I usually go on a solo pilgrimage about once a month, but tonight I had the pleasure of dining with a sister at a delicious gathering. I made a reservation six and a half months ago. Good evening! Welcome! It's the weekend, so the place is packed except for two seats left for us. We were seated at the very back, with the sister pushed back, and I was right in front of the owner. Now, what would you like to drink? The sister had oolong tea with alcohol, and I had chilled Kikumasamune. Cheers! The sister and I both love raw fish, so her eyes were already sparkling. We started with recommended dishes and then ordered freely. The flounder was silky white and shiny, with a delicate and elegant sweetness in the fat that made me swoon. It was so delicious. The shiromi was also a wonderful treasure from the sea, soft but with a good bounce, a texture that can only be experienced here. Truly a gift from the gods. We must cherish the earth. Then we had tekka maki. The sister suddenly ordered hokkaido scallop nigiri. So I also ordered the same. We also had squid, horse mackerel, and shrimp. We finished with a warm cup of miso soup and green tea. It was all so delicious. The sister said, "I want to come to Tsuru Hachi for our delicious gathering every month." Thank you for the meal.

I wanted to visit Tsuruhashi-san. It was my first time visiting. There are 6 seats at the lunch counter on weekends (apparently there are also seats on the second floor). It was nice not having to choose, but I ended up ordering almost everything on the menu and ended up eating more than usual. I had four types of tuna (akami, chutoro, otoro, zuke). While Edomae sushi is constantly evolving with competition and advancing techniques, I felt that this place is preserving the taste and style of the previous generation in a good way. I was able to taste the craftsmanship of Edomae sushi with dishes like salt-grilled fish, shiny fish, shrimp, eel, shellfish, and white fish. The miso soup was exceptionally delicious and I even had seconds. The tense atmosphere of the restaurant was surprisingly comfortable. I hope they continue for a long time and I would like to visit again.

On a regular day at 5:00 PM, I sat at the counter with no other customers. I ordered a small bottle of beer, tekka maki, shima aji, squid, flounder, mackerel, conger eel, pickled radish roll, and kampyo roll, along with medium fatty tuna, ikura, and egg sushi totaling around 14,000 yen. Everything was delicious, but the tekka maki was especially good. The rice was lightly flavored to not overshadow the ingredients. I sat quietly at the counter, feeling the pressure from the Edo-style master as I continued to order one after another (laughs). I left feeling full after about 30 minutes. It seems becoming a regular at a place like this is what a stylish Edo person would do. Thank you for the meal.

I was asked to make a reservation at Tsukihachi in Shinbashi for next month, but I was rejected over the phone and ended up making a reservation at Sushi Kobayashi as a substitute. Despite being rejected, I strangely felt more eager to go. So, instead of Shinbashi, I visited "Tsukihachi" in Jinbocho. The location is about a 2-minute walk from the A2 exit of Jinbocho station. I made a last-minute reservation for lunch the next day since the evening slots were filling up fast. When I arrived at 12:05 (the train was delayed due to an accident, but I had called in advance), there was a quiet young man sitting at the counter, enjoying his meal. The small restaurant had only 6 counter seats, and it was just the two of us. The atmosphere at Tsukihachi in Jinbocho was more traditional and refined compared to Shinbashi. The master's attire exuded a classical elegance and aura that I couldn't help but notice. The menu for this visit included various dishes such as flounder, squid, eel, shrimp, octopus, clam, salt-steamed dish, flounder, striped jack, kelp-pressed fish, bonito, mackerel, horse mackerel, red clam, abalone, mirugai, sea urchin, salmon roe, shrimp, egg, salted fish eggs, rolled sushi with bonito flakes, shiso leaf roll, cucumber roll, and pickled radish roll. I ordered a cold water since there were no other drink options available. The dishes were served one by one, and each had its own unique taste and texture. The sea urchin was particularly creamy and delicious, while the horse mackerel had a tantalizing texture. The meal ended with a hybrid of cucumber roll and shiso leaf roll, which was a refreshing combination. I left feeling satisfied and already planning my next visit to try the salt-steamed dish that I missed out on this time. The total bill came to 12,800 yen, and I left the restaurant feeling full and content. I will definitely be back to Tsukihachi in Jinbocho for another delightful dining experience.

