After a hiatus of 3 and a half years, I returned to this restaurant for the first time in the first half. They provide ice, so I brought my own alcohol and soda water. The capacity of the restaurant is about 8 people, and the restroom is located outside with a Japanese-style toilet, which might be a bit challenging for women. However, it is properly cleaned. The food is served in a partially customizable course style. The course included 3 types of mackerel and tuna sashimi to start. The mackerel was prepared in various ways to highlight the differences in ingredients and seasoning. The pinkish tuna sashimi was a standout. Next was the horse mackerel namero, which was a substantial dish that paired well with drinks. Following that was the grilled throat of a blackthroat seaperch. I chose this based on the previous courses, and the fragrant and delicate white meat made me want to have it with ochazuke. Then came the climax, a rapid succession of sushi. The small fins had a mild acidity and a delightful crunchy texture, which was my favorite. The conger eel was different from what I usually have locally, with a soft and fluffy texture that was incredibly delicious. The mackerel and bonito were also exceptional, but the fatty tuna at the end left me in ecstasy. However, it should be noted that it was not sourced from the restaurant, so it's not part of the evaluation.

Sushi Omote, located under the Yurakucho guard, is a popular restaurant that quickly fills up with reservations made two months in advance. The restaurant only offers set courses and operates on a bring-your-own-alcohol policy, with no corkage fee. The limited space at the guard is the reason for this policy, as there is no room to store alcohol. This is great news for sake lovers, especially those who enjoy Japanese sake. The restaurant recently stocked up on "itonami" from Wakatsuru Shuzo in Toyama and "Tamazuki Junmai Ginjo." The menu is focused on blue fish, with the course being the only option available. The dishes include a delicious assortment of white clam simmered sashimi, mackerel with perfect seasoning, and horse mackerel dried overnight. The finale is a selection of blue fish sushi. The price, including tax, is 9000 yen. With the portion of sushi at 4-5 pieces, some may feel that a bit more volume is needed for the price, but considering the option to bring your own alcohol, it seems reasonable. This restaurant is more like a sushi izakaya, where you can enjoy sushi in a casual setting. The staff are friendly, and I am looking forward to revisiting the restaurant.

First of all, the staff at the restaurant is very friendly. I made a reservation on Twitter a month ago, and the communication during the reservation was also pleasant. You can bring your own drinks, but be aware that there is no water provided. You can choose from a selection of grilled dishes based on the day's ingredients. There is a special feeling to the dishes prepared specifically for this restaurant, such as the wakame seaweed. It was enjoyable and delicious. The restroom is an outdoor Japanese-style toilet.

I was searching online for where to go over the weekend and came across some open seats on Twitter, so I made a reservation. The restaurant allows you to bring your own alcohol, so I brought a 4-gō bottle of Kuroge Wagyu from Wakayama. I also added an extra one-cup sake to make sure we wouldn't run out. The standout dish was the tenderly cooked Shirauo (whitebait) on a skewer. Next up was three types of mackerel sashimi and maguro topped with fresh shirasu (baby sardines). I forgot to ask where the mackerel was from, but it was delicious. The aji (horse mackerel) namero served with nori was also tasty. Then we had grilled fish, and I chose ayu (sweetfish) which you can eat from head to tail. The course ended with six pieces of sushi, with the saba (mackerel) and iwashi (sardine) being particularly delicious. We finished all the sake we brought (4-gō + 1-gō) just in time. It was a delicious meal. Thank you!

I love Sushiya Aojio, which specializes in blue fish, but their eel and other sashimi are also delicious. They allow you to bring your own drinks, and provide ice, glasses, and a bucket for chilling. They also take care of trash disposal. It's recommended to book for a private party with up to 8 people.

