There are countless sushi restaurants in Ginza, so if they don't have a unique selling point, they won't be considered. This particular restaurant stands out by offering three types of sushi rice, each made with different types of rice, adding an exciting element to the dining experience. It's fun to wonder what kind of fish will be served next, along with what color of rice it will be paired with. The menu includes a variety of dishes such as appetizers, sashimi, grilled fish, nigiri sushi, and more, all served in a creative and enjoyable way. The chef, with a quirky personality and a unique sense of humor, adds to the overall dining experience. The price for the omakase course is 25,000 yen. Overall, it was a satisfying dining experience with delicious food and a fun atmosphere.

Sushi Chef Kiyoshi Sakai unfolds a new world of sushi! There are two shops, Sushi Sakai and Sushi Kiyoshi, on the same floor, which may seem like direct competitors at first. However, Sushi Sakai offers private rooms for entertaining, and it turns out that both shops are managed by Chef Kiyoshi Sakai. They offer a wide variety of drinks, and the appetizers are plentiful. One specialty dish that stands out is the steamed oysters with olive oil and shichimi pepper, which has a taste reminiscent of French cuisine! Another unique experience is trying three different types of sushi rice before the sushi is made, allowing you to appreciate the flavor of the rice alone. The presentation of the Botan shrimp is also a special touch that can only be experienced at the counter. Although the photos may give away some surprises, I highly recommend experiencing the new world of sushi at Sushi Kiyoshi. The chef is very friendly and accommodating, making it a great place for any occasion.

The food was delicious with no misses. Oysters were recommended but I cannot eat them, so I had ankimo instead. It was quite tasty. However, the prices were on the higher side, maybe because it's in Ginza. It's a place for special occasions!

I challenged myself to try something high-end at a place called Shisui in Ginza (lol), and it turned out to be the perfect choice! The dishes, made with carefully selected ingredients and the chef's skillful techniques, were absolutely satisfying. I had a wonderful time and truly appreciate it. I will definitely visit again, so I'll work hard at my job! ❤️

The entrance was paved with cobblestones, and I arrived just before 12 o'clock, but the door was closed, so I was confused. Should I go in...? It seemed like a ceremony where all the customers were waiting inside, and the course would start when everyone was seated, so I felt bad for being late. I tried to open the door at 11:55, but it was still closed. It seems they open right at 12 o'clock. I tried to open it a couple more times, but it didn't budge, so I apologized for my lack of strength. Of course, I was the first one in and took a seat, but within a few minutes, it was full. The specialty here is that they offer three types of vinegar rice - white vinegar, red vinegar, and rosé. First, they serve the three types of vinegared rice, followed by a simple appetizer, and then the sushi course begins. The sushi pieces are a moderate size, easy for women to eat. There are various types of fish and creative touches that make it very enjoyable. I particularly liked the striped jack. The yuzu pepper added a refreshing kick, enhancing the rich flavor of the striped jack. The shrimp consommé made with only shrimp, and the shrimp with kelp were also outstanding. You can fully savor the umami of the shrimp in these dishes. The marinated tuna was rich and had a unique aroma that reminded me of both lean and fatty tuna. Oh, and the squid with kelp flavor was also delicious... Overall, each dish was packed with creativity and showcased the chef's skills. With over 20 items for 13,000 yen, it's incredibly cost-effective. It felt like a sushi amusement park. I will definitely come back!

The space, taste, and service were all excellent. I had been looking forward to coming to Tokyo for a while to make some memories, and the experience exceeded my expectations. The delicious food, not too stiff atmosphere of the restaurant, and before I knew it, I had finished eating. I definitely want to come back again. Next time, I want to try the shellfish.

This was my second visit for lunch with my parents, totaling 6 people. Just like last time, the unique atmosphere of Ginza and the personality of the head chef and staff were top-notch. My parents were impressed by the hospitality. It was their first time at a Ginza counter, especially one with only 10 seats, and they were nervous at first but ended up having a great time. The tasting of the nigiri sushi was excellent, with good quality fish, perfectly balanced shari and sushi vinegar, and impeccable timing of service. The whole experience showed top-notch skills. I am always deeply moved by the hospitality and I hope to visit two more times before the end of the year.

It was a special selection nigiri course. I think the cost performance is good, but I felt that the amount of sushi was too much for women. Needless to say, all the dishes were delicious, but the tamagoyaki was especially exquisite. This time we had a private room, but next time I visit, I would like to enjoy sitting at the counter.

