked soft-boned sawara allows you to enjoy the change in texture in your mouth. The juicy simmered clams were particularly impressive. The atmosphere created by Master Kizaki and the attentive female staff made for a wonderful dining experience. I will definitely visit again. Thank you for the meal.

I received the omakase course. Starting with the tuna hand rolls was a pleasant experience on an empty stomach. However, I wished there were a few more appetizers. The nigiri sushi was all delicious, but the squid ink was exceptionally tasty that I had seconds. Drinking from lunchtime is always the best. I wonder if the omakase course is different at night. I'm curious, so I plan to visit at night next time.

I had the nigiri course for lunch. All 15 pieces of nigiri were incredibly delicious! Especially the small fish and kasugo were the best that day. The chef was also very polite and kind. I would love to go back to Kizaki's sushi again. Thank you for the wonderful meal!

I found this restaurant on Tabelog, made a reservation, and visited for the first time. I tried the sushi course for lunch and every piece was delicious. They also served some unique ingredients which made the experience enjoyable. I would like to visit again when the season changes. Thank you for the meal.

"Kiza㐂" Sushi - Akasaka-mitsuke, Tokyo ----------------------- Tabelog Rating: 3.92 Price: 20,000〜 (lunch) Nearest Station: Akasaka-mitsuke Reservation: Available Tabelog Top 100 Restaurant ----------------------- Located on the 5th floor of the building near Akasaka-mitsuke station, "Kiza㐂" is a sushi restaurant run by a young sushi chef. After working at "Ginza Kyubei Hotel New Otani" and earning a Michelin star at "Sushi Tokami" in Ginza, as well as gaining experience at the Hong Kong branch, he opened his own restaurant at the young age of 28 in 2018. The specialty of "Kiza㐂," served with carefully crafted vinegar rice, is the "tossaki hand roll" made with a rare cut of tuna. While inheriting the style of his training at "Sushi Tokami," he has created a unique taste with different seaweed, vinegar, and rice. I visited for lunch with a friend who is an implant dentist and would love to come back if given the chance. #Kiza㐂 #sushi #reservationdifficult #Tabelog #foodie #Minato-ku #Fukuoka #Tenjin #japaneserestaurant #Akasaka #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #orthodontics #Invisalign

I had lunch and enjoyed a light chat with the head chef before we all started together. There were regular customers present, creating a friendly atmosphere. The sea urchin wrapped in seaweed was excellent, a traditional dish of this restaurant. The appetizer with oysters and seaweed had a delicious broth. The sushi was made with care, with highlights like flounder and saury. The squid with cartilage was a unique and enjoyable texture experience. The Kasugodai was a highlight, as it is in season. The pickled mackerel had just the right amount of fat and was delicious. The marinated tuna was thick and flavorful, especially the medium fatty tuna. The salted tuna belly from Miyagi was not too fatty and had a perfect amount of vinegar. The gizzard shad was flavorful and well-pickled. The shrimp had a wonderful umami taste and sweetness. The horse mackerel was pickled nicely. The sea urchin from Hokkaido was incredibly tasty. The simmered scallop was tender and sweet. The conger eel was served hot, which was a nice touch. The fish soup had a perfect umami flavor, and I couldn't resist having seconds. The overall experience was top-notch, with the chef's atmosphere adding to the enjoyment. I left very satisfied and would love to visit again.

I visited this restaurant for the first time. It is located on the 5th floor of a slightly older mixed-use building. I got a little lost but managed to find my way there. I had to wait a bit until it opened at 6 pm. I was greeted with a smile by the female owner as I entered. I was seated at the back of the 8-seat counter and started with a beer. The head chef and staff were quite energetic and had a somewhat athletic vibe. At first, I found it a bit intimidating, but then I realized it was not so bad. The menu for the day included tuna hand rolls, Nagasaki oysters, sashimi, grilled golden eye snapper, and various other dishes. The sushi was particularly delicious, and I enjoyed it with recommended sake. The atmosphere became more relaxed as I tried different dishes. The homemade lemon sour I ordered towards the end was a perfect finish to a satisfying meal. The miso soup was rich and flavorful. Overall, I had a great time enjoying delicious sushi and sake in a cozy setting. I will definitely come back again. Thank you for the wonderful meal!

I wanted to try this restaurant once. The cost performance may not be good. There were no drinks at a reasonable price on the menu. Also, the food didn't really suit my taste. It wasn't like I took one bite and thought it was delicious!! I wonder if they are trying to bring out the taste of the ingredients? The price was high, maybe that's why a Korean person asked how much for a drink at the checkout. The owner had a scary face while making the food, but was very cute when smiling.

Visited Kizakura in March again on 3/5, my favorite sushi restaurant. Started with a Kirin Lager for myself. The meal began with a hand-rolled sushi with a sharp tip, a unique tradition here. First course arrived - oysters with turnip in clam broth. Absolutely delicious, a reminder to study more about Japanese cuisine. Moving on to the nigiri sushi, starting with Mahata from Yaizu. Excellent quality! Followed by Hoso-gyo from Ishinomaki, then fresh shellfish. Each dish was a delight. Kasugodai from Ibaraki, Shimesaba from Ofunato, and tuna marinated in Choshi, weighing 147kg. The aroma was amazing. Sado's medium fatty tuna was next, followed by bloodline kishi. Both delicious. Amaebi from Amakusa was paired with Takara Kengo. The shrimp from Kagoshima was outstanding. Then came the Mackerel from Kagoshima Izumi, Uni from Nemuro, and simmered scallop. All paired with Koma Nishiki. The conger eel was surprisingly delicious. And the specialty miso soup made from the day's leftovers was indescribably tasty. Finished with tamagoyaki. Truly a delightful meal, my favorite as always. Thank you for the feast.