Returning to Shoji again. As always, the perfect distance between the owner, Yamaguchi, and the guests is pleasant. On a side note, in my opinion, both Yamaguchi and the owner of "Kurosaki" have a handsome appearance that is not typical of sushi chefs, making them "handsome sushi craftsmen" with their similar hairstyles and looks. [Shoji * Today's Omakase Nigiri Course Content] - Flounder (Awaji Island) - Sumi squid - Spring snapper - White shrimp - Tsubugai - Golden eye snapper - Tuna (marinated) from Okinawa - Tuna (medium fatty) - Tuna (fatty) - Kohada - Car shrimp - Uni - Small fish - Masu trout (soy sauce marinated and smoked with straw) from Aomori - Simmered clams - Conger eel - Tekkamaki - Dried gourd - *Soup - Tamago Total of 20 items (including 18 nigiri). Approximately 2 hours. The first nigiri had a strong "temperature" and "stickiness," but from the second nigiri onwards, a perfect balance of acidity was achieved, showcasing the well-thought-out completion of the shari, which seems to encapsulate the air. The three consecutive rounds of Okinawa tuna were all excellent (especially the fatty tuna belly). The sweetness of the conger eel's claw was clear and satisfying. The soup, while light, still had a robust umami flavor. Additionally, the ginger in the thinly sliced juicy pickled ginger, which balanced sweetness and a hint of light soy sauce, was to my liking. Overall, a great impression. Considering the price, the portion and quality were more than sufficient. This revisit was even more satisfying than the previous one. I look forward to their continued improvement. I will definitely visit again. Thank you for the meal. Thank you for reading until the end. I would appreciate it if you could like, follow, and save the restaurant. Thank you.

I want to eat delicious sushi! I found this place through a Google search. The interior of the restaurant is beautiful, and the staff is well-trained, creating a comfortable atmosphere. The head chef is handsome and provides very polite service. Even though it's a counter seat, they also have private rooms. I started with a tuna and sea urchin roll, and it was so delicious that I was amazed. Before the sushi, you can also enjoy a variety of other dishes. Overall, the sushi was delicious, and I was very satisfied with the experience. Thank you for the meal! (╹◡╹)

A friend took me to this restaurant. Apart from our group, everyone else was from overseas. The walls were adorned with paintings by Picasso. I received a photo later from my friend, who took it beautifully, but for some reason I couldn't upload it, so here is the one I took myself at first. The sushi experience started with hand-rolled sea urchin and fatty tuna, followed by white shrimp with caviar, abalone with liver sauce, grilled belt fish, tuna in sukiyaki style, steamed egg custard with raw trumpet shell and sea bream, tuna with gizzard shad and shrimp, among others. The eel was especially outstanding. You can tell the difference from the moment you pick up the sushi! I also had a squid nigiri as an extra and left the restaurant fully satisfied. It's a place where you can truly experience the beauty of food.

Located a 1-minute walk from Aoyama Grand in front of Omotesando, this place is easy to find. Upon arriving a little early, there were two groups waiting in line for the elevator. It seemed like there were both a counter and private rooms available. Once the meal started, the dishes were all beautifully presented, but I especially enjoyed the Uni Tofu and grilled dishes that had a sukiyaki-like flavor. The head chef was a handsome man with a sense of cleanliness! LOL

The sukiyaki was really delicious. I usually don't fall for common specialties, but this one was so delicious it brought tears to my eyes. The first roll with tuna and sea urchin was also delicious. Many places serve tuna and sea urchin together, but I always think they taste better separately. However, the roll with tuna and sea urchin at Shoji, with the fragrant seaweed, was fantastic. I was won over. The grilled beltfish was fluffy and tasty, with just the right amount. The marinated tuna was perfectly balanced, and the fatty tuna was delicious. If they had a reasonably priced glass of red wine, it would be perfect. I decided to revisit after getting a second order of the tuna and sea urchin roll.

Tokyo (Gaienmae) - Sushi Masashi opened in June 2020 and received a Michelin star in 2022. Chef Yamaguchi trained at the sushi restaurants in The Ritz-Carlton Tokyo and Sushimasuda. He also worked as a head chef at Sushi Wakon in Four Seasons Hotel Kyoto and Sushi Wakon in The Peninsula Tokyo. You can make reservations in 30-minute intervals, allowing for flexibility. The clientele includes many foreigners, and during our visit, everyone except us was from overseas. The staff, including the chefs, all speak English, making it easy for international guests to enjoy their meal. While everything was delicious, the highlight was the trio of tuna rolls served at the beginning. The quality of the dishes is high, and it's relatively easy to secure a reservation, which is appreciated. Thank you for the wonderful meal.

