From Tokyu Meguro Line "Musashi Kosugi Station," it's a 15-minute walk to this restaurant. The young head chef, who is the fifth generation since the previous owner, has taken over and revived the place. The female owner is still active. Photography is not allowed inside, so only the exterior can be captured. We started with the chef's choice course, and it was evident that the young chef travels around the country to personally source ingredients and sake, resulting in a unique dining experience. The appetizers in the first half were exceptional, and the sushi in the second half was equally impressive. The variety of dishes that accompanied the sake was endless. The sushi included rare items that can only be enjoyed here. It's a shame that photos are not allowed because this restaurant is truly worth a visit.

Thank you for viewing the "Sushi TOKYO 2021" restaurant review from Tabelog's top 100 restaurants. Today's featured restaurant is Sushi Izumi. The head chef is well-known, but unfortunately, he was off today. This restaurant is famous for being where the head chef of Araki trained. It has a long history spanning four generations. Here is what I had today: - Bonito with Miyazaki citrus - Anago dashimaki - Boiled octopus - Abalone liver simmered in sweet vinegar - Tsubugai simmered in Arima hot spring water - Katsuo and Kanpachi - Steamed fig with uni, topped with yuzu miso - Octopus eggs - Shinko (baby gizzard shad) - Fresh squid - Marinated anago - Purple sea urchin from Hokkaido - Horse dung sea urchin from Hokkaido - Purple sea urchin from northern Sanriku - Red sea urchin from Amakusa - Biwa trout - Horse mackerel - Grilled eel from Lake Biwa - Botan shrimp - Sardine - Sea bream - Hairy crab - Marinated bonito - Sea urchin soup - Clam - Anago sushi The chef was chatting throughout the sushi making process, which may be divisive among diners. The atmosphere was lively with a diverse clientele. Thank you for the meal.

【Reason for visiting】I was invited by an acquaintance who said it's worth trying at least once.【Atmosphere】It has a traditional sushi restaurant vibe. The restroom and such might not be suitable for a date.【Taste】Started with appetizers followed by sushi. Some dishes like simmered octopus were average, but they paired well with the delicious sake served. The hand-rolled sushi was all delicious, especially the marinated conger eel and 4 types of sea urchin, including a local specialty.【Overall】The eating style may vary as it involves listening to the staff's explanations. Nonetheless, you can definitely enjoy delicious sushi, appetizers, and sake here. It's a bit pricey, so it may not be a place you can visit often, but I'll strive to come back to this restaurant.

I was taken here by a friend. It is located in a quiet residential area about a 10-minute taxi ride from Meguro Station. There are about 10 seats, mostly at the counter, but there also seems to be a raised seating area in the back. We were served about four seasonal appetizers at first, followed by sushi. The standout for me was the kobujime, which came in three varieties: red vinegar, white vinegar, and kelp-marinated. The natural eel with simmered gelatin, swordfish, and bonito were also delicious. It was a long time since I had such wonderful sushi, and I left feeling very satisfied.

In Meguro, at Sushi Izumi, during this time of year, they offer a comparison box of sea urchin with a variety of types from different regions. The chef prefers to serve fresh sea urchin directly from various locations rather than using sea urchin with preservatives. If you're lucky, you can enjoy a tasting of six different types of sea urchin from Hokkaido to Okinawa: Ezo Bafun Uni, Kitamura Saki Uni, Bafun Uni, Murasaki Uni, Aka Uni, and Shirahige Uni.

I visited Sushi Izumi, a restaurant that has received the bronze award on Tabelog with a rating of 3.89 in 2020 and 2019. The location is in a quiet residential area, and it is a reservation-only restaurant with no signboard. The interior has a vintage feel with only 11 seats at the counter. The chef, with pink hair, greets you with a strong personality. The restaurant can be classified as a performance-style sushi restaurant that maintains techniques from the Edo period. The chef provides detailed explanations during the one-round omakase course in the evening. The meal includes various dishes such as vinegar-marinated horse mackerel, shrimp broth roll, dried sweetfish, sashimi, chawanmushi, tempura, delicacies set, octopus vinegar, and more. The second half of the meal consists of hand-rolled sushi with various toppings, including eel, sea urchin, conger eel, and more. The experience is truly impressive and educational, providing a deep understanding of sushi cuisine that has been passed down since the Edo period. It is definitely a restaurant worth visiting.