Well, you know. I don't really like being invited to meals suddenly the day before or the same day, but there are three scenarios where I end up going out when I had planned to relax at home. ------------------ 1. When there is excellent wine there 2. When invited to a delicious restaurant with difficult reservations 3. When invited to a favorite restaurant ------------------ This time is about scenario "3." Me: "Later today? Hmm, I was planning to relax at home today (I already have sparkling wine, wine, and dinner planned for tonight), ... By the way, which restaurant is it? 'Omae' in Hibiya? Omae, huh, they have good mackerel there. My meeting ends in the evening so I don't have any other plans, but I haven't chilled my sake today. Eh? "Juyondai" and "Ryuryoku" unpasteurized sake? You have those too? I always have those in my home cellar, oh, you have aged sake too that has been aged for 3 years, like "Roman" and "Shichiro" junmai daiginjo? Oh, really? Aged Japanese sake at 'Omae' in Hibiya with mackerel, huh... okay, I'll go." Pathetic, right? I really have no class when it comes to food (/ _ ; ) As all you intelligent gourmets know, mackerel is a general term for fish classified under the genus Saba in the Perciformes order, roughly divided into 3 types. True mackerel (Pacific), Goma mackerel (Japan Sea), Atlantic mackerel (Norway). So, what about branded mackerel (°_°)? "Kinko Saba" in Miyagi, "Matsurin Saba" in Kanagawa, "Seki Saba" in Oita, "Choshi Saba", "Shimizu Saba" in Kochi, "Genkai Saba" in Kitakyushu, are the leading ones, right? Oh, recently, "Karatsu Q Saba" and "Himeji Boze Saba," completely farmed mackerel, are also famous for being safe and delicious. Mackerel sashimi is definitely the best, but there are some tips to safely and deliciously enjoy it. Trustworthy restaurants are limited when all these conditions are met. In recent years, it seems that there are many restaurants serving delicious mackerel sashimi, but as far as I know, there are only a handful of them in the city, such as Omae in Hibiya. Freezing at -18 degrees for 48 hours is fine anywhere, but the texture and taste do change. Blue fish is all about freshness! And careful preparation!! So, delicious fresh mackerel is often enjoyed in Nagasaki or Fukuoka for me. But, sometimes I want to eat it in Tokyo too (T_T). At 'Omae' in Hibiya, the soft, refreshing handsome middle-aged man, who can only be described as a handsome young man, always enjoys delicious mackerel, mainly Goma mackerel, that he personally goes to Tsukiji every morning to find. From this great man, it's easy to imagine how beautiful the great man's wife is. As all you intelligent gourmets know, a rooted mackerel is a mackerel that, instead of swimming in a group to find good food, occasionally stays in the same place because its birthplace originally has abundant food such as plankton. Originally famous in Miyagi, now branded as Kinka Saba, but the mackerel in Matsurin on the Miura Peninsula is basically the same. A group-averse fish that prioritizes being alone, with a slightly green back, a very fat belly, rich in oil, and a very soft texture. Known for its high-quality sushi restaurants that serve it only at this time of year. It's similar to when you eat "Tokishirazu" salmon, which has a fluffy texture, right? I like that. Choosing to live life freely without valuing being in a group, and in the end, even though you chose to live differently from everyone else, you end up being caught with everyone else. Swimming around and catching big fish ===========

Due to the rainy season and summer fatigue, I have been distant from posting. I plan to gradually start writing again. Speaking of Omomae-san, it is a paradise of a restaurant that specializes in blue fish (among other options) and allows you to bring your own alcohol (they even lend wine coolers). I visited after a long time. Once again, I was satisfied with the sashimi, sushi, grilled dishes, and the friendly service. Thank you very much.

Years ago, I saw on TV that Yukichi Kimura recommended Daizen in Yurakucho for saba (mackerel) and I was really curious about it. However, I heard rumors that there was a 3-year wait for reservations, so I couldn't go. Apparently, you can only get in if there happens to be a cancellation when you go directly to the restaurant. It's difficult to make plans 3 years in advance, and it's sad to not be able to get in if you try to walk in. But, last year I happened to find Daizen's Twitter and discovered that they accept reservations via DM. (Even then, it seems difficult to get a reservation 2 months in advance.) After a few years, my dream finally came true and I took a plane to go there. It's nice that you can bring your own alcohol, but it made me a little nervous about the taste I would be judged on (although that wasn't the case at all). On that day, I had a course that included firefly squid, a comparison of saba, maguro no zenten (tuna head), iwashi no tataki (sliced sardine), fresh oysters, a choice of 3 types of grilled fish, and 4 pieces of sushi. Everything I ate was incredibly delicious, but the saba they specialize in was the best! The conversation with the owner and the 3rd generation was enjoyable too! The other guests nearby were also food enthusiasts, so the conversation and drinks flowed. I thought maybe I brought too much alcohol, but I ended up drinking it all and was completely drunk. The sight of the drinking district under the train tracks was something I couldn't see in Sapporo, so it was refreshing. I visited with a friend that day, but it seems easy to get in even if you're alone. Highly recommended!