A shop in a building facing Sotobori Street. At the beginning, you can only get three types of sushi rice, but all the sushi here is refined and delicious. The sake selection is also extensive. The master's personality is wonderful, creating a friendly and easy-to-talk atmosphere. It seems to be widely used by young people and foreigners, and I think it's a place that anyone would be pleased to be taken to.

The chef was very friendly. It felt like enjoying sushi while watching the chef's performance. I was impressed by trying three different types of shari and tasting their different flavors. From start to finish, everything was delicious, and I was very satisfied with the special touch of being able to choose a nice glass for my sake. I look forward to visiting again in the future.

Lunch/Private room use [Good points] - The specialty shrimp was delicious - The golden eye snapper was delicious - A good variety of dishes - A wide selection of Japanese sake, with knowledgeable staff - The private room was spacious and quiet - Good atmosphere in the restaurant - Polite service [Points to note] - Some inconsistency in the quality of service depending on the staff

Sushi Kiyoshi was a fun and interesting restaurant. They use three different types of vinegar and rice tailored to each type of sushi. Starting with just the rice, the flavors were completely different. The vinegars used were red, white, and rose. The dishes were beautifully presented and all delicious. The most impressive sushi was the shrimp, marinated in a broth made from the shells of 10,000 shrimp, bursting with flavor. The otoro, fatty tuna, was so tender it melted in your mouth. The location, atmosphere, and service were all excellent. Thank you for the wonderful meal.

I had been curious about Ginza Kyubei, where the sushi chefs have trained for a quarter of a century, using three types of vinegar and rice from three different regions. I ordered the 29,000 yen course on this day. I was fortunate enough to have Kiyoshi-san, the head chef, make my sushi. They served small dishes with added touches, like confit oysters and shrimp marinated in consommé, incorporating Western elements. The sake was excellent, but the wine pairing was also very good. As for the sushi, they served three types of vinegared rice first - white, red, and rosé - before moving on to the actual nigiri. The red vinegar was milder than I expected, with a gentle flavor. I wanted to take more photos, but the people next to me were already taking a lot, so I refrained from taking too many pictures of the sushi. From the appetizers to the final piece of sushi, everything was delicious. The service maintained a good balance of distance, and the head chef was friendly and answered questions with a smile. Overall, it was a very pleasant dining experience at a truly excellent restaurant in Ginza.

In Ginza, there is a sushi restaurant called "Ginza Kyubei", where the owner, Master Kiyoshi Sakai, has honed his skills for a long time before branching out to open a separate sushi restaurant called "Sushi Sakai" on the same floor. "Sushi Kiyoshi" features a spacious setting with a counter at the end of a long approach. They use three types of sushi rice and start with a rice tasting. The flounder has a lingering texture with a sweet and fatty flavor. The surprise of yuzu pepper with the halibut. A smooth sea bass with a hint of yuzu pepper. Four types of white fish starting with sea bream. Medium fatty tuna with a smooth flow of fat. Powerful marinated fish. Sweet shrimp marinated in shrimp consomme. Steamed egg custard. Sea urchin. Sticky cuttlefish. Trout with a hint of fragrance. Golden eye snapper pressed with kelp and mustard. Horse mackerel with yuzu pepper. Dense mantis shrimp. Salt and vinegar eel. Egg. Dried gourd. Cucumber roll. Dessert. Various sushi toppings paired with a variety of seasonings.

I had the special nigiri course in a private room. I always think that sushi is best enjoyed at the counter, so while it was delicious, I still want to try freshly made nigiri one by one next time. The recommended sake was all new to me, but they were all very delicious.

Yes, it was delicious. The cost performance was also excellent. The shop is clean and the work is done carefully. The service had just the right distance. I was able to enjoy authentic Edomae sushi and I would like to visit again. They even provided left-handed sushi, which was a nice touch. It was a wonderful shop that made me want to go back again. It was delicious. Thank you for the meal.