Sushi Izumi @ Meguro - The Strongest Eccentric Sushi Restaurant in Tokyo We, the Tokyo Hormones, feel like we are finally reaching the goal when it comes to sushi restaurants in Tokyo. There are some sushi restaurants that are impossible to get into on your own, and among them, the most challenging one was Izumi in Meguro. I had given up on it for about 5 and a half years, thinking that I would never get a chance to go there. But unexpectedly, an acquaintance from a different circle mentioned, "Do you know Izumi in Meguro?" My eyes almost popped out with excitement. Yes, I know it, and it is the number one restaurant I want to visit! First of all, the head chef is a unique woman who used to be a stand-up comedian, like Majocco? Remember that person with the funky hairstyle who used to throw the mic during performances? The head chef's hair is just like that - long beard, short pants, and a purple mohawk with a tube wrapped around it. Super funky! Her nephew, I think, assists her, and the head chef stands behind the counter, explaining the dishes, sushi, and sake with jokes. You are not allowed to eat until the explanation is over. She just talks and does not do any work. The fish is half from Tsukiji and half directly sourced. The head chef personally travels around the country to purchase fish from fishermen. To describe this restaurant in one word, it is eccentric and truly one of a kind. The uniqueness is not just in the head chef but also in the dishes and sushi, which are on a super eccentric level. There are over 10 different rare delicacies in stock, known as the "Purine Ala Mode." Ordering all of them is called the "Murder Course," and we did order them all, and they were all incredibly delicious! The sake served was all from unknown breweries, and not a single mainstream brand was served. The head chef personally selects them by visiting the breweries. There are two types of sushi rice, three types of pickled soy sauce, and amazingly, five types of nails according to the type of fish. Each piece of sushi is handed over directly, like at Hatsune Sushi, with the rice facing up, ready to be eaten. The most memorable part was the comparison of sea urchin from different regions and the three-piece tasting of minced shrimp. The deep-fried soft shell crab was also delicious. But above all, what left the biggest impression was the head chef's performance. On that day, a regular customer who had made a reservation gave us a gift of a large sushi roll, which we tried at a bar on the way back, and it was incredibly delicious. I'm hooked! I want to go again! Someone invite me! -------------------------------------------- Restaurant Name: Sushi Izumi Location: Meguro --------------------------------------------

Lately, I have been looking forward to the new year, when the price of crab stabilizes and the owner of Izumi, a sushi restaurant in Meguro, asks a fisherman friend to supply them with a special crab course. On this day, they featured Kanou crab from Ishikawa Prefecture. The meal started with a classic dish of crab omelette, followed by crab sashimi, grilled crab, grilled cod roe, and plenty of sea urchin in a crab shabu-shabu hot pot. After that, they served crab porridge. But the meal didn't end there, as they continued with a variety of sushi. I left the restaurant feeling very full and satisfied.

Sushi Izumi is located in a residential area away from Musashi-Koyama Station. The sign always says "preparing" but the food served that day included simmered kue, two types of tamagoyaki (crab and white fish), boiled bamboo shoots, angler liver, sashimi (flounder, striped marlin, yellowtail), steamed sea cucumber, and drunken snow crab. Afterwards, we had seasonal nigiri sushi like ark shell (completely natural) and white fish milt.

Price: 26,000 yen (tax included) Omakase Course: TMM 1. Macro 2. Egg 3. Octopus 4. Bonito 5. Sweetfish SUSHI 1. Small Skin 2. Small Skin Kombu 3. Enagawa 4. Shrimp 5. Medium Fatty Tuna 6. Salmon Roe 7. Botan Shrimp 8. Horse Mackerel 9. Mackerel 10. Cutlassfish 11. Fatty Tuna 12. Clam 13. Conger Eel

