In Nihonbashi Kayabacho, the prominent calligraphy of the Fujiro restaurant is done by Takeda Soun, giving the place a distinguished feel. The first floor serves yakitori, the second floor serves Japanese cuisine, the third floor is a members-only aged sushi bar, and the fourth floor is a members-only bar - all under the Fujiro brand. The exterior is uniquely designed and stands out among the rest. The aged sushi on the third floor is now available for reservation on the 1st of every month for the following month. I visited on my birthday and enjoyed the relaxed atmosphere on the third floor. The appetizers included salted squid, spicy cod roe, and more, all delicious and perfect with cold beer. The sushi was aged to perfection, enhancing the flavors. Each piece was a delight, with highlights like aged amberjack and fresh horse mackerel. The sake selection complemented the sushi perfectly. The chef's expertise in aging the ingredients was evident in each bite. The meal continued with grilled items, steamed egg with cheese, and more exquisite sushi selections, each showcasing the chef's skill and attention to detail. The meal ended with a flavorful miso soup that allowed the rich broth to shine. The aged sushi experience at Fujiro is a must-try for sushi enthusiasts.

*Omakase Course: 20,000 yen + tax When you enter the narrow alley of Kayabacho, you will notice a distinctive total hinoki (Japanese cypress) modern building! This time, it's "Sushi Fujirou" on the 3rd floor. By the way, the 1st floor is yakitori, the 2nd floor is teppanyaki, and the 4th floor is a cigar bar, all part of the same series of shops. The sushi on the 3rd floor is a sunken kotatsu style where you take off your shoes to enter. The spacious white wood counter is very comfortable! The first thing that surprises you is the 7 types of sake dishes! The style of nibbling and sipping sake continuously is irresistible for sake lovers! Especially the crab miso, which is simmered to reduce from 10kg to 3kg and then mixed with the meat, is an exquisite dish! Despite not adding any seasoning, the rich flavor is overwhelming and makes you want to keep drinking sake... On the other hand, the persimmon with white miso has a gentle taste! It is also delicious! The head chef is from Fukuoka, so you can see glimpses of Fukuoka here and there, including the mentaiko! Each dish is carefully crafted, and the impressive tempo from the beginning was overwhelming! Next is the nigiri sushi! The concept is "fresh and mature fusion"! The squid and hokkigai (surf clam) are fresh and have excellent elasticity! On the other hand, the bluefin tuna otoro is matured for 2 weeks to concentrate the umami! The vinegared rice is subtly assertive. Very easy to eat, with the focus on the toppings! The kue (cutlassfish) nigiri also reminds me of Fukuoka! The shrimp nigiri has white shrimp between the rice and the shrimp! A unique nigiri where you can enjoy the difference in texture! The impressive additional touches were also noteworthy! The luxurious finale includes crab ohagi and uni (sea urchin)! The original torotaku (fatty tuna wrapped in Hiroshima greens) is the perfect ending! It was a very satisfying experience that entertained all five senses throughout! The conversation with the head chef was lively, and it was a very enjoyable time! The head chef starts to get restless when the snacks run out! It seems like he feels the need to offer something more! Haha. Starting from October, some general reservations have also begun, so sushi lovers should definitely check it out! I really like the style of taking off my shoes! <Omakase Course> ◆ Rich clam soup ◆ 7 types of sake dishes: Aomori mozuku seaweed, ankimo (monkfish liver) simmered in sweet soy sauce, abalone, persimmon with white miso, mentaiko (spicy cod roe) soaked in sweet potato shochu, crab miso, pickled ginger ◆ Otoro (fatty tuna) matured for 2 weeks from Hakodate ◆ Kohada (gizzard shad) ◆ Shiraika (white squid) with salt ◆ Shirako (cod milt) and crab chawanmushi ◆ Cream cheese miso pickled for 4 months ◆ Akami (lean tuna) marinated ◆ Hokkigai (surf clam) from Nagaumbe ◆ Kue (cutlassfish) from Goto ◆ Wasabi skin marinated in soy sauce ◆ Shrimp and white shrimp ◆ Nodoguro (blackthroat seaperch) ◆ Battera (pressed mackerel sushi) ◆ Crab ohagi from Tsuyama ◆ Uni (sea urchin) from Nemuro ◆ Anago (saltwater eel) ◆ Torotaku (fatty tuna wrapped in Hiroshima greens)

