I visited Bandosan for a solo lunch on a regular day. It is located a 7-minute walk from Togoshi Ginza Station, and also within walking distance from Togoshi Station, Fudomae Station, Gotanda Station, and Osaki Station. Bandosan is a sister store of the popular restaurant "Takahiro" in Shinjuku Gyoen. I arrived at 11:30, right when they opened. The restaurant has a simple and clean facade, and the interior has a bright and warm atmosphere. I was the first one there and sat at the counter. Bandosan is very customer-friendly, allowing customers to order courses after they arrive. They also have private rooms and are child-friendly. For lunch, they offer three courses: Chef's selection (13,000 yen), Special nigiri (8,000 yen), and Chef's choice nigiri (5,000 yen). I ordered the Special nigiri for 8,000 yen. Here is what I had: - Extra spicy ginger from Kochi prefecture and regular ginger. - Hirame (flounder) - Miso-cured ikura (salmon roe) - Kohada (gizzard shad) - Akami (lean tuna aged for 12 days) - Aji (horse mackerel) - Sakura masu (cherry salmon) with salted cherry blossom petals - Hotate (scallop) - Chutoro (medium fatty tuna) - Buri (yellowtail) with seared skin - Uni (sea urchin) - Hokki (surf clam) - Wanmono (soup) - Anago (sea eel) - Tamagoyaki (rolled omelette) - Makimono (rolled sushi) with dried gourd shavings. I only had tea that day, so the bill came to exactly 8,000 yen. The quality and variety of the ingredients, the use of Noto's branded rice "Hanamizuki" for the sushi rice, the accommodating portion sizes, and the excellent service from the young Okinawan head chef and the staff make Bandosan a wonderful and affordable dining experience. I highly recommend visiting this restaurant!

The shop is located in a remote area far from any station, making it difficult to walk there during this season. They offer a trendy counter course with two types of pickles. The service style is not very good, as they prioritize reservation times over the speed of serving meals. The overall atmosphere of the restaurant is heavy, and the seating is cramped. The sushi rice is loose and falls apart easily. It might be best to go alone rather than with someone else. Overall, I do not recommend this restaurant.

On Sunday afternoon, I made a reservation and visited "Bando Sushi" in Togoshi Ginza. The restaurant is a bit away from Togoshi Ginza station, and on this hot and sunny day, I arrived sweating. The restaurant opened at 11:30, and I was relieved to enter the cool interior. I greeted Chef Isayama and took a seat at the counter right in front of him. Bando Sushi is a family-friendly sushi restaurant that welcomes children and strollers. On this Sunday afternoon, the place was packed with families and couples, with both the counter and private rooms full from the start. There was one male and two female staff working behind the scenes, with Chef Isayama handling the sushi counter alone. He apologized for the slow pace, but I reassured him that it was no problem. The restaurant even had special items for children, like tamago. As I enjoyed a small bottle of beer with some pickled ginger, I reminisced about my childhood when my family used to go to sushi restaurants and I would only eat tamago, much to my parents' amusement. The meal consisted of various appetizers, sushi, and side dishes, all of which were delicious. Chef Isayama's vinegared rice complemented the wide variety of sushi toppings perfectly, making the sushi very tasty. It's just my personal preference, but I really enjoyed the sushi here. A 2-year-old at the counter was happily eating natto rolls, kanpyo maki, and tamago, making me wonder what kind of taste palate he will develop in the future! It's a wonderful and relaxed atmosphere at "Bando Sushi" in Togoshi Ginza, and I definitely think it's a great place. Thank you for the delicious meal!

It's not bad, but it's not great either! The taste of the sushi is okay, but the preparation is sloppy. There was a big bone in the akami (lean tuna) that was tough and surprising to bite into. The soup in the bowl was watery and had droplets everywhere. It really brought down the mood. The sushi chef seemed to dislike making sushi, as he seemed reluctant to do his job. I wonder if he dislikes this place. He's not a bad person, but I wonder if he has some worries. I'm a bit concerned.

