I visited Sushifukuzuka, which has a rating of 3.72 on Tabelog's Top 5000 list for 2023. The location is in a back alley of Kagurazaka, where you enter a side street and go up to the second floor of a tempura restaurant. The interior is like a room in an apartment, with dim lighting and simple decor that enhances its hidden gem vibe. There is only a row of counter seats, currently four, that rotate three times. This restaurant was recommended to me by the owner of Sushi Shishin in Roppongi, and I finally got the chance to visit. They offer three types of wasabi, three types of sushi rice, and three types of sushi preparation methods, creating a fantastic combination. You can also request the temperature of the sushi rice to be adjusted, making the dining experience feel like a scientific experiment. The menu includes various dishes like shirasu with egg yolk, simmered squid, ikura donburi, white fish, tuna sashimi, and more. Each dish is delicious, but the tuna (prepared in different ways) and the eel (said to be the best in Tokyo) left a lasting impression. The combination of flavors and the hidden gem atmosphere in the back alleys of Kagurazaka make this restaurant a truly special place to dine.

It was a dark and atmospheric restaurant. I couldn't take good photos, haha. Despite the sharp atmosphere, the chef was very friendly. He aims for the best by changing the type of rice, the way it's molded, and the temperature. I could sense his dedication. Considering the quality of the ingredients, the prices are quite reasonable compared to the flashy sushi industry these days.・Shonan Shirasu with egg yolk・Uni with kelp water - Uni at 50℃, kelp dashi at 60℃・Hand roll・Ikura donburi at 80℃・Hokkaido abalone from Ishinomaki・Tuna with mustard soy sauce・Botan shrimp from Mashiko, marinated for 3 days・Trout fin・Chutoro from the back・Akami・Chutoro from the belly・Otoro・Horse mackerel・Shiba shrimp marinated in kelp・Uni - purple and red・Anago・Tuna with bone broth - served with Chinese soba・Tamago

First visit. The hairy crab marinated in shochu, finished like Shanghai crab, was very tasty. It was my first time eating this kind of dish at a sushi restaurant. However, what bothered me until the end was the brightness of the restaurant. The owner's intention was to create a dark or bright atmosphere based on the lights of a tea ceremony starting in the evening. The color of the ingredients must be brought to the light under the table at hand to see well. I believe that the result of a meal is completely different when eating with eyes closed versus having a clear vision of what you are eating. Personally, I felt unconsciously bored because I could not see the color of what I was eating, which did not lead to 100% satisfaction. The stress of not being able to see was always present, and I felt it was a pity. The owner believes there should be at least one dark sushi restaurant in Tokyo, but as time passed, the darkness became more stressful. The darkness made it difficult to see how the food was prepared, and it did not increase my appetite. The taste seemed to be reduced by half. I wish the lighting on the table and sushi counter was a little brighter. The course as a whole was unique and enjoyable. A menu card was presented at the end, describing the different temperatures and types of rice, as well as the different ways of making nigiri. The tuna was good, especially the chutoro. The sardine roll and kinme nigiri seemed a little less tasty. The entire concept of the restaurant was polite and interesting, but I found the dim lighting to be disappointing.

*Kagurazaka - Sushifukuzuka (4/27) #FoodBlog 3.72 @sushi_fukuzuka @fukurou.fukuzuka ・ [Apology・Solitude] [Scent・Temperature・Lighting] [Sommelier・Sake Taster・Sake Brewer・Shochu Taster] This restaurant still has many hidden gems... Can't wait to visit in the summer too! @kagurazaka.fujimori Thank you for the delicious meal @ara.chu__love Grateful for the invitation ・ #Sushifukuzuka #sushifukuzuka #sushi #sushi #sushitime #Kagurazaka #KagurazakaGourmet #Iidabashi #IidabashiGourmet #Gourmet #TokyoGourmet #lunchsushi #lunch #lunch #difficultreservation #tunasushi #sushilovers #InstagramGourmetAward2023 #Yamayuki @yamayuki.official #NewDiscovery #Can anyone hear me from Brazil? #brazil

Sushi restaurant in Kagurazaka that is particular about temperature. I was intrigued by its photogenic appearance so I decided to visit. The menu and the temperature of the shari (sushi rice) seemed similar to Sushi Namba. The atmosphere was nice, with a counter where you can focus on the sushi. It was also nice to receive chopsticks at the end. However, the taste was better at Sushi Namba Hibiya.