I went to Ginza to receive Toshikoshi soba at Le Kura. Before that, I looked for a place to have lunch, made a reservation, received the soba, and then visited the restaurant. When I arrived on the 9th floor of the building via the elevator, I saw the entrance to the restaurant. There was a long entrance inside the restaurant, so I waited until the scheduled time. Upon entering, I saw a spacious counter seat and private rooms. Inside the counter, there were 2-3 sushi chefs, and there was also a service staff behind the seats, creating a sophisticated Ginza atmosphere. First, we chose our drinks - Royal Blue tea for me and roasted green tea for my husband. We ordered the "Nigiri and One Dish Lunch Course" (16,500 yen), which included various dishes such as sweet sake, celery ohitashi, cod milt with ponzu sauce, and two types of sashimi - red snapper (from Akashi) and amberjack (from Oita). The sushi rice came with three types of vinegar - white vinegar, red vinegar, and rose vinegar (a blend of white and red). The sushi was decent but not particularly outstanding. The course included dishes such as fatty tuna nigiri, bonito sashimi with Japanese mustard, grilled mana gatsuo with grated daikon and citrus vinegar, and a special shrimp nigiri soaked in a consomme made from shrimp shells and boiled broth. The sea urchin nigiri was served without seaweed, and the grilled eel was elegantly flavored with lemon. Other dishes included scallop isobe-yaki with black seven spice, dried squid, pickled sardine, marinated young amberjack, two types of conger eel - one with claw meat and one with salt, and a rolled sushi with minced shiba shrimp. The meal ended with miso soup and creme brulee. Overall, the food was decent, and the price was reasonable for Ginza. The restaurant's specialty (shrimp nigiri) may not have been to my liking, but it added a unique touch to the overall dining experience. The luxurious entrance and spacious interior of the restaurant truly reflected the sophistication of Ginza.

At the end of the year, on the final day of Sushi Lunch Week, I went to Sushi Kiyoshi in Ginza. I found this place on Tabelog where I was able to make a reservation online, and it had the highest rating among my options. Although it was a bit more expensive compared to the place I went to the day before, the taste, service, and overall satisfaction were on a higher level. The meal started with a comparison of the shari (sushi rice). It was my first time trying different shari, and while it was delicious, I usually prefer less rice, so I felt it was unnecessary for me personally. However, I appreciated the effort to adjust the shari according to the toppings. Everything was delicious, but the standout for me was the shrimp consomme sushi. It was rich in shrimp flavor and perfectly cooked. It was the specialty of the restaurant and definitely a must-try. I did notice that the sushi roll that others received was missing from my order, which made me wonder if it was just my imagination. Although I don't mind not having toro (fatty tuna) and having something like kampyo (dried gourd strips) or cucumber instead, it did bother me a bit. Overall, I was highly satisfied with the experience at Sushi Kiyoshi in Ginza. #SushiKiyoshi #GinzaSushi #GinzaSushiLunch #SushiLovers #WantToConnectWithSushiLovers #GinzaSushi #Ginza #Sushi

I made a reservation through Tabelog the day before and visited for lunch on a weekday. There are two lunch courses available. The lunch omakase course is priced at 12,000 yen. They use three types of shari: red, white, and rose, each paired with a different vinegar and rice variety. We started with just the shari to compare the three types, followed by a starter of "wakasagi nanbanzuke" before moving on to the nigiri. The nigiri included red sea bream, mahya, cold yellowtail, striped jack, medium fatty tuna, bonito, marinated lean tuna, sea urchin chawanmushi, carabinero prawn, horse dung sea urchin, squid, marinated mackerel, golden eye snapper, horse mackerel, mantis shrimp, conger eel, and herring roe and cucumber rolls. The meal ended with a dessert of creme brulee. The nigiri was made quickly and efficiently but without sacrificing quality. The standout was the carabinero prawn, marinated in consomme and shrimp broth. While the alcohol prices are high, considering the quality and quantity of the sushi, I found this course to be quite reasonable.

I wanted to eat sushi for my birthday, so I decided to visit this restaurant. The standout dishes for me were the shrimp, consomme soup, and creme brulee. The rest of the meal was average. The lunch price was in the range of 10,000 yen, so I felt it was okay. The overall impression was not very memorable, including the service which was a bit lacking. If I were to come back, I would prefer to visit for dinner to see if the experience is better.

"Sushi Kiyoshi" is a sushi restaurant located in Ginza, run by a head chef who trained for 25 years at the renowned sushi restaurant "Kyubei". You can enjoy authentic Edo-style sushi here. One of the unique features of this restaurant is that they use three types of vinegar rice (red vinegar, white vinegar, rose vinegar) depending on the type of fish. All the sushi is delicious, but the sea urchin is especially outstanding. The atmosphere and service at the restaurant are also lovely. Don't miss out on this wonderful dining experience at Sushi Kiyoshi in Ginza.