I visited "Tokyo Ginza Sushi Band" for lunch after about 3 months, making a reservation in advance. I suddenly had a craving for vinegared rice, so I decided to satisfy it with Chef Iyama's sushi this time. Located about a 7-8 minute walk from Togoshi Ginza Station, this quiet restaurant is a branch of the renowned "Takumitachi Hiro" in Shinjuku Gyoenmae, entrusted to Chef Iyama. Originally, I requested the "Special Nigiri" for 8,000 yen, but upon sitting at the counter, I felt it wasn't enough and decided to enjoy some appetizers as well. ◇ indicates appetizers, ◆ indicates sushi. Detailed impressions of the sushi are shown in the photos. The Mink Whale with sweet soy sauce and grated ginger was refreshing and delicious. The Fukko Bay Crab with shredded meat was delicate and flavorful. The Iwate Sardine with pickled ginger roll was a favorite, with a perfect balance of flavors. The Ehime Flat Scallop grilled on a beach stone was sweet and savory. The Yamaguchi Fugu with grilled shirako was a delicacy that paired well with sake. The Chiba Spring Horse Mackerel with egg yolk was delightful. The Okayama White Trevally with scented vinegar was a treat. The Miyagi Tuna Medium Fatty with 216 kg was tender and fresh. The Nagasaki Gizzard Shad was flavorful. The Chiba Bamboo Hill Beltfish grilled with salt was succulent. The Miyagi Tuna Lean with 216 kg was rich and satisfying. The Hokkaido Purple Sea Urchin Gunkan was creamy and delicious. The Okinawa Spiny Lobster was sweet and juicy. The Kyushu Cutlassfish on its 10th day was flavorful. The Choshi Golden Eye Snapper steamed in sake was a warm and comforting treat. The Aori Squid was tender and tasty. The Tsushima Conger Eel was a delight. The Sado Island Miso Soup with fresh seaweed was light and refreshing. The Burdock Roll was a tasty finish to the meal. The two types of Tamago (egg) were both delicious. Additionally, I enjoyed a special Anagomaki. Chef Iyama did a great job sourcing a variety of fresh fish despite the challenges in the market, and I am grateful for the wonderful dining experience.

- The hirame with kombu was refreshing, with the taste of kombu coming through later and being delicious. The moist and tender texture was incredibly tasty. - The toro takuan was soft and not too strong, blending well with the tender toro. It could have had a bit more punch, but the gentle flavor was still good. - The mackerel was hot, soft, and firm. It had a nice bounce to it. - The sumiika had a crisp texture and a wonderful sweetness. - The kohada was refreshing, maybe still a bit young. - The shrimp and sayori were both amazing! Softly cooked shellfish that were incredibly delicious. - The toro toro was also great. - The mehikari and Nara pickled watermelon were both fantastic! The watermelon was incredibly refreshing and tasty.

Today I visited Sushi Bando and had the "lunch omakase course for ¥13,000" along with two additional items and some sake. Overall, I was impressed by the beautiful presentation of the sushi, the quality of the ingredients, and the reasonable price of the sake. However, I personally prefer softer sushi rice, and found the rice here to be a bit too firm for my liking. This is just a matter of personal preference though, and I still thought the restaurant was excellent. Thank you for the meal.

On a certain holiday, I had planned to explore the Togoshi Ginza and Musashi-Koyama shopping streets and go on a ramen tour starting from lunchtime, so I decided to go with the chef's choice, which was the least expensive option. I arrived 20 minutes earlier than my reservation time, but the chef warmly welcomed me. He was very friendly and had a lovely smile. I had the chef's choice sushi set with 8 pieces of nigiri and a roll of scallop, tuna belly, flounder, tuna, eel, roll with pickled radish, and egg, plus 2 extra pieces. The seared white shrimp and red sea bream sushi was very satisfying as the toppings were large and high quality. All the toppings were delicious and made me smile naturally. However, I found the sushi rice to be a bit on the firmer side, almost to the point where I wondered if it was normal. I prefer firmer rice, so it was okay for me, but I'm not sure if this is the usual style or not. I'll have to visit again to find out the truth!