You cannot take photos inside the store. This sushi restaurant allows you to order as much as you like in a casual style. There are no set rules. The appetizer was squid guts, and we had a large bottle of beer (Kirin) and salted squid as snacks. The following were served as sushi: flounder, gizzard shad, tuna red meat, two medium fatty tuna pieces, simmered clams, shrimp, sea urchin, and a rolled omelet with clams in a bowl. Hmm. I'm full. I wish you could see the impressive size of the simmered clams. When you bite into the rolled omelet, it has an overwhelming presence, and it was so convincing that it must be eaten when you visit. The atmosphere in the store is more like a cozy neighborhood sushi place where regulars gather than a formal setting. The total bill was around 13,000 yen. Thank you for the meal.

The interior of the store is divided into the first and second floors. There are 6 counter seats and 1 table for 2 people. Prices are not listed, so you order a la carte by looking at the wooden tags. You can enjoy the sushi as both a snack and a nigiri. Everything is authentic Edo-style sushi with large, perfect pieces of fish. The dishes served by the energetic head chef are simple yet of the highest quality. After eating to your heart's content, the bill came to 42,000 yen for two people. Thank you for the meal.

There are no omakase options at Tsukihachi in Jinbocho. You simply choose your favorite items from the short strips hanging on the wall and ask Ishimaru Oyakata to prepare them as sashimi or nigiri. Start with a bottle of beer to quench your thirst, then enjoy some flounder and yellowtail as appetizers. The flounder is always delicious. The yellowtail may be cold, but they never mention where it's from, it seems to be their style. Once your stomach is satisfied, move on to nigiri. Switch to warm Kikumasamune sake and try hirame, aji, shima aji, sayori, and mackerel for a variety of shiny fish. Then, indulge in red clam, conger eel, sea urchin, and salmon roe for richer flavors. Each piece is top-notch and delicious. Switch to chilled Taisho sake. Finally, enjoy tekka maki and kanpyo maki as rolls. The tekka maki is almost like sashimi, with medium fatty tuna and lean tuna wrapped in seaweed with a touch of rice, melting in your mouth. The kanpyo maki has a perfect seasoning on the dried gourd. The owner's wife prepared a simple clam soup with tofu and trefoil for the rolls. The clam broth seeps into the dish, enhancing the flavor. The warm smile of Ishimaru Oyakata is comforting, and even after eating and drinking so much, the bill is around 12,000 yen per person, which is reasonable. The whole experience takes about an hour and a half, making it a quick and enjoyable visit. Looking forward to the next time.

To celebrate a birthday, we decided to treat ourselves to some high-end sushi. We visited a restaurant that truly embodies traditional Edo-style sushi. The flavors were exceptional, and the sushi chefs were truly skilled. The restaurant is tucked away on a quiet backstreet just a few minutes' walk from Jimbocho Station. Despite its small size, the atmosphere inside was elegant and serene, with a cozy wooden interior. As we entered, we were greeted by the solemn head chef and his apprentice, working efficiently behind the counter. The hostess and a younger staff member also provided attentive service. We opted for the omakase sushi selection, and each piece was incredibly fresh, with the rice perfectly seasoned to complement the fish. It was clear that each ingredient had been handled with care and precision. While the prices were on the higher side, it was worth it for the occasional indulgence in such a fine dining experience.

Visit on the night of July 26, 2022. The last time I saw Master Ishimaru was on the night of March 30, 2021. It had been 1 year and 4 months since then. Recently, I started working near our store, so I felt like I could visit anytime, but I couldn't find the opportunity. Suddenly, I felt the urge to visit our store, so I called about 5 minutes before arriving, and they said one person could visit. Excited, I rushed over! [Overall Impression] Our store is not affected by the current sushi bubble in Tokyo. It has a business model that is the opposite of "omakase." It maximizes the customer's freedom. Despite the long interval between visits, they served carefully prepared Edo-style dishes, allowed us to drink sake, eat to our heart's content, and kept the bill mostly in the low 10,000 yen range. They did not force "omakase" on customers, did not boast about the origin of the ingredients, and did not create a tense atmosphere. For those who want to enjoy Edo-style sushi with proper pricing, I highly recommend this excellent store. [Points to Note] - No photography allowed inside the store - Occasionally, you may come across reviews focusing on the service, but if you visit with the pure intention of enjoying sushi, it's not a problem at all [Bill] - Premium Malt's beer - Started with appetizers and then moved on to nigiri - Total: 19,580 yen - The bill was slightly higher due to ordering appetizers, but it stayed within the low 10,000 yen range [Memorable Items] - Abalone salt steamed dish - Nigiri of flounder and horse mackerel were particularly impressive - The shirako was slightly small but good - However, the shirako and conger eel were mediocre [Visit Record] - Date and Time: July 26, 2022, 17:39 - 2nd visit after 1 year and 4 months - Total meal time: 67 minutes [Store Information] - Sushi restaurant with an atmospheric alleyway - Unable to see the inside from outside, making it difficult to enter without prior information - 1st floor has a counter with 6 seats and 2 tables for 2 people - Made a last-minute phone reservation with no waiting upon arrival - 4 customers before us, 2 after us - Mainly male regular customers - Master Ishimaru personally handles the nigiri, while a second chef takes care of some of the rolls [Restroom] - Located at the left rear of the entrance, unisex, Western-style - Panasonic toilet seat - Handwashing sink outside the private room - Equipped with a medicinal mist (automatically sprays when hands are placed) and paper towels Rating average 3.90, 107 reviews. My reviews 8, average 3.71.

