Meguro Jizosushi Eatery Log 3.70 Price 30,000-40,000 "Top Level in Meguro, Tokyo, Honest Nigiri Crafted by Skilled Master" Located on the second floor of a building along Meguro Street, within a 10-minute walk from Shirokanedai Station, this restaurant quietly stands. Opened in 2014 and featured in a dancyu special in 2018, this place is run by Master Takeda Motohiro, who has been dedicated to crafting sushi for 26 years. The atmosphere is a special space that exudes a unique ambiance with a focus on Japanese aesthetics. The master, despite his stern appearance, provides excellent service by sharing detailed information about the ingredients. The restaurant's name comes from a Jizo Bodhisattva statue presented at a temple, which inspired the name. [Atmosphere] While the exterior may seem like an ordinary building, stepping inside reveals a special space that combines Japanese aesthetics with a unique ambiance. The owner's attention to detail is evident, as the L-shaped counter is angled at 120 degrees to create a relaxed atmosphere. The master, while appearing intimidating, engages in detailed discussions about the ingredients, making the dining experience enjoyable. [Cuisine] Below are the dishes we had during this visit, with special mentions marked with ○ or ◎: (See the original Japanese text for the detailed list of dishes) [Vinegar] The sushi rice is made with red vinegar from Mitsuban Yambuki, aged using a special method. No sugar is used, and the rice has a clean taste, perfect texture, and ideal temperature. [Price] We had an additional 3 pieces of sushi, a small bottle of beer, and 1 cup of sake for a total of 38,000 yen. [Reservation] The restaurant is open three days a week, with only two groups served per day. Reservations can be made by phone at 03-3445-5301. Reservations are accepted any day from Monday to Saturday, preferably during the day. [Operating Hours] (Thu) (Fri) (Sat) 19:15-22:30 (Last entry at 19:30) [Summary] With a limited drink selection and a maximum of 3 drinks per person, no side dishes are served. Each piece of sushi is meticulously prepared and served slowly. The restaurant operates three days a week, serving only two groups per day, with days off dedicated to preparation. Despite the unassuming atmosphere, the dedication to sushi culture and the delicious offerings make this place truly special. The high prices are justified by the quality and experience. It was a delightful dining experience. Thank you, and I look forward to visiting again. #Gourmet #TokyoGourmet #MeguroGourmet #Food #TokyoFood #MeguroFood #TokyoDinner #MeguroDinner #Dinner #UmeLogTokyo #UmeLogFish #Sushi #TokyoSushi #MeguroSushi #Sushi #TokyoSushi #Jizosushi #Follow #EateryLog #FoodLoversConnect

September, a month that should signal the arrival of autumn after the beloved summer ends, but it's still hot. I visited my favorite sushi restaurant for the fifth time this month. Kazunoko, a rare type of sushi, is made by salting fish roe without any further processing. This natural approach allows the rich flavor of the ingredients to shine through with each bite. The squid ink sushi has a sticky texture that clings to your teeth, while the Hirame Kohada offers a delicate balance of softness and acidity. The Akami Aji, a carefully selected horse mackerel, impresses with its full-bodied flavor. The Kuruma Ebi Hokkigai boasts a strong umami flavor that lingers on the palate. The Chutoro Hotate has a slightly thicker texture than usual, and the addition of seaweed enhances the overall experience. The Kue Konbu Zuke provides a unique combination of sticky texture and intense flavors. The Uni Otoro Anago, Shima Aji, and Kiss are all equally impressive, with a luxurious mouthfeel and rich taste. The Mirugai Namerou Maki and Tamago complete the meal perfectly. I can't imagine wanting anything more from a sushi restaurant. This place is truly a gem, and I feel a sense of longing knowing that I may never come across such delicious Kazunoko again. Thank you for the wonderful meal.