A hidden gem sushi restaurant in Kagurazaka. With only 4 seats, reservations are a must. The cozy and stylish interior allows you to watch the chef prepare amazing sushi right in front of you. They offer sake pairings for a perfect dining experience. The restaurant seems to specialize in tuna, with about 5 tuna dishes in the course menu, all of which were incredibly delicious. I would love to try their lunch menu as well.

I visited this restaurant for lunch on a holiday. A regular acquaintance made a reservation for me about a month and a half ago. They do not accept lunch reservations for first-time visitors. I opted for the sushi course which only included nigiri for 15,000 yen, and added a glass of sake and tea, bringing the total to just under 19,000 yen. Personally, I prefer more affordable restaurants with good value, and often find that sushi priced over 10,000 yen does not always live up to its price. However, I felt that this place offered value beyond its price. The uniqueness of this restaurant lies in the one-of-a-kind experience that cannot be found elsewhere. The chef's dedication is extraordinary, carefully adjusting the temperature and vinegar seasoning for each piece of sushi. The intimate setting with limited seating also adds to the experience, creating the illusion of having a private sushi chef. The sushi rice was just right, not too firm, which suited my preference. While I typically enjoy classic ingredients like fatty tuna and sea urchin, I found myself loving the octopus, gizzard shad, and tamago even more here. Below are the dishes I tried, with the ones I particularly enjoyed marked with a ◎: - Chawanmushi - Tuna with sesame dressing - Assorted pickles (sweet, spicy, apple) ◎ - Kawahagi (filefish) and liver ◎ - Simmered octopus: incredibly tender - Three types of bluefin tuna, each with different cuts and temperatures ◎ - Gizzard shad and egg ◎ - Sweet shrimp and white shrimp ◎ - Seared medium fatty tuna with skin - Grilled blowfish milt - Toro and sea eel roll - Simmered scallop ◎ - Blackthroat seaperch and shrimp rice bowl - Sea urchin and conger eel - Tamago (egg) ◎

Today was my first visit to Fukuzuka, a restaurant I've been wanting to go to for a long time. The dishes that were served included: - Natural mozuku seaweed - Cod roe salad with cod sprouts - Low-temperature cooked salmon roe bowl with salmon belly - Oyster stew - Tuna with grated yam - Horsehair crab miso (half as is, half mixed with vinegared rice) - Kawahagi sushi with liver - Back toro sushi - Lean tuna sushi - Fatty toro sushi - Kasugodai sushi - Ume plum syrup palate cleanser - Grilled swordfish sushi - Botan shrimp sushi - Clam sushi - Pickled beltfish - Sea urchin battleship sushi - Conger eel sushi - Chinese soba noodles in tuna bone broth - Three-layered omelet sushi Each sushi piece was meticulously crafted with attention to detail, varying the rice vinegar, wasabi origin, sushi rice temperature, and sushi-making technique. The soy sauce was generously applied, resulting in bold and distinct flavors. My favorites were the grilled swordfish and kawahagi. It was a delightful dining experience. Thank you for the meal.