The sushi is prepared with a lively touch, featuring large, firm grains of rice seasoned with a gentle vinegar. The nigiri pieces are generously sized and delicately fall apart when bitten into. The traditional, sharp atmosphere of the chef adds to the experience. We enjoyed a cold sake selection including Tatsunokuchi, Kamekichi, and various options from Aomori.

Eating out every day to conquer the top 100 restaurants. Today, I visited Tsuru Hachi, a sushi restaurant in Jimbocho. It's one of the top 100 sushi restaurants. I arrived at the restaurant at 8:30 pm on a weekday. It's only a few minutes' walk from Jimbocho Station. When I entered the restaurant, I noticed that the counter on the first floor only had about 5 seats. The small size of the restaurant was just right. I sat down and started with a beer. I decided to leave it to the chef's choice and requested omakase. As I sipped my drink, the first dish arrived - squid. It wasn't just ordinary squid, it was seasoned and served with wasabi, which made it delicious. I also had sea bream, marinated tuna, and ark shell, which were all sliced and served on the counter. The selection included horse mackerel, shad, lean tuna, sea urchin, salmon roe, shrimp, yellowtail, salt-steamed dish, squid, dried gourd roll, and tekka maki. It's a shame I couldn't take photos. The rice was slightly larger than usual and had a unique delicious flavor, not just regular sushi rice. The sea urchin was served in two different styles on gunkan, blending flavors beautifully. The tekka maki used not only red tuna but also fatty tuna, creating a delicious combination. I will definitely come back again.

Today, I invited my former and current bosses to Tsuruhachi for the first time in 2022. We ordered salted snacks and excellent sushi, each according to our preferences, while chatting about the past and future. I believe that Tsuruhachi was the perfect choice to bring along my former boss, whom I respect as my only superior and mentor in the workforce. It was a great time, and the sushi here is delicious...

On the first day back to work after the New Year, I really wanted to have sushi at Tsuru-hachi, so I asked a regular customer to join me and my wish came true. It was cold, so we started with some hot Kikumasamune sake and some appetizers. At Tsuru-hachi, you have to create your own order by looking at the menu on the wall, as they don't offer omakase. We started with appetizers of yellowtail sashimi and steamed abalone, which were both delicious. The yellowtail sashimi was thick and full of flavor. We then had some nigiri sushi, starting with a unique tuna roll with very little rice, allowing you to fully enjoy the tuna. We also had squid, horse mackerel, Spanish mackerel, shrimp, conger eel, and more. It was a satisfying meal and I can't wait to go back soon now that the holiday season is over.

[Tsuru Hachi] I made a reservation for this place, Tsuru Hachi, in Shinbashi, as a first-time visitor without being a regular. Just like at Shimizu in Shinbashi, there was a sign saying no photos allowed. Since it's a sushi restaurant where you order what you like rather than leaving it to the chef, your choice of order seems to determine the level of the experience. But let's not worry about that and just go with what we like! I made a reservation for 16:30, but they're open until 18:00, and it seems like the next customer is supporting them. In a place like this, lingering is unnecessary, so it's actually convenient. There are only 6 seats at the counter, and there's a second floor, but the place is smaller than I thought. - Omakase + Sake: 22,830 yen - Appetizers: - "Shiogomushi" (steamed abalone with salt) - "Katsuo, ginger" - Nigiri Sushi: - "Aji" - "Kare, kobujime" - "Karei" - "Shiogomushi" - "Katsuo, ginger" - "Saba" - "Hamaguri tsume" - "Akagai" - "Otoro" - "Ikura gunkan" - "Uni gunkan" - "Tekka maki" - "Tamago" - "Kanpyo maki" - Clam soup This place follows the tradition of Edomae sushi from the famous Mikaesushihonten, and I heard at Shimizu in Shinbashi that they used to operate in the New Shinbashi Building, so I wanted to visit Tsuru Hachi in Shinbashi as well. The former owner returned to the shop in Shintomicho before taking over at Shinbashi Tsuru Hachi. I decided to visit the Tsuru Hachi in Shintomicho before Shinbashi Tsuru Hachi. The flow is to order and eat quickly, so I enjoyed tasting and eating while drinking. It's sushi as a meal, so I didn't eat anything the night before. The shari rice is made with high-quality Koshihikari rice and white vinegar, with a soft texture that doesn't overpower. The sushi is well put together with a great selection of toppings. Tonight, Master Ishimaru was standing at the pickling station, and the customers were also elderly, making me feel like I was the youngest one there. The sushi has a satisfying taste, and the shiny pieces stand out. For comparison, I ordered tuna, which was amazing, especially the otoro with beautiful marbling. The signature shiogomushi, anago, and tekka & kanpyo rolls are a must. I realized I forgot to order anago, but I was already too full.