Before I knew it, it has been a year. I heard that they only operate three days a week due to the time it takes to prepare, and I visited on a rainy day just like that day a year ago. Coincidentally, it was raining again this time. I was hoping for some delicious ark shells, and sure enough, they had them. Divine. The firefly squid and dried kombu were exquisite, a delicacy rarely seen. It is traded as a high-end fish and is priced similarly to cutlassfish. The firm flesh is filled with beautiful fat, creating a refined and noble taste. The squid was incredibly thick, starting with a crisp texture and ending with a chewy, tender texture. Delicious. The shime saba and red meat of the sea bream had a beautiful presentation and a smooth texture. Is there any other way to consume protein in such an elegant and delicious manner in this world? The large carabineros and young cuttlefish with squid claws incorporated were delightful. The claws had a light texture without the excessive stickiness often found in dishes with added sugar. The ark shell had an incredibly deep and rich flavor, making it a standout dish worrying about its cost. It had a beautiful color, a thick flesh, and an intense aroma of the sea that overwhelmed the senses. Truly the king of ark shells. The medium fatty eel was as flavorful as ever, with a gentle and pleasant mouthfeel. The Hokkaido sea urchin was followed by additional dishes of isaki, saury, and kamasu. Although I wasn't particularly interested in these ingredients before, the chef's craftsmanship elevated them to my top five favorites. They were elegant and delicate in flavor, with a hidden umami typical of blue fish. The salted and dried dried head of the sea bream was exceptional, with a balanced dehydration enhancing the umami and leaving a more memorable impression than the kombu-dried dish. The cherry salmon, marinated in a specially crafted vinegar and soy sauce, had a rich flavor unlike the Edo rainbow trout. The acidity softened the outer texture, creating a firm yet clingy texture, while the perfect saltiness added an extraordinary touch. It was indescribably delicious. The red clam and cucumber dish, using the string from the ark shell, was a perfect combination of crunchy cucumber and rich sea flavors. It was incredibly delicious. I may have jumped the gun with the horsehair crab, as it is only available from May, but I am completely satisfied. I look forward to visiting again when the season changes. Thank you for the wonderful meal.

Located about a 6-7 minute walk from Meguro towards Shirokanedai, under the Metropolitan Expressway, there is a hidden sushi restaurant on the 2nd floor of a building. It is only open on Wednesdays, Fridays, and Saturdays, with only 6 seats available and limited to 2 groups per day. Despite this, new customers seem to visit occasionally. I made a reservation and visited on a weekday evening. The interior has a Japanese taste as it is a sushi restaurant, but with a somewhat retro Western feel. The chairs are English-style, similar to those at Kanemaru in Kagurazaka. It's a unique space, but very stylish. The atmosphere is quite relaxed, with only 2 groups present, so there is plenty of space to relax. The course menu costs around 30,000 yen. The meal started with sujiko (salmon roe), and consisted only of nigiri sushi. There were 14 pieces of nigiri, with the option to add extra toppings, so I added white shrimp. While it may be a bit pricey, the sushi was definitely worth it. The toppings were fresh and skillfully prepared, with a beautiful texture and a clean vinegared rice base. The sushi had a traditional Edo-style elegance. The rice was light and refreshing. The pieces were on the smaller side, but had a good thickness, with toppings that provided a satisfying texture. Everything was delicious, but the standout was the tender texture of the shrimp and the flavorful crunch of the shrimp claw. It may not be flashy, but it was some of the coolest sushi I've had in a while. You can have up to 3 drinks, and while the authentic Edo-style sushi may not be for everyone, it is a unique and flavorful dining experience that may not appeal to everyone in Minato-ku.

