I have been visiting 3110NZ regularly. This time, I will review the August 2023 experience. The dishes were full of seasonal flavors, visually appealing and making you feel the summer with each bite. The sushi by Chef Kobayashi was beautifully crafted as always. I enjoyed it very much! Looking forward to the next visit. - Price: Course menu + a little sake - 33,000 yen - Duration: About 1.5 hours - Dishes: - Ayu fish and octopus from Kesennuma and Sajima - ★★★ - Female abalone - ★★★★ - Fresh salmon roe - ★★★ - Ankimo (monkfish liver) - ★★★ - Nodoguro fish soup - ★★★★ - Sushi: Spring baby sea bream - ★★, Kogarei (small skin) - ★★★, Ishigaki shellfish - ★★★, Otoro (fatty tuna) - ★★, Chutoro (medium fatty tuna) - ★★★, Akami (lean tuna) - ★★, Botan shrimp - ★★★, Katsuo (bonito) - ★★★, Horse dung sea urchin - ★★★, Anago (conger eel) - ★ Detailed review: - Ayu fish and octopus: Excellent texture and flavors, capturing the essence of summer. - Female abalone: Refreshing and flavorful, a great summer dish. - Fresh salmon roe: Delicate and flavorful, complemented by the vinegar rice. - Ankimo: Smooth texture with a balanced umami, a perfect summer dish. - Nodoguro fish soup: Rich and flavorful soup with a hint of ginger, a favorite. - Sushi: Each piece had its unique taste and texture, with highlights like the Botan shrimp and Horse dung sea urchin. Thank you for reading. If you found this review helpful, please consider liking and following. You can also check out my Instagram for more content.

My parents were visiting Tokyo, so I made a reservation and went there. It was a slightly mysterious atmosphere, but the food, especially the nodoguro, was delicious. The chef was also very interesting and fun to talk to.

Modern art and exquisite sushi at 3110NZ by LDH Kitchen. This is a collaboration between the renowned sushi restaurant "Sushi Saito" and the contemporary art gallery NANZUKA. During the day (11:00-17:00), it operates as NANZUKA gallery, and in the evening (18:00-23:00), it transforms into Sushi Saito. The omakase course features perfectly balanced vinegared rice and top-quality ingredients. The attention to detail extends from the food to the serving dishes, reflecting the art gallery's aesthetic. The gallery exhibits change regularly, offering a unique dining experience each time. Don't miss this fusion of modern art and exceptional sushi in the trendy neighborhood of Naka-Meguro.

I made a reservation at a new building near the river in Naka-Meguro. The young chef, Kobayashi, served beautifully crafted sushi. The vinegar rice, prepared by Yoko I, was different from Saito's, with a refreshing vinegar taste that paired well with the pickled ginger and gizzard shad. The restaurant's concept involved collaborations with Saito, the contemporary art gallery NANZUKA, and LDH, creating a space where you can enjoy sushi amidst changing modern art displays every month. The tuna was sourced from the popular Yamazuki, and the sea urchin from the Yamazuki Group's Kikai. It was a delicious experience, reminiscent of dining at a Japanese sushi restaurant in New York.

The sushi was delicious, with dishes like steamed hairy crab, simmered octopus, soft roe, ponzu sauce, pregnant spear squid, blackthroat sea perch soup, karasumi, pickled radish, and umeboshi. The nigiri included kohada, red snapper, akami, chutoro, otoro, needlefish, horse mackerel, shrimp, sweet shrimp, horse mackerel, sea urchin, conger eel, clam, minced tuna, negitoro, and umekyu. The rolled omelette and whiskey "Don Frio Real" were also enjoyable. The sushi was slightly sweet, which I really liked. The pickled plum in the appetizer was a unique and addictive flavor.

