Visiting this restaurant at the end of every year has become a tradition for my family. Surprisingly, this is my fourth visit to this place, which is quite rare for me as I usually don't revisit the same restaurant. However, the delicious appetizers at this place have captured my heart, and I feel compelled to share two dishes that I want to introduce this time. The first dish is a "Duet of Fugu Shirako and Cod Shirako." It's like a duet of shirako, where the unique idea lies in combining the different flavors and textures of fugu and cod shirako on one plate. The second dish is a "Duet of Matsuba Crab," featuring male Matsuba crab from Taiza and female Seiko crab. Both dishes offer a luxurious experience with their exquisite flavors. The contrast between the two dishes is the highlight, showcasing the essence of seasonal ingredients selected with care and presented in a simple yet impactful way. This experience made me appreciate the true artistry of Japanese cuisine and drew parallels to the craftsmanship of sushi-making.

It seems that they have unexpectedly made an appearance in a drama, but they warmly welcomed me during my long-awaited visit! Their personality remains the same, as well as their delicious appetizers and sushi! Unfortunately, I couldn't eat the sea urchin. No worries. There doesn't seem to be any new items, but I'll manage! Visited around December 2022. This is a short post with a time difference in posting.

Sushi restaurant "Sushi Watanabe" in Yotsuya is known for its wide variety of appetizers, all of which are of high quality and perfect for those who enjoy drinking. The first half of the meal consists of appetizers, followed by nigiri sushi. The shrimp was especially delicious. However, the nigiri sushi was just average in terms of taste. The rice portion was on the smaller side. The combination of purple sea urchin and buffun uni was particularly tasty. - Restaurant Name: Sushi Watanabe - Google Maps: https://www.google.com/maps/place/%E3%80%92160-0007+%E6%9D%B1%E4%BA%AC%E9%83%BD%E6%96%B0%E5%AE%BF%E5%8C%BA%E8%8D%92%E6%9C%A8%E7%94%BA%EF%BC%97+%E5%9B%9B%E8%B0%B7+%E4%B8%89%E7%95%AA%E9%A4%A8+1F+%E9%AE%A8%E3%82%8F%E3%81%9F%E3%81%AA%E3%81%B9/@35.6890775,139.7225109,13z/data=!4m2!3m1!1s0x60188cf27c1981e5:0xe25250db0b0bb45?hl=ja - Nearest Station: 4-minute walk from Tokyo Metro Marunouchi Line Yotsuya-sanchome Station, 6-minute walk from Toei Subway Shinjuku Line Akebonobashi Station, 12-minute walk from JR Chuo Line Yotsuya Station, 12-minute walk from Tokyo Metro Marunouchi Line/Namboku Line Yotsuya Station, 209m from Yotsuya-sanchome Station - Business Hours: 17:00-23:00 (Last Order 22:00) - Closed: Sundays, Public Holidays (Irregular closures may occur) - Reservations: Available - Budget: ¥20,000-¥29,999 #Watanabe #SushiWatanabe #YotsuyaSushi #YotsuyaGourmet #YotsuyaLunch #YotsuyaDinner #Sushi #FoodLoversUnite #Gourmetstagram #GurumeMemo #WantToConnectWithFoodies #FoodPornGram #FoodieGram #FoodTerrorGram #GourmetTravel #DeliciousIsHappiness #LookingForFoodieFriends #GourmetClub #FoodieGirls #FoodieGuys #WantToConnectWithGourmets #KantoGourmet #FoodReportGram #GourmetReport #FoodWriter #BGradeGourmetInformation #TokyoGourmet

At the end of last year, we visited a restaurant for the first time and were worried that we wouldn't be able to finish each intricate dish with sake. However, we managed to eat everything and had a great time! The friendly head chef warmly welcomed us, and the apprentice staff also provided polite service. We chatted and drank a bit too much, but we left feeling satisfied both in our hearts and stomachs. Thank you for the delicious meal. The menu included octopus simmered in soy sauce, black abalone, pufferfish, red sea bream, cold yellowtail, mackerel, shrimp, shrimp miso soup, taro, white fish roe, fugu shirako, flounder salt-grilled with pickled ginger, and more. The sushi selection featured thread-sail filefish, saury, marinated red clam, horse mackerel, spot prawn, salmon roe, sea urchin, blackfish, conger eel, and tamagoyaki. The meal ended with fugu soup, but I was too drunk to remember all the details. My companion also tried some of the shellfish dishes as I'm not a fan of them.