[Appetizers] - Mehirari: The texture is fluffy and tender, served with white fish roe. It is simmered in clam broth at 70 degrees for 30 minutes, extracting the most flavor at this temperature. However, it would be better if the temperature was slightly higher when served. - Ikura small bowl: Fluffy fire-cooked salmon roe, a specialty of Niigata, similar to the taste of horse meat. - Abalone: Well-cooked with a rich flavor that comes out with each bite. - Tuna throat meat: Tastes like horse meat with sesame oil, green onion, and ginger. - Snow crab: Similar to Cajun with a soy sauce marinade, very tender and creamy. [Sushi] - Kawahagi: The liver is creamy between the topping and the rice. - Black sea bream sushi: - Back toro: Likely the lower belly toro, moist and flavorful. - Akami: Toro with a layer of yolk, very shallowly seared and to my liking. - Mackerel: Smoked mackerel with a strong aroma. - Octopus: Excellent texture and strong umami flavor. - Botan shrimp: Small pillars, neither good nor bad. - Uni: Neither good nor bad. - Conger eel: Neither good nor bad. - Chinese soba: Tuna broth soba, not very impressive. - Tamago: The layers were divided into three, each made with different temperatures and techniques. [Ratings] - First visit. The small sign outside makes the restaurant hard to find. Inside, there is a cozy straight counter with six seats. We reserved the entire place for four people. The chef has a nihilistic vibe and pays great attention to detail, managing the temperature of the toppings and rice, using different wasabi for each topping, and adjusting the way he shapes the sushi based on the topping. The final squeeze at the end seemed a bit unnecessary, but I respect his dedication to sushi. The dishes were a mix of very delicious and not so impressive. The abalone from the appetizers and the small fin sushi were the highlights. The most surprising dish was the tamago, which was exceptional. We had highballs x4, beer x1, and 11 cups of sake in total. The bill for three people was 120,213 yen.

One of the top sushi restaurants with a dark atmosphere, where the concept is to enjoy a tea party called "Yotsuba" by sharpening the five senses. They are particular about the "temperature and aroma" of the sushi provided, deliberately creating a dark atmosphere to awaken the five senses like "Yotsuba". They use three or more types of vinegar, wasabi, ginger, and different ways of shaping the sushi, and thoroughly control the temperature of the vinegar and toppings. You can enjoy a unique sushi that combines classical techniques with Mr. Fukuzuka's interpretation. You can enjoy three consecutive superb tuna from Oma by changing the temperature of the red vinegar to 40°C, 50°C, and 60°C. Mr. Fukuzuka, who is from Yamagata Prefecture, became independent at the age of 36 in 2018 after training at sushi restaurants in Tokyo for over 20 years. During my visit, there were only 6 seats available, and I was the only customer for lunch, as it was limited to one group. After that, they started evening business from 14:00, serving two groups at a time for a total of 3 turns. Lunch Nigiri: - Appetizer: Chawanmushi, Tuna marinated in sake lees - Nigiri: Skin peeled shrimp, Spring snapper, Octopus, Lean tuna, Fatty tuna, Kohada, Botan shrimp, Sawara, Sweet shrimp, Oyster, Negitoro hand roll, Scallop, Throat blackfish - Small bowl: Pickled bettara, Sea urchin, Eel, Tamagoyaki - Sushi rice soup with tuna bones Total: ¥16,500

The atmosphere before entering the shop was like a hidden gem and lovely. Each dish was carefully temperature-controlled and absolutely delicious! It surpassed any sushi I've ever had before. The owner was also very friendly, and I had a great time. Thank you for the wonderful meal, and thank you very much! ✨

Kagurazaka "Sushi Fukuzuka"⁡⁡⁡⁡⁡⁡Second visit⁡.⁡⁡⁡From appetizers to nigiri, everything is managed in 1-degree increments for the topping and rice⁡ ⁡.⁡It's impossible for me to know if it's 35 degrees rice, but with the amount of effort put in by top chefs, the food couldn't possibly be bad⁡⁡.⁡⁡Once again, the tuna was outstanding. From the sesame tuna appetizer to the 4 types of nigiri, the quality is truly exceptional. The aroma is irresistible⁡⁡⁡. Thank you for the meal.