Hello everyone, it's ZMA. Today I want to introduce a sushi restaurant called "Sushi Fujisakura" in Kayabacho. This place is the main store in Kayabacho, and it operates on a membership system. However, there are courses available for the general public to reserve. The restaurant is located in a building with multiple floors dedicated to Japanese cuisine, making it a Japanese food building. The chef has trained at the renowned "Fujinaga" and has established a unique style of sushi called "Shin-Edo Mae Sushi," combining traditional and modern techniques. The omakase course starts at ¥22,000 and includes a variety of dishes such as appetizers, sashimi, and nigiri sushi. Each dish is carefully prepared and offers a unique and delicious experience. Reservations can be made through the restaurant's website, so be sure to book in advance. Enjoy your meal!

Just a short walk from Tamachi Station. It was my first visit to Fujirou, as it is a membership-based establishment and I was brought by a friend. We had about 7 small dishes as appetizers, all of which were perfect for drinking. The sushi was delicious, so I recommend eating it as soon as it is served. The aged tuna sushi was especially amazing. The shrimp sushi had white shrimp inside, making it a double delight. We enjoyed the delicious sushi and appetizers very much!! Thank you for the meal ^_^

I had sushi at Fujirou on the 3rd floor in Chiyobacho last month, following my visit last month. The impact wine with 2 weeks aged tuna comes in various bottles, but as I was in the middle of a wine exam, they were considerate and served me Riesling in a glass. The 4th floor bar is also a lovely space, so I would like to visit again. Thank you for the meal. #Want to connect with wine lovers #Wine lover #Wine Instagram #Wine #winelover #instawine #와인 #와인스타그램

Exclusive members-only sushi restaurant Nifuro Shinko & Hayamatsutake & Summer Sushi's private party. We always rely on this sushi restaurant for our gatherings, where we can enjoy unique ingredients and a generous amount of food, divided among 12 people. In recent years, some high-end restaurants have stopped serving Shinko, claiming it's not delicious, but the real reason is the hassle involved. This time, we savored Shinko to our heart's content, with over 600 pieces prepared just for us. We plan to host a winter crab, kue, fugu, and sushi private party next year. The menu includes sesame tofu, Shinko sashimi, fatty tuna, squid, grilled eel with micro herbs, sea urchin, botan shrimp, shrimp trio, matsutake mushroom chawanmushi, Shinko sushi (8 pieces), kohada, turban shell, hairy crab, sea urchin gunkan, blackthroat seaperch, conger eel, anago, kappa maki, clam soup, Shinko sushi (10 pieces), Shinko sushi (12 pieces). #SushiNifuro #MembersOnly #ByReferral #Shinko #AgedSushi #EdoStyleSushi #HakataStyleSushi #Kyobashi

This was my first visit to Fujiro. The first floor serves yakitori, the second floor will be for fugu (which is apparently opening soon), the third floor offers sushi, and the fourth floor is a bar. I only went up to the third floor for sushi. I took off my shoes before going up. Since it was my first time at the restaurant, I decided to order smaller portions, but the chef mentioned that they already make smaller portions for women. I even requested an even smaller portion and had a good laugh about it. Before the sushi, we were served a variety of small dishes as appetizers. They were made a bit stronger in flavor to go well with alcohol. As someone who loves small dishes, I was grateful for the wide variety and enjoyed all of them. The sushi was served one by one with detailed explanations. The head chef, who is from Fukuoka, clearly loves Kyushu, which was heartwarming. The dishes came out at a good pace, and even with ordering additional sushi, we were done in about an hour and a half. It was a delight to have such delicious sushi at a new restaurant. I would love to go back again. Thank you for the wonderful meal.

