The restaurant "Sushi m" is located near the Nezu Museum in Aoyama. It was opened by M. Kimura Yoshinobu, who had been the head sommelier at "Narisawa" for a long time, with the aim of achieving a marriage between sushi and wine. The restaurant has only 12 counter seats and features a chic interior with a black color scheme, giving it the impression of a frontline French restaurant. The lighting is dimmed, creating a stylish atmosphere perfect for a date. I usually have doubts (and find it unnecessarily expensive) about the combination of sushi and wine, but I have full trust in the sommelier's recommendations, starting from the "Narisawa" days. The pairing at this restaurant was indeed impressive. However, those who are light drinkers or only come for sushi at lunchtime may have a significantly different post-meal experience. The scallop with hairy crab and dashi jelly was delicious, showcasing a perfect combination. The dishes, prepared by French chefs, are designed to pair perfectly with wine, even though they lean towards a Japanese taste. Each sushi piece was exquisite, with flavors that were both familiar and unique. The smoked glass dome revealed sweet shrimp and caviar, creating a sensual and appetizing dish. The seared scallop sushi had a concentrated umami flavor, distinct from the earlier scallop dish. The fresh sea urchin was delightful, a small yet impactful piece. The fish soup in the bowl was rich in seafood flavors, a masterpiece that you would want to drink liters of. The dessert, freshly made ice cream, was smooth and incredibly delicious, perfect for ending the meal. Overall, the "Sushi m omakase dinner course" at 22,000 yen with the "Sushi m pairing menu" at 11,000 yen was a fantastic dining experience.

Sushi restaurant M, revisited! The fusion of sushi and French cuisine. The beautiful counter and exquisite dishes. The sushi is made with carefully selected ingredients that are perfectly aged, and the rice is delicious. The sake and wine served pair perfectly with the dishes. Highlights include Hokkaido's smoked scallop, Nagasaki squid, Kumamoto horse mackerel with shiso, Nagasaki grouper, rich flavors of lobster and lily root shrimp, Chiba's golden eye snapper with a seared finish, and more. The tuna from Toyama and Miyake Island, and the Miyake Island tuna belly and Shimane tuna belly are exceptional. The Sendai beef sirloin is a delightful addition. The Nagasaki blackthroat seaperch and uni are generously served and delicious. The rolled dried gourd is cooked in white wine, with a refreshing taste from shiso and seaweed. The three-layered egg is fluffy like a soufflé. The dessert sweet potato is wonderfully sweet. Another satisfying visit, can't wait to go back again!

Let's get excited! Today, we visited Sushi M! Sushi M is a sushi restaurant where a famous French sommelier is in charge. The taste of the sushi is amazing, and the pairing with wine and sake is also fantastic. The French-style appetizers served in between the sushi courses are excellent as well. Today, we started with a plate featuring white shrimp and caviar. The smoked aroma of cherry chips overflowed from the plate. The sushi starting with squid had a unique touch to each piece. The way the squid was cut was impressive. The sea bream was refreshing and delicious, perfect for summer. And the mackerel sushi I had for the first time this year was rich in flavor and outstanding! It was served with shiso leaf as a condiment. The fatty isaki sushi was paired with grainy mustard, giving it a summery feel. The bowl with two types of salmon roe was truly delicious and outstanding. It had a pleasant popping texture and an eggy richness, a perfect bowl. The tuna consisted of three pieces of Oma tuna. The temperature of the sushi rice was adjusted to bring out the best flavor of the tuna. The fatty tuna was excellent, a truly outstanding trio. After the tuna, we had Matsusaka beef sauté. This was completely French-style! The final piece was a sushi with purple sea urchin. It was delicately and gently hand-pressed to prevent it from falling apart. Being able to provide such sushi requires precise skills. The ice cream had a perfect temperature and was outstanding. This restaurant can be considered the epitome of modern sushi. It was incredibly delicious! Thank you for the feast!

The sushi was delicious, and the ambiance and hospitality of the staff were also very pleasant. I had a great conversation with the head chef, who taught me a lot about the dishes and even gave me a tamagoyaki as a service. As a typical salaryman household, dinner courses can be a bit expensive, but the lunch prices are reasonable and much appreciated. I will definitely come back for lunch again.