Sushi Fukuzuka exceeded rumors and imagination, with each new taste being a delightful surprise. Although I usually don't drink alcohol during the day, the pairing was highly praised, so I had a little... I paired red wine with tuna. Under the peeled skin, there was a huge liver, and under the sweet shrimp, there was white shrimp marinated in kelp. The grilled mackerel had a light straw aroma. The ayu sushi was wrapped in perilla leaves after being lightly kneaded and left to rest. The perilla leaves played their role... The anago bowl had shrimp-infused rice. Among all the anago I've had, this one had the most fat. The tamago used three different types and was layered, creating various flavors that were amazing. Each dish showed a remarkable attention to detail. The menu also reflects the meticulous management of ingredients and rice temperature. The combination of traditional preparation methods and new ideas was impressive. Today's lunch menu was great, so I'll definitely return for dinner soon. Thanks to a happy Tanabata, I feel energized and ready to tackle a busy weekend. #SushiFukuzuka #SushiLovers #Kagurazaka #KagurazakaGourmet #Tanabata

Today we visited "Sushi Fukuzuka" in Kagurazaka, a highly recommended sushi restaurant among sushi enthusiasts. Located 8 minutes on foot from Iidabashi Station, hidden in a narrow alley. The interior is quite compact, with only 6 counter seats. It is slightly dimly lit compared to typical sushi restaurants, creating a unique moody atmosphere with stylish lights illuminating the dishes in front of you, almost like a hidden bar you've been taken to as a second stop. Master Fukuzuka's sushi is finely crafted, almost imperceptible to those eating it. The three types of shari (sushi rice) are carefully adjusted for temperature changes and strength in the grip, adding a rhythm to the course. Three types of wasabi are provided (on this day from Nagano Azumino, Shizuoka Tenjo, and Tokyo Okutama). Furthermore, the way the sushi is molded, whether in the hand, small hand, or standing, varies, providing a detailed and stimulating experience. There are no awkward explanations like "What is the temperature of this sushi?" deliberately given. Whether you notice or not depends on the eater's skill level. This makes you sit up straight. Those who have eaten a fair amount of sushi can appreciate the meticulous attention to detail. Here are the dishes we enjoyed: - Freshly cut shari and tuna: Starting with freshly cut red vinegar shari and tuna with seaweed. The transparent tuna fat, acidic shari, vibrant seaweed aroma, and exquisite harmony. Then it was time to wait. Master Fukuzuka spent 50 minutes cutting tuna, and we could only watch... - Red snapper sashimi: From Akashi. The thickness varies between the first and second slices, allowing you to savor the flavor more with each bite. A crispy fresh texture and delicious red snapper. - Tuna trio comparison: Belly, loin from net, and back from net. Each slice of tuna changes in texture, aroma, and even metallic taste, making tuna quite interesting. We enjoyed tasting the differences without trying to guess the origin. - Marinated tuna with grated mountain yam: The marinated tuna was topped with grated mountain yam. The smooth texture of the tuna and the robust mountain yam. Particularly impressive is the fragrant sea essence. - Botan shrimp: A size that is rarely seen, the largest caught at Toyosu that day. Juicy and intensely sweet. It's already perfect without being molded into sushi. - Shrimp head: With miso and meat, bursting with natural sweetness. A mouthful of flavor explosion. - Steamed Ezo abalone: Steamed for 4 hours. Incredibly tender and fragrant. - Fresh shrimp: Live shrimp marinated in soy sauce. Quail eggs marinated in soy sauce and smoked. The smoky aroma and melting shrimp intertwine and linger. Three types of pickled ginger: with sugar, without sugar, and apple ginger. - Squid: To experience the process of boiling, finishing, and marinating, we start with squid. The 50°C squid melts with the same temperature shari, creating a harmonious blend of aroma and umami. - Spring baby sea bream: The fluffy flesh showcases the delicate texture. The harmony with yolk vinegar mist is wonderful. - Sweetfish: Wrapped in shiso just before serving for added fragrance. Known as the "Ooba finish." The shari temperature quickly drops. The bitterness of the liver adds to its charm. - Tuna: Starting with chutoro. Each piece has a different shari temperature. - Otoro: Fatty tuna. The shari becomes even warmer, enhancing the beautiful aroma of the tuna. - Akami: Just when you thought it was lean, now it's chutoro. Starting with six pieces of tuna. - Otoro: Belly. The shari suddenly becomes very warm, allowing the tuna's lovely aroma to stand out. Each piece has its shari temperature adjusted. - Akami: Another round of lean tuna.