December gourmet gathering at "Jizosushi" for winter tuna. Not a regular yet, but happy to be recognized. Enjoyed the serious sushi making time in the quiet atmosphere. We had ikura, hirame, sumiika, kohada, akami, shime saba, kuruma ebi, hotate, chu-toro, simmered hotate, sawara, bafun uni, additional sayori, additional kue, additional engawa, additional botan ebi, maki tamago, and tama. The Aomori ikura near Mutsu Bay is unique with the method of not marinating, but serving with soy sauce poured over it. The hirame was delicious, the shime saba from Tohoku was exceptional, the kuruma ebi was large, the chu-toro was smooth and rich, the simmered hotate from Miyagi was fragrant and smooth, the sawara was savory, the bafun uni was rich, the kue was rare and had a good texture, the engawa was unique, and the botan ebi was sticky. Another great evening at the Cannuki Lover's gathering.

In August, the gourmet meeting was held at the repeat favorite "Jizosushi" to eat new sushi. It's a bit of a walk from Meguro, so I recommend women wear flat shoes or low heels to avoid discomfort. This time, we made a reservation from 1835 and enjoyed dishes such as Akashi's squid, Aori squid, flounder, red meat aji, car shrimp, hirame, medium fatty tuna, simmered scallop, horse mackerel, sea urchin, fatty tuna, and conger eel. We also added dishes like white shrimp, squid, flounder, spring child clam, kiss, horse mackerel roll, and tamago. The squid and Aori squid nigiri were described as "sticky" which is the ultimate version of its kind. The preparation was incredibly meticulous and impressive. The flounder nigiri in particular stood out early on with its exceptional taste. The aji nigiri was unanimously praised by everyone who tried it. The scallop nigiri had a refreshing firmness that enhanced the overall taste. The car shrimp continued to impress with its freshness. The hirame nigiri was unexpectedly flavorful. The simmered scallop had a wonderful aroma and retained its texture well. The sea urchin was rich and milky, surpassing the quality of universal uni dishes found elsewhere. The fatty tuna unfortunately had some remaining sinew, likely due to the challenges of summer tuna. The conger eel was simply delicious. The white shrimp, marinated in kelp, delivered a double punch of kelp and shrimp flavors that was truly exceptional. The flounder marinated in kelp was a standout dish that transformed the white fish into a delightful delicacy. The spring child clam was meaty and satisfying. These are just a few of the memorable dishes we enjoyed. The experience at this restaurant begins with a sense of tranquility. The chef's dedication and expertise in handling fish is truly admirable. I look forward to visiting again soon. Thank you for the wonderful meal.

Sushi restaurant located between Meguro and Shirokanedai. Open only on Thursdays, Fridays, and Saturdays. Limit of 3 alcoholic drinks per person. Reservations required for parties of two or more. The restaurant has a high standard and a minimalist interior design. The focus is on traditional sushi making. The price for the course menu is not cheap, but the quality justifies it. The experience of tasting the classical Edo-style sushi was worth it. Total cost for 13 pieces of sushi, rolls, sashimi, and 2 beers was around ¥32,000.

Gourmet Bar Association March issue will be delivered with Jizushi. The restaurant is only open three days a week, which I found interesting when I heard about it in February. I couldn't resist the idea of visiting such an intriguing place, especially for my first sushi experience with a particularly discerning gentleman. I made a reservation a month in advance, and now they only accept reservations for two people and only allow two groups per day (families can have more people). The location is about a 5-6 minute walk from Meguro, just across the bridge. Unfortunately, on the day of our visit, the weather was terrible with heavy rain and strong winds, and I even injured my left leg falling down the stairs. Therefore, my memory of the journey to the restaurant is a bit hazy. The restaurant itself is not flashy, but it has a clean and modern minimalist design that I really liked. The dishes we tried were all exceptional, probably the best sushi I've ever had. Each piece was meticulously prepared, and it felt like we were being taught about the fish through each bite across the counter. The vinegar rice used was light and refreshing without any overwhelming sweetness, making it an endless sushi experience that didn't leave us feeling too full. The pickled ginger was also simple and thinly sliced, complementing the sushi perfectly. We finished the first half of the meal completely satisfied. I would like to highlight the Firefly Squid appetizer, which had a delicate texture and a hint of ginger fragrance. The thick texture and oceanic aroma of the Red Clam were memorable, but the standout dish for me was the Baby Cuttlefish. It was tender and delicately prepared, showcasing the chef's attention to detail. The Uni was fresh and delicious, despite the smaller portion size. The Eel was cooked in the traditional Edo style, showcasing a different level of sophistication compared to recent sushi trends. The Mirugai had a robust texture and a strong presence that stood out. After trying all these dishes, the bill came out to 70,000 yen for two people, with change returned. While making a reservation might be challenging, I believe that aiming for authenticity over popularity in today's competitive dining scene is truly admirable. Thank you for the wonderful meal.

