I finally went to the sushi restaurant "In" in Daikanyama that I've always wanted to visit! The head chef is very friendly and even does catering, which keeps him busy all the time. The restaurant is located in a residential area, giving it a hidden gem vibe. The chef personally selects seasonal ingredients and puts a lot of effort into each dish. The pickled ginger and wasabi are amazing right from the start! The sushi rice is on the lighter side and each piece is bite-sized, which is great for people drinking alcohol or women. Everything was delicious, but the sea urchin was incredible! Actually, the matsutake mushrooms, hairy crab, and blackthroat seaperch were also amazing! I definitely want to go back again!

I went to Inokashira In the rhyme for the first time in about 4 years! It's a convenient place in Daikanyama where you can find a lot of rare items that are hard to come by. The day I went, there was a person who caught a 90-kilo tuna in Oma, so we had a private party with all tuna dishes, and they were all delicious! The Inokashira donburi was also delicious, and I always used to try a lot of different varieties, but today it was abalone and sea urchin.

Daikanyama, so it can't be helped, the cost performance is extremely poor. It might be because the market is still closed at the beginning of the year? The ingredients are not that great either. It's a bit disappointing that there is no soup dish in the course menu. Especially during this cold season, I would like to have at least miso soup.

In this day and age, a valuable long-standing restaurant that will celebrate its 20th anniversary in April 2021... Located in a residential area in Daikanyama, this restaurant has been frequented by numerous celebrities over the past 20 years. I had the opportunity to participate in a private event there. Unlike Michelin-starred restaurants of today that focus on special ingredients from Tsukiji, this restaurant gathers fresh fish from all over Japan each day. They offer a variety of rare drinks, especially champagne, with many vintage options available for tasting. They also had signed bottles on display. For sake, they had a selection of Juyondai and Kokuryu, while their rare Yamazaki whiskey was also impressive. As for the food, we enjoyed a super premium course starting with a crab and sea urchin jellied appetizer. This was followed by dishes featuring kawahagi and spear squid, among others. The meal was so abundant that it was hard to remember everything. It was hard to believe that this was just a random selection from their super premium course. The cost performance was excellent! The staff were very friendly and the head chef had a wonderful personality, engaging us with a lovely smile. Despite the current situation, it was a pleasure to attend after the first round of shortened hours, with everyone having already undergone PCR testing as requested by the head chef. We all tested negative and enjoyed a delightful day filled with delicious food. We will definitely visit this restaurant again.

I use it every week. It's a blissful time when I'm here. Everything is delicious and satisfying. The chef is funny and welcoming, and the staff are wonderful. Everything is delicious! There's nothing to complain about. Try it once with your loved ones on a special day.

I wonder what it is. It's definitely a high-end restaurant from the prices, dishes, interior, and everything that comes out, but it has a local sushi restaurant vibe. Probably because of the cluttered interior. It's full of expensive items, but the way they are gathered gives off a local atmosphere. ...It's nice! The taste is well, just amazing. It has a good vibe. I like it.

The atmosphere of the restaurant is nice and the staff provide polite service to each customer. The dishes that come out are typical but tasty and satisfying. Although it wasn't crowded, the time it took for the dishes to be served was quite long.

Daikanyama - All the dishes that came out were delicious and very satisfying.

Due to the corona issue, I haven't been eating out much, but I decided to go out and have sushi after a long time. I found this place on Tabelog, which is open almost all year round, as many sushi restaurants were closed on Wednesdays. In addition to Tabelog, you can also make reservations online through other websites such as Ichigeki, Gurunavi, Hitosara, and Hot Pepper. It's less than a 5-minute walk from Daikanyama Station, but it's located on a quiet street a little off the beaten path, down a staircase with a Japanese-style interior. The restaurant offers counter seating, sunken kotatsu-style seating, and private rooms. I chose the counter seat as the best part of a sushi restaurant is sitting at the counter. Perhaps due to the current situation, there were no other customers, so I was able to sit down easily. Several bottles of high-end champagne Salon were casually lined up. I didn't know what it was, but I thought it might be a new champagne maker based on the sleek design of the bottle. I asked the chef about it and learned that it is a relatively new Maison that was established in the 20th century. The price of a bottle can go up to nearly 100,000 yen, depending on the restaurant or bar. Thanks to this, I had the opportunity to learn a little about champagne. It was mentioned that Kenta Maeda, a baseball pitcher active in America, visits this restaurant with his wife when they come to Japan, and both of them left thank-you notes at the restaurant. The menu offers omakase courses ranging from 18,000 yen to 28,000 yen. I opted for the 20,000 yen omakase course that day. The tender simmered octopus was the first dish, confirming the chef's skill. I also enjoyed a comparison of Bafun and Murasaki sea urchin. Both were delicious, with slight differences that made it enjoyable. The nigiri sushi was served in between dishes, directly from the chef's hands to mine. The shinko nigiri was soft and slightly sweet. The aged tuna nigiri had a strong umami flavor. The chef, who enjoys fishing, accompanies fishermen in Oshima to obtain rare fish. The "ishinagi" I tried for the first time was one of those fish, and it had a unique, moist, and fatty taste. The snow crab was served in an easy-to-eat form, with jelly and salmon roe on the side. It was a dish that combined flavors perfectly, enhancing the overall satisfaction. I tried several nigiri and dishes, ending with kanpyo maki. Everything was delicious, and it was a luxurious meal that I rarely have these days. Thank you for the feast.

Thanks to being taken by a regular customer, all the ingredients that came out were high-quality and delicious! Probably the most expensive course? I could feel their commitment to sourcing. The head chef was also very nice, and we had a fun and enjoyable time chatting.

A wonderful restaurant that is highly praised for its hospitality, but it is difficult to make a reservation.

The course meal was very delicious and visually appealing.

Everything is moving. I am glad to be alive. Is there another sushi restaurant like this? The personality of the head chef is also the best.

It's been a while since my last visit! This is a favorite restaurant that never disappoints. Everything I eat here is truly delicious. The chef and staff members provide wonderful service. I will definitely visit again.

I went to a friend's birthday party. It was very delicious and the hostess's hospitality was wonderful, making it a very lovely gathering. I was able to enjoy various types of sushi little by little, and I was very satisfied.

My friend is a regular customer here, so I often get taken along with them. Every time I come here, I meet celebrities at this hidden gem of a restaurant. The sushi here is delicious as usual. I've only ever ordered the chef's choice, but I especially love the amberjack shabu-shabu. It's amazing when eaten with charcoal salt! Just writing about it is making me hungry. The soup served after the shabu-shabu is served in a small bowl and is light and delicious. They also seem to be particular about their sake here, as I tried the highest grade of Dassai sake for the first time, which I think was around 170,000 yen per bottle. It's expensive but delicious. I definitely want to visit again! Thank you for the wonderful meal! (´∀｀*)