First visit. The sushi with half-pairing was delicious, with different ways of gripping and varying types and temperatures of shari. I apologize for not having enough experience and sensitivity to discuss the fine differences... The elaborate presentation of the lighting and serving of the sushi, as well as the shari temperature chart, create a unique world view. I found myself thinking it was night even though it was daytime.

The other day, I visited Sushi Dairoku, so I want to express my gratitude and also learn by visiting Fukuzuka. Choosing chopsticks, the cutting of the vinegar rice began, and my appetite was instantly stimulated. First, I had a hand-rolled tuna belly roll with freshly cut vinegar rice! The white sweetfish from Ehime and the bluefin tuna from Sado in Niigata are both delicious. The abalone from Sado, cooked for 4 hours, with mountain wasabi and seaweed salt. The portion is incredibly large and satisfying. And the specialty of Fukuzuka, the volcanic bay hairy crab, is a temptation of angels. It's amazing to savor it. Steamed whitefish with large leaves, with cherry blossom salt sandwiched between tuna, and red snapper. The tuna is from Shimoda and Misaki. Well, the swimming areas are not that far away. And then, the ultimate one-piece that has reached the pinnacle, taking into account various factors such as the fisherman's way of finishing, fishing method, individual differences, etc. Back toro, red meat. Small toro, called the muscle of the dorsal fin, and large toro from the belly. They all show different expressions. Delicious, the mackerel was the best today ☝️ with the perfect balance of the aromatic scent that comes out of the nose and the way the vinegar rice melts. Akizumaru, black sea urchin from Awaji. Akizumaru's sea urchin, which seems to have become a complete brand in the past year, is the best. I'm looking forward to the season of red sea urchin as well. And the conger eel is a special from Ueken. The soup is made with tuna broth, and the soba egg is a masterpiece with three layers. And handmade ice cream for dessert. It was amazing this time too. Finally, holding the knee blanket that I gave you when you visited Sushi Dairoku the other day, I took a picture. Thank you very much.

It was delicious! However, personally, it was not to my liking. The restaurant seems to focus a lot on presentation and descriptions, which may cater to certain needs. But as someone who just wants to eat delicious food, I felt that the cost performance was not great. The temperature of the sushi rice seemed intentionally set, but I thought it was a bit too hot at times. This made the vinegar flavor stand out too much. Of course, this is just a matter of personal preference. It might be more suitable for a date or with company. Thank you for the meal.