I visited a friend's family for the first time! Since there were children, we were seated in a private room and were able to enjoy our meal leisurely! The food was delicious and we were very satisfied. The restaurant is located in a residential area, so we had to walk a bit from the station, but I didn't expect to find such a great restaurant there! I would like to come back next time and enjoy sitting at the counter.

In the morning, I suddenly had a strong craving for sushi, and the first place that came to mind was "Sushi Band" in Gotanda Ginza. I called the restaurant to see if I could have lunch there, and luckily they said it was fine. I walked from Gotanda Station, strolling through the Gotanda Ginza shopping street on my way to the restaurant. When I arrived, I greeted the head chef, Mr. Izan, and he kindly led me to a seat at the end of the counter. This position allowed me to observe the calm and precise movements of the chef. I ordered the Special Nigiri set for 8,000 yen, which included 12 pieces of nigiri sushi and an egg omelette. I started with a YEBISU beer. The vinegar-seasoned rice had a slight tanginess at first, but it complemented the freshness of the fish. The selection included flounder from Aomori, 19-day aged tuna from Katsuura, firefly squid from Chiba, cherry salmon from Hokkaido, horse mackerel from Kyushu, hairy crab from Hokkaido, medium fatty tuna from Katsuura, gizzard shad from Amakusa, saury from Miyagi, sea urchin from Hokkaido, sweet shrimp from Toyama, clam, miso soup with seaweed, oysters, surf clam, conger eel, dried gourd roll, and egg omelette. I also ordered grilled beltfish. The meal was incredibly satisfying, and the quality of the sushi for the price of 8,000 yen was truly remarkable. The chef's skill in balancing the rice and fish was perfect for my taste. Although they were out of sardines that day, the sushi rolls with pickled ginger were also delicious. I look forward to visiting for dinner as well. It was a delicious and fulfilling experience. Thank you for the meal!

I made a reservation for lunch at Sushi Bando, a restaurant highly rated by food enthusiasts on Tabelog, located a bit far from Gotanda, Togoshi Ginza, and Fudomae. The restaurant is known to locals in Tokyo, located about a 5-minute walk from Kirigaya Funeral Hall along Kirigaya Street towards Nakahara Kaido. The entrance has a white wooden door with a red-purple noren curtain. Inside, the restaurant mainly has counter seats, where I was seated for the lunch omakase course priced at 13,000 yen. The sushi rice had a slight vinegar taste, firm with a slightly round shape that crumbled softly in the mouth, complementing the high-quality toppings. Other dishes in the course were also delicious. Overall, the course included various dishes such as vinegared dish, sashimi, grilled fish, simmered dish, and more, all beautifully presented and tasty. We also enjoyed some beer and sake, and the total bill for two people was 28,800 yen.

I found Sushi Band, a sister restaurant of the popular restaurant Takumi Tatsuhiro in Shinjuku Gyoen, by chance while searching for a sushi restaurant nearby on Tabelog. It is located about 10 minutes away from Fudomae and Togoshi Ginza in a quite hard-to-find location in a residential area. I ordered the omakase lunch course for the first time. Overall, it wasn't bad, but in terms of cost performance and satisfaction, I personally prefer Sushi Satoru, Sushirinda, or Burpen in Ebisu. Burpen is a standing sushi bar and it takes almost 2 hours, which is tough. The overall impression was a bit light, but in terms of sushi, I think the sea urchin, medium fatty tuna, sardine, and shirako in the side dish were relatively good. The mackerel sushi stick that came out was delicious at first bite, but I was slightly bothered by the fishy smell. Maybe it's different with the evening omakase course? The chef was calm and considerate in various aspects, including the amount of shari, which left a good impression. On the other hand, the young part-time staff seemed to lack customer service training... It is relatively easy to make a reservation nearby, and it's not that expensive, so I would like to use it again if I have the opportunity. Thank you for the meal!