I supported a members-only sushi restaurant in Kayabacho because it was a familiar area to me. The restaurant aims to recreate the original form of sushi from 150 years ago, focusing on a blend of matured sushi and fresh Hakata-style sushi, incorporating various cooking methods such as grilling, steaming, and marinating with vinegar to achieve a balance of Edo-style sushi. The location is near the Kayabacho intersection, on Suzuran Street parallel to Shiodome Street. The restaurant is housed in a building that used to be a fugu (blowfish) restaurant, with the first floor serving yakitori, the second floor offering a reservation-only kaiseki dining experience, and the third floor dedicated to the new Edo-style sushi. The fourth floor houses a bar called WINE & CHAMPAGNE .F. The restaurant features a spacious counter seating area with a sunken kotatsu-style table, providing a comfortable dining experience. The course I purchased included a one-year membership with automatic renewal, a new Edo-style sushi course, and special options such as access to the bar on the fourth floor, a complimentary drink, and a souvenir bara-chirashi. The restaurant is located across from a building under construction, where a nostalgic Japanese-style house used to stand. The atmosphere of the area has changed over the years, with many old restaurants disappearing. The restaurant itself offers a unique dining experience, with a variety of appetizers followed by a selection of sushi dishes, each expertly prepared and delicious.

I attended the sixth-anniversary week of a completely members-only, completely referral-based sushi restaurant. The anniversary menu was a mix of the regular grand menu and special items for the occasion. Next month, I will be attending a private event. The menu included: 1. Yuba and red shrimp with summer vegetables in a tortoiseshell sauce 2. Moisturizing sea essence 3. Grilled eel with white wood buds 4. Salt-grilled swordfish 5. Fatty tuna and chopped tuna 6. Abalone and truffle chawanmushi 7. Small skin 8. Shrimp 9. Squid and sea urchin sandwich 10. Eye snapper 11. Lean tuna and seaweed sandwich 12. Mackerel namero rice ball 13. Grilled throat blackthroat seaperch 14. Simmered conger eel yakitori (breast meat, gizzard, meatball) 15. Sea urchin 16. Oyster ramen 17. Kappa roll

On Friday night, it was my first visit to this restaurant as my friends had made a reservation for us. Located on the 3rd floor of a building with a sign saying it's a members-only establishment, we took off our shoes and entered to find a white wooden counter. We sat at the counter and started with a beer. A variety of appetizers were served, such as mozuku seaweed, pickled cream cheese, homemade mentaiko, herring roe, boiled sardines, baby sardines, and pickled ginger. The most delicious ones were the mozuku and herring roe. Then, we were served aged fatty tuna, followed by intricate sushi pieces like kohada, squid, sea bream, raw shrimp, boiled shrimp, minced sardines, blackthroat seaperch, sea urchin, and conger eel. The eel chawanmushi that came in between was also excellent with its sauce. Each piece of sushi was carefully crafted, with unique combinations like mountain pepper with sea bream and shrimp miso with boiled shrimp. The sea urchin was overflowing and delicious, and the minced sardines were outstanding. The performance by the chef showing us the aged fatty tuna and sea urchin was great, and we enjoyed chatting with the friendly chef. Thank you for the wonderful meal. I will definitely visit again.