Talking about sushi may be a bit premature, but I will record it in the hopes that you and your loved one will last for 100 years. With deliciousness, magic, and feelings, I face sushi every day. Are top-class chefs also top-class magicians? They are wise enough to possess both qualities. Their goal is to deliver the best sushi to each customer, with only two groups allowed in per day at "Sushi Fukuzuka," a fusion of traditional and innovative sushi. It is both literary and theoretical. Adjusting the pickled ginger, wasabi, and soy sauce for each ingredient, they bring out an overwhelming sense of unity while highlighting the ingredients. If you were to visit the best restaurant in your life, you might mention this place, as it offers the best sushi of your life and changes the fundamental concept of a restaurant. The compact square-shaped interior is darker than a hidden bar, with spotlights on the chefs and individual spotlights on each customer, building anticipation for the show about to begin. This space is like a kabuki theater where the performance is only for you. The dishes I had included: shari with blackfin tuna, sardine, spear squid, bluefin tuna, shirako, abalone, hairy crab, peach, turnip sushi, skin peeling, red eye, blackfin tuna (medium fatty), blackfin tuna (lean), blackfin tuna (medium fatty), blackfin tuna (extra fatty), young sea bream, mackerel, simmered octopus, striped shrimp, simmered clams, sea urchin, conger eel, tuna broth, egg, matcha. Before eating, I selected chopsticks from several different types of wood. Just seeing the chopsticks lined up made me smile, feeling like I was still in my adolescence. I chose the chopsticks with a pointed tip! I got maple! Starting with a dish to enjoy the sake, the meal began with a light dish of tuna with green onions and freshly cut shari lightly seared on top of nori. It was incredibly captivating. What kind of time was waiting for me next... The sardine was served as a nori roll. The sound of the crispy nori when it was cut after being rolled was irresistible. Then came the spear squid. The child-carrying spear squid on a sweet sauce was from Ajihasawa. It offered a big flavor with a small taste. The warmth and gentleness of it were delightful. The bluefin tuna was straw-grilled. The meat, with a smoky aroma from the tataki, had a good texture. Although it had a delicate appearance, the flavor was solid. The shirako from Yamaguchi was next. The shirako, grilled on the surface, revived in a sea of sauce. It was the essence of winter. The creamy texture inside was self-explanatory. This is the true delight of winter. The abalone, simmered slowly, was then served. This was the best way to enjoy abalone. It was cooked in its own broth, and the liver was tasted with it. The exquisite texture was outstanding. The sauce was rich, yet there was no unpleasant or sharp taste, just delicate flavors. This was a result of meticulous work. The hairy crab from Hokkaido was the king of the crab world. The king seemed quite drunk. The crab had been marinated in shochu for three days. The fresh and creamy texture was amazing. If you drank shochu for three days straight, your skin would probably become dry and rough. Truly, the hairy crab from Hokkaido. Then came the sushi. There were three types of pickled ginger: with sugar, without sugar, and with apple. It was crunchy and delicious with a natural sweetness and acidity, complementing the shirako. The skin peeling sushi followed. Although the skin of the thread-sail filefish was slightly transparent, the liver was still inside. This created a sense of unity, making it taste completely different. It felt different to eat it this way. Because the liver was inside, it blended with the shirako like a liver rice dish, completing the dish as a whole. Amazing... Lastly, the red eye, a brand of sea bream from Tsushima.

A hidden gem of a restaurant located in a slightly hard-to-find spot in a back alley. The interior has a Japanese style with dim lighting, creating a stylish and cozy atmosphere. The experience starts with choosing your favorite chopsticks from a selection of about six types made from bamboo, boxwood, camphor, maple, etc. Even before eating, you can enjoy this unique touch. Among the appetizers and sushi, the standout was the young tuna. It was a 10kg blackfin tuna, so the skin was tender enough to be eaten along with the fish when seared. It was my first time trying tuna skin, and the toasted skin had a deliciously fragrant taste. The dishes all showed the chef's dedication, making it a place I would love to visit again.

I was taken there by an acquaintance. There was a chef who seemed to have a lot of attention to detail. The interior of the restaurant was dark, like a bar, making it difficult to see the food. The food, aside from the sea urchin, was generally delicious. However, I didn't feel any distinctive features or anything that I couldn't eat elsewhere. I would go again if invited by a friend.

I have been curious about this place for a while and finally had the chance to visit for lunch. We were the only customers, so we enjoyed our meal in a private setting. The restaurant can accommodate up to 7 people, but it seems like they usually seat 6. They pay attention to details like the sushi rice, pickled ginger, and wasabi, and are very particular about the temperature. Overall, the quality is very high and you can feel their dedication to their craft. The highlights for us were the kawahagi, simmered squid, tuna fin, sweet shrimp, sawara, simmered scallop, and tamago. Everything was delicious and we had a great dining experience. I would like to try booking the whole place next time. It seems like it gets darker in the evening, so I recommend visiting sooner rather than later before it becomes harder to get a reservation.