A while ago, I visited Sushi M and the sophisticated nigiri course still made me smile uncontrollably! The prices have gone up quite a bit, so it's not as easy to go there casually anymore, which is a shame... It seems more suited for special occasions now. #SushiM #Sushi #Omotesando #Restaurant #Gourmet #DeliciousFood #Foodie #FoodLover #Photogenic #Tokyo #MinatoWard #ShibuyaWard

Since I restarted using Tabelog, I've noticed that there have been many low-priced restaurants, so this kind of atmosphere is quite refreshing. Plus, I was sitting next to a young white woman, which was unexpected (;^ω^) More foreigners started coming in afterwards, and I ended up being the only Japanese person there haha. I wanted to keep my bill under 10,000 yen, so I skipped alcohol and ordered tea instead. They seemed to be waiting for reserved customers, so we started 10 minutes late. However, more customers kept coming in afterwards (which might have caused some issues later on). The sushi was made with a good pace, starting with white cuttlefish, horse mackerel, and blackthroat seaperch. I thought it would be better than Hanatomi or Iwao, but things slowed down when they started cooking the needlefish and blackthroat seaperch. The customers who came in earlier had to wait longer. The white woman next to me looked really bored (￣▽￣;) Finally, they returned to serving raw fish and the pace picked up again. The taste was good, so it was a bit disappointing to have those slow moments. I had the Edomae sushi lunch course for 8,800 yen (white squid, horse mackerel, blackthroat seaperch, needlefish, shrimp, scallop, grilled needlefish, blackthroat seaperch, lean tuna, medium fatty tuna, sea urchin, tuna and sea urchin roll, mushroom soup, dessert) and Kyoto's Gyokuro tea for 1,100 yen. On a side note, I'm not sure about serving so many cooked dishes in a row. And having needlefish appear twice was questionable. This might be an issue with the restaurant. I couldn't see the kitchen in the back, but there seemed to be some trouble. The sommelier was whispering to someone and there was a lot of back and forth between the kitchen and the back, which seemed unnatural. Maybe there was a problem with the timing of the grilled dishes due to the late customers. I didn't ask about this when I was being escorted out, but maybe a word about it would have been nice. If there wasn't, it could simply be the fault of the restaurant?

I walk along a straight road from Omotesando intersection towards the Nezu Museum. As I arrive in front of the Nezu Museum, I feel a sense of calm and elegance away from the hustle and bustle of the city. In a corner surrounded by vintage mansions, there is Sushi M. This is my second visit. The interior, unlike a typical sushi restaurant, gives off a chic vibe reminiscent of obsidian. It's a nice atmosphere, so there are many women accompanying their partners. I also came with a female companion! It's a client dinner, though! (laughs) There is also a sommelier who suggests wine and sake pairings. The dinner course is a special option priced at 33,000 yen, and there are three levels of alcohol pairings, with me choosing the middle option at 22,000 yen. The menu is as follows: Kawahagi sashimi with liver sauce and caviar, white squid with shiso, fried ara ayu, hamaguri, black sea bass, and hamaguri sashimi, clam chowder, akami, chutoro, otoro, Hitachi beef, anago, and a pina colada-style ice cream. The sushi at Sushi M features a firm red vinegar rice. The vinegar is not overpowering, and the temperature control of the vinegar rice is conscious, creating a nice harmony with the toppings. The horse mackerel was impressive. Overall, the rich and sweet nikiri sauce paired with the shiso soaked in soy sauce that comes with some sushi toppings was a nice touch, showcasing the chef's skillful techniques. The highlights were the Kawahagi liver sauce and the fried ara ayu. Especially, the bitterness and meaty texture of the ara ayu left a lasting impression. On a side note, do you remember the battle of fried ara ayu in Oishinbo? It's worth watching for the life lesson it imparts! The clam chowder with black sea bass and hamaguri was also rich and delicious. The unexpected proposal of Hitachi beef was a pleasant surprise. It's not an easy task for any sushi restaurant to deal with the not-so-great fish in the summer season, but the head chef at Sushi M makes use of various gimmicks to provide delicious dishes that can stand up to the season. I would love to visit again when the season changes.

We visited with two people for lunch. They offer a pairing of sake and sushi. The concept itself is interesting, but I wasn't a big fan of the sushi, so I may have set my expectations too high. The atmosphere of the restaurant is very nice.

I had been wanting to go to Sushi M in Aoyama for a while. I happened to find an opening on Tabelog, so I made a reservation and visited for lunch. It was located in a quiet area about a 5-10 minute walk from Omotesando. The restaurant had a simple, apparel-like atmosphere, which I liked. The sushi was simply delicious! If I have the chance, I would like to visit for dinner as well!

A sushi restaurant located in a quiet area about 5 minutes from Omotesando to Nezu Museum. Inside, there are two chefs, one sushi chef and one sommelier. The atmosphere is excellent, resembling a bar. The sushi is made with great attention to detail, with different types of rice for each piece. Each piece is skillfully prepared in the traditional Edo style and tastes delicious.