I visited a friend at 8:00 PM on a regular day. The grilled swordfish was surprisingly delicious. We enjoyed plenty of spring fish and my friend even ordered two more pieces. There were many foreign customers, and everyone seemed to be quietly appreciating the artistry of the chefs.

Sushi Masashi is a place where you can enjoy simple yet delicious sushi. The chef, Masashi Yamaguchi, has gained recognition on TV shows and has been expanding his presence. I visited in December and made a reservation for February, which was easy to do online. The restaurant also accommodates English-speaking customers, which is a plus. Located a 5-6 minute walk from Gaienmae Station, the restaurant has a luxurious interior with a long, beautiful counter for 9 people. Chef Yamaguchi has an impressive background, having worked at top establishments before opening Sushi Masashi in 2020, which quickly earned a Michelin star in 2022. The omakase course was outstanding, with a variety of delicious sushi. The hospitality and attention to detail were exceptional. Overall, Sushi Masashi offers top-notch sushi at a reasonable price. Highly recommended!

Sushi Masashi is a place where you can enjoy simple yet delicious sushi. The chef, Masashi Yamaguchi, has gained recognition for his skills and even appeared on TV shows. I visited in October and made a reservation for December, which was easy to do online. The restaurant is located about a 5-6 minute walk from Gaienmae Station, near the intersection of Gaien Nishi-dori and Aoyama-dori. The interior exudes a sense of luxury with a traditional Japanese feel, featuring a long, beautiful counter that can accommodate 9 people. Chef Yamaguchi has an impressive background, having trained at renowned establishments like The Ritz-Carlton Tokyo and Sushi Masuda. The course menu is omakase style, with a focus on both traditional and unexpected combinations. The chef's hospitality and attention to detail are exceptional. The dishes were all delicious, with standout items like the hand-rolled white shrimp tempura and the tuna and conger eel sushi. Overall, Sushi Masashi offers top-quality sushi at a reasonable price point. I highly recommend it for sushi lovers.

The atmosphere is very nice, very comfortable. I feel so happy to be able to eat sushi and drink sake in such a wonderful restaurant during the daytime! The owner is handsome and has a graceful demeanor, and the food, including the sushi, is delicious. I felt like I was in another world! I ended up drinking too much again. I forgot to take a photo of the sake. I want to go back again. I wonder if I can make a reservation. Thank you for a wonderful time!!

A 5-minute walk from Gaienmae Station, this restaurant offers a calm space where you can experience tradition and innovation. Sushi Master Masashi honed his skills at sushi restaurants such as the Ritz-Carlton Tokyo before becoming the head chef at "Sushi Wakon" at the Four Seasons Hotel Kyoto. He then moved on to become the head chef at "Sushi Wakon" at The Peninsula Tokyo, before opening "Sushi Masashi" in June 2020. We enjoyed the following dishes: Uni and Toro hand rolls, Kawahagi with liver soy sauce, Abalone with liver sauce, Shari (sushi rice) of Kamasu, Hokkigai, Maguro sukiyaki, Shari of Sumiika, Kasugo, Ishigakigai, Maguro, Tai with sake lees chawanmushi, Chutoro, Otoro, Kohada, Ebi, Ikura, Anago, and Tamagoyaki. Everything was delicious and enjoyable, pleasing both the palate and the eyes.

I revisited Sushi Masashi in October. No matter how many times I visit, it's always delicious! The restaurant is located a 5-6 minute walk from Gaienmae Station, near the intersection of Gaien Nishi-dori and Aoyama-dori. The entrance is a bit hidden, with an elevator taking you up to the 5th floor where you'll find a luxurious interior with a long, beautiful counter for 9 people. The head chef, Yamaguchi, trained at The Ritz-Carlton Tokyo and Sushi Masuda before earning a Michelin star at Sushi Wakon at the Four Seasons Hotel Kyoto. He then opened Sushi Masashi in Kita-Aoyama in June 2020 and quickly earned a Michelin star in 2022. The atmosphere is calm and the hospitality is exceptional, with attention to detail in every aspect. The course starts with appetizers before moving on to sushi. The day I visited, I was served a hand roll with sea urchin and tuna as a greeting. The appetizers were a mix of classic and surprising combinations, all delicious. The cooked shellfish had a great depth of flavor, and the sushi, especially the trio of tuna and the excellent conger eel, was outstanding. The hospitality and skill of Chef Masashi truly shine through. Reservations are relatively easy to make due to the staggered start times. This restaurant offers top-quality food at this price range. I will definitely be back regularly. Thank you for the wonderful meal!