I received a sudden invitation from an acquaintance to have dinner tonight, so I went to the restaurant. The place has a counter with about 7 seats, beautifully made of white wood in an L-shape. We started with a toast with sake and continued with various appetizers like pickled vegetables, grilled flatfish, and steamed edamame. Then, we moved on to sushi, enjoying different types of fish like sea bream, horse mackerel, tuna, sea urchin, and shrimp. The highlight was the four kinds of sea urchin from different regions, each with its unique taste and appearance. We also had a secret dish of grilled eel, which was incredibly delicious. The meal ended with a fluffy omelet, passion fruit for dessert, and perfectly sized sushi rice that melted in the mouth. It was a truly satisfying dining experience.

Located at the corner of Suyagai Arakicho, along the Sharikado Street, is a sushi restaurant where you can enjoy seasonal seafood and sea urchin from various regions. The sushi rice is small and has a refreshing acidity and a pleasant texture. The atmosphere is calm and the food is well-prepared, making it a delightful dining experience. The omakase course included a variety of dishes such as jun-sai, octopus and simmered abalone, star flounder, and more. The sushi selection was excellent with a focus on the quality of the ingredients. The sea urchin tasting bowl was a highlight, featuring four different types of sea urchin from different regions. Overall, the food was delicious and well-balanced, making it a highly recommended dining spot in Arakicho.

I got off at Akasaka Bridge and walked towards Araki-cho. It's my first time here, but it has such a great vibe! I love this off-the-beaten-path feeling! I made a reservation for the Pocket Concierge, and the price for the omakase course was relatively affordable at 22,000 yen. I forgot to include the cost of drinks as usual. The nearest station is Yotsuya-Sanchome, and the walk from the station is enjoyable, so it's not a hassle. The chef is a friendly old man who said he gained 5kg due to COVID-19, haha. The service from the apprentice was good, but they could work on their conversational skills. The atmosphere is great with an L-shaped counter seating around 6-7 people. I visited when it was almost empty, so I'm not sure about the usual vibe. The dishes were served beautifully, and I liked that you could choose your own sake cup. The Botan shrimp was delicious, and the appetizers were creative and tasty. I wish I could have more sea urchin, haha. It was rare to see scallops without grill marks. The summer sake was delightful, but I only had three cups. It's a nice place, but I'm not sure if it's a must-visit for me.

Sushi Watanabe is a landmark in the OHKUSA alley in Araki-cho. I finally visited this place, which I had been curious about every time I passed by OHKUSA. They open at 5 pm, and you can enjoy sushi at your own pace if it's not crowded. The omakase menu allows you to communicate your preferences and stomach condition. The meal starts with a variety of small appetizers followed by nigiri sushi. The appetizers are small but diverse, and they go well with sake. The flavors are unique, such as adding shallots to bonito or mixing crab with myoga. The crushed sweetfish with bitter sauce in the chawanmushi was a pleasant surprise. The nigiri sushi has a good balance of rice and fish, perfect for sake pairing. The vinegar seasoning is sharp, possibly using red vinegar. The uni bowl, featuring different types of uni from around Japan, was a highlight. The grilled throat fish was prepared right in front of us, creating a tempting aroma. The tamagoyaki and anago were subtly sweet, with the tamagoyaki being a unique dashimaki style. Overall, it was a unique sushi experience that kept the sake flowing. The bill came out to around 28,000 yen per person, which is reasonable for the quality. I would definitely like to visit again.