Pairing sushi and French-based appetizers in a course format, this hybrid restaurant caters exclusively to foreigners, with an image that might be described as "If Mitani went high-tech..." or "If NOBU became a sushi restaurant...". To foreign customers, it appears as a full-fledged sushi and Japanese cuisine establishment, but to those who prefer traditional Edo-style sushi like myself, it feels more like a sushi restaurant you would find in a foreign hotel. The head chef's background, the atmosphere, and the quality of the conversation are all top-notch, with a vibrant energy that I thoroughly enjoyed. The sake served is a bold and masculine red sake, which suits my taste perfectly. With many mutual friends, I feel like I could get along well with the head chef. The menu for the evening included smoked Hokkigai, squid, horse mackerel, striped jack, new onion and karasumi soup, clams, black spotted knifejaw, red snapper with bone sauce, medium fatty tuna, beef steak, strawberry sorbet, sea urchin, conger eel with yuzu pepper, egg, clam soup with small skin, and a yuzu foam with pomelo.

Visited with friends. This sushi restaurant is known for its alcohol pairing, but I couldn't drink on a weekday lunch, so the other two ordered the Japanese sake and wine pairing. The lunch course is 8,800 yen including tax. With the Japanese sake pairing, the total came to 14,300 yen, and the wine pairing was slightly higher. Based on this price, it's a very cost-effective restaurant. The interior has a classy and stylish atmosphere, and the sushi itself was unexpectedly delicious. The nodoguro sushi was wrapped in seaweed and was exquisite. Also, the salted tuna from Shiogama that day was delicious with both lean meat and medium fatty tuna, and the sea urchin from Russia was also very tasty. The chef, despite being young, was friendly and taught us many things while we ate, which was nice. It's a matter of personal preference, but I personally think that this kind of communication skills can influence the taste of the food. It was enjoyable. I visited with friends, but I think this place is particularly great for a date. I definitely want to visit again at night next time.

A shop where you can enjoy the marriage of sushi and sake. The shop has only counter seats, and currently it seems to rotate about once a day. The head chef mentioned that most of the customers are usually foreign tourists. The atmosphere of the shop is calm and stylish with a modern vibe. They provide sake that pairs well with each dish from appetizers to nigiri, making it the perfect place for those who enjoy drinking. Just be aware that they do not offer non-alcoholic pairings, so I ordered tea separately.

- Cherry trout moment smoked, Ossetra spicy daikon pickles - Spear squid - White sea bream with kelp - Sardines - New onion puree, tangy black ink, pecorino, sea urchin - Ark shell - Golden eye snapper - Steamed natural red snapper - Lean tuna - Otoro - Hagashi - Omi beef sirloin with lily root - Pickled ginger sorbet - Conger eel - Medium fatty tuna and seaweed simmered in soy sauce - Grilled sweet potato and roasted green tea ice cream

I was brought here to celebrate. The chef and sommelier taught me a lot and it was a great time. It was my first time pairing wine and I was amazed at how well it went together! I drank too much and ended up passing out when I got home....and I didn't take any photos at all (lol). The alcohol, sushi, everything was delicious and it was a happy time. I will visit again!

I also requested a non-alcoholic pairing! Honestly, it didn't really suit my taste! If you like sweet non-alcoholic cocktails, it should be fine○ The sushi was amazing◎ I wanted a couple more dishes though. But when I ordered a couple more, it was perfect! I also had squid and bonito flakes roll as an addition~

It has been about a month since my last visit, filled with both anticipation and doubt. Making a reservation is easy and I can go whenever I want, which is reassuring. This is important. I opted for the same lunch course with pairing as before. The lunch pairing seems to be a half portion. So it was cheaper than what is listed on the website, around 15,000 yen including the meal. The sushi chef was the same as last time, but the sommelier was different. The welcoming was warm and gentle from the moment I entered, which made me feel comfortable. The excitement leading up to the food increased. I devoured the dishes and drinks, and overall, I felt that this experience was significantly better than last time. While I had complained about the inconsistency of the work last time, those issues seemed to have been corrected this time. The sushi was perfectly made, and the balance of flavors was improved. I think the sommelier's level was a step up as well. I'm not sure of the details, but it seemed like their sensitivity to the alcohol had increased, making the experience even more enjoyable. I learned in society that only serious work can bring about results. In a group that does things half-heartedly, you can't create this kind of excitement, so this experience motivated me to do my best as well. Therefore, I would love to visit again, as I was truly satisfied. I thought this restaurant was bringing a fashion sense to sushi, but you might end up in trouble if you do that.