This is a sushi restaurant located in Togoshi Ginza. The sushi here was truly amazing. Today, I had the 5000 yen sushi course. First, the yellowtail was very fresh and delicious. The texture was firm and the fat content was just right, very tasty. The red vinegar rice was also very good. They served two types of ginger, one was sharp and spicy, while the other was sweeter. The combination was great. Next was the medium fatty tuna, which was incredibly flavorful and delicious. Then came the scallop, shining and incredibly fresh. The salmon roe roll was also delicious. Then came the hokkaido sea urchin, fresh and tasty. Next was the lean tuna, showing the true flavor of tuna. The conger eel was served with sauce and was mouthwatering. The rolls were good, and there were two types of tamagoyaki, both delicious. The service and hospitality were excellent, and the husband was very kind and considerate. Lastly, they gave us inari as a bonus, which was also great.

I visited a restaurant affiliated with Takahiro, a famous restaurant in Shinjuku Gyoen, with a group of fans of voice actor Tomokazu Sugita. It's been a while since I had sushi from the Takumi series 😊 Here is the dinner menu for November 2022: - Kué from Yamaguchi for 7 days - Shirako from Hokkaido, grilled - Iwashi maki from Kishiwada - Harusaki Tai Sayori from Izumo - Oysters from Iwate - Kohada from Saga - Sakura shrimp surinagashi-style - Steamed rice with shrimp shells stretched with soy milk - Aburi Hotate from Hokkaido - Otoro from Oma - Grilled Tachiuo from Takeoka - Uni from Nemuro - Anago from Tsushima, grilled - Botan Ebi from Funakawa - Sawara sake-steamed kampyo roll - Tamago with white miso on the right and honey on the left - Steamed and grilled white fish - Clam miso soup with shijimi - Additional Kappa Maki

- [ ] Horse mackerel sashimi - [ ] It's firm and delicious. It has a chewy texture but also crispy. - [ ] Grilled ginkgo nuts - [ ] Soft and sweet! Hot and sweet! - [ ] Sardine - [ ] The cucumber is refreshing, and the sardine flavor comes through directly and tastes delicious! - [ ] Katsugodai fish - [ ] Delicious!! Maybe my favorite! The fluffy texture of the fish is enhanced by the sourness of the katsugodai. A sour softness. - [ ] Spot prawn - [ ] It's big! Incredibly delicious! Somehow refreshing and sweet... I'm not sure why, but it's very delicious! - [ ] Scallop - [ ] Wrapped in seaweed for a direct taste. The seaweed's nutty flavor and the sea scent envelop the sweetness of the scallop. - [ ] Salmon roe - [ ] The mild acidity is delicious~! Sometimes salmon roe and fish roe can be too strong in flavor and off-putting, but this is very delicious! The bonito flakes add a dashi-like flavor. - [ ] Pacific saury - [ ] It's full of fat! Delicious! The liver was a bit bitter, but as an accent, it's good... I'm not a fan of bitterness, so the accent is a bit strong, but the overall mellow texture is delicious. - [ ] Conger eel - [ ] Charcoal aroma wafts! It's very fatty and tenderly sweet, with a refreshing lemon scent! So juicy. - [ ] Cherry blossom risotto - [ ] Sweet shrimp stretched with rice and soy milk with cherry shrimp. Mix and enjoy. The mellow soy milk mixed with the sharp taste of cherry shrimp, reminiscent of crab miso or sea urchin. - [ ] Black cod - [ ] Thick! The burnt skin and the deliciousness of the green onions are mellow! - [ ] Tuna~! - [ ] It's meltingly delicious! - [ ] Kelp-marinated green onion - [ ] A break? A refreshing taste of vegetables. It was a bit spicy. - [ ] Sea bream - [ ] Juicy. I thought it would come with yuzu or something, but it's just the original flavor. Soft fat. - [ ] Sea urchin - [ ] Steamed white sea bream - [ ] - [ ] Clam broth

Memo: - Tsumami: Seared red clam, Hokkigai (surf clam) - Sushi: Aji (horse mackerel), dried gourd, squid sushi x2, uni (sea urchin), salted uni, battleship-style ikura (salmon roe) - Sashimi: Striped jack, yellowtail, red tuna, medium fatty tuna - Other: White shrimp, sweet shrimp, scallion, small skin anago (conger eel) - Rolls: Dried gourd rolled egg - Miso soup - Beer - Thank you for the feast, I will visit again.