I visited the restaurant with three friends who were invited at 6:00 pm. It seems that reservations are prioritized for members, so it may be difficult for non-members to make a reservation. The sushi restaurant is located on the 3rd floor of the building, and as you climb the stairs, you will find a white wooden counter with 11 seats. There are also 6 seats at tables in the back, which also have a nice atmosphere. The course is a set menu priced at 22,000 yen. When you order a drink, you will receive 7 types of sake as a side dish. I particularly liked the cream cheese miso-marinated sushi, and the white squid with roe was delicious. The chef was friendly and pleasant, and the staff provided excellent hospitality. It is a very nice restaurant that can be used for entertaining or dates. The meal included various dishes such as grilled limpet, mentaiko with shochu, cream cheese marinated for 4 months, and kombu with baby ginger. The aged fatty tuna, Amakusa white cuttlefish, and Genkai-nada flatfish were also delicious. The meal ended with a soup with bonito, eel, and mountain potato. Thank you for the feast! [Restaurant Name] Sushi Fujiro [Address] 2-9-12 Nihonbashi Kayabacho, Chuo-ku, Tokyo 3F 1 minute walk from Exit 2 of Kayabacho Station on the Tokyo Metro Tozai Line and Hibiya Line [Seats] 13 seats [Private Room] None [Business Hours] 18:00-22:00 *Reservation required (members have priority) *Online reservations are available for non-members. Members can make reservations by LINE or the dedicated phone number. [Closed] Every Sunday and public holidays [Reservation] Reservation available [Tabelog Rating] 3.71 (as of June 2023)

Located in Kayabacho, the restaurant Fugiro offers yakitori on the first and second floors, while the sushi restaurant Sushi Fugiro on the third floor is for members only. The fourth floor houses a bar that used to be exclusive but is now open to the public. The interior is made of white wood, bright, and clean, with customers required to take off their shoes before entering. The L-shaped counter has around 13 seats, providing a spacious and relaxed atmosphere. The sushi course (22,000 yen including tax) includes 6 appetizers (including pickled ginger) and 9 pieces of nigiri sushi, as well as chawanmushi. The vinegar-based shari is firm and has a sharp taste without sweetness. The 6 dishes served as appetizers are enjoyable for those who like to drink. However, with an average price of over 1,400 yen per item and 15 items in total, the cost performance may not be the best. It might be better if they put in a bit more effort. The restaurant does not look like a sushi restaurant from the outside, giving it a hidden gem vibe. Being a members-only establishment, it may seem intimidating to casual customers. As a member, I can make reservations relatively easily, but I tend to use it for entertaining rather than as a regular dining spot. It would be particularly appreciated by foreign visitors. The restaurant operates with two seatings per day, with the first one starting at 6:00 PM.

"Founded in 2017, Sushi Fuji-Ki is a members-only sushi restaurant located in a 4-story building. The first and second floors serve yakitori and course meals, while the third floor is dedicated to sushi and the fourth floor is a bar. As a new member, I recently visited the restaurant for the first time. The course included 9 pieces of sushi, 6 sake appetizers, 1 special dish, and a soup. Before the sushi, we enjoyed 6 small dishes as sake appetizers. The original spicy cod roe marinated in sweet potato shochu was particularly delicious. The sushi course started with aged fatty tuna, which was incredibly tasty. The rice was also outstanding, melting in the mouth and blending perfectly with the fish. The chef's creative touches like adding sansho leaves between the sea bream and rice, or incorporating Toyama white shrimp between the steamed shrimp and rice, made the experience even more interesting. The sushi with sardine paste was a personal favorite. The eel chawanmushi had a rich flavor that paired well with sake. We ended the course with a toro roll, featuring both negitoro and toro. Lastly, the 'Arc de Triomphe' roll completely won me over. The course had a modest portion size, allowing us to savor the sake and the dishes. The sushi and other dishes were delicious, and the innovative twists were enjoyable. I look forward to visiting this exciting restaurant again."

After finishing work, the drinking enthusiast went to Chiyoda-ku... Today, I was invited by a drinking friend to "Sushi Fujirou" in Chiyoda-ku. First, cheers with a lemon sour!! The dishes included: - Field celery soaked in soy sauce - Mozuku seaweed - Sardine - Herring roe - Whelk - Cream cheese miso pickles These were great accompaniments to sake, so I quickly started with sake. First up, is Gyokyo... [Salted Kama Tuna Otoro aged for 2 weeks] Starting with a piece of Otoro, I felt so happy!! It had a very tender texture and was extremely delicious!! [Shad] [White squid from Genkai Sea] I enjoyed the white squid with lemon for a refreshing taste. [Eel chawanmushi] [Red snapper] [Marinated tuna] [Botan shrimp aged for 4 days] The huge Botan shrimp was aged and had a very sticky texture. [Carabinero shrimp] Inside the carabinero shrimp, there was white shrimp, creating a deep flavor. [Nodoguro from Tsushima] The Nodoguro was tender and incredibly delicious!! [Sea urchin from Akkeshi] There was an abundance of sea urchin, making me feel happy. [Conger eel] The conger eel was extremely fluffy and tasty. [Red miso soup] Sake went well with the delicious sushi, and I enjoyed Gyokyo, Tatenokawa, Hitori Musume, Kazeno Mori, and Senshu Hachisaku.