I visited for lunch. This stylish restaurant is located in a quiet area of Minami Aoyama. In this area, many sushi restaurants don't feel like traditional sushi places, but this one is a perfect example of that! It's a fusion of French cuisine, sushi, and wine. The name of the restaurant, "m," stands for marriage, and some people may have reservations about pairing wine with sushi, but it's worth trying as it may challenge your preconceptions! The sushi ingredients are fresh and classic, paired with five different wines. It might not be enough for heavy drinkers, but it's recommended for women or for lunch when you don't want to get too drunk! This is a really stylish restaurant, perfect for dates or girls' nights out. Just a heads up, it might be a bit awkward for men to go alone, so be careful! 😄

This restaurant, which has been catching my attention lately, was on my list of places to visit. I had some business nearby, so I decided to visit for lunch. The 8,800 yen lunch course seemed to be the popular choice among all the customers that day. The restaurant seemed to be open to customers arriving a bit early, which was a nice touch. Throughout my time there, I could strongly feel the dedication to hospitality at this restaurant, which left a good impression on me. When I sat down, the staff offered me a drink, and I decided to go for the pairing option. The bill ended up being around 60% of what I had expected based on information from their website. I started with a beer, which was perfect for the hot day. Then I tried the Champagne, which I don't usually drink, but found it to be delicious with a hint of apple and a pleasant yeastiness. The sushi started with a unique style of preparation, with the chef shaping the nigiri multiple times before serving. The squid was a bit chewy and lacked a standout flavor. The horse mackerel, on the other hand, was thick and tasty. Each sushi was paired with a different drink, such as sake and wine, enhancing the dining experience. The ikura rice was a standout dish with its fresh texture and aroma. The tuna from Aomori was light and flavorful, while the medium fatty tuna had a nice acidity that paired well with the pickled ginger. The bonito had a bold flavor, reminiscent of meat but still distinctly fishy. The uni was perfectly balanced, and the eel was delicious as well. The meal ended with a warm red miso soup with mushrooms and a dessert of fluffy Japanese-style egg cake. Overall, it was a satisfying experience, and I look forward to visiting again. The total cost was a little over 15,000 yen per person.

I visited a sushi restaurant where they had a sommelier and the atmosphere was stylish with a touch of elegance, not just traditional Japanese. The cold-brewed green tea had a wonderful aroma and paired perfectly with the sushi, it was delicious. I also tried the cold-brewed hojicha tea, which was also tasty. I would like to visit again at night and have the staff recommend sake that pairs well with sushi next time.

I visited Sushi M in Omotesando. Every time I climb the stairs and enter the restaurant, I can't help but feel excited. This is my fourth visit, and once again, the food is incredibly delicious. The course is well thought out and each dish is beautifully presented. The influence of French cuisine, with a French sommelier on board, is evident in the menu. The selection of sake, wine, and the pairing with sushi is outstanding. The sushi, including the rice, is excellent and everything I tried was truly delicious. For example, the sweet shrimp with caviar at the beginning is a standout. The double layer of fatty tuna and sea urchin is rich and flavorful. The shrimp soup at the end is like a concentrated French potage, incredibly tasty. The coconut ice cream for dessert was also delicious. The whole experience feels like enjoying an elegant French course meal. The attention to detail is impressive, and I had a very satisfying time. I paid with a credit card. I will definitely visit again. Thank you for the wonderful meal.

I was invited by @tatsuya41 and visited a stylish space to enjoy sushi. It's a place that would be perfect for a date. This time, even though it was just two guys, we started with the white cuttlefish from Hagi, Yamaguchi Prefecture. Then we had three types of sushi from Isaki Sushi in Iwaki: scallops from Miyagi Prefecture, white shrimp from Toyama Prefecture, and beltfish from Chiba Prefecture. The shape of the scallops and beltfish was quite unique. The beltfish and scallops were served hot, and we enjoyed the hand rolls with grilled beltfish. The combination of the beltfish's fat with the nori and rice was pure happiness. We also had grilled bonito, which had a delicate and elegant flavor, as well as clams from Kashima. The tuna included two types: lean tuna and medium fatty tuna. Since it was an 8,800 yen lunch course, we only got two pieces of tuna, but we got an extra hand roll instead. The tuna that day was from Oma, and it was the first of the season. There is also a sommelier available, so I imagine pairing the sushi with wine or sake would enhance the experience even more. Unfortunately, I don't drink much, so I couldn't enjoy that aspect. The meal ended with a bowl of egg custard with sea urchin from Amakusa. Thank you for the delicious meal!