I visited the sushi restaurant "Tsuru Hachi" in Tokyo, which is ranked 94 out of the top 100 sushi restaurants in 2021. Located in Jimbocho, the restaurant has a traditional Japanese house exterior and does not allow photos inside or of the food. The sushi served here follows the traditional Edo-mae style, with dishes like flounder, horse mackerel, squid, tuna, red snapper, clam, shrimp, sea urchin, tamagoyaki, and dried gourd roll. The rice portions are large, providing a satisfying meal with each bite. While it may not be a trendy sushi spot, Tsuru Hachi is a classic and excellent sushi restaurant.

First visit to a sushi restaurant in Jimbocho. The exterior looks like an ordinary town sushi place, but it is actually a prestigious place that has trained many sushi chefs. Photography inside the restaurant and of the food is prohibited. A few years ago, the owner was planning to move elsewhere, but he couldn't bear to leave his mentor's place! So he closed his own restaurant and came to Jimbocho, opening a new place on the second floor of the New Shinbashi Building called "Tsuru Hachi." Quite a chivalrous episode, isn't it? The last time I had sushi from Chef Ishimaru was when his restaurant was on the second floor of the New Shinbashi Building (Shinbashi Tsuru Hachi). I found out that Chef Shimizu from "Shinbashi Shimidzu," where I often go, had trained at Chef Ishimaru's restaurant, so I wanted to follow the lineage of my favorite sushi. I remember Chef Ishimaru more than the taste of the sushi. He seated me in a special seat right in front of him, a lone customer who had walked in. His dignified figure in a traditional apron standing in the kitchen captivated me. When he asked me if I wanted the sushi served in pairs, I replied, "Yes, please serve it in pairs," and his mouth seemed to relax slightly. Meanwhile, a man entered with two women, talking on his phone. They seemed to be together, but the atmosphere in the restaurant suddenly changed. Chef Ishimaru's eyes...lit up. I'll spare you the details of what happened next, but the man left the restaurant after eating only a few dishes and I watched the whole thing in shock. It's amazing that there are sushi restaurants that respond like that! I was a bit intimidated by what I saw, but maybe it was because I eat a lot of sushi? Chef Ishimaru's eyes softened, and he seemed somewhat pleased. This experience was quite memorable, so I had been wanting to visit his new restaurant. This time, I made a reservation before visiting. The interior of the restaurant is smaller than it was in Shinbashi. However, there seems to be a second floor. Since I was dining alone again, I sat at the counter. There are only six seats at the counter. The slightly amber-colored counter tells the story of the restaurant's age. It may seem like there are few seats, but Chef Ishimaru himself makes all the sushi for the customers (some rolls are made by his apprentices), so he's quite busy. Chef Ishimaru is still wearing a traditional apron as he stands in the kitchen, just like he did in Shinbashi. He's so cool. I'm captivated by him. It seems he doesn't remember me (it's been over five years since I last visited), but his face when he sees me enjoying the sushi is just like it was back then. In my heart, I greet him with a "long time no see" and enjoy the sushi. Ordering is the same as it was in Shinbashi. Many other restaurants now offer...no, the mainstream "omakase" style of sushi is not offered here. If you come without researching and say "omakase," you might end up like the man I mentioned earlier. The wall of the kitchen is lined with wooden plaques with the names of the ingredients written on them (just like at Shimidzu), so customers can choose what they want to eat from there. If you want a particular ingredient as a side dish, just say, "I'll have the mackerel as a side dish." I started with a beer and some side dishes before moving on to the sushi. When ordering sushi, you are no longer asked, "Will you have it served in pairs?" It seems that if you don't say anything, it will be served one by one, so I asked for two pieces of conger eel. Menu: Beer (medium bottle, only Premium Malt for some reason, others are Kirin) Mackerel (side dish) Octopus (side dish) Sushi: Horse mackerel Marinated kombu (flounder) Shako Bonito Small sardines Tuna lean meat Tuna medium fatty tuna Clam (cooked) Spot prawn (boiled) Conger eel x2 Tekka maki Dried gourd roll Total: 16,500 yen If you look at what I ate, you may notice that I didn't have the specialty of Tsuru Hachi, the salt-steamed abalone.