Actually, this restaurant is my favorite hidden gem in Tokyo right now. So, I don't want it to get too crowded by writing a good review. The reason is that the best thing about this restaurant is that there's about a 30% chance you can get a seat when you feel like having delicious sushi. I don't want it to get too crowded, but I also can't write a bad review, so I'll praise it wholeheartedly. The greatest thing about this place is their love and curiosity for ingredients. They can answer any question about the origin, fishing method, weight, and preparation. It's rare to find this level of knowledge and passion, maybe only comparable to the Third Harumi in Shinbashi, Izumi in Meguro, and this Watanabe in Yotsuya. While Nagayama and Sato are well-known for their dedication, I think Watanabe's passion for fish is not widely recognized yet. Every visit is a learning experience. The ambiance is great too. Spacious counter, bright interior, efficient young staff. Due to the location, the customers are mostly calm and composed. They serve perfect warm sake when you ask for it. Lately, that alone is enough for high praise. They start with a warm soup. A gentle soup made from a 2.3 kg white sweetfish caught in Uwajima, with a hint of warm seaweed and the saltiness of karasumi perfectly harmonizing to warm the stomach. The best start. Next is the Yari-ika with eggs from Aomori's Ajigasawa. The flesh is not too thick, with the eggs being sticky. Excellent. The white meat is from Oniokoze in Omura Bay. They even teach you how to handle the poison on its back. The bonito is from Wakayama's Kenken fishing. Oh, so there's such a fishing method. Following the white sweetfish and mackerel, hairy crab and button shrimp come next. Nice, the sake keeps flowing. The turban shell is thinly sliced and grilled with salt. The aroma, texture, and umami are perfect. With the rich ankimo, we further enjoy the sake, go crazy over the shirako risotto, and end the first half with grilled nametagarei and abalone liver chawanmushi. After consuming about 3 cups of sake, the mood is great. We switch to tea and move on to nigiri. Looking back at the photos, we had 13 pieces from there. Small nigiri, stomach 80% full. I started taking notes to write a review, but such a way of eating is just not elegant. Nigiri sushi is best enjoyed the moment it's served. The white fish that came out first was amazing. How can they make it so well? Finally, we finish with clam and seaweed soup. If I were to ask for more, it would be to have miso soup at the end, to leave feeling even more satisfied. The bill, 49,000 yen for two people. Satisfied. I hope it doesn't get too crowded...

This visit was also after a long time (3 years!). Watanabe-san's lineup of summer sea urchins is one of the best in Tokyo, especially because they focus on using sea urchins without artificial additives, which sets them apart from other restaurants. While there are more restaurants offering boxed sea urchins, it's not interesting if there is no clear difference in taste between them. Even on this revisit, the sea urchins at Araki-cho, Watanabe-san's place, were exceptional. Some people still have a negative image of sea urchins. For those individuals, trying sea urchins without additives at the source or from sea urchin specialists in Tokyo might change their perception. In terms of sea urchins, I feel that sushi > Japanese cuisine > Western cuisine. The sake pairings included Tsuru Rei Junmai Ginjo Aiyama, Abe Kan Junmai Ginjo Kamenoo, Kaiun Special Junmai Suzusuzu, and Hoken Junmai Hiroshima Yume-kobo Tako Kurihama. They were salty and chewy, complemented by the subtle aroma and sweetness of Kyoto black bean suri-nagashi and roasted Tyra Gi beans. A refreshing sake accompaniment. The starry flounder and white sweetfish were served in two varieties, one freshly prepared and the other aged. The comparison allowed us to experience the differences in flavor and texture. The aged one also highlighted the aroma. The white sweetfish was from Uwajima. It had a strong umami flavor. The bonito was from Kesennuma. The smoked dish with shallots balanced well, enhancing the acidity of bonito. It's important in Japanese cuisine not to overdo the use of Western ingredients and cooking methods. The sardine was from Wasada. The seaweed was from Kisarazu and Ushigome Coast, with a fragrant scent even before eating. The condiments were ginger and ooba leaf. The bamboo shoot and hairy crab from Fukko Bay were served with myoga, a subtly fragrant type of ginger. The button shrimp was sourced that day and had a strong umami flavor with a unique texture. The 1.3 kg Japanese spiny lobster had an amazing aroma! It was from Tsubugai Erimo. The seared dish was delicious. The white fish milt was my first time trying it, and it was delicious. It had a strangely buttery and rich umami flavor, surprising for a simple searing. The eel was from Jinzai Lake, Shimane Prefecture. It had a dense fat and a rustic aroma. The umami seeped out in waves from the plump meat. The sweetfish steamed with ayu was made with free-range eggs from Saga. The Japanese pepper was fresh. It was delicious with a whole ayu fish. The pickled ginger had a strong umami flavor. The tilefish was konbu-shime. The seasoning was strong, but the tilefish's umami surpassed it. The use of vinegar citrus was not overpowering. The horse mackerel was from Seki-Sora. It had a tartness typical of summer mackerel and good umami. The tuna was from Maizuru's fixed net. It had a mild umami and tartness. The bonito was marinated in haramo. Haramo is like the "toro" of bonito belly, with a different aroma from red meat. The newborn fish was perfectly prepared to seal in the umami. The carabinero shrimp was from Akita. It was tenderly cooked. The new squid was from Kumamoto. It had a popping texture. The sea urchins were from Yamada, Iwate's Buffun sea urchin, Hakodate's Kitamura Saki sea urchin, Yamaguchi's Tokushi Aka sea urchin, and Kagoshima's Shirahige sea urchin. Their dreamy flavors matched their appearance. The sea urchins were from secret locations, with a rich sweetness. They are only available for a short period, so early August is the best time to try them! Even after having sea urchin from Isaki, there was no significant difference, perhaps due to the seasonal freshness. The conger eel was Edomae-style with Shibano. The dense texture and strong aroma were appealing. The rolled omelet was fluffy. The soup included junmai and konoko.