I revisited Sushi Masashi in September. I have been a repeat customer in a short period of time! The access is about 5-6 minutes from Gaienmae Station, near the intersection of Gaien Nishi Dori and Aoyama Dori. The entrance to the building is a bit hidden, and you need to take the elevator to the 5th floor where you'll find a luxurious interior with a long, beautiful 9-seat counter. The head chef, Yamaguchi, has trained at prestigious places like The Ritz-Carlton Tokyo and Sushi Masuda, and has earned a Michelin star at Sushi Wakon in the Four Seasons Hotel Kyoto. The atmosphere is calm and the hospitality is exceptional. The course starts with appetizers before moving on to sushi. The sea urchin and hairy crab hand roll was a standout. The appetizers were both traditional and surprising, and everything was delicious. The squid ink somen with caviar and the grilled conger eel were exceptional. The sushi, especially the trio of tuna and the superb conger eel, was top-notch. The chef's personality shines through in the food. Reservations are relatively easy to make as they do not start all at once. The quality at this price range is outstanding. I will definitely be returning regularly. Thank you for the wonderful meal!

Located just a minute's walk from Gaienmae, in a building down a small path, is a restaurant run by a chef from Masuda. I visited on a weekday evening and was able to make a reservation for my preferred time, as they do not have a fixed start time. When I arrived early, I was the only customer, but others came later and the place was not full. The interior has a long counter where you can sit side by side. I opted for the omakase course priced at 28,500 yen. It started with a luxurious hand roll of sea urchin and hairy crab, followed by 6 appetizers, 10 pieces of sushi, a chawanmushi, and a soup. The appetizers were substantial and to my liking. The sushi had a slight tang from vinegar, but was also mild and well-balanced, which I appreciated. The texture and flavor of the sushi were excellent, with standout items like the spring red snapper with grated radish. The quality of the sushi at this price point, with easy reservation availability, is impressive. This restaurant could easily become difficult to book in the future.

I visited Sushi Masashi for the first time in August and have been a repeat customer in a short period of time! The restaurant is located about 5-6 minutes from Gaienmae Station, near the intersection of Gaien Nishi Street and Aoyama Street. The interior is luxurious and traditional, with a long, beautiful counter that seats 9 people. The head chef, Mr. Yamaguchi, has trained at prestigious places like The Ritz-Carlton Tokyo and Sushi Masuda, and has earned a Michelin one-star rating at Sushi Wakon in the Four Seasons Hotel Kyoto. The atmosphere is calm and the hospitality is exceptional. The courses transition smoothly from appetizers to sushi, with highlights like Toro and Uni hand rolls. The sushi, especially the trio of tuna and the delicious Anago, is outstanding. The hospitality and attention to detail are top-notch, making for a memorable dining experience. Reservations are relatively easy to come by, and the quality of the food is top-notch for the price range. I will definitely be returning regularly. Thank you for the wonderful meal!

Around Omotesando to Harajuku, there is an image of a fiercely competitive area different from Ginza, but this restaurant is stylish with a dapper master. The staff in black suits give a fresh feel to the sushi restaurant. Lunch starts all at once, but you can go at your preferred time in the evening, and you can even go on the same day with a call. The sushi here follows the trend of recent Tokyo sushi restaurants, and although the prices are somewhat high, the satisfaction level is also high with plenty of quality ingredients. If you feel like having sushi in the Shibuya area with a nice atmosphere, this restaurant is quite recommended.

I was introduced to a renowned sushi chef representing Japan and went to eat. Opted for the full course menu... The first half of the dishes, which pair well with Japanese sake, were served in abundance. Each dish was refined, meticulously prepared, and of high quality. The sushi was also delicious... I have decided to revisit for sure.