This unique sushi restaurant with an art gallery is the first of its kind in the world. During the day, it functions as a art gallery, and at night, it transforms into a sushi restaurant. The restaurant is produced by Mr. Saito, known for "Sushi Saito," and the head chef, Mr. Kobayashi, has earned two Michelin stars for his previous restaurant in Hong Kong. The sushi at this restaurant reflects the "Sushi Saito" style and is refined and impressive. What makes this place truly special is the unique atmosphere of dining on sushi in an art gallery. This is a one-of-a-kind experience that can only be found at this restaurant in Japan. Additionally, the gallery collaborates with talented artists from around the world, showcasing and selling artwork valued at around 200,000 yen.

Koba, who achieved two Michelin stars in his first year as the head chef at Sushi Saito Hong Kong, has returned to Japan and now stands as the master of the new collaboration restaurant 3110NZ by LDHKitchen 'Sushi Saito'. The restaurant features a unique space with a collaboration with contemporary art gallery NANZUKA. While the focus may initially be on the gallery aspect, the sushi served here is truly authentic. It was a nostalgic experience to enjoy Koba's unique style of sushi, different from Sushi Saito and Sushi Shunji. The ingredients and techniques are of the same high quality, but Koba's individuality shines through. It's been almost a year since the pre-opening last summer, and it's exciting to see his growth. I can't wait to go back and taste more of Koba's sushi. Unlike Sushi Saito and Sushi Shunji, Sushi Saito is not a members-only establishment, so I highly recommend giving it a try.

I had been curious about this place since it opened, and finally got to visit (I love LDH). During the day, you can see the exhibits at the gallery by NANZUKA, and at night, there is a sushi restaurant by Sushi Saito. The gallery changes its exhibits every 4-6 weeks, and when I went, there were works by Tetsuya Nakamura. Not only the sushi, but also the artistic dishes made me feel excited. It's a new experience to enjoy sushi and art together, well done LDH Kitchen. I had a lot of sake, which I don't usually drink. I would love to visit again!

3110NZbyLDHKitchen@Nakameguro - A stylish place to enjoy authentic Edo-style sushi We, Tokyo Hormones, a group of food enthusiasts who think we've become cooler, visited 3110NZbyLDHKitchen@Nakameguro, a collaboration between LDH and Sushi Saito, to enjoy Edo-style sushi in a stylish setting. The place operates as a gallery during the day and a sushi restaurant at night. The counter has a nice thickness to it, and we were excited to try the sushi. The meal started with a steamed hairy crab dish, showcasing the restaurant's impressive skills. The uni rice without seaweed was a unique and delicious twist. The grilled swordfish was a common but tasty choice, followed by a series of nigiri sushi, each meticulously prepared and bursting with flavor. The fatty tuna was particularly outstanding. We also enjoyed the unique dishes like the thinly sliced ankimo and the shrimp sushi. The meal ended with a satisfying selection of mackerel sushi and a comforting egg roll. Overall, while there wasn't a standout dish, the sushi at 3110NZbyLDHKitchen was consistently delicious and well-prepared. The experience was a testament to the dream-like quality of sushi restaurants.

Sushi Saito, which earned two Michelin stars in its first year at the Four Seasons Hotel in Hong Kong, collaborated with LDH Kitchen to create an artistic sushi experience. Despite feeling out of place due to the high-class atmosphere, the reviewer was impressed by the artistry of Chef Kobayashi's sushi-making techniques. The rice was perfectly balanced with the toppings, showcasing the chef's skill and attention to detail. The reviewer enjoyed a variety of dishes, including steamed hairy crab, tender octopus, and grilled tuna collar. The sushi pieces, such as sea bream, horse mackerel, and fatty tuna, were all praised for their flavors and textures. The highlight was the small spotted gizzard shad, which had a perfect balance of acidity, saltiness, and umami. The reviewer was also impressed by the sea urchin, shrimp, and eel sushi. The meal ended with a delicious egg custard and dessert egg, leaving a lasting impression of Chef Kobayashi's exceptional skills and the beautiful dining experience.