A sushi restaurant where you can compare four types of sea urchin, with high-quality nigiri and appetizers. The first half consists of a sake and appetizer course, featuring a comparison of white fish and abalone with liver sauce. The remaining sauce is used for abalone liver rice, and there is also steamed egg custard with ayu paste. The second half offers a nigiri course with well-aged and well-prepared sushi. In July, you can enjoy a variety of fresh sea urchin from all over Japan. The price per person is approximately 20,000 to 25,000 yen, but the satisfaction level is quite high for this sushi restaurant.

Sushi Watanabe in Yotsuya Sancho-me. It had been a while since my last visit. The octopus from Sashima was delicious. I compared the flavors of the black sea bass from Shinjima and the flounder. The black sea bass was rich and flavorful, while the flounder had a subtle umami that spread as you chewed. Eating them with salt really brought out their flavors. The button shrimp with shrimp soy sauce was a perfect combination of flavors. The Japanese sake paired with the hair crab and bamboo shoot was a delightful treat. The creamy texture of the sesame blowfish's shirako was like melting cheese. The swordfish from Takeoka was thick and tender, a true delicacy. The nigiri sushi started with spring child and included 11 pieces and a bowl, tamagoyaki, and rolled fin from Maihama. They had a strong flavor, different from those in Kyushu. The mackerel from Kansai had a rich layer of fat. The mantis shrimp from Nanao Bay had a firm texture and a unique crustacean flavor. And finally, the highlight of the meal - sea urchin! We were treated to four different kinds of sea urchin bowls: red sea urchin from Hagi, black sea urchin from Imabari, Ezo Bafun sea urchin from Yoichi, and black sea urchin from Awaji. Each had its own distinct flavor, making it a fun and enjoyable tasting experience. The relaxed atmosphere at the counter allowed for various comparisons of flavors. With some items being hard to come by, I would love to visit this restaurant again in different seasons!

First visit I had made a reservation under my name, but my companion was a regular customer, so the chef greeted us with a relieved smile. Upon entering, there were three customers already seated, and we were guided to a seat at the end of the counter. We sat at the furthest counter seat. This time, we enjoyed our meal while pairing it with sake. - Soft-boiled octopus: Very tender, almost no chewiness, and juicy. - Whitefish with karasumi soup: The whitefish was grilled and had a nice aroma, delicious with the karasumi-infused broth. - Marbled flounder and sea bream: The marbled flounder had a firm texture and rich flavor, while the sea bream was well-seasoned and paired well with the sake. - Katsu from Katsuura: Well-seasoned bonito with a hint of garlic soy sauce, appetizing. - Seared mackerel: The searing brought out a burst of aroma, with a sweet and creamy texture. - Hair crab and hamaboofu: A combination of hair crab and spring vegetables, a delightful mix of flavors and textures. - Button shrimp: A sticky and rich button shrimp, very flavorful. - Shrimp miso: A rich and sticky shrimp miso, a perfect match for sake. - Razor clam and turban shell: The razor clam was springy, while the turban shell had a good balance of textures. - Red snapper shirako: A light and creamy shirako, very delicious. - Salt-grilled cutlassfish: Perfectly salted and tender cutlassfish, a great accompaniment to sake. - Chawanmushi: A rich and tasty chawanmushi, unfortunately, I missed the ingredients used. - Firefly squid: A firm and flavorful firefly squid, very tasty. - Gari: Crunchy and sliced gari, very delicious. - Nigiri sushi: Various types of sushi, including Kasugodai, sardines, red meat, chu-toro, trout, horse mackerel, and more, each with its unique flavor and texture. - Tamago yaki: A delicious tamago yaki, reminiscent of castella. - Negitoro hand roll: A juicy and satisfying hand roll, filled with flavorful negitoro. - Wakame soup: A refreshing wakame soup to end the meal. We paired our meal with six different types of sake, including Yamagata Masamune, Fudou, Konaki, Karaho, Kamo Kinshu's limited edition "Sakura Blizzard," and Hidashimizu Junmai Daiginjo freshly squeezed sake. To my surprise, the last sake was Hidashimizu, a personal favorite. With the assistance of my friend who is a regular customer, everything went smoothly. Only dry sake was served, but each one was delicious, and the atmosphere was relaxed and enjoyable.