The third floor is for members only. The attention to detail in the dishes, such as the squid, is impressive. There is a wide variety of appetizers, which adds to the enjoyment. I started with a draft Asahi beer, which had a fine foam. The appetizers included homemade mentaiko, whale meat, celery dish, and garlicky dishes, which paired well with the drinks. In between, sushi was served, adding to the enjoyable experience of snacking on sushi while savoring the drinks.

I visited a sushi restaurant here for a fugu (blowfish) event held irregularly. I was looking forward to experiencing a new concept of fugu, so I was excited to visit. Since this restaurant operates on an introduction basis, I was brought by a friend who is a food enthusiast. It's located about a 1-minute walk from Exit 2 of Kayabacho Station. The restaurant has a modern Japanese style, and this time we visited the sushi restaurant on the 3rd floor. The yakitori restaurant on the first floor also seemed popular and was fully booked. I would like to try it next time. The upper floors have a bar, so it seems like you can have a fun night in this building. First, we toasted with champagne. - Assorted appetizers: We had shellfish, konbu seaweed, and miso-marinated cheese with champagne. The miso-marinated cheese was delicious with a rich flavor. It seemed to be homemade. - Fugu skin with ponzu sauce: We enjoyed it with a refreshing ponzu sauce. The texture was delicious. - Tessa (thinly sliced fugu): We each had a plate of this luxurious dish. We enjoyed it with three types of ponzu sauce. The fugu had a great texture and flavor, as it had been aged after being processed. The three types of ponzu sauce were citrus-based salt ponzu, creamy shirako (milt) ponzu, and liver ponzu, which were all delicious. - Fried fugu: We had fried fugu with vinegar citrus sauce. It was hot and had a firm texture, and was delicious. - Aged sushi: In between the fugu dishes, we were served sushi. We had toro (fatty tuna) and white shrimp sushi, which were aged and full of flavor. - Sesame tofu: We had sesame tofu with oil-blanced shrimp, which was firm and had a delicate taste. - Tetchiri hot pot: We had a hot pot with fugu and aromatic vegetables, including the large shirako that we had seen earlier. It was delicious with grated radish and ponzu sauce. - Shirako risotto: We had risotto with a whole piece of shirako, cooked in the hot pot broth. It was creamy and delicious. - Red miso soup: We ended the meal with red miso soup, which was comforting and delicious. I had an incredibly happy and fulfilling night. Thank you for the wonderful meal.

When I stayed in Hatchobori, I casually walked into this restaurant. I enjoyed sake in a wine glass while chatting with the chef at the counter. It's a great place where you can enjoy yakitori and sushi. It's a high-end restaurant, but the atmosphere is nice, and the staff are sophisticated and leave a good impression. The chef's lively talk and delicious dishes make the sake go down smoothly. The chef also explains the ingredients carefully, which is very impressive. The dishes are all beautifully presented in lovely dishes. It was a great restaurant experience! ✨

Today, my senpai treated me to a birthday celebration at this restaurant! They even reserved a private room for us, and I am truly grateful. The aged sushi with its unique texture was absolutely delicious, and I couldn't get enough of it. The sake was also amazing. This building is incredible, with the first floor and second floor serving yakitori, the third floor a sushi restaurant, and the fourth floor a bar. After our meal, we were treated to drinks at the bar as well. Thank you so much for everything! Ossu ossu!