A strict Edo-style sushi restaurant in Meguro, with a name that reflects the Edo period respect. The sushi rice is seasoned with strong red vinegar, lacking sweetness, and there are many vinegared dishes. The selection of fish is carefully chosen, with a balance of sweetness in the toppings. There are no appetizers served, and they prefer not to serve alcohol, but will offer a limited selection of 3 drinks per customer. The interior of the restaurant has an atmosphere similar to a high-end traditional Japanese restaurant.

Newly awarded with one Michelin star in the Michelin Guide Tokyo 2020, this sushi restaurant operates only on Tuesday, Friday, and Saturday nights, with only one seating and a capacity of six seats. However, the restaurant is not closed on Mondays to Wednesdays; instead, the chef is busy preparing for the service. The sushi served was beautifully presented in a sushi box and included the following: Aomori white fish, Sumiika squid, Kohada gizzard shad from Amakusa, Oma tuna akami, Hakodate cod milt, Shime saba mackerel from Yaizu, Nagasaki giant shrimp, Aka-gai ark shell from Ube, Chutoro medium fatty tuna, Hotate scallop simmered in soy sauce from Notsuke, Otoro fatty tuna, Ezo bafun uni sea urchin from Kunashiri Island in Hokkaido, Anago sea eel from Tsushima, Shibaebi shrimp surimi tamagoyaki egg omelet roll. The tuna was outstanding, and the tai, shime saba, and anago were also surprising. This is true Edomae sushi at its finest. The craftsmanship is excellent. Total cost: 25,250 yen Rating: 4.5 stars 5 stars: Definitely want to revisit! 4 stars: Would like to revisit if given the chance. 3 stars: Would consider revisiting. 2 stars: Once is enough. 1 star: No need to go.

I had heard my friends mention this place many times over the years. I knew it had been featured in "dancyu" magazine and had become quite popular. However, I had missed the chance to visit until recently when I was invited. I was surprised to find such a traditional sushi restaurant still in existence. They are only open on weekends, serve mostly sushi, and allow up to 3 drinks per person. The restaurant is very clean and the sushi is prepared right in front of you, taking over 3 hours to enjoy. The descriptions of the sushi were so appealing that I wanted to try everything. The sushi rice was just the right firmness for my taste. The toppings were prepared in the traditional Edo style, with rich flavors that balanced perfectly with the rice. The presence of the head chef was overwhelming, and I only managed to have 3 drinks. However, I left feeling more than satisfied.

This is a sushi restaurant located in Shirokanedai, which is only open three days a week. It opened in 2014 and was featured in a sushi special in dancyu magazine in 2018. The chef, Takeda Motohiro, has been making sushi for 26 years and his sushi is beautiful and refined. The restaurant has a traditional atmosphere with high-quality interior design. The sushi is made with Edo-style ingredients and is adjusted to modern tastes. The rice is perfectly balanced and the knife skills are impressive. The chef even goes to the market on days off to select the best fish. The restaurant name, Jizo Bosatsu, comes from a statue that symbolizes providing food and salvation to the people. The sushi here is simple yet elegant, with a focus on quality. The review also includes details about the different types of sushi and the flavors of each dish.