I have been to a sushi restaurant specializing in mackerel for a month. They only operate on market days and offer a course menu of fresh and high-quality light fish, with a focus on mackerel. The restaurant has only 8-10 counter seats, and the omakase course costs just under ten thousand yen (varies by day). A must-try is the fresh raw mackerel sashimi, but I also love the seared mackerel hand roll that comes towards the end of the course. The searing brings out a delightful aroma and enhances the richness of the fish. They serve mackerel in various ways, including sashimi, seared, and vinegar-marinated, all made with top-quality fish. The accompaniments like yuzu pepper and pickled ginger are plentiful, and they provide detailed explanations on how to enjoy each dish. The meal starts with seasonal firefly squid, followed by a sashimi platter, seared sardines, grilled gizzard shad, and fresh oysters, all part of a well-crafted course. The sushi is delicious as expected. After enjoying four raw dishes, they serve the seared mackerel roll, and finish with a traditional conger eel sushi. The only downside is the traditional Japanese-style toilet, but the restaurant's location under an overpass and its policy of only offering omakase courses without serving any drinks (you can bring your own for free, with wine coolers and glasses provided) contribute to its unique charm. Despite being consistently fully booked up to two months in advance, they regularly update availability information on their official Twitter account. #TokyoGourmet #TokyoSushi #YurakuchoGourmet #YurakuchoSushi #YurakuchoSushi #GinzaGourmet #GinzaSushi #GinzaSushi #GinzaSushi #HibiyaGourmet #HibiyaSushi #HibiyaSushi #Sushidaizen #MackerelRestaurant #WantToConnectWithGourmetPeople #WantToConnectWithSushiLovers #WantToConnectWithSushiLovers #TokyoSushi #GinzaSushi #YurakuchoSushi #Sushidaizen #Sushilovers

Private women's party. Handsome father and son will serve you. We started with firefly squid, then moved on to sushi. The mackerel came in different varieties - marinated in kelp, seared, from various regions. We also had fresh oysters, and for the grilled dish, we chose sandfish which was excellent. The meal ended with miso soup with conger eel. We brought our own alcohol, and considering the variety of dishes served, the price was quite reasonable. A few couples peeked in and even took our business cards before leaving.

I was taken to a restaurant by a long-time friend, where the only option was a course menu costing around 9,000 yen. The restaurant operates on a reservation-only basis with two time slots: 17:30-20:00 and 20:00-22:30. You can bring your own alcohol, and the restaurant provides glasses, ice, and water. My friend brought sweet potato shochu and sake, which we enjoyed. The food was simply amazing! I never knew mackerel could be so delicious! The mackerel from Awaji Island had the perfect amount of fat, not too greasy but just right. The sashimi of scallops from Sanriku, Iwate, was so fresh and delicious. The marinated sardines were perfect with sake. We chose grilled items, and the smelt and sardines were excellent choices. The combination of sake and sardine liver was exceptional. The sake had a crisp taste followed by a fruity flavor that I loved. The owner taught us to pour sake into the leftover juice from the raw oysters, and it was amazing! The sushi was outstanding, especially the pickled herring sushi, which was a first for me and had no fishy taste at all. The seared mackerel hand roll was surprisingly tender, and the eel melted in my mouth. This restaurant is a must-visit for those who love blue fish. Thank you for the wonderful meal!