Tsuryuhachi in Jimbocho is known for being a sushi restaurant that doesn't offer omakase, so I was hesitant to visit at first. However, with the help of a regular reviewer who frequents the place, I finally went on the night when Tokyo announced its third state of emergency due to the pandemic. The restaurant decided to close the next day since alcohol sales were prohibited under the emergency measures. Inside, there were only 6 seats at the counter and one small table for two, with the head chef and second chef being joined by the female owner. I ordered a warm sake and was served firefly squid as an appetizer, which was plump and delicious. Looking at the menu written on the wall, I started planning my meal while enjoying the appetizer. The first dish was flounder, which was thick and full of flavor. This was followed by steamed abalone, which was incredibly tender and easy to eat. I added seasonal sayori (halfbeak) to my order, which was served as sashimi and even grilled on a skewer. It was fragrant and flavorful, so I ordered another sake. Moving on to nigiri, I tried the tekka maki that my companion ordered, which was mostly tuna with hardly any rice, and half of it was fatty tuna. It was a satisfying start to the meal. The squid of the day was ink squid, which paired well with the warm sake. I also enjoyed hirame, aji, and saba before moving on to shellfish like torigai and simmered clams. The meal ended with dried gourd roll and other dishes, totaling over 15 pieces. The bill came out to around 15,000 yen, which was reasonable for the quality and quantity of food. While omakase-only restaurants offer the convenience of not having to choose, I appreciated the opportunity to decide what to order based on my preferences. The chefs were reserved but skilled, which added to the overall dining experience. I look forward to returning when the state of emergency is lifted.

[No photography allowed in the store] [Price] 18,000 yen (tax included) [À la carte] ⓉⓂⓂ 1. Abalone 2. Horse mackerel 3. Scallop ⓈⓊⓈⒽⒾ 1. Flounder 2. Squid 3. Bonito 4. Clam 5. Mackerel 6. Ark shell 7. Striped jack 8. Lean tuna 9. Medium fatty tuna 10. Prawn 11. Sea urchin 12. Eel 13. Macro thick roll

I visited "Tsuruhachi" located about a 2-minute walk from Jimbocho Station. The owner of "Shinbashi Tsuruhachi" (a branch of Tsuruhachi) took over his master's shop in April 2018 when the master of "Shinbashi Tsuruhachi," Ishimaru, closed his shop. The original story that was once broadcasted on TV, "Kanda Tsuruhachi Sushi Story," is set in this shop, so I was very excited to visit. Unfortunately, taking photos inside the shop was not allowed. Here is what I had at the counter seat this time: - Flounder - Striped jack - Lean tuna - Gizzard shad - Clam - Botan shrimp - Grilled botan shrimp head - Horse mackerel - Sea urchin - Salmon roe - Tamago (egg) The red vinegar rice was large and soft. It had a salty taste, but the vinegar was subtle. Personally, I was impressed by the gizzard shad, which had just the right amount of fat and a refreshing taste. The clam had a good balance of thickness and claw size. The sea urchin was served in a generous portion. Thank you for the meal.

It's been a while since I visited Tsuruhashi in Jinbocho. It was my first time since the owner changed. The shop is the same, but they have renovated the interior, making the atmosphere brighter. However, photography inside the store is not allowed. I started with some delicious dishes like horse mackerel, flounder, and bonito, which raised my expectations. Next, I had ink squid, followed by some nigiri sushi like shrimp, ark shell, sea urchin, and finally conger eel. Everything was delicious, and the prices were reasonable, all under 10,000 yen. Since I couldn't talk to the head chef this time at the table, I definitely want to visit again.

I went in without a reservation and they were able to accommodate me since it wasn't busy. They have a variety of sushi options like squid, horse mackerel, tuna, bonito, salmon roe, and shrimp. You can choose to have the shrimp served raw or boiled, but the flavor is better when cooked. They also serve grilled shrimp heads. The seasoning is on the lighter side. The atmosphere is traditional Edo style and the chef is impressive, but I felt uncomfortable watching him scold his apprentice in front of the counter. There was a lack of consideration in the order and pace of serving the sushi. I regret not trying this place when the previous chef was still in charge.