I heard that a collaboration shop between Sushi Saito and the contemporary art gallery NANZUKA has opened. I was curious about this shop since I first heard about it. Finally, I was able to visit after struggling to find a suitable schedule. It is located about a 7-minute walk from Naka-Meguro Station. The exterior is quite stylish, making it a bit confusing to find the entrance. Inside, there are paintings displayed, resembling a gallery. The owner turned out to be Mr. Kobayashi, who used to work at Sushi Saito in Hong Kong. The meal started with a variety of appetizers, then moved on to sushi. The steamed crab dish was almost all crab, which was delicious. Personally, I also enjoyed the blackthroat seaperch. The overall seasoning seemed a bit on the sweeter side, but I was satisfied overall. It's an interesting combination of sushi and contemporary art. The artworks change about once a month, so I would like to revisit if I have the chance.

Sushi while enjoying modern art. Tsubugai, simmered octopus, shirako, uni rice, sticky spear squid, dojuro soup, ma-aji, akami-zuke, chu-toro, o-toro with salt, aoriika, white shrimp, uni, anago, kanpyo, umeshiso, cucumber. The size of the shari was good, but there were some parts that left me wondering. The octopus was too sweet, and the o-toro with salt tasted too vinegary. The chopstick rest and the umeboshi in the final roll seemed to be made by the head chef's younger brother. It had a salty, sour taste of genuine umeboshi. It was delicious.

One of Japan's top sushi restaurants, "Sushi Saito," collaborated with the contemporary art gallery "NANZUKA" to open "3110NZ by LDH Kitchen" in Naka-Meguro from July 2020. The head chef is Ikuya Kobayashi, who trained under Takashi Saito of Sushi Saito and helped launch "Sushi Saito Hong Kong," which earned two Michelin stars. This innovative and luxurious new concept offers art gallery during the day and sushi by Kobayashi surrounded by gallery artwork in the evening. I visited for the first time with a reservation from a friend, with a private party of 7 people. The dishes I had that day are as follows: ------------------- Dishes - Steamed clam - Simmered abalone and octopus - Snow crab - Shirako and sea urchin rice - Ankimo (monkfish liver) - Blackthroat seaperch - Flounder - Yellowtail - Gizzard shad - Lean tuna - Fatty tuna - Bigfin reef squid - Fatty tuna roll - Kappa roll - Tamago (egg) - Sea urchin - Conger eel Drinks - Draft beer - Shochu soda - Green tea Total approximately 35,000 yen ------------------- Here are my impressions of some of the dishes: - Steamed clam The first dish, steamed clam with a gentle dashi flavor, was a comforting start to the meal, preparing the palate for the exquisite sushi to come. - Snow crab The snow crab was packed with succulent meat, showcasing the concentrated umami of the crab. - Shirako and sea urchin rice This dish was a standout, with creamy shirako and sea urchin mixed with rice. The smooth texture and rich flavors were exceptional, with the aroma of seaweed adding a nice touch. - Ankimo (monkfish liver) The ankimo was incredibly flavorful, with a rich umami taste that impressed us all. The hint of yuzu enhanced the dish beautifully. - Fatty tuna The fatty tuna melted in the mouth, with a perfect balance of texture and sweetness. The well-aerated shari (sushi rice) complemented the tuna excellently. - Bigfin reef squid The bigfin reef squid had a luscious texture and a sweet flavor that filled the mouth. The juicy, thick flesh and the prominence of the squid's sweetness made it a remarkable piece. - Fatty tuna roll The fatty tuna roll was another masterpiece, with the tuna melting in the mouth and leaving a lingering umami taste. The temperature sensitivity of the sushi was evident, emphasizing the importance of eating it promptly. - Sea urchin The sea urchin was fresh and creamy, with a delightful oceanic sweetness that was truly enjoyable. - Conger eel The meal concluded with a satisfying piece of conger eel, offering a perfect blend of flavors and textures. Overall, the dining experience at "3110NZ by LDH Kitchen" was exceptional, with each dish showcasing the skill and expertise of the chef. The innovative concept of combining art and sushi in one space added a unique touch to the meal, making it a memorable and luxurious dining experience.