Yurakucho's underpass, or rather Hibiya, is where I wanted to visit for a while now, and I made a reservation on Twitter. As a fan of light dishes, I always wanted to try this place. Arriving at the front of the restaurant before 5:30, I see a few groups waiting. The young female owner (I guess that's what she is) guides us inside. Being alone, I sit at the corner. Next to me are five middle-aged men who I think are my high school classmates from Miyagi Prefecture (I found out through conversation). I quench my thirst with the canned beer I brought (of course, that's not enough so I also brought a bottle of sake). The appetizer is white fish. And for the main dish, we had sashimi of mackerel. Yesterday, we had mackerel from Awaji Island prepared in three ways. From left to right, we had mackerel marinated in kombu and salt, lightly marinated in vinegar, and seared on the surface. All of them were delicious and melted in the mouth. Personally, I thought the seared one was the most delicious. Then we had tuna sashimi and scallops from Funamata Bay. Next, we had cod milt with ponzu sauce and seaweed. The cod milt was incredibly fresh. The seaweed was mixed with vinegar miso and sansho pepper, which was quite interesting. As a treat, we were served namero, wrapped in seaweed with myoga. For the grilled dishes, we could choose from smelt, sardines, sandfish, blackthroat seaperch, and flounder marinated in sake lees. I chose smelt and sardines from Amagawa. The smelt was plump and delicious. Next was live oysters, which were okay. We drank the remaining broth with sake. For the finale, we had nigiri sushi. First, we had gizzard shad and mackerel, which melted in the mouth. Then horse mackerel and herring. The texture of the herring was amazing. It seems like this dish requires really fresh ingredients. The finale was seared herring and mackerel. The miso soup had two large shrimp heads. And finally, conger eel. It was delicious. The old man and the young owner were very friendly. It was my first time visiting, but I was completely satisfied. Of course, I will go again.

This sushi restaurant specializes in blue fish and is a favorite spot that I love to visit irregularly. They only operate on Tsukiji Market operating days, offering a variety of fresh light fish such as mackerel. With only 8 seats at the counter, they serve an omakase course for around 10,000 yen (depending on the day). A must-try here is the fresh mackerel sashimi! Since it is freshly sourced, you can enjoy raw mackerel sashimi with delicious blue fish fat in vinegared or seared form. They also provide a variety of accompaniments like yuzu pepper and pickled ginger, and explain each way to enjoy them with the ingredients, which is nice. The meal starts with white fish, assorted sashimi, shirako, grilled fish, and fresh oysters (grilled or raw). The tuna sashimi is particularly delicious with its fatty texture. The sushi is the highlight, with 4 types of raw sushi to savor, followed by seared mackerel rolls, and ending with eel in Edo style. While they don't offer flashy sushi like tuna or sea urchin, the dishes at this blue fish enthusiast's restaurant are wonderful, making it a great place for adults to enjoy. The only downside is the traditional Japanese-style toilet, but the location under the elevated train tracks and the strict operation focusing solely on omakase courses have reduced any wastage. They also don't serve any drinks (you can bring your own for free, and they provide wine coolers and glasses). Their style is a result of their thorough dedication, which is why I keep coming back. #TokyoGourmet #TokyoSushi #YurakuchoGourmet #YurakuchoSushi #YurakuchoSushi #GinzaGourmet #GinzaSushi #GinzaSushi #GinzaSushi #HibiyaGourmet #HibiyaSushi #HibiyaSushi #SushiDaimae #DeliciousMackerelShop #WantToConnectWithGourmetPeople #WantToConnectWithSushiLovers #WantToConnectWithSushiLovers #WantToConnectWithSushiLovers

I visited Sushiomae again last month. When it comes to delicious mackerel, there's no place like this. I compared the flavors of whitefish and mackerel, enjoyed shirako, grilled flounder, and fresh oysters. Then came the sushi: kohada, mackerel, horse mackerel, sardine, saury, seared mackerel, followed by a soup and ending with anago. The fish, especially the mackerel, was delicious. Thank you for the meal!

It's been about half a year since I last visited Sushi Oomae-san. The joy of finding delicious mackerel is exceptional. Starting with white fish, a comparison of two types of mackerel, and my favorite grilled fish, the nodoguro. I also enjoyed plenty of shirako. Everything was fresh and my excitement level went through the roof. I had about 7 pieces of nigiri, but my stomach was satisfactorily full. You can bring your own drinks, but make sure to consider the amount you'll drink. There's a vending machine outside, so soft drinks are fine. I hope to visit again soon. It was delicious. Thank you very much!

I made a reservation on Twitter at 20:00 on a regular day and was taken there by someone. It's a charming old-fashioned area under the Yurakucho station, which is not owned by JR. This sushi restaurant is known for its delicious mackerel. You can bring your own drinks without a corkage fee, so I brought some delicious sake from Toyama. The meal started with a shell appetizer (make sure to pull it out skillfully!), followed by a sashimi platter of mackerel, scallops, shrimp, and white fish. You can also choose from grilled items like sardines and smelt. It was my first time enjoying such delicious seafood. The mackerel was firm and fatty, and the saury and horse mackerel were also incredibly tasty. The restaurant is run by a cheerful father, his son, and daughter, giving it a warm and welcoming atmosphere. You can occasionally feel the charm of the passing trains with their sounds and vibrations. It was my first time enjoying such delicious seafood. Thank you for the wonderful meal!