I often come here. It's my favorite sushi restaurant. They serve sushi that is aged to perfection, and they also have a variety of carefully crafted appetizers. Each dish is delicious and made with great care. The atmosphere of the restaurant, centered around the head chef, is perfect for a meal with friends or colleagues. I often use this restaurant for business dinners, and my guests are always satisfied. The meals are enjoyed in a relaxed and friendly atmosphere, making it very convenient. Highly recommended.

Located conveniently from Kayabacho Station, the entire building dedicated to dining, "Fujiro," houses a referral-only, aged sushi restaurant on the 3rd floor called "Sushi Fujiro." I had the opportunity to visit this place and was greeted with a dazzling white wood counter, where I took off my shoes and sat on a sunken kotatsu-style seat. The skilled chefs worked with a brisk tempo, and the anticipation for enjoying authentic Edo-style sushi in front of me grew. The meal started with a comforting clam soup, followed by a variety of small dishes like "Firefly Squid with Rape Blossoms," "Mentaiko (cooked with sweet potato shochu)," "Boiled Whelk," "Aged Cream Cheese (4 months)," "Kombu with Roe," and "Pickled Ginger." The meticulous and elaborate menu would delight any sake lover. My personal favorites were the "Mentaiko" and "Cream Cheese," which were incredibly delicious even for non-drinkers. The first piece of sushi was a refreshing "Otoro," aged for two weeks from Katsuura, with a unique touch of tuna pressed between the rice and fish. The next piece, "Kohada," was marinated for four days to infuse the salt and vinegar thoroughly, resulting in a flavorful and well-balanced bite. The "Squid" was prepared with a hidden knife cut for a tender texture and enhanced sweetness. The interplay of textures and flavors in each dish was truly remarkable. The "Kasugodai," processed with kombu, offered a satisfying chewiness and umami flavor. The "Crab Chawanmushi" was a delicate dish with crab and crunchy bamboo shoots, complemented by a gentle egg custard and broth. The "Norezore" dish featured vinegar miso-marinated baby conger eel, a rare delicacy with a refreshing taste. The popular "Botan Ebi," aged for four days, was succulent and rich, with a substantial volume of shrimp. The lightly seared "Hokkigai" from Otaru had a fantastic aroma and a delightful chewy texture. The "Shako" had a robust miso flavor, and the addition of Toyama white shrimp between the rice and shrimp elevated the sweetness and texture. The luxurious "Nodoguro" "Benihitomi" was surprisingly thick-cut, with a tender and juicy texture that was incredibly satisfying. The "Horse Dung Uni" from Akkeshi was incredibly sweet and melted in the mouth. The roll of "Negitoro & Toro Taku" featured a topping of green onion, offering a smooth texture of toro and a refreshing crunch of pickled radish. The "Anago" had a soft and sweet flavor that paired perfectly with the vinegared rice. The meal ended with a comforting "Mame Kabu Akadashi" soup with a gentle red miso flavor and the crunchy texture of baby turnips. Overall, it was a highly satisfying dining experience where I could truly appreciate the flavors of aged fish.