Started with Japanese sake. Bakuren. It was interesting how the lineup of sake was quite different from before. Started with some appetizers ☆彡 Chawanmushi: Plenty of large clams from Kashima, Ibaraki. Simmered octopus and abalone: The octopus had a unique chewy texture. Hairy crab: Tastier than the one I had the day before ◎ I recommend Japanese sake~♡ Next up was Zaku. The sake cups were cute too. The following appetizers were amazing (T-T) Sea urchin and shirako: This combination is unfair! It's ridiculously delicious! Foie gras: Delicious~! It's a bit cold, so maybe it would be better slightly warm? Throat blackthroat: The broth is a bit salty, but it's good as an appetizer ◎ The ingredients were neatly cut and presented. The delicate work was beautiful. The next sake was Takimantan. Started with nigiri ☆彡 Halibut: Good aroma and texture ◎ Squid: I don't like it so I gave it to the person next to me. I want 2 squid! I just wanted to say that suspicion lol Yellowtail: Melts in your mouth, good fat content and delicious~♡ Flounder: Crisp texture, juicy flesh. Not too strong vinegar, which I like. Medium fatty tuna: Delicious ◎ Otoro: Delicious ◎ Salmon roe: Sticky Sardine: Delicious~! The flavor is a bit strong. Mackerel sushi: I couldn't eat it at Shunji so I'm happy! Delicious! I want to eat a whole one. Botan shrimp: Delicious ◎ Sea urchin: Delicious ◎ Negitoro & shiso roll: It's interesting that this wasn't served at Saito or Shunji. Tamagoyaki I've been watching Kobayashi-kun since about 10 years ago during the Saito era. Seeing him make sushi like this was quite nostalgic. The art gallery attached to the restaurant, although surprising at first, surprisingly didn't feel out of place. In fact, it was spacious and nice, with a good atmosphere. The water from the faucet in the restroom comes out with too much force, they should adjust that (laughs)

It was a place where you could enjoy art and sushi! A friend made a reservation for us and we visited. When I went, there were paintings of Marilyn Monroe. The appetizers and sushi were delicious, and I was happy that the flavors were rich. I also want to eat the egg that comes out at the end again.

In July 2020, a collaboration between "Sushi Saito," "Contemporary Art Gallery," and "LDH" resulted in the opening of a sushi restaurant. The restaurant is located about a 5-minute walk from Naka-Meguro Station, which is served by the Tokyu Toyoko Line and Tokyo Metro Hibiya Line. It is situated on the first floor of Castalia Naka-Meguro, across the Meguro River after turning off from Yamate Street into a side street. The restaurant is a hidden gem with no signboard or curtain, offering a modern space that combines elements of both Japanese and Western styles. Inside, you will find paintings on display. During the day (11:00-17:00), it operates as NANZUKA's gallery, while in the evening (18:00-23:00), it transforms into Sushi Saito's sushi restaurant. The space hosts unique exhibitions by artists from around the world, changing every 4-6 weeks. The restaurant is led by Ikuya Kobayashi, a protege of Takashi Saito, who achieved two Michelin stars at "Sushi Saito" in Hong Kong before returning to Japan. Today's omakase course included dishes such as steamed clam, simmered abalone and octopus, shirako, nodoguro soup, anago sushi, tuna collar, kue, striped jack, tuna, shrimp, marinated tuna, firefly squid, fatty tuna, salmon roe, mantis shrimp, horse mackerel, ark shell, sea urchin, shrimp, negitoro maki, and kappa maki. The attention to detail in both ingredients and tableware is evident, and the sushi reflects the legacy of Takashi Saito. The large grains of rice seasoned with red vinegar and salt are designed to enhance the flavor of the premium ingredients. The timing of the rice and topping melting in your mouth separately creates a sophisticated dining experience. It was a pleasure to enjoy seasonal sushi in an art gallery setting. Thank you for the feast.