Located in Yotsuya Araki-cho, the sushi restaurant "Sushi Watanabe" served us a variety of dishes including soft-boiled Hokkaido abalone, simmered fatty tuna, blowfish, white sweetfish, bonito, mackerel, snow crab, scallop, monkfish liver, and fig sauce. We also enjoyed white fish soup, salt-grilled flatfish, sake-steamed halibut, nigiri sushi with various toppings, and hand rolls with sea urchin and horse mackerel. The standout dish of the day was the fatty sea snail, with its creamy liver providing a truly memorable flavor. The fatty tuna belly was also a unique and delicious experience, combining the taste of tuna with the richness of toro. Overall, the variety and quality of the dishes were exceptional at Sushi Watanabe.

Red sea bream (Akō), wakame seaweed (Aichi), fugu (Chiba, Takeoka), seared beltfish (Chiba, Takeoka), small fish (Chōshi), kelp-cured mackerel (Wakayama, Minoshima), hairy crab (Kushiro), button shrimp (Setana), oysters (Nagasaki, Konagai), ark shell (Yuya), seared shirako (Aichi), seared aoyagi clam (Hokkaido, Notsuke), pregnant spear squid (Fukaura), Ezo abalone (Aomori, Shimmae), capelin (Fukaura), flat scallop (Aichi), nori seaweed (Aichi), cherry salmon (Oma), steamed egg custard with cod milt, spring baby cuttlefish (Koshiba), fatty tuna (Sado), lean tuna (Noto), kohada (Edomae), mirugai clam (Okayama), caridean shrimp (Imari Bay), horse dung sea urchin (Kunashir), nori seaweed (Hokkaido), simmered clams.

I was interested in this restaurant. It is located on the streets of Araki-cho. The interior is beautiful. The sushi was also very well-prepared. It's autumn now, and the Pacific saury was in season, with a good amount of fat and no fishy smell at all. It might have been the most delicious dish. Thank you for the meal!

The dishes, drinks, and sushi were excellent. Especially, the sushi was the best.

I went there with high expectations because the reviews were good, but I was very disappointed! The white fish with karasumi was tasteless, the clams were smelly, and the horse mackerel wrapped in seaweed had a strong fishy smell. The hairy crab dish also lacked flavor. The only good thing was the pregnant spear squid with lots of eggs. The sushi was good, with my favorite lightly pressed style. We had a lot of dishes, two small bottles of beer, one bottle of sake, one glass of shochu, and two highballs, and the total came to ¥62,000 for two people. I will not be visiting again.

I found it difficult to find a good sushi restaurant. Every dish that came out was delicious. The dishes had unique twists that made dining enjoyable. The sushi was also easy to eat with slightly smaller rice portions and well-prepared toppings. It was delicious until the end. When I was about to leave, the chef said, "Could you please stop making reservations online? They charge a handling fee." It seems like it's better to avoid online reservations. It's a good thing I went alone, but if I had gone with someone and been told that, it would have been embarrassing. I learned once again that at this sushi restaurant, it's not just about the delicious food, but also about enjoying the good chef and the atmosphere of the restaurant.