Yurakucho Guard Shita is a popular specialty shop for illuminated items. You can bring your own alcohol since the shop has limited space, and there is no corkage fee. The shop is run by a family - father, son, and daughter - who serve delicious illuminated items mainly through set courses. It's recommended to make a reservation for private parties, but for small groups, you may be able to walk in without a reservation. If you haven't visited this place yet, we highly recommend experiencing the unique atmosphere of this shop!

I found it very helpful that they regularly update the reservation status on Twitter. I made a reservation for one person on Tuesday and visited on Friday. The course meal started with fresh mackerel sashimi, followed by pickled dishes, grilled items, sushi, and soup - it was very filling! Both the head chef and the young chef were very friendly, and I felt comfortable dining alone. Most importantly, the fish served was delicious... I definitely want to visit this restaurant again!

A very fresh selection of mackerel dishes. Other blue fish, conger eel, and tuna were all delicious! The master chef and the handsome young chef provided wonderful hospitality, making us feel completely satisfied. Surprisingly, you can bring your own alcohol. They even lend you a cooler to chill your drinks. I would love to come back to taste the seasonal flavors!

Exploring Tokyo's gourmet scene! Chiyoda Ward, Yurakucho edition. A popular sushi restaurant specializing in mackerel tasting, "Sushi Omae." Regularly revisited! On a sunny summer day, perfect for a little gourmet tour with friends. Invited some close friends for a small gathering to try out different types of mackerel at a sushi restaurant that is known for its dedication to this fish. Located just a 5-minute walk from Yurakucho Station, this hidden gem specializes in blue fish and mackerel. Reservations are hard to come by, with a waiting list of up to two months for this popular spot. Surprisingly, they only allow BYOB with no corkage fee. Run by the first owner and his son, who is the second-generation successor, the service is impeccable and the prices are reasonable. The highlight is the mackerel tasting experience, featuring rare types of mackerel. The meal included dishes like simmered clam, assorted sashimi, grilled mackerel, and more. Each dish was expertly prepared and bursting with flavor. The atmosphere is cozy, the service is friendly, and the food is simply delicious. A must-visit for mackerel and blue fish lovers. Highly recommended for a unique and unforgettable dining experience.

A sushi restaurant that specializes in fresh blue fish, such as mackerel, and is loved by many. It is only open on Tsukiji Market operating days, and offers a course menu for around 10,000 yen. The counter has only 8 seats, and the highlight is definitely the fresh mackerel sashimi. The quality of the blue fish's fat in the vinegar and seared mackerel is amazing. They also provide a variety of condiments like yuzu pepper and pickled ginger, and explain in detail how to enjoy each dish. The meal includes abalone, assorted sashimi, sesame mackerel, grilled fish, and fresh raw oysters. They also incorporate seasonal ingredients like whitebait and scallops. The grilled fish, such as dried saury and gizzard shad, is excellent, and pairs well with unlimited sake. The sushi is the real winner here, with four types of fresh sushi followed by seared mackerel rolls and eel. While they may not offer flashy tuna or sea urchin, the dishes at this blue fish lover's restaurant are fantastic, making it a perfect place for adults to enjoy a meal. The restaurant's location under the elevated highway, the strict policy of only offering course menus, and the fact that they do not serve any drinks (but allow free corkage with plenty of wine coolers and glasses available) show their dedication to their unique style. Highly recommended for those who appreciate high-quality sushi. #TokyoGourmet #TokyoSushi #YurakuchoGourmet #YurakuchoSushi #GinzaGourmet #GinzaSushi #HibiyaGourmet #HibiyaSushi #SushiDaizen #BestMackerelRestaurant #GourmetLovers #SushiLovers #ConnectWithSushiLovers #ConnectWithGourmetLovers #ConnectWithTokyoSushiLovers #ConnectWithGinzaSushiLovers #ConnectWithYurakuchoSushiLovers #ConnectWithHibiyaSushiLovers