The grilled anago, battera, and white shrimp at the restaurant were delicious. While I didn't go there specifically seeking out traditional craftsmanship, I didn't sense it either. The size of the shari (sushi rice) may vary based on preference, but the portion size is on the smaller side. The sushi and sashimi are served directly on the piano black counter, which is nice, but I noticed some stains on the cloth used for wiping.

I slipped through the curtain of "Bandou Sushi" in Gotanda Ginza for the first time in a long time. It had been about 11 months since my last visit, so I realized I had waited a bit too long. I made a same-day reservation over the phone and found my way to the restaurant from Gotanda Ginza station. I was greeted by the chef, Mr. Iyama, and took a seat at the end of the counter. I was surprised when one of the other customers called my name - it was the manager from Mansalva in Ebisu! Even though I had only been there once, it was impressive that he remembered my name. I decided to enjoy the sushi quietly as they caught up with their friend. I opted for the Omakase lunch course priced at 11,000 yen (tax included), and requested a course with both appetizers and sushi, as I don't drink alcohol. The rice was seasoned with red vinegar and slightly firm, but the balance with the fish was excellent. The course included warm clam soup, Aomori flounder, roasted ginkgo nuts, skipjack tuna, and various sushi and appetizers. The quality of the sushi was outstanding, and I highly recommend the Omakase course at this price point. The delicacy of the chef's handiwork was truly impressive, and everything I ate was delicious. It was definitely worth coming back after so long. I must visit again soon. It was really delicious. Thank you for the meal.

Memo: Today, I called on the same day and they said they had availability, so I went straight there by taxi. I had visited a couple of days ago, so the menu hasn't changed much, but the food was delicious. Thank you for the meal - I will visit again.

Memo Suddenly craving sushi, I made a phone reservation and visited on the same day. Since I have visited a few times before, I wonder if they recognized me when I arrived. I wanted to eat before other reservation guests arrived, so I stayed for about an hour from the opening at 5 pm, and I was very satisfied. The seats seemed almost fully booked with reservations, but luckily they were able to accommodate me as a solo diner. The friendly young chef's personality is charming. As expected, the counter at a sushi restaurant is important for a comfortable and enjoyable dining experience. Not only that, but I have been visiting since the opening, and I can see that the chef's sushi-making skills have definitely improved. The restaurant mainly offers courses, but they kindly accommodated my dietary restrictions and quickly prepared the sushi I wanted to eat. I also asked for my favorite "barachirashi" as a takeout. Thank you for the delicious meal. The location may not be ideal for business, but please keep up the good work. I will definitely visit again.

- "Kasugodai is sweet and has a subtle, refreshing taste that is really delicious. - Kohada is tender and has a hint of sweetness within the refreshing vinegar taste. It's small and tender at the end of the meal. The double layer is delicious. - Katsuo with grated green onions and ginger on top has a refreshing smoked aroma and a pleasant taste. - Iwashi is plump and delicious with a vinegar flavor. It's slightly spicy due to the ginger, but the thickness and richness of the Iwashi's flavor are great. - Karasumi adds a nice touch, making it mellow without feeling too strong in soy sauce. It's very tasty! - Hotate is thick and always delicious, tender, sweet but not overly so. - Buri is slightly rich in soy sauce, tender, and aged for four days. - Ohagi Maguro with scallions and sesame is soft and delicious. - Hirame with kombu has a strong kombu flavor and is incredibly delicious!"