"Sushi Shoji" is a newly established sushi restaurant that received one Michelin star on its first visit in Tokyo 2022. Head chef Masashi Yamaguchi trained at the sushi restaurants in The Ritz-Carlton and Sushimasuda before becoming the head chef at Sushi Wakan at Four Seasons Hotel Kyoto. In June 2020, he opened his own restaurant in Gaienmae. During a meal with a close friend, we were surprised by the luxurious offerings right from the start, such as the salt-grilled fatty tuna from Shiogama, sea urchin from Nemuro, and pickled vegetables from Nara. The textures and flavors were exceptional. The seared horse mackerel tataki from Kagoshima with a yuzu pepper sauce and caviar was a delightful combination. The steamed abalone from Chiba with a liver sauce made from a three-hour steamed abalone broth was rich and flavorful. The shabu-shabu of local rockfish from Ishikawa with a ponzu-dressed salad onion was light and delicious. The grilled bone-in conger eel from Tsushima with yuzu pepper was a perfect match. The sake-steamed white sea bream from Oita with scallions and aged soy sauce had a delicious skin. The highlight of the meal was the fatty tuna sukiyaki with white scallions and Oku-Kuji eggs from Ibaraki, which was incredibly rich and flavorful. The meal continued with flounder from Chiba, squid ink from Izumi, sandfish from Choshi, and steamed whelk. The evening's dining experience was truly exceptional and unforgettable."

Visited the restaurant at 8:30 am, which is usually my second visit time. I had a little trouble finding the building because the name had changed, but eventually found it. The atmosphere was very cozy, with the chef chatting with the remaining customers from the first round. My business associate, who had made the reservation, arrived soon after and our meal began with uni hand rolls. We then had a series of other dishes before moving on to nigiri. The dishes were bold and impactful, paired well with beer and later sake. I enjoyed choosing different sake cups at first, but later settled on a favorite glass. The sake selection matched the season and complemented the sushi perfectly. The chef, who was also a young and handsome guy, engaged us in interesting conversations. Despite the considerable amount of alcohol consumed, the bill was quite reasonable for the quality of sushi we enjoyed. It was a delicious meal and I look forward to visiting again.

Opened in June 2020 and already awarded one Michelin star in the December 2021 release of the "Michelin Guide Tokyo 2022," this restaurant has been gaining attention. The handsome head chef, Masato Yamaguchi, trained at the sushi restaurant in The Ritz-Carlton Tokyo and "Sushimasuda" before becoming the head chef at "Sushi Wakon" under the supervision of Master Masuda at both Four Seasons Hotel Kyoto and The Peninsula Tokyo. He then went on to open his own restaurant. Masuda is known for being from "Sukiyabashi Jiro." I visited this new restaurant for the first time. The omakase course allows you to enjoy a varied flow of dishes, with each dish showing unique characteristics in ingredient combinations and seasoning that pair well with sake. The sushi, on the other hand, is generally orthodox, with a balanced and refreshing vinegared rice that melts in your mouth. The restaurant has a bright and clean interior with a 9-seat counter made of Japanese cypress and private rooms. The atmosphere created by the head chef and staff exudes elegance, which complements the refined sushi perfectly. I believe this is a place where you can enjoy sushi comfortably.

I arrived at Omotesando Station at 5:30 PM. The journey was lined with brand shops, and everyone passing by was stylish. Reservations are available every 30 minutes, not all at once. This day marked the third year for the two customers before me, but the interior still felt fresh and pleasant. The head chef here is very cool. The restaurant is on the 5th floor, with a long counter that was installed through a crane from the window. Interesting! Now, let me share what I had on this day: - Non-sushi items: - Sushi: - Drinks: - Tuna topped with sea urchin: A strong start! - Grilled trout: Started off mellow. - Firefly squid namero with green plums and miso: The texture and sourness pair well with sake. - Sawanoi sake: A good match for snacking. - White shrimp with caviar and jelly: Interesting combination. - Akabu sake. - Grilled beltfish: Fatty and delicious. - Sukiyaki-style fatty tuna: Makes you crave for white rice. - Marbled flounder. - Mimuro cedar. - Grilled cuttlefish: Chewy and flavorful. - Gizzard shad nigiri: A regular choice. - Golden eye snapper: Sweet. - Tsubugai clam: Great texture. - Steamed egg custard with sea bream: Sweet and savory. - Pickled dishes. - Medium fatty tuna. - Large fatty tuna. - Kohada: Slightly sour. - Spot prawn: Light but flavorful. - Conger eel: Soft as expected. - Tamago: Melts in your mouth like a pudding. - Soup with bonito broth: Light and tasty. - Additional dish: Rolled gourd sushi, with soft and smooth rice. Overall, the sushi was classic and well-executed. It's a sushi that everyone can enjoy, isn't it?