Platinum-dai "Jizo Sushi" is only open on Thursdays, Fridays, and Saturdays. This sushi restaurant operates quietly and offers an "Omakase Course" which includes a variety of hand-selected sushi and rolls. The dishes include delicacies such as herring roe, fresh flounder, new squid, red tuna, sweet shrimp, red clam, large carabineros prawn, sea urchin, salmon roe, eel, and more. The mackerel, red sea bream, sweet shrimp, prawn, and sea urchin were particularly delicious.

A year ago, I was invited by a rare food connoisseur to the restaurant "Jizosushi". Located in the prestigious Shirokanedai area, it exudes an air of elegance and cleanliness. The restaurant only seats six people and is reminiscent of the classic sushi bars from the Kioicho era. The chef is a sushi fanatic who is dedicated to perfecting his craft, drawing inspiration from traditional Edo-style sushi and incorporating modern techniques. The dishes, such as the star eel and shrimp, are expertly prepared and bursting with flavor. The sushi rice is perfectly seasoned and the texture is sublime. Overall, "Jizosushi" is a hidden gem that offers a unique and unforgettable dining experience.

There is a reason why they only open on Wednesdays, Fridays, and Saturdays. They are busy preparing on the other days. It's rare for a sushi restaurant these days to only have one rotation. They don't overcrowd the place, so you can enjoy your meal leisurely. They serve only nigiri sushi without any appetizers. It's refreshing to see a place that focuses on nigiri rather than pushing customers to drink a lot of alcohol. They are dedicated to their craft, and every piece of nigiri is satisfying. It would be nice to enjoy the changing seasons at a place like this.

This sushi restaurant was the best I've been to in the past few years. I didn't have a strong impression when I visited before, but because of the high ratings from others, I decided to give it another try. I was pleasantly surprised by how much it had improved. The white fish was excellent. The appetizers were all good, but the standout dishes were the gizzard shad, mackerel (I had seconds), ark shell, medium fatty tuna, and squid stuffed with roe (the best of the day). The bill came to 31,000 yen for one person. They only had one type of cold sake called "Kyoto Hana," which I thought was surprisingly delicious for a Kyoto sake, but it turned out not to be from Kyoto. They only allow up to four guests per day, but I definitely want to revisit soon.

The sushi here is of high quality, each piece is beautifully crafted. The soy sauce and pickled ginger are delicious too. I definitely want to visit this restaurant again.

Carefully selecting and processing ingredients, not sparing time for preparation, and always being meticulous in everything from cleaning the restaurant to the definition of what a sushi restaurant should offer. This dedication is what led me to discover a trustworthy and excellent restaurant. I want to thank those who recommended and made reservations for me. I would love to visit again. The restaurant is located about a 5-minute walk from Meguro Station, on the 2nd floor of a building with a counter seating for about 6 people. Today's order consisted of an omakase set with 2 appetizers, 14 pieces of nigiri sushi, and a roll as the basic offering. The appetizers included edamame and baigai nigiri, with the shari rice made using two types of red vinegar. The sushi pieces were meticulously crafted to fit the size of the customer's jaw. The selection included items like natural bluefin tuna, live flounder, fresh squid, shinko (baby red snapper), outstanding horse mackerel, large carabinero prawn, flat clams, giant mantis shrimp, premium salmon roe with soy sauce, Hokkaido sea urchin, selected conger eel, and a shrimp tempura roll. The attention to detail in selecting the ingredients was evident in the conversation with the head chef. For example, the outstanding horse mackerel from Kagoshima, specifically from Nago Port, was a standout item with its smooth oiliness and no unpleasant aftertaste. Additional items included large sazae (turban shell) from Okayama, natural spotted horse mackerel from Miyazaki, and live spring tai sea bream vinegar-marinated from Kagoshima. The restaurant also served a light vinegar-marinated half-cut spring tai sea bream, which was beautifully presented in a wooden box.