Visited "3110NZ by LDH Kitchen" in Naka-Meguro for the first time. It's a collaboration between "Sushi Saito," contemporary art gallery NANZUKA, and LDH, with a sushi restaurant located within the gallery. The head chef is Ikuya Kobayashi, who earned two Michelin stars at "Sushi Saito" in Hong Kong before returning to Japan. It was a unique experience to enjoy sushi in an art gallery setting. The appetizers and sushi were all incredibly delicious! The collaboration sake "Amaneko Tachibana" by EXILE's Kenchi Tachibana and Shinsei Brewery was especially tasty and paired well with the sushi. The gallery exhibits change regularly, and currently, James Jarvis' cute and pop artworks are on display. The menu included dishes like steamed hairy crab and matsutake mushroom, octopus and abalone, nodoguro soup, ankimo, oven-grilled tuna, and more. The sushi selection featured items like kue, striped jack, botan shrimp, tuna, medium fatty tuna, bigeye tuna, and more. I'd love to visit again when the artist exhibition changes!

I was invited by a friend to visit 3110nz, and I had a feeling that there was some connection with Saito-san. Without researching beforehand, I headed out to the unfamiliar Tokyo, looking at the map. When I approached an artistic door, I saw the name 3110nz on it. Upon entering, I found a gallery behind the counter, with a wide space at the back that felt avant-garde. It was primarily a sushi restaurant, and I started my meal feeling a bit nervous. Although the head chef appeared young, he was very friendly. The sushi had a unique style, with the temperature of the rice changing depending on the topping. The taste and style were different from Saito-san's. Both the appetizers and sushi were delicious. The highlight for me was the eel with sauce and salt. While I wish the prices were a bit lower, I will definitely visit again when I go to Tokyo.

"3110NZ by LDH Kitchen" opened in Nakameguro in July 2020, offering the unique experience of enjoying both sushi and contemporary art at the same time. This collaboration between the renowned sushi restaurant "Sushi Saito" and the contemporary art gallery "NANZUKA" is operated by LDH Kitchen, a food and beverage company within the LDH Group. The name "3110" stands for "Saito" and "NANZUKA." During the day, the space functions as a gallery curated by NANZUKA, while at night, it transforms into a hidden spot for "Sushi Saito" curated by Takashi Saito's apprentice, Ikuya Kobayashi, who earned two Michelin stars at "Sushi Saito" in Hong Kong before returning to Japan. The gallery features rotating exhibitions by cutting-edge artists from around the world, with the interior and exterior design of the store handled by the architectural design unit "Snarkitecture" based in New York. The store logo was created by the popular artist Hajime Sorayama. The omakase course is priced at 30,000 yen (excluding tax) and features a mix of small dishes followed by sushi. The restaurant has only 8 counter seats, but the atmosphere is spacious and relaxed. During a visit at 6 pm, the reviewer had the opportunity to engage in conversation with Kobayashi and the staff, who were fluent in English. The reviewer enjoyed the flavorful dishes, including a special nodoguro soup and the skillfully crafted sushi. The reviewer appreciated the unique touches like homemade pickled plums and the use of glassware from "Sghr." The reviewer listed the dishes they enjoyed, which included a variety of appetizers, tataki, soup, and a selection of nigiri sushi. Overall, the reviewer was impressed by the quality of the food and the comfortable atmosphere at "3110NZ by LDH Kitchen" and looks forward to seeing how the restaurant continues to evolve in the future.

~Appetizers~ - Steamed shrimp chawanmushi with button mushrooms - Abalone, simmered octopus, and broiled surf clam - Hair crab with tomato - Blackthroat seaperch soup - Fresh salmon roe - Monkfish liver - Crispy-scaled red snapper, deliciously prepared ~Sushi~ - Sole - Goldeneye snapper - Kohada - Tuna, including 170kg Oma tuna, medium fatty tuna, and fatty tuna - Bigfin reef squid - Spot prawn - Ishigaki scallop - Red sea urchin from Ehime - Conger eel - Thick roll

Kobayashi Ikuya, who inherits the DNA of Sushi Saito, returned from Sushi Saito in Hong Kong and opened "3110NZ by LDH kitchen," combining a gallery during the day and a sushi restaurant at night. It will be interesting to see how his innovative approach will be evaluated in the sushi industry in the future.