Sushi Izumi, winner of the Tabelog Award 2019 Bronze, is a sushi restaurant that opened in Meguro, Tokyo in 1975. Reservations are by appointment only, and they accept reservations for one person and up. The restaurant is open for dinner only. It is located in a quiet residential area near the "Rinshinomori Park" in Meguro, about a 10-minute taxi ride from Meguro Station or a 15-minute walk from Musashi-Koyama Station. The interior of the restaurant has the image of an old sushi restaurant, with an L-shaped counter seating for 11 people. The menu consists of only one chef's choice course. Photography inside the restaurant is prohibited. The chef's talks are interesting, explaining in detail about the ingredients and cooking methods. You are not allowed to eat until the explanation is finished. It is a unique rule and a sushi restaurant with strong dedication. Thank you very much. Itadakimasu. Chef's Choice Course: - Horse mackerel tartare - Fresh green egg omelette - Sashimi of yellowtail and greater amberjack - Hoya steamed in a tea bowl - Tempura sushi - Ayu from Lake Biwa - Tsuchihoseri - Pickled greater amberjack - Wild eel - Aoyagi clam - Pickled eel - Sea urchin - Horse mackerel - Conger eel - Lean tuna - Spot prawn - Conger eel - Dried gourd roll

I have always wanted to hear the story of the master chef. I finally had the opportunity to visit this famous restaurant. I was able to walk under the noren (curtain) and experience dishes such as Sanriku pickled turnip, salmon roe, sweet shrimp, white fish omelette, grilled squid with its ink, boiled octopus, simmered squid, sashimi of bonito, yellowtail, anglerfish soup, fried anglerfish, goby, conger eel, sea urchin, white fish fin, vinegar-marinated goby, vinegar-marinated rice fish, vinegar-marinated goby with millet vinegar, vinegar-marinated goby with vinegar, scallop, abalone, bluefin tuna, shrimp, salmon roe, bamboo shoot, cod roe, sea bream, herring roe, clams, conger eel, and more. It was such a wonderful restaurant, reminiscent of the Edo period, offering unique dishes that cannot be found elsewhere. The sea urchin from Kumamoto that was served that day is not usually found in the market. I enjoyed every bite, savoring the cultural and philosophical aspects of the meal, along with some light-hearted humor. What a blissful experience.

I revisited "Sushi Izumi," located a 15-minute walk from Musashi-Koyama Station in Tokyo, after about 2 years. This restaurant has won the Tabelog Award in 2019 (BRONZE), 2018 (BRONZE), and 2017 (BRONZE). While the exterior may not suggest it, the dining experience draws you into its unique world. I was the only customer on this day, which was quite rare. This allowed me to have a detailed and enjoyable conversation about sushi. The restaurant is a long-established shop with over 40 years of history, and it was also a training ground for "Arakira" in the past. "Sushi Izumi" is known for the talkative skills of the owner, who is loved by regular customers. The attention to detail in the sushi ingredients is extraordinary. The carefully selected origins and materials, as well as the cooking techniques dating back to the Edo period, make the sushi incredibly delicious and one-of-a-kind. The shari (sushi rice) is small in size, with a base of red vinegar and rice vinegar, but it seems that red vinegar or rice vinegar is used depending on the type of sushi. All sushi is handed directly to you, and you are supposed to eat the shari by turning it upside down. One memorable dish was the Kohada sushi, which came in four variations: red vinegar, rice vinegar, vinegar with kelp, and vinegar with kombu. Each had different flavors and textures, all of which were delicious, making for a great dining experience. I will definitely visit again. Thank you for the meal. (Note: Photos are not allowed.)

I had a unique experience with a sense of tension, but once the course started, I learned a lot and enjoyed the sushi, which was very distinctive and delicious. It made me think about what Edo-style sushi really is. I would like to revisit during the season when sea urchin is at its best!

This sushi restaurant is located quite a walk from Musashi-Koyama Station. It is very unique in many ways. The chef's jokes and hairstyle are one aspect of its uniqueness, but the sushi itself is truly one-of-a-kind. The sushi here combines traditional Edo techniques with the chef's own twist. The atmosphere of the restaurant is like that of a casual sushi place where you can eat for around 1,000 yen. However, it only offers set courses and requires reservations. The sushi is prepared by two apprentices while the chef engages with customers and explains the dishes. The chef's explanations are informative and interesting. The chef's work mainly involves preparation before opening, and once the restaurant is open, the apprentices take over. The dishes served reflect the chef's dedication to his craft. The meal starts with appetizers, followed by sushi, but there is no set ending to the meal. If you're still hungry, you can ask for a couple more pieces of sushi. Unfortunately, I was too full to try the delicious-looking shrimp and octopus dishes. The restaurant also offers a great selection of Japanese sake that pairs well with the food. Overall, this restaurant is truly one-of-a-kind and I look forward to visiting again. Thank you for the wonderful meal.