Luxurious and splendid, the perfect words to describe the building that is 【Fujiro】 in Kayabacho. Originally a members-only sushi restaurant, they have expanded their doors to non-members starting from the end of the year. The sushi course is omakase style. There is no drink menu, you simply tell them your preferences and what you want to drink. - Cheers with a sparkling Chardonnay from Cremant de Bourgogne. - Clam soup warms the body on a cold, windy day. - The first harvest of watercress tastes youthful, signaling the arrival of spring. - Kanimiso with Zuwai crab and konbu, mentaiko made with imo shochu, miso pickled with cream cheese aged for 4 months, and pickled ginger (you can ask for refills). A variety of small dishes that are delightful! The bold flavors pair well with the drinks. The tuna is from Katsuura. - Aged for two weeks, the otoro melts in your mouth like silk with a surprise of minced tuna inside. - Konbu-shime of Izumo Harako sea bream from Kagoshima, more like a fragrant seasoning than marination, with a fluffy texture that surprises. Enjoy a special junmai ginjo karakuchi from Kankokuichi here. A sake that doesn't interfere with the sushi, leaving a clean finish. - Aji aged for four days from Amakusa. - Decoratively cut Shiraika from Genkai Sea. - Akami zuke with a firm texture and a hint of sweetness. - Tempura of Wakasagi from Abashiri and deep-fried lion's head pepper. The Wakasagi is large and satisfying to eat. - Aged for two weeks, the Kanpachi from Kagoshima is a must-try. From here, move on to Tokuyama from Fukui. It's my first time trying it, but it goes down as smoothly as water. - Botan shrimp from Unzen Bay in Hokkaido, specified size and delivered fresh. The extra-large Botan shrimp is not overpowering in taste, but the more you chew, the more tender and sweet it becomes. - Refined baby conger eel from Ehime, only available at this time of year. - Extra-large shrimp from Amakusa. The sweetness inside is complemented by the white shrimp from Toyama placed between the rice and the shrimp. The miso and the body of the white shrimp, which have been refined through trial and error and tasting, go well together. - Extra-large Tairagai from Nagambe in Hokkaido. Seared to a crisp, with a crunchy texture. - Humpback uni from Akkeshi, Hokkaido!! The sea urchin, eagerly awaited, is served in a gunkan style with a ratio of 1 (rice) to 1.2 (uni). - Anago from Tsushima with sauce. Steamed anago, not grilled, is fluffy and creamy. Take a breather with a miso soup made with nodoguro dashi and Saga nori. A satisfying sushi experience with enjoyable conversations with the sushi chef. Sushi is truly Edo-style, and the chef is truly manly! A great quote I received ♡ I am completely satisfied, thank you for the feast.

[Nearest station] 3 minutes walk from Kayabacho Station [Budget] 30,000 to 40,000 yen [Overview] Sushi Fujirou reigns supreme in the building as the pinnacle of Fujirou. The first floor of the same building has yakitori, the second floor has sushi, and the third floor has a members-only sushi restaurant. There is a door that is only allowed to be opened for a limited number of people... And above that, there seems to be a special space. Definitely try to persuade your target who just returned from Ho Chi Minh to climb up. This members-only aged sushi restaurant is where I truly realized the goodness of aged sushi. The richness, the lingering taste, please enjoy it! [Menu] - Hamaguri soup - 5 sun - 2-week aged tuna - Mackerel - Shrimp - Squid - Botan shrimp - Sea bream - Smelt, shishito pepper - Marinated tuna - Amberjack - Surf clam - Sea urchin - Rolled sushi - Conger eel - Shirako - Scallop [Note] Visited for a friend's celebration this time. By chance, I made a reservation as the head chef was also returning from Ho Chi Minh. Be careful with your socks as you have to take off your shoes! By the way, there seems to be a completely private room for about 4 people, so if you want to use it, please do! The impression was that there were quite a few more staff members than when I visited last time. Expanding overseas, they are thriving. And this time, I received about 3 cups of sake paired with the head chef's omakase course. The refreshing and juicy sake was a perfect match for the aged sushi. Here are some of the menu items that left a strong impression: - 2-week aged tuna Aged tuna that will surprise you from the first dish. - Squid I really like the aged feel of this squid. It has twice the stickiness of regular squid, but the aftertaste is refreshingly unique. - Botan shrimp When it comes to aged sushi, you can't start without botan shrimp... First, you'll feel the attractiveness of its smooth shape. Then, the goodness unique to aged sushi, the depth of flavor, and the richness that naturally spreads in your mouth are irresistible. Ever since I tried aged botan shrimp sushi, I've been hooked! - Sea urchin Towards the end, this sea urchin makes an appearance! It's a single piece that allows you to directly feel the original taste of sea urchin. The head chef personally hands it to you. Be ready to capture the moment. The balance between the seaweed's oceanic flavor and the richness of the sea urchin was delicious. Head chef, see you again! Thank you for the meal.