After enjoying the exquisite French cuisine at the masterful chef Saizu Chef's "Cote D'or," we headed to the long-established sushi restaurant "Sushi Izumi" in Meguro. It operates on a reservation-only basis and I was invited by a friend of a dining companion, marking my first visit in 3 years. The head chef's strong personality and unique style remain unchanged, and his dedication and sharp tongue are truly remarkable! Photography is not allowed, but trying to recall how many dishes were served is a daunting task, especially with the head chef's cheerful demeanor. The "full stomach murder course" he aptly named and the sake that went perfectly with the uni tasting were irresistible. With great company, this day was also spent pleasantly in a tipsy state. Thank you to everyone, including the head chef, for the wonderful experience! Unfortunately, photos of the food are not allowed, so here is a snapshot with the head chef...◎ Meal of the day: - Cote D'or (Minato-ku Mita) Omakase course - Ramen Watanabe (Taito-ku Asakusa) White ramen (salt): 800 yen - Taizan Sakura (Taito-ku Asakusa) Shio soba: 780 yen - Sushi Izumi (Meguro-ku Shimomeguro) Omakase - Food Beast Maro http://instagram.com/menterromaro/ https://ameblo.jp/korinai-menmen/

Extreme dedication to food. When I visited, taking photos inside the restaurant was prohibited, and I was scolded for using my smartphone, so I just focused on the sushi! Everything was delicious as expected, and I was satisfied. However, personally, I prefer sushi rice with red vinegar or a slightly sweeter taste, so everything was a bit salty and sour, and I got a little tired of it halfway through. This is just my personal opinion. I had a friendly chat with the head chef and he allowed me to take a photo together on my way out. I hope he stays healthy and well forever!

I was deeply impressed after reading the book "Seeking vanishing sushi" and visited the restaurant about 10 years ago. As a resident of Nagoya, I rarely venture beyond Meguro Station or the area around Naka-Meguro for meals. The head chef, Sato-san, has a strong sense of pride as a sushi chef, diligently seeking out superb ingredients from all over Japan, valuing relationships with people, and even considering environmental conservation issues. Although it may be disrespectful to compare, there may be similarities with Chef Thomas Frebel of Inua, who spent three years visiting producers throughout Japan to create amazing dishes. Sato-san, the head chef, engaged me in enjoyable conversation, even though I was a young person who had never eaten high-end sushi before. He surprised me with sea cucumber and sea cucumber intestines, which I bravely tried and found to be incredibly delicious. I then enjoyed the nigiri sushi that he skillfully prepared for me. As I was leaving, Sato-san kindly offered to call a taxi for me, but in a slightly tipsy state, I declared myself as the Nagoya branch manager of Izumi to walk home instead. I later learned that the former head chef of the renowned The Araki in London, which earned three Michelin stars for its tuna, had trained at Izumi. The only celebrity autograph on the wall turned out to be from the father of my favorite actor, Koichi Sato, the esteemed actor Rentaaro Mikuni. Perhaps the Mikuni family also frequents Sushi Izumi.

In my tasting comparison of sea urchin, Kyushu's Akaguni was the best, followed by Sanriku Murasaki and then Rishiri Bafun. Thank you for the delicious meal. I will definitely visit again.

The first time I was taken there was about 5 years ago. According to my friend, it is the "strongest sushi restaurant". When I visited and ate there, I couldn't help but say, "I'm defeated" hahaha. Starting with the wisdom from the master on "what sushi is", to the appetizers and sushi that I had never tasted before. And the drinks. You can't experience this at other restaurants. Yes. I have visited high-priced restaurants and super famous ones, but if you want real sushi, this is the place. The master's famous saying, "This is real sushi. Sushi at other restaurants is sashimi on top of rice, sashimi rice." I want to go to Nagisa this summer...